Pepperoncini Sun Dried Tomato Cheese Ball Food

SUN-DRIED TOMATO CHEESE BALL

Steps:

• Mix cheese, mustard, basil, onion, garlic, and onion powder in large bowl with a electric mixer at medium speed. Mix until blended but not smooth.
• Stir in the sun dried tomatoes and shape the cheese mixture into a 5-inch ball. Wrap and refrigerate for 1 hour. Roll in chopped nuts and wrap and refrigerate until ready to serve.

PEPPERONCINI & SUN-DRIED TOMATO CHEESE BALL

Steps:

• Mix first 4 ingredients in medium bowl until blended. Add peppers and tomatoes; mix well.
• Refrigerate several hours or until chilled.
• Shape into ball; roll in nuts until evenly coated.

ITALIAN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
• In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
• In a small bowl or measuring cup, mix the dressing ingredients together.
• Pour the dressing over the pasta and toss to coat.

SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS

Steps:

• Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
• Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
• When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
• While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
• Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
• While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
• Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
• Serve hot, sprinkled with parmesan cheese if desired.

SUN-DRIED TOMATO CHEESE BALL

Steps:

• Mix the first four ingredients into a ball and roll in the nuts.
• Chill for several hours before serving with an assortment of crackers.
• Instead of chopping the tomatoes I use the food processor with the blade-works great.

PEPPERONCINI SALAD DRESSING

Steps:

• In a small jar, combine olive oil, pepperoncini and brine, dill, and lemon zest. Season with salt and pepper, seal, and shake vigorously until combined.

SUN-DRIED TOMATO CHEESE BALLS

Steps:

• In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
• Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.