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Suggest a better descriptionCrush the peppercorns and celery seeds in a mortar and mix all the ingredients together. A medium-hot blend: rub on meat before grilling. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis"
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 154 | ||
Calories from Fat: 46 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.8mg | 1 % | |
Potassium 543.8mg | 14 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 20.7g | ||
Protein 4.8g | 7 % | |
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: 154
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