RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.4129
Energy (kCal)	310.255
Carbohydrates (g)	72.0706
Total fats (g)	0.3217
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0060
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)	0.0981
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)	0.0100
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1762
Proline (g)	0.0362
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.2210
Adjusted Protein (g)	0.0000
Cystine (g)	0.0100
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.9335
Copper, Cu (mg)	0.1334
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4506
Total lipid (fat) (g)	0.3217
Vitamin K (phylloquinone) (g)	30.1930
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	28.5600
Folate, total (g)	65.4100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	456.4900
Energy (kcal)	310.2550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0010
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0080
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	61.5524
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0701
Vitamin C, total ascorbic acid (mg)	14.2310
Lutein + zeaxanthin (g)	291.8300
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0588
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)	38.2200
Fatty acids, total saturated 16:0 (g)	0.0884
Carbohydrate, by difference (g)	72.0706
Vitamin D (IU)	0.0000
Fructose (g)	3.2777
Fluoride, F (g)	5.6900
Aspartic acid (g)	0.2547
Tyrosine (g)	0.0301
Potassium, K (mg)	641.9850
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	22.2200
Serine (g)	0.0517
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0577
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)	0.0070
Histidine (g)	0.0331
Isoleucine (g)	0.0422
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5577
Water (g)	402.1275
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)	274.2000
Sodium, Na (mg)	109.3600
Iron, Fe (mg)	1.1465
Energy (kJ)	1298.7200
Ash (g)	1.7747
Caffeine (mg)	0.0000
Glycine (g)	0.0587
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)	0.0993
Fatty acids, total polyunsaturated (g)	0.1053
Vitamin E (alpha-tocopherol) (mg)	0.3027
Sucrose (g)	53.5738
Vitamin B-6 (mg)	0.2773
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)	0.0858
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)	0.5056
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)	0.0902
Folate, food (g)	65.4100
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0518
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)	16.5760
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1054
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	134.8400
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.4848
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0547
Glutamic acid (g)	0.4779
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)	0.0000
Leucine (g)	0.0698
Folate, DFE (g)	65.4100
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)	4.1660
Tryptophan (g)	0.0301
Threonine (g)	0.0517
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.6303
Protein (g)	2.4129
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0508
Betaine (mg)	0.3060
Phosphorus, P (mg)	79.5000
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat. | 2. Fry onion and celery in reserved fat until onion is transparent. | 3. While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water). | 4. AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off. | 5. Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl. | 6. Remove egg shells, then coarsely chop or slice eggs and add to the potatoes. | 7. Thinly slice radishes over the eggs and potatoes; toss lightly; set aside. | 8. Return bacon to skillet with onion and celery pieces. | 9. Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling. | 10. Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat. | 11. Pour sauce (bacon, onion, etc.) over vegetables in bowl. | 12. Serve while warm or keep warm in a crockpot. | 13. Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	8 -12	slices		0.0	0.0	0.0	0.0
onion	1		chopped	60.0	14.01	1.65	0.15
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
egg	4 -6			0.0	0.0	0.0	0.0
potato	8			-	-	-	-
radish	6 -10		sliced	0.0	0.0	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
cider vinegar	1/2	cup		25.095	1.1114	0.0	0.0
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
cornstarch	1 -2	tablespoon		0.0	0.0	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Gramma Bonitz's German Potato Salad