Gourmet Meals in Minutes: Elegantly Simple Menus and Recipes from the Culinary Institute of America: by The Culinary Institute of America

  • Tomatillo salsa

    from Gourmet Meals in Minutes: Elegantly Simple Menus and Recipes from the Culinary Institute of America: Gourmet Meals in Minutes by The Culinary Institute of America

    • Categories: Quick / easy; Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: tomatillos; jalapeño chiles; cilantro
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Notes about this book

  • FunkyViriditas on January 06, 2016

    Stracciatella alla Romana - Roman Egg Drop Soup p. 70 Needless to say, the key to a flavorful soup is the broth. I added drippings from a boiled chicken dish to my store-bought broth. It's one easy way to beef up (pardon the pun) a store broth. I also added a bit of olive oil because I like my soups to have some tasty fat. I didn't have Parmesan cheese so I used a hard goat cheese (can't remember the name). All in all, this was quite tasty and super-duper quick to make. Definitely a go-to recipe for quick soup.

Notes about Recipes in this book

  • Thai fresh pea soup

    • cessyfr on May 13, 2017

      Delicious and quick to fix. If you want a smooth soup, you need to blend it for an extended period or pass it through a sieve before serving.

  • Cider-braised pork medallions

    • JKDLady on July 25, 2015

      We found this sauce to sweet for our taste.

  • Sautéed shrimp with penne pasta and puttanesca sauce

    • JKDLady on November 06, 2014

      Nice and simple. I will definitely make this again, although it doesn't add anything special as far as puttanesca sauces go.

  • Oven-roasted potatoes

    • JKDLady on July 25, 2015

      We really enjoyed these. I would lightly oil the pan just before putting the potatoes on it after it has been pre-heated. The first side wanted to stick slightly. Also, I would add more rosemary. I used fresh, and we couldn't taste it at all. I will add more, and they will be outstanding.

  • Chocolate chunk cookies

    • JKDLady on November 06, 2014

      These are fabulous and easy. My new go to cookie recipe. I double the recipe each time I make them because the single batch is sorta small for the effort. I didn't like refrigerating the dough because when I sliced it I cut into the chunks. I'd rather them stay whole.

  • Bread pudding

    • GloriaG on March 02, 2026

      Something seemed off with this recipe. Ended up with a lot of extra custard. Think bread needed to soak longer before adding to ramekins & baking. No mention of this in recipe. They state 4 oz ramekins which I used, but not how many. 3 cups of bread filled 4 ramekins. Recipe supposed to serve 6-8. Perhaps 1/2 ramekin per serving? I did bake the leftover custard separately which turned out good but not what I was going for. I’d look for another recipe before doing this one again.

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  • ISBN 10 0867309040
  • ISBN 13 9780867309041
  • Published Sep 01 2004
  • Format Hardcover
  • Page Count 372
  • Language English
  • Countries United States
  • Publisher Lebhar-Friedman Books

Publishers Text

We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat. Gourmet Meals in Minutes will show you how to create a wide variety of mouth-watering, nutritious meals without spending all day in the kitchen. More than 200 recipes with illustrated step-by-step techniques.

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