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Irish Cheddar Crisps

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.4228
Energy (kCal)906.8695
Carbohydrates (g)77.7538
Total fats (g)59.674
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour, cornmeal, sugar, salt, and baking soda in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in cheese, water, and vinegar with fork until mixture forms soft dough. Cover dough and refrigerate 1 hour or freeze 30 minutes until firm. | 2. Preheat oven to 375 degrees. Grease 2 large cookie sheets. Divide dough into 4 pieces. Roll each piece into paper-thin circle on floured surface. Sprinkle with pepper; press pepper firmly into dough. | 3. Cut each circle into 8 wedges; place wedges on prepared cookie sheets. Bake about 10 minutes or until crisp. Store in airtight container for up to 3 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 3/4 3/4 - - - -
    yellow cornmeal 1/2 cup 203.74 42.8708 5.0508 2.074
    sugar 3/4 teaspoon 13.7655 3.4431 0.0 0.0
    salt 3/4 teaspoon - - - -
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    butter 1/2 cup 684.0 31.428 21.372 57.6
    sharp cheddar cheese 1 1/2 cups shredded - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    white vinegar 2 tablespoons 5.364 0.0119 0.0 0.0
    black pepper coarse ground - - - -

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



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