BACON & SUN-DRIED TOMATO PHYLLO TARTS
Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 45 tartlets.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
LINGUINE WITH BACON, SUN-DRIED TOMATOES AND CREAM
Categories Pasta Tomato Quick & Easy Parmesan Bacon Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes. Drain off fat. Add shallots and stir 1 minute. Add cream and bring to boil. Turn off heat and add sun-dried tomatoes.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return linguine to pot. Add sauce and 1/4 cup Romano and stir to coat. Season with salt and pepper. Divide between plates. Sprinkle with nuts and parsley. Serve, passing additional Romano separately.
BACON & SUN-DRIED TOMATO ROLLS
These rolls have the bacon sun-dried tomatoes in the dough mix. They're excellent with soup and as with all bread are at their very best when fresh from the oven with butter melting into them. If anything, err slightly over with the flour and under with the water as the liquid from the onions & toms etc can result in a slightly stick dough. Check consistency during kneading and adjust with floour/water if required. I find 'cooking bacon' is better than rashers as these off-cuts are often chunkier - they make large, lean lardons that survuce the frying then kneading processes. I was brought up on a diet of homemade half and half bread - long before the days of bread makers and almost always make a 50/50 mix. (Making a full loaf I find using the small wholemeal, light crust setting on a large 50/50 mix gets it about right).
Provided by BonusMeals
Categories Breads
Time 2h15m
Yield 12 Rolls
Number Of Ingredients 13
Steps:
- Place the sun-dried tomatoes, bacon, onions and oregano in a frying pan. Depending on the amount of residual oil from the tomatoes and the amount of fat on the bacon, add 1-2 Tbsp of oil to the pan and fry gently until lightly browned. Add to the bread tin.
- Add the remaining ingredients in the following order; tomatoe puree, milk, water, sugar, wholemeal & white bread flours and finally the dried yeast.
- Run your breadmaker on the dough setting.
- Meanwhile, grease a baking sheet with butter and pre-heat the oven to 40-50°C.
- When the dough is ready, cut into 12 equal portions and place on the baking sheet. (If the dough is sticky, knead in some extra flour).
- Place the rolls in the warmed oven for about ~20 minutes for a 2nd rising.
- Turn the oven up to 200C and bake for 15 minutes, turning once half way through (no need to wait for the oven to get up to temperature).
- Remove from the oven and place on a cooling tray.
- Cut open, spread with unsalted butter and enjoy.
Nutrition Facts : Calories 222.5, Fat 5.4, SaturatedFat 1.6, Cholesterol 10.6, Sodium 600.8, Carbohydrate 34.5, Fiber 1.4, Sugar 1.7, Protein 8
NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD
An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.
Provided by SPICYGIRL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 4h20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
- Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
- Dust a baking sheet with cornmeal.
- Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until loaf is golden brown, about 30 minutes.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 52.7 g, Fat 3.1 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 679.7 mg, Sugar 1.9 g
BACON, SUNDRIED TOMATO & FETA ROLLS
Good Food reader Liz Baron shares her take on a party classic. Make your own pastry and fill with a savoury mix
Provided by Good Food team
Categories Snack
Time 55m
Yield Makes 24-30
Number Of Ingredients 7
Steps:
- For the pastry, sift the flour and a pinch of salt into a large bowl. Grate in the frozen butter. Use a kitchen knife to mix until all the pieces of butter are coated with flour. Stir in 150ml cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the pastry to a long rectangle, about 9 x 45cm. Scatter half the filling ingredients along the pastry, towards one edge. Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll. Brush the top with more egg, then cut into 3cm-long rolls. Use scissors to snip little 'V' shapes in the top of each roll.
- Repeat with the remaining pastry and filling, then arrange the rolls on baking parchment-lined baking trays. Bake for 15-20 mins until golden brown.
Nutrition Facts : Calories 99 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
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5/5 (1)Estimated Reading Time 1 minServings 4Total Time 1 hr 45 mins
- Combine 1 1/2 cups flour, sugar, un-dissolved yeast, basil, and salt in the bowl of a stand mixer. Add the water and mix on medium speed for 1 minute. Add the bacon, sun-dried tomatoes, and garlic and mix to combine. Add enough remaining flour to form a soft dough.
- Knead the on a lightly floured surface for 6 to 8 minutes, until it is smooth and elastic. Cover and let rest 10 minutes. Grease a 9-by-5-inch loaf pan. Form the dough into a smooth loaf and place in the pan. Cover and let rise in a warm, draft-free place 30 to 40 minutes, or until dough is doubled in bulk.
- Bake the loaf for 25 to 30 minutes, or until done. Brush the top with melted butter, if desired. Cool in the pan 5 minutes, then remove from pan and cool completely on cooling rack.
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