RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6528
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| Recipe Name: |
Red Pepper Coulis - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.82
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
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Directions:
Sauté the red pepper in oil until lightly brown.
Add chicken stock and simmer until softened. Strain and reserve the juice.
Puree the peppers and add the reserved juices until you reach the desired consistency. Season. |
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| Nutrition per Serving: |
| Calories: |
100 |
Total Carbs: |
14.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
2.3 |
Fat: |
3.2 |
Protein: |
4.03 |
| Fiber: |
6.17 |
Sodium: |
4.00 |
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