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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (465g) Recipe makes 8 servings |
||
| Calories 380 | ||
| Calories from Fat 161 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.9g | 27% | |
| Saturated Fat 6.8g | 34% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 1.1g | ||
| Cholesterol 77mg | 25% | |
| Sodium 718mg | 29% | |
| Potassium 1126mg | 32% | |
| Total Carbohydrate 30.6g | 10% | |
| Dietary Fiber 7.2g | 28% | |
| Sugars 10.4g | ||
| Protein 27.1g | 54% | |
Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut
Davie Crockett's Ground Beef Wrap-Ups
From: Eat it up!
On Apr 19, 2009
I can't believe how much my kids enjoyed this simple soup. The only change I made was to use canned mixed vegetables. Made for Spring PAC 2009.
From: bmcnichol
On Oct 24, 2008
Very good and easy to make. I followed the recipe as written other then I didn't add the sugar- we didn't think it needed it. I used one teaspoon of onion powder and the full teaspoon of season salt. I used 4 cups of beef broth instead of the water. I also let mine simmer for about two hours. Hubby thought it needed pepper and more salt. This was a nice hearty, thick soup that we all enjoyed. I liked it too as it uses items I normally have on hand.
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