RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2401
| View Recipe |
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| Recipe Name: |
Copy of Aïoli Platter |
| Source: |
Classic Party Fare Cookbook |
Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
15 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
15 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.11
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
All the vegetables can be prepared and cooked a day in advance and kept in covered containers in the refrigerator.
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Ingredients:
0.25 Pound corn, baby
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Directions:
Steam or boil the potatoes until just tender. Let cool, then cut into halves or quarters. Steam or blanch the carrots, green beans, asparagus, baby corn and artichokes until just crisp tender. Halve the artichokes lengthwise.
Arrange the cooked vegetables, the cherry tomatoes, pepper strips, and shrimp on a platter with the aïoli dips in the center. |
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| Nutrition per Serving: |
| Calories: |
113 |
Total Carbs: |
15.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
45.9 |
Fat: |
0.3 |
Protein: |
11.30 |
| Fiber: |
5.36 |
Sodium: |
252.51 |
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