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March 2019

Tofu Recipes

Condiments Recipes

Apple Red Chile Chutney

Apple Red Chile Chutney Recipe
4 Granny Smith apples, peeled, cored and coarsely chopped 4 Fresh red chilies (or hydrated dried ch...

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The East VelvetyWarm MustardPepper Sauce Recipe

The East VelvetyWarm MustardPepper Sauce recipe and other tofu recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print The East VelvetyWarm MustardPepper Sauce recipe  PDF


Stephen Ceideburg 1 c Chopped mustard greens or
Swiss chard 1/2 c Coarsely chopped green
pepper 1 lg Red ripe tomato, cored,
quartered 1/4 c Loosely packed chopped
cilantro 2 Fresh hot green chiles,
stemmed and seeded 2 Garlic cloves, peeled
1 tb Mild olive oil
1/2 ts Ground cumin
1/2 ts Ground coriander
1 tb Dijon style mustard
1 ts Sugar
1/2 ts Salt, or to taste
1/3 c Heavy cream
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2 quart saucepan over medium high heat. Add pureed mi ture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber. La mi Hiremath writing in the San Francisco Chronicle, 6/24/92.

The East VelvetyWarm MustardPepper Sauce recipe and other tofu recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
295 people have voted
Last Reviewed on 2019-03-23



Saturday, Mar 23 2019 Download & Print The East VelvetyWarm MustardPepper Sauce recipe  PDF   Tofu recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

Cooking Magazines: Risotto Recipes » March 2019   Risotto recipes RSS   Thumsb up

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Wild Rice with Quinoa

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