RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5683
Energy (kCal)	290.0707
Carbohydrates (g)	1.1169
Total fats (g)	31.1152
Fatty acids, total saturated 20:0 (g)	0.0111
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4053
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0137
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0167
Fatty acids, total saturated 4:0 (g)	0.8286
Fatty acids, total trans (g)	0.0186
Riboflavin (mg)	0.0148
Tocopherol, beta (mg)	0.1414
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0031
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)	3.6591
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.1216
Proline (g)	0.0803
Fatty acids, total polyunsaturated 18:1 t (g)	0.0127
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0213
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	3.6357
Copper, Cu (mg)	0.0095
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2326
Total lipid (fat) (g)	31.1152
Vitamin K (phylloquinone) (g)	12.4702
Cholesterol (mg)	75.1093
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0328
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0312
Folate, total (g)	1.3877
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	846.0737
Energy (kcal)	290.0707
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6947
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0510
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	0.1773
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0042
Vitamin C, total ascorbic acid (mg)	1.0496
Lutein + zeaxanthin (g)	34.8682
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0973
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	2.8342
Fatty acids, total saturated 16:0 (g)	7.9194
Carbohydrate, by difference (g)	1.1169
Vitamin D (IU)	2.2400
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1759
Tyrosine (g)	0.0747
Potassium, K (mg)	45.2695
Fatty acids, total saturated 12:0 (g)	0.7173
Vitamin A, RAE (g)	219.8779
Serine (g)	0.0797
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0792
Fatty acids, total trans-polyenoic 22:4 (g)	0.0062
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0003
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	2.6394
Histidine (g)	0.0750
Isoleucine (g)	0.0903
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0067
Niacin (mg)	0.5803
Water (g)	7.3566
Fatty acids, total saturated 8:0 (g)	0.2856
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0344
Carotene, beta (g)	81.2472
Sodium, Na (mg)	112.8277
Iron, Fe (mg)	0.1914
Energy (kJ)	1213.5048
Ash (g)	0.4348
Caffeine (mg)	0.0000
Glycine (g)	0.0836
Fatty acids, total trans-polyenoic (g)	0.0049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3774
Fatty acids, total polyunsaturated (g)	1.8549
Vitamin E (alpha-tocopherol) (mg)	0.7830
Sucrose (g)	0.1400
Vitamin B-6 (mg)	0.0484
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4906
Vitamin D (D2 + D3) (g)	0.0560
Vitamin D3 (cholecalciferol) (g)	0.0560
Lysine (g)	0.1658
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0098
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0870
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)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0416
Folate, food (g)	1.3877
Fatty acids, total saturated 20:1 (g)	0.0475
Fatty acids, total monounsaturated (g)	9.8229
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7864
Fatty acids, total polyunsaturated 16:1 t (g)	0.0008
Fatty acids, total polyunsaturated 17:0 (g)	0.0154
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.8999
Fatty acids, total polyunsaturated 16:1 c (g)	0.1215
Fatty acids, total saturated (g)	17.7671
Vitamin B-12 (g)	0.0909
Calcium, Ca (mg)	17.1868
Fatty acids, total saturated 10:0 (g)	0.6408
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0070
Alanine (g)	0.1059
Glutamic acid (g)	0.2922
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0045
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	213.1340
Leucine (g)	0.1559
Folate, DFE (g)	1.3877
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0049
Fiber, total dietary (g)	0.0353
Tryptophan (g)	0.0228
Threonine (g)	0.0829
Fatty acids, total polyunsaturated 18:1 c (g)	2.2438
Manganese, Mn (mg)	0.0142
Protein (g)	2.5683
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.6862
Betaine (mg)	0.5180
Phosphorus, P (mg)	34.0282
Tocopherol, gamma (mg)	0.0943

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. Lay all thin steaks out flat on cookie sheets. | 2. Put 1/2 slice of bacon on each steak. | 3. Sprinkle parsley over each steak. | 4. Sprinkle parmesan cheese over each steak. | 5. Sprinkle chopped garlic over each steak. | 6. Roll steak up and fasten with toothpick so steak does not unroll. | 7. Brown outside of steak rolls in oil in 4 to 6 quart pan. | 8. After all steak rolls are browned, place back in pan. | 9. Cover with tomato sauce. (I usually cover the bottom of the pan with steak so I would use approximately two to three 8 ounce cans tomato sauce and a little water to make sure meat is completely covered.). | 10. Simmer for approximately 1-1/2 to 2 hours. | 11. Sauce will thicken quite a bit. Make sure steak doesn't start to stick to bottom of pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	breakfast	cut cut	-	-	-	-
bacon	1/2	slice		58.38	0.1792	1.7668	5.5566
parsley	1/2	teaspoon		0.225	0.0396	0.0186	0.0049
parmesan cheese	1	teaspoon		6.1667	0.6667	0.6667	0.0833
garlic	1/4	teaspoon	chopped	1.043	0.2314	0.0445	0.0035
toothpick				-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
tomato sauce				-	-	-	-

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

Cooking in progress....

Rolled French Steak