Tomato Canapes Paula Deen Food

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TOMATO CANAPES (PAULA DEEN)



Tomato Canapes (Paula Deen) image

Make and share this Tomato Canapes (Paula Deen) recipe from Food.com.

Provided by Price Family

Categories     Cheese

Time 22m

Yield 15 serving(s)

Number Of Ingredients 8

3/4 cup finely diced tomatoes (can of petite diced)
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaf
1/2 teaspoon the lady's house seasoning
1 (8 ounce) package miniature phyllo cups
1/2 cup packed shredded mozzarella cheese
1/4 cup mayonnaise
4 tablespoons hormel real bacon bits (or more)

Steps:

  • Preheat oven to 350 degrees F.
  • Placed the diced tomatoes in a colander. Sprinkle with the oinions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
  • Fill each phyllo shell with a scant tablespoon of the tomato mixture.
  • Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture.
  • Sprinkle each with 1/4 teaspoon of bacon pieces.
  • Bake the filled shells for 10 to 12 minutes. Serve hot.
  • These may be prepared ahead of time and refrigerated until serving time.

Nutrition Facts : Calories 73.6, Fat 3.1, SaturatedFat 0.9, Cholesterol 4, Sodium 124.9, Carbohydrate 9.4, Fiber 0.4, Sugar 0.6, Protein 2

TOMATO CANAPES



Tomato Canapes image

Little cups filled with a tomato mixture and a flavorful mayo topping.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 8

1/2 cup packed shredded mozzarella cheese
1 package mini phyllo shells
1/2 teaspoon Paula Deen's House Seasoning
1 teaspoon finely chopped fresh basil
3/4 cup finely diced tomatoes
2 teaspoon finely diced onions
1/4 cup mayonnaise
2 tablespoons or more as needed real bacon pieces

Steps:

  • Preheat the oven to 350 °F. Place the diced tomatoes in a colander. Sprinkle with the onions, basil and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.

PAULA DEEN'S TOMATO PIE



Paula Deen's Tomato Pie image

This is a wonderful simple recipe to use up your garden-ripe tomatoes and fresh basil, taken from one of her most popular cookbooks "Paula Deen's Kitchen Classics" prep time does not include preparing and baking the pie crust

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 deep dish pie shell (9-inch)
1 egg white (lightly beaten, about 1 tablespoon)
5 roma tomatoes (use only Roma tomatoes)
8 -10 fresh basil leaves, chopped
1 large green onion, chopped
salt & freshly ground black pepper (to taste)
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise (can reduce to 3/4 cup)

Steps:

  • Set oven to 350 degrees F.
  • Place the pie shell onto a baking sheet.
  • Lightly brush the bottom and sides with egg white.
  • Partially bake the pie crust for 8 minutes at 350 degrees.
  • Layer the tomato slices with the basil and onion into the partially-baked pie shell, then sprinkle with salt and black pepper.
  • In a bowl mix together both cheeses and the mayonnaise, then spread over the tomatoes.
  • Bake at 350 degrees F for 30 minutes or until lightly browned.

CARROT BUNDLES (PAULA DEEN)



Carrot Bundles (Paula Deen) image

From Paula Deen's mag. I loved her green bean bundles, so this is bound to be as good as it looks. She served them on a bed of rice with cornish game hens.

Provided by SharleneW

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 large carrots
8 chives, blanched
3 tablespoons butter
3 tablespoons firmly packed brown sugar
1/4 cup dry white wine

Steps:

  • Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
  • Stack carrots into 8 bundles, and tie with a blanched chive.
  • In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.

Nutrition Facts : Calories 157.1, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 115.8, Carbohydrate 17.4, Fiber 2, Sugar 13.4, Protein 0.8

STUFFED RED PEPPERS (PAULA DEEN)



Stuffed Red Peppers (Paula Deen) image

Make and share this Stuffed Red Peppers (Paula Deen) recipe from Food.com.

Provided by xtine411

Categories     Peppers

Time 1h

Yield 8 pepper halves, 4 serving(s)

Number Of Ingredients 13

1 cup diced tomato
1/2 cup sour cream
1/2 cup old el paso cheese n salsa
1 cup cooked rice
2 teaspoons paula deen house seasoning (1 part black pepper, 1 part garlic powder, 4 parts salt)
2 teaspoons beef bouillon, divided
2 garlic cloves, minced
1 medium onion, chopped
1 1/4 lbs ground beef (or 3/4 lb ground beef and 1/2 lb ground pork)
4 large red bell peppers
1/2 cup green onion, chopped
1 tablespoon soy sauce
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F.
  • Cut peppers in half lengthwise, halving the stems as well. Remove seeds and ribs.
  • Saute beef (and/or pork), onion, garlic, 1 teaspoons of bouillon, and House Seasoning until meat is cooked and onions are translucent. Drain the fat.
  • Add rice, cheese, sour cream, tomatoes, green onion and soy sauce. Mix well.
  • Stuff mixture into peppers.
  • In a small bowl, mix hot water with remaining teaspoon of bouillon until dissolved. Pour into casserole dish large enough to hold all of the peppers.
  • Place the stuffed peppers in the casserole, cover with foil and bake 25-35 minutes.
  • Removed foil and spoon juice over top of peppers.
  • Bake uncovered an additional 10-15 minutes.

Nutrition Facts : Calories 499.7, Fat 27.7, SaturatedFat 11.7, Cholesterol 111.3, Sodium 388.1, Carbohydrate 30, Fiber 5, Sugar 10.6, Protein 31.2

TOMATO CANAPéS



Tomato Canapés image

Yield 15 canapés

Number Of Ingredients 8

3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil
1/8 teaspoon The Lady's House Seasoning
One 2.1-ounce package Athens brand mini phyllo shells
1/2 cup packed shredded mozzarella
1/4 cup mayonnaise
2 tablespoons Hormel Real Bacon pieces, or more as needed

Steps:

  • Preheat the oven to 350 degrees. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
  • Fill each phyllo shell with 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture. Sprinkle each shell with A teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.

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