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On the Side / Salsas


RecipeRating
Winter Salsa with Chipotle And Orange
Makes about 3 cups. Gourmet December 1994 ----- ----------
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Wicked Kicking Salsa
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Ainsley's Meals In Minutes ----- ----------
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White Fish Rostis with Salsa Verde
Heat the grill to a medium setting. Put the fish rostis on an oiled baking sheet, brush with the remaining oil and grill for 8 minutes, until golden and heated through. Serve immediately with a spoonful of salsa verde and a wedge of lime. Per serving: 141 Calories (kcal); 8g Total Fat; (49% calories from fat); 13g Protein; 4g Carbohydrate; 17mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates ----- ----------
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Watermelon, Cantaloupe, And Red Pepper Salsa
Posted to CHILE-HEADS DIGEST by Dave Drum on Jul 01, 1999 ----- ----------
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Watermelon Strawberry Mint Salsa
Recipe by: Chef Marty Blitz Posted to EAT-LF Digest by Marta Martin on Aug 03, 1999, ----- ----------
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Watermelon Salsa
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" on Jun 28, 1999, ----- ----------
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Watermelon And Green Peppercorn Salsa
Just before serving, stir in the remaining tablespoon of lime juice. Serve the salsa with grilled, baked, or broiled chicken or fish. ----- ----------
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Warm Seafood Mousse with Fennel Salsa
greens. Serve warm. Serves six. Per serving: 2367 Calories (kcal); 200g Total Fat; (74% calories from fat); 90g Protein; 62g Carbohydrate; 639mg Cholesterol; 1017mg Sodium Food Exchanges: 1 Grain(Starch); 11 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 39 Fat; 0 Other Carbohydrates ----- ----------
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Viet-Acadian Salsa
the fried garlic with one tablespoon of sugar, and stir occasionally until the salsa cools (stops steaming). This should keep for between 1 and 2 weeks at 40 degrees F. The recipe makes between 1.5 and 2 quarts of salsa. Recipe by: EAT-L - Tom Solomon SOLOMON@ALISON.SBC.EDU ----- ----------
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