Crocker - Betty crocker make it in one: Dinner in One Pan, One Pot, One Sheet Pan . . . and More

Copyright 2019 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, New York, New York 10016.

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Library of Congress Cataloging-in-Publication Data:

Names: Houghton Mifflin Harcourt Publishing Company, publisher.

Title: Betty Crocker make it in one : dinner in one pan, one pot, one sheet pan... and more.

Other titles: Make it in one : dinner in one pan, one pot, one sheet pan... and more

Description: Boston : Houghton Mifflin Harcourt, 2019.

Identifiers: LCCN 2018036023 (print) | LCCN 2018038316 (ebook) | ISBN 9781328587602 (ebook) | ISBN 9781328588777 (trade paper)

Subjects: LCSH: One-dish meals. | Electric cooking, Slow. | Pressure cooking.| Quick and easy cooking. | LCGFT: Cookbooks.

Classification: LCC TX840.O53 (ebook) | LCC TX840.O53 B49 2019 (print) | DDC 641.82dc23

LC record available at https://lccn.loc.gov/2018036023

v2.0319

Cover photos:

General Mills

Global Business Solutions Director: Heather Polen

Global Business Solutions Manager: Andrea Kleinschmit

Executive Editor: Cathy Swanson Wheaton

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Editorial Director: Deb Brody

Executive Editor: Anne Ficklen

Editorial Associate: Sarah Kwak

Managing Editor: Marina Padakis

Production Editor: Kiffin Steurer

Cover Design: Tai Blanche

Art Director & Book Design: Tai Blanche

Senior Production Coordinator: Kimberly Kiefer

Dear Busy Cooks

We know how hard it is getting food on the table amid a flurry of evening activities. How do you make dinner and clean up, and still make it to soccer practice? Recipes made in only one vessel is our secret. Theyre as easy to make as they are to clean up!

From skillet and big pot meals to complete meals made in a slow cooker or Instant Pot, on a sheet pan or using other familiar pans, this delicious collection will be sure to come to your rescue again and again. From comforting favorites like Favorite Chicken Nuggets to new family favorites like Chicken Sausage and Mini Pepper Pizza, theres a wide variety to tantalize your taste buds. Look for these recipes when youre crunched for time:

• Quick Prep: ready to cook in 20 minutes or less
• Done in 30 minutes or less

Weve made customizability the heart of these recipes. Look for our Customize It tips with many of them, as well as terrific features that extend your creativity even further. features zero-in-on fabulous ways to make your meals different every time.

And if you want to take Meatless Mondays further into the week, check out a variety of meatless recipes we offer throughout the book. Our feature showcases ways to transform your meat-based recipe into meatless wonders, with inexpensive, simple substitutions and tips.

Your familys mmms and ahhs will bring you joy when you serve these yummy recipes. Then tidy up in a flash and get on to your evening!

Your Friend,

One-pot cooking takes the pressure off getting dinner on the table! You need only one vessel to cook in; therefore, you have only one to clean up, getting you out of the kitchen and back to your busy life! Depending on how hungry your bunch is, these delicious, satisfying recipes can mostly stand on their own... one dish and dinners done.

Look below for fabulous tips and tricks weve learned in the Betty Crocker Test Kitchens for making these terrific one-pot meals:

Instant Pot Success

What exactly is an Instant Pot? Its like a combination slow cooker and pressure cooker with the ability to saut, which can save you more dishes, steps and time than recipes cooked with other methods. To understand the proper use of your multi-use programmable pressure cooker and how to cook safely, refer to your owners manual. Heres what weve learned from developing recipes using these appliances:

General Guidelines

• Start with reputable, kitchen-tested recipes to ensure you end up with great results. These appliances are not forgiving like a slow cooker, since you must release the pressure before you check for doneness and shouldnt add extra time after that due to food safety and safe-handling reasons.
• The Instant Pot is great for tough cuts such as brisket and shoulder (where the meat will be shredded). Bone-in pork chops work better than boneless chops, and the fat in chicken thighs helps them turn out better than leaner chicken breasts. Smaller cuts of meat work well in stews and chilis.
• Foods generally take about 13 to 15 minutes to get to the correct pressure before the programmed buttons start to cook and count down the indicated time. There is also time for the pressure to release once the cooking program is finished. This time is reflected in the total (Start to Finish) times on our recipes.
• For some types of recipes, the Instant Pot can cut down on cooking time as compared with other appliances. For other types of recipes, the cooking time plus the time it takes to build up the proper pressure and then release it at the end can end up about the same as with other cooking methods.
• Instant Pot recipes cannot be used interchangeably with stove top pressure cookers as they dont perform with the same pressure.
• Dont fill your Instant Pot past the indicator line (usually about two-thirds full for most recipes or half full for foods that expand in size, such rice) for best results.
• At least 1 cup of liquid is needed for the food to be able to get to the correct pressure to cook.

Sauting and Browning in the Instant Pot

• Saut is a great feature of multi-use programmable pressure cookers, which allow recipes to be made in them without needing another pot to cook in first. Generally, select NORMAL for the correct heat temperature for browning. Be sure to always press CANCEL and then reprogram for the next step after that. You cannot go directly from SAUT to MANUAL or PRESSURECOOK.
• You can brown meat in the Instant Pot using the SAUT feature. To brown meat, depending on the cut, you may need to do it in 2 or 3 batches. This way, the cooking juices have a chance to evaporate rather than steam the meat and discolor the finished dish.
• If small bits are left in the bottom of your Instant Pot after sauting, the sensor may notice them and indicate that its burning when it isnt. Be sure to use the amount of liquid called for in the recipe, and stir up any bits from the bottom of the Instant Pot after sauting in it.