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Tomato-Pesto-Cream Cheese Torte

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.8356
Energy (kCal)793.6867
Carbohydrates (g)8.4936
Total fats (g)67.7535
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Mix first four ingredients until smooth. Set aside. | 2. 2. In a small bundt pan or glass bowl, lay a sheet of plastic wrap. | 3. 3. Press sun-dried tomatoes firmly onto the plastic wrap in the bowl. Follow with the pesto, and then add the cream cheese as the final layer. Chill for 2 hours or overnight. When ready to serve, turn out onto a pretty platter, and remove the plastic wrap. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cheese 8 ounces 669.06 7.938 16.1028 64.8648
    green onion 3 -4 chopped 0.0 0.0 0.0 0.0
    cream 1 tablespoon sour 23.76 0.5556 0.2928 2.322
    worcestershire sauce 1 dash - - - -
    sun tomato 4 ounces sun-dried drained finely-chopped 100.8667 0.0 22.44 0.5667
    basil pesto 8 ounces well-drained 100.8667 0.0 22.44 0.5667

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



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