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Vermicelli Timbal

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.2539
Energy (kCal)831.6061
Carbohydrates (g)34.7954
Total fats (g)49.4295
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook vermicelli in large pot of boiling salted water until just tender to the bite. Drain. | 2. Combine drained vermicelli and Bechamel Sauce in a medium sized bowl. Set aside. | 3. Preheat oven to 425°F (220C). | 4. Butter 6 6-ounce custard cups. Coat with 1/2 of bread crumbs. Cut cheese and ham in small dice. Half fill each custard cup with pasta mixture. Sprinkle tops with remaining bread crumbs. | 5. Bake 15 minutes or until bubbly. Run a sharp knife around inside of cups. | 6. Turn out onto warmed serving plates. | 7. Serve with Tomato Sauce. | 8. Garnish with mint, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fine vermicelli 4 ounces 100.8667 0.0 22.44 0.5667
    bechamel sauce 1 cup 100.8667 0.0 22.44 0.5667
    mozzarella cheese 4 ounces 367.4094 30.8669 15.3768 20.2642
    ham 4 ounces 277.83 0.0 19.7656 21.3986
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    breadcrumb 1/4 cup 100.8667 0.0 22.44 0.5667
    tomato sauce 2 cups - - - -
    mint - - - -

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



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