PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
SUN-DRIED TOMATO POTATO CRUSH
I threw this together tonight on a whim to go along side a nice steak. I enjoyed the results so figured I would share it here.
Provided by Sarah_Jayne
Categories Potato
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the potatoes into small chunks about the size of a thumb. Leave the skins on.
- Put into a pot of boiling water and boil for about 10 minutes or until tender.
- Drain the potatoes well and transfer to a large bowl.
- Add the tomatoes, oil, margarine, garlic, parsley, salt and pepper into the bowl.
- Use a potato masher to crush the potatoes and the tomatoes together and keep going until everything is combined but the potatoes are crushed rather than mashed.
- Serve.
SUN-DRIED TOMATO, GUANCIALE AND ROBIOLA ARANCINI
Everyone loves arancini. There's something about arancini that just exudes an excitement for anyone who sees it on the menu. They're easy to pop in your mouth, a lot of fun and, of course, delicious. In this version, I amp up the flavor with sun-dried tomatoes, guanciale and cheese, then top it all off with an herby gremolata.
Provided by Scott Conant
Categories appetizer
Time 2h10m
Yield About 24 to 26 arancini
Number Of Ingredients 27
Steps:
- For the arancini: Line a sheet pan with parchment. Heat the olive oil in a large saucepan over medium-high heat. Add the guanciale and cook, stirring occasionally, until the fat renders out, about 5 minutes. Add the shallots and garlic with a pinch of salt and the red pepper flakes if using and sweat slowly until tender, 8 to 10 minutes.
- Add the rice and 1/2 tablespoon of the butter, stir to coat and cook until the rice begins to toast, 2 to 3 minutes.
- Stir in the wine and cook until it is absorbed. Add the heated chicken stock 1/2 cup at a time and cook, stirring constantly, until the liquid is absorbed, 3 to 4 minutes. When the rice is about 75-percent cooked and al dente (you may not use all the stock), stir in the tomato paste, sun-dried tomatoes and vinegar. Remove it from the heat and add the remaining 3 tablespoons butter and the Parmesan. Season to taste with salt. The rice should be strongly seasoned and creamy with a touch of texture but not crunchy or watery. Spread the risotto on the prepared sheet pan and allow to cool; cover and refrigerate until needed.
- Heat the neutral oil in a large heavy-bottomed pot to 350 degrees F. To make the arancini, use your hands to roll the cooled risotto into packed balls about the size of a golf ball, around the robiola. Refrigerate for 20 minutes or freeze for 10 minutes.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the balls first into the flour, then the eggs and the breadcrumbs.
- Fry the arancini in about 3 batches, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and season lightly with salt. Be sure to let the oil return to temperature between batches.
- For the yogurt: Mix the yogurt with the Aleppo pepper and 1/4 teaspoon salt and reserve.
- For the gremolata: Combine the parsley, Parmesan and lemon zest in a medium bowl. Stir in the olive oil and season with salt.
- Spoon some yogurt onto a plate. Arrange the arancini on top of the yogurt and top with the gremolata.
CREAMY SUN-DRIED TOMATO FETTUCCINE
A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.
Provided by ybseball
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
- Mix together Greek yogurt and sour cream in a small bowl.
- Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
- Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g
SUN-DRIED TOMATO SCALLOPED POTATOES
My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! -Jamie Milligan, Kimberley, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the first 6 ingredients in a food processor; cover and process until blended. In a greased 3-qt. baking dish or 13x9-in. baking pan, layer half of the potatoes, tomato mixture and cheese. Repeat layers. Pour broth over the top. , Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 10g protein.
MASHED POTATOES WITH SUN-DRIED TOMATOES
Provided by Jim Fobel
Categories Potato Tomato Side Thanksgiving Vegetarian Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place sun-dried tomatoes in small bowl. Pour enough hot water over to cover tomatoes; let stand until softened, about 5 minutes. Drain. Return tomatoes to bowl; stir in 1/4 cup Parmesan and oil.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add milk, half and half, 2 tablespoons butter, salt, nutmeg and pepper to potatoes. Mash until smooth.
- Butter 8x8x2-inch glass baking dish. Spread half of mashed potatoes in prepared dish. Sprinkle sun-dried tomato mixture over. Spread remaining mashed potatoes over. Sprinkle with remaining 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Bake potatoes uncovered until heated through and top is golden brown, about 35 minutes (or up to 45 minutes if refrigerated).
CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES
A new take on an old classic from the US Potato Board. Parmesan and mozzarella stand in for cheddar. Sun-dried tomatoes and parsley add a fresh touch. Cook time includes the 50 minutes it takes to bake the potatoes.
Provided by rickoholic83
Categories Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Bake potatoes 50 minutes or until tender. Let cool.
- Cut each potato in half.
- With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Set pulp aside.
- Cut each skin half in half again to form quarters.
- Season the skins with salt and pepper and bake for 15 minutes.
- Mash 1 cup potato pulp with a potato masher.
- Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
- With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
- Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.
Nutrition Facts : Calories 146.8, Fat 3.9, SaturatedFat 2.3, Cholesterol 12.6, Sodium 201.3, Carbohydrate 21.5, Fiber 2.7, Sugar 2.3, Protein 7.2
SUN-DRIED TOMATO SPREAD
I use this tomato-based spread in place of jelly on toast and bagels. My favorite is spreading it on tomato-basil bagels. I usually place 1/2 the spread in the refrigerator, and freeze the remainder for later use.
Provided by Don Ondersma II
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt, white sugar and garlic salt. Blend to the consistency of a spreadable paste. Chill in the refrigerator until serving.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 5.6 g, Fat 4.2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 367.6 mg, Sugar 2.9 g
TWICE BAKED POTATOES WITH SUN-DRIED TOMATOES
I am always looking for new variations for the humble potato. This one is bright and colourful and tastes good, especially served with grilled chicken. I like the flavour of the mascarpone cheese but if it is hard to find, you could use cream cheese.
Provided by Shuzbud
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F or 180°C.
- Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
- Meanwhile, finely dice the sundried tomatoes and set aside.
- When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
- Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. Stir well to mix.
- Add the grated mozzarella and diced sundried tomatoes and stir to mix.
- Scoop the filling back into the potatoes, smoothing the tops.
- Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
- Serve hot!
CHICKEN & SUN-DRIED TOMATO ORZO
Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rutic Italian-inspired dish. Serve with sauteed fresh spinach or steamed broccolini. EatingWell Newsletter, March/April 2008.
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions; drain and rinse.
- Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender.
- Blend until just a few chunks remain.
- Season chicken with salt and pepper on both sides.
- Heat remaining 1 tablespoon oil with crushed red pepper flakes in a large skillet over medium-high heat.
- Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side.
- Transfer to a plate; tent with foil to keep warm.
- Pour the tomato sauce into the pan and bring to a boil.
- Measure out 1/2 cup sauce to a small bowl.
- Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese.
- Cook, stirring, until heated through, 1 to 2 minutes.
- Divide among 4 plates.
- Slice the chicken; top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.
Nutrition Facts : Calories 546.6, Fat 16.1, SaturatedFat 6.3, Cholesterol 97.9, Sodium 738.7, Carbohydrate 53.2, Fiber 5.4, Sugar 4.2, Protein 46.5
EASY AUSTRALIAN STUFFED CHICKEN W/ PROSCIUTTO, SUN-DRIED TOMATO
GREAT, EASY GOURMET FOR DINNER PARTIES. This dish will impress your friends! My family are all from South Eastern and Western Australia. When I was a young lad I vaguely remember a dish similar to this. With a few modifications, using sun-dried tomatoes, prosciutto, mushrooms and red pepper; this recipe is phenomenal!
Provided by Matybmw
Categories One Dish Meal
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice the red pepper very thin sliced about two inches long.
- Slice the mushrooms very thinly.
- Slice the sun-dried tomatoes very thinly.
- Crush the garlic and put into small bowl.
- Put sun-dried tomatoes into small bowl.
- Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
- Butterfly the chicken breasts, then spread them apart to be stuffed.
- Spread mixture inside of chicken breasts.
- Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
- Close chicken breasts.
- Brush olive oil onto top of breast.
- Sprinkle with basil.
- Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
- Serve with your favourite vegetables.
SUN-DRIED TOMATO MASHED POTATOES
Provided by Joan C. Laura
Categories Dairy Potato Tomato Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Winter Gourmet New York Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Peel potatoes and cut into 1-inch pieces. In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, 10 to 15 minutes.
- While potatoes are simmering, cut tomatoes into thin strips. Drain potatoes in a colander and return to pan. With a potato masher mash potatoes with tomatoes, oil, and milk and season with salt and pepper.
SPICY SUN-DRIED TOMATO AND CLAM SPREAD
A slightly spicy and creamy spread of sun-dried tomatoes and clams. This spread tastes great served with good pita bread!
Provided by CHAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree the sun-dried tomatoes and garlic until smooth. Blend in the red pepper, parsley, basil, chili powder, salt, and pepper. Spoon in the cream cheese and clams, and continue to blend until smooth. Transfer the spread to a serving bowl, and chill until ready to serve.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 2.4 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 137 mg, Sugar 0.6 g
More about "sun dried tomato potato crush recipes"
SUN DRIED TOMATO AND SWEET POTATO CRUST QUICHE - A …
From asaucykitchen.com
Reviews 19Calories 128 per servingCategory Mains
- Thinly slice the sweet potatoes into little round discs. Ideally you'll want to do this with a mandolin for quick and even slices but you can do this with a sharp knife as well.
- Layer the sweet potato slices across the bottom and sides of the pie plate. The sweet potato will shrink after cooked so make sure to layer and overlap so the bottom and sides are completely covered. Sprinkle a little salt and pepper over the sweet potato and then place in the oven to bake for 20 minutes. After removing the sweet potato crust from the oven turn up the heat to 375°F/190°C.
- Heat the olive oil and garlic in a medium sized pan on a medium-low heat. Add the spinach and stir, cooking until wilted.
ROASTED BABY POTATOES WITH SUN-DRIED …
From purelyally.com
THESE SUN-DRIED TOMATO RECIPES SHOW HOW VERSATILE …
From spoonuniversity.com
10 BEST SUN DRIED TOMATO WRAP RECIPES - YUMMLY
From yummly.com
PASTA WITH SUN-DRIED TOMATO CREAM SAUCE - DAMN …
From damndelicious.net
PADMA LAKSHMI'S SMASHED POTATOES WITH SUN-DRIED …
From people.com
Estimated Reading Time 1 min
SCALLOPED POTATOES WITH SUN-DRIED TOMATO PESTO RECIPE
From oprah.com
10 BEST SUN DRIED TOMATO SNACK RECIPES - YUMMLY
From yummly.com
GREEK POTATO SALAD | FOODIECRUSH.COM
From foodiecrush.com
SUNDRIED TOMATO TOPPING - ~ LIFE LEMONS ITALY
From lifelemonsitaly.com
SUN DRIED TOMATO | CLEAN FOOD CRUSH
From cleanfoodcrush.com
ITALIAN SUNDRIED TOMATO POTATO SOUP - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
POTATO PANCAKE VS SUN-DRIED TOMATO - IN-DEPTH NUTRITION …
From foodstruct.com
SUN-DRIED TOMATO VS POTATO PANCAKE - IN-DEPTH NUTRITION …
From foodstruct.com
SUN-DRIED TOMATO VS SWEET POTATO - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
CHEESY POTATO SKINS WITH SUN DRIED TOMATOES FOOD
From wikifoodhub.com
10 BEST SUN DRIED TOMATO SNACK RECIPES - YUMMLY
From yummly.com
POTATO VS SUN-DRIED TOMATO - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
SUN-DRIED TOMATOES COOKING TIPS AND HINTS - THE SPRUCE EATS
From thespruceeats.com
SUN-DRIED TOMATO + KALE & MOZZARELLA STUFFED CHICKEN TASTES LIKE …
From dev.cleanfoodcrush.com
SUNDRIED TOMATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST SUN DRIED TOMATO APPETIZER RECIPES - YUMMLY
From yummly.com
SUN-DRIED TOMATO CHICKEN THIGHS WITH BROCCOLINI | CLEAN FOOD CRUSH
From dev.cleanfoodcrush.com
COOKING WITH CRUSHED TOMATOES | BLOG | FLORA FINE FOODS
From florafoods.com
SWEET POTATO VS SUN-DRIED TOMATO - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
SUN-DRIED TOMATO + KALE & MOZZARELLA STUFFED CHICKEN TASTES LIKE...
From pinterest.ca
SUN DRIED TOMATO BREAD • CUBBIN THE KITCHEN • RECIPE
From cubbinthekitchen.com
AMAZON.CA: ISE FOREST GARDEN - TOMATOES / VEGETABLES: GROCERY
From amazon.ca
SUN DRIED TOMATO AND POTATO RECIPES (122) - SUPERCOOK
From supercook.com
POTATO AND SUN-DRIED TOMATO AU GRATIN RECIPE | MYRECIPES
From myrecipes.com
ORGANIC SUN-DRIED TOMATOES, 1 POUND - AMAZON.CA
From amazon.ca
SUN DRIED TOMATOES | CLEAN FOOD CRUSH
From cleanfoodcrush.com
MASH POTATOES WITH SUN DRIED TOMATOES - BELLA SUN LUCI
From bellasunluci.com
SUN-DRIED TOMATO PESTO RECIPE | ALLRECIPES
From allrecipes.com
#lactose #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #side-dishes #potatoes #vegetables #american #easy #european #dinner-party #holiday-event #vegetarian #italian #dietary #comfort-food #valentines-day #egg-free #free-of-something #tomatoes #taste-mood #number-of-servings
You'll also love