Dijon Baked Tomatoes Food

BAKED PARMESAN TOMATO SLICES

Steps:

• Set oven to 350°F.
• Lighly grease a large baking sheet.
• In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this).
• Using a spoon top each tomato slice with a small amount of mayo mixture.
• Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley.
• Bake for about 10-15 minutes or until golden brown.

COUNTRY DIJON BAKED TOMATOES

Steps:

• In medium saucepan, cook potatoes until tender.
• Drain.
• Mash.
• Add egg, mustard, butter and heavy cream.
• Continue mashing until smooth.
• Slice tops from tomatoes.
• Scoop insides to form shell.
• Arrange in shallow baking pan.
• Fill with potato mixture.
• Sprinkle with crumbs.
• Bake in preheated 450ºF oven 8 to 10 minutes.

DIJON BAKED TOMATOES

Steps:

• Place tomatoes on baking sheet.
• Sprinkle with salt and pepper.
• Combine remaining ingredients.
• Spread sauce on tomatoes.
• Bake in preheated 500ºF oven 5 to 8 minutes or until heated thoroughly.

PARMESAN TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

FRIED GREEN TOMATOES WITH DIJON PEPPER DIPPIN' SAUCE

Steps:

• Slice the tomatoes 1/4 inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes (30 minutes should do it).
• In a skillet heat the oil for deep-frying over medium-high heat.
• Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown.
• In the bowl of a food processor, combine the mustard, mayonnaise, balsamic vinegar, white pepper, and 1 tablespoon of the black pepper, and beat until just blended; set aside. In a small saucepan combine the oil, the remaining 3 tablespoons of black pepper, the red pepper flakes, and the whole peppercorns. Heat the oil until hot, then reduce the heat to low and simmer for 20 minutes. Allow to cool, then strain. With the food processor running, drizzle the oil into the mayonnaise mixture. Continue processing for 2 minutes.

DIJON BAKED TOMATOES

Steps:

• 1. Place tomatoes on baking sheet. Sprinkle with salt and pepper.
• 2. Combine remaining ingredients. Spread on tomatoes.
• 3. Bake in preheated 500ºF oven 5 to 8 minutes or until heated thoroughly.

DIJON CHICKEN BAKE

Steps:

• In a large resealable plastic bag, combine bread crumbs and Parmesan cheese. In a shallow bowl, whisk the milk and mustard until blended. Dip chicken, a few pieces at a time, into milk mixture, then place in bag and shake to coat., Place chicken, bone side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear.