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Cheddar and Chive Yorkshire Puddings

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.0202
Energy (kCal)969.755
Carbohydrates (g)27.7619
Total fats (g)64.0039
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Position rack in center of oven and preheat to 450 degrees. | 2. Place large rimmed baking sheet in oven. Brush ten 3/4 cup glass baking dishes or ramekins with 2 tablespoons fat or butter. | 3. Whisk eggs to blend in large bowl. Add milk and whisk until well blended. Whisk flour and salt in a medium bowl to blend. Gradually whisk flour mixture and remaining 6 tablespoons fat or butter into egg mixture until well blended (some small lumps will remain). Whisk in cheese and chives; divide batter among baking dishes (about 1/2 cup batter for each). | 4. Place baking dishes on hot baking sheet in oven. Bake until Yorkshire puddings are puffed and begin to brown, about 25 minutes. Reduce oven temperature to 350 degrees and bake until puddings are brown, puffed, and crisp around the sides, about 20 minutes longer. Transfer Yorkshire puddings to plates. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast beef butter 8 tablespoons melted unsalted melted - - - -
    egg 6 429.0 2.16 37.68 28.53
    milk 2 cups 297.68 23.3264 15.372 15.9576
    purpose flour 2 cups - - - -
    salt 1 teaspoon - - - -
    cheese 1/2 cup grated 238.275 1.5795 14.445 19.3995
    chive 1/3 cup chopped 4.8 0.696 0.5232 0.1168

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



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