Better Homes and Gardens Garden Fresh Meals by Better Homes and Gardens

By Better Homes and Gardens

Make each meal a clean and flavorful delight!
These days, thousands of individuals are learning that cooking with greens, culmination, and herbs from their yard gardens or neighborhood farmers’ markets is a brilliant option to consume extra healthfully. backyard clean nutrients from larger houses and Gardens deals scrumptious recipes that utilize your seasonal bounty—from mild summer season salads to comforting autumn soups to hearty iciness roasts.
With a vast variety of leading edge, great-tasting, and easy-to-prepare foodstuff, this beautiful cookbook deals whatever for everybody within the relatives to relish. Plus, beneficial cooking guidance are peppered through the publication, together with lots of suggestion on picking and getting ready the simplest and most up to date ingredients.
• cook dinner your manner during the 12 months with greater than one hundred fifty recipes geared up via cooking process, providing an easy technique to discover a recipe that fits your mood
• locate inspirations in gorgeous full-color images throughout
• Get educated with a seasonal produce consultant jam-packed with details on what’s in season while, the best way to pick out the elements at their height, and garage and prep tips
• consume correct with entire dietary details for each recipe
Garden clean nutrition offers every little thing you want to comprehend to utilize homegrown produce or farmers’ industry unearths.

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Extra resources for Better Homes and Gardens Garden Fresh Meals

Example text

MAKES ABOUT 10 TABLESPOONS 50 ★ TACOS ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ ✩ FRYING FLOUR Harina para freír A great all-purpose mixture for whatever you’re frying, be it chicken cutlets for tortas (page 74) or fish for salpicón (page 31). 1 cup all-purpose flour 4 teaspoons árbol chile powder or chipotle powder (see page 210) 1 tablespoon dried Mexican oregano, crumbled ½ teaspoon ground cumin 1 tablespoon kosher salt ★★ Combine the flour, chile powder, oregano, cumin, and salt in a large bowl, and mix very well.

Cover the pot and bring the water to a boil over high heat, then lower the heat to maintain a steady simmer. Cook, carefully turning over the tongue with tongs every hour and adding more hot water if the water level falls below two-thirds of the way up the tongue, until the tongue is very tender but not falling apart, about 3¼ hours. You should be able to insert a sharp knife or skewer into the thick rear and thinner tip of the tongue and get almost no resistance in either place. ★★ Let the tongue sit in the cooking liquid until it’s just cool enough to handle.

My advice: Serve these with tartar sauce and salsa. 1 tablespoon plus 1 teaspoon freshly squeezed lime juice PREPARE THE SHRIMP: FOR THE SHRIMP: 1½ pounds peeled deveined medium shrimp (about 60) 2 teaspoons Worcestershire sauce 1 teaspoon dried oregano, preferably Mexican 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper About 2 tablespoons extravirgin olive oil ➙ ➙MAKES 16 TACOS ★ 26 ★ TACOS ★★ Combine the shrimp, garlic, lime juice, Worcestershire, oregano, salt, pepper, and 1 tablespoon of the olive oil in a large bowl, and toss well.

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