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Antipasto Platter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.8405
Energy (kCal)1384.3066
Carbohydrates (g)189.0552
Total fats (g)22.971
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and salami. | 2. Pour vinaigrette over mixture just to coat, toss gently. | 3. Refrigerate at least 30 minutes or overnight. | 4. Arrange on a lettuce-line platter. | 5. Serve with toothpicks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pepperoncini pepper 1 jar drained 201.7333 0.0 44.88 1.1333
    garbanzo bean 1 can rinsed 1133.4333 188.7556 61.3793 18.1109
    mushroom 2 cups - - - -
    cherry tomato 2 cups 201.7333 0.0 44.88 1.1333
    provolone cheese 1/2 cubed 49.14 0.2996 3.5812 3.7268
    olive 1 can pitted drained - - - -
    genoa salami 1/2 lb cubed 201.7333 0.0 44.88 1.1333
    italian vinaigrette dressing 8 ounces 201.7333 0.0 44.88 1.1333

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



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