Roasted Red Pepper Rotini Caesar Food

ROASTED RED PEPPER CAESAR PASTA SALAD

Steps:

• Cook pasta according to package directions.
• In a large bowl, toss cooked pasta with peppers, spinach,a nd Ceasar dressing and mix well.
• Season to taste with salt and pepper, and sprinkle with parmesan cheese.

ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
• Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
• Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.

CREAMY BASIL & RED PEPPER PASTA

Steps:

• Cook pasta according to package directions, drain and set aside.
• Drain and remove seeds from peppers.
• In a food processor (or blender), mix peppers, cream cheese, milk, basil and parmesan until smooth, about 1 minute.
• Place sauce back into same pot used for cooking pasta.
• Cook on medium heat for 5 minutes, stirring occassionally or until heated through.
• Add pasta back into pot with sauce, toss well to coat.

ROMANO, SPINACH AND ROASTED RED PEPPER PASTA BAKE

Steps:

• Heat oven to 350°F Cook pasta following instructions on package. Unwrap cream cheese and microwave for 20 seconds to soften it. Combine cream cheese, heavy cream, salt, red peppers (sliced), red pepper liquid, spinach and half the romano (shredded) and gorgonzola (crumbled) cheeses. Drain pasta well and toss with the red pepper mixture. Spread into a 13"x9"x2" casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle remaining cheese to top. Return to oven and bake for the final 5 minutes. Serve warm.

BLOODY CAESAR

Steps:

• Rim a 20 oz pint glass with the wedge of lime, and rim it with celery salt.
• Fill the glass 3/4 full with ice.
• Over the ice, put about 5 dashes salt and about 10 turns of freshly ground black pepper.
• Pour one good long pour of Worcestershire sauce over the ice, salt& pepper, along with about 3-5 dashes of Tabasco, or other hot pepper sauce.
• (Adjust the hot sauce to your taste).
• Pour 2 oz vodka into glass& top with Clamato juice.
• Serve with a wedge of fresh lime squeezed into the drink, and a slice of cucumber, (or celery), on the edge of glass for nibbling.

GREEN BEANS CAESAR

Steps:

• in skillet heat oil for topping
• add garlic
• add bread cubes fry until golden
• take out
• dust with grated cheese
• add onion and celery and butter
• add garlic
• add herbs
• add green beans that you have thawed in microwave ( they said boil until tender then drain well )
• top with croutons.