RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	70.6065
Energy (kCal)	1611.2388
Carbohydrates (g)	172.5449
Total fats (g)	76.1724
Fatty acids, total saturated 20:0 (g)	0.0953
Fatty acids, total saturated 18:3 undifferentiated (g)	1.4185
Fatty acids, total polyunsaturated 17:1 (g)	0.0476
Fatty acids, total trans-monoenoic (g)	0.5851
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0499
Fatty acids, total saturated 4:0 (g)	0.4066
Fatty acids, total trans (g)	1.3257
Riboflavin (mg)	0.7459
Tocopherol, beta (mg)	0.1814
Lactose (g)	2.6535
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0045
Fatty acids, total saturated 18:0 (g)	4.0381
Tocopherol, delta (mg)	3.1071
Arginine (g)	2.1667
Proline (g)	6.2041
Fatty acids, total polyunsaturated 18:1 t (g)	0.5216
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4288
Adjusted Protein (g)	0.0000
Cystine (g)	0.5049
Tocotrienol, beta (mg)	0.2722
Selenium, Se (g)	45.4009
Copper, Cu (mg)	0.6414
Maltose (g)	1.3608
Zinc, Zn (mg)	6.4826
Total lipid (fat) (g)	76.1724
Vitamin K (phylloquinone) (g)	57.6862
Cholesterol (mg)	153.6947
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.1884
Menaquinone-4 (g)	4.7627
Phytosterols (mg)	0.0000
Folate, total (g)	98.1869
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0249
Vitamin A, IU (IU)	828.2101
Energy (kcal)	1611.2388
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3967
Fatty acids, total saturated 14:1 (g)	0.1837
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1085
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0068
Sugars, total (g)	24.0703
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	79.3786
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	2.4168
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0023
Magnesium, Mg (mg)	84.4271
Fatty acids, total saturated 16:0 (g)	8.8578
Carbohydrate, by difference (g)	172.5449
Vitamin D (IU)	0.0000
Fructose (g)	0.4536
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.7775
Tyrosine (g)	1.5982
Potassium, K (mg)	1236.8031
Fatty acids, total saturated 12:0 (g)	0.6358
Vitamin A, RAE (g)	226.6241
Serine (g)	2.0603
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1225
Fatty acids, total trans-polyenoic 22:4 (g)	0.0113
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0340
Fatty acids, total saturated 22:0 (g)	0.0748
Fatty acids, total saturated 14:0 (g)	2.0392
Histidine (g)	1.1574
Isoleucine (g)	1.8582
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1270
Niacin (mg)	5.0041
Water (g)	421.9893
Fatty acids, total saturated 8:0 (g)	0.2176
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0136
Carotene, beta (g)	36.6194
Sodium, Na (mg)	3834.8831
Iron, Fe (mg)	7.5141
Energy (kJ)	6739.5450
Ash (g)	17.4828
Caffeine (mg)	0.0000
Glycine (g)	1.1575
Fatty acids, total trans-polyenoic (g)	0.2585
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.1021
Fatty acids, total saturated 18:2 undifferentiated (g)	16.3657
Fatty acids, total polyunsaturated (g)	20.8166
Vitamin E (alpha-tocopherol) (mg)	1.6863
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3516
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3186
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	2.9178
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0272
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	49.1467
Pantothenic acid (mg)	1.0700
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)	0.1996
Fatty acids, total trans-polyenoic 18:3i (g)	0.0045
Thiamin (mg)	0.7351
Folate, food (g)	34.4000
Fatty acids, total saturated 20:1 (g)	0.2213
Fatty acids, total monounsaturated (g)	22.6800
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	9.7658
Fatty acids, total polyunsaturated 16:1 t (g)	0.0635
Fatty acids, total polyunsaturated 17:0 (g)	0.1361
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.0800
Fatty acids, total polyunsaturated 16:1 c (g)	0.2676
Fatty acids, total saturated (g)	26.3807
Vitamin B-12 (g)	2.3746
Calcium, Ca (mg)	1427.1146
Fatty acids, total saturated 10:0 (g)	0.5378
Galactose (g)	0.5216
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3271
Glutamic acid (g)	10.3405
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0023
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	223.2561
Leucine (g)	3.7386
Folate, DFE (g)	34.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2540
Fiber, total dietary (g)	16.5407
Tryptophan (g)	0.5139
Threonine (g)	1.2922
Fatty acids, total polyunsaturated 18:1 c (g)	8.4504
Manganese, Mn (mg)	1.2604
Protein (g)	70.6065
Cryptoxanthin, beta (g)	2.2680
Fatty acids, total saturated 18:1 undifferentiated (g)	14.5923
Betaine (mg)	0.0000
Phosphorus, P (mg)	1196.8095
Tocopherol, gamma (mg)	9.0038

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. Heat oven to 350°F. | 2. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain. | 3. Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. | 4. Bake for 45 minutes. | 5. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving. | 6. TIP: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
chicken breast half	1 1/4		boneless skinless cut	-	-	-	-
mushroom	1	package	sliced	-	-	-	-
alfredo sauce	1	jar		-	-	-	-
cheese ravioli	1	package		631.42	94.954	26.51	20.244
red bell pepper	1		chopped	-	-	-	-
mozzarella cheese	8	ounces	land shredded	734.8188	61.7339	30.7535	40.5284
parmesan cheese	1/4	cup	shredded	74.0	8.0	8.0	1.0

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

Cooking in progress....

Alfredo Ravioli Bake