Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.
tems completely.
Rinse the roasted red pepper. Pat dry. Slice into thin
ntil smooth, then add the red pepper and puree until smooth again
To make the roasted red pepper pesto (this is optional but
In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.
spread half of the pesto on one piece of ciabatta and the other half on the other piece.
top with cheese, chopped artichoke hearts and 1 layer of roasted red pepper (i use trader joes jarred, they are wonderful!).
brush the outside of the roll on the top and bottom with olive oil and grill on panini press (you can just bake if you dont have one) until crispy and melted.
n oil with salt and pepper over moderate heat until golden
Prepare fries according to package directions. Toss with Parmesan and parsley.
Meanwhile, to make the roasted red pepper Ranch dip, puree Ranch dip with red peppers in a mini food processor until smooth. To make the Parmesan black pepper mayonnaise, stir together all ingredients. Serve with fries.
thyme, marjoram, celery salt, black pepper and saute 1-2 minutes
Whisk together mayonnaise, roasted red pepper, parsley, garlic and black pepper in bowl until combined. Set aside half of the mayonnaise mixture to serve.
Brush corn with butter and place on greased grill over medium-high heat and grill, turning occasionally for 8 minutes.
Brush remaining half of mayonnaise mixture over corn, and grill, turning for about 8 minutes or until golden brown and tender-crisp.
Serve with reserved mayonnaise mixture.
dd tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat
ink in center. Meanwhile, prepare Roasted Red Pepper Sauce; keep warm. Serve chicken
minutes.
Add water, roasted red pepper, chicken soup mix and spices
Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.
Roast Red Pepper (I broil mine in the
Place a large skillet over medium heat and melt the butter. Place four slices of bread in the skillet and divide the mozzarella, roasted red peppers and Parmigiano-Reggiano between each of them. Top each with the second slice of bread and cook for another minute or until the bottom sliced is golden brown.
Carefully flip the panini and cook for another 1-2 minutes or until the cheese has melted and the other side is golden brown.
To serve, remove the panini from the heat and cut each of them into quarters. Garnish with chopped basil.
Puree tomatoes and roasted peppers in blender, food processor
Salute the onion and garlic in the olive oil in a pan deep enough to hold the soup.
Season with smoked paprika, salt and lemon pepper.
Add the water, canned tomatoes and roasted red pepper, including the juice from the peppers and bring to a simmer.
Break the cream cheese up into lumps, add to soup, and simmer until onions are soft.
Blend until smooth with stick blender.
Serve hot or chill and serve cold.
prinkle mixture with black pepper.
Add roasted red pepper and cook for another
or the sauce: Place drained roasted red peppers in a blender or