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Roasted Red Bell Pepper Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.4393
Energy (kCal)846.5766
Carbohydrates (g)32.492
Total fats (g)75.6394
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut bell pepper in half. | 2. Grill, turning oregularly, until the skin is blackened. | 3. Remove from heat. | 4. Place in a plastic sandwich bag for 15 minutes. | 5. Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds. | 6. Slice thinly. | 7. Combine bell pepper with lemon juice and salt. | 8. Process till it becomes a smooth paste in your blender or mixer. | 9. Add butter, pepper and dried basil. | 10. Mix well. | 11. For a smooth paste, blend in a little olive oil, a tsp. | 12. at a time, until the ingredients hold together. | 13. Serve with fish, vegetables or on warm bread. | 14. Store this butter refrigerated for upto 1 week and frozen for upto 1 month. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 1 - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    salt - - - -
    pepper - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    basil 1/2 teaspoon dried 0.1016 0.0117 0.0139 0.0028
    olive oil 4 teaspoons 159.12 0.0 0.0 18.0

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



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