1 egg, lightly beaten
1/4 cup  dry bread crumbs
1/4 cup  fresh parsley, minced
2 tbsp.  grated Parmesan cheese
1/8 tsp.  pepper
1/2 lb  ground beef
4 cups  beef broth
16 oz.  kidney beans, rinsed and drained
15 oz.  stewed tomatoes
1 carrot, thinly sliced
1 tsp.  Italian seasoning
1/4 cup  elbow macaroni pasta

1. In small bowl, combine egg, bread crumbs, parsley, Parmesan cheese, garlic salt and pepper. Crumble ground turkey over mixture and mix well until combined. Shape into 1-inch meatballs.

2. Brown meatballs in large saucepan, then drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes. Add pasta and simmer 10 minutes longer. Serve with warm rolls, rustic bread – or garlic toast!

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (13.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 193.53
Calories From Fat (25%) 49.15
% Daily Value
Total Fat 5.49g 8%
Saturated Fat 1.72g 9%
Cholesterol 66.58mg 22%
Sodium 1075.12mg 45%
Potassium 594.33mg 17%
Total Carbohydrates 21.21g 7%
Fiber 5.54g 22%
Sugar 4.92g
Protein 15.55g 31%

3/4 cup  honey
1/2 cup  vegetable oil
1 tbsp.  vanilla
1 egg
4 tsp.  milk
2-1/2 cups  flour
1 tsp.  baking powder
1 tsp.  cinnamon
1 tsp.  ground ginger

1. Preheat oven to 350°F.

2. Mix wet ingredients together in a bowl. In a separate bowl, blend together flour, baking powder, cinnamon and ginger. Combine dry ingredients with wet mixture and stir thoroughly.

3. Knead dough on a lightly floured surface, roll out to 1/4-inch thick, and cut into shapes. Place onto greased cookie sheet and bake for 8 minutes.

1 tsp.  extra virgin olive oil
1/2 small  onion, finely chopped
1 carrot,  finely chopped
1 celery  stalk, finely chopped
1 garlic  clove, minced
kosher salt
fresh ground black pepper
15 oz  chicken broth or vegetable broth
3/4 cup  cooked lentils, rinsed and drained
2 tsp  red wine vinegar

1. In medium saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic. Season with salt and pepper. Cook, stirring occasionally, until onion softens (3 to 5 minutes).

2. Add broth and bring to a boil for 5 minutes. Add lentils and cook until soup thickens slightly (another 3 to 5 minutes). Stir in vinegar and season with salt and pepper. Recommended pairing with toasted sour dough bread and butter for a hearty meal for one.

Servings: 1

Nutrition Facts
Serving size: Entire recipe (5.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 6 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 213.94
Calories From Fat (21%) 44.49
% Daily Value
Total Fat 5.06g 8%
Saturated Fat 0.7g 4%
Cholesterol 0mg 0%
Sodium 3.86mg <1%
Potassium 551.91mg 16%
Total Carbohydrates 29.92g 10%
Fiber 11.73g 47%
Sugar 2.67g
Protein 13.4g 27%

Recipe Type: Lentil Soup

Source
Source: Baked Chicago recipes
Web Page: http://bakedchicago.typepad.com/baked_chicago/2009/10/grandmas-lentil-soup-recipe.html

5 tbsp.  butter, melted
1 tsp.  ground cinnamon
1/2 tsp.  kosher salt
2 tsp.  grated lemon peel
1/2 cup  honey
8 cloves  garlic
4 lb.  medium sweet potatoes, peeled and cut into 1-inch pieces

1. Preheat oven to 325°F. Coat a  13×9-inch glass baking dish with melted butter. In a medium bowl, combine remaining butter, cinnamon, salt, lemon peel and honey. Mix well; set aside.

2. Place the sweet potatoes in baking dish. Drizzle with half of the honey mixture; mix well. Insert garlic cloves among the potato chunks.

3. Cover with foil; bake 30 minutes. Remove foil; spoon remaining honey mixture on top. Cover with foil and bake for 20 to 30 minutes longer.

8 Servings

12 oz dark chocolate, chopped
3/4 cup butter, cut in small pieces
6 large eggs
1 cup  dark brown sugar, firmly packed
1/2 cup Chambord liqueur, divided
1 tsp kosher salt
1 cup  heavy whipping cream, chilled

1. Preheat oven to 350°F degrees. Butter 9-inch springform pan. Line bottom with parchment paper. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.

2. Whisk eggs, brown sugar and 1/4 cup Chambord in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch (about 1 1/2 hours). Remove cake from roasting pan. Remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours.

3. Using mixer, beat whipping cream and remaining 1/4 cup Chambord in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates and top with whipped cream.

Servings: 1

Nutrition Facts
Serving size: Entire recipe (16.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 4 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Source
Source: Baked Chicago recipes
Web Page: http://bakedchicago.typepad.com/baked_chicago/2009/02/flourless-dark-chocolateblack-raspberry-cake.html

3/4 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
2 tsp. chili powder
1 1/4 cups salsa
1 pkg. (10 oz.) frozen corn
3 tortillas
1/2 cup sour cream
3/4 cup cheddar cheese, divided

1. Preheat oven to 375°F.

2. Brown meat with onions and peppers in large skillet on medium high heat. stir in chili powder; cook 1 minute. add salsa and corn; mix well. Simmer 5 minutes.

3. Spread 1 cup meat sauce onto bottom of 8 inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup of remaining cheese; top with remaining tortilla and meat sauce. Cover.

4. Bake 25 minutes or until heated. Top with remaining cheese; bake, uncovered 5 minutes.

Servings: 4

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (13.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 642.74
Calories From Fat (58%) 374.45
% Daily Value
Total Fat 41.6g 64%
Saturated Fat 18.23g 91%
Cholesterol 101.24mg 34%
Sodium 1065.55mg 44%
Potassium 724.05mg 21%
Total Carbohydrates 45.02g 15%
Fiber 4.59g 18%
Sugar 7.25g
Protein 25.74g 51%

3 baking potatoes, baked
1 cup Sharp cheddar cheese, divided
1/2 cup chicken broth
1/3 cup green onions, sliced
1/4 cup sour cream
1 tsp. Dijon mustard
1/4 tsp. paprika

1. Preheat oven to 400° F.

2. Cut potatoes lengthwise in half; scoop out centers, leave 1/4 inch thick shells.

3. Beat potato pulp, 1/2 cup cheese and next 4 ingredients until blended. Spoon into shells; top with remaining cheese and paprika.

4. Bake 20 minutes or until heated.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 194.64
Calories From Fat (39%) 75
% Daily Value
Total Fat 8.52g 13%
Saturated Fat 5.26g 26%
Cholesterol 24.41mg 8%
Sodium 444mg 19%
Potassium 591.06mg 17%
Total Carbohydrates 22.6g 8%
Fiber 2.42g 10%
Sugar 1.53g
Protein 7.75g 16%

8 squares semi sweet chocolate
1 can (14 oz.) sweetened condensed milk
1 cup chopped walnuts
2 tsp. vanilla

1. Line a 8 inch square pan with foil. Microwave chocolate and milk in microwave safe bowl on high 3 minutes, or until almost melted, stirring after 2 minutes. Stir until completely melted. Stir in nuts and vanilla.

2. Spread into pan.

3. Refrigerate 2 hours. Use foil to lift fudge from pan; cut into squares.

Servings: 24

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 15 minutes

Nutrition Facts
Serving size: 1/24 of a recipe (1.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 149.47
Calories From Fat (44%) 66.04
% Daily Value
Total Fat 7.92g 12%
Saturated Fat 3.18g 16%
Cholesterol 7.58mg 3%
Sodium 29.47mg 1%
Potassium 139.16mg 4%
Total Carbohydrates 18.82g 6%
Fiber 0.33g 1%
Sugar 12.29g
Protein 2.9g 6%

20 squares semi sweet chocolate, divided

1 pkg. (8 oz.) cream cheese, softened

1. Melt 8 squares of chocolate. Beat cream cheese until creamy. Blend in melted chocolate. Refrigerate until firm.

2. Shape into 36 balls. Place on waxed paper covered baking sheet.

3. Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Refrigerate 1 hour.

Servings: 36

Yield: 36 Truffles

Cooking Times

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Inactive Time: 1 hour

Total Time: 1 hour and 25 minutes

Nutrition Facts

Serving size: 1/36 of a recipe (0.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 94.75

Calories From Fat (57%) 54.21

% Daily Value

Total Fat 6.58g 10%

Saturated Fat 3.96g 20%

Cholesterol 6mg 2%

Sodium 46.6mg 2%

Potassium 64.92mg 2%

Total Carbohydrates 10.21g 3%

Fiber 0g 0%

Sugar 0.23g

Protein 1.13g 2%