Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
2510
Calories
105g
Protein
133g
Fat
225g
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 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Icing | not in our table | 0 |
| Syrup | not in our table | 0 |
| Coffee | 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
- Matt’s Birthday Bash
- Phoebe’s Apartment, Flatiron
- 20
- Festive Weekend Fete
- Five Cheese Pasta; Penne Gratin with Sausage, Fennel, and Mushrooms; Romaine Salad with Green Goddess Dressing; Chocolate Cupcakes with Peanut Butter Icing (Caitlyn)
- 1 lb conchiglie rigate (shells)
- 2 cups heavy cream
- 1 cup canned diced tomatoes
- ¼ lb shredded mozzarella
- ½ cup grated Pecorino Romano (reserve some for garnish)
- ½ cup fontina cheese, coarsely grated
- ¼ cup crumbled gorgonzola (I used a little less)
- 2 tbsp ricotta cheese
- ½ tsp salt
- 6 basil leaves, chopped
- ¼ cup very thinly sliced (length wise) scallion (for garnish)
- 1 lb dried penne rigate
- ½ lb hot Italian sausage, casings removed
- ½ lb sweet Italian sausage, casings removed
- 1 lb fennel, stalk and leaves removed, sliced
- 10 oz cremini mushrooms, sliced
- 2 cloves garlic, chopped
- 1 cup heavy cream
- ½ cup Pecorino Romano cheese
- 12 oz shredded mozzarella
- 20 oz romaine lettuce (6 hearts, or two pre-washed bags)
- ½ medium avocado
- 3 tbsp white wine vinegar
- 1 garlic clove
- 1/2 lemon, juiced
- 1 tbsp mayonnaise
- 2 tbsp parsley, chopped
- 2 tbsp basil, chopped
- 2-3 scallions, chopped
- ½ – ¾ cup olive oil
- ½ tsp salt (to taste)
- ¼ lb unsalted butter, room temp
- 1 cup sugar
- 4 large eggs
- 1 (16 oz) can Hershey’s chocolate syrup
- 1 tablespoons vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons of brewed coffee to bring out the chocolate flavor and tone down the sweetness
- For the Icing:
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter (I went the Skippy route)
- 5 tablespoons unsalted butter, room temp
- ¾ teaspoons vanilla extract
- ¼ teaspoon salt
- 1/3 cup heavy cream
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