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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bombay Nut 'n' Raisin Mix

Date Added: January 04, 2014


Cup Pretzel Cup Thin pretzel sticks
3 Tablespoons Butter 3 Tablespoons Butter softned
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic crushed
1/3 Cup Unblanched Almond 1/3 Cup Unblanched almonds ground
1/3 Cup Pine Nuts 1/3 Cup Pine nuts toasted (see Note)
1/3 Cup Cashew 1/3 Cup Unsalted cashews
1 Teaspoon Worcestershire Sauce 1 Teaspoon Worcestershire sauce recommended (1-2)
1 Teaspoon Curry Powder 1 Teaspoon Curry powder oriental pref
1/2 Teaspoon Chili Powder 1/2 Teaspoon Hot chili powder
1/3 Cup Raisin 1/3 Cup Seedless raisins
1/4 Teaspoon Salt 1/4 Teaspoon Salt (I used reduced sodium)
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1. Break pretzels into 1" sticks.

2. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews.

3. Add Worcestershire sauce, curry powder and chili powder and mix well.

4. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently.

5. Remove from heat. Add raisins and salt; mix well.

6. Turn mixture into a serving dish and cool. Makes about 2 cups.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Almonds, Malt, Garlic, Fructose Malabsorption, Hot Pepper allergies.
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