Download The Kitchen Pantry Cookbook by Erin Coopey PDF

By Erin Coopey

Tastier, more fit, Homemade

You work flat out to make dinner—choosing the easiest foodstuff, getting to know practise ideas, and identifying the best recipes. yet what in regards to the unsung staples, the constituents and condiments that construct and accompany your meal? Too usually, the store-bought types are loaded with additional salt, sugar, allergens, and preservatives, and so they prove bland and uninspiring. yet you don't need to restrict your self to a similar tastes and a similar plastic bottles. With Kitchen Pantry Cookbook you could create your individual staples—fresh, scrumptious, and simply how you like them. Chef Erin Coopey exhibits you ninety+ recipes and diversifications to customize your pantry. You'll by no means return to the bottles.

Stock your kitchen pantry with:

· Condiments: every thing you need—Mayonnaise, Dijon Mustard, Ketchup, Steak Sauce, and more

· Nut butters and spreads: The classics and the creative—Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear Butter, and more

· Salad dressings: your whole favorites, from Balsamic French dressing to Honey Mustard to Sesame Tahini

· shares: the fundamentals to have to be had, together with fowl inventory, Vegetable inventory, and court docket Bouillon

· Relishes and fridge pickles: scrumptious and easy—Bread and Butter Pickles, Pickled Peppers, Sauerkraut, and more

· Chips, dips, and dunks: Snacks that hit the spot, from selfmade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo Salsa

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Additional resources for The Kitchen Pantry Cookbook

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In a saucepan, saute onion in butter until tender. Add soup, milk, and just under half of the seasoning packet. Stir until smooth. Cook noodles in water according to package directions and drain. Add cheese, chicken, and soup mixture. Stir until cheese is melted. Pour into a 1-quart greased casserole dish and bake 30 minutes. Makes 2 servings. 75 ounces each) cream of asparagus or mushroom soup, condensed 1 cup milk 1/2 pound fresh asparagus, cut up 1 cup grated cheddar cheese In a frying pan, brown chicken until done.

Add sour cream, spices, and 1/4 cup Parmesan and simmer over low heat. Cook noodles in water according to package directions and drain. Stir butter into warm noodles until melted. Fold in beef mixture. Sprinkle with reserved cheese. Makes 2 servings. Cheeseburger Ramen 1/2 pound ground beef 1 package beef ramen noodles, with seasoning packet 1 cup grated cheddar cheese 1 tomato, diced (optional) In a frying pan, brown and drain beef. Season to taste with half of the seasoning packet. Cook noodles in water according to package directions and drain.

Saute peppers and onion in drippings until tender. Cook noodles in water according to package directions and drain. In a small saucepan, heat butter over low heat until light brown. Add flour, stirring until deep brown. Remove from heat. Add remaining ingredients. Heat to boiling and stir 1 minute. Top warm noodles with pork chops and sauce. Makes 2 servings. Hungarian Skillet Meal 1 package ramen noodles, any flavor 1/2 pound pork strips 1 can (8 ounces) tomato sauce 1/4 cup thinly sliced onion 1 teaspoon paprika 1/3 cup sour cream Cook noodles in water according to package directions and drain.

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