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Good Housekeeping's Best Recipes 1998: Plus Kitchen Tools, Techniques and Tips
     

Good Housekeeping's Best Recipes 1998: Plus Kitchen Tools, Techniques and Tips

by Good Housekeeping
 
With 300 scrumptious recipes and more than 100 full-color photographs, Good Housekeeping Best Recipes 1998 has something for everyone, for every type of cooking need, every mood. Consider the range: from festive holiday food to easy weeknight dishes; tempting appetizers to delectable desserts; savory soups to stick-to-your-ribs entries. And there are lots

Overview

With 300 scrumptious recipes and more than 100 full-color photographs, Good Housekeeping Best Recipes 1998 has something for everyone, for every type of cooking need, every mood. Consider the range: from festive holiday food to easy weeknight dishes; tempting appetizers to delectable desserts; savory soups to stick-to-your-ribs entries. And there are lots of light and healthy recipes that even the pickiest eaters in the family will enjoy.This all-star collection was specially selected by the Food Editors at Good Housekeeping, who triple-tested every recipe. Here's a sampling:

- Rolled Turkey Breast with Basil Mayonnaise
- Cajun Meat Loaf
- Chili Pot Pie with Cheddar-Biscuit Crust
- Kansas Pecan-Topped Pumpkin Muffins
- Butternut-Squash Risotto with Sage
- Tomato Souffle
- Radicchio Slaw with Toasted Almonds
- Toasted Sesame Salmon
- Skinny Mashed Potatoes
- Pink Grapefruit Sorbet
- Cherries and Cream Rice Pudding

All this and many "value-added" features are here: dozens of terrific tips, from fixing guilt-free snacks to carving like a pro; practical techniques, such as preparation and roasting charts that guarantee perfect results every time; news and notes from the Good Housekeeping Institute; "Buyer's Guide" information on food processors, bread machines, and toaster ovens.

All in all, here's a book to inspire the reader to head for the kitchen, and cook up a storm!

Product Details

ISBN-13:
9780688159634
Publisher:
Hearst Books
Publication date:
06/28/1999
Pages:
256
Product dimensions:
8.81(w) x 11.07(h) x 0.83(d)

Read an Excerpt

Cajun Shrimp
PREP: 10 MINUTES COOK: 3 TO 4 MINUTES

1 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 teaspoons olive oil
1 garlic clove, crushed with side of chef's knife
12 extra large shrimp (about 1/2 pound), shelled and deveined

1. In cup, combine paprika, thyme, salt, red pepper, and nutmeg.

2. In nonstick 10-inch skillet, heat olive oil over medium-high heat until hot. Add garlic; cook 1 minute. Discardgarlic. Add spice mixture and cook 30 seconds, stirring constantly. Add shrimp, stirring to coat evenly withspices, and cook 2 to 3 minutes, until shrimp turn opaque throughout, stirring frequently.

Makes 2 main-dish servings

Each serving. About 45 calories, 19 g protein, 2 g carbohydrate, 6 g total fat, (1 g saturated),142 mg cholesterol, 405 mg sodium.

Copyright ) 1997 by The Hearst Corporation and Time Inc. Home Entertainment

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