ROASTED RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
RED PEPPER PUREE
Provided by Mark Bittman
Categories condiments, dips and spreads
Time 1h
Yield 2 cups (about 16 servings)
Number Of Ingredients 3
Steps:
- Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.
- Remove from the oven, fold the foil over the peppers and allow them to cool.
- Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.
- Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add 1/4 teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 2 grams
RED PEPPER PUREE
This simple recipe from Mark Bittman's "Quick and Easy Recipes" is incredibly useful, easy to make and delicious. It keeps fairly well so you can keep it on hand all the time! If you're so inclined, you can flavor it with any number of herbs (thyme, basil and parsley are fine) or spices, like cumin or chile powder (or minced chiles). Bottled or canned pre-roasted peppers can be substituted for the peppers but the results will not be as fresh tasting. ----------->* USES * -- Add a couple tablespoons of puree to the cooking liquid of any simmering grain--rice, couscous, or quinoa, for example. -- Use in place of or with tomatoes in pasta sauce. For example, saute several vegetables and bind them with the puree during the last minute of cooking. -- Fold into omelets or scrambled eggs, with or without cooked vegetables. -- Combine with chopped fresh basil, grated Parmigiano-Reggiano and minced garlic for a pesto-like pasta sauce. -- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing. -- Spread on crostini or pizza before baking. -- Use as a finishing sauce for roasted eggplant, zucchini or other vegetables. -- Serve as a condiment with grilled or roasted fish, meat or chicken. -- Stir into soups or stews just before serving. -- Mash a couple tablespoons of puree, with a little olive oil, minced garlic and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.
Provided by FLKeysJen
Categories Spreads
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
- Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
- Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).
ROASTED RED PEPPER PURéE
This recipe makes enough topping for eight small pizzas. Leftovers can be used in summer salads, pastas, and sandwiches.
Provided by Frank McClelland
Yield Yields 3-1/4 cups.
Number Of Ingredients 6
Steps:
- Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers' juices. Don't rinse the peppers at any point, as this will wash off much of their sweet flavor. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste. If you prefer a smoother purée, force the mixture through a fine sieve.
Nutrition Facts : Calories 90 kcal, Fat 80 kcal, SaturatedFat 1 g, TransFat 9 g, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, Sodium 290 mg, UnsaturatedFat 7 g
RED PEPPERS STUFFED WITH AUBERGINE PUREE
Steps:
- Make the aubergine puree by grilling the aubergines until the skins are charred and starting to blister which should mean that the pulp inside is soft. Leave to cool slightly then remove the skin by rubbing gently under cold water. In a blender or food processor liquidize with the olive oil and then blend in the garlic, lemon juice, 2 tablespoons parsley, salt and pepper. Pour the puree into a bowl.
- Preheat the oven to 350 degrees F.
- Cut the peppers in half, remove the stalk and seeds, brush the inside with the remaining olive oil and bake in the oven for about 30 minutes. A quarter of an hour before serving, fill the pepper halves with the aubergine puree, replace in the oven to warm through.
- After 15 minutes remove the peppers from the oven, sprinkle with remaining parsley and serve with plain toasted bread fingers.
RED PEPPER PUREE
Roasted red pepper puree is incredibly useful, easy to make, and delicious-you can eat it with a spoon. It contains two basic ingredients, red bell peppers and olive oil, and both are always readily available. And since making a batch is about as difficult as scrambling an egg, and the puree keeps fairly well, there's little reason not to have some on hand. If you are so inclined, you can flavor it with any number of herbs (thyme, basil, and parsley are fine) or spices, like cumin or chile powder (or minced chiles). I usually leave the sauce unadulterated. Of course you can use bottled or canned preroasted peppers ("pimientos") here, though the results will not be as fresh tasting.
Yield makes at least 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 500°F. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
- Fold the foil over the peppers and allow them to cool. Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
- Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
- Add a couple tablespoons of puree to the cooking liquid of any simmering grain-rice, couscous, or quinoa, for example.
- Use in place of or with tomatoes in pasta sauce. For example, sauté several vegetables and bind them with the puree during the last minute of cooking.
- Fold into omelets or scrambled eggs, with or without cooked vegetables.
- Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
- Spread on crostini or pizza before baking.
- Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
- Serve as a condiment with grilled or roasted fish, meat, or chicken.
- Stir into soups or stews just before serving.
- Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.
RED PEPPER PUREE DRESSING
Colorful puree with great pepper flavors.
Provided by mohan93
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 200c. Wash, deseed and cut the peppers in half. Place on a baking tray with same rosemary, thyme and garlic gloves. Cook in oven until Pepper skin goes soft.
- Remove the skin from the peppers and slice them.
- Put in the a blender with same olive oil. Blend until smooth and add the seasoning.
- Pass through a fine sieve.
- Serve with anything.
ROASTED RED PEPPER PURéE
Categories Condiment/Spread Sauce Food Processor Garlic No-Cook Thanksgiving Low Fat Quick & Easy Bell Pepper Fall Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
ROASTED RED PEPPER PUREE
Provided by Craig Claiborne
Categories dinner, condiments
Time 20m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- Roast and peel the peppers over a gas flame or under a broiler. Cook, turning the peppers as they start to char. They should be charred on all sides, top and bottom. Remove the peppers and drop them into a paper bag. Let stand until cool enough to handle or peel them under cold running water. Discard the peel. Cut away and discard the core and veins. Scrape away and discard the seeds.
- Cut the flesh of each pepper into cubes and put the cubes into the container of a food processor or, preferably, an electric blender.
- Add the wine, vinegar, salt and pepper. Blend as thoroughly as possible. Pour and scrape the mixture into a saucepan. Bring to the simmer, stirring, before using.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 548 milligrams, Sugar 8 grams
More about "red pepper puree dressing recipes"
SWEET RED PEPPER PUREE RECIPE (DAIRY-FREE & GLUTEN …
From godairyfree.org
CREAMY RED PEPPER SHELL PASTA RECIPE - DAMN DELICIOUS
From damndelicious.net
ROASTED RED PEPPER VINAIGRETTE - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
ROASTED RED PEPPER SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
FRESH ROASTED RED PEPPER SAUCE - PIMP MY RECIPE
From pimpmyrecipe.com
RECIPE: RED PEPPER DRESSING - EASY PLANT-BASED LIFESTYLE
From realrawkitchen.com
ROASTED RED PEPPER DRESSING | THE GREEK VEGAN
From thegreekvegan.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
RED PEPPER DRESSING | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
ROASTED RED PEPPER VINAIGRETTE - WHOLESOMELICIOUS
From wholesomelicious.com
ROASTED RED PEPPER SALAD DRESSING | INSPIRATION KITCHEN
From inspirationkitchen.com
RED PEPPER PUREE - BéABA USA
From beabausa.com
HOMEMADE ROASTED RED PEPPER VINAIGRETTE — COPYCAT SALAD …
From lettyskitchen.com
RAW RED PEPPER DRESSING RECIPE | THE RAWTARIAN
From therawtarian.com
ROASTED RED PEPPER VINAIGRETTE - KIT'S KITCHEN
From kitskitchen.com
RED PEPPER PUREE - PLAIN.RECIPES
From plain.recipes
RED PEPPER BABY PUREE (4+ MONTHS/STAGE 1) - BABY FOODE
From babyfoode.com
RED GODDESS DRESSING AND SAUCE RECIPE - COOKING ON THE …
From cookingontheweekends.com
RED PEPPER TAHINI DRESSING - HOMEMADE IN ASTORIA
From homemadeinastoria.com
ROASTED RED PEPPER DRESSING {PALEO + VEGAN} - NYSSA'S KITCHEN
From nyssaskitchen.com
ROASTED RED PEPPER VINAIGRETTE RECIPE | EATINGWELL
From eatingwell.com
ROASTED RED PEPPER AND EGGPLANT PUREE - MASON JAR SALADS
From masonjarsalads.com
CREAMY ROASTED RED PEPPER SAUCE - BUDGET BYTES
From budgetbytes.com
ROASTED RED PEPPER TAHINI DRESSING - CREATE MINDFULLY
From createmindfully.com
ROASTED RED AND YELLOW PEPPER PUREE - THE RELUCTANT GOURMET
From reluctantgourmet.com
ROASTED RED PEPPER DRESSING RECIPE | MYRECIPES
From myrecipes.com
ROASTED RED PEPPER MISO DRESSING - A SAUCY KITCHEN
From asaucykitchen.com
TOMATO RED PEPPER DRESSING ⋆ SANDI'S ALLERGY FREE …
From sandisallergyfreerecipes.net
RED PEPPER PURéE WITH GOATS CHEESE RECIPE - GREAT …
From greatbritishchefs.com
SKIRT STEAK WITH RED PEPPER PUREE - MUST LOVE HOME
From mustlovehome.com
ROASTED RED PEPPER DRESSING - HEALTHY LIVING
From healthylivingmarket.com
10 BEST ROASTED RED PEPPER APPETIZER RECIPES - YUMMLY
From yummly.com
RED BELL PEPPER PUREE (BABY FOOD) | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love