| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 4 | Servings | |
INGREDIENTS
| 1 | c | Parsley, chopped very fine |
| 6 | Cloves garlic, broiled and | |
| chopped | ||
| 1/2 | t | Pepper |
| 2 | T | Vinegar |
| 1 | Onion, chopped fine | |
| 1/2 | c | Olive oil |
| 1 | T | Butter |
| 1 | Sweet pepper, seed & chop | |
| very fine |
INSTRUCTIONS
Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive oil until transparent. Add parsely and simmer for ten minutes. Add butter remove from fire when melted and add sweet pepper. serve with cooked fish or cold meats. Yield 6 servings. From: rec.food.cooking - lynn@engineering.ucsb.edu (Lynn Johnson) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 269
Total Fat: 30.5g
Cholesterol: 7.6mg
Sodium: 188.6mg
Potassium: 311.5mg
Carbohydrates: 7.3g
Fiber: 3.2g
Sugar: 2g
Protein: 3.1g