Try this Vegetable Stock recipe, or contribute your own.
Suggest a better descriptionRoughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil. Reduce heat to a simmer, skim and discard impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen. This recipe yields about ?? quarts of stock. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6112 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-24-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 1 servings | ||
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Calories: 261 | ||
Calories from Fat: 61 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.7mg | 3 % | |
Potassium 1434.5mg | 38 % | |
Total Carbohydrate 59.3g | 17 % | |
Dietary Fiber 23.5g | 94 % | |
Sugars, other 35.8g | ||
Protein 9.4g | 13 % | |
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: 261
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