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Suggest a better descriptionFor the Parsley Oil. Combine parsley and oil in container of an electric blender, and process until well combined. Pour through a wire mesh strainer into a small bowl. discarding parsley. For the chili oil. Cook chili powder in a nonstick skillet over high heat 1 minutes, stirring constantly; remove from heat. Stri in oil. let stand 30 minutes. Pour mixture through a fine mesh strainer into a small bowl, discarding chili powder. Yield: 1/2 cup Notes: These recipes are used with Warm Goat Cheese and Potato Salad Per serving: 490 Calories; 55g Fat (98% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 23mg Sodium Posted to FOODWINE Digest 09 Dec 96 Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com From: terry pogue
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2976 | ||
Calories from Fat: 2976 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 336.3g | 448 % | |
Saturated Fat 27g | 135 % | |
Monounsaturated Fat 196.8g | ||
Polyunsanturated Fat 98g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.7mg | 1 % | |
Potassium 37.4mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.4g | ||
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: 2976
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