Betty Crocker Cooking for Two by Betty Crocker Editors

By Betty Crocker Editors

The ideal cookbook for retirees, empty-nesters, and different twosomes
Now that the youngsters have all grown up and moved out, it's simply the 2 of you for what was once relations dinner. yet tips to do you cook dinner for simply the 2 of you? With Cooking for Two, you'll locate a whole lot uncomplicated and scrumptious recipes designed only for . It's difficult to pare down these favourite recipes to serve simply instead of an entire kinfolk, yet this convenient cookbook will assist you to do this too.
You'll locate lots of sensible suggestion on organizing and outfitting a kitchen for 2, easy methods to store for 2, and the way to consume correct for a protracted, fit existence. Fall in love yet again with scrumptious recipes like Southwest Herbed Flank Steak, Buttermilk Cornbread, or Cherry Cobblers for Two.* contains one hundred thirty recipes overlaying snacks, salads, casseroles, quick skillet nutrition, muffins, baked items, and lots more and plenty more
* gains 50 tempting full-color photographs
* deals entire dietary info for each recipe

With Cooking for Two, you'll realize simply how briskly, effortless, and scrumptious cooking for 2 may be!

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Extra resources for Betty Crocker Cooking for Two

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Maize and pumpkins grew out on the farm fields because they took up a lot of room. Most of the foodstuffs grown in the small gardens near a dwelling originated in Old World potagers, small kitchen gardens often symmetrically planted. Carrots, cabbage, green peas, leeks, spinach, beets, radishes, turnips, garlic, onions—­these common vegetables joined New World beans and a wide variety of herbs in the garden bed. Many of the common vegetables in these small plots kept well in cellars even after frost.

But for most white people in early America, food was abundant and cheap by European standards. indd 25 8/25/14 4:30 PM 26 || T HE A MERIC AN P L ATE agricultural society to a market economy, exporting foodstuffs, tobacco, timber, and furs across the Atlantic and down to the Caribbean Islands. And with the discovery and use of these new foods and products, the inklings of American cuisine began to emerge. bite 11 Jamaican Pepper or Allspice (Pimenta dioica) When Columbus set off from Spain in 1492, he was in search of a shortcut to India, the source of a highly priced luxury item for which rich Europeans had clamored for centuries: pepper.

But they had no access to cane sugar or honey. So they invented maple syrup, a truly ancient food that we still encounter in our truly modern lives. The expensive amber syrup we pour on our pancakes is the concentrated sap of the indigenous sugar maple (Acer saccharum) and its relatives that grow in the northeast and upper midwest woodlands of today’s United States. Food historians believe that American Indians used maple sugar to enhance their cuisine much the way contemporary Europeans added salt to make their food more palatable.

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