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Venezuelan Hot Dogs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8265
Energy (kCal)114.84
Carbohydrates (g)6.8382
Total fats (g)9.396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. | 2. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. | 3. Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy. | 4. While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces. | 5. Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dog bun 8 - - - -
    hot dog pork 8 - - - -
    yellow onion 1 114.84 6.8382 0.8265 9.396
    green cabbage 1/4 - - - -
    potato chip 1 bag - - - -
    mayonnaise - - - -
    mustard - - - -
    ketchup - - - -

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



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