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Thai Honey Peanut Dip For Chicken Or Squash

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CATEGORY CUISINE TAG YIELD
Grains Thai Condiments, Seasoning 12 Servings

INGREDIENTS

1/2 c Honey
1/4 c Peanut butter
2 T Soy sauce
1 T Chopped fresh cilantro
1/8 t Crushed red pepper

INSTRUCTIONS

Combine honey, peanut butter, soy sauce, cilantro and pepper. Mix
until blended. Makes about 3/4 cup. [76 cals, 3g fat]  SERVING IDEAS As
sauce with grilled, broiled or sauteed chicken. Cube  grilled chicken;
coat with some of this sauce. Toss with salad greens  and/or cooked
noodles. Garnish with steamed pea pods, sliced  scallions and sliced
carrot.  *TWO CORIANDERS: Mix the sauce but add ground coriander seed;
about  1/4 teaspoon. Set aside and let stand. Microwave a piece of
tahitian  or banana squash until almost soft. Brush the pulp side of
the squash  with the dip; bake in a 425F oven for about 10 minutes or
until  aromatic but no burned. Tested -(kitpath@earthlink.net)- 8/98
Recipe by: Riverside Farmers' Market July 1998  Posted to EAT-LF Digest
by Pat Hanneman <kitpath@earthlink.net> on  Sep 29, 1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 76
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 114.3mg
Potassium: 49.1mg
Carbohydrates: 12.9g
Fiber: <1g
Sugar: 12.1g
Protein: 1.5g


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