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 Circle publishes 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 Recipes is 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 Recipes is 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 Recipes is 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.
Coconut peanut chickenMakes: 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 sauce3 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 ColoradoMakes: 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.
