| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Potato, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
bn |
Italian parsley, chopped |
| 1/2 |
c |
Corn oil |
|
|
Chili Oil |
| 1 |
tb |
Chili powder |
| 1/2 |
c |
Corn oil |
INSTRUCTIONS
For the Parsley Oil. Combine parsley and oil in container of an electric
blender, and process until well combined. Pour through a wire mesh strainer
into a small bowl. discarding parsley. For the chili oil. Cook chili powder
in a nonstick skillet over high heat 1 minutes, stirring constantly; remove
from heat. Stri in oil. let stand 30 minutes. Pour mixture through a fine
mesh strainer into a small bowl, discarding chili powder. Yield: 1/2 cup
Notes: These recipes are used with Warm Goat Cheese and Potato Salad
Per serving: 490 Calories; 55g Fat (98% calories from fat); 0g Protein; 2g
Carbohydrate; 0mg Cholesterol; 23mg Sodium
Posted to FOODWINE Digest 09 Dec 96
Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
Date: Mon, 9 Dec 1996 13:17:28 +0100
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”