Trova il tuo prossimo book preferito

Abbonati oggi e leggi gratis per 30 giorniInizia la tua prova gratuita di 30 giorni

Informazioni sul libro

Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3

Name: Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3
Brand: University Scholastic Press
Price: 9.99 USD
Availability: InStock
ISBN: 9781393030072

Di University Scholastic Press

Azioni libro

Inizia a leggere

Lunghezza: 227 pagine1 ora

Editore:: University Scholastic Press
Pubblicato:: Jul 6, 2019
ISBN:: 9781393030072
Formato:: Libro

Descrizione

A classic dinner is a wonderful gift to yourself, friends and family. Classic Cookery Cookbooks: Classic Dinners includes some of the most delicious dinners, including meats, fish, vegetarian options and side-dishes, all of which are simple to prepare and elegant to present. Classic Cookery is all about balance so you will find indulgent and health-based options for everyone in your life. The common denominator to everything included in this cookbook is it promises to culminate in deliciousness. This cookbook is completely indexed with ingredient resources to ensure you find something for every taste in Classic Cookery Cookbooks: Classic Dinners. Now, let's get your chef on!

Leggi altro

Azioni libro

Inizia a leggere

Informazioni sul libro

Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3

Di University Scholastic Press

Lunghezza: 227 pagine1 ora

Descrizione

Leggi altro

Editore:: University Scholastic Press
Pubblicato:: Jul 6, 2019
ISBN:: 9781393030072
Formato:: Libro

Informazioni sull'autore

University Scholastic Press

University Scholastic Press is an internationally renowned publisher and press, writing and producing textbooks, study guides, quote books, workbooks, cookbooks and creative nonfiction novels. University Scholastic Press is the trusted leader in producing and writing classic, bestselling books with an original, polished spin. All of our books are available in digital and print formats at fine retailers around the globe. To find out more about University Scholastic Press and our many imprints, visit our website, here.

Autori correlati

Skip carousel

carousel previous carousel next

Correlati a Classic Cookery Cookbooks

Titoli di questa serie (8)

Visualizza altro

Skip carousel

carousel previous carousel next

Categorie correlate

Anteprima del libro

Classic Cookery Cookbooks - University Scholastic Press

Index

Fruits And Vegetables

Artichoke Stew

Barley And Mushroom Casserole

Bruschetta With Peas

Caprese Sandwiches

Lemony Green Beans

Eggplant Parmesan

Angel Hair Pasta with Olive Oil, Garlic and Chili Flakes

Mushroom Bisque

Mushroom Pie

Mushroom Puffs

Pasta Quatro Fromage With Spinach

Curried Quinoa

Ravioli with Mushrooms

Spinach And Feta Pastries

Chilled Tomato Soup

Tomato Tarts

Veggie Burgers

Gingered Vegetable Bowl

Vegetable Mélange With Sweet Potato Cakes

Vegetable And Rice Stir Fry

Zucchini Cakes

Zucchini Crudo

Artichoke Stew

Ingredients:

2 small lemons, halved, plus juice to garnish

15 baby artichokes

1/4 cup extra virgin olive oil

1 red onion, thinly sliced

1 teaspoon hot red pepper flakes

1/2 cup dry white wine

1 pound fresh peas, shelled

4 bunches scallions, root ends trimmed and whites and greens cut into 2-inch pieces

Salt, to taste

Freshly ground pepper, to taste

1 bunch fresh mint leaves

Directions:

1. Fill a large bowl with water and squeeze the lemon halves into it.

2. Remove and discard the tough outer leaves of the artichokes and trim the stems. Then cut the artichokes in half and scoop out the choke. As you work, submerge the halved artichokes in the lemon water.

3. In a Dutch oven, heat the olive oil over medium heat until hot, add the onion and cook until soft and translucent, about 4 minutes. Add the red pepper flakes, the wine, 1 cup of hot water, the peas, and the drained artichokes. Cover and cook until the artichokes are just tender, 10–12 minutes. Add the scallions, cover, and reduce the heat to a simmer. Cook until the scallions are wilted and soft, about 4 minutes. Season with salt and black pepper.

4. Tear the mint leaves into pieces and sprinkle them over the stew. Garnish with a drizzle of olive oil and lemon juice. Serve warm or at room temperature.

Serves 4 To 6

Barley And Mushroom Casserole

Ingredients:

1/4 cup butter

1 medium onion, diced

1 cup uncooked pearl barley

1/2 cup pine nuts

2 green onions, thinly sliced

1/2 cup sliced fresh mushrooms

1/2 cup chopped fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

2 cans vegetable broth

Directions:

1. Preheat oven to 350 degrees F

2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.

3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Serves 4

Bruschetta with Peas

Ingredients:

4 cups thawed frozen peas

Kosher salt

2 cups ricotta cheese

Zest of 1 lemon

1/2 cup grated Parmesan

1/4 cup fresh mint leaves

Freshly ground black pepper

1/4 cup extra virgin olive oil

1/2 baguette, cut into slices

Directions:

1. In a food processor or blender, mix the ricotta, lemon zest, Parmesan and mint.

2. Add peas to the food processor. Pulse just until the mixture comes together so it’s still chunky.

3. Spoon the mixture into a serving bowl, add black pepper and drizzle with extra virgin olive oil.

4. Heat a grill pan to medium-high. Brush the pieces of bread with olive oil and season with salt and pepper. Grill on each side until crisp, about 1–2 minutes per side.

5. Serve each crostini topped with the pea mixture.

Serves 8

Caprese Sandwiches

Ingredients:

1 baguette

2 pounds Roma tomatoes

1 pound fresh mozzarella

Olive oil, to drizzle

Red wine vinegar, to drizzle

Coarse salt, to taste

Freshly ground pepper, to taste

1 bunch fresh basil

Directions:

1. Slice the baguette lengthwise.

2. Slice the Roma tomatoes and mozzarella into 1/2-inch-thick pieces.

3. Drizzle the baguette with olive oil and red wine vinegar. Layer the tomatoes and mozzarella on the bread, and season with salt and freshly ground pepper.

4. Garnish with basil leaves and sandwich the slices of bread together. Cut baguette into 4 sandwiches and serve immediately.

Serves 4

Lemony Green Beans

Ingredients:

1 pinch brown sugar

1 pound fresh green beans, trimmed

2 tablespoons butter

2 teaspoons olive oil

3 cloves garlic, minced

1 tablespoon lemon zest

1/4 cup chopped fresh parsley

salt and pepper, to taste

1 lemon, cut into w edges

Directions:

1. Bring a large pot of salted water to a boil over high heat and add sugar and green beans. Cook until green beans are bright green and tender, about 4 minutes. Drain and place in a large bowl of ice water.

2. Combine butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic and cook until pale beige. Stir in the beans and cook 4 minutes. Toss beans with parsley and lemon zest and cook for an additional 2 minutes. Season with salt and pepper and transfer beans to a serving dish. Garnish with lemon wedges and serve.

Serves 4

Eggplant Parmesan

Ingredients:

3 eggplants, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese , shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil

Directions:

1. Preheat oven to 350 degrees F.

2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5

Hai raggiunto la fine di questa anteprima. Registrati per continuare a leggere!

Inizia il periodo di prova gratuito

Pagina 1 di 1

Recensioni

Cosa pensano gli utenti di Classic Cookery Cookbooks

Valutazione: 0 su 5 stelle

0 valutazioni / 0 recensioni

Cosa ne pensi?

Valutazione: su 5 stelle

Scrivi una recensione (facoltativo)

Lingua

Benvenuto in Scribd!

Trova il tuo prossimo book preferito

Informazioni sul libro

Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3

Azioni libro

Descrizione

Azioni libro

Informazioni sul libro

Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3

Descrizione

Informazioni sull'autore

Autori correlati

Correlati a Classic Cookery Cookbooks

Titoli di questa serie (8)

Classic Cookery Cookbooks: Classic Breakfast and Brunch: Classic Cookery Cookbooks, #1

Classic Cookery Cookbooks: Classic Lunches: Classic Cookery Cookbooks, #2

Classic Cookery Cookbooks: Classic Dinners: Classic Cookery Cookbooks, #3

Classic Cookery Cookbooks: Classic Desserts: Classic Cookery Cookbooks, #4

Classic Cookery Cookbooks: Classic Drinks: Classic Cookery Cookbooks, #5

Classic Cookery Cookbooks: Classic Meat And Fish: Classic Cookery Cookbooks, #6

Classic Cookery Cookbooks: Classic Vegetarian: Classic Cookery Cookbooks, #7

Classic Cookery Cookbooks: The Compendium Of Foods: Classic Cookery Cookbooks, #8

Dad's Own Cookbook

ChopChop: The Kids'

The Fish Cookbook: Fish Recipes to Bake, Fry, Broil and Saute From Home

Death of a Cookbook Author

The I Don't Know How to Cook Book Mexican: 300 Everyday Easy Mexican Recipes--That Anyone Can Make at Home!

The Hearty Stew Cookbook

Rookie Cooking: Every Great Cook Has to Start Somewhere

Food That Really Schmecks

Das Cookbook: German Cooking . . . California Style

The Ultimate Avocado Cookbook: 50 Modern, Stylish & Delicious Recipes to Feed Your Avocado Addiction

Gjelina: Cooking from Venice, California

The James Beard Cookbook

Dinner Solved!: 100 Ingenious Recipes That Make the Whole Family Happy, Including You!

Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

How to Cook In A Jiffy Even If You Have Never Boiled An Egg Before: How To Cook Everything In A Jiffy, #4

Australian Cookbook: Wholesome Australian Recipes From the Outback

Every Lady's Cook Book

The New Once a Week Cookbook

Classic Cookery Cookbooks: The Compendium Of Foods: Classic Cookery Cookbooks, #8

Nanna's Nibbles

Dump Dinners

The Sunshine State Cookbook

The Healthy Breakfast Cookbook: Learn Healthy Breakfast Ideas for a Healthy and Energetic Start - Try 27 Yummy Breakfast Around the World

Chinese Cookbook: Easy Family Favorites Chinese Recipes

1000 Recipes Cookbook

Egg Cookbook: Easy Delicious Ways to Enjoy Eggs

The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska

Paleo Diet Cookbook The Ultimate Paleo Masterclass Cookbook To Impeccable Health

The Laura Lea Balanced Cookbook: 120+ Everyday Recipes for the Healthy Home Cook

Deb Perelman: Live at Politics and Prose: Deb Perelman discusses her cook book Smitten Kitchen Every Day at a Politics and Prose event in Washington, DC.

Episode 131: Clodagh McKenna: Getting excited about St. Patricks Day? Tune in to A Taste of the Past this week as Linda Pelaccio hosts Irish chef, TV personality, cookbook author and director of a new cookery school, Clodagh McKenna. Coming all the way from Dublin, Clodagh shares stor

One part plant: In this episode, we share a BIG announcement. Then, Sonja sits down for a heart-to-heart with Jessica Murnane to chat about her new cookbook, One Part Plant. A few years ago after some extreme symptoms, Jessica transitioned to a plant-based diet,...

Episode 204: Nordic Cuisine: This week on A Taste of the Past, host Linda Pelaccio is taking listeners on a journey to Iceland! Welcoming guest Jody Eddy, author of the new cookbook North: The New Nordic Cuisine of Iceland, to chat about one of the most beautiful and untouched places

37: 100 Days of Real Food on a Budget with Lisa Leake: Tips for saving money and eating a healthy diet all at the same time!

263: Deanna Cook on Kids and Farmers Markets: Creating an early love of healthy foods and cooking through fun activities.

Cake brings us together: “Everyone is so busy. We're constantly getting fast food or ordering out because our schedules are so, so busy. Sitting around the table and enjoying a meal, or being in the kitchen and preparing a meal with other family members, the joy and the...

The best new cookbooks for families: Suzy Chase of Cookery by the Book | Ep 173: Tips, trends, and insider info from host of the #1 cookbook podcast

Range of recipes: Meredith Erickson talks us through her new cookbook, which concerns the peak of Alpine cooking. Plus: Berlin’s unique Thai market and why some of the world’s best sourdough bread emerges from the Poilâne bakery in Paris.

25: Eat Your Vegetables with Ana Sortun: Vegetables are a vibrant and vital part of a healthy diet, but sometimes it's hard to get excited about steamed broccoli and raw carrots. Here to shine a bright light on the beauty of vegetables is chef extraordinaire, Ana Sortun. I recently...

Episode 326: My Rice Bowl by Rachel Yang: On the season finale of Eat Your Words, Cathy is joined by chef, restauranteur, and cookbook author Rachel Yang. Since 2007, Rachel and her husband chef Seif Chirichi have built successful restaurants based on a wildly creative vision that combines their

EP 010: My Halal Kitchen | Yvonne Maffei: Yvonne Maffei, MA is a graduate of Ohio University (Athens, Ohio). She has lived and traveled abroad in Central America, Europe, the Mediterranean and North Africa as well as the American foodie cities of San Francisco, Washington, D.C. and...

Episode 109: Ian Knauer: What do you do when Gourmet Magazine folds, and you lose your job? You become a farmer, of course! On this episode of Lets Eat In, Cathy Erway is talking with food writer, cook, and author Ian Knauer. Tune in to hear about Ians new cookbook entitled The F

Eat this poem: “Slow it down and enjoy the journey” is author Nicole Gulotta’s motto. She wrote an entire cookbook in the spare time in between her day job and raising her young son. This episode slows it down and explores Nicole’s story, including her...

The NYC Kitchen Cookbook with Tracey Ceurvels: Tracey Ceurvels of the New York City Kitchen blog stops by to chat about her new cookbook The NYC Kitchen Cookbook! Deliciousness ensues! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/96 Connect...

Episode 193: Anna Curran, Cookbook Create: On todays episode of The Food Seen, Michael Harlan Turkel is joined by Anna Curran of Cookbook Create. Anna has produced a platform to personally publish cookbooks through the click of a button. How did this trained artist, printmaker, and dancer, bring h

Gaby Dalkin's Best Advice on How to Engage Your Audience on Social Media & Grow a Food Blog: Gaby Dalkin, chef, food blogger, and cookbook author shares her tips on creating conversation with your community, working with your spouse, and challenging the doubters.

Books For Cooks

Faces And Food Of The Fleurieu

My Favourites This Month

The Food Of The Whole Islamic World, In One Crazy-ambitious Cookbook

The Little Local New Orleans Cookbook

Melissa Thompson 6 Cookbooks To Have On Shelves Your

Book Reviews

Baker Spotlight

Books Of The Year

Let’s Cook

A Green Kitchen Story