RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.124
Energy (kCal)	273.5404
Carbohydrates (g)	11.6939
Total fats (g)	20.0983
Fatty acids, total saturated 20:0 (g)	0.0024
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1444
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0101
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3933
Tocopherol, beta (mg)	0.1228
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0568
Tocopherol, delta (mg)	0.0332
Arginine (g)	1.2598
Proline (g)	0.5615
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.4060
Glucose (dextrose) (g)	0.2058
Adjusted Protein (g)	0.0000
Cystine (g)	0.2518
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.0410
Copper, Cu (mg)	0.5599
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3532
Total lipid (fat) (g)	20.0983
Vitamin K (phylloquinone) (g)	1.3572
Cholesterol (mg)	187.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0258
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.8867
Folate, total (g)	55.9001
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	499.3601
Energy (kcal)	273.5404
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1506
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3755
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3710
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0554
Vitamin C, total ascorbic acid (mg)	0.0280
Lutein + zeaxanthin (g)	254.8977
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7532
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)	43.7522
Fatty acids, total saturated 16:0 (g)	2.5316
Carbohydrate, by difference (g)	11.6939
Vitamin D (IU)	41.0000
Fructose (g)	0.0362
Fluoride, F (g)	0.6483
Aspartic acid (g)	1.2236
Tyrosine (g)	0.4896
Potassium, K (mg)	259.4952
Fatty acids, total saturated 12:0 (g)	0.0078
Vitamin A, RAE (g)	92.9879
Serine (g)	0.7968
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6417
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0026
Fatty acids, total saturated 14:0 (g)	0.0802
Histidine (g)	0.3220
Isoleucine (g)	0.5837
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.9253
Water (g)	39.6467
Fatty acids, total saturated 8:0 (g)	0.0051
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)	102.7912
Sodium, Na (mg)	170.9388
Iron, Fe (mg)	2.2031
Energy (kJ)	1144.8625
Ash (g)	2.5592
Caffeine (mg)	0.0000
Glycine (g)	0.6048
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0061
Fatty acids, total saturated 18:2 undifferentiated (g)	7.4290
Fatty acids, total polyunsaturated (g)	7.7348
Vitamin E (alpha-tocopherol) (mg)	0.8174
Sucrose (g)	0.0537
Vitamin B-6 (mg)	0.1659
Fatty acids, total trans-polyenoic 13:0 (g)	0.0002
Fatty acids, total saturated 6:0 (g)	0.0054
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6497
Beta-sitosterol (mg)	1.5260
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0119
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1993
Starch (g)	0.0000
Pantothenic acid (mg)	0.9950
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4248
Folate, food (g)	55.9001
Fatty acids, total saturated 20:1 (g)	0.0386
Fatty acids, total monounsaturated (g)	7.4478
Stigmasterol (mg)	0.0980
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0111
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	148.7977
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.8208
Vitamin B-12 (g)	0.5000
Calcium, Ca (mg)	218.2453
Fatty acids, total saturated 10:0 (g)	0.0095
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0260
Alanine (g)	0.6671
Glutamic acid (g)	2.1314
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	14.1420
Vitamin E, added (mg)	0.0000
Retinol (g)	81.9500
Leucine (g)	0.9835
Folate, DFE (g)	55.9001
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	3.4404
Tryptophan (g)	0.2047
Threonine (g)	0.5147
Fatty acids, total polyunsaturated 18:1 c (g)	1.7998
Manganese, Mn (mg)	0.6008
Protein (g)	14.1240
Cryptoxanthin, beta (g)	28.1294
Fatty acids, total saturated 18:1 undifferentiated (g)	7.2432
Betaine (mg)	0.2537
Phosphorus, P (mg)	377.4677
Tocopherol, gamma (mg)	0.4154

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. Heat oven to 375°F. | 2. In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well. | 3. Separate dough into 4 rectangles; firmly press perforations to seal. | 4. Cut each rectangle lengthwise into 2 strips, forming 8 strips. | 5. Spoon about 2 teas. onion mixture down center of each strip. | 6. Bring long sides of dough together over filling; firmly pinch edges to seal. | 7. Twist each filled dough strip; form into a ring. | 8. Pinch ends of strips together to seal. | 9. In small bowl, combine bread crumbs and 1/4 teas. chili powder. | 10. Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, on ungreased cookie sheet. | 11. Bake for 10-15 minutes or until deep golden brown. | 12. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french onion	1	cup	crushed fried	-	-	-	-
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
poppy seed	1/2	teaspoon		7.35	0.3938	0.2519	0.5818
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
crescent dinner	1	can	refrigerated	-	-	-	-
italian breadcrumb	1/4	cup	seasoned	-	-	-	-
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
egg	1		beaten	71.5	0.36	6.28	4.755

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

Cooking in progress....

French Onion Rolls