RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	22.2331
Energy (kCal)	664.8832
Carbohydrates (g)	13.9916
Total fats (g)	59.7119
Fatty acids, total saturated 20:0 (g)	0.0003
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7739
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)	0.0147
Fatty acids, total saturated 4:0 (g)	1.3948
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5076
Tocopherol, beta (mg)	0.0020
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	6.1040
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.6323
Proline (g)	0.2264
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0151
Adjusted Protein (g)	0.0000
Cystine (g)	0.0823
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.5389
Copper, Cu (mg)	0.4852
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3172
Total lipid (fat) (g)	59.7119
Vitamin K (phylloquinone) (g)	56.3224
Cholesterol (mg)	167.2567
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0026
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0062
Folate, total (g)	62.9937
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2329.5998
Energy (kcal)	664.8832
Fatty acids, total saturated 16:1 undifferentiated (g)	1.4046
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1385
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	6.5955
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0227
Vitamin C, total ascorbic acid (mg)	4.7052
Lutein + zeaxanthin (g)	393.1780
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2484
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)	43.4962
Fatty acids, total saturated 16:0 (g)	15.7117
Carbohydrate, by difference (g)	13.9916
Vitamin D (IU)	35.7210
Fructose (g)	0.0386
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4305
Tyrosine (g)	0.1832
Potassium, K (mg)	430.9387
Fatty acids, total saturated 12:0 (g)	0.6417
Vitamin A, RAE (g)	549.5392
Serine (g)	0.2425
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2307
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)	0.0003
Fatty acids, total saturated 14:0 (g)	5.0519
Histidine (g)	0.1273
Isoleucine (g)	0.1949
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.4498
Water (g)	144.9473
Fatty acids, total saturated 8:0 (g)	0.4746
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)	332.2505
Sodium, Na (mg)	781.9437
Iron, Fe (mg)	3.3752
Energy (kJ)	2781.5997
Ash (g)	5.6243
Caffeine (mg)	0.0000
Glycine (g)	0.3018
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)	5.7912
Fatty acids, total polyunsaturated (g)	6.6023
Vitamin E (alpha-tocopherol) (mg)	1.7563
Sucrose (g)	0.0047
Vitamin B-6 (mg)	0.1630
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4048
Vitamin D (D2 + D3) (g)	0.8505
Vitamin D3 (cholecalciferol) (g)	0.8505
Lysine (g)	0.1553
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)	0.1894
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)	0.3724
Folate, food (g)	62.9937
Fatty acids, total saturated 20:1 (g)	0.0152
Fatty acids, total monounsaturated (g)	17.8488
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)	66.4050
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	32.2207
Vitamin B-12 (g)	0.9637
Calcium, Ca (mg)	268.0210
Fatty acids, total saturated 10:0 (g)	0.9356
Galactose (g)	0.0011
Tocotrienol, gamma (mg)	0.0005
Alanine (g)	0.2337
Glutamic acid (g)	1.0012
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.4212
Vitamin E, added (mg)	0.0000
Retinol (g)	518.8000
Leucine (g)	0.3394
Folate, DFE (g)	62.9937
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)	2.9432
Tryptophan (g)	0.0932
Threonine (g)	0.1871
Fatty acids, total polyunsaturated 18:1 c (g)	0.0092
Manganese, Mn (mg)	0.3769
Protein (g)	22.2331
Cryptoxanthin, beta (g)	35.5695
Fatty acids, total saturated 18:1 undifferentiated (g)	15.7562
Betaine (mg)	0.0408
Phosphorus, P (mg)	386.0465
Tocopherol, gamma (mg)	0.0204

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Put oven rack in middle position & preheat oven to 375°F | 2. Cut 40 sml rounds from bread slices w/cutter, then brush 1 side of ea round w/butter & bake on a lrg baking sheet until pale golden (about 8 min). Remove from oven, but leave toasts on baking sheet. Preheat broiler. | 3. Finely grate Parmigiano-Reggiano using rasp (yield = approx 1 cup). You may use a pre-grated variety if able to find. | 4. Mash together cream cheese, olives, scallion, bell pepper, paprika & sherry until combined well. Then top each toast w/1 tsp cream cheese mixture & sprinkle w/grated Parmigiano-Reggiano. | 5. Broil canapés about 4 in from heat until Parmigiano-Reggiano begins to turn golden (about 1 min). | 6. COOK NOTES: Toasts can be made 1 dy ahead, cooled completely & then kept in an airtight container at room temperature. The cream cheese mixture can be made 1 dy ahead (chill & cover). Bring to room temp before using. | 7. MY TIP: My choice would be to brush the bread slices while still whole & then cut the rounds. This would mean far less time spent handling 40 sml pieces of bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	10	slices		-	-	-	-
butter	1 1/2	tablespoons	unsalted melted	128.25	5.8927	4.0072	10.8
parmigiano reggiano cheese	1	ounce		25.2167	0.0	5.61	0.1417
cream cheese	6	ounces	softened	501.795	5.9535	12.0771	48.6486
spanish olive	1/3	cup	rinsed drained chopped	25.2167	0.0	5.61	0.1417
scallion	1/4	cup	chopped	8.0	1.835	0.4575	0.0475
red bell pepper	1/4	cup	chopped	25.2167	0.0	5.61	0.1417
paprika	1/4	teaspoon	sweet	1.6215	0.3104	0.0813	0.0741
sherry	2	teaspoons		25.2167	0.0	5.61	0.1417

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

Cooking in progress....

Spanish Olive & Cream Cheese Canapes (Zwt-8)