Category : Snacks & Hor d'oeuvres
Author : david
Hits : 3592
Date : 18/03/2001
1 jar (12 oz) roasted red bell peppers, drained, divided 1 can (15 oz) white beans, drained 1 cup firm silken tofu 1/2 cup fresh parsley leaves 2 tbsp fresh lime juice 1 tbsp olive oil 3/4 tsp ground cumin 2 cloves garlic, peeled 1/2 tsp Diced Jalapenos 1/2 tsp salt Pita wedges or tortilla chips
COARSELY chop enough roasted bell peppers to equal 1/2 cup.PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapenos and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers.Refrigerate for about 1 hour before serving.Serve with pita wedges or tortilla chips.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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