Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Roasted Chicken with Smokey Orange Sauce View Edit
    Roasted Cod with Lima Beans View Edit
    Roasted Corn and Garlic Couscous View Edit
    Roasted Corn with Basil-Shallot Vinaigrette View Edit
    Roasted Garlic-Ricotta Sauce View Edit
    Roasted Pepper and Goat Cheese Sandwiches View Edit
    Roasted Poblano Quesadillas View Edit
    Roasted Pork Tenderloin with Broccoli View Edit
    Roasted Red Pepper and Ancho Salsa: View Edit
    Roasted Red Pepper Dip View Edit

    Servings: Not specified

    Directions

    Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool. Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

    Ingredients
    • 1/3 cup whole natural almonds
    • 1 cup jarred roasted red peppers, drained
    • 1 teaspoon red wine vinegar
    • 1 tablespoon shallot
    • 1 tablespoon olive oil
    • Salt and pepper

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 10 minutes Cook Time: 10 minutes Yield: 1 cup (serving size 1/4 cup)

    Roasted Red Pepper Sauce View Edit
    Roasted Spicy Broccoli View Edit
    Roasted Stuffed Portobellos View Edit
    Roasted Tomato Basil Soup View Edit
    Roasted Tomatoes View Edit