| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 8 | Servings | |
INGREDIENTS
| 3 | lb | Baby new potatoes |
| 2 | T | Almond oil |
| 2 | Jalapeno peppers, seeded & | |
| minced | ||
| 2 | T | Grated ginger |
| 1/2 | c | Powdered almonds* |
| 2 | T | Cilantro, minced |
| Salt & pepper | ||
| Lemon juice |
INSTRUCTIONS
Steam potatoes till just tender, about 15 minutes. Set them aside. Combine oil, peppers, ginger, almonds & cilantro in a large bowl. Add potatoes & toss till well coated. Season with salt & pepper & sprinkle with lemon juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds, place blanched almonds in a food processor & pulese until they are reduced to a powder. Date: 6/28/96 7:27 AM From: dlassiter@atsva.com MC-Recipe Digest V1 #133 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 88
Total Fat: 10.1g
Cholesterol: 7.4mg
Sodium: 132mg
Potassium: 122.7mg
Carbohydrates: 3.1g
Fiber: 1.1g
Sugar: <1g
Protein: 3.6g