MARINARA-MOZZARELLA DIP
Talk about easy! With three ingredients and two loaves of baguette-style French bread, this marinara mozzarella dip is an easy appetizer that will please your family and guests. For variation, try using goat cheese instead of mozzarella cheese. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Appetizers
Time 2h40m
Yield 12 servings (3 cups).
Number Of Ingredients 5
Steps:
- Pour marinara into a 1-1/2-qt. slow cooker. Cook, covered, on low about 2 hours, until hot. Stir in mozzarella and basil. Cook until cheese is melted, about 30 minutes longer. If desired, top with crushed red pepper flakes and additional basil. Serve with toasted baguette slices.
Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 219mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
MOZZARELLA AND BASIL WITH MARINARA SAUCE
Baguette slices are sturdy dippers for an Italian-style appetizer you can make in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. In shallow 2-quart casserole, place cheese cubes. Sprinkle with basil. Spoon marinara sauce around cheese.
- Bake uncovered 8 to 10 minutes or until cheese is hot and bubbly. Serve with baguette slices.
Nutrition Facts : Calories 370, Carbohydrate 58 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g
PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
- Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
- Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
BASIL MARINARA
Steps:
- Saute onions in olive oil in saucepan. Add remaining ingredients and simmer 30 minutes. Season with salt and pepper to taste. Serve over the pasta of your choice.
MOZZARELLA AND BASIL WITH MARINARA SAUCE
A delicious appetizer served with baguette slices. I like to make this when unexpected company arrives. I usually have the ingredients on hand.
Provided by CookingONTheSide
Categories Cheese
Time 15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees.
- Place cheese in shallow 2-quart casserole.
- Sprinkle with basil.
- Spoon marinara sauce around cheese.
- Bake 8 to 10 minutes or until cheese is hot and bubbly.
- Serve with baguette slices.
Nutrition Facts : Calories 105.2, Fat 6.3, SaturatedFat 3.1, Cholesterol 17.9, Sodium 382.7, Carbohydrate 6.2, Fiber 0.2, Sugar 4.7, Protein 6
HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE
Loaded with savory herbs, simmered with both fresh and dried basil, fresh tomatoes, and a super-flavorful roasted garlic puree.
Provided by Chef Pisces
Categories Sauces
Time 2m
Yield 1 1, 6 serving(s)
Number Of Ingredients 17
Steps:
- Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
- Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
- Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
- Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.
MOZZARELLA MARINARA
My husband and I enjoy mozzarella marinara at our state fair and though we'd try to make our own version at home. Our recipe calls for convenient egg roll wrappers instead to messy batter. The homemade marinara sauce is fast and flavorful.-Ellen Borst, Genoa City, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen (3 cups sauce).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil. Add the tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened., Meanwhile, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over top. Using a pastry brush, wet the top corner with water. Roll up tightly to seal, forming a tube. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Discard bay leaf from marinara sauce. Serve with the mozzarella sticks.
Nutrition Facts :
FRIED MOZZARELLA CHEESE WITH MARINARA
Fried mozzarella sticks with marinara, use your imagination when choosing spices. The spices listed here are just a suggestion. Be careful when frying, as some sticks split open when they are done, leaving lots of cheese in your frying oil. You may need more egg or bread crumbs, depending on how many sticks you have and how thick you coat them.
Provided by Dancer
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long.
- Coat the sticks with flour, shaking off excess.
- Combine the bread crumbs and seasonings in a flat dish.
- Beat the eggs and place in a separate bowl.
- Coat the sticks by dipping them in the egg and then in the bread crumbs.
- The coating on the first stick should be fairly dry when you finish the last stick.
- Repeat with another dip in the egg and then in the bread crumbs.
- Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
- Fry in batches, keeping the finished ones warm in the oven.
- Serve with chilled marinara sauce or salsa.
CHEESY BAKED ORZO WITH MARINARA
A vegetarian weeknight pasta that's as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Provided by Lidey Heuck
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
- Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
- Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.
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