Sauce, Cheese Lc-10.9/totdairy- cheese, sauce 3/4 lb Cheddar cheese; ~1 1/2 cups 1 tsp mustard 1 tsp paprika 1 tsp salt 3/4 cup cream, heavy 1/3 cup water The cheese sauce is from DANDR, and is made like this: Put the cheese, mustard, paprika, salt, heavy cream, and water in a double-boiler. If you don't have one, try putting a smaller pot in a bigger pot that's filled with water. Bring the water in the lower portion just slightly to boil. Stir the mixture until melted. Set aside. NYC Nutrition Analysis (entire recipe): water=311.6 g; calories=2014; protein=89.67 g; total fat=180.7 g; carbohydrate=11.96 g; dietary fiber=1.03 g; ash=20.66 g; calcium=2597 mg; phosphorus=1894 mg; iron=3.31 mg; sodium=4540 mg; potassium=550.4 mg; magnesium=123.4 mg; zinc=11.33 mg; copper=0.15 mg; manganese=0.13 mg; vitamin A=7645 IU; vitamin E=2.47 mg ATE; thiamin=0.17 mg; riboflavin=1.53 mg; niacin=0.99 mg; pantothenic acid=1.9 mg; vitamin B6=0.36 mg; folate=73.85 ug; vitamin B12=3.14 ug; vitamin C=2.79 mg; saturated fat=113.3 g; monounsaturated fat=51.95 g; polyunsaturated fat=6.07 g; cholesterol=603.6 mg; selenium=53.27 ug; refuse=0.%; %cal as carb:prot:fat=2:18:80; WW Pts=55.22; (complete analysis) |
