Dave's Favorite Recipes
In
Now Your Cooking! format

Recipes that I've collected in Meal Master format (7,000+)

Recipes that I've collected in Now Your Cooking format (38,000+)

Gluten Free Recipes

Alcohol Substitutes

Appalachian Fudge Brownie Pie Chocolate Fudge Cheesecake - Dave's version Easy Triple Chocolate Cookies Polish Kraut
Apple Butter Chocolate Ganache for Frosting French Silk Chocolate Pie Potato Hamburger Casserole   -  NEW
Apple Cider Pie Chocolate Marshmallow Pie French Silk Chocolate Pie 2 Aunt Pauline's Pumpkin Pie
Apple Dapple Cak Chocolate Mayonnaise Cake French Toast Pork Tenderloin With Honey Soy Sauce
Apple Pie Chocolate Mayonnaise Frosting French Toast Bake Pumpkin Pie Crunch
Applesauce Chocolate Philly Fudge Fresh Tomato Salsa Ranch Dressing Dry Ingredients
Applesauce - NutraSweet Chocolate Pudding Pizza Fudge Brownies Reese's Peanut But. Bars
Balsamic Chicken Chocolate Satin Garlic and Sour Cream Chicken Rhubarb Crunch
Banana Icing Chocolate Sourcream Cake With Ganache Frosting General Tso's Chicken Rhubarb Pie
Banana Pudding Chocolate Sour Cream Icing Giant Chocolate Peanut Butter Cup Roast Beef
Barbecue Ribs Chocolate Turtle Pie Gold Medal Flour's Banana Bread Salted Brownie Cookies   -  NEW
Barbecue Sauce From Hell Coconut Cake Graham Cracker Crust Peach Crisp Savory Rubbed Roast Chicken
Basil Tomatoes Cookies and Cream Cheese Icing Home Made Cake Mix Scalloped Potatoes
Beef Stroganoff Cinnamon-Chocolate Fudge Home Made Cake Mix - Coconut Sour Cream Chocolate Frosting
Best-Ever Blueberry Muffins Classic Lemon Blueberry Loaf Horseradish Slow Cooker Olive Garden Chicken Pasta
Better-Than-Box Brownies Coffee Infused Buttercream Frosting Hot Appetizer Pie Smothered Chicken
Billy's Chocolate Buttercream Frosting Coconut Frosting Huli Huli Chicken Sour Cream Potato Casserole
Brat Sauce Cream Cheese Chicken Impossible Quiche Stewed Tomatoes
Breakfast In a Muffin Cream Cheese Cinnamon Bars Italian Cheesecake with Cherries Stewed Tomatoes 2
Breakfast Quiche Creamy Macaroni and Cheese Kielbasa & Green Bean Casserole Spicy Mexican Tortilla Soup
Broccoli Casserole Creamy Meatballs Lasagna Strawberry Pie
Broccoli Soup Crescent Egg Casserole With Ham Lemon Chicken Steak Marinade
Buckeye Brownies   -  NEW Crispy Oven Fried Chicken Lindy's Chili Gravy Strawberry Cream Cheese Icebox Cake
Butter Cream Cheese Frosting Crockpot Beef Casserole Lindy's Chili Gravy - 2 lb meat Strawberry Mousse Pie
Buttermilk Blueberry Muffins Crockpot Chicken & Dumplings With Grands Biscuits Lemon Blueberry Sweet Rolls Stuffed Pepper Soup
Buttermilk and Sour Cream Chocolate cake Crockpot Cinnamon Apples Lemon Loaf Cake   -  NEW Sugar Free Cheesecake
California Flank Steak Crockpot Tomato Basil Soup Meatballs and Sour cream Summertime Fried Chicken
Cheesy Hamburger Potato Soup Crushed Tomato Pizza Sauce Mexican Tomato Soup Swedish Meat Balls
Cheesy Onion Meatballs Dark Chocolate Brownie Bites Mississippi Mud Pie Sweet Tea-Brined Fried Chicken
Chicken a la King Dave's Apple Crisp Mocha Madness Chocolate Frosting   -  NEW Tangy Meatballs Kraut
Chicken Cacciatore Dave's Bbq Sandwiches Moist, Tender Spice Cake Texas Dry Rub
Chicken Casserole Dave's Bbq Sauce Mushroom & Onion Steak Gravy Thanksgiving Chicken Casserole
Chicken Coating Dave's Fire Sauce Mushroom Stuff The Best Brownies
Chicken Marinade Dave's Macaroni Salad Mushroom Stuffed Midwest Burgers The Best Fudgy Brownies Ever
Chicken Paprikas - Csirkepaprikas Dave's Spaghetti Sauce Mustard Relish The Best Homemade Taco Seasoning
Chili For Chili Dogs Dave's Spaghetti/Pizza Sauce No Peek Chicken The Best No-Bake Oreo Dessert Ever
Chicken Tortilla Soup Der Wienerschnitzel Chili Sauce Onion Sour Cream Chicken Toll House Cookies Modified   -  NEW
Chocolate Butter Cake Derry's Spaghetti Meat Sauce Orange Pineapple Salad Tortellini Soup
Chocolate Cream Cake Dble. Fudge Cr. Cheese Brownies Oven Baked Beef Ribs Turkey Drumsticks
Chocolate Cherry Crisp Dble. Breaded Oven Fried Chicken Oven Fried Chicken Vanilla Philly Fudge
Chocolate Crinkle Cookies Dry Italian Salad Dressing (Italian Seasoning) Oven Fried Chicken (2) Warm And Creamy Bacon Dip
Chocolate Delight Egg Sandwiches Peaches and Cream Cake Zucchini Bread
Chocolate Eclair Cake Easy Beef Stock 'Perfectly Chocolate' Chocolate Cake
Chocolate Fudge Cake Easy Maple Frosting Phily Frosting - 5 flavors
Chocolate Fudge Cheesecake Easy Sloppy Joe Pie Pizza Crust - 14" plus 10", 12", & 16"

In 2005 I switched from the Meal Master cookbook software to Now Your Cooking! NYC is available from Now Your Cooking!

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Alcohol Substitutes


Most Commonly Used Substitutes:

Beer or Ale:             non-alcoholic beer, chicken stock, beef stock or mushroom stock
Port:                        grape juice with a little lime zest or cranberry juice with a little lemon juice added or orange juice
Red Wine:               Concord grape juice, red wine vinegar, or non-alcoholic red wine
White Wine:            white grape juice with a little white wine vinegar added or non-alcoholic white wine
Sweet White Wine: white grape juice with a pinch of powdered sugar added
Champagne:            ginger ale, sparkling cranberry or white grape juice or sparkling apple cider
Coffee Liqueur:       espresso, non-alcoholic coffee extract or coffee syrup

Other Commonly Used Substitutes

Amaretto:              almond extract
Anisette:                anise Italian soda syrup or fennel
Bourbon:               vanilla extract, orange or pineapple juice or peach syrup
Brandy:                 brandy extract
Chambord:            raspberry juice, syrup or extract
Cherry Liqueur:     syrup form a can or jar of cherries
Cherry Brandy:     same as Cherry Liqueur
Cognac:                juice from peaches, apricots, or pears
Cointreau:             orange juice concentrate
Creme de Cacao:  non-alcoholic vanilla extract and powdered sugar
Creme de menthe: spearmint extract diluted in a little water
Kahlua:                 coffee liqueur Rum white grape juice, apple juice or apple cinder flavored with almond extract
Sherry:                  vanilla extract, orange or pineapple juice or peach syrup
Vodka:                  white grape juice or apple cinder mixed with lime juice

Instead of 1/2 cup Marsala wine use:    ¼ cup white grape juice 2 tablespoons sherry vinegar & 1 tablespoon nonalcoholic
                                                               vanilla extract

Contributor: http://www.reluctantgourmet.com/alcohol-substitutions/


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Appalachian Fudge Brownie Pie

brownie, chocolate, desserts, pies


3/4 cup flour
1 cup sugar
1/4 cup unsweetened cocoa powder; sifted
1 teaspoon baking powder
1/4 teaspoon salt
4 oz Butter; melted
2 lg (1.75 oz) egg; beaten
2 teaspoon vanilla
1/2 cup pecans, chopped
2 cup mini marshmallow
- - - - Frosting - - - -
2 oz Butter; melted
1/4 cup cocoa powder; sifted
2 oz evaporated milk

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

From: wheresthedrama.wordpress.com https://wheresthedrama.wordpress.com/2013/09/11/appalachian-fudge-brownie-pie/

NYC Nutrition Analysis (per serving or yield unit): water=23.07 g; calories=421; protein=5.34 g; total fat=24.74 g; saturated fat=12.33 g; monounsaturated fat=8.65 g; polyunsaturated fat=2.44 g; cholesterol=93.91 mg; carbohydrate=49.15 g; dietary fiber=2.97 g; total sugars=33.31 g; alcohol=0.35 g; ash=1.35 g; calcium=78.41 mg; phosphorus=128.9 mg; iron=1.8 mg; sodium=172.7 mg; potassium=168.4 mg; magnesium=41.72 mg; zinc=1 mg; copper=0.33 mg; manganese=0.6 mg; vitamin A=619.1 IU; vitamin E=0.74 mg AT; thiamin=0.15 mg; riboflavin=0.17 mg; niacin=0.93 mg; pantothenic acid=0.38 mg; vitamin B6=0.05 mg; folate=44.48 ug DFE; vitamin B12=0.16 ug; vitamin C=0.21 mg; caffeine=12.36 mg; selenium=9.55 ug; vitamin K=1.98 ug; refuse=4.51%; blocks carb:prot:fat=5.1 : 0.8 : 8.2; net carbs (g)=46.2; %cal as carb:prot:fat=45:5:51; DietPoints=11.9 (complete analysis)

Contributor: Recipe courtesy Alton Brown

Yield: 8 servings

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Alton Brown’s Cocoa Brownies

brownie, chocolate, desserts


4 lg (1.75 oz) egg
1 cup sugar
1 cup brown sugar
8 oz Butter; melted
1 1/4 cup cocoa
2 teaspoon vanilla
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

Note: 1/2 teaspoon of Kosher salt = 3/8 Tsp of salt

You’ll start by beating eggs in a stand mixer fitted with a whisk attachment on medium speed until fluffy. (They should look ribbony and pale yellow.), it’s important that you whip the eggs for long enough to incorporate air into them so your brownies have some lift. You want the eggs to be light yellow in color and thick, so be patient.

Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

NYC Nutrition Analysis (per serving or yield unit): water=12.65 g; calories=236.8; protein=3.01 g; total fat=13.6 g; saturated fat=8.09 g; monounsaturated fat=4.08 g; polyunsaturated fat=0.69 g; cholesterol=76.61 mg; carbohydrate=30.04 g; dietary fiber=2.49 g; total sugars=26.05 g; alcohol=0.18 g; ash=0.79 g; calcium=30.59 mg; phosphorus=77.86 mg; iron=1.26 mg; sodium=97.28 mg; potassium=142.2 mg; magnesium=36.6 mg; zinc=0.64 mg; copper=0.27 mg; manganese=0.27 mg; vitamin A=421.2 IU; vitamin E=0.47 mg AT; thiamin=0.01 mg; riboflavin=0.08 mg; niacin=0.18 mg; pantothenic acid=0.24 mg; vitamin B6=0.04 mg; folate=8.54 ug DFE; vitamin B12=0.13 ug; caffeine=15.45 mg; selenium=5.15 ug; vitamin K=1.2 ug; refuse=2.47%; blocks carb:prot:fat=3.1 : 0.4 : 4.5; ECC=27.6; %cal as carb:prot:fat=47:5:48; DietPoints=6.8 (complete analysis)

Contributor: Recipe courtesy Alton Brown

Yield: 16 servings


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brownie, chocolate, desserts


4 lg (1.75 oz) egg
1 cup sugar
1 cup brown sugar
8 oz Butter; melted
1 1/4 cup cocoa
2 teaspoon vanilla
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

Note: 1/2 teaspoon of Kosher salt = 3/8 Tsp of salt

You’ll start by beating eggs in a stand mixer fitted with a whisk attachment on medium speed until fluffy. (They should look ribbony and pale yellow.), it’s important that you whip the eggs for long enough to incorporate air into them so your brownies have some lift. You want the eggs to be light yellow in color and thick, so be patient.

Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

NYC Nutrition Analysis (per serving or yield unit): water=12.65 g; calories=236.8; protein=3.01 g; total fat=13.6 g; saturated fat=8.09 g; monounsaturated fat=4.08 g; polyunsaturated fat=0.69 g; cholesterol=76.61 mg; carbohydrate=30.04 g; dietary fiber=2.49 g; total sugars=26.05 g; alcohol=0.18 g; ash=0.79 g; calcium=30.59 mg; phosphorus=77.86 mg; iron=1.26 mg; sodium=97.28 mg; potassium=142.2 mg; magnesium=36.6 mg; zinc=0.64 mg; copper=0.27 mg; manganese=0.27 mg; vitamin A=421.2 IU; vitamin E=0.47 mg AT; thiamin=0.01 mg; riboflavin=0.08 mg; niacin=0.18 mg; pantothenic acid=0.24 mg; vitamin B6=0.04 mg; folate=8.54 ug DFE; vitamin B12=0.13 ug; caffeine=15.45 mg; selenium=5.15 ug; vitamin K=1.2 ug; refuse=2.47%; blocks carb:prot:fat=3.1 : 0.4 : 4.5; ECC=27.6; %cal as carb:prot:fat=47:5:48; DietPoints=6.8 (complete analysis)

Contributor: Recipe courtesy Alton Brown

Yield: 16 servings


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Apple Butter

apple, fruits, jam/jelly


10 lb tart apples; unpeeled, cored, & sliced
4 cup Sugar; to taste
3 cup Water
1 tablespoon Cinnamon
1 tablespoon lemon juice


Quarter, core, and slice the unpeeled apples. Put apples and water in pot (I use a 6 quart pressure cooker and a 4 quart pan. Cover and simmer until tender (about 1 hour). Put thru a course strainer or ricer, then put apples AND skins in crockpot (6 quart or larger), cover and cook on high 1-3 hours (until bubbling steadily). Uncover and cook 6 - 9 more hours on low (my crock I have to use high to cook uncovered). Stir every couple hours.

I let it go overnight. It is done when you take a small amount on a spoon and don't get a ring of liquid around the apple butter.

Makes 8 pints (384 Tsp. servings)

NYC Nutrition Analysis (per serving or yield unit): water=12.07 g; calories=18.3; protein=0.03 g; total fat=0.02 g; polyunsaturated fat=0.01 g; carbohydrate=4.77 g; dietary fiber=0.29 g; total sugars=4.35 g; ash=0.03 g; calcium=1 mg; phosphorus=1.32 mg; iron=0.02 mg; sodium=0.21 mg; potassium=12.85 mg; magnesium=0.62 mg; zinc=0.01 mg; manganese=0.01 mg; vitamin A=6.44 IU; vitamin E=0.02 mg AT; niacin=0.01 mg; pantothenic acid=0.01 mg; folate=0.36 ug DFE; vitamin C=0.56 mg; selenium=0.02 ug; vitamin K=0.27 ug; refuse=6.98%; blocks carb:prot:fat=0.5 : 0.0 : 0.0; ECC=4.5; %cal as carb:prot:fat=98:1:1; DietPoints=0.3 (complete analysis)

Contributor: Original recipe posted on Genie by Fran Nossen

Yield: 384 tsp serving


NYC Nutrilink: N2172^09003,N6271^19335,N4371^14429,N242^02010
NYC Nutrilink: N2304^09152

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Apple Cider Pie

apple, fruits, pies

1 cup sugar
1 cup apples; cored & sliced
1 cup apple cider
1 teaspoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon margarine
1 pie crust, double
1/2 teaspoon Cinnamon

Combine sugar and cider in a sauce pan. Bring to a boil and add apples. Simmer, stirring occasionally, for 5 minutes. Remove from stove. Drain juice off to measure 1 1/2 cups. (If you do not have enough juice, add some cider).

In a saucepan, combine juice with cornstarch, lemon juice, vanilla, and butter. Bring to a boil and stir until it thickens and turns clear. Sprinkle 1/4 Tsp. of cinnamon over bottom pie crust, add drained apples, and cider mixture. Sprinkle with remaining 1/4 tsp. cinnamon. Top with pie crust. Slash the crust. Bake at 400 degrees for 45-50 minutes, until golden brown.

WARNING: I used a deep dish pie pan, but still it bubbled over, so put something under it to catch the drips!

NYC Nutrition Analysis (per serving or yield unit): water=50.95 g; calories=351.5; protein=2.83 g; total fat=15.42 g; saturated fat=3.81 g; monounsaturated fat=6.75 g; polyunsaturated fat=4.08 g; trans fat=0.09 g; carbohydrate=51.18 g; dietary fiber=1.89 g; total sugars=29.43 g; alcohol=0.18 g; ash=0.84 g; calcium=8.06 mg; phosphorus=32.93 mg; iron=1.31 mg; sodium=234.8 mg; potassium=75.52 mg; magnesium=8.14 mg; zinc=0.21 mg; copper=0.05 mg; manganese=0.22 mg; vitamin A=26.98 IU; vitamin E=1.29 mg AT; thiamin=0.18 mg; riboflavin=0.13 mg; niacin=1.46 mg; pantothenic acid=0.1 mg; vitamin B6=0.02 mg; folate=30.62 ug DFE; vitamin C=12.96 mg; selenium=9.27 ug; vitamin K=0.63 ug; refuse=2.61%; blocks carb:prot:fat=5.5 : 0.4 : 5.1; ECC=49.3; %cal as carb:prot:fat=58:3:39; DietPoints=7.9 (complete analysis)

Contributor: Posted on Genie by Lynette Reeves

Yield: 8 servings


NYC Nutrilink: N6271^19335,N2173^09004,N2454^09400,N6444^20027
NYC Nutrilink: N2305^09153,N281^02050,N721^04617,U3^18402

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Apple Dapple Cake

apple, cakes, desserts

3 cup flour
1 tablespoon baking soda
2 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cup vegitable oil
1 1/2 cup sugar
1/2 cup brown sugar
3 lg (1.75 oz) egg
2 tablespoon vanilla
4 lg (9 oz) tart apples
1 cup pecans; chopped
- - - Glaze - - -
3 tablespoon butter unsalted; 1 1/2 sticks
3 tablespoon brown sugar
3 tablespoon sugar
3 tablespoon heavy whipping cream
1/4 teaspoon vanilla

Apple Dabble Cake is an old vintage apple-nut cake recipe that has been around for decades. It seems that everyone’s grandmother had this recipe in their collection!

Some people claim that this easy, glazed apple cake is an old Amish recipe. Others say it has Southern roots especially if you use pecans as the nuts in your cake. We’ve also seen a similar recipe without the glaze on a Jewish recipe blog which notes that the oil-based batter (vs lard) made this cake suitable for kosher diets.

Grease and flour a 9×13-inch baking pan.

Preheat oven to 325 degrees F. Place rack in upper third of the oven.

Sift flour, baking soda, cinnamon, nutmeg and salt in a medium bowl then sift a second time.

In the bowl of a stand mixer with the paddle attachment, mix vegetable oil with both sugars until well mixed.

With mixer running, add one egg at a time and once mixed, add vanilla and mix and scrape the bowl.

Slowly add the dry ingredients with mixer running on low. Scrape the bowl again and mix.

Peel, core and cut the apples into bite sized pieces and fold into the batter.

Fold the pecans into the batter then spread the batter evenly into the prepared pan.

Bake in top third of the oven for 45-50 minutes or until a toothpick comes out clean.

As soon as the cake comes out of the oven, put all glaze ingredients into a small sauce pan and bring to a boil. Boil and stir with a wooden spoon continuously for one minute.

Remove from heat and pour over the top of the warm cake.

Cool the cake or serve warm by cutting into 12 pieces (3 rows X 4 rows).

From: A Family Feast https://www.afamilyfeast.com/apple-dapple-cake/

NYC Nutrition Analysis (per serving or yield unit): water=90.85 g; calories=680.9; protein=6.01 g; total fat=39.65 g; saturated fat=5.69 g; monounsaturated fat=22.61 g; polyunsaturated fat=10.16 g; trans fat=0.16 g; cholesterol=58.01 mg; carbohydrate=76.72 g; dietary fiber=3.92 g; total sugars=48.6 g; alcohol=0.72 g; ash=1.36 g; calcium=41.6 mg; phosphorus=97.26 mg; iron=2.14 mg; sodium=435.7 mg; potassium=204.2 mg; magnesium=25.51 mg; zinc=0.86 mg; copper=0.19 mg; manganese=0.75 mg; vitamin A=241.1 IU; vitamin E=5.31 mg AT; thiamin=0.33 mg; riboflavin=0.26 mg; niacin=2.05 mg; pantothenic acid=0.49 mg; vitamin B6=0.1 mg; folate=99.23 ug DFE; vitamin B12=0.12 ug; vitamin C=0.14 mg; selenium=15.22 ug; vitamin K=21.49 ug; refuse=6.21%; blocks carb:prot:fat=8.1 : 0.9 : 13.2; net carbs (g)=72.8; %cal as carb:prot:fat=45:3:52; DietPoints=18.8 (complete analysis)

Yield: 12 servings


NYC Nutrilink: N6271^19335,N253^02021,N242^02010,N257^02025
NYC Nutrilink: N278^02047,N6491^20081,N4338^14355,N2305^09153
NYC Nutrilink: N2172^09003,N721^04617,U3^18402

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Apple Pie

apple, desserts, fruits, pies

1 cup sugar
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon Salt
2 tablespoon flour
3 tablespoon strong tea
1 tablespoon lemon juice
4 cup apple; sliced, peeled, cored
2 tablespoon margarine
1 crust (13.628 oz) double pie crust

Combine sugar, spices, salt, flour, tea, and lemon juice - mixing well. Add to the sliced apples. Place mixture into a prepared 9" pie pan, heaping slightly in the center. Dot with butter or margarine. Roll out the top crust and place over the apple mixture. Trim the pastry and press the edges together with the tines of a fork. Cut several slits to allow the steam to escape. Next, either take an egg and after beating it slightly, brush over the crust of the pie or brush it with 2-3 Tbs. of milk and sprinkle a small amount of sugar over the crust. Tear off several (I used 3) strips of oiled aluminum foil 2-3 inches wide and fold these over the edge of the pie.

Bake 15 minutes in an oven preheated to 425 deg then turn oven down to 350 and bake another 25 minutes. Open the oven and take out the pie. Carefully remove the foil and bake 10-15 minutes or until the pie is browned nicely.

NYC Nutrition Analysis (per serving or yield unit): water=71.4 g; calories=390.3; protein=3.16 g; total fat=17.9 g; saturated fat=4.29 g; monounsaturated fat=7.91 g; polyunsaturated fat=4.83 g; trans fat=0.53 g; carbohydrate=56.09 g; dietary fiber=3.41 g; total sugars=31.51 g; ash=1.14 g; calcium=12.51 mg; phosphorus=38.91 mg; iron=1.48 mg; sodium=307.1 mg; potassium=105.8 mg; magnesium=10.35 mg; zinc=0.24 mg; copper=0.06 mg; manganese=0.33 mg; vitamin A=162.1 IU; vitamin E=1.67 mg AT; thiamin=0.2 mg; riboflavin=0.15 mg; niacin=1.61 mg; pantothenic acid=0.13 mg; vitamin B6=0.04 mg; folate=38.59 ug DFE; vitamin C=3.37 mg; caffeine=1.16 mg; selenium=9.97 ug; vitamin K=4.78 ug; refuse=4.18%; blocks carb:prot:fat=5.9 : 0.5 : 6.0; ECC=52.7; %cal as carb:prot:fat=56:3:40; DietPoints=8.7 (complete analysis)

Contributor: Posted on Genie by J.Penrod3 [AHDEE/AUSTIN]

Yield: 8 servings


NYC Nutrilink: N6271^19335,N253^02021,N242^02010,N257^02025
NYC Nutrilink: N278^02047,N6491^20081,N4338^14355,N2305^09153
NYC Nutrilink: N2172^09003,N721^04617,U3^18402

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Applesauce

appetizers, apple, fruits

10 lb tart apples; peeled, sliced, cored
1 tablespoon Cinnamon
3 cup Water
3 cup Sugar
1 tablespoon lemon juice

In large pot (I use a 12 or 18 quart pot), combine apples and water. Cover and simmer until apples are tender (about 1 hour) stirring about every 15 minutes. Add water if needed. Wisk until a you have the consistence you want and then stir in sugar and cinnamon.

Makes 4 - 4.5 quarts

NYC Nutrition Analysis (per serving or yield unit): water=128.8 g; calories=130.6; protein=0.34 g; total fat=0.22 g; saturated fat=0.04 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.06 g; carbohydrate=34.27 g; dietary fiber=3.14 g; total sugars=29.74 g; ash=0.27 g; calcium=10.56 mg; phosphorus=14.04 mg; iron=0.18 mg; sodium=2.15 mg; potassium=136.7 mg; magnesium=6.67 mg; zinc=0.06 mg; copper=0.04 mg; manganese=0.08 mg; vitamin A=68.74 IU; vitamin E=0.23 mg AT; thiamin=0.02 mg; riboflavin=0.04 mg; niacin=0.12 mg; pantothenic acid=0.08 mg; vitamin B6=0.05 mg; folate=3.84 ug DFE; vitamin C=5.91 mg; selenium=0.11 ug; vitamin K=2.84 ug; refuse=7.69%; blocks carb:prot:fat=3.5 : 0.0 : 0.1; ECC=31.1; %cal as carb:prot:fat=98:1:1; DietPoints=2. (complete analysis)

Contributor: David Shields

Yield: 36 servings


NYC Nutrilink: N2172^09003,N242^02010,N4371^14429,N6271^19335
NYC Nutrilink: N2305^09153

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Applesauce - NutraSweet

appetizers, apple, fruits

10 lb tart apples; peeled, sliced, cored
1 tablespoon Cinnamon
3 cup Water
3 cup NutraSweet
1 tablespoon lemon juice

In large pot (I use a 12 or 18 quart pot), combine apples and water. Cover and simmer until apples are tender (about 1 hour) stirring about every 15 minutes. Add water if needed. Wisk until a you have the consistence you want and then stir in sugar and cinnamon.

Makes 4 - 4.5 quarts

NYC Nutrition Analysis (per serving or yield unit): water=130 g; calories=117.2; protein=0.64 g; total fat=0.22 g; saturated fat=0.04 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.06 g; carbohydrate=30.07 g; dietary fiber=3.14 g; total sugars=24.4 g; ash=0.27 g; calcium=10.4 mg; phosphorus=14.04 mg; iron=0.18 mg; sodium=1.99 mg; potassium=137 mg; magnesium=6.67 mg; zinc=0.06 mg; copper=0.04 mg; manganese=0.08 mg; vitamin A=68.74 IU; vitamin E=0.23 mg AT; thiamin=0.02 mg; riboflavin=0.03 mg; niacin=0.12 mg; pantothenic acid=0.08 mg; vitamin B6=0.05 mg; folate=3.84 ug DFE; vitamin C=5.91 mg; selenium=0.08 ug; vitamin K=2.84 ug; refuse=7.82%; blocks carb:prot:fat=3.0 : 0.1 : 0.1; ECC=26.9; %cal as carb:prot:fat=96:2:2; DietPoints=1.8 (complete analysis)

Contributor: David Shields

Yield: 36 servings


NYC Nutrilink: N2172^09003,N6273^19337,N242^02010,N4371^14429
NYC Nutrilink: N2305^09153

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Balsamic Chicken

chicken, low-cal, main dish, marinade

4 ea (4 oz) chicken breast (boneless)
1 tablespoon paprika
1 tablespoon olive oil
1/2 teaspoon rosemary
2 clove garlic
1/4 teaspoon pepper
1/4 cup Water
3 tablespoon vinegar, balsamic

If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.

In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Coat a 9 x 13 inch baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours.

Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking).

Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary. Makes 4 chicken breast halves.

NYC Nutrition Analysis (per serving or yield unit): water=109.5 g; calories=183.8; protein=25.92 g; total fat=6.58 g; saturated fat=1.15 g; monounsaturated fat=3.27 g; polyunsaturated fat=0.97 g; trans fat=0.01 g; cholesterol=82.78 mg; carbohydrate=3.52 g; dietary fiber=0.66 g; total sugars=1.99 g; ash=1.5 g; calcium=16.57 mg; phosphorus=251.7 mg; iron=0.93 mg; sodium=55.78 mg; potassium=439 mg; magnesium=36.96 mg; zinc=0.87 mg; copper=0.06 mg; manganese=0.09 mg; vitamin A=881 IU; vitamin E=1.62 mg AT; thiamin=0.12 mg; riboflavin=0.22 mg; niacin=11.07 mg; pantothenic acid=1.75 mg; vitamin B6=0.98 mg; folate=11.2 ug DFE; vitamin B12=0.24 ug; vitamin C=0.5 mg; selenium=26.18 ug; vitamin K=3.75 ug; refuse=0.15%; blocks carb:prot:fat=0.3 : 3.7 : 2.2; ECC=2.9; %cal as carb:prot:fat=8:59:33; DietPoints=4.2 (complete analysis)

Contributor: http://www.diabeticlivingonline.com/

Yield: 4 servings


NYC Nutrilink: N862^05062,N260^02028,N638^04053,N287^02063
NYC Nutrilink: N3004^11215,N262^02030,N4371^14429,N292^02069

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Banana Icing

banana, desserts

4 tablespoon Butter; room temperature
1/2 cup bananas, ripe; mashed (2 large)
1/2 teaspoon lemon juice
3 cup powder sugar

Combine all ingredenets untill smooth. Will frost a 9 x 13 cake.

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Banana Pudding

banana, desserts

11 box (11 oz) vanilla wafer
3 each (115 g) bananas, ripe; SLICED INTO 1/3 INCH RING
8 oz cream cheese
1 can (14 oz) sweetened condensed milk
1 box (5 oz) vanilla pudding mix (instant)
2 teaspoon vanilla
2 1/2 cup milk
8 oz Cool Whip

9x13 dish. a smaller, deeper dish will also work.  The pudding will just be deeper.

Line the bottom of the dish with vanilla wafers and top with banana rings. (if you used a smaller, deeper dish, you can add another layer of wafers and bananas)

Now it’s time to make the pudding. A stand mixer is the easiest way to do this, but a handheld mixer and a big bowl will work, too.

Add room temperature cream cheese and sweetened condensed milk to bowl and whisk til smooth. you can start slow and work up to medium speed. add pudding mix, vanilla, and milk to bowl and start mixing slow to avoid splashing. work your way up to higher speeds and beat til totally smooth. now, we are going to add ½ of the whipped cream. fold it into the mix and save the other half for the topping of the pudding. gently, add contents of bowl evenly over the bananas and vanilla wafers. gently, spread remaining whipped cream over the pudding.

Now, it’s time to decorate. place vanilla wafers into the pudding vertically around the edges. if you like, the crowning touch is a few crumbled cookies spread across the whipped cream topping. vanilla wafers are fine, but i opted for pecan or cashew pieces.

Cover the pudding with plastic kitchen wrap and refrigerate for 4 hours.

When you serve, make sure you go all the way to the bottom to scoop up cookies and bananas.

From: David’s Banana Pudding https://fox8.com/on-air/new-day-recipes/davids-banana-pudding/

NYC Nutrition Analysis (per serving or yield unit): water=89.6 g; calories=1298; protein=16.58 g; total fat=49.34 g; saturated fat=16.88 g; monounsaturated fat=13.39 g; polyunsaturated fat=15.9 g; trans fat=1.37 g; cholesterol=59.62 mg; carbohydrate=199.4 g; dietary fiber=4.26 g; total sugars=110.1 g; alcohol=0.18 g; ash=4.24 g; calcium=248.3 mg; phosphorus=415.6 mg; iron=6.54 mg; sodium=986.1 mg; potassium=525.4 mg; magnesium=50.24 mg; zinc=1.43 mg; copper=0.2 mg; manganese=0.73 mg; vitamin A=359.2 IU; vitamin E=5.5 mg AT; thiamin=0.72 mg; riboflavin=0.98 mg; niacin=7.84 mg; pantothenic acid=1.36 mg; vitamin B6=0.26 mg; folate=258.8 ug DFE; vitamin B12=0.37 ug; vitamin C=3.14 mg; selenium=19.6 ug; vitamin K=67.25 ug; refuse=2.3%; blocks carb:prot:fat=21.7 : 2.4 : 16.4; net carbs (g)=195.2; %cal as carb:prot:fat=61:5:34; DietPoints=35.5 (complete analysis)

Yield: 15 servings

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Barbecue Ribs

bbq, main dish

3 cup barbecue sauce
3 lb country style ribs

Parboil the ribs for 4 minutes (see below). Then arrange them in a 13" x 9" pan and over with bbq sauce. Cover the pan with aluminum foil sealing 3 of the 4 sides leaving the fourth side open to let steam escape. Back 15 minutes at 450 degrees. Reduce heat to 350 degrees and bake 35 more minutes.

PARBOILING - Parboiling is the process of immersing a food in a bath of boiling water. It is used frequently on vegetables in the canning process. Parboiling meat darkens the meat and removing a lot of the fat/grease making it more palatable.

Contributor: Joy of Cooking

Yield: 4 servings

NYC Nutrilink: N0^00000,N0^00000

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Barbecue Sauce From Hell

bbq, sauces

----BARBECUE SPICE----
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon pepper
----BARBECUE SAUCE----
1/2 teaspoon Red hot pepper flakes
1/2 teaspoon Garlic; finely mashed
2 teaspoon Paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 ts basil
2 tablespoon lemon juice

BARBECUE SPICE: Combine and mix WELL. Rub onto or into (makes it hotter) the meat and let it rest for 2 hours.

BARBECUE SAUCE: Combine the ingredients in a sauce pan and bring to a boil. simmer for 5-8 minutes or until the sauce thickens slightly. Baste the COOKING meat with the sauce.

Contributor: Posted on Genie

Yield: 1 batch

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N213^02042,N199^02027,N175^02003,N1896^09153

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Basil Tomatoes

salads, vegetables

3 medium tomato; sliced
2 tablespoon olive oil
1 teaspoon basil
2 teaspoon vinegar
1/4 teaspoon Salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add pinch garlic powder. Chill at least 2 hours.

NYC Nutrition Analysis (per serving or yield unit): water=89.56 g; calories=79.5; protein=0.89 g; total fat=6.99 g; saturated fat=0.91 g; monounsaturated fat=1.91 g; polyunsaturated fat=3.8 g; carbohydrate=3.87 g; dietary fiber=1.2 g; total sugars=2.44 g; ash=0.87 g; calcium=13.78 mg; phosphorus=23.7 mg; iron=0.43 mg; sodium=150.3 mg; potassium=228.1 mg; magnesium=11.75 mg; zinc=0.18 mg; copper=0.06 mg; manganese=0.14 mg; vitamin A=770 IU; vitamin E=1.49 mg AT; thiamin=0.04 mg; riboflavin=0.02 mg; niacin=0.56 mg; pantothenic acid=0.09 mg; vitamin B6=0.08 mg; folate=14.48 ug DFE; vitamin C=12.64 mg; selenium=0.06 ug; vitamin K=10.5 ug; refuse=8.11%; blocks carb:prot:fat=0.3 : 0.1 : 2.3; ECC=2.7; %cal as carb:prot:fat=19:4:77; DietPoints=1.9 (complete analysis)

Contributor: David Shields

Yield: 4 servings


NYC Nutrilink: N3259^11529,N665^04518,N235^02003,N279^02048
NYC Nutrilink: N278^02047,N262^02030,N252^02020

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Beef Stroganoff


Hungarian, main dish, meats, mushroom

1 1/2 lb sirloin or round steak
4 tablespoon margarine
1/2 lb mushroom; chopped
1 1/2 cup Water
2 cube beef bullion
- - - - - OR - - - - -
1 1/2 cup beef stock; defatted
2 tablespoon catsup
1 teaspoon Salt
2 tablespoon flour
8 oz sour cream
1 teaspoon basil
1/4 teaspoon nutmeg

Cut the meat into strips - 1 1/2" x 1/2". Melt the margarine in the skillet and cook the mushrooms and onion until the onion is tender. Remove from the skillet and set aside. In the same skillet, brown the meat over medium heat. Stir in 1 cup of water, the catsup, garlic, salt, basil, and nutmeg. Reduce heat, cover, and simmer 15 minutes (45 min. if using round steak). While the meat mixture is simmering, prepare the noodles. Mix 1/2 cup of water and the flour, and stir into the meat mixture. Add the mushrooms and onions and bring to a boil - stirring constantly. Boil one minute. Stir in the sour cream - DO NOT BOIL. Serve over noodles.

NYC Nutrition Analysis (per serving or yield unit): water=195.3 g; calories=306.6; protein=27.88 g; total fat=19.27 g; saturated fat=7.48 g; monounsaturated fat=7.75 g; polyunsaturated fat=2.57 g; trans fat=1.46 g; cholesterol=93.93 mg; carbohydrate=4.79 g; dietary fiber=0.4 g; total sugars=2.53 g; ash=3.59 g; calcium=53.7 mg; phosphorus=338.2 mg; iron=3.91 mg; sodium=761.7 mg; potassium=532.1 mg; magnesium=28.76 mg; zinc=5.09 mg; copper=0.21 mg; manganese=0.06 mg; vitamin A=444.6 IU; vitamin E=1.1 mg AT; thiamin=0.11 mg; riboflavin=0.61 mg; niacin=7.31 mg; pantothenic acid=0.94 mg; vitamin B6=0.8 mg; folate=19.51 ug DFE; vitamin B12=4.52 ug; vitamin C=1.04 mg; selenium=31.16 ug; vitamin K=10.14 ug; refuse=0.68%; blocks carb:prot:fat=0.5 : 4.0 : 6.4; ECC=4.4; %cal as carb:prot:fat=6:37:57; DietPoints=7.7 (complete analysis)

Contributor: David Shields

Yield: 8 servings


NYC Nutrilink: N3916^13443,N721^04617,N3045^11260,N4371^14429
NYC Nutrilink: N1244^06075,N0^00000,N1473^06476,N3583^11935
NYC Nutrilink: N278^02047,N6491^20081,N56^01056,N235^02003
NYC Nutrilink: N257^02025

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Best-Ever Blueberry Muffins

breads, blueberry, muffins

2 cup flour
1/2 cup brown sugar; packed
1 tablespoon Baking Powder
1 teaspoon baking soda
1/2 teaspoon lemon peel; grated
1/2 teaspoon nutmeg
1 cup blueberries
1 cup vanilla yogurt, nonfat
1 cup buttermilk

In a large bowl, combine the first six ingredients. Gently fold in the blueberries. Combine the yogurt and buttermilk; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake at 400°F for 18 - 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan to a wire rack.

Contributor: Taste of Home, December/January 2000, p16

Yield: 12 muffins


NYC Nutrilink: N6491^20081,N6270^19334,N5813^18369,N5816^18372
NYC Nutrilink: N2307^09156,N257^02025,N2216^09050,N160^01184
NYC Nutrilink: N82^01088

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Better-Than-Box Brownies

brownie, chocolate, desserts

1/2 cup cocoa, dutch process
3/4 cup Water; boiling
2 oz chocolate, unsweetened; finely chopped
4 tablespoon butter, unsalted; melted
3/4 cup olive oil
2 lg (1.75 oz) egg
2 lg (17 gm) egg yolk
2 teaspoon vanilla
2 1/2 cup sugar
1 3/4 cup flour
3/4 teaspoon Salt
1 cup chocolate chips semisweet

These homemade brownies have all of the great texture and flavor of box-mix brownies, without any of the processed ingredients.

1) Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2) Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips.

3) Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick insrted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours. Using the foil overhang, lift the brownies from pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

From: https://www.browneyedbaker.com/chewy-brownies/#recipe

NYC Nutrition Analysis (per serving or yield unit): water=13.43 g; calories=253.6; protein=2.66 g; total fat=13.18 g; saturated fat=4.49 g; monounsaturated fat=6.86 g; polyunsaturated fat=1.29 g; cholesterol=35.84 mg; carbohydrate=34.65 g; dietary fiber=1.78 g; total sugars=25.05 g; alcohol=0.12 g; ash=0.58 g; calcium=12.66 mg; phosphorus=55.34 mg; iron=1.17 mg; sodium=81.76 mg; potassium=101.2 mg; magnesium=26.66 mg; zinc=0.49 mg; copper=0.19 mg; manganese=0.23 mg; vitamin A=102.2 IU; vitamin E=1.13 mg AT; thiamin=0.08 mg; riboflavin=0.09 mg; niacin=0.67 mg; pantothenic acid=0.16 mg; vitamin B6=0.02 mg; folate=32.61 ug DFE; vitamin B12=0.07 ug; caffeine=9.93 mg; selenium=6.06 ug; vitamin K=4.75 ug; refuse=0.77%; blocks carb:prot:fat=3.7 : 0.4 : 4.4; ECC=32.9; %cal as carb:prot:fat=52:4:44; DietPoints=7.2 (complete analysis)

Yield: 24 servings


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Billy's Chocolate Buttercream Frosting

cakes, chocolate, frosting

2 cups butter unsalted; room temperature
12 oz chocolate, semisweet; melted and slighty cooled
3 tablespoon milk
1 1/2 teaspoon vanilla
5 cup powder sugar

Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha Stewart.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.

Makes enough for 30 cupcakes.

From: https://www.marthastewart.com/351196/billys-chocolate-buttercream
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Brat Sauce

Categories:
sauces/dips

1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 tablespoon Tomato paste
1 can (15 oz) crushed tomato

Cut the onion into into 1/4 inch half moons and the pepper into long strips.

Add the tablespoon of olive oil to a 1 quart sauce pan along with the sliced onions and bell peppers. Mix well to coat the vegetables in oil. Sauté the veggies, stirring occasionally, until the vegetables are just starting to soften, but still have some bite. Sprinkle with salt and black pepper and add the garlic powder. Cook, stirring continuously, for 1 minute.

Reduce heat to medium heat. Sprinkle with the dried oregano, dried basil, and add the tomato paste. Mix the tomato paste with the vegetables.

Stir in the crushed tomatoes and mix well to combine and bring everything to a simmer. Reduce heat to medium-low and simmer about 10-15 minutes.

Modified from: Sausage and Peppers: Chef Jessica Randhawa of The Forked Spoon https://theforkedspoon.com/sausage-and-peppers/#recipe

Make 3 cups of sauce

NYC Nutrition Analysis (per serving or yield unit): water=14.14 g; calories=7.59; protein=0.22 g; total fat=0.32 g; saturated fat=0.05 g; monounsaturated fat=0.21 g; polyunsaturated fat=0.04 g; carbohydrate=1.17 g; dietary fiber=0.3 g; total sugars=0.63 g; ash=0.21 g; calcium=4.62 mg; phosphorus=4.73 mg; iron=0.15 mg; sodium=41.55 mg; potassium=37.99 mg; magnesium=2.6 mg; zinc=0.04 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=30.98 IU; vitamin E=0.17 mg AT; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.13 mg; pantothenic acid=0.03 mg; vitamin B6=0.03 mg; folate=2.22 ug DFE; vitamin C=3.48 mg; selenium=0.08 ug; vitamin K=1.08 ug; refuse=5.51%; blocks carb:prot:fat=0.1 : 0.0 : 0.1; net carbs (g)=0.9; %cal as carb:prot:fat=56:11:34; DietPoints=0.2 (complete analysis)

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Buckeye Brownies

brownie, chocolate, desserts, ganache, Peanut Butter

1 box (18.3 oz) brownie mix
1/2 cup vegitable oil
2 lg (1.75 oz) egg; room temperature
2 lg (17 gm) egg yokes; room temperature
3 tablespoon milk
- - - Peanut Butter Layer - -
2 1/4 cup powdered sugar
1 1/3 cup smooth peanut butter
1 cup salted butter; room temperature
1 1/2 teaspoon vanilla
1/4 teaspoon salt
- - - Topping - - -
1 cup semisweet chocolate chips
1 tablespoon heavy cream; very warm
2 teaspoon corn syrup

Grab a box of your favorite brownie mix to get started.

Preheat the oven to 350°. Line a 9×9" baking dish with parchment paper and lightly spray with baking spray. Set aside. In a large mixing bowl combine brownie mix, vegetable oil, eggs and milk. Whisk until no dry streaks remain, then transfer the batter into the prepared baking dish. Place into the preheated oven on the center rack and bake for 22-25 minutes. Once baked, remove from the oven and place onto a wire cooling rack. Cool completely.

In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, peanut butter, butter, vanilla and salt. Beat together on medium speed until very smooth and well combined.

Place the chocolate chips into a bowl, then pour the hot heavy cream over top. Let sit for 1 minute. Whisk together until melted and smooth. If the mixture isn't completely melted, place into the microwave for a few seconds. Stir well. Add corn syrup and mix until smooth.

Once the brownies are completely cool, spread the peanut butter layer on top. Evenly spread out. Pour the slightly cooled topping on top and smooth out. Chill the buckeye brownies for at least an hour before slicing and serving.

Brownies may be stored in an airtight container or baggie for up to 4 days.

NOTES: To heat the heavy cream: Put the whipping cream in a 1 quart microwave safe container and barely bring to a boil in a microwave (about 30 - 45 seconds)

Semi Sweet Chocolate Chips: Sprinkle handfuls of these chocolate chip morsels on top of your brownies for an extra chocolate touch.

If you don’t have vegetable oil, you can swap it out for avocado oil or canola oil.

Unsalted butter can be used in this recipe. However, if you decide to use unsalted butter, you will need to add around a ½ teaspoon of salt to this recipe.

Not a fan of semi sweet chocolate chips or simply don’t have them at home to use? It’s not a problem. You can replace them for milk or dark chocolate chips, which will taste just as good.

If you want thicker brownies, double the recipe and continue using a 9×13 pan. Instead of flatter brownies, they will be significantly thicker. When doing this, increase baking time for up to eight more minutes.

From Incredible Recipes https://myincrediblerecipes.com/buckeye-brownies/

NYC Nutrition Analysis (per serving or yield unit): water=12.87 g; calories=620.3; protein=7.93 g; total fat=39.34 g; saturated fat=13.45 g; monounsaturated fat=16.98 g; polyunsaturated fat=6.72 g; trans fat=0.55 g; cholesterol=77.92 mg; carbohydrate=66.03 g; dietary fiber=1.75 g; total sugars=37.43 g; alcohol=0.13 g; ash=1.71 g; calcium=35.12 mg; phosphorus=141.5 mg; iron=1.56 mg; sodium=331.3 mg; potassium=253.9 mg; magnesium=63.86 mg; zinc=1.1 mg; copper=0.27 mg; manganese=0.57 mg; vitamin A=436.2 IU; vitamin E=3.97 mg AT; thiamin=0.1 mg; riboflavin=0.16 mg; niacin=3.49 mg; pantothenic acid=0.49 mg; vitamin B6=0.14 mg; folate=44.02 ug DFE; vitamin B12=0.13 ug; vitamin C=0.13 mg; caffeine=7.05 mg; selenium=5.72 ug; vitamin K=1.76 ug; refuse=0.58%; blocks carb:prot:fat=7.1 : 1.1 : 13.1; net carbs (g)=64.3; %cal as carb:prot:fat=41:5:54; DietPoints=17.9 (complete analysis)

Yield: 16 servings


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Butter Cream Cheese Frosting

cakes, Cream cheese, desserts, frosting, icing

8 oz cream cheese; softened to room temp
1/2 cup butter, unsalted; softened to room temp
3 cup powdered sugar
1-2 tablespoon milk
1 teaspoon vanilla

In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar 2 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy.


Contributor: David Shields

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Billy's Chocolate Buttercream Frosting

cakes, chocolate, frosting

2 cups butter unsalted; room temperature
12 oz chocolate, semisweet; melted and slighty cooled
3 tablespoon milk
1 1/2 teaspoon vanilla
5 cup powder sugar

Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha Stewart.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.

Makes enough for 30 cupcakes.

From: https://www.marthastewart.com/351196/billys-chocolate-buttercream
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Butter Cream Cheese Frosting

cakes, Cream cheese, desserts, frosting, icing

8 oz cream cheese; softened to room temp
1/2 cup butter, unsalted; softened to room temp
3 cup powdered sugar
1-2 tablespoon milk
1 teaspoon vanilla

In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar 2 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy.


Contributor: David Shields


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Buttermilk Blueberry Muffins

appetizers, breads

2 1/2 cup flour
1 cup Sugar
2. 1/2 teaspoon Baking Powder
1/4 teaspoon Salt
2 lg (1.75 oz) egg; lightly beaten
1 cup buttermilk
1/4 cup margarine; melted
1 1/2 cup fresh blueberries

In a large bowl, combine flour, sugar, baking powder, and salt. Combine eggs, buttermilk, and butter; stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees at 20-24 minutes or until muffins test done

NYC Nutrition Analysis (per serving or yield unit):
water=45.17 g; calories=216; protein=4.55 g; total fat=4.2 g; saturated fat=0.93 g; monounsaturated fat=1.81 g; polyunsaturated fat=1.05 g; trans fat=0.61 g; cholesterol=35.79 mg; carbohydrate=40.56 g; dietary fiber=1.15 g; total sugars=19.59 g; ash=1.28 g; calcium=90.59 mg; phosphorus=86.07 mg; iron=1.54 mg; sodium=222 mg; potassium=85.99 mg; magnesium=10.43 mg; zinc=0.39 mg; copper=0.06 mg; manganese=0.24 mg; vitamin A=230.2 IU; vitamin E=0.45 mg AT; thiamin=0.22 mg; riboflavin=0.21 mg; niacin=1.63 mg; pantothenic acid=0.31 mg; vitamin B6=0.04 mg; folate=81.85 ug DFE; vitamin B12=0.15 ug; vitamin C=2 mg; selenium=11.98 ug; vitamin K=8.53 ug; refuse=2.%; blocks carb:prot:fat=4.4 : 0.6 : 1.4; ECC=39.4; %cal as carb:prot:fat=74:8:17; DietPoints=4.4


Contributor: Quick Cooking July/August 1995

Yield: 12 muffins

NYC Nutrilink: N6247^20081,N6031^19335,N5570^18369,N249^02047
NYC Nutrilink: N112^01123,N81^01088,N676^04612,N2222^09050

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Breakfast Quiche
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Breakfast Quiche


breakfast, casserole, cheese/eggs, mushroom

2 cup mushroom; chopped
1 cup shredded cheddar cheese; (or your favorite cheese)
1/4 cup onion; chopped
2 cup milk
4 lg (1.75 oz) egg
1/4 tsp Salt
1/2 tsp pepper

Heat oven to 400 degrees.

Grease 9" square pan. Mix the mushroom, onions and cheese and spread into the pan. Beat remaining ingredients until smooth and pour into pan.

Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean.

Let stand 5 minutes before serving.

NYC Nutrition Analysis (per serving or yield unit): water=139.3 g; calories=261.3; protein=17.67 g; total fat=18.19 g; saturated fat=9.7 g; monounsaturated fat=5 g; polyunsaturated fat=1.3 g; trans fat=0.48 g; cholesterol=169.8 mg; carbohydrate=6.69 g; dietary fiber=0.36 g; total sugars=5.29 g; ash=3 g; calcium=404.5 mg; phosphorus=366 mg; iron=0.83 mg; sodium=447.6 mg; potassium=309.7 mg; magnesium=30.62 mg; zinc=2.28 mg; copper=0.13 mg; manganese=0.05 mg; vitamin A=575.2 IU; vitamin E=0.69 mg AT; thiamin=0.08 mg; riboflavin=0.58 mg; niacin=0.97 mg; pantothenic acid=1.36 mg; vitamin B6=0.15 mg; folate=35.96 ug DFE; vitamin B12=1 ug; vitamin C=1.89 mg; selenium=25.65 ug; vitamin K=1.46 ug; refuse=2.89%; blocks carb:prot:fat=0.7 : 2.5 : 6.1; ECC=6.3; %cal as carb:prot:fat=10:27:63; DietPoints=6.7 (complete analysis)

Contributor: David Shields

Yield: 6 servings


NYC Nutrilink: N3045^11260,N10^01009,N3066^11282,N75^01081
NYC Nutrilink: N113^01123,N278^02047,N262^02030

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Broccoli Casserole

casserole, vegetables, side dish

1 10 oz broccoli (frozen-thawed); chopped
1/2 can cream of mushroom soup
1/2 cup mayonnaise
1 small onion; chopped
1 lg (1.75 oz) egg
1/2 cup American cheese; grated

Cook broccoli 5 minutes and drain.

Mix together the other ingredients and add to the broccoli, mixing well. Put the mixture in a 9" x 11" backing pan and sprinkle with the Ritz cracker crumbs. Dot with butter.

Bake at 350 for 45 minutes

NYC Nutrition Analysis (per serving or yield unit): water=47.11 g; calories=114; protein=3.35 g; total fat=10.05 g; saturated fat=2.78 g; monounsaturated fat=2.48 g; polyunsaturated fat=4.45 g; trans fat=0.02 g; cholesterol=25.54 mg; carbohydrate=2.97 g; dietary fiber=0.84 g; total sugars=0.66 g; ash=0.95 g; calcium=67.44 mg; phosphorus=64.46 mg; iron=0.39 mg; sodium=205.4 mg; potassium=105.6 mg; magnesium=8.62 mg; zinc=0.49 mg; copper=0.02 mg; manganese=0.08 mg; vitamin A=342.7 IU; vitamin E=0.66 mg AT; thiamin=0.02 mg; riboflavin=0.09 mg; niacin=0.15 mg; pantothenic acid=0.26 mg; vitamin B6=0.06 mg; folate=19.95 ug DFE; vitamin B12=0.17 ug; vitamin C=13.76 mg; selenium=3.93 ug; vitamin K=35.27 ug; refuse=1.68%; blocks carb:prot:fat=0.2 : 0.5 : 3.3; ECC=2.1; %cal as carb:prot:fat=10:12:78; DietPoints=2.9 (complete analysis)

Yield: 12 servings


NYC Nutrilink: N2911^11092,N1451^06443,N625^04025,N3066^11282
NYC Nutrilink: N113^01123,N46^01045

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Breakfast In a Muffin

breakfast, cheese/eggs, egg, pork

1 can (14 oz) crescent rolls
5 tablespoon milk
3 lg (1.75 oz) egg
1/2 cup cheese, colby jack; shredded
1 tablespoon onion; chopped
5 strip (29 gm) bacon; cooked and cut up
1 cup potato; shredded & cooked
Salt; to taste
pepper; to taste

Beat eggs and milk together, add hashbrowns, cheese, onion, salt and pepper. Spray muffin tins with nonstick spray and line each with a crescent roll triangle. Press together to form a cup. Layer bacon, then egg mixture, and more bacon on top, filling cups 2/3 full. Bake at 375 degrees for 20-25 minutes or until a knife comes out clean.

Great to make ahead and refrigerate.

NYC Nutrition Analysis (per serving or yield unit): water=66.83 g; calories=371.5; protein=13.11 g; total fat=17.47 g; saturated fat=4.59 g; monounsaturated fat=3.54 g; polyunsaturated fat=1.51 g; trans fat=0.01 g; cholesterol=101.4 mg; carbohydrate=24.09 g; dietary fiber=1.38 g; total sugars=1 g; ash=2.36 g; calcium=158.6 mg; phosphorus=221.4 mg; iron=2.14 mg; sodium=450 mg; potassium=310 mg; magnesium=23.68 mg; zinc=1.36 mg; copper=0.11 mg; manganese=0.24 mg; vitamin A=416.1 IU; vitamin E=0.32 mg AT; thiamin=0.22 mg; riboflavin=0.37 mg; niacin=1.95 mg; pantothenic acid=0.63 mg; vitamin B6=0.13 mg; folate=76.24 ug DFE; vitamin B12=0.49 ug; vitamin C=3.99 mg; selenium=19.48 ug; vitamin K=0.85 ug; refuse=5.38%; blocks carb:prot:fat=2.5 : 1.9 : 5.8; ECC=22.7; %cal as carb:prot:fat=31:17:51; DietPoints=8.6 (complete analysis)

Contributor: betterrecipes.com

Yield: 8 servings


NYC Nutrilink: U30^42403,N75^01081,N113^01123,N12^01011
NYC Nutrilink: N3066^11282,N2851^10994,N3116^11352,N278^02047
NYC Nutrilink: N262^02030

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Broccoli Soup

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Broccoli Soup


appetizers, cheese/eggs, soups/stock

3/4 cup onion; chopped
3 tablespoon Butter
6 cup Water
6 cube chicken bouillon
8 oz egg noodles
1 tablespoon Salt
20 oz broccoli, frozen; thawed
1/4 teaspoon garlic powder
1 lb Velveeta; cubed
6 cup milk

Follow below carefully:

Saute' onion in butter for 3 mins. Add water and bouillon cubes. Heat to boiling and stir until cubes dissolve.

Gradually add noodles and salt. Cook 3 mins.

Stir in diced broccoli. Add garlic. Cook 4 mins.

Reduce heat. Add milk and cheese. Stir until melted.

Enjoy; especially w/ family and friends :-)

From : Elizabeth Shields from Ann Tucker's recipe submitted for school cookbook.

NYC Nutrition Analysis (per serving or yield unit): water=471.3 g; calories=385.2; protein=20.53 g; total fat=21.67 g; saturated fat=13.43 g; monounsaturated fat=2.52 g; polyunsaturated fat=0.69 g; trans fat=0.18 g; cholesterol=80.18 mg; carbohydrate=28.22 g; dietary fiber=2.73 g; total sugars=16.53 g; ash=9.58 g; calcium=587.7 mg; phosphorus=763.9 mg; iron=1.03 mg; sodium=2572 mg; potassium=722.4 mg; magnesium=53.47 mg; zinc=2.44 mg; copper=0.09 mg; manganese=0.33 mg; vitamin A=1509 IU; vitamin E=1.13 mg AT; thiamin=0.14 mg; riboflavin=0.65 mg; niacin=0.73 mg; pantothenic acid=1.01 mg; vitamin B6=0.22 mg; folate=64.56 ug DFE; vitamin B12=0.84 ug; vitamin C=43.26 mg; selenium=14.55 ug; vitamin K=58.1 ug; refuse=0.27%; blocks carb:prot:fat=2.8 : 2.9 : 7.2; ECC=25.5; %cal as carb:prot:fat=29:21:50; DietPoints=9. (complete analysis)

Yield: 8 servings


NYC Nutrilink: N3066^11282,N133^01145,N4371^14429,N1246^06080
NYC Nutrilink: N6565^20410,N278^02047,N2911^11092,N252^02020
NYC Nutrilink: N167^01191,N75^01081

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Buttermilk and Sour Cream Chocolate cake


cakes, chocolate, desserts, ganache

1 box (15.25 oz) Devil's Food cake mix
1 cup (8 oz) sour cream
1 package (3.9 oz) instant choclate fudge pudding mix
4 lg (1.75 oz) egg
1/3 cup olive oil
1/4 cup Water
1/4 cup buttermilk
2 tablespoon chocolate syrup
2 teaspoon vanilla
- - - - Ganache frosting - - - -
24 oz semisweet chocolate chips
16 oz heavy cream

In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 9 x 13. baking pan.

Bake at 350° for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Put on wire racks to cool completely.

Ganache frosting:

Put the whipping cream in a 1 quart microwave safe container and barely bring to a boil in a microwave (about 1 minutes). Pour in the chocolate chips and let rest for 5 minutes then whisk vigorously until smooth.


NYC Nutrition Analysis (per serving or yield unit): water=48.72 g; calories=560.8; protein=5.88 g; total fat=34.45 g; saturated fat=18.05 g; monounsaturated fat=12.24 g; polyunsaturated fat=1.93 g; trans fat=0.5 g; cholesterol=92.49 mg; carbohydrate=64.28 g; dietary fiber=4.05 g; total sugars=51.88 g; alcohol=0.19 g; ash=2.71 g; calcium=67.71 mg; phosphorus=147.3 mg; iron=2.22 mg; sodium=694.4 mg; potassium=331.1 mg; magnesium=75.44 mg; zinc=1.29 mg; copper=0.47 mg; manganese=0.51 mg; vitamin A=585.5 IU; vitamin E=1.38 mg AT; thiamin=0.05 mg; riboflavin=0.21 mg; niacin=0.33 mg; pantothenic acid=0.49 mg; vitamin B6=0.06 mg; folate=15.62 ug DFE; vitamin B12=0.21 ug; vitamin C=0.36 mg; caffeine=30.83 mg; selenium=8.48 ug; vitamin K=7.27 ug; refuse=1.02%; blocks carb:prot:fat=6.7 : 0.8 : 11.5; ECC=60.2; %cal as carb:prot:fat=44:4:52; DietPoints=16. (complete analysis)

Contributor: David Shields

Yield: 15 servings

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California Flank Steak


beef, main dish, marinade, steak

4 (8 oz) flank steak
1/2 cup soy sauce
1 teaspoon ginger
1 teaspoon dry mustard
2 tablespoon brown sugar
1/4 teaspoon garlic powder

Mix all of the ingredients in a bowl then pour over the steaks in a container that you can seal. Marinate for an hour, shaking the container every 15 minutes.

NYC Nutrition Analysis (per serving or yield unit): water=148.2 g; calories=392.4; protein=17.04 g; total fat=27.87 g; saturated fat=9.79 g; monounsaturated fat=11.07 g; polyunsaturated fat=4.35 g; trans fat=0.61 g; cholesterol=76.19 mg; carbohydrate=19.58 g; dietary fiber=3.65 g; total sugars=5.43 g; ash=5.86 g; calcium=115.4 mg; phosphorus=292.4 mg; iron=2.46 mg; sodium=1685 mg; potassium=398.1 mg; magnesium=42.62 mg; zinc=2 mg; copper=0.25 mg; manganese=0.46 mg; vitamin A=270.8 IU; vitamin E=0.84 mg AT; thiamin=0.17 mg; riboflavin=0.32 mg; niacin=3.67 mg; pantothenic acid=1.28 mg; vitamin B6=0.25 mg; folate=2.13 ug DFE; vitamin B12=1.1 ug; vitamin C=0.31 mg; selenium=18.78 ug; vitamin K=11.9 ug; refuse=0.%; blocks carb:prot:fat=1.8 : 2.4 : 9.3; ECC=15.9; %cal as carb:prot:fat=20:17:63; DietPoints=10.6 (complete analysis)

Contributor: David Shields

Yield: 4 serv


NYC Nutrilink: N4140^13970,N4838^16125,N253^02021,N256^02024
NYC Nutrilink: N6270^19334,N252^02020

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Cheesy Hamburger Potato Soup


beef, potaotes, soups


1 cup onion; diced
1/2 cup butter unsalted
1/2 cup flour
3 cup chicken broth
3 cup half and half cream
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
3 cup frozen diced hash brown potatoes
1 cup green onion; diced
2 cup cheddar cheese; shredded

Dump the ground beef into a large pot over medium-high heat.

Add the diced onions to the pot.

Crumble the ground beef well as it cooks.

Once the ground beef is fully cooked, add the butter to the pot.

Once the butter is melted, add the flour to the pot.

Stir all of the ingredients together well and continue cooking for 3 minutes.

Add the chicken broth to the pot and whisk until a thick mixture forms.

Add the half and half cream to the pot and whisk well again.

Add the garlic powder, onion powder, salt and pepper to the pot and whisk well one last time.

Add the frozen diced hash brown potatoes to the pot and stir well. Reduced the heat to medium and leave the soup to simmer, stirring frequently, for 10 minutes.

After 10 minutes add the chopped green onions to the pot and stir well. Add the shredded cheddar cheese to the pot and stir well again.

Serve immediately.

From: This is Not Diet Food! https://www.thisisnotdietfood.com/cheesy-hamburger-potato-soup/#mv-creation-495-jtr

NYC Nutrition Analysis (per serving or yield unit): water=417.5 g; calories=931.8; protein=51.25 g; total fat=63.18 g; saturated fat=34.15 g; monounsaturated fat=20.48 g; polyunsaturated fat=2.97 g; trans fat=1.59 g; cholesterol=207.4 mg; carbohydrate=39.68 g; dietary fiber=2.96 g; total sugars=6.43 g; ash=8.8 g; calcium=796.6 mg; phosphorus=788.8 mg; iron=4.46 mg; sodium=1848 mg; potassium=1109 mg; magnesium=73.54 mg; zinc=8.6 mg; copper=0.38 mg; manganese=0.6 mg; vitamin A=1827 IU; vitamin E=1.36 mg AT; thiamin=0.32 mg; riboflavin=0.87 mg; niacin=9.16 mg; pantothenic acid=1.46 mg; vitamin B6=0.63 mg; folate=92.02 ug DFE; vitamin B12=3.49 ug; vitamin C=14.02 mg; selenium=50.3 ug; vitamin K=40.89 ug; refuse=0.57%; blocks carb:prot:fat=4.1 : 7.3 : 21.1; net carbs (g)=36.7; %cal as carb:prot:fat=17:22:61; DietPoints=25. (complete analysis)

Yield: 6 servings


NYC Nutrilink: N1816^07972,N1477^06483,N1426^06410,N1192^06011
NYC Nutrilink: N1251^06094

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Cheesy Onion Meatballs

appetizers, beef, main dish, meat balls, meats

64 1/2 oz (14 gm) meattballs, cooked; thawed
2 can (10 oz) cream of mushroom soup
1 16 oz (453 gm) Velveeta; cubed
8 ounce button mushrooms; sliced
1 lg (10 oz) onion, yellow; finely chopped

Place meatballs in slow cooker and top with sliced mushrooms, onion, mushroom soup and cubed velveeta.

Season with salt and pepper, to taste.

Toss everything together until evenly coated, then cover and cook on high for 3 hours, or on low for 4-5, until cheese is melted and sauce is smooth. Stir halfway through.

Serve alone, or with egg noodles or rice. Enjoy!

From: Decatur Macpherson www.12tomatoes.com/slow-cooker-mushroom-meatballs/

Recipe adapted from Deliciously Sprinkled [https://deliciouslysprinkled.com/slow-cooker-cheesy-mushroommeatballs- recipe/]

NYC Nutrition Analysis (per serving or yield unit): water=206.6 g; calories=575.6; protein=28.02 g; total fat=44.84 g; saturated fat=19.12 g; monounsaturated fat=15.38 g; polyunsaturated fat=5.53 g; trans fat=1.29 g; cholesterol=130.6 mg; carbohydrate=17.08 g; dietary fiber=3.39 g; total sugars=7.65 g; ash=7.84 g; calcium=694.2 mg; phosphorus=673.1 mg; iron=2.64 mg; sodium=1937 mg; potassium=560.6 mg; magnesium=56.6 mg; zinc=3.51 mg; copper=0.29 mg; manganese=0.39 mg; vitamin A=620.1 IU; vitamin E=1.1 mg AT; thiamin=0.2 mg; riboflavin=0.52 mg; niacin=4.71 mg; pantothenic acid=1.77 mg; vitamin B6=0.34 mg; folate=50.38 ug DFE; vitamin B12=1.98 ug; vitamin C=2.3 mg; selenium=32.38 ug; vitamin K=17.57 ug; refuse=2.15%; blocks carb:prot:fat=1.5 : 4.0 : 14.9; net carbs (g)=13.7; %cal as carb:prot:fat=12:19:69; DietPoints=15.7 (complete analysis)

Yield: 8 servings


NYC Nutrilink: N1816^07972,N1477^06483,N1426^06410,N1192^06011
NYC Nutrilink: N1251^06094

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Chicken A La King

chicken, main dish, meats, mushroom, poultry

1/2 lb mushroom; sliced
1 lg (7.0 oz) green bell pepper; diced
1 lg (5.3 oz) onion; diced
2 tablespoon margarine
2 cup half & half
3 lb chicken; cooked and boned
3 yolk (0.597 oz) egg yolk
1 teaspoon Sweet Hungarian paprika
1/2 cup pimento; chopped
1/4 cup flour
1 teaspoon pepper
1 teaspoon Salt
1/2 cup Water

Sauté the mushrooms, peppers, onion, and celery in the butter until tender. Add the flour and blend well. Add the cream and the pour mixture over the chicken. Whip together the egg yolks, paprika, and pimiento. Fold into sauce and simmer 30 minutes. Season to taste with salt and pepper.

Serve in vol-au-vent shells, over toast, or over bread.

NYC Nutrition Analysis (per serving or yield unit): water=358.3 g; calories=483.3; protein=54.69 g; total fat=22.68 g; saturated fat=9.16 g; monounsaturated fat=7.57 g; polyunsaturated fat=3.71 g; trans fat=0.7 g; cholesterol=280.4 mg; carbohydrate=13.62 g; dietary fiber=1.84 g; total sugars=6.42 g; ash=4.61 g; calcium=136.4 mg; phosphorus=556.8 mg; iron=3.24 mg; sodium=606.3 mg; potassium=876.5 mg; magnesium=76.97 mg; zinc=4.46 mg; copper=0.3 mg; manganese=0.2 mg; vitamin A=1402 IU; vitamin E=1.71 mg AT; thiamin=0.31 mg; riboflavin=0.69 mg; niacin=20.71 mg; pantothenic acid=3.54 mg; vitamin B6=1.21 mg; folate=60.71 ug DFE; vitamin B12=1.29 ug; vitamin C=42.32 mg; selenium=47.27 ug; vitamin K=13.42 ug; refuse=27.9%; blocks carb:prot:fat=1.3 : 7.8 : 7.6; ECC=11.8; %cal as carb:prot:fat=11:46:43; DietPoints=11.2 (complete analysis)

Contributor: David Shields

Yield: 6 servings


NYC Nutrilink: N3045^11260,N3105^11333,N3066^11282,N721^04617
NYC Nutrilink: N50^01049,N811^05011,N115^01125,N260^02028
NYC Nutrilink: N3588^11943,N6491^20081,N262^02030,N278^02047
NYC Nutrilink: N4371^14429

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Chicken Cacciatore

chicken, crockpot, main dish, meats, mushroom
poultry

4 lb chicken; skinned
2 cup spaghetti sauce
1 lg (5.3 oz) onion; large, chopped
8 oz mushroom; sliced
1/2 teaspoon white pepper
1 bay leaf
1/2 teaspoon thyme
1 teaspoon basil
1 tablespoon marjoram
3/4 can chicken stock
---OR---
cube chicken bouillon
cup Water

Put all the ingredients in a crock pot and simmer 6-8 hours on low (4-5 hours on high) or until tender. Serve over long grain and wild rice or noodles.

NYC Nutrition Analysis (per serving or yield unit): water=329 g; calories=470.4; protein=65.23 g; total fat=18.16 g; saturated fat=4.93 g; monounsaturated fat=6.94 g; polyunsaturated fat=4.01 g; cholesterol=171.3 mg; carbohydrate=7.66 g; dietary fiber=1.85 g; total sugars=4.78 g; ash=4.15 g; calcium=61.79 mg; phosphorus=421.7 mg; iron=3.21 mg; sodium=561.9 mg; potassium=764.4 mg; magnesium=67.51 mg; zinc=2.57 mg; copper=0.28 mg; manganese=0.25 mg; vitamin A=592 IU; vitamin E=2.07 mg AT; thiamin=0.14 mg; riboflavin=0.43 mg; niacin=21.85 mg; pantothenic acid=1.74 mg; vitamin B6=0.82 mg; folate=25.07 ug DFE; vitamin B12=0.54 ug; vitamin C=3.35 mg; selenium=53.02 ug; vitamin K=12.72 ug; refuse=10.37%; blocks carb:prot:fat=0.6 : 9.3 : 6.1; ECC=5.8; %cal as carb:prot:fat=7:57:36; DietPoints=10.6 (complete analysis)

Contributor: David Shields

Yield: 8 servings


NYC Nutrilink: N861^05061,N1550^06931,N3066^11282,N3045^11260
NYC Nutrilink: N264^02032,N236^02004,N273^02042,N235^02003
NYC Nutrilink: N255^02023,N1429^06413,N0^00000,N1246^06080
NYC Nutrilink: N4371^14429

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Chicken Casserole

Chicken Casserole

casserole, chicken, main dish, meats, poultry

3 lb chicken; cooked and boned
1 can (10 oz) lf cream of chicken soup
1 can (10 oz) lf cream of celery soup
8 oz sour cream
1 1/2 package (5 oz) Ritz crackers; crushed
1 cup margarine; melted

Tear chicken into strips and line a 9x13" backing pan. Mix soups and sour cream and pour over chicken. Crumble crackers and sprinkle on top. Pour melted margarine over crackers and bake at 350 deg. for 30 minutes or until bubbly.

NYC Nutrition Analysis (per serving or yield unit): water=171.5 g; calories=519; protein=32.2 g; total fat=34.82 g; saturated fat=9.09 g; monounsaturated fat=13.41 g; polyunsaturated fat=9.91 g; trans fat=3.6 g; cholesterol=112.4 mg; carbohydrate=18.34 g; dietary fiber=0.66 g; total sugars=2.92 g; ash=3.74 g; calcium=87.74 mg; phosphorus=338 mg; iron=2.66 mg; sodium=648.7 mg; potassium=414.7 mg; magnesium=43.56 mg; zinc=2.43 mg; copper=0.17 mg; manganese=0.22 mg; vitamin A=1145 IU; vitamin E=3.72 mg AT; thiamin=0.21 mg; riboflavin=0.32 mg; niacin=12.47 mg; pantothenic acid=1.91 mg; vitamin B6=0.62 mg; folate=36.07 ug DFE; vitamin B12=0.6 ug; vitamin C=3.46 mg; selenium=23.98 ug; vitamin K=40.64 ug; refuse=27.28%; blocks carb:prot:fat=2.0 : 4.6 : 11.6; ECC=17.7; %cal as carb:prot:fat=14:25:61; DietPoints=13.8 (complete analysis)

Contributor: Brenda Bellis

Yield: 10 2"x4" serv


NYC Nutrilink: N811^05011,N1197^06016,N1191^06010,N56^01056
NYC Nutrilink: N5924^18621,N721^04617

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Chicken Coating

chicken

1 teaspoon parsley flakes
1/2 teaspoons ground marjoram
3/8 teaspoon ground rosemary
1/8 teaspoon onion powder
1/2 teaspoons ground ginger
1/8 teaspoon ground sage
1/2 teaspoons ground oregano
1/2 teaspoons ground thyme
1/8 teaspoon garlic powder
1/2 teaspoons celery salt
1/8 teaspoon pepper
1/2 teaspoons Sweet Hungarian paprika

Oven-Fried Chicken: Combine all spices with 3/4 cups Unbleached Flour, 1/4 cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water, and 2 T vegetable oil in a medium bowl. Preheat the oven to 425 degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken in the batter that has been well blended. Place coated chicken pieces on a baking sheet and bake uncovered 40 to 50 minutes, until golden brown and tender.

VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well blended, and fry in hot oil.

Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk, sugar, baking powder and salt.

Yield: 1 batches
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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June Meyer's Authentic Hung. Chicken Paprikas-Csirkepaprikas

chicken, Hungarian, main dish, meats

2 lg (5.3 oz) onions; chopped
4 tablespoon Shortening, corn oil, or lard
3 tablespoon Sweet Hungarian paprika
1/8 teaspoon pepper
Or whole pepper corns
2 teaspoon Salt
4 lb chicken; disjointed
1 1/2 cup Water
8 oz sour cream
---- Modern Potato Dumplings
1 cup instant potato flakes
1 lg egg
1 cup flour
1 cup Water

Every country household had a yard full of chickens. Chicken dishes that could be slow cooked on the stove for supper were plentiful and cheap to make. Paprikas was a weekly dish for supper. A pot of potato dumplings, and perhaps a platter of pickled Hungarian peppers and a loaf of crusty home baked bread was all that was need for ones well being. Every meal was eaten with gusto.

Regards, June Meyer. E-mail: june4@interaccess.com June's recipe page: http://homepage.interaccess.com/~june4/recipes.html

Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!

Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl. of flour and stir into drippings.

Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.

Modern Potato Dumplings:

June's note: Yes, I know this is not traditional. But it is easy, fast and delicious.

Mix dumpling ingredients in a small bowl.

Drop by spoonfuls into salted boiling water. Cook until dumplings look done when cut in half, about 5 or 6 minutes. Drain and place into sour-cream gravy and serve.

Note: If you do not like dumplings, you can serve this with some cooked wide egg noodles.

Note: The analysis below is for the paprikas without the Modern Potato Dumplings

NYC Nutrition Analysis (per serving or yield unit): water=272.3 g; calories=406.6; protein=49.88 g; total fat=19.7 g; saturated fat=6.06 g; monounsaturated fat=8.45 g; polyunsaturated fat=2.86 g; cholesterol=173.5 mg; carbohydrate=5.73 g; dietary fiber=1.54 g; total sugars=2.68 g; ash=4.29 g; calcium=74.84 mg; phosphorus=444 mg; iron=2.74 mg; sodium=774.1 mg; potassium=674 mg; magnesium=68.4 mg; zinc=3.78 mg; copper=0.16 mg; manganese=0.14 mg; vitamin A=1556 IU; vitamin E=2.33 mg AT; thiamin=0.2 mg; riboflavin=0.41 mg; niacin=19.02 mg; pantothenic acid=2.61 mg; vitamin B6=1.09 mg; folate=26.27 ug DFE; vitamin B12=0.92 ug; vitamin C=8.27 mg; selenium=36.7 ug; vitamin K=10.9 ug; refuse=34.78%; blocks carb:prot:fat=0.5 : 7.1 : 6.6; ECC=4.2; %cal as carb:prot:fat=6:50:44; DietPoints=9.6 (complete analysis)

Contributor: June Meyer

Yield: 8 servings


NYC Nutrilink: N3066^11282,N638^04053,N260^02028,N262^02030
NYC Nutrilink: N0^00000,N278^02047,N811^05011,N4371^14429
NYC Nutrilink: N56^01056,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

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Chicken Tortilla Soup

chicken, main dish, soups, soups/stock

2 8 oz (170 gm) boneless chicken breast; skinless
2 tablespoon olive oil
1 1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon Salt
1 cup onion; diced
1/4 cup green pepper; diced
1/4 cup red pepper; diced
3 clove garlic
1 can (10 oz) Rotel Tomatoes & Green Chilies
32 oz low sodium chicken broth
3 tablespoon Tomato paste
4 cup hot water
2 can (15 oz) black beans; drained
3 tablespoon corn meal or masa
5 (20 gm) corn tortillas; cut into 2 inch strips

Preheat the oven to 375°. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, grated cheese and/or, if you have it! (The garnishes really make the soup delicious.) Sour cream, diced red onion, diced avocado, pico de gallo oralsa grated Monterey Jack cheese and/or cilantro, for garnishing

From: Pioneer Woman https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/

NYC Nutrition Analysis (per serving or yield unit): water=307.1 g; calories=550.9; protein=37.38 g; total fat=9.04 g; saturated fat=1.74 g; monounsaturated fat=4.05 g; polyunsaturated fat=2.17 g; cholesterol=19.98 mg; carbohydrate=81.89 g; dietary fiber=18.89 g; total sugars=5.85 g; ash=6.84 g; calcium=211.9 mg; phosphorus=565.2 mg; iron=7.51 mg; sodium=745 mg; potassium=1986 mg; magnesium=213 mg; zinc=4.57 mg; copper=1.07 mg; manganese=1.47 mg; vitamin A=1438 IU; vitamin E=2.18 mg AT; thiamin=1.12 mg; riboflavin=0.36 mg; niacin=9.01 mg; pantothenic acid=1.45 mg; vitamin B6=0.71 mg; folate=508.3 ug DFE; vitamin B12=0.28 ug; vitamin C=68.36 mg; selenium=15.11 ug; vitamin K=13.23 ug; refuse=4.56%; blocks carb:prot:fat=7.0 : 5.3 : 3.0; net carbs (g)=63.; %cal as carb:prot:fat=59:27:15; DietPoints=13.1 (complete analysis)

Yield: 8 servings


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Chocolate Cherry Crisp

cakes, chocolate, desserts

2 can (21 oz) cherry pie filling
1 teaspoon almond extract
6 oz hot fudge sauce
- - TOPPING - - -
2 cup graham cracker crumbs; 12 crackers
1 stick unsalted butter
1 tablespoon cinnamon
1 cup brown sugar

Equipment

9x13 inch baking dish

Preheat oven to 350 f. Coat the inside of a bakng dish with non-stick cooking spray.

Scoop the cherry pie filling from cans into iinto a mixing bowl and gently stirr in the almond extract. Pour into the dish and spread it out to cover the bottom.

Slather on a layer of fudge sauce over the cherries.

Mix the Graham cracker cumbs, cinnamon, and brown sugar and still till thoroughly mixed and mix in the melted butter. Sprinkle on top of the cherry mixture and gently pat down

Bake for approximately 30 minutes or until golden brown

Allow to cool a few minutes before serving. The dessert is best served warm.

From David Shields

NYC Nutrition Analysis (per serving or yield unit): water=59.26 g; calories=387.5; protein=2.94 g; total fat=12.81 g; saturated fat=6.34 g; monounsaturated fat=2.63 g; polyunsaturated fat=1.96 g; trans fat=0.02 g; cholesterol=24.16 mg; carbohydrate=66.89 g; dietary fiber=2.24 g; total sugars=26.6 g; ash=0.78 g; calcium=52.78 mg; phosphorus=73.84 mg; iron=2.11 mg; sodium=192.1 mg; potassium=189.6 mg; magnesium=20.38 mg; zinc=0.37 mg; copper=0.13 mg; manganese=0.45 mg; vitamin A=353.2 IU; vitamin E=0.71 mg AT; thiamin=0.1 mg; riboflavin=0.12 mg; niacin=1.54 mg; pantothenic acid=0.21 mg; vitamin B6=0.09 mg; folate=48.61 ug DFE; vitamin B12=0.01 ug; vitamin C=2.88 mg; selenium=2.59 ug; vitamin K=5.2 ug; refuse=0.%; blocks carb:prot:fat=7.2 : 0.4 : 4.3; net carbs (g)=64.6; %cal as carb:prot:fat=68:3:29; DietPoints=10.6 (complete analysis)

Yield: 15 servings


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Chocolate Crinkle Cookies

chocolate, cookies, desserts

12 tablespoon butter unsalted
1 1/2 cup sugar
1/4 cup brown sugar
4 lg (1.75 oz) egg
2 teaspoon vanilla
2 1/2 cup flour
1 cup cocoa
1 tablespoon Baking Powder
3/4 teaspoon Salt
1 cup mini chocolate chips
2 cup powder sugar

Richly fudgy chocolate crinkle cookies, studded with mini chocolate chips (for extra chocolate flavor), and rolled in powdered sugar! These are a classic holiday (or anytime) favorite!

Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.

Add eggs, one at a time, stirring until completely combined. Stir in vanilla extract. In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add dry ingredients to wet until completely combined. Stir in mini chocolate chips.

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.

After chilling, preheat oven to 350°F.

Roll dough into 1 ½ tablespoon-sized balls with your hands and roll thoroughly in powdered sugar. Transfer to baking sheet and bake on 350°F for 12 minutes.

Allow cookies to cool completely on baking sheet before enjoying.

From: Spend with Pennies https://www.spendwithpennies.com/chocolate-crinkle-cookies/#wprm-recipe-container-144308

NYC Nutrition Analysis (per serving or yield unit): water=6.43 g; calories=168.6; protein=2.46 g; total fat=6.16 g; saturated fat=3.63 g; monounsaturated fat=1.76 g; polyunsaturated fat=0.36 g; cholesterol=31.76 mg; carbohydrate=27.42 g; dietary fiber=1.28 g; total sugars=18.81 g; alcohol=0.08 g; ash=0.72 g; calcium=41.38 mg; phosphorus=57.18 mg; iron=1 mg; sodium=102.4 mg; potassium=74.45 mg; magnesium=17.78 mg; zinc=0.41 mg; copper=0.13 mg; manganese=0.18 mg; vitamin A=157.2 IU; vitamin E=0.2 mg AT; thiamin=0.08 mg; riboflavin=0.09 mg; niacin=0.59 mg; pantothenic acid=0.16 mg; vitamin B6=0.02 mg; folate=29.29 ug DFE; vitamin B12=0.09 ug; caffeine=6.43 mg; selenium=5.34 ug; vitamin K=0.7 ug; refuse=1.53%; blocks carb:prot:fat=2.9 : 0.4 : 2.1; net carbs (g)=26.1; %cal as carb:prot:fat=63:6:32; DietPoints=4.7 (complete analysis)

Yield: 36 cookies


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Chocolate Butter Cake

chocolate, desserts

1/2 cup Butter
2 cup brown sugar
2 lg (1.75 oz) egg
1 teaspoon vanilla
2 oz unsweetened chocolate; melted
1 cup Water; room temperature
2 cup flour
1 tablespoon flour
1/2 cup sour cream
1 teaspoon baking soda

Add flour alternately with soda-sour cream mixture. Iin a prepared 9" x 13" baking pan at 350 for 45 to 50 minutes, or in two 8" lay pans for 30 to 35 minutes.

NYC Nutrition Analysis (per serving or yield unit): water=30.96 g; calories=277.8; protein=3.45 g; total fat=10.4 g; saturated fat=6.05 g; monounsaturated fat=2.99 g; polyunsaturated fat=0.55 g; trans fat=0.06 g; cholesterol=45.47 mg; carbohydrate=43.5 g; dietary fiber=1.1 g; total sugars=28.83 g; ash=0.6 g; calcium=44.53 mg; phosphorus=55.78 mg; iron=1.79 mg; sodium=106.5 mg; potassium=109.7 mg; magnesium=20.7 mg; zinc=0.61 mg; copper=0.17 mg; manganese=0.3 mg; vitamin A=259.1 IU; vitamin E=0.3 mg AT; thiamin=0.15 mg; riboflavin=0.14 mg; niacin=1.12 mg; pantothenic acid=0.27 mg; vitamin B6=0.04 mg; folate=55.67 ug DFE; vitamin B12=0.09 ug; vitamin C=0.07 mg; caffeine=3.02 mg; selenium=8.93 ug; vitamin K=1.08 ug; refuse=0.89%; blocks carb:prot:fat=4.7 : 0.5 : 3.5; net carbs (g)=42.4; %cal as carb:prot:fat=62:5:33; DietPoints=7.6 (complete analysis)

Contributor: Second Helpings Please

Yield: 15 servings

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Chocolate Cream Cake

cakes, chocolate, Cream cheese, desserts

1 box (19 oz) chocolate cake mix
1/2 box (3.9 oz) chocolate pudding mix (instant)
3/4 cup oil
1 cup sour cream
4 lg (1.75 oz) egg
2 teaspoon vanilla
1/2 teaspoon instant coffee
1/2 cup water; boiling
- - - Cream Cheese Frosting - - -
4 oz cream cheese; softened
1 stick Butter
1/2 teaspoon vanilla
2 cup powdered sugar
- - - Chocolate Frosting - -
2/3 cup cocoa
7 tablespoon water
1 stick Butter
4 cup powered sugar

Preheat the oven to 350 degrees and lightly coat a 9x13 pan with cooking spray.

Combine all the cake mix ingredients and beat on medium speed for 2 minutes.

Bake for 35-40 minutes. Let the cake cool completely in the pan.

Make the cream cheese frosting by beating the cream cheese and butter until light and fluffy. Mix in the vanilla. Slowly add the icing sugar until smooth. Spread evenly over the cake and place in the fridge to set.

Meanwhile make the chocolate frosting by placing the cocoa powder in a large mixing bowl and pour in the hot water. Stir together until combined and smooth.

Add the butter and blend with a mixer on low speed until the mixture is well combined.

Add the powdered sugar one cup at a time and beat with the mixer on low speed until the sugar is incorporated.

ncrease the speed to medium until the frosting is light and fluffy. Spread on top of the cream cheese layer.

Keep the cake in the fridge. It's the best cold!

From: Friday is Cake Night
https://www.fridaycakenight.com/2015/02/chocolate-cream-cake/

NYC Nutrition Analysis (per serving or yield unit): water=45.55 g; calories=674.4; protein=5.12 g; total fat=33.47 g; saturated fat=13.58 g; monounsaturated fat=9.6 g; polyunsaturated fat=7.75 g; trans fat=0.13 g; cholesterol=98.29 mg; carbohydrate=94.1 g; dietary fiber=2.37 g; total sugars=75.54 g; alcohol=0.23 g; ash=1.9 g; calcium=88.04 mg; phosphorus=183.2 mg; iron=1.91 mg; sodium=391.8 mg; potassium=242.2 mg; magnesium=39.86 mg; zinc=0.84 mg; copper=0.28 mg; manganese=0.25 mg; vitamin A=601.2 IU; vitamin E=2.41 mg AT; thiamin=0.09 mg; riboflavin=0.19 mg; niacin=1.01 mg; pantothenic acid=0.42 mg; vitamin B6=0.05 mg; folate=40.13 ug DFE; vitamin B12=0.37 ug; vitamin C=0.17 mg; caffeine=12.25 mg; selenium=7.61 ug; vitamin K=2.63 ug; refuse=0.88%; blocks carb:prot:fat=10.2 : 0.7 : 11.2; net carbs (g)=91.7; %cal as carb:prot:fat=54:3:43; DietPoints=19.1 (complete analysis)

Yield: 15 servings

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Chocolate Delight

chocolate, desserts

----CRUST----
1 cup flour
8 oz margarine; softened
1 cup graham cracker crumbs; chopped
----FILLING----
8 oz cream cheese; softened
12 oz Cool Whip
1 package chocolate pudding mix (instant)
1 package vanilla pudding mix (instant)
3 cup milk
chocolate sprinkles
1 cup Sugar

Mix the crust ingredients and pat into a 9x13" baking pan. Bake 20 minutes at 350 deg. and then cool. Cream together the cream cheese, sugar, and 3/4 of the Cool Whip with a mixer. Spread onto the crust for the first layer. Mix the vanilla pudding and 1/2 of the milk spread on top of first layer. Let it firm up while mixing the chocolate pudding with the rest of the milk and spread it on as the third layer. Top with remaining Cool Whip and then the sprinkles.

NYC Nutrition Analysis (per serving or yield unit): water=52.28 g; calories=334.2; protein=4.24 g; total fat=18.98 g; saturated fat=6.98 g; monounsaturated fat=7.02 g; polyunsaturated fat=3.77 g; trans fat=1.7 g; cholesterol=28.35 mg; carbohydrate=37.6 g; dietary fiber=0.75 g; total sugars=24.56 g; ash=1.47 g; calcium=92.73 mg; phosphorus=136.2 mg; iron=0.89 mg; sodium=278.3 mg; potassium=149.1 mg; magnesium=17.52 mg; zinc=0.48 mg; copper=0.06 mg; manganese=0.18 mg; vitamin A=676.6 IU; vitamin E=1.36 mg AT; thiamin=0.11 mg; riboflavin=0.18 mg; niacin=0.97 mg; pantothenic acid=0.33 mg; vitamin B6=0.05 mg; folate=39.22 ug DFE; vitamin B12=0.25 ug; vitamin C=0.43 mg; caffeine=0.35 mg; selenium=4.55 ug; vitamin K=13.02 ug; refuse=0.%; blocks carb:prot:fat=4.1 : 0.6 : 6.3; ECC=36.8; %cal as carb:prot:fat=44:5:51; DietPoints=8.1 (complete analysis)

Contributor: Reni Gibbons

Yield: 20 servings


NYC Nutrilink: N0^00000,N6491^20081,N721^04617,N5644^18173
NYC Nutrilink: N0^00000,N18^01017,N54^01054,N6161^19184
NYC Nutrilink: N6175^19202,N75^01081,N0^00000,N6271^19335

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Chili For Chili Dogs

beef, chili, main dish, meats, picnic

1 lb lean ground beef
1 lg (5.3 oz) onion; finely chopped
2 cup tomato puree
1/2 cup catsup
2 tablespoon chili powder
1 tablespoon cumin
1 tablespoon green pepper; finely chopped
1 tablespoon vinegar
2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoon granulated onion powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
4 cup water

In a large skillet cook and crumble beef over medium heat until no longer pink, 8-10 minutes; drain. Put in 4 quart sauce pan and add the next 12 ingredients; simmer until thickened, about 1 hour, stirring frequently.

Modified from My Favorite Chili Dogs in Taste of Home June/July 2016, p11

The analysis below is for a bowl of chili.

NYC Nutrition Analysis (per serving or yield unit): water=250 g; calories=137.2; protein=14.14 g; total fat=3.66 g; saturated fat=1.34 g; monounsaturated fat=1.44 g; polyunsaturated fat=0.45 g; trans fat=0.12 g; cholesterol=35.15 mg; carbohydrate=13.32 g; dietary fiber=2.48 g; total sugars=7.25 g; ash=2.56 g; calcium=43.06 mg; phosphorus=162.5 mg; iron=3.5 mg; sodium=327.9 mg; potassium=605.6 mg; magnesium=40.2 mg; zinc=3.34 mg; copper=0.29 mg; manganese=0.23 mg; vitamin A=1044 IU; vitamin E=2.4 mg AT; thiamin=0.07 mg; riboflavin=0.19 mg; niacin=4.58 mg; pantothenic acid=0.7 mg; vitamin B6=0.4 mg; folate=16.45 ug DFE; vitamin B12=1.27 ug; vitamin C=9.76 mg; selenium=12.08 ug; vitamin K=5.17 ug; refuse=0.74%; blocks carb:prot:fat=1.2 : 2.0 : 1.2; ECC=10.8; %cal as carb:prot:fat=37:40:23; DietPoints=3.5 (complete analysis)

The analysis below is for a 2 tablesppons of chil for a hot dog serving.

NYC Nutrition Analysis (per serving or yield unit): water=62.51 g; calories=34.3; protein=3.54 g; total fat=0.92 g; saturated fat=0.34 g; monounsaturated fat=0.36 g; polyunsaturated fat=0.11 g; trans fat=0.03 g; cholesterol=8.79 mg; carbohydrate=3.33 g; dietary fiber=0.62 g; total sugars=1.81 g; ash=0.64 g; calcium=10.76 mg; phosphorus=40.63 mg; iron=0.87 mg; sodium=81.96 mg; potassium=151.4 mg; magnesium=10.05 mg; zinc=0.83 mg; copper=0.07 mg; manganese=0.06 mg; vitamin A=261.1 IU; vitamin E=0.6 mg AT; thiamin=0.02 mg; riboflavin=0.05 mg; niacin=1.14 mg; pantothenic acid=0.18 mg; vitamin B6=0.1 mg; folate=4.11 ug DFE; vitamin B12=0.32 ug; vitamin C=2.44 mg; selenium=3.02 ug; vitamin K=1.29 ug; refuse=0.74%; blocks carb:prot:fat=0.3 : 0.5 : 0.3; ECC=2.7; %cal as carb:prot:fat=37:40:23; DietPoints=0.9 (complete analysis)

Yield: 32 servings

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Chicken Marinade

chicken, main dish, marinade, sugar free

1 cup lemon juice
1 cup olive oil
1 cup Water
1/2 tbs garlic granulated
1/2 tbs onion granulated
1/2 tbs thyme
1/2 tbs oregano
1/2 tbs Salt
1 ts pepper
4 lbs chicken Whisk all ingredients together in a bow. Put the chicken in a 1 gallon zip locked plastic bag and pour into the bag the marinade. Refrigerate the marinade and chicken for 1-2 hours..

Bake 50 - 60 minutes in an oven preheated to 375 degrees. Discard the remaining marinade.

Modified from the Chicken Marinade posted at https://cookpad.com/us/recipes/414784-chicken-marinade

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Chocolate Eclair Cake

cakes, chocolate, dessert

1 box (14.4 oz) honey grahm crackers
2 package (3.4 oz) french vanilla pudding instant
3 cup milk
1 12 oz (340.1 gm) Cool Whip
1 can (16 oz) chocolate frosting

Cake:
We're taking a new and delicious approach to the chocolate eclair! Our no-bake Chocolate Eclair Cake recipe is sure to please those with the most discerning taste in desserts. After all, who could resist a dessert that features layers of extra-creamy pudding between tasty graham crackers? Not us! Top all that off with delicious chocolate frosting, and you've got an easy chocolate eclair cake recipe that puts most other desserts to shame! Make this Chocolate Eclair Cake for a crowd, or keep it at home for the family; either way this chocolate eclair dessert recipe is going to be absolutely luscuious.

Line the bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.

In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture is thickened.

Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and refrigerate 8 hours, or until ready to serve.

Mr. Food Test Kitchen Tip:

One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent no-bake dessert.

From Mr. Food Test Kitchen https://www.mrfood.com/Cakes/Chocolate-Eclair-Cake-by-Mr-Food

NYC Nutrition Analysis (per serving or yield unit): water=79.32 g; calories=464.2; protein=6.03 g; total fat=17.87 g; saturated fat=7.39 g; monounsaturated fat=6.45 g; polyunsaturated fat=2.96 g; trans fat=0.02 g; cholesterol=26.46 mg; carbohydrate=72.15 g; dietary fiber=1.5 g; total sugars=50.69 g; ash=2.32 g; calcium=147.7 mg; phosphorus=300.2 mg; iron=1.88 mg; sodium=495.4 mg; potassium=287.4 mg; magnesium=34.66 mg; zinc=0.83 mg; copper=0.16 mg; manganese=0.44 mg; vitamin A=198.6 IU; vitamin E=1.31 mg AT; thiamin=0.13 mg; riboflavin=0.26 mg; niacin=1.64 mg; pantothenic acid=0.48 mg; vitamin B6=0.1 mg; folate=53.23 ug DFE; vitamin B12=0.35 ug; vitamin C=0.68 mg; caffeine=0.76 mg; selenium=4.55 ug; vitamin K=5.48 ug; refuse=0.%; blocks carb:prot:fat=7.9 : 0.9 : 6.0; net carbs (g)=70.7; %cal as carb:prot:fat=61:5:34; DietPoints=12.9 (complete analysis)

Yield: 12 servings

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Chocolate Fudge Cake

cakes, desserts, fudge

- - - - - Cake - - - - -
1 box (19 oz) chocolate cake mix
1 box (3.4 oz) chocolate pudding mix (instant)
1/4 cup cocoa
1/2 teaspoon oil
1 cup water, boiling
4 lg (1.75 oz) egg
1 teaspoon vanilla
- - - - - Frosting - - - - -
4 oz semisweet baking chocolate
2 oz bittersweet Chocolate
1/4 cup Butter; softened
1/4 cup milk
4 cup powdered sugar

Cake:
Combine all ingredients in a large bowl. Beat on medium speed with an electric mixer for 4 minutes. Bake in a greased 13" x 9" bake at 350 for about 30 - 35 minutes or until a toothpick comes out clean.

Frosting:
Melt chocolates as directed on package. Beat butter in large bowl with mixer until creamy. Add melted chocolate and milk; mix well. Gradually add sugar, mixing well after each addition.

NYC Nutrition Analysis (per serving or yield unit): water=40.08 g; calories=477.9; protein=4.76 g; total fat=14.13 g; saturated fat=6.84 g; monounsaturated fat=4.26 g; polyunsaturated fat=1.53 g; trans fat=0.01 g; cholesterol=79.05 mg; carbohydrate=84.5 g; dietary fiber=1.94 g; total sugars=61.68 g; alcohol=0.09 g; ash=1.26 g; calcium=42.89 mg; phosphorus=88.76 mg; iron=1.8 mg; sodium=250.4 mg; potassium=123.5 mg; magnesium=29.11 mg; zinc=0.85 mg; copper=0.24 mg; manganese=0.29 mg; vitamin A=227.5 IU; vitamin E=0.27 mg AT; thiamin=0.06 mg; riboflavin=0.16 mg; niacin=0.49 mg; pantothenic acid=0.34 mg; vitamin B6=0.04 mg; folate=21.79 ug DFE; vitamin B12=0.2 ug; vitamin C=0.13 mg; caffeine=3.47 mg; selenium=9.24 ug; vitamin K=0.77 ug; refuse=1.09%; blocks carb:prot:fat=9.2 : 0.7 : 4.7; net carbs (g)=82.6; %cal as carb:prot:fat=70:4:26; DietPoints=13.1 (complete analysis)

Yield: 15 servings

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Chocolate Fudge Cheesecake - Original recipe

cheese/eggs, cheesecake, chocolate, desserts

1/2 cup pecan nuts; toasted, chopped
------- Brownie Layer ------
4 oz chocolate, baking unsweetened
1 cup Butter; softened
2 cup sugar
4 lg (1.75 oz) egg
1 cup flour
1 teaspoon vanilla
1 cup chocolate chip, semisweet
----- Cream Cheese layer ------
32 oz cream cheese
1 3/4 cup sugar
7 lg (1.75 oz) egg
2 teaspoon vanilla
----- Chocolate Glaze -----
24 oz chocolate chip, semisweet
1 cup cream (heavy)

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

CHOCOLATE GLAZE:

Makes about 2 cups

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

NYC Nutrition Analysis (per serving or yield unit): water=68.89 g; calories=951.3; protein=12.59 g; total fat=63.88 g; saturated fat=36.21 g; monounsaturated fat=19.43 g; polyunsaturated fat=3.56 g; trans fat=0.2 g; cholesterol=231.7 mg; carbohydrate=92.16 g; dietary fiber=4.72 g; total sugars=77.9 g; alcohol=0.27 g; ash=2.08 g; calcium=112.5 mg; phosphorus=264.1 mg; iron=3.91 mg; sodium=242.5 mg; potassium=387.7 mg; magnesium=100.8 mg; zinc=2.49 mg; copper=0.65 mg; manganese=0.82 mg; vitamin A=1391 IU; vitamin E=1.53 mg AT; thiamin=0.14 mg; riboflavin=0.49 mg; niacin=1.03 mg; pantothenic acid=1.02 mg; vitamin B6=0.13 mg; folate=50.38 ug DFE; vitamin B12=0.48 ug; vitamin C=0.13 mg; caffeine=40.79 mg; selenium=21.24 ug; vitamin K=6.91 ug; refuse=2.37%; blocks carb:prot:fat=9.7 : 1.8 : 21.3; ECC=87.4; %cal as carb:prot:fat=37:5:58; DietPoints=27.2 (complete analysis)

Contributor: Southern Living, DECEMBER 2005

Yield: 16 servings

Preparation Time: 00:35


NYC Nutrilink: N3712^12142,N0^00000,N6064^19078,N133^01145
NYC Nutrilink: N6271^19335,N113^01123,N6491^20081,N281^02050
NYC Nutrilink: N6066^19080,N0^00000,N18^01017,N6271^19335
NYC Nutrilink: N113^01123,N281^02050,N0^00000,N6067^19081
NYC Nutrilink: N53^01053

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Chocolate Fudge Cheesecake - Dave's version

cheese/eggs, cheesecake, chocolate, desserts

1 1/2 cup chocolate graham cracker; crushed
1 cup margarine; melted
---- Brownie Layer ----
2 oz chocolate, baking unsweetened
1/2 cup margarine; softened
2 cup sugar
2 lg (1.75 oz) egg
1/2 cup flour
1/2 teaspoon vanilla
1/2 cup chocolate chip, semisweet
---- Cream Cheese layer ----
16 oz cream cheese
7/8 cup sugar
4 lg (1.75 oz) egg
1 teaspoon vanilla
---- Chocolate Glaze ----
12 oz chocolate chip, semisweet
1 cup half & half

The original recipe called for chopped pecans. Due to the number of people I know who cannot eat nuts, I replaced the pecan layer with a chocolate graham cracker layer. You alternately can use chocolate Oreo cookies.

Mix the chocolate graham cracker crumbs and the melted butter. Spread the mixture across the bottom of a greased and floured 9-inch springform pan.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Beat butter and 1 cups sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add flour, beating at low speed just until blended. Stir in 1/2 teaspoon vanilla and chocolate morsels. Spread over chocolate graham crackers.

Beat cream cheese at medium speed with an electric mixer until smooth; add 7/8 cup sugar, beating until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Stir in teaspoon vanilla. Spread over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. Spread top of the cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

CHOCOLATE GLAZE:

Makes about 2 cups

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

NYC Nutrition Analysis (per serving or yield unit): water=42.65 g; calories=730.5; protein=5.68 g; total fat=39.95 g; saturated fat=15.74 g; monounsaturated fat=14.55 g; polyunsaturated fat=7.16 g; trans fat=3.25 g; cholesterol=34.03 mg; carbohydrate=82.28 g; dietary fiber=2.75 g; total sugars=62.04 g; alcohol=6.63 g; ash=1.69 g; calcium=74.6 mg; phosphorus=130.3 mg; iron=2.17 mg; sodium=312 mg; potassium=233 mg; magnesium=48.22 mg; zinc=0.92 mg; copper=0.26 mg; manganese=0.53 mg; vitamin A=1132 IU; vitamin E=2.61 mg AT; thiamin=0.14 mg; riboflavin=0.25 mg; niacin=1.59 mg; pantothenic acid=0.38 mg; vitamin B6=0.08 mg; folate=56.26 ug DFE; vitamin B12=0.11 ug; vitamin C=0.18 mg; caffeine=16.71 mg; selenium=7.77 ug; vitamin K=25.28 ug; refuse=0.%; blocks carb:prot:fat=8.8 : 0.8 : 13.3; net carbs (g)=79.5; %cal as carb:prot:fat=46:3:51; DietPoints=19.5 (complete analysis)

Contributor: Southern Living, DECEMBER 2005, modified by David Shields

Yield: 16 servings

Preparation Time: 00:35


NYC Nutrilink: N5644^18173,N721^04617,N6064^19078,N6122^19139
NYC Nutrilink: N721^04617,N6271^19335,N6491^20081,N281^02050
NYC Nutrilink: N282^02051,N6066^19080,N18^01017,N18^01017
NYC Nutrilink: N6271^19335,N281^02050,N282^02051,N6067^19081
NYC Nutrilink: N6066^19080,N50^01049

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Chocolate Marshmallow Pie

chocolate, desserts, pies


- - - Crust - - -
12 cracker (15 gm) chocolate graham cracker; broken into pieces
3 tablespoon sugar
8 oz unsalted butter; melted
- - - Filling - - -
8 oz unsalted butter
8 oz Milk chocolate; chopped
1/3 cup sugar
2 lg (1.75 oz) egg
2 teaspoon vanilla
1/2 teaspoon Salt
1/2 cup flour
- - - Topping - - -
1 cup heavy cream; cold
2/3 cup marshmallow cream
1 tablespoon powder sugar
Milk chocolate; shaved

Preheat the oven to 350 degrees F. Make the crust: Pulse the graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse a few times until combined. Press the mixture into the bottom and up the side of a 9-inch pie plate, making a thicker rim around the edge. Bake until the top edge is firm and the bottom is dry, about 15 minutes. Transfer to a rack and let cool completely.

Make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring occasionally, until smooth. Transfer to a medium bowl and let cool 5 minutes. Whisk in the granulated sugar, eggs, vanilla and salt until smooth. Whisk in the flour until combined.

Pour the filling into the cooled crust. Bake until the filling is set and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.

Make the topping: Combine the heavy cream, marshmallow cream and confectioners' sugar in a food processor and pulse, scraping down the processor, until the mixture is thick. Spoon the topping onto the center of the pie. Top with shaved chocolate.

From Foodnetwork https://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-marshmallow-pie-3364411

NYC Nutrition Analysis (per serving or yield unit): water=36.07 g; calories=728.9; protein=7.34 g; total fat=54.08 g; saturated fat=30.14 g; monounsaturated fat=16.47 g; polyunsaturated fat=4 g; trans fat=0.31 g; cholesterol=161.6 mg; carbohydrate=55.26 g; dietary fiber=1.66 g; total sugars=33.05 g; alcohol=0.29 g; ash=1.31 g; calcium=69.15 mg; phosphorus=130.5 mg; iron=1.65 mg; sodium=289.8 mg; potassium=251.4 mg; magnesium=33.18 mg; zinc=0.81 mg; copper=0.15 mg; manganese=0.44 mg; vitamin A=1541 IU; vitamin E=2.21 mg AT; thiamin=0.13 mg; riboflavin=0.22 mg; niacin=2.85 mg; pantothenic acid=0.54 mg; vitamin B6=0.11 mg; folate=62.46 ug DFE; vitamin B12=0.21 ug; vitamin C=0.14 mg; selenium=9 ug; vitamin K=6.57 ug; refuse=0.77%; blocks carb:prot:fat=6.0 : 1.0 : 18.0; ECC=53.6; %cal as carb:prot:fat=30:4:66; DietPoints=20.4 (complete analysis)


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Chocolate Mayonnaise Cake

cakes, chocolate, desserts, egg, frosting

2 cup flour
1 2/3 cup sugar
2/3 cup cocoa powder, unsweetened
1 teaspoon vanilla
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
3 lg (1.75 oz) egg
1 1/3 cup water
1 cup mayonnaise, hellman's
- - - - - Frosting - - - - -
1/2 cup butter
2/3 cup cocoa powder, unsweetened
3 cup sugar, powdered
1/3 cup milk
1 teaspoon vanilla
1/4 cup cocoa nibs; optional

Preheat oven to 350 degrees.

Grease & flour bottoms of 2- 9" round cake pans. In a medium bowl, combine flour, cocoa, soda & powder, set aside.

In a large bowl with mixer at high speed, beat eggs, sugar & vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth & creamy. Reduce speed to low; beat in mayonnaise till well blended. Add flour mixture in 4 additions alternately with water, beginning & ending with flour mixture.

Pour into prepared pans.

Bake 30 to 35 minutes or until cake springs back when touched lightly in center.

Cool in pans on wire racks 10 minutes.

Remove from pans; cool completely on racks.

Frosting Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, mixing between additions. Use more milk if needed (we did not need any additional milk). Add vanilla and blend in well.

Frost cake adding about 1/3 frosting between layers and the rest to cover top and sides of cake.

*** Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 35 minutes or until toothpick inserted in center comes out clean.

Recipe By: Adapted from Hellman's (Best Foods) and Hershey's

Contributor: http://www.gourmetsleuth.com


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Chocolate Mayonnaise Frosting

cakes, chocolate, frosting, icing

5 1/2 oz unsalted butter; room temperature
1 oz mayonnaise
3 oz semisweet chocolate chips; melted and slighty cooled
8 oz powder sugar
kosher salt

For an 8" square pan:

Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.

Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.

Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Will ice a 9 x 13 inch cake

From Foodnetwork https://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe-1923693

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Chocolate Ganache for Frosting

chocolate, desserts, frosting

12 oz chocolate chips semisweet
8 oz whipping cream

For an 8" square pan:

Put the whipping cream in a 1 quart microwave safe container and barely bring to a boil in a microwave (about 1 minutes). Pour in the chocolate chips and let rest for 5 minutes then whisk vigorously until smooth.

For an 9" x 13"pan:

Double ingredients and heat the whipping cream for 2 minutes.

Contributor: David Shields


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Chocolate Pudding Pizza

chocolate, desserts

1 pk (17.5 oz) peanut butter cookie mix
12 oz cream cheese; softened
1.75 cup milk; cold
1 pk (3.5 oz) chocolate pudding mix (instant)
1 pk (8 oz) Cool Whip; thawed
1/4 cup chocolate chip, semisweet, miniature

Press cookie mix into a greased 12" pizza pan. Bake at 375 for 15 minutes. Allow to cool

Beat cream cheese until smooth and spread on *cookie*. Prepare pudding and spread over cookie/cream cheese. Refrigerate for 20-30 minutes or till set. Spread with whipped topping and sprinkle with chocolate bits. Chill for 1-2 hours.

NYC Nutrition Analysis (per serving or yield unit): water=64.03 g; calories=411.7; protein=7.5 g; total fat=26.4 g; saturated fat=11.76 g; monounsaturated fat=9.33 g; polyunsaturated fat=2.6 g; cholesterol=59.73 mg; carbohydrate=37.54 g; dietary fiber=1.08 g; total sugars=12.54 g; ash=2.15 g; calcium=142.6 mg; phosphorus=192.6 mg; iron=1.09 mg; sodium=436.8 mg; potassium=279.1 mg; magnesium=29.39 mg; zinc=0.71 mg; copper=0.1 mg; manganese=0.17 mg; vitamin A=535.1 IU; vitamin E=0.22 mg AT; thiamin=0.11 mg; riboflavin=0.2 mg; niacin=1.82 mg; pantothenic acid=0.51 mg; vitamin B6=0.1 mg; folate=42.88 ug DFE; vitamin B12=0.3 ug; vitamin C=0.39 mg; caffeine=0.58 mg; selenium=4.15 ug; vitamin K=1.34 ug; refuse=0.%; blocks carb:prot:fat=4.1 : 1.1 : 8.8; ECC=36.5; %cal as carb:prot:fat=36:7:57; DietPoints=10.2 (complete analysis)

Contributor: Quick Cooking May/June/00

Yield: 12 servings


NYC Nutrilink: N5657^18187,N18^01017,N75^01081,N6161^19184
NYC Nutrilink: N54^01054,N6122^19139

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Chocolate Philly Fudge

chocolate, Cream cheese, desserts, fudge

4 cup powder sugar
8 oz cream cheese
4 oz unsweetened chocolate
1/2 cup nuts; chopped
1 teaspoon vanilla
1/8 teaspoon Salt

Gradually add sugar to softened cream cheese, mixing well after each addition. Add remaining ingredients, mix well. Spread into greased 8 inch square pan. Chill several hours or overnight. Garnish with nuts if desired.

FromThe Philadelphia Brand Cream Cheese Cookbook, 1981



NYC Nutrition Analysis (per serving or yield unit): water=5.25 g; calories=158.2; protein=1.79 g; total fat=7.19 g; saturated fat=3.65 g; monounsaturated fat=2.54 g; polyunsaturated fat=0.48 g; cholesterol=9.64 mg; carbohydrate=22.43 g; dietary fiber=0.96 g; total sugars=20.1 g; alcohol=0.06 g; ash=0.39 g; calcium=16.52 mg; phosphorus=41 mg; iron=0.95 mg; sodium=43.43 mg; potassium=69.81 mg; magnesium=22.51 mg; zinc=0.62 mg; copper=0.2 mg; manganese=0.27 mg; vitamin A=105.1 IU; vitamin E=0.27 mg AT; thiamin=0.02 mg; riboflavin=0.04 mg; niacin=0.24 mg; pantothenic acid=0.06 mg; vitamin B6=0.02 mg; folate=3.81 ug DFE; vitamin B12=0.02 ug; vitamin C=0.02 mg; caffeine=3.78 mg; selenium=1.57 ug; vitamin K=0.98 ug; refuse=0.%; blocks carb:prot:fat=2.4 : 0.3 : 2.4; net carbs (g)=21.5; %cal as carb:prot:fat=56:4:40; DietPoints=4.4 (complete analysis)

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Chocolate Satin

cakes, coconut, desserts

10 oz (300 gm) 70% bittersweet chocolate; finely chopped
1/2 teaspoon sea salt; fine
1 teaspoon vanilla
2 cup (250 gm) heavy cream
3 lg (33 gm) egg white
1 cup powdered sugar

I have to confess that I have been known to obsess over a recipe. And this one became a big-time obsession. I tinkered with this over an entire summer, working to find just the right proportion of whipped egg white, cream, and the best kind of chocolate to use, to create a dessert that is at once creamy, fragrant, full-flavored and, well, unforgettable. And of course it can also be made in the spring, fall, and winter! This dessert differs from a classic chocolate mousse in which would contain egg yolks as well as whites. The proof is in the pudding, as they say, and I have literally seen guests scraping the serving bowl clean. I consider this success!

Equipment

A sifter; a 6-quart (6 l) metal bowl; a heavy-duty mixer fitted with a whisk; a 1 1/2-quart (1.5 l) saucepan; an attractive 2-quart (2 l) serving bowl.

1. Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.

2. In the saucepan, bring the cream just to a simmer over moderate heat. Pour the hot cream into the bowl with the chocolate, and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.

3. In the bowl of the mixer, whisk the egg whites at highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time, and whisk at highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.

4. Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the egg white mixture on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.

5. Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice-cream scoop or large, rounded spoon. Serve chilled.

NOTE

1. Raw eggs are used in this preparation. Consuming raw eggs may increase the risk of foodborne illness. Raw eggs should be avoided by the very young and the very old, pregnant women, and anyone with a compromised immune system.

2. In our tests, we found best results with Lindt Excellence 70%, a chocolate, which is readily available at supermarkets. Be cautious about using just any chocolate; in chocolate with less than 70% cacao the final result will not always be firm enough.

VARIATION

Mix about 1/2 cup (60 g) of chocolate cacao nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cacao nibs at serving time.

MAKE AHEAD NOTE

This dessert can be prepared up to 1 week in advance, covered with plastic wrap and refrigerated.

FROM

https://www.epicurious.com/recipes/food/views/chocolate-satin

NYC Nutrition Analysis (per serving or yield unit): water=34.92 g; calories=1706; protein=21.56 g; total fat=121.6 g; saturated fat=70.82 g; monounsaturated fat=35.74 g; polyunsaturated fat=3.8 g; trans fat=0.59 g; cholesterol=54.58 mg; carbohydrate=132.7 g; dietary fiber=27.25 g; total sugars=77.93 g; alcohol=0.12 g; ash=6.32 g; calcium=210.8 mg; phosphorus=795.4 mg; iron=29.81 mg; sodium=172 mg; potassium=1841 mg; magnesium=573.9 mg; zinc=8.38 mg; copper=4.42 mg; manganese=4.88 mg; vitamin A=710 IU; vitamin E=1.86 mg AT; thiamin=0.09 mg; riboflavin=0.31 mg; niacin=2.67 mg; pantothenic acid=1.27 mg; vitamin B6=0.11 mg; folate=2 ug DFE; vitamin B12=0.77 ug; vitamin C=0.25 mg; caffeine=200 mg; selenium=20 ug; vitamin K=19.58 ug; refuse=0.%; blocks carb:prot:fat=11.7 : 3.1 : 40.5; ECC=105.4; %cal as carb:prot:fat=31:5:64; DietPoints=45.5 (complete analysis)

Contributor: David Shields

Yield: 12 servings

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Yield: 12 servings

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Chocolate Sourcream Cake With Ganache Frosting

cakes, chocolate, desserts, ganache

1 box (19 oz) chocolate cake mix
1/2 box (3.9 oz) chocolate pudding mix (instant)
3/4 cup oil
1 cup sour cream
4 lg (1.75 oz) egg
2 teaspoon vanilla
1/2 teaspoon instant coffee
1/2 cup water; boiling - - - Frosting -
24 oz semisweet chocolate chips
16 oz whipping cream

Preheat the oven to 350 degrees and lightly coat a 9x13 pan with cooking spray.

Mix the boiling water with the instant coffee and let sit for a couple minutes. Combine all the cake mix ingredients and beat on medium speed for 2 minutes.

Bake for 35-40 minutes. Let the cake cool completely in the pan.

FROSTING:

Put the whipping cream in a 1 quart microwave safe container and barely bring to a boil in a microwave (about 2 minutes). Pour in the chocolate chips and let rest for 5 minutes then whisk vigorously until smooth.

Contributor: David Shields


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Chocolate Sour Cream Icing

chocolate, frosting, icing

1 1/2 cup chocolate chip
1 1/2 cup sour cream
1 tsp vanilla

In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.

Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.

Spread over cooled cake.

Enough frosting for a 9 x 13 inch cake.

Modified from: https://www.landolakes.com/recipe/17031/chocolate-sour-cream-frosting/

NYC Nutrition Analysis (per serving or yield unit): water=49.18 g; calories=623.7; protein=6.54 g; total fat=42.64 g; saturated fat=19.15 g; monounsaturated fat=12.49 g; polyunsaturated fat=8.08 g; trans fat=0.5 g; cholesterol=92.43 mg; carbohydrate=62.68 g; dietary fiber=3.63 g; total sugars=42.87 g; alcohol=0.18 g; ash=2.26 g; calcium=105.9 mg; phosphorus=220.8 mg; iron=2.79 mg; sodium=377.7 mg; potassium=363.2 mg; magnesium=74 mg; zinc=1.33 mg; copper=0.44 mg; manganese=0.46 mg; vitamin A=585.2 IU; vitamin E=2.39 mg AT; thiamin=0.12 mg; riboflavin=0.25 mg; niacin=1.12 mg; pantothenic acid=0.55 mg; vitamin B6=0.07 mg; folate=44.88 ug DFE; vitamin B12=0.38 ug; vitamin C=0.36 mg; caffeine=31.58 mg; selenium=8.72 ug; vitamin K=4.83 ug; refuse=0.97%; blocks carb:prot:fat=6.6 : 0.9 : 14.2; net carbs (g)=59.; %cal as carb:prot:fat=38:4:58; DietPoints=18.1 (complete analysis)

Yield: 15 servings

Contributor: David Shields


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Cinnamon-Chocolate Fudge

chocolate, desserts, fudge

1 can (14 oz) sweetened condensed milk
2 teaspoon Cinnamon
1 teaspoon vanilla
1 lb bittersweet chocolate chips 60%; 2 cups
3 tablespoon unsalted butter; 1/2 inch pieces
kosher salt

Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cut into 1 inch squares.

Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

From: Foodnetwork https://www.foodnetwork.com/recipes/giada-de-laurentiis/cinnamon-chocolate-fudge-recipe-1949140

Nutrition Analysis (per serving or yield unit): water=2.53 g; calories=86.34; protein=1.22 g; total fat=4.96 g; saturated fat=2.92 g; monounsaturated fat=1.47 g; polyunsaturated fat=0.17 g; trans fat=0.01 g; cholesterol=5.18 mg; carbohydrate=9.36 g; dietary fiber=0.8 g; total sugars=7.82 g; alcohol=0.03 g; ash=0.33 g; calcium=30.02 mg; phosphorus=44.84 mg; iron=0.61 mg; sodium=11.33 mg; potassium=83.33 mg; magnesium=18.49 mg; zinc=0.32 mg; copper=0.12 mg; manganese=0.14 mg; vitamin A=48.29 IU; vitamin E=0.09 mg AT; thiamin=0.01 mg; riboflavin=0.04 mg; niacin=0.1 mg; pantothenic acid=0.09 mg; vitamin B6=0.01 mg; folate=0.92 ug DFE; vitamin B12=0.05 ug; vitamin C=0.21 mg; caffeine=7.96 mg; selenium=1.99 ug; vitamin K=0.81 ug; refuse=0.%; blocks carb:prot:fat=1.0 : 0.2 : 1.7; ECC=8.6; %cal as carb:prot:fat=43:6:51; DietPoints=2.3 (complete analysis)

Contributor: David Shields

Yield: 49 servings
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Coconut Cake

cakes, coconut, desserts

1 package (18.5 oz) cake mix, yellow
1 cup coconut, flaked
1 teaspoon coconut extract
1.5 cup water
2 lg (1.75 oz) egg
8 oz Cool Whip
1 can (13.5 oz) coconut milk (canned)

Mix and blend the cake mix, coconut extract, water and eggs 2 minutes on high and 1 minute on low. spread into a greased 9" x 13" pan. Bake 30 minutes in an oven preheated to 350 °F. Cool in pan for 10 minutes then poke holes ALL OVER THE CAKE. Slowly pour the coconut milk over the entire cake. Let cool then top with the cool whip and sprinkle on the flaked coconut.

NYC Nutrition Analysis (per serving or yield unit): water=60.97 g; calories=255.2; protein=3.3 g; total fat=12.24 g; saturated fat=9.19 g; monounsaturated fat=1.76 g; polyunsaturated fat=0.4 g; trans fat=0.08 g; cholesterol=36.1 mg; carbohydrate=34.23 g; dietary fiber=0.98 g; total sugars=18.45 g; ash=1.84 g; calcium=98.71 mg; phosphorus=165.1 mg; iron=1.78 mg; sodium=285.4 mg; potassium=124.6 mg; magnesium=20.83 mg; zinc=0.42 mg; copper=0.11 mg; manganese=0.32 mg; vitamin A=139.6 IU; vitamin E=0.49 mg AT; thiamin=0.1 mg; riboflavin=0.12 mg; niacin=1.03 mg; pantothenic acid=0.32 mg; vitamin B6=0.05 mg; folate=45.07 ug DFE; vitamin B12=0.14 ug; vitamin C=0.26 mg; selenium=4.2 ug; vitamin K=1.32 ug; refuse=0.71%; blocks carb:prot:fat=3.7 : 0.5 : 4.1; ECC=33.3; %cal as carb:prot:fat=53:5:42; DietPoints=6. (complete analysis)

Contributor: David Shields

Yield: 15 servings


NYC Nutrilink: N5620^18144,N3691^12109,N0^00000,N4371^14429
NYC Nutrilink: N113^01123,N54^01054,N3697^12118

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Chocolate Turtle Pie

chocolate, desserts, pies

6 tablespoon caramel ice cream topping; divided
1 6 oz (.21 gm) graham cracker crust
6 tablespoon pecans, chopped; divided
1 5.9 oz(.23 gm) chocolate instant pudding
3 cups milk
1/2 cup Cool Whip; thawed

Spread 1/4 cup caramel topping onto bottom of crust. Sprinkle with 1/2 cup nuts. Refrigerate until ready to use.

Beat pudding mix and milk with whisk 2 min.; pour into crust.

Refrigerate 2 hours. Top with COOL WHIP, remaining nuts and caramel topping just before serving.


From: Chocolate Turtle Pie https://www.myfoodandfamily.com/recipe/054050/chocolate-turtle-pie

NYC Nutrition Analysis (per serving or yield unit): water=88.97 g; calories=137; protein=3.78 g; total fat=7.87 g; saturated fat=2.92 g; monounsaturated fat=3.3 g; polyunsaturated fat=1.26 g; cholesterol=15.66 mg; carbohydrate=14.24 g; dietary fiber=0.49 g; total sugars=9.29 g; ash=0.94 g; calcium=123.8 mg; phosphorus=108.6 mg; iron=0.18 mg; sodium=98.2 mg; potassium=174.9 mg; magnesium=19.28 mg; zinc=0.59 mg; copper=0.07 mg; manganese=0.24 mg; vitamin A=164.2 IU; vitamin E=0.1 mg AT; thiamin=0.07 mg; riboflavin=0.16 mg; niacin=0.14 mg; pantothenic acid=0.34 mg; vitamin B6=0.05 mg; folate=6.15 ug DFE; vitamin B12=0.37 ug; vitamin C=1.51 mg; selenium=2.28 ug; vitamin K=0.26 ug; refuse=2.07%; blocks carb:prot:fat=1.5 : 0.5 : 2.6; net carbs (g)=13.7; %cal as carb:prot:fat=40:11:50; DietPoints=3.9 (complete analysis)

Contributor: David Shields

Yield: 8 servings


NYC Nutrilink: N5620^18144,N3691^12109,N0^00000,N4371^14429
NYC Nutrilink: N113^01123,N54^01054,N3697^12118

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Classic Lemon Blueberry Loaf

blueberry, breads

4 oz butter unsalted
1 cup sugar
1 tablespoon lemon zest; 1/2 medium lemon zested
1/2 cup milk
2 lg (1.75 oz) egg; room temperature
1 1/2 cup flour
1 1/2 teaspoon flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
8 oz blueberries; 1 1/ cups
- - - Glaze - - -
1/4 cup sugar
1/4 cup lemon juice

Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper.

Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Add the milk and eggs then mix until combined.

Mix together the flour, baking powder, and salt together and then slowly add to the batter in batches, whisking in between, until well incorporated and the batter is smooth. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries.

Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Bake for 45-60 minutes, until a wooden skewer comes out clean in the center.

In a small bowl, mix together the glaze ingredients until the sugar dissolves into the lemon juice. Take a fork or toothpick and poke holes over the top of the loaf before pouring the glaze over the top of the hot loaf. Let it cool before removing from the pan. Slice and serve.

Store cooled loaf cake tightly wrapped with plastic wrap at room temperature for up to 4 days.

Optional tip: A baker’s trick is to toss the blueberries with a tablespoon of flour before folding it into the batter. The flour should be taken from the recipe so that the flour amount stays the same. Also, after filling the loaf pan, remember to top the loaf with more blueberries before baking.

From: Yea! for Food https://www.yayforfood.com/recipes/classic-lemon-blueberry-loaf-cake/

NYC Nutrition Analysis (per serving or yield unit): water=39.93 g; calories=236.4; protein=3.34 g; total fat=8.89 g; saturated fat=5.19 g; monounsaturated fat=2.6 g; polyunsaturated fat=0.55 g; cholesterol=51.9 mg; carbohydrate=36.94 g; dietary fiber=0.95 g; total sugars=23.44 g; ash=0.86 g; calcium=68.64 mg; phosphorus=107.1 mg; iron=1.03 mg; sodium=113.5 mg; potassium=70.44 mg; magnesium=8.07 mg; zinc=0.31 mg; copper=0.04 mg; manganese=0.18 mg; vitamin A=292.1 IU; vitamin E=0.44 mg AT; thiamin=0.14 mg; riboflavin=0.15 mg; niacin=1.05 mg; pantothenic acid=0.28 mg; vitamin B6=0.04 mg; folate=53.42 ug DFE; vitamin B12=0.13 ug; vitamin C=4.56 mg; selenium=8.46 ug; vitamin K=4.39 ug; refuse=2.15%; blocks carb:prot:fat=4.0 : 0.5 : 3.0; net carbs (g)=36.; %cal as carb:prot:fat=61:6:33; DietPoints=6.5 (complete analysis)
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Yield: 12 servings


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Cookies and Cream Cheese Icing

Cream cheese, desserts, frosting, icing

8 oz Butter; softened
16 oz cream cheese
1/4 teaspoon Salt
1 teaspoon vanilla
3 3/4 cup Confectioners sugar
1 1/2 cup Oreo Cookies with no cream filling; finely crumbled

In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the cake when the cake has cooled.

From Foodnetwork https://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-cookies-and-cream-cake-recipe-1948993


NYC Nutrilink: N811^05011,N721^04617,N278^02047,N262^02030
NYC Nutrilink: N0^00000,N1565^06968,N18^01017,N3066^11282

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Coffee Infused Buttercream Frosting

cakes, chocolate, frosting, icing

4 tablespoons Water; hot
2 1/2 tablespoon Espresso Powder; divided
2 cup unsalted butter; cold
8 cup powdered sugar
1 tablespoon heavy whipping cream
2 Teaspoon Vanilla

In a microwave-safe dish, heat the water until it’s almost boiling and add 1 tablespoon instant espresso powder, stirring until it’s dissolved. Place the espresso in the freezer to cool it down.

Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.

Alternate adding 2-3 cups of powdered sugar at a time with a portion of the liquid ingredients: 2 tablespoons of brewed espresso, heavy cream, and vanilla extract.

Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar. Add the remaining 3/4 tablespoons espresso powder into the prepared frosting.

Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time.

From: Chocolate Mocha Cake https://beyondfrosting.com/chocolate-mocha-cake

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Cookies and Cream Cheese Icing

Cream cheese, desserts, frosting, icing

8 oz Butter; softened
16 oz cream cheese
1/4 teaspoon Salt
1 teaspoon vanilla
3 3/4 cup Confectioners sugar
1 1/2 cup Oreo Cookies with no cream filling; finely crumbled

In a large bowl with an electric mixer, blend the butter and cream cheese until smooth, about 3 minutes. Add the salt and vanilla. Add in the confectioners' sugar, 1/2 cup at a time, until smooth. Beat in the crumbled cookies. Frost the cake when the cake has cooled.

From Foodnetwork https://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-cookies-and-cream-cake-recipe-1948993


NYC Nutrilink: N811^05011,N721^04617,N278^02047,N262^02030
NYC Nutrilink: N0^00000,N1565^06968,N18^01017,N3066^11282

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Coconut Frosting

cakes, coconut, frosting, icing

8 oz Butter; room temperature
1/4 cup Shortening
6 cup powdered sugar
1/2 cup cream of coconut
1 teaspoon Coconut Extract
1/2 cup coconut, shredded

Cream together butter, shorting, extract and cream of coconut together until smooth.

Slowly add in the powdered sugar one cup at a time. Blend well.

If you frosting is too thick add 2-3 TBSP of milk to it.

Frost your cake and garnish the sides with coconut flakes.

Best served chilled.

From: Coconut Cake https://www.mynameissnickerdoodle.com/coconut-cake-recipe/

Yield: Frosts two 9" cakes or a 9x13" cake

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Cream Cheese Chicken

chicken, main dish, meats, poultry

3 lb chicken; cooked & boned
2 tablespoon margarine; melted
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon Italian salad dressing mix; dry
1 can lf cream of mushroom soup
8 oz cream cheese; cut into cubes
1 medium onion

Combine all of the ingredients except the chicken in a sauce pan and cook until smooth. Pour over the chicken and simmer 30 minutes. Serve over bread, noodles, or rice.

NYC Nutrition Analysis (per serving or yield unit): water=188.6 g; calories=349.2; protein=38.58 g; total fat=19.14 g; saturated fat=7.71 g; monounsaturated fat=5.61 g; polyunsaturated fat=3.16 g; trans fat=0.53 g; cholesterol=150.6 mg; carbohydrate=4.08 g; dietary fiber=0.31 g; total sugars=2.1 g; ash=2.48 g; calcium=58.35 mg; phosphorus=335.6 mg; iron=1.73 mg; sodium=314.8 mg; potassium=464.2 mg; magnesium=47.31 mg; zinc=2.87 mg; copper=0.12 mg; manganese=0.06 mg; vitamin A=605.1 IU; vitamin E=0.89 mg AT; thiamin=0.14 mg; riboflavin=0.3 mg; niacin=14.18 mg; pantothenic acid=1.98 mg; vitamin B6=0.76 mg; folate=20.87 ug DFE; vitamin B12=0.71 ug; vitamin C=5.08 mg; selenium=27.67 ug; vitamin K=7.56 ug; refuse=35.73%; blocks carb:prot:fat=0.4 : 5.5 : 6.4; ECC=3.8; %cal as carb:prot:fat=5:45:50; DietPoints=8.5 (complete analysis)

Contributor: Original recipe posted on Genie Food & Wine RT.

Yield: 8 servings


NYC Nutrilink: N811^05011,N721^04617,N278^02047,N262^02030
NYC Nutrilink: N0^00000,N1565^06968,N18^01017,N3066^11282

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Cream Cheese Cinnamon Bars

breakfast, desserts

2 can (8 oz) crescent rolls
2 package (8 oz) cream cheese
1 1/2 cup sugar
1 teaspoon Cinnamon
1 teaspoon vanilla
1/4 cup Butter

Spray 9 x 13 cake pan with non-stick cooking spray.

Put one can of crescent rolls in the bottom of pan. Be sure and seal the seams.

Mix 1 cup sugar, cream cheese and vanilla until creamy.

Put other can of crescent rolls on top. Make sure and seal seams.

Brush on melted butter.

Mix 1/2 cup sugar and cinnamon- spread on top.

Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.

NYC Nutrition Analysis (per serving or yield unit): water=16.32 g; calories=204.1; protein=2.75 g; total fat=9.77 g; saturated fat=5.2 g; monounsaturated fat=2.67 g; polyunsaturated fat=0.72 g; trans fat=0.08 g; cholesterol=32.49 mg; carbohydrate=20.8 g; dietary fiber=0.42 g; total sugars=13.11 g; alcohol=0.06 g; ash=0.58 g; calcium=31.66 mg; phosphorus=44.49 mg; iron=0.65 mg; sodium=147.8 mg; potassium=56.35 mg; magnesium=5.43 mg; zinc=0.23 mg; copper=0.03 mg; manganese=0.1 mg; vitamin A=377.1 IU; vitamin E=0.11 mg AT; thiamin=0.08 mg; riboflavin=0.1 mg; niacin=0.68 mg; pantothenic acid=0.2 mg; vitamin B6=0.02 mg; folate=25.4 ug DFE; vitamin B12=0.08 ug; vitamin C=0.04 mg; selenium=4.86 ug; vitamin K=0.75 ug; refuse=0.%; blocks carb:prot:fat=2.3 : 0.4 : 3.3; ECC=20.4; %cal as carb:prot:fat=46:6:48; DietPoints=4.8 (complete analysis)

Yield: 24 servings


NYC Nutrilink: U30^42403,N18^01017,N6271^19335,N242^02010
NYC Nutrilink: N281^02050,N133^01145

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Creamy Macaroni and Cheese

appetizers, main dish, meat balls, meats

cheese/eggs, side dish

1 tablespoon salt
1 lb elbow macaroni
2 can (12 oz) evaporated milk
1 cup chicken broth
3 tablespoon Butter
1/3 cup flour
1 1/2 teaspoon dijon mustard
1/2 cup grated parmesan
1/2 teaspoon pepper
1 lb cheddar cheese, grated

Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente ( about 7 minutes. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.

Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.

Add drained pasta to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

From: Allrecipes https://www.allrecipes.com/recipe/87860/creamy-macaroni-and-cheese/

NYC Nutrition Analysis (per serving or yield unit): water=97.88 g; calories=516.7; protein=24 g; total fat=25.9 g; saturated fat=14.76 g; monounsaturated fat=7.33 g; polyunsaturated fat=1.28 g; trans fat=0.46 g; cholesterol=78.35 mg; carbohydrate=46.34 g; dietary fiber=2.1 g; total sugars=7.16 g; ash=5.88 g; calcium=562 mg; phosphorus=450 mg; iron=2.48 mg; sodium=1341 mg; potassium=429.1 mg; magnesium=53.11 mg; zinc=2.82 mg; copper=0.15 mg; manganese=1.85 mg; vitamin A=954.8 IU; vitamin E=0.56 mg AT; thiamin=0.55 mg; riboflavin=0.7 mg; niacin=4.3 mg; pantothenic acid=1.02 mg; vitamin B6=0.13 mg; folate=240 ug DFE; vitamin B12=0.74 ug; vitamin C=1.3 mg; selenium=18.51 ug; vitamin K=1.97 ug; refuse=0.%; blocks carb:prot:fat=4.9 : 3.4 : 8.6; net carbs (g)=44.2; %cal as carb:prot:fat=36:19:45; DietPoints=13.7 (complete analysis)

Yield: 8 servings


NYC Nutrilink: N7550^23562,N278^02047,N262^02030,U4^00000
NYC Nutrilink: N252^02020,N3066^11282,N5579^18079,N113^01123
NYC Nutrilink: N0^00000,N18^01017,N4371^14429

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Creamy Meatballs

appetizers, main dish, meat balls, meats

3 lb ground beef
2 teaspoon Salt
1/2 teaspoon pepper
4 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 medium onion; chopped
1/2 cup bread crumbs; unseasoned
2 lg (1.75 oz) egg; beaten
----- Sauce ----
1 can low fat cream of mushroom soup
8 oz cream cheese
1 package (1 oz) onion soup mix

Meatballs: Combine the ingredients for the meat balls in a large bowl. Make into 1" meatballs. Bake 20 minutes at 350 degrees.

Sauce: Simmer sauce ingredients till smooth then pour over the cooked meatballs.

NYC Nutrition Analysis (per serving or yield unit): water=193.4 g; calories=448.9; protein=38.35 g; total fat=28.27 g; saturated fat=12.62 g; monounsaturated fat=10.1 g; polyunsaturated fat=1.37 g; trans fat=0.92 g; cholesterol=187.9 mg; carbohydrate=8.12 g; dietary fiber=0.57 g; total sugars=2.25 g; ash=4.01 g; calcium=75.51 mg; phosphorus=385.3 mg; iron=4.67 mg; sodium=893.9 mg; potassium=661.9 mg; magnesium=43.32 mg; zinc=8.59 mg; copper=0.18 mg; manganese=0.11 mg; vitamin A=474.3 IU; vitamin E=0.51 mg AT; thiamin=0.15 mg; riboflavin=0.38 mg; niacin=9.14 mg; pantothenic acid=1.43 mg; vitamin B6=0.69 mg; folate=33.16 ug DFE; vitamin B12=3.96 ug; vitamin C=1.39 mg; selenium=34.55 ug; vitamin K=2.8 ug; refuse=1.06%; blocks carb:prot:fat=0.8 : 5.5 : 9.4; ECC=7.6; %cal as carb:prot:fat=7:35:58; DietPoints=11.2 (complete analysis)

Contributor: David Shields

Yield: 8 servings


NYC Nutrilink: N7550^23562,N278^02047,N262^02030,U4^00000
NYC Nutrilink: N252^02020,N3066^11282,N5579^18079,N113^01123
NYC Nutrilink: N0^00000,N18^01017,N4371^14429

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Crescent Egg Casserole With Ham

breakfast, casserole, cheese/eggs, egg, pork

2 can (14 oz) crescent rolls
1/2 cup ham; diced
1 cup cheddar cheese; shredded
1 tablespoon green onion
4 lg (1.75 oz) egg

Preheat oven to 375 degrees (or 350 degrees if using a glass pan).

Spray 9x9 pan with non-stick spray. Unroll crescent dough and cut off about 1/4 of the dough and put aside (this dough will be used to make strips of the dough for the top of the casserole). Pat the rest of the dough into the bottom and up the sides of the pan, sealing perforations as you press down.

On top of dough, place diced ham, shredded cheese, and green onions (or broccoli or red pepper if you prefer). Sprinkle with salt and pepper. (Recipe can be prepared to this point and refrigerated).

In a bowl, mix eggs and milk. Pour over ingredients.

Take the reserved crescent dough and cut it into about 6 long strips. Decoratively arrange the strips of dough on top of the casserole.

Bake 375 degrees (350 degrees if using glass) for 18-20 minutes. Important - the casserole won't be done until you notice that the casserole is puffing up slightly, indicating that the eggs are cooking and expanding. You can also insert a knife in the center and make sure it's clean before removing from the oven.

NYC Nutrition Analysis (per serving or yield unit): water=92.51 g; calories=756.4; protein=28.11 g; total fat=28.15 g; saturated fat=11.71 g; monounsaturated fat=9.3 g; polyunsaturated fat=4.1 g; trans fat=0.48 g; cholesterol=221.1 mg; carbohydrate=53.72 g; dietary fiber=2.54 g; total sugars=0.3 g; ash=4.79 g; calcium=365.8 mg; phosphorus=449.4 mg; iron=4.72 mg; sodium=1052 mg; potassium=341.3 mg; magnesium=43.03 mg; zinc=3.09 mg; copper=0.21 mg; manganese=0.55 mg; vitamin A=1018 IU; vitamin E=0.7 mg AT; thiamin=0.67 mg; riboflavin=0.9 mg; niacin=5.36 mg; pantothenic acid=1.29 mg; vitamin B6=0.23 mg; folate=189 ug DFE; vitamin B12=1.01 ug; vitamin C=0.39 mg; selenium=54.87 ug; vitamin K=1.25 ug; refuse=1.83%; blocks carb:prot:fat=5.7 : 4.0 : 9.4; ECC=51.2; %cal as carb:prot:fat=37:19:44; DietPoints=17. (complete analysis)

Contributor: Cookin'Diva, Food.com

Yield: 6 servings


NYC Nutrilink: U30^42403,N1617^07027,N10^01009,N3066^11282
NYC Nutrilink: N113^01123

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Chocolate Sour Cream Icing

chocolate, frosting

1 1/2 cup chocolate chip
3/4 cup sour cream
1 tsp vanilla

In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.

Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.

Spread over cooled cake.

Enough frosting for a 9 x 13 inch cake.

NYC Nutrition Analysis (per serving or yield unit): water=134.1 g; calories=838.7; protein=64.9 g; total fat=50.09 g; saturated fat=13.88 g; monounsaturated fat=19.49 g; polyunsaturated fat=11.27 g; cholesterol=245.7 mg; carbohydrate=27.34 g; dietary fiber=1.69 g; total sugars=1.44 g; ash=3.71 g; calcium=96.85 mg; phosphorus=428 mg; iron=5.37 mg; sodium=654.9 mg; potassium=574.7 mg; magnesium=61.1 mg; zinc=5.72 mg; copper=0.26 mg; manganese=0.41 mg; vitamin A=1282 IU; vitamin E=1.02 mg AT; thiamin=0.47 mg; riboflavin=0.67 mg; niacin=17.61 mg; pantothenic acid=2.69 mg; vitamin B6=0.69 mg; folate=98.66 ug DFE; vitamin B12=0.79 ug; vitamin C=0.01 mg; selenium=65.41 ug; vitamin K=13.39 ug; refuse=39.01%; blocks carb:prot:fat=2.8 : 9.3 : 16.7; ECC=25.6; %cal as carb:prot:fat=13:32:55; DietPoints=20.7 (complete analysis)


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Crispy Oven Fried Chicken

chicken, main dish, meats, poultry

4 lb chicken
1 1/2 cup bread crumbs; unseasoned
1 cup flour
1 teaspoon Salt
1 teaspoon pepper
1 tablespoon Sweet Hungarian paprika
1/2 teaspoon garlic powder
2 lg (1.75 oz) egg; beaten

Mix flour, bread crumbs, and spices together in a medium paper or plastic bag. Dip chicken pieces in egg and then shake 2 or 3 pieces in flour mixture. Put chicken, skin side down, in a greased pan. Bake chicken at 375 for 25 minutes, then turn over, and bake for 25 more minutes.

NYC Nutrition Analysis (per serving or yield unit): water=134.1 g; calories=838.7; protein=64.9 g; total fat=50.09 g; saturated fat=13.88 g; monounsaturated fat=19.49 g; polyunsaturated fat=11.27 g; cholesterol=245.7 mg; carbohydrate=27.34 g; dietary fiber=1.69 g; total sugars=1.44 g; ash=3.71 g; calcium=96.85 mg; phosphorus=428 mg; iron=5.37 mg; sodium=654.9 mg; potassium=574.7 mg; magnesium=61.1 mg; zinc=5.72 mg; copper=0.26 mg; manganese=0.41 mg; vitamin A=1282 IU; vitamin E=1.02 mg AT; thiamin=0.47 mg; riboflavin=0.67 mg; niacin=17.61 mg; pantothenic acid=2.69 mg; vitamin B6=0.69 mg; folate=98.66 ug DFE; vitamin B12=0.79 ug; vitamin C=0.01 mg; selenium=65.41 ug; vitamin K=13.39 ug; refuse=39.01%; blocks carb:prot:fat=2.8 : 9.3 : 16.7; ECC=25.6; %cal as carb:prot:fat=13:32:55; DietPoints=20.7 (complete analysis)

Contributor: eric@wti.com (Eric Petersen)

Yield: 8 servings


NYC Nutrilink: N851^05051,N5579^18079,N6491^20081,N278^02047
NYC Nutrilink: N262^02030,N260^02028,N252^02020,N253^02021
NYC Nutrilink: N113^01123

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Cinnamon-Chocolate Fudge

chocolate, desserts, fudge

1 can (14 oz) sweetened condensed milk
2 teaspoon Cinnamon
1 teaspoon vanilla
1 lb bittersweet chocolate chips 60%; 2 cups
3 tablespoon unsalted butter; 1/2 inch pieces
kosher salt

Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cut into 1 inch squares.

Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

From: Foodnetwork https://www.foodnetwork.com/recipes/giada-de-laurentiis/cinnamon-chocolate-fudge-recipe-1949140

NYC Nutrition Analysis (per serving or yield unit): water=2.53 g; calories=86.34; protein=1.22 g; total fat=4.96 g; saturated fat=2.92 g; monounsaturated fat=1.47 g; polyunsaturated fat=0.17 g; trans fat=0.01 g; cholesterol=5.18 mg; carbohydrate=9.36 g; dietary fiber=0.8 g; total sugars=7.82 g; alcohol=0.03 g; ash=0.33 g; calcium=30.02 mg; phosphorus=44.84 mg; iron=0.61 mg; sodium=11.33 mg; potassium=83.33 mg; magnesium=18.49 mg; zinc=0.32 mg; copper=0.12 mg; manganese=0.14 mg; vitamin A=48.29 IU; vitamin E=0.09 mg AT; thiamin=0.01 mg; riboflavin=0.04 mg; niacin=0.1 mg; pantothenic acid=0.09 mg; vitamin B6=0.01 mg; folate=0.92 ug DFE; vitamin B12=0.05 ug; vitamin C=0.21 mg; caffeine=7.96 mg; selenium=1.99 ug; vitamin K=0.81 ug; refuse=0.%; blocks carb:prot:fat=1.0 : 0.2 : 1.7; ECC=8.6; %cal as carb:prot:fat=43:6:51; DietPoints=2.3 (complete analysis)

Yield: 49 servings

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Crockpot Chicken And Dumplings With Grands Biscuits

chicken, crockpot, main dish, poultry

1 1/2 lb boneless chicken breast; sliced in strips
1 lg (10 oz) onion; diced
2 (2 oz) celery rib; sliced
1 carton (32 oz) low sodium chicken broth
2 can (10.5 oz) cream of chicken soup, condensed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 package (12 oz) frozen mixed vegetable
1 can (16.3 oz) pillsbury grands; not flakey

In the Crockpot, combine chicken strips, onion, celery, chicken broth, salt, pepper, thyme, and cream of chicken soup.

Cover and cook on high 3 hours.

Cut each biscuit round into eight pieces and roll into small balls. Drop the pieces of dough into the hot broth. Cover and cook for about 45 minutes.

Add frozen vegetables and stir. Cover and cook for about 15 minutes more.

NYC Nutrition Analysis (per serving or yield unit): water=333.6 g; calories=418.2; protein=29.18 g; total fat=15.36 g; saturated fat=4.69 g; monounsaturated fat=2.89 g; polyunsaturated fat=1.92 g; trans fat=0.51 g; cholesterol=45.93 mg; carbohydrate=39.79 g; dietary fiber=3.43 g; total sugars=5.08 g; ash=6.71 g; calcium=63.54 mg; phosphorus=292.5 mg; iron=3.75 mg; sodium=1708 mg; potassium=535.9 mg; magnesium=41.76 mg; zinc=1.11 mg; copper=0.27 mg; manganese=0.36 mg; vitamin A=2421 IU; vitamin E=0.67 mg AT; thiamin=0.2 mg; riboflavin=0.23 mg; niacin=10.9 mg; pantothenic acid=1.07 mg; vitamin B6=0.59 mg; folate=31.51 ug DFE; vitamin B12=0.45 ug; vitamin C=9.12 mg; selenium=16.96 ug; vitamin K=10.54 ug; refuse=10.05%; blocks carb:prot:fat=4.0 : 4.2 : 5.1; net carbs (g)=36.4; %cal as carb:prot:fat=38:28:33; DietPoints=10.7 (complete analysis

Yield: 8 servings

Contributor: David Shields

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Crockpot Cinnamon Apples

apple, crockpot, desserts, fruits

2 cup Sugar
1 teaspoon ginger
2 teaspoon Cinnamon
1/2 teaspoon nutmeg
6 tablespoon flour
6 tablespoon tea; strong
2 tablespoon lemon juice
8 lg (5.3 oz) apple; sliced, peeled, cored

In slow cooker, stir together the sliced apples, and the rest of the ingrediants. Cube butter and stir into the mixture.

Cook on low for 4 hours or high for 2 hours, stirring once during cooking.

Serve warm.

NYC Nutrition Analysis (per serving or yield unit): water=144.4 g; calories=296.8; protein=1.07 g; total fat=0.38 g; saturated fat=0.1 g; monounsaturated fat=0.02 g; polyunsaturated fat=0.1 g; carbohydrate=76.21 g; dietary fiber=4.2 g; total sugars=65.61 g; ash=0.37 g; calcium=17.79 mg; phosphorus=24.4 mg; iron=0.58 mg; sodium=3.51 mg; potassium=182.7 mg; magnesium=10.53 mg; zinc=0.14 mg; copper=0.06 mg; manganese=0.31 mg; vitamin A=84.5 IU; vitamin E=0.3 mg AT; thiamin=0.07 mg; riboflavin=0.08 mg; niacin=0.52 mg; pantothenic acid=0.12 mg; vitamin B6=0.07 mg; folate=22.65 ug DFE; vitamin C=7.48 mg; caffeine=2.32 mg; selenium=2.44 ug; vitamin K=3.53 ug; refuse=6.75%; blocks carb:prot:fat=8.0 : 0.2 : 0.1; net carbs (g)=72.; %cal as carb:prot:fat=98:1:1; DietPoints=8.1 (complete analysis)

Yield: 6 servings

Contributor: David Shields

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Crockpot Tomato Basil Soup

appetizers, soups, tomato

2 can (28 oz) Red Pack Crushed Tomatoes
1 can (15 oz) tomato sauce
1 can (6 oz) Tomato paste
1 can (15 oz) vegetable broth
1 tablespoon garlic powder
1 lg (175 gm) onion; chopped
1 lg (164 gm) red pepper; chopped
1 1/2 tablespoon oregano
1 teaspoon sugar
1/2 teaspoon Salt
1/2 teaspoon pepper
1 tablespoon basil
1 cup heavy cream

Place tomatoes into a 6-qt slow cooker. Stir in tomato sauce, vegetable broth, heavy cream, basil, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

Season with salt and pepper, to taste.

NYC Nutrition Analysis (per serving or yield unit): water=223.6 g; calories=181.1; protein=5.49 g; total fat=10.15 g; saturated fat=5.15 g; monounsaturated fat=2.28 g; polyunsaturated fat=1.67 g; trans fat=0.25 g; cholesterol=22.6 mg; carbohydrate=24.09 g; dietary fiber=7.58 g; total sugars=10.97 g; ash=4.23 g; calcium=101.1 mg; phosphorus=118.8 mg; iron=3.8 mg; sodium=657.7 mg; potassium=896.8 mg; magnesium=61.93 mg; zinc=0.95 mg; copper=0.4 mg; manganese=0.65 mg; vitamin A=6602 IU; vitamin E=6.8 mg AT; thiamin=0.18 mg; riboflavin=0.28 mg; niacin=3.47 mg; pantothenic acid=0.69 mg; vitamin B6=0.63 mg; folate=41.81 ug DFE; vitamin B12=0.03 ug; vitamin C=27.96 mg; selenium=3.19 ug; vitamin K=25.55 ug; refuse=0.55%; blocks carb:prot:fat=1.8 : 0.8 : 3.4; ECC=16.5; %cal as carb:prot:fat=46:10:44; DietPoints=5.1 (complete analysis)

Yield: 12 servings

Contributor: David Shields


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Crushed Tomato Pizza Sauce

pizza, sauces/dips, tomato

1 can (28 oz) tomato, crushed or ground
1/2 teaspoon Salt
1/4 teaspoon pepper
1 teaspoon basil
----- OR -----
2 tablespoon basil (fresh); minced
1 teaspoon oregano
----- OR -----
1 tablespoon oregano (fresh); minced
1 tablespoon garlic, granulated; not powdered
2 tablespoon vinegar red wine

The link to the source of this recipe at http://www.pizzamaking.com is: http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/102-all-purpose-pizza-sauce.html

(Peter Reinhart):This one is my favorite, go-to sauce when making pizzas at home regardless of the type of dough. I published it originally in American Pie: My Search for the Perfect Pizza, and it has served me well for at least the past ten years. I prefer using crushed or ground tomatoes instead of tomato puree or tomato sauce because I like the texture of the tomato particulates and solids. However, the sauce can also be made with smooth tomato sauce or puree.

As for which brand, well this is very controversial discussion and one that I tread very carefully. Many people absolutely insist on using tomatoes only from San Marzano--not just San Marzano tomatoes, which are a particular type of plum tomato that can be grown anywhere, but tomatoes actually grown in San Marzano, Italy, just outside of Naples in the volcanic soil below Mt. Vesuvius. I love these tomatoes, who wouldn't? They're light and bright and simply wonderful. But there are some equally awesome plum tomatoes grown in the USA, mostly in the Central Valley of California (on the other hand, Jersey Tomatoes, which are legendary in their own right, are mainly best used as an eating tomato, not for sauce; and other tomatoes, such as heirloom types, are especially good as a sliced topping ingredient but are too juicy and thin to use for sauce). So, in answer to this eternal question I can only give the eternal, diplomatic answer: use the brand you love (and if you can't use the brand you love, love the brand you use). One caveat though: some brands are more salty than others, so adjust the added salt according to your taste. By the way, you can use already crushed or ground tomatoes or buy canned whole tomatoes and "ground" them into a nice, pebbly sauce in a food processor--I do it all the time.

Stir all the ingredients together, adding the salt gradually, to taste. (The basil and oregano are optional. I use both because I find most of my friends associate the flavors with childhood memories, but in an authentic Napoletana marinara pizza, made with true San Marzano sauce, you would use only oregano, and not in the sauce but as a garnish after the bake. The flavors of the herbs and garlic will intensify when the pizza is baked, so resist the urge to increase the amount). Do not cook this sauce--the tomatoes are already cooked when they go in the can and they will cook again on the pizza (of course, if using this over spaghetti or other pasta, in other words, if it won't be cooked again in the oven, then you can heat it up in a pan). This sauce will keep for 1 week in the refrigerator.

NOTE: you can substitute balsamic vinegar, or lemon juice for the red wine vinegar, or a combination of any of the three (optional--some brands are more acidic than others, but I find that most benefit from at least 1 tablespoon).

NYC Nutrition Analysis (per serving or yield unit): water=23.24 g; calories=9.26; protein=0.47 g; total fat=0.08 g; saturated fat=0.01 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.03 g; carbohydrate=2.06 g; dietary fiber=0.52 g; total sugars=1.1 g; ash=0.45 g; calcium=10.05 mg; phosphorus=9.42 mg; iron=0.38 mg; sodium=82.76 mg; potassium=78.06 mg; magnesium=5.58 mg; zinc=0.08 mg; copper=0.05 mg; manganese=0.06 mg; vitamin A=62.8 IU; vitamin E=0.32 mg AT; thiamin=0.02 mg; riboflavin=0.01 mg; niacin=0.31 mg; pantothenic acid=0.07 mg; vitamin B6=0.04 mg; folate=3.62 ug DFE; vitamin C=2.32 mg; selenium=0.22 ug; vitamin K=2.58 ug; refuse=0.23%; blocks carb:prot:fat=0.2 : 0.1 : 0.0; ECC=1.5; %cal as carb:prot:fat=76:17:6; DietPoints=0.1 (incomplete analysis)

Contributor: Peter Reinhart

Yield: 32 servings


NYC Nutrilink: N3352^11693,N278^02047,N262^02030,N235^02003
NYC Nutrilink: N0^00000,N275^02044,N259^02027,N0^00000
NYC Nutrilink: N0^00000,N252^02020,N291^02068

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Crockpot Barbecue Chicken

chicken, crockpot, main dish, poultry

2 cup bbq sauce
4 lb boneless chicken breast; each breast cut into 3 pieces

Four lbs of boneless chicken breast normaly would be 4 pieces of breast, cut each breast into 3 pieces

Place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. You pretty much don't even have to stir it.

Makes 8 servings

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Chocolate Sour Cream Icing

chocolate, frosting

1 1/2 cup chocolate chip
3/4 cup sour cream
1 tsp vanilla

In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted.

Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.

Spread over cooled cake.

Enough frosting for a 9 x 13 inch cake.


NYC Nutrilink: N3885^13401,N1222^06046,N1197^06016,N1565^06968
NYC Nutrilink: N1191^06010,N3045^11260

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Crockpot Beef Casserole

beef, casserole, crockpot, main dish, meats
mushroom

4 lb roast beef or stew meat
1 package (1 oz) onion soup mix
1 can low fat cream of chicken soup
1 can low fat cream of mushroom soup
1 can low fat cream of celery soup
12 oz mushroom; sliced

Cut beef into bite-sized pieces. Combine with soup mix and soups in crock pot, mix well. Cook on high for 3-4 hours or on low for 6-8 hours. Serve on rice, noodles, or bread. May bake at 300 degrees for 3 hours if preferred.

NYC Nutrition Analysis (per serving or yield unit): water=262.3 g; calories=610.3; protein=77.29 g; total fat=27.91 g; saturated fat=9.57 g; monounsaturated fat=11 g; polyunsaturated fat=2.67 g; cholesterol=225.2 mg; carbohydrate=8.39 g; dietary fiber=0.72 g; total sugars=2.25 g; ash=4.38 g; calcium=41.14 mg; phosphorus=517.7 mg; iron=7 mg; sodium=558.7 mg; potassium=804.1 mg; magnesium=55.53 mg; zinc=12.73 mg; copper=0.4 mg; manganese=0.15 mg; vitamin A=176.9 IU; vitamin E=1.88 mg AT; thiamin=0.21 mg; riboflavin=0.63 mg; niacin=15.31 mg; pantothenic acid=2.5 mg; vitamin B6=1.03 mg; folate=34.73 ug DFE; vitamin B12=4.51 ug; vitamin C=1.18 mg; selenium=83.8 ug; vitamin K=11.54 ug; refuse=0.93%; blocks carb:prot:fat=0.9 : 11.0 : 9.3; ECC=7.7; %cal as carb:prot:fat=6:52:42; DietPoints=14.4 (complete analysis)

Contributor: Modified from Burgandy Beef Casserole posted on F&W RT

Yield: 8 servings


NYC Nutrilink: N3885^13401,N1222^06046,N1197^06016,N1565^06968
NYC Nutrilink: N1191^06010,N3045^11260

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Dave's Apple Crisp

apple, desserts, fruits

2 cup Sugar
1 teaspoon ginger
2 teaspoon Cinnamon
1/2 teaspoon nutmeg
6 tablespoon flour
6 tablespoon tea; strong
2 tablespoon lemon juice
8 lg (5.3 oz) apple; sliced, peeled, cored
---- Topping ----
2 cup graham cracker crumbs; 12 crackers
2 cup unsalted butter
1 teaspoon Cinnamon
1 cup brown sugar

Combine the sugar, spices, flour, tea, lemon juice, and the apples; mixing well. Place the mixture in a 9 x 13 inch baking pan. Mix the topping and sprinkle on top of the apple mixture and pat down gently.

Bake 35 minutes in a oven preheated to 350°F.

NYC Nutrition Analysis (per serving or yield unit): water=62.8 g; calories=425.3; protein=2.22 g; total fat=21.07 g; saturated fat=11.89 g; monounsaturated fat=5.92 g; polyunsaturated fat=2 g; trans fat=0.01 g; cholesterol=48.81 mg; carbohydrate=59.77 g; dietary fiber=2.55 g; total sugars=42.81 g; ash=0.62 g; calcium=41.21 mg; phosphorus=59.5 mg; iron=1.22 mg; sodium=115.6 mg; potassium=133.9 mg; magnesium=15.2 mg; zinc=0.31 mg; copper=0.07 mg; manganese=0.4 mg; vitamin A=601.9 IU; vitamin E=1.01 mg AT; thiamin=0.09 mg; riboflavin=0.11 mg; niacin=1.28 mg; pantothenic acid=0.19 mg; vitamin B6=0.07 mg; folate=43.45 ug DFE; vitamin B12=0.04 ug; vitamin C=3 mg; caffeine=0.93 mg; selenium=2.83 ug; vitamin K=6.43 ug; refuse=4.1%; blocks carb:prot:fat=6.4 : 0.3 : 7.0; ECC=57.2; %cal as carb:prot:fat=55:2:43; DietPoints=11.9 (complete analysis)

Contributor: David Shields

Yield: 20 servings


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Dave's Bbq Sandwiches

bbq, beef, sandwiches

4 lb roast beef or roast pork
4 cup bbq sauce
1 lg (5.3 oz) onion; chopped

Trim all fat from roast and debone it. Place roast and the barbecue sauce in crockpot and cook 8 - 12 hours with out stirring. Then with 2 forks tease the meat in to individual fibers, add the chopped onion, and cook 8 - 12 hours more, stirring 2 - 3 times. Almost all of the liquid that is present after the first 8 - 12 hours will be absorbed. Serve out of the crock pot on large hamburger buns.

NYC Nutrition Analysis (per serving or yield unit): water=70.89 g; calories=309; protein=22.34 g; total fat=14.8 g; saturated fat=5.73 g; monounsaturated fat=6.22 g; polyunsaturated fat=0.58 g; cholesterol=87.69 mg; carbohydrate=20.02 g; dietary fiber=0.54 g; total sugars=16.11 g; ash=2.17 g; calcium=29.27 mg; phosphorus=142.9 mg; iron=2.15 mg; sodium=525.3 mg; potassium=294.4 mg; magnesium=21.19 mg; zinc=5.13 mg; copper=0.11 mg; manganese=0.08 mg; vitamin A=106.9 IU; vitamin E=0.77 mg AT; thiamin=0.06 mg; riboflavin=0.16 mg; niacin=3.4 mg; pantothenic acid=0.52 mg; vitamin B6=0.26 mg; folate=8.95 ug DFE; vitamin B12=1.61 ug; vitamin C=0.75 mg; selenium=21.06 ug; vitamin K=2.24 ug; refuse=11.57%; blocks carb:prot:fat=2.2 : 3.2 : 4.9; ECC=19.5; %cal as carb:prot:fat=26:30:44; DietPoints=7.3 (complete analysis)

Contributor: David Shields

Yield: 24 servings


NYC Nutrilink: N3863^13373,N1276^06150,N3066^11282

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Dave's Bbq Sauce

bbq, sauces/dips

1 cup lemon juice
2 tablespoon garlic powder
2/3 cup low sodium soy sauce
1 1/3 tablespoon brown sugar
1 cup red wine vinegar
4 cup catsup
1 1/3 tablespoon mustard
2/3 cup Worcestershire sauce

Blend all of the ingredients in 3 quart sauce pan. Bring to a boil and simmer for two hour (I like it thick), stirring occasionally. Pour over ribs or chicken for marinating or BBQing.

Makes 8 cups (32 2 Tbs. servings)

NYC Nutrition Analysis (per serving or yield unit): water=43.68 g; calories=44.15; protein=0.95 g; total fat=0.1 g; saturated fat=0.01 g; monounsaturated fat=0.02 g; polyunsaturated fat=0.03 g; carbohydrate=11.04 g; dietary fiber=0.24 g; total sugars=7.59 g; ash=1.6 g; calcium=14.53 mg; phosphorus=24.39 mg; iron=0.56 mg; sodium=527.5 mg; potassium=169.5 mg; magnesium=10.09 mg; zinc=0.14 mg; copper=0.06 mg; manganese=0.11 mg; vitamin A=164.3 IU; vitamin E=0.47 mg AT; thiamin=0.01 mg; riboflavin=0.06 mg; niacin=0.51 mg; pantothenic acid=0.05 mg; vitamin B6=0.07 mg; folate=6.58 ug DFE; vitamin C=4.39 mg; selenium=0.63 ug; vitamin K=0.91 ug; refuse=0.%; blocks carb:prot:fat=1.2 : 0.1 : 0.0; ECC=10.8; %cal as carb:prot:fat=90:8:2; DietPoints=0.8 (complete analysis)

Contributor: David Shields

Yield: 32 servings


NYC Nutrilink: N2306^09154,N252^02020,N4994^16424,U4^00000
NYC Nutrilink: N6270^19334,N279^02048,N3583^11935,N277^02046

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Dave's Fire Sauce

sauces/dips

6 oz tomato paste
8 lg (0.5 oz) jalapeno pepper; pureed
1 cup water
4 tablespoon vinegar
2 tablespoon chili powder
2 tablespoon onion powder
2 tablespoon corn starch
2 tablespoon ground red pepper
1 teaspoon sugar
1/2 teaspoon garlic powder

Puree the peppers with 1/2 cup of water. In another pan mix the tomato paste and the other 1/2 cup of water. Stir in the pureed pepper and the rest of the ingredients. Bring to a boil and cook for 3 minutes. Either once the sauce has cooled pour into a sealed container and refrigerate or can while it is hot, pressure canning if making in quantity.

Makes 6 cups (144 one Tsp. servings)

For 3 lbs or ~64 jalapeno pepper the ingredients which will fills 26 one half pint jars are:

48 oz tomato paste 3 lb jalapeno pepper; puree 8 cup water 2 cup vinegar 1 cup chili powder 1 cup onion powder 1 cup corn starch 1 cup ground red pepper 2.5 tablespoon sugar 1 1/2 teaspoon garlic powder

NYC Nutrition Analysis (per serving or yield unit): water=89.42 g; calories=66.06; protein=2.28 g; total fat=0.93 g; saturated fat=0.18 g; monounsaturated fat=0.17 g; polyunsaturated fat=0.44 g; carbohydrate=14.26 g; dietary fiber=3.53 g; total sugars=5.52 g; ash=1.49 g; calcium=35.46 mg; phosphorus=51.76 mg; iron=1.64 mg; sodium=99.13 mg; potassium=457.7 mg; magnesium=25.4 mg; zinc=0.48 mg; copper=0.17 mg; manganese=0.25 mg; vitamin A=2186 IU; vitamin E=3.47 mg AT; thiamin=0.05 mg; riboflavin=0.1 mg; niacin=1.59 mg; pantothenic acid=0.14 mg; vitamin B6=0.26 mg; folate=12.83 ug DFE; vitamin C=30.58 mg; selenium=2.78 ug; vitamin K=11.13 ug; refuse=1.39%; blocks carb:prot:fat=1.2 : 0.3 : 0.3; ECC=10.7; %cal as carb:prot:fat=77:12:11; DietPoints=1. (complete analysis)

Contributor: David Shields

Yield: 6 cups


NYC Nutrilink: N3265^11546,N3622^11979,N4371^14429,N279^02048
NYC Nutrilink: N241^02009,N258^02026,N6444^20027,N263^02031
NYC Nutrilink: N6271^19335,N252^02020

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Dave's Macaroni Salad

Dave's Macaroni Salad

appetizers, salads

1 1/2 cup elbow macaroni; uncooked
1 cup no fat 1000 island salad dressing
1/2 cup olive oil
1 1/2 tablespoon mustard
2 tablespoon vinegar
1 lg (5.3 oz) green pepper
1 lg (5.3 oz) red pepper
3 lg (1.75 oz) egg; hard cooked, sliced
1/2 teaspoon Salt
1/2 teaspoon pepper

In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. Boil macaroni 11-12 minutes, rinse and drain. Add onions, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat.

NYC Nutrition Analysis (per serving or yield unit): water=31.14 g; calories=218.6; protein=5.47 g; total fat=11.39 g; saturated fat=1.71 g; monounsaturated fat=6.58 g; polyunsaturated fat=2.23 g; cholesterol=36.29 mg; carbohydrate=26.27 g; dietary fiber=3.68 g; total sugars=4.5 g; ash=1.61 g; calcium=30.14 mg; phosphorus=93.86 mg; iron=1.87 mg; sodium=252.9 mg; potassium=303.1 mg; magnesium=30.06 mg; zinc=0.72 mg; copper=0.11 mg; manganese=0.44 mg; vitamin A=4042 IU; vitamin E=4.09 mg AT; thiamin=0.25 mg; riboflavin=0.23 mg; niacin=2.54 mg; pantothenic acid=0.25 mg; vitamin B6=0.3 mg; folate=102.6 ug DFE; vitamin B12=0.08 ug; vitamin C=14.96 mg; selenium=18.27 ug; vitamin K=16.64 ug; refuse=3.69%; blocks carb:prot:fat=2.5 : 0.8 : 3.8; ECC=22.6; %cal as carb:prot:fat=46:10:45; DietPoints=5. (complete analysis)

Contributor: David Shields

Yield: 16 1/2 c servin


NYC Nutrilink: N6508^20099,N624^04023,N638^04053,N277^02046
NYC Nutrilink: N279^02048,N3105^11333,N263^02031,N113^01123
NYC Nutrilink: N278^02047,N262^02030

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Dave's Spaghetti Sauce

Italian, pasta, sauces/dips, spaghetti, tomato

2 tablespoon margarine
4 clove garlic; minced
1 lg (5.3 oz) onion; chopped
1 lg (5.75 oz) green pepper; chopped
2 cup beef stock; defatted
1 can (6 oz) Tomato paste
1 can (8 oz) tomato sauce
1 can (10 oz) tomato soup
1 quart whole tomatoes - no added salt; diced
1 package (12 oz) mushroom; chopped
2 tablespoon Worcestershire sauce
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon marjoram
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 teaspoon Salt
1 teaspoon pepper
2 cup water
- - - - - Optional - - - - -
40 1 inch meat balls; fully cooked

This recipe produces a nice thick spaghetti sauce that freezes well.

Melt margarine in large stockpot. Saute garlic and onion until translucent. Add pepper and cook 2 minutes longer.

Add beef stock, canned goods, water, Worcestershire sauce, and spices. Stir until well blended. bring to a boil, reduce heat, and simmer for 60 - 90 minutes.

Note: commercial beef stock, bullion, etc is VERY high salt. Homemade beef stock has no salt added and is very low salt.

NYC Nutrition Analysis (entire recipe): water=3099 g; calories=968.8; protein=37.24 g; total fat=30.16 g; saturated fat=5.7 g; monounsaturated fat=12.13 g; polyunsaturated fat=9.75 g; trans fat=4.23 g; carbohydrate=169.3 g; dietary fiber=43.69 g; total sugars=97.57 g; ash=35.35 g; calcium=718.8 mg; phosphorus=882 mg; iron=22.82 mg; sodium=6316 mg; potassium=7876 mg; magnesium=346 mg; zinc=6.03 mg; copper=3.09 mg; manganese=3.12 mg; vitamin A=10860 IU; vitamin E=21.23 mg AT; thiamin=6.28 mg; riboflavin=2.52 mg; niacin=30.48 mg; pantothenic acid=7.63 mg; vitamin B6=3.03 mg; folate=241.3 ug DFE; vitamin B12=0.16 ug; vitamin C=371.6 mg; selenium=60.33 ug; vitamin K=168.1 ug; refuse=1.67%; blocks carb:prot:fat=14.0 : 5.3 : 10.1; ECC=125.6; %cal as carb:prot:fat=62:14:25; DietPoints=13.7 (complete analysis)

Contributor: David Shields

Yield: 24 servings


NYC Nutrilink: N721^04617,N3004^11215,N3066^11282,N3105^11333
NYC Nutrilink: N4371^14429,N3536^11887,N3268^11549,N1280^06159
NYC Nutrilink: N3534^11885,N3045^11260,U4^00000,N261^02029
NYC Nutrilink: N259^02027,N255^02023,N270^02038,N287^02063
NYC Nutrilink: N273^02042,N278^02047,N262^02030,N4371^14429
NYC Nutrilink: N0^00000,N0^00000

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Dave's Spaghetti/Pizza Sauce

Italian, pizza, sauces/dips, tomato

4 can (15 oz) tomatoes; salt free
2 can (18 oz) Tomato paste; salt free
2 tablespoon garlic powder
3 tablespoon marjoram
2 tablespoon basil
2 tablespoon parsley
2 tablespoon oregano
1 bay leaf
1 cup beef stock
- - - - OR - - - -
2 beef bouillon cubes

Slice up the tomatoes (I puree the tomatoes in a food processor) and put into the crock pot. Add the tomato paste and beef stock (or low salt beef bullion). Cook on low setting 6-8 hours (or longer if desired). Add the rest of the ingredients and cook another 45 minutes to an hour.

Makes 3 quarts.

FOR PASTA: to the above add 1 Lb. of browned ground beef.

NOTE: When on hand, I substitute 4 lbs. of fresh tomatoes for the cans of whole tomatoes.

NYC Nutrition Analysis (per serving or yield unit): water=108.6 g; calories=52.55; protein=2.74 g; total fat=0.4 g; saturated fat=0.08 g; monounsaturated fat=0.06 g; polyunsaturated fat=0.15 g; carbohydrate=11.84 g; dietary fiber=2.96 g; total sugars=7.11 g; ash=1.74 g; calcium=37.24 mg; phosphorus=57.91 mg; iron=1.97 mg; sodium=57.06 mg; potassium=623.6 mg; magnesium=29.66 mg; zinc=0.45 mg; copper=0.21 mg; manganese=0.27 mg; vitamin A=1265 IU; vitamin E=2.3 mg AT; thiamin=0.06 mg; riboflavin=0.09 mg; niacin=1.78 mg; pantothenic acid=0.13 mg; vitamin B6=0.17 mg; folate=18.07 ug DFE; vitamin C=19.31 mg; selenium=2.51 ug; vitamin K=18.1 ug; refuse=5.09%; blocks carb:prot:fat=1.0 : 0.4 : 0.1; ECC=8.9; %cal as carb:prot:fat=77:18:6; DietPoints=0.6 (complete analysis)

Contributor: David Shields

Yield: 24 one cup serv


NYC Nutrilink: N3259^11529,N3265^11546,N252^02020,N255^02023
NYC Nutrilink: N235^02003,N261^02029,N259^02027,N236^02004
NYC Nutrilink: N1473^06476,N0^00000,N1244^06075

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Der Wienerschnitzel Chili Sauce

chili, meats, sandwiches

1 lb ground beef, lean
1/3 lb ground pork, lean
6 cup Water
1/4 cup cornstarch
1/2 cup flour
6 oz Tomato paste
1-2 tablespoon white vinegar
1/4-1/2 cup chili powder
2 teaspoon Salt
1 tablespoon dried onion flakes
- - - - OR - - - -
1 teaspoon granulated onion / powdered onion
1-2 teaspoon sugar
1/2-1 teaspoon garlic powder
1/4 teaspoon pepper

In a deep pot or Dutch oven, cook the meat over medium-low heat, taking care to get the meat well crumbled (almost like grain). You don't need to brown it, just grey it. Cover the pan and cook over low heat for about 10 minutes.

Remove the meat from the pan and drain off most of the fat (if you used lean meat, there shouldn't be too much fat).

While the meat is steaming (simmering); put the cornstarch and Wondra into a large measuring cup or deep bowl, slowly add the water, whisking until well blended. Add the vinegar and tomato paste, blending well. Set aside.

In another bowl, combine the chili powder, salt, onion flakes, sugar, garlic powder, and pepper. Mix well. Set aside.

Add the water mixture to the now-empty pan and stir well, return the meat to the pan along with the spice mixture; bring to a simmer, stirring often. Simmer for 30 minutes, stirring occasionally. Use to top your hot dog, hamburger, or fries...it's all good.

Notes LindySez- Remember to taste and adjust seasonings. I start out with the smaller amount of each ingredient, about 20 minutes into cooking, I take my first taste and add more a little more of an ingredient if I think it needs it. Sometimes it does, sometimes it doesn't. Then taste again at the end. Usually, I find if I add more vinegar, I have to add the additional sugar, if it's not hot enough, add a bit more chili powder...you get the idea

If you desire a more smooth sauce use an immersion blender to blend some of the chunkiness out of the meat turning it into smaller pieces and a more blended sauce.

From: Recipe for the Best Original Der Wienerschnitzel Chili Sauce https://lindysez.com/recipe/der-wienerschnitzel-chili-sauce-wanna-be/

NYC Nutrition Analysis (per serving or yield unit): water=50.68 g; calories=47.42; protein=5.05 g; total fat=1.4 g; saturated fat=0.49 g; monounsaturated fat=0.5 g; polyunsaturated fat=0.21 g; trans fat=0.02 g; cholesterol=13.04 mg; carbohydrate=3.91 g; dietary fiber=0.81 g; total sugars=0.9 g; ash=0.87 g; calcium=10.51 mg; phosphorus=50.64 mg; iron=0.9 mg; sodium=179.4 mg; potassium=148.6 mg; magnesium=9.36 mg; zinc=1.01 mg; copper=0.05 mg; manganese=0.06 mg; vitamin A=546.3 IU; vitamin E=0.83 mg AT; thiamin=0.04 mg; riboflavin=0.07 mg; niacin=1.66 mg; pantothenic acid=0.15 mg; vitamin B6=0.12 mg; folate=6.55 ug DFE; vitamin B12=0.35 ug; vitamin C=1.04 mg; selenium=5.35 ug; vitamin K=2.37 ug; refuse=0.%; blocks carb:prot:fat=0.3 : 0.7 : 0.5; net carbs (g)=3.1; %cal as carb:prot:fat=32:42:26; DietPoints=1.2 (complete analysis)

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Derry's Spaghetti Meat Sauce

meats, pasta, sauces, spaghetti

18 oz Tomato paste
36 oz tomato sauce
1 pepper (.493 oz) bell peppers (red, green, yellow); chopped
1 lg (5.3 oz) onion; chopped
8 oz mushroom; sliced
1 tablespoon basil
1 tablespoon oregano
1 tablespoon garlic powder
1 teaspoon pepper, red; (cracked pepper)
2 lb ground beef

Brown and drain the ground beef reserving the drippings. In same pan sauté the green pepper, onion, mushrooms and drain off the remaining liquid. In a large sauce pan combine the ground beef, veggies, and the remaining ingredients and simmer 30-45 minutes.

NYC Nutrition Analysis (per serving or yield unit): water=771.7 g; calories=716.7; protein=78.24 g; total fat=23.5 g; saturated fat=9.13 g; monounsaturated fat=8.98 g; polyunsaturated fat=1.77 g; trans fat=1.05 g; cholesterol=190.5 mg; carbohydrate=61.21 g; dietary fiber=14.89 g; total sugars=36.75 g; ash=15.55 g; calcium=188.3 mg; phosphorus=912.1 mg; iron=17.1 mg; sodium=3165 mg; potassium=4153 mg; magnesium=209.2 mg; zinc=17.52 mg; copper=1.54 mg; manganese=1.2 mg; vitamin A=4406 IU; vitamin E=13.22 mg AT; thiamin=0.41 mg; riboflavin=1.28 mg; niacin=27.67 mg; pantothenic acid=4.44 mg; vitamin B6=2.09 mg; folate=95.62 ug DFE; vitamin B12=6.77 ug; vitamin C=70.63 mg; selenium=70.91 ug; vitamin K=49.69 ug; refuse=0.86%; blocks carb:prot:fat=5.1 : 11.2 : 7.8; ECC=46.3; %cal as carb:prot:fat=32:41:27; DietPoints=13.5 (complete analysis)

Contributor: Derry Skidmore

Yield: 3 quarts


NYC Nutrilink: N3536^11887,N3268^11549,N3105^11333,N3066^11282
NYC Nutrilink: N3045^11260,N235^02003,N259^02027,N252^02020
NYC Nutrilink: N263^02031,N7507^23472

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Double Breaded Oven Fried Chicken

Double Breaded Oven Fried Chicken

chicken, main dish, meats, poultry

4 lb chicken; cut into pieces
1 1/2 cup bread crumbs; unseasoned
1 cup flour
1 teaspoon Salt
1 teaspoon pepper
1 tablespoon Sweet Hungarian paprika
1/2 teaspoon garlic powder
1 teaspoon nutmeg
2 lg (1.75 oz) egg; beaten
1 cup margarine; melted

Lightly beat the eggs and in a separate bowl, mix the flour and all the spices. Melt the butter and put into a bowl. Dip the chicken in the egg and roll in the seasoned flower. Next, dip the chicken in the melted margarine and roll in the bread crumbs.

Bake the chicken 50 - 60 minutes in a oven preheated to 375

NYC Nutrition Analysis (per serving or yield unit): water=188.6 g; calories=632.7; protein=54.61 g; total fat=32.51 g; saturated fat=6.85 g; monounsaturated fat=13.77 g; polyunsaturated fat=9.38 g; trans fat=4.23 g; cholesterol=204.9 mg; carbohydrate=27.59 g; dietary fiber=1.73 g; total sugars=1.45 g; ash=4.34 g; calcium=77.67 mg; phosphorus=472.9 mg; iron=4.17 mg; sodium=632.8 mg; potassium=622.3 mg; magnesium=73.55 mg; zinc=4.11 mg; copper=0.21 mg; manganese=0.38 mg; vitamin A=1626 IU; vitamin E=3.44 mg AT; thiamin=0.5 mg; riboflavin=0.56 mg; niacin=21.06 mg; pantothenic acid=2.79 mg; vitamin B6=1.05 mg; folate=101.4 ug DFE; vitamin B12=1.05 ug; vitamin C=5.29 mg; selenium=49.93 ug; vitamin K=32.75 ug; refuse=39.07%; blocks carb:prot:fat=2.9 : 7.8 : 10.8; ECC=25.9; %cal as carb:prot:fat=18:35:47; DietPoints=15.1 (complete analysis)

Contributor: David Shields

Yield: 8 servings


NYC Nutrilink: N811^05011,N5579^18079,N6491^20081,N278^02047
NYC Nutrilink: N262^02030,N260^02028,N252^02020,N257^02025
NYC Nutrilink: N113^01123,N721^04617

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Double Fudge Cream Cheese Brownies

brownie, chocolate, desserts

10 tablespoon margarine
4 oz unseasoned baking chocolate
2 1/4 cup Sugar
1 1/2 cup flour
1 tablespoon flour
5 lg (1.75 oz) egg
1 teaspoon baking powder
2 1/2 teaspoon vanilla
6 oz chocolate chip, semisweet
4 oz cream cheese; softened

In a 2 double boiler, melt 1 cup of margarine and the unsweetened chocolate stirring occasionally. Stir in 2 cups of sugar, 1 1/2 cups of flour, 4 eggs, the baking powder, and 2 tsp of vanilla. Fold in the chocolate chips and spread half of the batter into a greased 13" x 9" baking pan. In a small bowl, stir the remaining sugar, margarine, egg, flour, and cream cheese. Spread over the brownie mixture, then spoon the remaining batter over the cream cheese mixture. In an oven preheated to 350 deg., bake 30-35 minutes until the brownies begin to pull away from the sides of the pan.

NYC Nutrition Analysis (per serving or yield unit): water=7.57 g; calories=146; protein=2.07 g; total fat=7.05 g; saturated fat=2.83 g; monounsaturated fat=2.22 g; polyunsaturated fat=1.17 g; trans fat=0.21 g; cholesterol=26.37 mg; carbohydrate=18.93 g; dietary fiber=0.89 g; total sugars=13.64 g; ash=0.46 g; calcium=18.29 mg; phosphorus=34.77 mg; iron=0.99 mg; sodium=55.65 mg; potassium=42.25 mg; magnesium=11.45 mg; zinc=0.4 mg; copper=0.1 mg; manganese=0.16 mg; vitamin A=201.5 IU; vitamin E=0.64 mg AT; thiamin=0.05 mg; riboflavin=0.06 mg; niacin=0.35 mg; pantothenic acid=0.14 mg; vitamin B6=0.01 mg; folate=18.74 ug DFE; vitamin B12=0.07 ug; caffeine=2.27 mg; selenium=3.98 ug; vitamin K=3.65 ug; refuse=2.06%; blocks carb:prot:fat=2.0 : 0.3 : 2.4; ECC=18.; %cal as carb:prot:fat=51:6:43; DietPoints=3.4 (complete analysis)

Contributor: Posted on Genie, from The Budget, 8/7/91

Yield: 40 1"x1" sq.


NYC Nutrilink: N716^04611,N6064^19078,N6271^19335,N6491^20081
NYC Nutrilink: N6491^20081,N113^01123,N5813^18369,N6491^20081
NYC Nutrilink: N6122^19139,N18^01017

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Easy Beef Stock

soups/stock

Save the drippings from ANYTHING that is beef, such as cooked ground beef, steaks, beef roast, etc. If the drippings aren't liquid (i.e.. stuck to the pan), put just enough water in the pan and simmer to de glaze the bottom of the pan.

Put the drippings in a quart sized container and put in the freezer. Once the container is full, thaw in the microwave and pour into another container that has a wide enough opening that you can easily remove the drippings after refreezing. Put container back into the freezer over nite.

After removing the frozen drippings from the container, chip off the layer of fat that is now on the top. What you will have is defatted FLAVOR!!

I then cut the remaining block into 4 pieces and use one when a recipe calls for a cup of beef stock.

In our house, we use 93% lean ground beef and the frozen drippings will have about 1/2" of fat to remove. Before I started watching my fat intake, I would have upto 50% of the drippings be fat before I removed it when using 70% lean ground beef.

Contributor: David Shields


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Easy Maple Frosting

cakes, desserts, frosting, icing

1 cup butter, unsalted; softened
1/3 cup maple syrup
1 teaspoon maple extract
4 cups powdered sugar

In a large mixing bowl, add butter, maple syrup, maple extract and whip it together until smooth.

Gradually, add powdered sugar (1/2 cup at a time), while continuing to mix until frosting is thick and creamy.

Pipe on cupcakes or spread on cakes. Enjoy!

This frosting is enough to frost 12 cupcakes (as long as you are making small swirls or just spreading a thick layer on top with a spatula). It’s also enough to frost a 9 inch sheet cake. It can also be used to frost a single 8×2 cake but won’t be enough to fill and frost an 8 inch layer cake.

From: Easy Maple Frosting {4 Ingredients} https://cakewhiz.com/maple-frosting-recipe/

Tips: Maple extract is optional. But I highly recommend it since it adds a wonderful aroma.

Don’t replace butter with shortening. Because butter is richer and more flavorful than shortening and leads to a better tasting frosting. To make a more stable frosting, you can use half butter and half shortening, if you like.

Use unsalted butter. Because that prevents this frosting from becoming too salty.

All ingredients should be at room temperature Because they blend together smoothy.

How to fix thin icing? Add more powdered sugar and mix until you are satisfied with the consistency. You can also chill in the fridge for 30 minutes, which helps to firm it up. You may have to do this if your kitchen it very hot.

How to fix thick icing? Add more heavy cream or milk, water or maple syrup and mix until icing thins enough to your liking.


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Easy Triple Chocolate Cookies

chocolate, cookies, desserts

1 cup sugar
1/2 cup brown sugar
1/2 cup butter unsalted; room temperature
1/2 cup Shortening
2 lg (1.75 oz) egg; room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cup flour
2/3 cup cocoa
1 teaspoon baking soda
1/8 teaspoon Salt
1 cup semisweet chocolate chips
1 cup Milk chocolate chips

Chocolate Cookies are one of my favorites (along with the Perfect Chocolate Chip Cookies). They’re thick, soft and chewy with a triple load of chocolate for absolute perfection in every bite!

The use of both shortening and butter brings these easy cookies to the perfect consistency, soft and buttery with a tiny bit of a chewy texture.

Preheat oven to 350°F.

Stir together flour, cocoa, baking soda, & salt. Set aside. Cream together butter, shortening, sugar, eggs, and extracts until fluffy. Mix in flour mixture. Stir in chocolate chips.

Drop 1 tablespoon per cookie onto an ungreased cookie sheet and bake 9-11 minutes.

From Spend with Pennies https://www.spendwithpennies.com/triple-chocolate-cookies/

NYC Nutrition Analysis (per serving or yield unit): water=2.26 g; calories=98.14; protein=1.19 g; total fat=5.32 g; saturated fat=2.58 g; monounsaturated fat=1.82 g; polyunsaturated fat=0.63 g; cholesterol=10.86 mg; carbohydrate=12.5 g; dietary fiber=0.74 g; total sugars=8.25 g; alcohol=0.02 g; ash=0.23 g; calcium=11.12 mg; phosphorus=25.26 mg; iron=0.53 mg; sodium=31.76 mg; potassium=45.95 mg; magnesium=11.4 mg; zinc=0.23 mg; copper=0.08 mg; manganese=0.11 mg; vitamin A=61.66 IU; vitamin E=0.2 mg AT; thiamin=0.04 mg; riboflavin=0.04 mg; niacin=0.3 mg; pantothenic acid=0.07 mg; vitamin B6=0.01 mg; folate=14.02 ug DFE; vitamin B12=0.04 ug; caffeine=4.64 mg; selenium=2.37 ug; vitamin K=1.24 ug; refuse=0.92%; blocks carb:prot:fat=1.3 : 0.2 : 1.8; net carbs (g)=11.8; %cal as carb:prot:fat=49:5:47; DietPoints=2.8 (complete analysis)

Yield: 24 cookies


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Easy Sloppy Joe Pie

bbq, beef, casserole, main dish

1 lb ground beef, lean
1 cup onion; chopped
1 can (15 oz) Manwich sauce
1 cup cheddar cheese; shredded
1 cup bisquick baking mix
1/2 cup milk
1 lg (1.75 oz) egg

Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.

Stir remaining ingredients until blended. Pour over beef mixture.

Bake about 30 minutes or until golden brown.

NYC Nutrition Analysis (per serving or yield unit): water=164.6 g; calories=373.1; protein=30.41 g; total fat=20.83 g; saturated fat=10.81 g; monounsaturated fat=5.25 g; polyunsaturated fat=0.94 g; trans fat=1.63 g; cholesterol=119.5 mg; carbohydrate=23.84 g; dietary fiber=2.06 g; total sugars=2.85 g; ash=7.05 g; calcium=313.1 mg; phosphorus=383.3 mg; iron=2.08 mg; sodium=994.6 mg; potassium=379.2 mg; magnesium=34.22 mg; zinc=5.44 mg; copper=0.1 mg; manganese=0.06 mg; vitamin A=781 IU; vitamin E=0.54 mg AT; thiamin=0.07 mg; riboflavin=0.37 mg; niacin=4.23 mg; pantothenic acid=0.92 mg; vitamin B6=0.37 mg; folate=24.22 ug DFE; vitamin B12=2.2 ug; vitamin C=4.86 mg; selenium=27.52 ug; vitamin K=1.52 ug; refuse=1.4%; blocks carb:prot:fat=2.4 : 4.3 : 6.9; ECC=21.8; %cal as carb:prot:fat=24:30:46; DietPoints=8.8 (complete analysis)

Contributor: bettycrocker.com

Yield: 6 servings


NYC Nutrilink: N7545^23557,N3066^11282,U6^00000,N10^01009
NYC Nutrilink: U17^93030,N75^01081,N113^01123

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Egg Sandwiches

egg, omelet

2 eggs
1 teaspoon bacon bits
1/4 teaspoon Sweet Hungarian paprika
6 olives (2.7 gm) green olives
1/4 teaspoon Worcestershire sauce
1 teaspoon milk
4 slices bread
mustard
2 slices American cheese

Mix all of the ingredients except the mustard, cheese, and bread. Pour the egg mixture into an oiled skillet and cook over medium heat, stirring constantly with a spatula. When about half solid, remove from heat, shape into sandwiches, lay on the slices of cheese, cover, and replace on the burner long enough to melt the cheese. While the cheese is melting, spread mustard on the bread. Cut the omelet into squares and place between two slices of bread.

NYC Nutrition Analysis (per serving or yield unit): water=46.95 g; calories=530.4; protein=33.32 g; total fat=28.1 g; saturated fat=9.01 g; monounsaturated fat=10.77 g; polyunsaturated fat=4.15 g; trans fat=0.02 g; cholesterol=1008 mg; carbohydrate=33.86 g; dietary fiber=2.25 g; total sugars=5.2 g; ash=4.39 g; calcium=328.3 mg; phosphorus=573.7 mg; iron=6.73 mg; sodium=984.6 mg; potassium=406.5 mg; magnesium=48.68 mg; zinc=3.9 mg; copper=0.23 mg; manganese=0.41 mg; vitamin A=1289 IU; vitamin E=0.5 mg AT; thiamin=0.5 mg; riboflavin=0.86 mg; niacin=3.02 mg; pantothenic acid=3.67 mg; vitamin B6=0.3 mg; folate=198.6 ug DFE; vitamin B12=5.32 ug; vitamin C=0.23 mg; selenium=78.02 ug; vitamin K=1.11 ug; refuse=0.%; blocks carb:prot:fat=3.5 : 4.8 : 9.4; ECC=31.6; %cal as carb:prot:fat=26:26:48; DietPoints=12.5 (complete analysis)

Contributor: David Shields

Yield: 2 servings


NYC Nutrilink: N124^01134,N8508^43212,N260^02028,N2328^09193
NYC Nutrilink: N1568^06971,N75^01081,N5571^18069,N277^02046
NYC Nutrilink: N8524^43278

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