Betty Crocker - Betty Crocker 20 Best Fresh Tomato Recipes
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- Book:Betty Crocker 20 Best Fresh Tomato Recipes
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- Publisher:Houghton Mifflin Harcourt
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Betty Crocker 20 Best Fresh Tomato Recipes: summary, description and annotation
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Fun and Delicious Recipes Featuring the Ultimate Summer Produce!
Photo of Every Recipe. Summer is the best time to take advantage of juicy, sun-ripened tomatoeslet Betty show you how to make tomato season even sweeter! A tasty appetizer like Cucumber-Dill-Stuffed Cherry Tomatoes or Bruschetta is an incredibly delicious way to start off any meal, then, follow-up with Loaded Bacon, Cheddar and Basil Waffles with Fresh Tomato Jam or Linguine with Tuna and Tomatoes for a fresh and flavorful dinner. Featuring all varieties from cherry to heirloom, this collection will make tomatoes the star ingredient of your kitchen.
Betty Crocker: author's other books
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Betty Crocker 20 Best Fresh Tomato Recipes — read online for free the complete book (whole text) full work
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Fresh Tomato
Recipes
Houghton Mifflin Harcourt
Boston New York 2014
Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.
For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.
www.hmhco.com
Cover photo:
Creative Content and Publishing Director: Elizabeth Nientimp
Food Content Marketing Manager: Heather Reid Liebo
Senior Editor: Grace Wells
Kitchen Manager: Ann Stuart
Recipe Development and Testing: Betty Crocker Kitchens
Photography: General Mills Photography Studios and Image Library
Publisher: Natalie Chapman
Editorial Director: Cindy Kitchel
Executive Editor: Anne Ficklen
Editorial Associate: Molly Aronica
Managing Editor: Rebecca Springer
Cover Design: Jackie Shepherd
ISBN 978-0-544-50294-9
v1.0814
Dear Friends,
This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!
All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Youll find grilled foods, potluck favorites and even gluten-free recipes.
Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure. Youll be glad you did.
Enjoy and happy cooking!
Sincerely,
Bruschetta
Tomato-Artichoke Appetizers
Bacon, Lettuce and Tomato Dip
Cucumber-Dill Stuffed Cherry Tomatoes
Mexican Plum-Tomato Cups
Fresh TomatoBasil Caprese Kabobs
Prep Time: 10 Minutes Start to Finish: 20 Minutes Makes 12 slices
- slices Italian bread, inch thick
- cup olive or vegetable oil
- medium tomatoes, chopped (1 cups)
- garlic cloves, finely chopped
- tablespoons chopped fresh basil leaves
- tablespoons small capers, drained
- teaspoon salt
- teaspoon pepper
Heat oven to 375F. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each bread slice. Bake about 8 minutes or until golden brown.
Meanwhile, in small bowl, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.
1 Slice: Calories 95 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat nc); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, Fat Carbohydrate Choices: nc
Prep Time: 45 Minutes Start to Finish: 1 Hour Makes 30 appetizers
- cups Original Bisquick mix
- cup boiling water
- cup mayonnaise
- cup grated Parmesan cheese
- teaspoon onion juice, if desired
- jar (7.5 oz) marinated artichokes, chopped
- thin slices from 4 to 5 plum (Roma) tomatoes
- Parsley sprigs
Heat oven to 400F. Grease cookie sheet or spray with cooking spray. In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes. On work surface generously sprinkled with Bisquick mix, gently roll dough to coat. Shape into a ball; knead 10 times.
Roll out dough to -inch thickness. Cut with 2-inch round cutter dipped in Bisquick mix. Place rounds about 2 inches apart on cookie sheet. In small bowl, mix mayonnaise, Parmesan cheese and onion juice; mix well. Spread each round with teaspoon mayonnaise mixture. Top with slightly less than 1 teaspoon artichokes and another teaspoon mayonnaise mixture. Place 1 tomato slice on each round, and top with 1 teaspoon mayonnaise mixture.
Bake 10 to 12 minutes or until golden brown and puffy. Garnish with parsley. Serve warm or at room temperature.
1 Appetizer: Calories 90 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Potassium 50mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 2g Exchanges: Starch, 1 Fat Carbohydrate Choices:
Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes 16 servings (2 slices baguette and 2 tablespoons dip each)
- cup sour cream with chives and onions
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