Roasted Red Pepper Hummus

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (19 ounce) can chickpeas, rinsed and drained (about 2 cups)
• 1 roasted red pepper, diced, skin and seeds removed
• 2 tablespoons greek yogurt or 2 tablespoons sour cream
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• salt and pepper
• 2 drops tabasco sauce (optional)
• 2 tablespoons fresh dill, minced
• 1/4 cup cilantro, minced

Recipe

• 1 puree the chickpeas, roasted pepper, yogurt, lemon juice, and cumin in a food processor or in a medium-sized bowl using an immersion blender.
• 2 taste and adjust salt, pepper and lemon juice. add tabasco at this point if using.
• 3 stir in fresh herbs.

Roasted Red Pepper Dressing

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 7 ounces roasted red peppers, drained and patted dry
• 1/8 teaspoon cayenne pepper
• 1 tablespoon vinegar
• 1/4 cup olive oil
• 1/4 cup plain yogurt

Recipe

• 1 in a blender or food processor puree the red peppers, cayenne, and vinegar until the mixture is smooth and with the motor running add the oil in a stream. turn off the motor, scrape down the sides, and blend in the yogurt and salt/pepper to taste.

Roasted Red Pepper Pasta Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 medium red pepper, roasted and finely chopped (roasting instructions follow)
• 1 tablespoon margarine or 1 tablespoon butter
• 1 tablespoon olive oil
• 1 clove garlic
• 2 green onions, chopped
• 2 tablespoons flour
• 1 (12 ounce) can evaporated skim milk
• 2 tablespoons chablis (optional) or 2 tablespoons other dry (optional)
• 2 teaspoons dried basil
• salt and pepper

Recipe

• 1 how to roast a pepper: there are many ways to roast peppers, but here's the method i prefer: preheat oven to 425f degrees.
• 2 lightly spray a pie tin or baking sheet with non-stick cooking spray.
• 3 place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
• 4 remove from oven and allow to cool.
• 5 halve the pepper and remove stem, seeds and pith.
• 6 refrigerate or freeze until ready to use.
• 7 melt margarine and olive oil in saucepan over medium heat.
• 8 bruise garlic clove with knife blade and add to saucepan.
• 9 add onions.
• 10 stir frequently until onions begin to wilt and caramelize slightly.
• 11 whisk in flour.
• 12 cook for 30 seconds.
• 13 add evaporated milk in one smooth stream, whisking constantly.
• 14 add chablis.
• 15 whisk constantly until mixture comes to a boil (this process may take several minutes).
• 16 boil slowly for 1 minute.
• 17 add pepper.
• 18 reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
• 19 remove from heat.
• 20 add basil, plus salt and pepper to taste.
• 21 serve over warm pasta (i prefer bowtie, but it also goes great with linguine).

raspberry margaritas

Ingredients

• Servings: 6
• 1 cup frozen unsweetened raspberries
• 1 cup -based orange liqueur (such as grand marnier®)
• 3/4 cup gold tequila
• 1/2 cup fresh lemon juice
• 2 tablespoons superfine sugar
• ice cubes

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the raspberries, -based orange liqueur, tequila, lemon juice, and sugar in a blender. blend until smooth. serve in glasses over ice cubes.

Roasted Red Pepper Potato Salad (vegan)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs red potatoes
• 2 tablespoons red onions, diced
• 1 large red pepper, roasted and diced
• 3/4 cup vegan mayonnaise (i am in love with vegenaise!)
• 1 tablespoon vinegar
• 1 tablespoon spicy brown mustard
• 2 tablespoons dill weed
• 1 tablespoon garlic powder
• salt and pepper, to taste
• paprika

Recipe

• 1 clean potatoes and cut into bite size chunks. steam potatoes until tender, approximately 20 minutes. when finished, place in large bowl and allow to cool.
• 2 when potatoes are cool, add red onion and red pepper to bowl. stir to mix and set aside.
• 3 in a smaller bowl, mix vegan mayo, vinegar, brown mustard, and spices (except paprika). mix well and fold into potato mixture. sprinkle with paprika (or, if you like some heat, cayenne pepper) and serve.

Roasted Red Pepper Pesto Crostini

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 baguette, cut into 1/4-inch-thick slices
• 1/4 cup extra virgin olive oil, plus
• 2 teaspoons extra virgin olive oil
• 2 garlic cloves, peeled
• 2 roasted red peppers, peeled, seeded and coarsely chopped
• 2 tablespoons slivered almonds, toasted
• 3 tablespoons grated parmigiano-reggiano cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon fresh lemon juice
• 1 pinch cayenne pepper
• salt & freshly ground black pepper, to taste
• 4 ounces goat cheese

Recipe

• 1 preheat an oven to 350°f.
• 2 arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
• 3 lightly toast both sides of bread in oven.
• 4 while the crostini are still warm, rub the top of each one with 1 of the garlic cloves. set aside.
• 5 in the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. pulse until a coarse puree forms. season with salt and black pepper.
• 6 place the crostini in a single layer on a baking sheet.
• 7 spread about 2 teaspoons of the goat cheese on each crostini.
• 8 bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. transfer to a platter and top each with about 1 tbs. of the red pepper pesto.
• 9 sprinkle with the remaining 1 tbs. parsley.

Roasted Red Pepper Remoulade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup egg substitute, such as eggbeaters
• 1/2 cup vegetable oil
• 1 (6 ounce) jar roasted red peppers, drained
• 1/4 cup sweet onion, minced
• 1 tablespoon mustard
• 1 teaspoon dry mustard
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper

Recipe

• 1 place egg substitute in bowl of food processor. with processor running, pour vegetable oil slowly through chute, in a steady stream, stopping to scrape down sides as needed. pour mixture into a small bowl.
• 2 process roasted peppers and next 9 ingredients in food processor, pulsing until smooth. fold roasted pepper mixture into egg mixture.
• 3 cover and chill until ready to serve.

Roasted Red Pepper Mayo

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup mayonnaise
• 2 tablespoons roasted red peppers, chopped
• 1 teaspoon lemon juice

Recipe

• 1 combine ingredients in a food processor and serve!

Roasted Red Pepper Dip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 red bell peppers, halved and de-seeded
• 4 ounces quark or 4 ounces low-fat ricotta cheese
• 2 tablespoons sweet chili sauce
• fresh ground black pepper

Recipe

• 1 place the peppers skin side up under a hot grill until the skin is black (approx. 20 mins).
• 2 place them in a sandwich bag, seal it and leave for 10 minutes.
• 3 now you should be able to remove the charred skin really easily.
• 4 place all ingredients in a blender and process until smooth.
• 5 chill in the fridge for 2 hours before serving, that allows the flavours to develop and blend.
• 6 serve as a dip with vegetables or bread.

Roasted Red Pepper Ditalini Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 3 tablespoons butter
• 1 onion, sliced into thin strips
• 2 red peppers, roasted (notes below)
• 1 green pepper, sliced thin
• 3 garlic cloves
• 2 cups diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 1 cup beef broth
• 1 cup ditalini

Recipe

• 1 to roast red peppers: cut peppers in quarters, cutting off the top and bottom, scoop out flesh inside and place skin-side up in broiler. broil until skin on peppers are completely blackened. let cool and peel off skin.
• 2 in skillet, saute butter, onion, green pepper until both are soft. add garlic and saute 2 min more.
• 3 process roasted red peppers until smooth. add 2 cans diced tomatoes until combined but still slightly chunky. add this to skillet.
• 4 add beef broth and tomato sauce. simmer 10 minutes.
• 5 add ditalini to soup, let simmer 8-10 minutes more or until tender.

Roasted Red Pepper Pesto

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3 1/2 roasted red peppers
• 1/2 cup fresh basil
• 2 garlic cloves
• 1/2 cup parmesan cheese
• 1/4 cup walnuts
• 2 cups olive oil

Recipe

• 1 put peppers, basil, garlic, parmesan and walnuts in food processor and turn on processor.
• 2 slowly add olive oil and process until desired consistency is obtained.

Roasted Red Pepper Cheese Ball

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 roasted red pepper
• 1 (8 ounce) package cream cheese
• 2 teaspoons worcestershire sauce
• 1 garlic clove
• 1/4 teaspoon fresh ground pepper
• 4 ounces shredded monterey jack cheese
• 3/4 teaspoon red pepper flakes
• 1 bunch parsley, chopped

Recipe

• 1 in a food processor puree, red pepper, cream cheese, worcestershire, garlic and pepper. stir in shredded monterey jack and red pepper flakes.
• 2 chop parsley and make into a pile.
• 3 scoop out cheese mixture in as much of a ball shape as possible the parsley pile.
• 4 press parsley around the ball and form as you go.
• 5 this cheese ball is very soft, don't over handle.
• 6 scoop up with pancake turner and place on a plate.
• 7 serve with crackers.

Roasted Red Pepper Dip

Total Time: 8 hrs 45 mins Preparation Time: 45 mins Cook Time: 8 hrs

Ingredients

• 4 medium red bell peppers, roasted (see note)
• 1 cup yogurt cheese (see note)
• salt, to taste
• hot sauce, to taste

Recipe

• 1 in a food processor fitted with the steel blade or blender, puree the roasted red peppers.
• 2 place puree into a medium serving bowl and combine with the yogurt cheese, red pepper puree, salt and hot sauce.
• 3 blend to thoroughly combine all ingredients. serve as a dip with freshly cut vegetables, crackers, chips or tortilla chips.
• 4 cook's notes:
• 5 to roast red peppers, preheat the broiler.
• 6 place the peppers on broiler pan and place under the broiler.
• 7 broil on all sides until charred and blackened.
• 8 remove from oven.
• 9 place in a plastic sealable bag and let rest 15 minutes.
• 10 remove from charred skin; core and seed peppers.
• 11 to prepare yogurt cheese:
• 12 line a colander set over a pan or bowl with 2 layers of coffee filters or cheesecloth.
• 13 place 32 ounces nonfat or low-fat plain yogurt in colander.
• 14 cover and refrigerate at least 8 hours or overnight.
• 15 shorter draining produces moister cheese similar to sour cream; longer draining produces a thicker cheese.
• 16 scrape the yogurt cheese from the filter or cloth and use in recipe.

Lithuanian Kugelis

Ingredients

• Servings: 12
• 1 pound bacon, diced
• 2 large onions, diced
• 1/2 cup butter
• 5 pounds russet potatoes, peeled and shredded
• 1 (12 fluid ounce) can evaporated milk
• 6 eggs

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• place bacon in a dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. stir in the onion and cook until softened and translucent. remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. remove from heat and stir in butter to melt.
• stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. pour into a 9x13-inch glass baking dish.
• bake in preheated oven for 1 hour, or until golden on top. remove and let stand for 10 minutes before slicing into 3x3-inch squares. serve hot.

Roasted Red Pepper Hummus

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 15 ounces chickpeas, rinsed and drained
• 1 cup roasted red pepper, rinsed and drained
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 add chick peas to processor and puree.
• 2 add roasted pepper and remaining ingredients.
• 3 puree until smooth.
• 4 refrigerate.
• 5 serve with cracker,small pitas, vegetables.

Roasted Red Pepper Pesto

Roasted Red Pepper Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 garlic cloves, peeled
• 1 tablespoon extra virgin olive oil
• 1/4 cup sour cream
• 1 tablespoon balsamic vinegar
• 15 ounces garbanzo beans (canned, drained, aka "chick peas")
• 3 red bell peppers (roasted, peeled)
• 1/4 teaspoon kosher salt

Recipe

• 1 add all to food processor.
• 2 serve with french bread, crostini, veggies, or chips. yumm-oh! as ms. ray would say 8).

Roasted Red Pepper Dip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (7 ounce) jar roasted red peppers, drained and diced
• 3/4 lb shredded monterey jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream or 1/2 cup plain yogurt
• 1/4 cup minced yellow onion
• 2 cloves garlic, minced
• 1 tablespoon prepared dijon mustard
• 1/2 teaspoon ground cumin

Recipe

• 1 preheat the oven to 350 degrees f (175 degrees c).
• 2 in a small baking dish, mix the roasted red peppers, monterey jack cheese, cream cheese, mayonnaise, sour cream (or yogurt), onion, garlic, dijon mustard, and cumin.
• 3 bake in preheated oven for 20 minutes or until bubbly and lightly browned on top.
• 4 serve warm with tortilla chips.
• 5 makes 4 cups.

Roasted Red Pepper Dip

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 3 large red bell peppers
• 8 sun-dried tomatoes (packed without oil)
• 3/4 cup boiling water
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• 4 ounces neufchatel cheese, cubed and softened
• 1/2 cup nonfat sour cream
• breadstick, for dipping
• assorted raw vegetables, for dipping

Recipe

• 1 cut peppers in half lengthwise: remove seeds and membrane.
• 2 flatten slightly with your hand.
• 3 grill or broil until skin is charred.
• 4 (can do this on outdoor grill or under broiler) remove from heat and place in a zipper style bag or paper bag.
• 5 close bag and let steam for 20 minutes.
• 6 remove from bag and skins should slip off easily.
• 7 chop coarsley.
• 8 combine tomatoes and boiling water in a small bowl; let stand 5 minutes.
• 9 drain.
• 10 place peppers, tomatoes, parsley, lemon juice, salt, pepper and garlic in food processor.
• 11 process until fairly smooth.
• 12 add cheese and sour cream and process until smooth.
• 13 serve with crisp breadsticks and fresh vegetables.
• 14 this looks nice if served in a bell pepper that has been cleaned and the top removed.

Roasted Red Pepper Hummus

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 16 ounces garbanzo beans, drained and rinsed
• 3 tablespoons tahini paste
• 3 tablespoons lemon juice
• 2 -3 tablespoons water, as needed
• 3 garlic cloves, coarsely chopped
• 2 tablespoons cumin powder
• 1/4 teaspoon cayenne powder
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 4 ounces roasted red peppers (about 1/2 pepper)

Recipe

• 1 place all ingredients except the roasted red pepper in a food processor.
• 2 process until beans are fairly well chopped, about 2-3 minutes, scraping sides every minute or so to ensure all the spices get included.
• 3 coarsely chop the roasted red pepper and add to bean mixture. process an additional 2-3 minutes depending on how creamy you like it.
• 4 place in a glass container and cover tightly.
• 5 refrigerate several hours to allow the flavors to develop.

Roasted Red Pepper Dip

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (8 ounce) container sour cream
• 1 (7 ounce) jar red peppers, drained
• 4 ounces cream cheese
• 1/2 teaspoon chopped chives
• fresh chives, for garnish
• snack cracker

Recipe

• 1 blend sour cream, peppers, cream cheese, and chopped chives with electric mixer until well mixed.
• 2 spoon into bowl; refrigerate for at least 1 hour.
• 3 garnish with chives if desired. serve as dip with snack crackers.

Roasted Red Pepper Hummus

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 16
• 1 (15 ounce) can chickpeas
• 2 roasted red peppers
• 2 tablespoons tahini
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons lemon juice
• 2 garlic cloves
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika

Recipe

• 1 roast red pepper and peel off burnt skin.
• 2 add all ingredients (except praprika) into blender.
• 3 mix until smooth.
• 4 sprinkle praprika ontop and serve.

Roasted Red Pepper Bocconcini Pops

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 200 g bocconcini (mini preferably)
• 1 pinch pepper
• 2 tablespoons pesto sauce
• 2 red peppers, roasted and patted dry
• balsamic glaze

Recipe

• 1 drain bocconcini and pat dry. add pesto and pepper and toss to coat evenly.
• 2 slice peppers into 1/4" strips. wrap each strip around 1 bocconcini and skewer toothpick. repeat with remaining peppers and bocconcini.
• 3 or: skewer 2 bocconcini each toothpick, if desired. alternatively, pierce 1 side of pepper strip through toothpick and through 1 bocconcini, then pepper and another bocconcini forming an "s" around the bocconcini.
• 4 drizzle with balsamic vinegar glaze before serving.

Roasted Red Pepper Lasagna

Total Time: 3 hrs 50 mins Preparation Time: 2 hrs 50 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• spinach lasagna noodles (about 14 regular or 23 ruffled)
• 1 (10 ounce) package fresh spinach, trimmed and washed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 3 cups sliced mushrooms
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 12 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper flakes
• 2 (19 ounce) cans tomatoes, chopped
• 1 (10 ounce) jar roasted red peppers
• 1/4 cup tomato paste
• 2 tablespoons vinegar
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper and nutmeg
• 1 cup shredded asiago cheese or 1 cup fontina cheese
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 to make tomato sauce: in medium saucepan, heat oil over medium heat.
• 2 cook onion and garlic for about 3 minutes.
• 3 add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated.
• 4 stir in tomatoes, peppers, paste and vinegar.
• 5 heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
• 6 in large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender.
• 7 drain (reserving hot water) and rinse under cold water.
• 8 set aside.
• 9 stir spinach into hot water and cook for 1 minute.
• 10 drain and squeeze out liquid.
• 11 chop coarsely.
• 12 to make sauce: melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes.
• 13 remove pan from heat and whisk in milk, salt, pepper and nutmeg.
• 14 cook over medium heat, stirring constantly, until thickened (10-15 minutes).
• 15 whisk in 1/2 cup asiago and 1/3 cup parmesan cheeses until melted.
• 16 to assemble: spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish.
• 17 top with single layer of noodles, trimming to fit dish.
• 18 repeat layering (tomato sauce/noodles).
• 19 spread with 1/3 sauce, and a single layer of noodles.
• 20 top with all of the spinach and the remaining asiago cheese.
• 21 top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 sauce.
• 22 repeat layering (noodles/tomato sauce/noodles/ sauce).
• 23 cover with aluminum foil.
• 24 lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time).
• 25 place dish on baking sheet and cook in a 375f (190c) degree oven for 30 minutes.
• 26 remove from oven and sprinkle with remaining parmesan cheese.
• 27 return to oven and bake, uncovered, for another 30 minutes or until cheese is golden.
• 28 let stand for 20 minutes before serving.

Roasted Red Pepper Hummus

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can chickpeas, drained and rinsed
• 1/4 cup roasted red pepper, jarred, rinsed and dried thoroughly with paper towels
• 1 small garlic clove (minced or pressed through garlic press)
• 1/2 teaspoon table salt
• 1 pinch cayenne
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil, plus
• additional extra virgin olive oil, for drizzling
• 2 tablespoons sliced almonds, toasted
• 2 teaspoons fresh parsley, chopped

Recipe

• 1 process chickpeas, roasted red peppers, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds.
• 2 scrape down bowl with rubber spatula.
• 3 with machine running, add lemon juice in steady stream through feed tube.
• 4 scrape down bowl and continue to process for 1 minute.
• 5 with machine running, add olive oil in a steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
• 6 transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap.
• 7 let stand at least 30 minutes.
• 8 drizzle with olive oil and serve.

Roasted Red Pepper And Tomato Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 red peppers
• 3 tomatoes
• 5 garlic cloves
• 1 large onion, cut into thick wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/2 teaspoon basil
• 1/4 teaspoon pepper
• 3 cups chicken stock

Recipe

• 1 quarter and seed the red peppers. core and cut the tomatoes in half lengthwise. place peppers and tomatoes, cut side up, on a foil-lined baking sheet. add garlic and onion. mix oil with salt, thyme, rosemary, basil and pepper. brush over vegetables. roast on the bottom rack of a 450 f oven for 50-60 minutes or until tender and slightly charred. let cool for 30 minutes. slip skins off tomatoes.
• 2 in batches, in a blender or food processor, puree vegetables and any juices, along with chicken stock until smooth. return to sauce pan and add any remaining chicken stock. when soup has heated, garnish with a swirl of sour cream and fresh herbs. serve immediately.

Roasted Red Pepper Pita Pizzas

Total Time: 6 mins Preparation Time: 3 mins Cook Time: 3 mins

Ingredients

• 6 sun-dried tomatoes (the kind that come in a jar with oil)
• 1 tablespoon oil, from the sundried tomato
• 1 cup jarred roasted red bell pepper, drained and rinsed
• 1 garlic clove
• extra roasted bell pepper, cut into strips
• dried rosemary
• dried oregano
• 6 -8 fresh basil leaves
• 4 ounces fresh mozzarella balls (the kind that come packaged in water)
• 4 pita bread rounds (6-inch)

Recipe

• 1 preheat the broiler on your oven and set one oven rack 2 notches down from the broiler and another oven rack 3 notches down.
• 2 puree the first 4 ingredients in a food processor until smooth (it will be the consistency of pizza sauce).
• 3 place pita rounds on 2 baking sheets (2 on each) and spread about 1/4 cup of the sauce each pita.
• 4 slice mozarella thinly and cover your pita pizzas with the slices.
• 5 sprinkle dried rosemary and oregano over the pizzas (as much as you like) and top with extra roasted red bell pepper slices.
• 6 put under the broiler (the top rack that you placed 2 notches down) for 2 - 21/2 minutes, but watch them closely. it is important not to walk away from the oven when using the broiler on these. once the edges of the pita bread start turning brown, take them out.
• 7 drain off any excess water that may be pooling in the center of the pizzas due to the mozarella.
• 8 slide your pans back into the oven on the rack you placed 3 notches down from the broiler. leave them there about 15-20 seconds until the cheese is melted, but be careful not to burn the pita bread.
• 9 chop or chiffonade the basil leaves and sprinkle them over the pizzas before serving.

dijon roasted cauliflower

Ingredients

• Servings: 4
• 2 tablespoons dijon mustard
• 3 tablespoons vegetable oil
• 1 shallot, minced
• 2 cloves garlic, minced, or more to taste
• 1 large head cauliflower, cut into florets
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• put mustard in a large bowl. slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. add cauliflower to the mustard sauce and stir to coat. pour coated cauliflower a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

Roasted Red Pepper Dip

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 (12 ounce) jar roasted red peppers, drained
• 4 ounces cream cheese, softened
• 1 clove chopped garlic
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 6 whole basil leaves
• 1/4 teaspoon salt

Recipe

• 1 combine all ingredients in a small food processor.
• 2 blend until smooth.
• 3 serve with broccoli florets, baby carrots, apsparagus spears, bell-pepper spears, or breadsticks.

Roasted Red Pepper Coulis

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 roasted red peppers
• 3 sun-dried tomatoes packed in oil
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 10 fresh basil leaves
• salt and pepper

Recipe

• 1 in a food processor, process all ingredients until smooth. season to taste with salt and pepper.

Roasted Red Pepper Coconut Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 red bell peppers, roasted, seeded and peeled or 2 (13 ounce) jars roasted red peppers
• 2 tablespoons vegetable oil
• 2 cups onions, chopped
• 2 garlic cloves, peeled and left whole
• 1 teaspoon red pepper flakes or 1/4 teaspoon cayenne
• 1 teaspoon salt
• 1 (16 ounce) can canned tomatoes, undrained
• 1 (14 ounce) can reduced-fat coconut milk
• 2 cups water

Recipe

• 1 warm oil over medium heat in large stock pot.
• 2 add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
• 3 remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
• 4 in batches in a blender, puree the soup until smooth.
• 5 return it to the soup pot and cook on medium heat until hot.
• 6 serve immediately.

Roasted Red Pepper Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (2/3 ounce) package italian salad dressing mix
• 1/2 cup low-fat sour cream
• 1/2 cup low-fat mayonnaise
• 1 tablespoon basil
• 1 (7 ounce) jar roasted red peppers, drained

Recipe

• 1 combine all in food processor or blender until smooth.
• 2 cover and chill for at least 2 hours.
• 3 serve with vegetables, chips or crackers.
• 4 if you have no italian dressing mix, substitute with any dry vegetable soup mix.

Roasted Red Pepper And Sweet Potato Soup

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 red peppers, sweet, chopped
• 2 sweet potatoes, peeled and cubed (about 4 cups)
• 1 onion, chopped
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon italian seasoning, dried
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken stock (or vegetable stock)
• 1 cup water
• 2/3 cup plain yogurt, balkan style
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 in a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, italian seasonings, salt and pepper.
• 2 roast @ 425*, for 1 hour, or until tender and golden around the edges. make sure you stir the vegetables at least once during cooking.
• 3 in a food processor, puree the vegetables with stock in batches. strain into a large pot.
• 4 whisk in 1 cup water.
• 5 bring soup to boil; cover, reduce heat and simmer for 5 minutes.
• 6 serve, topped with the yogurt that's been mixed with the parsley.

apricot-glazed lamb chops

Ingredients

• Servings: 4
• 1/3 cup apricot preserves
• 1/3 cup fruity , such as gewurztraminer
• 1/2 teaspoon ground ginger
• salt and pepper to taste
• 2 tablespoons olive oil
• 4 boneless lamb chops, 1/2 inch thick

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• mix the apricot preserves, , and ground ginger together in a small bowl; set aside.
• season the lamb chops with salt and pepper. heat the olive oil in a skillet over medium high heat. add the lamb chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. remove chops from the skillet. reduce heat to medium low. using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. return lamb chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Roasted Red Pepper And Tomato Soup With Dill Creme Fraiche

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 head garlic
• 4 large red bell peppers
• 4 large tomatoes
• 1 cup chicken stock
• 2 tablespoons sugar
• 2 tablespoons olive oil
• salt and pepper
• 1/4 cup sour cream
• 1/4 cup whipping cream
• 1 teaspoon dried dill (or use fresh dill)

Recipe

• 1 soup.
• 2 pre-heat oven broiler.
• 3 lay tin foil a cookie sheet
• 4 cut peppers in half, remove seeds and the stem, cut the top off the head of garlic and rub with olive oil, salt and pepper, cut tomatoes in half and place on foil and place under broiler.
• 5 remove tomatoes after 5 minutes.
• 6 remove peppers and garlic after 10 minutes, wrap in the foil and set aside until cooled enough to handle.
• 7 heat remaining oil in a medium pot on medium-low heat
• 8 peel tomatoes and peppers (skins will slip off easily) and squeeze garlic out and add everything to the pot as well as chicken stock and simmer for 5 minutes.
• 9 puree the soup (in a blender or with a hand blender) and add sugar.
• 10 season to taste and simmer for 10 minutes.
• 11 creme fraiche.
• 12 whip cream briskly until stiff.
• 13 gently fold wipped cream, sour cream and dill together
• 14 add a healthy dollop every steamy bowl of soup.
• 15 yummy.

Roasted Red Pepper Puree W/ Prosciutto And Linguine

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 large red bell peppers
• 1 tablespoon extra virgin olive oil
• 2 tablespoons fresh parsley, minced
• 8 -10 fresh basil leaves, snipped
• 1 garlic clove, minced
• 1 ounce fresh linguine, cooked and drained according to directions
• 3 ounces prosciutto, cut into thin strips
• 1/2 teaspoon salt
• fresh ground pepper

Recipe

• 1 cut the red peppers in half, remove and discard the seeds and inner membranes. flatten the pepper with the heel of your hand and place skin side up on a baking sheet, repeat with other peppers. broil the peppers until they are completely charred and blackened. the skin will not peel off easily unless its burned! remove the peppers to a plastic or paper bag and close tightly, place in the freezer until the peppers are cool enough to handle, about 10 minutes.
• 2 with your fingers, peel and discard the loosened skin from the peppers, rinse under water.
• 3 roughly chop the peppers and combine them with the oil, parsley, basil and garlic in a food processor. if using a food mill or a blender, puree the vegetables first, then add the other ingredients.
• 4 spray an 8 inch skilled with cooking spray, and sauté the prosciutto over high heat, just to heat through.
• 5 stir the meat into the red pepper puree, add salt and pepper and taste to adjust seasoning and toss with linguine, or pour over bed of linguine and serve hot.
• 6 yummy!

Roasted Red Pepper Bruschetta

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 4 ounces feta, crumbled
• 1/4 cup finely chopped green onion
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 teaspoon lemon juice
• 1 baguette
• olive oil

Recipe

• 1 mix peppers, feta, green onion, 1 t. olive oil, garlic, and lemon juice.
• 2 cut bread into 1/2 inch slices. brush both sides lightly with additional olive oil and toast lightly on each side. top with pepper mix.

one dish rosemary chicken and rice dinner

Ingredients

• Servings: 4
• 1 cup rice
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup dry
• 2 chicken breasts, halved and pounded
• 1/4 cup mayonnaise
• 1 tablespoon dried rosemary
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• spread rice and garlic in the bottom of the prepared baking dish. pour chicken broth and over rice mixture.
• brush chicken breasts evenly with mayonnaise; sprinkle rosemary, salt, and pepper over each coated chicken breast. arrange chicken breasts carefully atop the rice mixture.
• bake in the preheated oven until no longer pink in the center and the juices run clear, at least 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Roasted Red Pepper Cream

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 cup whipping cream
• 1 tablespoon buttermilk
• 1 teaspoon lime juice
• 1 (12 ounce) jar roasted red peppers, drained

Recipe

• 1 combine whipping cream, buttermilk, and lime juice in a bowl; cover and chill 8 hours.
• 2 position knife blade in food processor bowl; add red peppers.
• 3 process until smooth, stopping to scrape down sides. stir peppers into whipping cream mixture.
• 4 serve with fish or chicken, or vegetables.
• 5 time doesn't include time for chilling.

Roasted Red Pepper Coulis

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 red bell peppers
• 3 sun-dried tomatoes packed in oil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 10 basil leaves, fresh

Recipe

• 1 preheat oven to 400. (i use my toaster oven).
• 2 place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally.
• 3 cool peppers, lift off skins, then cut in half and core.
• 4 in a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. process until smooth.

Roasted Red Pepper Dip

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 cup sour cream
• 1 cup mayonnaise, not miracle whip
• 1/3 cup capers, drained and chopped
• 3 tablespoons garlic, minced
• 1/2 cup red pepper, roasted and chopped
• 2 tablespoons fresh onions, minced
• 2 teaspoons lemon pepper
• 2 teaspoons tony chachere's seasoning (or plain seasoned salt)
• 1 tablespoon lemon juice

Recipe

• 1 combine all ingredients in a bowl and mix well.
• 2 refrigerate the dip for 2 hours before serving, but the longer you allow it to sit, the more flavorful the dip becomes.

Roasted Red Pepper Frittata

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 2 minced garlic cloves
• 2 chopped green onions
• 2 teaspoons chopped fresh thyme
• 1 cup chopped roasted red pepper
• 8 eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded swiss cheese or 1 cup havarti cheese or 1 cup cheddar cheese

Recipe

• 1 in 9 or 10" nonstick oveproof skillet, heat oil over medium heat.
• 2 cook garlic, onions and thyme for 1 minute.
• 3 add red pepper and cook 1 minute.
• 4 in bowl whisk together eggs, milk, salt and pepper.
• 5 stir cheese into egg mixture.
• 6 pour into skillet, stirring to coat.
• 7 cook 5 minutes.
• 8 reduce heat to medium-low.
• 9 cover and cook for about 7 minutes or until bottom and sides are firm yet top is still slightly runny.
• 10 broil for 1 minute or until golden brown and set.
• 11 cut into wedges.

Roasted Red Pepper Provolone Panini

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1/4 loaf bread (your choice) or 2 slices bread (your choice)
• 3 slices prosciutto
• 1 jarred roasted red pepper (or more to taste)
• 2 slices provolone cheese
• olive oil

Recipe

• 1 place prosciutto , pepper, and cheese on bread.
• 2 heat grill pan and have something heavy near by to weigh down the lid.
• 3 lighty oil pan and add panini.
• 4 press down on top with another pan or heavy plate, cook untill ightly browned.
• 5 flip and cook other side.
• 6 enoy.
• 7 add whatever additions.

Roasted Red Pepper Couscous

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 cup whole wheat couscous
• 2 garlic cloves, pressed
• 1 roasted red pepper, packed in water. (approx. 1/2 cup)
• 1 pinch cumin
• 1 pinch allspice
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• parsley, to taste

Recipe

• 1 chop up the roasted red pepper and let drain while you do next step.
• 2 in a saucepan, combine 1 cup water, olive oil, salt, cumin, garlic, and allspice. bring to a boil.
• 3 stir in couscous and sprinkle with parsley. cover and remove from heat immediately, let stand for 5 minutes.
• 4 fluff with fork and serve.

Lynn's Easy Noodle Pudding

Ingredients

• Servings: 12
• 1 (16 ounce) package egg noodles
• 2 cups sour cream
• 2 cups creamy whipped cottage cheese
• 1 cup sugar, divided
• 2 eggs, beaten
• 1 cup raisins
• 1/2 cup butter
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• bring a large pot of lightly salted water to a boil. stir in egg noodles and cook until al dente, 10 to 12 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c). lightly grease 13x9 inch baking dish.
• toss the cooked noodles with the sour cream, cottage cheese, 1/2 cup sugar, eggs, and raisins until well blended. pour the noodle mixture into the prepared pan. dot the top with small pieces of butter.
• mix the remaining 1/2 cup sugar with the cinnamon. sprinkle over the noodles.
• bake in preheated oven until top is lightly brown, about 45 minutes. remove from oven and cool 10 minutes to set pudding before serving.

Roasted Red Pepper Cream Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 large red bell peppers
• 2 tablespoons olive oil
• 1/2 cup coarsely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped basil, plus basil chiffonade, for garnish
• salt
• 1/4 teaspoon cayenne
• black pepper
• 4 cups chicken stock
• 1 cup light cream

Recipe

• 1 roast peppers: turn burner to high.
• 2 impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
• 3 when skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
• 4 repeat with remaining peppers.
• 5 seed peppers and chop coarsely.
• 6 alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
• 7 combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
• 8 cook 3 minutes over high heat.
• 9 stir in stock and 1/4 cup cream and bring to a boil.
• 10 reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
• 11 purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
• 12 return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

Roasted Red Pepper Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (7 ounce) jar roasted red peppers, drained
• 2 large garlic cloves, chopped
• 1 cup nonfat yogurt
• 1 teaspoon salt

Recipe

• 1 blend all ingredients in blender or food processor till smooth.

Roasted Red Pepper Couscous

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/3 cups instant couscous
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 medium zucchini, halved and sliced thinly
• 1 (12 ounce) jar roasted red peppers, drained and minced
• 1 (15 ounce) can chickpeas, drained and rinsed well
• 1 tablespoon lemon juice
• 1/4 cup basil leaves, torn in half
• 1/4 cup nicoise olive, pitted

Recipe

• 1 place the couscous in a large bowl.
• 2 bring 2 cups of lightly salted water to a boil.
• 3 pour the water over couscous and cover with plastic wrap.
• 4 let sit for 10 min.
• 5 uncover and fluff with a fork.
• 6 meanwhile heat the oil in a skillet over medium heat.
• 7 add the onion and zucchini and cook until lightly browned.(about 5 min)
• 8 add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
• 9 season with aditional salt and freshly ground pepper if desired.

Roasted Red Pepper Hummus (tahini-free)

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• 2 (15 1/2 ounce) cans chickpeas (garbanzo beans)
• 1 -2 garlic clove
• 1 tablespoon olive oil
• 1/2 cup roasted red pepper (i use priano from aldi, in water not oil)
• 1/2 lemon, juice of
• 1/2 teaspoon cumin (or more to taste)
• 1/2 teaspoon chili powder (or more to taste)
• salt

Recipe

• 1 drain both cans of chick peas, reserving the liquid from one of the cans.
• 2 add both cans of beans to food processor along with 1-2 cloves of peeled garlic (no need to chop, the food processor will take care of that!), about half a jar of roasted red peppers in water (also add a bit of the liquid if you'd like to boost the pepper flavor), juice from 1/2 lemon, cumin, chili powder, and some salt.
• 3 drizzle in olive oil (i usually use do one turn of the food processor, approximately 1 tbsp).
• 4 blend for about 30 seconds. add some of the chickpea liquid if needed to get the right consistency.
• 5 continue to blend until smooth and creamy, scraping the sides and adding more liquid as needed.
• 6 enjoy with your favorite veggies or pita chips. my favorites are carrots, cucumber slices, sugar snap peas, and red bell peppers!

Roasted Red Pepper Dip

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 3 red peppers
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 teaspoons red vinegar
• 2 teaspoons balsamic vinegar
• 4 ounces feta cheese
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon sugar

Recipe

• 1 broil (or flame) the peppers to blacken the skin for removal.
• 2 coarsely chop skinned and seeded peppers and toss in olive oil.
• 3 lay out peppers in single layer and cook in 400f degree oven for 25-30 minutes.
• 4 combine all ingredient in a blender and puree to smooth or to a texture of your choice.

Roasted Red Pepper Hummus

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 medium lemon
• 1/4 cup tahini paste
• 4 -5 slices roasted red peppers, from jar
• 2 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 tablespoon fresh parsley, chopped
• 1/2 cup fat free chicken broth

Recipe

• 1 in a food processor combine all ingredients except lemon and chicken broth. pulse to begin mixing.
• 2 add the juice of the lemon and some of broth and mix again. use additional broth to get desired consistentcy.
• 3 this can be made completely vegitarian by using vegetable broth in place of chicken.

Roasted Red Pepper And Rosemary Hummus

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 (15 ounce) cans chickpeas, rinsed
• 1 large red pepper
• 1 garlic clove, finely diced
• 1 cup italian parsley (large flat leaves)
• 2 medium green onions, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 6 tablespoons tahini
• 3 whole lemons, juiced
• 1/2-1 teaspoon salt
• 1/2-1 teaspoon black pepper
• 1 tablespoon tamari or 1 tablespoon soy sauce, to taste
• 2 teaspoons cumin, to taste
• 1/2 cup olive oil
• 1 dash cayenne pepper, to taste
• hungarian paprika

Recipe

• 1 rinse chick peas and place in saucepan with water to cover.
• 2 bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (this step really makes a big difference: without cooking, you get more of a gritty store bought consistency; with cooking, you get a true authentic creamy consistency).
• 3 drain in strainer and set aside.
• 4 slice red pepper in half and take out seeds.
• 5 roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
• 6 place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
• 7 add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (to thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
• 8 season with cayenne pepper to desired spiciness.
• 9 transfer to lidded container and store in refrigerator for 12-24 hours to age.
• 10 to serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with hungarian paprika and cumin for color and to taste.
• 11 serve with sliced, toasted pita, sliced baguette, or vegetables.

Roasted Red Pepper Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (8 ounce) jar roasted red peppers (not packed in oil)
• 12 ounces light cream cheese
• 2 garlic cloves, peeled
• 1/4 cup parsley
• 2 tablespoons lime juice

Recipe

• 1 blend all in food processer or blender.
• 2 serve with stacy’s pita chips or veggies!
• 3 cooking time is chill time.

velveeta® salsa mac and cheese

Ingredients

• Servings: 4
• 1 pound ground round
• 1 teaspoon minced garlic
• 1 (16 ounce) jar chunky salsa
• 2 cups water
• 1 (7 ounce) package elbow macaroni
• 12 ounces processed cheese food (such as velveeta®), cut into 1 1/2-inch chunks

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat a large skillet over medium-high heat. cook and stir beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add salsa and water; bring to a boil. stir in macaroni; reduce heat and cover skillet. simmer until macaroni is tender, 8 to 10 minutes. stir cheese into mixture until melted.

Roasted Red Pepper Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 (7 ounce) jar roasted red peppers, drained and patted dry
• 1 (16 ounce) container low-fat sour cream
• 1 tablespoon chopped fresh basil
• 1 clove garlic
• 1/8 teaspoon black pepper

Recipe

• 1 place all ingredients in a blender jar, and process until thoroughly blended.
• 2 serve immediately, or store in the refrigerator in an airtight container until ready to use.
• 3 serve with assorted fresh cut vegetables.

Roasted Red Pepper Crostini With Balsamic Reduction

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 large red bell peppers
• 3 tablespoons pine nuts (or nuts of choice)
• 1 red jalapeno chile
• 3 teaspoons olive oil, divided
• 1 1/2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh mint
• 3 garlic cloves, minced (1 tbs.)
• 1/2 cup balsamic vinegar
• 1 tablespoon agave syrup (or honey)
• 6 thick slices ciabatta, toasted

Recipe

• 1 toast pine nuts in skillet over medium heat 3 to 4 minutes, or until browned, shaking pan constantly. set aside.
• 2 preheat broiler, and place oven rack in highest position. coat bell peppers and jalapeño with 1 teaspoons oil. place on baking sheet, and broil 15 minutes, or until blistered and partially blackened on all sides, turning often. transfer to bowl, cover, and cool. peel and seed. slice bell peppers into thin strips, finely chop jalapeño, and transfer to bowl. add pine nuts, parsley, mint, minced garlic, and remaining 2 teaspoons oil; toss to combine. season with black pepper.
• 3 meanwhile, bring vinegar and agave syrup to a simmer in small saucepan over medium heat. cook 10 minutes, or until mixture reduces to about 3 tbs. and coats bottom of pan when pan is tilted, stirring occasionally. stir 1 tbs. balsamic syrup into roasted pepper mixture. marinate roasted pepper mixture 30 minutes, or chill overnight.
• 4 top bread slices with roasted pepper mixture, and drizzle with remaining balsamic reduction.
• 5 enjoy!

Roasted Red Pepper Lasagna With Old Cheddar

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 red onion (diced)
• 2 tablespoons olive oil
• 1 (400 g) can cubed tomatoes
• 1 (465 g) jar roasted red peppers, cut into slices
• 2 teaspoons paprika
• 500 ml bechamel sauce (one packet)
• 250 g old cheddar cheese or 250 g other old cheese
• 250 g lasagna sheets (ones that don't require precooking)

Recipe

• 1 preheat the oven to 200 degrees celcius.
• 2 in a pan, saute the onions til translucent.
• 3 add the tomato and roasted peppers.
• 4 simmer for 15 minutes.
• 5 add paprika, a dash of sugar, salt, and pepper.
• 6 in another pan, make the bechamel sauce according to directions.
• 7 add half of the cheese to the bechamel sauce and stir til melted.
• 8 assembling the lasagne:.
• 9 butter the bottom of the lasagne pan (2 1/2 litre lasagne pan) and pour a little of the juice from the pepper mixture over the bottom so that it doesn't stick.
• 10 layer in the following order: lasagne leaves, 1/3 of cheese sauce, lasagne, 1/2 of pepper mixture, lasagne noodles, 1/3 of cheese sauce, lasagne noodles, remainer of pepper mixture, lasagne noodles, remainder of the cheese sauce.
• 11 sprinkle the top with the remainder of the cheese.
• 12 cover the container with foil.
• 13 bake in the middle of the oven for 30 minutes.
• 14 remove the foil and bake for another 10 minutes.

Roasted Red Pepper And Tomato Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 56 ounces crushed tomatoes
• 12 ounces roasted red peppers
• 1/4 cup extra virgin olive oil
• 1/4 cup red (dry)
• 4 -6 garlic cloves, large minced
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 cup fresh basil

Recipe

• 1 heat the olive oil and garlic together until golden and fragrant. add red peppers and and reduce.
• 2 add the tomatoes, salt and basil. stir well to combine, bring to a boil then reduce to simmer. simmer no less than 30 minutes, the longer the better. (i sometimes put in a crock pot and let it cook on low all afternoon).
• 3 add sugar, stir. using an emersion blender puree sauce until smooth.
• 4 if it tastes a bit too acidic, you can add the butter to mellow the flavor.

Grilled Stuffed Chicken With Olive And Caper Puree

Ingredients

• Servings: 3
• 1 cup pitted black olives
• 1/3 cup brined capers, drained
• 2 cloves garlic
• 1/4 cup roughly chopped fresh flat-leaf parsley
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 6 tablespoons olive oil
• 3 skinless, boneless chicken breast halves
• olive oil
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth.
• using a small sharp knife, first cut each chicken breast in half. then cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. stuff each pocket of the chicken liberally with the olive puree. close the pockets with toothpicks. brush olive oil over the entire outer surface of the chicken; season with salt and pepper.
• cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, 12 to 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Roasted Red Pepper Dip

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (7 ounce) jar roasted red peppers, drained and diced
• 3/4 lb shredded monterey jack cheese
• 8 ounces cream cheese, softened
• 1 cup mayonnaise (or 1/2 c. mayonnaise and 1/2 c. sour cream)
• 1 tablespoon minced onion
• 1 clove garlic, minced
• 2 tablespoons dijon mustard

Recipe

• 1 mix all ingredients together and spread in a shallow, oven-proof dish.
• 2 bake at 350 degrees for about 20 minutes, or till hot and bubbly and lightly browned.
• 3 serve warm with your favorite crackers or chips.

mexican-greek stuffed green peppers

Ingredients

• Servings: 4
• 1 pound ground beef
• 2/3 cup water
• 1 (1 ounce) package taco seasoning
• 2 cups hot cooked instant rice (such as uncle ben's®), or as needed
• 1 (10.75 ounce) can condensed tomato soup
• 1 tomato, chopped
• 1 cup finely chopped mushrooms
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped green onions
• 4 green bell peppers, tops and seeds removed
• 2 tablespoons kalamata olives, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add water and taco seasoning to ground beef; cook and stir until until water evaporates, about 5 minutes.
• mix ground beef mixture, rice, tomato soup, tomato, mushrooms, red onion, feta cheese, and green onions together in a bowl; spoon into green bell peppers. arrange stuffed peppers in a baking dish.
• bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. serve with kalamata olives on the side.

Shrimp Tomato Vinaigrette

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 4
• 2 cups cooked shrimp, cleaned
• 1 (6 ounce) package frozen pea pods, thawed
• 2 tablespoons green onions, sliced
• 1/4 cup salad oil
• 2 tablespoons dry
• 2 tablespoons vinegar
• 1 (5/8 ounce) envelope italian salad dressing mix
• 1 -2 teaspoon capers, drained
• 1 dash pepper
• 4 large tomatoes

Recipe

• 1 in mixing bowl, combine shrimp, pea pods, and onion.
• 2 to make dressing, in a screw top jar combine oil, , vinegar, italian salad dressing mix, capers, and pepper; cover and shake well.
• 3 pour dressing over shrimp mixture.
• 4 cover and refrigerate several hours.
• 5 prepare tomato cups as follows: place tomatoes; stem end down on cutting surface.
• 6 with a sharp knife, cut the tomato into 4- 6 wedges, cutting to, but not through the base of the tomato.
• 7 spread the wedges apart slightly, sprinkle lightly with salt.
• 8 cover and chill.
• 9 when ready to serve, spread the wedges apart and spoon in the salad mixture.
• 10 to serve, drain shrimp mixture; spoon into tomato cups.
• 11 place on lettuce lined plates if desired.

grandmother's mustard pickles

Ingredients

• Servings: 5
• 2 pounds small pickling cucumbers, cut into slices or chunks
• 8 cups pearl onions, peeled
• 1 head cauliflower, broken into florets
• 4 red bell peppers, seeded and chopped
• 1 cup coarse salt
• 2 cups water
• 1 cup all-purpose flour
• 6 tablespoons dry mustard powder
• 1 1/2 cups sugar
• 1 tablespoon ground dried turmeric
• 8 cups apple vinegar

Recipe

Cook Time: 30 mins Ready Time: 1 hr 30 mins


• in a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. stir together the salt and water; pour over the vegetables. cover, and let stand overnight at room temperature.
• sterilize 5 (1 quart) jars with lids and rings. keep in a hot water bath until needed.
• transfer the vegetables and brine to a large pot and set over medium heat. bring just to a simmer, but remove from the heat before they come to a boil. pour into a colander and drain thoroughly.
• dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. stir in just enough apple vinegar to make a smooth paste, then stir in the remaining vinegar. bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
• pack into hot 1 quart jars, filling to 1/2 inch of the rim. seal with lids and rings. process in a bath of simmering water for 10 minutes, then cool to room temperature. refrigerate any jars that do not seal properly and consume within two weeks.

Sesame Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup extra virgin olive oil (preferably cold-pressed, unrefined)
• 1/3 cup nama shoyu (or bragg's seasoning)
• 1/3 cup lemon juice (fresh squeezed)
• 1/3 cup apple vinegar
• 1 garlic clove
• 1/3 cup tahini

Recipe

• 1 combine first 5 ingredients in blender or food processor until garlic is well blended.
• 2 add tahini and blend/process on slow speed until mixed through.
• 3 note: if you pour a good amount of this dressing on your salad, mix it in well, and let it sit for a while, it's an amazing taste/texture sensation. it soaks in to the lettuce really well, makes it tender, and well, you won't know until you try it! :).

Shrimp Verecruz

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 3/4 lbs velveeta cheese
• 1 boil-in-the-bag rice (cooked as directed on pkg)
• 1 (10 ounce) can rotel tomatoes & chilies (do not drain)
• 1/4 cup butter
• 2 tablespoons taco seasoning
• 1 dash cumin
• 1 lb cooked shrimp

Recipe

• 1 spray dish with pam.
• 2 cut velveeta into cubes and partially melt in microwave.
• 3 add shrimp,rice, and rotel to dish and mix.
• 4 in another bowl mix the butter and taco mix, cumin and microwave until melted.
• 5 add to the dish and mix.
• 6 bake at 350 for 20 -25 minutes.

Shrimp Victoria

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb raw shrimp, shelled and cleaned
• 3 tablespoons minced green onions
• 2 tablespoons butter
• 1/2 lb small button mushrooms, quartered
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons (use real , cooking does not work well with this recipe)
• 1/4 teaspoon curry powder or 1/4 teaspoon sage (your preference)
• 1 1/2 cups low-fat sour cream

Recipe

• 1 melt butter in a large non-stick frying pan.
• 2 add shrimp, green onion and mushrooms, cook (stirring as required) over a medium heat until shrimp are done and mushrooms are tender, about 10-12 minutes.
• 3 reduce heat to low.
• 4 mix the flour, salt, pepper, and curry.
• 5 sprinkle evenly over shrimp and stir well.
• 6 add the and sour cream and cook at low heat stirring constantly until hot.
• 7 do not boil.

Sesame Shrimp Noodles

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces uncooked spaghetti or 8 ounces linguine, broken in half
• 1 lb shrimp or 6 chicken thighs
• 1 tablespoon dark sesame oil
• 1 red bell pepper, sliced
• 1 orange bell pepper
• 8 ounces mushrooms, slice (or 16 ounces)
• 3 garlic cloves, minced
• 1/4 cup low sodium soy sauce
• 1 cup reduced-sodium fat-free chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons
• 1 tablespoon rice vinegar
• 1 teaspoon crushed red pepper flakes (we used around 1-1 1/2 tablespoons)
• 3/4 cup sliced green onion
• 2 tablespoons sesame seeds
• all purpose seasoning (for your shrimp)

Recipe

• 1 cook pasta.
• 2 while pasta cooks, in a skillet (deep enough to hold liquid and pasta later on) put a little olive oil and throw in your bell peppers and mushrooms. cook this down to your liking, and set them aside on a plate.
• 3 add some more olive oil to your skillet and throw your shrimp and garlic inches season your shrimp how you like them, i like to add a little tony's chachere's seasoning but you can do a basic all purpose seasoning on them. after cooked, set this aside.
• 4 in the same pan add the soy sauce, broth, red peppers, mushrooms, cornstarch (make sure you mix the cornstarch and together with a fork in a separate bowl before adding) keep stirring till mixture starts to thicken and bubble. i added an extra half tablespoon because i wanted my sauce a little thicker. keep stirring constantly to make sure it doesn’t burn.
• 5 once thickened add vinegar and crushed red pepper.
• 6 take off heat, add pasta, shrimp, sesame seeds. toss well to combine all ingredients.

Shrimp Tuscany

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 1
• 4 -6 ounces shrimp (per serving})
• 2 tablespoons sun-dried tomatoes
• 1/4 cup wild mushroom (diced, strips, whole)
• 3 -4 pitted black olives (italian style offer more flavor)
• 2 tablespoons green onions
• 2 teaspoons roasted garlic
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup (use a good drinking one u like)

Recipe

• 1 saute shrimp in sml amt of oil till just pink,dice and add tomato's,mushrooms,olives,gr.onion,& rst garlic.
• 2 saute till shrimp are opaque,3-4 minute on med. low heat.
• 3 take 2 tbl sp cold butter (dredg and squeeze in flour so u get mor flour than would normally stick to the butter) place in saute pan, continue heating over burner till melted.
• 4 add and simmer till thickened pout over pasta --
• 5 enjoy w/ crusty garlic bread!