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Norway's Sweet Roast Dish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.6809
Energy (kCal)614.795
Carbohydrates (g)161.932
Total fats (g)1.6373
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 300 F; Prunes must be soaked for 12 hours. | 2. Rinse the goose under cool water for 15 munutes, and then dry with paper towel. | 3. Brush the goose with lemon first with a basting brush, Pour the honey on top and let it smother over the top and sides of the goose, take the basting brush and smooth it all around the areas it didn't cover making sure the goose is completely covered. | 4. Then sprinkle the entire goose with sugar. | 5. Cut the prunes,apples, and onions into small pieces, sprinkle them with salt, and stuff all of it inside the goose. | 6. Place the goose into baking pan for 30 minutes to brown. | 7. Turn the goose over so back is facing up. | 8. Roast for one hour. | 9. Total time roast should cook is two hours, again every oven is different; Time varies. | 10. When goose is finished cooking allow the goose to sit inside oven for 15 more minutes, with the oven door open. | 11. This will lock in the flavors. | 12. Last step, remove the stuffing that was placed inside of the goose and discard it. | 13. Very fatty to digest. | 14. Goose is ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    goose 9 -10 - - - -
    prune 1 1/2 cups pitted 368.55 97.57799999999999 3.0537 0.7020000000000001
    onion 1/2 cup diced 32.0 7.472 0.88 0.08
    bell pepper 1/2 cup diced 14.9 3.4568 0.6407 0.1267
    salt 1 tablespoon - - - -
    apple 2 cored peeled 189.28 50.2684 0.9464 0.6188
    honey syrup 2 tablespoons - - - -
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098

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



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