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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl. | 2. Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces. | 3. Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
margarine	1/4	cup	unsalted	405.51599999999996	0.5076	0.5076	45.402
matzo	8		salted	-	-	-	-
onion	2		diced	128.0	29.888	3.52	0.32
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
thyme leaf	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
mushroom	1	package	wiped chopped	-	-	-	-
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158
egg	3		beaten	214.5	1.08	18.84	14.265

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