ny of the roasted red bell pepper recipes posted on this site
ool. Transfer to a spice mill or mortar and pestle and
Mix salad dressing according to directions on package.
After washing and draining meat, place in flat casserole dish.
Pour dressing over meat; place in refrigerator for at least 6 hours. The longer it marinates, the more tender the meat.
Place meat and vegetables on shish-ka-bob stick and grill about 12 minutes per stick, turning a 1/4 turn every 3 minutes.
igh heat. Add the Thai red curry paste. Stir-fry until
nd take it to the mill house or grind it with
ocoa will yield a less red cake.
uch as soy beans and red onion, don't forget to
Mix the first six ingredients, and any or all of the rest that intrigue you, with one exception:
Just before using, add the aromatics (ginger, herbs, etc). Don't overmarinate. Brush lightly on meat, fish, or portabello mushrooms.
The marinade will keep for years (sez Bob) as long as it isn't contaminated by raw meat or fish.
Finally, this marinade acts as a preservative if you're taking fish or meat to a potluck barbque.
aisins till limp add the red wine vinegar and cook slowly
Prepare the red peppers. Arrange the red peppers on a broiling pan
Melt butter in a large saucepan over medium heat.
Add the onion and garlic.
Cook for 5-8 minutes or until onions are tender.
Add the red peppers.
Continue cooking for 5 minutes.
Add the stock, freshly ground pepper and salt.
Bring to a boil.
Reduce heat, cover and simmer for 25 minutes.
Put soup through a food mill to remove the pepper skins.
Return to saucepan.
Add cream and heat through without boiling.
stirring occasionally.
Whisk in Red Pepper Puree and heat through
br>*Note: To make red currant juice, wash red currants well (you
Combine apples, red wine, bay leaf and sugar (adjust the amount of sugar based on your preference and the tartness of the apples) in a large saucepan.
Cover and cook over medium heat for about 15 to 20 minutes.
Mash the apples with the back of a spoon as they begin to soften.
Remove the bay leaf.
For thicker applesauce, boil uncovered and stir constantly until it has reduced slightly.
Use a food mill, if you want a smoother sauce.
Add butter and adjust the sweetness by adding more sugar if necessary.
Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.
hrough a sieve or food mill, extracting all the liquid. Discard
erve, add a scoop of red beans to a bowl and
20 minutes a pound.
Red Wine Gravy.
Remove cooked
In 10-inch skillet, heat oil over medium heat.
Cook onion, garlic, and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender.
Stir in tomatoes, tomato paste, and crushed red pepper. Heat to boiling.
Reduce heat; simmer 20-25 minutes or until thickened, stirring occasionally.
Stir in olives.
Mix liquids and spices.
(Red wine works best for beef and lemon juice works best for chicken and lamb.)
Mix in chunked onion and green pepper.
Marinate meat and vegetables for 24 hours in refrigerator for best flavor.
Place meat and vegetables on skewers and grill.
Serve over rice.