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French Silk Chocolate Pie
chocolate, desserts, egg, pies
1 box (198 g) Pillsbury refrigerated pie crusts
----- Filling -----
3 oz chocolate, baking unsweetened; melted
1 cup Butter; softened
1 cup sugar
1/2 teaspoon vanilla
4 lg (1.75 oz) egg; pasteurized
----- OR -----
1 cup egg product, fat & cholesterol free
Heat oven to 450°FA. Make pie crust as directed on box for One-Crust Baked
Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light
golden brown. Cool completely, about 30 minutes.
In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with
electric mixer, beat butter on medium speed until fluffy. Gradually beat
in sugar until light and fluffy. Beat in cooled chocolate and vanilla until
well blended.
Add eggs 1 at a time, beating on high speed 2 minutes after each addition;
beat until mixture is smooth and fluffy. Pour into cooled baked shell.
Refrigerate at least 2 hours before serving. Garnish with whipped cream and
chocolate curls. Cover and refrigerate any remaining pie.
PLEASE NOTE: use butter not margarine!
* * * * Analysts with eggs * * * *
NYC Nutrition Analysis (per serving or yield unit): water=26.24 g; calories=529.9; protein=5.72 g; total fat=38.04 g; saturated fat=21.53 g; monounsaturated fat=11.5 g; polyunsaturated fat=2.43 g; trans fat=0.94 g; cholesterol=153.5 mg; carbohydrate=42.73 g; dietary fiber=2.11 g; total sugars=25.19 g; alcohol=0.09 g; ash=1.01 g; calcium=34.69 mg; phosphorus=111.3 mg; iron=2.59 mg; sodium=158 mg; potassium=150.7 mg; magnesium=40.57 mg; zinc=1.43 mg; copper=0.38 mg; manganese=0.5 mg; vitamin A=843 IU; vitamin E=0.97 mg AT; thiamin=0.06 mg; riboflavin=0.15 mg; niacin=0.49 mg; pantothenic acid=0.5 mg; vitamin B6=0.05 mg; folate=27.12 ug DFE; vitamin B12=0.27 ug; caffeine=8.5 mg; selenium=10.02 ug; vitamin K=3.19 ug; refuse=2.62%; blocks carb:prot:fat=4.5 : 0.8 : 12.7; ECC=40.6; %cal as carb:prot:fat=32:4:64; DietPoints=13.6 (complete analysis)
* * * *
Analysts with fat and cholesterol free egg product * * * *
NYC Nutrition Analysis (per serving or yield unit): water=33.45 g; calories=508.8; protein=5.61 g; total fat=35.68 g; saturated fat=20.75 g; monounsaturated fat=10.6 g; polyunsaturated fat=1.96 g; trans fat=0.93 g; cholesterol=61.22 mg; carbohydrate=43.15 g; dietary fiber=2.11 g; total sugars=25.7 g; alcohol=0.09 g; ash=1.14 g; calcium=42.7 mg; phosphorus=83.82 mg; iron=2.75 mg; sodium=182.5 mg; potassium=180.4 mg; magnesium=42.09 mg; zinc=1.4 mg; copper=0.37 mg; manganese=0.5 mg; vitamin A=776.6 IU; vitamin E=1.19 mg AT; thiamin=0.09 mg; riboflavin=0.15 mg; niacin=0.52 mg; pantothenic acid=0.62 mg; vitamin B6=0.05 mg; folate=20.26 ug DFE; vitamin B12=0.15 ug; vitamin C=0.15 mg; caffeine=8.5 mg; selenium=14.8 ug; vitamin K=3.18 ug; refuse=0.%; blocks carb:prot:fat=4.6 : 0.8 : 11.9; ECC=41.; %cal as carb:prot:fat=33:4:62; DietPoints=13. (incomplete analysis)
Contributor: http://www.pillsbury.com/pie
Yield: 8 servings
French Silk Chocolate Pie 2
chocolate, desserts, egg, pies
1 cup Butter
1 1/2 cup sugar
6 oz unsweetened chocolate
2 teaspoon vanilla
4 lg (1.75 oz) egg
1 (340 gm) pie shell, 9 deep dish, unbaked
IMPORTANT: You need to have the eggs and butter are room temperature.
Bake the deep dish crust as per the instructions on the package.
In a covered small bowl, heat in 30 - 45 second instervals in a microwave and stir once softened. Let cool while mixing the ingrediants below.
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract.
Add the eggs, one at a time, beating 4 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell. Mound filling as necessary.
Refrigerate at least 2 hours before serving. Either serve with Cool Whip or dot pie with Cool whip
* * * * Analysts with eggs * * * *
NYC Nutrition Analysis (per serving or yield unit): water=26.24 g; calories=529.9; protein=5.72 g; total fat=38.04 g; saturated fat=21.53 g; monounsaturated fat=11.5 g; polyunsaturated fat=2.43 g; trans fat=0.94 g; cholesterol=153.5 mg; carbohydrate=42.73 g; dietary fiber=2.11 g; total sugars=25.19 g; alcohol=0.09 g; ash=1.01 g; calcium=34.69 mg; phosphorus=111.3 mg; iron=2.59 mg; sodium=158 mg; potassium=150.7 mg; magnesium=40.57 mg; zinc=1.43 mg; copper=0.38 mg; manganese=0.5 mg; vitamin A=843 IU; vitamin E=0.97 mg AT; thiamin=0.06 mg; riboflavin=0.15 mg; niacin=0.49 mg; pantothenic acid=0.5 mg; vitamin B6=0.05 mg; folate=27.12 ug DFE; vitamin B12=0.27 ug; caffeine=8.5 mg; selenium=10.02 ug; vitamin K=3.19 ug; refuse=2.62%; blocks carb:prot:fat=4.5 : 0.8 : 12.7; ECC=40.6; %cal as carb:prot:fat=32:4:64; DietPoints=13.6 (complete analysis)
* * * * Analysts with fat and cholesterol free egg product * * * *
NYC Nutrition Analysis (per serving or yield unit): water=33.45 g; calories=508.8; protein=5.61 g; total fat=35.68 g; saturated fat=20.75 g; monounsaturated fat=10.6 g; polyunsaturated fat=1.96 g; trans fat=0.93 g; cholesterol=61.22 mg; carbohydrate=43.15 g; dietary fiber=2.11 g; total sugars=25.7 g; alcohol=0.09 g; ash=1.14 g; calcium=42.7 mg; phosphorus=83.82 mg; iron=2.75 mg; sodium=182.5 mg; potassium=180.4 mg; magnesium=42.09 mg; zinc=1.4 mg; copper=0.37 mg; manganese=0.5 mg; vitamin A=776.6 IU; vitamin E=1.19 mg AT; thiamin=0.09 mg; riboflavin=0.15 mg; niacin=0.52 mg; pantothenic acid=0.62 mg; vitamin B6=0.05 mg; folate=20.26 ug DFE; vitamin B12=0.15 ug; vitamin C=0.15 mg; caffeine=8.5 mg; selenium=14.8 ug; vitamin K=3.18 ug; refuse=0.%; blocks carb:prot:fat=4.6 : 0.8 : 11.9; ECC=41.; %cal as carb:prot:fat=33:4:62; DietPoints=13. (incomplete analysis)
Contributor: http://www.pillsbury.com/pie
Yield: 8 servings
NYC Nutrilink: N0^00000,N5953^18946,N0^00000,N6064^19078
NYC Nutrilink: N133^01145,N6271^19335,N281^02050,N0^00000
NYC Nutrilink: N0^00000,N195^01226
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French Toast
breakfast, egg
1.5 cup flour
1 tablespoon baking powder
1/4 teaspoon Salt
1.25 cup milk
2 lg (1.75 oz) egg
1/2 teaspoon Vanilla
Mix dry ingredients in a bowl. In a separate bowl, beat eggs into milk, stir
in dry ingredients. Dip bread into batter and deep fry till golden brown.
Contributor: Dorothy Van Steenburg
NYC Nutrilink: N5662^20081,N5042^18369,N218^02047,N75^01081
NYC Nutrilink: N113^01123,N221^02050
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French Toast Bake
breads, breakfast, cheese/eggs
1/4 cup Butter; melted
2 can (12 oz) cinnamon rolls
6 lg (1.75 oz) egg
1/2 cup whipping cream
2 teaspoon Cinnamon
2 teaspoon vanilla
1 cup pecan nuts; chopped
1 cup maple syrup
------ Garnish ------
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup; if desired
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart)
glass baking dish. Separate both cans of dough into 16 rolls; set icing aside.
Cut each roll into 8 pieces; place pieces over butter in dish.
In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until
well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1
cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile,
remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until
thin enough to drizzle.
Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon
syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
NOTE: analysis is without powdered sugar and the maple syrup listed in the garnish.
NYC Nutrition Analysis (per serving or yield unit): water=51.98 g; calories=418.1; protein=6.67 g; total fat=22.83 g; saturated fat=7.91 g; monounsaturated fat=6.68 g; polyunsaturated fat=2.72 g; trans fat=2.6 g; cholesterol=116.2 mg; carbohydrate=48.53 g; dietary fiber=1.9 g; total sugars=18.55 g; alcohol=0.24 g; ash=2.26 g; calcium=48.96 mg; phosphorus=84.29 mg; iron=1.81 mg; sodium=503.4 mg; potassium=86.94 mg; magnesium=15.63 mg; zinc=0.79 mg; copper=0.13 mg; manganese=0.51 mg; vitamin A=406.1 IU; vitamin E=0.61 mg AT; thiamin=0.08 mg; riboflavin=0.14 mg; niacin=0.14 mg; pantothenic acid=0.49 mg; vitamin B6=0.06 mg; folate=14.22 ug DFE; vitamin B12=0.25 ug; vitamin C=0.23 mg; selenium=8.07 ug; vitamin K=1.18 ug; refuse=5.46%; blocks carb:prot:fat=5.2 : 1.0 : 7.6; ECC=46.6; %cal as carb:prot:fat=46:6:48; DietPoints=10. (complete analysis)
Contributor: http://www.pillsbury.com
Yield: 12 servings
NYC Nutrilink: N133^01145,N5931^18635,N113^01123,N53^01053
NYC Nutrilink: N242^02010,N281^02050,N3712^12142,N6114^19129
NYC Nutrilink: N0^00000,N0^00000,N6271^19335,N0^00000
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Contributor: http://www.pillsbury.com
Yield: 12 servings
NYC Nutrilink: N132^01145,N5728^18635,N112^01123,N53^01053
NYC Nutrilink: N213^02010,N252^02050,N3678^12142,N5875^19129
NYC Nutrilink: N0^00000,N0^00000,N6031^19335,N0^00000
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Fresh Tomato Salsa
condiment, garlic, mexican, sauces/dips
7 cup tomato; chopped & drained
1 cup onion; chopped
1 cup green pepper; chopped
2 pepper (.493 oz) pepper, jalepeno; chopped
2 tablespoon lemon juice
1 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon basil
Blanch the tomatoes 4 minutes to loosen the skin. Core the tomotes and remove the skin.
Corsely chop in the tomatoes in a food processor.
Combine all ingredients in a 6 quart pot, mix well. cover; and simmer for 30 minutes.
If salsa is to be consumed within a week, store in refrigerator. If salsa is to be
stored longer - it needs to be canned by normal processes.
Makes 3 quarts.
NYC Nutrition Analysis (per serving or yield unit): water=23.87 g; calories=5.87; protein=0.26 g; total fat=0.05 g; saturated fat=0.01 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.02 g; carbohydrate=1.31 g; dietary fiber=0.37 g; total sugars=0.72 g; ash=0.13 g; calcium=3.97 mg; phosphorus=6.77 mg; iron=0.1 mg; sodium=1.28 mg; potassium=58.56 mg; magnesium=3.06 mg; zinc=0.05 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=178.3 IU; vitamin E=0.14 mg AT; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.14 mg; pantothenic acid=0.03 mg; vitamin B6=0.03 mg; folate=4.09 ug DFE; vitamin C=5.46 mg; selenium=0.05 ug; vitamin K=2.3 ug; refuse=9.66%; blocks carb:prot:fat=0.1 : 0.0 : 0.0; ECC=0.9; %cal as carb:prot:fat=78:15:7; DietPoints=0.1 (complete analysis)
Contributor: David Shields
Yield: 64 tablespoons
NYC Nutrilink: N3259^11529,N3066^11282,N3105^11333,N3622^11979
NYC Nutrilink: N2304^09152,N252^02020,N259^02027,N235^02003
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Fudge Brownies
chocolate, desserts, fudge
4 oz semisweet chocolate
6 tablespoon butter, unsalted
2 cup sugar
3 lg (1.75 oz) egg
1 teaspoon vanilla
1 cup flour
2 package (3.9 oz) chocolate instant pudding
2.5 cup milk
1 package (8 oz) Cool Whip; thawed
Heat oven to 350°F.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 13x9-inch pan sprayed with cooking spray.
Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP. Spoon over brownie; top with remaining COOL WHIP. Refrigerate 2 hours.
From: Fudge Brownie Recipe https://www.myfoodandfamily.com/recipe/148381/fudge-brownie-recipe
NYC Nutrition Analysis (per serving or yield unit): water=53.07 g; calories=312.4; protein=4.47 g; total fat=10.79 g; saturated fat=6.31 g; monounsaturated fat=3.27 g; polyunsaturated fat=0.6 g; cholesterol=56.28 mg; carbohydrate=51.25 g; dietary fiber=1.13 g; total sugars=39.38 g; alcohol=0.09 g; ash=1.28 g; calcium=72.76 mg; phosphorus=96.08 mg; iron=1.02 mg; sodium=280.9 mg; potassium=162.6 mg; magnesium=24 mg; zinc=0.59 mg; copper=0.12 mg; manganese=0.17 mg; vitamin A=289.1 IU; vitamin E=0.3 mg AT; thiamin=0.09 mg; riboflavin=0.17 mg; niacin=0.57 mg; pantothenic acid=0.35 mg; vitamin B6=0.05 mg; folate=30.83 ug DFE; vitamin B12=0.27 ug; vitamin C=0.57 mg; caffeine=5.36 mg; selenium=7.31 ug; vitamin K=1.18 ug; refuse=0.92%; blocks carb:prot:fat=5.6 : 0.6 : 3.6; net carbs (g)=50.1; %cal as carb:prot:fat=64:6:30; DietPoints=8.7 (complete analysis)
Yield: 16 servings
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Garlic And Sour Cream Chicken
chicken, garlic, main dish, marinade
4 lb chicken; cut into pieces
----MARINADE----
8 oz sour cream
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3/4 teaspoon Salt
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
MARINADE: Combine ingredients and evenly coat chicken and let sit in baking pan for about 1/2 hour at room temperature. Then bake 50 - 60 minutes in an oven preheated to 350 degrees.
NOTE: I had better results when using regular or low fat sour cream as compared to fat free sour cream.
NYC Nutrition Analysis (per serving or yield unit): water=164.1 g; calories=507.7; protein=68.33 g; total fat=23.2 g; saturated fat=10.02 g; monounsaturated fat=7.04 g; polyunsaturated fat=3.79 g; cholesterol=190.5 mg; carbohydrate=2.38 g; dietary fiber=0.08 g; total sugars=2.02 g; ash=2.93 g; calcium=34.31 mg; phosphorus=500 mg; iron=2.62 mg; sodium=415.6 mg; potassium=614.9 mg; magnesium=63.64 mg; zinc=2.66 mg; copper=0.14 mg; manganese=0.08 mg; vitamin A=282.7 IU; vitamin E=0.87 mg AT; thiamin=0.15 mg; riboflavin=0.27 mg; niacin=28.85 mg; pantothenic acid=2.13 mg; vitamin B6=1.28 mg; folate=9.49 ug DFE; vitamin B12=0.73 ug; vitamin C=0.57 mg; selenium=56.79 ug; vitamin K=2.2 ug; refuse=16.66%; blocks carb:prot:fat=0.3 : 9.8 : 7.7; ECC=2.3; %cal as carb:prot:fat=2:56:42; DietPoints=12.1 (complete analysis)
Contributor: Marinades Make Ordinary Goods Extraordinary by Dona Z.
Yield: 8 servings
NYC Nutrilink: N860^05060,N0^00000,N69^01074,N2305^09153
NYC Nutrilink: N252^02020,N262^02030,N278^02047,N260^02028
NYC Nutrilink: U4^00000
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General Tso's Chicken
chicken, Chinese, main dish, potaotes
- - - - For the Sauce - - - -
1 tablespoon corn starch
1/2 cup Water; cold
4 clove garlic; sliced
2 teaspoon fresh ginger; grated
3 tablespoon honey
2 tablespoon low sodium soy sauce
2 tablespoon rice wine
1 tablespoon red pepper flakes
- - - - For the Chicken - - - -
3 tablespoon corn starch
1/2 teaspoon Salt
1/4 teaspoon pepper
1 lb chicken breasts boneless skinned; cut into 1 inch pieces
For the Sauce:
In a large bowl, add the cornstarch and cold water and mix until smooth. Add the garlic, ginger, honey, soy sauce, Chinese rice wine and red pepper flakes. Set aside.
For the Chicken:
In a separate large bowl, add the cornstarch, salt and pepper and mix to combine. Add the chicken. Toss to evenly coat.
Preheat a large nonstick skillet over medium-high heat and add the oil. Shake any excess coating off the chicken. Working in batches, cook the chicken, stirring occasionally, until the chicken is golden-brown, about 4-6 minutes.
Add the sauce mixture to the pan with the chicken. Toss to coat. Bring to a simmer and cook until the sauce has thickened, about 3-4 minutes.
Serve chicken over cooked white rice. Garnish with scallions and sesame seeds.
NYC Nutrition Analysis (per serving or yield unit): water=88.38 g; calories=154.9; protein=17.76 g; total fat=2.17 g; saturated fat=0.46 g; monounsaturated fat=0.55 g; polyunsaturated fat=0.41 g; trans fat=0.01 g; cholesterol=55.19 mg; carbohydrate=15.48 g; dietary fiber=0.41 g; total sugars=8.92 g; alcohol=0.16 g; ash=2.01 g; calcium=12.33 mg; phosphorus=176.7 mg; iron=0.55 mg; sodium=431 mg; potassium=308.7 mg; magnesium=27.72 mg; zinc=0.63 mg; copper=0.05 mg; manganese=0.13 mg; vitamin A=393.8 IU; vitamin E=0.71 mg AT; thiamin=0.08 mg; riboflavin=0.16 mg; niacin=7.43 mg; pantothenic acid=1.17 mg; vitamin B6=0.67 mg; folate=10.24 ug DFE; vitamin B12=0.16 ug; vitamin C=1.4 mg; selenium=17.87 ug; vitamin K=0.96 ug; refuse=0.24%; blocks carb:prot:fat=1.7 : 2.5 : 0.7; ECC=15.1; %cal as carb:prot:fat=41:47:13; DietPoints=3.8 (complete analysis)
Contributor: Clinton Kelly on "The Chew"
Yield: 6 servings
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Giant Chocolate Peanut Butter Cup
chocolate, cookies, desserts, peanut butter
1 1/4 cup sugar
18 oz semisweet chocolate chopped
- - - OR - - -
18 oz bittersweet chocolate chopped; 40 - 60% caco
4 1/2 teaspoon olive oil; divided
1 lb dry roasted peanut; about 3 1/2 cups
1 1/2 cup powdered sugar
3 tablespoon creamy peanut butter
1 3/4 teaspoon sea salt - fine
1 10 inch fluted tart pan; with removable bottom
What makes classic peanut butter filling in chocolate cups irresistible is the edge of salt against sweet. That and a texture that hovers between creamy and crumbly. To get more peanutty goodness—and a tastier homemade version of it blitz up peanuts, sugar, and salt and stuff it into a huge tart pan lined with chocolate. It's as addictive as the original with a freshness from just-ground peanuts.
Spray inside of tart pan ring with nonstick spray. Wrap removable bottom of pan with plastic wrap; gather excess plastic underneath (it should be smooth on top of removable bottom). Set inside ring.
Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add the oil. Let cool, stirring occasionally, until chocolate mixture firms slightly, about 10 minutes.
Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature. Tilt pan until bottom is evenly coated. Chill until firm, about 15 minutes.
Meanwhile, purée peanuts, powdered sugar, peanut butter, and salt in a food processor, scraping bowl often, until mixture forms a large mass around the blade that sticks together; do not overprocess or mixture will be too soft and greasy.
Transfer peanut mixture to a large sheet of wax paper. Press firmly into a disk 1/4" smaller than diameter of tart pan, about 9 3/4", until no cracks remain. Carefully invert disk into tart pan, centering it. Peel off and discard wax paper.
Pour reserved chocolate mixture (it should be the consistency of fudge sauce) over center of peanut disk. Tilt pan to spread completely over the top, filling the gap between edges of pan and disk, until smooth. Chill until firm, about 45 minutes.
Remove sides of tart pan. Carefully lift tart off bottom of pan, then slide onto a platter while removing plastic wrap. Let sit at room temperature 10 minutes, then cut into wedges.
Note: The only ingredient for the peanuts should be "peanuts". Don’t buy the dry roasted peanuts that have lots of seasonings or the peanuts with salt and oil added.
From; Genevieve Ko, Epicurious October, 2016
NYC Nutrition Analysis (per serving or yield unit): water=0.78 g; calories=421.2; protein=8.91 g; total fat=26.45 g; saturated fat=8.33 g; monounsaturated fat=12.3 g; polyunsaturated fat=3.59 g; trans fat=0.01 g; carbohydrate=45.82 g; dietary fiber=4.41 g; total sugars=37.8 g; ash=1.95 g; calcium=28.48 mg; phosphorus=155.1 mg; iron=1.52 mg; sodium=374.8 mg; potassium=313.3 mg; magnesium=92.19 mg; zinc=1.38 mg; copper=0.36 mg; manganese=0.81 mg; vitamin E=1.94 mg AT; thiamin=0.07 mg; riboflavin=0.09 mg; niacin=4.6 mg; pantothenic acid=0.35 mg; vitamin B6=0.16 mg; folate=34.26 ug DFE; caffeine=19.77 mg; selenium=4.21 ug; vitamin K=2.56 ug; refuse=0.%; blocks carb:prot:fat=4.6 : 1.3 : 8.8; ECC=41.4; %cal as carb:prot:fat=40:8:52; DietPoints=12.2 (complete analysis)
Yield: 16 servings
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Gold Medal Flour's Banana Bread
banana, breads
1 1/4 cup sugar
1/2 cup butter; softened
2 lg (1.75 oz) egg
1 1/2 cup bananas, mashed; very ripe
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon Salt
- - - - optional - - - -
1 cup nuts; chopped
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Note: Gold Medal Flour.
NOTE: the analisys below is for 1/9 of a 9 inch loaf made with out the optional nuts.
NYC Nutrition Analysis (per serving or yield unit): water=55.41 g; calories=380.2; protein=5.94 g; total fat=11.86 g; saturated fat=6.88 g; monounsaturated fat=3.43 g; polyunsaturated fat=0.77 g; cholesterol=68.67 mg; carbohydrate=63.63 g; dietary fiber=1.91 g; total sugars=33.16 g; alcohol=0.16 g; ash=1.58 g; calcium=32.56 mg; phosphorus=82.75 mg; iron=1.93 mg; sodium=442.5 mg; potassium=211.5 mg; magnesium=20.9 mg; zinc=0.51 mg; copper=0.09 mg; manganese=0.34 mg; vitamin A=405.1 IU; vitamin E=0.47 mg AT; thiamin=0.29 mg; riboflavin=0.28 mg; niacin=2.32 mg; pantothenic acid=0.5 mg; vitamin B6=0.18 mg; folate=114.8 ug DFE; vitamin B12=0.15 ug; vitamin C=3.4 mg; selenium=16.1 ug; vitamin K=1.22 ug; refuse=10.67%; blocks carb:prot:fat=6.9 : 0.8 : 4.0; ECC=61.7; %cal as carb:prot:fat=66:6:28; DietPoints=10.3 (complete analysis)
Yield: 9 slices
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Graham Cracker Crust Peach Crsip
desserts, fruits, Peaches
- - - - - Topping - - - -
2 cup graham cracker crumbs; 12 crackers
1 cup brown sugar
1/2 teaspoon Cinnamon
1 stick unsalted butter
- - - - - Filler - - - -
8 lg (175 gm) peaches. yellow; pitted,sliced
1/2 cup sugar
1/2 cup brown sugar
2 teaspoon Cinnamon
1 teaspoon nutmeg
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon almond extract
2 tablespoon corn starch
1/4 teaspoon Salt
Preheat oven to 350º F.
Crush the graham cracker into fine crumbs. Stir in the cinnamon and then the 1 stick of melted butter and set aside.
In a large mixing bowl add the melted butter, peaches, sugars, cinnamon, nutmeg, lemon juice, almond liqueur or almond extract, cornstarch and salt, tossing until well mixed.
Pour the filler into a 9" x 13" baking pan and then sprinkle on the topping.
Bake for 45 - 50 minutes till golden brown
Serve with a scoop of vanilla ice cream.
Tip: if you have very ripe peaches, use less sugar in the filling.
Source for the original filler: Drop Biscuit Peach Cobbler by Carla Hall (http://abc.go.com/shows/the-chew/recipes/drop-biscuit-peach-cobbler-carla-hall) modified by David Shields
NYC Nutrition Analysis (per serving or yield unit):
water=86.77 g; calories=342.5; protein=3.1 g; total fat=9.8 g; saturated fat=4.38 g; monounsaturated fat=2.65 g; polyunsaturated fat=2.02 g; trans fat=0.02 g; cholesterol=16.2 mg; carbohydrate=63.24 g; dietary fiber=2.76 g; total sugars=43.77 g; ash=1.16 g; calcium=55.09 mg; phosphorus=81.05 mg; iron=1.65 mg; sodium=190.8 mg; potassium=266.9 mg; magnesium=24.11 mg; zinc=0.49 mg; copper=0.13 mg; manganese=0.5 mg; vitamin A=494.7 IU; vitamin E=1.37 mg AT; thiamin=0.11 mg; riboflavin=0.13 mg; niacin=2.2 mg; pantothenic acid=0.32 mg; vitamin B6=0.08 mg; folate=49.44 ug DFE; vitamin B12=0.01 ug; vitamin C=6.57 mg; selenium=2.55 ug; vitamin K=7.6 ug; refuse=2.28%; blocks carb:prot:fat=6.7 : 0.4 : 3.3; net carbs (g)=60.5; %cal as carb:prot:fat=72:4:25; DietPoints=9.4
(complete analysis)
Contributor: David Shields
Yield: 15 servings
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Home Made Cake Mix
cakes
1 box (19 oz) yellow cake mix
1 box (3 oz) vanilla pudding mix (instant)
1/2 cup oil
1 cup hot water
4 lg (1.75 oz) egg
1 teaspoon vanilla
Combine all ingredients in a large bowl. Beat at medium speed on electric mixer for 4 minutes. Bake in a greased 10" tube pan (or bundt pan) at 350 (325 for dark pans) for about 45-50 minutes.
For the following variations of this recipe, substitute as directed for the yellow cake mix & vanilla pudding. All other ingredients remain the same.
Butterscotch cake: White cake mix; Instant
butterscotch pudding
Cherry cake: Cherry cake mix; Instant Vanilla pudding
Chocolate Cake: Chocolate cake mix; Instant chocolate pudding
Lemon cake: White cake mix; (or Lemon Supreme) 1 tsp. lemon juice ,1/4 c poppy
seeds (soaked) (optional)
Mocha cake: White cake mix: Instant chocolate pudding; 1 tsp instant coffee
Strawberry cake: White cake mix; Instant strawberry pudding
Tripple Chocolate cake: Chocolate cake mix; Instant chocolate pudding, 1 cup
semisweet chocolate chips
Dave's note: For 8" pans bake 35 - 38 minutes. For 9" pans bake 30 - 33 minutes. For 13" x 9" bake 35 - 38 minutes. for 24 cupcakes cook 19 - 22 minutes.
Contributor: Second Helpings Please
Yield: 1 cake
NYC Nutrilink: N0^00000,N5420^19202,N596^04518,N3941^14429
NYC Nutrilink: N113^01123,N5662^20081
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Home Made Cake Mix - Coconut
cakes, coconut, desserts
1 box (19 oz) white cake mix
1 box (3 oz) coconut pudding mix (instant)
1/2 cup oil
1 cup hot water
4 lg (1.75 oz) egg
1 teaspoon vanilla
Combine all ingredients in a large bowl. Beat at medium speed on electric mixer for 4 minutes. Bake in a greased 10" tube pan (or bundt pan) at 350 (325 for dark pans) for about 45-50 minutes.
Dave's note: For 8" pans bake 35 - 38 minutes.
For 9" pans bake 30 - 33 minutes.
For 13" x 9" bake 35 - 38 minutes.
For 24 cupcakes cook 19 - 22 minutes.
Yield: 1 cake
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Horseradish
condiment, sauces/dips
1 cup horseradish root; peeled & diced
3/4 cup vinegar
2 teaspoon sugar
1/4 teaspoon Salt
In an electric food processor or blender, process horseradish root,
vinegar, sugar and salt. Carefully remove the cover of the processor or
blender, keeping your face away from the container. Cover and store the
horseradish in the refrigerator or put the jars in the freezer. Fridged,
horeradish is good for 3 months. Frozen, it is good for 6 months.
If you want milder horseradish, add vinegar at the same time as the sugar
and salt. That stops the enzymatic action that causes heat. The longer it
sits, the hotter the horseradish will get, up to a maximum of 3 minutes. So
if you want it really fiery, grind it and let it sit 3 minues (maximum)
and then add the vinegar.
Makes 2 cups.
NYC Nutrition Analysis (per serving or yield unit): water=3.52 g; calories=4.68; carbohydrate=0.84 g; total sugars=0.18 g; ash=0.03 g; calcium=8.23 mg; phosphorus=0.15 mg; iron=0.05 mg; sodium=12.19 mg; potassium=0.08 mg; magnesium=0.04 mg; selenium=0.02 ug; refuse=0.%; blocks carb:prot:fat=0.1 : 0.0 : 0.0; ECC=0.8; %cal as carb:prot:fat=100:0:0; DietPoints=0.1 (complete analysis)
Yield: 48 teaspoons
NYC Nutrilink: U22^56009,N284^02053,N6271^19335,N278^02047
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Hot Appetizer Pie
appetizers, beef, cheese/eggs, condiment, sauces/dips
8 oz cream cheese; softened
2 tablespoon milk
2 1/2 oz jar dried beef
2 tablespoon green bell pepper; finely chopped
2 tablespoon onion; finely chopped
1/2 teaspoon pepper
1/2 cup sour cream
1/4 cup walnuts
Soften cream cheese and blend with milk. Mix other ingredients with
cheese mixture except nuts. Pat into pan. Spread 1/4 cup chopped nuts
over top. Bake at 350 degrees for 15 minutes. Serve hot with crackers, pretzels or chips.
>
NYC Nutrition Analysis (per serving or yield unit): water=19.43 g; calories=83.07; protein=2.94 g; total fat=7.56 g; saturated fat=3.7 g; monounsaturated fat=1.94 g; polyunsaturated fat=0.98 g; cholesterol=22.98 mg; carbohydrate=1.39 g; dietary fiber=0.18 g; total sugars=0.99 g; ash=0.78 g; calcium=26.6 mg; phosphorus=44.1 mg; iron=0.24 mg; sodium=180 mg; potassium=57.99 mg; magnesium=7.35 mg; zinc=0.4 mg; copper=0.04 mg; manganese=0.09 mg; vitamin A=237.1 IU; vitamin E=0.14 mg AT; thiamin=0.01 mg; riboflavin=0.04 mg; niacin=0.28 mg; pantothenic acid=0.17 mg; vitamin B6=0.04 mg; folate=3.58 ug DFE; vitamin B12=0.13 ug; vitamin C=1.15 mg; selenium=2.35 ug; vitamin K=0.78 ug; refuse=5.66%; blocks carb:prot:fat=0.1 : 0.4 : 2.5; ECC=1.2; %cal as carb:prot:fat=6:14:80; DietPoints=2.3 (complete analysis)
Contributor: Three Rivers Cookbook (1973)
Yield: 16 servings
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Huli Huli Chicken
Huli Huli Chicken
chicken, main dish
5 lb chicken pieces
lemon juice; (optional)
- - - - - Huli Huli Sauce - - - - -
1/3 cup ketchup
1/3 cup soy sauce, low sodium
1/2 cup brown sugar
3 tablespoon grape juice
1 teaspoon ginger
1/2 teaspoon garlic powder
- - - - - Dry Rub - - - - -
2 tablespoon garlic powder
1 tablespoon Salt
4 teaspoon Sweet Hungarian paprika
1 tablespoon cayenne pepper; (optional)
1 teaspoon ground cumin
1/2 teaspoon pepper
Huli Huli Chicken sauce: In a 1 quart sauce pan, combine the sauce ingredients with a wisk. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from the heat and set aside.
NOTE: The original recipe from About.com Hawaii Travel used 3 T. of sherry instead of grape juice, 1 piece of ginger root (crushed) instead of the ground ginger, and 1 clove of garlic instead of the garlic powder.
Mix the Dry Rub ingredients in a small bowl.
Grilling instructions:
If using a whole chicken, Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.
Next, secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
If using chicken pieces char with the skin side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
In either case, continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Sprinkle the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked in the breast (or breast and thighs if using chicken pieces) confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket (if used) and allow the chicken to rest for 6 to 8 minutes.
The Huli Huli Chicken sauce is from About.com Hawaii Travel, http://gohawaii.about.com/od/luaurecipes/r/hulihulichicken.htm.
The Dry Rub recipe is from Huli Huli Chicken on the Grill, http://www.foodnetwork.com/recipes/guy-fieri/huli-huli-chicken-on-the-grill-recipe.html
NYC Nutrition Analysis (per serving or yield unit): water=112.7 g; calories=566.8; protein=55.2 g; total fat=28.47 g; saturated fat=7.72 g; monounsaturated fat=11.19 g; polyunsaturated fat=6.57 g; cholesterol=170.1 mg; carbohydrate=19.85 g; dietary fiber=0.86 g; total sugars=11.08 g; ash=4.47 g; calcium=49.35 mg; phosphorus=387.3 mg; iron=3.25 mg; sodium=1060 mg; potassium=554.5 mg; magnesium=58.6 mg; zinc=4.04 mg; copper=0.18 mg; manganese=0.26 mg; vitamin A=771 IU; vitamin E=1.69 mg AT; thiamin=0.18 mg; riboflavin=0.41 mg; niacin=17.34 mg; pantothenic acid=2.12 mg; vitamin B6=0.86 mg; folate=26.28 ug DFE; vitamin B12=0.59 ug; vitamin C=1.65 mg; selenium=41.79 ug; vitamin K=5.8 ug; refuse=24.84%; blocks carb:prot:fat=2.1 : 7.9 : 9.5; ECC=19.; %cal as carb:prot:fat=14:40:46; DietPoints=13.6 (complete analysis)
Yield: 12 servings
>NYC Nutrition Analysis (per serving or yield unit): water=156.5 g; calories=526.5; protein=23.72 g; total fat=41.09 g; saturated fat=10.89 g; monounsaturated fat=9.99 g; polyunsaturated fat=2.41 g; trans fat=0.51 g; cholesterol=173.8 mg; carbohydrate=14.99 g; dietary fiber=0.64 g; total sugars=5.75 g; ash=4.01 g; calcium=297.9 mg; phosphorus=383.7 mg; iron=1.49 mg; sodium=906.3 mg; potassium=512.6 mg; magnesium=35.21 mg; zinc=2.85 mg; copper=0.11 mg; manganese=0.05 mg; vitamin A=362.4 IU; vitamin E=0.8 mg AT; thiamin=0.21 mg; riboflavin=0.45 mg; niacin=1.62 mg; pantothenic acid=1.18 mg; vitamin B6=0.15 mg; folate=25.04 ug DFE; vitamin B12=1.64 ug; vitamin C=1.73 mg; selenium=21.81 ug; vitamin K=1.4 ug; refuse=2.08%; blocks carb:prot:fat=1.6 : 3.4 : 13.7; ECC=14.3; %cal as carb:prot:fat=11:18:70; DietPoints=13.8 (complete analysis)
Contributor: "The Best of Bisquick from Betty Crocker" 1983
Yield: 6 servings
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Italian Cheesecake With Cherries
cheesecake, desserts, pies
1 1/2 cup ricotta cheese
----Or 3/4 of a 15 oz container---
4 lg (1.75 oz) egg
4 oz cream cheese
2/3 cup Sugar
1/2 cup margarine; melted
1 tablespoon flour
1/2 can cherry pie filling
----graham cracker crust---
1 1/2 cup graham cracker crumbs
1/2 cup margarine; melted
Crust: Mix the Graham cracker crumbs and 1/2 cup melted margarine. Place a piece of
parchment on the bottom of an 8" spring form pan and then press the mixture onto the bottom.
Filling: Puree ricotta with the eggs in a food processor or blender. Add the cream cheese and sugar. Mix well. Add the melted butter and flour blend in. Put in a large bowl and gently stir in cherries pie filling
Lightly grease the side of the pan and pour into your prepared spring form pan. Bake at 350 for about 1 hour or until set. (toothpick inserted into the center comes out clean) Remove from oven and let cool then chill several hours before serving.
Variation: Substitute your favorite fruit pie filler, such as blue berry.
NYC Nutrition Analysis (per serving or yield unit): water=62.63 g; calories=434.9; protein=8.34 g; total fat=25.64 g; saturated fat=7.14 g; monounsaturated fat=10.01 g; polyunsaturated fat=6.96 g; trans fat=1.98 g; cholesterol=81.52 mg; carbohydrate=43.71 g; dietary fiber=1.17 g; total sugars=18.9 g; ash=1.55 g; calcium=129.1 mg; phosphorus=159.6 mg; iron=1.68 mg; sodium=291.3 mg; potassium=155 mg; magnesium=21.56 mg; zinc=0.98 mg; copper=0.1 mg; manganese=0.32 mg; vitamin A=1062 IU; vitamin E=2.98 mg AT; thiamin=0.11 mg; riboflavin=0.25 mg; niacin=1.44 mg; pantothenic acid=0.53 mg; vitamin B6=0.09 mg; folate=57.91 ug DFE; vitamin B12=0.28 ug; vitamin C=0.92 mg; selenium=12.73 ug; vitamin K=22.24 ug; refuse=1.4%; blocks carb:prot:fat=4.7 : 1.2 : 8.5; ECC=42.5; %cal as carb:prot:fat=40:8:53; DietPoints=10.6 (complete analysis)
Contributor: David Shields
Yield: 12 servings
Yield: 32 servings
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Kielbasa & Green Bean Casserole
casserole, crockpot, main dish, vegetables
4 lg (5.3 oz) potato; peeled, 1 inch chunks
2 lb kielbasa; 1/4 inch thick slices
1 can (10 oz) cream of mushroom soup
4 cup green beans (fresh)
----- OR -----
2 can green beans; drained
1 lg (5.3 oz) onion; chopped
1 stick margarine
2 cup milk
Put kielbasa and potato in a large sauce pan and cover with water. Bring to a
boil for 2 minutes. Drain and put potato & kielbasa in the crockpot. Add the rest
of the ingredients and cook on LOW for 4 hours.
NYC Nutrition Analysis (per serving or yield unit): water=272.4 g; calories=580.8; protein=19.19 g; total fat=44.68 g; saturated fat=13.59 g; monounsaturated fat=19.44 g; polyunsaturated fat=8.48 g; trans fat=2.51 g; cholesterol=79.76 mg; carbohydrate=26.21 g; dietary fiber=3.43 g; total sugars=8.13 g; ash=5.86 g; calcium=142 mg; phosphorus=335 mg; iron=2.15 mg; sodium=921.7 mg; potassium=914.9 mg; magnesium=57.37 mg; zinc=2.44 mg; copper=0.55 mg; manganese=0.31 mg; vitamin A=856.6 IU; vitamin E=1.85 mg AT; thiamin=0.37 mg; riboflavin=0.44 mg; niacin=5.02 mg; pantothenic acid=1.34 mg; vitamin B6=0.56 mg; folate=37.41 ug DFE; vitamin B12=1.11 ug; vitamin C=22.99 mg; selenium=24.71 ug; vitamin K=27.68 ug; refuse=7.24%; blocks carb:prot:fat=2.5 : 2.7 : 14.9; ECC=22.8; %cal as carb:prot:fat=18:13:69; DietPoints=15.8 (complete analysis)
Contributor: Elizabeth Shields
Yield: 8 servings
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Lasagana
casserole, Italian
9 (18 gm) lasagna noodle
1 1/2 qt meat sauce
3 cup provolone cheese; shredded
3 cup cheddar cheese; shredded
Cook and drain the noodles according to the directions on the box. Mix the all
the cheese together. Put a thin layer of sauce on the bottom of a 9" x 11" baking pan.
Put 3 of the noodles in the pan followed by a layer of sauce and a layer of cheese.
Add another layer of pasta, sauce, and cheese. Put another layer of pasta followed
by a thick layer of cheese.
Bake 35 minutes in an oven preheated to 350°F.
NYC Nutrition Analysis (per serving or yield unit): water=209.5 g; calories=660; protein=40.32 g; total fat=42.58 g; saturated fat=23.52 g; monounsaturated fat=10.8 g; polyunsaturated fat=2.3 g; trans fat=0.94 g; cholesterol=134.1 mg; carbohydrate=26.98 g; dietary fiber=3.85 g; total sugars=9.79 g; ash=8.96 g; calcium=1192 mg; phosphorus=791.8 mg; iron=1.53 mg; sodium=1664 mg; potassium=629.3 mg; magnesium=67.82 mg; zinc=5.2 mg; copper=0.19 mg; manganese=0.25 mg; vitamin A=2188 IU; vitamin E=4.51 mg AT; thiamin=0.07 mg; riboflavin=0.68 mg; niacin=6.29 mg; pantothenic acid=0.56 mg; vitamin B6=0.37 mg; folate=48.11 ug DFE; vitamin B12=1.34 ug; vitamin C=3.15 mg; selenium=35.88 ug; vitamin K=25.47 ug; refuse=0.%; blocks carb:prot:fat=2.6 : 5.8 : 14.2; ECC=23.1; %cal as carb:prot:fat=17:25:59; DietPoints=16. (complete analysis)
Contributor: David Shields
Yield: 9 servings
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Lemon Chicken
chicken, poultry
2 lb chicken breasts; boneless
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoon honey
2 tablespoon vegetable oil
1 tablespoon garlic powder
Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 20 minutes, remove cover and bake for another 15 minutes.
Alternately, you can cook this on the grill.
This recipe is for boneless chicken breasts. If you use chicken breast that still have the bone in bake at 375F for 30 minutes, remove cover and bake for another 20 minutes.
NYC Nutrition Analysis (per serving or yield unit): water=201.1 g; calories=381.5; protein=51.57 g; total fat=12.85 g; saturated fat=1.98 g; monounsaturated fat=4.66 g; polyunsaturated fat=3.72 g; trans fat=0.02 g; cholesterol=165.6 mg; carbohydrate=13.24 g; dietary fiber=0.35 g; total sugars=9.93 g; ash=2.85 g; calcium=21.76 mg; phosphorus=498.5 mg; iron=1.29 mg; sodium=152.4 mg; potassium=856.2 mg; magnesium=68.51 mg; zinc=1.67 mg; copper=0.13 mg; manganese=0.06 mg; vitamin A=64.66 IU; vitamin E=4.12 mg AT; thiamin=0.24 mg; riboflavin=0.41 mg; niacin=21.86 mg; pantothenic acid=3.44 mg; vitamin B6=1.89 mg; folate=25.11 ug DFE; vitamin B12=0.48 ug; vitamin C=8.21 mg; selenium=52.4 ug; vitamin K=0.83 ug; refuse=0.%; blocks carb:prot:fat=1.4 : 7.4 : 4.3; ECC=12.9; %cal as carb:prot:fat=14:55:31; DietPoints=8.7 (complete analysis)
Contributor: David Shields
Yield: 4 servings
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Lindy's Chili Gravy
chili, meats, sandwiches
6 lb lean ground beef
1 cup chili powder
1 tablespoon cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon oregano
1/2 teaspoon cayenne powder
2 tablespoon Salt
1 tablespoon pepper
4 tablespoon flour
1/4 cup masa flour
Water
Using your hands, crumble the ground meat into a large pot, cover with water to about 1 inch over. Mix in the spices. Put the pot on the stove over medium-high heat and bring to a boil, reduce the heat and simmer slowly for 1 hour. Turn the heat off to allow the fat to rise to the top of the pan, skim off as much fat as you can (in my case I got almost a coffee can full ). Once the fat is removed, mix the flour and masa together with enough water to form a liquid paste. Bring the chili back to a simmer and add the flour/masa mixture; simmer for 10 minutes. If the chili is not thick enough for your liking, add more flour and masa mixed with water until it's where you like it to be. You can also leave it looser and tighten it up with each use, depending on what you are using it for. Taste and adjust seasonings.
Lindy's Chili Gravy https://lindysez.com/recipe/lindys-chili-gravy/
Amounts divided by three by David Shields
NYC Nutrition Analysis (per serving or yield unit): water=67.19 g; calories=146.7; protein=20.32 g; total fat=5.26 g; saturated fat=2.1 g; monounsaturated fat=1.99 g; polyunsaturated fat=0.61 g; trans fat=0.2 g; cholesterol=56.25 mg; carbohydrate=4.27 g; dietary fiber=1.72 g; total sugars=0.36 g; ash=2.72 g; calcium=28.23 mg; phosphorus=199.3 mg; iron=3.23 mg; sodium=649.6 mg; potassium=413.7 mg; magnesium=29.07 mg; zinc=4.86 mg; copper=0.12 mg; manganese=0.12 mg; vitamin A=1310 IU; vitamin E=1.83 mg AT; thiamin=0.07 mg; riboflavin=0.19 mg; niacin=5.66 mg; pantothenic acid=0.64 mg; vitamin B6=0.46 mg; folate=12.4 ug DFE; vitamin B12=2.03 ug; vitamin C=0.13 mg; selenium=17.25 ug; vitamin K=5.23 ug; refuse=0.%; blocks carb:prot:fat=0.3 : 2.9 : 1.8; net carbs (g)=2.5; %cal as carb:prot:fat=12:56:32; DietPoints=3.5 (complete analysis)
Yield: 30 servings
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Lindy's Chili Gravy - 2 lb meat
chili, meats, sandwiches
2 lb lean ground beef
1/3 cup chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1/6 teaspoon cayenne powder
2 teaspoon Salt
1 teaspoon pepper
4 teaspoon flour
2 teaspoon masa flour
Water
Using your hands, crumble the ground meat into a large pot, cover with water to about 1 inch over. Mix in the spices. Put the pot on the stove over medium-high heat and bring to a boil, reduce the heat and simmer slowly for 1 hour. Turn the heat off to allow the fat to rise to the top of the pan, skim off as much fat as you can (in my case I got almost a coffee can full ). Once the fat is removed, mix the flour and masa together with enough water to form a liquid paste. Bring the chili back to a simmer and add the flour/masa mixture; simmer for 10 minutes. If the chili is not thick enough for your liking, add more flour and masa mixed with water until it's where you like it to be. You can also leave it looser and tighten it up with each use, depending on what you are using it for. Taste and adjust seasonings.
Lindy's Chili Gravy https://lindysez.com/recipe/lindys-chili-gravy/
Amounts divided by three by David Shields
NYC Nutrition Analysis (per serving or yield unit): water=67.19 g; calories=146.7; protein=20.32 g; total fat=5.26 g; saturated fat=2.1 g; monounsaturated fat=1.99 g; polyunsaturated fat=0.61 g; trans fat=0.2 g; cholesterol=56.25 mg; carbohydrate=4.27 g; dietary fiber=1.72 g; total sugars=0.36 g; ash=2.72 g; calcium=28.23 mg; phosphorus=199.3 mg; iron=3.23 mg; sodium=649.6 mg; potassium=413.7 mg; magnesium=29.07 mg; zinc=4.86 mg; copper=0.12 mg; manganese=0.12 mg; vitamin A=1310 IU; vitamin E=1.83 mg AT; thiamin=0.07 mg; riboflavin=0.19 mg; niacin=5.66 mg; pantothenic acid=0.64 mg; vitamin B6=0.46 mg; folate=12.4 ug DFE; vitamin B12=2.03 ug; vitamin C=0.13 mg; selenium=17.25 ug; vitamin K=5.23 ug; refuse=0.%; blocks carb:prot:fat=0.3 : 2.9 : 1.8; net carbs (g)=2.5; %cal as carb:prot:fat=12:56:32; DietPoints=3.5 (complete analysis)
Yield: 10 servings
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Lemon Blueberry Sweet Rolls
blueberry, breads, desserts
2 1/2 teaspoon yeast
1 cup milk; warm
2 lg (1.75 oz) egg
1/3 cup sugar
8 tablespoon unsalted butter; softened
1 teaspoon salt
4 cup flour
1 teaspoon lemon zest; 1 medium lemon - - Filli
2 teaspoon lemon zest; 2 medium lemon
2/3 cup sugar
1/4 cup unsalted butter; melted
1 1/2 cup blueberries - - Lemon Glaze - - -
2 cup powdered sugar
2 tablespoon lemon juice
2 tablespoon heavy cream
1 teaspoon lemon zest; 1 medium lemon
1 teaspoon vanilla
These tangy lemon blueberry sweet rolls have a perfectly soft and fluffy roll, bursting full of blueberries and topped with a lemon glaze. They have lemon throughout, with zest in the rolls, lemon sugar in the middle and a lemon glaze! These sweet rolls are irresistible!
Dissolve your yeast in the warm milk in a large mixing bowl. Allow to proof for about 5 minutes.
Add in the eggs, sugar, butter, salt, flour and zest and mix everything together.
When the dough begins pulling away from the edges of the bowl, knead it for about 5 minutes (with your hands or a dough hook)
Remove the dough from the bowl and spray it with nonstick spray. Return dough to the bowl and cover with a towel.
Allow to rise for about 45 minutes until the dough doubles in size.
Lightly flour the counter top and roll the dough out into a large rectangle about 1/4 in thick.
Preheat your oven to 400 degrees.
Mix together your lemon zest and sugar to make your lemon sugar, set aside.
Spread your melted butter evenly over the top of your dough.
Sprinkle the lemon sugar evenly of the top.
Spread blueberries evenly over the top of the dough.
Carefully roll the dough from the top edge to the bottom edge to form a long roll.
Cut into 1 1/2 in slices.
Lightly grease a 9x13in baking pan.
Place rolls into the pan and bake for 28-30 minutes until they are a light golden color.
Remove rolls from oven and allow to cool for about 5 minutes before covering in glaze.
Combine all the ingredients for your lemon glaze until you get a nice frosting consistency. Add more powdered sugar or milk if needed.
Apply glaze generously to the top of the rolls evenly and serve.
From: Like Mother, Like Daughter https://lmld.org/lemon-blueberry-sweet-rolls/#wprm-recipe-container-96945
NYC Nutrition Analysis (per serving or yield unit): water=51.98 g; calories=493.7; protein=6.84 g; total fat=14.15 g; saturated fat=8.33 g; monounsaturated fat=4.05 g; polyunsaturated fat=0.84 g; trans fat=0.03 g; cholesterol=65.75 mg; carbohydrate=86.36 g; dietary fiber=1.87 g; total sugars=53.14 g; alcohol=0.12 g; ash=1.09 g; calcium=48.28 mg; phosphorus=97.08 mg; iron=2.2 mg; sodium=221.9 mg; potassium=126.4 mg; magnesium=15.73 mg; zinc=0.61 mg; copper=0.09 mg; manganese=0.36 mg; vitamin A=447.7 IU; vitamin E=0.58 mg AT; thiamin=0.44 mg; riboflavin=0.34 mg; niacin=2.91 mg; pantothenic acid=0.56 mg; vitamin B6=0.07 mg; folate=148.1 ug DFE; vitamin B12=0.19 ug; vitamin C=3.88 mg; selenium=17.81 ug; vitamin K=4.82 ug; refuse=1.19%; blocks carb:prot:fat=9.4 : 1.0 : 4.7; net carbs (g)=84.5; %cal as carb:prot:fat=69:5:25; DietPoints=13.5 (complete analysis)
Contributor: David Shields
Yield: 12 servings
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Lemon Loaf Cake
cakes, desserts
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoon unsalted butter; room temperature
2 tablespoon vegetable oil
1 cup sugar
2 lg (1.75 oz) egg
1/4 tablespoon lemon zest; 1 medium lemon
1 tablespoon vanilla
6 tablespoon milk - - Lemon Syrup - - -
1/4 cup lemon juice; 1 medium lemon
3 tablespoon sugar - - Lemon Icing - - -
1 cup powder sugar
1 tablespoon lemon juice
1 tablespoon heavy cream
This easy Lemon Loaf Cake is a moist, fluffy, tender treat that’s jam-packed with natural citrus flavor. A warm loaf of lemon bread is infused with fresh lemon syrup, cooled to room temperature, then drizzled with creamy lemon icing!
Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In a large mixer bowl, cream the butter, oil and sugar together on medium-high speed until light in color and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
Add the eggs one at a time, mixing until mostly combined after each. Add the lemon juice, lemon zest and vanilla extract and beat on medium-high speed until well combined.
Add about a third of the dry ingredients and mix until mostly combined. Add half of the milk and mix until just combined. Repeat with another third of the dry ingredients and then the last half of the milk.
Add the remaining dry ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until the cake is golden brown and a toothpick comes out mostly clean with a few moist crumbs.
Allow the cake to cool for about 15 minutes in the pan, then remove to a cooling rack.
Stir together the lemon juice and powdered sugar for the lemon syrup, then pour the syrup over the cake while it’s still warm. Allow cake to cool completely.
When the cake has cooled completely, make the icing. Combine the powdered sugar, lemon juice and heavy cream and whisk until smooth. Spoon the icing onto the top of the cake and spread evenly, then serve.
NOTES:
To Store: Store loaf cake in an airtight container. It’s fine at room temperature for a day or so, but should then be stored in the fridge. Best if eaten within 3-4 days.
To Freeze: Wrap cooled & unfrosted loaf cake tightly in plastic wrap and freeze in a heavy-duty storage bag or airtight container for up to 2 months. Unwrap and thaw before icing and slicing.
From Life, Love, and Sugar https://www.lifeloveandsugar.com/lemon-loaf-cake/#tasty-recipes-96849
NYC Nutrition Analysis (per serving or yield unit): water=148.7 g; calories=446.7; protein=21.01 g; total fat=33.94 g; saturated fat=12.48 g; monounsaturated fat=13.15 g; polyunsaturated fat=4.71 g; trans fat=0.78 g; cholesterol=101.3 mg; carbohydrate=16.07 g; dietary fiber=3.65 g; total sugars=6.77 g; ash=4.59 g; calcium=129.2 mg; phosphorus=346 mg; iron=2.63 mg; sodium=1177 mg; potassium=460.3 mg; magnesium=46.28 mg; zinc=2.36 mg; copper=0.18 mg; manganese=0.42 mg; vitamin A=606.7 IU; vitamin E=0.88 mg AT; thiamin=0.2 mg; riboflavin=0.35 mg; niacin=4.31 mg; pantothenic acid=1.33 mg; vitamin B6=0.32 mg; folate=4.05 ug DFE; vitamin B12=1.39 ug; vitamin C=1.15 mg; selenium=21.15 ug; vitamin K=12.16 ug; refuse=0.62%; blocks carb:prot:fat=1.4 : 3.0 : 11.3; ECC=12.4; %cal as carb:prot:fat=14:19:67; DietPoints=11.1 (complete analysis)
Contributor: David Shields
Yield: 10 servings
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Meatballs And Sour Cream
appetizers, main dish, meat balls, meats
60 1 inch (18 gm) meatballs; fully cooked
2 cup brown gravy
1/2 cup sour cream
1/2 tsp black pepper; to taste
1 tablespoon Sweet Hungarian paprika
1 medium onion; chopped
Combine all sauce ingredients. Cover and simmer over low heat for 15 minutes. Do not boil. Pour over meatballs.
NYC Nutrition Analysis (per serving or yield unit): water=148.7 g; calories=446.7; protein=21.01 g; total fat=33.94 g; saturated fat=12.48 g; monounsaturated fat=13.15 g; polyunsaturated fat=4.71 g; trans fat=0.78 g; cholesterol=101.3 mg; carbohydrate=16.07 g; dietary fiber=3.65 g; total sugars=6.77 g; ash=4.59 g; calcium=129.2 mg; phosphorus=346 mg; iron=2.63 mg; sodium=1177 mg; potassium=460.3 mg; magnesium=46.28 mg; zinc=2.36 mg; copper=0.18 mg; manganese=0.42 mg; vitamin A=606.7 IU; vitamin E=0.88 mg AT; thiamin=0.2 mg; riboflavin=0.35 mg; niacin=4.31 mg; pantothenic acid=1.33 mg; vitamin B6=0.32 mg; folate=4.05 ug DFE; vitamin B12=1.39 ug; vitamin C=1.15 mg; selenium=21.15 ug; vitamin K=12.16 ug; refuse=0.62%; blocks carb:prot:fat=1.4 : 3.0 : 11.3; ECC=12.4; %cal as carb:prot:fat=14:19:67; DietPoints=11.1 (complete analysis)
Contributor: David Shields
Yield: 8 servings
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Moist, Tender Spice Cake
cakes, desserts
2 1/2 cup flour
1/4 cup corn starch
4 teaspoon Baking Powder
1/2 teaspoon Salt
2 teaspoon ginger
1 teaspoon Cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground clove
1 cup milk
3 lg (1.75 oz) egg
2 teaspoon vanilla
1 cup unsalted butter
2 cup brown sugar
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
FROM: Moist, Tender Spice Cake https://www.allrecipes.com/recipe/76964/moist-tender-spice-cake
NYC Nutrition Analysis (per serving or yield unit): water=26.43 g; calories=310.6; protein=3.99 g; total fat=12.94 g; saturated fat=7.7 g; monounsaturated fat=3.77 g; polyunsaturated fat=0.7 g; cholesterol=66.34 mg; carbohydrate=45.37 g; dietary fiber=0.72 g; total sugars=27.6 g; alcohol=0.17 g; ash=1.45 g; calcium=126.8 mg; phosphorus=87.57 mg; iron=1.49 mg; sodium=227 mg; potassium=107.7 mg; magnesium=11.99 mg; zinc=0.36 mg; copper=0.06 mg; manganese=0.3 mg; vitamin A=406.6 IU; vitamin E=0.45 mg AT; thiamin=0.17 mg; riboflavin=0.17 mg; niacin=1.24 mg; pantothenic acid=0.34 mg; vitamin B6=0.05 mg; folate=62.96 ug DFE; vitamin B12=0.17 ug; vitamin C=0.2 mg; selenium=10.54 ug; vitamin K=1.24 ug; refuse=1.24%; blocks carb:prot:fat=5.0 : 0.6 : 4.3; net carbs (g)=44.7; %cal as carb:prot:fat=58:5:37; DietPoints=8.6 (complete analysis)
Yield: 16 servings
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Mushroom & Onion Steak Gravy
gravies, sauces/dips, steak
1 cup shallot; finely chopped
4 tablespoon margarine
1 lb mushroom; sliced
1/2 cup grape juice
2 cup beef stock
1/2 teaspoon Salt
1/2 teaspoon pepper
1/2 cup flour
Melt butter in a sauce pan and sauté shallots until transparent, approximately 2-3 minutes. Add grape juice. Add mushrooms and cook until tender and grape juice has reduced to an essence.
Stir in 1 1/2 cup beef stock, salt and pepper.
Mix the remaining beef stock with the flour and stir with a whisk until no lumps remain, then add the flour mixture and stir with a whisk until thickened.
Serve over your favorite steaks and mashed potatoes.
We don't use wine and the grape juice is a perfect substitute for your favorite red wine.
Makes about 1 quart of gravy
NYC Nutrition Analysis (per serving or yield unit): water=72.69 g; calories=58.56; protein=1.6 g; total fat=3.04 g; saturated fat=0.57 g; monounsaturated fat=1.4 g; polyunsaturated fat=0.93 g; trans fat=0.53 g; carbohydrate=6.84 g; dietary fiber=0.72 g; total sugars=2.52 g; ash=0.85 g; calcium=7.19 mg; phosphorus=36.22 mg; iron=0.46 mg; sodium=157.2 mg; potassium=133.2 mg; magnesium=6.75 mg; zinc=0.22 mg; copper=0.11 mg; manganese=0.09 mg; vitamin A=127.8 IU; vitamin E=0.33 mg AT; thiamin=0.08 mg; riboflavin=0.17 mg; niacin=1.3 mg; pantothenic acid=0.47 mg; vitamin B6=0.07 mg; folate=19.7 ug DFE; vitamin B12=0.02 ug; vitamin C=3.47 mg; selenium=4.18 ug; vitamin K=3.45 ug; refuse=2.41%; blocks carb:prot:fat=0.7 : 0.2 : 1.0; ECC=6.1; %cal as carb:prot:fat=45:10:45; DietPoints=1.3 (complete analysis)
Contributor: David Shields
Yield: 16 servings
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Mushroom Stuff
appetizers, breakfast, egg, mushroom, side dish
1 1/2 lb mushroom
3/4 cup onion; chopped
3/4 cup celery; chopped
1/2 cup mayonnaise
1/2 cup bacon bits
8 slices bread; buttered
1 1/2 cup milk
2 lg (1.75 oz) egg; beaten
1 can (10 oz) cream of mushroom soup
4 tablespoon margarine
This recipe has been circulating the recipe sites from the
Recipe Echo days and the original contributor is unknown, but it sure IS worth
trying. It's a wonderful side dish made especially for mushroom lovers!
Sauté mushrooms, onions and celery in 2 tablespoons of butter until just tender.
Remove from heat and add bacon bits and mayonnaise. In a 9 x 13 glass dish, put
3 slices of buttered bread, cubed. Top with the mushroom mixture and 3 more
slices of bread cubes. Pour milk and eggs over all and refrigerate a few hours.
Just before baking, add the mushroom soup over the casserole, and top with the
last 2 slices of buttered, cubed bread. Bake uncovered at 350~ for 1 hour. Add
cheese over the top and bake 15 minutes longer.
** Note - original recipe called for an unspecified amount of crumpled bacon and
butter.
Modified per above note and nutritional analysis by David Shields
NYC Nutrition Analysis (per serving or yield unit): water=204.5 g; calories=333.3; protein=10.16 g; total fat=22.98 g; saturated fat=4.48 g; monounsaturated fat=6.82 g; polyunsaturated fat=10.65 g; trans fat=1.1 g; cholesterol=55.6 mg; carbohydrate=23.34 g; dietary fiber=2.41 g; total sugars=6.74 g; ash=3.12 g; calcium=131 mg; phosphorus=198.6 mg; iron=2.05 mg; sodium=540.6 mg; potassium=489.5 mg; magnesium=28.7 mg; zinc=1.14 mg; copper=0.34 mg; manganese=0.26 mg; vitamin A=392.6 IU; vitamin E=2.05 mg AT; thiamin=0.66 mg; riboflavin=0.62 mg; niacin=5.31 mg; pantothenic acid=1.9 mg; vitamin B6=0.23 mg; folate=84.44 ug DFE; vitamin B12=0.37 ug; vitamin C=3.77 mg; selenium=20.89 ug; vitamin K=35.92 ug; refuse=2.57%; blocks carb:prot:fat=2.3 : 1.5 : 7.7; ECC=20.9; %cal as carb:prot:fat=27:12:61; DietPoints=9.2 (complete analysis)
Yield: 8 servings
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Mushroom Stuffed Midwest Burgers
Mushroom-Stuffed Midwest Burgers
beef, main dish, mushroom, picnic
1 egg, beaten
1/4 cup bread crumbs, dry
2 tablespoon onion, finely chopped
2 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 pepper (dash)
1 pound ground beef
1/4 cup mushrooms, canned
4 cheese, American (sliced)
4 buns
Instead of just plain burgers on the grill, try our Midwest Living creation, flavored with Worcestershire sauce and seasoned salt.
1. In a mixing bowl, combine egg, bread crumbs, onion, ketchup, Worcestershire sauce and pepper.
2. Add ground beef and mix well.
3. Shape beef into eight 4-inch-round patties (1/4" thick). Spon 1 table chopped mushrooms in the center of 4 of the patties. Top with remaining meat patties. Press to seal the edges.
4. Grill the meat over medium coals for 14 to 16 minutes, turning once. Top with cheese.
5. Serve on buns and top as you like.
Contributor: Midwest Living
Yield: 8 servings
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Mustard Relish
condiment, sauces/dips
12 medium (4.3 oz) green tomato
3 lg (7 oz) green pepper
3 lg (7 oz) red pepper
3 lg (1.75 oz) onion
5 cup Sugar
--- Mustard Paste ----
3 cup apple cider vinegar
1 cup flour
2 teaspoon tumeric
2 teaspoon celery seed
3 cup mustard
Grind in a food processor (do not puree) the tomatoes, peppers, and onion and put in a 6+ quart pot. Stir in the sugar.
Mix the
ingredients for the Mustard Paste and bring to a boil for at least 10 minutes till very thick.
Add the Mustard Paste to the pepper mixture and stir. Put in pint jars and can in a pressure cooker for 15 minutes at 10 lbs. pressure.
Makes 12 pints
NYC Nutrition Analysis (per serving or yield unit): water=6.8 g; calories=9.82; protein=0.13 g; total fat=0.06 g; saturated fat=0.01 g; monounsaturated fat=0.03 g; polyunsaturated fat=0.01 g; carbohydrate=2.26 g; dietary fiber=0.13 g; total sugars=1.93 g; ash=0.07 g; calcium=1.66 mg; phosphorus=3.07 mg; iron=0.06 mg; sodium=14.83 mg; potassium=13.01 mg; magnesium=1.29 mg; zinc=0.02 mg; manganese=0.02 mg; vitamin A=53.91 IU; vitamin E=0.04 mg AT; thiamin=0.01 mg; niacin=0.05 mg; pantothenic acid=0.02 mg; vitamin B6=0.01 mg; folate=1.58 ug DFE; vitamin C=2.77 mg; selenium=0.53 ug; vitamin K=0.4 ug; refuse=6.68%; blocks carb:prot:fat=0.2 : 0.0 : 0.0; ECC=2.1; %cal as carb:prot:fat=90:5:5; DietPoints=0.2 (complete analysis)
Contributor: Elizabeth Shields
Yield: 576 teaspoon
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No Peek Chicken
casserole, chicken, poultry
1 box (6 oz) Ben's Long Grain Wild RicE; original
1 can (15 oz) cream of mushroom soup
1 can (15 oz) cream of celery soup
1 can (15 oz) water; second can optional
1 lb boneless chicken breast
1 box (6 oz) Ben's Long Grain Wild RicE; original
1 can (15 oz) cream of mushroom soup
1 can (15 oz) cream of celery soup
1 can (15 oz) water; second can optional
1 lb boneless chicken breast
I honestly don't remember who I got this from but I've been making it since I got it and it gives a new meaning to winner winner chicken dinner.
Pre heat oven at 350 degree.
Grease a 9x13 cake pan.
In the cake pan, ,mix the box of rice, cans of celery and mushroom soup and one can of water (I always add the extra can of water because I like moist rice not crunchy rice).
Arrange the raw chicken on top of the rice mixture, cover and seal with foil.
In the cake pan, ,mix the box of rice, cans of celery and mushroom soup and one can of water (I always add the extra can of water because I like moist rice not crunchy rice).
Arrange the raw chicken on top of the rice mixture, cover and seal with foil.
Bake at 350 degrees for 2 1/2 hours and "DON'T PEEK!" your house will smell amazing!
From Just a Pinch
Recipes
https://www.justapinch.com/recipes/main-course/chicken/no-peek-chicken-4.html
NYC Nutrition Analysis (per serving or yield unit): water=257 g; calories=288.8; protein=18.87 g; total fat=11.23 g; saturated fat=2.89 g; monounsaturated fat=3.98 g; polyunsaturated fat=3.46 g; trans fat=0.08 g; cholesterol=52.64 mg; carbohydrate=27.23 g; dietary fiber=1.42 g; total sugars=0.28 g; ash=2.66 g; calcium=29.01 mg; phosphorus=228.6 mg; iron=1.14 mg; sodium=472.4 mg; potassium=286.5 mg; magnesium=50.93 mg; zinc=1.25 mg; copper=0.18 mg; manganese=0.94 mg; vitamin A=154.9 IU; vitamin E=0.4 mg AT; thiamin=0.14 mg; riboflavin=0.11 mg; niacin=9.12 mg; pantothenic acid=1.24 mg; vitamin B6=0.52 mg; folate=8.41 ug DFE; vitamin B12=0.33 ug; vitamin C=0.07 mg; selenium=21.32 ug; vitamin K=7.06 ug; refuse=4.78%; blocks carb:prot:fat=2.9 : 2.7 : 3.7; net carbs (g)=25.8; %cal as carb:prot:fat=38:26:35; DietPoints=7.5 (complete analysis)
Yield: 6 servings
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Onion Sour Cream Chicken
chicken, main dish, meats, poultry
4 lb chicken; cut up
1 package (1 oz) onion soup mix
2 tablespoon margarine
1/2 cup sour cream
Melt margarine and spread 1/2 of it on the bottom of a baking pan. Sprinkle 1/2 of soup mix on bottom of pan and place chicken on top of it. Brush the chicken with the rest of the margarine and put the rest of the soup mix on the chicken. Seal the pan with aluminum foil and bake 1 hour in an oven preheated to 350 digress. Pour drippings into a sauce pan and add the sour cream. Heat but DO NOT BOIL and then pour over the chicken and ENJOY!!
NYC Nutrition Analysis (per serving or yield unit): water=132.8 g; calories=744; protein=59.42 g; total fat=53.27 g; saturated fat=15.4 g; monounsaturated fat=20.91 g; polyunsaturated fat=11.47 g; trans fat=0.53 g; cholesterol=207.1 mg; carbohydrate=2.74 g; dietary fiber=0.23 g; total sugars=0.58 g; ash=3.1 g; calcium=68.61 mg; phosphorus=373.5 mg; iron=3.29 mg; sodium=488.7 mg; potassium=522.7 mg; magnesium=49.03 mg; zinc=5.2 mg; copper=0.19 mg; manganese=0.08 mg; vitamin A=999.6 IU; vitamin E=1 mg AT; thiamin=0.15 mg; riboflavin=0.48 mg; niacin=15.3 mg; pantothenic acid=2.37 mg; vitamin B6=0.64 mg; folate=14.65 ug DFE; vitamin B12=0.66 ug; vitamin C=0.26 mg; selenium=51.58 ug; vitamin K=14.72 ug; refuse=42.94%; blocks carb:prot:fat=0.3 : 8.5 : 17.8; ECC=2.5; %cal as carb:prot:fat=2:33:66; DietPoints=19.3 (complete analysis)
Contributor: David Shields
Yield: 8 servings
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Oven Baked Beef Ribs
bbq, beef, main dish, meats, pork
2 rack beef ribs
1 cup bbq sauce
Place each rack on top of each piece of tinfoil and wrap up your ribs.
Place the ribs with the bony side up or the meaty side down and fold the top and sides over so the ribs are totally sealed inside. Do not pile your ribs on top of each other. Put the ribs into the oven, on the middle rack, for between 3 and 4 hours.
After 3 or 4 hours, take the ribs out of the oven open up one pouch. Be careful, hot steam will pour out of the tinfoil when you open it. We find that our ribs are finished at just over 3 1/4 hours. The ribs are done when you can see more of the bone then when you put it in. The meat will shrink. Using a fork check the meat to make sure it is fall off the bone tender. If they are not ready just reseal the pouch and bake for a little longer. I would check again after 15 minutes.
Once ribs are cooked, remove from oven and set oven to broil. Remove tinfoil from each rack of ribs and place on your tinfoil lined baking sheet bony side down or meaty side up this time. Totally cover top of ribs with your barbecue sauce.
When the broiler is hot, place your ribs under the broiler on the middle rack until barbecue sauce starts to bubble all over. Little brown or black dots may appear. This is good, do not worry. Remove ribs from oven and you now have two options.
You can serve the ribs at this point or put more sauce all over the ribs and broil some more. Wait for the sauce to bubble all over again and then serve. I always do it twice. Watch the ribs when they are broiling. They can and will burn quickly.
Cut up the ribs, using a large knife, before serving, if required. Enjoy!
Modified from: The Best Oven Baked Beef Ribs - Kitchen Divas https://kitchendivas.com/best-bbq-oven-baked-beef-ribs-recipe/
Contributor: http://www.eatingwell.com/
Yield: 8 servings
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Oven-Fried Chicken
chicken, main dish, marinade, poultry
1/2 cup butter milk
1 tablespoon dijon mustard
2 clove garlic
1 teaspoon hot sauce
2 1/2 lb chicken thigh & drumstick; skinned
1/2 cup flour, whole wheat
2 tablespoon sesame seeds
1 1/2 teaspoon Sweet Hungarian paprika
1 tablespoon thyme
1 teaspoon baking powder
1/8 teaspoon Salt
1/8 teaspoon pepper
Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
Tips & Notes
Make Ahead Tip: Marinate the chicken for up to 8 hours.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make sour milk: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
NYC Nutrition Analysis (per serving or yield unit): water=125.5 g; calories=221.5; protein=29.21 g; total fat=7.79 g; saturated fat=1.97 g; monounsaturated fat=2.6 g; polyunsaturated fat=1.96 g; trans fat=0.02 g; cholesterol=130.7 mg; carbohydrate=7.72 g; dietary fiber=1.54 g; total sugars=0.89 g; ash=2.3 g; calcium=81.7 mg; phosphorus=328.7 mg; iron=2.2 mg; sodium=288.7 mg; potassium=414.7 mg; magnesium=54.33 mg; zinc=3.02 mg; copper=0.16 mg; manganese=0.42 mg; vitamin A=305.1 IU; vitamin E=0.49 mg AT; thiamin=0.2 mg; riboflavin=0.31 mg; niacin=8.49 mg; pantothenic acid=1.8 mg; vitamin B6=0.64 mg; folate=13.09 ug DFE; vitamin B12=0.88 ug; vitamin C=0.45 mg; selenium=36.47 ug; vitamin K=11.02 ug; refuse=35.6%; blocks carb:prot:fat=0.7 : 4.2 : 2.6; ECC=6.2; %cal as carb:prot:fat=14:54:32; DietPoints=5. (complete analysis)
Contributor: http://www.eatingwell.com/
Yield: 8 servings
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Oven Fried Chicken (2)
chicken, main dish, poultry
3/4 cup bread crumbs; dried
1/3 cup romano cheese; grated
1 tablespoon chives; fresh
2 tablespoon chili powder
1/8 teaspoon pepper
1/4 teaspoon olive oil
2 tablespoon dijon mustard
1 tablespoon lemon juice
12 each (122 g) chickens, drumstick; skinned
Start preparing jam. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Combine crumbs, cheese, chives, chili powder, pepper, and 1/4 teaspoon salt. Combine oil, mustard, lemon juice, and 1/2 teaspoon salt; brush on chicken. Roll in crumb mixture to coat. Place on prepared baking sheet. Bake for 45 to 55 minutes or until no longer pink (180 degrees F). Makes 6 servings.
Chicken recipe from Chicken with Spiced Tomato Jam recipe at http://www.bhg.com/recipe/chicken/chicken-with-spiced-tomato-jam/.
Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
NYC Nutrition Analysis (per serving or yield unit): water=198.4 g; calories=410.1; protein=53.31 g; total fat=15.31 g; saturated fat=5.08 g; monounsaturated fat=5.02 g; polyunsaturated fat=2.98 g; trans fat=0.04 g; cholesterol=235.7 mg; carbohydrate=12.05 g; dietary fiber=1.78 g; total sugars=1.24 g; ash=4.09 g; calcium=201.6 mg; phosphorus=575.5 mg; iron=3.22 mg; sodium=656.2 mg; potassium=682.9 mg; magnesium=74.22 mg; zinc=4.98 mg; copper=0.22 mg; manganese=0.24 mg; vitamin A=961.8 IU; vitamin E=1.56 mg AT; thiamin=0.36 mg; riboflavin=0.57 mg; niacin=14.86 mg; pantothenic acid=3.03 mg; vitamin B6=1.08 mg; folate=34.49 ug DFE; vitamin B12=1.59 ug; vitamin C=1.24 mg; selenium=58.84 ug; vitamin K=11.08 ug; refuse=37.3%; blocks carb:prot:fat=1.1 : 7.6 : 5.1; ECC=10.3; %cal as carb:prot:fat=12:53:35; DietPoints=9.3 (complete analysis)
Contributor: Better Homes and Gardens (http://www.bhg.com)
Yield: 6 servings
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Mexican Tomato Soup
Categories: main dish, mexican, soups, soups/stock
Equipment: 6 Qt Crockpot 10 inch skillet Meat masher tool
In a skillet, cook ground beef over medium-high heat until browned and no longer pink. Drain excess grease. Add taco seasoning and diced tomatoes and chilies to the skillet. Cook over medium heat for 5 minutes. Transfer cooked taco meat to slow cooker.
Add chicken broth, tomato soup, corn, and black beans to slow cooker. Cover and cook on LOW 6 to 8 hours.
Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.
From: Plain Chicken https://www.plainchicken.com/mexican-tomato-soup/
Nutrition Analysis (per serving or yield unit): water=293.9 g; calories=673.3; protein=41.25 g; total fat=20.02 g; saturated fat=10.02 g; monounsaturated fat=5.85 g; polyunsaturated fat=1.75 g; trans fat=0.12 g; cholesterol=91.71 mg; carbohydrate=83.37 g; dietary fiber=11.47 g; total sugars=11.28 g; ash=7.21 g; calcium=267.3 mg; phosphorus=591.4 mg; iron=6.38 mg; sodium=1461 mg; potassium=1620 mg; magnesium=146.5 mg; zinc=6.16 mg; copper=0.71 mg; manganese=0.94 mg; vitamin A=753.3 IU; vitamin E=0.73 mg AT; thiamin=0.81 mg; riboflavin=0.54 mg; niacin=9.68 mg; pantothenic acid=1.42 mg; vitamin B6=0.52 mg; folate=342.9 ug DFE; vitamin B12=1.66 ug; vitamin C=125.5 mg; selenium=33.29 ug; vitamin K=5.85 ug; refuse=6.62%; blocks carb:prot:fat=8.0 : 5.9 : 6.7; net carbs (g)=71.9; %cal as carb:prot:fat=49:24:27; DietPoints=17.1 (complete analysis)
Yield: 8 servings
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Mississippi Mud Pie
Categories: chocolate, pies
22 (6.23 gm) Oreo Cookies with no cream filling
1/4 cup Butter; melted
6 oz semisweet chocolate chips
1/2 cup half & half
1/4 cup pecans, chopped
1 5.9 oz (167.2 gm) chocolate pudding mix (instant)
2 cup milk, skim
1 8 oz (226.8 gm) frozen whipped topping; divided
Place Oreos in a food processor and process until finely ground. Place in a medium bowl and mix together with melted butter. Spoon into a 9-inch pie plate. Use your hands or the back of a wooden spoon to spread evenly. Press down firmly on crust. This will help it hold together. Refrigerate for at least 15 minutes.
In a 16 oz (or larger) microwave safe container bring the half & half to a boil. With a small/medium whisk stir in the chocolate chips. Whisk until the ganache is smooth.
Pour on top of pie crust and refrigerate for at least 15 minutes. Sprinkle pecans on top.
While the pie is chilling in the fridge In a medium bowl, whisk together pudding mix and milk for 1 minute. Fold 1/2 cup whipped topping into pudding mixture. Pour on top of pecans.
Top with remaining whipped topping. Refrigerate until set.
Yield: 8 servings
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Orange Pineapple Salad
Categories: appetizers, fruits, salads
1 box (12 oz) lemon jello
2 cup Water; boiling
6 oz frozen orange juice
1 can (20 oz) crushed pineapple; drained
1 can (11 oz) mandarin orange; drained
1 box (3.4 oz) instant lemon pudding
1 cup milk
1 container (8 oz) Cool Whip
Dissolve the Jello in the boiling water. Add the frozen orange juice, then add the drained crushed pineapple and the drained mandarin organges. Fridge for several hours.
Mix the small box of instant lemon pudding with the milk, stir until it thickens. Stir in the container of Cool Whip and spread on top of the jello mixture. Refridge.
Makes 12 servings.
Contributor: http://www.pizzamaking.com
Yield: 8 servings
NYC Nutrilink: N6527^20640,N8458^48052,N5749^18375,N272^02047
Peaches and Cream Cake
cakes, desserts, peaches
1 1/2 cup bisquick
1 box (4.6 oz) vanilla pudding mix (not instant)
6 tablespoon butter unsalted
2 lg (1.75 oz) egg; room temperature
1 cup milk
1 can (29 oz) peaches; reserve syrup
2 pk (8 oz) cream cheese; room temperature
1 cup sugar
6 tablespoon reserved peach syrup
- - - Topping - - -
2 tablespoon sugar
1 teaspoon Cinnamon
Mix the first 5 ingredients and pour into a 9x13 pan. Pour drained peaches into cake batter. Mix cream cheese, 1 cup sugar, and reserved peach juice and pour over peaches.
Mix 2 tablespoons sugar and cinnamon; sprinkle over the cake. Bake at 350 degrees for 45-50 minutes.
From: Cooks.com https://www.cooks.com/recipe/8z57p48n/peaches-and-cream-cake.html
NYC Nutrition Analysis (per serving or yield unit): water=80.17 g; calories=345.3; protein=4.57 g; total fat=17.57 g; saturated fat=10 g; monounsaturated fat=4.38 g; polyunsaturated fat=0.8 g; trans fat=0.6 g; cholesterol=68.67 mg; carbohydrate=44.63 g; dietary fiber=1.16 g; total sugars=34.43 g; ash=0.92 g; calcium=61.82 mg; phosphorus=71.5 mg; iron=0.34 mg; sodium=320.3 mg; potassium=133.5 mg; magnesium=9.1 mg; zinc=0.37 mg; copper=0.04 mg; manganese=0.06 mg; vitamin A=696.9 IU; vitamin E=0.74 mg AT; thiamin=0.02 mg; riboflavin=0.15 mg; niacin=0.39 mg; pantothenic acid=0.35 mg; vitamin B6=0.05 mg; folate=8.64 ug DFE; vitamin B12=0.21 ug; vitamin C=1.72 mg; selenium=5.45 ug; vitamin K=2.05 ug; refuse=0.53%; blocks carb:prot:fat=4.8 : 0.7 : 5.9; net carbs (g)=43.5; %cal as carb:prot:fat=50:5:45; DietPoints=9.7 (complete analysis)
Yield: 15 servings
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'Perfectly Chocolate' Chocolate Cake
cakes, chocolate, desserts
2 cup sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 lg (1.75 oz) egg
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup water; boiling
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder,
baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water
(batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
Makes 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40
minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F.
Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55
minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches
in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.
Frost. About 30 cupcakes.
From: https://www.hersheyland.com/recipes/hersheys-perfectly-chocolate-chocolate-cake.html
From: https://www.hersheyland.com/recipes/hersheys-perfectly-chocolate-chocolate-cake.html
NYC Nutrition Analysis FOR CAKE ONLY (per serving or yield unit): water=47.43 g; calories=315.1;
protein=4.64 g; total fat=11.53 g; saturated fat=1.85 g; monounsaturated fat=6.53 g; polyunsaturated fat=2.84 g; trans fat=0.04 g;
cholesterol=33.61 mg; carbohydrate=51.6 g; dietary fiber=2.48 g; total sugars=33.53 g; alcohol=0.24 g; ash=1.76 g; calcium=73.38 mg;
phosphorus=107.1 mg; iron=1.83 mg; sodium=436.3 mg; potassium=145.6 mg; magnesium=34.92 mg; zinc=0.68 mg; copper=0.24 mg;
manganese=0.34 mg; vitamin A=72.71 IU; vitamin E=1.69 mg AT; thiamin=0.16 mg; riboflavin=0.18 mg; niacin=1.22 mg; pantothenic acid=0.28 mg;
vitamin B6=0.04 mg; folate=59.67 ug DFE; vitamin B12=0.15 ug; vitamin C=0.31 mg; caffeine=12.36 mg; selenium=10.1 ug; vitamin K=6.69 ug;
refuse=0.84%; blocks carb:prot:fat=5.5 : 0.7 : 3.8; ECC=49.1; %cal as carb: prot: fat=63:6:32; DietPoints=8.8 (complete analysis)
Yield: 8 servings
NYC Nutrilink: N6527^20640,N8458^48052,N5749^18375,N272^02047
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Phily Frosting - 5 flavors
frosting, icing
- - - Creamy Philly Frosting - - -
2 tablespoon Butter
1/2 teaspoon vanilla
1 dash Salt
5 cup Confectioners sugar
- - - Lemon Philly Frosting - - -
2 tablespoon Butter
1 dash Salt
1 teaspoon lemon juice
1 teaspoon lemon rind
5 cup Confectioners sugar
- - - Mocha Phily Frosting - -
2 teaspoon instant coffee
4 1/2 cup Confectioners sugar
- - -Vanilla Phily Frosting - -
1 tablespoon milk
1 teaspoon vanilla
5 1/2 cup Confectioners sugar
All of the below flavors will frost and fill two 8" or 9" cake layers"
- - - Chocolate Philly Frosting - - Combine softened cream cheese, milk, vanilla, and salt. Gradully add the sugar to the mixture, mixing well after each addition. Blend in the chocoalte
- - - Creamy Philly Frosting - - - Combine softened cream cheese, butter, vanilla and salt. Gradully add the sugar to the mixture, mixing well after each addition.
- - - Lemon Philly Frosting - - - Combine softened cream cheese, butter, lemon juce and lemon rind, and salt. Gradully add the sugar to the mixture, mixing well after each addition.
- - - Mocha Phily Frosting - - Gradully add the sugar to the cream cheese, mixing well after each addition. Add the instant coffee between the first and second sugar additions.
- - -Vanilla Phily Frosting - - Combine softened cream cheese, milk, vanilla. Gradully add the sugar to the mixture, mixing well after each addition.
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Pizza Crust - 14" plus 10", 12" & 16"
breads, Italian, pizza
361.46 g King Arthur Bread flour
10.35 g vital wheat gluten
2.97 g instant dry yeast (IDY)
5.58 g Salt
27.14 g olive oil
18.59 g honey
The link to the souce of this recipe at http://www.pizzamaking.com is: http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217
Whisk together the flour and gluten in the mixiing bowl. In a second bowl, I added the water (spring water) along with the honey and the salt, and stirred to combine, about 45 seconds. As is common with emergency doughs, I used an elevated water temperature. In my case, I used 125 degrees F (51.7 degrees C). Water at that temperature also helps dissolve the honey. The oil was then added to the water/salt/honey mixture.
Add the liquid to the flour mixture and mix on medium speed for 2 minuts wth the paddle attachment. Switch to the bread hook and knead for 10 minutes If the dough ison the dry side at the beginning of the hand knead, so I added about another teaspoon of water, in increments of a quarter teaspoon.
Once the dough was done, I shaped it into a round ball, coated it lightly with vegetable oil (soybean oil), and placed it into a covered transparent plastic container. Let rise for 2 hours.
At this point, I decided to use the dough to make the pizza. I gently flattened the dough with my fingers and coated it on both sides with my home-made Dustinator clone of semolina flour, white flour, and a bit of vegetable oil (soybean oil) that I had worked into the two flours using my fingers. I then docked the flattened dough on one side using a dough docker such as is done in Papa John’s stores.
The dressed pizza was baked, on the screen, on the lowest oven rack position of my electric oven, which had been preheated for about 15 minutes (the final 15 minutes of the two-hour dough rise period) at a temperature of about 500 degrees F (260 degrees C). It took about 7-8 minutes to bake the pizza.
NYC Nutrition Analysis (per serving or yield unit): water=6.32 g; calories=206.6; protein=7.03 g; total fat=4.07 g; saturated fat=0.56 g; monounsaturated fat=2.56 g; polyunsaturated fat=0.68 g; carbohydrate=34.87 g; dietary fiber=1.2 g; total sugars=2.41 g; ash=0.97 g; calcium=13.13 mg; phosphorus=59.59 mg; iron=2.39 mg; sodium=272 mg; potassium=63.97 mg; magnesium=16.39 mg; zinc=0.77 mg; copper=0.09 mg; manganese=0.29 mg; vitamin E=0.51 mg AT; thiamin=0.37 mg; riboflavin=0.22 mg; niacin=2.84 mg; pantothenic acid=0.23 mg; vitamin B6=0.03 mg; folate=129.8 ug DFE; vitamin C=0.01 mg; selenium=12.4 ug; vitamin K=2.18 ug; refuse=0.%; blocks carb:prot:fat=3.7 : 1.0 : 1.4; ECC=33.7; %cal as carb:prot:fat=68:14:18; DietPoints=4.2 (complete analysis)
Ingredients for a 10" crust:
Flour
(100%): 184.41 g | 6.50 oz | 0.41 lbs
vital wheat gluten 5.28 g | 0.18 oz | 0.011 lbs
Water (56.5%): 107.18 g | 3.78 oz | 0.24 lbs
ADY (0.80%): 1.52 g | 0.05 oz | 0 lbs | 0.4 tsp | 0.13 tbsp
Salt (1.5%): 2.85 g | 0.1 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp
Olive Oil (7.3%): 13.85 g | 0.49 oz | 0.03 lbs | 3.08 tsp | 1.03 tbsp
Honey (5%): 9.48 g | 0.33 oz | 0.02 lbs | 1.36 tsp | 0.45 tbsp
Ingredients for a 12" crust:
Flour (100%): 265.56 g | 9.37 oz | 0.59 lbs
vital wheat gluten 7.60 g | 0.27 oz | 0.017 lbs
Water (56.5%): 154.34 g | 5.44 oz | 0.34 lbs
ADY (0.80%): 2.19 g | 0.08 oz | 0 lbs | 0.58 tsp | 0.19 tbsp
Salt (1.5%): 4.1 g | 0.14 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
Olive Oil (7.3%): 19.94 g | 0.7 oz | 0.04 lbs | 4.43 tsp | 1.48 tbsp
Honey (5%): 3.66 g | 0.48 oz | 0.03 lbs | 1.95 tsp | 0.65 tbsp
Ingredients for a 16" crust:
Flour (100%): 472.11 g | 16.65 oz | 1.04 lbs
vital wheat gluten 13.51 g | 0.48 oz | 0.030 lbs
Water (56.5%): 274.37 g | 9.68 oz | 0.6 lbs
ADY (0.80%): 3.88 g | 0.14 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
Salt (1.5%): 7.28 g | 0.26 oz | 0.02 lbs | 1.31 tsp | 0.44 tbsp
Olive Oil (7.3%): 35.45 g | 1.25 oz | 0.08 lbs | 7.88 tsp | 2.63 tbsp
Honey (5%): 24.28 g | 0.86 oz | 0.05 lbs | 3.47 tsp | 1.16 tbsp
Contributor: http://www.pizzamaking.com
Yield: 8 servings
NYC Nutrilink: N6527^20640,N8458^48052,N5749^18375,N272^02047
drain kraut rinse the kraut twice
open and drain most of the liquid of bean (1 inch off of liquid)
in 6 quart pot saute the onions, add kraut, add 1/2 jar water. add lightly mashed beans beans.
cut kielbasa into 3/4" chunks. bring to a boil and simmer for at least one hour stirring ever y 10 minutes.
NYC Nutrition Analysis (per serving or yield unit): water=156.8 g; calories=188.9; protein=8.75 g; total fat=10.78 g; saturated fat=3.15 g; monounsaturated fat=4.98 g; polyunsaturated fat=2.18 g; trans fat=0.7 g; cholesterol=26.46 mg; carbohydrate=15.21 g; dietary fiber=4.89 g; total sugars=1.53 g; ash=3.78 g; calcium=44.03 mg; phosphorus=69.95 mg; iron=2.74 mg; sodium=1113 mg; potassium=346.1 mg; magnesium=35.71 mg; zinc=0.63 mg; copper=0.19 mg; manganese=0.64 mg; vitamin A=294.8 IU; vitamin E=0.52 mg AT; thiamin=0.04 mg; riboflavin=0.05 mg; niacin=0.51 mg; pantothenic acid=0.15 mg; vitamin B6=0.15 mg; folate=30.35 ug DFE; vitamin C=22.01 mg; selenium=1.29 ug; vitamin K=13.62 ug; refuse=0.32%; blocks carb:prot:fat=1.1 : 1.3 : 3.6; ECC=10.3; %cal as carb:prot:fat=32:18:50; DietPoints=3.7 (complete analysis)
Yield: 24 servings\
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Aunt Pauline's Pumpkin Pie
desserts, pies, pumpkin
3/4 cup brown sugar; packed
1/2 teaspoon baking soda
3/4 tablespoon Cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1.5 cup pumpkin
2 lg (1.75 oz) egg; beaten
1 tablespoon molasses
1 1/2 cup milk
----OR----
1 cup evaporated milk
----AND----
1/2 cup water
1 crust (13.628 oz) pie crust
Combine the first 9 ingredients and then stir in the milk OR the evaporated milk and 1/2 cup water. Pour into the pie crust. Bake in a oven 15 minutes in a oven preheated to 425°F , then reduce the heat to 350°F and bake 30 - 40 minutes (until a toothpick comes out clean).
NYC Nutrition Analysis (per serving or yield unit): water=114.3 g; calories=434.5; protein=8.9 g; total fat=21.25 g; saturated fat=6.6 g; monounsaturated fat=8.79 g; polyunsaturated fat=4.76 g; cholesterol=58.96 mg; carbohydrate=53.04 g; dietary fiber=1.36 g; total sugars=25.15 g; ash=2.35 g; calcium=195.4 mg; phosphorus=184.5 mg; iron=2.23 mg; sodium=426.3 mg; potassium=373.8 mg; magnesium=35.04 mg; zinc=0.92 mg; copper=0.12 mg; manganese=0.48 mg; vitamin A=2048 IU; vitamin E=0.55 mg AT; thiamin=0.24 mg; riboflavin=0.4 mg; niacin=1.91 mg; pantothenic acid=0.77 mg; vitamin B6=0.11 mg; folate=66.11 ug DFE; vitamin B12=0.36 ug; vitamin C=3.09 mg; selenium=16.76 ug; vitamin K=7.79 ug; refuse=4.01%; blocks carb:prot:fat=5.7 : 1.3 : 7.1; ECC=51.7; %cal as carb:prot:fat=48:8:44; DietPoints=10.3 (complete analysis)
Contributor: Pauline Alverson
Yield: 8 servings
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Pork Tenderloin With Honey Soy Sauce
main dish, pork
2 each (24 oz) pork tenderloin
2 teaspoon your favoite rub
2 tablespoon olive oil
1 tablespoon shallot; minced
2 clove garlic; minced
4 tablespoon apple cider vinegar
2 tablespoon soy sauce
1/2 cup honey
Season tenderloins with dry rub and set aside.
Add vinegar, soy sauce, and honey to a small bowl and whisk.
We’re going to start this on the stove top and finish in the oven.
So, heat the olive oil over high heat in an oven proof saute pan or skillet. Brown all sides of the tenderloins. This should take about a minute per side.
Add shallot and garlic to pan and cook about a minute. Pour honey mixture over pork and make sure it is completely covered with sauce.
Place uncovered pan in oven and roast 17 minutes. Using a meat thermometer, the center of the tenderloin should register just over 150 degrees.remove pork from pan and heat sauce over medium high heat til it starts to thicken. (just a few minutes.)
Paint the tenderloin with a little sauce, slice into1/2 -3/4 inch pieces and serve with remaining sauce on the side.
White rice is an excellent side dish.
From: New Day Cleveland, David’s Pork Tenderloin With Honey Soy Sauce https://fox8.com/on-air/new-day-cleveland/davids-pork-tenderloin-with-honey-soy-sauce-2/
NYC Nutrition Analysis (per serving or yield unit):
water=75.03 g; calories=531.4; protein=8.86 g; total fat=25.33 g; saturated fat=5.72 g; monounsaturated fat=12.24 g; polyunsaturated fat=5.91 g; trans fat=2.43 g; cholesterol=60.69 mg; carbohydrate=70.33 g; dietary fiber=1.54 g; total sugars=47.62 g; ash=2.85 g; calcium=178.2 mg; phosphorus=261.3 mg; iron=2.04 mg; sodium=614.1 mg; potassium=387.4 mg; magnesium=40.17 mg; zinc=1 mg; copper=0.24 mg; manganese=0.43 mg; vitamin A=3646 IU; vitamin E=2.83 mg AT; thiamin=0.26 mg; riboflavin=0.3 mg; niacin=2.95 mg; pantothenic acid=0.84 mg; vitamin B6=0.12 mg; folate=120.6 ug DFE; vitamin B12=0.24 ug; vitamin C=3.96 mg; selenium=6.98 ug; vitamin K=20.91 ug; refuse=7.03%; blocks carb:prot:fat=7.6 : 1.3 : 8.4; ECC=68.8; %cal as carb:prot:fat=52:7:42; DietPoints=12.5
Contributor: Both Crisco and General Mills claim this recipe
Yield: 6 servings
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Pumpkin Pie Crunch
desserts, pumpkin
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
3 lg (1.75 oz) egg
1 1/2 cup brown sugar
1/2 teaspoon Salt
1 box (19 oz) yellow cake mix
1 cup nuts; chopped
1 cup margarine; melted
Mix the pumpkin, evaporated milk, eggs, brown sugar, and salt and pour into a greased 9" x 13" baking pan. Sprinkle the box of yellow cake mix over the batter. Sprinkle the nuts on top of the cake mix and drizzle with the melted margarine. Bake 50 - 55 minutes in an oven preheated to 350°F.
Serve with Cool Whip or vanilla ice cream.
NYC Nutrition Analysis (per serving or yield unit):
water=75.03 g; calories=531.4; protein=8.86 g; total fat=25.33 g; saturated fat=5.72 g; monounsaturated fat=12.24 g; polyunsaturated fat=5.91 g; trans fat=2.43 g; cholesterol=60.69 mg; carbohydrate=70.33 g; dietary fiber=1.54 g; total sugars=47.62 g; ash=2.85 g; calcium=178.2 mg; phosphorus=261.3 mg; iron=2.04 mg; sodium=614.1 mg; potassium=387.4 mg; magnesium=40.17 mg; zinc=1 mg; copper=0.24 mg; manganese=0.43 mg; vitamin A=3646 IU; vitamin E=2.83 mg AT; thiamin=0.26 mg; riboflavin=0.3 mg; niacin=2.95 mg; pantothenic acid=0.84 mg; vitamin B6=0.12 mg; folate=120.6 ug DFE; vitamin B12=0.24 ug; vitamin C=3.96 mg; selenium=6.98 ug; vitamin K=20.91 ug; refuse=7.03%; blocks carb:prot:fat=7.6 : 1.3 : 8.4; ECC=68.8; %cal as carb:prot:fat=52:7:42; DietPoints=12.5
Contributor: Both Crisco and General Mills claim this recipe
Yield: 12 servings
NYC Nutrilink: N2549^11422,N143^01153,N113^01123,N5503^19334
NYC Nutrilink: N218^02047,N4840^18142,N4292^16087,N530^04071
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Pumpkin Pie Spice
3/4 teaspoon Cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
NYC Nutrilink: N232^02029,N0^00000,N0^00000,N229^02026
NYC Nutrilink: N223^02020,N229^02026,N223^02020
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Ranch Dressing Dry Ingredients
3/4 cup parsley flakes
1/4 cup onions, dry minced
1 tablespoon dillweed
2 tablespoon onion salt
2 tablespoon garlic salt
2 tablespoon onion powder
2 tablespoon garlic powder
To make ranch dressing mix 1 tbs of ingredient mixture and add 1 cup of mayonnaise and 1 cup buttermilk.
Yield: 15 batches
NYC Nutrilink: N212^02029,N0^00000,N0^00000,N209^02026
NYC Nutrilink: N203^02020,N209^02026,N203^02020
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Reese's Peanut But. Bars
chocolate, desserts
1 cup margarine
1 3/4 cup graham cracker crumbs
2 1/2 cup Confectioners sugar
1 cup peanut butter
12 oz chocolate chip
Mix all ingredients except chips and press into 13x9 baking pan. Melt chocolate chips and spread on top of peanut butter mixture. Refrigerate for 10 minutes to set chocolate. Cut into 1/2" x 2" bars
NYC Nutrition Analysis (per serving or yield unit):
water=2.81 g; calories=185.6; protein=2.72 g; total fat=9.98 g; saturated fat=2.79 g; monounsaturated fat=3.68 g; polyunsaturated fat=2.27 g; trans fat=0.73 g; cholesterol=0.26 mg; carbohydrate=22.34 g; dietary fiber=1.25 g; total sugars=15.66 g; ash=0.67 g; calcium=9.43 mg; phosphorus=34.77 mg; iron=0.76 mg; sodium=137.5 mg; potassium=57.7 mg; magnesium=13.15 mg; zinc=0.27 mg; copper=0.05 mg; manganese=0.18 mg; vitamin A=210.9 IU; vitamin E=0.9 mg AT; thiamin=0.03 mg; riboflavin=0.04 mg; niacin=1.29 mg; pantothenic acid=0.13 mg; vitamin B6=0.04 mg; folate=11.66 ug DFE; vitamin C=0.01 mg; selenium=1.46 ug; vitamin K=6.31 ug; refuse=0.%; blocks carb:prot:fat=2.3 : 0.4 : 3.3; ECC=21.1; %cal as carb:prot:fat=47:6:47; DietPoints=4.4
Contributor: Posted on Genie by Janice Wald
Yield: 40 1" square
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N4303^16098
NYC Nutrilink: N5368^19139
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Roast Beef
beef, main dish, meats, onion soup
4 lb beef roast
1 pk onion soup
Measure a piece of aluminum foil that is 6" longer than the double the length of the meat. Fold it so that you place the meat in the middle of 1/2 of the foil and sprinkle the soup mix on and around the meat. Cover the meat with the rest of the foil and seal the edges leaving room for the foil package to expand with the steam produced by the meat's drippings. Place the foil package in a 9" x 11" pan (in case the package leaks) and bake in an oven preheated to 350°F for 90m minutes (for a 4lb roast to get medium rare).
You will get 2-4 cups of WONDERFUL drippings.
Contributor: David Shields
Yield: 8 servings
NYC Nutrilink: N0^00000,N1305^06445
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Rhubarb Crunch
desserts, rhubarb
8 cups rhubarb; diced
----Crumb Mixture----
2 cup flour
1.5 cup oatmeal
2 cup brown sugar; packed
1 cup margarine; melted
2 teaspoon Cinnamon
----Rhubarb Mixture---
2 cup Sugar
1/2 cup corn starch
2 teaspoon Vanilla
2 cup water
Put 1/2 of crumb mixture in a greased 9" x 11" pan and add the rhubarb.
In a pan combine the sugar, corn starch, vanilla, and water and simmer till clear and pour mixture over the rhubarb.
Top with remaining crumbs and bake in an oven preheated to 350°F for 1 hour.
NYC Nutrition Analysis (per serving or yield unit):
water=96.95 g; calories=394.2; protein=3.24 g; total fat=9.42 g; saturated fat=1.7 g; monounsaturated fat=4.43 g; polyunsaturated fat=2.69 g; trans fat=1.82 g; carbohydrate=75.88 g; dietary fiber=2.5 g; total sugars=52.49 g; alcohol=0.19 g; ash=1.11 g; calcium=89.16 mg; phosphorus=60.7 mg; iron=1.44 mg; sodium=124.9 mg; potassium=263.9 mg; magnesium=24.69 mg; zinc=0.47 mg; copper=0.09 mg; manganese=0.58 mg; vitamin A=574.3 IU; vitamin E=0.93 mg AT; thiamin=0.17 mg; riboflavin=0.12 mg; niacin=1.23 mg; pantothenic acid=0.25 mg; vitamin B6=0.04 mg; folate=52.61 ug DFE; vitamin B12=0.01 ug; vitamin C=4.91 mg; selenium=8.76 ug; vitamin K=32.67 ug; refuse=8.16%; blocks carb:prot:fat=8.2 : 0.5 : 3.1; ECC=73.4; %cal as carb:prot:fat=76:3:21; DietPoints=8.3
Contributor: Zola Simpson
Yield: 16 servings
NYC Nutrilink: N2013^09307,N0^00000,N5662^20081,N1562^08120
NYC Nutrilink: N5503^19334,N530^04071,N182^02010,N0^00000
NYC Nutrilink: N5504^19335,N5614^20027,N221^02050,N3941^14429
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Rhubarb Pie
desserts, pies, rhubarb
3.5 cups rhubarb; diced
1.5 cup Sugar
2 tablespoon flour
1 tablespoon karo syrup
1 lg (1.75 oz) egg
1 crust (13.628 oz) pie crust
Mix all of the ingredients and pour into your pie crust. Dot with butter on top and let sit for 5 - 10 minutes
Bake 15 minutes in an oven preheated to 400°F, then reduce the heat to 350°F and bake another 45 minutes
Variations: Replace half of the rhubarb with sliced fresh or frozen strawberry or very ripe banana.
NYC Nutrition Analysis (per serving or yield unit):
water=60.22 g; calories=433.6; protein=4.55 g; total fat=17.45 g; saturated fat=4.39 g; monounsaturated fat=7.58 g; polyunsaturated fat=4.55 g; cholesterol=26.23 mg; carbohydrate=66.23 g; dietary fiber=1.83 g; total sugars=38.79 g; ash=1.29 g; calcium=54.69 mg; phosphorus=53.78 mg; iron=1.74 mg; sodium=273 mg; potassium=197.2 mg; magnesium=14.34 mg; zinc=0.35 mg; copper=0.07 mg; manganese=0.33 mg; vitamin A=84.64 IU; vitamin E=0.36 mg AT; thiamin=0.22 mg; riboflavin=0.2 mg; niacin=1.88 mg; pantothenic acid=0.23 mg; vitamin B6=0.03 mg; folate=63.53 ug DFE; vitamin B12=0.08 ug; vitamin C=4.27 mg; selenium=13.65 ug; vitamin K=22.81 ug; refuse=9.41%; blocks carb:prot:fat=7.2 : 0.7 : 5.8; ECC=64.4; %cal as carb:prot:fat=60:4:36; DietPoints=9.8
Contributor: Anna K. Auker
Yield: 8 servings
NYC Nutrilink: N2013^09307,N5504^19335,N5662^20081,N5512^19351
NYC Nutrilink: N113^01123,N5014^18336
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Savory Rubbed Roast Chicken
chicken, garlic, main dish, poultry
1 teaspoon Salt
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon pepper
6 lb chickens, whole
1 lg (150 gm) onion
In a small bowl, combine the seasonings; set aside. Place
chicken breast side up on a rack in a shallow roasting pan;
pat dry. Tuck wings under chicken; tie drumsticks together.
Rub seasoning mixture over the outside and inside of chicken.
Place onion inside cavity.
Bake, uncovered, at 350° for
2 to 2-1/2 hours or until a thermometer inserted in the thigh
reads 180°, basting occasionally with pan drippings. (Cover
loosely with foil if chicken browns too quickly.) Cover and
let stand for 15 minutes before carving.
NYC Nutrition Analysis (per serving or yield unit):
water=227.2 g; calories=890.2; protein=60.13 g; total fat=69.31 g; saturated fat=19.46 g; monounsaturated fat=28.05 g; polyunsaturated fat=15.18 g; cholesterol=241.5 mg; carbohydrate=2.81 g; dietary fiber=0.75 g; total sugars=0.91 g; ash=4.46 g; calcium=44.15 mg; phosphorus=595.9 mg; iron=3.95 mg; sodium=537.8 mg; potassium=748.5 mg; magnesium=72.41 mg; zinc=4.14 mg; copper=0.27 mg; manganese=0.12 mg; vitamin A=1006 IU; vitamin E=1.38 mg AT; thiamin=0.4 mg; riboflavin=0.59 mg; niacin=21.44 mg; pantothenic acid=3.17 mg; vitamin B6=1.18 mg; folate=25.5 ug DFE; vitamin B12=1.09 ug; vitamin C=2.13 mg; selenium=49.25 ug; vitamin K=11.25 ug; refuse=28.76%; blocks carb:prot:fat=0.2 : 8.6 : 23.1; ECC=2.1; %cal as carb:prot:fat=1:27:71; DietPoints=23.5 (complete analysis)
Contributor: Taste of Home February/March 2012, p31
Yield: 8 servings
NYC Nutrilink: N231^02028,N249^02047,N229^02026,N244^02042
NYC Nutrilink: N234^02031,N223^02020,N233^02030,N873^05123
NYC Nutrilink: N3035^11282
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Scalloped Potatoes
casserole, potaotes, side dish
6 medium (213 g) potato
1/4 cup Butter
1/3 cup onion; chopped
2 tablespoon flour
2 teaspoon Salt
1/2 teaspoon thyme
3 cup milk
This recipe was clipped from a newspaper, date unknown but it was when pot roast was 58¢ a pound and frying chicken 29¢ a pound (advertisement on back).
Pare potatoes, cut into one-eighth-inch slices; place in greased 2-quart casserole or baking dish.
In medium saucepan, melt butter, add onion; cook until tender. Blend in flour, salt and thyme. Remove from heat; stir in milk. Return to heat and cook, stirring constantly, until mixture thickens slightly and comes to a boil.
Pour over potatoes in casserole. Cover and bake in pre-heated 350-degree oven 30 minutes; uncover and bake about one hour longer, or until potatoes are tender.
NOTE: For potatoes au gratin, add about three-fourths cup shredded cheese to cream sauce and stir until melted.
NYC Nutrition Analysis (per serving or yield unit):
water=215.1 g; calories=235.5; protein=7.21 g; total fat=7.75 g; saturated fat=4.83 g; monounsaturated fat=2.02 g; polyunsaturated fat=0.36 g; trans fat=0.23 g; cholesterol=22.63 mg; carbohydrate=35.13 g; dietary fiber=3.7 g; total sugars=6.39 g; ash=4.09 g; calcium=156.2 mg; phosphorus=200.3 mg; iron=1.49 mg; sodium=654.6 mg; potassium=854.6 mg; magnesium=52.89 mg; zinc=0.92 mg; copper=0.19 mg; manganese=0.27 mg; vitamin A=187.6 IU; vitamin E=0.22 mg AT; thiamin=0.19 mg; riboflavin=0.24 mg; niacin=1.91 mg; pantothenic acid=0.84 mg; vitamin B6=0.53 mg; folate=38.43 ug DFE; vitamin B12=0.41 ug; vitamin C=33.01 mg; selenium=3.65 ug; vitamin K=4.73 ug; refuse=15.08%; blocks carb:prot:fat=3.5 : 1.0 : 2.6; ECC=31.4; %cal as carb:prot:fat=59:12:29; DietPoints=4.6
Contributor: http://recipecurio.com
Yield: 8 servings
NYC Nutrilink: N3148^11352,N132^01145,N3098^11282,N6382^20081
NYC Nutrilink: N266^02047,N261^02042,N74^01081
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Slow Cooker Olive Garden Chicken Pasta
chicken, crockpot, main dish, poultry
1.5 lb boneless chicken breast; skinless
1 box (16 oz) Olive Garden Italian dressing
1/4 cup grated parmesan cheese
1/4 tsp pepper
8 oz cream cheese
- Add after cooking time is up -
16 oz penne pasta; cooked to pck dirrections
1/4 cup grated parmesan cheese
Equipment Needed: Slow Cooker- 6 quart or larger.
NOTE: If you don;t have Olive Garden Italian dressing any Italian salad dressing witll work.
Add the chicken breasts to the slow cooker.
Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese and pepper.
Place the cream cheese on top.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package.
Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir.
Sprinkle over the remaining parmesan cheese.
Serve and enjoy!
From: The Magical Slow Cooker
https://www.themagicalslowcooker.com/slow-cooker-olive-garden-chicken-pasta/?fbclid=IwAR31VIQoM0pGCKMK-mKpqeZB8-WbHnZdW1EPEIWsV9y5P1ReU2KyhWmS1SU#recipe
NYC Nutrition Analysis (per serving or yield unit): water=146.4 g; calories=496.7; protein=24.77 g; total fat=31.8 g; saturated fat=10.72 g; monounsaturated fat=9.47 g; polyunsaturated fat=8.42 g; trans fat=0.18 g; cholesterol=88.44 mg; carbohydrate=26.78 g; dietary fiber=1.03 g; total sugars=7.46 g; ash=3.48 g; calcium=101.6 mg; phosphorus=258.9 mg; iron=1.57 mg; sodium=815.6 mg; potassium=308.4 mg; magnesium=39.01 mg; zinc=1.41 mg; copper=0.11 mg; manganese=0.23 mg; vitamin A=466.9 IU; vitamin E=1.78 mg AT; thiamin=0.23 mg; riboflavin=0.24 mg; niacin=9.49 mg; pantothenic acid=0.92 mg; vitamin B6=0.54 mg; folate=73.8 ug DFE; vitamin B12=0.44 ug; vitamin C=0.23 mg; selenium=34.8 ug; vitamin K=32.31 ug; refuse=7.31%; blocks carb:prot:fat=2.9 : 3.5 : 10.6; net carbs (g)=25.8; %cal as carb:prot:fat=22:20:58; DietPoints=13.3 (complete analysis)
Yield: 4 servings
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Smothered Chicken
chicken, low-cal, main dish, mushroom
4 4 oz chicken breast; skinned & boneless
1/2 teaspoon Salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cup carrot; diagonally sliced, 1/4 in
1 cup onion; sliced (0.25 in)
1 clove garlic
2 8 oz package sliced mushrooms
1/4 cup flour
1 14 1/2 oz chicken broth, reduced salt, fat free
1 teaspoon thyme
chopped fresh chive; (optional)
1) Heat a large nonstick skillet coated with cooking spray over a medium-high heat. Add chicken and sprinkle with salt and pepper. Cook 2 minutes on each side or until lightly browned Remove from pan.
2) Heat oil in pan over medium-high heat. Add the carrots, onion, and garlic, cook 2 minutes. Add the mushroom, cook 5 minutes or until tender. Sprinkle with the flour, cook 2 minutes, stirring constantly.
3) Add the broth and thyme, bring to a boil and cook until slightly thick, stirring frequently. Return the chicken to the pan, cover, reduce heat, and simmer 10 minutes or until the chicken is done. Garnish with chives if desired.
NYC Nutrition Analysis (per serving or yield unit):
water=435.3 g; calories=410.9; protein=57.09 g; total fat=10.89 g; saturated fat=2.14 g; monounsaturated fat=3.16 g; polyunsaturated fat=3.24 g; trans fat=0.04 g; cholesterol=146.1 mg; carbohydrate=19.84 g; dietary fiber=3.68 g; total sugars=6.79 g; ash=6.75 g; calcium=58.18 mg; phosphorus=653.3 mg; iron=2.67 mg; sodium=1229 mg; potassium=1557 mg; magnesium=83.01 mg; zinc=2.26 mg; copper=0.49 mg; manganese=0.51 mg; vitamin A=10770 IU; vitamin E=1.39 mg AT; thiamin=0.34 mg; riboflavin=0.7 mg; niacin=30.09 mg; pantothenic acid=4.81 mg; vitamin B6=1.96 mg; folate=69.86 ug DFE; vitamin B12=0.69 ug; vitamin C=11.63 mg; selenium=85.8 ug; vitamin K=13.67 ug; refuse=17.62%; blocks carb:prot:fat=1.8 : 8.2 : 3.6; ECC=16.2; %cal as carb:prot:fat=20:56:24; DietPoints=8.4
Contributor: Cooking Light, Annual Recipes 2002
Yield: 4 servings
NYC Nutrilink: N712^05062,N218^02047,N202^02030,N596^04518
NYC Nutrilink: N2338^11124,N2456^11282,N2401^11215,N0^00000
NYC Nutrilink: N5662^20081,N0^00000,N213^02042,N0^00000
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Sour Cream Chocolate Frosting
cakes, chocolate, desserts, frosting, icing
2 cup Milk chocolate chips; melted
1 cup sour cream
2 teaspoon 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 (a 9" x 14" pan).
NOTE: For a 8" x 8" pan, use a 1/2 batch.
Contributor: About.com Southern Food
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Sour Cream Potato Casserole
casserole, cheese/eggs, garlic, side dish
4 cup potato flakes
1 1/2 teaspoon Salt
4 cup Water; hot
1 cup milk
8 tablespoon Butter
1/2 teaspoon garlic powder
1 3/4 cup sour cream
6 oz cream cheese
1/2 teaspoon paprika
Stir potatoes, water, milk, 6 tablespoons of butter, and salt in large microwaveable bowl until moistened. Cover loosely with plastic wrap and microwave for 6 to 7 min. on High until bubbly.
Blend with electric mixer until smooth. Add garlic powder, sour cream and softened cream cheese. Mix until again smooth. Turn into greased 2 1/2-quart casserole dish. Dot with 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered at 350 degrees for 30 minutes.
Very good put together in the casserole dish a day in advance and baked just before serving.
Serves 8 to 10.
NOTE: it is best if the instant potatoes are 100% potato.
NYC Nutrition Analysis (per serving or yield unit): water=162.9 g; calories=318; protein=4.75 g; total fat=23.89 g; saturated fat=14.25 g; monounsaturated fat=6.1 g; polyunsaturated fat=1.02 g; trans fat=0.37 g; cholesterol=66.5 mg; carbohydrate=22.69 g; dietary fiber=1.64 g; total sugars=3.77 g; ash=2.82 g; calcium=101.3 mg; phosphorus=126 mg; iron=0.47 mg; sodium=541.5 mg; potassium=384.2 mg; magnesium=25.38 mg; zinc=0.52 mg; copper=0.07 mg; manganese=0.05 mg; vitamin A=843 IU; vitamin E=0.55 mg AT; thiamin=0.27 mg; riboflavin=0.16 mg; niacin=1.61 mg; pantothenic acid=0.84 mg; vitamin B6=0.22 mg; folate=17.42 ug DFE; vitamin B12=0.28 ug; vitamin C=19.81 mg; selenium=5.73 ug; vitamin K=4.27 ug; refuse=0.%; blocks carb:prot:fat=2.3 : 0.7 : 8.0; ECC=21.; %cal as carb:prot:fat=28:6:66; DietPoints=8.2 (complete analysis)
Contributor: About.com Southern Food
Yield: 10 servings
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Spicy Mexican Tortilla Soup
main dish, mexican, soups/stock, tomato
2 lb chicken breast
1 can (15 oz) tomato sauce
2 can (15 oz) beans, black
2 can (15 oz) diced tomatoes and green chilies
1 can (4.5 oz) green chilies
1 cup Salsa
1 can (15 oz) corn, whole kernel; drained
---- Optional ----
1/4 to 1/2 cup hot sauce
Put chicken in the bottom of a crockpot and pour all the rest of the ingredients on top of the chicken. Cook on low for at least 8 hours (2 hours on high). Serve with shredded cheddar cheese, sour cream, and nacho pieces.
NYC Nutrition Analysis (per serving or yield unit):
water=107 g; calories=296.1; protein=25.01 g; total fat=2.67 g; saturated fat=0.58 g; monounsaturated fat=0.61 g; polyunsaturated fat=0.75 g; trans fat=0.01 g; cholesterol=36.29 mg; carbohydrate=43.65 g; dietary fiber=9.89 g; total sugars=6.39 g; ash=3.63 g; calcium=120.5 mg; phosphorus=342.6 mg; iron=3.69 mg; sodium=570.9 mg; potassium=1201 mg; magnesium=120.6 mg; zinc=2.53 mg; copper=0.53 mg; manganese=0.68 mg; vitamin A=261.7 IU; vitamin E=0.81 mg AT; thiamin=0.55 mg; riboflavin=0.2 mg; niacin=7.67 mg; pantothenic acid=1.57 mg; vitamin B6=0.66 mg; folate=247.2 ug DFE; vitamin B12=0.11 ug; vitamin C=172.1 mg; selenium=20.26 ug; vitamin K=4.67 ug; refuse=13.23%; blocks carb:prot:fat=3.8 : 3.6 : 0.9; ECC=33.8; %cal as carb:prot:fat=58:33:8; DietPoints=5.4 (complete analysis)
Contributor: From the kitchen of Barb Wheeler
Yield: 16 servings
NYC Nutrilink: N812^05062,N3235^11549,N4589^16014,U15^48654
NYC Nutrilink: U16^21031,N1221^06164,N3517^11902,N0^00000
NYC Nutrilink: N0^00000
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Steak Marinade
sauces/dips, side dish, steak
1 1/2 cup Worcestershire sauce
1 tablespoon soy sauce
1/3 cup Italian Salad dressing
1 tablespoon honey
1 tablespoon garlic powder
1/3 cup grape juice
Mix ingredients and marinate the steak(s) 2-4 hours in the fridge. After using the marinade you can freeze it and reuse the marinade 2 times as long as it has been in the fridge while marinating.
Contributor: David Shields
NYC Nutrilink: N0^00000,N4329^16125,N561^04114,N5480^19296
NYC Nutrilink: N192^02020,N0^00000
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Stewed Tomatoes
salads, side dish, tomato, vegetables
4 qt tomato
1/2 teaspoon Salt
1 tablespoon lemon juice
Blanch, skin, and quarter the tomatoes. Add the salt and lemon juice. Bring to a boil and simmer 10 minutes. Pressure cook the jars 15 minutes at 11 lbs pressure.
Contributor: David Shields
Yield: 4 guarts
NYC Nutrilink: N3067^11529,N229^02047,N2202^09153
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Stewed Tomatoes 2
salads, side dish, tomato, vegetables
8 lb tomato
1 cup celery; chopped
1/2 cup onion; chopped
1/2 cup bell pepper; chopped
2 teaspoon sugar
2 teaspoon Salt
Wash tomatoes. Remove peels, stem ends, and cores. Chop tomatoes. Measure 17 cups.
2. Place in an 8- to 10-quart Dutch oven or kettle. Add celery, onion, green pepper, sugar, and salt to the kettle. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes, stirring frequently to prevent sticking.
3. Ladle hot stewed tomatoes into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process in a pressure canner at 10 pounds pressure for 20 minutes for quarts or 15 minutes for pints. Allow pressure to come down naturally. Remove jars from canner; cool on racks.
From the Test Kitchen
Variation Freezer Directions:First, cool the stewed tomatoes by setting the kettle into a sink of ice water. Ladle tomatoes into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze for up to 10 months.
Makes: 24 servings Serving size: 1/2cup Yield: 3 quarts or 7 pints
NYC Nutrition Analysis (per serving or yield unit): water=153.6 g; calories=31.32; protein=1.43 g; total fat=0.32 g; saturated fat=0.05 g; monounsaturated fat=0.05 g; polyunsaturated fat=0.13 g; carbohydrate=6.84 g; dietary fiber=2 g; total sugars=4.63 g; ash=1.32 g; calcium=18.32 mg; phosphorus=39.07 mg; iron=0.44 mg; sodium=208.3 mg; potassium=381.7 mg; magnesium=17.83 mg; zinc=0.27 mg; copper=0.09 mg; manganese=0.19 mg; vitamin A=1293 IU; vitamin E=0.84 mg AT; thiamin=0.06 mg; riboflavin=0.03 mg; niacin=0.93 mg; pantothenic acid=0.15 mg; vitamin B6=0.14 mg; folate=25.42 ug DFE; vitamin C=23.61 mg; selenium=0.04 ug; vitamin K=13.65 ug; refuse=9.21%; blocks carb:prot:fat=0.5 : 0.2 : 0.1; ECC=4.8; %cal as carb:prot:fat=76:16:8; DietPoints=0.3 (complete analysis)
Contributor: Better Homes and Garden - bhg.com
Yield: 24 servings
NYC Nutrilink: N3271^11529,N2963^11143,N3078^11282,N3117^11333
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Strawberry Pie
desserts, fruits, pies, strawberries
1 cup sugar
1 package (3 oz) strawberry jello
2 tablespoon corn starch
1 cup water; boiling
1 pint strawberries
Mix the first 3 ingrediants and add the boiling water. Cook for 2 minutes.
Place stemmed and washed berries in a 9 inch baked pie shell. Pour jello over the berries and refridgerate 6 to 8 hours,
Serve with Cool Whip.
NYC Nutrition Analysis (per serving or yield unit): water=65.69 g; calories=157; protein=1.09 g; total fat=0.12 g; saturated fat=0.01 g; monounsaturated fat=0.02 g; polyunsaturated fat=0.06 g; carbohydrate=39.36 g; dietary fiber=0.78 g; total sugars=35.96 g; ash=0.26 g; calcium=7.62 mg; phosphorus=24.37 mg; iron=0.19 mg; sodium=51.28 mg; potassium=59.75 mg; magnesium=5.52 mg; zinc=0.06 mg; copper=0.04 mg; manganese=0.15 mg; vitamin A=4.56 IU; vitamin E=0.11 mg AT; thiamin=0.01 mg; riboflavin=0.02 mg; niacin=0.15 mg; pantothenic acid=0.05 mg; vitamin B6=0.02 mg; folate=9.44 ug DFE; vitamin C=22.34 mg; selenium=1.07 ug; vitamin K=0.84 ug; refuse=2.14%; blocks carb:prot:fat=4.3 : 0.2 : 0.0; ECC=38.6; %cal as carb:prot:fat=97:3:1; DietPoints=4.3 (complete analysis)
Contributor: Linda Straub
Yield: 8 slices
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Stuffed Pepper Soup
beef, crockpot, soups/stock
2 lb ground beef
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes; undrained
2 cup rice; cooked
2 cup green bell pepper; chopped
2 cube beef bouillon
1/4 cup brown sugar; packed
2 teaspoon Salt
1 teaspoon pepper
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
NYC Nutrition Analysis (per serving or yield unit):
water=243.6 g; calories=359.6; protein=26.79 g; total fat=16.78 g; saturated fat=6.65 g; monounsaturated fat=7.97 g; polyunsaturated fat=0.64 g; trans fat=0.79 g; cholesterol=79.9 mg; carbohydrate=26.04 g; dietary fiber=3.39 g; total sugars=9.56 g; ash=5.46 g; calcium=86.86 mg; phosphorus=251.7 mg; iron=4.68 mg; sodium=1204 mg; potassium=869.3 mg; magnesium=54.78 mg; zinc=5.97 mg; copper=0.35 mg; manganese=0.45 mg; vitamin A=1009 IU; vitamin E=1.69 mg AT; thiamin=0.19 mg; riboflavin=0.28 mg; niacin=6.8 mg; pantothenic acid=1.36 mg; vitamin B6=0.69 mg; folate=64.78 ug DFE; vitamin B12=2.74 ug; vitamin C=36.83 mg; selenium=23.42 ug; vitamin K=7.61 ug; refuse=1.68%; blocks carb:prot:fat=2.5 : 3.8 : 5.6; ECC=22.7; %cal as carb:prot:fat=29:30:42; DietPoints=7.9
Contributor: Taste of Home
NYC Nutrilink: N3908^13494,N3076^11549,N3159^11693,N6147^20045
NYC Nutrilink: N2914^11333,N1109^06075,N5976^19334,N229^02047
NYC Nutrilink: N213^02030
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Strawberry Cream Cheese Icebox Cake
Cream cheese, desserts, strawberries
2 lb strawberries
2 Sleeves (9.6 oz) graham crackers
8 oz cream cheese; room temperature
1 can (14 oz) sweetened condensed milk
2 box (3.4 oz) instant cheesecake pudding
3 cup milk
1 container (12 oz) Cool Whip
Clean and slice strawberries, about 1/4-inch thick; set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
Line the bottom of a 3-quart 13x9-inch baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up the seventh one to fill in the rest.
Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue mixing on low for 4 to 5 minutes or until mixture starts to thicken. Fold in 2 cups cool whip until smooth.
Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries. Cover and refrigerate for 6 to 8 hours.
When ready to serve, If strawberries put off a little moisture after sitting in the fridge all day, soak it up with a clean paper towel before topping with cool whip and graham cracker crumbs, then top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.
Adapted by Linda Brooks https://www.keyingredient.com/recipes/1379465032/strawberry-cream-cheese-icebox-cake/
Adapted from Strawberry Cream Cheese Icebox Cake https://www.southyourmouth.com/2014/07/strawberry-cream-cheese-icebox-cake.html
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)
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Strawberry Mousse Pie e
pies, strawberries
1 1/2 cup graham cracker crumbs
1/4 cup brown sugar
7 tablespoon unsalted butter; melted
3 tablespoon lemon juice
1/4 oz gelatin
2 cups strawberries; fresh
2 cups heavy cream
1/2 cup sugar
- - - Opitional - - -
whipped cream and Strawberies; to decorate pie
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=128.8 g; calories=447.5; protein=8.52 g; total fat=17.63 g; saturated fat=8.91 g; monounsaturated fat=4.68 g; polyunsaturated fat=2.59 g; trans fat=0.02 g; cholesterol=45.44 mg; carbohydrate=65.53 g; dietary fiber=2.44 g; total sugars=43.28 g; ash=2.62 g; calcium=222.2 mg; phosphorus=330.7 mg; iron=1.73 mg; sodium=464.3 mg; potassium=396.8 mg; magnesium=41.11 mg; zinc=1.07 mg; copper=0.12 mg; manganese=0.61 mg; vitamin A=404.7 IU; vitamin E=1.06 mg AT; thiamin=0.17 mg; riboflavin=0.39 mg; niacin=1.98 mg; pantothenic acid=0.76 mg; vitamin B6=0.14 mg; folate=73.95 ug DFE; vitamin B12=0.43 ug; vitamin C=36.79 mg; selenium=9.43 ug; vitamin K=7.49 ug; refuse=1.63%; blocks carb:prot:fat=7.0 : 1.2 : 5.9; net carbs (g)=63.1; %cal as carb:prot:fat=58:7:35; DietPoints=12.2 (complete analysis)
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Yield: 8 servings
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Sugar Free Cheesecake
cheese/eggs, cheesecake, egg, low-cal
- - - - Crust - - - -
3 tablespoon Butter
1.5 cup graham cracker crumbs
1 tablespoon Cinnamon
- - - - Filling - - - -
16 oz lowfat cream cheese
1 cup splenda granular
1 teaspoon vanilla
3 lg (1.75 oz) egg
2 cup lowfat sour cream
Preheat oven to 375* . Line the bottom of the 9-inch springform pan with parchment paper and spray the inside of the springform pan with Baker's Joy or a similar flour spray or manally flour the springform pan.
In a small bowl combine butter, and graham cracker crumbs. Use a fork or your fingers to mix ingredients together and sprinkle evenly over the bottom of a 9-inch springform pan and press the crumbs down lightly.
In a medium bowl (or mixer bowl) put cream cheese, Splenda, and vanilla. Beat until it's fluffy and free of lumps. Add the eggs, one at a time, mixing until they just combine, add sour cream and mix until smooth. At this point you can add in any other ingredients (ie. Nuts, chocolate chips, etc...)
Pour the batter into the springform pan with the prepared crust, place in pre-heated oven for 30-35 minutes. Refrigerate overnite before serving.
This cheescake will keep well in the freezer for about a month.
Modified from the recipe posted by KSOUTH on http://www.instructables.com (http://www.instructables.com/id/Sugar-Free-Cheesecake/)
NYC Nutrition Analysis (per serving or yield unit): water=65.51 g; calories=384.6; protein=9.24 g; total fat=18.38 g; saturated fat=9.44 g; monounsaturated fat=5.11 g; polyunsaturated fat=2.38 g; trans fat=0.02 g; cholesterol=87.6 mg; carbohydrate=47.36 g; dietary fiber=1.35 g; total sugars=25.61 g; alcohol=0.12 g; ash=1.76 g; calcium=147.1 mg; phosphorus=170.6 mg; iron=1.48 mg; sodium=316.4 mg; potassium=246.6 mg; magnesium=21.06 mg; zinc=0.78 mg; copper=0.08 mg; manganese=0.42 mg; vitamin A=534 IU; vitamin E=0.93 mg AT; thiamin=0.11 mg; riboflavin=0.31 mg; niacin=1.41 mg; pantothenic acid=0.64 mg; vitamin B6=0.09 mg; folate=59.37 ug DFE; vitamin B12=0.58 ug; vitamin C=0.37 mg; selenium=8.81 ug; vitamin K=5.4 ug; refuse=1.05%; blocks carb:prot:fat=5.1 : 1.3 : 6.1; ECC=46.; %cal as carb:prot:fat=48:9:42; DietPoints=10.6 (complete analysis)
Yield: 12 servings
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Summertime Fried Chicken
chicken, main dish, marinade, poultry
1 cup buttermilk
1 cup dill pickle juice
1/3 cup Worcestershire sauce
3 tbs paprika
1/2 teaspoon cayenne pepper flakes
2 tablespoon Salt
2 teaspoon pepper
4 lb chicken; cut into pieces
2 cup flour
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For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
ALTERNATELY: You can bake the ckicken in an over preheated to 375 for 50-55 minutes.
SOURCE: Summertime Fried Chicken Dinner https://www.foodnetwork.com/recipes/food-network-kitchen/summertime-fried-chicken-dinner-8805344
Yield: 10 servings
Nutrition Analysis (per serving or yield unit): water=129.6 g; calories=659.3; protein=50.8 g; total fat=38.8 g; saturated fat=10.78 g; monounsaturated fat=15.16 g; polyunsaturated fat=8.66 g; cholesterol=160.6 mg; carbohydrate=23.43 g; dietary fiber=1.46 g; total sugars=2.38 g; ash=5.95 g; calcium=86.53 mg; phosphorus=340.8 mg; iron=4.71 mg; sodium=1692 mg; potassium=569.5 mg; magnesium=49.81 mg; zinc=4.48 mg; copper=0.21 mg; manganese=0.27 mg; vitamin A=1708 IU; vitamin E=1.16 mg AT; thiamin=0.33 mg; riboflavin=0.55 mg; niacin=13.96 mg; pantothenic acid=2.07 mg; vitamin B6=0.56 mg; folate=86.73 ug DFE; vitamin B12=0.54 ug; vitamin C=1.52 mg; selenium=49.99 ug; vitamin K=11.08 ug; refuse=34.64%; blocks carb:prot:fat=2.4 : 7.3 : 12.9; ECC=22.; %cal as carb:prot:fat=15:31:54; DietPoints=17. (complete analysis)
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Swedish Meat Balls
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
2 egg; beaten
----- Sauce ----
1 tablespoon margarine
1 lg onion; chopped
1 teaspoon curry powder
1 cup catsup
1/2 cup tomato juice
2 teaspoon Worcestershire sauce
1/4 teaspoon tarragon
1/4 teaspoon pepper
2 tablespoon cheddar cheese; grated
Meatballs: Combine the ingredients for the meat balls in a large bowl. Make into 1" meatballs. Bake 20 minutes at 350 degrees.
** Exported from Now You're Cooking! v6.02 **
Sauce: Melt the margarine in a small sauce pan. Simmer the onion and curry powder until the onion is transparent. Add the remaining ingredients, cover, and simmer sauce 20 minutes stirring occasionally.
NYC Nutrition Analysis (per serving or yield unit):
water=178.9 g; calories=509.8; protein=52.86 g; total fat=24.55 g; saturated fat=9.56 g; monounsaturated fat=10.09 g; polyunsaturated fat=1.43 g; trans fat=1.51 g; cholesterol=207.7 mg; carbohydrate=17.52 g; dietary fiber=1.17 g; total sugars=9.74 g; ash=5.66 g; calcium=95.03 mg; phosphorus=506.1 mg; iron=6.5 mg; sodium=1260 mg; potassium=1011 mg; magnesium=63.86 mg; zinc=12.18 mg; copper=0.3 mg; manganese=0.21 mg; vitamin A=517.6 IU; vitamin E=1.53 mg AT; thiamin=0.18 mg; riboflavin=0.48 mg; niacin=12.62 mg; pantothenic acid=1.7 mg; vitamin B6=0.86 mg; folate=44.32 ug DFE; vitamin B12=4.83 ug; vitamin C=10.36 mg; selenium=42.79 ug; vitamin K=6.35 ug; refuse=1.7%; blocks carb:prot:fat=1.8 : 7.6 : 8.2; ECC=16.4; %cal as carb:prot:fat=14:42:44; DietPoints=12.
Contributor: Posted on the Food & Wine RT on Genie by Stampo
Yield: 60 meatballs
NYC Nutrilink: N0^00000,N0^00000,N202^02030,N0^00000
NYC Nutrilink: N192^02020,N2456^11282,N4798^18079,N113^01123
NYC Nutrilink: N0^00000,N599^04522,N2456^11282,N0^00000
NYC Nutrilink: N2954^11935,N2637^11540,N0^00000,N0^00000
NYC Nutrilink: N202^02030,N10^01009
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Sweet Tea-Brined Fried Chicken
chicken, main dish, marinade, poultry
2 .25 oz family sized tea bag
1/2 cup brown sugar; firmly packed
1/4 cup kosher salt
1 small (4 oz) onion; thinly sliced
1 medium (5 oz) lemon; thinly sliced
4 clove garlic; halved
1 tablespoon black pepper
2 cups ice cubes
3.5 lb chicken; cut up
2 cups self-raising flour
1 cup self-raising cornmeal mix
2 tablespoon black pepper
2 teaspoon salt
1 teaspoon ground red pepper
vegitable oil
Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
Discard tea bags. Stir in brown sugar and next 5 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding to chicken.)
Cut chicken breasts in half crosswise. Place tea mixture and all chicken pieces in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 24 hours.
Remove chicken from marinade, discarding marinade. Drain chicken well.
Whisk together flour and next 4 ingredients in a medium bowl. Spoon 1 cup flour mixture into a brown paper bag or large zip-top plastic freezer bag. Place one piece of chicken in bag; seal and shake to coat. Remove chicken, and transfer to a wire rack. Repeat procedure with remaining chicken, adding more flour mixture to bag as needed. Let chicken stand 30 minutes to form a crust.
Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 325°. Fry chicken, in batches, 15 to 22 minutes or until browned and done, turning occasionally. Drain on a wire rack over paper towels.
Note: If using a 12-inch-wide (2 1/4-inch-deep) cast-iron skillet, pour oil to depth of 1 inch.
From: Sourthern Living https://www.southernliving.com/recipes/sweet-tea-brined-fried-chicken
NYC Nutrition Analysis (per serving or yield unit): water=246.3 g; calories=466; protein=47.38 g; total fat=7.08 g; saturated fat=1.72 g; monounsaturated fat=1.97 g; polyunsaturated fat=1.9 g; cholesterol=138.9 mg; carbohydrate=51.57 g; dietary fiber=2.92 g; total sugars=14.5 g; ash=15 g; calcium=215.2 mg; phosphorus=663.7 mg; iron=4.5 mg; sodium=4842 mg; potassium=618.9 mg; magnesium=75.72 mg; zinc=3.64 mg; copper=0.21 mg; manganese=0.61 mg; vitamin A=277.6 IU; vitamin E=0.54 mg AT; thiamin=0.47 mg; riboflavin=0.48 mg; niacin=19.07 mg; pantothenic acid=2.39 mg; vitamin B6=1.01 mg; folate=169.3 ug DFE; vitamin B12=0.73 ug; vitamin C=15.64 mg; selenium=42.5 ug; vitamin K=5.4 ug; refuse=30.94%; blocks carb:prot:fat=5.4 : 6.8 : 2.4; net carbs (g)=48.6; %cal as carb:prot:fat=45:41:14; DietPoints=11.5 (complete analysis)
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Tangy Meatballs & Kraut
appetizers, main dish, meat balls, meats
1 small onion; chopped
1/2 cup brown sugar
1 can (15 oz) tomato sauce
1 can (15 oz) sauerkraut; undrained
24 cooked meatballs
This is sweet and tangy dish that even sauerkraut haters will enjoy.
In a large saucepan, stir together the onion, brown sugar, tomato sauce, and sauerkraut. Add the meatballs and simmer, covered, for 20 minutes.
Contributor: Busy Cooks - http://busycooks.About.com
Yield: 4 servings
NYC Nutrilink: N0^00000,N5503^19334,N2641^11549,N0^00000
NYC Nutrilink: N0^00000
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Thanksgiving Chicken Casserole
Thanksgiving Chicken Casserole
casserole, chicken, main dish
3 lb chicken; cooked and cut up
1/2 cup butter melted; (1 stick)
1 can (10 oz) cream of chicken soup
1 can (10 oz) cream of mushroom soup
8 oz sour cream
2 cup milk
1 package (6 oz) stuffing
Cook chicken breasts (I boil mine) and cut up into small chunks.
Mix together soups, milk, sour cream, chicken and pepper until well blended.
Melt butter in microwave. Stir butter together with stuffing until moistened. Pour the chicken mixture in the bottom of a 9 x 13 casserole dish. Top with the stuffing mixture.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 10 more minutes or until golden and bubbly.
NYC Nutrition Analysis (per serving or yield unit): water=268.9 g; calories=521.1; protein=42.94 g; total fat=27.24 g; saturated fat=13.6 g; monounsaturated fat=7.56 g; polyunsaturated fat=3.02 g; trans fat=0.47 g; cholesterol=172.3 mg; carbohydrate=24.12 g; dietary fiber=0.79 g; total sugars=6.08 g; ash=4.55 g; calcium=171 mg; phosphorus=444.4 mg; iron=2.82 mg; sodium=850.1 mg; potassium=625.5 mg; magnesium=66.11 mg; zinc=3.34 mg; copper=0.2 mg; manganese=0.19 mg; vitamin A=675.7 IU; vitamin E=1.19 mg AT; thiamin=0.3 mg; riboflavin=0.52 mg; niacin=15.54 mg; pantothenic acid=2.32 mg; vitamin B6=0.81 mg; folate=66.91 ug DFE; vitamin B12=1 ug; vitamin C=4.88 mg; selenium=40.56 ug; vitamin K=9.72 ug; refuse=24.15%; blocks carb:prot:fat=2.6 : 6.1 : 9.1; ECC=23.3; %cal as carb:prot:fat=19:33:48; DietPoints=12.5 (complete analysis)
Contributor: Gail Harmelink
Yield: 8 servings
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Texas Dry Rub
bbq, beef, chicken, meats, poultry
1/2 cup chili powder
1/2 cup brown sugar
1/2 cup Salt
1/2 cup pepper
1/4 cup dry mustard
1/4 cup cumin
cayenne pepper; to taste
Many refer to Texas as the barbecue capital of the world. Texas covers a broad range of barbecue styles including barbecued chicken, barbecued brisket, barbecued pork, and its famous Central Texas barbecued sausages that feature strong and smoky flavors.
Try this rub recipe on your favorite type of meat at your next cowboy-inspired cookout.
Contributor: www.chefworks.com
** Exported from Now You're Cooking! v6.02 **
Go to the top of the page Position a rack in the middle of the oven and preheat to 350°F (180°C). Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
Yield: 24 brownies
** Exported from Now You're Cooking! v6.02 **
Go to the top of the page NYC Nutrition Analysis (per serving or yield unit): water=7.79 g; calories=249.5; protein=2.46 g; total fat=14.03 g; saturated fat=8.38 g; monounsaturated fat=4.18 g; polyunsaturated fat=0.63 g; trans fat=0.02 g; cholesterol=46.94 mg; carbohydrate=29.49 g; dietary fiber=1.68 g; total sugars=22.27 g; alcohol=0.18 g; ash=0.8 g; calcium=17.01 mg; phosphorus=61.39 mg; iron=1.73 mg; sodium=159.2 mg; potassium=119.5 mg; magnesium=30.56 mg; zinc=0.52 mg; copper=0.22 mg; manganese=0.3 mg; vitamin A=306.3 IU; vitamin E=0.39 mg AT; thiamin=0.05 mg; riboflavin=0.07 mg; niacin=0.49 mg; pantothenic acid=0.18 mg; vitamin B6=0.02 mg; folate=20.71 ug DFE; vitamin B12=0.11 ug; caffeine=9.75 mg; selenium=4.78 ug; vitamin K=1.95 ug; refuse=1.36%; blocks carb:prot:fat=3.1 : 0.4 : 4.7; ECC=27.8; %cal as carb:prot:fat=46:4:50; DietPoints=6.9 (complete analysis)
** Exported from Now You're Cooking! v6.02 **
Yield: 16 servings
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Yield: 4 servings
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8 cup powdered sugar
Gradually add sugar to softened cream cheese, mixing well after each addition. Stir in vanilla and salt, mix well. Spread into greased 8 inch square pan. Chill several hours or overnight.
FromThe Philadelphia Brand Cream Cheese Cookbook, 1981
8 oz creamed cheese
Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips.
Contributor: http://www.daisybrand.com/
Yield: 19 servings
8 oz creamed cheese
Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips.
Contributor: http://www.daisybrand.com/
Yield: 19 servings
Nutrition Analysis (per serving or yield unit):
Yield: 20 servings
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The Best Brownies
brownie, chocolate, desserts
10 oz butter, unsalted
8 oz chocolate, semisweet; roughly chopped
3/4 cup cocoa powder; divided
1 tablespoon espresso powder
2 cup sugar
1/2 cup brown sugar
2 teaspoon vanilla
2 teaspoon kosher salt
6 lg (1.75 oz) egg
1 cup flour
flaky sea salt; for sprinkling
Note: use 8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
Note 2: 2 Teaspon of Kosher salt = 1.6 table salt
Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter. With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
From: Vaughn Vreeland, Susan Vu & Claire King Tasty Team, https://tasty.co/recipe/ultimate-brownies#tips
NYC Nutrition Analysis (per serving or yield unit): water=12.61 g; calories=262.4; protein=3.21 g; total fat=14.22 g; saturated fat=8.37 g; monounsaturated fat=4.27 g; polyunsaturated fat=0.73 g; trans fat=0.01 g; cholesterol=72.2 mg; carbohydrate=32.5 g; dietary fiber=1.82 g; total sugars=25.6 g; alcohol=0.12 g; ash=1.01 g; calcium=23.52 mg; phosphorus=73.17 mg; iron=1.64 mg; sodium=217 mg; potassium=127.1 mg; magnesium=31.1 mg; zinc=0.59 mg; copper=0.23 mg; manganese=0.28 mg; vitamin A=366.8 IU; vitamin E=0.46 mg AT; thiamin=0.05 mg; riboflavin=0.1 mg; niacin=0.46 mg; pantothenic acid=0.27 mg; vitamin B6=0.03 mg; folate=22.25 ug DFE; vitamin B12=0.15 ug; caffeine=10.62 mg; selenium=6.56 ug; vitamin K=1.7 ug; refuse=2.34%; blocks carb:prot:fat=3.4 : 0.5 : 4.7; ECC=30.7; %cal as carb:prot:fat=48:5:47; DietPoints=7.3 (complete analysis)
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The Best Fudgy Brownies Ever
brownie, chocolate, desserts
8 oz chocolate - good quality; chopped
3/4 cup butter, unsalted; melted
1 1/4 cup sugar
2 lg (1.75 oz) egg
2 teaspoon vanilla
3/4 cup flour
1/4 cup cocoa
1 teaspoon Salt
1. Preheat oven to 350°F/180°C. Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Chop the chocolate into chunks. Melt half, then save the other half for later.
3. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
4. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
5. Fold the dry ingredients into the wet ingredients, being careful not to over mix as this will cause the brownies to be more cake-like in texture.
6. Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
7. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
8. Slice, then serve with a nice cold glass of milk!
NOTE #1: For those wondering, you'd use actual bars of chocolate, such as Ghiradelli or another good quality brand. Since the recipe already calls for cocoa powder (which is unsweetened, and will serve as the chocolate base flavor for the brownie, once mixed with sugar), then you'd want this chocolate, which is going to ooze from the brownies, to be sweetened, even just a little. If you like super-dark, use that. A semi-sweet or milk chocolate bar would be fine too. But don't use baking chocolate squares, which are unsweetened. Get regular chocolate bars and chop them up.
NOTE #2: for the butter, 3/4 cup of butter = 1 1/2 sticks of butter.
Also if you are using SALTED butter add only 1/4 tsp of salt.
RECIPE FROM: www.tasty.co
https://tasty.co/recipe/the-best-fudgy-brownies
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The Best Homemade Taco Seasoning
mexican, rub
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
Combine all seasonings together and store in an airtight container.
I used 2 tablespoons in one pound of ground turkey. Recipe can easily be doubled and use more or less to taste. I also like to add ½ cup of water to the meat and seasonings to make the meat more moist.
From: The Recipe Critic / Tried & True https://therecipecritic.com/the-best-homemade-taco-seasoning/
NYC Nutrition Analysis (per serving or yield unit): water=0.37 g; calories=11.29; protein=0.53 g; total fat=0.51 g; saturated fat=0.07 g; monounsaturated fat=0.18 g; polyunsaturated fat=0.21 g; carbohydrate=1.94 g; dietary fiber=1.01 g; total sugars=0.21 g; ash=1.85 g; calcium=17.65 mg; phosphorus=12.6 mg; iron=1 mg; sodium=641.2 mg; potassium=67.48 mg; magnesium=7.26 mg; zinc=0.15 mg; copper=0.03 mg; manganese=0.1 mg; vitamin A=754.2 IU; vitamin E=0.9 mg AT; thiamin=0.01 mg; riboflavin=0.03 mg; niacin=0.31 mg; pantothenic acid=0.03 mg; vitamin B6=0.06 mg; folate=1.16 ug DFE; vitamin C=0.12 mg; selenium=0.55 ug; vitamin K=3.14 ug; refuse=0.%; blocks carb:prot:fat=0.1 : 0.1 : 0.2; net carbs (g)=0.9; %cal as carb:prot:fat=54:15:32; DietPoints=0.3 (complete analysis)
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The Best No-Bake Oreo Dessert Ever
desserts
1 pk (15.35 oz) Double Stuffed Oreos; crumbled
1/2 cup butter, unsalted; melted
1 pk (6.9 oz) vanilla pudding mix (instant)
8 oz cream cheese softened
3 cup whole milk
8 oz Cool Whip
1 cup sugar
1. Crumble by hand the Oreos in a 9×13 pan, saving 1/4 of the cookies for topping later. Each cookie should make 3-4 pieces. Pour melted butter over crumbled Oreos.
2. In a large bowl, mix together with a mixer the instant pudding & milk until thickened. Then add the cream cheese and sugar mix well.
3. Fold Cool Whip into pudding mixture and spread over Oreos.
4. Now, it’s time to take your remaining Oreos and add to the top of the dish. You have two choices here you can break up the Oreos just like you did for the bottom of the dish OR you can add them to a large Ziploc bag and use a mallet and break them up into smaller pieces and crumbs. It’s up to you! Chill for 2-3 hours before serving.
NOTE: I made this batch with Double Stuffed Oreos, but you could really use any flavor of Oreo you’d such as Mint Oreos, along with changing up the pudding used, as well!
From: All Things Mamma!
NYC Nutrition Analysis (per serving or yield unit):
water=64.28 g; calories=403.8; protein=4.45 g; total fat=21.46 g; saturated fat=10.26 g; monounsaturated fat=8.58 g; polyunsaturated fat=1.32 g; cholesterol=39.56 mg; carbohydrate=50.3 g; dietary fiber=0.78 g; total sugars=43.01 g; ash=1.56 g; calcium=95.01 mg; phosphorus=185.1 mg; iron=2.39 mg; sodium=362.2 mg; potassium=153.5 mg; magnesium=18.85 mg; zinc=0.57 mg; copper=0.13 mg; manganese=0.15 mg; vitamin A=477.7 IU; vitamin E=0.93 mg AT; thiamin=0.07 mg; riboflavin=0.17 mg; niacin=0.63 mg; pantothenic acid=0.35 mg; vitamin B6=0.03 mg; folate=24.35 ug DFE; vitamin B12=0.31 ug; caffeine=1.74 mg; selenium=5.91 ug; vitamin K=2.92 ug; refuse=0.%; blocks carb:prot:fat=5.5 : 0.6 : 7.2; net carbs (g)=49.5; %cal as carb:prot:fat=49:4:47; DietPoints=11.3
(complete analysis)
Yield: 15 servings
NYC Nutrilink: N0^00000,N0^00000
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Toll House Cookies
chocolate, cookies, desserts
2 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon Baking Powder
1 teaspoon Salt
2 stick unsalted butter
1.5 cup brown sugar
1 teaspoon vanilla
2 lg (1.75 oz) egg
2 cup semisweet chocolate chips
Modified from the original Toll House Cookie recipe by using all brown sugar and baking Soda AND baking powder.
Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer beat the butter and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.
Bake for 8 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
NYC Nutrition Analysis (per serving or yield unit): water=2.62 g; calories=96.63; protein=0.99 g; total fat=5.08 g; saturated fat=3.04 g; monounsaturated fat=1.55 g; polyunsaturated fat=0.22 g; cholesterol=14.25 mg; carbohydrate=12.91 g; dietary fiber=0.49 g; total sugars=8.66 g; ash=0.28 g; calcium=11.32 mg; phosphorus=18.36 mg; iron=0.48 mg; sodium=58.37 mg; potassium=37.72 mg; magnesium=8.8 mg; zinc=0.16 mg; copper=0.05 mg; manganese=0.09 mg; vitamin A=103.1 IU; vitamin E=0.12 mg AT; thiamin=0.04 mg; riboflavin=0.04 mg; niacin=0.31 mg; pantothenic acid=0.06 mg; vitamin B6=0.01 mg; folate=15.5 ug DFE; vitamin B12=0.02 ug; caffeine=3.76 mg; selenium=2.47 ug; vitamin K=0.62 ug; refuse=0.91%; blocks carb:prot:fat=1.4 : 0.1 : 1.7; ECC=12.4; %cal as carb:prot:fat=51:4:45; DietPoints=2.8 (complete analysis)
Contributor: David Shields
Yield: 60 cookies
NYC Nutrilink: N0^00000,N0^00000
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Tortellini Soup
main dish, soups, soups/stock
2 tablespoon olive oil
1 medium (6 oz) onion; chopped
3 lg (2.5 oz) carrot
3 stalk (2 oz) celery
1 clove (2 oz) garlic clove
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon dill
1/2 teaspoon fennel
1/2 teaspoon salt
1/2 teaspoon pepper
8 cup chicken stock
1 lb cheese tortellini; fresh or frozen
1 can (6 oz) tomato paste
In the olive oll cook the vegitables 5-7 minutes till soft. Add all the spices and cook 1 minute.
Add chicken stock and simmer 15-20 minutes. Add the tomato paste and stir till the tomato paste is disolved,
NYC Nutrition Analysis (per serving or yield unit): water=334 g; calories=296.4; protein=14.71 g; total fat=9.17 g; saturated fat=2.96 g; monounsaturated fat=4.27 g; polyunsaturated fat=0.99 g; cholesterol=23.81 mg; carbohydrate=39.66 g; dietary fiber=3.74 g; total sugars=6.37 g; ash=5.11 g; calcium=145.7 mg; phosphorus=245.4 mg; iron=2.46 mg; sodium=1173 mg; potassium=687.4 mg; magnesium=34.56 mg; zinc=1.2 mg; copper=0.3 mg; manganese=0.55 mg; vitamin A=4945 IU; vitamin E=1.81 mg AT; thiamin=0.25 mg; riboflavin=0.32 mg; niacin=5.96 mg; pantothenic acid=0.28 mg; vitamin B6=0.27 mg; folate=91.36 ug DFE; vitamin B12=0.33 ug; vitamin C=10.73 mg; selenium=16.02 ug; vitamin K=16.75 ug; refuse=2.06%; blocks carb:prot:fat=4.0 : 2.1 : 3.1; net carbs (g)=35.9; %cal as carb:prot:fat=53:20:28; DietPoints=7.7 (complete analysis)
Contributor: Elizabeth Shields
Yield: 8 servings
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Vanilla Philly Fudge
Cream cheese, desserts, fudge
8 oz cream cheese
1 1/2 teaspoon vanilla
1/8 teaspoon Salt/p>
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Warm And Creamy Bacon Dip
appetizers, cheese, sauce/dips
2 cup sour cream
3 tablespoon bacon bits
2 cup cheddar cheese; shredded
1 cup green onion; chopped
* Serving option:
Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.
Makes 19 servings (1/4 cup each).
NYC Nutrition Analysis (per serving or yield unit): water=38.01 g; calories=197.3; protein=7.47 g; total fat=17.39 g; saturated fat=9.61 g; monounsaturated fat=4.55 g; polyunsaturated fat=0.88 g; trans fat=0.42 g; cholesterol=51 mg; carbohydrate=3.25 g; dietary fiber=0.25 g; total sugars=1.52 g; ash=1.3 g; calcium=217.8 mg; phosphorus=148.8 mg; iron=0.15 mg; sodium=228 mg; potassium=81.08 mg; magnesium=12.32 mg; zinc=1.09 mg; copper=0.02 mg; manganese=0.02 mg; vitamin A=602.6 IU; vitamin E=0.48 mg AT; thiamin=0.02 mg; riboflavin=0.18 mg; niacin=0.09 mg; pantothenic acid=0.28 mg; vitamin B6=0.04 mg; folate=14.02 ug DFE; vitamin B12=0.36 ug; vitamin C=1.23 mg; selenium=9.13 ug; vitamin K=12.11 ug; refuse=0.31%; blocks carb:prot:fat=0.3 : 1.1 : 5.8; ECC=3.; %cal as carb:prot:fat=7:15:78; DietPoints=5.5 (complete analysis)
Turkey Drumsticks
turkey
1 package onion soup
4 lb turkey drumsticks
Take a sheet of aluminum foil and put turkey on it. Sprinkle some of the soup mix on the turkey and sprinkle most of the mix around it. Fold the foil over the turkey and seal it. Bake 2 - 2 1/2 hours at 350 deg.
Contributor: David Shields
Yield: 8 servings
NYC Nutrilink: N0^00000,N0^00000
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Warm And Creamy Bacon Dip
appetizers, cheese, sauce/dips
2 cup sour cream
3 tablespoon bacon bits
2 cup cheddar cheese; shredded
1 cup green onion; chopped
* Serving option:
Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.
Makes 19 servings (1/4 cup each).
NYC Nutrition Analysis (per serving or yield unit): water=38.01 g; calories=197.3; protein=7.47 g; total fat=17.39 g; saturated fat=9.61 g; monounsaturated fat=4.55 g; polyunsaturated fat=0.88 g; trans fat=0.42 g; cholesterol=51 mg; carbohydrate=3.25 g; dietary fiber=0.25 g; total sugars=1.52 g; ash=1.3 g; calcium=217.8 mg; phosphorus=148.8 mg; iron=0.15 mg; sodium=228 mg; potassium=81.08 mg; magnesium=12.32 mg; zinc=1.09 mg; copper=0.02 mg; manganese=0.02 mg; vitamin A=602.6 IU; vitamin E=0.48 mg AT; thiamin=0.02 mg; riboflavin=0.18 mg; niacin=0.09 mg; pantothenic acid=0.28 mg; vitamin B6=0.04 mg; folate=14.02 ug DFE; vitamin B12=0.36 ug; vitamin C=1.23 mg; selenium=9.13 ug; vitamin K=12.11 ug; refuse=0.31%; blocks carb:prot:fat=0.3 : 1.1 : 5.8; ECC=3.; %cal as carb:prot:fat=7:15:78; DietPoints=5.5 (complete analysis)
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Zucchini Bread
breads, egg, zucchini
3 lg (1.75 oz) egg
1 cup sugar (brown)
1 cup sugar
1 cup oil
2 teaspoon vanilla
2 cup zucchini; shredded
3 cup flour
1 teaspoon baking soda
1 teaspoon Salt
2 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 cup walnuts; chopped
Sift together the flour and add the salt, baking soda, baking powder, and pumpkin pie spice. Stir until well combined. Set aside.
Beat eggs and sugar until light and foamy. Add oil, grated zucchini and vanilla. Mix lightly, but well. Add flour mixture and stir only until blended. Stir in chopped nuts.
Pour batter into 2 loaf pans (9x5x2) which have been brushed with oil.
Bake for 1 hour. Remove from oven and allow to cool for 10 minutes before removing from pan.
water=20.18 g; calories=278.5; protein=3.79 g; total fat=13.67 g; saturated fat=1.79 g; monounsaturated fat=3.76 g; polyunsaturated fat=7.29 g; trans fat=0.03 g; cholesterol=27.68 mg; carbohydrate=35.93 g; dietary fiber=0.84 g; total sugars=21.13 g; alcohol=0.15 g; ash=0.83 g; calcium=26.98 mg; phosphorus=58.69 mg; iron=1.24 mg; sodium=208.2 mg; potassium=94.53 mg; magnesium=14.6 mg; zinc=0.38 mg; copper=0.09 mg; manganese=0.28 mg; vitamin A=66.23 IU; vitamin E=1.72 mg AT; thiamin=0.16 mg; riboflavin=0.14 mg; niacin=1.2 mg; pantothenic acid=0.29 mg; vitamin B6=0.06 mg; folate=62.11 ug DFE; vitamin B12=0.07 ug; vitamin C=2.27 mg; selenium=9.39 ug; vitamin K=0.9 ug; refuse=5.2%; blocks carb:prot:fat=3.9 : 0.5 : 4.6; ECC=35.1; %cal as carb:prot:fat=51:5:44; DietPoints=6.6
NYC Nutrilink: N112^01123,N6163^19334,N6164^19335,N637^04518
NYC Nutrilink: N269^02050,N3247^11477,N6382^20081,N5709^18372
NYC Nutrilink: N266^02047,N0^00000,N5706^18369,N3750^12154
Contributor: Ruth Hartley
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