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Cooking ebooks

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Category: Cooking

Recipes From Around The World v2

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Title: Recipes From Around The World v2
Description:
Volume 2

Bring the exotic tastes of other countries into your home with Recipes From Around The World.

You don't have to travel the world to get a taste of international cuisine. With Recipes From Around The World, you can open your mind and treat your taste buds to a world of fine cuisine-without leaving home!

Volume 2 of Recipes From Around The World contains over 500 recipes from Australia, Africa the Middle East, the Philippines and the Caribbean. Your family and friends will love this selection of recipes which includes exotic dishes such as Caribbean Pork With Pineapple Salsa, Lebanese Baba Ghanoush, Fragrant Pork Adobo from the Philippines, Aussie Shrimp On The Barbie With Orange Ginger and South African Curried Beef Gratin.

Samples

CARIBBEAN RECIPES

Acapulco Jicama Salad


6 Servings

1/4 c cilantro,minced
2 T lime juice
2 T white wine vinegar
2 T oil
1/2 t kosher salt
1/4 t pepper
3 oranges
peeled,and sliced into 1/4"
- thick
1 avocado
peeled,pitted, and sliced
-into 1"
1 sm jicama
and sliced into 1/2",Peeled
-cubes
18 red-leaf lettuce leaves
wash,dry, and tear into
-pieces


Whisk together cilantro, lime juice, vinegar, oil, salt, and
pepper.Marinate orange slices, avocado, and jicama in lime-cilantro
vinaigrette for 30 minutes. Arrange lettuce on chilled

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Recipes Tried And True

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Title: Recipes Tried And True
Description:
Cookbook (87 pages)

PREFACE.

The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor, try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purees from chicken, veal, fish, etc. In these celery may be used.

In nothing so well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box!

Creamed onions left from a dinner, or a little stewed corn or tomatoes, potatoes fried or mashed, a few baked beans--even a small dish of apple sauce--have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or fried meats, can be added to the contents of your stock kettle. A little butter is always needed in tomato soup.

Stock is regularly prepared by taking fresh meat (cracking the bones and cutting the meat into small pieces) and covering it with cold water. Put it over the fire and simmer or boil gently until the meat is very tender. Some cooks say, allow an hour for each pound of meat. Be sure to skim carefully. When done take out meat and strain your liquid. It

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Title: Secret's in the Sauce
Author: Debbie "BBQ" Beaston
Description:

HELPFUL HINTS

  1. To use barbecue sauce as a marinade: Dilute sauce by mixing two beers to each cup of barbecue sauce. Mix well.
  2. Smoking on a gas grill: Don't try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is totally immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or something similar. Line the meat rack (at least the second or top rack) with heavy duty or two layers of foil. Preheat the grill to usually around 300 degrees. Place the meat on the foil (wipe the foil lightly with oil to keep the meat from sticking) and place the tin with wood chips on the lower rack. Close the grill and let the wood chips do their job. Be careful, because occasionally the wood chips will catch on fire. When that happens I use a spray bottle of water and put the fire out and close the grill lid.
  3. Only when the meat has finished cooking can you baste with full strength sauce.
  4. Never marinade meat with full strength sauce.
  5. Keep in mind that you can use this sauce on oven-cooked foods as well. The smoky flavor in the sauce will convince your guest(s) that you spent all day over a smoker or grill!
  6. Cooking Chicken: To cook chicken
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Title: Cake Making Course
Description:

What Went Wrong with your Cake Recipe???

If your cakes never quite look like the picture in the recipe book, don't worry, we've got the perfect solution for you!!

Here are some common problems when it comes to baking a beautiful, delicious cake:

  • The instructions are confusing - I don't know how important the order, or brand or type, of ingredients is!
  • Now that it's baked, how do I decorate or present the cake so it looks fabulous?
  • I just want to be able to bake two or three great cakes that are delicious AND versatile!
  • I don't know what all the baking terms, like "cream" and "fold", mean!
  • I don't have fancy appliances or a gourmet budget - what are some quick and easy recipes I can just whip up in one mixing bowl, bake and serve??
  • How do I know when the cake is ready to take out the oven?
  • How do I get the cake cleanly out of the tin?

With the help of the Cake Making Course videos you too will understand and know:

  • Which cakes travel, or last, better than others
  • When a cake is ready to come out of the oven, and how to get it safely out of its baking tin
  • What it exactly means to "fold", "beat", "whisk", "layer" and "cream"
  • What ingredients are indispensable and what ones can be substituted (for example, if you're diary or gluten intolerant, or on a low cholesterol diet)
  • Ways to decorate the same
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Chef... 1... 2... 3... !

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Title: Chef... 1... 2... 3... !
Author: Liz Tomey
Description:
Become An Instant Chef With This Quick And Easy Guide!

"How To Go From A Beginner Who Likes To Cook All The Way To Head Chef Of Your Favorite Restaurant!"

Make that your restaurant...

Everyone likes good food. But not everyone can cook. In fact, it takes a lot of practice to discover to make tasty dishes over and over again.

There are culinary schools all over the world. Many colleges teach the culinary arts. And don't forget the trade schools. With all these options, do you know where to start?

Let me break it down for you with one question.

Do you like to cook? If your answer is yes... if you want to discover to prepare a delicious entree for your friends, family, customers, or more importantly, yourself... then I have news for you.

You can make delicious food for a living! Just by becoming a chef!

I'm going to tell you everything you need to know to make this dream possible. From when to start, where to get training, all the way to which specialty is right for you.

And you can find it all inside something that I like to call simply...

"...Chef... 1... 2... 3... !"

Give me 25 minutes of your time and I'll send you on your way to a promising career as a head chef.

Not everyone in life has the opportunity to "work" doing something they love. Most people have a choice between "9 to 5" jobs sitting at a desk or performing guide labor. Back breaking guide labor.

But the people who make a conscious decision to do

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300 Outstanding Dip Recipes

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Title: 300 Outstanding Dip Recipes
Description:

Chips, Raw Veggies, Chicken Wings, there are just some foods that scream out for dip. In 300 Outstanding Dip Recipes you will find dips for almost every kind of food that you can think about dipping.

From Ambrosia Dip to Zesty Zuchinni Dip, there's a dip for every taste and occasion. No gathering is complete without dip. Now you can be the hit of the next gathering with one of the awesome dip recipes you will find inside 300 Outstanding Dip Recipes.

CONTENTS

  1. Ambrosia Fruit Dip
  2. Amaretto Fruit Dip
  3. Amish Dip
  4. Anne's Vegetable Dip
  5. Anchovy Olive Dip
  6. B-L-T Dip
  7. Bacon-Cheese Dip
  8. Baba Ganouj (Tangy Eggplant Dip)
  9. Bagna Cauda (Garlic Dip)
  10. Clam & Olive Dip
  11. Baked Party Dip
  12. Clam Dip
  13. Classic Pace Con Queso Dip
  14. Classic Lipton Onion Dip
  15. Cottage Cheese Sun-Dried Tomato Dip
  16. Country Honey Mustard Dip
  17. Country Club Sour Cream & Dill Dip
  18. Crab & Clam Dip
  19. Crab Dip - Light
  20. Crab Dip
  21. Crab Vegetable Dip
  22. Cream Cheese & Garlic Dip With Pita Toasts
  23. Cranberry-Orange Hazelnut Dip
  24. Cream Cheese Apple Dip
  25. Cream Cheese Dijon Dip
  26. Cream Cheese Chip Dip
  27. Cream Cheese-Deviled Ham Dip
  28. Delicious Dip
  29. Cream Herb Dip
  30. Desperation Diet Dip
  31. Diablo Dip
  32. Deviled
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The Appetizer Collection

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Title: The Appetizer Collection
Description:
150 Taste Tempting Recipes

As the enticing beginning to any meal or as snacks for the big game, appetizers are the chance for a cook to show off there imagination and creativity. With a selection of 150 taste tempting recipes, suitable for any occasion or skill level, from the familiar to the more exotic, The Appetizer Collection opens up endless possibilities and brings together a great range of dinner starters that will help you lead off any dining experience in style.

The Appetizer Collection offers 150 authentic, savory recipes for appetizers like the ones below:

  • Appetizer Ribs
  • Appetizer Egg Rolls
  • Baby Porcupine Appetizers
  • Cheese Hooies
  • Bacon Rollups
  • Chimichangas De Papas
  • Escargots Bourguignonne
  • Eggplant Caviar
  • Jicama En Escabeche
  • Chicken Spiedies
  • Mushrooms Trifalati
  • Pickled Mushrooms
  • Stuffed Mushrooms With Crabmeat
  • Sicilian Eggplant Appetizer
  • Zucchini Top Hats
  • and Many More!

The Appetizer Collection is the ultimate source of recipes for a world of appetizers. Order your copy now and you can surprise and delight your family and guests with your culinary experience almost immediately!



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Title: Classic Italian Cook Book
Description:

"They all laughed when I said I could cook a traditional Italian meal ... but when they sat down to eat they couldn't believe how delicious it tasted!"

"I knew there had to be an easier way to learn Italian Cooking"

Many non-Italians identify Italian cooking with its popular dishes such as spaghetti or pizza. They even suggest that all the food is very much alike. Nothing could be further from the truth. You only need to travel a few miles between towns and villages in Italy to notice the differences in eating styles, not to mention the way the food is actually cooked. Every town has a distinctive way of making cheese, bread, wine and sausage and there must be thousands of differnt ways to create the perfect pasta and pasta sauce! This fantastic manuscript taught me so many authentic ways to cook that after experimenting all day long I was starting to feel that I'd always cooked this way.

"Now you can do the same with the 'Classic Italian Cook Book'!"

I decided that everyone should have the opportunity to create these mouth watering meals, so I hired an expert to turn the old manuscript into an ebook that will help you create these meals for yourself. Here's what you'll get when you order today ...

This ebook will allow you to ...

  • Surprise your friends and family
  • Learn an ancient art
  • Delight on formal occaisions
  • Cook something completely
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Category: Cooking

150+ Cocktail recipes

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Title: 150+ Cocktail recipes
Description:

Table of Contents

43 GREAT COCKTAILS
44 GREAT SHOOTERS & COCKTAILS RECIPES
11 GREAT VODKA COCKTAILS
25 GREAT GIN COCKTAILS
30 GREAT SHOOTERS
GREAT CHAMPAGNE COCKTAILS
GREAT RUM COCKTAILS
GREAT MULLED WINE

Cocktails Samples

Apple cocktail
Ingredients: Almond, Amaretto, Apple Schnaps, Coffee Liquer (Kalua), Lime, Orange
Juice, Pineapple Juice
Apple cocktail

Black Russian
Ingredients: Vodka, Coffee Liquer (Kalua)
Stir 4cl vodka with 2cl coffee liqueur into a whiskey glass. Add ice.

Bloody Mary
Ingredients: , Worcester Sauce, Tabasco, Tomato Juice, Lemon
4cl Vodka, 1cl lemon juice, salt, 1 dash of Worcestersauce, 1 dash of Tabasco, black
pepper, 10cl tomato juice in shaker. Shake well and pour it in a cocktail glass filled with
some ice.

Blue Angel
Ingredients: Curacao Blue, Champagner
2cl Curacao Blue into a champagner glass. Fill up with champagner.



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Category: Cooking, Health

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Title: Healthy Urban Kitchen Cookbook
Author: Antonio Valladares & Jaime Larose
Description:

What if I told you that almost everything you have been told about nutrition and weight loss is a LIE that's making us all fat, sick, depressed and diseased?

It's a FACT - Most Doctors, Nutrition 'Experts', Celebrity Chefs and Best Selling Authors are DEAD WRONG about Healthy Cooking, Weight Loss and Nutrition!

This Fat Burning, Healthy Eating System has Been Proven in New York City for 15 Years and is the Exact OPPOSITE of What Most So-Called 'Experts' Are Teaching!

Your Hidden Food Allergies Are Making You Fat!

Healthy Urban Kitchen is So Different than Anything Else You Have Ever Seen...

The Exact Blueprint on How to Cook, Shop and Eat for Optimal Health and Fat Loss:

  • Eat Awesome Foods, Easily Lose Weight and Never Diet or Count Calories Again
  • Avoid foods & additives that trigger depression, anxiety and digestive disorders.
  • Real Foods that keep you Alert & Energized
  • Happiness & Confidance from knowing your eating foods that prevent heart disease, cancer and diabetes. You'll have sustained energy and eat 'good mood' foods which means you'll suffer less from the energy fluctuations that make you moody.
  • No Sugar, High Fructose Corn Syrup and
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