Try this Chicken Curry Crepes Circa 1983 recipe, or contribute your own.
Suggest a better description=========================> Chicken <========================== Saute onion and apple in butter in large saucepan. Stir in flour, bouillon cube, curry powder, salt, ginger, and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. * * Reserve 1 cup sauce to serve over crepes. Stir chicken, peanuts, raisins, and coconut into remaining sauce. Place 1/3 cup chicken curry filling on each crepe. Roll up and place in buttered 13x9x2 inch baking dish. Cover with foil. Bake in slow oven, 325 degrees, 20 minutes, or until heated through. Reheat reserved sauce. Serve over crepes with extra condiments, if desired. ==========================> Crepes <=========================== =============== Reply 4 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-MISC-MEGA To: ASXV66A JAMES KILGORE Date: 06/17 From: ASXV66A JAMES KILGORE Time: 1:05 AM Recipe By : From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Neds Opus Date: 04-15-94 (20:09) Num (4) Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1024 | ||
Calories from Fat: 462 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.3g | 68 % | |
Saturated Fat 16.5g | 82 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 569mg | 175 % | |
Sodium 470.5mg | 16 % | |
Potassium 755.2mg | 20 % | |
Total Carbohydrate 116.5g | 34 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 110g | ||
Protein 30.6g | 44 % | |
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: 1024
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