Try this Glazed Radishes, Carrots, and Peas recipe, or contribute your own.
Suggest a better descriptionDrain cans of carrots. 1. In 6-quart saucepot over medium heat, heat butter or margarine, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender. 2. Drain the carrots. Add carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 176 | ||
Calories from Fat: 163 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 19.7mg | 6 % | |
Sodium 26.5mg | 1 % | |
Potassium 141.5mg | 4 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.6g | ||
Protein 0.7g | 1 % | |
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: 176
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