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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of lightly salted water to a rolling boil, and cook until tender, about 8 minutes. Rinse under cold water and drain. | 2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, horseradish cream, celery seeds, salt and pepper. Sir in the onion, celery, bell peppers. carrot, pimentos and pasta. | 3. Refrigerate for at least 4 hours before serving, but preferably overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
elbow macaroni	500			-	-	-	-
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
white sugar	1/3	cup		258.0	66.6533	0.0	0.0
dijon mustard	2 1/2	1/2		-	-	-	-
horseradish cream	1	tablespoon		-	-	-	-
celery seed	1	teaspoon		7.84	0.8270000000000001	0.3614	0.5054
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
onion	1		chopped	60.0	14.01	1.65	0.15
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
green bell pepper	1		seeded chopped	-	-	-	-
red bell pepper	1		seeded chopped	-	-	-	-
pimento pepper	2	tablespoons		-	-	-	-
green bell pepper	1		seeded chopped	-	-	-	-
carrot	1/4	cup	grated	13.12	3.0656	0.2976	0.0768

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