Try this Hot Pepper and Feta Spread recipe, or contribute your own.
Suggest a better description1. Wash, dry and seed and devein the pepper, then cut into 1/2 in. rings. In a frying pan, warm the oil,then add the pepper rings and red pepper (or CLEBERTS OWN SEASONING) and saute until pepper rings are soft, about 6 to 10 minutes. 2. Place the crumbled feta and sauteed peppers with their oil in a food processor and pulse until mixture becomes smooth. 3. Transfer to jars, pressing down to eliminate air pockets and top with a thin film of olive oil. Store in the fridge. (This keeps 3 to 4 weeks) This paper is so yellow I can barely make out that this came from a cookbook called Mediterranean Pantry. Id cut off the part where they put the authors name! (This would be great on crisp hot pita bread). Love and good snackin Louise King Recipe By : RUBYdakoda File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1027 | ||
Calories from Fat: 721 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.2g | 107 % | |
Saturated Fat 56.1g | 280 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 333.8mg | 103 % | |
Sodium 4189.8mg | 144 % | |
Potassium 483.6mg | 13 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 20g | ||
Protein 54.5g | 78 % | |
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: 1027
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