Yogurt Based Sauces (Mf)
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INGREDIENTS
- 1/4 c Mint; packed
- 1 Scallion; thinly sliced
- 1 Fresh jalapeno pepper;
- 1/4 c Parsley; packed
- 1/4 c Cilantro leaves; packed
- 2 c Yogurt; preferably whole
- 1/4 c Puree of roasted red peppers
- Salt ; to taste
- 1/2 c Seeded diced tomatoes; (up
- optional additions
- Nickel size round of fresh
- 1/2 c Grated seeded cucumbers; (up
- 1/2 ts Toasted ground cumin
INSTRUCTIONS
In a small food processor make a puree of the herbs, ginger and jalapeno pepper. Mix this into the yogurt and add the scallion and cumin. Season the sauce with salt and pepper and blend in any of the other optional ingredients Serve very cold; great against hot steak. Yield: about 3 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728 Posted to MC-Recipe Digest V1 #674 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.2mg | 0 % | |
| Potassium 5mg | 0 % | |
| Total Carbohydrate 0.3g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1
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