Fine cooking make it tonight : 150 quick & delicious - download pdf or read online

By Editors of Fine Cooking

ISBN-10: 1600858252

ISBN-13: 9781600858253

ISBN-10: 1621137546

ISBN-13: 9781621137542

For these strapped for time yet nonetheless hungry for a superb dinner, Fine Cooking Make It Tonight is the better--and much less expensive--choice over take-out! This selection of one hundred fifty (yes, we simply stated 150!) quick-and-easy recipes for each evening of the week have all been triple-tested by way of the Fine Cooking attempt kitchen employees to make sure scrumptious effects. yet this lifesaver of a recipe booklet does not cease at mouthwatering style, simply because we all know the clock is ticking. that is why so much recipes are prep to plate in precisely half-hour as you serve up the tastiest, hottest dishes, together with fowl, steak, fish, major path salads, sandwiches, pasta, vegetarian dishes, and extra. Dinner is served!

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Extra info for Fine cooking make it tonight : 150 quick & delicious weeknight recipes

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Transfer to serving plates, top with the chicken, and serve with chile sauce, if using. —Tony Rosenfeld PER SERVING: 750 CALORIES | 42G PROTEIN | 60G CARB | 35G TOTAL FAT | 4G SAT FAT | 18G MONO FAT | 11G POLY FAT | 95MG CHOL | 1,240MG SODIUM | 4G FIBER 30 chicken, turkey & duck tex-mex chicken with chiles and cheese Serves 4 Serve with rice pilaf, or wrap the chicken in warm corn tortillas. 11/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick 1. Position a rack about 4 inches from the broiler and heat the broiler to high.

Look for firm, pale green stalks with fat, bulbous bottoms and reasonably fresh-looking tops (they may be a little dry but shouldn’t be desiccated or yellowed). Prepping There are two main ways to cook with lemongrass, and each determines how you handle it. To infuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces. Remove the pieces before eating (they tend to be woody) or eat around them.

Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and the black pepper. Lightly dredge the chicken in the flour and shake off any excess. 11/2 tsp. chili powder 1/2 tsp. ground cumin 11/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/2 cup unbleached all-purpose flour 31/2 Tbs. unsalted butter 11/2 cups fresh or thawed frozen corn kernels 1 medium jalapeño, seeded (if desired) and thinly sliced 1 large clove garlic, minced 2 to 3 medium limes, 1 or 2 juiced to yield 3 Tbs.

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Fine cooking make it tonight : 150 quick & delicious weeknight recipes by Editors of Fine Cooking

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