Type what you have

Ingredients

• ✓ sun-dried tomato
• butter
• onion
• portobello mushroom
• bacon
• evaporated milk
• egg
• potato
• salt
• black pepper
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
4. 4 Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
5. 5 Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.

By willow27

Ingredients

• ✓ sun-dried tomato
• water
• zucchini
• yellow squash
• onion
• butter
• sugar
• black pepper
• salt

Instructions

1. 1 Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water.
2. 2 Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water.
3. 3 Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

By Kate Holmgreen

Ingredients

• ✓ sun-dried tomato
• basil
• parmesan cheese
• pine nut
• olive oil
• lemon juice
• garlic
• penne pasta
• olive oil
• pine nut
• asparagus
• zucchini
• kalamata olive
• roasted red pepper
• parmesan cheese

Instructions

1. 1 Make pesto: Combine basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor; blend until well combined and consistency is that of fresh pesto.
2. 2 Start pasta: Bring a pot of lightly salted water to a boil. Cook penne in boiling water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat.
3. 3 While the pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts and toss in hot oil until lightly browned, 1 to 2 minutes; remove to a plate and set aside.
4. 4 Add asparagus, zucchini, olives, red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir pine nuts into the vegetable mixture.
5. 5 Add cooked pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine.
6. 6 Serve in bowls topped with grated Parmesan cheese.

By Mikey's Kitchen

Ingredients

• ✓ sun-dried tomato
• ✓ sun-dried tomato
• tilapia
• oil
• lemon juice
• oil
• kalamata olive
• caper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tilapia fillets in a baking dish; drizzle with oil and lemon juice.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes; don't overcook.
4. 4 While the fish is cooking, mix sun-dried tomatoes, olives, and capers together.
5. 5 Serve tilapia with sun-dried tomato mixture over top.

By FLAPJACK18

Ingredients

• ✓ sun-dried tomato
• fusilli pasta
• swiss chard
• olive oil
• oil
• kalamata olive
• green olive
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
2. 2 Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
3. 3 Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

By Lia Soscia

Ingredients

• ✓ sun-dried tomato
• cream of chicken soup
• dry white wine
• kalamata olive
• oil-cured olive
• caper
• garlic
• artichoke heart
• chicken breast
• basil
• rice
• egg noodle
• mashed potato

Instructions

1. 1 Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
2. 2 Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

By Campbell's Kitchen

Ingredients

• ✓ sun-dried tomato
• goat cheese
• basil pesto
• pita bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. 3 Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

By Alesa

Ingredients

• ✓ sun-dried tomato
• olive oil
• balsamic vinegar
• basil
• pine nut
• water
• white sugar

Instructions

1. 1 In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

By Doreen

Ingredients

• ✓ sun-dried tomato
• butter
• pesto
• garlic
• salt
• black pepper
• provolone cheese
• bread

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
3. 3 Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.

By Myra

Ingredients

• ✓ sun-dried tomato
• feta cheese
• olive oil
• garlic
• lemon juice
• black pepper
• red pepper flakes
• salt

Instructions

1. 1 Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer ingredients to a small oven-proof stone dish or ramekin.
4. 4 Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

By Britt Brouwer

Ingredients

• ✓ sun-dried tomato
• puff pastry
• goat cheese
• avocado
• jam
• pine nut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut puff pastry into 6 equal squares about 4 inches diagonally and 1/4-inch thick. Push each square into a muffin cup and gently press down. Place 1 tablespoon goat cheese into each pastry. Spoon 1 tablespoon avocado into 3 of the pastries and 1 tablespoon jam into the other 3 pastries.
3. 3 Bake in the preheated oven until bottoms are browned, 10 to 15 minutes. Top the avocado puffs each with 1 slice sun-dried tomatoes. Sprinkle pine nuts over all the puffs.

By Buckwheat Queen

Ingredients

• ✓ sun-dried tomato
• orzo pasta
• kalamata olive
• pesto
• parmesan cheese
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
2. 2 Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

By Karli Shanklin

Ingredients

• ✓ sun-dried tomato
• three cheese tortellini
• shrimp
• olive oil
• garlic
• pesto with basil
• basil
• parmesan cheese

Instructions

1. 1 Prepare pasta according to package directions.
2. 2 Heat a large skillet over medium-high heat; cook shrimp, oil, and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
3. 3 Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

By Buitoni

Ingredients

• ✓ sun-dried tomato
• olive oil
• garlic
• onion
• red pepper
• caper
• oregano
• tomato
• kalamata olive

Instructions

1. 1 In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

By Giuseppe Morabito

Ingredients

• ✓ sun-dried tomato
• basil
• parmesan cheese
• garlic
• salt
• olive oil

Instructions

1. 1 Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
2. 2 Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

By Jenny Crocker

Ingredients

• ✓ sun-dried tomato
• basil
• pine nut
• nutritional yeast
• garlic
• sea salt
• black pepper
• paprika
• olive oil

Instructions

1. 1 Combine basil, pine nuts, nutritional yeast, garlic, sun-dried tomatoes, salt, pepper, and paprika in a food processor. Blend, gradually pouring in olive oil, until liquefied.

By ACerrone

Ingredients

• ✓ sun-dried tomato
• cedar plank
• salmon fillet
• parsley
• sun-dried tomato and oregano salad dressing
• olive oil

Instructions

1. 1 Soak the cedar planks in water for several hours or overnight.
2. 2 Preheat an outdoor grill for high heat. Brush the planks with olive oil.
3. 3 Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
4. 4 Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

By Ben Shapiro

Ingredients

• ✓ sun-dried tomato
• baguette
• egg
• milk
• fontina cheese
• spinach
• bacon
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
3. 3 Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
4. 4 Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.

By Jill Lightner

Ingredients

• ✓ sun-dried tomato
• cream cheese
• caper
• red onion
• garlic
• lemon juice
• ritz everything crackers
• cucumber
• lox
• salmon

Instructions

1. 1 To make schmear, combine cream cheese, sun dried tomatoes, capers, red onion, garlic, and lemon juice in a bowl; stir well to combine.
2. 2 Cover and refrigerate for 1 hour (or longer) so flavors can meld.
3. 3 To prepare, spread 1-1/2 tsp. schmear on RITZ Everything Cracker and top with cucumber half and piece of smoked salmon.

By RITZ Crackers

Ingredients

• ✓ sun-dried tomato
• all-purpose flour
• active dry yeast
• salt
• sugar
• water
• olive oil
• cornmeal
• basil
• garlic

Instructions

1. 1 Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
2. 2 Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
3. 3 Dust a baking sheet with cornmeal.
4. 4 Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until loaf is golden brown, about 30 minutes.

By SPICYGIRL

Ingredients

• ✓ sun-dried tomato
• oil
• ground beef
• egg white
• goat cheese
• salt
• steak seasoning
• parsley flakes
• liquid hickory smoke seasoning

Instructions

1. 1 Lightly oil a large skillet and put over low heat.
2. 2 Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.
3. 3 Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.

By C Biskit

Ingredients

• ✓ sun-dried tomato
• pizza crust
• olive oil
• salmon
• artichoke heart
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread olive oil over pizza crust, then sprinkle with smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle mozzarella cheese evenly over pizza.
3. 3 Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

By Melissa Harrington

Ingredients

• ✓ sun-dried tomato
• ricotta cheese
• mascarpone cheese
• bread crumb
• oregano
• salt
• pepper
• squid
• butter
• garlic
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Trim the ends of the squid bodies to make them an even size, and rinse out the tubes. Spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. Place in boiling water, and cook for 6 minutes.
3. 3 Remove the stuffed calamari tubes from the water, and place in a baking dish. Bake for 20 minutes in the preheated oven.
4. 4 Melt butter in a large skillet over medium heat. Add garlic and sesame seeds. Place the calamari tubes in the skillet, and fry on all sides until golden brown. Remove toothpicks before serving.

By Nicole MacDonald

Ingredients

• ✓ sun-dried tomato
• gouda cheese
• bread crumb
• parsley
• almond
• oil
• chive
• pepper
• portobello mushroom
• vegetable oil

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
3. 3 Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
4. 4 Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

By Dani

Ingredients

• ✓ sun-dried tomato
• olive oil
• prosciutto
• sage
• parsley
• onion
• pork tenderloin
• chicken broth
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
2. 2 Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

By ANNACOYNE

Ingredients

• ✓ sun-dried tomato
• potato
• almond milk
• vegetable oil
• egg
• zucchini
• green onion
• flour
• baking powder
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
2. 2 Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
3. 3 Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
4. 4 Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

By Almond Breeze

Ingredients

• ✓ sun-dried tomato
• cream cheese
• garlic powder
• onion powder
• chicken breast
• heavy cream
• olive oil
• salt
• parmesan cheese
• basil
• salt
• pepper
• russet potato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish.
2. 2 Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper.
3. 3 Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes.
4. 4 Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Cover and keep warm.
5. 5 Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat.
6. 6 Serve chicken topped with sauce and with a side of Idahoan Signature™ Russets Mashed Potatoes.

By Idahoan

Ingredients

• ✓ sun-dried tomato
• tagliatelle pasta
• sour cream
• ricotta cheese
• parmesan cheese
• flat-leaf parsley
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ sun-dried tomato
• turkey sausage
• green onion
• olive oil
• egg
• mozzarella cheese
• parmesan cheese
• basil
• black pepper
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Cook and stir sausage and onions in oil in heavy oven-proof 10-inch skillet on medium heat 5 minutes or until light golden brown.
3. 3 Combine remaining ingredients in medium bowl. Stir egg mixture into skillet mixture. Cook on medium heat, lifting with a rubber spatula once or twice, to allow uncooked portion to flow underneath. Cook just until egg mixture begins to set, about 6 minutes.
4. 4 Place skillet in oven. Bake 5 to 7 minutes or until egg mixture is firm to the touch and top is golden brown.
5. 5 Remove skillet from oven. Carefully run a spatula around edge of frittata to loosen from skillet. Invert skillet onto serving platter. Cut frittata into quarters. Garnish each portion with Parmesan cheese and basil, if desired.

By Butterball

Ingredients

• ✓ sun-dried tomato
• toothpick
• cream cheese
• garlic
• cilantro
• banana pepper
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie