RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.306
Energy (kCal)	7.2435
Carbohydrates (g)	1.8387
Total fats (g)	0.0991
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0087
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0092
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0092
Tocopherol, delta (mg)	0.0023
Arginine (g)	0.0082
Proline (g)	0.0368
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0103
Adjusted Protein (g)	0.0000
Cystine (g)	0.0035
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1239
Copper, Cu (mg)	0.0698
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0486
Total lipid (fat) (g)	0.0991
Vitamin K (phylloquinone) (g)	5.3194
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0051
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.6235
Folate, total (g)	1.3435
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	54.8415
Energy (kcal)	7.2435
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0018
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0025
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0249
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	1.2866
Lutein + zeaxanthin (g)	15.1795
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0166
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)	15.3680
Fatty acids, total saturated 16:0 (g)	0.0166
Carbohydrate, by difference (g)	1.8387
Vitamin D (IU)	0.0000
Fructose (g)	0.0081
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0350
Tyrosine (g)	0.0118
Potassium, K (mg)	38.5890
Fatty acids, total saturated 12:0 (g)	0.0030
Vitamin A, RAE (g)	2.7375
Serine (g)	0.0102
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0114
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0009
Histidine (g)	0.0041
Isoleucine (g)	0.0118
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0525
Water (g)	474.7375
Fatty acids, total saturated 8:0 (g)	0.0026
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	32.4555
Sodium, Na (mg)	10.0745
Iron, Fe (mg)	0.4549
Energy (kJ)	30.3015
Ash (g)	0.4804
Caffeine (mg)	0.0000
Glycine (g)	0.0114
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)	0.0186
Fatty acids, total polyunsaturated (g)	0.0307
Vitamin E (alpha-tocopherol) (mg)	0.0696
Sucrose (g)	0.0028
Vitamin B-6 (mg)	0.0121
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0078
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.0378
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)	0.0033
Folate, food (g)	1.3435
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0194
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)	0.3406
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0396
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	64.8215
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0038
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0154
Glutamic acid (g)	0.0349
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3260
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0274
Folate, DFE (g)	1.3435
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)	0.8001
Tryptophan (g)	0.0027
Threonine (g)	0.0076
Fatty acids, total polyunsaturated 18:1 c (g)	0.0167
Manganese, Mn (mg)	0.3196
Protein (g)	0.3060
Cryptoxanthin, beta (g)	0.5925
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0173
Betaine (mg)	0.2292
Phosphorus, P (mg)	4.8520
Tocopherol, gamma (mg)	0.2120

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. Place roast on rack inside a 13X9 pan and bake at 325 degrees for 25 minutes per pound.(roast will be rare). | 2. Save meat dripping. | 3. Cool roast and slice very thinly. Paper Thin(But do not shave)set this aside. | 4. Pour drippings into a sauce pan and to the drippings add all other ingredients and simmer for 15 minutes. | 5. (I do my seasons by taste at this point because the larger the roast the more seasoning you will need). | 6. Now add you sliced meat to the sauce and place all into an airtight container. | 7. Place in fridge over night. | 8. Next day heat meat and sauce. | 9. When heated remove the bay leafs and garlic cloves toss those away. | 10. Now your ready to serve on rolls with your favorite toppings and and maybe a side of fries or chips,. | 11. OH don't forget to add some of the juice to your sandwich or on the side for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	5 -7			0.0	0.0	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
beef bouillon cube	3 -8			0.0	0.0	0.0	0.0
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
basil	1 1/2 - 2	teaspoons		0.0	0.0	0.0	0.0
bay leaf	2 -4			-	-	-	-
red pepper flake	1	teaspoon	crushed	0.0	0.0	0.0	0.0
worcestershire sauce	1 1/2 - 2	tablespoons		0.0	0.0	0.0	0.0
garlic clove	3 -6			0.0	0.0	0.0	0.0
green pepper	2 -3		sliced sweet	0.0	0.0	0.0	0.0
banana pepper				-	-	-	-
french				-	-	-	-
onion				-	-	-	-

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

Cooking in progress....

Real Chicago-Style Italian Beef II