Good Housekeeping: Step-by-Step Main Dishes

Good Housekeeping: Step-by-Step Main Dishes

by Susan Westmoreland
     
 

Now available for the first time in a handy, affordable trade paperback edition, here are 240 of Good Housekeeping magazine's greatest recipes for main dishes.

Following Good Housekeeping's proven formula for success, Step-by-Step Great Main Dishes covers scores of cooking techniques, from basic to advanced. It is packed with tasty recipes

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Overview

Now available for the first time in a handy, affordable trade paperback edition, here are 240 of Good Housekeeping magazine's greatest recipes for main dishes.

Following Good Housekeeping's proven formula for success, Step-by-Step Great Main Dishes covers scores of cooking techniques, from basic to advanced. It is packed with tasty recipes ranging from traditional family favorites to innovative dishes and ethnic specialties, among them Cajun Pot Roast, Indonesian Chicken, Tandoori-Style Chicken, Sweet and Spicy Pork Ribs, Flank Steak with Red Onion Marmalade, Black Pepper Steak, Lamb Roasted over Potatoes, Spicy Peanut Chicken, Granny's Roast Chicken with Rice and Spinach Stuffing, and Stuffed Turkey Breast with Basil Sauce.

Good Housekeeping's step-by-step format is based on clear, concise explanations of basic cooking techniques accompanied by how-to photographs. The recipes flow from these explanations, allowing the home cook to build confidence and become familiar with a wide range of cooking styles and techniques. Each recipe provides preparation and cooking times as well as nutrition information (calories, protein, fat, cholesterol, sodium, carbohydrates) and photos of finished dishes. Chapters include extensive "know-how" sections packed with essential information on selecting the right meat cuts, cooking and grilling techniques, safety and storage, gadgets and equipment, ethnic ingredients, and so forth.

In addition to the wealth of recipes, tips, hints, and photos, the series enjoys the backing of the Good Housekeeping Institute, renowned for unparalleled recipe testing and development over the past century.

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Product Details

ISBN-13:
9780688170226
Publisher:
Hearst Books
Publication date:
08/28/2000
Series:
Good Housekeeping Step-by-Step Series
Pages:
160
Product dimensions:
8.86(w) x 10.87(h) x 0.56(d)

Read an Excerpt

CHICKEN AND EGGPLANT

Prep: 20 minutesCook: 30 minutes
Makes 6 main-dish servings

2 tablespoons vegetable oil6 skinless, boneless chicken-breast halves (about 1-3/4 pounds), cut lengthwise into 1/2" inch-wide strips6 baby eggplants (about 2 pounds), each cut lengthwise in half1 tablespoon grated, peeled fresh ginger1 garlic clove, minced1/4 cup soy sauce1/4 cup red wine vinegar3 tablespoons sugar2 tablespoons Asian sesame oil2 teaspoons cornstarch1/4 teaspoon crushed red pepperHot cooked rice (optional)In l2-inch skillet or wok, heat oil over high heat; add chicken and cook, stirring constantly, until it loses its pink color throughout. Transfer to bowl. In drippings in skillet, heat eggplants, ginger; garlic, and 1/2 cup water to boiling over high heat. Reduce heat to medium-low; cover and cook, stirring occasionally, about 20 minutes, until liquid evaporates. In cup, mix soy sauce with next 5 ingredients.

Return chicken to skillet; add soy-sauce mixture. Heat to boiling over high heat. Reduce heat to medium; cook, stirring, until sauce thickens slightly and boils. Serve with rice, if you like.Each serving: About 310 calories, 32g protein, 18g carbohydrate, 12g total fat (3g saturated), 95mg cholesterol, 730mg sodium

Copyright © 1997, 1999 by Hearst Communications, Inc. & Carroll & Brown

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