| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Cklive06 |
1 |
servings |
INGREDIENTS
| 6 |
|
Sweet potatoes -; (abt 2 3/4 lbs) |
| 2 |
tb |
Olive oil |
| 4 |
|
Scallions; chopped fine |
| 1/2 |
c |
Chopped drained bottled roasted pimiento |
|
|
Peppers |
| 1/3 |
c |
Fresh coriander sprigs – (packed); washed well, |
|
|
Spun dry and chopped fine |
| 2 |
|
Vine-ripened tomatoes; seeded, chopped fine |
| 1 |
lg |
Garlic clove; mashed with |
| 1/4 |
ts |
Salt; to a paste |
| 2 |
tb |
Balsamic vinegar |
| 1 |
ts |
Salt; or to taste |
| 1/2 |
ts |
Freshly-ground black pepper; or to taste |
| 1/2 |
|
Fresh jalapeno chili; seeded, chopped fine |
INSTRUCTIONS
Preheat oven to 400 degrees. Prick potatoes with a fork and on a baking
sheet bake in middle of oven 1 1/2 hours, or until very soft. Scoop potato
flesh into a bowl. In a food processor puree potatoes with remaining
ingredients, adding up to 1/4 cup water to reach desired consistency. Serve
dip with chips or crudites. This recipe yields about 4 cups of dip.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-D246 broadcast 04-24-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-28-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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