Tomato Canapes Paula Deen Food

MARINATED TOMATOES (PAULA DEEN) RECIPE - (5/5)

MARINATED TOMATOES (paula deen) Recipe - (5/5) image

Provided by grinder

Number Of Ingredients 10

Ingredients

3 Tbsp. chopped fresh parsley leaves
1 tablespoon sugar
1.5 teaspoons garlic salt
1.5 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup canola oil (5.75oz)
1/2 cup red wine vinegar (4oz)
2-3 green onions, chopped
4-6 large tomatoes, each cut in 6 wedges

Steps:

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally

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

Ingredients

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

Ingredients

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.

TOMATO CANAPéS

Tomato Canapés image

Yield 15 canapés

Number Of Ingredients 8

Ingredients

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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