TOMATOES ROCKEFELLER
This side dish from Linda Roberson of Collierville, Tenessee goes great with a variety of meats, especially beef. "The topping freezes well and may be spread thinner to cover more tomato slices, if needed," she adds. -
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 11 ingredients. Cook spinach according to package directions; stir into egg mixture., Cut each tomato into six slices; arrange in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Mound 2 tablespoons of spinach mixture on each slice. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
TOMATOES ROCKEFELLER
This recipe is from the Cookbook, "The Encyclopedia of Creative Cooking" Published by Weathervane Books in 1980. Edited by Charlotte Turgeon. This is one of those HUGE Cookbooks, with 2000 recipes and 800 photos. Because I don't really like vegetables very much, I stumbled upon this recipe while looking for a use for tomatoes, which I do like. I love this, and have been making it over and over. I hope you try it and like it too. BTW, I use Panko for the breadcrumbs.
Provided by personalchef
Categories Low Protein
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place tomato in shallow baking dish, cut side up.
- Mix rest of ingredients except crumbs. Divide and spread evenly over tomato halves.
- Top with Bread Crumbs. (I use Panko).
- Bake in preheated 375 oven 15 minutes or until crumbs are toasted and tomato is heated.
BAKED TOMATOES ROCKEFELLER
This recipe is from "Ambrosia". Cookbook from Vicksburg, MS. Try this dish for your next dinner party.
Provided by SouthernBell2627
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook spinach according to package directions and set aside.
- Saute all onions and garlic in olive oil.
- Remove from heat and set aside.
- To spinach, add eggs, 1 cup breadcrumbs, sauteed onions, Tabasco, Worcestershire sauce, seasonings, and cheese.
- Arrange tomato slices in a buttered baking dish.
- Scoop spinach mixture on top of each tomato slice.
- Sprinkle with remaining breadcrumbs.
- Bake at 350 degrees for 15 minutes.
Nutrition Facts : Calories 233.8, Fat 14, SaturatedFat 3.1, Cholesterol 109.6, Sodium 492.9, Carbohydrate 18.5, Fiber 2.7, Sugar 3, Protein 9.4
OYSTERS ROCKEFELLER -DEB STYLE
Steps:
- In medium saucepan saute tomatoes in a tablespoon of oil and add garlic. Saute 1 minute, add remaining oil, and simmer 20 minutes to infuse flavors. Can be refrigerated and stored for future use, up to 20 days.
- In a large saute pan heat butter and brown slightly over medium heat. Add shallots until they sweat: do not cook too quickly. Deglaze with brandy, reduce, then add cream and salt and pepper. Add oysters until membranes start to ruffle. Remove oysters and reserve on plate. Reduce sauce for 1 minute longer to thicken.
- In another large saute pan add 1 tablespoon Tomato/Garlic Oil and when hot quickly toss arugula until wilted. On a sheet tray, place bottom shells of oysters and add arugula to each as bottom layer. Top with one oyster each and add asiago cheese to top. Flash under the broiler until cheese is golden. Remove carefully and place on a tray with rock salt as under liner. Garnish with chopped chives.
TOMATOES ROCKEFELLER
Steps:
- Cook spinach; add remaining ingredients. Slice tomatoes to make 12 thick slices; arrange in a buttered baking dish. Mound spinach mixture on tomato slices. Sprinkle lightly with more parmesan cheese. Bake 350° 15 to 25 minutes. Spinach mixture may be made will in advance, and it freezes well.
TOMATOES ROCKEFELLER
Number Of Ingredients 9
Steps:
- Place the tomatoes in a shallow baking pan, cut side up. Mix the onion, parsley, margarine, spinach, salt, pepper and paprika and spread evenly over the tomatoes. Top with the panko. Bake for 15 minutes at 375 degrees until the panko is toasted.
Nutrition Facts : Nutritional Facts Serves
VERA CRUZ TOMATOES
This is a recipe that can be used as an appetizer or main meal. And you can use any size tomatoes you want. Just make sure they are firm. If you use roma tomatoes you can get more servings with the stuffings.
Provided by ChefsyndiG
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
- Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
- Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
- Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
- Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 9.7 g, Cholesterol 43.1 mg, Fat 21.3 g, Fiber 2.9 g, Protein 9.9 g, SaturatedFat 10.7 g, Sodium 378 mg, Sugar 4 g
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