RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.874
Energy (kCal)	178.77
Carbohydrates (g)	17.6803
Total fats (g)	7.7441
Fatty acids, total saturated 20:0 (g)	0.0032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0599
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1884
Tocopherol, beta (mg)	0.0238
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)	1.3353
Tocopherol, delta (mg)	0.0170
Arginine (g)	0.0605
Proline (g)	0.1571
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1788
Adjusted Protein (g)	0.0000
Cystine (g)	0.0156
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.4874
Copper, Cu (mg)	0.3413
Maltose (g)	0.0000
Zinc, Zn (mg)	3.2074
Total lipid (fat) (g)	7.7441
Vitamin K (phylloquinone) (g)	5.7514
Cholesterol (mg)	8.7300
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0308
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.9000
Folate, total (g)	9.1520
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3358.0020
Energy (kcal)	178.7700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2957
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0136
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.3261
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2686
Vitamin C, total ascorbic acid (mg)	0.0612
Lutein + zeaxanthin (g)	1291.1020
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0510
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)	18.2220
Fatty acids, total saturated 16:0 (g)	1.8196
Carbohydrate, by difference (g)	17.6803
Vitamin D (IU)	0.0000
Fructose (g)	0.4563
Fluoride, F (g)	288.6720
Aspartic acid (g)	0.1938
Tyrosine (g)	0.0258
Potassium, K (mg)	391.3460
Fatty acids, total saturated 12:0 (g)	0.0628
Vitamin A, RAE (g)	170.3940
Serine (g)	0.0415
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0415
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0032
Fatty acids, total saturated 14:0 (g)	0.2736
Histidine (g)	0.0170
Isoleucine (g)	0.0388
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.6047
Water (g)	283.5755
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)	1779.0160
Sodium, Na (mg)	1634.8200
Iron, Fe (mg)	3.4834
Energy (kJ)	748.9760
Ash (g)	5.1883
Caffeine (mg)	0.0000
Glycine (g)	0.0530
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)	0.7011
Fatty acids, total polyunsaturated (g)	0.7609
Vitamin E (alpha-tocopherol) (mg)	2.0370
Sucrose (g)	0.0551
Vitamin B-6 (mg)	0.1747
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)	0.0469
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)	0.2289
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)	0.1155
Folate, food (g)	9.1520
Fatty acids, total saturated 20:1 (g)	0.0307
Fatty acids, total monounsaturated (g)	2.9147
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	21.8350
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.5007
Vitamin B-12 (g)	0.2910
Calcium, Ca (mg)	34.8200
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0129
Tocotrienol, gamma (mg)	0.0061
Alanine (g)	0.0435
Glutamic acid (g)	0.1537
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	40.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	2.9100
Leucine (g)	0.0626
Folate, DFE (g)	9.1520
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)	3.5372
Tryptophan (g)	0.0048
Threonine (g)	0.0333
Fatty acids, total polyunsaturated 18:1 c (g)	0.1090
Manganese, Mn (mg)	0.7065
Protein (g)	11.8740
Cryptoxanthin, beta (g)	420.6480
Fatty acids, total saturated 18:1 undifferentiated (g)	2.5883
Betaine (mg)	0.4828
Phosphorus, P (mg)	109.8440
Tocopherol, gamma (mg)	0.2407

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. Your will also need 2 cookie sheets with raised sides. Spray pam on cookie sheets. | 2. Divide the potatoes in half, wipe dry with paper towels. | 3. Preheat oven to 400*. | 4. Place half of the potatoes in the gallon ziplock bag. Add 1 tblsp vinegar and shake, shake, shake. Open the bag and add half the salt or seasoning salt. Do not use both! Shake, shake, shake. | 5. If you use the regular salt,add half the. | 6. paprika. | 7. Place the potatoes on the cookie sheet. | 8. Prepare the second batch in the gallon bag. | 9. Place the potatoes on the cookie sheet. | 10. Bake until brown on both sides, about 20 minutes. Turn them with spatula after 10 minutes. | 11. Let cool. | 12. Divide into 5 quart zip lock bags or 5 foil packets. | 13. Add 1/2 cup cheese curds or cheddar cheese and 1/4 cup mozzarella cheeseto each bag or packet. Seal. Store in cooler or refrigerator. | 14. To Serve: | 15. Warm bags in microwave or boiling water. | 16. Warm foil packets in oven. | 17. Open gravy and heat in pan. Pour spoonfuls of gravy over the open zip lock bags or open foil packets. | 18. Cooling time is included in preparation time. | 19. There is hardly any mess to clean up! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	10		peeled cut	-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
ziploc	1	gallon		-	-	-	-
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
salt	2	tablespoons	coarse	-	-	-	-
pam cooking spray				-	-	-	-
cheddar cheese	2 1/2	cups		-	-	-	-
mozzarella cheese	1 1/4	cups	shredded	-	-	-	-
beef gravy	1	can		154.23	13.9971	10.9125	6.8676

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

Cooking in progress....

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