Not exact matches
Replacing the canned tomatoes with 3 - 4 fresh tomatoes (
chopped), using less of the
sun - dried tomatoes, and cutting back on the amount of feta
cheese will decrease the sodium count.
Add the half and half,
chopped mozzarella
cheese,
sun dried tomatoes and paprika.
5 ounces brie
cheese, room temperature 1/4 cup
sun dried tomatoes, finely
chopped 1 sprig (4 - 5 large leaves) fresh basil Coarse sea salt & freshly ground pepper, to taste
1 Round Brie or Camembert
cheese (170g) 2 tablespoons of
sun - dried tomatoes in oil,
chopped 1 clove of garlic minced 1 teaspoon of
chopped parsley
Chop the
sun - dried tomatoes and mix them with the goat
cheese until the tomatoes are evenly distributed in the
cheese.
4 ounces
sun - dried tomatoes 2 tablespoons
chopped fresh basil 2 tablespoons
chopped fresh parsley 1 tablespoon
chopped garlic 1/4 cup
chopped pine nuts 3 tablespoons
chopped onion 1/4 cup balsamic vinegar 1 tablespoon tomato paste 1/3 cup crushed tomatoes 1/4 cup red wine 1/2 cup olive oil 1/2 cup grated Parmesan
cheese
1 cup plain cottage
cheese (low - fat is fine) 3/4 cup parmesan
cheese, freshly grated 1/4 cup flour (see headnotes) 1 cup almonds, very finely ground 1 teaspoon baking powder 1/4 cup
sun - dried tomatoes (in oil), finely
chopped 1/4 cup basil, finely
chopped 1/4 cup water 4 eggs, lightly beaten 1/2 teaspoon salt
To make the pesto, in the bowl of a food processor add
sun dried tomatoes (with the oil), garlic, parmesan
cheese, basil leaves and salt / pepper and pulse until finely
chopped.
Chop the
sun blush tomatoes and mozzarella
cheese into 10 mm pieces.
A simple yeasted dough is flavored with garlic,
sun - dried tomatoes, Italian
cheeses and
chopped basil.
* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2 red bell pepper, seeded and diced * 3 Tablespoons Mirasol
sun dried hot yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta
cheese or crumble goat
cheese * 1/2 cup walnuts * lettuce leaves * 4 hard boiled eggs, halved lengthwise *
chopped olives
Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic,
chopped black and green olives, fine slices of
sun dried tomato and roasted red and green peppers, topped with Monterey Jack and Mozzarella
cheese
4 large boneless skinless chicken breasts, cut in half crosswise 1 cup mayonnaise 1/4 cup finely
chopped sun - dried tomatoes packed in oil (pat dry with paper towels) 1/2 cup finely
chopped fresh basil 5 slices prosciutto, thinly sliced, finely
chopped 1/2 cup
chopped artichoke hearts (packed in water) 1 tablespoon finely minced garlic 3/4 cup freshly grated Parmesan
cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
each) packages Monterey Gourmet Foods Roasted Chicken & Mozzarella Ravioli 2/3 cup thinly sliced
sun - dried tomatoes 1/2 cup
chopped hazelnuts, lightly toasted 1 cup (packed) arugula leaves 1/4 tsp kosher salt (to taste) 1/4 tsp freshly ground black pepper (to taste) 6 tbsp extra-virgin olive oil Parmesan
cheese for garnish (optional)
1/2 cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed
sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4 cup
chopped green onion 1/4 cup
chopped bell pepper 2 tbsp julienne - cut fresh basil Salt and pepper 1 cup shredded mozzarella
cheese (eliminate
cheese for a vegan version)
Ingredients: 2 - 3 thick slices of Day Old Bread, crusts removed (about 2 cups) 1/2 cup Cream 1 box (10 ounces) frozen
chopped Spinach or 1 large bunch of fresh Spinach, blanched and
chopped 1/2 cup Pine Nuts 1/4 cup
Sun - dried Tomato Halves (6 - 7 halves) packed in olive oil, drained and
chopped 4 large Garlic cloves, minced 1/4 cup freshly grated Parmesan
Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 cup Extra Virgin Olive Oil Makes about 2 cups of saucePrintable VersionSoak the bread in the cream until it is completely soft, about 1 hour.
For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian Fontina
cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above),
chopped into bite - size pieces * approximately 12
sun - dried tomatoes, sliced in half if desired (I used Colavita
sun - dried tomatoes) * Freshly ground black pepper
Ingredients For the sausage 1 tablespoon olive oil 1/2 medium yellow onion, finely
chopped 1 clove garlic, minced 1/2 pound ground turkey 1 teaspoon dried oregano, crumbled 1 teaspoon fennel seeds 1 teaspoon dried basil 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 1/2 teaspoon sea salt For the muffins 2 cups broccoli, finely
chopped 1 cup shredded cheddar
cheese 1/4 cup
sun - dried tomatoes (soaked in oil), finely
chopped 1 teaspoon dried basil 1/4 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon sea salt 8 large eggs 1 tablespoon chives Directions Information Category.
Makes one 12 - inch long baguette; about 24 slices Ingredients: Baguette about 14 - inch long8 oz cream
cheese, at room temperature 4 oz fresh goat
cheese 1 large garlic clove, minced 1/2 cup finely
chopped red bell pepper (about 1 medium) 1/2 cup finely
chopped sun dried tomatoes in olive oil 1/4 cup finely
chopped Kalamata olives 2 oz finely
chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation: Slice off both ends of the baguette.
freshly ground black pepper 1 can (15.5 oz) chickpeas, about 2 cups, rinsed and drained 2 baby cucumbers, about 2 cups, diced 1/4
Sun - dried tomatoes packed in oil,
chopped 1/4 cup Kalamata olives pitted,
chopped 3 ripe avocados halved, pitted, meat scooped out, diced 1/4 cup Crumbled feta
cheese about, about 1 oz.
chopped sun dried tomatoes 2 cups packed greens (kale or spinach) 1 cup grated cheddar
cheese, plus more for topping Pinch of salt and pepper 3 Tbs.
My favorite is to lightly coat the gluten - free base with a tomato paste and then sprinkle with
chopped olives,
sun dried tomato, a few dabs of pesto, various herbs like fresh basil, thyme or oregano, a few red onion rings, freshly sliced red peppers (capsicum) and some freshly grated mozzarella
cheese.
Serves 6 Serving Size: 4 Ingredients 12 Hardboiled egges (keep 7 yokes) 1/4 Cup 1 % Cottage
Cheese 1/2 Cup 0 % Plain Greek Yogurt 1 Tbsp
chopped sun - dried tomatoes -LSB-...]
These super creamy mashed potatoes are loaded with goat
cheese,
sun dried tomato, and topped with some fresh
chopped chives.
2 tbsp
sun - dried tomatoes, coarsely
chopped Salt and pepper to taste 3 oz goat
cheese
These light and flaky Cheddar
Sun - Dried Tomato Biscuits are packed with shredded Farmhouse Cheddar
Cheese and
chopped Sun - Dried Tomatoes for a savory addition to #BrunchWeek!