RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.56
Energy (kCal)	3901.32
Carbohydrates (g)	0.72
Total fats (g)	445.51
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0480
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4570
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	13.0190
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8200
Proline (g)	0.5120
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.2720
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.7000
Copper, Cu (mg)	0.0720
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2900
Total lipid (fat) (g)	445.5100
Vitamin K (phylloquinone) (g)	107.9920
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	414.2000
Folate, total (g)	47.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	540.0000
Energy (kcal)	3901.3200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2010
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3800
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3700
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8580
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)	12.0000
Fatty acids, total saturated 16:0 (g)	37.5470
Carbohydrate, by difference (g)	0.7200
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.3290
Tyrosine (g)	0.4990
Potassium, K (mg)	138.0000
Fatty acids, total saturated 12:0 (g)	204.9200
Vitamin A, RAE (g)	160.0000
Serine (g)	0.9710
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6800
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	71.5370
Histidine (g)	0.3090
Isoleucine (g)	0.6710
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.0750
Water (g)	76.1500
Fatty acids, total saturated 8:0 (g)	14.3920
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.0000
Sodium, Na (mg)	142.0000
Iron, Fe (mg)	1.7500
Energy (kJ)	16325.5200
Ash (g)	1.0600
Caffeine (mg)	0.0000
Glycine (g)	0.4320
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	8.5310
Fatty acids, total polyunsaturated (g)	8.8870
Vitamin E (alpha-tocopherol) (mg)	17.6616
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1700
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.8720
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9120
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5330
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0400
Folate, food (g)	47.0000
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	53.3620
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	294.6720
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	358.4660
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	56.0000
Fatty acids, total saturated 10:0 (g)	16.1380
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7350
Glutamic acid (g)	1.6730
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.0860
Folate, DFE (g)	47.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.1670
Threonine (g)	0.5560
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0280
Protein (g)	12.5600
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	53.1150
Betaine (mg)	0.3000
Phosphorus, P (mg)	198.0000
Tocopherol, gamma (mg)	0.5000

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. Cook tortellini according to pkg directions; drain and cool. | 2. Whisk together 2 cups dressing, onion powder, garlic powder, red pepper flakes and eggs in a large bowl until blended. | 3. Add tortellini, and let stand 10 minutes. | 4. Drain & dredge in breadcrumbs; place on baking sheet. | 5. Chill at least 1 hour. | 6. Stir together remaining dressing, salsa and cilantro; chill. | 7. Pour oil into a Dutch oven; heat to 375°F. | 8. Fry tortellini, in batches, until golden brown. | 9. Drain on paper towels. | 10. Serve with dip; garnish, if desired. | 11. NOTE: To make ahead, fry tortellini according to directions; drain and place on baking sheet. Keep warm in 200F oven for 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tortellini	2	packages	refrigerated cheese-filled	-	-	-	-
peppercorn ranch dressing	1	bottle	divided	-	-	-	-
onion powder	1 -2	tablespoon		0.0	0.0	0.0	0.0
garlic powder	1 -2	tablespoon		0.0	0.0	0.0	0.0
red pepper flake	1/2	tablespoon	crushed	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
fine breadcrumb	2	cups		-	-	-	-
chunky salsa	3/4 - 1	cup	mild	0.0	0.0	0.0	0.0
cilantro	3/4 - 1	cup	chpd	0.0	0.0	0.0	0.0
vegetable oil	2	cups		3758.32	0.0	0.0	436.0
cilantro stem				-	-	-	-

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

Cooking in progress....

Tortellini Tapas With Spicy Ranch Dip