YIELD: 6 2 16-oz. jars roasted red peppers1 qt. heavy creamcornstarch and cold water for thickening2 cups balsamic vinegar6 portabella mushrooms2 Tbsps. olive oilSalt and pepper, to taste1 small red onion½ lb. bacon2 lbs. fresh spinach1½ cups shredded Parmesan1½ cups goat cheese 1. For roasted red pepper sauce: Place 1 jar of roasted red peppers in blender until pureed. Add to small sauce pan, add cream and heat to a slow boil. 2. Mix cornstarch with cold water until dissolved and add to ...
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