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Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.6733
Energy (kCal)598.7195
Carbohydrates (g)53.5552
Total fats (g)39.0617
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the scallops and the next 5 ingredients; simmer one minute. | 2. Add the soup and the sherry and heat. | 3. Place in individual baking shells and top with bread crumbs and Parmesan. | 4. Broil until slightly brown on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 2 cups cooked - - - -
    tomato 1 peeled chopped 62.068999999999996 13.7631 3.2384 0.5397
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic - - - -
    parsley 2 chopped 2.736 0.4811 0.2257 0.06
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    sherry wine 2 tablespoons - - - -
    breadcrumb - - - -
    parmesan cheese - - - -

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



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