Pillsbury: The Best of Classic Cookbooks - Hardcover

Pillsbury Company

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9780609603772: Pillsbury: The Best of Classic Cookbooks
Hardcover
ISBN 10: 0609603779 ISBN 13: 9780609603772
Publisher: Clarkson Potter, 1998

Synopsis

America's most popular cookbook magazine presents 20 years of favorite recipes in featuring 275 signature recipes for every kind of dish, from appetizers to main dishes to baked goods and desserts. More than 100 tempting full-color photographs showcase this collection of appealing recipes in chapters that include:  Appetizers; Breads; Salads; Poultry; Beef, Veal, Pork, and Lamb; Fish and Seafood; Vegetarian Main Dishes; Soups, Chilies, Stews and Sandwiches; Vegetables and Side Dishes; Desserts; and Holiday Specialties.  And, as always, Pillsbury makes it easy to find and make the perfect recipe every time and includes more than 100 Cook's Notes, with cooking tips and serving suggestions.  A special section called Cook's Know-How in every chapter offers in-depth instructions and step-by-step photographs of important cooking techniques.  Finally, the holiday chapter features fabulous menus for entertaining so you can make every occasion extra special.

With Pillsbury: The Best of Classic® Cookbooks, home cooks are assured of having the recipes their families and guests remember and request. It's yet another valued collection from the company that home cooks have relied on for more than 100 years for quality recipes and ingredients.

Jacket design by Julie Baker Schroeder
All photographs copyright © The Pillsbury Company

"synopsis" may belong to another edition of this title.

About the Author

Pillsbury Publications is the publisher of Pillsbury Classic® Cookbooks and Fast and Healthy® Magazine and the author of the forthcoming Pillsbury: Best Desserts (Clarkson Potter/Publishers, 1998), Pillsbury: Fast and Healthy® Cookbook, Pillsbury: Best Cookies Cookbook, Pillsbury: Best Chicken Cookbook, Pillsbury: Best of the Bake-Off® Cookbook, The Pillsbury Complete Book of Baking and Healthy Baking cookbooks.

From the Inside Flap

America's most popular cookbook magazine presents 20 years of favorite recipes in featuring 275 signature recipes for every kind of dish, from appetizers to main dishes to baked goods and desserts. More than 100 tempting full-color photographs showcase this collection of appealing recipes in chapters that include: Appetizers; Breads; Salads; Poultry; Beef, Veal, Pork, and Lamb; Fish and Seafood; Vegetarian Main Dishes; Soups, Chilies, Stews and Sandwiches; Vegetables and Side Dishes; Desserts; and Holiday Specialties. And, as always, Pillsbury makes it easy to find and make the perfect recipe every time and includes more than 100 Cook's Notes, with cooking tips and serving suggestions. A special section called Cook's Know-How in every chapter offers in-depth instructions and step-by-step photographs of important cooking techniques. Finally, the holiday chapter features fabulous menus for entertaining so you can make every occasion extra special.

With Pillsbury: The Best of Classic® Cookbooks, home cooks are assured of having the recipes their families and guests remember and request. It's yet another valued collection from the company that home cooks have relied on for more than 100 years for quality recipes and ingredients.

Jacket design by Julie Baker Schroeder
All photographs copyright © The Pillsbury Company

Excerpt. © Reprinted by permission. All rights reserved.

We have collected the very best of the best: more than 275  of the most outstanding recipes ever published in Pillsbury Classic® Cookbooks. You'll find start-to-finish instructions for great home-cooked family meals and successful special-occasion entertaining, from appetizers through dessert.

Cooking styles have evolved over the years. Today's recipes are shorter, quicker and leaner, and the pantry of the 1990s and beyond includes couscous, pesto and other "new" choices. Classic cookbook readers seek balance between contemporary flavors and familiar favorites, and have a special appreciation for recipes that update traditional dishes with a simple "twist."

White Bean-Turkey Meatball Chili
prep time: 30 min. (ready in 50 min.)
yield: 5 (1 1/2-cup) servings

Ground turkey is a good choice for meatballs with good flavor and texture but less fat than those made with ground beef and/or pork. A touch of sugar in the chili brings out the flavor of the vegetables.

MEATBALLS
1 lb. lean ground turkey
1/4 cup unseasoned dry bread crumbs
1/4 cup chopped onion
1/4 teaspoon seasoned salt
1 egg

CHILI
1 medium zucchini, cut into 1 x 1/4 x 1/4-inch strips
2 garlic cloves, minced
1 (28-oz.) can whole tomatoes, undrained, cut up
1 (15.5-oz.) can great northern beans, drained
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 teaspoon sugar
1 teaspoon cumin
3 teaspoons chili powder
1/4 teaspoon pepper
1/8 teaspoon salt

In medium bowl, combine all meatball ingredients; mix well. Shape into 24 (11/2-inch) balls.
Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Add meatballs; cook 8 to 10 minutes or until browned on all sides and no longer pink in center.
In Dutch oven or large saucepan, combine all chili ingredients; mix well. Bring to a boil. Reduce heat; add meatballs. Simmer 10 to 15 minutes or until thoroughly heated.

Nutrition Information Per Serving
Serving Size: 1 1/2 Cups
Calories 340;        Calories from Fat 140;
                                % Daily Value
Total Fat:                   15g        23%
Saturated        --        5g        25%
Cholesterol                100mg        33%
Sodium                        930mg        39%
Total Carbohydrate        26g        --9%
        Dietary Fiber        --6g        24%
        Sugars        --          6g
Protein                26g
Vitamin A        --                35%        
Vitamin C                        20%
Calcium        --                15%        
Iron                                25%

Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 3 Lean Meat, 1 Fat OR
1 1/2 Carbohydrate, 1 Vegetable, 3 Lean Meat, 1 Fat

"About this title" may belong to another edition of this title.

Publisher
Clarkson Potter
Publication date
1998
Language
English
ISBN 10 
0609603779
ISBN 13 
9780609603772
Binding
Hardcover
Edition number
1
Number of pages
336
Rating
  • 3.59 out of 5 stars
    22 ratings by Goodreads