ablespoon of oil from the sun-dried tomatoes in a large
Put flour and sun dried tomatoes into your food
Wash escarole thoroughly in cold water several times; drain in colander.
In a large skillet, add oil and garlic.
While cooking pasta, heat oil and garlic in skillet, then saute cut up escarole, sun-dried tomatoes, salt, pepper and dash of hot pepper flakes. Do not overcook.
Before draining pasta, add some of that water to skillet.
Drain pasta; pour escarole mixture over pasta.
nd pulse 4 or 5 times or until mixture is chopped
ightly toasted.
Cut the sun-dried tomatoes into thin strips
he jar five to six times to force any air pockets
ccasionally. Once smooth, add the sun-dried tomatoes, and pulse until
uices to settle.
Cooking times will vary depending on how
Pour 1 tablespoon olive oil into pint jar.
Place one sprig of Rosemary on top of oil.
Place several tomatoes in jar.
Drizzle olive oil to cover.
Repeat several times.
Place another sprig of Rosemary in jar.
Repeat oil and tomato process until almost full.
Top with sprig of Rosemary, and olive oil to cover.
Store in cool area.
Let rest for 3 weeks before using.
Shake the pan a few times to prevent burning.
Dredge
arge bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt
nd knead 25 to 30 times. Make sure you use plenty
rocess another minute. Add the sun-dried tomatoes and 1/2
dd sauce: then noodles,cheese,sun dried tomatoes and fresh spinach
Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
n chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring
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.
eat. Cook asparagus pieces and sun-dried tomatoes in hot butter
inute, scraping bowl a few times.
Stir in as much
an't give exact cooking times, because each type of fish