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Hot Macaroni Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)128.285
Energy (kCal)2235.1447
Carbohydrates (g)189.8972
Total fats (g)106.4409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook macaroni according to box instructions. | 2. Drain and set aside. | 3. In a large frypan, melt 2 tablespoons butter,. | 4. Add chicken, bouillon and garlic,stir fry until chicken is browned. | 5. Remove chicken. | 6. Add remaining butter and next 6 ingredients. | 7. Stir fry 1 minute. | 8. Cover and cook just until broccoli is tender. | 9. Stir in macaroni, chicken and peas. | 10. Heat through. | 11. Blend milk and flour,. | 12. Stir into macaroni mixture. | 13. Add cheese, cook stirring gently until cheese melts. | 14. Refrigerate left-overs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    elbow macaroni 2 cups uncooked 616.56 125.7984 22.0752 1.7472
    butter 1/4 cup divided 342.0 15.714 10.686 28.8
    chicken 1 lb boneless skinless cut 965.6022 0.5893 83.0962 67.2295
    chicken flavor bouillon 2 tablespoons - - - -
    garlic 2 cloves smashed 8.94 1.9836 0.3816 0.03
    broccoli floret 2 cups - - - -
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    red pepper 1 cut - - - -
    carrot 1 cup sliced 52.48 12.2624 1.1904 0.3072
    tarragon leaf 1/4 teaspoon - - - -
    lemon pepper 1/4 teaspoon - - - -
    pea 1/2 cup thawed 20.58 3.6995 1.3719999999999999 0.098
    milk 1 cup 148.84 11.6632 7.686 7.9788
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    cheddar cheese 1 1/2 cups shredded - - - -

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



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