RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	25.9891
Energy (kCal)	1401.7513
Carbohydrates (g)	167.789
Total fats (g)	71.7056
Fatty acids, total saturated 20:0 (g)	0.0017
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4920
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)	0.9319
Fatty acids, total trans (g)	0.4726
Riboflavin (mg)	1.2232
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
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)	4.7069
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5986
Proline (g)	0.3133
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4197
Adjusted Protein (g)	0.0000
Cystine (g)	0.1600
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.6161
Copper, Cu (mg)	0.1978
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2686
Total lipid (fat) (g)	71.7056
Vitamin K (phylloquinone) (g)	33.8027
Cholesterol (mg)	288.0600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0214
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.1494
Folate, total (g)	231.6939
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	4342.1555
Energy (kcal)	1401.7513
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0205
Fatty acids, total saturated 14:1 (g)	0.0038
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2127
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	87.5267
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0349
Vitamin C, total ascorbic acid (mg)	5.6557
Lutein + zeaxanthin (g)	517.4927
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5046
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)	54.5566
Fatty acids, total saturated 16:0 (g)	11.8250
Carbohydrate, by difference (g)	167.7890
Vitamin D (IU)	64.8140
Fructose (g)	0.2910
Fluoride, F (g)	0.8087
Aspartic acid (g)	0.7967
Tyrosine (g)	0.2889
Potassium, K (mg)	499.9036
Fatty acids, total saturated 12:0 (g)	5.0459
Vitamin A, RAE (g)	1134.5933
Serine (g)	0.5496
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4054
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0022
Fatty acids, total saturated 14:0 (g)	5.3142
Histidine (g)	0.1828
Isoleucine (g)	0.3852
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	10.5506
Water (g)	166.5631
Fatty acids, total saturated 8:0 (g)	1.0480
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)	401.2372
Sodium, Na (mg)	1435.3746
Iron, Fe (mg)	11.2538
Energy (kJ)	5864.4073
Ash (g)	3.6503
Caffeine (mg)	0.0000
Glycine (g)	0.2756
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)	1.6242
Fatty acids, total polyunsaturated (g)	9.9809
Vitamin E (alpha-tocopherol) (mg)	1.4627
Sucrose (g)	2.3041
Vitamin B-6 (mg)	1.0846
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3291
Vitamin D (D2 + D3) (g)	1.5670
Vitamin D3 (cholecalciferol) (g)	1.5670
Lysine (g)	0.5114
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0124
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.8822
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)	0.0042
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7423
Folate, food (g)	50.2571
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	16.8942
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7707
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0111
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	179.0094
Fatty acids, total polyunsaturated 16:1 c (g)	0.0992
Fatty acids, total saturated (g)	40.0064
Vitamin B-12 (g)	0.8986
Calcium, Ca (mg)	581.7490
Fatty acids, total saturated 10:0 (g)	1.2076
Galactose (g)	0.0081
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4320
Glutamic acid (g)	1.1122
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.7209
Vitamin E, added (mg)	0.0000
Retinol (g)	420.2000
Leucine (g)	0.6379
Folate, DFE (g)	50.2571
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)	4.6477
Tryptophan (g)	0.0983
Threonine (g)	0.3240
Fatty acids, total polyunsaturated 18:1 c (g)	1.6999
Manganese, Mn (mg)	0.5595
Protein (g)	25.9891
Cryptoxanthin, beta (g)	6.4431
Fatty acids, total saturated 18:1 undifferentiated (g)	9.9603
Betaine (mg)	0.2149
Phosphorus, P (mg)	435.3134
Tocopherol, gamma (mg)	0.2948

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
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 420 deg F/210 deg C (to start with). | 2. Line a smallish oven dish with pastry, rolled out thinly. I used a rectangular dish. If you prefer, beat an extra egg and paint the pastry with egg, for a golden colour after baking.Keep pastry cold at all times, so put into fridge while you continue. | 3. In a bowl, mix together everything except the small tomatoes. My cream cheese was very firm and cold still, so I used an electric beater for quite a while to get the mixture to be smooth. | 4. Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil. | 5. Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture. | 6. Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar. | 7. Bake in preheated oven for about 40 - 45 minutes, until some tomatoes start colouring, then wrinkle, and the cream cheese base puffs up. It will sink again as it cools. | 8. Lovely side dish with fried chicken pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pastry dough	8	ounces		877.7003	157.3964	10.2058	23.8136
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
salt	1	pinch		-	-	-	-
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
pepper	1	teaspoon	chopped	0.6208	0.14400000000000002	0.0267	0.0053
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
garlic	1/4	teaspoon	chopped	1.043	0.2314	0.0445	0.0035
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
egg	1			71.5	0.36	6.28	4.755
plum tomato	32			-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0

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

Cooking in progress....

Zurie's Tomato and Cream Cheese Tart