Recipe Testing and Calculating Nutrition Information

Recipe Testing:

• Large eggs and 2% milk were used unless otherwise indicated.
• Fat-free, low-fat, low-sodium or lite products were not used unless indicated.
• No nonstick cookware and bakeware were used unless otherwise indicated. No dark-colored, black or insulated bakeware was used.
• When a pan is specified, a metal pan was used; a baking dish or pie plate means ovenproof glass was used.
• An electric hand mixer was used for mixing only when mixer speeds are specified.

Calculating Nutrition:

• The first ingredient was used wherever a choice is given, such as ⅓ cup sour cream or plain yogurt.
• The first amount was used wherever a range is given, such as 3- to 3½-pound whole chicken.
• The first serving number was used wherever a range is given, such as 4 to 6 servings.
• “If desired” ingredients were not included.
• Only the amount of a marinade or frying oil that is absorbed was included.