PROVENCAL TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
BAKER HOTEL'S SPINACH ROCKEFELLER
This was served in the famous Baker Hotel in Mineral Wells, TX. The hotel(the first spa in history) has been closed since 1972. It was the hot spot for the rich and famous. It's guest included: Judy Garland, Clark Gable, Lucille Ball, the Three Stooges, Lyndon Johnson and Lady Bird, Roy Rogers, Lawrence Welk, Will Rogers,...
Provided by Teresa P
Categories Vegetable Appetizers
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 F. Cook spinach according to package directions; drain well.
- 2. Place spinach, bread crumbs, scallions, egg, melted butter, parmesan cheese, optional MSG, garlic, thyme, black pepper, cayenne and salt in a medium bowl. Mix well.
- 3. Arrange tomato slices in a glass pie plate or other shallow baking dish; sprinkle with garlic salt. Spoon about 1/4 cup spinach mixture onto each tomato slice and shape into a dome.
- 4. Bake 15 minutes, or until set and heated through.
- 5. Alternate method.
- 6. Bake spinch mixture in a (Pam- sprayed) baking dish for 15min.
- 7. Place cold firm tomato slices on plate, top with spinch mixture and serve.
- 8. Fantastic when topped with fresh grated parmesan!
TOMATOES ROCKEFELLER
This side dish from Linda Roberson of Collierville, Tenessee goes great with a variety of meats, especially beef. "The topping freezes well and may be spread thinner to cover more tomato slices, if needed," she adds. -
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 11 ingredients. Cook spinach according to package directions; stir into egg mixture., Cut each tomato into six slices; arrange in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Mound 2 tablespoons of spinach mixture on each slice. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
BAKED TOMATOES ROCKEFELLER
This recipe is from "Ambrosia". Cookbook from Vicksburg, MS. Try this dish for your next dinner party.
Provided by SouthernBell2627
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook spinach according to package directions and set aside.
- Saute all onions and garlic in olive oil.
- Remove from heat and set aside.
- To spinach, add eggs, 1 cup breadcrumbs, sauteed onions, Tabasco, Worcestershire sauce, seasonings, and cheese.
- Arrange tomato slices in a buttered baking dish.
- Scoop spinach mixture on top of each tomato slice.
- Sprinkle with remaining breadcrumbs.
- Bake at 350 degrees for 15 minutes.
Nutrition Facts : Calories 233.8, Fat 14, SaturatedFat 3.1, Cholesterol 109.6, Sodium 492.9, Carbohydrate 18.5, Fiber 2.7, Sugar 3, Protein 9.4
OYSTERS ROCKEFELLER -DEB STYLE
Steps:
- In medium saucepan saute tomatoes in a tablespoon of oil and add garlic. Saute 1 minute, add remaining oil, and simmer 20 minutes to infuse flavors. Can be refrigerated and stored for future use, up to 20 days.
- In a large saute pan heat butter and brown slightly over medium heat. Add shallots until they sweat: do not cook too quickly. Deglaze with brandy, reduce, then add cream and salt and pepper. Add oysters until membranes start to ruffle. Remove oysters and reserve on plate. Reduce sauce for 1 minute longer to thicken.
- In another large saute pan add 1 tablespoon Tomato/Garlic Oil and when hot quickly toss arugula until wilted. On a sheet tray, place bottom shells of oysters and add arugula to each as bottom layer. Top with one oyster each and add asiago cheese to top. Flash under the broiler until cheese is golden. Remove carefully and place on a tray with rock salt as under liner. Garnish with chopped chives.
TOMATOES ROCKEFELLER
This recipe is from the Cookbook, "The Encyclopedia of Creative Cooking" Published by Weathervane Books in 1980. Edited by Charlotte Turgeon. This is one of those HUGE Cookbooks, with 2000 recipes and 800 photos. Because I don't really like vegetables very much, I stumbled upon this recipe while looking for a use for tomatoes, which I do like. I love this, and have been making it over and over. I hope you try it and like it too. BTW, I use Panko for the breadcrumbs.
Provided by personalchef
Categories Low Protein
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place tomato in shallow baking dish, cut side up.
- Mix rest of ingredients except crumbs. Divide and spread evenly over tomato halves.
- Top with Bread Crumbs. (I use Panko).
- Bake in preheated 375 oven 15 minutes or until crumbs are toasted and tomato is heated.
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- Preheat the oven to 400°F. Slice the tomatoes in half, length- or width-wise, to make little tomato "boats." Roma-style varieties tend to work well length-wise; beefsteaks width-wise, but it varies depending on the size and shape. If your tomatoes are too narrow to slice in half, slice the top third off of each. Scoop out the insides with a spoon and smash the flesh over a colander-lined bowl. Place the tomato halves upside down on paper towels to drain.
- Place the cubed bread on a baking sheet and bake until lightly toasted, 5 to 6 minutes, stirring occasionally. Set aside to cool.
- Heat a small saucepan over medium-high heat and toast the fennel seeds, shaking the pan occasionally, until the seeds just begin to brown, about 2 minutes (they will not darken significantly). Coarsely grind the seeds in a mortar and pestle with a generous pinch of salt. Add the garlic, 1 tablespoon chopped green onions, and Worcestershire sauce and continue to grind until you have a rough paste. Stir in the lemon juice, olive oil, and pepper. Set the dressing aside.
- Lightly drizzle a 9- or 10-inch baking dish with olive oil. Snugly arrange the tomatoes side-by-side, cut side up, in the dish. Sprinkle the tomatoes lightly with salt and bake until the flesh just begins to soften, 5 to 6 minutes for juicy varieties such as beef steaks, and 7 to 9 minutes for firmer varieties such as paste tomatoes. Remove the tomatoes from the oven and reduce the temperature to 350°F.
TOMATOES ROCKEFELLER RECIPE - RECIPES.NET
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Cuisine AmericanCategory BakedServings 36Total Time 35 mins
- In a bowl, add the mixture from the pan with the eggs, bread crumbs, green onions, basil, oregano, Worcestershire sauce, and Parmesan cheese.
SPINACH ROCKEFELLER TOMATOES RECIPE, WHATS COOKING AMERICA
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- In a large saucepan over low heat, combine the spinach, stuffing mix, butter, onions, 1/4 cup Parmesan cheese, eggs, garlic powder, thyme, and Tabasco sauce. Cook for approximately 25 minutes, stirring frequently. Remove from heat and cover to keep warm.
- Sprinkle both sides of the tomato slices with pepper and salt. Arrange in a single layer in a large baking dish.
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- Add 2 tablespoons of butter, garlic, salt, pepper and spinach to a skillet on medium high and cook until the spinach is just wilted, 3-5 minutes (if you have a noticeable amount of liquid here drain most of it off).
- In a bowl add the mixture from the pan with the rest of the ingredients (not including the tomatoes).
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