Stuffed Caramelized Tomatoes With Vanilla Ice Cream Recipes

STUFFED TOMATOES

Steps:

• In a medium skillet, heat sugar with water. Heat until it melts and becomes a caramel.
• In a medium bowl, mix together the pears and the almonds. Split the vanilla bean lengthwise and scrape the insides into the bowl with the pears, reserving the pod.
• Add the orange juice and the vanilla pod to the caramel and bring the mixture to a boil. Add the star anise and reduce for 8 to 10 minutes.
• Add the reserved tomato pulp, lemon and orange zests, cinnamon and mint to the bowl with the pears and add 1/4 of the caramel mixture. Stir to blend.
• "Stuff" the insides of the tomatoes with the mixture and top with the "hats". Preheat the oven to 350 degrees F.
• Place the tomatoes into a baking dish and pour the caramel into the base of the dish.
• Place the pan in the oven and cook, basting from time to time, 8 to 10 minutes.
• Serve the tomatoes, with the remaining caramel, and vanilla ice cream.

CREAM CHEESE-STUFFED TOMATOES

Steps:

• Cut tomatoes crosswise in half. Scoop out pulp and discard.
• Mix cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.

STUFFED TOMATOES WITH RICE

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED CARAMELIZED TOMATOES WITH VANILLA ICE CREAM

Steps:

• Drop the tomatoes in boiling water for 15 seconds; then, remove and dip in ice water. Peel the tomatoes, and cut a slice from the top to form a "hat."
• Use a small spoon to remove the insides of the tomatoes. Reserve the pulp.
• In a bowl, combine the diced pears, pineapple and apples. Split the vanilla bean lengthwise, and scrape the contents of the bean into the bowl. Add the pistachio nuts, walnuts and almonds.
• Pour one-third cup of sugar into a saute pan and add a tablespoon of water. Place over high heat, and allow the sugar to melt for about a minute; then, add the fruit-and-nut mixture. Cook for five to seven minutes, until the fruits soften slightly. Remove from the heat.
• Add the lemon and orange zests, the reserved tomato pulp, grated ginger, cloves, cinnamon, anise and mint leaves. Mix well, fill the tomatoes and top with their "hats."
• Preheat the oven to 375 degrees.
• Place 1 cup of sugar and 1/4 cup of water in an oven-proof casserole just large enough to hold the tomatoes side by side. Over high heat, caramelize the sugar to a golden brown. Add the orange juice and bring to a boil, making sure all of the sugar has melted. Boil until the mixture has thickened slightly, about 10 minutes. Remove from heat.
• Place the tomatoes in the casserole. Bake at 375 degrees for 8 minutes; then, remove from oven. As the tomatoes cool, baste them frequently with the caramel-orange sauce.
• Serve the tomatoes while still slightly warm. Serve two on a plate in a pool of caramel-orange sauce with a scoop of vanilla ice cream.

ICE CREAM STUFFED ORANGES WITH CARAMEL SAUCE

Steps:

• Cut off a slice, 2 inches from the stem end, of each orange. Using a grapefruit spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Reserve the orange segments to garnish or enjoy as a snack. Set the hollowed-out orange shells, and their caps in the refrigerator to chill. Spoon 1 cups softened vanilla ice cream, into orange halves. Drizzle 2 tablespoons store bought caramel.
• Note: Once stuffed, you may refreeze oranges until ready to serve. Top with caramel sauce just before serving. Caramel sauce may also be warmed in the microwave!
• Add crunch garnish - such as granola, and/or crushed heath bar topping

CREAM CHEESE STUFFED CHERRY TOMATOES

Steps:

• Cut tops off of cherry tomatoes; Hollow out set upside down on paper towel to absorb any liquid.
• Cream until smooth cream cheese, green onions,sour cream.
• Add salt and pepper to taste.
• Fill tomatoes, chill 20 minutes and serve.

CARAMEL CRUMBLE CAKE STUFFED APPLES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the cake: In a large bowl, whisk together the flour, cinnamon, cloves, baking powder, salt, and baking soda.
• Add the eggs, applesauce, vanilla extract, light brown sugar, and vegetable oil, and whisk until the batter is thick and smooth.
• Make the topping: In a medium bowl, use a fork to cut together the brown sugar, flour, cinnamon, and butter until the mixture resembles wet sand.
• Cut the tops off the apples and use a spoon to hollow out the centers, making sure to remove all seeds. Place the apples in baking pan with tall sides. Brush the rims of the apples with lemon juice.
• Fill the apples with cake batter to ¼-inch (6-mm) below their rim. Sprinkle the topping over the batter.
• Bake for 30 minutes, until the tops are crisp and golden brown and the cake is baked all the way through.
• Remove the apples from the oven and serve with ice cream and caramel sauce.
• Enjoy!