Download PDF by Rhonda Lauret Parkinson: The Everything College Cookbook: 300 Hassle-Free Recipes For

By Rhonda Lauret Parkinson

ISBN-10: 1593373031

ISBN-13: 9781593373030

Even students have to consume. How else do you are expecting to stick energized for early-morning sessions and late-night examine classes? With The every little thing collage Cookbook as your consultant, you could jumpstart your meal plan in mins. even if you're cooking for one or multitudes with a sizzling plate, studio range, or microwave, you'll locate every thing you must create amazing nutrition that won't take a whole bunch some time. filled with rules for tasty snacks, easy-to-make lunches and dinners, and scrumptious muffins, The every little thing university Cookbook might help you consume clever, from the proverbial strong breakfast to hour of darkness munchies-but that's now not approximately all. You'll additionally the best way to organize: Microwaveable nutrition, resembling effortless Onion Soup au Gratin for One and Baked Potatoes enjoyable dinners, similar to basic pork Stir-Fry and gourmand Chili Easy-to-pack treats, comparable to selfmade path combine and Low-Cal Blueberry Smoothies Luggable lunches, reminiscent of Greek Salad Pita wallet and Asian Lettuce Wrap Sandwiches Vegetarian choices, akin to Roasted Pepper Medley and Steamed Jasmine Rice Delectable muffins, resembling Lemon Cranberry Sorbet and simple Apple Crisp With lots of handy recipes to fit your each want and temper, The every little thing collage Cookbook is the single ebook you'll are looking to crack open each day of the week!

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Extra resources for The Everything College Cookbook: 300 Hassle-Free Recipes For Students On The Go

Sample text

2 spring onions, sliced 40 g (11/3 oz) garlic, peeled 1 /2 red chilli, sliced 625 ml (20 fl oz / 21/2 cups) water 50 ml (12/3 fl oz) rice wine 1 tsp dark soy sauce 10 g (1/3 oz) rock sugar 1 Tbsp thick soy sauce A pinch of ground white pepper Steamed Buns 5 g (1/6 oz) dried yeast 1 tsp sugar 180 ml (6 fl oz / 3/4 cup) water 100 g (3 1/2 oz) plain flour 150 g (51/3 oz) bread flour Cooking oil, as needed Garnish 1 Tbsp peanut powder Castor sugar, to taste A handful of coriander leaves Note: For the garnishing, the traditional ratio of peanut powder to sugar is 4:1.

200 g (7 oz) sirloin steak, thinly sliced 1 tsp potato starch or cornflour 1 tsp sugar 11/2 Tbsp light soy sauce 1 tsp rice wine 1 Tbsp cooking oil 1 tsp finely chopped garlic 1. Season the beef with the potato starch or cornflour, sugar, light soy sauce and rice wine. Set aside for at least 15 minutes. 2. Heat the oil in a wok over medium heat. Add the garlic and stir-fry for 10 seconds. 3. Add the beef and stir-fry for 1 minute. 4. Add the kimchi and stir-fry for 2–3 minutes. 5. Dish out. Garnish as desired and serve immediately.

6. Garnish as desired and serve. 5 cm (1 in), peeled 30 g (1 oz) garlic, peeled 1 red chilli 2 litres (64 fl oz / 8 cups) water 150 ml (5 fl oz) light soy sauce 1 Tbsp dark soy sauce 3 Tbsp thick soy sauce 30 g (1 oz) rock sugar 1 /4 tsp ground white pepper 1 star anise Note: Dry the pork hock before frying to prevent the oil from splattering. If the oil splatters, it might burn your skin. indd 47 17/4/14 2:57 PM DEEP-FRIED DEEP FRIED RED VINASSE PORK Serves 4–6 This deep-fried pork is commonly available in the food markets of Taiwan.

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The Everything College Cookbook: 300 Hassle-Free Recipes For Students On The Go by Rhonda Lauret Parkinson

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