26 baked stuffed tomatoes cream Recipes

uncooked egg noodles, ground turkey or beef, diced tomatoes, undrained, condensed nacho cheese soup, undiluted, sliced pimiento-stuffed olives, drained, chopped green chilies, shredded cheddar cheese, crushed tortilla chips, prepared ranch salad dressing, shredded lettuce , sour cream and/or salsa, optional

all-purpose flour, grated parmesan cheese, sugar, baking powder, baking soda, cayenne pepper, chopped pimiento-stuffed green olives, minced sun-dried tomato packed in oil, drained, fennel seeds, garlic clove, dried oregano, crumbled, eggs, room temperature, olive oil, milk, sour cream

boneless skinless chicken breast halves, swiss cheese (i use cheddar) or 4 slices american cheese, each cut in half (i use cheddar), campbell cream of chicken soup, tomatoes (thin slices), margarine, melted, pepperidge farm herb seasoned stuffing mix, crushed, hot cooked rice

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.