Spicy almonds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sliced almonds |
| 1 | teaspoon | Canola oil |
| 1½ | teaspoon | Soy sauce |
| Juice of one lime | ||
| ½ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Black pepper; freshly ground |
| 3 | Garlic cloves; minced | |
| 2 | Scallions; sliced into thin rings, white and light green parts kept separate from dark greens | |
| 4 | Wedges lime for garnish | |
Directions
Heat large nonstick skillet over medium flame. Add almonds and cook for 2 minutes, tossing frequently, until light brown and smelling toasty. Reduce heat to low. Drizzle oil over nuts and toss well. Sprinkle soy and lime juice over and toss well. Sprinkle cayenne, black pepper, garlic and scallion white/light greens over and toss very well. Continue to cook, stirring and tossing frequently, for 5 minutes or until nuts are dry and scallion and garlic are soft. Add scallion greens, toss again, and serve over poached bass or snapper with a wedge of lime. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/28/96 show Recipe By : TOO HOT TAMALES SHOW #TH6297 Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 06:49:51 -0600 From: Pat Asher <asher@...>