Add garlic powder or crushed cloves to olive oil.
Heat lightly and let sit.
Hand shred chicken breast.
Slice mushrooms and onions.
Chop sun-dried tomatoes into small pieces.
Use about 2 tablespoons of olive oil mixture to lightly saute mushrooms and chicken.
Brush oil/garlic mixture onto pizza bread crust.
Don't overdo it; brush lightly.
Remove excess oil with a paper towel if it pools on bread crust.
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.
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.
mall amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread
Combine the fresh tomatoes, sun-dried tomatoes, basil, parsley, olive oil, garlic and black pepper; stir to blend.
Toss sauce with hot pasta and serve at once.
(Use tubetti, ditalini or small shells.)
Soak the sun-dried tomatoes in hot water for 30 minutes (
Prepare gnocchi according to directions; drain and keep warm.
Cook and stir sausage, garlic and sun dried tomatoes in oil a large skillet over medium-high heat 5 minutes or until sausage is lightly browned.
Stir in spinach; stir gently until spinach wilts. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese; serve immediately.
Thinly slice sun-dried tomatoes and place in small bowl.
Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
Add the remaining ingredients from wine to garlic.
Cook 1 minute or until throughly heated.
Remove from heat and toss in cooked linguine.
Mix well.
Sprinkle each serving with Parmesan cheese.
b>in half. Brush the eggplant with 3 TBS of Extra Virgin Olive Oil
large bowl, tip in any bran left in the sieve, then
Place the sun-dried tomatoes in a bowl with 1 cup
Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients
Saute garlic in oil in a large saute pan until it becomes light gold in color. Add mushrooms and sun dried tomatoes.
Saute until mushrooms become tender.
Add diced tomatoes, parsley, basil, sherry and Chablis and cook uncovered until
liquid is reduced by half.
Soak sun-dried tomatoes in bowl with wine for 30 minutes.
In a large skillet, heat oil and cook the mushrooms and garlic briefly. Transfer to a plate.
In a skillet, cook dredged chicken until browned. To the skillet, add the tomatoes/wine mixture. Cook about 1 minute. Add the mushroom mix, lemon rind and fines herbes and simmer for 10 minutes. Stir in cream and simmer mixture for 1 minute. Add the cooked chicken. Heat through and serve with rice or noodles.
Serves 4.
Soak the sun-dried tomatoes in hot water for 30 minutes.<
Place the sun-dried tomatoes in a small bowl.
Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
Slice, and return to bowl.
Add in oil and remaining ingredients.
Let sit at room temperature for 1 hour, stirring occasionally.
Store in the refrigerator covered in a glass jar.
**NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.
Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet
Heat oil and rosemary in skillet.
Add sun-dried tomatoes and artichokes to oil and saute 2 to 3 minutes.
Add Prosciutto. Saute 1 minute.
Add canatappi and toss with other ingredients until well mixed and canatappi is lightly and evenly coated with rosemary oil.
Saute another minute, then portion pasta into 4 bowls.
Garnish with fresh rosemary and freshly ground pepper. Serves 4.
Place sun-dried tomatoes in medium bowl.
Pour enough
Place sun dried tomatoes in a small bowl and pour