PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
SUN-DRIED TOMATO AND GOAT CHEESE SKEWERS
Steps:
- Special equipment: 20 small skewers or cocktail toothpicks
- Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
- Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
- Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
- Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.
SAVORY CHEESE TURNOVERS WITH MINT
Called _panadas_, these little pastries make wonderful hors d'oeuvres.
Yield Makes 14
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients in medium bowl. Cover and let stand at room temperature. Whisk flour and salt in large bowl to blend. Add shortening and rub in with fingertips until coarse meal forms. Add olive oil and 1/2 cup plus 2 tablespoons water, mixing with fork until dough begins to clump together and adding more water by tablespoonfuls if dough is dry. Turn dough out onto work surface and knead briefly until smooth, about 1 minute. Divide in half; roll each half into 1 1/2-inch-diameter log. Wrap logs in plastic and chill 1 hour.
- Lightly oil baking sheet. Cut each log crosswise into 14 rounds. Roll out each round on floured surface to 3 1/2-inch round. Place 1 heaping tablespoon cheese mixture in center of each of 14 rounds. Brush dough edges lightly with water. Cover each with another dough round. Press edges firmly together, twisting edges of dough a little at a time so that sealed edges resemble thin rope. Place turnovers on prepared sheet, spacing 1 inch apart. (Can be made 6 hours ahead. Cover with plastic wrap and chill.)
- Preheat oven to 425°F. Bake turnovers until pale golden, about 25 minutes. Place on platter; serve immediately.
LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES
A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Provided by Star Pooley
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g
SUN-DRIED TOMATO GRILLED CHEESE SANDWICH
Grilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. -jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.
Nutrition Facts : Calories 491 calories, Fat 31g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 942mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
SUNDRIED TOMATO AND CHEESE TURNOVERS
Steps:
- Unroll thawed phyllo and cover with plastic wrap and place a damp towel over the top of the plastic. Toast the walnuts by placing them in a hot pan and swirl around over medium-high heat - as soon as you smell a golden, rich nutty flavor, dump them into a food processor with the sun dried tomatoes and garlic. Whirl until chopped, add cheeses, oregano, basil, black pepper, red pepper and maple syrup. Give a taste - adjust seasonings, add salt and pepper if needed. Now whirl in the egg. Place two sheets of phyllo on counter and brush lightly with butter. Place one more sheet of phyllo on top of the two and lightly swab with butter. Slice into three long strips lengthwise. Plop a large dollop of the cheese-walnut mixture in lower corner and fold like a flag pulling corners up to flat edge to make triangles. Fold all the way to the top and place on a pre-greased sheet of parchment paper or foil. Lightly swab the top with butter. Repeat process until all phyllo is used. Poke a small slit into the tops of the triangle appetizers as a steam vent. Pop into a 350 degree oven for 30 minutes or until an evenly golden brown. If you can stand it, let 'em cool a bit, but few things are as satisfying as crunching into the flaky phyllo and capturing the warm aromas of the cheeses, herbs, and walnuts.
GOAT CHEESE AND SPINACH TURNOVERS
Make and share this Goat Cheese and Spinach Turnovers recipe from Food.com.
Provided by Shirl J 831
Categories Spinach
Time 17m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add onion and garlic and.
- saute 5 minutes. Increase heat to high. Add spinach and saute until.
- wilted, about 5 minutes. Drain spinach mixture, press to release all the liquid. Transfer to bowl,cool completely.
- Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
- taste with salt and pepper. Place 1 phyllo sheet down. Cut.
- lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling.
- at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,.
- form a triangle. Repeat, folding up length of pastry. Brush.
- with butter. Repeat with remaining pastry,butter and filling. Transfer.
- to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
- till golden, about 12 minutes. Cool slightly and serve.
Nutrition Facts : Calories 156.7, Fat 13.3, SaturatedFat 6.2, Cholesterol 23.6, Sodium 113.3, Carbohydrate 6.8, Fiber 1.6, Sugar 0.7, Protein 4.1
ONION AND CHEESE TURNOVERS
A simple and easy recipe to make onion and cheese tunovers. Delicious!
Provided by littlechef1995
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Roll out the pastry thinly and cut into six 4 inch rounds.
- Chop the cooked onion finely and mix with all the other ingredients, season carefully with the salt and pepper.
- Divide the mixture between the pastry circles. Dampen the edges and carefully fold over each circle to form a half circle, press the edges well together.
- With a sharp knife, score across the top of each turnover amd brush with a little milk.
- Put each turnover onto a ungreased baking sheet and bake for 25 minutes at 425F/220C/Gas mark 6 or until the turniovers are golden brown.
- Serve warm, (the filling inside may be a bit hot).
CHEESE AND CHUTNEY TURNOVER
You can view a video of how to make this recipe at www.digitalcookbook.tv Another flavored chutney may be used but mango is preferred. I couldn't hear the sound on the video for this for some reason, so I've adapted the directions like I always do because the amount of chutney didn't seem to equal its use, so less chutney may be used origionally it was 5 tbsp. I will re-do them better when I can view or you may wanna try and view yourself.
Provided by Michelle_My_Belle
Categories Cheese
Time 26m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Reserve two tbsp of chutney.
- Mix cream cheese, cheese, scallions and curry power and 1 1/2 T of chutney. Place puff pastry on work surface, and cut each sheet into 12 equal squares.
- Equally divide filling between the 24 squares in the center, top evenly with remaining chutney (not the reserved).
- Put egg in a small bowl and beat.
- Egg wash edges, fold over diagonally, and crimp.
- Bake at 400° for 10 minutes, brush with reserved chutney, and bake for 6 minutes more.
Nutrition Facts : Calories 139, Fat 10, SaturatedFat 3.3, Cholesterol 15.2, Sodium 79.6, Carbohydrate 9.7, Fiber 0.4, Sugar 0.3, Protein 2.7
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