RED PEPPER BUTTER
This is wonderful to have on hand and adds zest to simply prepared foods. Adapted from Cook Now Serve Later Cookbook by Readers Digest.
Provided by Sharon123
Categories Very Low Carbs
Time 10m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Melt the 2 tbls. of butter in a small saucepan over moderate heat. Add the sweet red pepper, onion, and garlic; saute until the vegetables are soft, about 5 minutes. Add the rosemary and black pepper. Remove from the heat and allow to cool to room temperature.
- In a medium bowl, blend the red pepper mixture with the 1/2 cup butter using a wooden spoon. Transfer to a sheet of heavy duty aluminum foil; roll the foil around the mixture, forming a log 8" long by 3/4" in diameter. Tuck in the ends of the foil, label, and freeze. Will keep for up to 2 months at 0*F. Use to flavor rice and vegetables or to spread on bread or rolls. A 1/4" slice equals 1 teaspoon.
Nutrition Facts : Calories 1037.6, Fat 115.2, SaturatedFat 72.9, Cholesterol 305.1, Sodium 819.2, Carbohydrate 4.8, Fiber 1, Sugar 1.8, Protein 1.8
ROASTED RED PEPPER BUTTER
Categories Condiment/Spread Food Processor Dairy Pepper Quick & Easy Low/No Sugar Lemon Gourmet
Number Of Ingredients 3
Steps:
- In a food processor purée the roasted peppers, add the butter, the lemon juice, and salt and black pepper to taste, and blend the mixture until it is smooth. Serve the butter with grilled vegetables or grilled chicken.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
SPICY HERB BUTTER
Add a little zip to your dinner party by serving this delicious butter mix. The garlic and crushed red pepper flakes will be sure to impress.-Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED RED BELL PEPPER BUTTER
Make and share this Roasted Red Bell Pepper Butter recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Spreads
Time 50m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Cut bell pepper in half.
- Grill, turning oregularly, until the skin is blackened.
- Remove from heat.
- Place in a plastic sandwich bag for 15 minutes.
- Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds.
- Slice thinly.
- Combine bell pepper with lemon juice and salt.
- Process till it becomes a smooth paste in your blender or mixer.
- Add butter, pepper and dried basil.
- Mix well.
- For a smooth paste, blend in a little olive oil, a tsp.
- at a time, until the ingredients hold together.
- Serve with fish, vegetables or on warm bread.
- Store this butter refrigerated for upto 1 week and frozen for upto 1 month.
Nutrition Facts : Calories 1993.7, Fat 220.6, SaturatedFat 121.7, Cholesterol 488.1, Sodium 1311.7, Carbohydrate 12.1, Fiber 3.4, Sugar 7.1, Protein 3.6
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RED PEPPER JELLY - INQUIRING CHEF
From inquiringchef.com
4.1/5 (99)Total Time 35 minsCategory SauceCalories 87 per serving
- Prepare jars (if planning to can the jelly): Sterilize jars and lids. Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Make jelly: Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.) Stir together pepper mixture, vinegar, butter, salt, and sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring frequently, until the mixture thickens, about 20 minutes. (The longer it cooks, the thicker the jelly will be, but 20 minutes produces the right consistency for me.)
- At this point you can pour the jelly into containers and refrigerate until ready to use, or continue on for canning instructions.
- Fill jars: Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
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