Over 16,534,482 people are on fubar.
What are you waiting for?
Gator Queen's Baked/Stuffed Louisiana Creole TomatoesFrom "Cookin' With the Swamp People" Coming in 2013! Ingredients:8 large Creole tomatoes2 slices bacon, (precook crisp) chopped4 tablespoons olive oil1 small red onion, finely chopped2 garlic cloves, crushed5 1/2oz basmati rice10 1/2oz hot vegetable stock1/2oz fresh basil leaves, finely shredded2 tablespoons parsley flakes2 tablespoons pine nutsFinely grated zest of 1/2 a lime1¼oz Parmesan cheese, grated Directions:1. Preheat the oven to 375*F. Cut a 2cm (3/4 in) thick slice off the top of each beef tomato. Scoop out the pulp into a bowl and set aside. 2. Over a medium heat, fry the onion and garlic in the oil until soft, but not browned. 3. Add the tomato pulp to the pan. Increase the heat slightly and simmer for about 10 minutes until reduced. 4. Add the rice and the vegetable stock. Cover and leave to cook gently over a low heat for 10 minutes, until the rice is just half-cooked. 5. Stir in the crisp, chopped bacon, shredded basil, parsley flakes, lime zest, pine nuts and Parmesan cheese and add some Cajun/Creole season to taste. (Like Slap Ya Mama). 6. Put the hollowed-out tomatoes in a lightly oiled baking dish and fill them with the rice mixture. 7. Replace the tops and bake in the oven for 25-30 minutes, until the tomatoes are tender and the rice is cooked through. Bon Appetit, Y'all! T~M
