Download Good Housekeeping 100 Best One-Dish Meals by Anne Wright PDF

By Anne Wright

Cooking turns into tastier and more uncomplicated than ever with sturdy Housekeeping’s aid. 100 scrumptious and nutritious illustrated recipes for single-dish nutrients allow busy domestic cooks placed dinner at the desk quicker. each aspect is coordinated, the arrangements simplified, and the implications are brilliant. choose between a tempting number of soups, stews, casseroles, oven-cooked nutrition, stir-fries, skillet suppers, pastas, sandwiches, salads, and pies. There’s Curried Vegetable Stew, Peruvian Fisherman’s Soup, poultry with Rosemary Dumplings, Two-Alarm Chili, Shrimp Risotto with child Peas, Taco Salad, Southwestern Turkey Fajitas, and many extra to tempt any palate. each one recipe contains prep and cooking time, variety of servings, and key dietary info. Enjoy!

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E. YOU REALIZE THAT THE TURKEY IS STILL FROZEN THE MORNING OF THE PARTY OR THAT THE CULINARY CENTERPIECE OF A MEAL IS A COMPLETE FLOP FOR SOME REASON) ENTERTAINING If something like this happens to you, do not panic! Assess the issue and begin looking for a practical solution. If you keep your cool and tend to the situation with a smile on your face, your guests will likely respond in kind. two | HORS D ’OEUVR E AND FINGER F O O DS The hostess must be like the duck—calm and unruffled on the surface, and paddling like hell underneath.

Spread out the olives on paper towels and blot dry to remove most of the brine. 2. Put the olives, herbs, and pepper flakes in a medium bowl and sprinkle with the zest. Sprinkle with extravirgin olive oil to moisten the mixture and toss to mix well. Add more oil, if needed, to just barely cover the olives. 3. Let the olives marinate in a covered container in the refrigerator for at least 24 hours before serving. They will last up to 2 weeks in the refrigerator. Serve at room temperature on their own or as part of a antipasti or hors d’oeuvre variés platter.

Here is a selection of Italian cheeses for an antipasti platter: CREAMY, SOFT-RIPENED CHEESES INCLUDING ROBIOLA AND TALEGGIO BLUE-VEINED CHEESES SUCH AS GORGONZOLA HARD CHEESES INCLUDING PECORINOROMANO AND PARMIGIANO-REGGIANO SOFT OR FRESH CHEESES INCLUDING MARINATED MOZZARELLA FIRM CHEESES SUCH AS ASIAGO OR RICOTTA SALATA Antipasti generally contains three elements: meats, cheeses, and marinated or roasted vegetables. It may also include crusty Italian bread, fish or seafood, nuts, and fresh or dried fruits.

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