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 BUTTER
Make and share this Roasted Red Bell Pepper Butter recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Spreads
Time 50m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Cut bell pepper in half.
- Grill, turning oregularly, until the skin is blackened.
- Remove from heat.
- Place in a plastic sandwich bag for 15 minutes.
- Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.
- Slice thinly.
- Combine bell pepper with lemon juice and salt.
- Process till it becomes a smooth paste in your blender or mixer.
- Add butter, pepper and dried basil.
- Mix well.
- For a smooth paste, blend in a little olive oil, a tsp.
- at a time, until the ingredients hold together.
- Serve with fish, vegetables or on warm bread.
- Store this butter refrigerated for upto 1 week and frozen for upto 1 month.
Nutrition Facts : Calories 1993.7, Fat 220.6, SaturatedFat 121.7, Cholesterol 488.1, Sodium 1311.7, Carbohydrate 12.1, Fiber 3.4, Sugar 7.1, Protein 3.6
ROASTED RED PEPPER MINESTRONE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat the broiler. Arrange the bell peppers on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers. Puree 4 peppers in a food processor with any juices that collected in the bowl. Reserve the remaining 2 peppers for another recipe, such as Make-Ahead Paella Casserole or Roasted Squash Chili Mac.
- Preheat the oven to 400 degrees F.
- Cut off the top third of each garlic head, drizzle with EVOO and wrap in foil. Roast until tender. Reserve 2 heads for another recipe, such as Middle Eastern Garlic Roasted Chicken.
- Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook until crisp. Add the rosemary, thyme, oregano, sliced garlic, carrots, celery, bay leaf, chile pepper, onions and potatoes and season with salt and pepper. Partially cover the pot and cook, stirring, until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the kale and cook until wilted. Add the stock, beans and a few gratings of nutmeg and bring to a boil. Stir in the roasted pepper puree.
- Bring the soup to a low boil. Add the pasta and cook until al dente. (Or cook the pasta separately in salted boiling water.) Meanwhile, squeeze the roasted garlic from 1 head into a bowl and mash with the butter. Slice the bread, then broil or grill until charred.
- Divide the soup among shallow bowls. Top with pecorino and a drizzle of EVOO. Slather the bread with the garlic butter and serve with the soup.
- Cook's Note: The soup (without the pasta) can be refrigerated for a make-ahead meal. Add the pasta before serving. The garlic can be roasted ahead of time and mashed with the butter, then refrigerated.
ROASTED RED PEPPER BUTTER
Categories Condiment/Spread Food Processor Dairy Pepper Quick & Easy Low/No Sugar Lemon Gourmet
Number Of Ingredients 3
Steps:
- In a food processor purée the roasted peppers, add the butter, the lemon juice, and salt and black pepper to taste, and blend the mixture until it is smooth. Serve the butter with grilled vegetables or grilled chicken.
SMOKED PAPRIKA AND ROASTED RED PEPPER BUTTER
This zesty butter can be kept in the refrigerator for a week or frozen for a month. Use it on all sorts of meats and poultry, vegetables, or cornbread.
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl to blend. Place on sheet of plastic wrap. Using wrap as aid, form into 1 1/4- to 1 1/2-inch-diameter log. Wrap plastic tightly around log. Chill until firm, about 2 hours.
- *Smoked paprika from Spain is available at specialty foods stores.
MARMIE'S ROASTED RED PEPPER AND GARLIC BREAD BUTTER
This is an ,exquisite, mellow , really easy and somewhat fancy garlic bread. A must to try! My Aunt Dawn told me of something that she makes that all her kids love and I thought I would try to imitate it. This is what I came up with. Often I make tonnes of roasted garlic and red pepper and freeze it for later ease of use. (fresh roasted red pepper is really nicest) See seperate recipes for Roasted Garlic and Roasted Red Pepper.
Provided by Marmies
Categories Spreads
Time 10m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Gently cream all together and put in bowl for storage.
- Spread on toasted french or Italian bread.
- Can be made in large quantity and frozen beautifully for longer periods of time -- in the unlikely chance it lasts longer than one nighrt.
Nutrition Facts : Calories 1694.3, Fat 184.6, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1314, Carbohydrate 15.2, Fiber 2.9, Sugar 5.4, Protein 4.6
ROASTED RED PEPPER BREAD
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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