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Suggest a better descriptionIn a saucepan of boiling salted water, blanch the sugar snap peas for 30 seconds, or until crisp-tender. Drain and refresh them under cold water. In a skillet, heat the butter over moderate heat until hot but not smoking. Add the shallots and cook, stirring until softened. Add the peas and salt and pepper and cook, stirring until heated through. Stir in the chives. Yield: 6 servings Formatted by suechef@sover.net Recipe by: DEAN FEARING #HE1A06 Posted to MC-Recipe Digest V1 #792 by Sue
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 6 | ||
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Calories: 321 | ||
Calories from Fat: 213 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 32 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 7.8mg | 0 % | |
Potassium 345.7mg | 9 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 20.9g | ||
Protein 8.4g | 12 % | |
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: 321
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