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Suggest a better descriptionMeasure water into 5-quart saucepot. Add pork meat, pigs foot, and 1 teaspoon salt. Cook until meat is tender and pigs foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly. Makes 60 servings of 2 Tablespoons each.
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Serving Size: 1 Pan (2743g) | ||
Recipe Makes: 1 | ||
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Calories: 6726 | ||
Calories from Fat: 6203 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 689.3g | 919 % | |
Saturated Fat 252.6g | 1263 % | |
Monounsaturated Fat 330.4g | ||
Polyunsanturated Fat 73.6g | ||
Cholesterol 761.6mg | 234 % | |
Sodium 5922.6mg | 204 % | |
Potassium 2742.9mg | 72 % | |
Total Carbohydrate 56g | 16 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 39.4g | ||
Protein 72.2g | 103 % | |
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: 6726
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