RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.2268
Energy (kCal)	763.1971
Carbohydrates (g)	150.248
Total fats (g)	9.9051
Fatty acids, total saturated 20:0 (g)	0.0069
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0416
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1685
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4807
Tocopherol, beta (mg)	0.0135
Lactose (g)	0.0119
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8165
Tocopherol, delta (mg)	0.0402
Arginine (g)	0.5968
Proline (g)	0.3658
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2156
Adjusted Protein (g)	0.0000
Cystine (g)	0.1809
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.2658
Copper, Cu (mg)	0.3970
Maltose (g)	0.0119
Zinc, Zn (mg)	1.3526
Total lipid (fat) (g)	9.9051
Vitamin K (phylloquinone) (g)	0.2690
Cholesterol (mg)	370.4500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	64.1521
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1338.4084
Energy (kcal)	763.1971
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2566
Fatty acids, total saturated 14:1 (g)	0.0076
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2543
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	137.7406
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0351
Vitamin C, total ascorbic acid (mg)	11.0825
Lutein + zeaxanthin (g)	714.5415
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0484
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5903
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	41.6410
Fatty acids, total saturated 16:0 (g)	2.2821
Carbohydrate, by difference (g)	150.2480
Vitamin D (IU)	78.0600
Fructose (g)	0.0119
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.9280
Tyrosine (g)	0.3648
Potassium, K (mg)	596.2985
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	184.3502
Serine (g)	0.7109
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4558
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	2.8896
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0085
Fatty acids, total saturated 14:0 (g)	0.0342
Histidine (g)	0.2252
Isoleucine (g)	0.4827
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.5061
Water (g)	399.7491
Fatty acids, total saturated 8:0 (g)	0.0035
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	509.7126
Sodium, Na (mg)	130.5411
Iron, Fe (mg)	3.0290
Energy (kJ)	3187.0046
Ash (g)	2.1259
Caffeine (mg)	0.0000
Glycine (g)	0.2990
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3793
Fatty acids, total polyunsaturated (g)	1.6705
Vitamin E (alpha-tocopherol) (mg)	0.9636
Sucrose (g)	100.1938
Vitamin B-6 (mg)	0.2536
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.9180
Vitamin D3 (cholecalciferol) (g)	1.9180
Lysine (g)	0.6629
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2777
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0062
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1300
Folate, food (g)	64.1521
Fatty acids, total saturated 20:1 (g)	0.0281
Fatty acids, total monounsaturated (g)	3.8253
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0197
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0670
Choline, total (mg)	305.7283
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.1875
Vitamin B-12 (g)	0.7765
Calcium, Ca (mg)	107.0060
Fatty acids, total saturated 10:0 (g)	0.0045
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5096
Glutamic acid (g)	1.1714
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	143.0700
Leucine (g)	0.7808
Folate, DFE (g)	64.1521
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	4.7496
Tryptophan (g)	0.1136
Threonine (g)	0.3948
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.3148
Protein (g)	12.2268
Cryptoxanthin, beta (g)	10.1100
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5254
Betaine (mg)	0.3030
Phosphorus, P (mg)	226.1843
Tocopherol, gamma (mg)	0.4761

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Danish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 350*. | 2. Lightly grease or spray a large cookie sheet (with sides) or a jelly roll pan. I've found that a 10" x 13" cookie sheet works best. | 3. In a medium sized bowl, mix cream cheese, sugar, egg and vanilla until smooth. | 4. Remove dough from 1 crescent roll tube. | 5. Unroll and place it in middle of the prepared pan. Pat out with fingers, pressing perforations together, until dough completely covers bottom of pan. | 6. Warm in oven 4 minutes until slightly dry. This will set the bottom crust. | 7. Remove from oven and cool slightly. | 8. Spread cheese mixture over dough evenly to edges. | 9. Scatter cherry pie filling evenly over cheese. | 10. Unroll remaining sheet of crescent roll dough and separate into 8 triangles on top of cherries filling.They should not cover the surface completely; just be sure to space them evenly. *Another option is to tear the 8 triangles into small 1" pieces and randomly scatter them over the top of the pie filling. | 11. Brush triangles or 1" pieces with egg glaze. | 12. Bake 20-30 minutes or until top crust is golden and cheese mixture is set. | 13. Cool in pan on wire rack before dusting with powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	2	packages		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
crescent dinner	2	tubes	refrigerated	-	-	-	-
cherry pie filling	1	can		209.7751	47.4171	3.2456	0.6333
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118
water	1	teaspoon		0.0	0.0	0.0	0.0
sugar			powdered	-	-	-	-

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

Cooking in progress....

Cherry Cheese Danish for a Crowd