323218 goat dried tomato garlic souffles Recipes

fontina cheese, grated, cream cheese, softened, mild goat cheese, basil pesto, sun-dried tomatoes , refreshed if using dry type, drained and minced, pine nuts, lightly toasted

goat cheese, softened, pesto , or as needed, tomatoes, chopped, french bread, sliced

pesto sauce, cream cheese, goat cheese, sliced sun-dried tomato , oil packed, chopped walnuts

sun-dried tomato packed in oil , about 6 to 8 large tomatoes, roll goat cheese or 0.5 (250 g) package cream cheese, chicken breasts, with bone

sheet pepperidge farm puff pastry, cut into 3 x 3 squares, roasted red bell peppers, sliced into strips, sun dried tomatoes, minced, fresh herbs, goat cheese, bacon, keep the puff pastry squares chilled until ready to bake.

fennel bulb, peeled and shaved very thin, salt, freshly ground black pepper, olive oil, divided, thick) slices crusty bread, herbed goat cheese, softened, julienne cut sun-dried tomatoes, chopped fennel fronds

goat cheese, crumbled, garlic clove, finely chopped, chopped fresh parsley, salt, dried dates, each cut in half, pits removed

whole milk, whipping cream, crumbled soft fresh goat cheese (such as montrachet; about 5 oz), garlic clove, minced, salt, ground black pepper, ground nutmeg, yukon gold potatoes, peeled, thinly sliced

coarse salt, fresh ground black pepper, spaghetti, sun-dried tomato olive oil (from oil-packed sun-dried tomatoes), garlic cloves, minced, crushed red pepper flakes (use 1/2 tsp. if you like it spicier), diced tomatoes with juice, sun-dried tomato packed in oil, chopped, tomatoes, halved

boneless skinless chicken breast halves (1 1/2 lb total ), olive oil, garlic cloves, minced, drained sun-dried tomatoes (packed in oil; 1/2 oz), patted dry and coarsely chopped, dried hot red pepper flakes, dry white wine, chicken broth, heavy cream, sliced fresh basil

eggs, half-and-half or 1 1/2 cups milk, garlic cloves, minced, salt, fresh ground pepper, grated monterey jack cheese, pie crusts, partially baked, sun-dried tomato , soaked in boiling water for 5 minutes, drained, dried and chopped (do not use oil-packed tomatoes), quartered artichoke hearts, drained, chopped fresh basil (or 1/2 tsp dried basil), grated parmesan cheese

sun-dried tomato, chopped (not oil packed), hot italian sausage, casing removed, milk (do not use low-fat or nonfat), eggs, minced fresh thyme or 3/4 tsp dried thyme, salt, ground black pepper, white bread, crusts trimmed ,bread cut into 1 inch pieces (about 1 lb), chopped onion, fresh grated parmesan cheese (about 1 1/2 oz), grated mozzarella cheese (about 4 oz), crumbled soft fresh goat cheese (such as montrachet), chopped fresh parsley

eggplants (about 1 lb each), coarse sea salt, extra-virgin olive oil, crumbled goat cheese or sheep s milk feta, sun-dried tomato halves packed in olive oil, drained, and coarsely chopped, pitted kalamata olives, coarsely chopped, grated pecorino romano cheese, fresh basil leaves, for garnish

sun-dried tomato (oil packed), roll goat cheese (generous 1/2 cup), chicken breasts, bone in with a generous skin cover

simply potatoes diced potatoes with onion, fennel bulb, trimmed and sliced (reserve fronds for garnish if desired), sun-dried tomato, chicken broth, bay leaf, ground cumin, kosher salt, fresh ground black pepper, butter, goat cheese or 1 tbsp cream cheese, softened room temperature, fresh lemon juice, hot pepper sauce, olive oil, shrimp, peeled and deveined, smoked sausage or 1 cup breakfast sausage, cooked and diced, fresh lemon juice, hot pepper sauce, fresh parsley, chopped

extra virgin olive oil, garlic cut in half then smashed and peeled, chopped oil packed sun-dried tomatoes well drained, kale washed and cut into 1 ribbons, salt, freshly ground black pepper, chicken stock, balsamic vinegar, crumbled goat cheese

sun-dried tomato pesto, flour tortillas (8 inches), crumbled goat cheese, pitted greek olives, chopped, minced fresh basil, deli turkey, fresh baby spinach

a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, sugar, lukewarm water, semolina flour (durum wheat flour, available at specialty foods shops), table salt, a 4-oz jar sun-dried tomatoes packed in oil, drained , reserving 1/4 cup of the oil, and the tomatoes chopped, garlic cloves, olive oil, red bell peppers, sliced thin, coarse salt , or to taste, dried hot red pepper flakes for sprinkling the focaccia if desired