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CATEGORY CUISINE TAG YIELD
Dairy Indian 1 servings

INGREDIENTS

2 ts Cornstarch
2/3 c Skim milk
1 tb Soy sauce
1 ts Curry powder
2 ts Cornstarch
1 ts Curry powder
1/2 ts Yellow mustard
1/4 c Stock
1/4 c Fat-free Sour Cream
Grated ginger
2 ts Cornstarch
2 ts Mustard powder
1 ts Cumin
1 ts Turmeric
1/2 ts Coriander
1/8 ts Chili powder
1/4 c Stock
1 tb Honey
1 tb Milk
2 tb Cider Vinegar
2 tb Dijon mustard
1 ts Cornstarch
1 ds Nutmeg and cracked pepper
1/3 c Skim milk
1 tb Sherry
1/4 c Fat-free mozzarella cheese
2 ts Cornstarch
1/2 c Stock
1 tb Fat-free Parmesan cheese
2 tb Fat-free sour cream
Garlic; cracked pepper, parsley
1 tb Cornstarch
1/2 c Stock
2 tb Sherry/White wine
1 tb Fat-free sour cream
1 1/2 tb Chives
Garlic; cracked black pepper
1/2 tb Dried Onion flakes
1/2 tb Flour
1/2 c Skim milk
1 ts Lemon juice
1 tb Dijon mustard
1 tb Cornstarch
1/2 c Stock
1 tb Fat-free Parmesan cheese
2 tb Fat-free sour cream
Garlic; cracked pepper, parsley
1 tb Cornstarch
1/4 c Skim milk
1/4 c Stock
1/4 c Fat-free sour cream
Cracked pepper; oregano
1/2 tb Garam Masala
1/4 c Stock
Lemon juice
2 ts Cornstarch
1/2 c Skim milk
1 tb Mirin
Oregano; parsley
1 tb Cornstarch
1/2 c Stock
2 tb Fat-free Parmesan cheese
2 tb Fat-free sour cream
1/8 ts Pepper
1 ts Lemon zest or- 1 tsp. Lemon Pepper seasoning

INSTRUCTIONS

CURRY #1
CURRY #2
INDIAN STYLE SAUCE
DIJONNAISE
CREAM SAUCE #1
CREAM SAUCE #2
HERB SAUCE
LEMON-DIJON
ALFREDO
PRIMAVERA
LEMONY GARAM MASALA
CREAMY MIRIN
LEMON PEPPER
Boil water for pasta Chop veggies Toss pasta in boiling water Whip up sauce
With about 4 mins left, toss in veggies (+ beans/meat sub if using) Strain
off water. Crank heat down a little, dump in sauce and stir till thick and
heated
Posted to fatfree digest by Ken <keno21176@mail.icdc.com> on Nov 2, 1999,
converted by MM_Buster v2.0l.

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