RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.3188
Energy (kCal)	519.28
Carbohydrates (g)	6.0442
Total fats (g)	49.6156
Fatty acids, total saturated 20:0 (g)	0.0876
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2608
Fatty acids, total polyunsaturated 17:1 (g)	0.1157
Fatty acids, total trans-monoenoic (g)	0.5323
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1261
Fatty acids, total saturated 4:0 (g)	0.3294
Fatty acids, total trans (g)	0.6679
Riboflavin (mg)	0.1634
Tocopherol, beta (mg)	0.8484
Lactose (g)	1.3140
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0275
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)	4.9841
Tocopherol, delta (mg)	0.0084
Arginine (g)	0.7542
Proline (g)	0.5691
Fatty acids, total polyunsaturated 18:1 t (g)	0.4773
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7880
Adjusted Protein (g)	0.0000
Cystine (g)	0.1276
Tocotrienol, beta (mg)	0.0168
Selenium, Se (g)	18.4340
Copper, Cu (mg)	0.0558
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1672
Total lipid (fat) (g)	49.6156
Vitamin K (phylloquinone) (g)	1.6000
Cholesterol (mg)	106.2900
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0064
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2515
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.0000
Folate, total (g)	9.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0495
Vitamin A, IU (IU)	693.3800
Energy (kcal)	519.2800
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0294
Fatty acids, total saturated 14:1 (g)	0.1607
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3211
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0075
Sugars, total (g)	3.8500
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0817
Vitamin C, total ascorbic acid (mg)	3.2300
Lutein + zeaxanthin (g)	1.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0042
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6208
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0064
Magnesium, Mg (mg)	17.2300
Fatty acids, total saturated 16:0 (g)	11.3864
Carbohydrate, by difference (g)	6.0442
Vitamin D (IU)	41.7900
Fructose (g)	0.5160
Fluoride, F (g)	1.7900
Aspartic acid (g)	1.1224
Tyrosine (g)	0.4859
Potassium, K (mg)	267.4700
Fatty acids, total saturated 12:0 (g)	0.4725
Vitamin A, RAE (g)	194.1900
Serine (g)	0.4934
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5087
Fatty acids, total trans-polyenoic 22:4 (g)	0.0415
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0058
Fatty acids, total saturated 22:0 (g)	0.0176
Fatty acids, total saturated 14:0 (g)	1.9189
Histidine (g)	0.4662
Isoleucine (g)	0.5736
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1249
Niacin (mg)	3.4537
Water (g)	98.8201
Fatty acids, total saturated 8:0 (g)	0.1728
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.2102
Carotene, beta (g)	32.8000
Sodium, Na (mg)	569.8300
Iron, Fe (mg)	0.4734
Energy (kJ)	2171.2600
Ash (g)	2.2013
Caffeine (mg)	0.0000
Glycine (g)	0.5185
Fatty acids, total trans-polyenoic (g)	0.1356
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0059
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3755
Fatty acids, total polyunsaturated (g)	6.1347
Vitamin E (alpha-tocopherol) (mg)	0.7832
Sucrose (g)	1.2360
Vitamin B-6 (mg)	0.2872
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2740
Vitamin D (D2 + D3) (g)	1.0560
Vitamin D3 (cholecalciferol) (g)	1.0560
Lysine (g)	1.0147
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0772
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7381
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)	0.1739
Fatty acids, total trans-polyenoic 18:3i (g)	0.0018
Thiamin (mg)	0.2592
Folate, food (g)	9.4000
Fatty acids, total saturated 20:1 (g)	0.3064
Fatty acids, total monounsaturated (g)	18.7495
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	5.1116
Fatty acids, total polyunsaturated 16:1 t (g)	0.0541
Fatty acids, total polyunsaturated 17:0 (g)	0.1869
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0370
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	50.1520
Fatty acids, total polyunsaturated 16:1 c (g)	0.9753
Fatty acids, total saturated (g)	21.5498
Vitamin B-12 (g)	0.4920
Calcium, Ca (mg)	43.1000
Fatty acids, total saturated 10:0 (g)	0.4072
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0420
Alanine (g)	0.6567
Glutamic acid (g)	1.9801
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0278
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	191.4900
Leucine (g)	0.9881
Folate, DFE (g)	9.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1338
Fiber, total dietary (g)	0.6800
Tryptophan (g)	0.1613
Threonine (g)	0.5313
Fatty acids, total polyunsaturated 18:1 c (g)	16.6478
Manganese, Mn (mg)	0.0635
Protein (g)	12.3188
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.1308
Betaine (mg)	3.1480
Phosphorus, P (mg)	158.6600
Tocopherol, gamma (mg)	0.6540

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. On a lightly floured surface, roll the pastry to 1/8-inch thickness. | 2. Cut into disks about 3-1/4 to 4 inches in diameter and place on a wax paper-lined baking sheet. | 3. Leave in freezer until dough is frozen. | 4. Mix together quark, cream, nutmeg, salt and pepper. | 5. Preheat oven to 400°F. | 6. Remove crusts from freezer. | 7. Poke pastry with a fork. | 8. Spread cheese mixture equally on each crust. | 9. Sprinkle with onion and bacon. | 10. Bake on bottom rack of oven for ten minutes, or until bottoms of pizzas are a dark, golden brown. | 11. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1	package	frozen	-	-	-	-
quark	2/3	cup		-	-	-	-
heavy cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236
nutmeg				-	-	-	-
bacon	3	slices	cut	350.28	1.0752	10.6008	33.3396
onion	1/4		sliced	16.0	3.736	0.44	0.04

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

Cooking in progress....

Alsatian Tarte Flambee