TABASCO CALORIES RECIPES

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CASADIA RECIPE - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS



Casadia Recipe - Food.com - Recipes, Food Ideas And Videos image

My family has liked them premade, so I decided I could make. They raved...even hubby who hates anything wholewheat!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 9

8 small whole wheat tortillas
2 diced chicken breasts
1 tomatoes
1/2 green pepper
shredded cheese
Tabasco sauce
ground pepper
salsa, sauce
sour cream, for dip

Steps:

  • Brown chicken in skillet.
  • While chicken is browning dice tomato, green pepper and shred cheese. Once chicken is no longer pink, add Tabasco sauce and pepper to taste (we like it slightly hot). After chicken has browned put in dish.
  • Put one tortilla on medium high skillet and add some cheese, tomato, green pepper on the tortilla. Next add some salsa and finish off with some cheese. Top off this with another tortilla.
  • Brown and then flip. Cook a little longer on that side until brown.
  • Cut into 4 pieces and enjoy!

Nutrition Facts : Calories 133.2, FatContent 6.8, SaturatedFatContent 1.9, CholesterolContent 46.4, SodiumContent 47.7, CarbohydrateContent 1.9, FiberContent 0.6, SugarContent 1.2, ProteinContent 15.5

OYSTERS ROCKEFELLER - JAMIE OLIVER



Oysters Rockefeller - Jamie Oliver image

This famous entreé, probably the most popular oyster dish, has many versions.

Total Time 20 minutes

Yield 2

Number Of Ingredients 8

6 oysters in deep shells, from sustainable sources
500 g rock salt
3 spring onions
1 stick of celery
a few sprigs of fresh tarragon
1 small handful of stale breadcrumbs
a few drops of Tabasco
1 tablespoon butter at room temperature

Steps:

    1. Shuck the oysters, then place each oyster in the deeper half of the shell.
    2. Put the shells on a bed of rock salt in a small baking tray.
    3. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
    4. Blitz to a paste. Season, then spoon a little on top of each oyster.
    5. Cook under a hot grill for about 10 minutes, or until crisp and golden brown.

Nutrition Facts : Calories 174 calories, FatContent 9.7 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 11.5 g protein, CarbohydrateContent 10.1 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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My family has liked them premade, so I decided I could make. They raved...even hubby who hates anything wholewheat!
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My family has liked them premade, so I decided I could make. They raved...even hubby who hates anything wholewheat!
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Total Time 45 minutes
Calories 133.2 per serving
  • Cut into 4 pieces and enjoy!
See details


OYSTERS ROCKEFELLER - JAMIE OLIVER
This famous entreé, probably the most popular oyster dish, has many versions.
From jamieoliver.com
Total Time 20 minutes
Calories 174 calories per serving
    1. Shuck the oysters, then place each oyster in the deeper half of the shell.
    2. Put the shells on a bed of rock salt in a small baking tray.
    3. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
    4. Blitz to a paste. Season, then spoon a little on top of each oyster.
    5. Cook under a hot grill for about 10 minutes, or until crisp and golden brown.
See details


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Most of us know it’s a source of healthy fats, but avocado also offers a good dose of vitamin E, which acts as an antioxidant to protect cells from the damage caused by free radicals.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 281 calories per serving
    1. Place the oven on to 180ºC/350ºF/gas 4.
    2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
    3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
    4. Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
    5. Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
    6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
    7. Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
    8. Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
    9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.
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