By Rhonda Lauret Parkinson
Even students have to consume. How else do you predict to stick energized for early-morning sessions and late-night learn classes? With The every little thing collage Cookbook as your advisor, you could jumpstart your meal plan in mins. even if you're cooking for one or multitudes with a scorching plate, studio range, or microwave, you'll locate every little thing you must create remarkable nutrients that won't take a whole bunch it slow. jam-packed with principles for tasty snacks, easy-to-make lunches and dinners, and scrumptious cakes, The every thing university Cookbook can assist you consume shrewdpermanent, from the proverbial stable breakfast to nighttime munchies-but that's now not approximately all. You'll additionally methods to organize: Microwaveable foodstuff, equivalent to effortless Onion Soup au Gratin for One and Baked Potatoes relaxing dinners, similar to basic pork Stir-Fry and connoisseur Chili Easy-to-pack treats, comparable to home made path combine and Low-Cal Blueberry Smoothies Luggable lunches, resembling Greek Salad Pita wallet and Asian Lettuce Wrap Sandwiches Vegetarian choices, resembling Roasted Pepper Medley and Steamed Jasmine Rice Delectable cakes, akin to Lemon Cranberry Sorbet and simple Apple Crisp With lots of handy recipes to fit your each desire and temper, The every little thing university Cookbook is the single e-book you'll are looking to crack open on a daily basis of the week!
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Extra resources for The Everything College Cookbook: 300 Hassle-Free Recipes For Students On The Go
Indd 37 8/24/11 10:55 PM This layered beauty stacks up with fresh vegetables, baby greens, aromatic herbs, three kinds of Italian cheeses, and a rich, hearty tomato-basil sauce. It’s ideal for a special-occasion dinner. indd 38 dried whole wheat or whole grain lasagna noodles tablespoons olive oil cups finely chopped carrots (3 medium) cups finely chopped zucchini (1 medium) cloves garlic, minced cups sliced fresh button mushrooms (8 ounces) 6-ounce packages fresh baby spinach tablespoons snipped fresh basil egg, beaten 15-ounce container ricotta cheese cup finely shredded Parmesan cheese teaspoon salt teaspoon ground black pepper 26-ounce jar tomatoand-basil pasta sauce (21/2 cups) cups shredded Italian fontina or mozzarella cheese (8 ounces) Rosemary sprigs (optional) Preheat oven to 375°F.
Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover and chill for 8 to 24 hours. Preheat oven to 350°F. Evenly sprinkle 2 cups blueberries and pecans over bread mixture. In a small bowl stir together 1/4 cup brown sugar and 1/4 cup melted butter. Drizzle butter mixture over pecans. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Using purchased piecrust makes it easy. Pictured on page 24. quick chicken potpies 33 prep: 25 minutes bake: 20 minutes stand: 10 minutes oven: 400°F makes: 6 servings dish: 10-ounce dishes 1 1 rolled refrigerated unbaked piecrust (1/2 of a 15-ounce package) 1 pound chicken breast strips for stir-frying 2 tablespoons butter or margarine 1 /3 cup all-purpose flour 1 /2 teaspoon snipped fresh thyme or oregano 1 /4 teaspoon ground black pepper 21/2 cups reduced-sodium chicken broth 11/2 cups packed julienned or coarsely shredded carrots 11/2 cups frozen peas Milk (optional) Coarse salt (optional) Preheat oven to 400°F.