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Spaghetti Fruit Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.0777
Energy (kCal)656.0142
Carbohydrates (g)10.1175
Total fats (g)64.3836
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 F and mixture is thickened, about 4 minutes. | 2. Cool completely. | 3. Cook spaghetti according to package directions; drain and rinse in cold water. | 4. Place in a large bowl. | 5. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. | 6. Toss gently: drain. | 7. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. | 8. Garnish with walnuts and cherries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    confectioner ' sugar 1 cup - - - -
    egg 2 143.0 0.72 12.56 9.51
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    salt 1/2 teaspoon - - - -
    spaghetti 1/2 4.3942 0.9795 0.0907 0.0808
    pineapple tidbit 1 can - - - -
    tart apple 3 diced - - - -
    topping 1 carton thawed whipped - - - -
    walnut 1/4 cup chopped 481.78 0.0 0.0 54.5
    maraschino cherry halved - - - -

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



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