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Suggest a better descriptionI know its a little late for this dish, but I made it for dinner last night and it was delicious. It was published in the Chicago Tribune a couple of weeks ago. Cook bacon and onion in large non-stick skillet until onion begins to soften, 3-4 minutes. Add celery and bell peppers. Cook over medium-high heat, stirring often, until vegetables begin to brown at edges, 5-6 minutes. Pour in vinegar, cook for several seconds, then add peas; heat briefly. Add cream and reduce heat to low. Simmer gently 2 to 3 minutes to thicken. Add salt and red pepper to taste. Remove from heat, stir in cilantro and serve. It made 2 big servings. NOTE: I used 2 Morningstar Farms breakfast strips instead of bacon and sauteed that with the onions in canola oil. Posted to EAT-L Digest 06 Jan 97 From: Cheryl Mainard
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 52 | ||
Calories from Fat: 50 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 5.7mg | 0 % | |
Potassium 11.2mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.3g | 0 % | |
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: 52
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