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Crock Pot Fondue Italiano

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)273.4256
Energy (kCal)3311.9942
Carbohydrates (g)85.9986
Total fats (g)206.8445
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. | 2. In the crock-pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. | 3. Cover and cook on low for 2 hours. | 4. Dissolve cornstarch in the wine. | 5. Turn control to high. Add dissolved cornstarch. | 6. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while keeping the mixture hot in the crock-pot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 ground lean 530.4012 0.0 104.5842 12.1947
    mozzarella cheese 8 ounces shredded 734.8188 61.7339 30.7535 40.5284
    spaghetti sauce mix 5 ounces 126.0833 0.0 28.05 0.7083
    tomato sauce 2 cans - - - -
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    sharp cheddar cheese 1 lb shredded 1859.7309 9.6615 109.9963 153.4051
    red wine 1/2 cup - - - -

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



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