RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.0245
Energy (kCal)	528.48
Carbohydrates (g)	6.477
Total fats (g)	55.1853
Fatty acids, total saturated 20:0 (g)	0.0292
Fatty acids, total saturated 18:3 undifferentiated (g)	2.3868
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.2398
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0161
Fatty acids, total saturated 4:0 (g)	0.0232
Fatty acids, total trans (g)	1.2363
Riboflavin (mg)	0.1319
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.2276
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0040
Fatty acids, total polyunsaturated 24:1 c (g)	0.0004
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.6250
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0551
Proline (g)	0.1168
Fatty acids, total polyunsaturated 18:1 t (g)	0.2398
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0003
Adjusted Protein (g)	0.0000
Cystine (g)	0.0114
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.8233
Copper, Cu (mg)	0.0208
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3005
Total lipid (fat) (g)	55.1853
Vitamin K (phylloquinone) (g)	77.5321
Cholesterol (mg)	53.1109
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0245
Menaquinone-4 (g)	2.1600
Phytosterols (mg)	0.0310
Folate, total (g)	5.8858
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0065
Vitamin A, IU (IU)	233.6578
Energy (kcal)	528.4800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2769
Fatty acids, total saturated 14:1 (g)	0.0482
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0285
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0022
Sugars, total (g)	4.8441
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0072
Vitamin C, total ascorbic acid (mg)	0.8247
Lutein + zeaxanthin (g)	27.9672
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0025
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0728
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0569
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	10.1913
Fatty acids, total saturated 16:0 (g)	6.9387
Carbohydrate, by difference (g)	6.4770
Vitamin D (IU)	2.1262
Fructose (g)	0.0012
Fluoride, F (g)	19.1359
Aspartic acid (g)	0.1016
Tyrosine (g)	0.0564
Potassium, K (mg)	121.6253
Fatty acids, total saturated 12:0 (g)	0.1701
Vitamin A, RAE (g)	56.9623
Serine (g)	0.0708
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0585
Fatty acids, total trans-polyenoic 22:4 (g)	0.0004
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0094
Fatty acids, total saturated 22:0 (g)	0.0248
Fatty acids, total saturated 14:0 (g)	0.6498
Histidine (g)	0.0341
Isoleucine (g)	0.0603
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0292
Niacin (mg)	0.1105
Water (g)	71.7485
Fatty acids, total saturated 8:0 (g)	0.0565
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0030
Carotene, beta (g)	20.8349
Sodium, Na (mg)	706.4364
Iron, Fe (mg)	0.1152
Energy (kJ)	2213.5863
Ash (g)	3.0823
Caffeine (mg)	0.0000
Glycine (g)	0.0294
Fatty acids, total trans-polyenoic (g)	0.0468
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0022
Fatty acids, total saturated 18:2 undifferentiated (g)	18.5750
Fatty acids, total polyunsaturated (g)	21.0127
Vitamin E (alpha-tocopherol) (mg)	3.8298
Sucrose (g)	1.1486
Vitamin B-6 (mg)	0.0480
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0788
Vitamin D (D2 + D3) (g)	0.0709
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1020
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0068
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4652
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)	0.0631
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0184
Folate, food (g)	5.8858
Fatty acids, total saturated 20:1 (g)	0.1280
Fatty acids, total monounsaturated (g)	19.9281
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1577
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0449
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.5600
Fatty acids, total polyunsaturated 16:1 c (g)	0.1058
Fatty acids, total saturated (g)	11.1272
Vitamin B-12 (g)	0.3030
Calcium, Ca (mg)	63.0274
Fatty acids, total saturated 10:0 (g)	0.1460
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0437
Glutamic acid (g)	0.2565
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0004
Carotene, alpha (g)	0.7087
Vitamin E, added (mg)	0.0000
Retinol (g)	54.9823
Leucine (g)	0.1187
Folate, DFE (g)	5.8858
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0468
Fiber, total dietary (g)	0.3184
Tryptophan (g)	0.0156
Threonine (g)	0.0525
Fatty acids, total polyunsaturated 18:1 c (g)	1.2471
Manganese, Mn (mg)	0.0161
Protein (g)	2.0245
Cryptoxanthin, beta (g)	1.9687
Fatty acids, total saturated 18:1 undifferentiated (g)	19.4657
Betaine (mg)	2.0114
Phosphorus, P (mg)	85.9224
Tocopherol, gamma (mg)	0.1080

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. 1. In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper. | 2. 2. Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump. | 3. 3. Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors. | 4. My Note: Triple or quadruptle all ingredients except the blue cheese and then add cheese to taste. You will want to keep a supply on hand. | 5. If you didn't have buttermilk, you can just mixed the vinegar into the milk first and let it sit for about 15 minutes to thicken. | 6. Quite good--the kids even liked it which surprized me! Next time, I'd increase the garlic powder but that's purely personal preferance. I'll use this recipe again. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blue cheese	2 1/2	1/2	grated	343.0289	3.3807	0.971	36.2165
buttermilk	3	tablespoons		-	-	-	-
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
white wine vinegar	2	teaspoons		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
salt black pepper			ground	-	-	-	-

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

Cooking in progress....

Rich and Creamy Blue Cheese Dressing Ever