RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.6856
Energy (kCal)	1533.7616
Carbohydrates (g)	223.0154
Total fats (g)	57.8413
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3724
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.1850
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.7228
Tocopherol, beta (mg)	0.0050
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	3.5184
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.6818
Proline (g)	1.8710
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3527
Adjusted Protein (g)	0.0000
Cystine (g)	0.5272
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	60.7475
Copper, Cu (mg)	0.9085
Maltose (g)	0.0000
Zinc, Zn (mg)	4.7943
Total lipid (fat) (g)	57.8413
Vitamin K (phylloquinone) (g)	1.7926
Cholesterol (mg)	210.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0184
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	16.7645
Folate, total (g)	93.9089
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	688.0566
Energy (kcal)	1533.7616
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1126
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8179
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.4572
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0764
Vitamin C, total ascorbic acid (mg)	12.1404
Lutein + zeaxanthin (g)	257.2052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	2.0463
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)	161.5656
Fatty acids, total saturated 16:0 (g)	7.5240
Carbohydrate, by difference (g)	223.0154
Vitamin D (IU)	45.8800
Fructose (g)	1.4197
Fluoride, F (g)	1.8583
Aspartic acid (g)	3.1534
Tyrosine (g)	1.5329
Potassium, K (mg)	1129.8969
Fatty acids, total saturated 12:0 (g)	18.6504
Vitamin A, RAE (g)	193.2696
Serine (g)	1.9325
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.7386
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	8.0548
Histidine (g)	0.8549
Isoleucine (g)	1.4995
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	7.5992
Water (g)	444.7487
Fatty acids, total saturated 8:0 (g)	3.1015
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	30.4752
Sodium, Na (mg)	1160.4135
Iron, Fe (mg)	5.8562
Energy (kJ)	6417.5448
Ash (g)	11.5928
Caffeine (mg)	0.0000
Glycine (g)	1.2353
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2835
Fatty acids, total polyunsaturated (g)	2.8080
Vitamin E (alpha-tocopherol) (mg)	0.9815
Sucrose (g)	1.0891
Vitamin B-6 (mg)	1.3967
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4194
Vitamin D (D2 + D3) (g)	1.2440
Vitamin D3 (cholecalciferol) (g)	1.2440
Lysine (g)	1.8269
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0119
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	4.0717
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5464
Folate, food (g)	93.9089
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	6.6445
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	202.2805
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	43.9841
Vitamin B-12 (g)	1.5430
Calcium, Ca (mg)	909.4056
Fatty acids, total saturated 10:0 (g)	2.5034
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.6623
Glutamic acid (g)	6.4466
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	189.8000
Leucine (g)	2.7834
Folate, DFE (g)	93.9089
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	10.3451
Tryptophan (g)	0.4182
Threonine (g)	1.2855
Fatty acids, total polyunsaturated 18:1 c (g)	1.6959
Manganese, Mn (mg)	4.6191
Protein (g)	33.6856
Cryptoxanthin, beta (g)	4.5719
Fatty acids, total saturated 18:1 undifferentiated (g)	6.5066
Betaine (mg)	1.7496
Phosphorus, P (mg)	916.9702
Tocopherol, gamma (mg)	0.2689

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. Cut chicken into serving pieces and place in a large pot. | 2. Cover chicken with water. | 3. Add the onion, celery and bay leaf. | 4. Cover and simmer for 3 hours or until tender. | 5. Remove chicken. | 6. Strain and measure broth. | 7. There should be approximately 4 cups of broth. | 8. If there is more, reduce by boiling; if less, add water. | 9. Mix flour with a little cold water to form a smooth paste. | 10. Stir into broth and heat until thickened. | 11. Add cream, salt, sage, thyme and pepper. | 12. Remove the chicken from bones and return meat to gravy. | 13. Prepare dumplings and drop by spoonfuls into hot gravy. | 14. Cover and simmer for 20 minutes with out removing lid. | 15. Serve chicken surrounded by dumplings on a large, deep platter. | 16. Dumplings: Sift flour, baking powder and salt into a bowl. | 17. Mix egg and milk and stir into the dry ingredients. | 18. Drop into hot gravy and simmer covered for 20 minutes. | 19. Serve with hearty root veggies on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing chicken	4			-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
celery leaf	2	stalks	sliced	-	-	-	-
bay leaf	1			-	-	-	-
flour	6	tablespoons		867.42	189.9081	14.1015	3.3654
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
salt	1	teaspoon		-	-	-	-
sage	1	teaspoon		-	-	-	-
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	1	cup		148.84	11.6632	7.686	7.9788

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

Cooking in progress....

Chicken 'n Dumplings - old style