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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 25,839 of 26,839   
   Ben Collver to All   
   Roasted Red Pepper Cream Sauce   
   04 Feb 26 06:14:04   
   
   TZUTC: -0800   
   MSGID: 35606.fidonet_cooking@1:105/500 2de91542   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roasted Red Pepper Cream Sauce   
    Categories: Sauces   
         Yield: 1 Cup   
       
         1 lg Red bell pepper   
         1 tb Butter   
         2    Green onions;   
              - up to 3, with with about   
              - 1" of green, sliced   
         1 ds Ground cayenne or   
              - chipotle; or to taste   
         2 tb Heavy whipping cream   
         1 tb Tomato paste   
       
     This red pepper cream sauce is just the sauce for a mild fish dish, a   
     quiche, or similar recipe.   
        
     Roast red pepper over open flame of gas stove or under broiler,   
     turning frequently to char thoroughly. Immediately put in a food   
     storage bag to steam and loosen skin.   
        
     Meanwhile, melt butter in a saucepan over medium-low heat. Add green   
     onions and saute for 1 minute. Peel pepper and remove seeds and   
     membranes. Chop and add to the green onions in saucepan. Add 1/4 cup   
     chicken broth and simmer for 3 minutes. Remove from heat and let cool   
     slightly.   
        
     Add mixture to the blender, along with the ground hot pepper; blend   
     until well pureed. Rinse out saucepan. Strain red pepper mixture   
     through a sieve into the saucepan. Add cream and tomato paste. Whisk   
     over low heat until thoroughly heated. Add salt and pepper to taste.   
     If desired, serve in a small dish with a garnish of thinly sliced red   
     bell pepper, cilantro, or parsley sprigs. Serve with quiche, as a   
     garnish for cream soup, or with mild white baked or broiled fish. A   
     very tasty sauce with many uses.   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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