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Oyster Stew with Vegetables

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Recipe

Yield

4
servings

Prep

10
min

Cook

1
hrs

Ready

1
hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pint oysters
shucked
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1 cup onions
chopped
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1 each green bell peppers
chopped
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1 each garlic cloves
minced
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2 tablespoons margarine
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8 ounces tomatoes
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2 each potatoes
peeled, chopped
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½ cup olives
sliced
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2 tablespoons capers
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1 teaspoon salt
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¼ teaspoon marjoram
dried, crushed
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teaspoon cinnamon
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1 x cayenne pepper
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Ingredients

Amount Measure Ingredient Features
473 ml oysters
shucked
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237 ml onions
chopped
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1 each green bell peppers
chopped
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1 each garlic cloves
minced
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30 ml margarine
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231.2 ml/g tomatoes
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2 each potatoes
peeled, chopped
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118 ml olives
sliced
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30 ml capers
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5 ml salt
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1.3 ml marjoram
dried, crushed
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0.6 ml cinnamon
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1 x cayenne pepper
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Directions

Toss ingredients into a pot, and cook for about 20 minutes, stirring constantly.

Then let simmer for about an hour to let flavours blend.

Serve.



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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 15534% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 793mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 14%
Sugars g
Protein 6g
Vitamin A 15% Vitamin C 66%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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