Roasted Red Pepper And Bacon Sauce Recipes

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ROASTED RED PEPPER CREAM SAUCE



Roasted Red Pepper Cream Sauce image

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

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

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

ROASTED RED PEPPER AND BACON SAUCE



Roasted Red Pepper and Bacon Sauce image

Great sauce for pasta! Thanks to Patricia Lohrey. Try it, you will not be disappointed. What is not to like with roasted red peppers and bacon?!?

Provided by Londonsbk

Categories     Sauces

Time 1h

Yield 1 lb of pasta (sauced)

Number Of Ingredients 11

1 1/2 cups roasted red peppers, jarred and drained
14 1/2 ounces diced tomatoes, canned
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons red wine
2 tablespoons olive oil
6 slices bacon, chopped
1/2 onion, medium chopped fine
2 garlic cloves, minced
1 cup heavy cream
salt and pepper

Steps:

  • Puree red peppers, tomatoes, oregano, cayenne, wine, and oil in food processor or blender until smooth.
  • Cook bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Pour off all but 2 teaspoons fat from pan and return to medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add red pepper mixture to skillet and bring to simmer. Reduce heat, cover, and simmer until flavors, meld, 10 to 15 minutes. Remove from heat and stir in cream and half the bacon. Season with salt and pepper.
  • Toss sauce with cooked pasta and serve, sprinkling bowls with remaining bacon.

ROASTED RED PEPPER SAUCE



Roasted Red Pepper Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 6

2 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
4 red bell peppers, roasted, peeled, seeded and chopped
2 cups chicken stock
Salt and pepper

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



Roasted Red Pepper Sauce image

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

1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

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.

TAPAS: BACON WRAPPED DATES AND SWEET RED BELL PEPPER SAUCE



Tapas: Bacon Wrapped Dates and Sweet Red Bell Pepper Sauce image

This recipe was inspired by one of our favorite tapas dishes. It's just like we like remember it from our first date some 13 years ago. I incorporated 2 Zaar recipes to create this clone. All of this can be made ahead and warmed in the microwave before serving. The Sweet Red Bell pepper sauce really make this dish amazing! Thanks go out to go to: Julesong's Recipe#27425 and cflethcher's Recipe#140057. UPDATE: 11/2013 The restaurant uses applewood smoked bacon and roasted red pepper "butter sauce" so I will be trying these 2 latest additions and reporting back

Provided by Chicagoland Chef du

Categories     < 60 Mins

Time 1h

Yield 25-30 serving(s)

Number Of Ingredients 8

1 lb bacon, uncooked, applewood is best
8 ounces pitted dates, the larger the better
1 -2 garlic clove
1/2 large red bell pepper, seeded, quartered
1/2 medium yellow onion
1/4 cup half-and-half cream, a little more if desired, can using whipping cream
1 -2 tablespoon extra virgin olive oil
1/8 teaspoon salt (to taste)

Steps:

  • Preheat oven to 375°F.
  • Soak round toothpicks in water for 15 minutes, this will prevent burning when baking.
  • RED PEPPER SAUCE:.
  • Place garlic cloves w/ peels on a baking dish and bake for 15 minutes.
  • Rub pepper and onion with olive oil.
  • After baking the garlic cloves for 15 minutes, add the red bell pepper and onion to the baking sheet and bake for an additional 15 minutes, or until tender and roasted. It may take a bit longer.
  • Squeeze the roasted garlic out of it's paper into a blender along with the roasted onion and bell pepper. *use a blender or small food processor.
  • Blend until smooth. Slowly add olive oil until blended. * you may use more or less.
  • Add salt.
  • Slowly add half and half until creamy while blending.
  • Serve immediately or cover and refrigerate until ready to serve. Warm in the microwave before serving.
  • BACON WRAPPED DATES:.
  • Cut bacon strips in half (making them 1/2 as long approximately 3").
  • Microwave the strips for 2 minutes.
  • Wrap each date with a 1/2 strip of bacon and secure with a toothpick.
  • Spray a 4 sided cookie sheet with nonstick spray.
  • Place all prepared dates in the cookie sheet.
  • NOTE: If you have mini muffin pan, suspend the bacon wrapped date over each opening and the bacon fat will drip off into the muffin pan. This is my preferred method.
  • Bake for approximately 15 minutes, turning once. *Important to turn.
  • After turning, continue baking for an additional 10 minutes or until bacon brown and crispy or as desired.
  • BAKING TIME may vary. Just be sure to watch carefully.
  • Serve with sweet red pepper sauce for dipping or puddle the sauce on a plate and place the wrapped dates in the sauce.
  • Note: Everything can be prepared and baked ahead of time and served later. Just warm through in the microwave for about 30 seconds.

ROASTED RED-PEPPER SAUCE



Roasted Red-Pepper Sauce image

A dollop of this savory sauce tastes great atop our Cheese-Stuffed Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 4

1 cup light mayonnaise
1/4 cup drained (jarred) roasted red peppers
1/2 teaspoon white-wine vinegar
1/8 teaspoon ground pepper

Steps:

  • In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, until ready to serve.

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