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Roasted [[cayenne pepper|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
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* 1 tablespoon [[olive oil]]
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* non-stick [[aluminum foil]]
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* ¼ teaspoon [[kosher salt]]
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* 3 tablespoons [[butter]]
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* 3 tablespoons [[all-purpose flour]]
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* 2 cups [[chicken broth]]
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* 2 teaspoons [[Creole seasoning]]
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* 2 tablespoons minced fresh [[basil]] leaves
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* [[black pepper]]
   
Non-Stick Aluminum Foil
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== Directions ==
* 1/4 Teaspoon [[kosher salt]]
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# Dice 1 [[onion]] half; set aside.
* 3 Tablespoons [[butter]]
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# Cut remaining [[onion]] half into slices.
* 3 Tablespoons [[flour|all-purpose flour]]
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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]].
* 2 Cups [[chicken broth]]
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# Broil [[onion]] slices and [[bell pepper]] halves 5 inches from heat about 10 minutes or until [[bell pepper]] looks blistered.
* 2 Teaspoons Creole Seasoning
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# Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin.
* 2 Tablespoons Minced Fresh [[basil]] Leaves
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# Peel [[bell pepper]] halves, and dice 1 half.
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# Reserve diced bell [[pepper]] and remaining half.
[[pepper|black pepper]]
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# Dice roasted [[onion]], and set aside.
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# Melt [[butter]] in a large skillet over medium-high heat.
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# Add reserved diced raw [[onion]], and saute 10 minutes or until [[onion]] begins to brown.
Dice 1 [[Onion]] Half; Set Aside.
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# Stir in [[flour]]; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored.
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# Stir in [[chicken broth]] and creole seasoning.
Cut Remaining [[Onion]] Half Into Slices. Place [[Onion]] Slices And BellPepper, Cut Sides Down, on a Baking Sheet Lined With Non-StickAluminum Foil; Drizzle With [[oil]], And Sprinkle With [[salt]].Broil [[Onion]] Slices And [[bell pepper]] Halves 5 Inches From Heat About
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# Reduce heat to medium, and cook, stirring constantly,until thickened.
* 10 Minutes or Until [[bell pepper]] Looks Blistered. Place Bell PepperHalves in a Zip-Top Freezer Bag; Seal And Let Stand 10 Minutes ToLoosen Skin. Peel [[bell pepper]] Halves, And Dice 1 Half. Reserve DicedBell [[pepper]] And Remaining Half. Dice Roasted [[Onion]], And Set Aside.Melt [[butter]] in a Large Skillet Over Medium-High Heat. Add ReservedDiced Raw [[Onion]], And Saute 10 Minutes or Until [[Onion]] Begins ToBrown. Stir in [[flour]]; Cook, Stirring Constantly, 5 Minutes, or UntilFlour Mixture is Caramel-Colored. Stir in [[chicken broth]] And CreoleSeasoning. Reduce Heat to Medium, And Cook, Stirring Constantly,Until Thickened.
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# Process gravy mixture and reserved [[bell pepper]] half in a blender until smooth, stopping to scrape down sides.
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# Combine gravy mixture, reserved diced roasted [[bell pepper]], diced roasted [[onion]], [[basil]], and [[black pepper]].
Process Gravy Mixture And Reserved [[bell pepper]] Half in a BlenderUntil Smooth, Stopping to Scrape Down Sides.
 
 
Combine Gravy Mixture, Reserved Diced Roasted [[bell pepper]], DicedRoasted [[Onion]], [[basil]], And [[pepper|black pepper]].
 
 
 
Yield: 3 Cups
 
 
 
== contributed by ==
 
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
 
   
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[[Category:Basil Recipes]]
 
[[Category:Cathy's Recipes]]
 
[[Category:Cathy's Recipes]]
[[Category:Kosher salt Recipes]]
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[[Category:Chicken stock and broth Recipes]]
[[Category:Chicken broth Recipes]]
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[[Category:Gravy Recipes]]
[[Category:Basil Recipes]]
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[[Category:Onion Recipes]]
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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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