RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	88.1817
Energy (kCal)	900.1182
Carbohydrates (g)	0.4657
Total fats (g)	57.7546
Fatty acids, total saturated 20:0 (g)	0.0862
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3225
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	2.7896
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0544
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	3.4065
Riboflavin (mg)	0.6995
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0726
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0091
Fatty acids, total saturated 18:0 (g)	8.9824
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0139
Proline (g)	0.0093
Fatty acids, total polyunsaturated 18:1 t (g)	2.7896
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0010
Adjusted Protein (g)	0.0000
Cystine (g)	0.0014
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	64.5169
Copper, Cu (mg)	0.3000
Maltose (g)	0.0000
Zinc, Zn (mg)	20.6535
Total lipid (fat) (g)	57.7546
Vitamin K (phylloquinone) (g)	5.4617
Cholesterol (mg)	281.2276
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3225
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2955
Folate, total (g)	27.4466
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.5726
Energy (kcal)	900.1182
Fatty acids, total saturated 16:1 undifferentiated (g)	1.5742
Fatty acids, total saturated 14:1 (g)	0.3357
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0007
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	0.0112
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	0.0046
Lutein + zeaxanthin (g)	1.3052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0042
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)	89.3427
Fatty acids, total saturated 16:0 (g)	12.4621
Carbohydrate, by difference (g)	0.4657
Vitamin D (IU)	0.0000
Fructose (g)	0.0019
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0114
Tyrosine (g)	0.0031
Potassium, K (mg)	1319.3273
Fatty acids, total saturated 12:0 (g)	0.0411
Vitamin A, RAE (g)	0.0776
Serine (g)	0.0032
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0033
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0137
Fatty acids, total saturated 14:0 (g)	1.5651
Histidine (g)	0.0015
Isoleucine (g)	0.0027
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.4944
Niacin (mg)	21.8605
Water (g)	423.0340
Fatty acids, total saturated 8:0 (g)	0.0048
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0046
Carotene, beta (g)	0.8912
Sodium, Na (mg)	311.1032
Iron, Fe (mg)	9.0763
Energy (kJ)	3764.1389
Ash (g)	7.8660
Caffeine (mg)	0.0000
Glycine (g)	0.0033
Fatty acids, total trans-polyenoic (g)	0.6169
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9349
Fatty acids, total polyunsaturated (g)	2.4167
Vitamin E (alpha-tocopherol) (mg)	1.5932
Sucrose (g)	0.0080
Vitamin B-6 (mg)	1.6175
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0037
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0049
Fatty acids, total trans-polyenoic 15:1 (g)	0.0091
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	2.6196
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)	0.3538
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2243
Folate, food (g)	27.4466
Fatty acids, total saturated 20:1 (g)	0.0680
Fatty acids, total monounsaturated (g)	21.7750
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8210
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.6668
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	306.0157
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	24.2042
Vitamin B-12 (g)	8.9358
Calcium, Ca (mg)	67.8608
Fatty acids, total saturated 10:0 (g)	0.0228
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0037
Glutamic acid (g)	0.0183
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0057
Folate, DFE (g)	27.4466
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.6169
Fiber, total dietary (g)	0.1076
Tryptophan (g)	0.0007
Threonine (g)	0.0021
Fatty acids, total polyunsaturated 18:1 c (g)	17.0030
Manganese, Mn (mg)	0.0859
Protein (g)	88.1817
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	19.7926
Betaine (mg)	36.3366
Phosphorus, P (mg)	795.8461
Tocopherol, gamma (mg)	0.0189

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
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 350 degrees. | 2. In large skillet, brown ground beef in large chunks, drain. | 3. Stir in soup, water, vegetables and seasonings. bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. | 4. Remove from heat; stir in 1/2 cup cheese and 2/3 cup French Fried Onions. | 5. Pour mixture into 12 x 8 baking dish. | 6. Cut each biscuit in half, place, cut side down, around edge of casserole. | 7. Bake, uncovered, for 15 to 20 minutes or until biscuits are done. | 8. Top with remaining cheese and 2/3 cup French Fried Onions, bake uncovered for an additional 5 minutes or until onions are golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
beef vegetable barley soup	1	can	condensed	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
pea carrot	1	package	thawed drained	-	-	-	-
seasoning salt	1/2	teaspoon		-	-	-	-
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
cheddar cheese	1	cup	shredded divided	-	-	-	-
french onion	1 1/3	cups	divided fried	-	-	-	-
biscuit	1	package	refrigerated	-	-	-	-

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

Cooking in progress....

Old-Fashioned Beef Pot Pie