Stuffedtomatoeswithwildricebeefmint Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
• Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
• Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
• Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

Steps:

• Spray a large pan with oil and heat over a medium-high heat; add the onion, garlic and mushrooms and saute until soft, stirring for 2 minutes; add the ground beef, stirring, and cook for 3-4 minutes or until browned. (You may prefer to remove the onions, garlic and mushrroms from the pan while browning the meat to prevent them from burning.).
• Preheat the oven to 200°C.
• Cut a thin slice from the top of each tomato and set it aside; use a teaspoon to remove the tomato flesh (well drained of juice) and juice; place the tomato shells in a baking dish; chop the tomato flesh and set aside; and discard the juice or save it for possible use in a stock or soup or casserole.
• Stir the rice, chopped tomato flesh, cinnamon and mint through the browned beef mixture, adding the onion, garlic and mushroom mixture if this had been set aside earlier; season with salt and freshly ground pepper, to taste; spoon the mixture into the tomato shells; replace a tomato top on each tomato; spray with a little olive oil; and bake for 20 minutes.
• Serve with your choice of salad greens.

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Steps:

• Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
• Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
• Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
• Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

Steps:

• Brown ground beef & drain.
• Cook manicotti using package directions.
• Do not drain. Run cold water over it until water in pan is cold; leave manicotti in water until needed.
• Meanwhile, combine ground beef, egg, mozzarella, bread, milk, salt & pepper. Stuff each manicotti shell. Place in greased 13x9x2" baking pan. Pour spaghetti sauce over top, cover with foil & bake in 350 degree oven for 50 minutes. (1 hour if made ahead & chilled.).
• Pass grated parmesan cheese when serving.

Steps:

• Heat oven 350°F.
• Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
• Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
• Place tomato shells on foil-covered baking sheet; fill with meat mixture.
• Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
• Bake 12 to 14 min. or until heated through.

Steps:

• Preheat oven to 400°F.
• Butter a shallow baking dish.
• Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
• Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
• Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
• Spoon wild rice mixture into the mushroom caps.
• Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
• Bake 10-15 minues or until hot.
• Serve warm.

Steps:

• Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp., In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses., Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.

Steps:

• Preheat oven to 200C/fan 180C/gas 6. Put couscous in a heatproof bowl, then pour over 175ml/6fl oz boiling water. Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic, paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.
• Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the couscous and stir until combined.
• Using a spoon, fill the tomato cases with the couscous mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
• Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
• Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato paste, onion, 2 tablespoons parsley, basil, garlic, 1-1/2 teaspoons salt and 1/8 teaspoon pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. , Preheat oven to 350°. Combine the ricotta cheese, 3/4 cup Romano cheese, eggs and remaining parsley, salt and pepper. Stuff into manicotti shells. , Pour half of the meat sauce into a greased 11x7-in. baking dish. Arrange shells over sauce. Top with sauce; sprinkle with remaining Romano cheese. Bake, uncovered, until heated through, 30-35 minutes.

Steps:

• Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted., Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells. , Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
• Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

Steps:

• First core and skin the tomatoes; cut out the core with a knife, then score the other end with an "X". Drop each tomato in a pan of boiling water for about 10 seconds, then place in an ice water bath to stop cooking. The skin should now remove easily.
• Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain. Season with a little salt and pepper. If any of the tomatoes won't stand up nice, just slice a bit off the bottom to make them stable.
• Chop the eggs and combine with the aioli or mayonnaise. Season with salt, pepper, and parsley. Stuff into the tomatoes, then cover with reserved tops.
• If prepared ahead, brush lightly with olive oil and cover with plastic wrap.

Steps:

• Cooking Directions.
• Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
• Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
• Add cooked rice to the bowl with the meat.
• Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
• Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
• Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.
• Yield: 4 servings.
• 3. Still Hungry?.
• Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.
• Notes:.
• Tip.
• To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
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• Nutrition InfoPer Serving.
• Calories: 390 kcal.
• Carbohydrates: 44 g.
• Dietary Fiber: 5 g.
• Fat: 16 g.
• Protein: 17 g.
• Sugars: 8 g
• About: Nutrition Info
• Powered by: ESHA Nutrient Database.