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Mr. Food
Best of Mr. Food Weeknight Quickies
This quick and easy cookbook gives you dozens of recipes that are short on ingredients, short on prep and cook time, but long on taste and pizzazz! Taste-test
Spicy Chicken Posole
, which only takes 8 minutes to prepare! Or try
Salmon Patties
that take less than 20 minutesfrom start to finish! Throw together a
Decadent Mud Pie
in 20 minutes and freeze it for a delightful dessert to enjoy later.
These quick-as-a-wink recipes are full of old-fashioned goodnessjust like Mama made. Organized into categories like Meals in Minutes, 20-Minute Miracles, Easy Entrees, Soup, Salad & Sandwich Sensations, Speedy Sides, and Dazzling Desserts...finding what you need has never been easier!
You’ll get:
175 delicious, ready-in-a-flash recipes
Mouthwatering full-color photographs
One-dish recipe wondersa snap to make and clean up
Healthy hints, secrets of quick cuisine, and kitchen smarts from Mr. Food
20-minute miracle meals that’ll fill ’em up fast
Speedy entrée and sensational dessert recipes
And so much more!
Item#
Product
Qty
Price
544015
Best of Mr. Food Weeknight Quickies
$24.95
Dimensions - 8-1/4" x 10-1/4"
208 Pages
Hardcover
Over 175 Recipes
Decadent Mud Pie
(See photo in more views)
8 to 10 servings
prep: 10 minutes freeze: 2 hours
Oh-So-Smooth: Soften ice cream on the counter for 5 minutes, and then stir to smooth it out before putting in pan. This gives the ice cream a creamy consistency to spread over the fudge layer of the pie.
1 (11 3/4-ounce) jar hot fudge sauce, heated and divided
1 (9-ounce) ready-made graham cracker crust
1/2 gallon coffee ice cream, softened (see tip)
Frozen whipped topping, thawed
Chocolate coffee beans, whole and chopped
1. Spread 1/3 cup fudge sauce evenly over bottom of crust. Spread ice cream over fudge sauce; cover and freeze about 2 hours or until firm.
2. Cut pie into wedges. Top each serving with some of the remaining fudge sauce, whipped topping, and chocolate coffee beans. Serve immediately.
Skillet Lasagna
4 servings
prep: 5 minutes cook: 40 minutes
1/2 pound ground round
1/2 teaspoon salt
2 tablespoons balsamic vinegar
2 teaspoons dried Italian seasoning, divided
1 cup part-skim ricotta cheese
4 uncooked lasagna noodles, broken into large pieces
1 (14.5-ounce) can diced tomatoes with onions, undrained
1 (12-ounce) jar roasted red bell peppers, drained and chopped
1/2 cup water
5 teaspoons commercial pesto
3/4 cup (3 ounces) mozzarella-Parmesan cheese blend
1. Combine beef and salt. Cook beef in a large nonstick skillet over medium-high heat, stirring until it crumbles and is no longer pink. Stir in vinegar and 1 teaspoon Italian seasoning. Dollop ricotta cheese by rounded tablespoons over beef. Top with broken noodles, making 1 flat layer (noodles will overlap a little bit).
2. Pour tomatoes and bell peppers over noodles, making sure that noodles are completely covered. Add water, and sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto by 1/2 teaspoons over top. Bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until noodles are fully cooked.
3. Uncover and sprinkle with cheese blend. Cover and let stand 10 minutes or until cheese melts. Cut into wedges, and serve with a slotted spatula.
Specs
Sample Recipe 1
Sample Recipe 2
Best of Mr. Food Dinner on the Double
$24.95
Best of Mr. Food Home Cookin' in a Hurry
$24.95
Southern Living Slow-Cooker Cookbook
$24.95
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