Search results
Results From The WOW.Com Content Network
1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help ...
Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil. 3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top. ... fire-roasted tomatoes, smoked paprika and ground beef. ... Don't worry if you don't have one ...
Spend less time cooking with these highly-rated 30-minute dinner recipes, ... tangy sun-dried tomatoes in a creamy garlic-and-herb cheese sauce. ... crispy in the oven while broccolini roasts ...
1. Preheat the oven to 350°. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Turn the tomatoes cut side down and scatter the rosemary around; bake on the bottom shelf of the oven for 1 hour and 15 minutes, or until very soft and starting to brown. Let cool, then discard the skins. 2.
Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole. ... Tangy sour cream coats chopped cauliflower and bakes with Cheddar cheese, bacon and onion in ramekins for you to enjoy your own personal ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
The tender cabbage in this easy recipe melts in your mouth and picks up the flavors of garlic, Parmesan cheese and a little spice from crushed red pepper as it simmers in a creamy broth in the oven.