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Pumpkin Seed Sauce by www.country-cooking.com
1 cup Pumpkin Seeds -- Shelled
1/4 cup Onion; Chopped -- 1 sm
1 each Bread; White -- Slice *
1 each Clove Garlic -- Crushed
2 tablespoons Vegetable Oil
2 tablespoons Green Chiles; Chopped -- Canned
14 ounces Chicken Broth -- Canned
1/2 cup Whipping Cream
Dash Salt
* Slice of white bread should be torn into small pieces.
Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt.
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