Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
2446
Calories
84g
Protein
109g
Fat
286g
Carbs
Counts 28 of 32 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 28 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Biscuit | 1 medium (45g) | 166 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sweet Potato | 1 medium (114g) baked | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Relish | not in our table | 0 |
| Cake | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Frisbee in the Park Brunch
- Cara’s Apartment, Park Slope
- 10
- Biscuit Club Sandwiches; Greens with Apricot-Cashew Relish and Basil Vinaigrette; Baby Carrots; Pound Cake with Strawberries and Creme Anglaise; Mimosas
- 15 Whole Wheat Biscuits (recipe follows)
- 1 ball fresh mozzarella cheese
- 8 slices ham (optional)
- 2 avocados
- 3-4 tomatoes, thinly sliced
- 2-3 tablespoons pesto*
- 1/2 cup creme fraiche**
- 3 cups flour
- 3 cups whole wheat flour
- 2 tablespoons kosher salt
- 2 tablespoons + 2 teaspoons baking powder
- 1 tablespoon sugar
- 6 tablespoons butter, cold but not frozen
- 1 1/2 cups milk
- 1/2 cup half and half
- 1 – 1/2 cups water
- 2 tablespoons butter, melted
- 5-6 cups mixed greens and arugula
- Apricot Cashew Relish (warm or room temperature)
- Basil Vinaigrette
- For the relish:
- 1 teaspoon olive oil
- 1/2 cup diced sweet potato
- 6-7 dried apricots, cut into slivers
- 1/4 cup cashews, chopped
- 1 small carrot, grated
- juice from half a lemon
- 1/2 teaspoon salt
- freshly ground pepper
- For the dressing:
- 3 tablespoons rice wine vinegar
- 1/2 tablespoon mustard
- 1/4 cup olive oil
- 1 teaspoon honey
- 1 teaspoon minced basil
- salt
- pepper
- 2 sticks unsalted butter
- 2 cups sugar
- 2 cups flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 5 eggs
- 1 cup low-fat milk
- 1 cup half and half
- 1 egg
- 1 egg yolk
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons creme fraiche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes