Bakedcheeseswithredpeppersauce Recipes

ROASTED RED PEPPER SAUCE

Steps:

• In a saute pan, heat oil. Saute garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Take off heat and puree in a blender. Season with salt and pepper.

ROASTED RED PEPPER SAUCE

Steps:

• Place all ingredients except yogurt or sour cream into a food processor or blender; puree until smooth. Place the mixture into a microwave-safe dish and heat for 2 minutes on medium-high. Stir and serve over Savory Corn Griddle

DOUBLE CHEESE BAKED STUFFED PEPPERS

Steps:

• Pre-heat oven to 350 degrees (180 degrees celsius)
• In a medium bowl mix together bread crumbs, parmesan, olive oil, salt and spices.
• Cut peppers in half, and clean.
• Lightly grease a medium baking dish with 1 tablespoon olive oil, place peppers cut side up, sprinkle with bread crumb mixture, top with cubes of swiss cheese and tomato cubes. Drizzle lightly with olive oil (2 tablespoons)
• Bake in pre-heated oven for approximately 20-30 minutes, until peppers are tender. Serve immediately. Enjoy!

SWEET RED PEPPER SAUCE

Steps:

• Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
• Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about 3/4 cup.
• Cut the onion into 1/4-inch cubes. There should be about 3/4 cup.
• Cut the tomato into 1/2-inch cubes. There should be about 3/4 cup.
• Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

SWEET RED-PEPPER SAUCE

Steps:

• Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
• Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
• Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

RED PEPPER SAUCE

Steps:

• Combine first 5 ingredients in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until peppers are very soft, stirring occasionally, about 30 minutes. Cool 15 minutes.
• Drain bell pepper mixture. Puree in processor. Blend on vinegar. Season with salt and pepper.

ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
• Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
• Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
• Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
• Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
• Remove from heat& carefully puree in a blender.
• Season to taste& pour over your favourite pasta.

BAKED CHEESES WITH RED PEPPER SAUCE

Steps:

• Preheat oven, 450F/230C/Gas Mark 8.
• SAUCE:.
• Heat the olive oil in a saucepan. Add the garlic, red peppers and thyme, and cook until the vegetables are soft, about 10 minutes, stirring frequently.
• Pour the pepper mixture into a food processor or blender and blend until smooth. Return the pureed mixture to the saucepan. Stir in the tomato paste, and salt and pepper to taste. Set aside.
• CHEESE:.
• Place each slice of cheese between two pieces of greaseproof paper. With the flat side of a large knife, flatten slightly.
• In a small bowl, combine the breadcrumbs, parsley and parmesan cheese. Pour the mixture onto a plate.
• Dip the cheese rounds in the beaten egg, then in the breadcrumb mixture, coating well on all sides. Place on an ungreased baking tray.
• Bake the cheese until golden, about 5 minutes. Meanwhile, gently reheat the sauce.
• To serve, spoon some sauce on four heated plates. Place the baked cheese slices on top (three per serving), and garnish with parsley. Pass the remaining sauce.