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Red Hot Carrots

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.2264
Energy (kCal)152.1658
Carbohydrates (g)16.0239
Total fats (g)9.7532
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch the carrots in a pan of boiling water, drain and rinse in cold water. | 2. Drain again. | 3. In a nonreactive bowl, mix the remaining ingredients. | 4. Add the carrots to the marinade and refrigerate, covered, for a least 24 hours. | 5. Before serving, taste and adjust the seasoning. | 6. if needed. | 7. They will keep in refrigerator for several days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 sliced 52.48 12.2624 1.1904 0.3072
    jalapeno pepper 1 -2 pickled chopped 0.0 0.0 0.0 0.0
    jalapeno pickling liquid 3 teaspoons - - - -
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    onion 2 teaspoons minced 2.6667 0.6227 0.0733 0.0067
    cumin seed 2 teaspoons toasted ground 15.75 1.8581 0.748 0.9353
    white vinegar 1 teaspoon 0.9 0.002 0.0 0.0
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    sugar 1 pinch 1.1471 0.2869 0.0 0.0
    salt - - - -

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



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