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Recipe Name: Exciting Escargots Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 6

1 Cup(s) Unsalted butter
3 Tablespoon(s) Minced garlic
36 Large, canned escargots
1 Cup(s) Margarita Jalapeno Salsa
see recipe
2 Tablespoon(s) Caribe, crushed N. New
Mexico hot red chile
12 Flour or corn tortillas -or-
1 Loaf french bread
6 Ovenproof earthenware
casserole dishes
Preheat oven to 425. Melt butter in a skillet; add garlic and
sauteuntil garlic barely begins to turn golden. Place 6 escargots in
each of6 individual casseroles; drizzle evenly with garlic butter.
Spoon 2heaping tablespoons of salsa evenly over escargots in each
casserole;sprinkle 1 teaspoon caribe over each. Bake 15-20 minutes or
until saucesizzles. Meanwhile, warm tortillas (or slice and warm French
bread).Serve escargots with tortillas or bread for dunking. Makes 6
servings.From the <Hotter Than Hell!>, by Jane Butel, ISBN
0-89586-646-3(0-89586-542-4 paperback). Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 279
Calories From Fat: 270
Total Fat: 30.7g
Cholesterol: 81.3mg
Sodium: 5.1mg
Potassium: 30.1mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g

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