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Creamed Sweetbreads Olivero Recipe
|Onion||1⁄2 Cup (8 tbs), sliced|
|Garlic||1 Clove (5 gm), minced|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped canned tomatoes||1⁄3 Cup (5.33 tbs)|
|Sliced stuffed olives||1⁄4 Cup (4 tbs)|
|Cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1530 Calories from Fat 513
% Daily Value*
Total Fat 57 g87.8%
Saturated Fat 26 g130.1%
Trans Fat 0 g
Cholesterol 2161 mg
Sodium 3629.3 mg151.2%
Total Carbohydrates 93 g31.1%
Dietary Fiber 5.4 g21.5%
Sugars 13.8 g
Protein 157 g314.1%
Vitamin A 28.9% Vitamin C 25.4%
Calcium 19.2% Iron 30.1%
*Based on a 2000 Calorie diet
Bring to a boil.
Cover; cook over low heat 20 minutes.
Drain; remove membrane.
Cut sweetbreads into cubes.
In saucepan, brown sweetbreads and cook onion and garlic in butter until onion is tender.
Add soup, milk, tomatoes, and olives.
Heat; stir now and then.