Sun Dried Tomato Biscuits Food

SUN-DRIED TOMATO CHEESE BISCUITS

Steps:

• In a large bowl, combine the biscuit mix, cheeses, Italian seasoning, onion powder and garlic powder. Stir in buttermilk and tomatoes just until moistened., Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Serve warm.

CROSTINI WITH SUN-DRIED TOMATO JAM

Steps:

• For the sun-dried tomato jam:
• Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
• For the crostini:
• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
• Place the soft goat cheese in a small bowl. Stir in the thyme.
• To assemble:
• Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

SUN-DRIED TOMATO BISCUITS

Steps:

• Preheat oven to 400 degrees. In a large bowl, sift together the dry ingredients. Finely chop the butter. By hand or in a food processor, blend with the dry ingredients. The mixture should not be thoroughly blended, but should have small, pea-sized clumps of butter and flour. In a small bowl, whisk the eggs and buttermilk together. Stir in the sun-dried tomatoes and thyme. Work together the dry and moist ingredients until the dough begins to come together. Do not overwork or your biscuits will be tough. Turn the dough onto a floured board and roll into 1/2-inch thickness. Fold in half and roll out again. Fold in half one more time and roll into 3/4-inch thickness. Cut the dough into 2-inch square biscuits. Bake on a lightly oiled baking sheet for about 12 minutes or until the biscuits are fluffy and browned.
• Makes about 12 biscuits.

"SUN-DRIED" TOMATOES

Steps:

• Wash tomatoes, pat dry and cut into pieces. For cherry tomatoes, cut in half; for others, cut into pieces, about 2x1", but this isn't fussy!
• Pat dry with paper towels again.
• Spray large baking tray with vegetable oil.
• If you have a cooling rack, place it on the baking tray and lightly spray it, too. (For very small cherry tomatoes, skip this. They'll just fall through as they dry!).
• Spread tomatoes evenly on rack/tray, trying not to have them touch.
• Place in 170 degree oven and let dry for 5-10 hours.
• OR cover with cheese cloth to keep bugs off and place in a really hot car with the windows up, set in the sun.
• Let tomatoes dry until they're crunchy and look like really dry raisins. Taste them! They should crunch!
• For longer storage, place in a freezer bag and freeze.
• When ready to use, take out what you want and cover with boiling water. Let set for about 20 minute.

QUICK AND EASY SUN DRIED TOMATO SAUCE

Steps:

• Add the olive oil and garlic to a skillet and cook the garlic over medium heat for 2 minutes.
• Add the remaining ingredients (except the fresh chopped parsley) and stir into the garlic and oil mixture. Stir continuously for 3 minutes so that the herbs do not burn.
• Remove from heat. Continue to stir for 1 more minute.
• Serve immediately or allow to cool and store in a clean mason jar in the refrigerator for up to 2 weeks.