RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	51.8132
Energy (kCal)	605.7678
Carbohydrates (g)	21.1669
Total fats (g)	34.1029
Fatty acids, total saturated 20:0 (g)	0.0446
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2010
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	1.4078
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1212
Fatty acids, total saturated 4:0 (g)	0.0096
Fatty acids, total trans (g)	1.7222
Riboflavin (mg)	0.6457
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.5134
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0398
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0045
Fatty acids, total saturated 18:0 (g)	4.9394
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4616
Proline (g)	0.2965
Fatty acids, total polyunsaturated 18:1 t (g)	1.4063
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9737
Adjusted Protein (g)	0.0000
Cystine (g)	0.1399
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.2898
Copper, Cu (mg)	0.2760
Maltose (g)	0.0000
Zinc, Zn (mg)	11.1392
Total lipid (fat) (g)	34.1029
Vitamin K (phylloquinone) (g)	4.0278
Cholesterol (mg)	327.6305
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1794
Menaquinone-4 (g)	0.1017
Phytosterols (mg)	6.2645
Folate, total (g)	45.8838
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	288.8426
Energy (kcal)	605.7678
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8877
Fatty acids, total saturated 14:1 (g)	0.1713
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1995
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0023
Sugars, total (g)	14.6041
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0484
Vitamin C, total ascorbic acid (mg)	3.6200
Lutein + zeaxanthin (g)	254.4052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4599
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)	61.9172
Fatty acids, total saturated 16:0 (g)	7.4716
Carbohydrate, by difference (g)	21.1669
Vitamin D (IU)	41.2033
Fructose (g)	0.5167
Fluoride, F (g)	1.0883
Aspartic acid (g)	0.7324
Tyrosine (g)	0.2727
Potassium, K (mg)	953.9452
Fatty acids, total saturated 12:0 (g)	0.0285
Vitamin A, RAE (g)	84.7543
Serine (g)	0.5144
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3679
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)	0.0088
Fatty acids, total saturated 14:0 (g)	0.8316
Histidine (g)	0.1703
Isoleucine (g)	0.3588
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2532
Niacin (mg)	11.2588
Water (g)	242.9873
Fatty acids, total saturated 8:0 (g)	0.0122
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0113
Carotene, beta (g)	2.0029
Sodium, Na (mg)	233.8246
Iron, Fe (mg)	5.8723
Energy (kJ)	2533.5201
Ash (g)	4.9751
Caffeine (mg)	0.0000
Glycine (g)	0.2336
Fatty acids, total trans-polyenoic (g)	0.3144
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7845
Fatty acids, total polyunsaturated (g)	2.2194
Vitamin E (alpha-tocopherol) (mg)	1.3617
Sucrose (g)	0.3961
Vitamin B-6 (mg)	1.0092
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0076
Vitamin D (D2 + D3) (g)	1.0102
Vitamin D3 (cholecalciferol) (g)	1.0102
Lysine (g)	0.4991
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0142
Fatty acids, total trans-polyenoic 15:1 (g)	0.0045
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	2.1928
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)	0.1809
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1561
Folate, food (g)	45.8838
Fatty acids, total saturated 20:1 (g)	0.0475
Fatty acids, total monounsaturated (g)	12.8090
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.1760
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.3444
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	305.9765
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	13.9041
Vitamin B-12 (g)	4.9587
Calcium, Ca (mg)	88.6025
Fatty acids, total saturated 10:0 (g)	0.0220
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3886
Glutamic acid (g)	1.0158
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)	84.5750
Leucine (g)	0.5863
Folate, DFE (g)	45.8838
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.3144
Fiber, total dietary (g)	1.5777
Tryptophan (g)	0.0934
Threonine (g)	0.3007
Fatty acids, total polyunsaturated 18:1 c (g)	10.1962
Manganese, Mn (mg)	0.1889
Protein (g)	51.8132
Cryptoxanthin, beta (g)	4.5719
Fatty acids, total saturated 18:1 undifferentiated (g)	11.6942
Betaine (mg)	18.4203
Phosphorus, P (mg)	540.2068
Tocopherol, gamma (mg)	0.2689

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. | 2. Stir in onion, raisins, olives,salt and pepper. | 3. Cover and cook over low heat for 5 minutes. | 4. Stir in cottage cheese and hard cooked egg. | 5. Heat oven to 400°F. | 6. Mix egg white and water until slightly foamy; reserve. | 7. Prepare pastry dough; gather into a ball. | 8. Divide into halves. | 9. Shape into 2 flattened rounds on lightly floured cloth covered surface. | 10. Roll 1 round of pasty into circle, about 14 inches in diameter. | 11. Cut into 11 or 12 circles, 3 1/2-inches in diameter. | 12. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. | 13. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. | 14. Repeat with remaining pastry circles. | 15. Gather any remaining pastry; shape into another round. | 16. Repeat rolling cutting and filling. | 17. Beat egg yolk and milk until well blended; brush over tops of empanaditas. | 18. Bake until golden brown, 15 to 20 minutes. | 19. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
raisin	2	tablespoons	chopped	62.2875	16.401	0.6992	0.0949
green olive	2	tablespoons	chopped	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
curd cottage cheese	1/4	cup		-	-	-	-
egg	1		cooked peeled chopped	71.5	0.36	6.28	4.755
egg	1		separated	71.5	0.36	6.28	4.755
water	1	teaspoon		0.0	0.0	0.0	0.0
double crust pie	1			-	-	-	-
milk	2	teaspoons		6.2017	0.486	0.3202	0.3324

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

Cooking in progress....

Empanaditas