RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.5976
Energy (kCal)	692.4808
Carbohydrates (g)	33.5331
Total fats (g)	57.7167
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4446
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)	0.6165
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)	2.4261
Tocopherol, delta (mg)	0.0000
Arginine (g)	3.1692
Proline (g)	0.9756
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.4320
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4377
Copper, Cu (mg)	1.9519
Maltose (g)	0.0000
Zinc, Zn (mg)	5.6951
Total lipid (fat) (g)	57.7167
Vitamin K (phylloquinone) (g)	0.1950
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.3500
Folate, total (g)	126.6358
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	81.6717
Energy (kcal)	692.4808
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1729
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7056
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.3089
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.0758
Lutein + zeaxanthin (g)	1.9858
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1940
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)	119.6033
Fatty acids, total saturated 16:0 (g)	5.1611
Carbohydrate, by difference (g)	33.5331
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.9836
Tyrosine (g)	0.8952
Potassium, K (mg)	539.7950
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	3.6442
Serine (g)	1.1652
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1328
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)	0.1441
Histidine (g)	0.6288
Isoleucine (g)	0.9192
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	7.1723
Water (g)	20.2919
Fatty acids, total saturated 8:0 (g)	0.0000
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)	0.2825
Sodium, Na (mg)	151.8883
Iron, Fe (mg)	3.1015
Energy (kJ)	2897.4942
Ash (g)	6.2772
Caffeine (mg)	0.0000
Glycine (g)	1.4640
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)	24.8303
Fatty acids, total polyunsaturated (g)	25.3015
Vitamin E (alpha-tocopherol) (mg)	0.0081
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1933
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.6852
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)	0.8552
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)	1.5426
Folate, food (g)	126.6358
Fatty acids, total saturated 20:1 (g)	0.0805
Fatty acids, total monounsaturated (g)	21.7724
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)	1.2002
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	8.0816
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	513.5483
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.1172
Glutamic acid (g)	4.7664
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.6368
Folate, DFE (g)	126.6358
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)	11.7787
Tryptophan (g)	0.4680
Threonine (g)	0.8868
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.7686
Protein (g)	21.5976
Cryptoxanthin, beta (g)	0.8833
Fatty acids, total saturated 18:1 undifferentiated (g)	21.4958
Betaine (mg)	0.0000
Phosphorus, P (mg)	907.7567
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Polish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Tiny, Polish-style canapés or open-face sandwiches may be served with the aperitif to whet the appetite of your dinner guests, or as the main snack at card parties, club meetings, or various informal gatherings. A tray or platter decoratively arranged with these colorful kanapki will add a festive note to any get together and invite your guests to savor and socialize. | 2. DILL BUTTER (Maslo Koperkowe). | 3. Fork-blend 1/2 cup soft butter with 2-3 Tablespoons finely chopped fresh dill and salt & pepper to taste. | 4. GARDEN-GREEN BUTTER (Maslo Z Zielenina). | 5. Fork-blend 1/2 cup soft butter with 1 Tablespoon each finely chopped fresh dill, parsley and chives. Salt & pepper to taste. | 6. HORSERADISH BUTTER (Maslo Chrzanowe). | 7. Cream 1/2 cup soft butter, then blend in 1 Tablespoon freshly grated horseradish and 2 teaspoons lemon juice plus a dash of salt. May be mixed in a blender. | 8. MUSTARD BUTTER (Maslo Musztardowe). | 9. Fork-blend 1/2 cup soft butter with 1-2 Tablespoons brown prepared mustard, 2 teaspoons lemon juice and a dash of salt. | 10. ANCHOVY BUTTER (Maslo Sardelowe). | 11. Combine 1/2 cup soft butter with 3 or 4 mashed or ground anchovy fillets (canned). For a more pronounced anchovy taste, blend in a little of the anchovy oil. Optional: Sprinkle in a little bit of lemon juice. | 12. HERRING BUTTER (Maslo Sledziowe). | 13. Soak 1 small herring in cold water overnight, then skin, bone and mash or grind. Combine with 1/2 cup soft butter. Optional: A little lemon juice may be added. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
herb	1 -3	tablespoon		-	-	-	-
horseradish	1	tablespoon	grated	7.2	1.6935	0.177	0.1035
lemon	1			1.2808	0.4116	0.0486	0.0132
mustard	1 -2	tablespoon	prepared	0.0	0.0	0.0	0.0
anchovy	3 -4	tablespoons	mashed	-	-	-	-
herring fillet	1			-	-	-	-

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

Cooking in progress....

Polish Canape Butters (Polska Maslo)