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Bagna Cauda (bon’-ya Cod’da)

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CATEGORY CUISINE TAG YIELD
Italian Dips 1 Servings

INGREDIENTS

1/2 c Olive oil
1 Stick, 1/4 lb butter
5 Chopped fine garlic cloves
6 Anchovy fillets chopped
Mashed
Pepper

INSTRUCTIONS

Heat the oil and butter together in an earthenware pot over hot water
or in a double boiler. In another pan cook the garlic in a bit of the
oil until it is soft. Add the anchovy fillets, and cook until the  fish
dissolves into a paste, about 5 minutes. Add all to the pan of  hot oil
and butter. The hot dip is kept in the middle of the table.  Celery,
endive, cucumbers, green onions, Italian bread and cooked and  cooled
artichokes are dipped into it.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1843
Calories From Fat: 1786
Total Fat: 202.5g
Cholesterol: 264.4mg
Sodium: 897.7mg
Potassium: 229.7mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: <1g
Protein: 8.9g


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