Cheesy Corn Stuffed Tomatoes Food

CORN-STUFFED TOMATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a 12 cup muffin pan.
• Slice the tops off of the tomatoes, and scoop out the pulp and seeds. Place the pulp and seeds into a bowl, and stir in corn and melted butter. Season with salt and pepper. Spoon the corn mixture into each tomato until filled. Place tomatoes into the cups of the muffin pan.
• Bake for about 20 minutes in the preheated oven, or until heated through.

CHEESY CORN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

TOMATOES STUFFED WITH SPINACH AND CHEESES

Steps:

• Cut tops off tomatoes. Using a teaspoon, carefully remove, and reserve, the pulp. Force pulp through strainer, rendering 1/2 cup of juice.
• Lightly sprinkle pepper inside the tomato shells. Invert on paper towels, and let drain.
• Over low heat, melt 2 Tbsp of butter in skillet. Add the garlic and onion. Sauté until soft, about 5 minute; set aside.
• Combine onion and garlic with the reserved tomato juice, spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and bread crumbs in a food processor. Blend thoroughly.
• If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.
• Preheat oven to 350°F Scoop the filling mix into the tomato shells. Top with more bread crumbs and dot with bits of the remaining butter. Place in lightly greased baking dish and bake for 20-30 minutes.

CHEESY STUFFED TOMATOES

Steps:

• Slice very small amount off bottom of each tomato so they stand flat. Carve out each tomato like you would a pumpkin, hollowing them. Discard seeds. Dice the flesh scooped out. Place ground beef, onion & garlic into a large pot & brown, breaking up meat into small pieces. Add 1/2 of the diced tomatoes & can of corn. Cook for about 5 minutes on medium heat to let flavors mingle. Remove from heat. Add about 1/2 cup of bread crumbs & stir.
• Line a baking sheet with aluminum foil. Lightly brush the foil with olive oil to keep tomatoes from sticking. Place tomatoes on oiled foil. Sprinkle a pinch of Parmesan, Romano & Asiago Cheese into each tomato. Spoon ground beef mixture into each tomato. Sprinkle more bread crumbs on top of each tomato & cover with mozzarella cheese.
• Broil tomatoes until cheese melts & starts to brown. If you see the skins of the tomatoes start to split, they are definitely done. Serve immediately.

CHEESE-BACON STUFFED TOMATOES

Steps:

• cut thin slice from top of each tomato.
• scoop out pulp and set aside.
• drain tomatoes up-side down on rack.
• meanwhile in a skillet, cook bacon until almost done.
• drain off fat.
• add green pepper and onion.
• saute until soft.
• remove skillet from heat and blend in cheese, lettuce and tomato pulp.
• sprinkle with cracker crumbs.
• dot each tomato with 1 teaspoon butter.
• place in a buttered baking dish.
• bake in pre-heated 400 degree oven, for 25-30 minutes.

CHEESY CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
• Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

TOMATO AND CORN CHEESY PASTRY BITES

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat., Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses., Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.

CHEESY STUFFED TOMATOES

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
• Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
• Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
• Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.