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  1. Exported from MasterCook

  2. Stuffed Tomatoes

  3. 1 Preparation Time :

  4. Categories : Tomatoes Vegetables

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 6 Large firm tomatoes

  7. 1 C. precooked rice

  8. 1 C. grated process cheese (7 oz.)

  9. 1/2 Clove garlic -- chopped

  10. 1/8 Tsp. salt

  11. 2 Tbsp. olive oil

  12. Thoroughly grease 8 x 8 x 2-inch baking dish. Heat in

  13. skillet 2 tablespoons olive oil. Add and cook until light

  14. brown chopped garlic. Stir cheese, oil and garlic into rice.

  15. Set aside. Rinse and remove stem ends from tomatoes. Cut 1/4

  16. inch slice from top of each tomato and set aside. With a sharp

  17. knife, cut down around inside tomatoes being careful not to cut through bottom. With a spoon scoop out center pulp. Sieve

  18. tomato pulp and set aside liquid. Sprinkle each tomato with

  19. salt. Lightly fill tomatoes with rice-cheese mixture. Sprinkle

  20. 1 tablespoon tomato liquid over each. Replace tops of tomatoes.

  21. Place tomatoes into prepared pan. Pour remaining olive oil

  22. 375 degrees for 20 to 25 minutes. Garnish

  23. with watercress.

  24. Variation:

  25. Stuffed Oranges: Stuff oranges like tomatoes, but

  26. omitting the rice and ground meat. Use only bread crumbs,

  27. ground with butter or oleo, egg, parsley and salt, pepper and 350 degrees for about 1 hour. - - - - - - - - - - - - - - - - - -

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