RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.605
Energy (kCal)	197.848
Carbohydrates (g)	5.137
Total fats (g)	20.455
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0022
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0148
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.5734
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0572
Proline (g)	0.0066
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0835
Adjusted Protein (g)	0.0000
Cystine (g)	0.0022
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2750
Copper, Cu (mg)	0.0214
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0935
Total lipid (fat) (g)	20.4550
Vitamin K (phylloquinone) (g)	5.2588
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	27.6300
Folate, total (g)	10.4500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.1000
Energy (kcal)	197.8480
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.3320
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0220
Vitamin C, total ascorbic acid (mg)	4.0700
Lutein + zeaxanthin (g)	2.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0116
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)	5.5000
Fatty acids, total saturated 16:0 (g)	1.6711
Carbohydrate, by difference (g)	5.1370
Vitamin D (IU)	0.0000
Fructose (g)	0.7095
Fluoride, F (g)	0.6050
Aspartic acid (g)	0.0500
Tyrosine (g)	0.0077
Potassium, K (mg)	80.3000
Fatty acids, total saturated 12:0 (g)	9.5880
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0116
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0138
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)	0.0000
Fatty acids, total saturated 14:0 (g)	3.3478
Histidine (g)	0.0077
Isoleucine (g)	0.0077
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0638
Water (g)	49.0105
Fatty acids, total saturated 8:0 (g)	0.6732
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.5500
Sodium, Na (mg)	2.2000
Iron, Fe (mg)	0.1155
Energy (kJ)	827.1280
Ash (g)	0.1925
Caffeine (mg)	0.0000
Glycine (g)	0.0138
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3336
Fatty acids, total polyunsaturated (g)	0.3358
Vitamin E (alpha-tocopherol) (mg)	0.7882
Sucrose (g)	0.5445
Vitamin B-6 (mg)	0.0660
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0408
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0214
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0676
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0253
Folate, food (g)	10.4500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.3328
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.3958
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	16.6491
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	12.6500
Fatty acids, total saturated 10:0 (g)	0.7548
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0116
Glutamic acid (g)	0.1419
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0138
Folate, DFE (g)	10.4500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.9350
Tryptophan (g)	0.0077
Threonine (g)	0.0116
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0710
Protein (g)	0.6050
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3328
Betaine (mg)	0.0550
Phosphorus, P (mg)	15.9500
Tocopherol, gamma (mg)	0.0000

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. Pre-heat oven to very hot, 500 degrees F. | 2. Prepare 8x8 baking pan with non-stick spray. | 3. Remove excess fat from roast, pat dry with paper towel, and place in pan. | 4. Rub pepper on the roast if desired. | 5. Liberally rub or brush with oil. | 6. Arrange onion slices to cover the bottom of the pan around the roast. | 7. (Note the "grain" of the roast before cooking since it will seem more tender if carved against, or perpendicular to, the grain rather than parallel with the grain.) | 8. Place in hot oven, uncovered--note that the times below are from this point. | 9. After 5-10 minutes lower oven setting to 350F; let the oven cool gradually without opening door After 35-40 minutes, pour about 1/2 cup hot water over the onions; make a foil tent to cover the brownest parts of the roast, spraying first with non-stick spray, and return to oven. | 10. Add 1/2 cup hot water at 15-20 minute intervals or whenever the bottom becomes dry and cook to desired level of doneness: Approx. | 11. 1 hr (20 mi. per lb.) for rare (125-130F); 1 1/4 hr (25mi. per lb.) medium rare (135-140F); 1 1/2 hr (30 mi. per lb.) medium (145-150F); 1 3/4 hr (35 mi. per lb.) medium well (155-160F). | 12. Important: Allow the roast to"rest" at room temperature for at least 15 minutes before carving | 13. Transfer roast to serving platter, and pour another 1/2 cup of hot water over the drippings (assuming they're fairly dry), stir, strain out the onions, and pour over the roast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	3		round	-	-	-	-
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
onion	1/2			22.0	5.1370000000000005	0.605	0.055
pepper				-	-	-	-

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

Cooking in progress....

Juicy Roast Beef