RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	143.5063
Energy (kCal)	707.9786
Carbohydrates (g)	8.7986
Total fats (g)	8.4896
Fatty acids, total saturated 20:0 (g)	0.0068
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1143
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.2063
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2493
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.2561
Riboflavin (mg)	0.9876
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0635
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9732
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1771
Proline (g)	0.0504
Fatty acids, total polyunsaturated 18:1 t (g)	0.2063
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3812
Adjusted Protein (g)	0.0000
Cystine (g)	0.0106
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	125.1828
Copper, Cu (mg)	1.3644
Maltose (g)	0.0000
Zinc, Zn (mg)	12.9277
Total lipid (fat) (g)	8.4896
Vitamin K (phylloquinone) (g)	2.7857
Cholesterol (mg)	351.3339
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0344
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.7480
Folate, total (g)	112.5239
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	454.7344
Energy (kcal)	707.9786
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2282
Fatty acids, total saturated 14:1 (g)	0.0272
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0048
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1088
Sugars, total (g)	3.0433
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	5.2172
Lutein + zeaxanthin (g)	2.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0354
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)	161.9672
Fatty acids, total saturated 16:0 (g)	1.7472
Carbohydrate, by difference (g)	8.7986
Vitamin D (IU)	0.0000
Fructose (g)	0.9126
Fluoride, F (g)	5.1200
Aspartic acid (g)	0.1223
Tyrosine (g)	0.0236
Potassium, K (mg)	1965.1520
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	136.0003
Serine (g)	0.0304
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0338
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)	0.0009
Fatty acids, total saturated 14:0 (g)	0.1522
Histidine (g)	0.0180
Isoleucine (g)	0.0226
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0385
Niacin (mg)	20.4031
Water (g)	1073.4009
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	0.7000
Sodium, Na (mg)	502.8741
Iron, Fe (mg)	10.8877
Energy (kJ)	2956.0531
Ash (g)	10.1147
Caffeine (mg)	0.0000
Glycine (g)	0.0338
Fatty acids, total trans-polyenoic (g)	0.0499
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3459
Fatty acids, total polyunsaturated (g)	1.0344
Vitamin E (alpha-tocopherol) (mg)	2.8002
Sucrose (g)	0.7566
Vitamin B-6 (mg)	2.1564
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)	0.0511
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)	1.6489
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)	0.0249
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7079
Folate, food (g)	112.5239
Fatty acids, total saturated 20:1 (g)	0.0068
Fatty acids, total monounsaturated (g)	2.6804
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0929
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0589
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	449.0248
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.9685
Vitamin B-12 (g)	7.4225
Calcium, Ca (mg)	622.1835
Fatty acids, total saturated 10:0 (g)	0.0023
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0297
Glutamic acid (g)	0.2940
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)	136.0003
Leucine (g)	0.0401
Folate, DFE (g)	112.5239
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0499
Fiber, total dietary (g)	1.4690
Tryptophan (g)	0.0136
Threonine (g)	0.0263
Fatty acids, total polyunsaturated 18:1 c (g)	1.8597
Manganese, Mn (mg)	0.1425
Protein (g)	143.5063
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4180
Betaine (mg)	17.4858
Phosphorus, P (mg)	1331.6192
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. Preheat oven to 350° F. | 2. Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. | 3. Add water, tomato paste, wine, bouillon, and seasonings. | 4. Cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. | 5. Layer ingredients as follows in 13 x 9-inch baking dish sprayed with non stick cooking spray: 1/2 pasta, 1/2 sauce and 1/2 cheese. | 6. Repeat layers; cover. | 7. Bake for 20 to 25 minutes or until heated through and cheese is melted. | 8. Season with salt. | 9. FOR FREEZE AHEAD: PREPARE as above; do not bake. | 10. Cover; freeze for up to 2 months. | 11. Thaw overnight in refrigerator. | 12. Preheat oven to 350° F. | 13. Bake for 45 to 55 minutes or until heated through and cheese is melted. | 14. Season with salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb	cooked drained	403.4676	0.0	89.7602	2.2667
beef	8	ounces	ground lean	265.2	0.0	52.292	6.0973
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
water	2	cups		0.0	0.0	0.0	0.0
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
italian seasoning	1	teaspoon		403.4676	0.0	89.7602	2.2667
italian tomato paste	2	cans		403.4676	0.0	89.7602	2.2667
red wine	1/3	cup		-	-	-	-
beef bouillon	1	tablespoon		1.05	0.006	0.171	0.033
salt pepper				403.4676	0.0	89.7602	2.2667
mozzarella cheese	2	cups	shredded	-	-	-	-

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

Cooking in progress....

Beef and Penne Casserole