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Pasta in a Rice Cooker 2007

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0112
Energy (kCal)40.1112
Carbohydrates (g)0.0862
Total fats (g)4.5054
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all in rice cooker in order given, and stir once. Add the salt depending on the saltiness of the cheese you are using, salt is an option. | 2. Close lid and flip the switch to on. | 3. When cooker turns off, open stir, and close again leave on warm for two or three minutes or until ready to serve. | 4. I pan fry any bulk meat and freeze in 1/4 cup pack size, and also pack sauce into 1 cup size. Then if I want this I just take it out earlier in the day and defrost, that way this is always something to make. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 cups 0.0 0.0 0.0 0.0
    tomato sauce 1 cup - - - -
    hot sausage 1/4 cup cooked ground cooked - - - -
    salt 1/4 teaspoon - - - -
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    oregano 1/8 teaspoon dried 0.3312 0.0862 0.0112 0.0054
    romano cheese 1/8 cup - - - -
    rigatoni pasta 2 cups uncooked - - - -

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



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