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| 12 | each | anaheim chilies | green |
| 2 | medium | sweet red bell peppers | |
| 2 | large | potatoes | cubed |
| 2 1/2 | teaspoons | salt | |
| 6 | cups | stock | |
| 1 | teaspoon | black pepper | |
| 3 | each | garlic cloves | chopped |
| 1/4 | cup | greens | tumbleweed, for garnish |
Roast the chiles and peppers by the Open-Flame Method.
Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside.
In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender.
Puree the green chiles and then the red peppers separately in a food processor until smooth.
Mix the purees together, add the potatoes and stock, and process in 2-cup batches for another minute, or until smooth.
Add the remaining salt, the pepper, and garlic and process again.
Press the puree through a fine sieve.
Heat the puree in a saucepan. Serve hot, garnished with tumbleweed greens.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 2001mg | 83% |
| Total Carbohydrate 49.0g | 16% |
| Dietary Fiber 4.0g | 17% |
| Sugars 10.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 45% | Vitamin C | 154% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...
I've destroyed any number of goose dinners and pulled out enough hair to stuff an army pillow over it. I hadn't tried the big birds again for years until I came across this recipe just before Christmas. To say that I was pleased with the way it came out would be an understatement. Just as promised, a moist, flavorful bird with crispy skin that we all fought over. The aroma from that oven put a feral glint in the eyes of my dogs the likes of which I haven't seen since they treed a possum last summer. I can't find the name of whomever submitted this recipe but whoever you are, thanks a million!
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