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Amy's Corned Beef and Cabbage Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)161.5738
Energy (kCal)886.7093
Carbohydrates (g)9.7031
Total fats (g)22.3482
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F. | 2. Prepare julienned potatoes according to box, DO NOT BAKE. | 3. Arrange cabbage over potatoes. | 4. Crumble corned beef over cabbage. | 5. Dot mustard over corned beef and cabbage, to taste. | 6. Place in oven for 30 minutes. Excess liquid may need to be removed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    betty crocker julienne potato 1 box - - - -
    water 1 1/2 cups boiling 0.0 0.0 0.0 0.0
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    cabbage 3/4 cups 16.6875 3.8715 0.8544 0.0668
    beef 1 1/2 corned cooked diced 795.6018 0.0 156.8764 18.292
    mustard - - - -
    salt - - - -
    pepper - - - -

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



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