Crocker - Betty Crocker One-Dish Meals: Casseroles, Skillet Meals, Stir-Fries and More for Easy, Everyday Dinners

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Library of Congress Cataloging-in-Publication Data: Crocker, Betty.
Betty Crocker one-dish meals : casseroles, skillet meals, stir-fries, and more for easy, everyday dinners.1st ed.
p. cm.
Includes index.
ISBN 0-7645-4419-5 (pbk. : alk. paper)
1. Casserole cookery. I.

Title: One-dish meals. TX693 .B54 2005
641.8/2 222004011940 Manufactured in the United States of America 10 9 8 7 6 5 4 3 Cover photo: General Mills Betty Crocker Kitchens Director, Book and Online Publishing: Kim Walter Manager, Book Publishing: Lois L. Tlusty Editor: Heidi Losleben Recipe Development and Testing: Betty Crocker Kitchens Food Stylists: Betty Crocker Kitchens Photography: General Mills Photo Studios John Wiley & Sons, Inc. Publisher: Natalie Chapman Executive Editor: Anne Ficklen Senior Production Editors: Jennifer Mazurkie, Michael Olivo Cover Design: Jeffrey Faust Book Design: Richard Oriolo Interior Layout: Holly Wittenberg Manufacturing Manager: Kevin Watt Dear Friends, Are you a fan of one-stop shopping? Are you ready to go head-to-head with the daily question of Whats for Dinner? Then youll really enjoy Betty Crocker One-Dish Meals . Make dinner easy and inviting with this fresh look at what can go into just one dishand come out a meal. Inside, youll find more than 300 recipes that give you dinner all in one dish.

They are quick to fix and range from tried-and-true classics like . These super convenient recipes include soups; stews and chilies; skillet dishes; casseroles, gratins and pizzas; as well as slow cooker suppers, salads and grilled meals. Who could ask for more? All the recipes use everyday, on-hand ingredients and provide big-easy taste in one dish. Theres something to please just about everyone. Cleanup is a snap too. Its minimum fuss and maximum results for time-crunched home cooks.

There are also helpful sections, including shows you how to trim fat and calories from your diet. Theres a one-dish meal for (almost) every occasion such as potlucks, brunches and casual at-home gatherings. Betty Crocker One-Dish Meals is your ticket to an easy fabulous family meal. Warmly, Tools of the Trade To whip up great-tasting one-dish meals, its important to have the right utensils on hand. Whether youre adding to an already extensive collection of pots and pans, or youre just starting to stock your kitchen cabinets, its wise to buy good-quality cookware. Youand your familywill reap the benefits for years to come.

One-Dish Cookware Basics Most recipes in this book call for one of the standard-size utensils specified on the following page. If youre unsure of the capacity of a dish, look for measurements on the bottom or under the handles. Or, use a measuring cup to see how many cups of water it takes to fill the dish to the brim. Dont Have It? To get the best results, its a good idea to stick with the cooking utensil specified in the recipe. In a pinch, use the following substitutions: For a 1- to 1 12-quart casserole, use a square baking dish, 8 x 8 x 2 inches. For a 2-quart casserole, use a rectangular baking dish, 11 x 7 x 1 12 inches.

For a 3-quart casserole, use a rectangular baking dish, 13 x 9 x 2 inches. Skillet Smarts Use a flat-bottomed pan of medium weight for even, quick heat and uniform cooking. If youre cooking with gas, adjust the flame to the pan size; on an electric stove, fit the heating unit to the size of the pan. Use the lowest setting possible to achieve the desired cooking method. Turning the heat up and down can create hot spots and cause sticking. Always use the skillet size called for in a recipe.

Not only does it affect the cooking time, it also affects the evaporation of liquids. Different skillet materials have different heating properties. See the chart that follows for more information. Common Materials of One-Dish Utensils Although you may be tempted to buy an entire set of pots and pans at once, keep in mind that no one metal is ideal for all purposes. Look for utensils and materials that suit your personal style and the kinds of food you commonly cook. Remember, theres no rule about having all your pots and pans match! Flavor Boosters One-dish meals are flavorful in and of themselves, but if youd like to add more zip or zest to casseroles, skillets, soups or salads, try the following add-ins and toppings: Add plain or flavored feta cheese to a salad.

Sprinkle shredded Swiss cheese over individual servings of soup. Intensify the flavor of vegetables by seasoning them with balsamic vinegar or soy sauce. Use a flavored pasta sauce instead of plain. Sprinkle canned French-fried onions over the top of casseroles. Add a dash of soy sauce to skillet and stir-fry dishes. Stir a tablespoon or two of pesto into a pot of soup.