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    College Cookbook
    College Cookbook
    College Cookbook
    Ebook240 pages37 minutes

    College Cookbook

    By Tiffany Shelton

    ()

    Read preview

    About this ebook

    Gain Energy, Save Your Time and Feel Great with this Ultimate College Cookbook!

     

    Students don't usually spend much time in the kitchen. But we've got your back. This book will give you an abundance of ideas for meals to eat that are delicious, easy to make, and give you the energy you need.

     

    Inside this easy cookbook for girls and guys you'll find:

    • simplest principles of cooking, main techniques, storage rules, and tips on how to make the cooking process enjoyable
    • quick and easy recipes that can be made in the toaster oven, microwave, or slow cooker
    • list of basic ingredients and equipment to get you started
    • recipes for snacks to feed a study group, sandwiches for lunch on the run, and quick soup for a cold day
    • for dinner, you can use a microwave to whip up delicious dishes from your dorm room, tackle quick pasta recipes and hearty meals, and create special-occasion feasts for friends and family
    • and, of course, what cookbook would be complete without a touch of dessert?

    Select a few recipes, and relish in the delicious creativity that comes from combining their ingredients to make a lot of fun and, of course, a "yummy" dinner.

     

    Use these healthy and easy recipes and start cooking today!

    LanguageEnglish
    PublisherIndependently Published
    Release dateApr 30, 2021
    ISBN9798201557102
    College Cookbook

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      Book preview

      College Cookbook - Tiffany Shelton

      College Cookbook

      ––––––––

      Healthy, Budget-Friendly Recipes

      for Every Student

      ––––––––

      Gain Energy While Enjoying Delicious Meals

      ––––––––

      Tiffany Shelton

      Copyright © 2021 by Tiffany Shelton.

      All rights reserved.

      No part of this book may be reproduced in any form or by any electronic or mechanical means — except in the case of a brief quotation embodied in articles or reviews — without written permission from its publisher.

      Disclaimer

      The recipes and information in this book are provided for educational purposes only. Please always consult a licensed professional before making changes to your lifestyle or diet. The author and/or publisher shall have neither liability nor responsibility to anyone with respect to any loss or damage caused or alleged to be caused directly or indirectly by the information contained in this book. All trademarks and brands within this book are for clarifying purposes only and are owned by the owners themselves, not affiliated with this document.

      Images from shutterstock.com

      CONTENTS

      INTRODUCTION
      CHAPTER 1. The Basics

      Techniques

      Kitchen Equipment

      Essential Ingredients on Your Kitchen

      The Art of Storage

      Metric Equivalents

      CHAPTER 2. Recipes
      BREAKFAST

      Tostadas

      Egg White Bruschetta

      Students Pancakes

      Cheesy English Muffins

      Granola with Walnut and Raisins

      Eggs in a Boat

      Green Tea and Honeydew Granita

      Homemade Beef & Tomato Spaghetti

      Poached Eggs with Asparagus and Dill

      Cinnamon Toast with Ricotta and Raisin Spread

      Scrambled Eggs with Smoked Salmon and Dill

      Oatmeal with Cheese

      Yummy Omelette

      Runner’s Breakfast

      Bread Pudding

      Italian Style Eggs

      Baked French Toast

      Whole Grain French Toast

      SNACKS

      Avocado Bagel Sandwich

      Tuna & White Bean Salad

      The Quickest Mac 'n' Cheese

      Baby Spinach & Bacon Salad

      Healthy Burritos

      Classic Chicken Salad

      Ramen Frittata

      Minted Tabbouleh

      Baked Pita Chips with Yogurt Dressing

      Rainbow Slaw

      Naked Fajitas

      Beet, Apple, and Watercress Salad

      Healthy Veggie Cuban

      Tomato, Sweet Onion, and Goat Cheese Salad

      Bruschetta with Tomatoes

      Buffalo Fries

      Endive Spears with Herb Cheese

      Marinated Artichoke Hearts

      Bibb & Tomato Salad with Buttermilk Herb Dressing

      LUNCH

      Mozzarella Pasta Salad

      Greek Salad Pita Pockets

      Easy Hot Chicken Salad

      Garden Salad

      Rainbow Salad with Fennel

      Apple and Walnut Salad

      Spring Roll Salad

      Peach Salad with Mint Dressing

      SOUPS

      Leek and Potato Soup

      Chinese Noodle Soup

      Chilled Cucumber-Yogurt Soup

      Beef-Barley Soup

      Black Bean and Corn Soup

      Lentil & Swiss Chard Soup

      Tuscan Bean Soup

      Best Ever Black Bean Soup

      Chickpea Soup

      Butternut Squash and Sage Soup

      Red Lentil and Sweet Potato Soup

      Roasted Tomato–Bell Pepper Soup

      SIDES

      Olive Oil and Lemon Smashed Potatoes

      Creamy Mashed Potatoes

      Sweet Potato Wedges with Chipotle Mayonnaise

      Oven-Baked Onion Rings

      Cherry Tomatoes with Thyme

      Lemony Green Beans with Parsley

      Green Beans with Browned Garlic

      Escarole with Garlic and Anchovy

      Zucchini with Feta and Mint

      DINNER

      Spicy Beef and Broccoli Stir-Fry

      Stovetop Pasta

      Meatloaf Sub

      Ham and Peach Kebabs

      Sweet and Sour Ground Beef

      Mexican Style Tijuana Ground Beef

      Ground Beef Macaroni

      Skillet Chicken with Cherry Tomatoes and Garlic

      Meat Loaf with Oats

      Potatoes and Garlic

      Chicken and Black Bean Chili

      Baked Potatoes Remix

      Easy Steamed Turkey Breast

      Basic Steamed Chicken with Carrots

      Steamed Jasmine Rice

      Mock Oyster Stew

      Three-Bean Cassoulet

      Easy Eggplant Parmigiana

      DESSERTS

      Microwave Nutella Cake

      Pie Dough for a Single Crust

      Lemon Cranberry Sorbet

      Chocolate-Espresso Mousse Shots

      Frozen Cappuccino Dessert

      Raspberry-Orange Frozen Yogurt

      Coffee Almond Float

      Watermelon Sorbet

      Banana Nut Cake

      Double Berry Ice Pops

      Caramel Sour Cream Cake

      Easy, Low-Fat Key Lime Pie

      Peanut Butter Chocolate Bars

      Ginger Tapioca Pudding

      Sinless Strawberry Smoothie

      Grapefruit-Strawberry Granita

      CONCLUSION

      INTRODUCTION

      Leaving home for college presents challenges as well as opportunities. Between class schedules and having a social life, it can be difficult to think of eating for energy.

      Students don’t usually spend much time in the kitchen. But we’ve got your back. This book will give you an abundance of ideas for meals to eat that are delicious, easy to make, and give you the energy you need.

      In the first chapter, we’ll go over the simplest principles of cooking, main techniques, storage rules, and tips on how to make the cooking process enjoyable. Many of these quick and easy recipes can be made in the toaster oven, microwave, or slow cooker, and you’ll find a list of basic ingredients and equipment in Chapter 1 to get you started.

      You’ll find recipes for snacks to feed a study group, sandwiches for lunch on the run, and quick soup for a cold day. For dinner, you can use a microwave to whip up delicious dishes from your dorm room, tackle quick pasta recipes and hearty meals, and create special-occasion feasts for friends and family. And, of course, what cookbook would be complete without a touch of dessert?

      Select a few recipes, and relish in the delicious creativity that comes from combining their ingredients to make a lot of fun and, of course, a good dinner.

      CHAPTER 1. The Basics

      Techniques

      Cooking meals is an art. In this chapter, we are going to reveal the science of basic cooking knowledge. Below is a list of basic cooking techniques that are used throughout this cookbook. It will be helpful to familiarize yourself with them before moving on to the recipes. When making a recipe, use your intuition as to whether you should add more or less of certain ingredients, and how long to cook some dishes. No recipe can ever be perfect because of the incredible variations in ingredients, cooking equipment, and the person preparing the recipe.

      Cutting techniques

      Chiffonade

      This cutting technique can be used for leafy

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