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.
dd tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat
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.
minutes.
Add water, roasted red pepper, chicken soup mix and spices
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
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
he cream cheese and the red peppers in a blender or
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.
or the sauce: Place drained roasted red peppers in a blender or
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.