SUN-DRIED TOMATO CHEESE BALLS
Make and share this Sun-Dried Tomato Cheese Balls recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Very Low Carbs
Time 30m
Yield 30 cheese balls, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
- Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts : Calories 140.9, Fat 13.3, SaturatedFat 6.1, Cholesterol 30.7, Sodium 215.4, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 4.4
SUN-DRIED TOMATO CHEESE BALLS
Your party will heat up once these bacon-coated mini cheese balls are on the table. Nicely spiced with red pepper flakes, they're just the right size for nibbling.-Pamela Stepp, Dandridge, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls., Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts : Calories 96 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 182mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SUN-DRIED TOMATO CHEESE BALL
Make and share this Sun-Dried Tomato Cheese Ball recipe from Food.com.
Provided by southern chef in lo
Categories Spreads
Time 1h
Yield 1 cheese ball
Number Of Ingredients 9
Steps:
- Mix cheese, mustard, basil, onion, garlic, and onion powder in large bowl with a electric mixer at medium speed. Mix until blended but not smooth.
- Stir in the sun dried tomatoes and shape the cheese mixture into a 5-inch ball. Wrap and refrigerate for 1 hour. Roll in chopped nuts and wrap and refrigerate until ready to serve.
Nutrition Facts : Calories 1587.8, Fat 144.4, SaturatedFat 70.3, Cholesterol 368.6, Sodium 2657.7, Carbohydrate 30.3, Fiber 7.5, Sugar 14.8, Protein 53.5
FOUR-CHEESE BAKED PASTA WITH SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
- Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside.
- Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
- Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
- Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving.
SUN-DRIED TOMATO AND GOAT CHEESE SKEWERS
Steps:
- Special equipment: 20 small skewers or cocktail toothpicks
- Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
- Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
- Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
- Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.
SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS
This is a flavourful alternative to plain rice and makes a meal much more interesting. Serves 2 as a main or 4 as a side dish.
Provided by Shuzbud
Categories Rice
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
- Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
- When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
- While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
- Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
- While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
- Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
- Serve hot, sprinkled with parmesan cheese if desired.
SUN-DRIED TOMATO CHEESE BALL
I had to have this recipe after tasting it at one of our monthly Buncos. It was a hit there and a huge hit with my family and friends.
Provided by LALH917
Categories < 30 Mins
Time 20m
Yield 1 Ball, 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first four ingredients into a ball and roll in the nuts.
- Chill for several hours before serving with an assortment of crackers.
- Instead of chopping the tomatoes I use the food processor with the blade-works great.
Nutrition Facts : Calories 119.4, Fat 11.2, SaturatedFat 6.4, Cholesterol 31.2, Sodium 109.1, Carbohydrate 3, Fiber 0.6, Sugar 0.1, Protein 2.6
PEPPERONCINI & SUN-DRIED TOMATO CHEESE BALL
This party-perfect cheese ball is super creamy and super cheesy. It's also super flavorful-thanks to chopped pepperoncini peppers and sun-dried tomatoes.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in medium bowl until blended. Add peppers and tomatoes; mix well.
- Refrigerate several hours or until chilled.
- Shape into ball; roll in nuts until evenly coated.
Nutrition Facts : Calories 80, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
GOAT CHEESE GNOCCHI WITH SUNDRIED TOMATO BROWN BUTTER SAUCE
Ready, Set, Cook! Special Edition Contest Entry: This is a great way to liven up an everyday night. These gnocchi are light and delicate and the sauce is packed with flavor.
Provided by egurman
Categories Potato
Time 40m
Yield 3 quarts, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Place a large pot of water over high heat and bring to a boil.
- While waiting for the water to boil in a medium sized mixing bowl, mix the mashed potatoes and goat cheese and form a well. Sprinkle with all the flour, drop the egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch. Roll the dough into ¾ of an inch logs and cut into 1 inch pieces. Cover heavily with flour in a single layer (do not layer them or they will become flat and dense). Use immediately or freeze if desired.
- Bring a large pot of water to a boil. While waiting for the water to boil in a sauté pan, heat butter over medium heat until the butter begins to brown and take on a nutty aroma. Add shallot, sun dried tomato, thyme, white wine vinegar and half of the Parmesan cheese shaking the pan vigorously to help mix all the ingredients together. Drop the finished dumplings into the water and cook until they float (about 1 minute). Once they float, remove from the boiling water and drop right into the brown butter sauce. Toss a few times to coat the gnocchi and serve on warm plates garnished with the remainder of the Parmesan and chopped parsley.
Nutrition Facts : Calories 583.1, Fat 43.5, SaturatedFat 20, Cholesterol 123.1, Sodium 667.2, Carbohydrate 28.5, Fiber 1.3, Sugar 2.6, Protein 20.2
5-MINUTE SUN-DRIED TOMATO CREAM CHEESE SPREAD
Last-minute guests? No problem for you, ninja hostess. Sun-dried tomato spread and cream cheese make a luscious cracker topper.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 8 servings, 2 Tbsp. each
Number Of Ingredients 2
Steps:
- Place cream cheese on plate.
- Top with pesto.
Nutrition Facts : Calories 100, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 2 g
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