- 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
Place all ingredients in bowl of food processor. Blend thoroughly.
Salt and Pepper to taste.
- 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
Cut pepper into bite size pieces.
Mix tuna, lemon juice, olive oil, black olives, parsley, garlic and celery.
Place a piece of roasted pepper on cracker and top with tuna mixture.
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
Brush terrine mold or cake pan with olive oil them completely cover bottom later of mold with one color of pepper.
Season with salt and pepper to taste.
Form next layer with eggplant, covering all the pepper.
Lay out basil leaves from one end to the other, then cover with Asiago cheese.
Repeat the procedure; alternating the color of the peppers until the terrine is full, finishing with a layer of peppers on top.
Wrap the mold in wax paper and then aluminum foil and bake in a 350 degree oven for 30 – 40 minutes.
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
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
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
In a thick bottomed pan sauté the onions and garlic in the olive oil over medium heat till onions are clear.
Add Mancini roasted peppers, tomato products, cayenne pepper and lemon juice. Stir well.
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.
Puree the whole soup in a food processor or blender. Return to pot and adjust seasoning to taste using salt and white pepper.
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
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.
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.
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.)
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.