RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	41.83
Energy (kCal)	206.85
Carbohydrates (g)	2.976
Total fats (g)	3.4765
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0008
Fatty acids, total polyunsaturated 17:1 (g)	0.0340
Fatty acids, total trans-monoenoic (g)	0.1624
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0425
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1624
Riboflavin (mg)	0.3941
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.4760
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.2368
Proline (g)	0.7573
Fatty acids, total polyunsaturated 18:1 t (g)	0.1624
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1955
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.5050
Copper, Cu (mg)	0.1147
Maltose (g)	0.0000
Zinc, Zn (mg)	5.9240
Total lipid (fat) (g)	3.4765
Vitamin K (phylloquinone) (g)	1.2750
Cholesterol (mg)	55.2500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0008
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	49.0500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5.1000
Energy (kcal)	206.8500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1241
Fatty acids, total saturated 14:1 (g)	0.0204
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5364
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0008
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.5100
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8508
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1080
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	67.9300
Fatty acids, total saturated 16:0 (g)	0.7930
Carbohydrate, by difference (g)	2.9760
Vitamin D (IU)	0.8500
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.6932
Tyrosine (g)	0.6520
Potassium, K (mg)	1501.6500
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1.7000
Serine (g)	0.7225
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7174
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0059
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0884
Histidine (g)	0.6069
Isoleucine (g)	0.8049
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0110
Niacin (mg)	9.3193
Water (g)	1417.3677
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	6525.7300
Iron, Fe (mg)	6.2430
Energy (kJ)	885.0000
Ash (g)	23.6123
Caffeine (mg)	0.0000
Glycine (g)	0.8194
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2082
Fatty acids, total polyunsaturated (g)	0.2516
Vitamin E (alpha-tocopherol) (mg)	0.2460
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.6816
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.6550
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.0385
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2346
Folate, food (g)	49.0500
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	1.7731
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1964
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0408
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0927
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	62.4750
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.4050
Vitamin B-12 (g)	3.6480
Calcium, Ca (mg)	122.7000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.0634
Glutamic acid (g)	2.9954
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.7000
Leucine (g)	1.5223
Folate, DFE (g)	49.0500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.2108
Threonine (g)	0.8330
Fatty acids, total polyunsaturated 18:1 c (g)	1.4306
Manganese, Mn (mg)	0.1877
Protein (g)	41.8300
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.5929
Betaine (mg)	12.1550
Phosphorus, P (mg)	442.4000
Tocopherol, gamma (mg)	0.0000

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. Add lots of pepper to roast. | 2. Sprinkle with 1/2 of the Demi-glace mix. | 3. Place roast uncovered in 400* preheated oven. | 4. Cook for 1 hour. Turn oven off; let sit another hour in oven. | 5. Remove from oven and let sit 1/2 hour. | 6. Store drippings from the roast to add later. | 7. Thinly slice the roast. If serving the next day, place covered in refrigerator. | 8. Do not worry if your meat is no well done it will keep cooking in the broth. | 9. To serve:. | 10. In slow cooker heat up, consommé, water,remaining Demi-glace and drippings from roast on High. Add beef slices.Let it sit until it is ready to eat. | 11. To serve remove beef from au jus and place in a bowl. | 12. Ladle au jus in individual containers for each guest to dip his sandwich. | 13. Tip:. | 14. Used baguette, french bread or hoagy buns to make the sandwiches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast beef	3			104.55	0.0	18.394000000000002	3.4765
pepper			crushed	-	-	-	-
knorr demi glace gravy mix	1	envelope		-	-	-	-
consomme	3	cans		102.3	2.9760000000000004	23.436	0.0
water	2	cups		0.0	0.0	0.0	0.0
french	6			-	-	-	-

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

Cooking in progress....

French Dip Beef Sandwich