Dave's Favorite Recipes
In Now Your Cooking! format


AmazingCounters.com

Hits since 2005

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

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

Alcohol Substitutes

Apple Butter Chocolate Fudge Cheesecake - Dave's version Fresh Tomato Salsa
Apple Cider Pie Chocolate Mayonnaise Cake Garlic and Sour Cream Chicken Ranch Dressing Dry Ingredients
Apple Pie Chocolate Ganache for Frosting   -   NEW General Tso's Chicken Reese's Peanut But. Bars
Applesauce Chocolate Pudding Pizza Gold Medal Flour's Banana Bread Rhubarb Crunch
Applesauce - NutraSweet Coconut Cake Graham Cracker Crust Peach Crsip Rhubarb Pie
Banana Cake Cream Cheese Chicken Home Made Cake Mix Roast Beef
Balsamic Chicken Cream Cheese Cinnamon Bars Horseradish Savory Rubbed Roast Chicken
Barbecue Ribs Creamy Meatballs Hot Appetizer Pie Scalloped Potatoes
Barbecue Sauce From Hell Crescent Egg Casserole With Ham Huli Huli Chicken Smothered Chicken
Basil Tomatoes Crispy Oven Fried Chicken Impossible Quiche Sour Cream Chocolate Frosting   -  NEW
Beef Stroganoff Crockpot Beef Casserole Italian Seasoning (Dry Italian Salad Dressing) Sour Cream Potato Casserole
Best-Ever Blueberry Muffins Crushed Tomato Pizza Sauce Italian Cheesecake with Cherries Spicy Mexican Tortilla Soup
Better-Than-Box Brownies   -   NEW Dave's Apple Crisp Kielbasa & Green Bean Casserole Steak Marinade
Breakfast In a Muffin Dave's Bbq Sandwiches Lasagna Stewed Tomatoes
Breakfast Quiche Dave's Bbq Sauce Lemon Chicken Stewed Tomatoes 2
Broccoli Casserole Dave's Fire Sauce Meatballs and Sour cream Strawberry Pie
Broccoli Soup Dave's Macaroni Salad Mushroom & Onion Steak Gravy Stuffed Pepper Soup
Brownies Cockaigne Dave's Spaghetti Sauce Mushroom "Stuff" Sugar Free Cheesecake
Buttermilk Blueberry Muffins Dave's Spaghetti/Pizza Sauce Mushroom Stuffed Midwest Burgers Swedish Meat Balls
California Flank Steak Derry's Spaghetti Meat Sauce Mustard Relish Tangy Meatballs Kraut
Cheesy Onion Meatballs Dble. Breaded Oven Fried Chicken Onion Sour Cream Chicken Thanksgiving Chicken Casserole
Chicken a la King Dble. Fudge Cr. Cheese Brownies Oven Fried Chicken Texas Dry Rub
Chicken Cacciatore Easy Beef Stock Oven Fried Chicken (2) The Best Fudgy Brownies Ever
Chicken Casserole Easy Sloppy Joe Pie 'Perfectly Chocolate' Chocolate Cake Turkey Drumsticks
Chicken Coating Egg Sandwiches Pizza Crust - 14" plus 10", 12", & 16" Turkey Drumsticks
Chicken Paprikas - Csirkepaprikas French Toast Polish Kraut Zucchini Bread
Chili For Chili Dogs French Silk Chocolate Pie Aunt Pauline's Pumpkin Pie
Chocolate Delight French Silk Chocolate Pie 2 Pumpkin Pie Crunch
Chocolate Fudge Cheesecake French Toast Bake Pumpkin Pie Spice

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

Go to the top of the page
@@@@@ Now You're Cooking! Export Format


Alcohol Substitutes


Most Commonly Used Substitutes:

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

Other Commonly Used Substitutes

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

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

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



** Exported from Now You're Cooking! v5.91 ** Go to the top of the page
@@@@@ Now You're Cooking! Export Format


Apple Butter

apple, fruits, jam/jelly


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


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

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

Makes 8 pints (384 Tsp. servings)

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

Contributor: Original recipe posted on Genie by Fran Nossen

Yield: 384 tsp serving


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Apple Cider Pie

apple, fruits, pies

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

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

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

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

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

Contributor: Posted on Genie by Lynette Reeves

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Apple Pie

apple, desserts, fruits, pies

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

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

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

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

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

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Applesauce

appetizers, apple, fruits

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

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

Makes 4 - 4.5 quarts

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

Contributor: David Shields

Yield: 36 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Applesauce - NutraSweet

appetizers, apple, fruits

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

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

Makes 4 - 4.5 quarts

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

Contributor: David Shields

Yield: 36 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page

@@@@@ Now You're Cooking! Export Format

Balsamic Chicken

chicken, low-cal, main dish, marinade

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

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

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

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

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

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

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

Yield: 4 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page

@@@@@ Now You're Cooking! Export Format

Banana Cake

banana, cakes, desserts

2/3 cup Shortening
1 2/3 cup Sugar
2 lg (1.75 oz) egg
2 1/2 cup flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Salt
2/3 cup nuts; chopped
----- Frosting -----
4 tablespoon margarine
5 cup Confectioners sugar
1/2 teaspoon banana flavoring
1/4 cup milk

Cream together the shortening, flour, sugar, and eggs. Add the flour baking powder, soda, and salt. Add the banana and the buttermilk. Beat for 2 minutes. Fold in the chopped nuts.

Frosting: Mix the margarine, confectioners sugar, milk and banana flavoring and beat till smooth.

Pour the batter into a greased 9" x 13" baking pan and bake 35 minutes in an oven preheated to 350°F. Let cool in the pan and then frost.

NYC Nutrition Analysis (per serving or yield unit): water=12.37 g; calories=474.2; protein=4.83 g; total fat=16.28 g; saturated fat=3.55 g; monounsaturated fat=7.4 g; polyunsaturated fat=4.52 g; trans fat=0.57 g; cholesterol=24.94 mg; carbohydrate=79.48 g; dietary fiber=1.11 g; total sugars=61.9 g; alcohol=0.05 g; ash=1.2 g; calcium=42.02 mg; phosphorus=73.21 mg; iron=1.46 mg; sodium=294.1 mg; potassium=86.81 mg; magnesium=17.16 mg; zinc=0.47 mg; copper=0.11 mg; manganese=0.27 mg; vitamin A=171.4 IU; vitamin E=1.52 mg AT; thiamin=0.21 mg; riboflavin=0.16 mg; niacin=2.02 mg; pantothenic acid=0.32 mg; vitamin B6=0.05 mg; folate=79.59 ug DFE; vitamin B12=0.08 ug; vitamin C=0.05 mg; selenium=10.04 ug; vitamin K=7.53 ug; refuse=0.69%; blocks carb:prot:fat=8.7 : 0.7 : 5.4; ECC=78.4; %cal as carb:prot:fat=66:4:30; DietPoints=10.7 (complete analysis)

Contributor: Elizabeth Shields

Yield: 15 servings


NYC Nutrilink: N631^04031,N6271^19335,N113^01123,N6491^20081
NYC Nutrilink: N5813^18369,N5816^18372,N278^02047,N4801^16087
NYC Nutrilink: N0^00000,N721^04617,N6272^19336,U9^78165
NYC Nutrilink: N75^01081

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Barbecue Ribs

bbq, main dish

3 cup barbecue sauce
3 lb country style ribs

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

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

Contributor: Joy of Cooking

Yield: 4 servings

NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.87 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Barbecue Sauce From Hell

bbq, sauces

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

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

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

Contributor: Posted on Genie

Yield: 1 batch

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

** Exported from Now You're Cooking! v5.87 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Basil Tomatoes

salads, vegetables

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

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

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

Contributor: David Shields

Yield: 4 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
>@@@@@ Now You're Cooking! Export Format

Beef Stroganoff


Hungarian, main dish, meats, mushroom

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

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

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

Contributor: David Shields

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Best-Ever Blueberry Muffins

breads, blueberry, muffins

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

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

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

Yield: 12 muffins


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

** Exported from Now You're Cooking! v5.92 **
Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Better-Than-Box Brownies

brownie, chocolate, desserts

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

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

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

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

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

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

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

Yield: 24 servings


** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Buttermilk Blueberry Muffins

appetizers, breads

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

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

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


Contributor: Quick Cooking July/August 1995

Yield: 12 muffins

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

** Exported from Now You're Cooking! v5.87 **


Go to the top of the page


Breakfast Quiche
@@@@@ Now You're Cooking! Export Format

Breakfast Quiche


breakfast, casserole, cheese/eggs, mushroom

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

Heat oven to 400 degrees.

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

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

Let stand 5 minutes before serving.

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

Contributor: David Shields

Yield: 6 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page


@@@@@ Now You're Cooking! Export Format

Broccoli Casserole

casserole, vegetables, side dish

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

Cook broccoli 5 minutes and drain.

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

Bake at 350 for 45 minutes

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

Yield: 12 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page


@@@@@ Now You're Cooking! Export Format

Breakfast In a Muffin

breakfast, cheese/eggs, egg, pork

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

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

Great to make ahead and refrigerate.

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

Contributor: betterrecipes.com

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Broccoli Soup

@@@@@ Now You're Cooking! Export Format

Broccoli Soup


appetizers, cheese/eggs, soups/stock

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

Follow below carefully:

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

Gradually add noodles and salt. Cook 3 mins.

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

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

Enjoy; especially w/ family and friends :-)

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

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

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Brownies Cockaigne

brownie, chocolate, desserts

1/2 cup margarine
4 oz unsweetened chocolate
2 cup Sugar
1 teaspoon vanilla
1 cup flour
4 lg (1.75 oz) eggs

Melt in a boiler the margarine and chocolate and then cool this mixture (if you don't, the brownies will be heavy and dry). Beat the eggs (which are at room temp.) until they are light in color and foamy. Gradually add the sugar and the vanilla and continue beating until well creamed. By hand, with a few quick strokes stir in the chocolate mixture. Before the mixture is uniform, stir in the flour. Bake in a 9" x 13" pan about 25 minutes in an oven preheated to 350 deg. Cut when cool, since the interior is still semi-liquid when fresh from the oven.

NYC Nutrition Analysis (per serving or yield unit): water=0.98 g; calories=119.4; protein=3.13 g; total fat=5.98 g; saturated fat=2.01 g; monounsaturated fat=2.43 g; polyunsaturated fat=1.03 g; trans fat=0.42 g; cholesterol=100.1 mg; carbohydrate=13.38 g; dietary fiber=0.56 g; total sugars=10.01 g; ash=0.35 g; calcium=14.54 mg; phosphorus=50.4 mg; iron=1.06 mg; sodium=28.09 mg; potassium=53.2 mg; magnesium=12.49 mg; zinc=0.58 mg; copper=0.11 mg; manganese=0.15 mg; vitamin A=203.2 IU; vitamin E=0.27 mg AT; thiamin=0.05 mg; riboflavin=0.08 mg; niacin=0.24 mg; pantothenic acid=0.35 mg; vitamin B6=0.02 mg; folate=19.68 ug DFE; vitamin B12=0.52 ug; vitamin C=0.01 mg; caffeine=2.27 mg; selenium=7.38 ug; vitamin K=2.92 ug; refuse=0.%; blocks carb:prot:fat=1.4 : 0.4 : 2.0; ECC=12.8; %cal as carb:prot:fat=45:10:45; DietPoints=2.8 (complete analysis)

Contributor: Joy of Cooking

Yield: 40 1"x2" serv


NYC Nutrilink: N721^04617,N6064^19078,N6271^19335,N6491^20081
NYC Nutrilink: N6491^20081,N124^01134

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
>@@@@@ Now You're Cooking! Export Format

California Flank Steak


beef, main dish, marinade, steak

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

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

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

Contributor: David Shields

Yield: 4 serv


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
>@@@@@ Now You're Cooking! Export Format

Cheesy Onion Meatballs


appetizers, beef, main dish, meat balls, meats

60 1 inch (.5 oz) meatballs
1 can (10 oz) cream of chicken soup
1 can (10 oz) cream of celery soup
1 can (10 oz) cheddar cheese soup
1 package (1.38 oz) onion soup mix

Blend soups, add meatballs and heat for 30 minutes. Don't add water.




NYC Nutrition Analysis (per serving or yield unit): water=188.7 g; calories=397.8; protein=16.75 g; total fat=27.72 g; saturated fat=10.26 g; monounsaturated fat=10.79 g; polyunsaturated fat=4.21 g; trans fat=0.61 g; cholesterol=75.13 mg; carbohydrate=21.69 g; dietary fiber=4.06 g; total sugars=6.56 g; ash=6.26 g; calcium=132.2 mg; phosphorus=306.6 mg; iron=2.2 mg; sodium=1795 mg; potassium=433.8 mg; magnesium=44.32 mg; zinc=2.22 mg; copper=0.28 mg; manganese=0.63 mg; vitamin A=334.8 IU; vitamin E=0.84 mg AT; thiamin=0.19 mg; riboflavin=0.36 mg; niacin=4.09 mg; pantothenic acid=1.44 mg; vitamin B6=0.27 mg; folate=2.98 ug DFE; vitamin B12=1.16 ug; vitamin C=0.41 mg; selenium=20.28 ug; vitamin K=13.9 ug; refuse=0.%; blocks carb:prot:fat=2.0 : 2.4 : 9.2; ECC=17.6; %cal as carb:prot:fat=22:17:62; DietPoints=9.5 (complete analysis)

Contributor: David Shields

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chicken A La King

chicken, main dish, meats, mushroom, poultry

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

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

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

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

Contributor: David Shields

Yield: 6 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chicken Cacciatore

chicken, crockpot, main dish, meats, mushroom
poultry

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

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

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

Contributor: David Shields

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chicken Casserole

Chicken Casserole

casserole, chicken, main dish, meats, poultry

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

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

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

Contributor: Brenda Bellis

Yield: 10 2"x4" serv


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chicken Coating

chicken

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

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

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

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

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

** Exported from Now You're Cooking! v5.87 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

June Meyer's Authentic Hung. Chicken Paprikas-Csirkepaprikas

chicken, Hungarian, main dish, meats

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

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

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

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

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

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

Modern Potato Dumplings:

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

Mix dumpling ingredients in a small bowl.

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

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

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

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

Contributor: June Meyer

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chocolate Delight

chocolate, desserts

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

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

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

Contributor: Reni Gibbons

Yield: 20 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chili For Chili Dogs

beef, chili, main dish, meats, picnic

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

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

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

The analysis below is for a bowl of chili.

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

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

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

Yield: 32 servings

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chocolate Fudge Cheesecake - Original recipe

cheese/eggs, cheesecake, chocolate, desserts

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

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

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

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

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

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

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

CHOCOLATE GLAZE:

Makes about 2 cups

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

NYC Nutrition Analysis (per serving or yield unit): water=46.6 g; calories=631.7; protein=8.23 g; total fat=42.6 g; saturated fat=23.88 g; monounsaturated fat=12.77 g; polyunsaturated fat=2.34 g; trans fat=0.32 g; cholesterol=160.3 mg; carbohydrate=60.9 g; dietary fiber=3.15 g; total sugars=51.71 g; alcohol=0.18 g; ash=1.4 g; calcium=75.29 mg; phosphorus=176.1 mg; iron=2.7 mg; sodium=182.1 mg; potassium=258.7 mg; magnesium=67.18 mg; zinc=1.66 mg; copper=0.43 mg; manganese=0.55 mg; vitamin A=1015 IU; vitamin E=0.82 mg AT; thiamin=0.09 mg; riboflavin=0.28 mg; niacin=0.7 mg; pantothenic acid=0.68 mg; vitamin B6=0.08 mg; folate=34.34 ug DFE; vitamin B12=0.33 ug; vitamin C=0.08 mg; caffeine=27.19 mg; selenium=11.57 ug; vitamin K=4.91 ug; refuse=2.37%; blocks carb:prot:fat=6.4 : 1.2 : 14.2; ECC=57.7; %cal as carb:prot:fat=37:5:58; DietPoints=15.8 (complete analysis)

Contributor: Southern Living, DECEMBER 2005

Yield: 24 servings

Preparation Time: 00:35


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chocolate Fudge Cheesecake - Dave's version

cheese/eggs, cheesecake, chocolate, desserts

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

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

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

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

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

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

CHOCOLATE GLAZE:

Makes about 2 cups

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

NYC Nutrition Analysis (per serving or yield unit): water=23.86 g; calories=445.7; protein=3.57 g; total fat=22.31 g; saturated fat=9.25 g; monounsaturated fat=7.64 g; polyunsaturated fat=3.58 g; trans fat=1.42 g; cholesterol=22.73 mg; carbohydrate=54.28 g; dietary fiber=1.83 g; total sugars=41.06 g; alcohol=4.42 g; ash=1.03 g; calcium=44.28 mg; phosphorus=81.65 mg; iron=1.49 mg; sodium=142.6 mg; potassium=148.9 mg; magnesium=31.5 mg; zinc=0.6 mg; copper=0.17 mg; manganese=0.36 mg; vitamin A=612 IU; vitamin E=1.2 mg AT; thiamin=0.09 mg; riboflavin=0.13 mg; niacin=1.07 mg; pantothenic acid=0.23 mg; vitamin B6=0.04 mg; folate=37.69 ug DFE; vitamin B12=0.07 ug; vitamin C=0.06 mg; caffeine=11.14 mg; selenium=3.78 ug; vitamin K=12.54 ug; refuse=0.%; blocks carb:prot:fat=5.8 : 0.5 : 7.4; ECC=52.5; %cal as carb:prot:fat=50:3:46; DietPoints=10.5 (complete analysis)

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

Yield: 24 servings

Preparation Time: 00:35


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chocolate Ganache for Frosting

chocolate, desserts, frosting

12 oz chocolate chips semisweet
8 oz whipping cream

For an 8" square pan:

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

For an 9" x 13"pan:

Double ingredients and heat the whipping cream for 2 minutes.

Contributor: David Shields


** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Chocolate Pudding Pizza

chocolate, desserts

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

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

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

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

Contributor: Quick Cooking May/June/00

Yield: 12 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Coconut Cake

cakes, coconut, desserts

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

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

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

Contributor: David Shields

Yield: 15 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Cream Cheese Chicken

chicken, main dish, meats, poultry

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

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

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

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

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Cream Cheese Cinnamon Bars

breakfast, desserts

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

Spray9 x 13 cake pan with non-stick cooking spray.

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

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

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

Brush on melted butter.

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

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

Yield: 24 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Creamy Meatballs

appetizers, main dish, meat balls, meats

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

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

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

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

Contributor: David Shields

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Crescent Egg Casserole With Ham

breakfast, casserole, cheese/eggs, egg, pork

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

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

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

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

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

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

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

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

Contributor: Cookin'Diva, Food.com

Yield: 6 servings


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

** Exported from Now You're Cooking! v5.92 **

Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Crispy Oven Fried Chicken

chicken, main dish, meats, poultry

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

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

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

Contributor: eric@wti.com (Eric Petersen)

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Crushed Tomato Pizza Sauce

pizza, sauces/dips, tomato

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

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

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

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

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

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

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

Contributor: Peter Reinhart

Yield: 32 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Crockpot Beef Casserole

beef, casserole, crockpot, main dish, meats
mushroom

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

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

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

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

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Dave's Apple Crisp

apple, desserts, fruits

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

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

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

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

Contributor: David Shields

Yield: 20 servings


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Dave's Bbq Sandwiches

bbq, beef, sandwiches

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

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

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

Contributor: David Shields

Yield: 24 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Dave's Bbq Sauce

bbq, sauces/dips

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

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

Makes 8 cups (32 2 Tbs. servings)

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

Contributor: David Shields

Yield: 32 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Dave's Fire Sauce

sauces/dips

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

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

Makes 6 cups (144 one Tsp. servings)

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

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

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

Contributor: David Shields

Yield: 6 cups


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Dave's Macaroni Salad

Dave's Macaroni Salad

appetizers, salads

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

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

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

Contributor: David Shields

Yield: 16 1/2 c servin


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page

@@@@@ Now You're Cooking! Export Format

Dave's Spaghetti Sauce

Italian, pasta, sauces/dips, spaghetti, tomato

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

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

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

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

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

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

Contributor: David Shields

Yield: 24 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page

@@@@@ Now You're Cooking! Export Format

Dave's Spaghetti/Pizza Sauce

Italian, pizza, sauces/dips, tomato

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

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

Makes 3 quarts.

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

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

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

Contributor: David Shields

Yield: 24 one cup serv


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Derry's Spaghetti Meat Sauce

meats, pasta, sauces, spaghetti

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

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

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

Contributor: Derry Skidmore

Yield: 3 quarts


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Double Breaded Oven Fried Chicken

Double Breaded Oven Fried Chicken

chicken, main dish, meats, poultry

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

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

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

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

Contributor: David Shields

Yield: 8 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Double Fudge Cream Cheese Brownies

brownie, chocolate, desserts

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

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

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

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

Yield: 40 1"x1" sq.


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Easy Beef Stock

soups/stock

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

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

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

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

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

Contributor: David Shields


** Exported from Now You're Cooking! v5.87 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Easy Sloppy Joe Pie

bbq, beef, casserole, main dish

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

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

Stir remaining ingredients until blended. Pour over beef mixture.

Bake about 30 minutes or until golden brown.

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

Contributor: bettycrocker.com

Yield: 6 servings


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

** Exported from Now You're Cooking! v5.92 **


Go to the top of the page
@@@@@ Now You're Cooking! Export Format

Egg Sandwiches

egg, omelet

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

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

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

Contributor: David Shields

Yield: 2 servings


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

** Exported from Now You're Cooking! v5.92 **
Home

If you have comments or suggestions, email me at
Please note protected email script by Joe Maller, JavaScripts available at http://www.joemaller.com

Copyright © 2010 by David Shields of this page and all contents. All Rights Reserved.