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Cook'n with Betty Crocker 
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Cook'n with a Taste of Home 
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12-Criteria Used for Calculating Nutrition Information |
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Print this Recipe * The first ingredient was used whenever a choice is given (such as 1/3 cup sour cream or plain yogurt). * The first ingredient amount was used whenever a range is given (such as 3 to 3 ½-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 and recipe variations were not included (such as sprinkle with brown sugar if desired). * Only the amount of a marinade or frying oil that is estimated to be absorbed by the food during preparation or cooking was calculated. From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
12-Criteria Used for Calculating Nutrition Information 13-Ingredients Used in Recipe Testing and Nutrition Calculations 14-Equipment Used in Recipe Testing 15-Cooking Terms Glossary |
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