Flour Tortillas Sun Dried Tomato Red Bell Pepper Garlic Food

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SUPER EASY TORTILLAS



Super Easy Tortillas image

My boyfriend and my son LOVE homemade tortillas so I make them as much as I can. But the easier, the better, right?? This recipe makes very good tortillas, I promise!!

Provided by babygirl65

Categories     Breads

Time 30m

Yield 10-12 tortillas, 4-6 serving(s)

Number Of Ingredients 2

2 cups flour tortilla mix, white wing brand
1/2 cup warm water

Steps:

  • In a large bowl, add 2 cups of White Wing tortilla mix. (White Wing can be found next to the regular flour, they also make a mix for corn tortillas that is also very good).
  • Add 1/2 cup water.
  • Mix until it comes together. May have to add more water if it is too thick or more mix if too thin.
  • After mixing, cover bowl with warm cloth for about 10 minutes.
  • Pinch small balls of mix and roll out tortilla, (this takes practice).
  • Heat comale (mexican griddle or cast iron griddle) on medium heat.
  • Cook on one side for about 30-45 seconds, flip and cook another 30-45 seconds. Don't leave on too long or they get hard.
  • Keep warm in a tortilla warmer. I usually make them and serve them immediately while my family is eating. (traditional way).

Nutrition Facts : Calories 224.8, Fat 5.9, SaturatedFat 2.3, Sodium 376.3, Carbohydrate 37.3, Protein 5.4

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP



Sun-Dried Tomato and Roasted Red Pepper Dip image

This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

Provided by Manda

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own)
8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
4 ounces cream cheese, softened
1/2 cup sour cream
salt and pepper
toasted pita bread, triangles or tortilla chips, to serve

Steps:

  • In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
  • Add cream cheese, sour cream, and salt and pepper.
  • Puree until smooth.
  • Serve with pita or tortilla chips, or fresh veggie dippers.

Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3

ROASTED RED PEPPER & SUN-DRIED TOMATO HOT CHEESE DIP - YUM!



Roasted Red Pepper & Sun-Dried Tomato Hot Cheese Dip - Yum! image

This recipe makes a lot - and that is a good thing, because it is eaten as fast as it is taken out of the oven. Great with pita chips, crackers, or carrot sticks. I have successfully cut the recipe in half. This one will be a favorite of cheese lovers!

Provided by Viclynn

Categories     Cheese

Time 35m

Yield 1/4 cup, 28 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1/4 cup onion, finely chopped
4 garlic cloves, minced
1 (7 ounce) jar sun-dried tomatoes packed in oil, finely chopped
2/3 cup roasted red pepper, finely chopped
4 cups Italian cheese blend, shredded
1 cup parmesan cheese, shredded and divided

Steps:

  • Combine the cream cheese, mayo, sour cream, onion and garlic in a large mixing bowl - stir until blended. Stir in the tomoatores and peppers. Add the Italian blend cheese and 2/3 cup Parmesan. Stir until blended.
  • Transfer mixture to greased 9x13 baking dish. Sprinkle remaining parmesan cheese on top. Bake at 350 for 20 minutes, until edges are bubbly and browning.
  • Serve hot with crackers or vegetables.

SEMOLINA FOCACCIA WITH BELL PEPPERS, SUN-DRIED TOMATOES, AND GARLIC CONFIT



Semolina Focaccia with Bell Peppers, Sun-Dried Tomatoes, and Garlic Confit image

Number Of Ingredients 11

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups semolina flour (durum wheat flour, available at specialty foods shops)
1 teaspoon table salt
a 4-ounce jar sun-dried tomatoes packed in oil, drained, reserving 1/4 cup of the oil, and the tomatoes chopped
4 garlic cloves
1/4 cup olive oil
3 large red bell peppers, sliced thin
1 teaspoon coarse salt, or to taste
dried hot red pepper flakes for sprinkling the focaccia if desired

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
  • While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for 20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine. In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil, and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 30 to 35 minutes, or until it is golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack. Serve the focaccia warm or at room temperature.

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