Over 90 delicious, nutritious, easy-to-make recipes from appetizers to desserts that can be prepared in 30 minutes or less. Each recipe is accompanied by a beautiful four-color photograph, and the recipes are designed with accessible and nutritious ingredients for all levels of cook.
Over 90 delicious, nutritious, easy-to-make recipes from appetizers to desserts that can be prepared in 30 minutes or less.
Author: Dan Askham
The McAdoos' chatty, folksy style gives us an endearing glimpse into the lives of some of Texas's courageous firefighters and a peek into firehouse kitchens across the state.
Nonstick cooking spray Beef Noodle Bake 1. Cook hamburger meat and onions;
drain off grease. 2. Preheat oven to 350 degrees. 3. Blend taco seasoning mix
and water; pour into meat and cook ten minutes. 4. Mix beans and rice into meat
Author: Ron McAdoo
Publisher: Taylor Trade Publishing
Including over 100 recipes that are completely fat-free, this text teaches readers how to cook without added fats, how much fat we should be eating, and how a diet free of meat, eggs and dairy products is the best choice for ensuring a long and healthy life.
Including over 100 recipes that are completely fat-free, this text teaches readers how to cook without added fats, how much fat we should be eating, and how a diet free of meat, eggs and dairy products is the best choice for ensuring a long ...
Author: Jennifer Raymond
Publisher: Book Publishing Company (TN)
Chefs from around the world have cooked memorable meals for the special events hosted by Barbara-Jo’s Books to Cooks. The heart of the shop is the fully appointed demonstration kitchen, which features cookbook-related evening events with guest chefs and visiting authors of new and notable books, who together represent a who’s who of international culinary achievement. Readers will enjoy the descriptions of the warm, friendly and enlightening ambiance as celebrated chefs inform, amuse, entertain and delight while preparing a menu from one of their cookbooks. These demonstration meals are a wonderful way to share the pleasures of the table with fellow enthusiasts. This outstanding and unusual collection of more than one hundred recipes from forty of the world’s best-known chefs offers menus and dishes that are a widely appealing combination of the ethnic and familiar, the comfortable and innovative.
Add flour, salt, pepper and thyme; cook stirring, for 1 minute. Gradually whisk in
milk; cook, whisking constantly, for 5 to 8 minutes or until boiling and thickened.
Set aside. 2. Peel and thinly slice potatoes. Arrange one-third in layer in greased
Author: Barbara-Jo MacIntosh
Publisher: D & M Publishers
Canteen took the London restaurant scene by storm in 2005. Here was a restaurant serving proper British food - devilled kidneys on toast, potted duck, pork pies, and treacle tart - with passion and pride. Their no-nonsense, modern-meets-classic menu has brought good British cooking to the high street once more, and prompted the likes of Gordon Ramsay, Terence Conran and gastropubs around the country to follow suit. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes, including steak and kidney pie, Arbroath smokies, blackcurrant jelly with ice cream and shortbread, and rhubarb and almond trifle. Canteen is hugely popular with people of all ages, who just love good food. And with people keen to cook simple, economical and hearty family meals 'like Grandma used to make', Canteen's modern classics could not be more timely. Featuring innovative design and photography, and traditional recipes that helped to make Britain great, Great British Food will bring a touch of foodie nostalgia to kitchens country-wide.
Add the flour ISPRIG or miss SAGE and cook for 2 minutes, stirring. 7. Add the a
SPRIG or rnzsu ROSEMARY reserved cooking liquid, mixing in well, I sum: or
rnzsu THYME then add the reserved poaching vegetables 2 BAY LEAVES and ...
Author: Cass Titcombe
Publisher: Random House
Celebrated chef Paul Kahan's game plan and recipe repertoire of rustic, super-delicious, low-stress food to cook for gatherings. NAMED ONE OF FALL’S BEST COOKBOOKS BY THE NEW YORK TIMES Chicago chef Paul Kahan is legendary for cooking up amazing food at home while everyone--including him--is hanging out in the kitchen, talking, and having a great time. Cooking for Good Times shares Kahan's best secrets for low-stress cooking for friends and family, using his program of twelve basic actions to mix and match (such as "Roast Some Roots, "Make Some Grains," "Braise a Pork Shoulder," and "Make a Simple Dessert"). In every chapter, Kahan gives six to eight customizations for each core recipe for ways to make dishes seem new. Simple recommendations for wine and beer styles to pour remove the fuss over beverage options. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious.
You can use one of any number of bean varieties, like white runner bean, giant
Peruvian lima, great Northern, or cannellini. Superbonus points ... Cook for about
10 minutes, or until the vegetables are soft but not browning. Increase the heat to
Author: Paul Kahan
Publisher: Lorena Jones Books
The Great Eastern Company run 49 workmen's trains a day in and out of London
at low fares . ... In those cases where they have to take their meals on the spot a
suitable mess . room is provided , with a cooking range and all that is necessary ...
Author: Great Britain. Royal Commission on Labour
The Hairy Bikers celebrate the nation's favourite dish - the curry. Who doesn't love a curry? Whether it's a take-away korma at your kitchen table or a lamb biryani at your local Indian restaurant, a curry is everyone's favourite Friday night supper. But curry is so much more. A proper curry can be an exquisitely fragrant dish, with delicate flavours that surprise and titillate your taste buds, and the Hairy Bikers, bestselling authors and BBC presenters, are here to show you how to make the most delicious, authentic curries you've ever tasted in your own kitchen. In this book, Si and Dave have put together loads of brand-new recipes from around the world - from simple dishes for a quick midweek taste treat to fantastic feasts for a weekend celebration. Their recipes are the real deal, using great techniques and secrets they've discovered on their travels in Asia as well as years of cooking curries themselves. You'll find all the recipes and tips you'll need to make some mouth-watering meals, with everything from starters to pickles and chutneys. This is the one-stop shop for the best curries you've ever tasted - fresh, full of flavour and fantastic. These are curries for the 21st century.
Very gently fry the onion, garlic and galangal or ginger for 8–10 minutes, without
covering, until well softened but not coloured, stirring regularly. Stir in the curry
paste and lime leaves and cook for 1 minute more, stirring constantly. Pour over ...
Author: Hairy Bikers
Publisher: Hachette UK
Chamber of Shipping about this desertion of cooks and good stewards . I may
say that a crews abroad , and the set of men who have movement in this direction
is being made now arisen there who ply , as their calling , the in Glasgow , the ...
Author: Great Britain. Royal Commission on Labour
Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother's most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, yogurt, bread, mezze, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.
brown all over, turning occasionally, then tip in the shallots and sauté until soft
and fragrant, about 3 minutes. Stir in the garlic and cook until golden and fragrant
, about 30 seconds, then the tomato purée; coating the meat and vegetables and
Author: Rawia Bishara
Publisher: Hachette UK
We’re all strapped for time. More often than not, there’s just not enough time in the day to spend hours putting together a meal. Fast food is no longer the answer. Amazing 7-Minute Meals gives you the tools to create a variety of healthy dishes that can be tailored to anyone’s taste buds, giving you more free time in the process. Professional chef Yvonne Stephens is on a mission to prove that healthy eating is much faster, easier, and cheaper than you think. Her recipes create complete meals in a fraction of the time you’re used to spending in the kitchen. Ranging from Chinese and Vietnamese to Caribbean and South American, the variety of flavors and culinary techniques found here is astounding for such a compact collection. Organized in an easy-to-follow manner and categorized by main ingredient, there’s a meal to everyone’s liking in this groundbreaking book that is half recipe collection, half philosophical and dietary bible. More than just a collection of great meals, Stephens’s book shows you how to budget your time and money when it comes to the kitchen, and will transform the way you think about cooking and eating.
Over 100 Recipes Ready in Less Than 7 Minutes Cooking Time Yvonne
Stephens ... Amoy— One of the great companies that makes stir-fry sauces, sateh
sauce, soy sauces, and great flavor-enhanchers. Baby corn—Canned baby corn
Author: Yvonne Stephens
Publisher: Simon and Schuster
A delicious collection of easy-to-prepare recipes that can be made in 10, 20 and 30 minutes - including breakfasts, appetizers, snacks, family meals, suppers, dinner parties, indulgent desserts and a range of meat, poultry, vegetarian and pasta main course dishes.
This is the ultimate guide to healthy, home-cooked food that can be rustled up in a matter of minutes, with over 310 original recipes.
Author: Jenni Fleetwood
A15-ounce can of beans, drained, equals about 11/2 cups of cooked beans.
Cooking times can vary significantly, depending upon the bean or legume. For
example, red lentils cook quite quickly, about thirty minutes until soft, whereas ...
Author: Jenny Breen, Susan Thurston
Publisher: U of Minnesota Press
Supplies recipes from such master cooks as James Beard, Julia Child, Craig Claiborne, and Fannie Farmer for a wide range of dishes from European and American cuisines
Author: Peggy Harvey
Publisher: Random House Value Pub
'Fiy.the butter and onions together for eight min- flour, and cook two minutes
longer, being careful not I the milk, and cook ... •Fife pounds of any kind of fish (
the light salt-water fish is the best), half a pound of pork, two large onions, one
quart of ...
Author: maria parloa
Our children wanted me to do a cookbook for them and our grandchildren. They all wanted certain recipes and things grew from there. The book was originally for them and our extended family (The Blackburns,) but friends and others who have seen the book wanted a copy so here we are. I have been cooking for 50 years and these 200 plus recipes are out of a collection of approximately 400 kept in folders and notebooks. Sandy is from Wyoming and had never eaten most of these dishes until she met me. I love to cook and Sandy is more than willing to let me. She does the dishes! When we came back South after we retired I introduced her to more seafood and she was hooked on all seafood and on Gulf Shores Alabama. Some of these recipes I have here are from my Mother and Father, some from my wonderful stepmother, Rita, who did not learn English until first grade. Boy, could she cook Cajun! One of our neighbors, the Rao's (from the Old Country,) taught my Mother how to cook Italian. The rest of the recipes came from friends, cooking magazines or via the internet. I've cooked all at least once. Some are broiler, some are oven or stove top. For ease of doing, the crockpot recipes are great, so I included some of those too. None of the recipes require a lot of talent, are pretty straight forward, easy on the budget and easy to prepare. Cooking methods can be interchanged between crock-pot and stove top on many recipes. As far as measurements go, I'm long past exact measurements. I go by taste and feel. Remember, there is no such thing as "too much garlic." Season everything to Your taste. Bear in mind that as a dish cooks, the spices meld together and some spices increase in taste the longer it cooks. Don't be afraid to delete or add items to the dish. Experiment! Cooking should be enjoyable, so let'er rip and enjoy the experience. There are a lot of seafood recipes because we live on the Gulf Coast where seafood is plentiful and fresh. There is an abundance of Cajun dishes because I learned them from Rita and are just plain good. ENJOY! Bill and Sandy
Serves: 4 Prep time: 10 minutes Cook time: 6 to 8 hours Rich & complex, this
lovely dish tastes great right out of the slow cooker or cooled & reheated a day
later. 2 Tbsp sunflower oil 2 1⁄4 lb lean boneless leg of lamb, diced 12 oz button
Author: Bill & Sandy McPherson
Publisher: Xlibris Corporation
Cook in boilor any chops which have been left over , with two quarts ing salted
water to cover about twenty minutes . Drain , of cold water , four cloves , four
allspice , one teaspoonful of season with butter , pepper and salt , and serve on
Category: Home economics
The number of minutes per pound required in cooking was not significantly
related to carcass grade , although slight ... data suggested a tendency for Good -
and Medium - grade rib roasts to cook relatively more rapidly than either Choice
Author: Lucy Maclay Alexander