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Creamy Bagna Cauda II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.7302
Energy (kCal)1698.9145
Carbohydrates (g)86.838
Total fats (g)139.182
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend butter, anchovies, garlic, half& half, and mushroom soup in a blender or food processor. | 2. Pour in a heavy saucepan or fondue pot and heat until warm. | 3. DO NOT BOIL! | 4. Serve in a fondue pot or small slow cooker. | 5. Dip bread cubes or veges in warm sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup 1368.0 62.856 42.744 115.2
    anchovy 1 can - - - -
    garlic 2 -4 0.0 0.0 0.0 0.0
    half 1 pint - - - -
    cream mushroom soup 1 can 330.9145 23.982 5.9862 23.982
    vegetable assorted - - - -
    french bread cubed - - - -

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



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