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Suggest a better description3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves; minced *Or chuck roast coarse chopped (lose the **Santa Fe variety works here Brown the meat, work in the spices, onions, and peppers. Simmer about 30 minutes or until it looks good. Add tomato sauce, tomatoes, broth and simmer several hours until it looks good. Add the Masa to thicken the mix and when its ready, add the Peychauds and nutmeg to set it off. Youll know its ready when you cant identify anything in the pot. (Get rid of those bay leaf stems) This really goes good with cornbread, but what doesnt? DWR Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 65 | ||
Calories from Fat: 14 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 202.7mg | 7 % | |
Potassium 272.4mg | 7 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 10.2g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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