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Red Cabbage Salad Recipe

Red Cabbage Salad Ingredients

  • Red Cabbage Salad Recipe
    Red Cabbage Salad Recipe

    3 cups chopped red cabbage shopping list

  • 1/2 cup chopped scallion shopping list
  • 1/3 cup of chopped green pepper shopping list
  • 1/4 cup of chopped pimento shopping list
  • 1/3 cup of chopped celery, (tough strings removed) shopping list
  • salt and fresh ground black pepper shopping list
  • 1/3 cup of apple cider vinegar shopping list
  • 3 tbsp of sugar shopping list
  • 2 tbsp of bacon grease, melted and slightly cooled (wicked) shopping list

How to make Red Cabbage Salad

  • Toss all the vegetables together with salt/pepper, vinegar, sugar.
  • Chill for one hour or more.
  • Just before serving, add slightly warm bacon grease, toss well and eat.
  • Red Cabbage Salad is ready to serve.

Time : 65 minutes to make
Serves 6

Christmas Red Pickles Recipe

Christmas Red Pickles Ingredients

  • Christmas Red Pickles
    Christmas Red Pickles

    7 pounds large cucumbers

  • 1 cup pickling lime (calcium hydroxide)
  • 2 teaspoons red food coloring
  • 1 teaspoon powdered alum
  • 1 cup distilled white vinegar
  • 7 cups white sugar
  • 2 cups distilled white vinegar
  • 2 cups water
  • 1 cup cinnamon red hot candies
  • 4 cinnamon sticks

How to make Christmas Red Pickles

  • Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
  • Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
  • Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
  • Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
  • Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
  • Christmas Red Pickles is ready to serve.

Prep Time:40 Min
Cook Time:2 Hrs 25 Min
Ready In:1 Day 15 Hrs 5 Min

Spiced Sweet Roasted Red Pepper Hummus Recipe

Spiced Sweet Roasted Red Pepper Hummus Ingredients

  • Spiced Sweet Roasted Red Pepper Hummus
    Spiced Sweet Roasted Red Pepper Hummus

    1 (15 ounce) can garbanzo beans, drained

  • 1 (4 ounce) jar roasted red peppers
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons tahini
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh parsley

How to make Spiced Sweet Roasted Red Pepper Hummus

  • In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
  • Sprinkle the hummus with the chopped parsley before serving.
  • Spiced Sweet Roasted Red Pepper Hummus Recipe is ready to serve.

Hot Spinach Red Pepper Dip Recipe

Hot Spinach Red Pepper Dip Ingredients

  • Hot Spinach Red Pepper Dip
    Hot Spinach Red Pepper Dip

    1 cup water

  • 1 cup diced red bell pepper
  • 1/2 cup thawed frozen chopped spinach
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 pinch freshly ground black pepper
  • 1 tablespoon finely diced red bell pepper

How to make Hot Spinach Red Pepper Dip

  • Bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. Bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. Drain the spinach and red pepper in a colander, pressing out as much liquid as possible.
  • Combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. Stir in the cooked spinach and red peppers, Parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. Continue to stir until well combined and heated through.
  • Spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.
  • Hot Spinach Red Pepper Dip Recipe is ready to serve.

Prep Time:5 Min
Cook Time:20 Min
Ready In:25 Min

Rosted Red Pepper Dip Recipe

Rosted Red Pepper Dip Ingredients:

Rosted Red Pepper Dip Recipe
Rosted Red Pepper Dip Recipe
  • 1 (7 ounce) jar roasted red peppers, drained and diced
  • 3/4 pound shredded Monterey Jack cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 1 tablespoon minced onion
  • 1 clove garlic, minced
  • 2 tablespoons prepared Dijon-style mustard

How to make Rosted Red Pepper Dip:

Preheat oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

Red Broccoli Salad Recipe

Red Broccoli Salad Ingredients

  • Red Broccoli Salad
    Red Broccoli Salad

    2 strips bacon

  • 2 cups broccoli, chopped
  • Handful chopped celery
  • Handful minced green onions
  • Handful diced red onion
  • 1/2 cup seedless grapes, halved
  • Handful of toasted almonds, crushed
  • Dash Turbinado sugar (i.e., Sugar in the Raw)
  • 3/4 Tbsp Rice Vinegar
  • 1/4 cup real mayonaisse

How to make Red Broccoli Salad

  • First, prepare the dressing. If you’re adding it to the salad straight away, then place in the fridge to chill while you prep the salad. Otherwise, you could prepare it up to a day before.
  • In a medium skillet, cook bacon until crispy. Soak grease with paper towel and allow to cool.
  • Meanwhile, chop, mince and crush the ingredients as indicated. Combine in a bowl. When bacon is ready, crush into salad mix. Then, toss with dressing and let chill for at least an hour.
  • Red Broccoli Salad recipe is ready to serve.

New Red Potato Salad Recipe

New Red Potato Salad Ingredients

  • New Red Potato Salad
    New Red Potato Salad

    3 pounds unpeeled red potatoes

  • 4 eggs
  • 1 1/2 cups mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons distilled white vinegar
  • 1/2 cup sliced green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup sliced celery

How to make New Red Potato Salad

  • Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
  • Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
  • In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
  • New Red Potato Salad is ready to serve.

Prep Time:20 Min
Cook Time:15 Min
Ready In:2 Hrs 35 Min

Red Skinned Potato Salad with Sour Cream Recipe

Red Skinned Potato Salad with Sour Cream Ingredients

  • red skinned potato salad with sour cream
    red skinned potato salad with sour cream

    2 pounds clean, scrubbed new red potatoes

  • 6 eggs
  • 1 pound bacon
  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cups mayonnaise
  • salt and pepper to taste

How to make Red Skinned Potato Salad with Sour Cream

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
  • Red Skinned Potato Salad with Sour Cream is ready to serve.

Prep Time:1 Hr
Ready In:2 Hrs

Red Chilli Sauce Recipe

Red Chilli Sauce Ingredients:

Red Chilli Sauce Recipe
Red Chilli Sauce Recipe
  • 125 grams Red chili (Lal Mirchi), fresh
  • 2 teaspoons Red chili pepper (Lal Mirchi)
  • 2 Cloves (Lavang)
  • 1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)
  • 1/4 cup Vinegar (Sirka)
  • 250 grams Tomatoes (Tamatar)
  • 1 teaspoon Sugar (Cheeni)
  • 2 teaspoons Salt (Namak)
  • 1 teaspoon glacial acetic acid

How to make red chilli sauce:

  • Deseed the red chillies and grind.
  • Cook tomato pieces till tender and pass through a sieve.
  • Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
  • Remove from the fire, take out muslin bag and cloves.
  • Mix glacial acetic acid. Pour in a bottle and cork tightly.
  • Keep it for one week before using.

Grilled Red Bell Pepper and Tomato Soup Recipe

Grilled Red Bell Pepper and Tomato Soup Ingredients:

Grilled Red Bell Pepper and Tomato Soup Recipe
Grilled Red Bell Pepper and Tomato Soup Recipe
  • 2 large red bell peppers
  • 2 large tomatoes peeled, seeded and chopped
  • 2 tbsp minced garlic
  • 1.5 cups chicken or vegetable broth
  • 1/2 cup whole milk
  • 1/2 cup sliced shallots
  • 1 tsp paprika
  • 1/4 tsp curry powder
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
  • 1 tsp olive oil
  • 1 tbsp fresh lemon juice

For Garnish

  • thinly sliced green onions
  • roasted walnuts
  • Creme fraiche or sour cream

How to make Grilled Red Bell Pepper and Tomato Soup:

  • Place the bell peppers on the grill and cook turning, until charred and soft, about 6 to 8 minutes. Remove and place the peppers in a paper bag and seal and cool for 10 minutes. Peel, remove the seeds and chop.
  • Heat oil in a large enough saucepan and add the shallots and garlic. Cook till the shallots start to soften. Add the chopped bell peppers, tomatoes, curry powder and paprika and cook for about 10 minutes stirring frequently.
  • Add the chicken stock and milk and bring to a boil. Reduce the heat to medium and cook for about 20-25 minutes stirring occasionally.
  • Remove from the heat and use an immersion blender to blend the contents into a smooth liquid. Alternately transfer the contents to a food processor and process until smooth. Stir in the lemon juice and cayenne pepper and season with salt and pepper.
  • Serve hot in individual bowls and garnish with roasted walnuts, sliced green onions and a dollop of creme fraiche or sour cream.
  • This soup is my entry for Jihva for Bell Peppers and Vegetable of the Week hosted by Pooja of My Creative Ideas. Jihva for Ingredients is a food event started by Indira of Mahanandi to celebrate and showcase a chosen ingredient every month.