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On the Side / Salsas |
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| Recipe | Rating |
| Winter Salsa with Chipotle And Orange
mixture, green bell pepper, coriander, and lime juice. In a blender puree in a thin stream. Stir puree into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week. Makes about 3 cups. Gourmet December 1994 ----- ---------- |
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| Wicked Kicking Salsa
Per serving: 49 Calories (kcal); 5g Total Fat; (81% calories from fat); 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
onions into the bowl, then stir in the coriander and parsely. Mix well and season to taste, with salt and pepper. Shape the mixture into 4 patties and chill for 15 minutes. 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
FROM: Chile-Heads Digest & Mailing List Format by Dave Drum - 05 September 98 Posted to CHILE-HEADS DIGEST by Dave Drum |
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| Watermelon Strawberry Mint Salsa
before cooking. Recipe by: Chef Marty Blitz Posted to EAT-LF Digest by Marta Martin |
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| Watermelon Salsa
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" |
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| Watermelon And Green Peppercorn Salsa
and cayenne. Refrigerate for about one hour. 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
out clean. Remove from oven and cool for 2 minutes, then invert each ramekin onto a small plate. Top with the fennel salsa and garnish with a bit of the fennel 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
Now, about 5 minutes before the salsa is done, fry the reserved garlic in a little oil until it is crispy and golden. Remove the salsa from heat, add 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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| Velveeta Salsa Mac 'n Cheese
the Velveeta cheese and stir until melted. Makes 4-6 servings. ----- ---------- |
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| Vegetables in Salsa Verde
running, add oil in a stream, blending until emulsified. Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg 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
from their Web-Site - http://www.foodtv.com 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
least 1/2 an hour. Then puree until smooth. This makes a tangy, tasty and thick salsa. The rice vinegar makes a somewhat mellower salsa than the 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
1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups. ----- ---------- |
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| Turkey Salsa Meatloaf
1. Coarsely grind peppers, onion and garlic in a food processor. In a large soup pot, mix tomatoes and diced vegetables, garlic, and seasonings and simmer uncovered, for one hour. 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
to taste, deglaze the skillet over moderately high heat, scraping up the brown bits, and stir in the tomatoes, the scallions, and the jalapeno. Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the coriander. Serves 2. Gourmet February 1993 ----- ---------- |
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| Tuna with Salsa
Heat a griddle pan. Remove the tuna steaks from the marinade, shaking off any excess. Add to the pan and char for 2-3 minutes on each side or until 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
cast-iron skillet until nearly smoking. Season tuna steaks with salt and pepper and sear, about 3 minutes per side, until crusty and browned. For rare, serve immediately; for medium, reduce heat and continue cooking another 3 minutes. To serve, place tuna steaks and tortilla chips on 2 plates, and spoon guacamole and salsa cruda alongside. Garnish decoratively 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
In nonstick skillet, heat oil over medium heat. Add patties to skillet or place on greased grill over medium heat; cook, turning once, for 10 minutes or until golden brown and set. Sandwich in buns along with sprouts and salsa. Makes 4 servings. (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
and pepper. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.) Makes about 6 cups. Bon Appetit July 1993 ----- ---------- |
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| Tropical-Fruit Salsa
Per serving: 438 Calories (kcal); 2g Total Fat; (4% calories from fat); 6g Protein; 110g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 6 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart ----- ---------- |
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| Tropical Salsa
chop the above, mix together in a bowl and squeeze lime juice over. Posted to fatfree digest by "leanne m. reidy" |
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| Tropical Fruit Salsa with Jalapeno And Bell Peppers
Makes about 4 cups. Bon Appetit June 1994 ----- ---------- |
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| Tropical Fruit Salsa
Makes 3 1/2 cups. ----- ---------- |
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| Tricolor Salsa
Serving Ideas : Serve with roast meat, fajitas, or tortilla chips. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" |
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| Tooth Rattling Salsa
Serve with tortilla chips. Makes great "Juevos Rancheros". Or make Guacamole by adding salsa to a mashed avocado. ----- ---------- |
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| Tomato-Cilantro Salsa
Recipe by: CHEF DU JOUR SHOW #DJ9364 ----- ---------- |
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| Tomato-Avocado Salsa for Burgers
from Houston Chronicle 7/8/98 typed and posted by teri Chesser 7/98 Posted to MM-Recipes Digest by "Rfm" |
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| Tomato Salsa Cruda
~or- MAD-SQUAD@prodigy.net 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Tomato Salsa (Using Slicing Tomatoes)
altitude; 20 minutes a 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield 4 pints. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l. ----- ---------- |
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