Try a mixture of coarsely ground black, red, and green peppercorns for a gourmet touch!
24 servings (about 1/4 cup each)
6 cups whole unblanched almonds 4 tablespoons margarine or butter, melted 3 cloves garlic, minced 2–3 teaspoons coarse ground pepper
1. Heat slow cooker on high 15 minutes; add almonds. Drizzle margarine over almonds and toss; sprinkle with garlic and pepper and toss. Cover and cook on low 2 hours, stirring every 30 minutes. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker and cool.
Per Serving: Calories: 155 % of calories from fat: 76 Fat (gm): 13.9 Saturated fat (gm): 1.3 Cholesterol (mg): 0.0 Sodium (mg): 23 Protein (gm): 5 Carbohydrate (gm): 4.9 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 3.0
24 servings (about 1/4 cup each)
6 cups whole unblanched almonds 4 tablespoons margarine or butter, melted 3 cloves garlic, minced 2–3 teaspoons coarse ground pepper
1. Heat slow cooker on high 15 minutes; add almonds. Drizzle margarine over almonds and toss; sprinkle with garlic and pepper and toss. Cover and cook on low 2 hours, stirring every 30 minutes. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker and cool.
Per Serving: Calories: 155 % of calories from fat: 76 Fat (gm): 13.9 Saturated fat (gm): 1.3 Cholesterol (mg): 0.0 Sodium (mg): 23 Protein (gm): 5 Carbohydrate (gm): 4.9 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 3.0
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