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Chinese Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.6499
Energy (kCal)426.8279
Carbohydrates (g)78.1475
Total fats (g)12.5581
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. If you're making mashed potatoes from scratch, make enough to have 3 or4 Cups of the finished product. They can be placed on the casserole hot, no need to cool first. | 2. Cover the bottom of a 2 qt casserole dish with an even layer of the corned beef. | 3. Spoon the entire can of creamed corn over top of the corned beef. | 4. Gently spoon the mashed potatoes over the layer of creamed corn, making sure to cover all of it. Place the butter of margarine over the top of the potatoes. | 5. Bake covered at 350 degrees until the creamed corn bubbles at the edges of the potatoes (usually about 30 minutes). At this point I take the lid off & let it continue baking for a few minutes, just enough to get a few golden brown edges on the potatoes. | 6. Let stand for a few minutes & serve with bread & salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 can corned - - - -
    corn 14 ounces creamed 341.3279 74.219 12.9784 5.3581
    potato 3 -4 cups mashed mashed 0.0 0.0 0.0 0.0
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    margarine - - - -

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



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