RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	53.0468
Energy (kCal)	1659.549
Carbohydrates (g)	59.8094
Total fats (g)	138.1856
Fatty acids, total saturated 20:0 (g)	0.0851
Fatty acids, total saturated 18:3 undifferentiated (g)	1.2123
Fatty acids, total polyunsaturated 17:1 (g)	0.1170
Fatty acids, total trans-monoenoic (g)	1.8000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1044
Fatty acids, total saturated 4:0 (g)	2.9823
Fatty acids, total trans (g)	2.2248
Riboflavin (mg)	1.1104
Tocopherol, beta (mg)	0.0040
Lactose (g)	11.4170
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0360
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)	13.8199
Tocopherol, delta (mg)	0.0029
Arginine (g)	1.1682
Proline (g)	1.2860
Fatty acids, total polyunsaturated 18:1 t (g)	1.6038
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0302
Adjusted Protein (g)	0.0000
Cystine (g)	0.1679
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	42.5068
Copper, Cu (mg)	0.6587
Maltose (g)	0.0000
Zinc, Zn (mg)	5.3949
Total lipid (fat) (g)	138.1856
Vitamin K (phylloquinone) (g)	136.7122
Cholesterol (mg)	389.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0054
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2248
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	5.0085
Folate, total (g)	106.7935
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0702
Vitamin A, IU (IU)	6060.0770
Energy (kcal)	1659.5490
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7407
Fatty acids, total saturated 14:1 (g)	0.6192
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4199
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0162
Sugars, total (g)	22.0325
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2074
Vitamin C, total ascorbic acid (mg)	17.3244
Lutein + zeaxanthin (g)	645.0360
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9482
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0054
Magnesium, Mg (mg)	106.0210
Fatty acids, total saturated 16:0 (g)	35.4417
Carbohydrate, by difference (g)	59.8094
Vitamin D (IU)	153.6400
Fructose (g)	0.0772
Fluoride, F (g)	5.4000
Aspartic acid (g)	1.3956
Tyrosine (g)	0.7066
Potassium, K (mg)	1262.8000
Fatty acids, total saturated 12:0 (g)	2.7475
Vitamin A, RAE (g)	1426.7845
Serine (g)	0.7726
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7843
Fatty acids, total trans-polyenoic 22:4 (g)	0.0180
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0162
Fatty acids, total saturated 22:0 (g)	0.0275
Fatty acids, total saturated 14:0 (g)	12.0150
Histidine (g)	0.4270
Isoleucine (g)	0.7696
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3384
Niacin (mg)	4.1984
Water (g)	367.5214
Fatty acids, total saturated 8:0 (g)	1.3185
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0144
Carotene, beta (g)	866.7270
Sodium, Na (mg)	1609.6900
Iron, Fe (mg)	7.4338
Energy (kJ)	6942.8815
Ash (g)	11.9865
Caffeine (mg)	0.0000
Glycine (g)	0.6490
Fatty acids, total trans-polyenoic (g)	0.4248
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0036
Fatty acids, total saturated 18:2 undifferentiated (g)	10.0103
Fatty acids, total polyunsaturated (g)	11.4944
Vitamin E (alpha-tocopherol) (mg)	3.5657
Sucrose (g)	0.0093
Vitamin B-6 (mg)	0.5614
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.6737
Vitamin D (D2 + D3) (g)	3.9020
Vitamin D3 (cholecalciferol) (g)	3.9020
Lysine (g)	0.8132
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0738
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.7910
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)	0.6354
Fatty acids, total trans-polyenoic 18:3i (g)	0.0072
Thiamin (mg)	0.5946
Folate, food (g)	106.7935
Fatty acids, total saturated 20:1 (g)	0.1837
Fatty acids, total monounsaturated (g)	38.2705
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5732
Fatty acids, total polyunsaturated 16:1 t (g)	0.1962
Fatty acids, total polyunsaturated 17:0 (g)	0.3780
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	113.9198
Fatty acids, total polyunsaturated 16:1 c (g)	0.9846
Fatty acids, total saturated (g)	80.1401
Vitamin B-12 (g)	2.2170
Calcium, Ca (mg)	1038.0235
Fatty acids, total saturated 10:0 (g)	2.7866
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0010
Alanine (g)	0.6545
Glutamic acid (g)	3.4094
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0036
Carotene, alpha (g)	6.8425
Vitamin E, added (mg)	0.0000
Retinol (g)	1347.3000
Leucine (g)	1.3103
Folate, DFE (g)	106.7935
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.4176
Fiber, total dietary (g)	5.0960
Tryptophan (g)	0.3062
Threonine (g)	0.6812
Fatty acids, total polyunsaturated 18:1 c (g)	12.7588
Manganese, Mn (mg)	0.7539
Protein (g)	53.0468
Cryptoxanthin, beta (g)	71.1390
Fatty acids, total saturated 18:1 undifferentiated (g)	33.8899
Betaine (mg)	0.8136
Phosphorus, P (mg)	1062.0750
Tocopherol, gamma (mg)	0.5130

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 375*F. Oil the bottom of a shallow 2-quart baking dish. | 2. Peel and very thinly slice potatoes. Put them in a mixing bowl and add 3/4 cup of the cream. Mix, and set aside. | 3. Melt the butter in a skillet, and add the shallots(or scallions) and garlic. Saute over low heat for 3 to 4 minutes. Do not brown. | 4. Add bay leaves and rosemary to skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Add the paprika and salt and pepper. Discard the bay leaves and pour the mixture over the potatoes; toss gently. | 5. Arrange the potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs. | 6. Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/4 hours. Sprinkle the parsley over and serve immediately. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
idaho potato	3			-	-	-	-
heavy whipping cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
bay leaf	2			-	-	-	-
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
cream cheese	3/4	cup		531.0	6.3	12.78	51.48
milk	1/2	cup		74.42	5.8316	3.843	3.9894
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
salt				-	-	-	-
pepper				-	-	-	-
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
breadcrumb	1/4	cup		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Upper Crust Potatoes