Lemon Garlic And Cilantro Baked Stuffed Tomatoes Recipes

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CILANTRO TOMATO CORN SALAD

Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Provided by Ds R.

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9



Cilantro Tomato Corn Salad image

Steps:

  • Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  • Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 15.8 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.3 mg, Sugar 3.6 g

3 ears fresh corn in husks
¼ cup butter, melted
2 roma (plum) tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
½ small red onion, finely chopped
2 cloves garlic, minced
½ bunch fresh cilantro, chopped
salt and freshly ground black pepper to taste
1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)

MOROCCAN STUFFED TOMATOES

Provided by Elaine Louie

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 9



Moroccan Stuffed Tomatoes image

Steps:

  • Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
  • Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
  • Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
  • Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1085 milligrams, Sugar 13 grams

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
6 medium ripe vine tomatoes, tops sliced off and seeds removed
Sea salt
1 medium onion, very thinly sliced
2 garlic cloves, minced
1 pound firm medium zucchini, trimmed and grated
3 tablespoons finely chopped cilantro
1/3 teaspoon chile flakes, or to taste
3 tablespoons toasted shelled pistachios.

SICILIAN STUFFED TOMATOES

This is an easy stuffed tomato recipe, based on one in Carlo Middione's book "The Food of Southern Italy." If salt isn't an issue for you and you want an even more robust flavor, use more anchovies.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h

Yield Serves six

Number Of Ingredients 11



Sicilian Stuffed Tomatoes image

Steps:

  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Cut off the top fourth of the tomatoes, and reserve the tops. Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes. Rub the seed pockets against the strainer to extract juice. Discard the seeds. Using a grapefruit spoon, scoop out as much of the tomato pulp from inside the skins as you can, but don't break the skins. Chop the pulp, and set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a medium skillet. Add the onion. Cook 5 to 8 minutes, stirring often, until tender and beginning to color. Add the garlic. Stir until fragrant, about 30 seconds. Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp. Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated. Moisten as desired with the strained juice. Fill the tomatoes with this mixture and place them in the baking dish. Return the tops. Brush with the remaining olive oil.
  • Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle. The tomatoes should be soft but not mushy. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 5 grams

6 medium-size firm tomatoes (about 2 pounds)
2 tablespoons extra virgin olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, minced
4 anchovy fillets in oil, finely chopped
3 tablespoons finely chopped parsley
2 tablespoons capers, coarsely chopped
2 ounces imported black olives, pitted and coarsely chopped about 1/3 cup
1/2 cup bread crumbs, preferably whole-wheat
Salt
freshly ground pepper

BAKED TOMATOES STUFFED WITH SALMON, GARLIC, AND CAPERS

Provided by Food Network

Time 50m

Yield 4 individual appetizer serving

Number Of Ingredients 9



Baked Tomatoes Stuffed with Salmon, Garlic, and Capers image

Steps:

  • Drain the capers if packed in vinegar. Soak, rinse, and drain if packed in salt, then chop fine. Preheat the oven to 400 degrees. Remove the salmon's skin, any loose membranes, and carefully pick out all the bones. Dice the fish finely and put it in a bowl, together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow. Pat the insides of the tomatoes with paper towels to soak up excess juice, then stuff the tomatoes with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining olive oil, holding back a few drops of the oil to smear the bottom of a baking pan. Place the tomatoes in the oiled baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. The dish is also good later, not reheated but at room temperature.;

Salt, to taste
Black pepper, freshly ground
2 large, ripe, firm tomatoes, weighing approximately 3/4 pound each
1 tablespoon capers, preferably packed in salt
1 pound salmon
3 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped Italian flat-leaf parsley
1 teaspoon very finely chopped garlic
2 tablespoons fine, dry, unflavored bread crumbs

ROMAN STUFFED TOMATOES

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 9



Roman Stuffed Tomatoes image

Steps:

  • Preheat oven to moderate (350 degrees).
  • Cut a slice from the top of each tomato, then scoop out seeds and juice; take care not to break the walls. Strain juice and, if necessary, add water to make 6 tablespoons of liquid. Lightly oil a shallow baking dish with the salad oil. Put tomato shells in the dish and sprinkle 2 to 3 tablespoons of olive oil over the shells.
  • Heat remaining olive oil in a heavy saucepan. Add parsley and garlic and saute over medium heat 3 minutes. Add rice and cook 3 minutes longer, stirring constantly. Add chicken bouillon. Cover and cook 10 minutes, or until rice is almost done.
  • Remove rice from heat. Add salt and pepper to taste, and cinnamon.
  • Fill tomato shells with rice mixture. Over each, pour about a tablespoon of reserved tomato juice-water mixture. Bake 30 to 40 minutes, until rice is tender and liquid is absorbed. If rice shows signs of drying out during baking, baste with a little hot water. May be eaten hot, at room temperature or cold.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 19 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 7691 milligrams, Sugar 4 grams, TransFat 0 grams

6 medium to large fresh tomatoes
1 tablespoon, approximately, salad oil
1/2 cup olive oil
1/3 cup chopped parsley
2 cloves garlic, minced
1 cup rice
2 cups hot chicken bouillon
Salt and freshly ground pepper to taste
1/8 teaspoon ground cinnamon

CILANTRO AND GARLIC POTATOES

A yummy Lebanese way of serving potatoes. These go great with chicken or meat.

Provided by LEBANESE

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 8

Number Of Ingredients 8



Cilantro and Garlic Potatoes image

Steps:

  • Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 33.4 g, Fat 11.8 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 1.6 g

1 quart oil for frying, or as needed
4 large potatoes, cubed
1 teaspoon vegetable oil
2 cups chopped fresh cilantro
4 cloves garlic, minced
½ teaspoon cumin
1 tablespoon fresh lemon juice
salt to taste

LEMON CILANTRO CHICKEN

This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 6 servings.

Number Of Ingredients 10



Lemon Cilantro Chicken image

Steps:

  • In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.

Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

1/2 cup chopped fresh cilantro
3 tablespoons canola oil, divided
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon grated lemon zest
1 broiler/fryer chicken (3 to 4 pounds)
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup white wine or chicken broth

LEMONY SHRIMP & TOMATOES

I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 kabobs (1/2 cup sauce).

Number Of Ingredients 15



Lemony Shrimp & Tomatoes image

Steps:

  • In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes., Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth., On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt., Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 140mg cholesterol, Sodium 475mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

1/3 cup lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon grated lemon zest
1 pound uncooked jumbo shrimp, peeled and deveined
2/3 cup fresh arugula
2 green onions, sliced
1/4 cup plain yogurt
2 teaspoons 2% milk
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt, divided
12 cherry tomatoes
1/4 teaspoon pepper

LEMON, GARLIC, CILANTRO STUFFED TOMATOES.

Make and share this Lemon, Garlic, Cilantro Stuffed Tomatoes. recipe from Food.com.

Provided by Megannnnnnnn

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Lemon, Garlic, Cilantro Stuffed Tomatoes. image

Steps:

  • Preheat oven to 400°F.
  • Cut a very thin slice off both ends of tomatoes to create 4 flat bottoms. Then cut each tomato in half, making 4 cups. Use a melon baller to scoop the seeds and flesh from the tomato, leaving enough for the sides to hold their shape.
  • Season tomatoes with salt and pepper.
  • Combine ricotta, lemon, cilantro, parsley, garlic, scalions, parmigiano, and egg yolk.
  • Divide between the 4 tomatoes, pushing into the cavities. drizzle olive oil over the tops and bake for 17 minutes until lightly brown and cooked through.

Nutrition Facts : Calories 195.5, Fat 14.4, SaturatedFat 7.1, Cholesterol 83.4, Sodium 173.8, Carbohydrate 6.5, Fiber 1.4, Sugar 2.2, Protein 11

2 beefsteak tomatoes
1 teaspoon salt and pepper
1 cup ricotta cheese
2 tablespoons lemon zest
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh parsley, chopped
2 garlic cloves, chopped
2 scallions, chopped
1/3 cup grated parmigiano-reggiano cheese
1 egg yolk
1 tablespoon olive oil

PASTA AND FRESH CILANTRO CRUNCHY STUFF

This is such a tasty recipe! If you're looking for something different, here it is! I get compliments on this all the time. There's some work involved but it's so worth it.

Provided by Teagan

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 16

Number Of Ingredients 12



Pasta and Fresh Cilantro Crunchy Stuff image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. Thoroughly combine the herb mixture in a large bowl with the Parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. Pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
  • Bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. Remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. Remove from the oven, break apart with a spoon, and allow to cool.
  • While the crunchy stuff is baking, heat olive oil in a large pan over low heat. Lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. Stir in the sun-dried tomatoes, and Alfredo sauce; cook to warm.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. To serve, toss pasta in sauce, and sprinkle with crunchy stuff!

Nutrition Facts : Calories 732.7 calories, Carbohydrate 53.1 g, Cholesterol 71.8 mg, Fat 45.4 g, Fiber 4.6 g, Protein 31.9 g, SaturatedFat 18.2 g, Sodium 1616.6 mg, Sugar 5.2 g

4 bunches cilantro leaves
2 bunches fresh basil, stems removed
3 cloves garlic
24 ounces freshly grated Parmesan cheese
¼ cup olive oil
salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons minced garlic
2 pounds crimini mushrooms, sliced
1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 (16 ounce) jars Alfredo pasta sauce
2 (16 ounce) packages fusilli pasta

LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES

Make and share this Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes recipe from Food.com.

Provided by smiles4u

Categories     Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 11



Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes image

Steps:

  • Preheat oven to 450.
  • cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. Then cut each tomato in half.
  • Use a melon ball scoop to remove the seeds and guts from the wide fleshy side of each tomato cup, creating just enough room to hold the filling.
  • Season the inside of the tomato cavities with salt and pepper.
  • In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions and parmigiano-reggiano cheese. Season with salt and pepper.
  • Add the egg yolk and mix thoroughly.
  • Divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon.
  • Drizzle olive oil into a baking dish. Arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes until lightly brown and cooked through.

Nutrition Facts : Calories 165.7, Fat 11, SaturatedFat 6.7, Cholesterol 83.4, Sodium 173.7, Carbohydrate 6.5, Fiber 1.4, Sugar 2.2, Protein 11

2 beefsteak tomatoes
salt & freshly ground black pepper, to taste
1 cup ricotta cheese
2 tablespoons lemon zest (zest of 1 large lemon)
1/4 cup fresh cilantro leaves, chopped
1/4 cup flat leaf parsley, chopped
2 garlic cloves, chopped
2 scallions, finely chopped
1/3 cup grated parmigiano-reggiano cheese
1 egg yolk
extra virgin olive oil, for drizzling

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