| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sauce-, Sc | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Mint, packed |
| 1/4 | c | Parsley, packed |
| 1/4 | c | Cilantro leaves, packed |
| Nickel size round of fresh | ||
| ginger | ||
| 1 | Fresh jalapeno pepper | |
| seeded | ||
| 2 | c | Yogurt, preferably whole |
| milk | ||
| 1 | Scallion, thinly sliced | |
| 1/2 | t | Toasted ground cumin |
| Salt, to taste | ||
| optional additions- | ||
| 1/2 | c | Grated seeded cucumbers, up |
| to 1 | ||
| 1/2 | c | Seeded diced tomatoes, up |
| to 1 | ||
| 1/4 | c | Puree of roasted red peppers |
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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5526
Calories From Fat: 3880
Total Fat: 430.2g
Cholesterol: 1302.7mg
Sodium: 1615mg
Potassium: 4518.1mg
Carbohydrates: 48.1g
Fiber: 4.5g
Sugar: 39.6g
Protein: 344g