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Exciting Escargots With Margarita Jalapeno Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.7512
Energy (kCal)1518.59
Carbohydrates (g)97.4047
Total fats (g)116.0758
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make salsa: | 2. Combine all ingredients and let stand at least 30 minutes at room temperature. Taste and adjust seasonings. | 3. Meanwhile preheat oven to 425°. Melt butter in a skillet, add garlic, and sauté until garlic barely begins to turn golden. Place 6 escargots in each of 6 individual casserole dishes. Drizzle evenly with the garlic butter and spoon 2 tablespoons of salsa evenly over escargots in each dish. Sprinkle 1 teaspoon of caribe over each. Bake for 15-20 minutes or until the sauce sizzles. | 4. Meanwhile, warm tortillas or slice and warm French bread. Serve escargots with tortillas or bread for dunking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup unsalted 1368.0 62.856 42.744 115.2
    garlic 3 tablespoons minced 4.47 0.9918 0.1908 0.015
    escargot 36 canned - - - -
    salsa 1 cup 75.4 17.264 3.952 0.442
    new mexico red chilies 2 tablespoons crushed - - - -
    corn tortilla 12 loaf - - - -
    tomato 1/2 cup cubed 38.72 8.8209 1.9844 0.3388
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    jalapeno chilies 4 minced - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1/2 teaspoon - - - -
    gold tequila white 1/4 cup - - - -

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



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