Home Recipes

- 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
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Place all ingredients in bowl of food processor. Blend thoroughly.
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Salt and Pepper to taste.
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Chill.

- 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
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Cut pepper into bite size pieces.
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Mix tuna, lemon juice, olive oil, black olives, parsley, garlic and celery.
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Place a piece of roasted pepper on cracker and top with tuna mixture.
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Salt and Pepper to taste.

- 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
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Brush terrine mold or cake pan with olive oil them completely cover bottom later of mold with one color of pepper.
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Season with salt and pepper to taste.
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Form next layer with eggplant, covering all the pepper.
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Lay out basil leaves from one end to the other, then cover with Asiago cheese.
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Repeat the procedure; alternating the color of the peppers until the terrine is full, finishing with a layer of peppers on top.
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Wrap the mold in wax paper and then aluminum foil and bake in a 350 degree oven for 30 – 40 minutes.
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Remove from oven and weight the top of the terrine. Allow it to completely cool before removal from the mold.

- 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
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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.

- 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
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Process all ingredients in a food processor until smooth.

- 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
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In a thick bottomed pan sauté the onions and garlic in the olive oil over medium heat till onions are clear.
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Add Mancini roasted peppers, tomato products, cayenne pepper and lemon juice. Stir well.
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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.
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Puree the whole soup in a food processor or blender. Return to pot and adjust seasoning to taste using salt and white pepper.
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Finish with whipping cream, careful not to bring cream to a boil. Garnish with sprig of flat leaf parsley.

- 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
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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.
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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.
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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.)
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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.