Cover image for Family Circle all-time favorite recipes : more than 600 delicious recipes plus 200 photos
Title:
Family Circle all-time favorite recipes : more than 600 delicious recipes plus 200 photos
Author:
Family Circle Books.
Edition:
First edition.
Publication Information:
New York : Doubleday, 1999.
Physical Description:
512 pages : color illustrations ; 26 cm
Language:
English
Subject Term:
Added Corporate Author:
ISBN:
9780385494441
Format :
Book

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Library
Call Number
Material Type
Home Location
Status
Concord Library TX714 .F342 1999 Adult Non-Fiction Open Shelf
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Grand Island Library TX714 .F342 1999 Adult Non-Fiction Open Shelf
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Kenmore Library TX714 .F342 1999 Adult Non-Fiction Open Shelf
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Summary

Summary

In this magnificent new volume, the editors of Family Circle have selected more than 600 delicious recipes that have proven to be most popular among the magazine's readers. 200 photos, 125 in color.


Excerpts

Excerpts

Coconut peanut chicken Makes: 30 servings Prep:   20 minutes Deep-fry:   4 to 6 minutes per batch Crazy about nuts?  Substitute macadamias or pecans for the peanuts; add 1/4 teaspoon salt to the flour.  And why not try turkey instead of the chicken? Per serving:   131 calories, 5 g protein, 10 g fat, 7 g carbohydrate, 63 mg sodium, 23 mg cholesterol. 3/4 cup cocktail peanuts 2 cups sweetened flake coconut 1/4 cup all-purpose flour 2 eggs 1 pound boneless, skinless chicken breast, cut into 1-inch pieces Vegetable oil for frying Dipping sauce 3 tablespoons honey 3 tablespoons orange marmalade 1 tbsp soy sauce 1/2 teaspoon prepared mustard 1.  Place peanuts in a food processor.  Whirl until finely choppped.  Combine peanuts with coconut in a medium-size bowl.  Place flour in a small bowl.  Lightly beat eggs in another small bowl. 2.  Dip chicken pieces in flour to coat lightly, shaking off excess, then in eggs and then in peanut-coconut mixture. 3.  Pour oil into an electric skillet or a regular large skillet to a depth of 1/2 inch.  Set electric skillet at 350 or heat oil in a regular skillet over medium heat until it registers 350 on a deep-fat thermometer. 4.  With a slotted spoon, carefully slip chicken into hot oil, 6 pieces at a time.  Fry 4 to 6 minutes or until cooked through, turning once; adjust heat as needed to prevent peanut coating from overbrowning.  Transfer chicken to paper toweling to drain.  Keep hot in a warm oven.  Repeat with remaining chicken. 5.  Prepare dipping sauce.  Combine honey, marmalade, soy sauce and mustard in a small bowl. 6.  Place chicken on a serving plate.  Serve with sauce. Fusilli Colorado Makes:   6 servings Prep:   10 minutes Cook:   15 minutes Since many Italian and Mexican people call Colorado home, prizewinner Jonathan Elbaum combines popular staples from both cuisines: tomatoes and chipotle chiles. Per serving: 586 calories, 40 g rotein, 22 g fat, 55 g carbohydrate, 464 mg sodium, 138 mg cholesterol 1 pound fusilli 6 boneless, skinless chicken breast halves (2 pounds total) 1 tablepoon vegetable oil 1 medium onion, diced (about 1 cup) 1 clove garlic, chopped 1/2 teaspon ground cumin 2 canned chipotle chiles, seeded and finely diced 2 medium tomatoes, cored and cut into 1/2-inch cubes (about 2 cups) 1 cup heavy cream 1 teaspoon salt 1/4  teaspoon black pepper 2 tablespoons chopped fresh cilantro 1.  Cook fusilli in a large pot of lightly salted boiling water until al dente, firm but tender.  Drain, reserving 1/2 cup pasta cooking water. 2.  Meanwhile, cut chicken into 2 x 1/2 x 1/2-inch strips.  Heat oil in a large skillet over medium-high heat.  Add chicken; sauté 5 minutes or until it begins to brown.  Add onion; cook 3 minutes.  Add garlic and cumin.  Reduce heat to medium; cook 1 minute. 3.  Add chiles, tomatoes, cream, salt and pepper.  Lower heat; simmer 5 minutes.  Add cilantro. 4.  Add pasta to sauce; toss.  Stir in reserved pasta water as needed for a creamier consistency.  Serve. Excerpted from Family Circle All-Time Favorite Recipes: More Than 600 Recipes Plus 200 Photos from the Editor's of Family Circle by Family Circle Editors All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. 8
Appetizersp. 10
Cold Appetizersp. 12
Hot Appetizersp. 21
Dips, Salsas and Spreadsp. 34
Salads and dressingsp. 42
Main Dish Saladsp. 44
Mixed Green or Vegetable Saladsp. 51
Salad Dressingsp. 64
Soups and stewsp. 66
Vegetable Soupsp. 68
Chicken, Meat or Fish Soupsp. 76
Stewsp. 83
Vegetablesp. 94
Vegetables a to Zp. 96
Vegetable Combinationsp. 145
Dried Beansp. 150
Pasta and grainsp. 154
Pasta With Saucep. 156
Baked Pastap. 178
Grainsp. 188
Fish and shellfishp. 194
Fishp. 196
Shellfishp. 212
Poultryp. 226
Chickenp. 228
Turkeyp. 258
Game Hensp. 268
Meatp. 270
Beefp. 272
Vealp. 293
Porkp. 294
Hamp. 305
Lambp. 307
Sausagep. 312
Breads and sandwichesp. 314
Yeast Breads And Rollsp. 316
Quick Breads, Muffins and Biscuitsp. 333
Pancakes and Wafflesp. 349
Sandwichesp. 356
Desserts and candyp. 362
Dessertsp. 364
Cobblers, Pies and Tartsp. 380
Ice Cream and Fruitp. 400
Candyp. 408
Cakes and cookiesp. 415
Cakesp. 416
Holiday and Party Cakesp. 443
Cookies And Barsp. 458
Holiday Cookiesp. 478
Appendix
Party Planningp. 488
Spices and Herbsp. 490
Food Safety Guidep. 492
Kitchen Math Made Easyp. 493
Indexp. 494
Acknowledgments and Photography Creditsp. 512

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