Average Reviews:
(More customer reviews)I am a huge fan of Anne's Cake Mix Doctors. The books got me into baking (which I was scared to do) and her recipes not only make cake mix GOOD they WORK. (Anne's Banana Cake in the first book made satisfied my nostalgic longing for a similar Sara Lee cake we used to have for family dinners in the 1970s.) So I was happy to give The Dinner Doctor a try if just for the memories (we had a lot of tuna casserole for those family dinners) but this book is not about nostalgia: It is perfect for the modern family to make some quick, easy, tasty meals using things I easily found in the supermarket. I am stuck right now on the deli roasted chicken recipes (we call them rotiserie chickens in NYC). For my money, these chix are tasty, easy, cheap, and abundant but after awhile they are just... well... roasted chickens. Anne must have at least 20 ideas and recipes for taking these chickens and just doctoring them with some fresh ingredients to make something different and, yes, BETTER. I plan on making more but we have tried and loved the Asian chicken salad and also liked the burrito bake. The brownie drops were great and the simple mushroom galette was perfect for the fall. I've only had the book for a week and already I can tell that at the very least I'll have lots of great ideas for meals to come (and a few new cakes to boot!).
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The doctor's back, and now she's curing dinner woes! Anne Byrn, the award-winning food writer and author of The Cake Mix Doctor and Chocolate from the Cake Mix Doctor does for dinner what she did for dessert-shows how to take common, convenient supermarket ingredients and turn them into meals that taste like they're made from scratch.Making excellent use of the Crock-Pot and other labor-saving appliances, incorporating hundreds of shortcuts and tips, and cooking from a pantry of prepared foods--whether canned, frozen, jarred, dried, or fresh from the salad bar--the Dinner Doctor shows how to make over 200 fast and kid-friendly appetizers, salads, soups, sides, and main courses. Take, for example, a can of tuna, and think outside the sandwich: Add beans, tomato, and a vinaigrette, and it becomes a Tuscan Tuna and White Bean Salad. Turn that healthy mixture into a pasta salad with the addition of cooked penne. And make a speedy pasta supper by tossing the salad with sauteed zucchini and a generous shower of shredded Parmesan. Or, whip up a Tuna Noodle Casserole like mom used to make-but faster and healthier by lightening the traditional cream of mushroom soup with lemon juice and lowfat milk and using precooked pasta and frozen peas. There are dozens of ways to doctor deli-counter basics into stunning hors d'oeuvres. Five quick casserole toppers. Five zippy garlic breads and 30 ways to dress up frozen peas and frozen spinach. And the 15s--15 cold pasta sauces, 15 ways to doctor deli chicken, 15 meals made from summer tomatoes, and more.
