By Betty Crocker Editors
At the present time, many of us locate they don t comprehend kitchen fundamentals, less understand how to cook dinner a meal. Betty Crocker involves the rescue in Cooking fundamentals, masking the entire details someone must cook dinner, whether or not they are only leaving domestic, or researching a necessity to cook dinner at any age. utilizing the a hundred attractive recipes the following, somebody can learn how to cook dinner a whole meal. not anything is intimidating, and each approach, time period and element is obviously defined. each one recipe has its personal two-page unfold, whole with a photograph of the completed nutrition and how-to pictures of options utilized in the recipe. It s by no means been less complicated to create an excellent dish! Betty Crocker interviewed green chefs, to get simply the the precise recipes for this ebook, those amateur chefs really need: hamburgers 3 approach broiled, grilled or fried; fast Lasagna; Teriyaki fowl Stir-fry; speedy fowl Soup; Shrimp Scampi; Quesadillas; Mashed Potatoes; Strawberry Shortcakes, and different tempting treats. someone can cook dinner a dinner -- even entertain -- with those sure-fire recipes. Did you're thinking that in basic terms gourmets tackled Thanksgiving dinner? no longer with Betty Crocker. incorporated is a whole Thanksgiving banquet, with a timetable so every little thing comes out greatest. even if you need to host the express, or deliver a dish to assist out your host, this Thanksgiving meal is ideal for everybody. additionally coated is the way to organize a kitchen, how one can learn a recipe, a thesaurus of elements and a whole rationalization of meals education phrases. find out about clean herbs--what they appear to be and the way to take advantage of them -- plus entire easy-to-read listings of pasta shapes and salad vegetables. Sections on grilling, enjoyable, desk environment, and fridge and freezer garage publications entire the booklet, and make new chefs believe convinced on all fronts. now not does an individual need to be scared of the kitchen. With Betty Crocker information and event, you could cook dinner up a very good dinner!
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Extra info for Betty Crocker's Cooking Basics: Learning to Cook with Confidence
Sprinkle each serving with 1/4 cup shredded Cheddar cheese and 2 tablespoons chopped onion. Top with sour cream if desired. Tip To save time, increase chili powder to 2 tablespoons, and omit the cumin, oregano and pepper sauce. Nutr. Assoc. : 0 0 9018 0 3390 0 2130706543 0 0 1471 2470 3815 * Exported from MasterCook * Chunky Broccoli Soup Recipe By Serving Size Categories : : 4 Preparation Time :0:00 : Chapter 4 Soups and Stews Amount -------1 1 1/4 1/8 1 2 1/4 1 Measure -----------large Ingredient -- Preparation Method -------------------------------or 2 small stalks broccoli (about 3/4 pound) small carrot teaspoon salt teaspoon pepper (14 1/2 ounce) can ready-to-serve chicken broth tablespoons all-purpose flour cup cold water cup half-and-half Trim the large leaves from the broccoli, and cut off any tough ends of lower stems.
Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: "© General Mills, Inc. " T(Cook): "0:30" - - - - - - - - - - - - - - - - - - Per serving: 284 Calories (kcal); 9g Total Fat; (30% calories from fat); 8g Protein; 41g Carbohydrate; 94mg Cholesterol; 809mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Essential Equipment: 2-quart saucepan; 10-inch skillet Tips Cook extra rice the next time you are serving it with another meal.
Break off any long stems, so the corn will fit easily into the pan. If any ears are too long for your pan, cut or break them in half. Boiling: Fill a Dutch oven about half full of water. Do not add any salt because that will make the corn tough. Place the corn in the water. Cover and heat to boiling over high heat. Once water is boiling, continue cooking uncovered 2 minutes. Remove from heat, and let stand uncovered about 10 minutes or until tender when pierced with a fork. Lift corn from water with tongs, allowing extra water to drip off.