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| BOOK REVIEW |
Reviewed by Cindy Sanchez "Quick Marvelous Meals and Nothing Is Made from Scratch" Introduction by Wolfgang Puck Author Sandra Lee is known for down-to-earth secrets to beautiful and affordable decorating, gardening, and crafts. In Semi-Homemade Cooking she has brought together a collection of easy make recipes that save on time. By using a number of pre-packaged foods* in each recipe she has simplified the cooking process. Accompanying suggestions from Sandra Lee on wines to serve and even what background mood music, the recipes are broken down into Breakfast, Lunch, Dinner, Desserts, Appetizers and Cocktails, Soups and Salads, Snacks, Gravies and Sauces and even Pet Food. The preparation instructions are clear and concise making them easy to follow for the beginner cook. Wonderful photographs also help to illustrate many of the recipes. So for those quick and easy meals that taste like you made them completely from scratch, this is the cookbook for you! *"Organic Based" and "From Scratch Cooks" take note; this cookbook provides simply and quick recipes which explains the use of well known product brands throughout its content. Pre-packaged and processed meats, cheeses and prepared vegetables allow for the reduced cooking time. Sample Recipe The following photo and recipe were re-printed with permission from Miramax, 2002.  Lemon Turkey Cutlets 1 1/2 pounds refrigerated boneless turkey cutlets, The Turkey Store salt and pepper 1/3 cup all-purpose flour, Pillsbury 1 egg, beaten to blend 2 tablespoons fresh lemon juice, or ReaLemon 1 cup Italian style bread crumbs, Progresso 2 tablespoons finely chopped onion 1/3 cup vegetable oil, Wesson Prep time: 8 minutes Cooking time: 12 minutes Preparation: Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper. Place flour in a medium bowl. In another medium bowl, combine egg and lemon juice. In a third medium bowl, combine bread crumbs and onion. Heat oil in a large skillet over medium high heat. Working in batches, dip cutlets into flour, then egg, and then bread crumbs. Place cutlets in hot oil and cook until brown, about 3 minutes per side. Serves 4. Found on page 71. Click here for purchase information Paperback: 208 pages Publisher: Miramax ISBN: 140135923X; (October 2002) |
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About the Author: Cindy Sanchez is the owner and editor of MomsMenu.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week. |
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Let's Get Cooking!
