RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	27.6961
Energy (kCal)	279.2383
Carbohydrates (g)	4.4101
Total fats (g)	16.4122
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2143
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)	0.0442
Fatty acids, total saturated 4:0 (g)	0.5812
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7646
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0102
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)	1.1460
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3715
Proline (g)	1.0365
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0503
Adjusted Protein (g)	0.0000
Cystine (g)	0.0643
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.9611
Copper, Cu (mg)	0.2463
Maltose (g)	0.0000
Zinc, Zn (mg)	3.0473
Total lipid (fat) (g)	16.4122
Vitamin K (phylloquinone) (g)	1.4860
Cholesterol (mg)	109.2500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	37.8567
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	402.0750
Energy (kcal)	279.2383
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3015
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2783
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0196
Sugars, total (g)	3.2256
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.9032
Lutein + zeaxanthin (g)	1.2425
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0280
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8075
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)	32.3050
Fatty acids, total saturated 16:0 (g)	3.9429
Carbohydrate, by difference (g)	4.4101
Vitamin D (IU)	12.0000
Fructose (g)	0.0559
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5990
Tyrosine (g)	0.5034
Potassium, K (mg)	259.2658
Fatty acids, total saturated 12:0 (g)	0.8693
Vitamin A, RAE (g)	119.2500
Serine (g)	0.8825
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5117
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)	2.0726
Histidine (g)	0.3012
Isoleucine (g)	0.6087
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7039
Water (g)	114.5898
Fatty acids, total saturated 8:0 (g)	0.4095
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	2.4508
Sodium, Na (mg)	746.1108
Iron, Fe (mg)	1.7326
Energy (kJ)	1166.7658
Ash (g)	4.9757
Caffeine (mg)	0.0000
Glycine (g)	0.0788
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)	0.2800
Fatty acids, total polyunsaturated (g)	0.5963
Vitamin E (alpha-tocopherol) (mg)	0.5700
Sucrose (g)	0.0219
Vitamin B-6 (mg)	0.4593
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4298
Vitamin D (D2 + D3) (g)	0.3000
Vitamin D3 (cholecalciferol) (g)	0.3000
Lysine (g)	0.9225
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)	0.7498
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2247
Folate, food (g)	37.8567
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.5427
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
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)	67.7552
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.3222
Vitamin B-12 (g)	2.1175
Calcium, Ca (mg)	475.7850
Fatty acids, total saturated 10:0 (g)	1.4839
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4833
Glutamic acid (g)	1.8400
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)	119.2500
Leucine (g)	1.0554
Folate, DFE (g)	37.8567
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)	0.0782
Tryptophan (g)	0.1520
Threonine (g)	0.4825
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.0718
Protein (g)	27.6961
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	3.0437
Betaine (mg)	0.0000
Phosphorus, P (mg)	410.7467
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place feta cheese, garlic, tomatoes on a foil tray (if roasting on grill) or in a ceramic pot or pan if cooking in the oven. Lay pepperocini on top of other ingredients, do not mix yet (pepperocini will be removed after cooking). | 2. Roast for about 10 minutes over low coals, or about 10 mins in a 350 degree oven. Feta will look "runny" or "watery" when the correct doneness. | 3. Remove from oven or coals, remove pepperocini. If roasted over coals, place in bowl to mix. | 4. With a FORK (do not use food processor) mix the rest of the ingredients together, slightly smashing the feta as you go.You may remove some of the tomatoes if desired, depending on taste. You can also choose to chop (very fine) the pepperocini (remove stems and seeds) and add it back to your dip (I do this as I like it spicy!). | 5. Spread on plate, let cool slightly before serving. Can be garnished with Kalamata olives before serving if desired. | 6. Serve with Pita Bread, crusty French Bread or also good with bagels! | 7. Although not ideal, leftovers (if you have any!) can be stored in refrigerator and warmed in microwave slightly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
feta cheese	1/2		crumbled	198.0	3.0675	10.6575	15.96
extra virgin olive oil	3	tablespoons		75.65	0.0	16.83	0.425
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
sun tomato	3	ounces	sun-dried sun-dried	75.65	0.0	16.83	0.425
pepperoncini pepper	1 -2		cut seeded	75.65	0.0	16.83	0.425

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

Cooking in progress....

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