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Italian Sub Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.4828
Energy (kCal)813.3092
Carbohydrates (g)21.8553
Total fats (g)57.4951
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the meats and cheese into small cubes. | 2. Put the meats and cheese in a bowl and add the chopped tomatoes, onions and Red Wine Vinegar (I always add extra because I love vinegar). | 3. When adding the hot pepper spread and oregano add a little at a time base it on how spicy you like your food. Season well with salt and pepper. Combine and chill. Let the flavors combine for an hour or overnight. Right before you are going to serve, toss in the lettuce. Serve with toasted Italian bread or focaccia bread. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ham 1/4 sliced imported sliced - - - -
    genoa salami 1/4 lb sliced 100.8669 0.0 22.4401 0.5667
    pepperoni 1/4 lb sliced 571.2013 1.3373 21.8167 52.4508
    provolone cheese 1/2 sliced 49.14 0.2996 3.5812 3.7268
    tomato 2 chopped 44.28 9.5694 2.1648 0.49200000000000005
    onion 1/2 diced 32.0 7.472 0.88 0.08
    iceberg lettuce 1/2 cup shredded 5.04 1.0692 0.324 0.0504
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    pepper 3 -4 tablespoons 0.0 0.0 0.0 0.0
    salt - - - -
    pepper 0.0 0.0 0.0 0.0
    oregano 1 tablespoon 7.95 2.0676 0.27 0.1284

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



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