By Natalie Haughton

A year's worthy of easy, luxurious recipes which are difficulty free--minimizing cooking and clean-up; maximizing kind and attraction. every little thing from hearty pork borscht to highly spiced Thai chook noodles.

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365 Easy One-Dish Meals

A year's worthy of straightforward, luxurious recipes which are trouble free--minimizing cooking and clean-up; maximizing type and attraction. every little thing from hearty red meat borscht to highly spiced Thai chook noodles.

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Extra info for 365 Easy One-Dish Meals

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2. Add olive oil, garlic, tomatoes, olives, capers, and parsley. Cook over medium heat, tossing frequently, 5 minutes. Sprinkle with cheese and serve. 42 PASTA POT 55 CHICKEN TEQUILA FETTUCCINE Prep: 15 minutes Cook: 5 to 6 minutes Serves: 3 to 4 1 (9-ounce) package fresh spinach fettuccine 1 medium green bell pepper, cut into thin strips 1 medium red bell pepper, cut into thin strips 1 medium yellow bell pepper, cut into thin strips 1 small red onion, chopped 1/3 cup chopped cilantro ½ teaspoon minced fresh jalapeño pepper, or 1/8 teaspoon cayenne ½ teaspoon garlic salt ¼ cup tequila 2/3 cup heavy cream 2½ cups thin strips of cooked chicken or turkey 1/8 teaspoon pepper 1 lime, cut into wedges 1.

Add leek, onion, carrot, garlic, celery, and fennel bulb. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. 2. Stir in tomatoes with their liquid and broth. Cover and cook over medium-low heat 1½ hours. ) 3. Add shrimp, fish, scallops, and clams and cook, covered, over medium heat 5 to 10 minutes, until shrimp are pink, scallops and fish are white throughout, and clams open. ) Season with salt and pepper to taste. Serve in soup bowls, topped with sprigs of green fennel fronds.

Cover. Transfer to oven and bake 1½ hours, or until beans are tender. 33 LAMB RIBLETS, SOUTHWESTERN STYLE Prep: 15 minutes Cook: 35 to 40 minutes Serves: 6 to 7 2 tablespoons olive oil 2½ pounds lamb riblets 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 medium red onion, chopped 2 cups converted rice 2 (14½-ounce) cans chicken broth 1 (4-ounce) can diced green chiles 1 teaspoon ground cumin 1 teaspoon oregano ½ teaspoon salt ¼ teaspoon pepper 1. In a 4½-quart Dutch oven or deep 12-inch skillet, heat oil over medium-high heat until hot.

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