By Better Homes and Gardens
Foolproof recipes for tasty and fuss-free one-dish dinners
Everyone loves a scrumptious home-cooked meal, specially these as fulfilling because the recipes featured in Better houses and Gardens One-Bowl Dinners. This globetrotting selection of flavorful recipes levels from the unique (such as Southeast Asian Curry) to the popular (such as our greatest savory pork Stew) to the downright comforting (Chicken and Dumplings). in the choice are dozens of weeknight-worthy meals—from the ever-so-easy ramen noodle bowl to quickly smart pasta tosses—and lots of recipes to percentage with acquaintances corresponding to pork Burgundy, Paella, and Jambalaya.
With recipes prepared by way of global quarter, you'll locate simply what you're within the temper for, no matter if it's an Asian stir fry or an Italian spaghetti and meatball dinner. To around out the publication, a bankruptcy devoted to main-dish salads bargains a clean spin at the one bowl meal.
* good points greater than one hundred sixty recipes and a hundred luscious full-color photographs that would hearth any appetite
* At-a-glance icons determine 30-minute foodstuff, kid-friendly dishes, fit recipes, and nutrients which are nice for unique friends
* Chapters contain a "Make-It-Mine" recipe, letting you customise in keeping with you and your family's tastes, or what you may have within the pantry
* complete food info with each recipe
* Italian and Asian Noodle charts for fast identification
For today's domestic chefs those scrumptious recipes make it more straightforward than ever to serve daring, foreign flavors in one bowl any evening of the week.
Read Online or Download Dinner in a Bowl: 160 Recipes for Simple, Satisfying Meals (Better Homes & Gardens) PDF
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Additional info for Dinner in a Bowl: 160 Recipes for Simple, Satisfying Meals (Better Homes & Gardens)
DRUMSTICK VEGETABLE (dunthalon thee): Moringa pterygosperma is a long, bean-like vegetable with a hard, green skin. The flesh, which must be sucked out when the drumstick is cooked, has a delicate taste and texture. Widely available from Indian food stores. FISH SAUCE (nganpya yay): This is the liquor which is produced as a by-product of the process of making preserved fish paste. It is used extensively in Myanmar cuisine for its salty flavour; it is often used as a substitute for salt. Nam pla, the Thai fish sauce, is a good substitute.
Rice flour comes in two varieties: ordinary and glutinous. Wheat flour is the basis of many “sweets” and is mixed with rice flour to make a crispy batter for fritters. Chickpea or besan flour is a critical ingredient in many salads and flour made from the soya bean is found in many Shan soups and curries. GALANGAL: Alpinia galanga, a rhizome that resembles ginger in appearance but with a more pinkish hue and a delicate aroma and taste. It is sometimes sold under the Indonesian name, laos. GARAM MASALA: An aromatic blend of spices including cumin, coriander, cinnamon, cardamom, clove, nutmeg and mace that is designed to add flavour and aroma to meat dishes.
Opposite: Beef and Mint Samosa (left) with Tamarind Sauce; and Potato Cutlets (right). 5 cm x 20 cm (21/2 in x 8 in) strips 1 cup (250 ml) oil, for deep-frying Grind the cumin, coriander and peppercorns in a mortar and set aside. Blend the beef with the garlic and ginger. Heat the oil in a pan and stir-fry the beef for 3 minutes over high heat. Add the ground spices and continue to stir-fry for 6 minutes. Add the onion, mint leaves and salt. Fry for a further 2 minutes till dry. Hold a strip of spring roll wrapper vertically and fold down the top left corner to form a triangular flap at the end.