Download 365 Easy One-Dish Meals by Natalie Haughton PDF

By Natalie Haughton

A year's worthy of easy, luxurious recipes which are difficulty free--minimizing cooking and clean-up; maximizing sort and allure. every thing from hearty pork borscht to highly spiced Thai bird noodles.

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Additional info for 365 Easy One-Dish Meals

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Serve with a generous topping of grated Parmesan cheese. 46 PASTA POT 63 CREAMY DIJON PASTA WITH VEGETABLES Prep: 5 minutes Cook: 20 to 25 minutes Serves: 4 If you want to make a creamy sauce for pasta in a jiffy—and all in one pot—try this recipe. Cream cheese in combination with milk is the secret. My children are partial to pasta fixed this way. And numerous variations of vegetables and meats are feasible. Try the combinations of foods your family enjoys. In a large pot of boiling salted water, cook fusilli until just tender, 10 to 12 minutes.

3. Remove cover and stir in seasoned salt and pepper. Continue cooking, uncovered, 10 minutes longer. Stir in tomato paste. Serve as is or over hot cooked rice. Top each serving with a sprinkling of shredded cheese. TURKEY OR CHICKEN RATATOUILLE Stir in 2 to 3 cups chopped cooked turkey or chicken with the seasoned salt and pepper. Proceed as recipe directs. Serve in pita bread, over hot cooked rice, or rolled up in a flour tortilla. 33 DUTCH OVEN: THE STEW POT 42 BOUILLABAISSE Prep: 10 minutes Cook: 1¾ hours Serves: 6 to 8 This is a versatile dish for your entertaining repertoire.

Reduce heat to low, cover, and simmer 25 minutes. 3. Stir in shrimp and cook about 10 minutes longer, or until shrimp are opaque throughout and rice is tender and liquid is absorbed. Garnish with remaining 1 tablespoon chopped parsley. 44 MUSSELS MARINARA Prep: 20 minutes Cook: 20 minutes Serves: 3 to 4 Here's a wonderful Italian-inspired way to serve fresh mussels. Be sure to have plenty of crusty bread handy for dipping in the sauce. A tossed green salad is all you need to complete the meal. 1 tablespoon butter 1 leek (white and tender green), washed well and chopped 3 garlic cloves, minced 1 cup dry white wine 2½ pounds mussels, scrubbed and debearded 1 (28-ounce) can tomato puree 2 teaspoons basil ¼ teaspoon fennel seeds ¼ teaspoon crushed hot red pepper flakes 2 celery ribs, chopped ½ cup chopped red bell pepper ¼ teaspoon salt ¼ teaspoon pepper 1.

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