Patties With Red Pepper Sauce Recipes
ROASTED RED PEPPER SAUCE FOR CRAB CAKES
Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.
Provided by Oolala
Categories Sauces
Time 2m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
- Add mayonnaise and process until combined.
- Season with salt and pepper to taste.
- Refrigerate until ready to use.
Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7
HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS
I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.
Provided by Bibi
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
- Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
- Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
- Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.
Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g
CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Make and share this Crab Cakes With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Combine sauce ingredients in a food processor.
- Process until smooth, 1-2 minutes.
- Cover and refrigerate.
- Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
- Stir until well-blended.
- Shape into 12 patties.
- Dredge in breadcrumbs.
- Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
- Heat oil in a large skillet over medium heat.
- Cook patties until golden brown, 3-5 minutes on each side.
- Serve the sauce separately.
Nutrition Facts : Calories 322.4, Fat 26.8, SaturatedFat 2.7, Cholesterol 35.7, Sodium 640, Carbohydrate 14.9, Fiber 1, Sugar 3, Protein 6.7
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CRAB CAKES WITH ROASTED RED PEPPER SAUCE
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- Heat 1/2 – 1 Tablespoon of oil in a nonstick skillet. Add the onion, cook on medium heat for about 3 minutes and then add the bell pepper, jalapeño, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables are soft. Cool slightly.
- Place the crab meat in a large bowl, carefully picking through the crab meat and getting rid of any shell pieces.
- Add the sautéed vegetables, panko breadcrumbs, egg, mayonnaise, parsley, Old Bay seasoning, 1/2 teaspoon of salt and ground black pepper. Mix gently to combine, being very careful not to break apart the crab meat.
- Refrigerate for at least 30 minutes. You can even make this a day in advance. If you don’t refrigerate the crab mixture, it will be too fragile to work with.
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