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Jay's Orange-Dijon Beef

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.5179
Energy (kCal)485.021
Carbohydrates (g)68.4342
Total fats (g)18.565
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook your onions in the EVOO until they soften, but before they begin to brown. | 2. Set onions aside. | 3. Brown your meat with the garlic and red pepper flakes. | 4. Add to the meat, dijon mustard, orange marmalade, the cooked onions, brown sugar, canned tomatoes, soy sauce and soup base. | 5. Once the mixture has reached the consistency you like--a chilli/stoup thickness is what I go for--top with the cojita. | 6. If you go the casserole route: | 7. While the mixture is rather moist, pour into an oiled casserole dish and layer crescent rolls over top. | 8. Then bake 18-25 mintues at 375. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange marmalade 1/4 cup 196.8 53.04 0.24 0.0
    dijon mustard 1/2 cup - - - -
    chuck sirloin 1 1 ground ground - - - -
    extra virgin olive oil 1 tablespoon - - - -
    red pepper flake 1 teaspoon - - - -
    tomato 1 cup canned 41.4 9.18 2.16 0.36
    red onion 1/4 cup - - - -
    brown sugar 1/2 - 1 cup 0.0 0.0 0.0 0.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    ramen noodle soup base 2 tablespoons - - - -
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    cotija cheese 1/2 cup grated 219.6 2.3819999999999997 12.0 18.0

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



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