RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	183.8716
Energy (kCal)	1227.3712
Carbohydrates (g)	7.6005
Total fats (g)	8.3301
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1954
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4715
Fatty acids, total saturated 4:0 (g)	0.1373
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.4238
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1088
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.7489
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2159
Proline (g)	0.3956
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3790
Adjusted Protein (g)	0.0000
Cystine (g)	0.0190
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	164.2363
Copper, Cu (mg)	2.4120
Maltose (g)	0.0000
Zinc, Zn (mg)	9.8286
Total lipid (fat) (g)	8.3301
Vitamin K (phylloquinone) (g)	1.4947
Cholesterol (mg)	462.9944
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.5000
Folate, total (g)	150.7003
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1031.2687
Energy (kcal)	1227.3712
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2589
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0974
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2085
Sugars, total (g)	3.8093
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	5.1800
Lutein + zeaxanthin (g)	2.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2992
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2443
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	211.3257
Fatty acids, total saturated 16:0 (g)	1.9821
Carbohydrate, by difference (g)	7.6005
Vitamin D (IU)	2.8000
Fructose (g)	0.9030
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.3079
Tyrosine (g)	0.2226
Potassium, K (mg)	2245.0021
Fatty acids, total saturated 12:0 (g)	0.0497
Vitamin A, RAE (g)	305.0406
Serine (g)	0.2206
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1977
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.4056
Histidine (g)	0.1659
Isoleucine (g)	0.1625
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.0764
Water (g)	2587.4891
Fatty acids, total saturated 8:0 (g)	0.0358
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10.2200
Sodium, Na (mg)	780.1187
Iron, Fe (mg)	13.4854
Energy (kJ)	5144.4196
Ash (g)	12.1658
Caffeine (mg)	0.0000
Glycine (g)	0.0781
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3775
Fatty acids, total polyunsaturated (g)	1.6609
Vitamin E (alpha-tocopherol) (mg)	4.5795
Sucrose (g)	0.6930
Vitamin B-6 (mg)	1.1822
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0518
Vitamin D (D2 + D3) (g)	0.0700
Vitamin D3 (cholecalciferol) (g)	0.0700
Lysine (g)	0.3977
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1527
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.1229
Folate, food (g)	150.7003
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.8420
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	595.7607
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.5718
Vitamin B-12 (g)	9.2711
Calcium, Ca (mg)	1306.2411
Fatty acids, total saturated 10:0 (g)	0.0675
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1135
Glutamic acid (g)	1.0535
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	304.2006
Leucine (g)	0.3391
Folate, DFE (g)	150.7003
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.1900
Tryptophan (g)	0.0581
Threonine (g)	0.1522
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.1407
Protein (g)	183.8716
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.5340
Betaine (mg)	0.0700
Phosphorus, P (mg)	1798.0317
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash cherry peppers and place whole, stems intact, in 1 gallon jar. | 2. Fill jar with white vinegar. | 3. Let stand at least one week. | 4. I've let them soak as long as 3 weeks. | 5. You may need to add more vinegar to keep the jar full as the peppers soak it in. | 6. The peppers will float, make sure to keep them covered. | 7. After soaking for at least a week, pour out vinegar and rinse peppers in cool water. | 8. Remove stems and seeds. | 9. Expect to lose 3 or 4 peppers during soaking. | 10. Cut provolone to the appropriate size to fill the peppers. | 11. (~1/2" cube) Cut the Proscuitto slices in half. | 12. Wrap the provolone with a 1/2 slice of Proscuitto (or 2 for larger peppers) and stuff into pepper. | 13. Add some Olive Oil to the jar. | 14. Add Onion, Rosemary, 2 or 3 Bay Leaves, Dill Weed, Basil and chopped Garlic to oil. | 15. Place the peppers in the jar and fill the jar with 50% Olive Oil and 50% Canola Oil. | 16. Top off the jar with a sprikle coating of Parmesan cheese. | 17. Let soak a minimum of one week. | 18. I let them soak and store them at room temperature. | 19. You may want to refrigerate for longer shelf life. | 20. (I've had shelf life in excess of one month) ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prosciutto	1			806.9352	0.0	179.5204	4.5333
provolone cheese	1/2		sliced	49.14	0.2996	3.5812	3.7268
cherry pepper pt	2	lbs		806.9352	0.0	179.5204	4.5333
white vinegar	1/2	gallon		343.296	0.7629	0.0	0.0
extra virgin olive oil	1	quart		806.9352	0.0	179.5204	4.5333
canola oil	1	quart		-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
rosemary				-	-	-	-
bay leaf				-	-	-	-
dill weed				-	-	-	-
basil				-	-	-	-
garlic			chopped	-	-	-	-
parmesan cheese				-	-	-	-

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

Cooking in progress....

Marinated Stuffed Cherry Peppers