Sun Dried Tomato Mozzarella And Basil Rice Balls Recipes

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SUN-DRIED TOMATO CHEESE BALLS



Sun-Dried Tomato Cheese Balls image

Your party will heat up once these bacon-coated mini cheese balls are on the table. Nicely spiced with red pepper flakes, they're just the right size for nibbling.-Pamela Stepp, Dandridge, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

12 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
1/4 cup finely chopped oil-packed sun-dried tomatoes
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 pound bacon strips, cooked and crumbled
Assorted crackers

Steps:

  • In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls., Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.

Nutrition Facts : Calories 96 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 182mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS



Sun-Dried Tomato, Mozzarella and Basil Rice Balls image

This is a flavourful alternative to plain rice and makes a meal much more interesting. Serves 2 as a main or 4 as a side dish.

Provided by Shuzbud

Categories     Rice

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 cup arborio rice
2 cups hot vegetable stock
1/2 cup grated mozzarella cheese
1 egg yolk
1 tablespoon plain flour
1 tablespoon tomato paste
10 large basil leaves
1/3 cup rehydrated sun-dried tomato, finely diced
1 tablespoon olive oil
1 onion
1 garlic clove, crushed
1 yellow pepper
2 cups passata (tomato puree)
grated parmesan cheese (optional)

Steps:

  • Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
  • Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
  • When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
  • While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
  • Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
  • While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
  • Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
  • Serve hot, sprinkled with parmesan cheese if desired.

SUN-DRIED TOMATO BASIL ORZO



Sun-Dried Tomato Basil Orzo image

Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.

Provided by kgwen

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 23m

Yield 8

Number Of Ingredients 7

2 cups uncooked orzo pasta
½ cup chopped fresh basil leaves
⅓ cup chopped oil-packed sun-dried tomatoes
2 tablespoons olive oil
¾ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  • Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
  • In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 38.8 g, Cholesterol 6.6 mg, Fat 6.9 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 2.1 g

SUN-DRIED TOMATO AND MOZZARELLA PASTA



Sun-dried Tomato and Mozzarella Pasta image

One of the easiest, most decadent meals you'll ever make. Trust me.

Provided by tamalpaca

Time 25m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Boil your pasta with a decent amount of salt- taste it whilst it's almost cooked so you can correct over-salting with more boiling water.
  • When the pasta is almost cooked, get started on the 'sauce'. Fry 1 or 2 cloves of garlic in a pan of oil- you can use the sun-dried tomato oil if you want more flavour, but I wouldn't recommend it.
  • Slice the sun-dried tomatoes into small cubes and fry with the garlic for a minute. When the garlic is brown, shred the mozzarella into smaller pieces and let it melt in the pan, mixing often to stop it from sticking.
  • Drain the pasta and transfer it back into the saucepan. Then, add your 'sauce' and mix until combined.
  • You see how easy that was? How easy? Once you get the hang of this, it'll be a regular recipe. Trust me. It's so good.

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