Betty Goes Vegan: 500 Classic Recipes for the Modern Family - download pdf or read online

By Dan Shannon, Annie Shannon

ISBN-10: 1455517216

ISBN-13: 9781455517213

BETTY is going VEGAN is a finished consultant to making scrumptious foodstuff for today's vegan relations. This must-have cookbook gains recipes encouraged by way of The Betty Crocker Cookbook, in addition to 1000's of unique, never-before-seen recipes certain to please even meat-eaters. It additionally deals perception into why Betty Crocker has been an icon in American cooking for thus long-and why she nonetheless represents a undeniable variety of the trendy super-woman approximately a hundred years once we first met her. With new classics for breakfast, lunch, dinner, and dessert, together with omelets, stews, casseroles, and tarts, BETTY is going VEGAN is the basic guide each vegan kinfolk wishes.

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Extra info for Betty Goes Vegan: 500 Classic Recipes for the Modern Family

Example text

Our streamlined homemade version features the most prominent spices found in the original. 1 tablespoon celery salt 1½ teaspoons paprika 1⅛ teaspoons ground coriander ¼ teaspoon cayenne pepper One Pan, Two Steps ⅛ teaspoon ground cinnamon To ensure even cooking, we start with a baking sheet loaded with potatoes, andouille sausage, and corn (left). We remove the corn to make room for the quickcooking halibut, which finishes at the same time as the potatoes and sausage. Combine ingredients in small bowl.

Reduce heat to medium and simmer, uncovered, until sauce is slightly thickened, about 5 minutes. 2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and oil and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, passing Parmesan separately. TEST KITCHEN NOTE: If you prefer a less spicy dish, substitute sweet Italian sausage.

Return sheet to oven and reduce oven temperature to 425 degrees. Roast until centers of fillets register 130 degrees and flesh is just opaque when checked with tip of paring knife, 8 to 10 minutes, rotating sheet halfway through roasting. 6. Transfer halibut browned side up to serving platter. Portion remaining 2 tablespoons Old Bay butter evenly over halibut. Transfer potatoes, corn, and andouille pieces to platter with halibut and sprinkle with parsley. Serve. J U N E / J U LY 2 0 16 • CO O K ’ S CO U N T R Y 29 Taste Test All-Beef Hot Dogs We ate hundreds of hot dogs to unlock the mystery of this classic summertime sausage.

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Betty Goes Vegan: 500 Classic Recipes for the Modern Family by Dan Shannon, Annie Shannon


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