nd refrigerate until chilled. Top with roasted red peppers before serving.
ROASTED RED PEPPERS: Broil red peppers, turning often, until charred, 15
Cook orzo according to package directions.
Heat skillet over medium heat.
Spray with non stick cooking spray.
Add Earth Balance margarine and garlic and cook until fragrant.
Add chopped roasted red peppers and spices to taste.
Reduce heat to low, add chopped asparagus and stir to coat.
Drain orzo, reserving about 1 cup of the pasta cooking liquid.
Add orzo to skillet, and gently mix, adding pasta water as needed.
Cook shallot in oil with salt and pepper over moderate
or the sauce: Place drained roasted red peppers in a blender or food
Preheat oven to 375 degrees F (190 degrees C).
Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.
Slice peppers into 1/4\" wide strips,
ource. Line a baking sheet with aluminum foil; place the chicken
25. Season chicken and eggplant with salt and pepper, set chicken
-inch pieces.
Drizzle with the lemon/vinegar mixture.
Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain and keep warm.
Meanwhile, heat the oil in a nonstick sauce pan over medium-low heat.
Add the onion and garlic; cook until the onion is soft, about 5 minutes.
Stir in roasted red peppers, mushrooms and basil and basil, cook about 1 minute, stir.
Add the broth; simmer, uncovered, 10 minutes.
Remove from heat and add half & half.
Puree 1/2 the sauce, if desired, combine with remaining sauce. Pour over te pasta and toss to coat.
allet or between wax paper with a rolling pin, pound chicken
Brush chicken slices with olive oil and top with basil leaves.
ver garlic mixture; stir in red peppers. Bring to a boil, reduce
lend 1/2 cup mayonnaise, roasted red peppers, and cayenne pepper together in
Sprinkle a baking sheet generously with cornmeal.
Prepare Whole-Wheat
Preheat oven to 400 degrees.
Place quartered onion in small baking dish. Drizzle oil over.
Bake until soft, about 45 minutes. Cool.
Puree onion with roasted red peppers and basil leaves in food processor.
Add cream cheese and blend just until combined.
Season with salt and pepper to taste, pulse to blend.
Transfer to medium bowl, cover and refrigerate at least 3 hours.
Place dip in center of platter/serving plate and surround with bagel chips and/or cut fresh vegetables.
Makes about 2 1/2 cups.
In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Blend onion and roasted red pepper in a blender until liquefied; transfer to a large bowl.
Mix salmon, saltine crackers, milk, egg, Worcestershire sauce, cayenne pepper sauce, cayenne pepper, and black pepper with the onion mixture in the large bowl; transfer to the prepared loaf pan.
Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.
Boil pasta as package directs. Cook chicken and garlic in a 12-inch nonstick skillet, generously coated with cooking spray, over medium heat until lightly brown. Add bouillon granules, water, roasted red peppers, mushrooms, parsley and olives. Cover and simmer over medium heat for 10 minutes. Stir in pasta; heat through. Serve immediately. Refrigerate any leftovers.