New York City Chefs Daily Recipe for 6/22/2001 : Recipe for Spinach Stuffed Tomatoes
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Spinach Stuffed Tomatoes recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 6/22/2001 : Recipe for Spinach Stuffed Tomatoes
"Stuffed Tomatoes"

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"As we graze it grows"

1 10 ounce package frozen spinach
2 tablespoons butter
1 small onion, chopped
2 cups soft bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 egg, beaten
6 medium tomatoes (2 to 2 1/2 pounds)
1 teaspoon olive oil

Preheat oven to 350 degrees.  Cook spinach according to directions on package.  Drain in colander and press out water with back of a wooden spoon. In a small frying pan, heat 1 tablespoon butter over medium heat. Add the onion and cook for 2 to 3 minutes, or until softened. Remove from heat.  In a medium bowl, combine onion, spinach, bread crumbs, Parmesan cheese, salt, and nutmeg.  Stir in egg and mix to blend well.  With a sharp knife, slice 1 inch from top of each tomato.  Turn tomatoes over and squeeze gently to extract seeds and juice.  Using a teaspoon, scoop out remaining pulp from center of tomatoes to form cups. Chop pulp and stir into spinach mixture.  Spoon spinach filling into tomatoes and arrange in a 9 inch buttered baking dish.  Drizzle olive oil over tomatoes.  Bake 35 minutes.  Serve hot or cold.
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