Spinach-topped Tomatoes Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 package: Spinach, 10 oz. frozen
1/2 cup: Butter or margarine --,
Choppe,
Melted,
2 each: Chicken bouillon cubes,
1 each: Egg, beaten
Salt,
1 each: Garlic clove, minced
3 large: Tomatoes, halved
1/4 tsp: Pepper,
1 cup: Soft bread crumbs,
1/8 tsp: Cayenne pepper,
1/2 cup: Parmesan cheese, grated
Shredded Parmesan cheese,
1/2 cup: Chopped onion,
Optional,
Directions:
In a saucepan, cook spinach according to package directions with
bouillon; drain well. Cool slightly; press out excess liquid. Lightly
salt tomato halves; place with cut side down on a paper towel for 15
minutes to absorb excess moisture. Meanwhile, in a small bowl,
combine spinach with bread crumbs, Parmesan cheese, onion, butter,
egg, garlic, pepper and cayenne pepper. Mix well. Place tomato
halves, cut side up, in a shallow baking dish. Divide the spinach
mixture over tomatoes. Sprinkle with shredded Parmesan cheese if
desired. Bake at 350 deg. for about 15 minutes or until heated
through. Yield: 6 servings
Recipe By : Taste of Home
Source from luhu.jp
bouillon; drain well. Cool slightly; press out excess liquid. Lightly
salt tomato halves; place with cut side down on a paper towel for 15
minutes to absorb excess moisture. Meanwhile, in a small bowl,
combine spinach with bread crumbs, Parmesan cheese, onion, butter,
egg, garlic, pepper and cayenne pepper. Mix well. Place tomato
halves, cut side up, in a shallow baking dish. Divide the spinach
mixture over tomatoes. Sprinkle with shredded Parmesan cheese if
desired. Bake at 350 deg. for about 15 minutes or until heated
through. Yield: 6 servings
Recipe By : Taste of Home
Source from luhu.jp