RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.5856
Energy (kCal)	195.52
Carbohydrates (g)	17.1112
Total fats (g)	6.644
Fatty acids, total saturated 20:0 (g)	0.0065
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0470
Fatty acids, total polyunsaturated 17:1 (g)	0.0017
Fatty acids, total trans-monoenoic (g)	0.1598
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0060
Fatty acids, total saturated 4:0 (g)	0.0722
Fatty acids, total trans (g)	0.1910
Riboflavin (mg)	0.0603
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8184
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0026
Fatty acids, total polyunsaturated 24:1 c (g)	0.0002
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6821
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0281
Proline (g)	0.0744
Fatty acids, total polyunsaturated 18:1 t (g)	0.1598
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0070
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.2080
Copper, Cu (mg)	0.0123
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2792
Total lipid (fat) (g)	6.6440
Vitamin K (phylloquinone) (g)	0.5200
Cholesterol (mg)	22.1600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0163
Menaquinone-4 (g)	1.4400
Phytosterols (mg)	0.0000
Folate, total (g)	11.4400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0043
Vitamin A, IU (IU)	167.6800
Energy (kcal)	195.5200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1154
Fatty acids, total saturated 14:1 (g)	0.0322
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0187
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0014
Sugars, total (g)	1.4184
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0048
Vitamin C, total ascorbic acid (mg)	0.2160
Lutein + zeaxanthin (g)	0.9600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0468
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0379
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	18.4000
Fatty acids, total saturated 16:0 (g)	1.7582
Carbohydrate, by difference (g)	17.1112
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0629
Tyrosine (g)	0.0365
Potassium, K (mg)	270.0000
Fatty acids, total saturated 12:0 (g)	0.1633
Vitamin A, RAE (g)	45.7600
Serine (g)	0.0458
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0377
Fatty acids, total trans-polyenoic 22:4 (g)	0.0002
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0026
Fatty acids, total saturated 14:0 (g)	0.5910
Histidine (g)	0.0221
Isoleucine (g)	0.0391
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0194
Niacin (mg)	0.1023
Water (g)	20.9768
Fatty acids, total saturated 8:0 (g)	0.0572
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0019
Carotene, beta (g)	11.2000
Sodium, Na (mg)	467.4400
Iron, Fe (mg)	2.0168
Energy (kJ)	818.4000
Ash (g)	2.6824
Caffeine (mg)	0.0000
Glycine (g)	0.0182
Fatty acids, total trans-polyenoic (g)	0.0312
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0014
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2007
Fatty acids, total polyunsaturated (g)	0.2664
Vitamin E (alpha-tocopherol) (mg)	0.1072
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0498
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0871
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0660
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0046
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1133
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)	0.0410
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0248
Folate, food (g)	11.4400
Fatty acids, total saturated 20:1 (g)	0.0374
Fatty acids, total monounsaturated (g)	1.6810
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1051
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0259
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.7680
Fatty acids, total polyunsaturated 16:1 c (g)	0.0706
Fatty acids, total saturated (g)	3.6776
Vitamin B-12 (g)	0.4904
Calcium, Ca (mg)	344.2400
Fatty acids, total saturated 10:0 (g)	0.1411
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0278
Glutamic acid (g)	0.1615
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	44.6400
Leucine (g)	0.0773
Folate, DFE (g)	11.4400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0312
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0101
Threonine (g)	0.0341
Fatty acids, total polyunsaturated 18:1 c (g)	0.8311
Manganese, Mn (mg)	0.0036
Protein (g)	16.5856
Cryptoxanthin, beta (g)	0.2400
Fatty acids, total saturated 18:1 undifferentiated (g)	1.4934
Betaine (mg)	0.1440
Phosphorus, P (mg)	298.2400
Tocopherol, gamma (mg)	0.0720

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. Heat oven to 400f degrees. | 2. Mix all ingredients except pastry. | 3. Cut pastry into circles with 2 1/2 to 3 inch round cookie cutter or pastry wheel. | 4. Spoon about 1 rounded teaspoon ham mixture on centre of each circle; brush edges with water. | 5. Fold each circle over filling, pressing edges to seal. | 6. Place in ungreased jelly roll pan, 15 1/2x10 1/2 inch. | 7. Bake 18 to 22 minutes or until golden brown. | 8. Serve warm. | 9. These puffs can be refrigerated for up 24 hours and reheated in a 400f degree oven for 6 to 8 minutes or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	1 1/4	cups	diced cooked	-	-	-	-
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
sun tomato oil	1/4	cup	sun-dried drained chopped packed	-	-	-	-
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
green onion	4		chopped	-	-	-	-
puff pastry	2	packages	thawed frozen	-	-	-	-

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

Cooking in progress....

Ham & Parmesan Puff Bites