SUN DRIED TOMATO SPREAD
An easy sun-dried tomato spread that comes together quickly in a food processor, featuring sun-dried tomatoes, bacon, and fresh thyme.
Provided by Kelly Anthony
Categories Appetizer
Time 16m
Number Of Ingredients 9
Steps:
- Allow a large skillet to come to temperature over medium-high heat. Add the bacon and cook for about 8 minutes (or until crispy), stirring often. Transfer to a plate lined with paper towels and set aside to cool.
- Add the cream cheese, mayonnaise, butter, pepper, and salt to the bowl of a food processor fitted with a blade attachment. Process until smooth. Add the sun-dried tomatoes, garlic, thyme, and half of the cooked bacon and process once more.
- Transfer the spread to a bowl, and stir in the remaining bacon. Serve and enjoy.
Nutrition Facts : Calories 190 kcal, Carbohydrate 1 g, Protein 3 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 218 mg, ServingSize 1 serving
BACON, LETTUCE, AVOCADO AND TOMATO DIP (BLAT)
A classic dip, guacamole, expands its horizons with the addition of bacon, lettuce and tomato.
Provided by Food Network
Categories appetizer
Time 20m
Yield 52 Servings
Number Of Ingredients 12
Steps:
- 1. Scoop flesh from avocados. In food processor bowl combine avocado, sour cream, onion, lime juice, cilantro, jalapeno pepper, salt and black pepper. Cover and process until very smooth, stopping to scrape down sides of food processor bowl as needed.
- 2. Spoon into 4- to 5-cup shallow serving bowl or 9-inch pie plate. Sprinkle with lettuce, tomato and bacon. Serve with Keebler® Town® House® Flipsides® Original crackers.
PASTA SERVED WITH AVOCADO SAUCE WITH SUN-DRIED TOMATOES
This is a lovely, creamy sauce and the sundried tomatoes break up the avocado flavour nicely. This recipe responds well to adjusting the proportions to taste. The weight for the sundried tomatoes is their dehydrated weight- I use about half a pack. If using smaller avocados, I find 4 works best to make the sauce thick enough. To make this dish vegetarian, use a vegetable stock cube instead of chicken.
Provided by Shuzbud
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop the sundried tomatoes and set aside.
- Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
- Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
- Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
- Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
- When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
- When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
- Sprinkle with grated parmesan and serve immediately.
BACON, LETTUCE, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: bacon, romaine lettuce, cherry tomato, cucumber, avocados, olive oil, balsamic vinegar, mustard, salt, lemon
Provided by Robert Broadfoot
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cook bacon until crispy. Drain on a paper towel, then set aside.
- Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
- In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
- Toss the salad with the dressing.
- Enjoy!
AMAZING SUN-DRIED TOMATO CREAM SAUCE
This is a recipe I've created myself - and everyone that tries it loves it. It tastes just like at a restaurant and it can be made in the amount of time that it takes to cook pasta!
Provided by ~KAREN~
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 4.3 g, Cholesterol 115.7 mg, Fat 34.8 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 21.2 g, Sodium 280.4 mg, Sugar 1.6 g
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, LETTUCE AND SUN-DRIED TOMATO SALAD
The herbs in this salad, along with the bacon, sun-dried tomatoes and the homemade balsamic vinegar dressing, turn this salad into something special. From "At Home Entertaining" by Jorj Morgan. You will have some leftover dressing...use the extra for tomorrow's salad. You want to use only enough to lightly coat the greens.
Provided by Epi Curious
Categories Greens
Time 20m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook the bacon in a skillet over medium high heat. Remove the pieces with a slotted spoon. Drain on paper toweling.
- Remove the sun-dried tomatoes from the oil. Reserve the oil for another use.
- Combine the salad greens and herbs in a large bowl.
- Whisk together the red wine vinegar and balsamic vinegar. Slowly whisk in the olive oil.
- Peel and finely chopped the hardboiled eggs.
- Toss the lettuce with enough dressing to just coat the leaves. Toss with the bacon and sun-dried tomatoes. Garnish with the chopped egg. Season with salt and pepper and serve.
Nutrition Facts : Calories 282.1, Fat 25.9, SaturatedFat 5.9, Cholesterol 100, Sodium 288.2, Carbohydrate 7, Fiber 2.1, Sugar 0.8, Protein 7.1
CRISP BACON & AVOCADO TOASTS
Brighten up lunch times with this delicious alternative to the BLT
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
- Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.
Nutrition Facts : Calories 269 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 2.08 milligram of sodium
BACON AND SUN-DRIED TOMATO RANCH DIP
Just try and deny the draw of this quick ranch dip, with sour cream, herbed sun-dried tomatoes and crisp, salty bacon. It scores as a sandwich spread, too!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 20
Number Of Ingredients 5
Steps:
- Mix all ingredients except fresh vegetables in medium bowl with spoon.
- Serve dip with vegetables.
Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 1 g, TransFat 0 g
AVOCADO AND SUN-DRIED TOMATO SPRING ROLLS
Avocado and sun-dried tomatoes are like secret treasures sealed inside these marvelous spring rolls along with other vegetables, crabmeat and chicken. This recipe is particularly exciting, because the ingredients may be adjusted or altered to taste. You may want to prepare several batches of spring rolls -- they'll go fast.
Provided by Louise
Categories Wraps and Rolls Appetizers
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 1 quart oil in a wok over medium high heat.
- Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
- Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
- Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
- Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.
Nutrition Facts : Calories 207.6 calories, Carbohydrate 7.3 g, Cholesterol 7.9 mg, Fat 18.8 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 70.6 mg, Sugar 1.6 g
GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH
Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five-yes, five!-types of cheese. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts :
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