| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Red bell peppers, roasted | |
| peeled cut in chunks | ||
| 4 | Hardcooked egg yolks | |
| 1 | c | Half and half |
| 1 | t | Paprika |
| 2 | T | Olive oil |
| 1 | T | Anchovy paste |
| 1/2 | t | Sea salt |
| 1/4 | t | Freshly ground black pepper |
| 3 | T | Lemon juice |
| 1 | ds | Tabasco |
| 20 | Stuffed olives, thinly | |
| sliced |
INSTRUCTIONS
In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives. Yield: about 2 cups Posted to MC-Recipe Digest V1 #330 Recipe by: TOO HOT TAMALES SHOW #TH6279 From: Meg Antczak <meginny@frontiernet.net> Date: Thu, 5 Dec 1996 21:21:59 -0500
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“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”
Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 245
Total Fat: 27.8g
Cholesterol: 0mg
Sodium: 692.6mg
Potassium: 417.2mg
Carbohydrates: 16.3g
Fiber: 5.1g
Sugar: 1.4g
Protein: 2.1g