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Louisiana Hot Chili Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)164.7074
Energy (kCal)3380.11
Carbohydrates (g)63.2894
Total fats (g)276.2734
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute meat and drain; add onions, garlic, bell peppers and celery (after chopping fine in food processor). | 2. Cook until cooked down. Season to taste with salt and pepper. | 3. Add chili mix, tomato sauce, hot pepper (chopped) and corn with juice. Mix well (if a little too thick, add chicken broth until desired consistency). Simmer for about 15 minutes. | 4. Spray pan (sheet cake size) with Pam and pour mixture in it. Top with Jiffy mix and can milk mixture. (Fix only when ready for this step. Mix box with 1 cup milk and spread on top of mixture.) | 5. Top with Cheddar cheese and sprinkle Parmesan cheese on top. | 6. Bake at 350 degrees for 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 ground 898.1139999999999 0.0 88.0877 57.7424
    pork 1 ground 1705.536 0.0 63.0958 159.0775
    onion 1 cup 64.0 14.944 1.76 0.16
    garlic 8 cloves 35.76 7.9344 1.5264 0.12
    bell pepper 1 cup - - - -
    celery 2 -3 0.0 0.0 0.0 0.0
    chili sauce mix 2 packages - - - -
    hot chili pepper - - - -
    tomato sauce 3 cans - - - -
    corn 1 cup 124.7 27.115 4.7415 1.9575
    chicken broth - - - -
    jiffy cornbread mix 1 box - - - -
    milk 1 cup evaporated 552.0 13.296 5.496 57.216
    salt pepper - - - -
    cheddar cheese 1 cup shredded - - - -
    parmesan cheese - - - -

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



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