| 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 - [email protected]" 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. Converted by MM_Buster v2.0n.
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