RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.9367
Energy (kCal)	762.8592
Carbohydrates (g)	73.6225
Total fats (g)	39.6541
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5252
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)	0.1127
Fatty acids, total saturated 4:0 (g)	0.0598
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.6703
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0105
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)	3.0464
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.7177
Proline (g)	1.5451
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.2350
Adjusted Protein (g)	0.0000
Cystine (g)	0.5410
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	31.4594
Copper, Cu (mg)	1.3179
Maltose (g)	0.0075
Zinc, Zn (mg)	5.8822
Total lipid (fat) (g)	39.6541
Vitamin K (phylloquinone) (g)	73.0513
Cholesterol (mg)	239.8667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.7750
Folate, total (g)	208.0933
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	2608.1100
Energy (kcal)	762.8592
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7979
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8808
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.8139
Folic acid (g)	0.3000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	39.0933
Lutein + zeaxanthin (g)	2864.8833
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8464
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)	158.7000
Fatty acids, total saturated 16:0 (g)	6.6172
Carbohydrate, by difference (g)	73.6225
Vitamin D (IU)	47.1500
Fructose (g)	0.8138
Fluoride, F (g)	0.5500
Aspartic acid (g)	3.8617
Tyrosine (g)	1.1774
Potassium, K (mg)	1884.6483
Fatty acids, total saturated 12:0 (g)	0.0682
Vitamin A, RAE (g)	205.3358
Serine (g)	1.7447
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5463
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.6311
Histidine (g)	0.9090
Isoleucine (g)	1.5019
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	9.5656
Water (g)	408.1694
Fatty acids, total saturated 8:0 (g)	0.0179
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)	1359.8417
Sodium, Na (mg)	280.6500
Iron, Fe (mg)	7.5910
Energy (kJ)	3198.8817
Ash (g)	7.9600
Caffeine (mg)	0.0000
Glycine (g)	1.6957
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)	10.7467
Fatty acids, total polyunsaturated (g)	11.4571
Vitamin E (alpha-tocopherol) (mg)	2.0369
Sucrose (g)	0.7732
Vitamin B-6 (mg)	1.2202
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0298
Vitamin D (D2 + D3) (g)	1.1500
Vitamin D3 (cholecalciferol) (g)	1.1500
Lysine (g)	2.1292
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)	35.0438
Pantothenic acid (mg)	2.3516
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9318
Folate, food (g)	207.7933
Fatty acids, total saturated 20:1 (g)	0.0608
Fatty acids, total monounsaturated (g)	15.7705
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)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.1071
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	249.8104
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	10.7041
Vitamin B-12 (g)	1.0698
Calcium, Ca (mg)	382.3691
Fatty acids, total saturated 10:0 (g)	0.0781
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.7550
Glutamic acid (g)	5.7733
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0583
Vitamin E, added (mg)	0.0000
Retinol (g)	92.0000
Leucine (g)	2.5405
Folate, DFE (g)	208.2433
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)	11.0842
Tryptophan (g)	0.4164
Threonine (g)	1.3543
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.6940
Protein (g)	33.9367
Cryptoxanthin, beta (g)	4.7333
Fatty acids, total saturated 18:1 undifferentiated (g)	14.8904
Betaine (mg)	7.4750
Phosphorus, P (mg)	780.9383
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Melt 1 tablespoon butter in medium skillet over medium-high heat. | 2. Sprinkle steaks with salt and pepper. | 3. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. | 4. Transfer steaks to plate. | 5. Cut steaks into 1/2-inch cubes. | 6. Melt remaining 2 tablespoons butter in same skillet. | 7. Add potatoes, leeks, and dry mustard. | 8. Stir 1 minute. | 9. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. | 10. Return beef and any accumulated juices to skillet. | 11. Add steak sauce and sauté 2 minutes. | 12. Remove skillet from heat. | 13. Mix in green onions. | 14. Season filling to taste with salt and pepper. | 15. Cool completely. | 16. Preheat oven to 400°F. | 17. Unfold crusts on work surface. | 18. Cut each crust into 2 pieces along center fold. | 19. Brush dough with egg. | 20. Place 1/2 cup filling on half of each piece. | 21. Fold plain dough over filling; seal edges. | 22. Brush pies with more egg; arrange on 2 baking sheets. | 23. Bake pies 15 minutes. | 24. Reverse sheets. | 25. Bake until crust is golden and filling is heated through, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	divided	256.5	11.7855	8.0145	21.6
beef tenderloin steak	2			139.9667	0.0	11.1123	10.2907
red potato	1 3/4	cups	peeled	183.75	41.7375	4.9612	0.3675
leek	1 1/2	cups	chopped	81.435	18.8903	2.0025	0.4005
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
sauce	1	tablespoon		29.55	0.8220000000000001	1.5495	2.238
green onion	2		chopped	-	-	-	-
pie crust	4		refrigerated	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

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

Cooking in progress....

Steak, Potato, and Leek Pies