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Suggest a better description1. Saute over medium heat, olive oil, butter, the onion, parsley and garlic. 2. In a separate bowl combine the bread crumbs, parmesan cheese, salt, black pepper and red pepper. 3. Add the sweet basil and oregano. Add the bread crumb mixture to the sauteed vegetables. Mix well. Taste for seasoning. 4. Remove from heat and add the oysters, which have been well drained. Blot the oysters with paper toweling to remove most of the juices before adding to the bread crumb mixture. Stir very gently, then put in baking dish. 5. Bake in 425F oven for 15 minutes or until bubbly. Posted to recipelu-digest Volume 01 Number 434 by RecipeLu
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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1414 | ||
Calories from Fat: 463 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.4g | 69 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 5218.3mg | 180 % | |
Potassium 905.8mg | 24 % | |
Total Carbohydrate 195.8g | 58 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 180.3g | ||
Protein 42.7g | 61 % | |
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: 1414
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