Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSauces - Pepper - Red Pepper-walnut Sauce For Beef Tenderloin
Famous Authors (View All Authors)
Sauces - Pepper -  Red Pepper-walnut Sauce For Beef Tenderloin Post by :newhello Category :Learning Kitchen Author :Unknown Date :March 2012 Read :848

Click below to download : Sauces - Pepper - Red Pepper-walnut Sauce For Beef Tenderloin (Format : PDF)

Sauces - Pepper - Red Pepper-walnut Sauce For Beef Tenderloin

1/2 cup walnuts (about 2 ounces)
Salt and freshly ground pepper
One 12-ounce jar roasted red peppers, drained and coarsely chopped
2 tablespoons finely chopped basil
1 serrano or other small hot chile, seeded and minced
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin


Preheat oven to 450°.

On a small pie plate, toast the walnuts for about 3 minutes, or until fragrant and lightly browned. Let cool slightly, then coarsely chop the nuts.

Meanwhile, in a small bowl, combine the red peppers, walnuts, basil, chile, olive oil, lemon juice and cumin; season with salt and pepper. Carve the roast into thick slices and serve with the red pepper sauce.
If you like this book please share to your friends :
NEXT BOOKS

Sauces - Red Pepper Sauces - Red Pepper

Sauces - Red Pepper
1 onion, minced 2-3 cloves garlic, minced 2 Tablespoons olive oil 4 large red bell peppers, roasted, peeled and sliced 1-2 jalapenos or serranos (optional) 1 cup chicken stock Salt and pepper Whipping cream Saute onion and garlic in olive oil until soft. Add peppers, chicken stock and salt and pepper to taste; cook until tender. Whirl in a blender or use an immersion blender; blend until smooth. Stir in a little whipping cream to tie everything together, about 1/4 to 1/2 cup should be plenty.
PREVIOUS BOOKS

Sauces - Mom's Pepper And Onion Sauce Sauces - Mom's Pepper And Onion Sauce

Sauces - Mom's Pepper And Onion Sauce
1 peck peppers (mild or sweet) 1/2 peck onions 1 peck very ripe tomatoes 12 ounces tomato paste Garlic powder to taste Oregano to taste Salt and pepper to taste Oil for frying Skin tomatoes by dipping in very hot water a few seconds; slip skins. Chop and cook in a large non-aluminum pot. Stir in tomato paste and a tablespoon of sugar if tomatoes are very acidy. Stir and cook while preparing peppers and onions. Peel onions and cut in 1/8-inch thick slices or dice them. Either dice or cut peppers in strips. Its easier and quicker if you use
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT