TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS
Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the tomato filling: Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
- For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
- Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.
BISCUIT-TOPPED TOMATO-BEEF BAKE
This quick and easy casserole is made with ground beef and tomato soup, and baked with cheesy biscuits on top.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Brown meat in large nonstick skillet on medium-high heat; drain. Return meat to skillet. Add onions; cook and stir 5 min. Stir in soup. Spoon into 2-qt. baking dish sprayed with cooking spray.
- Whisk egg and milk in medium bowl until blended. Stir in cheese and onions. Add baking mix; stir just until moistened. Drop by spoonfuls over meat mixture.
- Bake 35 min. or until biscuit topping is golden brown.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 5 g, TransFat 1.5 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
TOMATO COBBLER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
- For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
- Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
- Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.
TOMATO CASSEROLE
Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
BISCUIT-TOPPED ITALIAN CASSEROLE
A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.-Kathy Ravis, Vermilion, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13x9-in. baking dish., Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown.
Nutrition Facts : Calories 354 calories, Fat 17g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 718mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.
BISCUIT TOPPED ITALIAN CASSEROLE
I found this recipe a long time ago and have been making it for my family ever since. Its a nice filling dish that everyone has loved.
Provided by Mrs.Ward
Categories One Dish Meal
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven 375.
- Grease baking dish.
- In lg. skillet brown ground meat and onions: drain. Stir in water, pepper,tomato sauce and paste. Simmer for about 15 minutes stirring occasionally. Remove from heat stir in veggies and 1 1/2 cups cheese. Spoon mixture into greased baking dish. Separate dough into individual biscuits. Place biscuits around the meat mixture overlapping slightly. Lightly brush biscuits with butter. Sprinkle with remaining cheese and sprinkle with oregano. Bake for 22-27 minutes, or until biscuits are golden brown.
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Ratings 1Category BreakfastCuisine AmericanTotal Time 40 mins
- Preheat oven to 400 degrees F. Coat a 9x13 casserole dish with nonstick cooking spray; set aside.
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