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Roasted Red Pepper Vinaigrette
Author: Mancini Foods
  • 1/4 cup Apple Juice
  • 1/4 cup Cider Vinegar
  • 2 tbsp White Onion
  • 1 clove Garlic pressed
  • Pinch Rosemary
  • Pinch Thyme
  • 1/2 tsp Dried whole Oregano
  • 1/2 tsp Dry Mustard
  • 1/2 tsp Mancini Roasted Red Peppers drained
  1. Place all ingredients in bowl of food processor. Blend thoroughly.

  2. Salt and Pepper to taste.

  3. Chill.


Roasted Red Pepper & Tuna Hors-D'oeuvres
Author: Mancini Foods
  • 3 cups Mancini Roasted Red Peppers
  • 3 cans Tuna drained
  • 2 tbsp Lemon Juice
  • 3 tbsp Olive Oil
  • 1/4 cup Black Olives chopped
  • 2 tbsp Fresh Parsley
  • 1 clove Garlic finely chopped
  • 1 pkg Crackers
  1. Cut pepper into bite size pieces.

  2. Mix tuna, lemon juice, olive oil, black olives, parsley, garlic and celery.

  3. Place a piece of roasted pepper on cracker and top with tuna mixture.

  4. Salt and Pepper to taste.


Roasted Red Pepper Napoleon
Author: Mancini Foods
  • 4 oz Extra Virgin Olive Oil
  • 1 bunch Fresh Basil Stems
  • 2 fresh Eggplants
  • 8 cups Mancini Roasted Red Peppers
  • 8 cups Mancini Roasted Yellow Peppers
  • 8 cups Mancini Roasted Green Peppers
  • 1/2 lb Asiago Cheese
  1. Brush terrine mold or cake pan with olive oil them completely cover bottom later of mold with one color of pepper.

  2. Season with salt and pepper to taste.

  3. Form next layer with eggplant, covering all the pepper.

  4. Lay out basil leaves from one end to the other, then cover with Asiago cheese.

  5. Repeat the procedure; alternating the color of the peppers until the terrine is full, finishing with a layer of peppers on top.

  6. Wrap the mold in wax paper and then aluminum foil and bake in a 350 degree oven for 30 – 40 minutes.

  7. Remove from oven and weight the top of the terrine. Allow it to completely cool before removal from the mold.


Roasted Red Pepper Cream Cheese
Author: Mancini Foods
  • 1 pkg Cream Cheese softened
  • 1/4 cup Mancini Roasted Red Pepper drained
  • 2 tbsp Parmesan Cheese grated
  • 1 tsp Garlic minced
  • 1 pkg Crackers
  • 2 cups Pine Nuts toasted
  • 2 cups Black Olives
  1. Add cream cheese, peppers, Parmesan cheese and garlic to a food processor and process for 1 minute. Add above mixture to a pastry bag and top crackers with pine nuts and black olives.


Roasted Red Pepper Cheese Dip
Author: Mancini Foods
  • 1 cup Cheddar Cheese finely shredded
  • 1/2 cup Mancini Roasted Red Pepper drained
  • 1/4 cup Cottage Cheese
  • 1/4 cup Tabasco® Sauce
  • Salt and Pepper to taste
  1. Process all ingredients in a food processor until smooth.


Roasted Pepper Soup
Author: Mancini Foods
  • 2 12oz Jar Mancini Sweet Roasted Red Peppers
  • 2 Medium Yellow Onions
  • 1 tbsp Garlic
  • 1/2 tsp Cayenne Pepper
  • 6 oz Tomato Juice
  • 2 oz Tomato Paste
  • 2 oz Lemon Juice
  • 2 oz Olive Oil
  • 8 cups Chicken Stock
  • 1 cup Whipping Cream
  1. In a thick bottomed pan sauté the onions and garlic in the olive oil over medium heat till onions are clear.

  2. Add Mancini roasted peppers, tomato products, cayenne pepper and lemon juice. Stir well.

  3. Add half of chicken stock, Bring soup to a simmer, add the rest of stock and bring to a simmer. Cook uncovered for 30-40 minutes.

  4. Puree the whole soup in a food processor or blender. Return to pot and adjust seasoning to taste using salt and white pepper.

  5. Finish with whipping cream, careful not to bring cream to a boil. Garnish with sprig of flat leaf parsley.


Roasted Pepper Salad with Feta, Pine Nuts & Basil
Author: Jenn Segal
  • 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 small garlic clove, minced
  • 3 tbsp chopped fresh basil, divided
  • 1/2 tsp dried oregano
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1/3 tsp freshly ground black pepper
  • 3 tbsp pine nuts
  • 2 ounces (a scant ½ cup) crumbled Feta
  • 1/3 cup pitted kalamata olives
  1. Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.

  2. Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.

  3. Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)

  4. Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.


Mancini Sautéed Onion and Herbed Mashed Potatoes

Indulge in the rich and savory goodness of Mancini Sautéed Onions, elevating classic mashed potatoes to a new level of flavor. This recipe combines the buttery smoothness of mashed potatoes with the sweet and tangy notes of Mancini Sautéed Onions, creating a delightful side dish that's perfect for any occasion.

Author: Mancini
  • 4 large Potatoes (peeled and diced)
  • 1 cup Mancini Sautéed Onions (available at Publix)
  • 1/2 cup Unsalted butter
  • 1/2 cup Milk
  • 2 cloves Garlic, minced
  • 1 tsp Dried thyme
  • Salt and pepper (to taste)
  • Chopped fresh parsley for garnish
  1. Boil the diced potatoes in a large pot of salted water until tender. Drain and return to the pot.

  2. In a skillet, heat Mancini Sautéed Onions over medium heat until warmed through. Add minced garlic and continue to sauté for an additional 1-2 minutes until fragrant. 

  3. Mash the boiled potatoes using a potato masher or a fork. Add butter and milk, continuing to mash until the mixture reaches your desired consistency. 

  4. Fold in the Mancini Sautéed Onions and garlic mixture into the mashed potatoes. The sweet and savory flavors of the sautéed onions will infuse into the potatoes.

  5. Season the mashed potatoes with dried thyme, salt, and black pepper. Adjust seasoning to taste.

  6. Continue to mash and mix until the ingredients are well combined and the potatoes are creamy. 

  7. Transfer the mashed potatoes to a serving dish, garnish with chopped fresh parsley, and serve hot. 

  8. Enjoy this delectable side dish alongside your favorite main course. The Mancini Sautéed Onions add a unique and irresistible twist to the classic mashed potatoes.

Recipe Notes
Mancini Sautéed Onions are available at Publix, offering convenience and exceptional flavor to enhance your culinary creations. Elevate your meals with Mancini—where quality meets taste.
Feel free to share this recipe on the Mancini website to inspire others to savor the delicious combination of Mancini Sautéed Onions and herbed mashed potatoes!


Mancini Sausage with Sautéed Onions
Transport your taste buds to Italy with this savory Mancini Sausage with Sautéed Onions recipe. The robust flavors of premium Italian sausage and Mancini Sautéed Onions come together for a hearty and satisfying dish that captures the essence of Italian cuisine. Elevate your dinner table with this delightful combination.
Author: Mancini
  • 1 pound Italian sausage links (mild or hot, according to preference)
  • 1 cup Mancini Sautéed Onions (available at Publix)
  • 2 cloves Garlic (minced)
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1/2 tsp Red pepper flakes
  • Fresh parsley for garnish (optional)
  1. Heat olive oil in a large skillet over medium heat.

  2. Add Italian sausage links to the skillet. Cook until browned on all sides, ensuring they are cooked through.

  3. Once the sausages are browned, add minced garlic to the skillet. Sauté for about a minute until fragrant.

  4. Add Mancini Sautéed Onions to the skillet. Stir to combine with the sausages and garlic.

  5. Season the mixture with dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Adjust the seasoning to your taste preference.

  6. Continue cooking over medium heat until the sausages are fully cooked and the onions are caramelized.

  7. If needed, add a splash of water or chicken broth to deglaze the pan and create a flavorful sauce.

  8. Once everything is well combined and heated through, transfer the sausages and onions to a serving platter.

  9. Garnish with fresh parsley for a burst of color and added freshness.

  10. Serve the Mancini Sausage with Sautéed Onions hot, either as a standalone dish or with your favorite side such as crusty Italian bread or pasta.

Recipe Notes

Mancini Sautéed Onions, available at Publix, bring a sweet and savory dimension to this classic Italian dish. Elevate your cooking with the authentic taste of Mancini! Feel free to share and savor the deliciousness of this recipe on special occasions or weeknight dinners. Enjoy the flavors of Italy at your own table!