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How To make Sun Dried Tomato Noodle Pudding
1 c Sun-dried tomatoes
2 c Whipping cream
2 c Milk
4 oz Egg noodles
2 tb Olive oil, any kind
8 Eggs
1/2 ts Salt
1/4 ts Freshly ground pepper
1/2 lb Grated Cheddar cheese
1/2 lb Mozzarella cheese
- in 1/2-in pieces IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving cream for later. Roughly chop dried tomatoes and place in a medium mixing bowl. Meanwhile, bring a pot of water to a boil on the stove over high heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain, place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil. Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses to the noodles and mix. Add the cream mixture and pour into baking dish. Cover baking dish with aluminum foil and place in a larger pan filled with boiling water and place in oven until the pudding is set, about 35 minutes. The pudding is done when it has puffed slightly and a knife inserted in the center comes out clean. Remove from water bath and let rest for 5 minutes before serving.
How To make Sun Dried Tomato Noodle Pudding's Videos
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INGREDIENTS
1 can butter beans
10-12 sun dried tomatoes
2tbs sun dried tomato oil
Bean water from can
1.5 tsp salt
1/2 tbs paprika
Juice of 1 lemon
METHOD
Throw everything into a blender & blend until smooth
Top with olive oil, salt, pepper, and chili flakes
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Sundried Tomato - SAVOURY BLISS BALL RECIPE
(To make 10-15 Balls)
SHOP ALL INGREDIENTS HERE:
INGREDIENTS:
1 cup cannellini beans cooked
½ cup rolled oats dry
½ cup softened sundried tomatoes
¼ cup nutritional yeast
2 tsp paprika
2 tsp Masterstock Cape Tomato
2 tsp organum
1 tsp onion powder
1 tsp salt
METHOD:
Blend all the ingredients in a food processor or high-speed blender. Press and roll into balls and keep in an airtight container for up to one week.
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Sundried Tomato Pesto
Recipe:
2 cups sundried tomatoes
1 cup pecorino romano (grated)
6 cloves of garlic
1/4 cup basil leafs
2 heaping tbs pine nuts
1 1/2 cups extra virgin olive oil
Salt and pepper to taste
Place everything except EVO into a blender then blend while slowly drizzling EVO into blender until you reach a smooth consistency. Season with your salt and pepper. Enjoy!!!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Zucchini Noodles with Sundried Tomato Herb Butter
Get your spiralizer ready and serve up this healthy and crowd-pleasing zoodle dish.
INGREDIENTS:
½ cup of softened unsalted butter
¼ cup of julienne sun dried tomatoes
2 tablespoons of chopped fresh basil
2 tablespoons of sliced chives
2 tablespoons of olive oil
½ small diced yellow onion
3 finely minced cloves of garlic
3 spiralized large zucchinis
4 spiralized large carrots
½ cup of vegetable stock
Kosher salt and fresh cracked pepper to taste
fresh grated parmesan cheese for garnish
PREPARATION:
In a medium size bowl mix together the butter, sun dried tomatoes, basil, chives, salt and pepper until combined and keep cool.
In a large saute pan on high heat with olive oil brown the onions and garlic, about 4 to 6 minutes.
Next add in the zucchini and carrots and saute for 3 to 4 more minutes.
Add in the vegetable stock and cook for 2 minutes.
Finish by adding in the butter, salt and pepper and keep hot before serving.
Garnish with shredded cheese and serve.