You've Got It Made (Large Print Edition): Deliciously Easy Meals to Make Now & Bake Later by Diane Phillips

  • Caramelized onion and Gruyère dip

    from You've Got It Made: Deliciously Easy Meals to Make Now & Bake Later You've Got It Made by Diane Phillips

    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: sourdough bread; sweet onions; dried thyme; cream cheese; mayonnaise; Gruyère cheese
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Notes about Recipes in this book

  • Crab melts

    • Rinshin on February 05, 2022

      Used sliced in half croissants for easy dinner with frozen in portions dungeness crab meat from this season. To bulk it up a bit as I was using less crab meat, added a roughly chopped boiled egg. For using croissants instead of english muffin halves like I did I think 20 min at 400 F may be too long. Next time, I would aim for about 17-18 min. By using croissants, this was like biting into baked crab on puff pastry. Photo added.

  • Rita's creamy chicken-stuffed peppers

    • Rinshin on February 08, 2022

      The idea of using cooked chicken and ham for stuffing intrigued me but without any thickening agent it was more a consistency of sauce/soup than stuffing. Time was not even close to softening peppers. I had to add extra 35 min. The taste of stuffing is good with cream, ricotta and Parmesan but this was mostly cooked sauce on top of marinara sauce or soup in a pepper. It’s a miss. Photo added.

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  • ISBN 10 1458757706
  • ISBN 13 9781458757708
  • Published May 07 2010
  • Format Paperback
  • Page Count 506
  • Language English
  • Edition Large Print 16 pt
  • Countries Canada
  • Publisher ReadHowYouWant.com Ltd
  • Imprint ReadHowYouWant.com Ltd

Publishers Text

Even if a hectic schedule leaves you with no time to think about what's for dinner, you don't have to resort to leftovers or take-out! Getting a wholesome, homemade meal on the table after a busy day can be easy, and Diane Phillips shows you how in You've Got It Made. This book features 150 recipes that can be prepped and assembled ahead of time, refrigerated or frozen, and baked right before serving. Dishes include everything from appetizers to entrees to desserts, with casseroles, quiches, gratins, pasta and grain dishes, potpies, breads, fruit cobblers, cookies, and more. Recipes include Prosciutto Palmiers, Honey-Teriyaki Chicken Wings, Asian Braised Short Ribs, Pork Osso Buco with Parmesan Polenta, Tuscan Stuffed Chicken Breasts, Old-Fashioned Mac and Cheese with Variations, Seafood Florentine, Bananas Foster French Toast, and Chocolate Lava Cakes. For each recipe, Phillips gives you tips on do-ahead preparation and how best to freeze/refrigerate your meals, and her thorough introduction covers all the basics of making food in advance, including ingredients, equipment, food safety, and technique.

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