ZUCCHINI AND SUN-DRIED TOMATO MEATLOAF WITH GARLIC-HERB GLAZE
Make your meatloaf light and bright by mixing in shredded zucchini, chopped sun-dried tomatoes and fresh basil.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, breadcrumbs, Parmesan, sun-dried tomatoes, basil, Worcestershire, eggs, onion, zucchini, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir together the vinegar, brown sugar, Italian seasoning, remaining 1/4 cup ketchup and remaining garlic in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
SUN-DRIED TOMATO-GARLIC FILET MIGNON
Bring the steakhouse to your house with this Sun-Dried Tomato-Garlic Filet Mignon. The garlicky sauce and filet mignon make a great pairing.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet on medium heat. Add steaks; cook 10 to 13 min. for medium-rare to medium doneness, turning occasionally. Season with pepper. Remove steaks from skillet; cover to keep warm.
- Add tomatoes, oil and garlic to skillet; cook 1 min. Stir in beef broth. Increase heat to medium-high; cook and stir 5 min. or until liquid is slightly reduced. Remove from heat. Stir in steak sauce.
- Serve sauce over steaks.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 3 g, Protein 14 g
FILET MIGNON AU POIVRE WITH SUN-DRIED TOMATO DEMI-GLACE AND SAUTEED BRUSSELS SPROUTS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.
- Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
- Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
- Preheat oven to 425 degrees F.
- Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
- Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
- Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.
GARLIC SUN-DRIED TOMATO PASTA
I love garlic so when I wanted a change from tomato sauce on my pasta, I threw a few ingredients in my frying pan and came up with this. Cut down on the garlic if it's too much for you. Add hot pepper flakes if you like spice. Cook vegetable of your choice with pasta if you want. Every time I make this, it's different. Hope you enjoy it as much as we do.
Provided by DeeDee
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small frying pan, saute all ingredients (on low) except pasta.
- Do not let the garlic brown.
- If it does, remove from heat immediately and let sit off of burner.
- The longer it sits, the stronger the flavour in the oil.
- Boil the pasta according to directions.
- For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
- Strain pasta and toss with oil mixture.
- Top with parmasan cheese and enjoy!
Nutrition Facts : Calories 477.6, Fat 19.3, SaturatedFat 2.7, Sodium 85.7, Carbohydrate 66.4, Fiber 4, Sugar 4.2, Protein 12
SUN-DRIED TOMATO & GARLIC DIP
This is so tasty I could eat it by the spoonful. The recipe comes from my Kraft What's Cooking Magazine. If at all possible use homemade sundried tomatoes (I used Mirj's recipe #14681 - awesome!), they add so much more flavour.
Provided by CrystalB
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended.
- Refrigerate until ready to serve.
- Serve with your favourite crackers.
- Warning: it's addictive!
Nutrition Facts : Calories 102.3, Fat 9.1, SaturatedFat 5.7, Cholesterol 28.1, Sodium 281.2, Carbohydrate 3.3, Fiber 0.5, Sugar 2.4, Protein 2.8
SUN-DRIED TOMATO DIP
This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.
Provided by Robin C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g
SUN-DRIED TOMATO AND GARLIC DIP
Try the Sun-Dried Tomato and Garlic Dip, a bright and creamy dip that's bursting with flavors. With a total of 16 servings to our Sun-Dried Tomato and Garlic Dip recipe, it's perfect for sharing with friends and family. And that's a plus, because this dip is too good to keep to yourself!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 10m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix ingredients until blended.
Nutrition Facts : Calories 70, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 120 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 0.9877 g
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
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