| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Almonds, Sides, Starters | 4 | Servings | |
INGREDIENTS
| 1 | c | Chopped onions |
| 1 | Clove garlic, minced | |
| 2 | T | Butter |
| 1 | c | Sliced mushrooms, fresh |
| 2 | c | Frozen peas |
| 1/2 | t | Basil |
| 1/3 | c | Blanched slivered almonds |
| toasted* |
INSTRUCTIONS
Saute onions and garlic in butter in a medium saucepan, until soft but not brown. Stir in remaining ingredients and heat through. Servings: 4 (PER PORTION : 203 Calories; 12 g Fat; 16 mg Cholesterol; 135 mg Sodium; 18 clove garlic; minced Carbohydrate; 7 g Fiber; 7 g Protein) To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 104
Total Fat: 12.1g
Cholesterol: 15.3mg
Sodium: 76.5mg
Potassium: 328.4mg
Carbohydrates: 16.4g
Fiber: 5.3g
Sugar: 6.1g
Protein: 7.2g