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Download Campbell's no-time-to-cook recipes by Carrie, Editor Favorite Brand Name Recipes; DRAVES PDF

By Carrie, Editor Favorite Brand Name Recipes; DRAVES

Campbell's No-Time-To-Cook Recipes (1993)

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Cover with plastic wrap and chill at least 30 minutes. ) 3. While cakes are chilling, combine all ingredients for sauce in small bowl. Cover and refrigerate to blend flavors, at least 30 minutes and up to 2 days. 4. Adjust oven rack to middle position and heat oven to 200 degrees. Line a baking sheet with double thickness of paper towels. Put flour on plate or in a pie tin. Lightly dredge half the crab cakes, knocking off excess. 5. Meanwhile, heat heavy-bottomed 12-inch skillet over medium-high heat for 4 minutes.

Deviled eggs start with hard-boiled eggs that have been halved. The yolks are removed, enriched and seasoned, and then piped back into the empty whites. The key to perfect hard-boiled eggs is removing the pan from the heat as soon as the water comes to a boil and then letting the eggs steep, covered, in the hot water for exactly 10 minutes. The other main type of egg appetizer is a fully cooked, flat omelet, which is called a tortilla in Spain or a frittata in Italy. These thick egg "cakes" can be sliced into wedges or cut into bite-sized squares.

Fit processor with steel blade, add onion, and pulse with remaining potatoes until mixture looks coarsely chopped, about six 1-second pulses. Combine with potatoes in sieve and toss together, pressing to extract as much liquid as possible from potatoes into bowl beneath. Let potato liquid stand until starch settles to bottom, then pour off liquid, leaving starch in bowl. Beat egg, potatoes, chives, matzo meal, and salt and pepper to taste into starch. 2. Heat half of oil in 12-inch skillet over medium-high heat until shimmering, about 3 minutes.

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