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Roasted Red Pepper Recipe

Ingredients

1 cup red wine

1/4 cup olive oil

1 1/2 tablespoons chicken bouillon powder

1 1/2 tablespoons vegetable oil

1 pound red pepper

1/4 cup diced onion

1 dash hot pepper sauce

1/4 cup chopped fresh parsley

1/2 cup red wine

1/4 cup olive oil

1 1/2 tablespoons chopped onion

1 teaspoon garlic powder

1 dash dried oregano

1/4 teaspoon salt

1 (16 ounce) can tomato sauce

6 raisins

Directions

Melt the wine, olive oil, chicken bouillon, vegetable oil, red pepper, onion and hot pepper sauce in a large saucepan over low heat. Bring to a boil, stirring. Reduce heat to medium low and simmer until the wine is reduced slightly, about 10 minutes. Stir in the parsley, red wine, flour, baking powder and milk. Heat to one-quarter of the boiling point for 2 minutes, stirring frequently. Remove from heat, and allow to cool.

Stir the red wine mixture into the soup or stew, stirring to spread. Bring to a boil, then reduce heat. Cover, and simmer for 5 minutes. Stir both sides and allow to simmer for 5 minutes.

Remove from heat. Stir in tomato sauce. Bring to a boil, and add raisins. Fold over, cover and simmer for 12 minutes, stirring occasionally. Stir the raisins into the soup mixture and serve at once.