LINGUINE AND RED CLAM SAUCE RECIPES

Name: Roasted Red Pepper Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: makes 2 cups, 4 servings
Ingredients: 1 cup roasted red peppers (from water-packed jar); 1 cup reduced-sodium vegetable or chicken broth; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1/4 cup fresh basil leaves; Salt and freshly ground black pepper

ROASTED RED PEPPER SAUCE RECIPE | ROBIN MILLER - FOOD NE…

Roasted Red Pepper Sauce Recipe | Robin Miller - Food Ne… image

This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.

Provided by Robin Miller : Food Network

Categories condiment

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield makes 2 cups, 4 servings

Number Of Ingredients 6

Ingredients

1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

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.

ROASTED RED PEPPER SAUCE RECIPE | ROBIN MILLER - FOOD NE…

Roasted Red Pepper Sauce Recipe | Robin Miller - Food Ne… image

This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.

Provided by Robin Miller : Food Network

Categories condiment

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield makes 2 cups, 4 servings

Number Of Ingredients 6

Ingredients

1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

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.

More about "linguine and red clam sauce recipes"

ROASTED RED PEPPER SAUCE RECIPE | ROBIN MILLER - FOOD NE…

This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
From foodnetwork.com
Reviews 4.1
Total Time 20 minutes
Category condiment

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.

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MEAT ARCHIVES | ESSENTIAL PEPIN : ESSENTIAL PEPIN

Sep 18, 2011 · This stew is made with the rabbit’s front and back legs and rib cage. The saddle (the whole back) is roasted, cooking in less time than the stew and staying moist and flavorful.
From ww2.kqed.org

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