* Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley. Place all ingredients in food processor EXCEPT cilantro. Process only long enough to thoroughly combine. Add finely chopped cilantro after processing is done. If added to the mixture first it will take on an unappealing color although it does not change the taste in any way. Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce per serving of chicken or fish. Recipe By : Jo Anne Merrill From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 637 (56%)|
|Amt Per Serving||% DV|
|Total Fat 70.8g||94 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 34.8g|
|Polyunsanturated Fat 21g|
|Cholesterol 0mg||0 %|
|Sodium 1622.5mg||56 %|
|Potassium 1108mg||29 %|
|Total Carbohydrate 107.9g||32 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 96.4g|
|Protein 35.6g||51 %|
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Calories per serving: 1140
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