Cafe De Paris Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: BUTTER, SOFTENED
2 tsp: MINCED GARLIC,
2 tsp: MINCED PARSLEY,
1 each: SHALLOT, MINCED
1 pinch: NUTMEG,
1 tbsp: GRATED ORANGE SKIN,
1 tsp: PERNOD,
1 tbsp: LEMON JUICE,
SALT AND PEPPER TO TASTE,
1: Whip all ingredients together. Make sure that the Garlic,
Marinara is very thick. If it is too runny, the liquid from the
mussels will make this dish too watery. The butter, too, is very
strongly seasoned so that only the minumum need be added to give,
the right flavor. We serve this light natural tasting steamed,
dish with rice.,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: CAFE FLORAS VEGETABLE NUT BURGERS
Categories: Vegetables, August
Yield: 12 Servings
-----coulis-----------
1 md Fennel bulb; diced small
1 tb Olive oil
1/2 c Onion; minced
2 tb Garlic; minced
4 c Tomatoes, plum; seeded; dice
1/2 c Basil; finely shredded
Salt and pepper to taste
2 tb Vinegar; balsamic
1/4 c Olive oil; extra virgin
---------burgers------
1 1/2 c Rice, brown; cooked
1/2 c Rice, wild; cooked
2 c Lentils; cooked
1/2 c Millet; cooked
1/2 c Pumpkin seeds; ground
1/2 c Cashew butter
1/2 c Onion; chopped
1/2 ts Celery seeds
3 Garlic cloves; minced
1/2 c Bell peppers, red and green
4 tb Parsley; minced
3 tb Soy sauce; low sodium
1/4 c Almonds; finely ground
1 ts Sage; dried
Olive oil for sauteeing-; -o
Coulis: Saute fennel in oil until soft. Add onion, garlic and
tomatoes; mix lightly. Remove from heat and stir in remaining
ingredients. Let sit at roo temperature for 4 hours to combine
flavors. Burgers: Combine all burger ingredients in a bowl and mix
thoroughly. transfer to a food processor and pulse briefly to form a
meal-like consistency. Form into 12 patties. Grill on a well-oiled
vegetable grill, o saute for 3 to 4 minutes on each side, until
brown. Serve with coulis. Serves 12. Per patty with sauce: 258 cal; 8
g prot; 11 g fat; 26 g carb; 0 chol; 389 m sod; 5 g fiber
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com ~--
Source from luhu.jp
Categories: Vegetables, August
Yield: 12 Servings
-----coulis-----------
1 md Fennel bulb; diced small
1 tb Olive oil
1/2 c Onion; minced
2 tb Garlic; minced
4 c Tomatoes, plum; seeded; dice
1/2 c Basil; finely shredded
Salt and pepper to taste
2 tb Vinegar; balsamic
1/4 c Olive oil; extra virgin
---------burgers------
1 1/2 c Rice, brown; cooked
1/2 c Rice, wild; cooked
2 c Lentils; cooked
1/2 c Millet; cooked
1/2 c Pumpkin seeds; ground
1/2 c Cashew butter
1/2 c Onion; chopped
1/2 ts Celery seeds
3 Garlic cloves; minced
1/2 c Bell peppers, red and green
4 tb Parsley; minced
3 tb Soy sauce; low sodium
1/4 c Almonds; finely ground
1 ts Sage; dried
Olive oil for sauteeing-; -o
Coulis: Saute fennel in oil until soft. Add onion, garlic and
tomatoes; mix lightly. Remove from heat and stir in remaining
ingredients. Let sit at roo temperature for 4 hours to combine
flavors. Burgers: Combine all burger ingredients in a bowl and mix
thoroughly. transfer to a food processor and pulse briefly to form a
meal-like consistency. Form into 12 patties. Grill on a well-oiled
vegetable grill, o saute for 3 to 4 minutes on each side, until
brown. Serve with coulis. Serves 12. Per patty with sauce: 258 cal; 8
g prot; 11 g fat; 26 g carb; 0 chol; 389 m sod; 5 g fiber
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com ~--
Source from luhu.jp
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Sauces