How To make Popcorn with Basil And Sun Dried Tomatoes
Ingredients
2
tablespoon
oil, corn
2
tablespoon
oil, olive
2
each
garlic, cloves, split
3/4
cup
popping corn
1
salt
1/4
cup
provolone, aged, grated
6
each
tomatoes, sun-dried, oil-cured, finely chopped
1
tablespoon
oil, from the tomatoes
12
each
basil, leaves, fresh, finely chopped
1
cayenne pepper, to taste
Directions:
In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil.
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Pesto 3 Ways - Classic, Vegan, Sun-Dried Tomato | It's Elementary #CookWithUs #PestoRecipes
The best thing about pesto? Once you know the basic equation you can make any kind of pesto imaginable. In this episode of It's Elementary, Heather teaches you how to make a classic basil pesto, a vegan pesto with nutritional yeast, and sun-dried tomato pesto that tastes like pizza! Get ready to start making pestos all summer long. Subscribe to The Spruce Eats for delicious recipes, one-of-a-kind hacks & more every week!
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3 Ways to Make Pesto:
00:00 It's Elementary Intro
00:48 Classic Pesto
05:48 Vegan Pesto
08:02 Sun-Dried Tomato Pesto
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Vegan Pesto:
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One-Pot Creamy Chicken with Sun-Dried Tomatoes | Judy Ann's Kitchen
Let me share with you another one-pot recipe that you can serve during Noche Buena or Christmas gatherings with your family and friends. Here's my version of One-Pot Creamy Chicken with Sun-Dried Tomatoes. Hope you try this recipe and let us know how it went.
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2 Flavor Infused Butters | Cinnamon Honey Butter | Sun Dried Tomato Garlic Butter
In this video we will teach you how to make Texas Roadhouse Cinnamon Honey Butter as well as Sun Dried Tomato Butter. One sweet and one savory!
We will use fresh herbs such as garlic and parsley. The cinnamon honey butter is especially delicious on warm rolls. The sun dried tomato garlic butter is perfect to make garlic bread or on top of steak. This recipe is very quick and easy to make. We hope you will enjoy it!
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Cinnamon Butter:
1/2 cup unsalted butter
2 tbsp powdered sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup honey
Sun Dried Tomato Garlic Butter:
3 garlic cloves
2 tbsp sun dried tomatoes
1 tbsp parsley
1/2 cup butter
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Red Pesto Pasta #shorts
Pasta Series Ep.3 - Red Pesto Rigatoni
The third episode of my mini pasta series in which I’ll be showing you some delicious, simple recipes for all types of pasta shapes (dried & fresh). Sometimes I’ll be making the fresh pastas, and sometimes I’ll be buying the dried ones to show you just how easy it can be. This is variation of the classic Sicilian pesto rosso and a delicious alternative to the basil & pine nut pesto all genovese (green pesto) many of you know. Sun dried tomatoes work SO well in this and it is incredibly easy to make. Enjoy! What pasta dish do you want to see next?!
Recipe:
Makes roughly 350g pesto (filled one jar)
- 200g sun-dried tomatoes (roughly chopped)
- 2 large garlic cloves (peeled and minced)
- Blanched almonds 40g (ground almonds or almond flakes would work well too)
- 3 tbsp olive oil (I like to use the oil from the tomatoes)
- 25g parmesan cheese (grated)
1. Toast the blanched almonds in a pan until lightly browned and fragrant. Place into a blender and blitz until roughly chopped.
2. This step can be done quickly in a blender, or more traditionally in a pestle and mortar for a slightly more coarse texture (a molcajete is perfect for this - the rough texture of the rock really helps). Add the garlic and tomatoes into the mortar and crush until they form a paste. Add the almonds and give it another crush. Add the olive oil and parmesan cheese to the mortar and mix it all together. Check for seasoning and if the parmesan wasn't already salty enough for the pesto, add more, or simply use some table salt. If you want the pesto thinner, add more oil.
3. Store in an airtight container, refrigerated, for up to two weeks.
4. When you want to add to the pasta, cook your pasta until al dente, transfer it to a new pan, add your desired amount of pesto, some starchy pasta water, a grating of parmesan and a knob of butter. Continue to mix this all together for a few minutes over a medium heat, until the pasta has finished cooking through and the sauce has emulsified (thickened). Enjoy!
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RECIPE:
¼ cup Olive Oil
1 Garlic Clove
¼ Red or White Onion
¼ cup Tomato Paste
½ cup Heavy Cream
1 tsp Chilli Pepper Flakes
Salt to Taste
2 tsps Black Pepper
1 tbsp Vodka
¼ cup Pasta Water
1½ cups Pasta
1 tbsp Butter
¼ cup Parmesan Cheese
Garnish with Chopped Basil
METHOD:
1. Over high heat, add 1½ cups of pasta in boiling water. Cook for 7-8 minutes or until al dente.
2. Strain the pasta from the water but keep ¼ cup aside.
3. Over medium heat add ¼ cup olive oil, 1 diced garlic clove, 1/4 diced red or white onion in a sauce pan.
4. Cook for 5 minutes or until onions are soft.
5. Add ¼ cup tomato paste.
6. Cook until for 5-10 minutes or until the tomato paste turns into a dark red color.
7. Add ½ cup heavy cream. Stir it altogether.
8. Add 1 tsp chilli pepper flakes, salt to taste and 2 tsps black pepper. Stir it altogether.
9. Optional: Add 1 tbsp vodka.
10. Add ¼ cup of pasta water left over.
11. Add the cooked pasta, 1 tbsp butter and ¼ cup parmesan cheese.
12. Stir and cook for another 5 minutes.
13. Garnish with freshly chopped basil.
Sun-Dried Tomato & Courgette Noodles by Deliciously Ella
This Sun-Dried Tomato & Courgette noodles recipe from my new book is the best 3 minute meal and it's one of my favourite lunchbox additions. If you try it out at home I'd love to know what you all think of it!