Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Dairy Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Rice Salmon Seafood Turkey Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine Cuban cuisine Danish cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Korean cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Thai cuisine Turkish cuisine US cuisine
Holiday Recipes:
Christmas Easter Passover Thanksgiving Valentine's Day
Health Recipes:
Diabetic Fat Free Gluten Free Low Cal Low Fat
Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Roasted Potatoes with Peppers
Ingredients: 1/16 Quart(s) olive oil 1 bell pepper, red 1 Pound(s) bell pepper, yellow 1/2 onion, red 1 Pound(s) potato, fingerling 326/625 Ounce(s) parsley flakes 163/5000 Pound(s) shallot 4/23 Ounce(s) chives 326/625 Ounce(s) basil leaves, dried 326/625 Ounce(s) thyme 2 Ounce(s) vinegar, champagne |
Directions: 1. Preheat oven to 425F.
2. Pour 1/4 cup olive oil onto large rimmed baking sheet.
3. Cut up peppers and onion.
4. Spread peppers and onion in pan and use a pinch of salt and pepper to flavor.
5. Roast 5 minutes.
6. Cut potatoes into thin slices and toss into peppers/onion.
7. Bake for about 30 minutes or until potatoes are soft/browned.
8. Remove from oven and put in mixing bowl.
9. Mix in shallots, parsley, chives, basil, thyme gently with a spoon. Spices can be fresh or dried.
10. Sprinkle in vinegar and serve immediately.
|
|
|
|
| |
|
|
Check some related videos
Similar recipes:
Whole roasted chicken Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast-side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. When chicken is fully browned, turn Eggplant and roasted-red pepper terrine 1. Preheat the oven to 400 degrees F, or preheat the broiler. Using 1/2 cup of olive oil brush a baking sheet lightly with some of the olive oil and brush the eggplant slices on both sides with the rest. Arrange the slices in one layer on the baking sheet Stuffed tomatoes and bell peppers * Green or Red, cored and rinsed of seeds ** cored and the insides spooned
out into bowl 3. PREPARATION: In a large frying pan, heat pan and add olive
oil. Press 2 cloves of garlic into oil, and stir. When it begins to cook,
add Bowl #2 (carrots). Stir ca Tempeh stuffed peppers Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad
garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut.
Stir, cover then simmer on low heat 5-10 minutes.
Cut the cap off the vell peppers. Scoop out the i Scalloped potatoes and onions #4 Cut onion slices in half. Place layer of potatoes and layer of onion in
small casserole dish, separating onion into half-rings as you spread it.
Sprinkle part of the salt and pepper over this layer. Repeat until
vegetables and seasonings are u Yummy potatoes Prepare the instant mashed potatoes as directed. Beat in the other ingredients and fold into casserole. Dot with butter and sprinkle with paprika. Bake at 375 degrees for 30 minutes.
Make-ahead potatoes In a 3-quart saucepan, combine potatoes and enough water to cover
potatoes. Bring to a boil. Reduce heat to medium; cook 20 to 25 minutes or
until tender. Drain. Mash potatoes, gradually stirring in mayonnaise,
cream cheese, onion powder, salt, an Rosemary lyonnaise potatoes xxxj77a Peel and thinly slice the potatoes.
Put the low fat spread, rosemary, garlic and onions in an 8-inch,
shallow dish and cook on HIGH for 3 minutes until soft. Stir in the
skim milk, sea salt and freshly ground black pepper and add the
potatoes arr Whole-wheat fettuccine with potatoes, prosciutto, and peas In a large kettle of boiling salted water cook the potatoes, cut crosswise into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl, reserving the water for cooking th Stuffed baked potatoes ii 1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking.
2. Cut a thin slice from the top of each potato., Caution: potato will be hot.
3. With a spoon, remove the potato pulp from each potato, leaving a thin shell.
4. Mash pota Roasted garlic with goats cheese Preheat the oven to gas Mark 6, 400øF, 200øC
Use scissors to cur away the thick central stem from the garlic bulbs
and slice about 1/4in off the top of each bulb. Pack the bulbs into
a small ovenproof dish, tuck half a bayleaf into each bulb, sea Nicholson's picnic potatoes In a large bowl mix all the ingredients, except potato chips. Put in a 13" x 9" casserole dish. (We use foil) Bake at 350 degrees for 1 hour. Sprinle potato chips on top and bake 1/2 hour longer.
Delicious!! It's not a Nicholson cookou Roast potatoes with rosemary Preheat oven to 500 degrees or highest setting.
Halve potatoes and place on a cookie sheeet. Combine with garlic. Coat potatoes and garlic with oil and season with rosemary, salt and pepper.
Place on lower rack of oven and roast 20-25 minutes, turning pot Gratin of potatoes and cheese * Garlic cloves should be peeled and split.
** Potatoes should be peeled and sliced paper-thin. (Slice at the last
minute so that they do not darken; do not soak in cold water).
~---------------------------------------------------------------------- Roasted lemon asparagus Preheat oven broiler and toss asparagus with olive oil. Arrange in a single layer on a rimmed baking sheet and broil for 8 to 10 minutes, stirring every 2 to 3 minutes. The asparagus should be crisp and browned and slightly softened but not mushy.
While a Roasted herb barley Preheat oven to 350 deg (F)
In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or
until soft. Add mushrooms and cook for 3 minutes. Stir in pearl
barley, salt, thyme, marjoram, crushed rosemary, sage, and summer
savory. Sau Oven-roasted carrots and parsnips with rosemary and honey Heat oven to 425 degrees. Halve parsnips and carrots lengthwise and cut into 3 x 1/4-inch strips. In large bowl, combine parsnips, carrots, onions, and 2 teaspoons of the rosemary. In small bowl, whisk together oil, salt and pepper. Drizzle over veget Chicken and sweet potatoes *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around
the inside edge of a round 10 in. casserole, forming a ring. In a
medium size non stick skillet, heat brot Roasted spicy cauliflower Heat oven to 400.
Place cauliflower, oil, red pepper flakes, salt and pepper in a mixing bowl; toss to combine. Arrange in a single layer ona heavy-bottomed baking sheet or in a large baking dish. Roast until softened and golden brown, 25 to 30 minutes Delmonico potatoes Boil the potatoes in salted water until they are cooked firm, about 20 or
30 minutes. Let them cool, then dice them into 1/2-inch cubes.
Cook the rice in 1 C of water with 1/4 t of salt. Cook until soft, about
20 minutes. Drain.
Mak Mashed parsnips and potatoes Melt 2 T butter in a large saucepan over medium heat. Add leeks, and cook,
stirring unitl softened, about 4 minutes. Add parsnips, and cook,
stirring occasionally, until they begin to soften, about 5 minutes more.
Add potatoes and 3 cups cold water; bri Saute of squash and bell peppers Cut onion into thin wedges no more than 1/4 inch wide. Set aside. Trim ends off yellow squash and zucchini. Stand them on end and cut off peel in wide even slices. Reserve cores for another use. Julienne peel.
Heat ol in a large saute pan over medium h Smoked gouda mashed potatoes Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water. Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes. Drain.
Return the potatoes to the saucepan and add the butter, cream, and cheese. Mash the potato Turkey-stuffed peppers Cut off tops of green peppers; remove seeds and membrane. Mix
turkey with rice, onion, Worcestershire sauce, garlic, and pepper.
Mix half of tomato sauce with turkey mixture, then spoon mixture
into peppers; cover.
Place in microwave and cook 18 to 22 mi Pennsylvania sweet potatoes in tangy sauce Place sweet potatoes in a large kettle and add water to cover. Cook
over medium heat until barely tender; drain. Peel and cut potatoes
into fourths. Arrange in a medium size casserole. Preheat oven to
350F. While potatoes are cooking, combine su Roasted red peppers Preheat broiler as hot as you can get it. Turn red peppers under the
broiler until their skins come up in black bubbles. Cool the peppers until
you can handle them comfortably.
Remove the skins, stems, cores and seeds. (This is messy work. I Roasted pepper bread/oregano bread - adapted SOURCE: The Bread Machine Cookbook by Donna Rathmell German, copyright
1991, ISBN #1-55867-025-4.
Large loaf formatted by Elaine Radis and small and medium loaves formatted
by Ursula R. Taylor...
The addition of the roasted peppers a Potatoes nicoise 1. Preheat oven to 400F. Cut garlic in half lengthwise. With cut
garlic, rub inside of 1 1/2 quart shallow baking dish; set aside.
Peel potatoes; cut into 1/4 inch slices. Place in bowl of cold water
and set aside.
2. Peel tomatoes (to make this Grilled bread with red peppers & eggplant To make the escalivada -- Prepare a hot fire in a grill or heat the broiler. Put the eggplant and red peppers on the grill or in a shallow pan set under the broiler (turn on the exhaust fan). Grill or broil the vegetables until they're completely bla Baked mashed potatoes Peel potatoes and cut them into quarters. Boil potatoes with a dash of salt in the water until soft. Remove them from water and add potatoes back into pan. Mash potatoes with mixer blades and add milk, butter, cream cheese, sour cream, and salt and contin Jamaican sweet potatoes Peel and cube sweet potatoes. Cover with water and cook until tender. Mash the sweet potatoes thoroughly with butter, salt and pepper. Stir in the rum flavouring and crushed pineapple. Place into a casserole dish and bake at 325F for 20 minutes.
Lamb with peppers and spinach Heat oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet and saute until lamb is brown on outside by rare inside, ~2 minutes. Transfer to plate.
Reduce heat to medium-high. Add bell peppers, onion and garlic t Mashed potatoes with parsnips and carrots Cut potatoes and parsnips into 2-inch pieces. Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter. St Roasted new potato salad with basil vinaigrette Roasted New Potato Salad
with Tomatoes, Green Beans and Basil Vinaigrette
Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and
pepper, cover and roast until tender (35-40 minutes). Let cool. While
potatoes roast, cook beans in Au gratin turnips and potatoes PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with
melted butter and place in a 9-inch square or round baking dish.
Cover tightly and place in preheated oven for 30 minutes. In a small
pot on top of the stove combine milk, nutmeg, p Whipped sweet potatoes Peel potatoes and chop into medium-sized chunks. Cover with water in a large pot and boil until pieces are easily pierced with a fork - approximately 25 minutes. While sweet potatoes cook, toast pecans on a cookie sheet or in the microwave. Remove sweet p Curried new potatoes Cook potatoes in boiling water until tender throughout when pierced (about
20 minutes). Drain and let cool briefly; then coarsely chop.
Melt 1/2 cup of the butter in a wide frying pan over high heat. Add
potatoes and cook, stirring often, for abou Smashing smashed potatoes Put the potatoes in a saucepan and cover with water. Season with 1 teaspoon
of the salt and 1/4 teaspoon of the black pepper. Boil until fork tender,
about 20 minutes. Drain and return the potatoes to the pot. Add the butter,
garlic, and cream. Us Roasted chicken breasts with cranberry port sauce To buy boneless chicken breasts with the skin on, purchase chicken
breasts on the bone and ask your butcher or supermarket to remove the
bones but leave the skin intact. It is a much more beautiful
presentation and it keeps the chicken moist. Bones can be Mustard-sauced potatoes Scrub potatoes thoroughly with a stiff brush. Cut potatoes into halves or
quarters. In a large saucepan cook potatoes in a small amount of boiling,
lightly salted water for 15 to 20 minutes or till tender; drain.
Cook the onion in margarine till t Potatoes perfect Line crockpot with aluminum foil, leaving enough to overlap poatoes
when finished. Layer half each of the bacon, onions, potatoes and
cheese in crockpot. Season to taste and dot with butter. Repeat
layers of bacon, onions, potatoes and cheese. Dot Barley stuffed peppers cut top and stem off the peppers. clean out seeds and inside ribs. chop
onion into course cubes. cook the barley per box instructions. pre-heat an
oven to 350 degrees. bring water to a boil in a pot big enough to hold the
four peppers. add pepp Fresh corn risotto with roasted peppers and turkey sausage Cut the bell peppers in half lengthwise, and discard seeds and membranes.
Place the bell pepper halves, skin side up, on a foil wrapped baking sheet
and broil for 15 minutes or until peppers are blackened. Put the peppers in
a Ziploc plastic bag and se Hot pickled peppers Wear rubber gloves to protect your hands as you prepare the peppers,
they can burn your skin! And, never touch your face, or especially
your eyes, while you are working with hot peppers. You will need a
large mixing bowl in addition to the basic e Barbecued potatoes #2 1. Spray a sheet of foil with cooking spray. Set the foil on BBQ grill. start the grill.
2. Add potatoes to a covered glass casserole and sprinkle with seasonings. Microwave on high for 5 minuted, stirring after 1 1/2 minutes. Set aside.
3. When the Orange broccoli & peppers In a medium saucepan cook broccoli and sweet pepper in a small amount of lightly
salted water about 8 minutes or until broccoli is crisp-tender. Drain; keep warm.
Meanwhile, for sauce, in a small saucepan cook onion garlic in hot margarine or butter Cheddary scalloped potatoes In skillet over medium heat, in hot margarine, cook onion until
tender.
Stir in soup, milk and pepper. Heat to boiling. Add potatoes.
Reduce heat to low. Cover, simmer for 5 minutes, or until hot and
bubbling. stirring occasionally. Garnish Garden stuffed baked potatoes 1. Microwave pierced potatoes on high for 12 minues; bake at 425 for 15 minutes. Slice off potato tops. Scoop out pulp,, keeping skins intact. Mash pulp in a medium bowl.
2. Heat a small skillet over medium heat; add butter. Add onion and saute until tend Carameled sweet potatoes Cut sweet potatoes in half lengthwise and place in a 9x13-inch pan. Mix
together salt, brown sugar, flour and butter until crumbly and sprinkle
over sweet potatoes. Arrange marshmallows on top and sprinkle with nuts.
Pour half-and-half over top.
Mashed turnips with roasted garlic SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993, ISBN#0-553-08760-6..
We used a pear to sweeten the strong flavor of turnips, then added some
roasted garlic for a robust |
Loading...
|