How to Cook Everything or Minutemeals 3 Ways To Dinner

How to Cook Everything: Easy Weekend Cooking

Author: Mark Bittman

Cook something special this weekend!

Classic Beef Stew. Bread Pudding. Lamb Shanks with Tomatoes and Olives. Chocolate Mousse. Weekends are when you can indulge yourself a little, and with How to Cook Everything™: Easy Weekend Cooking, you can enjoy making delicious comfort food favorites and exciting specialty dishes.

Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything™, shares his favorite simple–and infinitely flexible–weekend recipes. You’ll be able to prepare bountiful brunches, fun outdoor meals, family feasts, even dinner parties. To inspire you and help you plan your meals, you’ll find Bittman’s straight talk on cooking and special features, including:

• Creative recipe variations and ideas

• Tips for shopping, preparing, and cooking the recipes

• Illustrations to demystify trickier techniques

• Menu suggestions for a Lunch Buffet, a Summer Weekend Cookout, a Weekend Dinner with Good Friends, and more

• At-a-glance icons highlighting recipes also good for weekdays

Interesting textbook: An Introduction to Economic Dynamics or Case Studies in Organizational Communication

Minutemeals 3 Ways To Dinner: New Ideas for Favorite Main Dish Ingredients

Author: minutemeals Chefs

Need new dinner ideas for your favorite staples? minutemeals has them!

Buy what your family likes–chicken breasts, turkey cutlets, even canned tuna or ground beef–and minutemeals has three completely different menus to turn staples into gourmet meals. You’ll find:

• 80 enticing gourmet menus–complete with dessert
• tips from minutemeals chefs with each menu
• complete nutrition information
• most-requested menus from minutemeals.com

Plus, great tips from Sara Moulton, Nick Stellino, and Marge Perry

Use the minutemeals system to have dinner ready in just 20 minutes:

1. The menu gameplan organizes the meal effortlessly; just follow the simple step-by-step plan and create a gourmet meal.
2. Each menu also has a handy at-a-glance shopping list for a quick in-and-out at the store.
3. There is a list of ingredients from your pantry–things you most likely have on hand–no shopping needed.
4. luckyforyou and headsup tips round out the menu with helpful advice to make the recipes even easier.

Table of Contents:

	Meet the minutemeals chefs	vi
	How to use this book	vii
	Quick tips from the pros	viii
Chapter 1	Poultry menus	1
	Boneless chicken breasts	2
	Chicken cacciatore	2
	Sesame lemon chicken	4
	Broiled chicken	6
	Chicken tenders	8
	Basque chicken	8
	Louisiana poorboys	10
	Asian orange chicken	12
	Chicken thighs	14
	Cranberry-sauced chicken thighs	14
	Barbecued chicken thighs	16
	Hot chicken and bacon salad	18
	Turkey cutlets	20
	Turkey saltimbocca	20
	Sauteed turkey	22
	Potato, turkey, and green bean salad	24
	Deli turkey	26
	Turkey reuben sandwiches	26
	Turkey stroganoff	28
	Turkey and orzo salad with tomatoes and corn	30
	Ground turkey	32
	Turkey picadillo	32
	Turkey soong	34
	Turkey hash	36
	Turkey sausage	38
	Turkey sausage-and-stuffing skillet supper	38
	Turkey sausage gumbo	40
	Turkey sausage and sauerkraut	42
Chapter 2	Meat menus	45
	Ground beef	46
	Microwave zucchini boats	46
	Beef, ramen noodle, and vegetable stew	48
	Moroccan beef and squash	50
	Beef steak	52
	Steaks pizzaiola	52
	Spicy thai beef strips	54
	Steaks	56
	Beef for stir-fry	58
	Sesame garlic beef stir-fry	58
	Beef fajitas	60
	Sloppy joes	62
	Ham steak	64
	Ham in cheddar sauce	64
	Ham steak	66
	Corn and ham chowder	68
	Boneless pork chops	70
	Cheese-stuffed pork chops	70
	Pork chops	72
	Broiled pork chops	74
	Pork tenderloin	76
	Braised pork	76
	Sweet-and-sour pork	78
	Molasses and black pepper pork tenderloin	80
	Pork for stir-fry	82
	Green chili stew	82
	Asian pork and noodles	84
	Greek souvlaki	86
	Lamb chops	88
	Braised lamb chops	88
	Lamb chops	90
	Rib lamb chops	92
Chapter 3	Seafood menus	95
	Fresh salmon	96
	Micro-poached salmon	96
	Baked salmon	98
	Soy- and honey-glazed salmon	100
	Other fresh fish	102
	Hacienda sea bass	102
	Cod a la provencale	104
	Grilled swordfish	106
	Shrimp	108
	Shrimp and feta casseroles	108
	Caribbean shrimp	110
	Shrimp, snow pea, and straw mushroom stir-fry	112
	Canned tuna	114
	Tuna patties	114
	Tuna noodle skillet casserole	116
	Tonnato alfredo	118
Chapter 4	Pasta, bean, and vegetable menus	121
	Pasta	122
	Pasta	122
	Vegetable "lo-mein"	124
	Chili spaghetti	126
	Filled pasta	128
	Ravioli	128
	Salsa pasta ole	130
	Chinese chicken soup	132
	Pizza crust	134
	Shrimp, goat cheese, and roasted red pepper pizza	134
	Bacon and tomato pizzettes	136
	Southwestern hamburger pizza	138
	Canned beans	140
	Mini rigatoni	140
	Mexican tortilla pizzas	142
	Drunken beans	144
	Portobello mushrooms	146
	Ham- and rosemary-stuffed portobellos	146
	Portobello "baked" pasta	148
	Focaccia	150
Chapter 5	Cheese, eggs, and meat substitute menus	153
	Cheese	154
	Veggie quesadillas	154
	New orleans muffulettas	156
	Cheddar cheese fondue	158
	Eggs	160
	Giant omelette	160
	Huevos rancheros	162
	Mu shu roll-ups	164
	Meat substitute	166
	Soy, bean, and cheese burritos	166
	Two-alarm chili	168
	Microwave savory stuffed peppers	170
	Index	172