STEAK AU POIVRE AND BROILED STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Heavy bottomed skillet over medium high to high heat.
- Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and 1 tablespoon oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes. Let tomatoes stand 5 minutes before serving.
- Let steaks sit 10 minutes once removed from the refrigerator. Coat steaks liberally on both sides with coarse black pepper. To a very hot pan, drizzle oil to thinly coat the cooking surface. It will smoke. Add steaks immediately. Sear and seal the steaks, cooking them 4 minutes on each side. for medium rare doneness. Reduce heat a bit and cook 5 minutes longer for medium to medium well doneness. Remove steaks and let stand 5 minutes. Add brandy to the skillet and warm, then ignite. Add butter to the skillet, then spoon pan juices over steaks. Serve stuffed tomatoes along side steaks.
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
STUFFED TOMATOES
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
- Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
- Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
BROILED STUFFED TOMATOES
Provided by Pierre Franey
Categories dinner, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler to high, with the rack about 6 inches from the heat source.
- Cut away and discard the core of each tomato. Cut the tomatoes crosswise through the center. Discard the seeds. Sprinkle with salt and pepper.
- Combine the bread crumbs, garlic, parsley and olive oil. Blend well.
- Top each tomato half with an equal portion of the crumb mixture, pressing down with your fingers to distribute the topping evenly. Place the tomatoes under the broiler, and broil for about 5 minutes or until lightly browned and hot.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 321 milligrams, Sugar 4 grams
BROCCOLI-STUFFED TOMATOES
"I'm a recent college graduate who's just starting to become an everyday cook. This is one of my childhood favorites and a nice alternative to stuffed peppers," says Ruth Schleusener of Stockton, Kansas.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring broccoli and 1 in. of water to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside. Cut a 1/2-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle 1/4 teaspoon lemon juice into each tomato; place upside down on paper towel for 10 minutes to drain., Meanwhile, in a skillet, saute onion in butter until tender. In a bowl, combine the flour, milk and broth until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese, basil, salt, pepper and reserved broccoli. In a bowl, beat the egg white until stiff peaks form. Fold into broccoli mixture., Place the tomatoes in an ungreased 8-in. square baking dish. Spoon the broccoli mixture into each tomato, mounding in the center. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.
Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 345mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
BROILED TOMATOES
Not only a simple, tasty side dish, but also a good way to style up breakfast or brunch. The balsamic vinegar adds a bit of tang and a real pop of flavor.
Provided by lutzflcat
Categories Tomato Side Dishes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
- Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
- Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
- Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
- Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 6.6 g, Cholesterol 8.2 mg, Fat 5.9 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 126.7 mg
BROILED STUFFED TOMATOES
In less than 10 minutes you can have a beautiful, mouthwatering dish that showcases your garden's tomatoes. Each tomato is topped with a crisp cap of herbs, bread crumbs and cheese. These tomatoes are the perfect accompaniment to any meal.
Provided by Marsha Gardner
Categories Vegetables
Number Of Ingredients 7
Steps:
- 1. Cut off a half-inch slice from the stem end of each tomato. Remove any remaining core. Season the cut ends of each tomato with ¼ teaspoon salt. Place cut end down on a rack or paper towel. Let drain for 30 minutes. Blot dry with a paper towel.
- 2. Preheat oven broiler. Line a broiler pan with foil. Place tomatoes cut side up on the prepared pan. Season with pepper to taste. Sprinkle 1 tablespoon of fresh herbs over the top of each tomato. Drizzle each tomato with 1 teaspoon olive oil. Broil until hot, and the tops begin to brown, 5 to 7 minutes.
- 3. Combine bread crumbs and cheese. Divide evenly among the tomatoes. Broil until the cheese is melted, 30 seconds to 1 minute. Serve immediately.
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