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Suggest a better descriptionBrown the beef; drain excess fat. Add green pepper, celery and garlic. Saute until tender. Stir in salt and pepper, eggplant (my favorite), parsley, rice, oregano, soup mix, tomato paste and water. Bring to a boil; cover and simmer for 20 minutes. Pour into greased casserole or baking pan. Sprinkle with mixed bread crumbs, Parmesan cheese and margarine. Top with ripe olives. Bake at 450 degrees for 15 minutes. (I usually omit the olives) Randy Rigg
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Serving Size: 1 Serving (2000g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5582 | ||
Calories from Fat: 1504 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 167.1g | 223 % | |
Saturated Fat 53.8g | 269 % | |
Monounsaturated Fat 64.3g | ||
Polyunsanturated Fat 28.4g | ||
Cholesterol 337.5mg | 104 % | |
Sodium 19134.9mg | 660 % | |
Potassium 3758mg | 99 % | |
Total Carbohydrate 783.4g | 230 % | |
Dietary Fiber 45.5g | 182 % | |
Sugars, other 737.9g | ||
Protein 219.4g | 313 % | |
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: 5582
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