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6 servings
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| 2 | tablespoons | butter | |
| 3 | cups | leeks | sliced (whites only) |
| 1 | each | sweet red bell pepper | |
| 10 | ounces | chicken broth | |
| 1/2 | teaspoon | red pepper flakes |
In a large skillet melt butter over medium heat and gently sauté leeks and peppers, do not brown. Stir in chicken broth and peppers. Continue to simmer, stirring gently until liquid has evaporated and vegetables are soft. Serve hot.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 108mg | 5% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 30% | Vitamin C | 51% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nothing epitomizes summer cooking more than grilling. However, grilling can be very confusing. The more recipes, cookbooks, and...
Made these for a wedding shower I was having. They were a big hit!! I baked them in mini tart pans instead of the larger muffin pans and topped them with a teaspoon of canned cherry pie filling. I also made them in advance and froze them (before putting on the topping). They froze perfectly. Looked very pretty on the plate with the other squares and cookies. Everyone wanted the recipe!
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