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Suggest a better descriptionBraise the diced tenderloin in hot olive oil. When meat is brown, add garlic, onion and green pepper. Fry potatoes in deep fat for 10 minutes or until brown. Add chorizos, mushrooms, salt, pepper and potatoes to meat. When done, add wine. Garnish with peas and parsley. From: "The Gasparilla Cookbook" Recipe from: The Columbia Restaurant; Tampa, Fl.
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Serving Size: 1 Serving (563g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 634 | ||
Calories from Fat: 392 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.5g | 58 % | |
Saturated Fat 13.1g | 66 % | |
Monounsaturated Fat 24.2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 68mg | 21 % | |
Sodium 968mg | 33 % | |
Potassium 770.2mg | 20 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 15.1g | ||
Protein 21.1g | 30 % | |
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: 634
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