Friday, 3 April 2015

Smoke Paprika and lime Aioli

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Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

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Serve this aioli as a dip for shrimp or as a sauce for shrimp cocktail
1 cup (250ml) mayonnaise
1 tbsp. (15ml) fresh lime juice
1 tsp. (5ml) grated lime peel
1 tsp. (5ml) smoke paprika
1/4 tsp. (1ml) salt
2 cloves garlic, crushed
Combined all ingredients until blenched. Transfer to a serving dish. Cover and refrigerate for at least 2 hours or up to 24 hours. Makes about I cup (250m)


For Over 1000 recipes http://kylejnorton.blogspot.ca/p/recipes.html

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