Family Circle All-Time Favorite Recipes : More Than 600 Recipes Plus 200 Photos from the Editor's of Family Circle

by FAMILY CIRCLE EDITORS

• ISBN13: 9780385494441
• ISBN10: 0385494440
• Edition: 1st
• Format: Hardcover
• Copyright: 1999-09-01
• Publisher: Broadway

Summary

From the magazine known throughout America for its "great food and great recipes" comes this dazzling new collection of 600 contemporary and classic dishes. Each year,Family Circlepublishes hundreds of recipes in all categories, literally, from soup to nuts. In this magnificent new volume, the editors have selected more than six hundred that have proved to be most popular among the magazine's readers and collected them in one eye-appealing and practical volume. Family Circle All-time Favorite Recipesis packed with triple-tested recipes for dishes ranging from Chicken and Parsleyed Dumpling Stew to Mustard-Ginger Glazed Beef Roast; Corn Fritters to Mediterranean Stuffed Peppers; Three-Cheese Penne to Spicy Thai-Style Fettuccine. And, of course, there are oodles of yummy desserts, from classic holiday and party cakes to cheese-cakes to Peach Crumble Pie to White Chocolate Mousse Cups. The book is divided into eleven chapters, covering all courses and illustrated through-out with 150 full-color photographs that suggest simple but elegant ways to present many of the dishes. The preparation time and a complete nutritional analysis accompany each recipe; make-ahead tips are included when applicable. Where appropriate, recipes are supplemented by helpful sidebars illustrated with 50 step-by-step photographs. Pointers on food safety and specific ingredients are sprinkled throughout. The appendix features an informative herb and spice chart plus hints to enhance cooking and entertaining. With its abundance of recipes, generosity of information, and eye-pleasing array of photographs,Family Circle All-time Favorite Recipesis destined to become a treasured resource for home cooks. Not only the perfect gift for brides or young singles starting out, this book is also the ideal choice for accomplished cooks seeking fresh, new recipes to liven-up their repertoire. Family Circle All-time Favorite Recipesis compiled by the editors of Family Circle, whose mission, so well demonstrated in this book, is to help busy women create the best possible lives for themselves and their families.

Table of Contents

Introduction	p. 8
Appetizers	p. 10
Cold Appetizers	p. 12
Hot Appetizers	p. 21
Dips, Salsas and Spreads	p. 34
Salads and dressings	p. 42
Main Dish Salads	p. 44
Mixed Green or Vegetable Salads	p. 51
Salad Dressings	p. 64
Soups and stews	p. 66
Vegetable Soups	p. 68
Chicken, Meat or Fish Soups	p. 76
Stews	p. 83
Vegetables	p. 94
Vegetables a to Z	p. 96
Vegetable Combinations	p. 145
Dried Beans	p. 150
Pasta and grains	p. 154
Pasta With Sauce	p. 156
Baked Pasta	p. 178
Grains	p. 188
Fish and shellfish	p. 194
Fish	p. 196
Shellfish	p. 212
Poultry	p. 226
Chicken	p. 228
Turkey	p. 258
Game Hens	p. 268
Meat	p. 270
Beef	p. 272
Veal	p. 293
Pork	p. 294
Ham	p. 305
Lamb	p. 307
Sausage	p. 312
Breads and sandwiches	p. 314
Yeast Breads And Rolls	p. 316
Quick Breads, Muffins and Biscuits	p. 333
Pancakes and Waffles	p. 349
Sandwiches	p. 356
Desserts and candy	p. 362
Desserts	p. 364
Cobblers, Pies and Tarts	p. 380
Ice Cream and Fruit	p. 400
Candy	p. 408
Cakes and cookies	p. 415
Cakes	p. 416
Holiday and Party Cakes	p. 443
Cookies And Bars	p. 458
Holiday Cookies	p. 478
Appendix
Party Planning	p. 488
Spices and Herbs	p. 490
Food Safety Guide	p. 492
Kitchen Math Made Easy	p. 493
Index	p. 494
Acknowledgments and Photography Credits	p. 512
Table of Contents provided by Syndetics. All Rights Reserved.

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.

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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.