Marmies Roasted Red Pepper And Garlic Bread Butter Recipes

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MARMIE'S ROASTED RED PEPPER AND GARLIC BREAD BUTTER



Marmie's Roasted Red Pepper and Garlic Bread Butter image

This is an ,exquisite, mellow , really easy and somewhat fancy garlic bread. A must to try! My Aunt Dawn told me of something that she makes that all her kids love and I thought I would try to imitate it. This is what I came up with. Often I make tonnes of roasted garlic and red pepper and freeze it for later ease of use. (fresh roasted red pepper is really nicest) See seperate recipes for Roasted Garlic and Roasted Red Pepper.

Provided by Marmies

Categories     Spreads

Time 10m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 4

1 cup salted butter, at room temp
7 garlic cloves, roasted and mashed (To personal taste)
1 fresh garlic clove, minced
1 sweet red pepper, roasted and chopped finely

Steps:

  • Gently cream all together and put in bowl for storage.
  • Spread on toasted french or Italian bread.
  • Can be made in large quantity and frozen beautifully for longer periods of time -- in the unlikely chance it lasts longer than one nighrt.

Nutrition Facts : Calories 1694.3, Fat 184.6, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1314, Carbohydrate 15.2, Fiber 2.9, Sugar 5.4, Protein 4.6

ROASTED RED PEPPER BREAD



Roasted Red Pepper Bread image

These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1-1/4 cups grated Parmesan cheese, divided
1/3 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
1 large egg
1 tablespoon water
1-1/2 teaspoons coarsely ground pepper

Steps:

  • Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

ROASTED RED PEPPER BUTTER



Roasted Red Pepper Butter image

Categories     Condiment/Spread     Food Processor     Dairy     Pepper     Quick & Easy     Low/No Sugar     Lemon     Gourmet

Number Of Ingredients 3

2 red bell peppers, roasted, patted dry, and chopped
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 teaspoon fresh lemon juice, or to taste

Steps:

  • In a food processor purée the roasted peppers, add the butter, the lemon juice, and salt and black pepper to taste, and blend the mixture until it is smooth. Serve the butter with grilled vegetables or grilled chicken.

ROASTED RED PEPPERS WITH GARLIC



Roasted Red Peppers with Garlic image

Categories     Garlic     Pepper     Appetizer     Side     Roast     Winter     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

12 large red bell peppers
1/4 cup olive oil
6 large garlic cloves, thinly sliced crosswise
1/4 cup Sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
  • Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
  • Transfer pepper mixture to platter. Sprinkle with parsley and serve.

ROASTED RED PEPPERS WITH RICH GARLIC DRESSING



Roasted Red Peppers With Rich Garlic Dressing image

If you love garlic this one's for you. I love it on roasted red peppers with some french bread. This comes from The Complete Guide to Nutritional Health.

Provided by CountryMama

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 red peppers
4 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 garlic cloves, crushed
salt and pepper, to taste
1/2 cup olive oil, approximately

Steps:

  • To roast peppers:.
  • Place peppers on a baking sheet and broil, turning, until skin is charred. Remove from oven and either place in a paper bag, or in a bowl covered with plastic wrap. After 10 minutes, peel peppers, seed, and cut into quarters.
  • Dressing:.
  • Whisk together vinegar, maple syrup, mustard, garlic, salt, and pepper. Begin adding oil very slowly while continuing to whisk so dressing can emulsify.
  • Add more oil, still a little at a time, until desired taste is acquired.
  • Serve over roasted red peppers.

Nutrition Facts : Calories 201.9, Fat 18.4, SaturatedFat 2.6, Sodium 31.2, Carbohydrate 9.9, Fiber 2.5, Sugar 7.1, Protein 1.3

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