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Italian Bread Garden Loaf

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.9262
Energy (kCal)1532.6427
Carbohydrates (g)2.9948
Total fats (g)148.1611
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut off about the top 1 inch of the bread loaf and scoop out the bread, leaving about 1/2-1 inch all around. | 2. Cut bread into cubes, toast in oven at 350° for about 20 minutes. Watch so they don't burn. | 3. Meanwhile, cook vegetables in microwave for 3 minutes. | 4. Combine oil, basil, oregano, garlic, salt, and onion powder and blender until basil is well chopped. | 5. Pour into mixing bowl and add mayo and vegetables. Mix well before folding in bread cubes. If the recipe appears too dry, add more mayo. | 6. Fill empty bread with this mix; replace top bread piece. | 7. Bake in preheated 350° oven for 30 minutes with a piece of aluminum foil folded over bread. | 8. Remove foil and bake 15 more minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    loaf italian bread 1 round 201.7333 0.0 44.88 1.1333
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    italian choice 8 ounces mixed 201.7333 0.0 44.88 1.1333
    mayonnaise 1 cup 837.52 0.0 0.8584 92.8
    garlic clove 3 crushed 201.7333 0.0 44.88 1.1333
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    basil 1 ounce 6.5204 0.7513 0.893 0.1814
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    salt 1/2 teaspoon - - - -

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



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