The First Real Kitchen Cookbook: 100 Recipes and Tips for New Cooks

The First Real Kitchen Cookbook: 100 Recipes and Tips for New Cooks

Megan Carle, Jill Carle

Language: English

Pages: 135

ISBN: B0081RLF3A

Format: PDF / Kindle (mobi) / ePub


Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment. They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated's go-to guide, explaining in a friendly, encouraging voice everything that can be done on a tiny four-burner stove with minimal equipment and utensils. Fellow twentysomethings Megan Carle and Jill Carle teach new cooks how to stock a pantry on the cheap, buy meat, roast a chicken, cook vegetables, and bake cakes from scratchall the basics and more!

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Canning Cents: The Money-saving Whole-foods Canning Handbook

The Martha Stewart Living Cookbook: The Original Classics

Cheesemonger: A Life on the Wedge

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

stirring occasionally, for 10 minutes, or until al dente. Drain the pasta and keep warm. Meanwhile, peel the shrimp/prawns. Heat the olive oil in a large frying pan over medium-high heat. Add the snap peas and cook, stirring frequently, for 3 minutes. Add the shellfish and cook, stirring frequently for 2 minutes, or until they are light pink and start to curl up. Remove the contents from the pan and set aside. Peel and finely chop the garlic. Put the butter and cream in the pan and cook over

and stir until the flour has been absorbed. Add the tomato paste/puree and slowly stir in the broth. Add the cauliflower, cover, and simmer over low heat for 10 minutes. Add the peas and cook for 5 minutes more, or just until the peas are heated through. Remove from the heat and stir in the yogurt. Spoon some of the rice on each plate and top with the curry. Sprinkle with the cilantro/fresh coriander and serve immediately. Ingredient Info Curry powder is actually a blend of many spices

Chicken Broth Chicken Noodle Soup Matzo Ball Soup Avgolemono Soup (Greek Lemon-Egg Soup) Tortilla Soup Chicken and Dumplings Barbecue Chicken Salad Buffalo Chicken Wrap Grilled Chicken, Tomato, and Spinach Panini with Gazpacho Salad Upside-Down Chicken Pot Pie Blackened Chicken Nachos with Guacamole Chicken Tacos Chicken Saltimbocca with Potato Gnocchi Chicken Curry Crispy Teriyaki Chicken with Rice Garlic Chicken with Swiss Chard Roasted Chicken with Roasted Thyme Potatoes

Peel the potatoes and cut them into chunks 2 in/5 cm long. Cut the chuck roast into chunks 2 in/5 cm long, removing any large pieces of fat. Heat the canola oil in a frying pan over medium- high heat. Pat the meat dry with a paper towel/absorbent paper and add to the pan. Cook the meat for 5 minutes, or until browned on all sides. Remove the meat from the pan and put it in a baking dish. Season generously with salt and pepper. Stir the flour into the pan. Slowly add the broth, scraping up any

Turn the mixer to medium speed and mix for 1 minute, or until smooth. Spread the icing over the cookies/biscuits and decorate with colored sugars, if desired. Let the icing dry completely before stacking them in an airtight container. Ingredient Info A can of baking powder can last a long time, but that’s not always a good thing. If it loses its zip, your baked goods will end up flat as a pancake. To tell if your baking powder is still fresh, add 1 tsp of it to a cup of hot water. If it

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