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Ricotta Appetizer Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)121.6035
Energy (kCal)1998.7844
Carbohydrates (g)87.5154
Total fats (g)136.2264
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast fresh crumbs in a 350F degrees oven for 10-15 minutes or until golden. | 2. Transfer to a bowl, stir in 2/3 cup Parmesan and the butter. | 3. Press firmly into an 11"x 8" pan with a removeable bottom. | 4. Bake in 350F degrees oven for about 10 minutes. | 5. ------------Filling-------------۾ .
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white breadcrumb wheat 4 cups 6.3042 0.0 1.4025 0.0354
    parmesan cheese 2/3 cup grated 197.3333 21.3333 21.3333 2.6667
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    ricotta cheese 2 cups 863.04 15.0784 55.8496 64.3808
    parmesan cheese 1/2 cup grated 197.3333 21.3333 21.3333 2.6667
    egg 1 71.5 0.36 6.28 4.755
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    salt 1/2 teaspoon - - - -
    basil 1/2 teaspoon dried 0.1016 0.0117 0.0139 0.0028
    pepper - - - -
    broccoli 2 cups 61.88 12.0848 5.1324 0.6734
    cauliflower 1 cup 26.75 5.3179 2.0544 0.2996
    lox 1/4 cut 6.3042 0.0 1.4025 0.0354
    english cucumber 3/4 cup peeled sliced 6.3042 0.0 1.4025 0.0354
    black olive 4 quartered 6.3042 0.0 1.4025 0.0354
    cherry tomato 7 quartered 6.3042 0.0 1.4025 0.0354
    black caviar 2 tablespoons 84.48 1.28 7.872000000000001 5.728
    caper 1 teaspoon 0.6593 0.1402 0.0677 0.0247

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



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