Betty Goes Vegan: 500 Classic Recipes for the Modern Family by Dan Shannon, Annie Shannon

By Dan Shannon, Annie Shannon

BETTY is going VEGAN is a complete consultant to making scrumptious food for today's vegan relatives. This must-have cookbook beneficial properties recipes encouraged by means of The Betty Crocker Cookbook, in addition to countless numbers of unique, never-before-seen recipes certain to please even meat-eaters. It additionally bargains perception into why Betty Crocker has been an icon in American cooking for therefore long-and why she nonetheless represents a undeniable kind of the trendy super-woman approximately a hundred years when we first met her. With new classics for breakfast, lunch, dinner, and dessert, together with omelets, stews, casseroles, and tarts, BETTY is going VEGAN is the fundamental guide each vegan relations wishes.

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Extra resources for Betty Goes Vegan: 500 Classic Recipes for the Modern Family

Example text

In a kettle, remove the casings from the sausage and crumble. Add the venison and onions. Cook and stir the mixture until the venison is browned and the onions are translucent. Mix in the masa flour and cook the mixture, stirring constantly, for about 3 minutes. Add the beer, tomatoes, chicken stock, garlic, oregano, cumin, salt, and pepper, mixing well. Bring the mixture to a boil. Reduce the heat and simmer the mixture, uncovered, for approximately 2H to 3 hours until the venison is tender and the sauce is thick.

Season the soup with the salt and pepper to taste. x “Milk is for babies. indd 23 Arnold Schwarzenegger, Austrian American actor and statesman 3/6/09 11:54:35 AM The Beer Lover’s Cookbook 24 D Bean Soup E • Yields 6 Servings 2 H H 3 H 1 15-ounce cans pinto beans, drained and rinsed cup beer medium onion, sliced cloves garlic, minced cup chopped fresh cilantro fresh jalapeño pepper, thinly sliced In a saucepan, combine all of the ingredients, mixing well. Simmer the mixture, uncovered, over a low heat for 30 minutes.

Sprinkle everything again with Italian seasoning and olive oil. Top the mixture with a few pepperoni slices and fresh basil. On foil, bake the wrap at 375° to 400° for about 8 to 10 minutes or until the tortilla is golden brown and the cheese is melted. indd 44 Author Unknown 3/6/09 11:54:39 AM Sandwiches 45 D Cheese Steak Sandwiches E • Yields 2 Servings 2 2 1 G H 6 1 4 pats (1 tablespoon, halved) butter tablespoons beer tablespoon beef bouillon large onion, cut into strips or small pieces large pepper, cut into strips or small pieces large fresh mushrooms, sliced pound chipped steak, thinly sliced Seasoned salt to taste Garlic to taste Seasoned pepper to taste slices cheese of choice Buns In a frying pan, melt the butter and add the beer and bouillon.

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