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Southern Living One Dish Meals

Southern Living One Dish Meals

Southern Living One Dish Meals

Who doesn’t love the comfort, warmth, and convenience of a one-dish meal? Whether it’s pasta, soup, or salad, Southern Living will teach you how to make it in a single dish for a cozy dinner or hearty breakfast. One-Dish Meals has 125 top-rated recipes for skillet suppers, pasta, pot pies, stews and more. Divided into five sections by cooking utensil, you’ll find a recipe for every meal and occasion. Beginning with skillets, we bring you recipes like a gooey king ranch chicken mac and cheese and fresh beef-and-watermelon stir fry. Oven roasted dishes are featured in our “Sheet Pan” section, like honey-soy glazed salon with roasted green beans, asparagus, and oranges. Casserole dishes include chicken marsala tetrazzini and spinach lasagna. Our “Dutch oven” section has recipes like lemony broccoli rabe pasta and hearty Italian soup with parmesan-pepper cornbread biscotti. Finally, we offer recipes you can make in just one salad bowl, like spring salmon and vegetable salad. No matter the season or the meal, Southern Living One-Dish Meals will have you covered.

País:
United States
Idioma:
English
Editor:
Meredith Corporation
Periodicidad:
One-off
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22 min.
skillet

FAST-AND-FRESH SAUSAGE RAGU 1 (16-oz.) package rigatoni pasta1 (1-lb.) package ground pork sausage with sage1 medium onion, diced1 medium zucchini, diced2 medium carrots, diced3 garlic cloves, pressed¼ tsp. dried crushed red pepper1 (6-oz.) can tomato paste1 cup dry red wine1 (28-oz.) can diced tomatoes with basil, garlic, and oreganoFreshly grated Parmesan cheese 1. Cook pasta according to package directions; drain, reserving ½ cup hot pasta water. 2. Meanwhile, cook sausage in a large, 2-inch-deep skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink. Add onion, zucchini, and carrots; cook, stirring often, 8 to 10 minutes or until tender. Add garlic and red pepper, and cook, stirring often, 1 to 2 minutes or until garlic is tender. Add tomato paste, and cook, stirring constantly, 1 to…

11 min.
sheet pan

SHRIMP-PESTO PIZZA Vegetable cooking spray1 lb. unpeeled, large raw shrimp1 large yellow onion, chopped1 red bell pepper, chopped¼ tsp. table salt¼ tsp. freshly ground black pepper1 ½ tsp. olive oil1 ½ lb. bakery pizza doughAll-purpose flourPlain yellow cornmeal½ cup Garden Pesto Sauce *¾ cup freshly grated Parmesan cheese 1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium) heat. 2. Peel shrimp, and slice in half lengthwise; devein, if desired. 3. Saute onion, bell pepper, salt, and pepper in ½ tsp. hot oil in a large skillet over medium heat 5 minutes or until tender. Transfer onion mixture to a large bowl. Saute shrimp in remaining 1 tsp. hot oil 3 minutes or just until shrimp turn pink. Add shrimp to onion mixture, and toss. 4.…

30 min.
casserole dish

LOADED CHICKEN-BACON POT PIE Deli-roasted chicken and puff pastry shortcut time; bacon, white wine, and mustard give this dish savory punch. 5 thick bacon slices, diced (about 1 cup)1 medium-size sweet onion, chopped2 garlic cloves, chopped1 cup chopped carrots1 (8-oz.) package fresh mushrooms, halved½ cup dry white wine⅓ cup all-purpose flour3 cups reduced-sodium or organic chicken broth¾ cup whipping cream1 ½ Tbsp. dry mustard2 tsp. fresh thyme leaves1 tsp. kosher salt⅛ tsp. ground red pepper4 cups shredded deli-roasted chicken1 cup small frozen sweet peas½ (17.3-oz.) package frozen puff pastry sheets, thawed and cut into strips1 large egg, lightly beatenGarnish: fresh thyme 1. Preheat oven to 400°. Cook bacon in a Dutch oven over medium heat 8 to 10 minutes or until crisp. Drain on paper towels, reserving 3 Tbsp. drippings. 2. Add onion to…

41 min.
dutch oven

SUMMER BURNSWICK STEM A light, summery broth lets the flavors of fresh-picked corn and lady peas shine. Stir in whatever barbecue sauce you have on hand—some are bolder or sweeter than others, so adjust according to taste. 1 large sweet onion, diced2 Tbsp. olive oil2 garlic cloves, minced6 cups chicken broth2 cups fresh lady peas or butter peas1 lb. pulled barbecued pork (without sauce)1 lb. Yukon gold potatoes, peeled and diced (about 2 cups)2 cups fresh corn kernels (about 4 ears)1 to 1 ½ cups barbecue sauce2 cups peeled and diced tomatoes Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and peas; bring to a boil, stirring often. Cover, reduce heat to medium-low, and simmer, stirring…

9 min.
salad bowl

SPICY PORK-AND-ORANGE CHOPPED SALAD Combining romaine and coleslaw mix makes this dish crispy and crunchy. The soy sauce-flavored almonds are a new favorite in our Test Kitchen. Find them sold in cans alongside cocktail peanuts. 1 lb. pork tenderloin, cut into ½-inch pieces2 ½ tsp. Szechwan seasoning blend½ tsp. table salt1 Tbsp. olive oil 2 oranges½ cup bottled low-fat sesame-ginger dressing1 cup seeded and chopped cucumber¼ cup chopped fresh cilantro1 romaine lettuce heart, chopped3 cups shredded coleslaw mix½ cup wasabi-and-soy sauce-flavored almondsGarnish: orange slices 1. Toss pork with Szechwan seasoning and salt to coat. Sauté pork in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until done. 2. Peel oranges, and cut into ½-inch-thick slices. Cut slices into chunks. 3. Pour dressing into a salad bowl. Stir in…