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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 240g Recipe makes 2 cups) |
||
| Calories 730 | ||
| Calories from Fat 576 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 64.0g | 98% | |
| Saturated Fat 20.9g | 104% | |
| Monounsaturated Fat 17.7g | ||
| Polyunsaturated Fat 22.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 81mg | 27% | |
| Sodium 1081mg | 45% | |
| Potassium 282mg | 8% | |
| Total Carbohydrate 38.5g | 12% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 10.5g | ||
| Protein 5.5g | 10% | |
Sugar, Salt & Vinegar Red Tomatoes
Curried Carrot and Coriander Soup
Lemon-Garlic Chick Pea Dip with Veggies and Chips
From: Bobtail
On Nov 27, 2004
I prepared this exactly by the recipe. I wanted to test it on DH and myself because I was considering giving it as gifts. It is very good. The spice packets will be included as gifts for Christmas to several of my friends and co-workers. Thanks GrandmaG!
From: newspapergal
On Nov 24, 2004
This is very good. I made it as a Pick-A-Chef recipe, Nov. '04. I made it as a dip instead of a spice packet, & refrigerated overnight. I used fat-free sour cream & mayo, and I followed it exactly except added more cayenne for a kick. Served with chips and Mini Tacos #74301 — very good! Thank you!
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