Caramelized Onion Roasted Pepper And Cinnamon Cheese Spread Recipes

CARAMELIZED ONIONS ROASTED RED PEPPERS QUICHE

Steps:

• Place flour, salt, and butter in a food processor.
• Pulse for 30 seconds until bread crumb consistency.
• Add beaten egg yolk and water
• Pulse another 30 to 40 seconds until almost combined.
• Invert on a clean workboard.
• Gather it all into a ball without kneading.
• Wrap in cling wrap and chip for at least an hour.
• When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
• Chill the pastry for 15 minutes, and
• Preheat the oven at 190 C/ 380 F.
• Dock the pastry and blind bake with baking beans or pie weights for 15 minutes.
• Remove the baking beans and let the crust cool.
• Slice onions thinly and saute in a skillet with one tablespoon oil.
• Let cook on low for 10 to 15 minutes until caramelized.
• Set aside to cool.
• Core and cut the peppers in half.
• Place them on a baking tray skin side up.
• Brush with remaining olive oil.
• Bake at 220 C/ 440 F for 15 to 20 minutes or until skin is charred.
• Cover with foil for 10 minutes then remove skin and chop roughly.
• Set aside.
• Combine Eggs, flour, cream, milk, and ricotta cheese.
• Season with salt and pepper.
• Set aside.
• Preheat the oven at 180 C / 380 F.
• Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
• Then sprinkle the caramelized onions, roasted red peppers, and parsley.
• Lastly, top with cheeses and season with salt and pepper.
• Pour the custard mixture over carefully.
• Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
• Let cool for 15 minutes before you unmold from tart pan.
• Enjoy!

CARAMELIZED RED BELL PEPPERS AND ONIONS

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

CARAMELIZED ONION AND ROASTED RED PEPPER LINGUINE

Steps:

• Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until tender and caramelized, about 20 minutes. Add peppers. Sauté 5 minutes. Add chicken broth, vinegar, and fennel seeds. Reduce heat to medium and simmer until sauce reduces slightly, about 5 minutes. Whisk in rema ining 1/2 tablespoon butter. Season sauce with salt and pepper. Remove from heat and cover to keep warm.
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to serving bowl. Sprinkle with Parmesan cheese and serve.

MOM'S GARLIC SPREAD

Steps:

• Mix all the ingredients together. That's it! Spread on bread or toast or add to a steak sandwich. Mom used it on everything.

CARAMELIZED ONION, ROASTED PEPPER AND CINNAMON CHEESE SPREAD

Steps:

• 1. In large skillet cook onion in oil, uncovered, over medium-high heat for 15 to 20 minutes or until golden brown, stirring occasionally.
• 2. Stir in bell peppers, parsley, salt and black pepper. Cook over medium heat for 4 minutes more, stirring occasionally.
• 3. Meanwhile, in small bowl stir together cream cheese and cinnamon. Spread on KEEBLER TOWN HOUSE Original crackers. Top with onion mixture. Serve warm or at room temperature.
• Entwine Pairing: Chardonnay (sweet onions and tangy red peppers bring out the wine's apricot fruit)
• Nutrition Information:
• Serving Size: 2 crackers, 1.5 tsp cream cheese mixture plus 1 tbs onion mixture; Calories 90, Calories From Fat 70, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 10mg, Sodium 115mg, Total Carbohydrates 5g, Sugars 1g, Dietary Fiber 1g, Protein 1g, Vitamin A 4%, Vitamin C 4%, Calcium 2%, Iron 2%