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Portuguese Marinade II for Pork, Beef or Fish (Vinha D'alhos)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.9673
Energy (kCal)82.8205
Carbohydrates (g)9.6375
Total fats (g)1.6755
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a large non-reactive bowl or plastic sealable bag. Add meat and marinate in the refrigerator, turning meat occasionally. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wine vinegar 1 cup 45.41 0.6453 0.0956 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    white wine 1/2 cup - - - -
    garlic clove 6 - - - -
    bay leaf 6 - - - -
    clove 6 34.524 8.2568 0.7522 1.6380000000000001
    hot red chili pepper 3 - - - -
    salt 1 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

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



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