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Port and Stilton Pate

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.5383
Energy (kCal)424.0567
Carbohydrates (g)14.8497
Total fats (g)27.7827
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter to sweat the onions until they are soft. Add the port. Simmer for about three minutes. Remove from heat. | 2. Add the rest and stir makings sure it is well blended. | 3. Place in blender and process until sticks together. Check your seasonings [don't do this after you are finished.] Adjust if needed. | 4. Place in individual servers if desired. Refrigerate at least 2 hours. Serve with melba toast or crackers. | 5. Note Crusted port is Vegetarian Friendly. If not seeking that alternative, use regular port. | 6. servings is a guess. Who counts? | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    spring onion 1 bunch chopped - - - -
    port wine 2 fluid crusted 100.8667 0.0 22.44 0.5667
    lemon zest 1/2 100.8667 0.0 22.44 0.5667
    vegetarian blue cheese 4 ounces crumbled 100.8667 0.0 22.44 0.5667
    parsley chopped - - - -
    black pepper ground - - - -

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



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