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Pumpkin Salad (Tirshi)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3227
Energy (kCal)130.54
Carbohydrates (g)3.7777
Total fats (g)13.858
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the the pumpkin (or winter squash) in half. | 2. Place cut side down on a foil-lined baking sheet. | 3. Bake at 350°F for 1 hour or until tender. | 4. Separate pulp from skin and seeds. | 5. Mash pulp to make purée. | 6. Mix pumpkin purée with remaining ingredients, blending well. | 7. Refrigerate. | 8. Serve chilled with cous cous. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin puree 2 cups - - - -
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    garlic clove 2 crushed - - - -
    cinnamon 1/4 teaspoon ground - - - -
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    salt 1/4 teaspoon - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6

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



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