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On the Side / Salsas


RecipeRating
Vegetables in Salsa Verde
and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them. Serves 2 as a first course. Gourmet July 1994 ----- ----------
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Vegetable Chips with Minted Mango Salsa
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-12-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ----------
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Uncle Shel's Salsa Picante De Chile Chipotle
cider vinegar. You could also use a distilled vinegar, or play around with the proportions of vinegar and water to achieve your own pucker level. ----- ----------
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Two Tomato Salsa
poultry, or fish. Yields 3 cups. ----- ----------
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Turkey Salsa Meatloaf
2. Chill in refrigerator overnight. Makes 7 pints (but only half a cup was used in the recipe above. Any favorite salsa can be used - mild, medium or hot). Recipes copyright 1999 Cut the Calories Cook-Off Contest. NOTES : From Sarah Tackett. In the GMA Cut the Calories Cook-Off Contest. Recipe by: B: Good Morning America ----- ----------
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Turkey Cutlets with Pan Salsa
cutlets with the peanuts and the coriander. Serves 2. Gourmet February 1993 ----- ----------
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Tuna with Salsa
just tender. Serve at once with the salsa and serve with a green salad. Per serving: 1328 Calories (kcal); 61g Total Fat; (41% calories from fat); 162g Protein; 30g Carbohydrate; 259mg Cholesterol; 407mg Sodium Food Exchanges: 0 Grain(Starch); 22 Lean Meat; 3 Vegetable; 1 Fruit; 5 1/2 Fat; 0 Other Carbohydrates ----- ----------
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Tuna Steaks with Guacamole And Salsa Cruda
with sour cream and cilantro sprigs. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-20-1997 Recipe by: Emeril Lagasse ----- ----------
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Tuna Burgers With Pineapple Salsa
(PINEAPPLE SALSA): In bowl, combine pineapple, red, yellow and green peppers, onion, coriander, lime juice, garlic, salt and pepper. Makes 1 1/4 cups. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Meals in Minutes. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17, 1999 ----- ----------
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Tucson Black And White Bean Salsa
Makes about 6 cups. Bon Appetit July 1993 ----- ----------
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