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Cheese and Oyster Vol-Au-Vents

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2268
Energy (kCal)90.3932
Carbohydrates (g)1.4968
Total fats (g)8.6086
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place half a teaspoon of cream cheese into each vol-au-vent shell. | 2. Cut oysters in half (or appropriate size for shells) and place on top of cream cheese. | 3. Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix. | 4. Place a teaspoon of mixture on top of each oyster. | 5. Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit). | 6. Allow 5-10 minutes cooling time before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vol au vent case 12 - - - -
    cream cheese 6 teaspoons 88.5 1.05 2.13 8.58
    oyster 6 shucked - - - -
    cheddar cheese 3 tablespoons diced - - - -
    parsley 1 teaspoon dried 0.45 0.0791 0.0371 0.0099
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    breadcrumb 2 teaspoons - - - -

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



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