By Better Homes and Gardens
You'll by no means run out of simple family-pleasing meal rules with this huge number of one-dish recipes
New within the final sequence, The final Casseroles Book deals thousands of rules that make dinner a breeze with one-dish recipes that take the labor out of prep-time and clean-up. those recipes swimsuit each party with out of date convenience meals like macaroni and cheese and sleek fare like Baked Risotto with Sausage and Artichokes, from a brief weeknight spaghetti bake to a posh egg strata for brunch.
Packed with greater than four hundred hearty one-dish food and greater than three hundred attractive full-color pictures, The final Casseroles Book is a smart source at a good price.
* The booklet gains greater than four hundred recipes, together with convenience nutrition favorites, vintage casseroles, and sleek dishes healthy for relatives foodstuff or staff gatherings
* three hundred wonderful pictures and an inviting layout make each web page inspiring and simple to follow
* detailed gains comprise a advisor to bakeware, a Casserole grasp Plan chart for making plans menus, an advantage bankruptcy on reworking yesterday's leftovers into tonight's casserole, and masses more
Whether you're searching for a short and simple method to get dinner at the desk or are looking to take pleasure in home-cooked casseroles even higher than what mother used to make, this can be the final word advisor to casseroles of each kind.
Read or Download The Ultimate Casseroles Book: More than 400 Heartwarming Dishes from Dips to Desserts (Better Homes & Gardens Ultimate) PDF
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Extra info for The Ultimate Casseroles Book: More than 400 Heartwarming Dishes from Dips to Desserts (Better Homes & Gardens Ultimate)
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.