Pepperedraspberries Recipes

ROASTED RED PEPPERS

Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

PEPPERED STRAWBERRIES

Peppered Strawberries image

Make and share this Peppered Strawberries recipe from Food.com.

Provided by Pepper Monkey

Categories Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups strawberries
1/2 cup fresh ground pepper
2 tablespoons grated orange rind
1/4 cup fresh orange juice

Steps:

wash, hull and cut strawberries in half lengthwise.
Mix all ingredients together.
Chill One hour and serve.

Nutrition Facts : Calories 65.6, Fat 0.7, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 16.2, Fiber 5.2, Sugar 4.7, Protein 2

GRILLED PEPPERED RASPBERRY GLAZED PORK TENDERLOIN

Grilled Peppered Raspberry Glazed Pork Tenderloin image

I needed something quick for dinner and here's what I came up with from things in my pantry. To change things up a bit I used peppered raspberry preserves in the glaze. Incredible!! I grilled this indoors on my cooktop grill or it can also be baked in the oven and glazed the last several minutes of cooking. Here are a couple websites in case you have trouble finding peppered raspberry preserves and tangerine balsamic vinegar: http://www.chefsresource.com/hot-raspberry.html http://www.amazon.com/dp/B000PYBUJG/ref=asc_df_B000PYBUJG697635?smid=A1UDJLN42XMTIJ&tag=dealt155176-20&linkCode=asn http://www.fustinis.com/store/products.asp?cat=11&pg=3

Provided by Diane C 2

Categories Pork

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 (1 -2 lb) pork tenderloin
2 teaspoons salt
1 teaspoon pepper
1 tablespoon olive oil
14 ounces peppered raspberry preserves
3 tablespoons Dijon mustard
2 teaspoons prepared horseradish
3 teaspoons tangerine balsamic vinegar
2 teaspoons lemon juice

Steps:

Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.

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