| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | Idaho potatoes | |
| 3 | tb | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | Garlic clove, mashed | |
| 10 | oz | Pkg frozen broccoli spears |
| 1 1/8 | c | Chicken broth |
| 1 | ts | Vinegar |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1/3 | c | Toasted slivered almonds |
| 1/2 | c | Chopped pimientos |
INSTRUCTIONS
Scrub potatoes well. Dry, then prick with a fork. Bake in a 425 degree F. oven 55-60 minutes, until soft. In medium saucepan heat oil; saute onion and garlic until onion is tender. Add broccoli, chicken broth and vinegar. Bring to a boil. Cover. Cook 2-3 minutes, until broccoli is crisp-tender. Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute. Just before serving, stir in almonds and pimiento. Cut an 'x' in the top of each potato with tines of a fork, then push up some of the potato with slight pressure of the finger. Spoon topping over each blossomed potato. Nutrition (per serving): 460 calories Saturated fat 2 g Total Fat 17 g (34% of calories) Protein 11 g (9% of calories) Carbohydrates 66 g (57% of calories) Cholesterol 0 mg Sodium 702 mg Fiber 3 g Iron 4 mg Vitamin A 1661 IU Vitamin C 98 mg Alcohol 0 g Source: The Idaho Potato Commission From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”