129 roasted pepper preserved Recipes

anaheim chile pepper, water, grated lemon rind, baguette slices, olive oil, divided, garlic cloves, minced, chopped fresh italian parsley, fresh lemon juice, chopped preserved lemon, ground cumin

grain and wild rice mix, boiling water, dried apricots, chopped, chopped fresh mushrooms, chopped green onions, chopped sweet red pepper, garlic cloves, minced, butter, chopped water chestnuts, chopped fresh parsley, salt, pepper, boneless rolled pork loin roast (about 4 lb), apricot preserves

water, chopped dried apricots, sugar, uncooked long grain rice, onion, chopped, minced fresh parsley, butter, cubed, grated lemon peel, salt, pepper, bone-in pork loin roast (4 lb), apricot preserves, lemon juice

red bell peppers, feta cheese, crumbled, extra virgin olive oil, capers, preserved lemon, cut into small pieces

boneless pork loin roast, salt and pepper, apricot preserves, bourbon or orange juice, soy sauce, garlic cloves, peeled and minced

boneless pork loin roast, trimmed, olive oil, salt, pepper, peach preserves, chunky peach chutney (optional), garnishes: sliced fresh peaches , fresh rosemary sprigs

boneless pork loin roast, apricot preserves, thyme, water, chicken broth, dried cranberries (craisins), chopped onion, salt, pepper, apricot preserves

preserved lemon, lightly rinsed, extra virgin olive oil, fresh cilantro, garlic cloves, cumin seed, chicken breasts, bone-in, skin-on, ground pepper , to taste

thick) baguette bread, extra-virgin olive oil, roasted red peppers , preserved in water, drained well and patted dry, mayonnaise, salt and freshly ground black pepper, beef tenderloin, trimmed, drained capers, chopped, coarse sea salt, to serve

dinosaur or curly green kale (about 2 bunches), rinsed, olive oil, salt and pepper, chopped preserved lemons (see notes ) or 1 tbsp slivered lemon peel

zucchini, olive oil, fresh lemon juice, garlic clove, diced, chopped shallots, chopped fresh parsley leaves, chopped fresh oregano leaves, kosher salt and freshly ground black pepper, kalamata olives, chopped preserved lemon, store-bought or homemade

canola oil, to cook, squab , rib cage removed, extra virgin olive oil, sliced shiitakes, sliced shallots, minced preserved lemons, sliced scallion, minced fresh lemon thyme, salt and black pepper, to taste

garlic, cooked chickpeas (preserve 1/4 cup cooking liquid), lemon juice, tahini, cumin, hot pepper sauce , to taste, chili powder, roasted red peppers

boneless pork loin roast, olive oil, salt, pepper, peach preserves, sweet onions, chopped, chopped fresh ginger, garlic cloves, minced, olive oil, peaches, cut into chunks (do not peel), granny smith apples, chopped, white wine vinegar, pitted dried cherries, sugar, light brown sugar, dried sweetened cranberries, fresh lime juice, brandy, salt, chopped toasted pecans, sliced fresh peach, fresh rosemary sprig

extra virgin olive oil, peach preserves, large pieces chopped small, fresh lemon juice, curry powder, water, kosher salt, fresh ground black pepper, arugula, roasted pork , shredded into bite-sized pieces (5 cups), peaches, halved pitted and sliced, plain yogurt , for serving, nigella seeds , for serving

preserved kumquats with 3 to 4 capers, peeled roasted red peppers, garlic clove, ground cumin, pepper

pork tenderloins, about 2 lb total, essence , recipe follows, salt, black pepper, olive oil, brandy and spice peach preserves, recipe follows, mashed potatoes , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, peaches, peeled, pitted and coarsely chopped, sugar, cinnamon sticks, whole nutmeg, whole juniper berries, whole allspice, peel from 1 lemon, good-quality brandy, idaho potatoes, peeled and cut into 1-inch pieces, salt, unsalted butter , cut into pieces, heavy cream, freshly ground white pepper

extra-virgin olive oil, garlic cloves, peeled, preserved lemon, rinsed, jalapeno pepper, de-seeded and de-veined, red onion, thinly sliced, orange, thinly sliced, handful fresh cilantro, leaves and stalks, tilapia fillets