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Chili Pheasant

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)909.105
Energy (kCal)7830.832
Carbohydrates (g)77.749
Total fats (g)412.8138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick. | 2. Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well. | 3. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more. | 4. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min. | 5. or until brown. | 6. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through. | 7. Spoon over rolls and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pheasant 8 boned 6564.2816 0.0 823.2552 336.9181
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    monterey jack cheese 8 ounces cut 201.7333 0.0 44.88 1.1333
    breadcrumb 1/4 cup 201.7333 0.0 44.88 1.1333
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    salt 1/2 teaspoon - - - -
    cumin 1/4 teaspoon 1.9688 0.2323 0.0935 0.1169
    butter 10 tablespoons melted 855.0 39.285 26.715 72.0
    tomato sauce 1 can - - - -
    cumin 1/2 teaspoon 1.9688 0.2323 0.0935 0.1169
    onion 1/3 cup sliced 21.3333 4.9813 0.5867 0.0533
    hot pepper sauce - - - -

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



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