Cook's Illustrated (May-June 2012)

Cook's Illustrated offers readers with recipes, cooking thoughts, and product and foodstuff options exhaustively built in our wide try Kitchen facility - a similar kitchen featured on our cooking express, America's try out Kitchen. incorporated are most sensible how you can organize favourite American dishes -- from pot roast and chocolate chip cookies to grilled salmon and fruit cobbler. top (and worst) cooking apparatus -- from chef's knives to cookie sheets. top manufacturers -- from canned tomatoes to baking chocolate. top cooking thoughts - from brining shrimp to baking ham. And all of this can be supplied with no unmarried web page of advertisements - simply a hundred% cooking info.

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Extra resources for Cook's Illustrated (May-June 2012)

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Juice of 1 lime Tropical Fruit Platter A quick and easy way to get more fruits into your day. Makes 6 servings. 1 cup per serving. Prep time: 15 minutes Nutrition information per serving Calories 125, Carbohydrate 32 g, Protein 1 g, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Dietary Fiber 4 g p a ge 37 CELEBRATION Ingredients nonstick cooking spray Preparation 1. Heat oven to 350°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray. 2. Combine rice, sugar, margarine, milk, eggs, cinnamon, nutmeg, and raisins.

2. While chicken is cooking, prepare mole sauce. Toast ancho chilies in a large skillet over mediumhigh heat for 1 minute, stirring constantly. Add broth to skillet and set aside. 3. Spray a large saucepan with nonstick cooking spray. Add onion; cook and stir over mediumhigh heat for 5 minutes. Add chili and broth mixture, tomatillos, cumin, and salt; bring to a boil, then reduce heat and simmer for 10 minutes. Let cool slightly and transfer to a blender container. medium onion, peeled and chopped 1½ cups fresh tomatillos (about 7 medium), husks removed, washed, and diced Chicken and Vegetables with Mole Sauce Preparation 2 teaspoons ground cumin ¼ teaspoon salt 2 fresh cactus leaves, cleaned and chopped (about 1 cup) ½ pound fresh trimmed green beans 4.

Makes 6 servings. ¾ cup per serving. Prep time: 5 minutes Cook time: 30 minutes Nutrition information per serving Calories 180, Carbohydrate 32 g, Protein 5 g, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 115 mg, Dietary Fiber 4 g p a ge 34 CELEBRATION Ingredients 1 (16-ounce) package chopped frozen spinach ½ cup minced white onion 2 (14¾-ounce) cans creamed corn 1 tablespoon margarine 2 teaspoons vinegar 1 teaspoon salt ½ teaspoon ground black pepper Topping ½ cup bread crumbs 2 tablespoons grated Parmesan cheese 1 tablespoon margarine Preparation 1.

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