Goat, Asparagus, and Shallot Omelet, Diner-Style, 126–
27
Goat, Eggs, Pomegranate, and Marcona Almond
Vinaigrette, Roasted Beet Salad with, 796, 796–97
and Ham Omelets, Diner-Style, 125, 125–26
Kale Caesar Salad, 828, 828–29
Leftover Meat Loaf Sandwich, 534, 534–35
Lemon Ricotta Pancakes, 155, 155
Lighter Fettuccine Alfredo, 712, 713
macaroni and, best cooking methods, 714–16
Macaroni and, Classic Baked, 744, 744, 745
macaroni and, reheating, 716–17
mac ’n’ , baked, best cooking method, 741
Manchego, and White Bean Salad, 839
meltability, factors affecting, 717
melting, separation that occurs during, 715
Mexican Street Corn Salad, 436, 436–37
milk fat in, 715
Parmesan Croutons, 824
preparing, for chopped salads, 836
preparing, for omelets, 130
products, stabilizers added to, 715
protein micelles in, 715
Pub-Style Thick and Juicy Cheeseburgers, 558–59, 559
Quick Creamy Pasta with Lemon Zest and Rosemary, 713
Quick Creamy Pasta with Prosciutto, Peas, and Arugula,
713
Restaurant-Style Chopped Antipasti Salad, 840, 840–41
ricotta, acidic ingredients for, 151–52
ricotta, best milk for, 153
nandana
(Nandana)
#1