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Suggest a better description(Hot-spicy coating for fish, lamb, or poultry) Lightly coat meat or fish before sauteeing or pan frying. (Note: This has an incredible aroma while it is cooking. I plan to mix up a triple batch of it and keep it in a jar in the spice cabinet -- you could probably cut down on the cayenne, but Im not sure it would have the same whang -- L.) Posted to FoodWine Digest by Lyn Belisle
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 493 | ||
Calories from Fat: 31 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.2mg | 1 % | |
Potassium 806.7mg | 21 % | |
Total Carbohydrate 129.6g | 38 % | |
Dietary Fiber 29g | 116 % | |
Sugars, other 100.5g | ||
Protein 6.5g | 9 % | |
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: 493
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