| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Sauces, Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
|
Jalapeno Peppers; * |
| 1 |
|
Clove Garlic; Finely Chopped |
| 2 |
ts |
Vegetable Oil |
| 1/8 |
ts |
Salt |
|
|
Pepper; Dash Of |
| 1/3 |
c |
Whipping Cream |
| 2/3 |
c |
Dairy Sour Cream |
INSTRUCTIONS
QUICK CREME FRAICHE
* Jalapeno peppers shoud be seeded and finely chopped. You should use no
more than 2 depending on how hot you want it.
~-------------------------------------------------------------------------
Cook chile(s) and garlic in oil over low heat, stirring frequently, until
tender, about 4 minutes. Remove from heat; stir in remaining ingredients
including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME
FRAICHE: Gradually stir whipping cream into sour cream. Cover and
refrigerate up to 48 hours.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”