226133 creamy roasted red beet apple soup Recipes
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bow tie pasta, olive oil, garlic, pressed, onion, diced and9 Morebow tie pasta, olive oil, garlic, pressed, onion, diced, sun-dried tomato packed in oil, drained and chopped, roasted red peppers, drained and chopped, basil, chopped (firmly packed), green onions, sliced, water-packed artichoke hearts, sliced, asiago cheese, whipping cream, red pepper flakes, reserved pasta water30 min, 13 ingredients
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Roasted Red Pepper Bruschetta
roasted red peppers, drained well and finely chopped and11 Moreroasted red peppers, drained well and finely chopped, chopped plum tomato, chopped purple onion, balsamic vinegar, olive oil, salt, freshly ground pepper, sugar, baguette , cut into 28 slices, olive oil, salt and pepper, crumbled garlic and herb-flavored feta cheese12 ingredients -
Roasted Red Bell Pepper Sauce
roasted red bell peppers, drained, ketchup, minced garlic and1 Moreroasted red bell peppers, drained, ketchup, minced garlic, freshly ground black pepper4 ingredients -
Roasted Red Bell Pepper Bread
roasted red bell peppers, dry yeast (about 2 1/4 tsp) and8 Moreroasted red bell peppers, dry yeast (about 2 1/4 tsp), sugar, warm water (105o to 115o), bread flour, grated fat-free parmesan cheese, chopped fresh rosemary, salt, cracked black pepper10 ingredients -
Roasted Red Pepper Dip
roasted red peppers, drained and coarsely chopped, garlic and4 Moreroasted red peppers, drained and coarsely chopped, garlic, olive oil, feta cheese, crumbled, salt and pepper, assorted crudites5 min, 6 ingredients -
Roasted Red Bell Pepper Dressing
roasted red bell peppers, drained, garlic cloves, chopped and2 Moreroasted red bell peppers, drained, garlic cloves, chopped, nonfat yogurt, salt4 ingredients -
Roasted Red Pepper Sandwich Spread
roasted red peppers in water drained, parsley chopped and1 Moreroasted red peppers in water drained, parsley chopped, garlic peeled3 ingredients -
Creamy Bell Pepper 'n' Tomato Soup
butter or margarine, garlic cloves, finely chopped and8 Morebutter or margarine, garlic cloves, finely chopped, crushed tomatoes, chicken broth, whole roasted red bell peppers (from jar), drained, sugar, savory tomato pasta sauce mix, half-and-half, ground red pepper, garnish: freshly grated parmesan cheese50 min, 10 ingredients -
Creamy Roasted Parsnip and Garlic Soup
parsnips, peeled and cut into 1-inch cubes and12 Moreparsnips, peeled and cut into 1-inch cubes, potato, peeled and diced (i used a large yukon), onions, chopped, minced garlic (you can add more garlic if you like), vegetable broth (you can add more if you like the soup a bit thinner), ground allspice (to taste), olive oil (to roast the parsnips), butter (to saute the onion and garlic), salt, pepper, sour cream, chives, diced fine, maple cured ham, fine chopped and sauteed1 hour , 13 ingredients -
Beet-Apple Soup in Acorn Squash Bowls
acorn squash, vegetable oil, kosher salt and10 Moreacorn squash, vegetable oil, kosher salt, red onion, chopped, vegetable oil, beets, peeled and cut into 1 inch pieces (2 lb without greens ), red apple, peeled and cut into 1 inch pieces (such as gala or braeburn), garlic, minced, chicken broth or 4 cups vegetable broth, water, cider vinegar, light brown sugar, lemon , juice of36 min, 13 ingredients -
Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
red beet juice (from about 1 lb beets; or purchased from ... and9 Morered beet juice (from about 1 lb beets; or purchased from a health food store), red wine vinegar, yellow beets at least 2 1/4 inches in diameter (enough to yield twelve 1/8-inch slices), scrubbed, red beets (enough to yield thirty-six 1-inch-long batons), scrubbed, canola oil, extra virgin olive oil, kosher salt, ashed chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions, baby beet greens, beet powder (see below )10 ingredients -
Lobster Smothered in White Truffle Butter with Toasted White Corn Pancakes and Roasted Baby Beets (Bobby Flay)
red beets , roasted, skin removed and juiced, canola oil and4 Morered beets , roasted, skin removed and juiced, canola oil, champagne vinegar, salt and freshly ground white pepper, place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 tbsp. strain through a fine strainer into nonreactive bowl and let cool. when cool, slowly whisk in the canola oil until emulsified., whisk together the vinegar and 1/4 tsp of salt in a small bowl. slowly whisk in the beet oil until emulsified. season with pepper and more salt if needed.2 hour 45 min, 6 ingredients
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