RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.363
Energy (kCal)	300.1
Carbohydrates (g)	5.716
Total fats (g)	24.6359
Fatty acids, total saturated 20:0 (g)	0.0311
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0871
Fatty acids, total polyunsaturated 17:1 (g)	0.0307
Fatty acids, total trans-monoenoic (g)	0.8741
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0571
Fatty acids, total saturated 4:0 (g)	0.0356
Fatty acids, total trans (g)	1.0236
Riboflavin (mg)	0.3237
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.9215
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0126
Fatty acids, total polyunsaturated 24:1 c (g)	0.0012
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.4249
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.9804
Proline (g)	0.8808
Fatty acids, total polyunsaturated 18:1 t (g)	0.8741
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1637
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.9927
Copper, Cu (mg)	0.0767
Maltose (g)	0.0000
Zinc, Zn (mg)	4.3172
Total lipid (fat) (g)	24.6359
Vitamin K (phylloquinone) (g)	21.7180
Cholesterol (mg)	104.6833
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0788
Menaquinone-4 (g)	6.9000
Phytosterols (mg)	0.8100
Folate, total (g)	18.0500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0207
Vitamin A, IU (IU)	909.2200
Energy (kcal)	300.1000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4208
Fatty acids, total saturated 14:1 (g)	0.1677
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4505
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0075
Sugars, total (g)	4.0880
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0230
Vitamin C, total ascorbic acid (mg)	6.2640
Lutein + zeaxanthin (g)	33.6700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0012
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8044
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.2537
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	29.4467
Fatty acids, total saturated 16:0 (g)	6.4651
Carbohydrate, by difference (g)	5.7160
Vitamin D (IU)	0.5667
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.4574
Tyrosine (g)	0.6180
Potassium, K (mg)	396.4900
Fatty acids, total saturated 12:0 (g)	0.5140
Vitamin A, RAE (g)	163.3533
Serine (g)	0.7146
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6682
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0109
Fatty acids, total saturated 22:0 (g)	0.0126
Fatty acids, total saturated 14:0 (g)	1.9319
Histidine (g)	0.5155
Isoleucine (g)	0.7365
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1006
Niacin (mg)	2.7821
Water (g)	133.6520
Fatty acids, total saturated 8:0 (g)	0.1667
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0092
Carotene, beta (g)	263.8300
Sodium, Na (mg)	77.2867
Iron, Fe (mg)	1.7205
Energy (kJ)	1258.2400
Ash (g)	1.3168
Caffeine (mg)	0.0000
Glycine (g)	0.6483
Fatty acids, total trans-polyenoic (g)	0.1495
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0069
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9067
Fatty acids, total polyunsaturated (g)	1.1117
Vitamin E (alpha-tocopherol) (mg)	0.5579
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3900
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2334
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.4343
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0218
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.0225
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)	0.1967
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0810
Folate, food (g)	18.0500
Fatty acids, total saturated 20:1 (g)	0.0340
Fatty acids, total monounsaturated (g)	6.4738
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6346
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1514
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0618
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	64.1980
Fatty acids, total polyunsaturated 16:1 c (g)	0.3381
Fatty acids, total saturated (g)	12.6108
Vitamin B-12 (g)	1.8055
Calcium, Ca (mg)	131.2300
Fatty acids, total saturated 10:0 (g)	0.4347
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.8556
Glutamic acid (g)	2.8317
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	140.2833
Leucine (g)	1.4028
Folate, DFE (g)	18.0500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1495
Fiber, total dietary (g)	0.2250
Tryptophan (g)	0.1921
Threonine (g)	0.7301
Fatty acids, total polyunsaturated 18:1 c (g)	4.9361
Manganese, Mn (mg)	0.0582
Protein (g)	15.3630
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	5.8188
Betaine (mg)	8.7933
Phosphorus, P (mg)	226.3533
Tocopherol, gamma (mg)	0.3450

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. Simmer au jus sauce to warm to desired temperature. Keep warm until ready to serve. | 2. Mix chives into sour cream, and spread on bread slices. Split cheddar slices in half if using as an appetizer. Add cheddar slices and roast beef to each sandwich/roll. | 3. Broil the sandwiches open faced to desired crispy-ness. | 4. If serving as sandwiches, it is easier, to cut in half. If serving as appetizers, there is no need to cut the rolls in half as long as the au jus containers are a little bit wider than the rolls. | 5. Divide au jus in separate ramekins. Best if served immediately. If enjoying as appetizers, it might be better if kept in a warmed chafing dish and/or if the rolls are wrapped in foil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast beef	2			69.7	0.0	12.2627	2.3177
cheddar cheese	4	slices		-	-	-	-
hoagie sandwich bun	4			-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
chive	3	tablespoons	minced	2.7	0.3915	0.2943	0.0657
au jus sauce	1	cup		-	-	-	-

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

Cooking in progress....

Kimmiecat's French Dip