RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	38.5501
Energy (kCal)	1196.9791
Carbohydrates (g)	123.9773
Total fats (g)	69.9688
Fatty acids, total saturated 20:0 (g)	0.0130
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5635
Fatty acids, total polyunsaturated 17:1 (g)	0.0034
Fatty acids, total trans-monoenoic (g)	0.3197
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0120
Fatty acids, total saturated 4:0 (g)	0.0149
Fatty acids, total trans (g)	0.3821
Riboflavin (mg)	0.8943
Tocopherol, beta (mg)	0.2760
Lactose (g)	1.6368
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0053
Fatty acids, total polyunsaturated 24:1 c (g)	0.0005
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.3316
Tocopherol, delta (mg)	0.0000
Arginine (g)	4.0081
Proline (g)	3.6325
Fatty acids, total polyunsaturated 18:1 t (g)	0.3197
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0179
Adjusted Protein (g)	0.0000
Cystine (g)	0.7779
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.0156
Copper, Cu (mg)	2.4614
Maltose (g)	0.0000
Zinc, Zn (mg)	8.8700
Total lipid (fat) (g)	69.9688
Vitamin K (phylloquinone) (g)	4.8976
Cholesterol (mg)	28.3200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0343
Menaquinone-4 (g)	2.8800
Phytosterols (mg)	1.3660
Folate, total (g)	174.5601
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0086
Vitamin A, IU (IU)	337.3565
Energy (kcal)	1196.9791
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3154
Fatty acids, total saturated 14:1 (g)	0.0645
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0181
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0029
Sugars, total (g)	2.1788
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.3807
Vitamin C, total ascorbic acid (mg)	1.3802
Lutein + zeaxanthin (g)	271.1410
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0005
Vitamin B-12, added (g)	0.0000
Valine (g)	1.9723
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0758
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	290.0252
Fatty acids, total saturated 16:0 (g)	8.1360
Carbohydrate, by difference (g)	123.9773
Vitamin D (IU)	0.0000
Fructose (g)	0.0780
Fluoride, F (g)	0.3933
Aspartic acid (g)	2.9978
Tyrosine (g)	1.3046
Potassium, K (mg)	1017.7210
Fatty acids, total saturated 12:0 (g)	0.2158
Vitamin A, RAE (g)	64.6818
Serine (g)	2.0075
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0332
Fatty acids, total trans-polyenoic 22:4 (g)	0.0005
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0029
Fatty acids, total saturated 22:0 (g)	0.0053
Fatty acids, total saturated 14:0 (g)	0.9256
Histidine (g)	1.1038
Isoleucine (g)	1.5344
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0389
Niacin (mg)	13.1268
Water (g)	55.0253
Fatty acids, total saturated 8:0 (g)	0.0708
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0038
Carotene, beta (g)	22.3212
Sodium, Na (mg)	1203.6707
Iron, Fe (mg)	8.6699
Energy (kJ)	5010.7931
Ash (g)	15.1833
Caffeine (mg)	0.0000
Glycine (g)	2.1899
Fatty acids, total trans-polyenoic (g)	0.0624
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0029
Fatty acids, total saturated 18:2 undifferentiated (g)	26.4189
Fatty acids, total polyunsaturated (g)	27.0496
Vitamin E (alpha-tocopherol) (mg)	1.0519
Sucrose (g)	0.4443
Vitamin B-6 (mg)	0.6937
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0975
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.2523
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0108
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	69.3240
Pantothenic acid (mg)	1.8080
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)	0.0821
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.1537
Folate, food (g)	174.5601
Fatty acids, total saturated 20:1 (g)	0.1066
Fatty acids, total monounsaturated (g)	24.3143
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2102
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0518
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	46.9145
Fatty acids, total polyunsaturated 16:1 c (g)	0.1411
Fatty acids, total saturated (g)	13.4857
Vitamin B-12 (g)	0.1008
Calcium, Ca (mg)	1209.2088
Fatty acids, total saturated 10:0 (g)	0.1819
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0360
Alanine (g)	1.7687
Glutamic acid (g)	10.3035
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	58.0800
Leucine (g)	2.8829
Folate, DFE (g)	174.5601
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0624
Fiber, total dietary (g)	24.4215
Tryptophan (g)	0.6982
Threonine (g)	1.3993
Fatty acids, total polyunsaturated 18:1 c (g)	1.6696
Manganese, Mn (mg)	6.7916
Protein (g)	38.5501
Cryptoxanthin, beta (g)	0.7675
Fatty acids, total saturated 18:1 undifferentiated (g)	23.8011
Betaine (mg)	87.7554
Phosphorus, P (mg)	1596.7110
Tocopherol, gamma (mg)	2.5114

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. Preheat oven to 375F degrees. | 2. Combine in a bowl, flours, baking powder, 1/2 teaspoon salt, pepper and roasemary; whisk together to mix. | 3. Cut butter into flour mixture to form a fine crumble. | 4. Stir in shredded cheddar. | 5. Stir in buttermilk and mix lightly. | 6. On a lightly floured surface knead dough about 10 times. | 7. Roll dough to make a round about 3/4 inch thick. | 8. Let rest for 5 minutes. | 9. With a 2 inch biscuit cutter, or floured glass, cut into rounds and place on a lightly greased cookie sheet. | 10. Bake for about 15 minutes or until scones are golden. | 11. Stir together sour cream, lime juice, dried dill and 1/4 teaspoon salt. | 12. Serve each scone with 1 tablespoon of sour cream mixture and 2 slices of smoked salmon. | 13. Garnish with fresh dill. | 14. OR. | 15. Serve each half of half sized scones topped with sour cream mixture and slices of smoked salmon as appetizer. | 16. The scones can be frozen, defrost, make sour cream mixture fresh and place smoked salmon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
baking powder	3/4	tablespoon		5.4855	2.867	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
butter	1/2	cup		684.0	31.428	21.372	57.6
sharp cheddar cheese	1/3	cup	shredded	-	-	-	-
buttermilk	3/4	cup		-	-	-	-
cream	4	tablespoons	sour	95.04	2.2224	1.1712	9.288
lime juice	1/2	teaspoon		0.6302	0.2123	0.0106	0.0018
salt	1/4	teaspoon		-	-	-	-
salmon	8	slices	smoked	-	-	-	-
dill	1/4	teaspoon	dried	0.0199	0.0033	0.0016	0.0005
dill	1	sprig		-	-	-	-

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

Cooking in progress....

Sharp Old Cheddar Scones With Smoked Salmon