RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	80.9997
Energy (kCal)	1494.2583
Carbohydrates (g)	159.8099
Total fats (g)	58.7725
Fatty acids, total saturated 20:0 (g)	0.0187
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8244
Fatty acids, total polyunsaturated 17:1 (g)	0.0153
Fatty acids, total trans-monoenoic (g)	0.4325
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0281
Fatty acids, total saturated 4:0 (g)	1.5046
Fatty acids, total trans (g)	0.5342
Riboflavin (mg)	0.9909
Tocopherol, beta (mg)	0.0000
Lactose (g)	6.1610
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0142
Fatty acids, total polyunsaturated 24:1 c (g)	0.0043
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	6.8390
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.0238
Proline (g)	0.8550
Fatty acids, total polyunsaturated 18:1 t (g)	0.4062
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.7121
Adjusted Protein (g)	0.0000
Cystine (g)	0.1995
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	91.9117
Copper, Cu (mg)	0.4739
Maltose (g)	0.0000
Zinc, Zn (mg)	11.6375
Total lipid (fat) (g)	58.7725
Vitamin K (phylloquinone) (g)	16.8399
Cholesterol (mg)	267.4893
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0681
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	14.5490
Folate, total (g)	74.1149
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0094
Vitamin A, IU (IU)	2089.9940
Energy (kcal)	1494.2583
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1762
Fatty acids, total saturated 14:1 (g)	0.1055
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3362
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0079
Sugars, total (g)	16.2053
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0403
Vitamin C, total ascorbic acid (mg)	7.0729
Lutein + zeaxanthin (g)	110.4985
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8395
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)	162.2736
Fatty acids, total saturated 16:0 (g)	15.3151
Carbohydrate, by difference (g)	159.8099
Vitamin D (IU)	2.4400
Fructose (g)	1.1579
Fluoride, F (g)	72.0233
Aspartic acid (g)	1.3285
Tyrosine (g)	0.7136
Potassium, K (mg)	1615.4615
Fatty acids, total saturated 12:0 (g)	1.4073
Vitamin A, RAE (g)	543.5816
Serine (g)	0.7550
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7361
Fatty acids, total trans-polyenoic 22:4 (g)	0.0026
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0034
Fatty acids, total saturated 14:0 (g)	5.1533
Histidine (g)	0.3715
Isoleucine (g)	0.6129
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0768
Niacin (mg)	21.6071
Water (g)	684.2163
Fatty acids, total saturated 8:0 (g)	0.6076
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0017
Carotene, beta (g)	199.1151
Sodium, Na (mg)	2770.3569
Iron, Fe (mg)	6.5921
Energy (kJ)	6248.4663
Ash (g)	17.7518
Caffeine (mg)	0.0000
Glycine (g)	0.5308
Fatty acids, total trans-polyenoic (g)	0.1018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.0343
Fatty acids, total polyunsaturated (g)	2.9258
Vitamin E (alpha-tocopherol) (mg)	2.3375
Sucrose (g)	0.8190
Vitamin B-6 (mg)	2.4439
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.9577
Vitamin D (D2 + D3) (g)	0.1220
Vitamin D3 (cholecalciferol) (g)	0.1220
Lysine (g)	0.7008
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0103
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	4.2068
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)	0.1082
Fatty acids, total trans-polyenoic 18:3i (g)	0.0009
Thiamin (mg)	0.4747
Folate, food (g)	74.1149
Fatty acids, total saturated 20:1 (g)	0.0230
Fatty acids, total monounsaturated (g)	17.3106
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2851
Fatty acids, total polyunsaturated 16:1 t (g)	0.0264
Fatty acids, total polyunsaturated 17:0 (g)	0.1074
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	233.0361
Fatty acids, total polyunsaturated 16:1 c (g)	0.1029
Fatty acids, total saturated (g)	34.1266
Vitamin B-12 (g)	4.5946
Calcium, Ca (mg)	1104.3674
Fatty acids, total saturated 10:0 (g)	1.2622
Galactose (g)	0.1625
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6889
Glutamic acid (g)	2.8716
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	526.9547
Leucine (g)	1.1868
Folate, DFE (g)	74.1149
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1009
Fiber, total dietary (g)	5.9294
Tryptophan (g)	0.1789
Threonine (g)	0.5264
Fatty acids, total polyunsaturated 18:1 c (g)	3.5083
Manganese, Mn (mg)	2.1895
Protein (g)	80.9997
Cryptoxanthin, beta (g)	0.9943
Fatty acids, total saturated 18:1 undifferentiated (g)	15.4181
Betaine (mg)	18.1236
Phosphorus, P (mg)	1746.9507
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Oven setting 400°F. | 2. Spray 2 Qt casserole with oil. | 3. In a large skillet, saute celery and onions in oil until just softening. Add ground meat and stir/crumble until mostly browned. Add mushrooms and stir until soft. Season with salt, pepper, garlic. | 4. Put corn starch in a measuring cup, and add bouillion. Stir into mixture in skillet and continue stirring until thickened. Pour into 2 quart casserole. | 5. Combine flour, baking powder and salt in a bowl. Measure 1/2 cup milk and add 3 Tbsp oil. Pour into flour mixture and blend. Place four "dollops" of topping on the meat/veggies in the casserole. | 6. Bake for 15 minutes. | 7. Remove from oven and sprinkle grated cheese over all. | 8. Return to oven and bake another 15 minutes (or until biscuit topping is browed and cheese has formed a melting glaze). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking oil	2	tablespoons		-	-	-	-
celery	1/3	cup	diced	5.3867	0.9999	0.2323	0.0572
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
beef	1/2		ground lean	265.2006	0.0	52.2921	6.0973
mushroom	1	cup	sliced	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
garlic	1/8	teaspoon	minced	0.5215	0.1157	0.0223	0.0017
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
beef bouillon	1	cup		16.8	0.096	2.736	0.528
flour	1	cup		578.28	126.6054	9.401	2.2436
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
cheddar cheese	3	ounces	grated	149.6853	9.1087	11.405	7.5523

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

Cooking in progress....

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