Cuisinart FP-12DCS Instruction Booklet page 76

BASICS
11
|
5g fiber 27mg
| |
3g fat 3g pro.
cup):
Taste blended. well
for process then
a and salt juice, lemon
peppers roasted reserved
minutes. 5 about half,
to bring stock, chicken
mostly is liquid
heat increase and
done are Peppers occasionally.
sweat to peppers Allow
peppers. raw
not soften, to minutes
chopped the add melts,
pan sauté large a
and pieces pepper
to pulse and shallots
bowl work large the into
peppers remaining
storage food plastic a
to possible is (It cloves.
Reserve seeds. remove
skins the peel cool,
skins their that
wrap. plastic with tightly
them place over, all charred
evenly are they
minutes, 30 additional
and oven to tray
and cloves garlic the
the with sheet baking
parchment with sheet
minutes, 100
sauce, healthy
its with pepper
| |
calc. 233mg sod. 3mg
| |
17g carb. fat) from
(½ serving per information
accordingly. seasonings
are ingredients until
and times 3 to 2 pulse
the Add bowl. work
the and peppers
by reduce to allow and
the Add minutes. 2
until stir and wine white
pan from lid Remove
stirring minutes,
lid. with cover and
chopped the in Stir color.
2 about for sauté
butter the Once
into together oil olive
chop.
raw the Add reserve.
the add Processor, Food
blade chopping metal
the cut roasting, are
in together garlic and
garlic peeled with
and pepper each
Once minutes. 30 least
so steam and cool to
cover and garlic
are peppers the
that so times few a peppers
an for peppers
Return bowl. heatproof
Remove minutes.
prepared a on peppers
baking a Line 425°F.
peppers resting and
to 90 time: preparation
fish. and
yet flavor-packed
red the of
SAUCE PEPPER
|
chol. 1g fat sat.
(24% 100 Calories
Nutritional
adjust and
seconds, 40 about
pepper; of pinch
the into garlic and
cooked the Put
simmer, steady a
about evaporated,
the Add slightly.
soft. are they when
30 about for
low to heat Reduce
any up picking
and stir shallots;
heat. medium over
and butter the Put
roughly to pulse
and remove chop,
Cuisinart the of
®
large the Insert
pieces. 1-inch into
peppers the While
overnight.) bag
peppers the store
peppers cleaned
and garlic the off
at loose, become
peppers the Allow
the with bowl the in
Once blackened.
the flipping
roasting continue
small a in place
20 for oven in Roast
garlic.
the of half Place
paper.
to oven Preheat
roasting including
Approximate
cups 3 about Makes
chicken for perfect
a create
taste sweet the
RED ROASTED
PEPPER
GROUND
SALT KOSHER TEASPOON
LEMON FRESH TEASPOON
OR STOCK CHICKEN
WINE WHITE TABLESPOONS
VIRGIN EXTRA TEASPOONS
UNSALTED TABLESPOON
CHOPPED
), 1 (
OUNCE ABOUT
,
UNPEELED CLOVES
8
MEDIUM APPROXIMATELY
PEPPERS BELL RED
to counterpart roasted
combines sauce
BLACK
FRESHLY
½ ¼
TO
JUICE
½
BROTH
1½
CUPS
3
OIL OLIVE
1½
BUTTER
½
FINELY
2
SHALLOTS
8
GARLIC
)
PEPPERS
(
3
POUNDS
This