RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	51.82
Energy (kCal)	276.2
Carbohydrates (g)	0.36
Total fats (g)	5.905
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0631
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)	0.2136
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.5735
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0311
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)	0.4860
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4100
Proline (g)	0.2560
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	53.9900
Copper, Cu (mg)	0.6110
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9450
Total lipid (fat) (g)	5.9050
Vitamin K (phylloquinone) (g)	0.3800
Cholesterol (mg)	301.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	58.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	500.0000
Energy (kcal)	276.2000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1350
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1900
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0529
Sugars, total (g)	0.1850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1049
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4290
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)	52.0000
Fatty acids, total saturated 16:0 (g)	1.3225
Carbohydrate, by difference (g)	0.3600
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6645
Tyrosine (g)	0.2495
Potassium, K (mg)	598.0000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	149.0000
Serine (g)	0.4855
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3400
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)	0.0211
Histidine (g)	0.1545
Isoleucine (g)	0.3355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.5675
Water (g)	218.6250
Fatty acids, total saturated 8:0 (g)	0.0020
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)	0.0000
Sodium, Na (mg)	227.4000
Iron, Fe (mg)	4.0950
Energy (kJ)	1155.1000
Ash (g)	3.2900
Caffeine (mg)	0.0000
Glycine (g)	0.2160
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)	0.8534
Fatty acids, total polyunsaturated (g)	1.3465
Vitamin E (alpha-tocopherol) (mg)	1.6750
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3610
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4560
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)	0.7665
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)	0.2960
Folate, food (g)	58.0000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.0314
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)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	296.4000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.8551
Vitamin B-12 (g)	2.7450
Calcium, Ca (mg)	299.4000
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3675
Glutamic acid (g)	0.8365
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	149.0000
Leucine (g)	0.5430
Folate, DFE (g)	58.0000
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)	0.0000
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0140
Protein (g)	51.8200
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8734
Betaine (mg)	0.1500
Phosphorus, P (mg)	513.0000
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. Pre-heat the oven to 200C/400F/Gas 6. | 2. Grease and line a sturdy oven proof biscuit (cookie) sheet. | 3. Cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template! | 4. Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border. | 5. Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself. | 6. Place a slice of Stilton cheese on top of the potatoes. | 7. Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal. | 8. Press the crust with the back of a fork to make a pattern and seal the pastry circles together. | 9. Cut two 1" slits in the top of each pie - to let the steam escape. | 10. Glaze the tops with the beaten egg and milk mixture. | 11. Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp. | 12. Allow to cool slightly before eating, as the cheese will be very hot! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	230	g	rolled	204.7	0.0	45.54	1.15
potato	3 -4		sliced boiled	-	-	-	-
stilton cheese	4	slices		204.7	0.0	45.54	1.15
salt				-	-	-	-
black pepper			ground	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
milk				-	-	-	-

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

Cooking in progress....

English Stilton and Twice Baked Potato Picnic Pies - Pasties