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* Exported from MasterCook *
Uncooked Cilantro Chutney
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007
Amount Measure Ingredient -- Preparation Method
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1 bunch fresh cilantro leaves
[also called Chinese parsley or coriander]
1 teaspoon lemon juice
1 tablespoon raisins
1/4 teaspoon salt -- (optional)
1/8 teaspoon artificial coconut flavor -- (optional)
1/4 cup mint leaves
[optional for a different flavor]
In a blender, mix all ingredients until smooth, adding water to desired
consistency.
This sauce adds variety served over vegetables, rice dishes and makes an
interesting topping on baked potatoes.
4 servings.
Source : ©2000 Dr. Neal Pinckney, Healing Heart Foundation
Formatted by Chupa Babi in MC: 05.21.05
A spicy tropical relish for any vegetable, potato or curry.
Contributed to the FareShare Gazette by Chupa; 3 September 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 10 Calories; trace Fat (0.9% calories from
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 135mg
Sodium. Exchanges: 0 Vegetable; 0 Fruit.
* Exported from MasterCook *
Using Tofu in a Sauce Dish
Recipe By : Carol Hill
Serving Size : Preparation Time :0:00
Categories : Volume 10-09 Sep 2007
Amount Measure Ingredient -- Preparation Method
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(See Below)
Hi, I am new to this site and look forward to wonderful ideas. I
just wanted to share a hint on using tofu in a sauce dish. Being
a nearly 60 year old California girl, I have lots of background on
the subject. Put the tofu in the freezer till solid; when it
defrosts it will have a more "meaty" texture -- use regular tofu
not the silk kind.
Contributed to the FareShare Gazette by Carol; September 22, 2007
www.fareshare.net
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