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Adobo, Chicken & Pork LC-1.9 Categories: none 1/2 cup vinegar 1 clove garlic; minced /1/4 tsp powder 2 tsp salt 1/2 tsp pepper 2 tbs soy sauce 2 cup water 1/2 tsp paprika 1 lb lean pork; cut up 2 lb chicken meat; cut up In 2 quart casserole put vinegar, garlic, salt, pepper, soy sauce, water and paprika, Stir. Cut up pork and chicken. Put in casserole. Cover. Bake in 350 F oven for 1 1/2 hours or until tender. Serves 6. Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1056mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : These are the two favorite meats of the Philippines served up in a dish fit for all visitors. Served with rice. NYC Nutrition Analysis (per serving or yield unit): water=273.7 g; calories=295.7; protein=48.77 g; total fat=9.14 g; carbohydrate=1.99 g; dietary fiber=0.14 g; ash=5.25 g; calcium=36.6 mg; phosphorus=431.3 mg; iron=2.38 mg; sodium=1238 mg; potassium=683.6 mg; magnesium=63.54 mg; zinc=3.97 mg; copper=0.16 mg; manganese=0.16 mg; vitamin A=199.7 IU; vitamin E=0.67 mg ATE; thiamin=0.84 mg; riboflavin=0.43 mg; niacin=16.26 mg; pantothenic acid=2.22 mg; vitamin B6=1.05 mg; folate=15.45 ug; vitamin B12=1.07 ug; vitamin C=4.34 mg; saturated fat=2.74 g; monounsaturated fat=3.38 g; polyunsaturated fat=1.63 g; cholesterol=152 mg; selenium=48.28 ug; refuse=30.06%; %cal as carb:prot:fat=3:68:29; WW Pts=6.66; (complete analysis) Contributor: Company's Coming Casseroles - Jean Paré Yield: 6 servings Preparation Time: 0:00 |
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