SUN-DRIED TOMATO AND BASIL BRINE
Sun-dried tomato and basil turkey brine.
Provided by Bob
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Stir salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour vegetable broth, tomato juice, and water into the stockpot and stir to dissolve the salt mixture; add sun-dried tomatoes and basil leaves. Bring the mixture to a boil, reduce heat to medium, and cook the brine, stirring occasionally, until the seasonings are completely dissolved, about 20 minutes.
Nutrition Facts : Calories 61.1 calories, Carbohydrate 12.6 g, Fat 0.7 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 9856.5 mg, Sugar 8.3 g
SUN-DRIED TOMATO AND BASIL BREAD
Make and share this Sun-Dried Tomato and Basil Bread recipe from Food.com.
Provided by Donna M.
Categories Breads
Time 3h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual.
- Spoon tomatoes into 4 corners of pan; do not cover yeast.
- Program basic cycle and desired crust setting; press start.
- Remove baked bread from pan; cool on wire rack.
- Makes one 1 1/2 pound loaf, or 12 servings.
CHICKEN, BASIL AND SUN-DRIED TOMATO PASTA
Make and share this Chicken, Basil and Sun-Dried Tomato Pasta recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grill, steam or microwave chicken breasts until they are tender and cooked through.
- Cut into strips.
- Heat oil in a large pan, add onion and tomatoes; stir over heat until onion is soft.
- Add wine, bring to boil, reduce heat; simmer, uncovered for 1 minute
- Add tomato paste, sugar and fresh basil; stir until smooth.
- Add cream and chicken; stir over low heat until heated though.
- Spoon over freshly cooked pasta; garnish with basil.
- enjoy.
BASIL & SUN-DRIED TOMATO CRESCENTS
If your family is anything like mine, you may want to make a double batch of these crescents since they disappear so quickly. This is a low-fuss recipe that's high in flavor and is meant to be shared. -Mara Fletcher, Batesville, Indiana
Provided by Taste of Home
Time 30m
Yield 16 rolls.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Unroll each tube of crescent dough; separate dough into eight triangles. In a small bowl, mix remaining ingredients; spread over triangles., Roll up and place 2 in. apart on ungreased baking sheets, point side down; curve to form crescents. Bake 11-13 minutes or until golden brown.
Nutrition Facts : Calories 183 calories, Fat 14g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 281mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BASIL AND SUN-DRIED TOMATO DIP
Shelf life in the refrigerator is 2 days, covered.
Provided by TerryWilson
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h15m
Yield 14
Number Of Ingredients 6
Steps:
- Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 1.5 g, Cholesterol 9.9 mg, Fat 12 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3 g, Sodium 93.7 mg, Sugar 0.5 g
CAPERS & SUN-DRIED TOMATO PASTA SAUCE
A nice, light tomato sauce for your favourite pasta. The capers and sun dried tomatoes give the flavour of this sauce a big boost!
Provided by Tony Bozzi
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- saute onions and garlic in olive oil until fragrant in large fry pan.
- add beef, pork and salt to pan and brown over medium high heat.
- before beef and pork are completely cooked through, reduce heat to low and add plum tomatoes, tomato paste, basil, oregano, and capers with brine.
- chop sun dried tomatoes and add to pan. add any optional ingredients, if desired.
- simmer over low heat for 20 minutes.
- enjoy!
Nutrition Facts : Calories 395.5, Fat 24.2, SaturatedFat 8.3, Cholesterol 91.9, Sodium 936, Carbohydrate 17.3, Fiber 3.8, Sugar 10.5, Protein 28.7
SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL
I love shrimp! I am like Bubba Gump in Forrest Gump. Fried! Broiled! Steamed! Sauteed! Just about any way is good for me. This is a simple recipe that's similar to shrimp scampi. The artichokes and sun-dried tomatoes with the basil and lemon make for a killer sauce over linguini or serve it with some toasted baguette to mop it up. Just don't let the sauce go to waste!
Provided by Josh Capon
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
- Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
- Toss with linguine or serve in a bowl with some toasted baguette.
LAYERED SUN-DRIED TOMATO AND BASIL SPREAD
From Cooking Light. The photo of this is absolutely gorgeous! Perfect for a Christmastime appetizer - stripes of red, white and green.
Provided by dicentra
Categories Spreads
Time 20m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
- Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
- Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
- Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.
- Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
- Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.
Nutrition Facts : Calories 219.9, Fat 21.7, SaturatedFat 11.8, Cholesterol 53.7, Sodium 331, Carbohydrate 4.1, Fiber 0.8, Sugar 0.7, Protein 3.8
TUNA AND SUN-DRIED TOMATO SANDWICHES
Steps:
- In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.
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