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Suggest a better descriptionCook onions in large saucepan of boiling water 1 minute. Drain and cool. Cut off root ends, then peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine onions and cream in heavy large skillet. Bring to boil over medium-high heat. Cover; boil until onions are almost tender, about 8 minutes. Uncover; boil until liquid is slightly reduced, about 4 minutes. Add bell pepper and zucchini. Cover; cook until almost tender, about 5 minutes. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes. Season with salt and pepper. Makes 8 servings. Bon Appetit November 1999 Per serving: 1734 Calories (kcal); 177g Total Fat; (88% calories from fat); 16g Protein; 33g Carbohydrate; 653mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 35 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1027g) | ||
Recipe Makes: 1 servings | ||
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Calories: 414 | ||
Calories from Fat: 400 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.4g | 59 % | |
Saturated Fat 27.6g | 138 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 164.4mg | 51 % | |
Sodium 45.6mg | 2 % | |
Potassium 90mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.3g | ||
Protein 2.5g | 4 % | |
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: 414
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