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One pan, two plates : more than 70 complete weeknight meals for two /

One pan, two plates : more than 70 complete weeknight meals for two /
Item Information
Barcode Shelf Location Collection Volume Ref. Branch Status Due Date
01146382 641.5 SNY
Adult Non-Fiction   Parkes . . Available .  
. Catalogue Record 189632 ItemInfo Beginning of record . Catalogue Record 189632 ItemInfo Top of page .
Catalogue Information
Field name Details
ISBN 9781452106700
Shelf Location 641.5 SNY
Author Snyder, Carla:
Title One pan, two plates : more than 70 complete weeknight meals for two / Carla Snyder ; photographs by Jody Horton.
Publisher San francisco, calif. : Chronicle books, c2013.
Chronicle Books, 2013.
General Notes Includes index.
Contents Notes Machine generated contents note: ch. 1 The Carbohydrate Cure pastas, grains & hot sandwiches -- Three-Cheese Mac with Crispy Prosciutto -- Fresh Summer Pasta with Tomatoes, Garlic, Basil, and Buttery Croutons -- Fettuccine with Scallops, Carrots, and Ginger-Lime Butter Sauce -- Linguine with Chicken, Spinach, and Feta Cheese -- Fresh Pepper Linguine with Olive Oil-Packed Tuna, Capers, and Golden Raisins -- Pasta Carbonara -- Spinach-and-Cheese Tortellini with Leeks and Creamy Mushroom Sauce -- Lo Mein Noodles with Chicken, Snow Peas, and Peanut Sauce -- Pad Thai -- Summer Rolls with Shrimp, Cucumber, and Mango -- Barley and Lentil Salad with Dried Cranberries and Walnuts -- Barley Risotto with Sweet Potato and Andouille Sausage -- Lemony Risotto with Asparagus, Carrots, and Chives -- Jambalaya with Chicken, Shrimp, and Andouille Sausage -- Vegetable Biryani with Green Beans, Cauliflower, and Carrots -- Mujaddara with Onions, Dried Apricots, Almonds, and Spicy Yogurt --
Contents note continued: Croque Madame -- Cuban Sandwiches -- Fried Green Tomato Sandwiches with Bacon and Chutney -- Tuna Burgers with Wasabi Mayo and Quick Cucumber Pickle -- ch. 2 Hungry For More meat dinners -- Quick Choucroute Garni -- Braised Lentils with Polish Kielbasa and Cabbage -- Golden Corn Cakes with Crispy Pancetta and Arugula Salad -- Creamy Yukon Gold Potato Gratin with Ham -- Thyme-Dusted Pork Medallions with Pear-Rutabaga Mash -- Crispy Sage Pork Cutlets with Couscous, Peas, Figs, and Pistachios -- Sauteed Pork Chops with Sweet Potato, Apple, and Mustard Sauce -- Herb-Rubbed Pork with Honey-Lime Roasted Sweet Potatoes, Cauliflower, and Major Grey's Chutney -- Spicy Pork Stir-Fry with Lime, Cashews, and Noodles -- Spicy Orange Beef Stir-Fry with Snow Peas and Carrots -- Sweet-and-Sour Stir-Fry with Beef, Broccoli, and Mango -- Skirt Steak Fajitas with Pico de Gallo and Avocado -- Rib-Eye Steaks Florentine with Parsnip-and-Potato Galettes --
Contents note continued: Flat-Iron Steak with Green Beans, Chili-Hoisin Sauce, and Sesame Seeds -- Flank Steak with Chimichurri and Summer Squash Hash -- Hungarian Beef Goulash with Paprika and Dumplings -- Beef Stew in High Heels -- Veal Piccata with Brussels Sprout Hash and Apples -- Veal Saltimbocca with Asparagus, Lemon, and Israeli Couscous -- Veal Rolls with Currants, Pine Nuts, and Parmesan Polenta Stacks -- Lamb Kebabs with Harissa, Chickpeas, and Summer Squash -- Lamb Korma -- ch. 3 Poultry With Soul egg, turkey & chicken dinners -- Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyere -- Winter Frittata with Escarole, Bacon, and Feta Cheese -- Wild Mushroom Frittata with Cheddar, Green Onions, and Peas -- Turkey Tonkatsu with Cabbage, Portobellos, and Pickled Ginger -- Balsamic Turkey with Artichokes and Eggplant Caponata -- Turkey Chili with Poblano and Queso Fresco -- Chicken Stew with Tomatoes, Oranges, and Olives --
Contents note continued: Cornflake-Crusted Chicken Fingers with Rosemary-Sweet Potato Pan Fries and Chutney Dipping Sauce -- Herbed Chicken Paillards with Zucchini Pancakes and Cherry Tomato Pan Sauce -- One-Pan Roast Deviled Chicken with Carrots, Turnips, and Parsnips -- Sauteed Chicken Breasts with Lemon and Winter Greens -- Fontina and Prosciutto-Stuffed Chicken Breasts with Radicchio-Fennel Saute -- Yellow Curry Chicken with Green Beans and Potatoes -- Thai Red Curry Chicken with Bell Peppers and Broccoli -- Braised Chicken Thighs with Wild Rice, Walnuts, and Grapes -- Balsamic-Braised Chicken Thighs with Figs and Creamy Polenta -- Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes -- Rosemary Chicken Leg Quarters with Orange Gremolata -- Pan-Roasted Chicken Leg Quarters with Thyme, Sweet Potatoes, and Pineapple -- ch. 4 Angling For More fish dinners -- Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto" --
Contents note continued: Citrus-Marinated Salmon with Heirloom Tomato Concasse and Goat's-Milk Feta -- Prosciutto-Wrapped Salmon with Corn and Poblano Succotash -- Pan-Fried Arctic Char with Garam Masala, Broccolini, and Yogurt Sauce -- Flash-Roasted Tilapia with New Potatoes, Peas, and Pesto Mayonnaise -- Miso-Glazed Cod with Wilted Asian Red Cabbage Slaw -- Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon -- Baked Halibut with Warm Fennel-Zucchini Chopped Salad -- Poached Halibut with Chive Gremolata, Brussels Sprouts, and Butter Bean Mash -- Haddock with Shiitake Mushrooms and Black-Eyed Pea Ragu -- Catfish Tacos with Chipotle Slaw -- Panko-Fried Crab Cakes with Heirloom Tomato, Nectarine, and Avocado Salad -- Stir-Fried Ginger Shrimp with Sugar Snap Peas, Red Bell Peppers, and Corn -- Scallops and Asian Noodle Salad with Spicy Lime Sauce -- Salade Nicoise -- Find it Fast.
Subject Cooking for two
Additional author Horton, Jody:
Catalogue Information 189632 Beginning of record . Catalogue Information 189632 Top of page .
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