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Italian Infused Oil

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0763
Energy (kCal)1912.214
Carbohydrates (g)0.6098
Total fats (g)216.088
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place herbs and spices in the bottle. | 2. Add warm oil. | 3. Cover and let stand for 2 weeks. | 4. Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 1 month. | 5. Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    lemon peel 1 0.94 0.32 0.03 0.006
    garlic clove 2 sliced - - - -
    rosemary 2 teaspoons chopped 1.834 0.2898 0.0463 0.08199999999999999
    basil sprig 1 bruised - - - -
    red pepper flake 1 teaspoon - - - -

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



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