RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.408
Energy (kCal)	408.0
Carbohydrates (g)	3.288
Total fats (g)	43.296
Fatty acids, total saturated 20:0 (g)	0.0564
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1536
Fatty acids, total polyunsaturated 17:1 (g)	0.0780
Fatty acids, total trans-monoenoic (g)	1.2000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0696
Fatty acids, total saturated 4:0 (g)	0.8784
Fatty acids, total trans (g)	1.4832
Riboflavin (mg)	0.2256
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.5040
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0240
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)	4.2864
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0792
Proline (g)	0.3624
Fatty acids, total polyunsaturated 18:1 t (g)	1.0692
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0180
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.6000
Copper, Cu (mg)	0.0132
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2880
Total lipid (fat) (g)	43.2960
Vitamin K (phylloquinone) (g)	3.8400
Cholesterol (mg)	135.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0036
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1464
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	4.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0468
Vitamin A, IU (IU)	1764.0000
Energy (kcal)	408.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7872
Fatty acids, total saturated 14:1 (g)	0.4128
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0792
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0108
Sugars, total (g)	3.5040
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1080
Vitamin C, total ascorbic acid (mg)	0.7200
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)	0.2040
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0036
Magnesium, Mg (mg)	8.4000
Fatty acids, total saturated 16:0 (g)	11.1576
Carbohydrate, by difference (g)	3.2880
Vitamin D (IU)	75.6000
Fructose (g)	0.0000
Fluoride, F (g)	3.6000
Aspartic acid (g)	0.2508
Tyrosine (g)	0.1608
Potassium, K (mg)	114.0000
Fatty acids, total saturated 12:0 (g)	1.2600
Vitamin A, RAE (g)	493.2000
Serine (g)	0.1128
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1560
Fatty acids, total trans-polyenoic 22:4 (g)	0.0120
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0108
Fatty acids, total saturated 22:0 (g)	0.0180
Fatty acids, total saturated 14:0 (g)	3.9972
Histidine (g)	0.0792
Isoleucine (g)	0.1752
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2256
Niacin (mg)	0.0768
Water (g)	69.3720
Fatty acids, total saturated 8:0 (g)	0.4608
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0096
Carotene, beta (g)	86.4000
Sodium, Na (mg)	32.4000
Iron, Fe (mg)	0.1200
Energy (kJ)	1706.4000
Ash (g)	0.6360
Caffeine (mg)	0.0000
Glycine (g)	0.0792
Fatty acids, total trans-polyenoic (g)	0.2832
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5528
Fatty acids, total polyunsaturated (g)	1.8840
Vitamin E (alpha-tocopherol) (mg)	1.1040
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0420
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7308
Vitamin D (D2 + D3) (g)	1.9200
Vitamin D3 (cholecalciferol) (g)	1.9200
Lysine (g)	0.1488
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0492
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5940
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)	0.4236
Fatty acids, total trans-polyenoic 18:3i (g)	0.0048
Thiamin (mg)	0.0240
Folate, food (g)	4.8000
Fatty acids, total saturated 20:1 (g)	0.0780
Fatty acids, total monounsaturated (g)	10.9212
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0488
Fatty acids, total polyunsaturated 16:1 t (g)	0.1308
Fatty acids, total polyunsaturated 17:0 (g)	0.2520
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.1600
Fatty acids, total polyunsaturated 16:1 c (g)	0.6564
Fatty acids, total saturated (g)	27.6384
Vitamin B-12 (g)	0.1920
Calcium, Ca (mg)	79.2000
Fatty acids, total saturated 10:0 (g)	1.0860
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1092
Glutamic acid (g)	0.6864
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0024
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	486.0000
Leucine (g)	0.2808
Folate, DFE (g)	4.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2784
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0792
Threonine (g)	0.1512
Fatty acids, total polyunsaturated 18:1 c (g)	8.4936
Manganese, Mn (mg)	0.0072
Protein (g)	3.4080
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.5616
Betaine (mg)	0.0000
Phosphorus, P (mg)	69.6000
Tocopherol, gamma (mg)	0.2880

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Garlic Oil: | 2. Preheat oven to 450°F. | 3. Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes. | 4. Carefully unwrap garlic and cool. | 5. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. | 6. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor. | 7. Preheat broiler. | 8. In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. | 9. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. | 10. Remove pan from heat and keep sauce warm, covered. | 11. Horizontally halve baguette and arrange, cut sides up, on a baking sheet. | 12. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) | 13. Brush cut sides of baguette with garlic oil and season with salt. | 14. Cut baguette crosswise into 1-inch-thick slices. | 15. Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head garlic	1			-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
gorgonzola	1	cup	crumbled	-	-	-	-
baguette	1			-	-	-	-

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

Cooking in progress....

Gorgonzola Garlic Bread