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Cook'n with Betty Crocker 
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HELPFUL NUTRITION AND COOKING INFORMATION |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best HELPFUL NUTRITION AND COOKING INFORMATION recipe on the web!! Nutrition Guidelines We provide nutrition information for each recipe that includes calories, fat, cholesterol, sodium, carbohydrate, fiber and protein. Individual food choices can be based on this information. Recommended Intake for a Daily Diet of 2,000 Calories As Set by the Food and Drug Administration Total Fat Less than 65g Saturated Fat Less than 20g Cholesterol Less than 300mg Sodium Less than 2,400mg Total Carbohydrate 300g Dietary Fiber 25g Criteria Used for Calculating Nutrition -The first ingredient was used wherever a choice is given (such as 1/3 cup sour cream or plain yogurt). -The first ingredient amount was used wherever a range is given (such as 3 to 3 1/2 pound cut-up broiler-fryer chicken). -The first serving number was used wherever a range is given (such as 4 to 6 servings). -"If desired" ingredients (such as sprinkle with brown sugar if desired) and recipe variations were not included. -Only the amount of a marinade or frying oil that is estimated to be absorbed by the food during preparation or cooking was calculated. Ingredients Used in Recipe Testing and Nutrition Calculations -Ingredients used for testing represent those that the majority of consumers use in their homes: large eggs, 2% milk, 80% lean ground beef, canned ready-to-use chicken broth, and vegetable oil spread containing not less than 65% fat. -Fat-free, low-fat or low-sodium products are not used, unless otherwise indicated. -Solid vegetable shortening (not butter, margarine, nonstick cooking sprays or vegetable oil spread as they can cause sticking problems) is used to grease pans, unless otherwise indicated. Equipment Used in Recipe Testing We use equipment for testing that the majority of consumers use in their homes. If a specific piece of equipment (such as a wire whisk) is necessary for recipe success, it will be listed in the recipe. -Cookware and bakeware without nonstick coatings were used, unless otherwise indicated. -No dark-colored, black or insulated bakeware was used. -When a baking pan is specified in a recipe, a metal pan was used; a baking dish or pie plate means oven-proof glass was used. -An electric hand mixer was used for mixing only when mixer speeds are specified in the recipe directions. When a mixer speed is not given, a spoon or fork was used. Equivalent Measures 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 5 tablespoons + 1 teaspoon = 1/3 cup 8 tablespoons = 1/2 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup (8 ounces) 2 cups = 1 pint (16 ounces) 4 cups (2 pints) = 1 quart (32 ounces) 8 cups (4 pints) = 1/2 gallon (64 ounces) 4 quarts = 1 gallon (128 ounces) Common Abbreviations degree ° (or dg) package pkg dozen doz pint pt From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. TABLE SETTING AND ENTERTAINING HELPFUL NUTRITION AND COOKING INFORMATION MENU PLANNING BASICS 2: THE FOOD GUIDE PYRAMID MENU PLANNING BASICS 3: FOOD SAFETY AMOUNTS OF FOOD FOR A CROWD FRUIT AND VEGETABLE YIELDS COLD FOOD STORAGE CHART MICROWAVE COOKING AND HEATING CHART |
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