Velvety-warm Mustard-pepper Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
INGREDIENTS:
1 (packed) cup chopped mustard greens or Swiss chard 1/2 cup coarsely
chopped green pepper 1 large red-ripe tomato, cored, quartered 1/4 cup
loosely packed chopped cilantro 2 fresh hot green chiles, stemmed and
seeded 2 garlic cloves, peeled 1 tablespoons mild olive oil 1/2
teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon
Dijon-style mustard 1 teaspoon sugar 1/2 teaspoon salt, or to taste
1/3 cup heavy cream Place greens, pepper, tomato, cilantro, chiles
and garlic in a blender or food processor and process until smoothly
pureed. Set aside.
Heat oil in a 2-quart saucepan over medium-high heat. Add pureed
mixture and cook, stirring constantly, for 5 minutes. Add the
remaining ingredients. Bring to a boil, reduce heat to low, cover,
and cook until sauce is thick, 12 to 15 minutes.
Makes about 2 cups.
PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
* QMPro 1.50 42-2480 * Im a lumberjack and Im okay... Converted by
MMCONV vers. 1.50
Title: VENETIAN STUFFING WITH CHEESE
Categories: Poultry, Rice, Cheese, Breakfast
Yield: 1 Servings
2 tb Butter
3 Green onions, minced
2/3 c Chopped walnuts
1 cl Garlic, minced
1 oz Pancetta, minced
1/2 ts Dried rosemary
1/4 ts Dried savory
1/8 ts Dried thyme
1 lb Part-skim ricotta cheese
3/4 lb Fresh Swiss Chard or
-spinach, cooked, squeezed
-dry, and finely chopped
1 c Cooked rice
2 oz Freshly grated Parmesan
1 1/2 oz Fontina or Jarlsberg cheese,
-shredded
Salt and fresh ground pepper
1. Melt butter in large skillet over medium heat. Add onion; cook 2
minutes. 2. Stir in walnuts, garlic, pancetta and herbs and continue
cooking about 2 minutes, being careful not to burn herbs. Remove from
heat and cool. 3. Transfer to mixing bowl, add remaining ingredients
and blend well. Taste and adjust seasoning as desired. Ahead:
Stuffing can be prepared up to 2 days ahead. Cover and refrigerate.
Source from luhu.jp
1 (packed) cup chopped mustard greens or Swiss chard 1/2 cup coarsely
chopped green pepper 1 large red-ripe tomato, cored, quartered 1/4 cup
loosely packed chopped cilantro 2 fresh hot green chiles, stemmed and
seeded 2 garlic cloves, peeled 1 tablespoons mild olive oil 1/2
teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon
Dijon-style mustard 1 teaspoon sugar 1/2 teaspoon salt, or to taste
1/3 cup heavy cream Place greens, pepper, tomato, cilantro, chiles
and garlic in a blender or food processor and process until smoothly
pureed. Set aside.
Heat oil in a 2-quart saucepan over medium-high heat. Add pureed
mixture and cook, stirring constantly, for 5 minutes. Add the
remaining ingredients. Bring to a boil, reduce heat to low, cover,
and cook until sauce is thick, 12 to 15 minutes.
Makes about 2 cups.
PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
* QMPro 1.50 42-2480 * Im a lumberjack and Im okay... Converted by
MMCONV vers. 1.50
Title: VENETIAN STUFFING WITH CHEESE
Categories: Poultry, Rice, Cheese, Breakfast
Yield: 1 Servings
2 tb Butter
3 Green onions, minced
2/3 c Chopped walnuts
1 cl Garlic, minced
1 oz Pancetta, minced
1/2 ts Dried rosemary
1/4 ts Dried savory
1/8 ts Dried thyme
1 lb Part-skim ricotta cheese
3/4 lb Fresh Swiss Chard or
-spinach, cooked, squeezed
-dry, and finely chopped
1 c Cooked rice
2 oz Freshly grated Parmesan
1 1/2 oz Fontina or Jarlsberg cheese,
-shredded
Salt and fresh ground pepper
1. Melt butter in large skillet over medium heat. Add onion; cook 2
minutes. 2. Stir in walnuts, garlic, pancetta and herbs and continue
cooking about 2 minutes, being careful not to burn herbs. Remove from
heat and cool. 3. Transfer to mixing bowl, add remaining ingredients
and blend well. Taste and adjust seasoning as desired. Ahead:
Stuffing can be prepared up to 2 days ahead. Cover and refrigerate.
Source from luhu.jp