BROILED PARMESAN AND SWISS TOMATOES
Planning to serve steak or tenderloin? These cheesy tomatoes make the ideal accompaniment. Plus, the recipe is simple to double for guests. -Mary Price, Youngstown, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place tomatoes, cut side up, in an ungreased 15x10x1-in. baking pan; dot with 2 tablespoons butter. Broil 4 in. from heat until butter is melted, 4-6 minutes., Meanwhile, in a small microwave-safe bowl, combine remaining butter and onions. Microwave, uncovered, on high until onions are tender, 2-3 minutes. Stir in bread crumbs, Parmesan cheese, salt and garlic powder; spoon over tomatoes. Sprinkle with Swiss cheese. Broil until cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 220 calories, Fat 20g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 275mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SWISS CHARD WITH TOMATOES
I love Swiss chard and really like this recipe combining it with tomatoes and garlic. Recipe from Chicago Trib FOOD section years ago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
- Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
- Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
- Remove from heat and sprinkle bread crumbs over the top.
SWISS TOMATOES
Make and share this Swiss Tomatoes recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Butter a baking dish with 2 inch sides.
- Cut the tomatoes in half and squeeze out the seeds.
- Lightly salt them Melt the butter in a medium saucepan.
- Add onion and saute for 2 minutes.
- Add flour, salt pepper, paprika and mustard-whisk well and bring to a bubbling simmer.
- Add milk and Worcestershire sauce and whisk again.
- Turn up the heat to medium and slowly whisk in the egg yolks.
- Add the cheese and stir until melted.
- Place tomatoes, cut side up in the casserole dish and pour sauce over top.
- Bake about 25 minutes until browned.
SWISS CHARD GNUDI WITH TOMATOES
Love gnocchi? Then get to know gnudi, a delicate Italian dumpling similar to gnocchi but based on ricotta cheese, not potato. This recipe adds Swiss chard to the dough and serves the dumplings over a light and fresh cherry tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dust a rimmed baking sheet with flour. Bring a large pot of salted water to a boil; add the Swiss chard and cook until wilted, 2 to 3 minutes. Remove the chard with tongs and transfer it to a kitchen towel. (Reserve the pot of water.) Squeeze the chard dry in the towel, then transfer it to a food processor and process until finely chopped.
- Combine the chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest and 1/2 teaspoon each salt and pepper in a large bowl; mix well. Mix in the flour until just combined. Scoop tablespoonfuls of the mixture onto the prepared baking sheet, then gently shake the pan to coat the gnudi in flour. Freeze at least 10 minutes.
- Meanwhile, combine the olive oil and garlic in a large skillet over medium heat and cook until the garlic is golden, about 3 minutes. Remove the garlic with a slotted spoon and reserve. Increase the heat to high; add the tomatoes and cook, stirring, until they begin to pop. Reduce the heat to medium; stir in the tomato paste and red pepper flakes. Add 1 1/2 cups water, the lemon zest strips and reserved garlic. Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in the lemon juice. Remove the strips of lemon zest. Divide the sauce among bowls.
- Return the pot of water to a low boil. Working in two batches, gently add the gnudi and cook until they float, then cook 1 minute longer for a total of about 4 to 5 minutes. Remove with a slotted spoon and add to the bowls. Drizzle with olive oil and top with Parmesan.
Nutrition Facts : Calories 560, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 199 milligrams, Sodium 934 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 23 grams, Sugar 5 grams
SWISS STEAK WITHOUT TOMATO
This is being posted in response to a request for a Swiss Steak that doesn't contain tomato. This was my mom's recipe and is still my favorite. Lots of gravy, no tomato.
Provided by Vina7737
Categories Meat
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put flour, salt, and pepper in large ziploc baggie.
- Add pounded steak pieces and shake well.
- Do not remove from bag.
- In large dutch oven, heat oil over medium high heat until shimmering.
- Shake baggie to recoat steak pieces, shake each piece to remove excess flour, and add to skillet.
- Fry until browned on each side, approximately 2 minutes per side.
- (This will have to be done in batches. Remove each browned piece to a plate.).
- Add onions to dutch oven, cover and cook for one minute.
- Add soup and broth, stir well, add steak pieces, cover, and place in 325 oven for 90 minutes.
- If using mushrooms, add after 60 minutes and replace in oven.
- This makes a lot of gravy that doesn't usually have to be thickened and is wonderful on boiled or mashed potatoes.
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