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Panfotheram

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)113.96
Energy (kCal)568.3333
Carbohydrates (g)14.944
Total fats (g)2.9933
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim and season the chops and bring the stock to the boil. | 2. Grease a large wide casserole dish with butter, lard or shortening and put in a layer of half the potatoes, then a layer of half the onions. | 3. Season well with salt and pepper. | 4. Repeat the layers, season again and then lay the chops on top. | 5. Pour in the stock, which should come about half-way up the vegetables. | 6. Cover the dish and bake at 350F for 2 hours. | 7. Check the dish periodically and add more liquid as needed. | 8. Skim some of the fat off the top and serve very hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb chop 6 504.3333 0.0 112.2 2.8333
    salt pepper 504.3333 0.0 112.2 2.8333
    onion 1 sliced 64.0 14.944 1.76 0.16
    potato 2 sliced - - - -
    turkey broth 20 ounces good 504.3333 0.0 112.2 2.8333

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



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