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Cooking ebooks

Page 8 of 29
Category: Cooking, Food

Big Book Of Cookies

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Title: Big Book Of Cookies
Description:
Over 200 Delicious Cookie Recipes

Everybody loves cookies. Is there anyone without a memory of their favorite fresh from the oven cookies with milk? With The Big E-book Of Cookies you can bring back these great memories or create some new ones, and with The Big E-book Of Cookies you will have over 200 cookie recipes to chose from. Whether for holiday treats or just to fill the cookie jar, you will find a cookie that will fill the bill. From the old-fashioned, most requested to the newest and easiest bar cookies, this collection has it all!

Whatever kind of cookie you're looking for, you'll find it in The Big E-book Of Cookies. Here are just a few of the delicious cookie recipes you will find:

  • Animal Cookies
  • Almond Bonbons
  • Applesauce-Granola Cookies
  • Black-Eyed Susans
  • Banana-Nut Bars
  • Brownie Crinkles
  • Candy Corn Shortbread
  • Bumblebees
  • Caramel Apple Cookies
  • Christmas Cookie Slices
  • Chocolate Drop Cookies
  • Deluxe Chocolate Chip Cookies
  • Dream Bars
  • Double Peanut Cookies
  • Frosted Banana Bars
  • Giant Colorful Candy Cookies
  • Fudgy Layer Squares
  • Lemon Cream Oat Bars
  • No-Bake Honey-Oat Bars
  • Malted Milk Cookies
  • No-Bake Peanut Butter Squares
  • Old-Fashioned Rum-Raisin Cookies

and Hundreds More!



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Jam Recipes

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Title: Jam Recipes
Description:

108 Jam Recipes

Samples:

1
11 Minute Strawberry Jam
5 c Strawberries
5 c Sugar
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally

2
Eggplant Jam
3 md Eggplants (3 lb total)
Salt
7 tb Oil, olive
3 Garlic cloves; minced
2 ts Paprika, sweet
1 1/2 ts Pepper, Cayenne or
1/8 ts Harissa
Pepper; freshly ground
3 -to 4 tb Lemon juice, fresh
1 tb Parsley; chopped
3 Lemon wedges or
3 Tomato wedges
Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels.
Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.
Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to

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Ice Cream Maker Recipes

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Title: Ice Cream Maker Recipes
Description:

Homemade Ice Cream has not lost any of its good, old-fashioned appeal. In 131 Ice Cream Maker Recipes, there is a delicious homemade ice cream to meet every need: regular, low calorie, sugar free and non-dairy, Anyone can make a homemade ice cream to suit their need. Ice cream fills a useful place in homes throughout the country. It is a favourite for desserts or snacks incorporating an array of many flavour variations. With the recipes provided, everyone will be able to enjoy some type of this taste tempting food. So let's mix up a batch of ice cream for anyone and everyone to enjoy!

You just can't match the taste and texture of homemade ice cream. This Collection includes 131 Ice Cream Maker recipes that are sure to delight your senses.

Can you imagine the creamiest, dreamiest, yummiest frozen desserts you've ever tasted. Now try to imagine having it all for yourself whenever you want it! 131 Ice Cream Maker Recipes takes homemade ice creams, sherberts, frozen yogurts and sorbets to a new level.

Treat yourself to a frozen dessert, order your own ice cream maker recipe collection today.

Table of Contents:

ICE CREAMS AND SHERBERTS

  • APPLE WALNUT
  • ALMOND
  • APRICOT
  • BANANA
  • AVOCADO
  • BANANA PEANUT BUTTER ICE CREAM
  • BERRY, BERRY
... Click here to read the full description!


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Title: Real And Healthy Chinese Cooking
Author: Chef Nicholas Zhou
Description:

In 2000, my friend suggested me to translate my cookbook into English and bring it to all people around the world who love Chinese food. In order to let this ebook be suitable for most people, I visited all the major Chinese restaurants here in Ohio and studied hundreds of restaurant menus. I talked to scores of doctors about healthy eating and nutrition. I subscribed to several major health publications and read health news regularly. After two years of research, I came up with my English version e-cookbook "Real and Healthy Chinese Cooking".

So this is NOT an ordinary cookbook. It is a cookbook packed with:

  • And of course, my love for my aunt for my whole life
  • Almost 4 years of cooking, writing and research
  • A master chef's 45 years of cooking experience
  • 20 years of my Chinese cooking practice

You will be delighted to find this cookbook.



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300 Recipes For The Grill

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Title: 300 Recipes For The Grill
Description:

Food just tastes better on the grill. When you mention grilling, most people think of hot dogs and hamburgers. But the grill is for more then that. You can create deliciuos and mouth-watering meals on your grill. From appetizers to desserts, 300 Recipes For The Grill is packed with recipes that will impess your friends and family.
Order your copy of 300 Recipes For The Grill today and you can be serving up these sizzling dishes at your next outdoor gathering!

TABLE OF CONTENTS

  1. "Grilled" Glazed Tuna Steaks
  2. "Grilled" Apple Crisp
  3. 30-Min: Lamb Grill For Two
  4. Anchovy-Grilled Salmon Steaks
  5. Amy's Grilled Chicken Breasts
  6. Anticuchos Picantes (Spicier Grilled Beef Hea
  7. Australian Grilled Fish
  8. Asian Hot-Que Grill Sauce For Chicken~ Beef O
  9. Ayam Panggang Mesanten (Grilled Chicken With
  10. Bar & Grill's Grain & Cheese Burger
  11. Babi Pangang (Indonesian Grilled Pork)
  12. Bar-B-Q: Smoke-Grilled Salmon
  13. Basil Grilled Chicken
  14. Barbeque-Spiced Grilled Tenderloin Steaks
  15. Basil-Grilled Loin Chops
  16. Broiled Chicken With Mustard (Poulet Grille A
  17. Bastille Day Grilled Lamb With Rosemary
  18. Broiled Or Grilled Fish W/ Black-Bean Salsa
  19. Broiled/Grilled Caribou Steaks
  20. Broiled Or Grilled Marinated Chicken (Gai Yan
  21. Butterflied Pork Loin On The
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400 miscellaneous recipes

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Title: 400 miscellaneous recipes
Description:

155 pages
448 recipes

Samples
Barbecued Beef On Buns


Categories: Main dish, Sauces, Meats
Yield: 4 servings

1 c Catsup 2 tb Brown Sugar
1 tb Lemon Juice 1 tb Worcestershire Sauce
1 ts Prepared Mustard 1/2 ts Onion Salt
1/8 ts Pepper 8 oz Cooked Roast Beef *
4 ea Hamburger Buns, Split

* Roast Beef should be thinly sliced and there should be 8 to 10 slices.
Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion
salt, and pepper in 2-cup glass measure. Microwave uncovered on high
(100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer
half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover
and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes.
Place bottom halves of buns on serving plate. Top with beef and reamining
bun halves. Microwave uncovered on high (100%) until buns are hot, 30
seconds to 1 minute.

 


Barbecued Beef In Crusty Rolls


Categories: Main dish, Meats, Sauces
Yield: 4 servings

1/3 c Catsup 2 tb Vinegar
2 tb Finely Chopped Onion 1 ea Finely Chopped Garlic Clove
1 1/2 ts Worcestershire Sauce 1 ts Packed Brown Sugar
1/8 ts Dry Mustard 1 ea Dash Pepper
2 c Cut-up Cooked Beef 4 ea French Rolls, Split
4 ea Slices American Cheese

Mix

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Title: Barbecue Secrets Revealed
Author: Randy Pryor
Description:

Inside "Barbecue Secrets Revealed!" you'll discover all types of exciting tips. From how to make the ultimate rubs and sauces... to what supplies you'll need. From how to barbecue baby back ribs that taste even better than the ones served in famous restaurants... to how to tell when your grill is at the perfect temperature for the meat you're preparing!

Here's a sneak peak at what you'll discover in "Barbecue Secrets Revealed!":

  • The proper way to mix fish and meat
  • Should you have your grill on while smoking meat? (for dry smoke?)
  • The best way to use Liquid Smoke in a Roaster
  • How a brick BBQ cooker is built. Learn the best way to go about it. (and what you need to ask yourself before you do!)
  • How to get the skin on pork to crisp without burning
  • Can a propane BBQ be used to cook with indirect heat?
  • Should the membrane be taken off the ribs before or after smoking on the grill?
  • In the market for a new grill? (It's all about choices. Heat grates? BBQ rocks? Other?)
  • How hot the fire should be for different meats (discover this tip and you'll save entire meals!)
  • The hottest temperature you can achieve on a BBQ grill
  • How to make pulled barbecue from a pork roast (or any pork cut) on a regular indoor stove
  • When BBQ'ing ribs, is it best to slow cook them over low heat or cook them over very high heat?
  • Learn
... Click here to read the full description!


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Top Secret Famous Recipes

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Title: Top Secret Famous Recipes
Description:
659 pages

Samples:

Clergy's (Church's) Fried Chicken

Yield: 6 Servings
COATING MIX ====================
1 T sugar
1 1/2 c self-rising flour
1/2 c cornstarch
4 t seasoned salt
2 t paprika
1/2 t baking soda
1/2 c biscuit mix
1 pk italian dressing mix
1 pk onion soup mix
FRIED CHICKEN ==================
2 eggs
1/4 c cold water
1 c oil
2 1/2 lb chicken parts
Combine all ingredients. Mix to blend. Store tightly covered at room temperature.
To use mix: Beat eggs with cold water. Dip cut-up chicken in egg mixture and then into dry coating mix, then back into egg and back into mix. Heat oil in a heavy skillet. Brown chicken skin side down for 4 -6 minutes on medium-high heat. Turn and brown other side. Transfer to an oiled or Pammed 9x12x2 baking pan. Cover pan in foil sealing on 3 sides. Bake at 350 degrees for about 45-50 minutes. Remove foil. Bake another 5 minutes to crisp coating.

"Good As Gold" Chicken. (Like Kfc And Boston's)

Yield: 4 Servings
1/4 c oil
1 T honey
1 T lime juice
1/4 t paprika
1 seasoned salt (to taste)
4 chicken breast halves
Mix ingredients (except chicken) in a saucepan and warm just to melt honey. Arrange chicken breast-side-up in a square baking dish or pan and bake uncovered at 400 degrees about 35 - 40 minutes, basting pieces without turning them, 3 or 4 times during baking. Immediately upon

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Delicious Italian dishes

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Title: Delicious Italian dishes
Author: W. G. Water
Description:
(Collection of 185 Italian recipes)

Samples:

Italian Sauces As the three chief foundation sauces in cookery, Espagnole or brown sauce, Velute or white sauce, and Bechamel, are alluded to so often in these pages, it will be well to give simple Italian recipes for them.
Australian wines may be used in all recipes where wine is mentioned: Harvest Burgundy for red, and Chasselas for Chablis.

No. 1. Espagnole, or Brown Sauce The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram. Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little Liebig or glaze. Pass through a sieve again before using.

No. 2. Velute Sauce The same as above, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.

Italian Soups
No.

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200 Recipes for Italian Dishes

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Title: 200 Recipes for Italian Dishes
Description:

Samples:

Part II -- Recipes

Sauces

As the three chief foundation sauces in cookery, Espagnole or brown sauce, Velute or white sauce, and Bechamel, are alluded to so often in these pages, it will be well to give simple Italian recipes for them.
Australian wines may be used in all recipes where wine is mentioned: Harvest Burgundy for red, and Chasselas for Chablis.

No. 1. Espagnole, or Brown Sauce The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram. Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little Liebig or glaze. Pass through a sieve again before using.

No. 2. Velute Sauce The same as above, but use , white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.

No. 3. Bechamel Sauce

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