Try this Goat Cheese Marinated in Rosemary, Fennel, and Hot Red Pepp recipe, or contribute your own.
Suggest a better descriptionIn a 1-pint jar with a tight fitting lid combine the cheese with the fennel seeds, the red pepper flakes, rosemary, and lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving. Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9023 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 1 | ||
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Calories: 1563 | ||
Calories from Fat: 1342 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.1g | 199 % | |
Saturated Fat 57.6g | 288 % | |
Monounsaturated Fat 75g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 177mg | 54 % | |
Sodium 1161.7mg | 40 % | |
Potassium 511.8mg | 13 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 7.4g | ||
Protein 49.6g | 71 % | |
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: 1563
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