RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	49.5512
Energy (kCal)	693.9137
Carbohydrates (g)	1.8198
Total fats (g)	53.9817
Fatty acids, total saturated 20:0 (g)	0.0436
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5867
Fatty acids, total polyunsaturated 17:1 (g)	0.0614
Fatty acids, total trans-monoenoic (g)	0.7851
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1044
Fatty acids, total saturated 4:0 (g)	0.6742
Fatty acids, total trans (g)	0.9771
Riboflavin (mg)	0.4834
Tocopherol, beta (mg)	0.0198
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0314
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0010
Fatty acids, total saturated 18:0 (g)	5.1498
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.9326
Proline (g)	3.6820
Fatty acids, total polyunsaturated 18:1 t (g)	0.6851
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0011
Adjusted Protein (g)	0.0000
Cystine (g)	0.2909
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.7559
Copper, Cu (mg)	0.3502
Maltose (g)	0.0000
Zinc, Zn (mg)	5.5025
Total lipid (fat) (g)	53.9817
Vitamin K (phylloquinone) (g)	23.4837
Cholesterol (mg)	148.7367
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0020
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1238
Menaquinone-4 (g)	6.2370
Phytosterols (mg)	41.1720
Folate, total (g)	30.7860
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0317
Vitamin A, IU (IU)	2438.1523
Energy (kcal)	693.9137
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6327
Fatty acids, total saturated 14:1 (g)	0.2940
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7840
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	0.0159
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1287
Vitamin C, total ascorbic acid (mg)	1.0104
Lutein + zeaxanthin (g)	307.3700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	2.1404
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0020
Magnesium, Mg (mg)	59.5747
Fatty acids, total saturated 16:0 (g)	11.0855
Carbohydrate, by difference (g)	1.8198
Vitamin D (IU)	0.0000
Fructose (g)	0.0011
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.5876
Tyrosine (g)	1.6918
Potassium, K (mg)	359.4257
Fatty acids, total saturated 12:0 (g)	0.8662
Vitamin A, RAE (g)	564.0700
Serine (g)	1.6418
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.6639
Fatty acids, total trans-polyenoic 22:4 (g)	0.0069
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0089
Fatty acids, total saturated 22:0 (g)	0.0139
Fatty acids, total saturated 14:0 (g)	2.9485
Histidine (g)	1.0635
Isoleucine (g)	1.5418
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1594
Niacin (mg)	1.3644
Water (g)	135.5270
Fatty acids, total saturated 8:0 (g)	0.3237
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0069
Carotene, beta (g)	398.9360
Sodium, Na (mg)	528.3347
Iron, Fe (mg)	1.8834
Energy (kJ)	2903.1060
Ash (g)	4.9433
Caffeine (mg)	0.0000
Glycine (g)	0.5145
Fatty acids, total trans-polyenoic (g)	0.1921
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0020
Fatty acids, total saturated 18:2 undifferentiated (g)	6.5872
Fatty acids, total polyunsaturated (g)	7.4347
Vitamin E (alpha-tocopherol) (mg)	2.0773
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2170
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5366
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	2.5841
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0346
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9900
Starch (g)	0.0000
Pantothenic acid (mg)	0.3843
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)	0.3020
Fatty acids, total trans-polyenoic 18:3i (g)	0.0020
Thiamin (mg)	0.1515
Folate, food (g)	30.7860
Fatty acids, total saturated 20:1 (g)	0.0594
Fatty acids, total monounsaturated (g)	19.1525
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7267
Fatty acids, total polyunsaturated 16:1 t (g)	0.1010
Fatty acids, total polyunsaturated 17:0 (g)	0.1871
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	89.6159
Fatty acids, total polyunsaturated 16:1 c (g)	0.4584
Fatty acids, total saturated (g)	22.9002
Vitamin B-12 (g)	4.1909
Calcium, Ca (mg)	1032.6743
Fatty acids, total saturated 10:0 (g)	0.7603
Galactose (g)	0.0143
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9201
Glutamic acid (g)	5.7122
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0030
Carotene, alpha (g)	0.9900
Vitamin E, added (mg)	0.0000
Retinol (g)	530.7460
Leucine (g)	2.9632
Folate, DFE (g)	30.7860
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1891
Fiber, total dietary (g)	0.0848
Tryptophan (g)	0.4025
Threonine (g)	1.0441
Fatty acids, total polyunsaturated 18:1 c (g)	6.3053
Manganese, Mn (mg)	0.0865
Protein (g)	49.5512
Cryptoxanthin, beta (g)	4.4180
Fatty acids, total saturated 18:1 undifferentiated (g)	18.1030
Betaine (mg)	0.6152
Phosphorus, P (mg)	781.7140
Tocopherol, gamma (mg)	0.0778

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 400. Cook and drain pasta as directed on package. | 2. While pasta is cooking, brush bread with butter. line bottom and side of pie plate, 9 x 1 1/2 inches, with bread, butter side up and slightly overlapping slices. Bake about 10 minutes or until light brown. | 3. Reduce oven temperature to 350. Stir swiss cheese and 1 tablespoon of the basil into the alfredo sauce. Toss sauce and pasta. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese. | 4. Bake 15 - 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
angel hair pasta	4	ounces	uncooked	100.8667	0.0	22.44	0.5667
french baguette	18 -25	slices		100.8667	0.0	22.44	0.5667
margarine	2	tablespoons	melted	202.75799999999998	0.2538	0.2538	22.701
swiss cheese	3/4	cup	shredded	389.07	1.4256	26.6904	30.6801
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
alfredo sauce	1	container	refrigerated	-	-	-	-
rom tomato	3		chopped	100.8667	0.0	22.44	0.5667
green onion	2		sliced	-	-	-	-
romano cheese	1	tablespoon	grated	-	-	-	-

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

Cooking in progress....

Italian Pasta Pie