Country Style Tomatoes With Cream Cheese Recipes

Steps:

• Cut thin slice off opposite sides of each tomato (to expose the flesh), then cut each tomato into four thick slices. Place on paper towel to drain. Salt and pepper tomato slices.
• Beat together softened cream cheese, parsley, basil and garlic. Spread mixture evenly over 8 of the tomato slices; top with remaining tomato slices.
• Put flour and bread crumbs into separate shallow bowls; in another bowl beat together the eggs and milk. Coat top and bottom of each tomato stack with flour, dip in egg mixture, then in bread crumbs.
• Heat butter and oil over medium-high heat and fry the tomatoes 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Enjoy!
• *When adding the cream cheese don't overfill or spread completely to edges of tomatoes, to lessen the chance of leakage. *I often (carefully!) pat the flour and bread crumbs onto the sides also, then 'spoon' the hot oil onto the sides to brown. *These are filling! So one each is probably enough for a side dish, or two each for a main dish - which the hubster and I usually do!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
• Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
• Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
• Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
• Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
• Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

Steps:

• Cut tomatoes crosswise in half. Scoop out pulp and discard.
• Mix cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.

Steps:

• Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.
• Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.
• In a large skillet, heat the butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Steps:

• 1. Prepare drop biscuits and place them in a warm oven while you make the creamed tomatoes - or put them on a plate and cover with a clean towel
• 2. Peel and cut up tomatoes over a bowl to reserve the juice. Add juice and tomatoes to a 2 quart saucepan and add 1/2 c. water. Cook slowly over medim heat
• 3. Add the cold milk to a small cup, sprinkle with the flour and shake together until fairly smooth. Strain to remove lumps. Stir slowly in a thin, steady stream, into the hot tomatoes until it thickens and doesn't taste floury. Add margarine and sugar and salt and/or pepper to taste.
• 4. Place biscuit on plate, split in half and ladle creamed tomatoes over them. Enjoy. Little ones may like it a bit sweeter - add more sugar to taste.

Steps:

• 1. cut each tomato into four thick slices;place on paper towels to drain.meanwhile,in a small bowl,beat cream cheese,parsley,basil,garlic,salt until blended.
• 2. spread cream cheese mixture over eight tomato slices;top with remaining tomato slices.
• 3. place flour and bread crumbs in separate shallow bowls.in a another bowl,whisk egg and milk.coat the top and bottom of each sandwich with flour, dip into egg mixture,then coat with crumbs.
• 4. in a large skillet.heat butter and oil over med-hot heat.fry tomato sandwiches in batches for 3-4 min on each side or until golden brown.drain on paper towels.serve immediately!!

Steps:

• Beat together in mixer, or process in food processor, the garlic, parsley, salt and cream cheese; add basil, if desired.
• Cut tomatoes into 12 even slices, about 1/2 inch thick.
• Spread 6 slices with about 2 Tbsps of cream cheese mixture each; top with remaining slices to make 6 sandwiches.
• Dip each in flour, then in egg mixture, and finally in crumbs.
• Fry on both sides over medium heat in mixture of butter and olive oil until brown.
• Garnish with fresh basil or parsley, if desired.

Steps:

• 1. Cut each tomato into four thick slices;place on paper towels to drain. Meanwhile,in small bowl,beat the cream cheese,parsley,basil,garlic and salt until blended. Spread cream cheese mixture over eight tomato slices;top remaining tomato slices.
• 2. Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat top and bottom of each "sandwich" with flour,dip into egg mixture, then coat with crumbs.
• 3. In a large skillet,heat butter and oil over medium-high heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.