RED PEPPER MOUSSE
From "A Crowd Pleaser", Good Food Magazine, December 1986. Served cold with some savory crackers, this is an elegant addition to your cocktail party buffet table. Preparation time does not include chilling time. This can be made ahead and chilled overnight, which leaves you time on the day of the party to prepare your hot hors d'oeuvres.
Provided by JackieOhNo
Categories Spreads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in skillet over low heat. Add bell peppers and garlic; cook covered until tender, about 10 minutes. Process with basil in food processor until smooth.
- Sprinkle gelatin over the water in small saucepan; let soften 5 minutes. Cook over low heat, stirring constantly, until completely dissolved.
- Combine bell pepper puree, gelatin, vinegar, sugar, salt, and pepper in large bowl; let cool to room temperature. Whip cream until stiff. Gently fold into bell pepper mixture.
- Spoon into lightly oiled 4-cup mold. Cover with plastic wrap; chill until firm, 4 hours or overnight.
- Uncover mousse; invert onto serving platter. Gently lift off mold. Garnish with fresh basil. Serve cold with crackers.
Nutrition Facts : Calories 68.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 22.3, Sodium 43.7, Carbohydrate 2.6, Fiber 0.6, Sugar 1.5, Protein 1
ROASTED RED PEPPER MOUSSE
This is very good with the Cauliflower Salad on the side for crunch.
Provided by Food Network
Categories appetizer
Time 4h55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a saute pan and gently cook the garlic and onions until soft. Add the red peppers, 2/3 cup/150 ml of the stock and the tomato paste. Season with salt, black pepper and piment d'espelette. Simmer until the vegetables are tender and the liquid has completely evaporated. Puree with an immersion blender and transfer to a metal or glass bowl.
- Stir the gelatin into the remaining stock in a small saucepan and heat, stirring to dissolve. Mix it well into the puree. Set the mixture on a bed of ice and cool until the mixture mounds when dropped from a spoon. Check the seasonings, adding lemon for acidity if needed. (The mixture should be highly seasoned because the cream, once added, will dilute the taste a bit.)
- Whip the cream and gently fold it in. Pour the mixture into a mold, cover and chill until serving, at least 4 hours.
ROASTED PEPPERS WITH BASIL
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, stem and seed 2 red and 2 yellow bell peppers. Broil, cut-side down, until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in olive oil; drizzle the oil over the peppers. Top with basil, lemon juice, salt and pepper.
Nutrition Facts : Calories 98 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
ROASTED RED PEPPERS WITH BALSAMIC AND BASIL
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve.
ROASTED RED PEPPERS WITH BASIL OIL
Steps:
- Preheat the oven to 500 degrees F.
- Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
- For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
- When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves
ROASTED RED BELL PEPPER AND BASIL SAUCE
Nice with calamari, bread, pasta or most anything. From Coastal Living. This is just a few ingredients, however it generates a rich complex flavor.
Provided by Ambervim
Categories Low Protein
Time 5m
Yield 1 1/2 Cups
Number Of Ingredients 5
Steps:
- Place all ingredients in container of a food processor, and pulse several times until well blended. Place mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
Nutrition Facts : Calories 66.2, Fat 0.8, SaturatedFat 0.1, Sodium 2610.8, Carbohydrate 14.3, Fiber 4.2, Sugar 6.8, Protein 3.6
ROASTED RED BELL PEPPERS
Make and share this Roasted Red Bell Peppers recipe from Food.com.
Provided by riffraff
Categories Peppers
Time 20m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 450F degrees.
- Wash peppers and cut in half.
- Remove seeds and stems.
- Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
- Bake for 10-15 minutes or so, until skin of pepper is seriously black.
- Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
- Let cool so you can touch them.
- Skin will peel off easily.
- Cut halves into strips, or however you need them to be cut.
- Now you know how to roast a red pepper!
- Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
- You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.
More about "roasted red bell pepper and basil mousse recipes"
ROASTED RED PEPPERS WITH BASIL RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4/5 (5)Total Time 50 minsCategory Nut RecipesCalories 84 per serving
- Heat the oven to 220°C/ 200°C fan/ gas 7 and line a roasting tin with non-stick baking paper. Cut each pepper in half lengthways through the stalk, then scoop out and discard the seeds and membrane. Put the peppers cut-side up in the prepared baking tray and divide the garlic, tomatoes, thyme leaves and capers between them. Drizzle with oil, then season with salt and pepper and roast for 30 minutes.
- Add a drizzle of balsamic vinegar to each pepper and roast for a further 10-15 minutes until caramelised and tender. Or serve while still warm, scattered with fresh basil.
BEST ROASTED RED PEPPER MOUSSE RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.7/5 (42)Servings 6Cuisine French
MARINATED PEPPERS WITH BASIL AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
ROASTED RED PEPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL
From onceuponachef.com
ROASTED RED PEPPER, BASIL, AND MOZZARELLA CHICKEN
From onesweetmess.com
ROASTED RED PEPPER AND BASIL MAYO - THE FRUGAL GIRL
From thefrugalgirl.com
ROASTED RED PEPPERS {OVEN OR GRILL} – WELLPLATED.COM
From wellplated.com
ROASTED RED BELL PEPPER AND BASIL DIP | CANADIAN …
From dairyfarmersofcanada.ca
ROASTED PEPPERS WITH GARLIC AND BASIL - STEP AWAY FROM …
From stepawayfromthecarbs.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED CHICKPEAS AND PEPPERS WITH GOAT CHEESE …
From cooking.nytimes.com
ROASTED RED PEPPER BASIL MAYONNAISE — THE MOM 100
From themom100.com
ROASTED RED PEPPER STEAMED MUSSELS - CAMPBELLS FOOD SERVICE …
From campbellsfoodservice.ca
ROASTED RED PEPPER & BASIL PUFFS – PUFF PASTRY
From puffpastry.com
ROASTED BELL PEPPER SALAD WITH MOZZARELLA & BASIL
From eatingwell.com
ROASTED RED BELL PEPPER AND BASIL MOUSSE - CARR'S® CRACKERS
From carrscrackers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love