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Hot Lobster and Pineapple Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.1728
Energy (kCal)1022.8597
Carbohydrates (g)106.9236
Total fats (g)19.35
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in saucepan. | 2. Sauté bell pepper in butter for 3 minutes. | 3. Stir in flour to coat bell peppers. | 4. Gradually stir in broth and curry powder. | 5. Cook over low heat, stirring constantly until mixture thickens - about 5 minutes. | 6. Stir in pineapple chunks, water chestnuts, cashew nuts and lobster pieces. | 7. Heat thoroughly before removing to serving platter lined with lettuce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lobster meat 1 lb cooked sliced 403.4676 0.0 89.7602 2.2667
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    yellow bell pepper 2 tablespoons chopped 403.4676 0.0 89.7602 2.2667
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    chicken broth 3/4 cup 58.59 1.4175 8.3538 1.9656
    curry powder 1/4 teaspoon 1.625 0.2792 0.0714 0.07
    pineapple chunk 1 can drained 315.8921 81.5442 1.4693 0.3673
    water chestnut 1/4 cup chopped 403.4676 0.0 89.7602 2.2667
    cashew nut 1/4 cup - - - -

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



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