RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	73.5262
Energy (kCal)	1085.9736
Carbohydrates (g)	33.9591
Total fats (g)	70.9959
Fatty acids, total saturated 20:0 (g)	0.0575
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5428
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	1.8597
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0363
Fatty acids, total saturated 4:0 (g)	0.0225
Fatty acids, total trans (g)	2.2710
Riboflavin (mg)	0.9676
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.5150
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0484
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0060
Fatty acids, total saturated 18:0 (g)	9.8281
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1934
Proline (g)	0.1125
Fatty acids, total polyunsaturated 18:1 t (g)	1.8597
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1520
Adjusted Protein (g)	0.0000
Cystine (g)	0.0121
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	55.4659
Copper, Cu (mg)	0.5198
Maltose (g)	0.0000
Zinc, Zn (mg)	14.8424
Total lipid (fat) (g)	70.9959
Vitamin K (phylloquinone) (g)	5.0163
Cholesterol (mg)	229.2051
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2147
Menaquinone-4 (g)	0.3000
Phytosterols (mg)	24.0000
Folate, total (g)	74.0437
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	66.2000
Energy (kcal)	1085.9736
Fatty acids, total saturated 16:1 undifferentiated (g)	2.1677
Fatty acids, total saturated 14:1 (g)	0.2238
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0281
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0030
Sugars, total (g)	15.8830
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	12.8000
Lutein + zeaxanthin (g)	11.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0954
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)	96.2761
Fatty acids, total saturated 16:0 (g)	15.9123
Carbohydrate, by difference (g)	33.9591
Vitamin D (IU)	26.7120
Fructose (g)	2.0640
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.2266
Tyrosine (g)	0.0701
Potassium, K (mg)	1651.5823
Fatty acids, total saturated 12:0 (g)	0.1015
Vitamin A, RAE (g)	18.6000
Serine (g)	0.0906
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0889
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)	0.0091
Fatty acids, total saturated 14:0 (g)	1.5100
Histidine (g)	0.0509
Isoleucine (g)	0.0713
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3296
Niacin (mg)	22.3849
Water (g)	814.4479
Fatty acids, total saturated 8:0 (g)	0.0255
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0030
Carotene, beta (g)	3.7000
Sodium, Na (mg)	1155.1288
Iron, Fe (mg)	7.6242
Energy (kJ)	4542.2829
Ash (g)	10.5039
Caffeine (mg)	0.0000
Glycine (g)	0.0586
Fatty acids, total trans-polyenoic (g)	0.4113
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.9354
Fatty acids, total polyunsaturated (g)	5.5840
Vitamin E (alpha-tocopherol) (mg)	1.4090
Sucrose (g)	1.5840
Vitamin B-6 (mg)	1.5691
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0225
Vitamin D (D2 + D3) (g)	0.6700
Vitamin D3 (cholecalciferol) (g)	0.6700
Lysine (g)	0.1416
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0030
Fatty acids, total trans-polyenoic 15:1 (g)	0.0060
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.0505
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)	0.2359
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4036
Folate, food (g)	74.0437
Fatty acids, total saturated 20:1 (g)	0.3206
Fatty acids, total monounsaturated (g)	29.1186
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5473
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.4445
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	274.7476
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	28.3355
Vitamin B-12 (g)	6.0922
Calcium, Ca (mg)	256.5354
Fatty acids, total saturated 10:0 (g)	0.0632
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0657
Glutamic acid (g)	0.6252
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	18.3000
Leucine (g)	0.1297
Folate, DFE (g)	74.0437
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.4113
Fiber, total dietary (g)	2.7246
Tryptophan (g)	0.0344
Threonine (g)	0.0738
Fatty acids, total polyunsaturated 18:1 c (g)	11.3338
Manganese, Mn (mg)	0.2381
Protein (g)	73.5262
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	26.3283
Betaine (mg)	24.5316
Phosphorus, P (mg)	780.7847
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees Fahrenheit. Place a 1-quart capacity au gratin dish or other casserole on a baking sheet and set aside. | 2. In a large skillet over medium-high heat, sauté the beef and onion until the beef is no longer pink. Stir frequently to prevent sticking. Season with salt and pepper. | 3. Stir in the mushrooms, thyme and 2 tablespoons flour. When the flour is all stirred in, add the Worcestershire sauce and deglaze the pan with the chicken stock, bring mixture to a boil, then simmer 10 minutes, stirring occasionally. | 4. Meanwhile, make the dumpling topping by putting the 2/3 cup flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a mixing bowl and rub in the lard. Stir in the milk and thyme. Set aside. | 5. When the filling has simmered 10 minutes, transfer it to the au gratin dish and top with rounded tablespoonfuls of topping. Bake in the middle of the oven about 25 minutes, or until dumplings are cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2/3		ground	598.7426	0.0	58.7252	38.4949
onion	1		chopped	64.0	14.944	1.76	0.16
salt				-	-	-	-
pepper				-	-	-	-
cremini mushroom	1	halved		-	-	-	-
thyme leaf	1	tablespoon		-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
worcestershire sauce	1	dash		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
purpose flour	2/3	cup		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
lard	2	tablespoons	softened	230.912	0.0	0.0	25.6
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
thyme leaf	1	tablespoon		-	-	-	-

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

Cooking in progress....

Beef and Mushroom Cobbler