Serious Eats - seriouseats.com

Looking at the ingredient list and the nutrition facts on McDonald's web site I'm seeing these as a good source of vitamin C and possibly, a very high source of sugar.
Today's nutrition data doesn't separate out naturally occurring sugars found in fruits and milk vs. added sugars. According to the U.S. government dietary guidelines (see Appendix A-3 on this link http://www.health.gov/dietaryguidelines/dga2005/document/default.htm) 32 grams of sugar is an example of the amount of discretionary sugar at the 2000 calorie level. The small, medium, and large Wild Berry Smoothies have 44g, 55g, and 69g of sugar respectively. The ingredient list shows added sugar in the fruit blend ingredients and added sugar and fructose in the yogurt ingredients.
So, not knowing the breakdown of added sugars to naturally occurring sugars, it's difficult to evaluate. I personally prefer my own smoothies without the extra sugar found in yogurt and using stevia for my sweetener. I'd rather save my discretionary sugar calories for other things :)
- Connie

Well, I have googled salsa and hummus as they are not recipes that I grew up with. Pancakes - Bisquick, while not super healthy is liked by all in my household. I've already got a good banana bread recipe that I've doctored from my family's - you'd be surprised how much sugar is actually needed as the sugar producers promote higher quantities than needed to sell their product....
The last recipes I've looked up are pot roast, beef stew, macaroni and cheese made with a roux, scalloped potatoes (and ham) to figure out the mystery of how not to have all the excess liquid left, poppyseed torte (grandma's recipe had such minimal instructions)...
I have looked up cheesecakes in the past but not recently.

Pork chops stuffed with wild rice stuffing - I wish that little corner grocery were still there that made them!

White cookies, rolled, with sour cream, cut in the shape of circle. The outside edge is sprinkled with green and add Christmas spice drops to make it look like a wreath.

1. What do Europeans and Americans mean when they say a chocolate is bittersweet or semisweet?

2. My favorite chocolate treat is Denali Moose Tracks ice cream. Could you tell me generically, and also specifically to Lindt, what kind of chocolate this would be? My purpose in asking is that it's my favorite, and I would absolutely love to put something like this in cookies, so I'd appreciate any insight that you can offer so I can bake with something as close to Moose Tracks as possible!

OK, I'm not familiar with making bechamel sauces. Can anyone elaborate on "thick" for me? I did 5 minutes with the butter and flour, probably 5 to whisk in the milk as it was steaming so much, and then to get it what I would call thick, another 23 minutes, for a total of 33 minutes. When recipes say thick, do they mean just so it coats the back of a spoon? To me that's not thick. It tasted great and the croutons on top were heavenly rich but it was sliceable so I would definitely back off on time next time by at least 6 minutes. Help!