Colonel Sanders Scalloped Tomatoes Food

SCALLOPED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
• Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS

Steps:

• Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
• Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
• Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
• Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.

SCALLOPED TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

COLONEL SANDERS' SCALLOPED TOMATOES

Steps:

• Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet.
• Stir in 1/4 cup flour and brown lightly.
• Add 1/4 cup flour and saute until lightly browned.
• Mash enough fresh tomatoes with a potato masher to yield 3 cups.
• Add mashed tomatoes, black pepper and salt to saute mixture.
• Cook until flour has thickened tomatoes.
• Add 1 tablespoon sugar.
• Cook just long enough to dissolve sugar.
• Stir in cubed toast just until combined.
• Serve.

COLONEL SANDERS' CREAM OF TOMATO SOUP

Steps:

• Heat juice and onion to boiling.
• Remove the onions.
• Melt the butter and add the flour in a pot.
• Cook until light golden.
• Add the juice to the butter and flour.
• Cook until it thickens.
• Add the salt, white pepper and sugar.
• Remove from heat.
• Beat in the cold milk.
• Heat without boiling and serve.

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.
• Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
• Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
• Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.