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640 calories. 36g fat. 79g carbs. 6g protein. 36g sugars. 2 tablespoons coconut oil. 6 tablespoons (¾ stick) unsalted butter, softened and divided. 3 extra-ripe plantains, peeled and cut into 1½ ...
The name mofongo refers to cooked plantains mashed with fat (olive oil, lard, or butter), spices, and pork in a wooden mortar and pestle called a pilón (made with mahogany or guaiacum, both native hardwoods) and shaped more or less into a ball and in or alongside broth. The mofongo is then able to absorb any juice or broth from the seared meat ...
Sans nitrates, antibiotics, hormones, dyes, gluten, and sugars—just beef or turkey and seasonings like coriander, celery seed, and mustard—each stick touts 120 calories a serving plus 10 grams ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
⅓ cup cooked brown rice. Daily Totals: 1,759 calories, 93g fat, 26g saturated fat, 89g protein, 187g carbohydrate, 39g fiber, 1,901 mg sodium ... 2 tablespoons smooth natural peanut butter ...
Plantains are fried once and mashed with garlic, fat (butter, lard or olive oil), chicharrón or bacon, and broth it is then formed into a ball and eaten with other meats, soup, vegetables or alone. Puerto Rican piononos are sweet and savory treats made with a combination of fried yellow plantains, cheese, picadillo, and beaten eggs.
Use a spatula to flip over the salmon to cook the other side until it is golden brown, another 2 to 3 minutes. Pour in the white wine and chicken stock and cook until the sauce is reduced by half and the salmon is cooked through, 5 to 7 minutes longer. Slice the log of truffle butter into 4 pieces. Divide the plantains among four plates.
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