RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.9379
Energy (kCal)	205.8087
Carbohydrates (g)	2.5382
Total fats (g)	12.9645
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1036
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)	0.1087
Fatty acids, total saturated 4:0 (g)	0.3579
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3976
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0069
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)	1.2102
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.8018
Proline (g)	0.9169
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1974
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	29.1000
Copper, Cu (mg)	0.1265
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6692
Total lipid (fat) (g)	12.9645
Vitamin K (phylloquinone) (g)	0.8603
Cholesterol (mg)	231.7867
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	35.7300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	631.2453
Energy (kcal)	205.8087
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4345
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3642
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	0.3524
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.9212
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0384
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8617
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)	20.4067
Fatty acids, total saturated 16:0 (g)	3.6598
Carbohydrate, by difference (g)	2.5382
Vitamin D (IU)	47.2000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.2814
Tyrosine (g)	0.6147
Potassium, K (mg)	206.5747
Fatty acids, total saturated 12:0 (g)	0.0985
Vitamin A, RAE (g)	165.7560
Serine (g)	0.8420
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6847
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)	0.8631
Histidine (g)	0.4391
Isoleucine (g)	0.7041
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.4356
Water (g)	105.5520
Fatty acids, total saturated 8:0 (g)	0.0763
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)	54.6720
Sodium, Na (mg)	142.4547
Iron, Fe (mg)	1.7167
Energy (kJ)	861.3360
Ash (g)	1.5408
Caffeine (mg)	0.0000
Glycine (g)	0.3989
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)	0.9572
Fatty acids, total polyunsaturated (g)	1.2488
Vitamin E (alpha-tocopherol) (mg)	0.7349
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1499
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0577
Vitamin D (D2 + D3) (g)	1.1240
Vitamin D3 (cholecalciferol) (g)	1.1240
Lysine (g)	1.2871
Beta-sitosterol (mg)	0.0000
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)	0.9035
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)	0.0627
Folate, food (g)	35.7300
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	4.1036
Stigmasterol (mg)	0.0000
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)	176.1667
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	6.7475
Vitamin B-12 (g)	0.9391
Calcium, Ca (mg)	194.6333
Fatty acids, total saturated 10:0 (g)	0.1453
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6769
Glutamic acid (g)	2.3530
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)	161.0400
Leucine (g)	1.3031
Folate, DFE (g)	35.7300
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)	0.1680
Tryptophan (g)	0.1624
Threonine (g)	0.6003
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0383
Protein (g)	18.9379
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5078
Betaine (mg)	0.1500
Phosphorus, P (mg)	249.2320
Tocopherol, gamma (mg)	0.2500

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. Special Equipment a pastry bag and a plain tip with a 1/4 inch opening. | 2. In small bowl, combine cheeses, thyme and lemon zest (I chose to run this through my processor to make it smoother and easy to use with the tip, but not needed as per the recipe). | 3. Place cheese mixture in pastry bag. | 4. Pipe cheese mixture into each olive. | 5. Place flour in a small bowl. | 6. Pour beaten egg in another small bowl. | 7. Bread crumbs in a third small bowl. | 8. Dredge olives in flour, then egg followed by bread crumbs. Coating olives completly. | 9. In large heavy bottomed saucepan, (or deep fryer) pour enough oil to fill at least 1/3 of the way. | 10. Heat over medium heat until a deep frying thermometer inserted in oil reaches 350; if you don't have a thermometer a cube of bread will brown in a couple of minutes). | 11. Fry olives in batches for 30 to 45 seconds until golden brown. | 12. Drain fried olives on paper towels and cool for 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gorgonzola	1	ounce		25.2167	0.0	5.61	0.1417
ricotta cheese	1/4	cup		107.88	1.8848	6.9812	8.0476
thyme	1 1/2	1/2	dried	1.212	0.2934	0.0667	0.0202
lemon zest	1 1/2	1/2		25.2167	0.0	5.61	0.1417
green olive	20		pitted rinsed	25.2167	0.0	5.61	0.1417
purpose flour	1/4	cup		25.2167	0.0	5.61	0.1417
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	1/2	cup		25.2167	0.0	5.61	0.1417
vegetable oil				-	-	-	-

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

Cooking in progress....

Italian Fired Olives