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Suggest a better descriptionCook peppers directly over open flame, under preheated broiler on in extremely hot, dry cast iron skillet. Rotate peppers to char on all sides. Place charred peppers in mixing bowl and cover with plastic wrap, sealing bowl or put in paper bag and close bag. Heat and moisture will stem off charred skin. Let stand 30 minutes. Peel garlic and cut each clove in half lengthwise. Cut peppers vertically from tip to stem, remove seeds and stem. Peel under running water. Slice each into 5-6 strips. Place strips in mixing bowl and season lightly with salt and fresh ground pepper. Add garlic, olive oil, lemon juice and parsley or basil. Chill several hours. Bring to room temperature before serving. Makes 2 first-course servings. STARS & STRIPES, 6 DEC 92 SERVE WITH MARKET STREET CHICKEN SALAD Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (210g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 296 | ||
Calories from Fat: 247 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 0mg | 0 % | |
Sodium 83.3mg | 3 % | |
Potassium 390.2mg | 10 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 9.8g | ||
Protein 2g | 3 % | |
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: 296
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