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Think Pink Dressing With That ' Redhot ' Flair

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6282
Energy (kCal)679.5542
Carbohydrates (g)12.6798
Total fats (g)68.7772
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve the sugar in the red wine vinegar. Combine all the ingredients together, mixing gently to incorporate and spread the colour of the beetroot throughout the dressing. Taste and season with salt and pepper to suit your taste. | 2. Observe the banner of the RedHot Renegades. Observe the colour of this lovely dressing/sauce. See? ;-). | 3. Refrigerate in a covered container for atleast two hours before serving to allow flavours to meld and develop. | 4. Note 1: I have since stirred in some of those tiny pre-cooked shrimp into this dressing and served over crispbread with a sprig of dill for a smorgasbord-inspired treat. | 5. Note 2: Also works great as a dressing for potato salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    beetroot 1 grated precooked vacuum-packed - - - -
    gherkin cornichon 1/4 cup diced - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    horseradish 1 tablespoon prepared 7.2 1.6935 0.177 0.1035
    dill 1 tablespoon minced - - - -
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt pepper - - - -

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



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