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Suggest a better descriptionRinse quails well and pat dry. Season inside and out with salt and pepper. Whisk together the remaining ingredients and pour over quail, turning to coat. Cover and refrigerate at least 4 hours or overnight. Drain quail, reserving marinade and place on a baking sheet. Preheat oven to 475 degrees and roast quail for 10 minutes. Reduce temperature to 375 degrees and continue roasting, basting occasionally with reserved marinade, until quails are deeply colored and crispy, 10-12 minutes more. Serve immediately. Yield: 8 as an appetizer or 4 as a main course. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9667 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST) From: Bill Spalding
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 126.6mg | 4 % | |
Potassium 15.1mg | 0 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.4g | ||
Protein 0.2g | 0 % | |
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: 12
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