ROASTED RED PEPPERS
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
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.
ROASTED RED BELL PEPPER-BLOODY MARY SAUCE
Provided by Abigail Kirsch
Categories Sauce Vodka Tomato Broil Horseradish Lemon Bell Pepper Winter
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- 1. Preheat the broiler.
- 2. Place the bell peppers on the baking sheet and set on the rack closest to the broiler unit. Broil the peppers for 6 to 8 minutes, turning them as necessary, until the skins are puffed and blackened on all sides.
- 3. Remove the bell peppers from the broiler, place them in a bag, and seal the bag immediately. Allow the peppers to steam for 10 minutes. When they are cool enough to handle, slip off the skins and remove the stems and seeds. Rinse the bell peppers, pat dry, and set aside on paper toweling.
- 4. While the bell peppers cool, heat the oil in the saucepan over medium heat and sauté the onion until it is translucent, 3 to 4 minutes. Raise the temperature to high, add the tomato juice, and simmer until the juice has reduced by half, about 3 minutes.
- 5. Transfer the bell peppers, tomato juice, and onion to the bowl of the food processor fitted with the steel blade. Process until the sauce is smooth. Add the horseradish, vodka, lemon zest, and juice, and pulse three times to incorporate the ingredients. Season the sauce with salt and pepper to taste.
- Service
- Put this smoky-flavored, radiantly colored sauce in a deep serving dish and pass it.
- Do-Ahead
- The sauce can be made a day in advance, covered, and refrigerated. Bring it to room temperature before serving.
- Preparation Time
- 10 minutes
- Cooking Time
- 15 minutes
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 PEPPER SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Lightly oil a baking sheet. Combine the tomatoes, red pepper, and garlic on prepared baking sheet. Drizzle with 6 tablespoons oil. Sprinkle with salt and pepper; toss to combine. Roast until vegetables are soft, and brown around the edges, 45 to 50 minutes. Squeeze garlic pulp from skins; discard skins.
- Transfer vegetables to the bowl of a food processor. Process until smooth.
- Heat remaining 2 tablespoons oil in a medium saucepan over low heat. Add vegetable mixture, thyme, and vinegar and cook until heated through. Taste and adjust for seasoning.
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
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.
RED SNAPPER (BLOODY MARY)
Provided by William L. Hamilton
Categories easy, weekday, cocktails
Time 2m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Add the salt, peppers, Worcestershire sauce and lemon juice to a shaker glass.
- Add ice, vodka and tomato juice. Shake, pour into a highball glass, garnish if you wish, and serve.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 207 milligrams, Sugar 2 grams
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
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