RECIPE #4260 - SUN-DRIED TOMATO SLIDERS, Friday, January 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
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
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.