| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Roasted red pepper; peeled, seeded |
| 1 |
|
Stick unsalted butter; softened, cut up |
| 1/4 |
ts |
Coarse salt |
INSTRUCTIONS
Place roasted pepper in a small food processor, and pulse until smooth,
about 30 seconds. Add butter in batches, and process until just
incorporated but not separated, about 30 seconds. Add salt, and pulse to
combine. Makes about 3/4 cup.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3/4 cup"
Per serving: 827 Calories (kcal); 92g Total Fat; (97% calories from fat);
1g Protein; 3g Carbohydrate; 248mg Cholesterol; 483mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 18
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Joseph T. Bonanno, Jr.
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