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
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
ROASTED RED PEPPER SOUFFLÉ
Steps:
- Preheat oven to 350 degrees. Coat a 9 x 9 glass baking dish with aerosol spray oil. Beat eggs in a mixing bowl. Add salt, chopped roasted red peppers. Mix thoroughly. Add flour and baking powder, mix again. Add cottage cheese and shredded cheese and mix again. Pour into a 9 x 9 glass baking dish and bake for 45 minutes. Let sit 5 minutes before cutting.
FLORENCE-INSPIRED SOUFFLE
This souffle is not only absolutely delicious, but light and beautiful. Your guests will be impressed every time this brunch dish is served. So grab your fork and dig in to this little taste of Florence! -Jenny Flake, Newport Beach, California
Provided by Taste of Home
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside., In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly., Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese. , Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 223 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 843mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SPINACH SOUFFLé WITH ROASTED RED PEPPER SAUCE
Categories Food Processor Cheese Egg Bake Vegetarian Spinach Bell Pepper Winter Swiss Cheese Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Blend creamed spinach, grated Swiss cheese, salt and pepper in medium bowl; whisk in egg yolks. Using electric mixer, beat egg whites in large bowl until stiff but not dry; fold into spinach mixture. Gently transfer to prepared dish.
- Bake soufflé until beginning to color at edges and center is puffed and softly set, about 18 minutes.
- Meanwhile, purée half of roasted red peppers, 1 tablespoon reserved red pepper juices and balsamic vinegar in processor until almost smooth. Add remaining roasted red peppers and shallot and chop, using on/off turns, until chunky purée forms. Transfer sauce to small saucepan. Stir over medium heat until warmed through; season to taste with salt and pepper.
- Spoon soufflé onto plates. Serve, passing sauce separately.
ROASTED RED BELL PEPPER SOUP
A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.
Provided by skaught
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
- In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
- Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 36 g, Cholesterol 3 mg, Fat 3.2 g, Fiber 8.3 g, Protein 11.6 g, SaturatedFat 0.4 g, Sodium 590.4 mg, Sugar 4.2 g
ARTICHOKE & ROASTED RED PEPPER SOUFFLé OMELETTE
Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate bowl, use an electric whisk to beat the egg whites until stiff. Add whites to the yolks and fold together carefully, keeping it light and fluffy. Fold in the artichokes, pepper, half the cheese, the basil, salt and pepper.
- Heat grill to high. Heat a medium non-stick frying pan over a medium heat. Add the butter and oil. When the butter has melted, add the omelette mixture and spread evenly. Cook until golden underneath, about 5 mins. Scatter over remaining cheese, then place the pan under the grill and cook for a further 2 mins. Slide the omelette onto a board or serving plate. Cut into wedges and serve.
Nutrition Facts : Calories 275 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.01 milligram of sodium
RED PEPPER CORNMEAL SOUFFLE
I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. -Janet Eckhoff, Woodland, California
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to the egg yolks; mix well. Return all to saucepan., In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish. , Bake at 375° until golden brown, for 35-40 minutes.
Nutrition Facts : Fat 11 g fat (7 g saturated fat), Cholesterol 77 mg cholesterol, Sodium 427 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 1 g fiber, Protein 9 g protein.
ROASTED RED PEPPER SOUP
This soup is easy and delicious! It always gets rave reviews.
Provided by RLINDA
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Place roasted red peppers in a blender or food processor, and blend until smooth.
- In a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. Season with basil, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 37.1 g, Cholesterol 28.1 mg, Fat 6.4 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 3 g, Sodium 795.4 mg, Sugar 5.3 g
PHILADELPHIA ROASTED RED PEPPER SOUFFLE
Soufflés are not difficult. If you can put cheese and roasted red peppers in a blender and pour into a casserole dish, you can make this puffy delight.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Spray 1-qt.souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of dish.
- Place remaining Parmesan in blender; add all remaining ingredients. Blend on medium speed 30 sec. or until well blended. Scrape down side of blender; continue blending 15 sec. Pour into prepared dish.
- Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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