| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot01 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Slivered blanched almonds |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Freshly-squeezed lime juice |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Preheat the oven to 350 degrees. Spread the almonds on a baking sheet
and bake until slightly golden, about 5 minutes. Set aside to cool.
When the almonds are cool, transfer to a blender along with the
remaining ingredients. Puree until smooth. Store in a container in
the refrigerator up to 5 days. This recipe yields about 3/4 cup of
vinaigrette.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6152 broadcast
09-06-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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