RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.1495
Energy (kCal)	490.5089
Carbohydrates (g)	44.9984
Total fats (g)	22.8519
Fatty acids, total saturated 20:0 (g)	0.0262
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1560
Fatty acids, total polyunsaturated 17:1 (g)	0.0198
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0492
Fatty acids, total saturated 4:0 (g)	0.0432
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1762
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)	1.9007
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.2496
Proline (g)	0.8200
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.2045
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.6731
Copper, Cu (mg)	0.3415
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7535
Total lipid (fat) (g)	22.8519
Vitamin K (phylloquinone) (g)	1.0804
Cholesterol (mg)	40.0013
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0689
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	22.9024
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	65.4499
Energy (kcal)	490.5089
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4534
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3748
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.1156
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0146
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8369
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)	42.9584
Fatty acids, total saturated 16:0 (g)	3.9876
Carbohydrate, by difference (g)	44.9984
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	1.4538
Tyrosine (g)	0.5393
Potassium, K (mg)	423.3897
Fatty acids, total saturated 12:0 (g)	0.0378
Vitamin A, RAE (g)	14.8359
Serine (g)	0.6495
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6659
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)	0.3322
Histidine (g)	0.5440
Isoleucine (g)	0.7082
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.9021
Water (g)	9.2238
Fatty acids, total saturated 8:0 (g)	0.0155
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0645
Carotene, beta (g)	5.2492
Sodium, Na (mg)	1028.8277
Iron, Fe (mg)	2.3686
Energy (kJ)	2052.3520
Ash (g)	4.9334
Caffeine (mg)	0.0000
Glycine (g)	1.0508
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)	4.5185
Fatty acids, total polyunsaturated (g)	4.8604
Vitamin E (alpha-tocopherol) (mg)	0.1421
Sucrose (g)	13.6883
Vitamin B-6 (mg)	0.2369
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0257
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.0883
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.6086
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)	0.3464
Folate, food (g)	22.9024
Fatty acids, total saturated 20:1 (g)	0.1370
Fatty acids, total monounsaturated (g)	9.3732
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.3245
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0347
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.2035
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	43.9704
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.5184
Vitamin B-12 (g)	0.6691
Calcium, Ca (mg)	285.7515
Fatty acids, total saturated 10:0 (g)	0.0370
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9494
Glutamic acid (g)	2.5248
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	13.9640
Leucine (g)	1.2082
Folate, DFE (g)	22.9024
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)	2.0145
Tryptophan (g)	0.1699
Threonine (g)	0.6070
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.5423
Protein (g)	26.1495
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	8.7595
Betaine (mg)	1.1528
Phosphorus, P (mg)	483.8122
Tocopherol, gamma (mg)	0.0604

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 325 degrees. | 2. Place the endive stalks in a greased, shallow 1 1/2 quart oven proof cassserole dish. Dot with the butter. Sprinkle the endive with the sugar, salt and pepper. | 3. Cover and cook for about 1 1/2 hours until soft. Any liquid remaining is to be discarded. Set endive aside. | 4. Cook the bacon in a medium saucepan over medium heat (DO NOT burn!) Remove the cooked bacon to a paper towel to drain, reserving 1 tablespoon of the bacon drippings. | 5. Increase oven heat to 350 degrees. | 6. Heat the reserved drippings on medium heat and add the flour. Stir until bubbling, but again, do not burn! Gradually pour in the half and half (or heavy cream.) Heat the mixture and stir for approximately 5 minutes until almost boiling and thickened. Pour the sauce over the endive. | 7. Chop up the bacon into little pieces and sprinkle over the endive along with the Parmesan cheese and bread crumbs. | 8. Bake, uncovered, for about 15 minutes or until bubbling and lightly browned on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
belgian endive	6	stalks		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	cracked	1.4432	0.3677	0.0597	0.0187
bacon	4	slices	cooked	177.55200000000002	0.4374	11.5765	14.0195
white flour	2	tablespoons	unbleached	72.285	15.8257	1.1751	0.2804
half	1 2/3	cups		-	-	-	-
parmesan cheese	1/3	cup	imported grated	98.6667	10.6667	10.6667	1.3333
fine breadcrumb	1/3	cup		-	-	-	-

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

Cooking in progress....

Baked Belgian Endive