Add 1 tablespoons of oil reserved from tomatoes to a nonstick skillet over medium high heat.
Add shrimp and green onions, saute 5 minutes or until shrimp are done.
Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic).
Cook 1 minute or until thoroughly heated.
Remove from heat, add cooked pasta toss well.
Top with freshly grated Parmesan cheese.
Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil.
Combine the well mashed yolks with the sour cream and lemon juice.
Blend in the sun-dried tomatoes, rosemary, capers, and garlic powder; taste, then season with salt and pepper.
Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.
Drain dried tomatoes, reserving 1/4 oil.
Chop tomatoes, and set aside.
Heat reserved oil in a dutch oven, saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally.
Stir in dried tomatoes, wine fennel seeds, and pepper.
Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally.
In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth.
Repeat the same procedure with remaining half of sauce mixture.
Serve ...
inch pieces.
Chop sun-dried tomatoes. Add tomatoes and
omato-cheese mixture and the sun dried tomatoes.
5th pasta
In a 3 qt saucepan, saute bella mushrooms and onions in butter until soft.
Sprinkle with flour and whisk for about 2 minutes over medium heat.
Whisk in wine.
Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth.
Cook over medium heat about 15 minutes.
Stir in heavy cream.
Serve immediately.
Whisk together the sun dried tomato oil, red wine
omato olio: Combine the sun-dried tomato pesto, mayonnaise, and
ook as directed.
Chop sun dried tomatoes with oil in
For the Sun-dried Tomato Jam: Place a
If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
Stir chicken into artichoke mixture.
Serve over your choice of pasta.
ow heat cook the diced sun-dried tomatoes and red pepper
ed pepper flakes. Add the sun-dried tomatoes and saute a
Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.
rom the jar of herbed Sun-dried Tomatoes, or spread the
f dried. To re-hydrate sun-dried tomatoes, place them in
1. Combine sun-dried tomatoes, pistachios, parsley, Asiago cheese, sun-dried tomato oil, garlic and pepper in bowl.
2. Preheat oven to 350\u00b0F (180\u00b0C).
3. Place brie on a parchment-paper-lined baking sheet and top with sun-dried tomato mixture. Bake in oven for about 15 minutes or until brie feels soft around edge. Using a large spatula transfer brie to serving platter and surround with crackers.
reast.
Place the cheese, sun-dried tomato, and basil in
br>In small bowl, combine sun dried tomatoes, garlic, thyme, fresh
If the sun-dried tomatoes are moist, dry