INGREDIENTS

INSTRUCTIONS

Here are three recipes for flavored oils for various uses.  ROASTED RED
PEPPER OIL:  Puree 1/2 cup roasted red peppers (homemade or
commercial).  Stir  into 2 cups oil.  Let stand at room temperature
until color and  flavor are pronounced, about 1 week.  Strain and
refrigerate.  Use  for dressings or drizzled over pizza, pasta and
shrimp.  Lasts about  Makes a little over 2 cups.  PER TABLESPOON:  120
calories, 0 g protein, 0 g carbohydrate, 14 g  fat (1 g saturated), 0
mg cholesterol, 0 mg sodium, 0 g fiber.  BASIL OIL:  From John Ash.
Blanch a bunch of basil (this will keep it bright green) and dry  well.
Put in blender or food processor and add oil to cover well.  Blend and
put in jar.  Allow to settle; strain.  Keeps refrigerated  for 10 to 12
days. For using decoratively, put in little plastic  squirt tubes.  PER
TABLESPOON:  120 calories, 0 g protein, 0 g carbohydrate, 14 g  fat (1
g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber.  CHILE OIL:
From "From Pantry to Table, " by Mark Spieler.  Pour 1 cup oil over 2
tablespoons crumbled small hot dried chile  peppers or red pepper
flakes, depending on heat of peppers and your  own taste. Some chiles
(such as bird's eye) are incendiary and need  to be used sparingly. For
more pronounced flavor, gently heat the  chile oil. A bay leaf or two
may be added.  Drizzle onto pot stickers  along with soy sauce and a
strong, sour vinegar.  Makes 1 cup.  PER TABLESPOON:  130 calories, 0 g
protein, 2 g carbohydrate 14 g fat  (1 g saturated), 0 mg cholesterol,
0 mg sodium, 0 g fiber.  From the San Francisco Chronicle, 10/28/92
Posted by Stephen Ceideberg; October 29 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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