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Velveeta Mexican Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.2205
Energy (kCal)2515.2319
Carbohydrates (g)99.369
Total fats (g)177.2982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 6-cup casserole, combine cheese, tomatoes, peppers, onion and garlic. | 2. Bake in 350*F oven for 1 hour until mixture is bubbly. | 3. Cover and store in refridgerator until ready to use, or freeze for longer storage. | 4. To serve, reheat in 350*F oven for 30 to 35 minutes (longer if frozen) or until bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    velveeta cheese 1 lb cut 1357.4431 43.9041 73.0242 98.5602
    sharp cheddar cheese 8 ounces shredded 929.8634 4.8308 54.998000000000005 76.7024
    tomato 4 chopped 131.04 28.3192 6.4064 1.456
    jalapeno pepper 4 ounces drained chopped 32.8854 7.3709 1.0319 0.4196
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 4 chopped - - - -

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



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