Time 50m Yield 8 Number Of Ingredients 8 Steps:
Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Yield 2 cups Number Of Ingredients 3 Steps:
Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.
Yield Makes about 1 cup Number Of Ingredients 6 Steps:
Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)
Time 20m Yield makes 2 cups, 4 servings Number Of Ingredients 6 Steps:
In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
Time 40m Yield 8 Number Of Ingredients 7 Steps:
Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper. Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.
Number Of Ingredients 6 Steps:
Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain. Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes. Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.
Time 20m Yield 1 1/4 Cream Sauce, 4 serving(s) Number Of Ingredients 4 Steps:
Peppers – Simply add the peppers to a food processor and puree. Sauce – In a small sauce pan, add the cream, peppers and simmer on medium low for about 15-20 minutes. It will naturally thicken. Season with salt and pepper.
Number Of Ingredients 7 Steps:
Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat oven to 400°F (200°C). Place red bell peppers cut-side down on a parchment paper-lined baking sheet. Bake for 20-30 minutes, or until the skin blackens. Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes. Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins. To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired. Serve either chilled or heated up. Enjoy!
Time 1h10m Yield 8 (or 2 meals for 4) Number Of Ingredients 7 Steps:
Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Time 1h Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a large skillet over medium heat, warm 2 Tablespoons of olive oil. Add the bell peppers and 1/2 cup of water,and bring to a simmer. Cook for 10 minutes, or until peppers are tender. Transfer to a blender or food processor, and add the cream. Season with salt and pepper, and puree until smooth; Keep warm. In another skillet warm the remaining 2 Tablespoons of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, and add them to the skillet. Saute until golden, add the wine and cook for 10 minutes, or until the chicken is cooked through. Spoon the pepper sauce onto a serving platter, and top with the chicken. Sprinkle with parsley, and serve.
Yield Makes about 1 1/2 cups Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees. Lightly oil a baking sheet. Combine the tomatoes, red pepper, and garlic on prepared baking sheet. Drizzle with 6 tablespoons oil. Sprinkle with salt and pepper; toss to combine. Roast until vegetables are soft, and brown around the edges, 45 to 50 minutes. Squeeze garlic pulp from skins; discard skins. Transfer vegetables to the bowl of a food processor. Process until smooth. Heat remaining 2 tablespoons oil in a medium saucepan over low heat. Add vegetable mixture, thyme, and vinegar and cook until heated through. Taste and adjust for seasoning.
