8 medium ripe tomatoes
1 3/4 tsp salt
1 cup millet
2 cups chicken or vegetable stock
1 small shallot, finely diced
4 oz goat cheese, crumbled
1/2 cup olive oil
3 Tbsp lightly toasted pine nuts
1 Tbsp basil, chiffonade
1 Tbsp chopped fresh parsley leaves
2 tsp chopped fresh chives
1 1/2 tsp lemon zest
1/4 tsp fresh ground white pepper
1/4 cup grated Parmesan cheese
Preheat oven to 500 degrees F.
Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside.
In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and white pepper.
Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F.
Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes.
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1/2 lb large mushrooms
2 Tbsp butter
4 Tbsp grated swiss
1/4 cup bread crumbs
1 clove minced garlic
1 Tbsp grated onion
Heavy cream or chicken broth
- Mince and saute mushroom stems
- Toss w/other ingredients
- Add enough cream or broth for good texture
- Saute mushroom caps til tender and browned
- Stuff, dot with butter
- Bake at 350° for 15 mins
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- 2 packages of frozen spinach
- 2 cups of Pepperidge Farm Herb Stuffing
- 1 tsp s+p
- 6 beaten eggs
- 1 C grated parmesan cheese
- 3/4 cup melted butter
Wring spinach dry, mix all ingredients. Form 1″ balls. Place on cookie sheet & fast freeze 1 hour.
Bake at 350° for 15-20 minutes.
Can be frozen and stored in plastic bags.
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- 5 Spanish onions
- 8 ounces cream cheese
- 16 ounces sour cream
- 1 lemon
- 1 bunch chives
- 4 tablespoons olive oil
- salt & pepper
- Peel and cut the onions in a small dice. Get a large pot on the stove with the olive oil and throw in the diced onions. Cook on medium to low heat until they are caramelized (nice golden brown color). This should take somewhere between 45 min to an hour. Cool to room temperature.
- Put the cooked onions, cream cheese, sour cream, juice and zest of lemon in a food processor. Blend until combined well. Adjust seasoning with salt and pepper.
- Mince the chives, fold the chives into the dip and sprinkle some on top to garnish.
Patience pays off here — take your time caramelizing the onions. First, the onions will give off a lakeful of liquid. Let it boil off slowly, and by the time the onions begin to caramelize — it took ours at least an hour — they’ll be as soft as pudding and deeply concentrated in flavor. Their sweetness infuses the entire dip, and while the rest of the ingredients are the classic onion dip foundation — sour cream, cream cheese, and chives — this one will be better than any you’ve had before
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- 1 cup frozen whole kernel corn
- 1/3 cup chopped red or green sweet pepper
- 1 6- or 8-ounce package flake-style imitation lobster, drained and coarsely chopped
- 1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon finely shredded lemon peel
- Vegetable dippers and/or crackers
1. Preheat oven to 425 degrees F. In a shallow baking pan, combine corn and sweet pepper. Roast, uncovered, about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F.
2. Meanwhile, in a medium bowl, stir together imitation lobster, cheese, mayonnaise, sour cream, and lemon peel. Stir in roasted vegetables.
3. Transfer mixture to an ungreased 8-inch quiche dish or shallow baking dish. Bake, uncovered, about 20 minutes or until heated through. Serve with vegetables and/or crackers. Makes 10 to 12 servings.
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- 1 8-ounce package cream cheese, softened
- 1-1/4 cups shredded horseradish and chive Havarti cheese (5 ounces)*
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 cup cooked lump crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
- 1 cup shredded baby spinach
- 1/3 cup thinly sliced green onions
- Breadsticks, flatbread, toasted baguette slices, and/or bagel chips
1. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, 1 cup of the Havarti cheese, the sour cream, and mayonnaise. Beat with an electric mixer on medium speed until well mixed. Gently stir in crabmeat and spinach.
2. Transfer mixture to an ungreased 1-quart souffle dish or shallow baking dish. Bake about 25 minutes or until heated through.
3. Sprinkle with the remaining 1/4 cup Havarti cheese and the green onions. Serve with bread and/or chips. Makes 12 servings.
*Test Kitchen Tip: If you can’t find the horseradish and chive Havarti cheese, substitute 1-1/4 cups shredded Havarti cheese and add 1 tablespoon snipped fresh chives and 2 teaspoons prepared horseradish with the sour cream.
12 servings – Calories175
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