Download $3 Meals in Minutes: Delicious, Low-Cost Dishes for Your by Ellen Brown PDF

By Ellen Brown

This number of 250-plus recipes has major path entrees which are lower than $3 a helping arrange. That’s below the price of a decent-size burger at a fast-food drive-through. And all may be ready in much less time than it takes to have a pizza brought!

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Additional info for $3 Meals in Minutes: Delicious, Low-Cost Dishes for Your Family That Can Be Prepared in No Time!

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Read the recipe from top to bottom, and until it becomes second nature, write down what should be done when. The ingredients are all listed in order of use, but when you get them into the necessary form can vary. If you sauté onions and then add stock that must heat to a boil, you can be prepping all the vegetables that will be added to the simmering sauce while the liquid heats; there’s no reason to have completed that task in advance. — that require split-second timing. So if you don’t have all the vegetables chopped by the time the liquid comes to a boil, either add them later or turn off the heat until you’ve finished your prepping.

Place turkey in the oven, and roast for 12–15 minutes per pound. After 2 hours, remove the foil, and remove liquid from the roasting pan with a bulb baster and reserve for gravy. Return turkey to the oven, covered as before. Reduce the oven temperature to 350°F, and uncover turkey for the last 1 hour of roasting so skin browns. Rub skin with remaining butter after removing the foil. Turkey is done when it is cooked through and no longer pink, and dark meat registers 165°F on an instant-read thermometer.

Indd 30 5/28/09 2:57:40 PM 5. While turkey rests, prepare gravy. Pour all juices and flavoring ingredients from the roasting pan into a saucepan. If there are any brown bits clinging to the bottom of the pan, add 1 cup of turkey or chicken stock. Stir over medium heat, scraping brown bits from bottom of pan. In a small bowl, mix cornstarch and water, and set aside. Remove as much fat as possible from the surface of juices with a soup ladle, and then reduce liquid by at least 1⁄4 to concentrate flavor.

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