Dave's Favorite Recipes
In Now Your Cooking! format

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

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

Alcohol Substitutes

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

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

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French Silk Chocolate Pie

breakfast, egg

1 box (198 g) Pillsbury refrigerated pie crusts
----- Filling -----
3 oz chocolate, baking unsweetened; melted
1 cup Butter; softened
1 cup sugar
1/2 teaspoon vanilla
4 lg (1.75 oz) egg; pasteurized
----- OR -----
1 cup egg product, fat & cholesterol free

Heat oven to 450°FA. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

PLEASE NOTE: use butter not margarine!

* * * * Analysts with eggs * * * *

NYC Nutrition Analysis (per serving or yield unit): water=26.24 g; calories=529.9; protein=5.72 g; total fat=38.04 g; saturated fat=21.53 g; monounsaturated fat=11.5 g; polyunsaturated fat=2.43 g; trans fat=0.94 g; cholesterol=153.5 mg; carbohydrate=42.73 g; dietary fiber=2.11 g; total sugars=25.19 g; alcohol=0.09 g; ash=1.01 g; calcium=34.69 mg; phosphorus=111.3 mg; iron=2.59 mg; sodium=158 mg; potassium=150.7 mg; magnesium=40.57 mg; zinc=1.43 mg; copper=0.38 mg; manganese=0.5 mg; vitamin A=843 IU; vitamin E=0.97 mg AT; thiamin=0.06 mg; riboflavin=0.15 mg; niacin=0.49 mg; pantothenic acid=0.5 mg; vitamin B6=0.05 mg; folate=27.12 ug DFE; vitamin B12=0.27 ug; caffeine=8.5 mg; selenium=10.02 ug; vitamin K=3.19 ug; refuse=2.62%; blocks carb:prot:fat=4.5 : 0.8 : 12.7; ECC=40.6; %cal as carb:prot:fat=32:4:64; DietPoints=13.6 (complete analysis)

* * * * Analysts with fat and cholesterol free egg product * * * *

NYC Nutrition Analysis (per serving or yield unit): water=33.45 g; calories=508.8; protein=5.61 g; total fat=35.68 g; saturated fat=20.75 g; monounsaturated fat=10.6 g; polyunsaturated fat=1.96 g; trans fat=0.93 g; cholesterol=61.22 mg; carbohydrate=43.15 g; dietary fiber=2.11 g; total sugars=25.7 g; alcohol=0.09 g; ash=1.14 g; calcium=42.7 mg; phosphorus=83.82 mg; iron=2.75 mg; sodium=182.5 mg; potassium=180.4 mg; magnesium=42.09 mg; zinc=1.4 mg; copper=0.37 mg; manganese=0.5 mg; vitamin A=776.6 IU; vitamin E=1.19 mg AT; thiamin=0.09 mg; riboflavin=0.15 mg; niacin=0.52 mg; pantothenic acid=0.62 mg; vitamin B6=0.05 mg; folate=20.26 ug DFE; vitamin B12=0.15 ug; vitamin C=0.15 mg; caffeine=8.5 mg; selenium=14.8 ug; vitamin K=3.18 ug; refuse=0.%; blocks carb:prot:fat=4.6 : 0.8 : 11.9; ECC=41.; %cal as carb:prot:fat=33:4:62; DietPoints=13. (incomplete analysis)

Contributor: http://www.pillsbury.com/pie

Yield: 8 servings


NYC Nutrilink: N0^00000,N5953^18946,N0^00000,N6064^19078
NYC Nutrilink: N133^01145,N6271^19335,N281^02050,N0^00000
NYC Nutrilink: N0^00000,N195^01226

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

Notes: http://www.pillsbury.com/pie

Yield: 8 servings

NYC Nutrilink: N0^00000,N5750^18946,N0^00000,N5825^19078
NYC Nutrilink: N132^01145,N6031^19335,N252^02050,N112^01123
NYC Nutrilink: N0^00000,N0^00000

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

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French Silk Chocolate Pie 2

chocolate, pies

1 cup Butter
1 1/2 cup sugar
6 oz unsweetened chocolate
2 teaspoon vanilla
4 lg (1.75 oz) egg
1 (340 gm) pie shell, 9 deep dish, unbaked

IMPORTANT: You need to have the eggs and butter are room temperature.

Bake the deep dish crust as per the instructions on the package.

In a covered small bowl, heat in 30 - 45 second instervals in a microwave and stir once softened. Let cool while mixing the ingrediants below.

Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract.

Add the eggs, one at a time, beating 4 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell. Mound filling as necessary.

Refrigerate at least 2 hours before serving. Either serve with Cool Whip or dot pie with Cool whip

* * * * Analysts with eggs * * * *

NYC Nutrition Analysis (per serving or yield unit): water=26.24 g; calories=529.9; protein=5.72 g; total fat=38.04 g; saturated fat=21.53 g; monounsaturated fat=11.5 g; polyunsaturated fat=2.43 g; trans fat=0.94 g; cholesterol=153.5 mg; carbohydrate=42.73 g; dietary fiber=2.11 g; total sugars=25.19 g; alcohol=0.09 g; ash=1.01 g; calcium=34.69 mg; phosphorus=111.3 mg; iron=2.59 mg; sodium=158 mg; potassium=150.7 mg; magnesium=40.57 mg; zinc=1.43 mg; copper=0.38 mg; manganese=0.5 mg; vitamin A=843 IU; vitamin E=0.97 mg AT; thiamin=0.06 mg; riboflavin=0.15 mg; niacin=0.49 mg; pantothenic acid=0.5 mg; vitamin B6=0.05 mg; folate=27.12 ug DFE; vitamin B12=0.27 ug; caffeine=8.5 mg; selenium=10.02 ug; vitamin K=3.19 ug; refuse=2.62%; blocks carb:prot:fat=4.5 : 0.8 : 12.7; ECC=40.6; %cal as carb:prot:fat=32:4:64; DietPoints=13.6 (complete analysis)

* * * * Analysts with fat and cholesterol free egg product * * * *

NYC Nutrition Analysis (per serving or yield unit): water=33.45 g; calories=508.8; protein=5.61 g; total fat=35.68 g; saturated fat=20.75 g; monounsaturated fat=10.6 g; polyunsaturated fat=1.96 g; trans fat=0.93 g; cholesterol=61.22 mg; carbohydrate=43.15 g; dietary fiber=2.11 g; total sugars=25.7 g; alcohol=0.09 g; ash=1.14 g; calcium=42.7 mg; phosphorus=83.82 mg; iron=2.75 mg; sodium=182.5 mg; potassium=180.4 mg; magnesium=42.09 mg; zinc=1.4 mg; copper=0.37 mg; manganese=0.5 mg; vitamin A=776.6 IU; vitamin E=1.19 mg AT; thiamin=0.09 mg; riboflavin=0.15 mg; niacin=0.52 mg; pantothenic acid=0.62 mg; vitamin B6=0.05 mg; folate=20.26 ug DFE; vitamin B12=0.15 ug; vitamin C=0.15 mg; caffeine=8.5 mg; selenium=14.8 ug; vitamin K=3.18 ug; refuse=0.%; blocks carb:prot:fat=4.6 : 0.8 : 11.9; ECC=41.; %cal as carb:prot:fat=33:4:62; DietPoints=13. (incomplete analysis)

Contributor: http://www.pillsbury.com/pie

Yield: 8 servings


NYC Nutrilink: N0^00000,N5953^18946,N0^00000,N6064^19078
NYC Nutrilink: N133^01145,N6271^19335,N281^02050,N0^00000
NYC Nutrilink: N0^00000,N195^01226

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


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French Toast

breakfast, egg

1.5 cup flour
1 tablespoon baking powder
1/4 teaspoon Salt
1.25 cup milk
2 lg (1.75 oz) egg
1/2 teaspoon Vanilla

Mix dry ingredients in a bowl. In a separate bowl, beat eggs into milk, stir in dry ingredients. Dip bread into batter and deep fry till golden brown.

Contributor: Dorothy Van Steenburg

NYC Nutrilink: N5662^20081,N5042^18369,N218^02047,N75^01081
NYC Nutrilink: N113^01123,N221^02050

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

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French Toast Bake

breads, breakfast, cheese/eggs

1/4 cup Butter; melted
2 can (12 oz) cinnamon rolls
6 lg (1.75 oz) egg
1/2 cup whipping cream
2 teaspoon Cinnamon
2 teaspoon vanilla
1 cup pecan nuts; chopped
1 cup maple syrup
------ Garnish ------
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup; if desired

Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.


NOTE: analysis is without powdered sugar and the maple syrup listed in the garnish.

NYC Nutrition Analysis (per serving or yield unit): water=51.98 g; calories=418.1; protein=6.67 g; total fat=22.83 g; saturated fat=7.91 g; monounsaturated fat=6.68 g; polyunsaturated fat=2.72 g; trans fat=2.6 g; cholesterol=116.2 mg; carbohydrate=48.53 g; dietary fiber=1.9 g; total sugars=18.55 g; alcohol=0.24 g; ash=2.26 g; calcium=48.96 mg; phosphorus=84.29 mg; iron=1.81 mg; sodium=503.4 mg; potassium=86.94 mg; magnesium=15.63 mg; zinc=0.79 mg; copper=0.13 mg; manganese=0.51 mg; vitamin A=406.1 IU; vitamin E=0.61 mg AT; thiamin=0.08 mg; riboflavin=0.14 mg; niacin=0.14 mg; pantothenic acid=0.49 mg; vitamin B6=0.06 mg; folate=14.22 ug DFE; vitamin B12=0.25 ug; vitamin C=0.23 mg; selenium=8.07 ug; vitamin K=1.18 ug; refuse=5.46%; blocks carb:prot:fat=5.2 : 1.0 : 7.6; ECC=46.6; %cal as carb:prot:fat=46:6:48; DietPoints=10. (complete analysis)

Contributor: http://www.pillsbury.com

Yield: 12 servings


NYC Nutrilink: N133^01145,N5931^18635,N113^01123,N53^01053
NYC Nutrilink: N242^02010,N281^02050,N3712^12142,N6114^19129
NYC Nutrilink: N0^00000,N0^00000,N6271^19335,N0^00000

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


Contributor: http://www.pillsbury.com

Yield: 12 servings

NYC Nutrilink: N132^01145,N5728^18635,N112^01123,N53^01053
NYC Nutrilink: N213^02010,N252^02050,N3678^12142,N5875^19129
NYC Nutrilink: N0^00000,N0^00000,N6031^19335,N0^00000

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

condiment, garlic, mexican, sauces/dips

7 cup tomato; chopped & drained
1 cup onion; chopped
1 cup green pepper; chopped
2 pepper (.493 oz) pepper, jalepeno; chopped
2 tablespoon lemon juice
1 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon basil

Blanch the tomatoes 4 minutes to loosen the skin. Core the tomotes and remove the skin. Corsely chop in the tomatoes in a food processor.

Combine all ingredients in a 6 quart pot, mix well. cover; and simmer for 30 minutes.

If salsa is to be consumed within a week, store in refrigerator. If salsa is to be stored longer - it needs to be canned by normal processes.

Makes 3 quarts.

NYC Nutrition Analysis (per serving or yield unit): water=23.87 g; calories=5.87; protein=0.26 g; total fat=0.05 g; saturated fat=0.01 g; monounsaturated fat=0.01 g; polyunsaturated fat=0.02 g; carbohydrate=1.31 g; dietary fiber=0.37 g; total sugars=0.72 g; ash=0.13 g; calcium=3.97 mg; phosphorus=6.77 mg; iron=0.1 mg; sodium=1.28 mg; potassium=58.56 mg; magnesium=3.06 mg; zinc=0.05 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=178.3 IU; vitamin E=0.14 mg AT; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.14 mg; pantothenic acid=0.03 mg; vitamin B6=0.03 mg; folate=4.09 ug DFE; vitamin C=5.46 mg; selenium=0.05 ug; vitamin K=2.3 ug; refuse=9.66%; blocks carb:prot:fat=0.1 : 0.0 : 0.0; ECC=0.9; %cal as carb:prot:fat=78:15:7; DietPoints=0.1 (complete analysis)

Contributor: David Shields

Yield: 64 tablespoons


NYC Nutrilink: N3259^11529,N3066^11282,N3105^11333,N3622^11979
NYC Nutrilink: N2304^09152,N252^02020,N259^02027,N235^02003

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



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Garlic And Sour Cream Chicken

chicken, garlic, main dish, marinade

4 lb chicken; cut into pieces
----MARINADE----
8 oz sour cream
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3/4 teaspoon Salt
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce

MARINADE: Combine ingredients and evenly coat chicken and let sit in baking pan for about 1/2 hour at room temperature. Then bake 50 - 60 minutes in an oven preheated to 350 degrees.

NOTE: I had better results when using regular or low fat sour cream as compared to fat free sour cream.

NYC Nutrition Analysis (per serving or yield unit): water=164.1 g; calories=507.7; protein=68.33 g; total fat=23.2 g; saturated fat=10.02 g; monounsaturated fat=7.04 g; polyunsaturated fat=3.79 g; cholesterol=190.5 mg; carbohydrate=2.38 g; dietary fiber=0.08 g; total sugars=2.02 g; ash=2.93 g; calcium=34.31 mg; phosphorus=500 mg; iron=2.62 mg; sodium=415.6 mg; potassium=614.9 mg; magnesium=63.64 mg; zinc=2.66 mg; copper=0.14 mg; manganese=0.08 mg; vitamin A=282.7 IU; vitamin E=0.87 mg AT; thiamin=0.15 mg; riboflavin=0.27 mg; niacin=28.85 mg; pantothenic acid=2.13 mg; vitamin B6=1.28 mg; folate=9.49 ug DFE; vitamin B12=0.73 ug; vitamin C=0.57 mg; selenium=56.79 ug; vitamin K=2.2 ug; refuse=16.66%; blocks carb:prot:fat=0.3 : 9.8 : 7.7; ECC=2.3; %cal as carb:prot:fat=2:56:42; DietPoints=12.1 (complete analysis)

Contributor: Marinades Make Ordinary Goods Extraordinary by Dona Z.

Yield: 8 servings


NYC Nutrilink: N860^05060,N0^00000,N69^01074,N2305^09153
NYC Nutrilink: N252^02020,N262^02030,N278^02047,N260^02028
NYC Nutrilink: U4^00000

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


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General Tso's Chicken

chicken, Chinese, main dish, potaotes

- - - - For the Sauce - - - -
1 tablespoon corn starch
1/2 cup Water; cold
4 clove garlic; sliced
2 teaspoon fresh ginger; grated
3 tablespoon honey
2 tablespoon low sodium soy sauce
2 tablespoon rice wine
1 tablespoon red pepper flakes
- - - - For the Chicken - - - -
3 tablespoon corn starch
1/2 teaspoon Salt
1/4 teaspoon pepper
1 lb chicken breasts boneless skinned; cut into 1 inch pieces

For the Sauce:

In a large bowl, add the cornstarch and cold water and mix until smooth. Add the garlic, ginger, honey, soy sauce, Chinese rice wine and red pepper flakes. Set aside.

For the Chicken:

In a separate large bowl, add the cornstarch, salt and pepper and mix to combine. Add the chicken. Toss to evenly coat.

Preheat a large nonstick skillet over medium-high heat and add the oil. Shake any excess coating off the chicken. Working in batches, cook the chicken, stirring occasionally, until the chicken is golden-brown, about 4-6 minutes.

Add the sauce mixture to the pan with the chicken. Toss to coat. Bring to a simmer and cook until the sauce has thickened, about 3-4 minutes.

Serve chicken over cooked white rice. Garnish with scallions and sesame seeds.

NYC Nutrition Analysis (per serving or yield unit): water=88.38 g; calories=154.9; protein=17.76 g; total fat=2.17 g; saturated fat=0.46 g; monounsaturated fat=0.55 g; polyunsaturated fat=0.41 g; trans fat=0.01 g; cholesterol=55.19 mg; carbohydrate=15.48 g; dietary fiber=0.41 g; total sugars=8.92 g; alcohol=0.16 g; ash=2.01 g; calcium=12.33 mg; phosphorus=176.7 mg; iron=0.55 mg; sodium=431 mg; potassium=308.7 mg; magnesium=27.72 mg; zinc=0.63 mg; copper=0.05 mg; manganese=0.13 mg; vitamin A=393.8 IU; vitamin E=0.71 mg AT; thiamin=0.08 mg; riboflavin=0.16 mg; niacin=7.43 mg; pantothenic acid=1.17 mg; vitamin B6=0.67 mg; folate=10.24 ug DFE; vitamin B12=0.16 ug; vitamin C=1.4 mg; selenium=17.87 ug; vitamin K=0.96 ug; refuse=0.24%; blocks carb:prot:fat=1.7 : 2.5 : 0.7; ECC=15.1; %cal as carb:prot:fat=41:47:13; DietPoints=3.8 (complete analysis)

Contributor: Clinton Kelly on "The Chew"

Yield: 6 servings

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


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Gold Medal Flour's Banana Bread

banana, breads

1 1/4 cup sugar
1/2 cup butter; softened
2 lg (1.75 oz) egg
1 1/2 cup bananas, mashed; very ripe
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon Salt
- - - - optional - - - -
1 cup nuts; chopped

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Note: Gold Medal Flour.

NOTE: the analisys below is for 1/9 of a 9 inch loaf made with out the optional nuts.

NYC Nutrition Analysis (per serving or yield unit): water=55.41 g; calories=380.2; protein=5.94 g; total fat=11.86 g; saturated fat=6.88 g; monounsaturated fat=3.43 g; polyunsaturated fat=0.77 g; cholesterol=68.67 mg; carbohydrate=63.63 g; dietary fiber=1.91 g; total sugars=33.16 g; alcohol=0.16 g; ash=1.58 g; calcium=32.56 mg; phosphorus=82.75 mg; iron=1.93 mg; sodium=442.5 mg; potassium=211.5 mg; magnesium=20.9 mg; zinc=0.51 mg; copper=0.09 mg; manganese=0.34 mg; vitamin A=405.1 IU; vitamin E=0.47 mg AT; thiamin=0.29 mg; riboflavin=0.28 mg; niacin=2.32 mg; pantothenic acid=0.5 mg; vitamin B6=0.18 mg; folate=114.8 ug DFE; vitamin B12=0.15 ug; vitamin C=3.4 mg; selenium=16.1 ug; vitamin K=1.22 ug; refuse=10.67%; blocks carb:prot:fat=6.9 : 0.8 : 4.0; ECC=61.7; %cal as carb:prot:fat=66:6:28; DietPoints=10.3 (complete analysis)

Yield: 9 slices

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


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Graham Cracker Crust Peach Crsip

desserts, fruits, Peaches
- - - - - Topping - - - -
2 cup graham cracker crumbs; 12 crackers
1 cup brown sugar
1/2 teaspoon Cinnamon
2 stick unsalted butter
- - - - - Filler - - - -
8 lg (175 gm) peaches. yellow; pitted,sliced
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon Cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1/2 teaspoon almond extract
2 tablespoon corn starch
1/4 teaspoon Salt

Preheat oven to 400ºF.

Crush the graham cracker into fine crumbs. Stir in the cinnamon and then the 2 sticks of melted butter and set aside.

In a large mixing bowl add the melted butter, peaches, sugars, cinnamon, nutmeg, lemon juice, almond liqueur or almond extract, cornstarch and salt, tossing until well mixed.

Pour the filler into a 9" x 13" baking pan and then sprinkle on the topping.

Bake 15 minutes at 400 then reduce the heat and bake for another 50 minutes.

Serve with a scoop of vanilla ice cream.

Tip: if you have very ripe peaches, use less sugar in the filling.

Source for the original filler: Drop Biscuit Peach Cobbler by Carla Hall (http://abc.go.com/shows/the-chew/recipes/drop-biscuit-peach-cobbler-carla-hall) modified by David Shields


NYC Nutrition Analysis (per serving or yield unit): water=66.07 g; calories=296.5; protein=2.36 g; total fat=11.9 g; saturated fat=6.12 g; monounsaturated fat=3.31 g; polyunsaturated fat=1.68 g; trans fat=0.01 g; cholesterol=24.3 mg; carbohydrate=47.25 g; dietary fiber=1.98 g; total sugars=32.83 g; ash=0.87 g; calcium=41.17 mg; phosphorus=61.81 mg; iron=1.21 mg; sodium=143.7 mg; potassium=200.1 mg; magnesium=17.87 mg; zinc=0.37 mg; copper=0.1 mg; manganese=0.33 mg; vitamin A=511.7 IU; vitamin E=1.15 mg AT; thiamin=0.08 mg; riboflavin=0.1 mg; niacin=1.64 mg; pantothenic acid=0.24 mg; vitamin B6=0.06 mg; folate=37.18 ug DFE; vitamin B12=0.02 ug; vitamin C=4.92 mg; selenium=1.94 ug; vitamin K=6.06 ug; refuse=2.18%; blocks carb:prot:fat=5.0 : 0.3 : 4.0; ECC=45.3; %cal as carb:prot:fat=62:3:35; DietPoints=8.2 (complete analysis)

Contributor: David Shields

Yield: 20 servings

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


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Home Made Cake Mix

cakes

1 box (19 oz) yellow cake mix
1 box (3 oz) vanilla pudding mix (instant)
1/2 cup oil
1 cup hot water
4 lg (1.75 oz) egg
1 teaspoon vanilla

Combine all ingredients in a large bowl. Beat at medium speed on electric mixer for 4 minutes. Bake in a greased 10" tube pan (or bundt pan) at 350 (325 for dark pans) for about 45-50 minutes.

For the following variations of this recipe, substitute as directed for the yellow cake mix & vanilla pudding. All other ingredients remain the same.

Butterscotch cake: White cake mix; Instant butterscotch pudding

Cherry cake: Cherry cake mix; Instant Vanilla pudding

Chocolate Cake: Chocolate cake mix; Instant chocolate pudding

Lemon cake: White cake mix; (or Lemon Supreme) 1 tsp. lemon juice ,1/4 c poppy seeds (soaked) (optional)

Mocha cake: White cake mix: Instant chocolate pudding; 1 tsp instant coffee

Strawberry cake: White cake mix; Instant strawberry pudding

Tripple Chocolate cake: Chocolate cake mix; Instant chocolate pudding, 1 cup semisweet chocolate chips


Dave's note: For 8" pans bake 35 - 38 minutes. For 9" pans bake 30 - 33 minutes. For 11" x 9" bake 35 - 38 minutes. for 24 cupcakes cook 19 - 22 minutes.

Contributor: Second Helpings Please

Yield: 1 cake

NYC Nutrilink: N0^00000,N5420^19202,N596^04518,N3941^14429
NYC Nutrilink: N113^01123,N5662^20081

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Horseradish

condiment, sauces/dips

1 cup horseradish root; peeled & diced
3/4 cup vinegar
2 teaspoon sugar
1/4 teaspoon Salt

In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator or put the jars in the freezer. Fridged, horeradish is good for 3 months. Frozen, it is good for 6 months.

If you want milder horseradish, add vinegar at the same time as the sugar and salt. That stops the enzymatic action that causes heat. The longer it sits, the hotter the horseradish will get, up to a maximum of 3 minutes. So if you want it really fiery, grind it and let it sit 3 minues (maximum) and then add the vinegar.

Makes 2 cups.

NYC Nutrition Analysis (per serving or yield unit): water=3.52 g; calories=4.68; carbohydrate=0.84 g; total sugars=0.18 g; ash=0.03 g; calcium=8.23 mg; phosphorus=0.15 mg; iron=0.05 mg; sodium=12.19 mg; potassium=0.08 mg; magnesium=0.04 mg; selenium=0.02 ug; refuse=0.%; blocks carb:prot:fat=0.1 : 0.0 : 0.0; ECC=0.8; %cal as carb:prot:fat=100:0:0; DietPoints=0.1 (complete analysis)

Yield: 48 teaspoons


NYC Nutrilink: U22^56009,N284^02053,N6271^19335,N278^02047

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Hot Appetizer Pie

appetizers, beef, cheese/eggs, condiment, sauces/dips

8 oz cream cheese; softened
2 tablespoon milk
2 1/2 oz jar dried beef
2 tablespoon green bell pepper; finely chopped
2 tablespoon onion; finely chopped
1/2 teaspoon pepper
1/2 cup sour cream
1/4 cup walnuts

Soften cream cheese and blend with milk. Mix other ingredients with cheese mixture except nuts. Pat into pan. Spread 1/4 cup chopped nuts over top. Bake at 350 degrees for 15 minutes. Serve hot with crackers, pretzels or chips.
>
NYC Nutrition Analysis (per serving or yield unit): water=19.43 g; calories=83.07; protein=2.94 g; total fat=7.56 g; saturated fat=3.7 g; monounsaturated fat=1.94 g; polyunsaturated fat=0.98 g; cholesterol=22.98 mg; carbohydrate=1.39 g; dietary fiber=0.18 g; total sugars=0.99 g; ash=0.78 g; calcium=26.6 mg; phosphorus=44.1 mg; iron=0.24 mg; sodium=180 mg; potassium=57.99 mg; magnesium=7.35 mg; zinc=0.4 mg; copper=0.04 mg; manganese=0.09 mg; vitamin A=237.1 IU; vitamin E=0.14 mg AT; thiamin=0.01 mg; riboflavin=0.04 mg; niacin=0.28 mg; pantothenic acid=0.17 mg; vitamin B6=0.04 mg; folate=3.58 ug DFE; vitamin B12=0.13 ug; vitamin C=1.15 mg; selenium=2.35 ug; vitamin K=0.78 ug; refuse=5.66%; blocks carb:prot:fat=0.1 : 0.4 : 2.5; ECC=1.2; %cal as carb:prot:fat=6:14:80; DietPoints=2.3 (complete analysis)

Contributor: Three Rivers Cookbook (1973)

Yield: 16 servings


NYC Nutrilink: N18^01017,N75^01081,N3840^13350,N3105^11333
NYC Nutrilink: N3066^11282,N262^02030,N56^01056,N3720^12154

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Huli Huli Chicken

Huli Huli Chicken


chicken, main dish

5 lb chicken pieces
lemon juice; (optional)
- - - - - Huli Huli Sauce - - - - -
1/3 cup ketchup
1/3 cup soy sauce, low sodium
1/2 cup brown sugar
3 tablespoon grape juice
1 teaspoon ginger
1/2 teaspoon garlic powder
- - - - - Dry Rub - - - - -
2 tablespoon garlic powder
1 tablespoon Salt
4 teaspoon Sweet Hungarian paprika
1 tablespoon cayenne pepper; (optional)
1 teaspoon ground cumin
1/2 teaspoon pepper

Huli Huli Chicken sauce: In a 1 quart sauce pan, combine the sauce ingredients with a wisk. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from the heat and set aside.

NOTE: The original recipe from About.com Hawaii Travel used 3 T. of sherry instead of grape juice, 1 piece of ginger root (crushed) instead of the ground ginger, and 1 clove of garlic instead of the garlic powder.

Mix the Dry Rub ingredients in a small bowl.

Grilling instructions:

If using a whole chicken, Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.

Next, secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.

If using chicken pieces char with the skin side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.

In either case, continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Sprinkle the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked in the breast (or breast and thighs if using chicken pieces) confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket (if used) and allow the chicken to rest for 6 to 8 minutes.

The Huli Huli Chicken sauce is from About.com Hawaii Travel, http://gohawaii.about.com/od/luaurecipes/r/hulihulichicken.htm.

The Dry Rub recipe is from Huli Huli Chicken on the Grill, http://www.foodnetwork.com/recipes/guy-fieri/huli-huli-chicken-on-the-grill-recipe.html

NYC Nutrition Analysis (per serving or yield unit): water=112.7 g; calories=566.8; protein=55.2 g; total fat=28.47 g; saturated fat=7.72 g; monounsaturated fat=11.19 g; polyunsaturated fat=6.57 g; cholesterol=170.1 mg; carbohydrate=19.85 g; dietary fiber=0.86 g; total sugars=11.08 g; ash=4.47 g; calcium=49.35 mg; phosphorus=387.3 mg; iron=3.25 mg; sodium=1060 mg; potassium=554.5 mg; magnesium=58.6 mg; zinc=4.04 mg; copper=0.18 mg; manganese=0.26 mg; vitamin A=771 IU; vitamin E=1.69 mg AT; thiamin=0.18 mg; riboflavin=0.41 mg; niacin=17.34 mg; pantothenic acid=2.12 mg; vitamin B6=0.86 mg; folate=26.28 ug DFE; vitamin B12=0.59 ug; vitamin C=1.65 mg; selenium=41.79 ug; vitamin K=5.8 ug; refuse=24.84%; blocks carb:prot:fat=2.1 : 7.9 : 9.5; ECC=19.; %cal as carb:prot:fat=14:40:46; DietPoints=13.6 (complete analysis)

Yield: 12 servings


NYC Nutrilink: N808^05008,N2304^09152,N0^00000,N3583^11935
NYC Nutrilink: N4994^16424,N6270^19334,N2287^09130,N253^02021
NYC Nutrilink: N252^02020,N0^00000,N252^02020,N278^02047
NYC Nutrilink: N260^02028,N263^02031,N246^02014,N262^02030

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Impossible Quiche

beef, breakfast, casserole, cheese/eggs, egg

1 cup bacon; crumbled
4 oz swiss cheese; shredded
1/3 cup onion; finely chopped
2 cup milk
1/2 cup bisquick baking mix
4 lg (1.75 oz) egg
1/4 teaspoon Salt
1/8 teaspoon pepper ----- Optional -----
1/2 cup mushroom; chopped
1/4 cup olives; chopped
1/2 lb sausage, maple; cooked

NOTE: 12 strips or 1 lb of uncooked bacon = 1 cup of cooked bacon.

Preheat your oven to 350 degrees (F) and lightly grease a 9 inch square baking dish. Sprinkle the crumbled bacon, shredded cheese and onion over the bottom of the pie plate.

Put the rest of the ingredients into your blender and give them a spin - blend at high speed for one minute.

Pour the blender contents into the pie plate, and put the pie plate into the oven for 50-55 minutes. Bake until the top is golden brown and the quiche passes the knife-in-the-center test.

Let your Impossible Quiche stand for a few minutes before cutting - at least five minutes. And if the whole thing doesn't immediately disappear, refrigerate any leftovers.

Dave's Note: we garnish it with salsa and sour cream.

>NYC Nutrition Analysis (per serving or yield unit): water=156.5 g; calories=526.5; protein=23.72 g; total fat=41.09 g; saturated fat=10.89 g; monounsaturated fat=9.99 g; polyunsaturated fat=2.41 g; trans fat=0.51 g; cholesterol=173.8 mg; carbohydrate=14.99 g; dietary fiber=0.64 g; total sugars=5.75 g; ash=4.01 g; calcium=297.9 mg; phosphorus=383.7 mg; iron=1.49 mg; sodium=906.3 mg; potassium=512.6 mg; magnesium=35.21 mg; zinc=2.85 mg; copper=0.11 mg; manganese=0.05 mg; vitamin A=362.4 IU; vitamin E=0.8 mg AT; thiamin=0.21 mg; riboflavin=0.45 mg; niacin=1.62 mg; pantothenic acid=1.18 mg; vitamin B6=0.15 mg; folate=25.04 ug DFE; vitamin B12=1.64 ug; vitamin C=1.73 mg; selenium=21.81 ug; vitamin K=1.4 ug; refuse=2.08%; blocks carb:prot:fat=1.6 : 3.4 : 13.7; ECC=14.3; %cal as carb:prot:fat=11:18:70; DietPoints=13.8 (complete analysis)

Contributor: "The Best of Bisquick from Betty Crocker" 1983

Yield: 6 servings


NYC Nutrilink: N2851^10994,N41^01040,N3066^11282,N75^01081
NYC Nutrilink: U17^93030,N113^01123,N278^02047,N262^02030
NYC Nutrilink: N0^00000,N3045^11260,N2328^09193,N1651^07065

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Italian Cheesecake With Cherries

cheesecake, desserts, pies

1 1/2 cup ricotta cheese
----Or 3/4 of a 15 oz container---
4 lg (1.75 oz) egg
4 oz cream cheese
2/3 cup Sugar
1/2 cup margarine; melted
1 tablespoon flour
1/2 can cherry pie filling
----graham cracker crust---
1 1/2 cup graham cracker crumbs
1/2 cup margarine; melted

Crust: Mix the Graham cracker crumbs and 1/2 cup melted margarine. Place a piece of parchment on the bottom of an 8" spring form pan and then press the mixture onto the bottom.

Filling: Puree ricotta with the eggs in a food processor or blender. Add the cream cheese and sugar. Mix well. Add the melted butter and flour blend in. Put in a large bowl and gently stir in cherries pie filling

Lightly grease the side of the pan and pour into your prepared spring form pan. Bake at 350 for about 1 hour or until set. (toothpick inserted into the center comes out clean) Remove from oven and let cool then chill several hours before serving.

Variation: Substitute your favorite fruit pie filler, such as blue berry.

NYC Nutrition Analysis (per serving or yield unit): water=62.63 g; calories=434.9; protein=8.34 g; total fat=25.64 g; saturated fat=7.14 g; monounsaturated fat=10.01 g; polyunsaturated fat=6.96 g; trans fat=1.98 g; cholesterol=81.52 mg; carbohydrate=43.71 g; dietary fiber=1.17 g; total sugars=18.9 g; ash=1.55 g; calcium=129.1 mg; phosphorus=159.6 mg; iron=1.68 mg; sodium=291.3 mg; potassium=155 mg; magnesium=21.56 mg; zinc=0.98 mg; copper=0.1 mg; manganese=0.32 mg; vitamin A=1062 IU; vitamin E=2.98 mg AT; thiamin=0.11 mg; riboflavin=0.25 mg; niacin=1.44 mg; pantothenic acid=0.53 mg; vitamin B6=0.09 mg; folate=57.91 ug DFE; vitamin B12=0.28 ug; vitamin C=0.92 mg; selenium=12.73 ug; vitamin K=22.24 ug; refuse=1.4%; blocks carb:prot:fat=4.7 : 1.2 : 8.5; ECC=42.5; %cal as carb:prot:fat=40:8:53; DietPoints=10.6 (complete analysis)

Contributor: David Shields

Yield: 12 servings


NYC Nutrilink: N38^01037,N0^00000,N113^01123,N18^01017
NYC Nutrilink: N6271^19335,N716^04611,N6491^20081,N6253^19314
NYC Nutrilink: N0^00000,N5644^18173,N721^04617

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Italian Seasoning (Dry Italian Salad Dressing)

salads

4 tablespoon garlic powder
4 tablespoon oregano
2 tablespoon basil
2 tablespoon dill
2 tablespoon fennel

Mix spices together and put in an empty spice bottle.

Contributor: David Shields 

NYC Nutrilink: N192^02020,N199^02027,N175^02003,N0^00000
NYC Nutrilink: N0^00000

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Kielbasa & Green Bean Casserole

casserole, crockpot, main dish, vegetables

4 lg (5.3 oz) potato; peeled, 1 inch chunks
2 lb kielbasa; 1/4 inch thick slices
1 can (10 oz) cream of mushroom soup
4 cup green beans (fresh)
----- OR -----
2 can green beans; drained
1 lg (5.3 oz) onion; chopped
1 stick margarine
2 cup milk

Put kielbasa and potato in a large sauce pan and cover with water. Bring to a boil for 2 minutes. Drain and put potato & kielbasa in the crockpot. Add the rest of the ingredients and cook on LOW for 4 hours.

NYC Nutrition Analysis (per serving or yield unit): water=272.4 g; calories=580.8; protein=19.19 g; total fat=44.68 g; saturated fat=13.59 g; monounsaturated fat=19.44 g; polyunsaturated fat=8.48 g; trans fat=2.51 g; cholesterol=79.76 mg; carbohydrate=26.21 g; dietary fiber=3.43 g; total sugars=8.13 g; ash=5.86 g; calcium=142 mg; phosphorus=335 mg; iron=2.15 mg; sodium=921.7 mg; potassium=914.9 mg; magnesium=57.37 mg; zinc=2.44 mg; copper=0.55 mg; manganese=0.31 mg; vitamin A=856.6 IU; vitamin E=1.85 mg AT; thiamin=0.37 mg; riboflavin=0.44 mg; niacin=5.02 mg; pantothenic acid=1.34 mg; vitamin B6=0.56 mg; folate=37.41 ug DFE; vitamin B12=1.11 ug; vitamin C=22.99 mg; selenium=24.71 ug; vitamin K=27.68 ug; refuse=7.24%; blocks carb:prot:fat=2.5 : 2.7 : 14.9; ECC=22.8; %cal as carb:prot:fat=18:13:69; DietPoints=15.8 (complete analysis)

Contributor: Elizabeth Shields

Yield: 8 servings


NYC Nutrilink: N3116^11352,N1626^07037,N1451^06443,N2892^11052
NYC Nutrilink: N0^00000,N2892^11052,N3066^11282,N721^04617
NYC Nutrilink: N75^01081

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Lasagana

casserole, Italian

9 (18 gm) lasagna noodle
1 1/2 qt meat sauce
3 cup provolone cheese; shredded
3 cup cheddar cheese; shredded

Cook and drain the noodles according to the directions on the box. Mix the all the cheese together. Put a thin layer of sauce on the bottom of a 9" x 11" baking pan. Put 3 of the noodles in the pan followed by a layer of sauce and a layer of cheese. Add another layer of pasta, sauce, and cheese. Put another layer of pasta followed by a thick layer of cheese.

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

NYC Nutrition Analysis (per serving or yield unit): water=209.5 g; calories=660; protein=40.32 g; total fat=42.58 g; saturated fat=23.52 g; monounsaturated fat=10.8 g; polyunsaturated fat=2.3 g; trans fat=0.94 g; cholesterol=134.1 mg; carbohydrate=26.98 g; dietary fiber=3.85 g; total sugars=9.79 g; ash=8.96 g; calcium=1192 mg; phosphorus=791.8 mg; iron=1.53 mg; sodium=1664 mg; potassium=629.3 mg; magnesium=67.82 mg; zinc=5.2 mg; copper=0.19 mg; manganese=0.25 mg; vitamin A=2188 IU; vitamin E=4.51 mg AT; thiamin=0.07 mg; riboflavin=0.68 mg; niacin=6.29 mg; pantothenic acid=0.56 mg; vitamin B6=0.37 mg; folate=48.11 ug DFE; vitamin B12=1.34 ug; vitamin C=3.15 mg; selenium=35.88 ug; vitamin K=25.47 ug; refuse=0.%; blocks carb:prot:fat=2.6 : 5.8 : 14.2; ECC=23.1; %cal as carb:prot:fat=17:25:59; DietPoints=16. (complete analysis)

Contributor: David Shields

Yield: 9 servings


NYC Nutrilink: U27^86629,N1550^06931,N29^01028,N10^01009

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Lemon Chicken

chicken, poultry

2 lb chicken breasts; boneless
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 tablespoon honey
2 tablespoon vegetable oil
1 tablespoon garlic powder

Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375F for 20 minutes, remove cover and bake for another 15 minutes.

Alternately, you can cook this on the grill.

This recipe is for boneless chicken breasts. If you use chicken breast that still have the bone in bake at 375F for 30 minutes, remove cover and bake for another 20 minutes.

NYC Nutrition Analysis (per serving or yield unit): water=201.1 g; calories=381.5; protein=51.57 g; total fat=12.85 g; saturated fat=1.98 g; monounsaturated fat=4.66 g; polyunsaturated fat=3.72 g; trans fat=0.02 g; cholesterol=165.6 mg; carbohydrate=13.24 g; dietary fiber=0.35 g; total sugars=9.93 g; ash=2.85 g; calcium=21.76 mg; phosphorus=498.5 mg; iron=1.29 mg; sodium=152.4 mg; potassium=856.2 mg; magnesium=68.51 mg; zinc=1.67 mg; copper=0.13 mg; manganese=0.06 mg; vitamin A=64.66 IU; vitamin E=4.12 mg AT; thiamin=0.24 mg; riboflavin=0.41 mg; niacin=21.86 mg; pantothenic acid=3.44 mg; vitamin B6=1.89 mg; folate=25.11 ug DFE; vitamin B12=0.48 ug; vitamin C=8.21 mg; selenium=52.4 ug; vitamin K=0.83 ug; refuse=0.%; blocks carb:prot:fat=1.4 : 7.4 : 4.3; ECC=12.9; %cal as carb:prot:fat=14:55:31; DietPoints=8.7 (complete analysis)

Contributor: David Shields

Yield: 4 servings


NYC Nutrilink: N862^05062,N2305^09153,U4^00000,N6239^19296
NYC Nutrilink: N641^04060,N252^02020

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Meatballs And Sour Cream

appetizers, main dish, meat balls, meats

60 1 inch (18 gm) meatballs; fully cooked
2 cup brown gravy
1/2 cup sour cream
1/2 tsp black pepper; to taste
1 tablespoon Sweet Hungarian paprika
1 medium onion; chopped

Combine all sauce ingredients. Cover and simmer over low heat for 15 minutes. Do not boil. Pour over meatballs.


>

NYC Nutrition Analysis (per serving or yield unit): water=148.7 g; calories=446.7; protein=21.01 g; total fat=33.94 g; saturated fat=12.48 g; monounsaturated fat=13.15 g; polyunsaturated fat=4.71 g; trans fat=0.78 g; cholesterol=101.3 mg; carbohydrate=16.07 g; dietary fiber=3.65 g; total sugars=6.77 g; ash=4.59 g; calcium=129.2 mg; phosphorus=346 mg; iron=2.63 mg; sodium=1177 mg; potassium=460.3 mg; magnesium=46.28 mg; zinc=2.36 mg; copper=0.18 mg; manganese=0.42 mg; vitamin A=606.7 IU; vitamin E=0.88 mg AT; thiamin=0.2 mg; riboflavin=0.35 mg; niacin=4.31 mg; pantothenic acid=1.33 mg; vitamin B6=0.32 mg; folate=4.05 ug DFE; vitamin B12=1.39 ug; vitamin C=1.15 mg; selenium=21.15 ug; vitamin K=12.16 ug; refuse=0.62%; blocks carb:prot:fat=1.4 : 3.0 : 11.3; ECC=12.4; %cal as carb:prot:fat=14:19:67; DietPoints=11.1 (complete analysis)

Contributor: David Shields

Yield: 8 servings


NYC Nutrilink: N1816^07972,N1590^06997,N56^01056,N262^02030
NYC Nutrilink: N260^02028,N3066^11282

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Mushroom & Onion Steak Gravy

gravies, sauces/dips, steak

1 cup shallot; finely chopped
4 tablespoon margarine
1 lb mushroom; sliced
1/2 cup grape juice
2 cup beef stock
1/2 teaspoon Salt
1/2 teaspoon pepper
1/2 cup flour

Melt butter in a sauce pan and sauté shallots until transparent, approximately 2-3 minutes. Add grape juice. Add mushrooms and cook until tender and grape juice has reduced to an essence.

Stir in 1 1/2 cup beef stock, salt and pepper.

Mix the remaining beef stock with the flour and stir with a whisk until no lumps remain, then add the flour mixture and stir with a whisk until thickened.

Serve over your favorite steaks and mashed potatoes.

We don't use wine and the grape juice is a perfect substitute for your favorite red wine.

Makes about 1 quart of gravy

NYC Nutrition Analysis (per serving or yield unit): water=72.69 g; calories=58.56; protein=1.6 g; total fat=3.04 g; saturated fat=0.57 g; monounsaturated fat=1.4 g; polyunsaturated fat=0.93 g; trans fat=0.53 g; carbohydrate=6.84 g; dietary fiber=0.72 g; total sugars=2.52 g; ash=0.85 g; calcium=7.19 mg; phosphorus=36.22 mg; iron=0.46 mg; sodium=157.2 mg; potassium=133.2 mg; magnesium=6.75 mg; zinc=0.22 mg; copper=0.11 mg; manganese=0.09 mg; vitamin A=127.8 IU; vitamin E=0.33 mg AT; thiamin=0.08 mg; riboflavin=0.17 mg; niacin=1.3 mg; pantothenic acid=0.47 mg; vitamin B6=0.07 mg; folate=19.7 ug DFE; vitamin B12=0.02 ug; vitamin C=3.47 mg; selenium=4.18 ug; vitamin K=3.45 ug; refuse=2.41%; blocks carb:prot:fat=0.7 : 0.2 : 1.0; ECC=6.1; %cal as carb:prot:fat=45:10:45; DietPoints=1.3 (complete analysis)

Contributor: David Shields

Yield: 16 servings


NYC Nutrilink: N3350^11677,N721^04617,N3045^11260,N4312^14282
NYC Nutrilink: N1473^06476,N278^02047,N262^02030,N6491^20081

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Mushroom Stuff

appetizers, breakfast, egg, mushroom, side dish

1 1/2 lb mushroom
3/4 cup onion; chopped
3/4 cup celery; chopped
1/2 cup mayonnaise
1/2 cup bacon bits
8 slices bread; buttered
1 1/2 cup milk
2 lg (1.75 oz) egg; beaten
1 can (10 oz) cream of mushroom soup
4 tablespoon margarine

This recipe has been circulating the recipe sites from the Recipe Echo days and the original contributor is unknown, but it sure IS worth trying. It's a wonderful side dish made especially for mushroom lovers!

Sauté mushrooms, onions and celery in 2 tablespoons of butter until just tender. Remove from heat and add bacon bits and mayonnaise. In a 9 x 13 glass dish, put 3 slices of buttered bread, cubed. Top with the mushroom mixture and 3 more slices of bread cubes. Pour milk and eggs over all and refrigerate a few hours. Just before baking, add the mushroom soup over the casserole, and top with the last 2 slices of buttered, cubed bread. Bake uncovered at 350~ for 1 hour. Add cheese over the top and bake 15 minutes longer.

** Note - original recipe called for an unspecified amount of crumpled bacon and butter.

Modified per above note and nutritional analysis by David Shields

NYC Nutrition Analysis (per serving or yield unit): water=204.5 g; calories=333.3; protein=10.16 g; total fat=22.98 g; saturated fat=4.48 g; monounsaturated fat=6.82 g; polyunsaturated fat=10.65 g; trans fat=1.1 g; cholesterol=55.6 mg; carbohydrate=23.34 g; dietary fiber=2.41 g; total sugars=6.74 g; ash=3.12 g; calcium=131 mg; phosphorus=198.6 mg; iron=2.05 mg; sodium=540.6 mg; potassium=489.5 mg; magnesium=28.7 mg; zinc=1.14 mg; copper=0.34 mg; manganese=0.26 mg; vitamin A=392.6 IU; vitamin E=2.05 mg AT; thiamin=0.66 mg; riboflavin=0.62 mg; niacin=5.31 mg; pantothenic acid=1.9 mg; vitamin B6=0.23 mg; folate=84.44 ug DFE; vitamin B12=0.37 ug; vitamin C=3.77 mg; selenium=20.89 ug; vitamin K=35.92 ug; refuse=2.57%; blocks carb:prot:fat=2.3 : 1.5 : 7.7; ECC=20.9; %cal as carb:prot:fat=27:12:61; DietPoints=9.2 (complete analysis)

Yield: 8 servings


NYC Nutrilink: N3045^11260,N3066^11282,N2951^11143,N625^04025
NYC Nutrilink: N4818^16104,N5571^18069,N75^01081,N113^01123
NYC Nutrilink: N1451^06443,N721^04617

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Mushroom Stuffed Midwest Burgers

Mushroom-Stuffed Midwest Burgers


beef, main dish, mushroom, picnic

1 egg, beaten
1/4 cup bread crumbs, dry
2 tablespoon onion, finely chopped
2 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 pepper (dash)
1 pound ground beef
1/4 cup mushrooms, canned
4 cheese, American (sliced)
4 buns

Instead of just plain burgers on the grill, try our Midwest Living creation, flavored with Worcestershire sauce and seasoned salt.

1. In a mixing bowl, combine egg, bread crumbs, onion, ketchup, Worcestershire sauce and pepper.

2. Add ground beef and mix well.

3. Shape beef into eight 4-inch-round patties (1/4" thick). Spon 1 table chopped mushrooms in the center of 4 of the patties. Top with remaining meat patties. Press to seal the edges.

4. Grill the meat over medium coals for 14 to 16 minutes, turning once. Top with cheese.

5. Serve on buns and top as you like.

Contributor: Midwest Living

Yield: 8 servings



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Mustard Relish

condiment, sauces/dips

12 medium (4.3 oz) green tomato
3 lg (7 oz) green pepper
3 lg (7 oz) red pepper
3 lg (1.75 oz) onion
5 cup Sugar
--- Mustard Paste ----
3 cup apple cider vinegar
1 cup flour
2 teaspoon tumeric
2 teaspoon celery seed
3 cup mustard

Grind in a food processor (do not puree) the tomatoes, peppers, and onion and put in a 6+ quart pot. Stir in the sugar.

Mix the ingredients for the Mustard Paste and bring to a boil for at least 10 minutes till very thick.

Add the Mustard Paste to the pepper mixture and stir. Put in pint jars and can in a pressure cooker for 15 minutes at 10 lbs. pressure.

Makes 12 pints

NYC Nutrition Analysis (per serving or yield unit): water=6.8 g; calories=9.82; protein=0.13 g; total fat=0.06 g; saturated fat=0.01 g; monounsaturated fat=0.03 g; polyunsaturated fat=0.01 g; carbohydrate=2.26 g; dietary fiber=0.13 g; total sugars=1.93 g; ash=0.07 g; calcium=1.66 mg; phosphorus=3.07 mg; iron=0.06 mg; sodium=14.83 mg; potassium=13.01 mg; magnesium=1.29 mg; zinc=0.02 mg; manganese=0.02 mg; vitamin A=53.91 IU; vitamin E=0.04 mg AT; thiamin=0.01 mg; niacin=0.05 mg; pantothenic acid=0.02 mg; vitamin B6=0.01 mg; folate=1.58 ug DFE; vitamin C=2.77 mg; selenium=0.53 ug; vitamin K=0.4 ug; refuse=6.68%; blocks carb:prot:fat=0.2 : 0.0 : 0.0; ECC=2.1; %cal as carb:prot:fat=90:5:5; DietPoints=0.2 (complete analysis)

Contributor: Elizabeth Shields

Yield: 576 teaspoon


NYC Nutrilink: N3258^11527,N3105^11333,N3474^11821,N3066^11282
NYC Nutrilink: N6271^19335,N0^00000,N279^02048,N6491^20081
NYC Nutrilink: N274^02043,N239^02007,N277^02046

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Onion Sour Cream Chicken

chicken, main dish, meats, poultry

4 lb chicken; cut up
1 package (1 oz) onion soup mix
2 tablespoon margarine
1/2 cup sour cream

Melt margarine and spread 1/2 of it on the bottom of a baking pan. Sprinkle 1/2 of soup mix on bottom of pan and place chicken on top of it. Brush the chicken with the rest of the margarine and put the rest of the soup mix on the chicken. Seal the pan with aluminum foil and bake 1 hour in an oven preheated to 350 digress. Pour drippings into a sauce pan and add the sour cream. Heat but DO NOT BOIL and then pour over the chicken and ENJOY!!

NYC Nutrition Analysis (per serving or yield unit): water=132.8 g; calories=744; protein=59.42 g; total fat=53.27 g; saturated fat=15.4 g; monounsaturated fat=20.91 g; polyunsaturated fat=11.47 g; trans fat=0.53 g; cholesterol=207.1 mg; carbohydrate=2.74 g; dietary fiber=0.23 g; total sugars=0.58 g; ash=3.1 g; calcium=68.61 mg; phosphorus=373.5 mg; iron=3.29 mg; sodium=488.7 mg; potassium=522.7 mg; magnesium=49.03 mg; zinc=5.2 mg; copper=0.19 mg; manganese=0.08 mg; vitamin A=999.6 IU; vitamin E=1 mg AT; thiamin=0.15 mg; riboflavin=0.48 mg; niacin=15.3 mg; pantothenic acid=2.37 mg; vitamin B6=0.64 mg; folate=14.65 ug DFE; vitamin B12=0.66 ug; vitamin C=0.26 mg; selenium=51.58 ug; vitamin K=14.72 ug; refuse=42.94%; blocks carb:prot:fat=0.3 : 8.5 : 17.8; ECC=2.5; %cal as carb:prot:fat=2:33:66; DietPoints=19.3 (complete analysis)

Contributor: David Shields

Yield: 8 servings


NYC Nutrilink: N851^05051,N1251^06094,N721^04617,N56^01056

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Oven-Fried Chicken

chicken, main dish, marinade, poultry

1/2 cup butter milk
1 tablespoon dijon mustard
2 clove garlic
1 teaspoon hot sauce
2 1/2 lb chicken thigh & drumstick; skinned
1/2 cup flour, whole wheat
2 tablespoon sesame seeds
1 1/2 teaspoon Sweet Hungarian paprika
1 tablespoon thyme
1 teaspoon baking powder
1/8 teaspoon Salt
1/8 teaspoon pepper

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Tips & Notes

Make Ahead Tip: Marinate the chicken for up to 8 hours.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make sour milk: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

NYC Nutrition Analysis (per serving or yield unit): water=125.5 g; calories=221.5; protein=29.21 g; total fat=7.79 g; saturated fat=1.97 g; monounsaturated fat=2.6 g; polyunsaturated fat=1.96 g; trans fat=0.02 g; cholesterol=130.7 mg; carbohydrate=7.72 g; dietary fiber=1.54 g; total sugars=0.89 g; ash=2.3 g; calcium=81.7 mg; phosphorus=328.7 mg; iron=2.2 mg; sodium=288.7 mg; potassium=414.7 mg; magnesium=54.33 mg; zinc=3.02 mg; copper=0.16 mg; manganese=0.42 mg; vitamin A=305.1 IU; vitamin E=0.49 mg AT; thiamin=0.2 mg; riboflavin=0.31 mg; niacin=8.49 mg; pantothenic acid=1.8 mg; vitamin B6=0.64 mg; folate=13.09 ug DFE; vitamin B12=0.88 ug; vitamin C=0.45 mg; selenium=36.47 ug; vitamin K=11.02 ug; refuse=35.6%; blocks carb:prot:fat=0.7 : 4.2 : 2.6; ECC=6.2; %cal as carb:prot:fat=14:54:32; DietPoints=5. (complete analysis)

Contributor: http://www.eatingwell.com/

Yield: 8 servings


NYC Nutrilink: N199^01230,N277^02046,N3004^11215,N1281^06164
NYC Nutrilink: N880^05080,N6490^20080,N3748^12529,N260^02028
NYC Nutrilink: N273^02042,N5813^18369,N278^02047,N262^02030

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Oven-Fried Chicken (2)

chicken, main dish, marinade, poultry

3/4 cup bread crumbs; dried
1/3 cup romano cheese; grated
1 tablespoon chives; fresh
2 tablespoon chili powder
1/8 teaspoon pepper
1/4 teaspoon olive oil
2 tablespoon dijon mustard
1 tablespoon lemon juice
12 each (122 g) chickens, drumstick; skinned

Start preparing jam. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

Combine crumbs, cheese, chives, chili powder, pepper, and 1/4 teaspoon salt. Combine oil, mustard, lemon juice, and 1/2 teaspoon salt; brush on chicken. Roll in crumb mixture to coat. Place on prepared baking sheet. Bake for 45 to 55 minutes or until no longer pink (180 degrees F). Makes 6 servings.

Chicken recipe from Chicken with Spiced Tomato Jam recipe at http://www.bhg.com/recipe/chicken/chicken-with-spiced-tomato-jam/.

NYC Nutrition Analysis (per serving or yield unit): water=198.4 g; calories=410.1; protein=53.31 g; total fat=15.31 g; saturated fat=5.08 g; monounsaturated fat=5.02 g; polyunsaturated fat=2.98 g; trans fat=0.04 g; cholesterol=235.7 mg; carbohydrate=12.05 g; dietary fiber=1.78 g; total sugars=1.24 g; ash=4.09 g; calcium=201.6 mg; phosphorus=575.5 mg; iron=3.22 mg; sodium=656.2 mg; potassium=682.9 mg; magnesium=74.22 mg; zinc=4.98 mg; copper=0.22 mg; manganese=0.24 mg; vitamin A=961.8 IU; vitamin E=1.56 mg AT; thiamin=0.36 mg; riboflavin=0.57 mg; niacin=14.86 mg; pantothenic acid=3.03 mg; vitamin B6=1.08 mg; folate=34.49 ug DFE; vitamin B12=1.59 ug; vitamin C=1.24 mg; selenium=58.84 ug; vitamin K=11.08 ug; refuse=37.3%; blocks carb:prot:fat=1.1 : 7.6 : 5.1; ECC=10.3; %cal as carb:prot:fat=12:53:35; DietPoints=9.3 (complete analysis)

Contributor: Better Homes and Gardens (http://www.bhg.com)

Yield: 6 servings


NYC Nutrilink: N5579^18079,N39^01038,N3310^11615,N241^02009
NYC Nutrilink: N262^02030,N638^04053,N277^02046,N2304^09152
NYC Nutrilink: N880^05080

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Pizza Crust - 14" plus 10", 12" & 16"

breads, Italian, pizza

361.46 g King Arthur Bread flour
10.35 g vital wheat gluten
2.97 g instant dry yeast (IDY)
5.58 g Salt
27.14 g olive oil
18.59 g honey

The link to the souce of this recipe at http://www.pizzamaking.com is: http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217

Whisk together the flour and gluten in the mixiing bowl. In a second bowl, I added the water (spring water) along with the honey and the salt, and stirred to combine, about 45 seconds. As is common with emergency doughs, I used an elevated water temperature. In my case, I used 125 degrees F (51.7 degrees C). Water at that temperature also helps dissolve the honey. The oil was then added to the water/salt/honey mixture.

Add the liquid to the flour mixture and mix on medium speed for 2 minuts wth the paddle attachment. Switch to the bread hook and knead for 10 minutes If the dough ison the dry side at the beginning of the hand knead, so I added about another teaspoon of water, in increments of a quarter teaspoon.

Once the dough was done, I shaped it into a round ball, coated it lightly with vegetable oil (soybean oil), and placed it into a covered transparent plastic container. Let rise for 2 hours.

At this point, I decided to use the dough to make the pizza. I gently flattened the dough with my fingers and coated it on both sides with my home-made Dustinator clone of semolina flour, white flour, and a bit of vegetable oil (soybean oil) that I had worked into the two flours using my fingers. I then docked the flattened dough on one side using a dough docker such as is done in Papa John’s stores.

The dressed pizza was baked, on the screen, on the lowest oven rack position of my electric oven, which had been preheated for about 15 minutes (the final 15 minutes of the two-hour dough rise period) at a temperature of about 500 degrees F (260 degrees C). It took about 7-8 minutes to bake the pizza.

NYC Nutrition Analysis (per serving or yield unit): water=6.32 g; calories=206.6; protein=7.03 g; total fat=4.07 g; saturated fat=0.56 g; monounsaturated fat=2.56 g; polyunsaturated fat=0.68 g; carbohydrate=34.87 g; dietary fiber=1.2 g; total sugars=2.41 g; ash=0.97 g; calcium=13.13 mg; phosphorus=59.59 mg; iron=2.39 mg; sodium=272 mg; potassium=63.97 mg; magnesium=16.39 mg; zinc=0.77 mg; copper=0.09 mg; manganese=0.29 mg; vitamin E=0.51 mg AT; thiamin=0.37 mg; riboflavin=0.22 mg; niacin=2.84 mg; pantothenic acid=0.23 mg; vitamin B6=0.03 mg; folate=129.8 ug DFE; vitamin C=0.01 mg; selenium=12.4 ug; vitamin K=2.18 ug; refuse=0.%; blocks carb:prot:fat=3.7 : 1.0 : 1.4; ECC=33.7; %cal as carb:prot:fat=68:14:18; DietPoints=4.2 (complete analysis)

Ingredients for a 10" crust:

Flour (100%):        184.41 g | 6.50 oz | 0.41 lbs
vital wheat gluten       5.28 g | 0.18 oz | 0.011 lbs
Water (56.5%):    107.18 g | 3.78 oz | 0.24 lbs
ADY (0.80%):         1.52 g | 0.05 oz | 0 lbs | 0.4 tsp | 0.13 tbsp
Salt (1.5%):             2.85 g | 0.1 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp
Olive Oil (7.3%):   13.85 g | 0.49 oz | 0.03 lbs | 3.08 tsp | 1.03 tbsp
Honey (5%):           9.48 g | 0.33 oz | 0.02 lbs | 1.36 tsp | 0.45 tbsp

Ingredients for a 12" crust:

Flour (100%):     265.56 g | 9.37 oz | 0.59 lbs
vital wheat gluten    7.60 g | 0.27 oz | 0.017 lbs
Water (56.5%):  154.34 g | 5.44 oz | 0.34 lbs
ADY (0.80%):       2.19 g | 0.08 oz | 0 lbs | 0.58 tsp | 0.19 tbsp
Salt (1.5%):           4.1 g | 0.14 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
Olive Oil (7.3%): 19.94 g | 0.7 oz | 0.04 lbs | 4.43 tsp | 1.48 tbsp
Honey (5%):         3.66 g | 0.48 oz | 0.03 lbs | 1.95 tsp | 0.65 tbsp

Ingredients for a 16" crust:

Flour (100%):      472.11 g | 16.65 oz | 1.04 lbs
vital wheat gluten   13.51 g | 0.48 oz | 0.030 lbs
Water (56.5%):  274.37 g | 9.68 oz | 0.6 lbs
ADY (0.80%):       3.88 g | 0.14 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
Salt (1.5%):           7.28 g | 0.26 oz | 0.02 lbs | 1.31 tsp | 0.44 tbsp
Olive Oil (7.3%): 35.45 g | 1.25 oz | 0.08 lbs | 7.88 tsp | 2.63 tbsp
Honey (5%):       24.28 g | 0.86 oz | 0.05 lbs | 3.47 tsp | 1.16 tbsp

Contributor: http://www.pizzamaking.com

Yield: 8 servings

NYC Nutrilink: N6527^20640,N8458^48052,N5749^18375,N272^02047
NYC Nutrilink: N632^04053,N6171^19296

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Polish Kraut

main dish

2 jar (30 oz) kraut
4 can butter beans
1 cup margarine
1 large onion; chopped
2 lb kielbasa

beans - joan of arc

salt & peper to taste

drain kraut rinse the kraut twice

open and drain most of the liquid of bean (1 inch off of liquid)

in 6 quart pot saute the onions, add kraut, add 1/2 jar water. add lightly mashed beans beans.

cut kielbasa into 3/4" chunks. bring to a boil and simmer for at least one hour stirring ever y 10 minutes.

NYC Nutrition Analysis (per serving or yield unit): water=156.8 g; calories=188.9; protein=8.75 g; total fat=10.78 g; saturated fat=3.15 g; monounsaturated fat=4.98 g; polyunsaturated fat=2.18 g; trans fat=0.7 g; cholesterol=26.46 mg; carbohydrate=15.21 g; dietary fiber=4.89 g; total sugars=1.53 g; ash=3.78 g; calcium=44.03 mg; phosphorus=69.95 mg; iron=2.74 mg; sodium=1113 mg; potassium=346.1 mg; magnesium=35.71 mg; zinc=0.63 mg; copper=0.19 mg; manganese=0.64 mg; vitamin A=294.8 IU; vitamin E=0.52 mg AT; thiamin=0.04 mg; riboflavin=0.05 mg; niacin=0.51 mg; pantothenic acid=0.15 mg; vitamin B6=0.15 mg; folate=30.35 ug DFE; vitamin C=22.01 mg; selenium=1.29 ug; vitamin K=13.62 ug; refuse=0.32%; blocks carb:prot:fat=1.1 : 1.3 : 3.6; ECC=10.3; %cal as carb:prot:fat=32:18:50; DietPoints=3.7 (complete analysis)

Yield: 24 servings\


NYC Nutrilink: N3191^11439,N2879^11033,N721^04617,N3066^11282
NYC Nutrilink: N1781^07934

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Aunt Pauline's Pumpkin Pie

desserts, pies, pumpkin

3/4 cup brown sugar; packed
1/2 teaspoon baking soda
3/4 tablespoon Cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1.5 cup pumpkin
2 lg (1.75 oz) egg; beaten
1 tablespoon molasses
1 1/2 cup milk
----OR----
1 cup evaporated milk
----AND----
1/2 cup water
1 crust (13.628 oz) pie crust

Combine the first 9 ingredients and then stir in the milk OR the evaporated milk and 1/2 cup water. Pour into the pie crust. Bake in a oven 15 minutes in a oven preheated to 425°F , then reduce the heat to 350°F and bake 30 - 40 minutes (until a toothpick comes out clean).

NYC Nutrition Analysis (per serving or yield unit): water=114.3 g; calories=434.5; protein=8.9 g; total fat=21.25 g; saturated fat=6.6 g; monounsaturated fat=8.79 g; polyunsaturated fat=4.76 g; cholesterol=58.96 mg; carbohydrate=53.04 g; dietary fiber=1.36 g; total sugars=25.15 g; ash=2.35 g; calcium=195.4 mg; phosphorus=184.5 mg; iron=2.23 mg; sodium=426.3 mg; potassium=373.8 mg; magnesium=35.04 mg; zinc=0.92 mg; copper=0.12 mg; manganese=0.48 mg; vitamin A=2048 IU; vitamin E=0.55 mg AT; thiamin=0.24 mg; riboflavin=0.4 mg; niacin=1.91 mg; pantothenic acid=0.77 mg; vitamin B6=0.11 mg; folate=66.11 ug DFE; vitamin B12=0.36 ug; vitamin C=3.09 mg; selenium=16.76 ug; vitamin K=7.79 ug; refuse=4.01%; blocks carb:prot:fat=5.7 : 1.3 : 7.1; ECC=51.7; %cal as carb:prot:fat=48:8:44; DietPoints=10.3 (complete analysis)

Contributor: Pauline Alverson

Yield: 8 servings


NYC Nutrilink: N6270^19334,N5816^18372,N242^02010,N253^02021
NYC Nutrilink: N243^02011,N257^02025,N3177^11422,N113^01123
NYC Nutrilink: N6245^19304,N75^01081,N0^00000,N137^01153
NYC Nutrilink: N0^00000,N4371^14429,N5785^18336

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Pumpkin Pie Crunch

desserts, pumpkin

1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
3 lg (1.75 oz) egg
1 1/2 cup brown sugar
1/2 teaspoon Salt
1 box (19 oz) yellow cake mix
1 cup nuts; chopped
1 cup margarine; melted

Mix the pumpkin, evaporated milk, eggs, brown sugar, and salt and pour into a greased 9" x 13" baking pan. Sprinkle the box of yellow cake mix over the batter. Sprinkle the nuts on top of the cake mix and drizzle with the melted margarine. Bake 50 - 55 minutes in an oven preheated to 350°F.

Serve with Cool Whip or vanilla ice cream.

NYC Nutrition Analysis (per serving or yield unit):
water=75.03 g; calories=531.4; protein=8.86 g; total fat=25.33 g; saturated fat=5.72 g; monounsaturated fat=12.24 g; polyunsaturated fat=5.91 g; trans fat=2.43 g; cholesterol=60.69 mg; carbohydrate=70.33 g; dietary fiber=1.54 g; total sugars=47.62 g; ash=2.85 g; calcium=178.2 mg; phosphorus=261.3 mg; iron=2.04 mg; sodium=614.1 mg; potassium=387.4 mg; magnesium=40.17 mg; zinc=1 mg; copper=0.24 mg; manganese=0.43 mg; vitamin A=3646 IU; vitamin E=2.83 mg AT; thiamin=0.26 mg; riboflavin=0.3 mg; niacin=2.95 mg; pantothenic acid=0.84 mg; vitamin B6=0.12 mg; folate=120.6 ug DFE; vitamin B12=0.24 ug; vitamin C=3.96 mg; selenium=6.98 ug; vitamin K=20.91 ug; refuse=7.03%; blocks carb:prot:fat=7.6 : 1.3 : 8.4; ECC=68.8; %cal as carb:prot:fat=52:7:42; DietPoints=12.5

Contributor: Both Crisco and General Mills claim this recipe

Yield: 12 servings

NYC Nutrilink: N2549^11422,N143^01153,N113^01123,N5503^19334
NYC Nutrilink: N218^02047,N4840^18142,N4292^16087,N530^04071

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Pumpkin Pie Spice

3/4 teaspoon Cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Mix Ingredients and place in spice bottle.

NYC Nutrilink: N232^02029,N0^00000,N0^00000,N229^02026
NYC Nutrilink: N223^02020,N229^02026,N223^02020

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Ranch Dressing Dry Ingredients

3/4 cup parsley flakes
1/4 cup onions, dry minced
1 tablespoon dillweed
2 tablespoon onion salt
2 tablespoon garlic salt
2 tablespoon onion powder
2 tablespoon garlic powder

To make ranch dressing mix 1 tbs of ingredient mixture and add 1 cup of mayonnaise and 1 cup buttermilk.

Yield: 15 batches

NYC Nutrilink: N212^02029,N0^00000,N0^00000,N209^02026
NYC Nutrilink: N203^02020,N209^02026,N203^02020

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Reese's Peanut But. Bars

chocolate, desserts

1 cup margarine
1 3/4 cup graham cracker crumbs
2 1/2 cup Confectioners sugar
1 cup peanut butter
12 oz chocolate chip

Mix all ingredients except chips and press into 13x9 baking pan. Melt chocolate chips and spread on top of peanut butter mixture. Refrigerate for 10 minutes to set chocolate. Cut into 1/2" x 2" bars

NYC Nutrition Analysis (per serving or yield unit):
water=2.81 g; calories=185.6; protein=2.72 g; total fat=9.98 g; saturated fat=2.79 g; monounsaturated fat=3.68 g; polyunsaturated fat=2.27 g; trans fat=0.73 g; cholesterol=0.26 mg; carbohydrate=22.34 g; dietary fiber=1.25 g; total sugars=15.66 g; ash=0.67 g; calcium=9.43 mg; phosphorus=34.77 mg; iron=0.76 mg; sodium=137.5 mg; potassium=57.7 mg; magnesium=13.15 mg; zinc=0.27 mg; copper=0.05 mg; manganese=0.18 mg; vitamin A=210.9 IU; vitamin E=0.9 mg AT; thiamin=0.03 mg; riboflavin=0.04 mg; niacin=1.29 mg; pantothenic acid=0.13 mg; vitamin B6=0.04 mg; folate=11.66 ug DFE; vitamin C=0.01 mg; selenium=1.46 ug; vitamin K=6.31 ug; refuse=0.%; blocks carb:prot:fat=2.3 : 0.4 : 3.3; ECC=21.1; %cal as carb:prot:fat=47:6:47; DietPoints=4.4

Contributor: Posted on Genie by Janice Wald

Yield: 40 1" square

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N4303^16098
NYC Nutrilink: N5368^19139

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Roast Beef

beef, main dish, meats, onion soup

4 lb beef roast
1 pk onion soup

Measure a piece of aluminum foil that is 6" longer than the double the length of the meat. Fold it so that you place the meat in the middle of 1/2 of the foil and sprinkle the soup mix on and around the meat. Cover the meat with the rest of the foil and seal the edges leaving room for the foil package to expand with the steam produced by the meat's drippings. Place the foil package in a 9" x 11" pan (in case the package leaks) and bake in an oven preheated to 350°F for 90m minutes (for a 4lb roast to get medium rare).

You will get 2-4 cups of WONDERFUL drippings.

Contributor: David Shields 

Yield: 8 servings

NYC Nutrilink: N0^00000,N1305^06445

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Rhubarb Crunch

desserts, rhubarb

8 cups rhubarb; diced
----Crumb Mixture----
2 cup flour
1.5 cup oatmeal
2 cup brown sugar; packed
1 cup margarine; melted
2 teaspoon Cinnamon
----Rhubarb Mixture---
2 cup Sugar
1/2 cup corn starch
2 teaspoon Vanilla
2 cup water

Put 1/2 of crumb mixture in a greased 9" x 11" pan and add the rhubarb.

In a pan combine the sugar, corn starch, vanilla, and water and simmer till clear and pour mixture over the rhubarb.

Top with remaining crumbs and bake in an oven preheated to 350°F for 1 hour.

NYC Nutrition Analysis (per serving or yield unit):
water=96.95 g; calories=394.2; protein=3.24 g; total fat=9.42 g; saturated fat=1.7 g; monounsaturated fat=4.43 g; polyunsaturated fat=2.69 g; trans fat=1.82 g; carbohydrate=75.88 g; dietary fiber=2.5 g; total sugars=52.49 g; alcohol=0.19 g; ash=1.11 g; calcium=89.16 mg; phosphorus=60.7 mg; iron=1.44 mg; sodium=124.9 mg; potassium=263.9 mg; magnesium=24.69 mg; zinc=0.47 mg; copper=0.09 mg; manganese=0.58 mg; vitamin A=574.3 IU; vitamin E=0.93 mg AT; thiamin=0.17 mg; riboflavin=0.12 mg; niacin=1.23 mg; pantothenic acid=0.25 mg; vitamin B6=0.04 mg; folate=52.61 ug DFE; vitamin B12=0.01 ug; vitamin C=4.91 mg; selenium=8.76 ug; vitamin K=32.67 ug; refuse=8.16%; blocks carb:prot:fat=8.2 : 0.5 : 3.1; ECC=73.4; %cal as carb:prot:fat=76:3:21; DietPoints=8.3

Contributor: Zola Simpson

Yield: 16 servings

NYC Nutrilink: N2013^09307,N0^00000,N5662^20081,N1562^08120
NYC Nutrilink: N5503^19334,N530^04071,N182^02010,N0^00000
NYC Nutrilink: N5504^19335,N5614^20027,N221^02050,N3941^14429

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Rhubarb Pie

desserts, pies, rhubarb

3.5 cups rhubarb; diced
1.5 cup Sugar
2 tablespoon flour
1 tablespoon karo syrup
1 lg (1.75 oz) egg
1 crust (13.628 oz) pie crust

Mix all of the ingredients and pour into your pie crust. Dot with butter on top and let sit for 5 - 10 minutes

Bake 15 minutes in an oven preheated to 400°F, then reduce the heat to 350°F and bake another 45 minutes

Variations: Replace half of the rhubarb with sliced fresh or frozen strawberry or very ripe banana.

NYC Nutrition Analysis (per serving or yield unit):
water=60.22 g; calories=433.6; protein=4.55 g; total fat=17.45 g; saturated fat=4.39 g; monounsaturated fat=7.58 g; polyunsaturated fat=4.55 g; cholesterol=26.23 mg; carbohydrate=66.23 g; dietary fiber=1.83 g; total sugars=38.79 g; ash=1.29 g; calcium=54.69 mg; phosphorus=53.78 mg; iron=1.74 mg; sodium=273 mg; potassium=197.2 mg; magnesium=14.34 mg; zinc=0.35 mg; copper=0.07 mg; manganese=0.33 mg; vitamin A=84.64 IU; vitamin E=0.36 mg AT; thiamin=0.22 mg; riboflavin=0.2 mg; niacin=1.88 mg; pantothenic acid=0.23 mg; vitamin B6=0.03 mg; folate=63.53 ug DFE; vitamin B12=0.08 ug; vitamin C=4.27 mg; selenium=13.65 ug; vitamin K=22.81 ug; refuse=9.41%; blocks carb:prot:fat=7.2 : 0.7 : 5.8; ECC=64.4; %cal as carb:prot:fat=60:4:36; DietPoints=9.8

Contributor: Anna K. Auker

Yield: 8 servings

NYC Nutrilink: N2013^09307,N5504^19335,N5662^20081,N5512^19351
NYC Nutrilink: N113^01123,N5014^18336

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Savory Rubbed Roast Chicken

chicken, garlic, main dish, poultry

1 teaspoon Salt
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon pepper
6 lb chickens, whole
1 lg (150 gm) onion

In a small bowl, combine the seasonings; set aside. Place chicken breast side up on a rack in a shallow roasting pan; pat dry. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity.

Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer inserted in the thigh reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 15 minutes before carving.

 

NYC Nutrition Analysis (per serving or yield unit):
water=227.2 g; calories=890.2; protein=60.13 g; total fat=69.31 g; saturated fat=19.46 g; monounsaturated fat=28.05 g; polyunsaturated fat=15.18 g; cholesterol=241.5 mg; carbohydrate=2.81 g; dietary fiber=0.75 g; total sugars=0.91 g; ash=4.46 g; calcium=44.15 mg; phosphorus=595.9 mg; iron=3.95 mg; sodium=537.8 mg; potassium=748.5 mg; magnesium=72.41 mg; zinc=4.14 mg; copper=0.27 mg; manganese=0.12 mg; vitamin A=1006 IU; vitamin E=1.38 mg AT; thiamin=0.4 mg; riboflavin=0.59 mg; niacin=21.44 mg; pantothenic acid=3.17 mg; vitamin B6=1.18 mg; folate=25.5 ug DFE; vitamin B12=1.09 ug; vitamin C=2.13 mg; selenium=49.25 ug; vitamin K=11.25 ug; refuse=28.76%; blocks carb:prot:fat=0.2 : 8.6 : 23.1; ECC=2.1; %cal as carb:prot:fat=1:27:71; DietPoints=23.5 (complete analysis)

Contributor: Taste of Home February/March 2012, p31

Yield: 8 servings

NYC Nutrilink: N231^02028,N249^02047,N229^02026,N244^02042
NYC Nutrilink: N234^02031,N223^02020,N233^02030,N873^05123
NYC Nutrilink: N3035^11282

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Scalloped Potatoes

casserole, potaotes, side dish

6 medium (213 g) potato
1/4 cup Butter
1/3 cup onion; chopped
2 tablespoon flour
2 teaspoon Salt
1/2 teaspoon thyme
3 cup milk

This recipe was clipped from a newspaper, date unknown but it was when pot roast was 58¢ a pound and frying chicken 29¢ a pound (advertisement on back).

Pare potatoes, cut into one-eighth-inch slices; place in greased 2-quart casserole or baking dish.

In medium saucepan, melt butter, add onion; cook until tender. Blend in flour, salt and thyme. Remove from heat; stir in milk. Return to heat and cook, stirring constantly, until mixture thickens slightly and comes to a boil.

Pour over potatoes in casserole. Cover and bake in pre-heated 350-degree oven 30 minutes; uncover and bake about one hour longer, or until potatoes are tender.

NOTE: For potatoes au gratin, add about three-fourths cup shredded cheese to cream sauce and stir until melted.

NYC Nutrition Analysis (per serving or yield unit):
water=215.1 g; calories=235.5; protein=7.21 g; total fat=7.75 g; saturated fat=4.83 g; monounsaturated fat=2.02 g; polyunsaturated fat=0.36 g; trans fat=0.23 g; cholesterol=22.63 mg; carbohydrate=35.13 g; dietary fiber=3.7 g; total sugars=6.39 g; ash=4.09 g; calcium=156.2 mg; phosphorus=200.3 mg; iron=1.49 mg; sodium=654.6 mg; potassium=854.6 mg; magnesium=52.89 mg; zinc=0.92 mg; copper=0.19 mg; manganese=0.27 mg; vitamin A=187.6 IU; vitamin E=0.22 mg AT; thiamin=0.19 mg; riboflavin=0.24 mg; niacin=1.91 mg; pantothenic acid=0.84 mg; vitamin B6=0.53 mg; folate=38.43 ug DFE; vitamin B12=0.41 ug; vitamin C=33.01 mg; selenium=3.65 ug; vitamin K=4.73 ug; refuse=15.08%; blocks carb:prot:fat=3.5 : 1.0 : 2.6; ECC=31.4; %cal as carb:prot:fat=59:12:29; DietPoints=4.6

Contributor: http://recipecurio.com

Yield: 8 servings

NYC Nutrilink: N3148^11352,N132^01145,N3098^11282,N6382^20081
NYC Nutrilink: N266^02047,N261^02042,N74^01081

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Smothered Chicken

chicken, low-cal, main dish, mushroom

4 4 oz chicken breast; skinned & boneless
1/2 teaspoon Salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 cup carrot; diagonally sliced, 1/4 in
1 cup onion; sliced (0.25 in)
1 clove garlic
2 8 oz package sliced mushrooms
1/4 cup flour
1 14 1/2 oz chicken broth, reduced salt, fat free
1 teaspoon thyme
chopped fresh chive; (optional)

1) Heat a large nonstick skillet coated with cooking spray over a medium-high heat. Add chicken and sprinkle with salt and pepper. Cook 2 minutes on each side or until lightly browned Remove from pan.

2) Heat oil in pan over medium-high heat. Add the carrots, onion, and garlic, cook 2 minutes. Add the mushroom, cook 5 minutes or until tender. Sprinkle with the flour, cook 2 minutes, stirring constantly.

3) Add the broth and thyme, bring to a boil and cook until slightly thick, stirring frequently. Return the chicken to the pan, cover, reduce heat, and simmer 10 minutes or until the chicken is done. Garnish with chives if desired.

 

NYC Nutrition Analysis (per serving or yield unit):
water=435.3 g; calories=410.9; protein=57.09 g; total fat=10.89 g; saturated fat=2.14 g; monounsaturated fat=3.16 g; polyunsaturated fat=3.24 g; trans fat=0.04 g; cholesterol=146.1 mg; carbohydrate=19.84 g; dietary fiber=3.68 g; total sugars=6.79 g; ash=6.75 g; calcium=58.18 mg; phosphorus=653.3 mg; iron=2.67 mg; sodium=1229 mg; potassium=1557 mg; magnesium=83.01 mg; zinc=2.26 mg; copper=0.49 mg; manganese=0.51 mg; vitamin A=10770 IU; vitamin E=1.39 mg AT; thiamin=0.34 mg; riboflavin=0.7 mg; niacin=30.09 mg; pantothenic acid=4.81 mg; vitamin B6=1.96 mg; folate=69.86 ug DFE; vitamin B12=0.69 ug; vitamin C=11.63 mg; selenium=85.8 ug; vitamin K=13.67 ug; refuse=17.62%; blocks carb:prot:fat=1.8 : 8.2 : 3.6; ECC=16.2; %cal as carb:prot:fat=20:56:24; DietPoints=8.4

Contributor: Cooking Light, Annual Recipes 2002

Yield: 4 servings

NYC Nutrilink: N712^05062,N218^02047,N202^02030,N596^04518
NYC Nutrilink: N2338^11124,N2456^11282,N2401^11215,N0^00000
NYC Nutrilink: N5662^20081,N0^00000,N213^02042,N0^00000

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Sour Cream Potato Casserole

casserole, cheese/eggs, garlic, side dish

4 cup potato flakes
1 1/2 teaspoon Salt
4 cup Water; hot
1 cup milk
8 tablespoon Butter
1/2 teaspoon garlic powder
1 3/4 cup sour cream
6 oz cream cheese

Stir potatoes, water, milk, 6 tablespoons of butter, and salt in large microwaveable bowl until moistened. Cover loosely with plastic wrap and microwave for 6 to 7 min. on High until bubbly.

Blend with electric mixer until smooth. Add garlic powder, sour cream and softened cream cheese. Mix until again smooth. Turn into greased 2 1/2-quart casserole dish. Dot with 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered at 350 degrees for 30 minutes.

Very good put together in the casserole dish a day in advance and baked just before serving.

NYC Nutrition Analysis (per serving or yield unit):
NOTE: it is best if the instant potatoes are 100% potato.

NYC Nutrition Analysis (entire recipe): water=1628 g; calories=3176; protein=47.35 g; total fat=238.6 g; saturated fat=142.4 g; monounsaturated fat=60.92 g; polyunsaturated fat=10.1 g; cholesterol=664.8 mg; carbohydrate=226.3 g; dietary fiber=15.99 g; total sugars=40.55 g; ash=28.25 g; calcium=1010 mg; phosphorus=1256 mg; iron=4.45 mg; sodium=5444 mg; potassium=3817 mg; magnesium=251.9 mg; zinc=5.14 mg; copper=0.66 mg; manganese=0.48 mg; vitamin A=8050 IU; vitamin E=5.15 mg AT; thiamin=2.68 mg; riboflavin=1.62 mg; niacin=16 mg; pantothenic acid=8.36 mg; vitamin B6=2.2 mg; folate=173.7 ug DFE; vitamin B12=2.84 ug; vitamin C=198 mg; selenium=57.27 ug; vitamin K=41.74 ug; refuse=0.%; blocks carb:prot:fat=23.4 : 6.8 : 79.5; ECC=210.3; %cal as carb:prot:fat=28:6:66; DietPoints=81.5

Contributor: About.com Southern Food


Yield: 10 servings

NYC Nutrilink: N3107^11378,N249^02047,N4248^14429,N70^01077
NYC Nutrilink: N2^01001,N223^02020,N56^01056,N18^01017
NYC Nutrilink: N211^02028

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Spicy Mexican Tortilla Soup

main dish, mexican, soups/stock, tomato

2 lb chicken breast
1 can (15 oz) tomato sauce
2 can (15 oz) beans, black
2 can (15 oz) diced tomatoes and green chilies
1 can (4.5 oz) green chilies
1 cup Salsa
1 can (15 oz) corn, whole kernel; drained
---- Optional ----
1/4 to 1/2 cup hot sauce

Put chicken in the bottom of a crockpot and pour all the rest of the ingredients on top of the chicken. Cook on low for at least 8 hours (2 hours on high). Serve with shredded cheddar cheese, sour cream, and nacho pieces.

NYC Nutrition Analysis (per serving or yield unit):
water=107 g; calories=296.1; protein=25.01 g; total fat=2.67 g; saturated fat=0.58 g; monounsaturated fat=0.61 g; polyunsaturated fat=0.75 g; trans fat=0.01 g; cholesterol=36.29 mg; carbohydrate=43.65 g; dietary fiber=9.89 g; total sugars=6.39 g; ash=3.63 g; calcium=120.5 mg; phosphorus=342.6 mg; iron=3.69 mg; sodium=570.9 mg; potassium=1201 mg; magnesium=120.6 mg; zinc=2.53 mg; copper=0.53 mg; manganese=0.68 mg; vitamin A=261.7 IU; vitamin E=0.81 mg AT; thiamin=0.55 mg; riboflavin=0.2 mg; niacin=7.67 mg; pantothenic acid=1.57 mg; vitamin B6=0.66 mg; folate=247.2 ug DFE; vitamin B12=0.11 ug; vitamin C=172.1 mg; selenium=20.26 ug; vitamin K=4.67 ug; refuse=13.23%; blocks carb:prot:fat=3.8 : 3.6 : 0.9; ECC=33.8; %cal as carb:prot:fat=58:33:8; DietPoints=5.4 (complete analysis)

Contributor: From the kitchen of Barb Wheeler


Yield: 16 servings

NYC Nutrilink: N812^05062,N3235^11549,N4589^16014,U15^48654
NYC Nutrilink: U16^21031,N1221^06164,N3517^11902,N0^00000
NYC Nutrilink: N0^00000

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Steak Marinade

sauces/dips, steak

1 1/2 cup Worcestershire sauce
1 tablespoon soy sauce
1/3 cup Italian Salad dressing
1 tablespoon honey
1 tablespoon garlic powder
1/3 cup grape juice

Mix ingredients and marinate the steak(s) 2-4 hours in the fridge. After using the marinade you can freeze it and reuse the marinade 2 times as long as it has been in the fridge while marinating.

Contributor: David Shields 

NYC Nutrilink: N0^00000,N4329^16125,N561^04114,N5480^19296
NYC Nutrilink: N192^02020,N0^00000

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Stewed Tomatoes

salads, tomato, vegetables

4 qt tomato
1/2 teaspoon Salt
1 tablespoon lemon juice

Blanch, skin, and quarter the tomatoes. Add the salt and lemon juice. Bring to a boil and simmer 10 minutes. Pressure cook the jars 15 minutes at 11 lbs pressure.

Contributor: David Shields 

Yield: 4 guarts

NYC Nutrilink: N3067^11529,N229^02047,N2202^09153

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Stewed Tomatoes 2

salads, side dish, tomato, vegetables

8 lb tomato
1 cup celery; chopped
1/2 cup onion; chopped
1/2 cup bell pepper; chopped
2 teaspoon sugar
2 teaspoon Salt

Wash tomatoes. Remove peels, stem ends, and cores. Chop tomatoes. Measure 17 cups.

2. Place in an 8- to 10-quart Dutch oven or kettle. Add celery, onion, green pepper, sugar, and salt to the kettle. Bring to boiling. Reduce heat. Cover and simmer for 10 minutes, stirring frequently to prevent sticking.

3. Ladle hot stewed tomatoes into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process in a pressure canner at 10 pounds pressure for 20 minutes for quarts or 15 minutes for pints. Allow pressure to come down naturally. Remove jars from canner; cool on racks.

From the Test Kitchen

Variation Freezer Directions:First, cool the stewed tomatoes by setting the kettle into a sink of ice water. Ladle tomatoes into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze for up to 10 months.

Makes: 24 servings Serving size: 1/2cup Yield: 3 quarts or 7 pints

NYC Nutrition Analysis (per serving or yield unit): water=153.6 g; calories=31.32; protein=1.43 g; total fat=0.32 g; saturated fat=0.05 g; monounsaturated fat=0.05 g; polyunsaturated fat=0.13 g; carbohydrate=6.84 g; dietary fiber=2 g; total sugars=4.63 g; ash=1.32 g; calcium=18.32 mg; phosphorus=39.07 mg; iron=0.44 mg; sodium=208.3 mg; potassium=381.7 mg; magnesium=17.83 mg; zinc=0.27 mg; copper=0.09 mg; manganese=0.19 mg; vitamin A=1293 IU; vitamin E=0.84 mg AT; thiamin=0.06 mg; riboflavin=0.03 mg; niacin=0.93 mg; pantothenic acid=0.15 mg; vitamin B6=0.14 mg; folate=25.42 ug DFE; vitamin C=23.61 mg; selenium=0.04 ug; vitamin K=13.65 ug; refuse=9.21%; blocks carb:prot:fat=0.5 : 0.2 : 0.1; ECC=4.8; %cal as carb:prot:fat=76:16:8; DietPoints=0.3 (complete analysis)

Contributor: Better Homes and Garden - bhg.com

Yield: 24 servings

NYC Nutrilink: N3271^11529,N2963^11143,N3078^11282,N3117^11333
NYC Nutrilink: N6203^19335,N272^02047

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Strawberry Pie

desserts, fruits, pies, strawberries

1 cup sugar
1 package (3 oz) strawberry jello
2 tablespoon corn starch
1 cup water; boiling
1 pint strawberries

Mix the first 3 ingrediants and add the boiling water. Cook for 2 minutes.

Place stemmed and washed berries in a 9 inch baked pie shell. Pour jello over the berries and refridgerate 6 to 8 hours,

Serve with Cool Whip.

NYC Nutrition Analysis (per serving or yield unit): water=65.69 g; calories=157; protein=1.09 g; total fat=0.12 g; saturated fat=0.01 g; monounsaturated fat=0.02 g; polyunsaturated fat=0.06 g; carbohydrate=39.36 g; dietary fiber=0.78 g; total sugars=35.96 g; ash=0.26 g; calcium=7.62 mg; phosphorus=24.37 mg; iron=0.19 mg; sodium=51.28 mg; potassium=59.75 mg; magnesium=5.52 mg; zinc=0.06 mg; copper=0.04 mg; manganese=0.15 mg; vitamin A=4.56 IU; vitamin E=0.11 mg AT; thiamin=0.01 mg; riboflavin=0.02 mg; niacin=0.15 mg; pantothenic acid=0.05 mg; vitamin B6=0.02 mg; folate=9.44 ug DFE; vitamin C=22.34 mg; selenium=1.07 ug; vitamin K=0.84 ug; refuse=2.14%; blocks carb:prot:fat=4.3 : 0.2 : 0.0; ECC=38.6; %cal as carb:prot:fat=97:3:1; DietPoints=4.3 (complete analysis)

Contributor: Linda Straub

Yield: 8 slices

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Stuffed Pepper Soup

beef, crockpot, soups/stock

2 lb ground beef
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes; undrained
2 cup rice; cooked
2 cup green bell pepper; chopped
2 cube beef bouillon
1/4 cup brown sugar; packed
2 teaspoon Salt
1 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

NYC Nutrition Analysis (per serving or yield unit):
water=243.6 g; calories=359.6; protein=26.79 g; total fat=16.78 g; saturated fat=6.65 g; monounsaturated fat=7.97 g; polyunsaturated fat=0.64 g; trans fat=0.79 g; cholesterol=79.9 mg; carbohydrate=26.04 g; dietary fiber=3.39 g; total sugars=9.56 g; ash=5.46 g; calcium=86.86 mg; phosphorus=251.7 mg; iron=4.68 mg; sodium=1204 mg; potassium=869.3 mg; magnesium=54.78 mg; zinc=5.97 mg; copper=0.35 mg; manganese=0.45 mg; vitamin A=1009 IU; vitamin E=1.69 mg AT; thiamin=0.19 mg; riboflavin=0.28 mg; niacin=6.8 mg; pantothenic acid=1.36 mg; vitamin B6=0.69 mg; folate=64.78 ug DFE; vitamin B12=2.74 ug; vitamin C=36.83 mg; selenium=23.42 ug; vitamin K=7.61 ug; refuse=1.68%; blocks carb:prot:fat=2.5 : 3.8 : 5.6; ECC=22.7; %cal as carb:prot:fat=29:30:42; DietPoints=7.9

Contributor: Taste of Home

NYC Nutrilink: N3908^13494,N3076^11549,N3159^11693,N6147^20045
NYC Nutrilink: N2914^11333,N1109^06075,N5976^19334,N229^02047
NYC Nutrilink: N213^02030

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Swedish Meat Balls

appetizers, main dish, meat balls, meats

3 lb ground beef
2 teaspoon Salt
1/2 teaspoon pepper
4 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 medium onion; chopped
1/2 cup bread crumbs
2 egg; beaten
----- Sauce ----
1 tablespoon margarine
1 lg onion; chopped
1 teaspoon curry powder
1 cup catsup
1/2 cup tomato juice
2 teaspoon Worcestershire sauce
1/4 teaspoon tarragon
1/4 teaspoon pepper
2 tablespoon cheddar cheese; grated

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

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Sauce: Melt the margarine in a small sauce pan. Simmer the onion and curry powder until the onion is transparent. Add the remaining ingredients, cover, and simmer sauce 20 minutes stirring occasionally.

 

NYC Nutrition Analysis (per serving or yield unit):
water=178.9 g; calories=509.8; protein=52.86 g; total fat=24.55 g; saturated fat=9.56 g; monounsaturated fat=10.09 g; polyunsaturated fat=1.43 g; trans fat=1.51 g; cholesterol=207.7 mg; carbohydrate=17.52 g; dietary fiber=1.17 g; total sugars=9.74 g; ash=5.66 g; calcium=95.03 mg; phosphorus=506.1 mg; iron=6.5 mg; sodium=1260 mg; potassium=1011 mg; magnesium=63.86 mg; zinc=12.18 mg; copper=0.3 mg; manganese=0.21 mg; vitamin A=517.6 IU; vitamin E=1.53 mg AT; thiamin=0.18 mg; riboflavin=0.48 mg; niacin=12.62 mg; pantothenic acid=1.7 mg; vitamin B6=0.86 mg; folate=44.32 ug DFE; vitamin B12=4.83 ug; vitamin C=10.36 mg; selenium=42.79 ug; vitamin K=6.35 ug; refuse=1.7%; blocks carb:prot:fat=1.8 : 7.6 : 8.2; ECC=16.4; %cal as carb:prot:fat=14:42:44; DietPoints=12.

Contributor: Posted on the Food & Wine RT on Genie by Stampo

Yield: 60 meatballs

NYC Nutrilink: N0^00000,N0^00000,N202^02030,N0^00000
NYC Nutrilink: N192^02020,N2456^11282,N4798^18079,N113^01123
NYC Nutrilink: N0^00000,N599^04522,N2456^11282,N0^00000
NYC Nutrilink: N2954^11935,N2637^11540,N0^00000,N0^00000
NYC Nutrilink: N202^02030,N10^01009

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Tangy Meatballs & Kraut

appetizers, main dish, meat balls, meats

1 small onion; chopped
1/2 cup brown sugar
1 can (15 oz) tomato sauce
1 can (15 oz) sauerkraut; undrained
24 cooked meatballs

This is sweet and tangy dish that even sauerkraut haters will enjoy.

In a large saucepan, stir together the onion, brown sugar, tomato sauce, and sauerkraut. Add the meatballs and simmer, covered, for 20 minutes.

Contributor: Busy Cooks - http://busycooks.About.com

Yield: 4 servings

NYC Nutrilink: N0^00000,N5503^19334,N2641^11549,N0^00000
NYC Nutrilink: N0^00000

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Sugar Free Cheesecake

cheese/eggs, cheesecake, egg, low-cal

- - - - Crust - - - -
3 tablespoon Butter
1.5 cup graham cracker crumbs
1 tablespoon Cinnamon
- - - - Filling - - - -
16 oz lowfat cream cheese
1 cup splenda granular
1 teaspoon vanilla
3 lg (1.75 oz) egg
2 cup lowfat sour cream

Preheat oven to 375* . Line the bottom of the 9-inch springform pan with parchment paper and spray the inside of the springform pan with Baker's Joy or a similar flour spray or manally flour the springform pan.

In a small bowl combine butter, and graham cracker crumbs. Use a fork or your fingers to mix ingredients together and sprinkle evenly over the bottom of a 9-inch springform pan and press the crumbs down lightly.

In a medium bowl (or mixer bowl) put cream cheese, Splenda, and vanilla. Beat until it's fluffy and free of lumps. Add the eggs, one at a time, mixing until they just combine, add sour cream and mix until smooth. At this point you can add in any other ingredients (ie. Nuts, chocolate chips, etc...)

Pour the batter into the springform pan with the prepared crust, place in pre-heated oven for 30-35 minutes. Refrigerate overnite before serving.

This cheescake will keep well in the freezer for about a month.

Modified from the recipe posted by KSOUTH on http://www.instructables.com (http://www.instructables.com/id/Sugar-Free-Cheesecake/)

NYC Nutrition Analysis (per serving or yield unit): water=65.51 g; calories=384.6; protein=9.24 g; total fat=18.38 g; saturated fat=9.44 g; monounsaturated fat=5.11 g; polyunsaturated fat=2.38 g; trans fat=0.02 g; cholesterol=87.6 mg; carbohydrate=47.36 g; dietary fiber=1.35 g; total sugars=25.61 g; alcohol=0.12 g; ash=1.76 g; calcium=147.1 mg; phosphorus=170.6 mg; iron=1.48 mg; sodium=316.4 mg; potassium=246.6 mg; magnesium=21.06 mg; zinc=0.78 mg; copper=0.08 mg; manganese=0.42 mg; vitamin A=534 IU; vitamin E=0.93 mg AT; thiamin=0.11 mg; riboflavin=0.31 mg; niacin=1.41 mg; pantothenic acid=0.64 mg; vitamin B6=0.09 mg; folate=59.37 ug DFE; vitamin B12=0.58 ug; vitamin C=0.37 mg; selenium=8.81 ug; vitamin K=5.4 ug; refuse=1.05%; blocks carb:prot:fat=5.1 : 1.3 : 6.1; ECC=46.; %cal as carb:prot:fat=48:9:42; DietPoints=10.6 (complete analysis)

Yield: 12 servings

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Thanksgiving Chicken Casserole

Thanksgiving Chicken Casserole


casserole, chicken, main dish

3 lb chicken; cooked and cut up
1/2 cup butter melted; (1 stick)
1 can (10 oz) cream of chicken soup
1 can (10 oz) cream of mushroom soup
8 oz sour cream
2 cup milk
1 package (6 oz) stuffing

Cook chicken breasts (I boil mine) and cut up into small chunks.

Mix together soups, milk, sour cream, chicken and pepper until well blended.

Melt butter in microwave. Stir butter together with stuffing until moistened. Pour the chicken mixture in the bottom of a 9 x 13 casserole dish. Top with the stuffing mixture.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 10 more minutes or until golden and bubbly.

NYC Nutrition Analysis (per serving or yield unit): water=268.9 g; calories=521.1; protein=42.94 g; total fat=27.24 g; saturated fat=13.6 g; monounsaturated fat=7.56 g; polyunsaturated fat=3.02 g; trans fat=0.47 g; cholesterol=172.3 mg; carbohydrate=24.12 g; dietary fiber=0.79 g; total sugars=6.08 g; ash=4.55 g; calcium=171 mg; phosphorus=444.4 mg; iron=2.82 mg; sodium=850.1 mg; potassium=625.5 mg; magnesium=66.11 mg; zinc=3.34 mg; copper=0.2 mg; manganese=0.19 mg; vitamin A=675.7 IU; vitamin E=1.19 mg AT; thiamin=0.3 mg; riboflavin=0.52 mg; niacin=15.54 mg; pantothenic acid=2.32 mg; vitamin B6=0.81 mg; folate=66.91 ug DFE; vitamin B12=1 ug; vitamin C=4.88 mg; selenium=40.56 ug; vitamin K=9.72 ug; refuse=24.15%; blocks carb:prot:fat=2.6 : 6.1 : 9.1; ECC=23.3; %cal as carb:prot:fat=19:33:48; DietPoints=12.5 (complete analysis)

Contributor: Gail Harmelink

Yield: 8 servings


NYC Nutrilink: N805^05011,N133^01145,N1189^06016,N1469^06443
NYC Nutrilink: N56^01056,N75^01081,N5501^18081

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Turkey Drumsticks

turkey

1 package onion soup
4 lb turkey drumsticks

Take a sheet of aluminum foil and put turkey on it. Sprinkle some of the soup mix on the turkey and sprinkle most of the mix around it. Fold the foil over the turkey and seal it. Bake 2 - 2 1/2 hours at 350 deg.

Contributor: David Shields

Yield: 8 servings

NYC Nutrilink: N0^00000,N0^00000

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Warm And Creamy Bacon Dip

appetizers, cheese, sauce/dips

8 oz creamed cheese
2 cup sour cream
3 tablespoon bacon bits
2 cup cheddar cheese; shredded
1 cup green onion; chopped

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips.

* Serving option:

Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

Makes 19 servings (1/4 cup each).

NYC Nutrition Analysis (per serving or yield unit): water=38.01 g; calories=197.3; protein=7.47 g; total fat=17.39 g; saturated fat=9.61 g; monounsaturated fat=4.55 g; polyunsaturated fat=0.88 g; trans fat=0.42 g; cholesterol=51 mg; carbohydrate=3.25 g; dietary fiber=0.25 g; total sugars=1.52 g; ash=1.3 g; calcium=217.8 mg; phosphorus=148.8 mg; iron=0.15 mg; sodium=228 mg; potassium=81.08 mg; magnesium=12.32 mg; zinc=1.09 mg; copper=0.02 mg; manganese=0.02 mg; vitamin A=602.6 IU; vitamin E=0.48 mg AT; thiamin=0.02 mg; riboflavin=0.18 mg; niacin=0.09 mg; pantothenic acid=0.28 mg; vitamin B6=0.04 mg; folate=14.02 ug DFE; vitamin B12=0.36 ug; vitamin C=1.23 mg; selenium=9.13 ug; vitamin K=12.11 ug; refuse=0.31%; blocks carb:prot:fat=0.3 : 1.1 : 5.8; ECC=3.; %cal as carb:prot:fat=7:15:78; DietPoints=5.5 (complete analysis)

Contributor: http://www.daisybrand.com/

Yield: 19 servings

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Zucchini Bread

breads, egg, zucchini

3 lg (1.75 oz) egg
1 cup sugar (brown)
1 cup sugar
1 cup oil
2 teaspoon vanilla
2 cup zucchini; shredded
3 cup flour
1 teaspoon baking soda
1 teaspoon Salt
2 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 cup walnuts; chopped

Sift together the flour and add the salt, baking soda, baking powder, and pumpkin pie spice. Stir until well combined. Set aside.

Beat eggs and sugar until light and foamy. Add oil, grated zucchini and vanilla. Mix lightly, but well. Add flour mixture and stir only until blended. Stir in chopped nuts.

Pour batter into 2 loaf pans (9x5x2) which have been brushed with oil.

Bake for 1 hour. Remove from oven and allow to cool for 10 minutes before removing from pan.

Nutrition Analysis (per serving or yield unit):
water=20.18 g; calories=278.5; protein=3.79 g; total fat=13.67 g; saturated fat=1.79 g; monounsaturated fat=3.76 g; polyunsaturated fat=7.29 g; trans fat=0.03 g; cholesterol=27.68 mg; carbohydrate=35.93 g; dietary fiber=0.84 g; total sugars=21.13 g; alcohol=0.15 g; ash=0.83 g; calcium=26.98 mg; phosphorus=58.69 mg; iron=1.24 mg; sodium=208.2 mg; potassium=94.53 mg; magnesium=14.6 mg; zinc=0.38 mg; copper=0.09 mg; manganese=0.28 mg; vitamin A=66.23 IU; vitamin E=1.72 mg AT; thiamin=0.16 mg; riboflavin=0.14 mg; niacin=1.2 mg; pantothenic acid=0.29 mg; vitamin B6=0.06 mg; folate=62.11 ug DFE; vitamin B12=0.07 ug; vitamin C=2.27 mg; selenium=9.39 ug; vitamin K=0.9 ug; refuse=5.2%; blocks carb:prot:fat=3.9 : 0.5 : 4.6; ECC=35.1; %cal as carb:prot:fat=51:5:44; DietPoints=6.6

Yield: 20 servings

NYC Nutrilink: N112^01123,N6163^19334,N6164^19335,N637^04518
NYC Nutrilink: N269^02050,N3247^11477,N6382^20081,N5709^18372
NYC Nutrilink: N266^02047,N0^00000,N5706^18369,N3750^12154

Contributor: Ruth Hartley

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