Good Housekeeping 100 Best One-Dish Meals

Good Housekeeping 100 Best One-Dish Meals

Anne Wright

Language: English

Pages: 129

ISBN: 1588164322

Format: PDF / Kindle (mobi) / ePub


Cooking becomes tastier and easier than ever with Good Housekeeping’s help. One hundred delicious and nutritious illustrated recipes for single-dish meals let busy home chefs put dinner on the table faster. Every element is coordinated, the preparations simplified, and the results are fantastic. Select from a tempting variety of soups, stews, casseroles, oven-cooked meals, stir-fries, skillet suppers, pastas, sandwiches, salads, and pies. There’s Curried Vegetable Stew, Peruvian Fisherman’s Soup, Chicken with Rosemary Dumplings, Two-Alarm Chili, Shrimp Risotto with Baby Peas, Taco Salad, Southwestern Turkey Fajitas, and lots more to tempt any palate. Each recipe includes prep and cooking time, number of servings, and key nutritional information. Enjoy!

Potpies: Yumminess in a Dish

A Taste of Southern Italy: Delicious Recipes and a Dash of Culture

The Complete Guide to Even More Vegan Food Substitutions

Gluten-Free Baking For Dummies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sweet or hot Italian-sausage links, casings removed 1 small onion, chopped 1 container (15 ounces) part-skim ricotta cheese ½ cup shredded part-skim mozzarella cheese cup grated Parmesan cheese 1 tablespoon cornmeal 1. Prepare Calzone Dough. 2. While the dough is resting, prepare filling: In 10-inch skillet, cook sausage and onion over medium heat until browned, about 10 minutes, stirring to break up sausage. With slotted spoon, remove sausage mixture to large bowl. Stir in ricotta,

mozzarella, and Parmesan until blended; set aside. 3. Preheat oven to 425°F. Sprinkle large cookie sheet with cornmeal. 4. Divide dough into 4 equal pieces. On lightly floured surface, with floured rolling pin, roll each piece of dough into a 7-inch round. Spoon about 1 cup filling onto half of each round, leaving ½-inch border. Fold the other half of dough over filling and pinch edges of dough together firmly. With 4-tine fork, press edges to seal. 5. Cut three 1½-inch slits in top of each

and return to saucepot; set aside. 2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, ¾ teaspoon salt, and pepper until blended and cook, stirring, 1 minute. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in ½ cup Swiss cheese until blended. 3. Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly

Top tart with crumbled goat cheese and bake 3 minutes longer. Transfer tart to wire rack; let stand 10 minutes to serve hot. Or, cool tart on wire rack to serve at room temperature later. 7. While tart is baking, prepare salad: In small bowl, with wire whisk or fork, mix olive oil, both vinegars, mustard, salt, and pepper until blended. Or, place vinaigrette ingredients in small jar and shake to blend. 8. To serve, in large bowl, toss greens with vinaigrette. Sprinkle tart with parsley; cut

(about two 6-ounce heads) ½ cup loosely packed fresh cilantro leaves ½ cup loosely packed fresh mint leaves 1 bag (10 ounces) shredded carrots 3 green onions, cut into 1-inch pieces ¼ cup fresh lime juice 2 tablespoons Asian fish sauce (see Tip) 2 tablespoons vegetable oil 1 jalapeño chile, seeded and minced 1 tablespoon grated, peeled fresh ginger 1 teaspoon sugar 12 ounces skinless, boneless, rotisserie chicken, cut into thin strips 1. In large bowl, toss lettuce with

Download sample

Download