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Madagascar Beef With Cress

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)195.3715
Energy (kCal)1135.2697
Carbohydrates (g)43.645
Total fats (g)23.045
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. All to cut in pieces. | 2. Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice. | 3. Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water. | 4. To continue to make cook until the cresses are cooked well. | 5. These must become all ends. | 6. Well to supervise cooking. | 7. To serve then with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 28 ounces 928.2 0.0 183.02200000000002 21.3407
    tomato 3 120.6297 26.0694 5.8975 1.3403
    garlic clove 3 - - - -
    onion 1 64.0 14.944 1.76 0.16
    watercress 6 cups happened 22.44 2.6316 4.692 0.204
    water - - - -
    salt - - - -
    pepper - - - -

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



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