Download I Love Trader Joe's College Cookbook: 150 Cheap and Easy by Andrea Lynn PDF

By Andrea Lynn

TIRED OF quick foodstuff AND FROZEN PIZZA?
HATE THE CRAP FROM THE eating HALL?
HAVE just a MICROWAVE on your DORM ROOM?

No challenge. you may make outstanding meals!

Even if you’ve by no means cooked earlier than, this publication exhibits how quickly and simple it truly is to show dealer Joe’s tasty and cheap groceries into scrumptious dishes:

• Pulled beef Sandwiches
• Fish Tacos
• candy Chili Wings
• home made Pizza
• poultry Masala
• Pad Thai
• Eggplant Lasagna
• Raspberry Brownies
• Greek Pasta Salad
• Tortilla Soup
• Caramel Popcorn

These recipes are large effortless to make, and also you don’t desire a bunch of pots and pans. better of all, when you consider that each element in each recipe is on the market at dealer Joe’s, you will get your entire purchasing performed with one speedy stop.

TRADER JOE’S® is a registered trademark of dealer Joe’s® corporation and is used the following for informational reasons merely. This booklet is independently authored and released and isn't affiliated or linked to dealer Joe's® corporation in anyway. dealer Joe’s® corporation doesn't authorize, sponsor, or advocate this e-book or any of the knowledge contained herein.

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Additional info for I Love Trader Joe's College Cookbook: 150 Cheap and Easy Gourmet Recipes

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As a variation to this recipe, or if liquorice root is not available, substitute with mint leaves. 62 m u s h roo m d i s h e s abalone mushrooms in sweet and sour sauce INGREDIENTS Abalone mushrooms Salt Five-spice powder Corn flour (cornstarch) Rice flour Self-raising flour Cooking oil Garlic Tomato Cucumber Green capsicum (bell pepper) Pineapple Corn flour (cornstarch) 260 g (91/3 oz) 1 /2 tsp 1 /4 tsp 130 g (41/2 oz) 130 g (41/2 oz) 130 g (41/2 oz) 625 ml (20 fl oz / 21/2 cups) 1 clove,peeled and chopped 1 /2, diced 1 /4, diced 1 /2, diced 85 g (3 oz), diced 1 Tbsp, mixed with 1 Tbsp water METHOD • Marinate abalone mushrooms with salt and five-spice powder.

Drain and set aside. • Using the same wok, heat remaining oil and stir-fry red chillies for 5 seconds. Add Chinese mushrooms and stir-fry for 2 minutes. Add fried bean curd cubes, carrot, vegetable stock, vermicelli, bean sprouts and seasoning. Stir-fry over high heat for 3–5 minutes or until almost dry. • Add chopped chives and mix well. Serve immediately. 45 ml (11/2 fl oz / 3 Tbsp) 1 tsp 1 /2 tsp /2 tsp 1 ric e an d n o o dles 47 pekinese noodles in special sauce INGREDIENTS Fresh egg noodles Sesame oil Cooking oil Spring onions (scallions) Dried Chinese mushrooms Yellow pressed bean curd Cucumber Carrot Canned bamboo shoot 500 g (1 lb 11/2 oz) 30 ml (1 fl oz / 2 Tbsp) 60 ml (2 fl oz / 1/4 cup) 2, finely sliced seasoning Yellow bean sauce Dark soy sauce Sugar Vegetable stock (See pg 10) 4, soaked to soften, stems discarded and diced 1 piece, 220 g, diced 1 /2, small, finely shredded 1, peeled and diced 85 g (3 oz), drained and diced METHOD • Bring a large pot of water to the boil, add noodles and cook for 2 minutes.

Sprinkle with toasted black sesame seeds and serve. To make garlic soy sauce, mix together, 3 Tbsp light soy sauce, 1 Tbsp minced garlic and 1/2 tsp ground white pepper. Store in a screw-top jar. 34 s o u p s a nd a p p e t i s e rs cold sauced french beans INGREDIENTS French beans Salt Grated ginger Sesame sauce (See note) Toasted white sesame seeds 300 g (101/2 oz), trimmed and cut into 9-cm (41/2-in) lengths 1 tsp 1 Tbsp 4 Tbsp METHOD • Cook French beans in boiling water with salt and grated ginger for 2–3 minutes.

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