RecipeDB

Cooking in progress....

Extremaduran Zarangollo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6879
Energy (kCal)568.121
Carbohydrates (g)21.0132
Total fats (g)54.7682
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease a baking dish. | 2. Add head of garlic, red peppers, and tomatoes. | 3. Roast at 425 degrees Fahrenheit, I am guessing 30 minutes, until soft. | 4. When cooked, put in a container with a lid so that peppers and tomatoes are easy to peel. | 5. Cut potatoes in rounds; saute in 3 Tablespoons oil, salt and pepper. | 6. Blend the tomato and garlic with oil and vinegar until it is an even sauce. | 7. Put cooked potatoes in a bowl; top with peppers and chopped onion. | 8. Cover with sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 1 4.47 0.9918 0.1908 0.015
    red pepper 8 10.0 2.2025 0.4675 0.11
    plum tomato 2 - - - -
    potato 4 - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    salt 1 teaspoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    green onion 4 chopped 76.68 16.3016 2.7548 1.3348

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



    Similar Recipes by Processes Similar Recipes by Category Composition