RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.4198
Energy (kCal)	322.8895
Carbohydrates (g)	64.7635
Total fats (g)	1.3051
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0524
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)	0.0324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1150
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)	0.1344
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3261
Proline (g)	0.1934
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3240
Adjusted Protein (g)	0.0000
Cystine (g)	0.0734
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.9600
Copper, Cu (mg)	0.3459
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5407
Total lipid (fat) (g)	1.3051
Vitamin K (phylloquinone) (g)	6.1600
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.2050
Folate, total (g)	55.1250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	63.0475
Energy (kcal)	322.8895
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0254
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0971
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.8894
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0080
Vitamin C, total ascorbic acid (mg)	60.5800
Lutein + zeaxanthin (g)	27.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3157
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)	80.5510
Fatty acids, total saturated 16:0 (g)	0.3182
Carbohydrate, by difference (g)	64.7635
Vitamin D (IU)	0.0000
Fructose (g)	1.0380
Fluoride, F (g)	0.2200
Aspartic acid (g)	1.4641
Tyrosine (g)	0.1483
Potassium, K (mg)	1429.6770
Fatty acids, total saturated 12:0 (g)	0.0370
Vitamin A, RAE (g)	9.3225
Serine (g)	0.2281
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2505
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)	0.1043
Histidine (g)	0.1088
Isoleucine (g)	0.2028
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.2626
Water (g)	257.3209
Fatty acids, total saturated 8:0 (g)	0.0112
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)	5.8000
Sodium, Na (mg)	249.7290
Iron, Fe (mg)	3.6992
Energy (kJ)	1350.1900
Ash (g)	4.7107
Caffeine (mg)	0.0000
Glycine (g)	0.1784
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)	0.1223
Fatty acids, total polyunsaturated (g)	0.1747
Vitamin E (alpha-tocopherol) (mg)	0.0420
Sucrose (g)	2.9894
Vitamin B-6 (mg)	0.9444
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3309
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)	45.8700
Pantothenic acid (mg)	0.9131
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)	0.2629
Folate, food (g)	55.1250
Fatty acids, total saturated 20:1 (g)	0.0152
Fatty acids, total monounsaturated (g)	0.2983
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)	40.6000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7093
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	204.5960
Fatty acids, total saturated 10:0 (g)	0.0282
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1958
Glutamic acid (g)	1.1100
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)	7.8000
Leucine (g)	0.3027
Folate, DFE (g)	55.1250
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)	6.7145
Tryptophan (g)	0.0666
Threonine (g)	0.2072
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.5146
Protein (g)	14.4198
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2573
Betaine (mg)	0.6200
Phosphorus, P (mg)	317.5130
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Prepare the Potato Cups. | 2. Preheat oven to 350° degrees F. | 3. Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned. | 4. Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate. | 5. Prepare Marinated Cucumber Slices. | 6. While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person. | 7. Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes. | 8. To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	cups	shredded	231.0	52.47	6.15	0.27
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
nutmeg			grated	-	-	-	-
kosher salt				-	-	-	-
peppercorn			cracked	-	-	-	-
butter				-	-	-	-
parsley				-	-	-	-
english cucumber				-	-	-	-
mint	1/2	teaspoon	minced	0.7125	0.1301	0.0498	0.0151
rice wine vinegar	2	teaspoons		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
cayenne	1	dash		-	-	-	-

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

Cooking in progress....

Potato Cups in Muffin Tins( Irish )