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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (235g) Recipe makes 4 servings |
||
| Calories 197 | ||
| Calories from Fat 58 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 10% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 18mg | 0% | |
| Potassium 458mg | 13% | |
| Total Carbohydrate 35.7g | 11% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 28.9g | ||
| Protein 2.6g | 5% | |
SERVES 4 -6
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: Marg (CaymanDesigns)
On Jul 21, 2008
This is a delicious combination!! It was elegant enough to serve to company or at a fancy brunch or tea, but tasty enough to want to keep it all to myself! LOL! Excellent recipe. A true hidden treasure. Thanks for posting, Lorac. Made with the warmest wishes of a speedy recovery for your Cook-a-thon.
From: Derf
On Sep 2, 2003
Very nice starter! I don't keep frozen orange juice around so I used fresh with some orange zest added, also cut the honey in half and used no fat sour cream. We love fruit salads and this was a good one. I made up individual plates and used fresh mint from the garden for a garnish. Thanks for sharing, we will be making this one again.
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