Tomato Canapes Paula Deen Recipes

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TOMATO CANAPES (PAULA DEEN)



Tomato Canapes (Paula Deen) image

Make and share this Tomato Canapes (Paula Deen) recipe from Food.com.

Provided by Price Family

Categories     Cheese

Time 22m

Yield 15 serving(s)

Number Of Ingredients 8

3/4 cup finely diced tomatoes (can of petite diced)
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaf
1/2 teaspoon the lady's house seasoning
1 (8 ounce) package miniature phyllo cups
1/2 cup packed shredded mozzarella cheese
1/4 cup mayonnaise
4 tablespoons hormel real bacon bits (or more)

Steps:

  • Preheat oven to 350 degrees F.
  • Placed the diced tomatoes in a colander. Sprinkle with the oinions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
  • Fill each phyllo shell with a scant tablespoon of the tomato mixture.
  • Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture.
  • Sprinkle each with 1/4 teaspoon of bacon pieces.
  • Bake the filled shells for 10 to 12 minutes. Serve hot.
  • These may be prepared ahead of time and refrigerated until serving time.

Nutrition Facts : Calories 73.6, Fat 3.1, SaturatedFat 0.9, Cholesterol 4, Sodium 124.9, Carbohydrate 9.4, Fiber 0.4, Sugar 0.6, Protein 2

TOMATO CANAPéS



Tomato Canapés image

Yield 15 canapés

Number Of Ingredients 8

3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil
1/8 teaspoon The Lady's House Seasoning
One 2.1-ounce package Athens brand mini phyllo shells
1/2 cup packed shredded mozzarella
1/4 cup mayonnaise
2 tablespoons Hormel Real Bacon pieces, or more as needed

Steps:

  • Preheat the oven to 350 degrees. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
  • Fill each phyllo shell with 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture. Sprinkle each shell with A teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.

PAULA DEEN'S TOMATO PIE



Paula Deen's Tomato Pie image

This is a wonderful simple recipe to use up your garden-ripe tomatoes and fresh basil, taken from one of her most popular cookbooks "Paula Deen's Kitchen Classics" prep time does not include preparing and baking the pie crust

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 deep dish pie shell (9-inch)
1 egg white (lightly beaten, about 1 tablespoon)
5 roma tomatoes (use only Roma tomatoes)
8 -10 fresh basil leaves, chopped
1 large green onion, chopped
salt & freshly ground black pepper (to taste)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise (can reduce to 3/4 cup)

Steps:

  • Set oven to 350 degrees F.
  • Place the pie shell onto a baking sheet.
  • Lightly brush the bottom and sides with egg white.
  • Partially bake the pie crust for 8 minutes at 350 degrees.
  • Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
  • In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
  • Bake at 350 degrees F for 30 minutes or until lightly browned.

PAULA DEEN'S TOMATO GRITS



Paula Deen's Tomato Grits image

Make and share this Paula Deen's Tomato Grits recipe from Food.com.

Provided by Punky Julster

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits
1/2 cup butter, plus
1 tablespoon butter
1/3 cup diced green onion
4 teaspoons processed cheese, cubed (suggested ( Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese, divided
1 (14 ounce) can Rotel Tomatoes

Steps:

  • Preheat oven to 350 degrees F.
  • In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
  • Using a skillet, sauté the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups Cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes.
  • Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.

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