For Timbales:.
Preheat oven to
edium-high heat. Cook onion, red pepper flakes and garlic, stirring, until
For Sea Scallops.
Heat butter
ogether with garlic and ginger for about 2 minutes.
Chop
he above ingredients and the red pepper and parsley.
Heat the
In a soup pot over medium heat, warm oil.
Add onion and saute'.
Add garlic and cook 30 seconds longer.
Add potato, salt, thyme, red pepper flakes, and stock/broth.
Bring to a boil, reduce heat, cover, and simmer 15 minutes.
Add roasted red peppers and cook 5-10 minutes until flavors are blended.
Puree w/ blender stick or in batches (food processor or blender).
Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
Ladle into bowls, top with sour cream & chives.
he pan.
Saute the red pepper in 1 tablespoon of oil
aking sheet. Bake for 15-20 minutes.
For red pepper sauce, combine all
For the soup: In a medium nonstick skillet,
nion and garlic and saute for about 4 minutes, just to
archment paper.
Toss squash, pepper, garlic and thyme with oil
oasted red pepper, bring to boil, reduce heat to low.
Simmer for
Roast the red peppers in a foil-lined pan at 450\u00b0F Cook until brown and puffy on all sides, turning once or twice.
Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
Heat the butter in a pan over medium-high heat. Add the onion and garlic and saute until softened, about 5 minutes.
Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.
Directions for Porcupine Meatballs
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.
he oven to 450\u00b0F. For the red pepper sauce, place peppers, skin
Melt butter in a saucepan over medium heat. Cook onion until soft, about 5 mins. Add red pepper and cook for 2 mins. Stir in sauce and broth. Simmer until slightly reduced, about 8 mins. Puree with an immersion blender. Serve garnished with sour cream.
Preheat oven to 400\u00b0.
In a medium bowl, combine Fiesta Herb with Red Pepper soup mix and tortilla chips.
In a large plastic bag or bowl, combine chicken and egg, beaten with water, coating well.
Dip chicken in tortilla mixture, coating well.
In a 15 1/2 x 10 1/2 x 1-inch jelly roll pan sprayed with no-stick cooking spray, arrange chicken and drizzle with margarine.
Bake, uncovered, for 12 minutes or until chicken is done.
Makes about 24 chicken strips.
Can be served with salsa.
To make the roasted red pepper pesto (this is optional but
Roast Red Pepper (I broil mine in the oven for about 20 minutes) and