inutes.
Add water, roasted red pepper, chicken soup mix and spices.
Cook
prinkle mixture with black pepper.
Add roasted red pepper and cook for another
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.
dd tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat
To make the roasted red pepper pesto (this is optional but
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.
ink in center. Meanwhile, prepare Roasted Red Pepper Sauce; keep warm. Serve chicken
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.
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.
Start by melting 2 tablespoons of butter in a medium sized soup pot.
When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.
edium-high heat. Cook onion, red pepper flakes and garlic, stirring, until
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.
Roast Red Pepper (I broil mine in the
Puree tomatoes and roasted peppers in blender, food processor
tems completely.
Rinse the roasted red pepper. Pat dry. Slice into thin
hicken,corn, bacon, cayenne and roasted red pepper.
Bring back to a
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.