Title: Three flavored oils
 Categories: Condiment, Ceideburg 2
      Yield: 1 Servings
 
           Text Only
 
  Here are three recipes for flavored oils for various uses.
  
  ROASTED RED PEPPER OIL:
  
  Puree 1/2 cup roasted red peppers (homemade or commercial).  Stir
  into 2 cups oil.  Let stand at room temperature until color and
  flavor are pronounced, about 1 week.  Strain and refrigerate.  Use
  for dressings or drizzled over pizza, pasta and shrimp.  Lasts about
        6    months.
  
  Makes a little over 2 cups.
  
  PER TABLESPOON:  120 calories, 0 g protein, 0 g carbohydrate, 14 g
  fat (1 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber.
  
  BASIL OIL:  From John Ash.
  
  Blanch a bunch of basil (this will keep it bright green) and dry
  well. Put in blender or food processor and add oil to cover well.
  Blend and put in jar.  Allow to settle; strain.  Keeps refrigerated
  for 10 to 12 days. For using decoratively, put in little plastic
  squirt tubes.
  
  PER TABLESPOON:  120 calories, 0 g protein, 0 g carbohydrate, 14 g
  fat (1 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber.
  
  CHILE OIL: