In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks. This recipe yields 1 3/4 cups. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8812 broadcast 02-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 08-12-1998 Recipe by: Sara Moulton
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 730 (57%)|
|Amt Per Serving||% DV|
|Total Fat 81.2g||108 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 33.9g|
|Cholesterol 0mg||0 %|
|Sodium 1010.5mg||35 %|
|Potassium 158.2mg||4 %|
|Total Carbohydrate 141.9g||42 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 141.1g|
|Protein 3.8g||5 %|
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Calories per serving: 1278
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