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Roasted Red Pepper

roasted red pepper

roasted red pepper Dip

1 env. Good Seasons Italian dressing mix
1/2 c. sour cream
1/2 c. mayo
1/2 tsp. dried basil
1/4 tsp. oregano
1 (7 oz.) jar roasted red peppers, drained

Combine all in food processor or blender until smooth. Cover and chill for at least 2 hours.

roasted red pepper

roasted red pepper Spread

1 slice Whole-wheat bread
12 oz roasted red sweet peppers roasted
1/4ts Salt
Sliced French bread -OR- -- crusts trimmed-- drained
1-Garlic clove
2tb Olive oil

In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and
process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup.

Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in
a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife.

roasted red pepper

Baked Pasta W/ Chicken & roasted red peppers

2 tbsp. olive oil
1/2 lb. mushrooms, chopped
1/2 lb. red peppers, roasted and chopped
1/2 c. carrots, sliced
1 1/4 tsp. garlic, minced
1 chicken, cooked, picked, and cut into bite size pieces
1 c. white wine
Pepper to taste
1/2 c. sherry
3 c. milk
2 oz. Prosciutto, shredded (may substitute with dried chipped beef)
1 8 oz box lasagna noodles, cooked according to pkg. directions
7 tbsp. unsalted butter
3/4 c. onion, chopped
1/3 c. celery, chopped
1/2 tsp. rosemary, crumbled
2 tsp. salt
1 c. chicken broth
6 tbsp. flour
1 1/2 c. Parmesan cheese

In a small skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter; sauté mushrooms. Remove from heat and add to red peppers. Set aside. In another skillet, heat remaining 1 tablespoon of olive oil and 1 tablespoon of butter; sauté onion, carrots, celery, and garlic. Season with rosemary Add chicken and 1/2 cup wine. Increase heat to medium high and reduce wine, stirring often. Season with 1 teaspoon of the salt and pepper to taste Remove from heat and set aside. In a saucepan, melt remaining 5 tablespoons butter over medium heat. Stir in flour. Whisk in milk and let the sauce come just to a boil. Reduce to low heat and simmer until thickened. Stir in reserved broth mixture and 1/2 cup Parmesan cheese. Add remaining 1-teaspoon salt and pepper to taste. Stir until thickened. In a 9 x 13 inch greased baking dish, spread a small amount of thickened white sauce. Arrange a layer of noodle on top. Layer half of the chicken mixture, half of the shredded Prosciutto, half of the mushroom mixture, 1 cup of the white sauce, 1/2-cup Parmesan cheese, and 1/3-cup Mozzarella cheese. Repeat layers and top with noodles, remaining sauce, and cheeses. Bake for 30 minutes in a preheated 400-degree oven. Let stand 15 minutes before serving. This dish may be assembled one day in advance and refrigerated until ready to bake. This dish takes time but it is well worth the effort

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