SUN-DRIED CRANBERRY AIOLI
Provided by Food Network
Categories main-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place egg yolks in a blender on low speed and slowly drizzle in the vegetable oil. Blend until smooth and mixture becomes thick and airy. Add the white vinegar and blend. Add the cranberries and blend until berries incorporate into the mixture. Finish by adding salt and pepper to taste.
- Serve with pork or turkey.
SUN-DRIED-TOMATO AIOLI
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 5m
Yield Makes 2 1/4 cups
Number Of Ingredients 6
Steps:
- Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.
GARLIC AND SUN-DRIED TOMATO AIOLI
Try a new dip today that you're sure to enjoy, Garlic and Sun-Dried Tomato Aioli. Five minutes are all you need to make Garlic and Sun-Dried Tomato Aioli.
Provided by My Food and Family
Categories Home
Time 5m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 60, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.4969 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI
From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.
Provided by Oolala
Categories Sauces
Time 35m
Yield 1/2 cup aioli, 6 serving(s)
Number Of Ingredients 16
Steps:
- For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
- Remove from heat, transfer to a plate and let cool.
- In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
- Add the cooled vegetable mixture and stir to mix.
- Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
- Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
- Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
- When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
- To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
- Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.
TURKEY SANDWICH WITH CRANBERRY AIOLI (LOW FAT)
A delightful turkey sandwich complimented with a cranberry rosemary aioli. Flavorful yet low fat. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Whisk the cranberry sauce, mayonnaise and rosemary in a small bowl, until smooth and well combined.
- Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.
Nutrition Facts : Calories 355.9, Fat 12.7, SaturatedFat 3.2, Cholesterol 74.9, Sodium 390.9, Carbohydrate 33, Fiber 1.6, Sugar 9.1, Protein 25.7
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