Click here for a larger picture of Red Pepper Hummus
1 Servings
Pepper Uncategorized
Appetizers Hors dOeuvres Snacks No Cook Pepper
2 large lic cloves chopped
1 can garbanzo ns (15-ounce)
1/3 cup ini (sesame seed paste)
1/3 cup Fresh on juice
1/2 cup Roasted peppers drained and choppsed
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Makes about 2 cups Bon App?tit January 1994 Heidi Dalzell: Bensalem, Pennsylvania Posted to recipelu-digest by Sandy ~~ltsandysno~~at;pctech.net and gt; on Mar 05, 1998
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Showing posts with label Red. Show all posts
Showing posts with label Red. Show all posts
Red, White and Blue Jello
16 Servings
Jello American
jello fourth of july american red white blue Jello American
2 cups ling water divided
1 pkg. (4-serving size) JELL-O awberry Flavor Ge
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gel
1 cup cold water
1 cups sliced awberries
1 pkg. (4-serving size) JELL-O Lemon Flavor atin
1 pt. (2 cups) illa ice cream softened
1 cups eberries
STIR 1 cup of the boiling water into each of the red and blue gelatins in separate medium bowls at least 2 minutes until completely dissolved. Stir 1/2 cup of the cold water into each bowl. PLACE bowl of red gelatin in larger bowl of ice and water. Stir about 8 minutes or until thickened. Stir in strawberries. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 7 minutes. MEANWHILE, stir remaining 3/4 cup boiling water into lemon gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in ice cream until melted and smooth. Spoon over red gelatin in pan. Refrigerate 7 minutes. MEANWHILE, place bowl of blue gelatin in larger bowl of ice and water. Stir about 7 minutes or until thickened. Stir in blueberries. Spoon over lemon gelatin in pan. REFRIGERATE 4 hours or overnight until firm. Unmold. Cut into 16 slices. Store leftover gelatin mold in refrigerator.
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Jello American
jello fourth of july american red white blue Jello American
2 cups ling water divided
1 pkg. (4-serving size) JELL-O awberry Flavor Ge
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gel
1 cup cold water
1 cups sliced awberries
1 pkg. (4-serving size) JELL-O Lemon Flavor atin
1 pt. (2 cups) illa ice cream softened
1 cups eberries
STIR 1 cup of the boiling water into each of the red and blue gelatins in separate medium bowls at least 2 minutes until completely dissolved. Stir 1/2 cup of the cold water into each bowl. PLACE bowl of red gelatin in larger bowl of ice and water. Stir about 8 minutes or until thickened. Stir in strawberries. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 7 minutes. MEANWHILE, stir remaining 3/4 cup boiling water into lemon gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in ice cream until melted and smooth. Spoon over red gelatin in pan. Refrigerate 7 minutes. MEANWHILE, place bowl of blue gelatin in larger bowl of ice and water. Stir about 7 minutes or until thickened. Stir in blueberries. Spoon over lemon gelatin in pan. REFRIGERATE 4 hours or overnight until firm. Unmold. Cut into 16 slices. Store leftover gelatin mold in refrigerator.
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Grilled Red Potatoes
These potatoes are simple to prepare on the grill and make a great addition to any grilled meat dish.
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Red Pepper and Basil Chicken
2 Servings
Chicken
Mediteranian
Savory Spicy Main Dish Chicken Mediteranian
2 Boneless cken Breasts cubed
1/2 alia Onion diced
1/2 Bell Pepper diced
1 tbsp ter
2 tbsp il Pesto Sauce
1 1 500ml container Pepper and Tomato Soup
1 tsp Dried gano
1 Sea Salt and Fresh und Pepper to taste
1 Pinch Red Chili Flakes (optional)
Melt butter in a medium sized frying pan. Add diced onion to pan and saute until softened. Next add the basil pesto sauce and cubed chicken. Continue on medium heat just until chicken is no longer pink. Add diced red bell pepper; stir in well to coat with basil pesto sauce. Pour in Red Pepper and Tomato Soup. Add oregano and chili flakes. Simmer in sauce until chicken is cooked through. Taste sauce and add desired amount of sea salt and ground pepper.
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Chicken
Mediteranian
Savory Spicy Main Dish Chicken Mediteranian
2 Boneless cken Breasts cubed
1/2 alia Onion diced
1/2 Bell Pepper diced
1 tbsp ter
2 tbsp il Pesto Sauce
1 1 500ml container Pepper and Tomato Soup
1 tsp Dried gano
1 Sea Salt and Fresh und Pepper to taste
1 Pinch Red Chili Flakes (optional)
Melt butter in a medium sized frying pan. Add diced onion to pan and saute until softened. Next add the basil pesto sauce and cubed chicken. Continue on medium heat just until chicken is no longer pink. Add diced red bell pepper; stir in well to coat with basil pesto sauce. Pour in Red Pepper and Tomato Soup. Add oregano and chili flakes. Simmer in sauce until chicken is cooked through. Taste sauce and add desired amount of sea salt and ground pepper.
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New Orleans Red Beans and Rice
8 Servings
Beans
Cajun
Main Dish Advance Beans Cajun
1 pound red kidney ns, dry
1 large on, chopped
1 l pepper, chopped
5 ribs ery, chopped
5 pods lic, minced
1 leftover meaty hambone, or 3/4 pound of Creole-style pickle meat (pickled k), or 1 lb
1 pound mild or hot smoked sage or andouille, sliced on the bias
1 teaspoon dried me leaves
2 leaves
2 dashes asco sauce, or to taste
2 dashes cestershire sauce
2 dashes on juice
1 tablespoon Creole soning blend, or to taste
1 tablespoon t, or to taste
1 bunch en onions or pickled onions, chopped
Soak the beans overnight. The next day, drain and put fresh water in the pot with the beans. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain. While the beans are boiling, saut? the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the saut?ed vegetables to the beans, then add the ham bone (or smoked ham or pickle meat), smoked sausage, seasonings, and just enough water to cover. Bring to a boil, then reduce heat to a low simmer with lid askew. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old say, older than six months to a year they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.) If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency. Serve generous amounts over hot white long-grain rice, with good French bread and cold beer. You may also serve grilled or broiled fresh Creole hot sausage on the side. Sprinkle with the green onions, or better yet, some chopped pickled onions. The vinegar in the pickled onions makes the dish.
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Beans
Cajun
Main Dish Advance Beans Cajun
1 pound red kidney ns, dry
1 large on, chopped
1 l pepper, chopped
5 ribs ery, chopped
5 pods lic, minced
1 leftover meaty hambone, or 3/4 pound of Creole-style pickle meat (pickled k), or 1 lb
1 pound mild or hot smoked sage or andouille, sliced on the bias
1 teaspoon dried me leaves
2 leaves
2 dashes asco sauce, or to taste
2 dashes cestershire sauce
2 dashes on juice
1 tablespoon Creole soning blend, or to taste
1 tablespoon t, or to taste
1 bunch en onions or pickled onions, chopped
Soak the beans overnight. The next day, drain and put fresh water in the pot with the beans. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain. While the beans are boiling, saut? the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the saut?ed vegetables to the beans, then add the ham bone (or smoked ham or pickle meat), smoked sausage, seasonings, and just enough water to cover. Bring to a boil, then reduce heat to a low simmer with lid askew. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old say, older than six months to a year they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.) If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency. Serve generous amounts over hot white long-grain rice, with good French bread and cold beer. You may also serve grilled or broiled fresh Creole hot sausage on the side. Sprinkle with the green onions, or better yet, some chopped pickled onions. The vinegar in the pickled onions makes the dish.
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Red Chili
12 Servings
Ground beef
American
Ground beef American
3 pounds ground chuck
2 pounds spicy breakfast sage
2 pounds chopped on
3 tablespoons minced lic
1 can ato juice
1 can whole atoes with juice chopped
4 ounces li powder (diluted and mixed with 1 quart water
5 tablespoons ground in
4 tablespoons t
1 1/2 tablespoons enne pepper
2 cans kidney ns
In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour. Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.
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Ground beef
American
Ground beef American
3 pounds ground chuck
2 pounds spicy breakfast sage
2 pounds chopped on
3 tablespoons minced lic
1 can ato juice
1 can whole atoes with juice chopped
4 ounces li powder (diluted and mixed with 1 quart water
5 tablespoons ground in
4 tablespoons t
1 1/2 tablespoons enne pepper
2 cans kidney ns
In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour. Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.
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