Cheese Dumplings In Tomato Sauce Recipes
TOMATO ALFREDO SAUCE WITH ARTICHOKES
Less rich than the usual Alfredo sauce. Delicious!
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
- Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
- Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 16.4 g, Cholesterol 2.4 mg, Fat 1 g, Fiber 4.1 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 490 mg, Sugar 3.6 g
CHEDDAR TOMATO DUMPLINGS
"Simmered in tomato sauce, these fluffy dumplings with cheddar cheese in the dough make a satisfying side dish as well as a delicious, economical main dish," suggests Marie Hattrup of Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-5 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheddar cheese. Stir in milk just until moistened. , Drop batter by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 287 calories, Fat 15g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 916mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESE DUMPLINGS IN TOMATO SAUCE
Put these dumplings in a pretty bowl and they will impress--taste good also. This has been hanging around my recipe box forever. I usually add a dash oregano.
Provided by dolores in paradise
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain juice from tomatoes into 10-inch skillet.
- Put tomatoes in bowl and mash until broken up.
- Add to skillet with next 3 ingredients and 1/3 cup water.
- Bring to boil.
- Mix next 3 ingredients with fork and drop by spoonfuls into boiling tomatoes.
- Cover and simmer 15 minutes.
- Sprinkle parsley over dumplings.
- Makes 6 servings.
RICOTTA DUMPLINGS IN TOMATO SAUCE
These "dumplings" are easy to put together once you get the feel for them. Got this recipe from a cooking show on the radio "Melinda Lee". Hope you enjoy
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomato sauce, water and basil in saucepan; simmer in a deep frying pan about 10-15 minutes.
- In the mean time gently mix together ricotta, romano cheese, egg, bread crumbs and parsley to form into balls about the size of golf balls.
- Drop balls into simmering sauce Cover and cook about 20 minutes.
- Serve over the pasta of your choice with additional grated cheese.
POTATO DUMPLINGS WITH TOMATO SAUCE
The Potato Dumplings with Tomato Sauce recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- For the dumplings: Scrub potatoes and without peeling, cook in boiling salted water for about 25 minutes until done. Drain, peel and press through a food mill or mash in a bowl. Allow to cool slightly and add egg, milk, flour and baking powder. Knead to a smooth dough. Add a little more flour, if required. Season with salt, pepper and nutmeg.
- On a clean kitchen towel, sprinkle with flour and place dough on it and roll out into finger-thick, small rectangles about 4 x 8 cm (approximately 1 1/2 x 3 inches).
- Cut mozzarella into thin slices and seperate basil leaves. Add to one side of rectangle, fold in half and press the edges firmly together. Cook in boiling salted water for about 12 minutes and drain.
- For the sauce: Peel shallot and chop finely. Fry in hot olive oil. Add tomatoes and simmer gently for about 5 minutes. Season with salt, pepper and sugar.
- To garnish: Wilt sage leaves in hot butter. Spread tomato sauce on plate, set dumplings on top and garnish with sage. Sprinkle with freshly grated Parmesan cheese and serve.
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- Mix all the ingredients in a large bowl, except for the corn meal. If too wet, add some breadcrumbs; too dry, add milk.
- Using wet hands, shape the gnudi into small balls. Place on a tray or countertop sprinkled with a little corn meal or semolina.
- Heat the tomato sauce in a sauté pan. When the sauce comes to a simmer, gently place the gnudi in the sauce. Cover and cook for about 5-6 minutes. Gently turn them with a wooden spoon, cover and allow to cook another 2 to 3 minutes. Remove from heat and serve with crusty bread.
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- Heat the oil in a medium saucepan. Finely chop the garlic and cook it in the oil until it starts to change its color and becomes fragrant.
- If using canned tomatoes, puree them first. If using already pureed tomatoes, carefully pour them into the saucepan. Add about ½ teaspoon sugar, bring to a boil, reduce the heat, cover, and simmer the sauce for about 10-15 minutes. Add more sugar, if necessary, and salt to taste.
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- Preheat oven with steam function to 100°C/210°F top and bottom heat. Roughly dice ciabatta bread and transfer to a large bowl. Heat milk until lukewarm and pour over the bread cubes. Season with salt. In a small bowl, whisk together the eggs and pour into the bowl as well. Allow to soak for approx. 5 – 10 min.
- Meanwhile, transfer spinach onto a steaming tray and cook at 100°C/210°F with medium steam addition for approx. 5 min.
- Peel and finely dice onion and garlic. In a frying pan, heat butter and sauté onion and garlic for approx. 3 – 5 min. Meanwhile, finely grate Parmesan cheese. Remove spinach from the oven and chop roughly. Add spinach and Parmesan cheese to the soaked bread cubes and knead thoroughly. Add onion-garlic butter and breadcrumbs. Knead again, then allow to sit for approx. 30 min.
- Preheat the oven with steam function to 100°C/210°F again. Meanwhile, check texture of the dumpling mixture: if it’s too dry, add some more milk, if it’s too soft, add more breadcrumbs. Tightly roll into balls and transfer onto a steaming tray. Bake with medium steam addition for approx. 25 – 30 min.
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Estimated Reading Time 4 mins
- Tomato sauce: Boil water in a pot, add the tomatoes. After about a minute, when the skin starts to turn, peel tomatoes. Dice into quarters and remove the seeds from the center. Dice flesh into cubes. Heat oil in a sauce pan and add the diced onions and clove of garlic (peeled and diced). Simmer on low heat for 5 - 8 minutes until soft, but do not brown. Put in the chopped tomato flesh (or canned tomatoes), increase heat to medium and cook for 15 to 20 minutes. Mix the sauce until it becomes smooth then season with salt and sugar to liking.
- Ravioli Dough dumplings: Sift the flour on a cutting board or counter top, make a hollow in it and add salt and fresh basil. Gradually add water and knead dough, scooping flour into the hole. Do add enough water to the dough so it is pliable enough and easy to press. Knead the dough for about 15 minutes until pliable and elastic (use mixer hook if needed). Wrap with a kitchen cloth. In the mean time prepare the filling; dough should be done in about 15 - 30 minutes (after which the dough is soft yet).
- Filling: shred mozzarella into small pieces (or use store bought shredded mozzarella) and combine with the ricotta cheese, mascarpone cheese, parmesan cheese, basil and garlic.
- Cut off a piece of dough and roll them into thin patties. Use a glass to cut out circles or a pizza cutter to cut straight squares, put the about 1 teaspoon of filling into center, fold and press edges with fork to seal dough. Set on floured counter top until step is done.
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