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How To make Pasta with Mixed Roasted Peppers Vinaigrette
1 md Green bell pepper
1 md Red bell pepper
1 md Yellow bell pepper
1 md Orange bell pepper
2 tb Olive oil
2 md Garlic cloves, chopped fine
2 tb Balsamic or good-quality
-red wine vinegar 1 tb Basil leaves, finely
-shredded 1 tb Italian parsley, finely
- chopped Cooked pasta Roast, peel, stem, and seed the peppers. To Roast peppers: Place them in a foil-lined baking sheet in a 500 degree oven. Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly. Remove them from the oven and cover them with a kitchen towel. When peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a teaspoon to pick up any stray ones. Tear the peppers up into 1/2 to 1/2-inch wide strips, and save their juices, set aside. In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the pepper strips and their juices. Then stir in the vinegar. As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.
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Roasted Vegetable Salad Recipe | Quick & Easy Baked Veg Salad | Ruchi's Kitchen
Learn how to make Roasted Vegetable Salad, an easy to make quick to assemble and equally healthy recipe by Ruchi Bharani.
Salad can't get much easier and tastier than this one. Watch and learn how to make this simple, easy and healthy salad recipe only on Rajshri Food and do let us know your feedback through your comments.
Ingredients:
Red Bell peppers
Carrots
Onions
Eggplant
Baby Potatoes
Zucchini
Garlic
Olive Oil
Salt
Pepper
Cherry Tomatoes
Parsley
For Dressing
Mustard Sauce
Honey
Vinegar
Olive Oil
Water
Oregano
Method:
- In a bowl add all the cut vegetables one by one like red bell peppers, carrots, onions, eggplant, baby potatoes, zucchini and garlic.
- Add olive oil, salt, pepper to the vegetables and give it a toss.
- Cover the baking tray with an aluminum foil and place the vegetables.
- In a pre heated oven, bake them at 180° for 15 to 20 minutes.
- Peal the skin of the garlic and smash them, add the baked vegetables along with cherry tomatoes.
- Add the dressing along with parsley and toss them together.
- Healthy and delicious roasted vegetable salad is ready!
For Dressing
- In a jar, add mustard sauce, honey, vinegar, olive oil, water and oregano. Mix them well. Shake them and the dressing is ready.
Host: Ruchi Bharani
Copyrights: Rajshri Entertainment Private Limited
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3 DIY Oil Free Salad Dressing Recipes | Easy + Healthy
These DIY salad dressings are oil-free, gluten-free and vegan recipes. Try adding them to your favorite salads to add lots of flavor without the added oils.
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HONEY MUSTARD VINAIGRETTE RECIPE
1/2 cup chopped onion
1/4 cup dijon mustard
1/4 cup cider vinegar
1/4 cup honey (use maple syrup to keep recipe vegan)
1/4 cup filtered water
2 teaspoon salt
Fresh ground black pepper
Place everything into your food processor and blend until you have a nice thin dressing.
Makes about 1 cup.
THAING SALAD DRESSING RECIPE
1/2 cup tahini
1 clove crushed garlic
1/4 cup lemon juice
salt and pepper
1/4 cup hot water
Place everything into a small bowl or spotted glass cup and whisk well. This dressing will be thick and creamy. If you need to thin it out, add a bit more water or a little maple syrup if you like hint of sweetness.
Makes about 1 cup.
CARROT GINER SALAD DRESSING RECIPE
3/4 cup chopped carrots (4 small-medium carrots)
1 tablespoon grated ginger
1 tablespoon honey
1/4 cup chopped onion
1/4 cup orange juice
1 tablespoon lime juice
1/4 cup water
1-2 tbsp lime
salt and pepper to taste
Pop everything into a high power blender until all the ingredients have broken down and you have a pourable dressing.
Makes about 1 cup.
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4 Levels of Caesar Salad: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur John, home cook Daniel, and professional chef Saúl Montiel from Cantina Rooftop - to make us their best caesar salad. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which caesar salad makes you want to ask Et tu, crouton?
Looking for John on Insta? @johndlopresto
Follow Daniel on Instagram @iamdanielvictor
Keep up with chef Saúl on Instagram @chefsaulmontiel and @CantinaRooftop
Rose is on Instagram at @rosemarytrout_foodscience
Director: Chris Principe
Editor: Manolo Moreno
Level 1 - John LoPresto
Level 2 - Daniel Victor
Level 3 - Saul Montiel
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Associate Producer: Sam Ghee
Culinary Producer: Jessica Do
Culinary Associate Producer: Katrina Zito
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Photography: Jeremy Harris
Camera Operator: Lucas Young
Audio: Rachel Suffian
Production Assistant: Rafael Vasquez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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5 Homemade Salad Dressings | Collab with Entertaining with Beth
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Maple Balsamic Vinaigrette
¼ cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
salt and pepper
Strawberry Basil Dressing
1 cup strawberries
3-4 basil leaves
½ lemon, juiced
1 tsp honey
2 tbsp olive oil
Blue Cheese Dressing
¼ cup blue cheese, crumbled
½ cup yogurt
2 tbsp mayonnaise
¼ tsp Worcestershire sauce
salt and pepper
Mango Lime Dressing
1 cup mango, peeled and cubed
2 limes, juiced
½ tsp honey
2 tbsp fresh cilantro
2 tbsp avocado oil
salt and pepper
Roasted Red Pepper Dressing
½ cup roasted red peppers
¼ cup olive oil
4 tbsp white wine vinegar
1 clove garlic, minced
1 tbsp Dijon mustard
salt and pepper
*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon
Top 5 Geoffrey Zakarian Recipes | Food Network
From a classic French omelette to his grilled cowboy rib eye steak, these are Geoffrey's most-watched videos of ALL TIME.
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0:00 - Intro
0:05 - Classic French Omelette
7:33 - My Mother’s Shepherd’s Pie
13:40 - Pasta Salad
19:03 - Grilled Cowboy Rib Eye
27:21 - Bucatini Carbonara
Get the recipes:
Classic French Omelette with Side Salad:
My Mother's Shepherd's Pie:
Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette:
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Top 5 Geoffrey Zakarian Recipes | Food Network