Product Description

Make it quick, make it delicious--but always make it with a healthy dose of creativity! This is the delightful way George Duran, who is part comedian, part trained chef, and star of Food Network's Ham on the Street and The Secret Life Of, approaches cooking. In his first-ever cookbook, George shares his favorite recipes for easy-on-the-cook comfort foods with a twist, including recipes such as Deep-Fried Chocolate Chip Cookie Dough, Banana Split Pancakes. BLT Hot Dogs, and Tex-Mex Lasagna. The unusual twist comes from ingredient combinations you may never have considered, but are absolutely delicious! Are you ready to get new, creative meals and desserts on the table fast? Then let's get cooking!

Pepperoni Pizza Soup

PREP: 15 minutes / COOK: 6 minutes / BROIL: 3 minutes / YIELD: 4 servings

Finally, liquid food lovers everywhere can rejoice. America's favorite pizza is ready for sipping! Remember to try different “toppings” as well, such as mushrooms, onions, and sausage!

• 2 cans (10.75-ounce) condensed tomato soup

• 3 cups water

• 2 cloves garlic, minced

• 1 1/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)

• 2 green onions, sliced

• 2 teaspoons dried oregano, crushed

• 1/3 cup diced pepperoni

• 1 cup shredded mozzarella cheese (4 ounces)

• 1 cup shredded cheddar cheese (4 ounces)

• Dried oregano

1) Preheat the broiler. In a large pan put the tomato soup, water, and garlic; bring to a boil over high heat. Stir in the macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until the macaroni is almost done. Pour the soup into 4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until the cheese is bubbly and lightly browned. (Or serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil as directed above.)

Stuffed Lasagna Rolls

PREP: 25 minutes / COOK: 7 minutes / BAKE: 20 minutes / YIELD: 5 to 6 servings

Many of us struggle with life's conundrums. Why are we here? Is this all there is? What do you do with the six sheets of lasagna pasta that are left over in your pantry? You're on your own with the first two, but I have the perfect solution for number three: Make some stuffed lasagna rolls!

• 12 no-cook lasagna noodles

• 2 to 3 hot Italian sausages

• 1 1/2 cups part-skim ricotta cheese

• 1 cup grated Parmesan cheese

• 1 egg, beaten

• 1/2 cup chopped fresh basil

• 1 teaspoon kosher salt or 3/4 teaspoon table salt

• 1 teaspoon freshly ground black pepper

• 1 (28-ounce) can crushed tomatoes

• 1 cup shredded mozzarella cheese

1) In a large pan of boiling, salted water cook the lasagna noodles for 2 to 3 minutes or until they are just soft (don't overcook them). Drain and rinse with cold water. Drain on paper towels.

2) Remove the casings from the sausages. Crumble the meat into a nonstick skillet. Cook over high heat about 5 to 6 minutes or until browned, breaking up the sausage with a wooden spoon. Remove from the pan and set aside. In a bowl mix the ricotta, Parmesan, egg, basil, salt, and pepper until combined. Set aside. Preheat the oven to 350 degrees F. In a 13 x 9 two-inch lasagna pan evenly spread half of the tomatoes.

3) To assemble the lasagna rolls, place a lasagna noodle on a work surface with the short side toward you. Put 2 tablespoons of the ricotta mixture on the bottom half of the noodle; add 1 tablespoon of the cooked sausage. Roll noodle starting at the bottom and place in the lasagna pan. Prepare the remaining noodles in the same way, lining them up in the pan. Spread the remaining tomatoes over the rolls and top with the mozzarella cheese. Cover with foil and bake for 10 to 15 minutes. Uncover and bake for 10 to 15 minutes more or until the cheese is bubbling and lightly browned.

---

Product Details

• Amazon Sales Rank: #348900 in Books
• Published on: 2008-10-07
• Released on: 2008-10-07
• Original language: English
• Number of items: 1
• Binding: Paperback
• 240 pages

Review
"I would expect nothing less from George Duran than a super delicious and fun cookbook. His great personality shines through making it a joy to read as well!" - CAT CORA

"Nobody knows how to mix it up like my good friend George. His food is fantastically fun and delicious!" - RACHAEL RAY

"I LOVE IT, my kind of cookbook, delicious, fun, easy and soooooooo tasty and inviting. I have been craving fried chicken and hot dogs since i opened it." - INGRID HOFFMANN, Food Network Chef (Simply Delicioso)

"Classic, everyday dishes that get a new spin as only George Duran can do -

his first book combines great, whimsical recipes with breathtaking

photography." - BOBBY FLAY

About the Author
The star of the Food Network's highly rated show The Secret Life of ..., George Duran previously hosted the network's quirky Ham on the Street. He's the quintessential “guy next door” who just happens to have trained at a culinary institute in Paris, which he followed by hosting Pop Cuisine, an awardwinning television program there. Audiences relish his all-American sense of humor and uniquely delicious recipes for comfort food with a twist.

Excerpt. © Reprinted by permission. All rights reserved.
Make it quick, make it delicious--but always make it with a healthy dose of creativity! This is the delightful way George Duran, who is part comedian, part trained chef, and star of Food Network's Ham on the Street and The Secret Life Of, approaches cooking. In his first-ever cookbook, George shares his favorite recipes for easy-on-the-cook comfort foods with a twist, including recipes such as Deep-Fried Chocolate Chip Cookie Dough, Banana Split Pancakes. BLT Hot Dogs, and Tex-Mex Lasagna. The unusual twist comes from ingredient combinations you may never have considered, but are absolutely delicious! Are you ready to get new, creative meals and desserts on the table fast? Then let's get cooking!

Pepperoni Pizza Soup

PREP: 15 minutes / COOK: 6 minutes / BROIL: 3 minutes / YIELD: 4 servings

Finally, liquid food lovers everywhere can rejoice. America's favorite pizza is ready for sipping! Remember to try different “toppings” as well, such as mushrooms, onions, and sausage!

• 2 cans (10.75-ounce) condensed tomato soup
  
  
• 3 cups water
  
  
• 2 cloves garlic, minced
  
  
• 1 1/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
  
  
• 2 green onions, sliced
  
  
• 2 teaspoons dried oregano, crushed
  
  
• 1/3 cup diced pepperoni
  
  
• 1 cup shredded mozzarella cheese (4 ounces)
  
  
• 1 cup shredded cheddar cheese (4 ounces)
  
  
• Dried oregano

1) Preheat the broiler. In a large pan put the tomato soup, water, and garlic; bring to a boil over high heat. Stir in the macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until the macaroni is almost done. Pour the soup into 4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until the cheese is bubbly and lightly browned. (Or serve the soup in a small round, crusty loaf of bread. Cut the top off the bread and scoop out the insides. Fill with soup, top with the cheeses, and broil as directed above.)

Stuffed Lasagna Rolls

PREP: 25 minutes / COOK: 7 minutes / BAKE: 20 minutes / YIELD: 5 to 6 servings

Many of us struggle with life's conundrums. Why are we here? Is this all there is? What do you do with the six sheets of lasagna pasta that are left over in your pantry? You're on your own with the first two, but I have the perfect solution for number three: Make some stuffed lasagna rolls!

• 12 no-cook lasagna noodles
  
  
• 2 to 3 hot Italian sausages
  
  
• 1 1/2 cups part-skim ricotta cheese
  
  
• 1 cup grated Parmesan cheese
  
  
• 1 egg, beaten
  
  
• 1/2 cup chopped fresh basil
  
  
• 1 teaspoon kosher salt or 3/4 teaspoon table salt
  
  
• 1 teaspoon freshly ground black pepper
  
  
• 1 (28-ounce) can crushed tomatoes
  
  
• 1 cup shredded mozzarella cheese

1) In a large pan of boiling, salted water cook the lasagna noodles for 2 to 3 minutes or until they are just soft (don't overcook them). Drain and rinse with cold water. Drain on paper towels.

2) Remove the casings from the sausages. Crumble the meat into a nonstick skillet. Cook over high heat about 5 to 6 minutes or until browned, breaking up the sausage with a wooden spoon. Remove from the pan and set aside. In a bowl mix the ricotta, Parmesan, egg, basil, salt, and pepper until combined. Set aside. Preheat the oven to 350 degrees F. In a 13 x 9 two-inch lasagna pan evenly spread half of the tomatoes.

3) To assemble the lasagna rolls, place a lasagna noodle on a work surface with the short side toward you. Put 2 tablespoons of the ricotta mixture on the bottom half of the noodle; add 1 tablespoon of the cooked sausage. Roll noodle starting at the bottom and place in the lasagna pan. Prepare the remaining noodles in the same way, lining them up in the pan. Spread the remaining tomatoes over the rolls and top with the mozzarella cheese. Cover with foil and bake for 10 to 15 minutes. Uncover and bake for 10 to 15 minutes more or until the cheese is bubbling and lightly browned.

---

Customer Reviews

Take This Dish and Twist It
Love the versatility of this cookbook, so easy and delicious. Some healthy, some not, all taste great. Love the pictures.

TAKE THIS DISH AND TWIST
I FIND THIS BOOK VERY HELPFUL AND PRACTICAL HINTS. A FUN BOOK TO READ.
FULL OF TINY INFORMATION AND VERY INTERESTING. FULL OF BEAUTIFUL AND EXPRESSIVE PICTURES.VRY, VERY GOOD JOB. BRAVO
HENRY

Oh baby...
For those of you who aren't familiar with Mr. Duran, he is a trained chef with an amazing array of chef experience. His expertise serves to significantly enhance his fun and hilarious approach to cooking with recipes that actually WORK written by someone who knows what he's doing in the kitchen and wants to make cooking accessible for the rest of us.

The recipes are quick to make and most are accompanied by fantastic photos. Although the recipes are all easy to follow, the ingredients involve "real" yet affordable whole foods (not stuff out of a box or a can and very few expensive items). Dishes include familiar foods with a delicious twist such as stuffed buffalo wing chicken breasts with blue cheese and hot sauce. The strawberry-arugula salad is wonderful and the lentil soup with coconut is delicious! There's pizza fondue (why didn't someone think of this before???) and easy lasagne variations, tasty sandwiches, salads that will make your friends think you are a professional chef but are easily composed, beverages and snacks, a variety of tempting chicken and meat dinners, grilled items, side dishes, yummy desserts, and the book culminates with some of George's notoriously fun and freakish food experiments that actually work -- like deep-fried cheesecake nuggets with raspberry dipping sauce or pasta with meatballs on a stick. And did you know it was possible to make traditional Italian tiramisu MORE decadent??? George comes through for us again by making his tiramisu with Twinkies but still manages to include plenty of the mandatory ingredients (my opinion) of espresso and luxuriously creamy mascarpone cheese.

This book is a practical, well-planned, and well-executed cookbook written by a guy who genuinely knows what he's talking about when it comes to cooking. In short, anyone from high school students to classically-trained restaurant chefs will appreciate, learn from, and enjoy this book. The only prerequisite: You must have a sense of humor and be prepared to have a great time cooking!

P.S. If this hasn't convinced you yet, the head shots of meatballs on page 195 alone are worth the purchase of the book.