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Vegetable - Stuffed Tomato Bites

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.5637
Energy (kCal)529.4425
Carbohydrates (g)34.6392
Total fats (g)41.2668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut tomatoes lengthwise in half or quarters. | 2. Scoop out the pulp, leaving 1/4 inch thick shells. | 3. Discard pulp, Place tomato shells, cut side down, on paper towels. | 4. Let stand while preparing filling. | 5. For filling, combine cheese, green onion, sour cream, mayonnaise or salad dressing, and oregano or basil in a medium bowl. | 6. Stir in corn and jicama. | 7. To serve, spoon about 1 tablespoon of the veggy mixture into each tomato shell. | 8. Season to taste with freshly ground pepper. | 9. To make ahead, cover and refrigerate the tomato shells and filling separately for up 6 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 8 -10 - - - -
    blue cheese 3 tablespoons crumbled 217.8 2.1465 0.6165 22.995
    green onion 2 tablespoons sliced 3.24 0.6888 0.1164 0.0564
    cream 2 tablespoons sour 47.52 1.1112 0.5856 4.644
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0
    oregano 1 teaspoon snipped snipped 2.65 0.6892 0.09 0.0428
    kernel corn 3/4 cup thawed frozen 138.5325 27.3575 3.8282 1.5016
    jicama 1/4 cup chopped peeled 11.4 2.6460000000000004 0.21600000000000003 0.027000000000000003

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



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