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The doctor's back, and now she's curing dinner woes! Anne Byrn, the award-winning food writer and author of "The Cake Mix Doctor" and "Chocolate from the Cake Mix Doctor," together with over 1.6 million copies in print, does for dinner what she did for dessert--shows how to take common, convenient supermarket ingredients and turn them into meals that taste like they're made from scratch. Making excellent use of the Crock-Pot and other labor-saving appliances, incorporating hundreds of shortcuts and tips, and cooking from a pantry of prepared foods--whether canned, frozen, jarred, dried, or fresh from the salad bar--the Dinner Doctor shows how to make over 200 fast and kid-friendly appetizers, salads, soups, sides, and main courses. Take, for example, a can of tuna, and think outside the sandwich: Add beans, tomato, and a viaigrette, and it becomes a Tuscan Tuna and White Bean Salad. Turn that healthy mixture into a pasta salad with the addition of cooked penne. And make a speedy pasta supper by tossing the salad with sauteed zucchini and a generous shower of shredded Parmesan. Or, whip up a Tuna Noodle Casserole like mom used to make--but faster and healthier--by lightening the traditional cream of mushroom soup with lemon juice and lowfat milk and using precooked pasta and frozen peas. There are dozens of ways to doctor delicounter basics into stunning hors d'oeuvres. Five quick casserole toppers. Five zippy garlic breads and 30 ways to dress up frozen peas and frozen spinach. And the "15s"--15 cold pasta sauces, 15 ways to doctor deli chicken, 15 meals made from summer tomatoes, and more.
- ISBN-13: 9780761126805
- ISBN-10: 0761126805
- Publisher: Workman Publishing
- Publish Date: September 2003
- Page Count: 536
Dining with the doctor
Anne Byrn, the eminent Cake Mix Doctor, showed us that a dash of creativity, a few additional ingredients and a generous helping of her inspired ideas could turn ho-hum, store-bought cake mixes into superb confections. So, assuming she did not live by cake alone, her pleased patients began to ask what the Doctor whipped up for the rest of the meal. The answer is found in The Dinner Doctor, Byrn's practical prescriptions for serving busy, hungry families food that tastes fantastic but is simple to assemble. The basic technique is, no surprise, doctoringexpanding on the cornucopia of convenience foods available in our ever-improving supermarkets. The trick is to choose the main ingredient wisely, doctor it intelligently and use quick, classic techniques to bring out the flavor. And there's lots of flavor in the more than 230 recipes Byrn supplies: just try the White Bean Soupe Au Pistou, Garlicky Cheese Grits Casserole, Shrimp Curry in a Hurry or Mexican Lasagna. Every recipe is topped off with a tip, and over a dozen lists of "15 Ways to . . . " offer extra-quick fixes for everything from a deli roast chicken to a can of baked beans, a bottle of salsa or box of brownie mix. This is medicine that's easy to take!