RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.8972
Energy (kCal)	253.3133
Carbohydrates (g)	16.4358
Total fats (g)	15.8583
Fatty acids, total saturated 20:0 (g)	0.0026
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1502
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0630
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4669
Tocopherol, beta (mg)	0.2374
Lactose (g)	4.1073
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.0304
Tocopherol, delta (mg)	0.0364
Arginine (g)	1.0171
Proline (g)	0.7176
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.8120
Glucose (dextrose) (g)	1.7714
Adjusted Protein (g)	0.0000
Cystine (g)	0.2170
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.1373
Copper, Cu (mg)	0.3758
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9991
Total lipid (fat) (g)	15.8583
Vitamin K (phylloquinone) (g)	0.7140
Cholesterol (mg)	194.1333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0256
Menaquinone-4 (g)	0.8133
Phytosterols (mg)	12.0000
Folate, total (g)	59.7627
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	413.4100
Energy (kcal)	253.3133
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1232
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3614
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.7680
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0662
Vitamin C, total ascorbic acid (mg)	5.9480
Lutein + zeaxanthin (g)	254.7000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7932
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)	46.2493
Fatty acids, total saturated 16:0 (g)	2.5611
Carbohydrate, by difference (g)	16.4358
Vitamin D (IU)	42.6267
Fructose (g)	1.0401
Fluoride, F (g)	1.4300
Aspartic acid (g)	1.2711
Tyrosine (g)	0.5223
Potassium, K (mg)	375.3920
Fatty acids, total saturated 12:0 (g)	0.0626
Vitamin A, RAE (g)	117.8633
Serine (g)	0.8291
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6554
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.2815
Histidine (g)	0.3348
Isoleucine (g)	0.6171
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.1166
Water (g)	181.6587
Fatty acids, total saturated 8:0 (g)	0.0630
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	6.4933
Sodium, Na (mg)	121.0013
Iron, Fe (mg)	1.7172
Energy (kJ)	1059.7513
Ash (g)	2.2833
Caffeine (mg)	0.0000
Glycine (g)	0.4961
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	4.7759
Fatty acids, total polyunsaturated (g)	5.0835
Vitamin E (alpha-tocopherol) (mg)	0.6475
Sucrose (g)	0.8572
Vitamin B-6 (mg)	0.2395
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0620
Vitamin D (D2 + D3) (g)	1.0813
Vitamin D3 (cholecalciferol) (g)	1.0813
Lysine (g)	0.8143
Beta-sitosterol (mg)	3.0520
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2815
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3105
Folate, food (g)	59.7627
Fatty acids, total saturated 20:1 (g)	0.0258
Fatty acids, total monounsaturated (g)	5.3863
Stigmasterol (mg)	0.1960
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	163.6571
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	4.2483
Vitamin B-12 (g)	0.8110
Calcium, Ca (mg)	241.5707
Fatty acids, total saturated 10:0 (g)	0.0640
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0086
Alanine (g)	0.6344
Glutamic acid (g)	2.3349
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	116.6000
Leucine (g)	1.0478
Folate, DFE (g)	59.7627
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	3.3010
Tryptophan (g)	0.1909
Threonine (g)	0.5338
Fatty acids, total polyunsaturated 18:1 c (g)	1.8582
Manganese, Mn (mg)	0.5269
Protein (g)	12.8972
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.2251
Betaine (mg)	0.7432
Phosphorus, P (mg)	327.6800
Tocopherol, gamma (mg)	0.4970

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. Saute onion and butter until the onion is transparent. | 2. Meanwhile, combine the bisquick, 1/2 cup of cheddar cheese and milk and beat until smooth. This will be sticky. Knead 10 times on floured board working in a small amount of flour if it is sticking too much. | 3. Butter an 8 or 9 inch pie pan and also your hands. Spread the mixture on the bottom of the pan. | 4. Combine the cup of cheddar and egg. Spread over crust. | 5. Next, sprinkle with onion/butter mixture and top with 1 tsp of poppy seeds. | 6. Bake at 425 oven for 17-20 minutes watching near the end. | 7. To serve your guests, cut in wedges. You can also get creative and add additional herbs, salt, or different types of cheese to suit your taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
bisquick	1	cup		-	-	-	-
cheddar cheese	1/2	cup		-	-	-	-
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
cheddar cheese	1	cup	grated	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
poppy seed	1	teaspoon		14.7	0.7876	0.5037	1.1637

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

Cooking in progress....

Quick Italian Bread