|1.00 cup||chopped onions|
|½ cup||shelled pistachio nuts|
|½ cup||shelled pine nuts; roasted until golden|
|½ cup||roasted; peeled, chopped green pob|
|1.00 teaspoon||chili powder|
|1.00 teaspoon||ground cumin|
|1.00 tablespoon||dark cane syrup|
|1.00 cup||chicken stock|
|½ cup||heavy cream|
|¼ cup||parsley leaves|
|¼ cup||cilantro leaves|
In a saucepan combine all ingredients and bring to a slow boil.
Reduce heat to simmering and cook 1 hour. Pour sauce into a food processor or blender and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small saucepan and reheat before serving or refrigerate, covered. This recipe yields 1½ cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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