ot for pasta and cook as directed.
Chop sun dried tomatoes with
he cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and
Whisk together the sun dried tomato oil, red wine vinegar, honey
oiling, add box of penne pasta and cook until al dente
cook pasta according to package directions; omitting salt and oil.
drain pasta and keep warm.
while pasta cooks, combine alfredo sauce and sun-dried tomatoes in sauce pan. cook over low heat stirring occasionally. 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump.
while sauce cooks, microwave bacon according to package directions. crumble bacon and set aside.
combine cooked pasta and alfredo sauce in a large bowl. top with bacon, basil and black pepper.
If the sun-dried tomatoes are moist, dry in
ggs, buttermilk, oil and reserved sun dried tomato oil.
Stir in dry
For the sun-dried tomato olio: Combine the sun-dried tomato pesto, mayonnaise, and olive oil
For the Sun-dried Tomato Jam: Place a medium saucepan
few seconds then add sun-dried tomato paste. Cook, stirring, a few
tir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer
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.
Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in
reast.
Place the cheese, sun-dried tomato, and basil in the pocket
To prepare Sun Dried Tomato & Chipotle Pesto: Place all the
Combine ingredients for sun-dried tomato spread and chill for at least 30 minutes.
Slice focaccia in half (horizontally).
Spread sun-dried tomato spread on each half.
Layer all sandwich ingredients.
Cut into wedges (you might need fancy toothpicks to hold them together!).
br>Add toasted pine nuts, sun-dried tomatoes,.
balsamic vinegar, capers
Pre-Heat oven to 180 degrees Celsius.
Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.
edium heat and saute the sun dried tomatoes for 2 minutes. Then
In small bowl, stir together sun-dried tomatoes, balsamic vinegar, olive oil, sugar, salt and pepper.
In separate bowl, blend cream cheese with goat cheese. Scrape into shallow serving dish, smoothing top.
Stir basil into sun-dried tomato mixture; spread over cheese.