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RECIPE #4260 - SUN-DRIED TOMATO SLIDERS, Friday, January 30, 2009

RECIPE #4260 - SUN-DRIED TOMATO SLIDERS, Friday, January 30, 2009

CREATED Jan 30, 2009

Alison Lewis / Recipe Developer - Ingredients, Inc. 

1 pound lean ground beef

3/4 cup panko breadcrumbs (or regular is fine)

1/2 cup chopped fresh basil

1/2 cup marinara sauce

1/2 cup chopped sun-dried tomatoes

2 egg whites

2 garlic cloves, minced

1/4 teaspoon freshly ground pepper

8 (1-ounce) Parker House rolls

Ketchup, lettuce leaves

Combine first 8 ingredients in a large mixing bowl. Divide dough into 8 equal portions, shaping into a 1/4-inch patty. Lightly coat with cooking spray. Place patties in a grill pan and grill 3 to 5 minutes each side or until done. Serve on cut sides of rolls and top with ketchup and lettuce, if desired.


Fresh Basil Dip

1 clove garlic

1/4 teaspoon kosher salt

1 cup fresh basil leaves, washed

1 cup light mayonnaise

1 tablespoon extra-virgin olive oil

1 tablespoon Dijon mustard

1/2 teaspoon freshly squeezed lemon juice

1/2 teaspoon grated lemon zest

Fresh Vegetables, crackers

1. In a blender or food processor, combine the garlic and next 7 ingredients: process until smooth.

2. Transfer the sauce to a bowl, cover and refrigerate for at least 30 minutes. Serve with fresh vegetables and/or crackers.

Yield about 1 1/2 cups

 

Spiced Almonds and Pecans 

Who would have thought? A low-fat nut mix.

Prep: 5 minutes

Cook: 25 minutes

Yield: 4-1/2 cups

Ingredients

2 (6-ounce) packages pecan halves

1 (6 ounce) can whole natural almonds

1/3 cup packed brown sugar

1/2 teaspoons ground cinnamon

1/2 teaspoon ground cumin

2 large egg whites, lightly beaten

Cooking spray

1. Preheat oven to 325°.

2. Combine pecans, almonds and next 3 ingredients in a small bowl. Stir in egg whites. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325° for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.

Note: Store at room temperature in an airtight container for up to one week.