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Mackerel en Papillote, 495 Madeira Sauce, 175 Ma tre d H tel Butter, 179 Maltaise Sauce, 183 Manhattan Clam Chowder, 240 Marchand de Vin Sauce, 175 Mashed or Whipped Potatoes, 589 Mashed Rutabagas or Yellow Turnips, 547 Masoor Dal (Red Lentils with Spices), 615 Mayonnaise Chaud-Froid, 851 Mayonnaise, 728 Mealy Pie Dough, 980 Meat Sauce, 639 Medallions of Boar Po vrade with Cassis, 322 Medallions of Venison Po vrade with Cassis, 322 Meringue, 1000 Meringue-Type Buttercream, 954 Michigan Baked Beans, 611 Mignonette Sauce, 202 Mild Italian Sausage, 840 Minestrone, 253 Miniature Goug re Puffs, 775 Miso Soup, 250 Mixed Bean Salad with Olives and Tomatoes, 698 Mixed Cabbage Slaw, 691 Mixed Green Salad 688 Spinach Salad ,688 Mixed Vegetable Salad with Pasta, 697 Mixed Vegetables with Herbs, 550 Mole Poblano de Pollo or de Guajolote, 409 Monte Cristo Sandwich, 745 Mornay Sauce for Glazing or Gratin eing, 171 Mornay Sauce, 171 Mortadella, 843 Moules Marini re (Steamed Mussels), 494 Moussaka, 572 Mousse of Foie Gras, 870 Mousseline Sauce, 183 Mushroom Barley Soup, 216 Mushroom Dressing, 424 Mushroom Jus, 188 Mushroom Quiche, 799 Mushroom Sauce, 173, 175 Mushroom Souf , 798 Mushrooms la Grecque, 694 Mushrooms Stuffed with Tapenade, 774 Mussels In Cream, 494 Mussels, Steamed, 494 Mustard Butter, 179 Mustard Sauce, 171 Mustard Vinaigrette, 723 Nantua Sauce, 171 Navarin of Lamb, 336 Navy Bean Soup, 234 New England Boiled Dinner, 325 New England Clam Chowder, 240 New England Fish, 240 New Potatoes, 586 Nigirizushi (Finger Sushi), 500 Nonpur ed Bean Soups, 231 Noodle Bowl with Stir-Fried Vegetables, Tofu, and Peanuts, 664 Normandy Sauce, 173 Nuoc Cham (Vietnamese Dipping Sauce), 193 Nut Icebox Cookies, 973 Nut Streusel, 922 Oatmeal Raisin Cookies, 969 Old-Fashioned Apple Pie Filling, 989 Olive Focaccia, 918 Onion Quiche, 799 Onion Rings, 576 Orange Chiffon Dessert or Pie Filling, 1018 Orange Nut Bread, 937 Orange Oil, 200 Oregano Oil, 200 Oriental Vinaigrette, 725 Oriental-Style Shrimp Soup with Egg Flowers, 220 Orzo Pilaf, 625 Oven Roast Potatoes, 593 Oxtail Soup, 219 Oyako Donburi, 406 Oysters Casino, 470 Paci c Rim Salad with Beef, 696 Paella ,631 Pan-Fried Cat sh with Shrimp Etouff e, 478 Pan-Fried Chicken 384, Pan-Fried Eggplant Creole, 557 Pan-Fried Eggplant with Tomato Sauce, 557 Panzanella, 699 Paprika Chicken, 413 Paprika Oil, 200 Parisienne and Noisette Potatoes, 599 Parmesan Broiled Tomatoes, 573 Parsley Oil, 200 Parsley Potatoes, 586 Pasta and pasta sauce: Baked Lasagne, 644 Buckwheat Pasta, 640 Fettuccine Alfredo, 642 Fettuccine with Gorgonzola, 642 Fettuccine with Seafood, 642 Fettuccine with Vegetables I (Fettuccine Primavera), 642 Fettuccine with Vegetables II, 642 Fettucine with Chiles and Grilled Chicken, 647 Fresh Egg Pasta, 640 Linguine with White Clam Sauce, 643 Macaroni and Cheese, 646 Meat Sauce, 639 Other Colored Pastas, 640 Pesto (Fresh Basil Sauce), 644 Pizzoccheri, 648 Ravioli with Cheese Filling, 641 Rice Sticks, Singapore Style, 650 Rigatoni or Penne with Sausage and Clams, 646 Rigatoni or Penne with Sausage, Pepper, and Spaghettini Puttanesca, 643 Spinach Pasta, 640 Tomato Cream Sauce, 639 Tomato Sauce for Pasta, 639 Tomato Sauce with Ham and Rosemary, 639 Tomato Sauce with Sausage and Eggplant, 639 Tomato Sauce with Sausage, 639 Tomatoes, 646 Vegetable Ravioli In Lemon Grass Broth, 645 Whole Wheat Maltagliate with Porcini and Peas, 649 Whole Wheat Pasta, 640 Pasta e Fagioli, 614 P t Pastry (P te P t ), 857 Pea Fritters with Sesame, 577 Peach Pie Filling, 986 Peach, Cherry, or Rhubarb Crisp, 1002 Peaches In Wine, 1002 Peanut Butter Cookies, 973 Pearl Balls, 328 Pears in Wine, 1002 Peas la Fran aise, 562 Peas, Carrots, and Pearl Onions with Tarragon Butter, 546 Pecan Pie Filling, 991 Peppered Haddock with Garlic Whipped Potatoes and Parsley Sauce, 475 Peppered Haddock with Pur e of Flageolet Beans, 475 Perigueux Sauce, 175 Persillade, 296 Pesce con Salsa Verde, 489 Pesto (Fresh Basil Sauce), 644 Pheasant en Cocotte, 415 Pho Bo, 245 Picadillo, 328 Pie llings: Apple Pie Filling (Canned Fruit), 986 Apple Pie Filling, 987 Banana Cream Pie Filling, 1009 Blueberry Pie Filling (Frozen Fruit), 987 Butterscotch Cream Pie Filling, 1009 Cherry Pie Filling, 986 Cherry Pie Filling, 987 Chocolate Chiffon Dessert or Pie Filling, 1017 Chocolate Cream Chiffon Pie Filling, 1017 Chocolate Cream Pie Filling I, 1009 Chocolate Cream Pie Filling II, 1009 Coconut Cream Pie Filling, 1009 Coconut Custard Pie Filling, 990 Custard Pie Filling, 990 Dutch Apple Pie Filling, 986 Fresh Apple Pie Filling, 988 Fresh Strawberry Pie Filling, 987 Lemon Chiffon Dessert or Pie Filling, 1018 Lemon Pie Filling, 1009 Lime Chiffon Dessert or Pie Filling, 1018 Old-Fashioned Apple Pie Filling, 989 Orange Chiffon Dessert or Pie Filling, 1018 Peach Pie Filling, 986 Pecan Pie Filling, 991 Pineapple Chiffon Dessert or Pie Filling, 1016 Pineapple Pie Filling, 986 Pumpkin Chiffon Dessert or Pie Filling, 1019 Pumpkin Pie Filling, 991 Raisin Pie Filling, 988 Raspberry Chiffon Dessert or Pie Filling, 1016 Rhubarb Pie Filling, 988 Squash Pie Filling, 991 Strawberry Chiffon Dessert or Pie Filling, 1016 Sweet Potato Pie Filling, 991 Vanilla Cream Pie Filling, 1009 Pineapple Chiffon Dessert or Pie Filling, 1016 Pineapple Chutney, 193 Pineapple Pie Filling, 986 Pinto Bean Enchiladas, 666 Piquant Vegetable Soup with Chickpeas, 216 Piquant Vegetable Soup with Roasted Garlic, 216 Piquante Dressing, 723 Piquante Sauce, 175 Pizza Margherita, 752 Pizza Marinara, 752 Pizzoccheri, 648 Plain Muf ns, 936 Poached Beef Tenderloin with Beef Short Rib Ravioli in Morel Consomm , 330 Poached Chicken Breast Florentine, 401 Poached Chicken Breast Princesse, 401 Poached Fingers of Salmon and Turbot with Saffron and Julienne of Vegetables, 488 Poached Fish Bonne Femme, 487 Poached Fish Dugl r , 487 Poached Fish Florentine, 487 Poached Fish Mornay, 487 Poached Fish Steaks, 485 Poached Peaches, 1002 Poached Pears, 1002 Poached Salmon with Lentils in Cream, 488 Poached Whole Fish, 485 Po vrade Sauce, 175 Polenta al Burro e Formaggio, 632 Polenta con Salsicce, 632 Polenta con Sugo di Pomodoro, 632 Polenta Fritta or Grigliata, 632 Polenta Grassa, 632 Polenta Pasticciata, 632 Polenta, 632 Pollo con Peperoni all Abruzzese, 338 Polonaise, 546 Pont-Neuf Potatoes, 603 Ponzu Sauce, 196 Popovers, 936 Pork: Baked Pork Chops with Prune Stuf ng, 301 Barbecued Pork or Beef Sandwich, 745 Barbecued Spareribs, 299 Basic Pork Forcemeat, 856 Blanquette of Pork, 326 Braised Pork Loin with Olives, 241 Breaded Pork Cutlets, 315 Broiled Lamb Kidneys with Bacon, 312 Broiled Smoked Pork Chop with Flageolet Beans and Wilted Arugula, 309 Carnitas, 328 Cr pinettes, 839 French Garlic Sausage, 840 Fried Pork Balls, 328 Fruit-Glazed Ham, 302.

The select, then do approach described here works in virtually all word processors and Web page editors. Once you learn to do it in one program, you know how to do it in all programs. Also, pressing Undo (Ctrl+Z) to undo your last formatting change applies to virtually all formatting in all programs.

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Some of these components are soluble in water, and others are soluble in fats.All of these components may be leached out, or dissolved away, from foods during cooking. Vitamins and pigments may also be destroyed by heat, by long cooking, and by other elements present during cooking. It is important,then,to select cooking methods that preserve,as much as possible, a food s nutrients,taste,and appearance.This is addressed whenever cooking techniques are explained in the remainder of this book.

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