RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.526
Energy (kCal)	1169.32
Carbohydrates (g)	214.3392
Total fats (g)	22.2438
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2550
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.1890
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	1.0979
Tocopherol, beta (mg)	0.0150
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	2.1071
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.4496
Proline (g)	1.5268
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4544
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	55.0780
Copper, Cu (mg)	0.1913
Maltose (g)	0.0000
Zinc, Zn (mg)	2.8984
Total lipid (fat) (g)	22.2438
Vitamin K (phylloquinone) (g)	1.1820
Cholesterol (mg)	582.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.0000
Folate, total (g)	82.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	1205.2800
Energy (kcal)	1169.3200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3015
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7725
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	213.2408
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7896
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)	47.6250
Fatty acids, total saturated 16:0 (g)	5.3693
Carbohydrate, by difference (g)	214.3392
Vitamin D (IU)	127.8800
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.6523
Tyrosine (g)	1.1365
Potassium, K (mg)	587.6600
Fatty acids, total saturated 12:0 (g)	0.1879
Vitamin A, RAE (g)	352.2400
Serine (g)	1.9201
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4177
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.7742
Histidine (g)	0.6953
Isoleucine (g)	1.4042
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	0.3297
Water (g)	388.5610
Fatty acids, total saturated 8:0 (g)	0.1890
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	17.0800
Sodium, Na (mg)	325.1650
Iron, Fe (mg)	3.4456
Energy (kJ)	4896.5400
Ash (g)	3.6097
Caffeine (mg)	0.0000
Glycine (g)	0.7993
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6253
Fatty acids, total polyunsaturated (g)	3.3423
Vitamin E (alpha-tocopherol) (mg)	1.7458
Sucrose (g)	200.3638
Vitamin B-6 (mg)	0.3428
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	3.2440
Vitamin D3 (cholecalciferol) (g)	3.2440
Lysine (g)	2.0122
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.2096
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1722
Folate, food (g)	82.7000
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	7.4683
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	475.5920
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	9.2396
Vitamin B-12 (g)	2.4330
Calcium, Ca (mg)	389.8850
Fatty acids, total saturated 10:0 (g)	0.1920
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.3636
Glutamic acid (g)	4.2370
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	349.8000
Leucine (g)	2.3586
Folate, DFE (g)	82.7000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.3481
Threonine (g)	1.1610
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	0.1447
Protein (g)	26.5260
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.0978
Betaine (mg)	1.9140
Phosphorus, P (mg)	503.9800
Tocopherol, gamma (mg)	0.7500

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. In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast. | 2. Combine milk, water and Fleischmann's Margarine in a saucepan. | 3. Heat over low heat until liquids are very warm (120 F- 130 F). | 4. Margarine does not need to melt. | 5. Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. | 6. Add 3 eggs and 3/4 cup flour. | 7. Beat at high speed 2 minutes, scraping bowl occasionally. | 8. Stir in enough additional flour to make a soft dough. | 9. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. | 10. Place in greased bowl, turning to grease top. | 11. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. | 12. Punch dough down; turn out onto lightly floured board. | 13. Divide dough into 8 equal pieces. | 14. Take about 1/4 of each piece and set aside. | 15. Shape larger pieces into round balls. | 16. On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick. | 17. Place a hard-cooked egg in center of each. | 18. Divide each of the remaining 8 pieces of dough in half. | 19. Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough. | 20. Cover; let rise. | 21. Keep free from draft, until doubled in bulk. | 22. Sprinkle"baskets" with colored nonpareils. | 23. Bake at 350 F degrees for 20 to 25 minutes. | 24. Remove from baking sheets and serve cooled with whipped butter or jelly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	6 1/2 - 7 1/2	cups	unsifted	0.0	0.0	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
fleischmann margarine	1/4	cup		-	-	-	-
fleischmann yeast	2	packages		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	8			214.5	1.08	18.84	14.265
		sprinkles		-	-	-	-

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

Cooking in progress....

Easter "Baskets" Bread