RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.7803
Energy (kCal)	481.95
Carbohydrates (g)	44.2302
Total fats (g)	29.5306
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2504
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3811
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.2281
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.9365
Proline (g)	0.7664
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0988
Adjusted Protein (g)	0.0000
Cystine (g)	0.2921
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.5494
Copper, Cu (mg)	1.0759
Maltose (g)	0.0000
Zinc, Zn (mg)	3.4640
Total lipid (fat) (g)	29.5306
Vitamin K (phylloquinone) (g)	126.6245
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.4380
Folate, total (g)	76.3925
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	687.2545
Energy (kcal)	481.9500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0894
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4354
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2956
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	11.9800
Lutein + zeaxanthin (g)	428.8170
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8432
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)	101.2853
Fatty acids, total saturated 16:0 (g)	2.7137
Carbohydrate, by difference (g)	44.2302
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	1.4523
Tyrosine (g)	0.6354
Potassium, K (mg)	491.5625
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	34.1065
Serine (g)	0.8250
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8004
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0753
Histidine (g)	0.4274
Isoleucine (g)	0.6599
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.1799
Water (g)	156.8908
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	387.9690
Sodium, Na (mg)	1810.0360
Iron, Fe (mg)	2.7586
Energy (kJ)	2016.5298
Ash (g)	8.4397
Caffeine (mg)	0.0000
Glycine (g)	0.9342
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	12.5904
Fatty acids, total polyunsaturated (g)	12.8557
Vitamin E (alpha-tocopherol) (mg)	0.1064
Sucrose (g)	0.0322
Vitamin B-6 (mg)	0.3502
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5588
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.8363
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8410
Folate, food (g)	76.3925
Fatty acids, total saturated 20:1 (g)	0.0402
Fatty acids, total monounsaturated (g)	11.0669
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.0689
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.2023
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	303.8150
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7809
Glutamic acid (g)	3.2969
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.1805
Folate, DFE (g)	76.3925
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.2148
Tryptophan (g)	0.2941
Threonine (g)	0.6138
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	1.8147
Protein (g)	15.7803
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	10.9229
Betaine (mg)	9.6384
Phosphorus, P (mg)	548.7575
Tocopherol, gamma (mg)	0.1157

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. Divide the chickens into 8-10 pieces or ask the butcher to cut them up for you. | 2. Cut the bacon into small pieces. | 3. Clean the mushrooms and cut them in halves or quarters if they are large. | 4. Melt the butter in a large pot and brown the chicken pieces a few at a time. | 5. Remove the chicken to a plate. | 6. Fry the bacon, mushrooms and onion, then place the chicken back in the pot. | 7. Add salt and pepper. | 8. Let it stand a moment to reheat well. | 9. Then flambe with the cognac. | 10. (Make sure you turn off the exhaust ventilation first). | 11. Now add the white wine. | 12. Add soy sauce and minced garlic. | 13. Let it cook for 30-40 minutes, depending on the size of chicken. | 14. Remove the chicken pieces. | 15. Thicken the sauce with the 3 Tbsp. | 16. flour and water. | 17. Let it boil a few minutes, taste for more seasoning if desired. | 18. Add the chicken pieces back into the sauce, heat through while you cook rice to serve. | 19. Sprinkle the chopped parsley over the dish just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2		divided	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
bacon	4	pieces		-	-	-	-
mushroom	1			-	-	-	-
white pearl onion	30 -35			-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cognac	4	tablespoons		-	-	-	-
white wine	1	bottle		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
water	1/2	cup		0.0	0.0	0.0	0.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Mor's Danish Chicken Dish