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Artichoke & Mushroom Madrilene

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.8719
Energy (kCal)485.245
Carbohydrates (g)117.1403
Total fats (g)0.4084
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin. | 2. In a saucepan, bring Madrilene to a boil, then add gelatin and stir until gelatin dissolves. | 3. Add lemon juice and seasonings. | 4. Arrange vegetables in lightly oiled ring mold. | 5. Pour gelatin mixture over vegetables and refrigerate until firm (about 5 hours). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 package unflavored 323.85 76.925 6.63 0.0
    cold water 1/2 cup 0.0 0.0 0.0 0.0
    madrilene beef broth 1 can tomato-based - - - -
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    salt 1/4 teaspoon - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    carrot 1 grated 29.52 6.8976 0.6696 0.1728
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    mushroom 1 cup sliced - - - -
    artichoke heart 2 jars drained quartered - - - -

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



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