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Roasted Red Pepper-and-Vidalia Onion Gravy:
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== Description ==
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Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
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* Yield: 3 Cups
   
1 large Vidalia onion, halved vertically
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== Ingredients ==
1 large sweet red bell pepper, halved and seeded
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* 1 large [[Vidalia onion]], halved vertically
1 tablespoon olive oil
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* 1 large sweet [[red bell pepper]], halved and seeded
Non-stick aluminum foil
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* 1 tablespoon [[olive oil]]
1/4 teaspoon kosher salt
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* non-stick [[aluminum foil]]
3 tablespoons butter
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* ¼ teaspoon [[kosher salt]]
3 tablespoons all-purpose flour
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* 3 tablespoons [[butter]]
2 cups chicken broth
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* 3 tablespoons [[all-purpose flour]]
2 teaspoons Creole seasoning
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* 2 cups [[chicken broth]]
2 tablespoons minced fresh basil leaves
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* 2 teaspoons [[Creole seasoning]]
Black pepper
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* 2 tablespoons minced fresh [[basil]] leaves
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* [[black pepper]]
   
Dice 1 onion half; set aside.
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== Directions ==
Cut remaining onion half into slices. Place onion slices and bell
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# Dice 1 [[onion]] half; set aside.
pepper, cut sides down, on a baking sheet lined with non-stick
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# Cut remaining [[onion]] half into slices.
aluminum foil; drizzle with oil, and sprinkle with salt.
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# Place [[onion]] slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with [[oil]], and sprinkle with [[salt]].
Broil onion slices and bell pepper halves 5 inches from heat about
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# Broil [[onion]] slices and [[bell pepper]] halves 5 inches from heat about 10 minutes or until [[bell pepper]] looks blistered.
10 minutes or until bell pepper looks blistered. Place bell pepper
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# Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin.
halves in a zip-top freezer bag; seal and let stand 10 minutes to
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# Peel [[bell pepper]] halves, and dice 1 half.
loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced
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# Reserve diced bell [[pepper]] and remaining half.
bell pepper and remaining half. Dice roasted onion, and set aside.
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# Dice roasted [[onion]], and set aside.
Melt butter in a large skillet over medium-high heat. Add reserved
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# Melt [[butter]] in a large skillet over medium-high heat.
diced raw onion, and saute 10 minutes or until onion begins to
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# Add reserved diced raw [[onion]], and saute 10 minutes or until [[onion]] begins to brown.
brown. Stir in flour; cook, stirring constantly, 5 minutes, or until
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# Stir in [[flour]]; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored.
flour mixture is caramel-colored. Stir in chicken broth and Creole
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# Stir in [[chicken broth]] and creole seasoning.
seasoning. Reduce heat to medium, and cook, stirring constantly,
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# Reduce heat to medium, and cook, stirring constantly,until thickened.
until thickened.
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# Process gravy mixture and reserved [[bell pepper]] half in a blender until smooth, stopping to scrape down sides.
Process gravy mixture and reserved bell pepper half in a blender
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# Combine gravy mixture, reserved diced roasted [[bell pepper]], diced roasted [[onion]], [[basil]], and [[black pepper]].
until smooth, stopping to scrape down sides.
 
Combine gravy mixture, reserved diced roasted bell pepper, diced
 
roasted onion, basil, and black pepper.
 
   
Yield: 3 cups
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[[Category:Basil Recipes]]
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[[Category:Cathy's Recipes]]
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[[Category:Chicken stock and broth Recipes]]
==Contributed by :==
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[[Category:Gravy Recipes]]
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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[[Category:Onion Recipes]]
[[Category:catsrecipes]]
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[[Category:Red bell pepper Recipes]]

Latest revision as of 01:30, February 5, 2011

Description Edit

Contributed by Catsrecipes Y-Group

  • Yield: 3 Cups

Ingredients Edit

Directions Edit

  1. Dice 1 onion half; set aside.
  2. Cut remaining onion half into slices.
  3. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
  4. Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.
  5. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin.
  6. Peel bell pepper halves, and dice 1 half.
  7. Reserve diced bell pepper and remaining half.
  8. Dice roasted onion, and set aside.
  9. Melt butter in a large skillet over medium-high heat.
  10. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown.
  11. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored.
  12. Stir in chicken broth and creole seasoning.
  13. Reduce heat to medium, and cook, stirring constantly,until thickened.
  14. Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
  15. Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.
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