RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	41.392
Energy (kCal)	2928.1258
Carbohydrates (g)	299.9141
Total fats (g)	183.5531
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6852
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)	1.2462
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0462
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)	5.2025
Tocopherol, delta (mg)	0.0000
Arginine (g)	4.4037
Proline (g)	1.7395
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2244
Adjusted Protein (g)	0.0000
Cystine (g)	0.7902
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	35.2697
Copper, Cu (mg)	2.6695
Maltose (g)	0.0462
Zinc, Zn (mg)	7.9147
Total lipid (fat) (g)	183.5531
Vitamin K (phylloquinone) (g)	7.6300
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	290.1100
Folate, total (g)	141.8563
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	319.5018
Energy (kcal)	2928.1258
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8469
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1749
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	160.0169
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.6800
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	2.3473
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)	260.6132
Fatty acids, total saturated 16:0 (g)	14.3624
Carbohydrate, by difference (g)	299.9141
Vitamin D (IU)	55.5650
Fructose (g)	0.0462
Fluoride, F (g)	0.0000
Aspartic acid (g)	3.7827
Tyrosine (g)	1.6982
Potassium, K (mg)	1360.1471
Fatty acids, total saturated 12:0 (g)	2.6791
Vitamin A, RAE (g)	3.9885
Serine (g)	2.2081
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1268
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.7224
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)	1.1826
Histidine (g)	1.0563
Isoleucine (g)	1.7781
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.8572
Water (g)	175.2326
Fatty acids, total saturated 8:0 (g)	0.4508
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	452.7495
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	568.0342
Iron, Fe (mg)	5.9200
Energy (kJ)	12251.6471
Ash (g)	9.7219
Caffeine (mg)	13.3245
Glycine (g)	2.2075
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)	46.9852
Fatty acids, total polyunsaturated (g)	47.6956
Vitamin E (alpha-tocopherol) (mg)	42.8596
Sucrose (g)	150.3190
Vitamin B-6 (mg)	0.7206
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0369
Vitamin D (D2 + D3) (g)	1.3608
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.6352
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.9755
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)	1.7207
Folate, food (g)	141.8563
Fatty acids, total saturated 20:1 (g)	0.0804
Fatty acids, total monounsaturated (g)	101.0843
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)	8.0350
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	24.8654
Vitamin B-12 (g)	1.4542
Calcium, Ca (mg)	694.5345
Fatty acids, total saturated 10:0 (g)	0.3600
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	2.1342
Glutamic acid (g)	7.6075
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)	0.0000
Leucine (g)	3.0946
Folate, DFE (g)	130.5165
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)	20.0971
Tryptophan (g)	0.6874
Threonine (g)	1.5683
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	3.7215
Protein (g)	41.3920
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	100.2420
Betaine (mg)	0.1980
Phosphorus, P (mg)	1126.6035
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Belgian >> Belgian
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 350ºF and lightly grease baking sheets. | 2. Have ready pastry bag fitted with 1/2 inch tip. | 3. Sift flour, baking soda and cream of tarter together, set aside. | 4. Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes. | 5. Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well. | 6. Add flour and mix by hand until blended, then stir in almonds and oats, blending well. | 7. Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets. | 8. Bake until lightly golden with darker golden edges, about 12 minutes. | 9. Using spatula, immediately transfer to wire racks to cool. | 10. When cookies are cooled, melt chocolates together. | 11. Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half. | 12. Immediately place remaining cookies on top, pressing down gently. | 13. Refrigerate 1 hour to set. | 14. Store airtight for up to 2 weeks in freezer. | 15. Makes about 24 cookie sandwiches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3/4	cup		433.71	94.954	7.0508	1.6827
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
butter	8	tablespoons	unsalted	684.0	31.428	21.372	57.6
sugar	3/4	cup		604.485	151.197	0.0	0.0
orange extract	1/2	teaspoon		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
orange zest	1/4	teaspoon		0.485	0.125	0.0075	0.001
egg white	2		beaten	34.32	0.4818	7.194	0.1122
almond	1/2	cup	chopped	963.56	0.0	0.0	109.0
cooking oat	1/4	cup		-	-	-	-
chocolate	1	ounce	unsweetened	133.812	10.2627	3.4304	13.523
chocolate	4	ounces	semisweet	65.7708	10.7388	2.336	1.6329

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

Cooking in progress....

Brussels Cookies