RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.1283
Energy (kCal)	21.0653
Carbohydrates (g)	2.5637
Total fats (g)	0.2557
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0037
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0081
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0036
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0311
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0261
Proline (g)	0.0105
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0005
Adjusted Protein (g)	0.0000
Cystine (g)	0.0020
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3502
Copper, Cu (mg)	0.0051
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1732
Total lipid (fat) (g)	0.2557
Vitamin K (phylloquinone) (g)	0.0231
Cholesterol (mg)	1.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0001
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0620
Folate, total (g)	1.6142
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.5500
Energy (kcal)	21.0653
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0056
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0009
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0938
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0093
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0052
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)	2.5968
Fatty acids, total saturated 16:0 (g)	0.0660
Carbohydrate, by difference (g)	2.5637
Vitamin D (IU)	0.0000
Fructose (g)	0.0024
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0146
Tyrosine (g)	0.0034
Potassium, K (mg)	39.2458
Fatty acids, total saturated 12:0 (g)	0.0070
Vitamin A, RAE (g)	2.0000
Serine (g)	0.0039
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0041
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0252
Histidine (g)	0.0020
Isoleucine (g)	0.0032
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0162
Water (g)	0.4800
Fatty acids, total saturated 8:0 (g)	0.0028
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	0.6500
Sodium, Na (mg)	57.9650
Iron, Fe (mg)	0.2938
Energy (kJ)	88.1415
Ash (g)	0.3474
Caffeine (mg)	0.0000
Glycine (g)	0.0041
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0068
Fatty acids, total polyunsaturated (g)	0.0107
Vitamin E (alpha-tocopherol) (mg)	0.0072
Sucrose (g)	0.0159
Vitamin B-6 (mg)	0.0178
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0060
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0058
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0059
Folate, food (g)	1.6142
Fatty acids, total saturated 20:1 (g)	0.0038
Fatty acids, total monounsaturated (g)	0.0732
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.2931
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1574
Vitamin B-12 (g)	0.0550
Calcium, Ca (mg)	40.6122
Fatty acids, total saturated 10:0 (g)	0.0063
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0038
Glutamic acid (g)	0.0283
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.9500
Leucine (g)	0.0056
Folate, DFE (g)	1.6142
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0698
Tryptophan (g)	0.0009
Threonine (g)	0.0029
Fatty acids, total polyunsaturated 18:1 c (g)	0.0008
Manganese, Mn (mg)	0.0076
Protein (g)	2.1283
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0636
Betaine (mg)	0.0473
Phosphorus, P (mg)	38.2085
Tocopherol, gamma (mg)	0.0000

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 375°F Separate dough into 10 biscuits. | 2. Separate each biscuit into 2 layers. | 3. Press each biscuit layer into 3-inch round. | 4. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. | 5. Wrap dough around meatball and cheese, pressing edges to seal. | 6. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer. | 7. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. | 8. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. | 9. Serve warm biscuits with warm marinara sauce for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pillsbury golden layer buttermilk	1	can	refrigerated	-	-	-	-
italian meatball	10		thawed cut	-	-	-	-
mozzarella string cheese	2		cut	-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
italian seasoning	1/2	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
marinara sauce	1	cup	heated	-	-	-	-

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

Cooking in progress....

Meatball Bubble Biscuits