• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Velvety-Warm Mustard-Pepper Sauce

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • 1 (packed) cup chopped mustard greens or Swiss chard 1/2 cup coarsely
  • chopped green pepper 1 large red-ripe tomato, cored, quartered 1/4 cup
  • loosely packed chopped cilantro 2 fresh hot green chiles, stemmed and
  • seeded 2 garlic cloves, peeled 1 tablespoons mild olive oil 1/2 teaspoon
  • ground cumin 1/2 teaspoon ground coriander 1 tablespoon Dijon-style mustard
  • 1 teaspoon sugar 1/2 teaspoon salt, or to taste 1/3 cup heavy cream 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 mixture
  • 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.
  • Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
  • * QMPro 1.50 42-2480 * I'm a lumberjack and I'm okay... Converted by MMCONV
  • vers. 1.50
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Venetian Chicken
Categories: None
Yield: 6 Servings

1 ts Sweet Paprika
1/4 c All-Purpose Flour
1 ts Dried Basil
1/4 ts Salt
1/4 ts Pepper
3 lb Broiler-Fryer Chicken; Cut
4 Dried Mushrooms
1/4 c Sun-Dried Tomatoes; Chopped
1 sm Onion; Chopped
2 tb Red Wine; Optional
8 oz Tomato Sauce
1 tb Lemon Peel; Freshly Grated
Cooked Pasta
Parmesan Cheese; Grated
Fresh Parsley; Chopped

In a large bowl, combine paprika, flour, basil, salt and pepper. Coat
chicken pieces with mixture; set aside. Rinse mushrooms and break into
small pieces; remove and discard thick stems. Places mushrooms, sun-dried
tomatoes and onion in slow cooker. Place chicken pieces on top. In a bowl,
combine wine, if using, tomato sauce and lemon peel; pour over chicken.
Cover and cook on low 5 to 6 hours or until chicken is tender. Serve over
pasta; top with Parmesan Cheese and parsley.

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