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Tomato
Beefy Tomatoes
6 medium tomatoes
1 pound lean ground beef
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat Cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
1 pound lean ground beef
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat Cheddar cheese
1 egg, lightly beaten
Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
Tomato Delight
1 medium tomato
1/8 teaspoon garlic salt
1 tablespoon mayonnaise
4 bacon strips, cooked and crumbled
1/2 cup shredded mozzarella cheese
3/4 teaspoon dried oregano
Slice tomato into 1/2-in. thick slices; drain on a paper towel for 5-10 minutes. Place on a greased broiler pan. Sprinkle with garlic salt. Spread with mayonnaise. Top with bacon, cheese and oregano. Broil 3 in. from the heat for 2-3 minutes or until cheese melts.
1/8 teaspoon garlic salt
1 tablespoon mayonnaise
4 bacon strips, cooked and crumbled
1/2 cup shredded mozzarella cheese
3/4 teaspoon dried oregano
Slice tomato into 1/2-in. thick slices; drain on a paper towel for 5-10 minutes. Place on a greased broiler pan. Sprinkle with garlic salt. Spread with mayonnaise. Top with bacon, cheese and oregano. Broil 3 in. from the heat for 2-3 minutes or until cheese melts.
Broccoli Squares
2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 head fresh broccoli, chopped
3 roma (plum) tomatoes, chopped
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. Arrange the dinner roll dough in 4 rectangles on the baking sheet. Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely. In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve.
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 head fresh broccoli, chopped
3 roma (plum) tomatoes, chopped
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. Arrange the dinner roll dough in 4 rectangles on the baking sheet. Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely. In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve.
Atomic Meatloaf
1 pound ground beef
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes
2 jalapeno peppers
1 habanero pepper
1 large sweet red pepper
2 small white onions, chopped
6 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 carrot, chopped
1 tablespoon sugar
Roast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
1 pound ground turkey
1 cup Mike's Roasted Pepper Inferno Habanero Tomato Sauce
1 habanero, roasted
1 large red pepper, roasted
2 teaspoons minced garlic
1 tablespoon habanero powder
1 teaspoon Cajun seasonings
1/2 teaspoon white pepper
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees. Thoroughly chop the roasted peppers and add to a large mixing bowl. Add all remaining ingredients and hand mix. Form into a loaf and bake 1 hour or until meat is cooked thoroughly through. Serve topped with extra sauce.
Mike's Roasted Pepper Inferno Habanero Tomato Sauce
4 pounds Roma tomatoes
2 jalapeno peppers
1 habanero pepper
1 large sweet red pepper
2 small white onions, chopped
6 tablespoons fresh basil, chopped
6 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 carrot, chopped
1 tablespoon sugar
Roast and peel the jalapenos and sweet red pepper. Peel tomatoes. Heat a large pot to medium heat and add one tablespoon olive oil along with carrot and onion. Cook about 15 minutes. Add garlic and tomatoes. Chop tomatoes in the pot with a wooden spoon. Chop the roasted jalapeno and red pepper. Add to pot. Finely dice the habanero pepper and add to pot along with basil, sugar and remaining olive oil. Stir, cover and reduce heat to low. Simmer at least one hour. Use an immersion blender to process the sauce. Makes 5 cups.
Zucchini Mexicali
1/4 cup vegetable oil
1 medium zucchini, thinly sliced
1 large onion, chopped
1 large carrot, coarsely shredded
3/4 cup chopped celery
1/2 cup julienned green pepper
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1/3 cup taco sauce
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges
In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.
1 medium zucchini, thinly sliced
1 large onion, chopped
1 large carrot, coarsely shredded
3/4 cup chopped celery
1/2 cup julienned green pepper
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1/3 cup taco sauce
2 teaspoons prepared mustard
2 medium tomatoes, cut into wedges
In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.