Serves: 5

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 Information
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 inclued.
Only the amount of a marinade or frying oil that is estimated to be absorbed by the food during preparation or cooking was calculated.
Cooking Terms Glossary
BEAT Mix ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform.
BOIL Heat liquid until bubbles rise continuously and break on the surface and steam is given off. For rolling boil, the bubbles form rapidly.
CHOP Cut into coarse or fine irregular pieces with a knife, food chopper, blender or food processor.
CUBE Cut into squares 1/2 inch or larger.
DICE Cut into squares smaller than 1/2 inch.
GRATE Cut into tiny particles using small rough holes of grater (citrus peel or chocolate).
GREASE Rub the inside surface of a pan with shortening, using pastry brush, piece of waxed paper or paper towel, to prevent food from sticking during baking (as for some casseroles).
JULIENNE Cut into thin, matchlike strips, using knife or food processor (vegetables, fruits, meats).
MIX Combine ingredients in any way that distributes them evenly.
SAUTÉ Cook foods in hot oil or margarine over medium-high heat with frequent tossing and turning motion.
SHRED Cut into long thin pieces by rubbing food across the holes of a shredder, as for cheese, or by using a knife to slice very thinly, as for cabbage.
SIMMER Cook in liquid just below the boiling point on top of the stove usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface.
STIR Mix ingredients until uniform consistency. Stir once in a while for stirring occasionally, often for stirring frequently and continuously for stirring constantly.
TOSS Tumble ingredients lightly with a lifting motion (such as green salad), usually to coat evenly or mix with another food.
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 percent 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.


Metric Conversion Guide

Volume
U.S. Units Canadian Metric Australian Metric
1/4 teaspoon 1 mL 1 ml
1/2 teaspoon 2 mL 2 ml
1 teaspoon 5 mL 5 ml
1 tablespoon 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 150 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 liter
1 1/2 quarts 1.5 liters 1.5 liters
2 quarts 2 liters 2 liters
2 1/2 quarts 2.5 liters 2.5 liters
3 quarts 3 liters 3 liters
4 quarts 4 liters 4 liters
Weight
U.S. Units Canadian Metric Australian Metric
1 ounce 30 grams 30 grams
2 ounces 55 grams 60 grams
3 ounces 85 grams 90 grams
4 ounces (1/4 pound) 115 grams 125 grams
8 ounces (1/2 pound) 225 grams 225 grams
16 ounces (1 pound) 455 grams 500 grams
1 pound 455 grams 1/2 kilogram

Measurements
Inches Centimeters
1 2.5
2 5.0
3 7.5
4 10.0
5 12.5
6 15.0
7 17.5
8 20.5
9 23.0
10 25.5
11 28.0
12 30.5
13 33.0
Temperatures
Fahrenheit Celsius
32° 0°
212° 100°
250° 120°
275° 140°
300° 150°
325° 160°
350° 180°
375° 190°
400° 200°
425° 220°
450° 230°
475° 240°
500° 260°