The Complete Idiot's Guide to Fast and Fresh Meals
Ellen Brown
Language: English
Pages: 352
ISBN: 159257632X
Format: PDF / Kindle (mobi) / ePub
Don’t sacrifice taste for time!
Designed for cooks who want to eat great, healthy meals without spending all their time in the kitchen, this book is a must-have for every kitchen. With more than 300 recipes, and plenty of time-saving, shopping, and storage tips, The Complete Idiot’s Guide® to Fast and Fresh Meals provides everything from quick hors d’oeuvres and appetizers to dessert—all made fresh in record time!
—Recipes can be made quickly from fresh ingredients and do not rely on prepackaged foods
—More than 300 recipes, many with clever variations
—Organized for easy reference
—Includes recipes suitable for entertaining, as well as family meals
—Will satisfy everyone from hard-core carnivores to vegans
Recipes and Dreams from an Italian Life
Coconut Milk Recipes, Paleo Coconut Oil & Flour Recipes
Dead Fish and Fat Cats: A No-Nonsense Journey Through Our Dysfunctional Fishing Industry
The Australian Blue Ribbon Cookbook: Stories, Recipes and Secret Tips from Prize-Winning Show Cooks
Braises and Stews: Everyday Slow-Cooked Recipes
Bowl with very hot tap water, and stir in remaining sugar. 5. Place a damp tea towel in front of you on the counter. Place rice paper pancakes on a plate, and cover with a barely damp towel. 6. Fill 1 rice paper pancake at a time, keeping the remainder covered. Totally immerse pancake in hot water for 2 seconds. Remove, and place it on the damp tea towel; it will become pliable within a few seconds. Gently fold front pancake edge ⅓ of the way to the top. Place about 2 tablespoons filling on the.
Minutes on a side for rare or to desired doneness. Remove steaks from the pan with tongs and place them on a serving platter. Place steaks in the oven to keep warm. 4. Pour oil out of the pan, and place the pan over medium heat. Heat butter, and add shallots and garlic. Cook, stirring frequently, for 3 minutes, or until shallots are translucent. 5. Raise the heat to medium-high, and add red wine, beef stock, parsley, and thyme. Cook, stirring occasionally, until sauce is reduced by �. Season to.
Garlic, and cook over medium heat, stirring frequently, for 3 minutes or until shallots are translucent. Add � cup stock and cream. Bring to a boil, and simmer for 5 minutes. 4. Mix cornstarch with remaining stock, and stir mixture into sauce. Simmer for 1 to 2 minutes or until sauce is lightly thickened. Stir in grated cheese, and stir until melted. Add tomato and bacon, and season to taste with salt and pepper. (Sauce can be prepared up to 2 days in advance and refrigerated, tightly covered.
Fresh parsley 1 TB. chopped fresh rose-mary or 1 tsp. dried Salt and freshly ground black pepper to taste 1. Peel and devein shrimp. Place shrimp in a heavy resealable plastic bag. Add shallots, garlic, lime juice, orange juice, wine, rum, soy sauce, parsley, and rosemary. Season to taste with salt and pepper. Mix well, and add shrimp. Marinate shrimp, refrigerated, for a minimum of 1 or up to 4 hours, turning the bag occasionally. 2. Light a charcoal or gas grill according to the.
Dark, dry space with fresh, circulating air. Fresh garlic should keep from 3 to 6 months if properly stored. Fresh Ways Raw garlic is always stronger than cooked garlic, and the finer garlic is processed, the stronger it is. Adding raw garlic during a dish’s cooking process results in a stronger flavor than if you sautée the garlic in oil prior to adding other ingredients. Separate the cloves from the head as needed. For a few cloves, you can easily pry off the outer cloves with your thumb. To.