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Heirloom Meat Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)151.1966
Energy (kCal)1911.2336
Carbohydrates (g)168.4887
Total fats (g)74.8179
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425*. | 2. Cook the meat and onion, stirring often so it is very crumbly. | 3. While meat is cooking, mix egg, milk, water and bread crumbs and let sit. | 4. When meat is cooked, add egg mixture, tomato paste and cinnamon. | 5. Pour into pie shell, add top crust. | 6. Bake at 425* for 20-25 minutes, until crust is done. | 7. Vegetable Sauce: While pie is baking, microwave 2 cups of frozen mixed vegetables (carrots,peas,corn blend) Melt butter in saucepan. | 8. Stir in flour. | 9. Add milk and dried mustard. | 10. Stir in the mixed vegetables. | 11. Serve slices of the meat pie topped with spoonfuls of the vegetable sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pastry double crust pie 1 - - - -
    sirloin 1 lb ground ground 512.2678 0.0 103.7229 7.752000000000001
    onion 1/2 cup minced 32.0 7.472 0.88 0.08
    egg 1 71.5 0.36 6.28 4.755
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596
    water 2 tablespoons 0.0 0.0 0.0 0.0
    breadcrumb 1/2 cup - - - -
    tomato paste 1/4 cup 54.12 12.4806 2.8512 0.3102
    cinnamon 1/4 teaspoon - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    milk 2 1/4 cups 49.6133 3.8877 2.562 2.6596
    mustard 1 1/2 1/2 dried 0.4725 0.0817 0.05 0.0073
    vegetable 2 cups cooked mixed 218.12 49.476000000000006 8.777999999999999 0.532

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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