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Sun-Dried Tomato & Cheddar Skillet Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)69.1517
Energy (kCal)3851.3205
Carbohydrates (g)488.2472
Total fats (g)184.004
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all the dry ingredients. | 2. Stir in jalapeno, cheddar& chopped tomatoe. | 3. In a fresh bowl whisk together the eggs,& milk. | 4. Stir liquids into the dry ingredients. | 5. Stir in the peanut oil. | 6. do not mix too much. | 7. Lightly oil a cast iron 8" skillet& heat it until very hot. | 8. Pour in batter& bake at 400f for apprx 40 minutes. | 9. N. | 10. B. | 11. You may also use an 8" baking pan but allow longer to bake (approximately 20 minutes longer). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornmeal 2 cups 883.28 187.6116 19.8128 8.7596
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    sugar 1/4 cup granulated 79.95 15.002 2.5025 1.248
    baking powder 2 tablespoons 14.628 7.6452 0.0 0.0
    jalapeno pepper 2 seeded chopped 3.2625 0.7312 0.1024 0.0416
    cheddar cheese 1 cup grated aged - - - -
    sun tomato oil 1/2 cup sun-dried drained chopped packed - - - -
    egg 2 143.0 0.72 12.56 9.51
    milk 2 cups 297.68 23.3264 15.372 15.9576
    peanut oil 2/3 cup 1272.96 0.0 0.0 144.0

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



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