- Rolled Turkey Breast with Basil Mayonnaise
- Cajun Meat Loaf
- Chili Pot Pie with Cheddar-Biscuit Crust
- Kansas Pecan-Topped Pumpkin Muffins
- Butternut-Squash Risotto with Sage
- Tomato Souffle
- Radicchio Slaw with Toasted Almonds
- Toasted Sesame Salmon
- Skinny Mashed Potatoes
- Pink Grapefruit Sorbet
- Cherries and Cream Rice Pudding
All this and many "value-added" features are here: dozens of terrific tips, from fixing guilt-free snacks to carving like a pro; practical techniques, such as preparation and roasting charts that guarantee perfect results every time; news and notes from the Good Housekeeping Institute; "Buyer's Guide" information on food processors, bread machines, and toaster ovens.
All in all, here's a book to inspire the reader to head for the kitchen, and cook up a storm!
|Product dimensions:||8.81(w) x 11.07(h) x 0.83(d)|
Read an Excerpt
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 teaspoons olive oil
1 garlic clove, crushed with side of chef's knife
12 extra large shrimp (about 1/2 pound), shelled and deveined
1. In cup, combine paprika, thyme, salt, red pepper, and nutmeg.
2. In nonstick 10-inch skillet, heat olive oil over medium-high heat until hot. Add garlic; cook 1 minute. Discardgarlic. Add spice mixture and cook 30 seconds, stirring constantly. Add shrimp, stirring to coat evenly withspices, and cook 2 to 3 minutes, until shrimp turn opaque throughout, stirring frequently.
Makes 2 main-dish servings
Each serving. About 45 calories, 19 g protein, 2 g carbohydrate, 6 g total fat, (1 g saturated),142 mg cholesterol, 405 mg sodium.
Copyright ) 1997 by The Hearst Corporation and Time Inc. Home Entertainment