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
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