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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (183g) Recipe makes 8 servings |
||
| Calories 219 | ||
| Calories from Fat 145 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 319mg | 13% | |
| Potassium 336mg | 9% | |
| Total Carbohydrate 18.4g | 6% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 9.3g | ||
| Protein 3.0g | 5% | |
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: jp mims
On Oct 30, 2008
I cut the recipe in half since it's just the two of us. This tastes best made the day before. The only change I made was to add a small amount of sweet pickle relish and sometimes I add onion diced very small. DH asks for this all the time, and lucky for him(just kidding), it's easy!!
From: Denise in da Kitchen
On Jul 2, 2007
I followed the directions exactly, except I halved the recipe. This makes a very nice, creamy coleslaw. I think next time I may add just a little more of the vinegar (personal taste), but all in all, we enjoyed this very much. Thanks for sharing, FloridaGrl.
From: *Parsley*
On Jun 29, 2006
Great flavor! The longer it chills, the better it is! I used a little extra sour cream to make it a bit more moist. I'll be taking this to a picnic later this summer. Thanx for sharing!
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