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Monday 31 December 2012
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Sunday 30 December 2012
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Friday 28 December 2012
Buy Huy Fong, Sriracha Hot Chili Sauce, 17-Ounce Bottles (Pack 6) - Best Deal!! hot sauce recipes
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Thursday 27 December 2012
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Saturday 9 June 2012
Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian)
I bring you cheap Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian), Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian) on sale and Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian) deals. Now you can get the latest Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (Patrick O'Brian) deals on Amazon.com and save shipping.
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"A scholarly (though often hilarious) triumph of culinary anthropology."—Washington Post
Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News Illustrated"A scholarly (though often hilarious) triumph of culinary anthropology."—Washington Post
Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News IllustratedStore Name |
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Monday 28 May 2012
TryMe Original Tiger Sauce - 5 oz
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Try Me® Tiger Sauce This leading seller is an exotic, moderately spicy blend of 28 ingredients in a cayenne pepper base. With a touch of sweet and sour, it's perfect for meats, seafood, and poultry. Use as a table sauce, for marinades and basting. Delicious on sandwiches, in dips and soups.
Try Me® Tiger Sauce This leading seller is an exotic, moderately spicy blend of 28 ingredients in a cayenne pepper base. With a touch of sweet and sour, it's perfect for meats, seafood, and poultry. Use as a table sauce, for marinades and basting. Delicious on sandwiches, in dips and soups.
TryMe Original Tiger Sauce - 5 oz Features- Perfect for meats, seafood, and poultry.
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Sunday 27 May 2012
healthy Fondue - A Guide to manufacture Broth and Hot Oil Fondues
A pot of hot oil that you dip meat into sounds downright barbaric but it can also be heart healthy. Broth and hot oil fondues are much less decadent than their siblings, cheese and chocolate fondue but they're just as tasty. If a exiguous care is taken when choosing ingredients and overeating is avoided, then both broth and hot oil fondues can become a salutary meal.
Fondue Bourguignonne (also known as hot oil fondue) consists of diners who cook their own food on long forks in a pot filled with hot oil. The oil is heated in a fondue pot to about 325 degrees and guests spike cubes of meat and place them directly into the hot oil. While waiting a exiguous or two for the meat to cook and also to enjoy some wine and their business (the best part of fondue) the cube is removed from the oil and ready to be dunked into a range of dipping sauces.
Hot Sauce Recipes
In order to make hot oil fondue healthier you need to start with the oil. Peanut oil is low in saturated fat and cholesterol and it's also high in monounsaturated fat. This means that just like olive oil, peanut oil will heighten the ratio of "good cholesterol" to "bad cholesterol". Next you will need to use lean cuts of meat. Beef tenderloin, pork tenderloin and loin of lamb are good but chicken or turkey breast are your best bets. And keep the portions small. The general guideline is that the portion should be about the size of your palm of your hand.
Dipping sauces can also be made healthier with ingredient substitutions. Try using low sodium soy sauce or fat free sour cream. Take a small dip and don't drown your food in the sauce. Just say no to the béarnaise or hollandaise sauce.
Broth fondues are similar to hot oil fondue except they are cooked in broth instead of oil. The benefit of cooking in broth is that it takes on the flavors of the ingredients dunked in it and you can eat it. Often broth fondue (or Shabu Shabu) is followed by a policy of noodle or rice soup that is made with the leftover broth.
Start your broth fondue with low sodium chicken or beef broth. Like hot oil fondue you should use lean cuts of meat, small portions and limit the use of dipping sauces. Broth fondues add vegetables to the mix. Try adding mushrooms, green onions, carrots and celery to the broth. Loading up on vegetables will not only fill you but they're salutary for you.
When running low on ingredients, add the remainder to the fondue pot along with some noodles or rice. Let simmer for a few minutes and serve this wonderfully flavored soup as an after evening meal treat to your guests.
Chocolate fondue is appetizing but fattening. Cheese fondue is not something you should eat every day. When dieting you should probably skip them both and stick to broth and hot oil fondues. If some care is taken while conferrence ingredients, fondue can become a salutary meal.
healthy Fondue - A Guide to manufacture Broth and Hot Oil FonduesSunday 20 May 2012
Grace Green Scoth Bonnet - Hot Pepper Sauce 4.8 fl oz Product of Jamaica
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Experience the authentic taste of the Caribbean with our range of pepper sauces made fresh with ripe peppers grown in the foothills of Jamaica. Made with select green scotch bonnet peppers, mashed and blended from a homemade recipe. The fiery goodness and delicious flavor of this this Green Scotch Bonnet Peppers will tantalized your taste buds!
Experience the authentic taste of the Caribbean with our range of pepper sauces made fresh with ripe peppers grown in the foothills of Jamaica. Made with select green scotch bonnet peppers, mashed and blended from a homemade recipe. The fiery goodness and delicious flavor of this this Green Scotch Bonnet Peppers will tantalized your taste buds!
Grace Green Scoth Bonnet - Hot Pepper Sauce 4.8 fl oz Product of Jamaica Features- Hot Green Scotch Bonnet pepper sauce
- Product of Jamaica
- 4.8 fl oz of delicious flavor
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Sunday 6 May 2012
TABASCO: An Illustrated History
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TABASCO®: An Illustrated History is the first and only book about the McIlhenny family and company based on previously untapped documents in the McIlhenny Company Archives. This chronicle examines the origin of TABASCO® sauce, from its post-Civil War creation on Avery Island, Louisiana, to its evolution into the "gold standard" of pepper sauces and a global culinary icon.
It also examines the often stranger-than-fiction stories that are inexorably bound up with the rise of TABASCO®--Edmund McIlhenny's creation of the sauce in the midst of Reconstruction-era economic ruin; John Avery McIlhenny's adventures in Theodore Roosevelt's Rough Riders volunteer cavalry regiment; Edward Avery McIlhenny's explorations in the unforgiving Arctic; and Walter S. McIlhenny's amazing heroics in World War II, which eventually secured him the rank of brigadier general, even as he modernized his family business and ensured its success into the late Twentieth century.
In addition to the central narrative, TABASCO®: An Illustrated History contains numerous detailed sidebars, as well as over a dozen historical recipes selected from handwritten McIlhenny family cookbooks and other archival sources. This book boasts hundreds of fascinating photographs, both in color and black-and-white, many of which are previously unpublished.
Shane K. Bernard is historian and curator for the McIlhenny Company and Avery Island, Inc., Archives. He is the author of Swamp Pop: Cajun and Creole Rhythm and Blues; The Cajuns: Americanization of a People; and Cajuns and Their Acadian Ancestors: A Young Reader's History (all from University Press of Mississippi).
TABASCO®: An Illustrated History is the first and only book about the McIlhenny family and company based on previously untapped documents in the McIlhenny Company Archives. This chronicle examines the origin of TABASCO® sauce, from its post-Civil War creation on Avery Island, Louisiana, to its evolution into the "gold standard" of pepper sauces and a global culinary icon.
It also examines the often stranger-than-fiction stories that are inexorably bound up with the rise of TABASCO®--Edmund McIlhenny's creation of the sauce in the midst of Reconstruction-era economic ruin; John Avery McIlhenny's adventures in Theodore Roosevelt's Rough Riders volunteer cavalry regiment; Edward Avery McIlhenny's explorations in the unforgiving Arctic; and Walter S. McIlhenny's amazing heroics in World War II, which eventually secured him the rank of brigadier general, even as he modernized his family business and ensured its success into the late Twentieth century.
In addition to the central narrative, TABASCO®: An Illustrated History contains numerous detailed sidebars, as well as over a dozen historical recipes selected from handwritten McIlhenny family cookbooks and other archival sources. This book boasts hundreds of fascinating photographs, both in color and black-and-white, many of which are previously unpublished.
Shane K. Bernard is historian and curator for the McIlhenny Company and Avery Island, Inc., Archives. He is the author of Swamp Pop: Cajun and Creole Rhythm and Blues; The Cajuns: Americanization of a People; and Cajuns and Their Acadian Ancestors: A Young Reader's History (all from University Press of Mississippi).
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Friday 4 May 2012
The 17 Day Diet Cookbook: 80 All New Recipes for Healthy Weight Loss
I bring you lowest prices The 17 Day Diet Cookbook: 80 All New Recipes for Healthy Weight Loss, The 17 Day Diet Cookbook: 80 All New Recipes for Healthy Weight Loss on sale and The 17 Day Diet Cookbook: 80 All New Recipes for Healthy Weight Loss deals. Now you can get the most recent The 17 Day Diet Cookbook: 80 All New Recipes for Healthy Weight Loss deals on Amazon.com and save shipping.
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The 17 Day Diet offers a lifetime plan for shedding pounds fast in a safe and lasting way. With a diverse list of foods recommended in every phase, New York Times bestselling author Dr. Mike Moreno offers a delicious and effective way to get healthy. The program is structured around four 17 day cycles:
Accelerate—the rapid weight loss portion, which helps flush sugar and fat storage from your system
Activate—the metabolic restart portion, with alternating low and high calorie days to help shed body fat
Achieve—the phase that involves learning to control portions and introducing new fitness routines
Arrive—a combination of the first three cycles to keep good habits up for good. On weekends, enjoy your favorite foods!
Each cycle changes your calorie count and the food that you’re eating. This is not a diet that relies on a tiny list of approved foods, grueling exercise routines, or unrealistic calorie counts that leave you hungry and unfulfilled. Moderation and proper portions are key factors in the 17 Day Diet—the trick is to figure out the foods and routines that work best with your real lifestyle.
Now, The 17 Day Diet Cookbook is here to help you meet your weight loss goals in a healthy and delicious way. Packed with brand-new recipes, The 17 Day Diet Cookbook offers an easy way to prepare healthy meals at home that will appeal to the whole family. Divided by cycle, the cookbook contains easy recipes for breakfasts, lunches, dinners, snacks, and desserts. Designed for the busy home cook, these nutritious and tasty dishes take about half an hour of active preparation and do not taste like diet food. You will be able to craft great meals that will satisfy everyone you’re feeding while helping you reach your weight loss goals.
***
As a family practice physician and an advocate of preventive health, I believe healthy food can still be wonderful. I refuse to accept that a diet has to involve going to extremes or that diet food has to taste like cardboard. It doesn’t! It just has to be thoughtfully prepared, in a reasonable amount of time, and taste incredibly good. That’s the kind of food you’ll find in this book.
I know you want meals that are quick and healthy. You want them to taste wonderful, you want them to help you lose weight, and you want them now! Seems like a tall order, but that’s what these recipes deliver. I encourage you to try several of these recipes each week to reap the benefits. Maybe the Tuscan Pork Tenderloin will become a new favorite, or the Mexican Chocolate Pudding can take over as your go-to dessert. Maybe you’ll love the Curried Poached Halibut or start making Oven-Barbecued Chicken all year round. Just start with a cycle’s worth of meals, and do it. Having the right ingredients on hand, plus kitchen equipment that makes preparation easier, will make cooking quicker and more healthful. With every new recipe you try, you will discover low-fat and low-carb cooking tips; healthy methods of food preparation; ways to cut the fat, sugar, calories, and cholesterol; and how to use fresh herbs and spices to add flavor. Consider these tools to help you get your weight under control. The more weight loss tools you have, the more successful you will be. Enjoy!
—Dr. Mike
The 17 Day Diet offers a lifetime plan for shedding pounds fast in a safe and lasting way. With a diverse list of foods recommended in every phase, New York Times bestselling author Dr. Mike Moreno offers a delicious and effective way to get healthy. The program is structured around four 17 day cycles:
Accelerate—the rapid weight loss portion, which helps flush sugar and fat storage from your system
Activate—the metabolic restart portion, with alternating low and high calorie days to help shed body fat
Achieve—the phase that involves learning to control portions and introducing new fitness routines
Arrive—a combination of the first three cycles to keep good habits up for good. On weekends, enjoy your favorite foods!
Each cycle changes your calorie count and the food that you’re eating. This is not a diet that relies on a tiny list of approved foods, grueling exercise routines, or unrealistic calorie counts that leave you hungry and unfulfilled. Moderation and proper portions are key factors in the 17 Day Diet—the trick is to figure out the foods and routines that work best with your real lifestyle.
Now, The 17 Day Diet Cookbook is here to help you meet your weight loss goals in a healthy and delicious way. Packed with brand-new recipes, The 17 Day Diet Cookbook offers an easy way to prepare healthy meals at home that will appeal to the whole family. Divided by cycle, the cookbook contains easy recipes for breakfasts, lunches, dinners, snacks, and desserts. Designed for the busy home cook, these nutritious and tasty dishes take about half an hour of active preparation and do not taste like diet food. You will be able to craft great meals that will satisfy everyone you’re feeding while helping you reach your weight loss goals.
***
As a family practice physician and an advocate of preventive health, I believe healthy food can still be wonderful. I refuse to accept that a diet has to involve going to extremes or that diet food has to taste like cardboard. It doesn’t! It just has to be thoughtfully prepared, in a reasonable amount of time, and taste incredibly good. That’s the kind of food you’ll find in this book.
I know you want meals that are quick and healthy. You want them to taste wonderful, you want them to help you lose weight, and you want them now! Seems like a tall order, but that’s what these recipes deliver. I encourage you to try several of these recipes each week to reap the benefits. Maybe the Tuscan Pork Tenderloin will become a new favorite, or the Mexican Chocolate Pudding can take over as your go-to dessert. Maybe you’ll love the Curried Poached Halibut or start making Oven-Barbecued Chicken all year round. Just start with a cycle’s worth of meals, and do it. Having the right ingredients on hand, plus kitchen equipment that makes preparation easier, will make cooking quicker and more healthful. With every new recipe you try, you will discover low-fat and low-carb cooking tips; healthy methods of food preparation; ways to cut the fat, sugar, calories, and cholesterol; and how to use fresh herbs and spices to add flavor. Consider these tools to help you get your weight under control. The more weight loss tools you have, the more successful you will be. Enjoy!
—Dr. Mike
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Sunday 29 April 2012
Chili Verde Recipes - Slow Cooker Chili Verde
Here's a quick and easy chili verde formula that you can serve as a soup or over chimichangas.
3 tablespoons Worcestershire sauce
1 tablespoon garlic pepper
3 pounds pork picnic roast
1 large onion, diced
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chilies, drained
3 (7 oz.) cans green salsa
2 (15.5 oz.) cans great Northern beans, drained (optional)
Directions
Hot Sauce Recipes
In a slow cooker, pour in half of the Worcestershire sauce and half of the garlic pepper. Place the roast inside of the pan and sprinkle the remaining Worcestershire sauce and garlic pepper over the top of the meat. Add in the onions and chilies. Pour the chicken broth over all. Cover and cook on low heat for 8 to 10 hours.
When the roast is fork tender (you can pull it apart with a fork), stir in the green salsa and beans. Continue cooking until heated completely.
=> Chili Verde Recipes: Chili Verde Stew
This spicy chili verde formula features roasted pork, salsa, green chilies, spices and fresh jalapeno pepper. Remember to wear rubber or plastic gloves when handling fresh hot peppers, and don't touch your face or eyes while handling.
3/4 pound boneless pork roast, cut into 1-inch cubes
1 tablespoon canola oil
1/4 cup green pepper, chopped
1/4 teaspoon garlic, minced
1/4 cup dry red wine or beef broth
1 cup canned diced tomatoes
1/2 cup salsa
2 tablespoons canned chopped green chilies, divided
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1 dash ground cloves
2 tablespoons fresh parsley, minced
1 small jalapeno pepper, seeded and chopped
Directions
In a large saucepan, cook the pork in oil over medium heat until it no longer looks pink; take off the meat from the pan and set aside.
In the same pan, sauté the green pepper, onion and garlic for 1 to 2 minutes, or until they are tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon of the chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes; stir occasionally.
Stir in the parsley, jalapeno and remaining chilies. Cover and cook for someone else 20 to 25 minutes, or until the meat is tender.
=> Chili Verde Recipes: Basic Homemade Chili Verde
Here is a simple way to make homemade chili verde which uses fresh cilantro.
1 pound pork, cubed
5 tomatillos (green tomatoes)
3 serrano chili peppers
1 medium white onion
1/3 bunch fresh cilantro
4 cloves of garlic
Directions
In a pan, cook pork until nice and brown; drain off the fat. Wrap the tomatillos, chilies and garlic in aluminum foil and place them inside a pot. Cover and heat on medum high until the tomatoes are nice and soft; stir occasionally. Unwrap the vegetables and place in a food processor along with the onion and cilantro. Blend well. Pour sauce over the pork and simmer for 10 to 15 minutes. You can add a tiny more fresh cilantro after about 5 minutes of cooking, if desired.
Chili Verde Recipes - Slow Cooker Chili VerdeThursday 26 April 2012
Nando's Hot Peri-Peri Sauce (2 x 125ml Pack)
Read Nando's Hot Peri-Peri Sauce (2 x 125ml Pack) reviews and assess Cheap Nando's Hot Peri-Peri Sauce (2 x 125ml Pack) prices. Find the best deals ready in Us. Why pay more if you don't have to.
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Nando's Peri Peri sauce is unique in flavor
Nando's Peri Peri sauce is unique in flavor
Nando's Hot Peri-Peri Sauce (2 x 125ml Pack) Features- Peri Peri is the flame of Africa
- A bottle of 125 milliliter
- A must with chicken and shrimp
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Wednesday 25 April 2012
Everyday Pasta
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For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.
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Tuesday 24 April 2012
LifeFood Recipe Book: Living on Life Force
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Life force foods are those found wild in nature and served uncooked. A life force diet is vegetarian, and mainly vegan, congruent with the philosophy that good food choices promote a sustainable future on the planet. This book applies life food principles to daily life. The authors explain how the LifeFood diet can strengthen the mind and body, and show how to make lotions, tinctures, and potions with food. With illustrations throughout and over 150 easy to follow recipes to maximize health and well being, this book features such dishes as Aztec Quiche, Emerald Broccoli Soup, Spicy Ginger Tofu, and Pina Colada Cookies.
Life force foods are those found wild in nature and served uncooked. A life force diet is vegetarian, and mainly vegan, congruent with the philosophy that good food choices promote a sustainable future on the planet. This book applies life food principles to daily life. The authors explain how the LifeFood diet can strengthen the mind and body, and show how to make lotions, tinctures, and potions with food. With illustrations throughout and over 150 easy to follow recipes to maximize health and well being, this book features such dishes as Aztec Quiche, Emerald Broccoli Soup, Spicy Ginger Tofu, and Pina Colada Cookies.
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Saturday 21 April 2012
Dry Rub Hot Wings method
This wing recipe is a Grilled Hot Wing that has a char-grilled, spicy, "dry-rub" flavor.
This recipe is dissimilar from most Hot Wing recipes, but it makes some of the best wings you - and your friends - will ever eat.
Hot Sauce Recipes
They aren't as heavy or greasy as fried wings, and the flavor and the texture is perfect for dipping and snacking.
This recipe is for 4lbs. Of Chicken Wing Sections or Whole Wings
You can use either fresh or freezing wing sections or whole wings. If the wings are frozen, thaw the wings overnight in the fridge. A good tip here is to leave the wings in their primary bag but place them in a large bowl because they will leak.
Now... It's time to marinate.
1 Bottle of Frank's Red Hot Sauce 12oz
½ Cup Olive Oil
2 Tablespoons Worcestershire Sauce
2 Tablespoons Soy Sauce
Place the Chicken Wings in a Large Zip Lock bag and pour the marinade over them. Refrigerate for 4-6 hours, but overnight is best.
Next remove the chicken wings from the marinade and place on wire racks to drain excess liquid. Now it's time to season.
1 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. Cayenne Pepper
1 tsp. Sweet Paprika
I cook the wings on a Weber kettle grill over direct heat. You don't want a beyond doubt hot fire because the wings will burn before cooking through. You goal is to get a nice char-grilled surface that is crunchy and flavorful... But you do not want to burn your wings.
Start with a half charcoal chimney and spread them out evenly on the lowest grate. Open the lowest vent to allow air to flow and use the top vent to operate the heat. You can cook with the top vent in the half open position to keep the climatic characteristic exactly where you want it to stay.
The wings cook in about 12-15 minutes turning every 3 - 4 of minutes.
Half way through the cooking baste the wings with a compound of:
1 part Hot Sauce
1 part melted butter
Just mop it over the wings with a Bbq basting brush or dip the wings into it. It's best if this compound is warm or hot.
To terminate the wings and give them a true "dry rub" taste, give them a light coat of Killer Hogs Bbq Rub at the very end. You can all the time use your own, homemade Bbq rub if you like.
These wings are great at a party but you'll want to cook any bags because they will go fast..
Dry Rub Hot Wings methodTuesday 17 April 2012
Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family
We bring you save prices Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family, Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family on sale and Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family deals. Now you can get the newest Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family deals on Amazon.com and save shipping.
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Buy groceries in bulk, prepare family-friendly dishes, package in meal-sized freezer bags, then stock the freezer with ready-to-defrost-and-serve tasty homemade meals. This is the winning system of Fix, Freeze, Feast, a cookbook that has already attracted an enthusiastic following among busy families.
Millions of shoppers save money by buying groceries in bulk - trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten - unlabeled and unrecognizable under lays of ice crystals - in the back of the freezer.
In the new paperback edition of Fix, Freeze, Feast, authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment's notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn't be without.
Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, Fix, Freeze, Feast meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. Fix, Freeze, Feast, also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer!
Buy groceries in bulk, prepare family-friendly dishes, package in meal-sized freezer bags, then stock the freezer with ready-to-defrost-and-serve tasty homemade meals. This is the winning system of Fix, Freeze, Feast, a cookbook that has already attracted an enthusiastic following among busy families.
Millions of shoppers save money by buying groceries in bulk - trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten - unlabeled and unrecognizable under lays of ice crystals - in the back of the freezer.
In the new paperback edition of Fix, Freeze, Feast, authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment's notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn't be without.
Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, Fix, Freeze, Feast meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. Fix, Freeze, Feast, also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer!
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Sunday 15 April 2012
Recipes For Cooking Squirrel - normal Info
The taste of the squirrel meat is great if ready the right way. The hunting of a squirrel should be done with a.22 rifle or a shotgun loaded with rat shot or bird shot, or even using a pellet rifle. Depending upon how you like your squirrel, there are discrete methods you could try. No matter which technique you choose, soak the meat in a sealed bag with buttermilk in your refrigerator. Leave it overnight.
In the morning, pan-fry the squirrel meat. Bread it with a mix of salt & pepper, flour and whatever seasoning you enjoy using on wild meat. Fry the meat until it is completely done. Be meticulous not to fry it too long because it will become very dry, losing its tasty properties. After cooking it, you should drain all the grease except for sufficient to cover the bottom of the pan. In order to make the gravy, mix in colse to 1-2 tablespoons of flour and cook it on a low heat, stirring occasionally. If necessary, add water or milk. You could season the gravy with your favorite seasoning as well as salt and pepper.
Hot Sauce Recipes
You can serve it in a collection of ways: the squirrel topped with gravy or not topped. You could put the squirrel meat in the pan with the gravy, cover the pan and smother the meat on low heat. You can serve it with rice.
We will now offer 3 approved squirrel recipes that you might want to try out:
Cajun Squirrel
Yielding number: 3-4
Cooking time: 1 ½ hours
We need:
o squirrels cut into serving pieces, number depends upon how many you can eat
o olive oil
o 1 large onion
o 1 large green bell pepper
o 2 cloves garlic
o Cajun spice (Tony Chachere's recommended)
o 2 tbsp Tabasco sauce
o 4 tbsp ketchup
o 1 tbsp Gumbo File seasoning
o cooked rice
How to cook:
In a deep pot or Dutch oven, heat some olive oil. Season the squirrel on all of its sides with the Cajun seasoning. Step two is to add to the hot oil and turn to brown on all sides and continue to cook until done. After doing so, place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done. Sprinkle the added vegetables with Cajun seasoning. Add the Tabasco sauce, ketchup and the Gumbo File. Stir all of them to mix well and serve over the cooked rice. Enjoy.
Spicy Squirrel
Yielding number: 5-6
Cooking time: 1 ½ hours
We need:
o 2- 3 squirrels
o Bbq sauce
o ketchup
o water
o minced onion
o pepper
o your favorite spices
How to cook:
In a bowl mix your favorite Bbq sauce and ketchup together to collect the desired taste. Then, slightly water it down and adjust the taste if necessary. Rub the sauce into the squirrels and place on the hot grill. After that, sprinkle with the onion, pepper and spices. Last but not least, cook on low for 1 - 1 1/2 hours, basting occasionally with the sauce. Enjoy.
Squirrel Delight
Yielding number: 4
Cooking time: 3 ½ hours
We need:
o 1 - 2 squirrels, quartered
o 1/4 cup olive oil
o salt
o pepper
o fresh chopped rosemary
How to cook:
You will boil the squirrels for about 10 minutes. The following task will be to place in a large skillet with the olive oil. Next, season it to taste with the salt and pepper. Sprinkle on the rosemary. Add water to pan to just the top of the meat. Cover and simmer for a maximum of 3 hours. Serve with mashed potatoes. Enjoy.
By browsing the Internet you will find dozens of squirrel recipes that are worth a shot. The key to a appetizing meat is to prepare it properly like a wild meat. It is important to know that the squirrel meat takes longer to tender in comparison to traditional meats. We hope that you will enjoy both cooking and eating the squirrel meat.
Recipes For Cooking Squirrel - normal InfoWednesday 11 April 2012
How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart
Read How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart reviews and collate Cheap How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart prices. Find the best deals available in Us. Why pay more if you don't have to.
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Purchase How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart LOWEST PRICE GUARANTEE! Seller: Amazon List Price: $27.50 Price: View Sale Price (posted Apr 11, 2012 23:35:16) Availability : Usually ships in 24 hours |
Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew.
Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated. Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.
Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.
Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.
There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.
Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew.
Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated. Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.
Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.
Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.
There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.
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Monday 9 April 2012
Jam It, Pickle It, Cure It: And Other Cooking Projects
I bring you save prices Jam It, Pickle It, Cure It: And Other Cooking Projects, Jam It, Pickle It, Cure It: And Other Cooking Projects on sale and Jam It, Pickle It, Cure It: And Other Cooking Projects deals. Now you can get the most recent Jam It, Pickle It, Cure It: And Other Cooking Projects deals on Amazon.com and save shipping.
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Purchase Jam It, Pickle It, Cure It: And Other Cooking Projects LOWEST PRICE GUARANTEE! Seller: Amazon List Price: $24.99 Price: View Sale Price (posted Apr 09, 2012 17:30:07) Availability : Usually ships in 24 hours |
Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies–all created by you? The kitchen is a paradise for crafty cooks, and whether you’re a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, CureIt has recipes galore for you (75, to be exact).
Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe, several give variations (like Caramelized Onion and Thyme Butter–yum), and most share ideas on how to use it, serve it, and give it away.
Complete with color photographs and the accumulated wisdom of author Karen Solomon’s years of food crafting, Jam It, Pickle It, CureIt is your one-stop resource for turning your culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creations
Karen Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard’s Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California. Reach her at www.ksolomon.com.
Do you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies–all created by you? The kitchen is a paradise for crafty cooks, and whether you’re a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, CureIt has recipes galore for you (75, to be exact).
Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe, several give variations (like Caramelized Onion and Thyme Butter–yum), and most share ideas on how to use it, serve it, and give it away.
Complete with color photographs and the accumulated wisdom of author Karen Solomon’s years of food crafting, Jam It, Pickle It, CureIt is your one-stop resource for turning your culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creations
Karen Solomon is a food and lifestyle writer and veteran culinary tinkerer and food crafter. She is the author of The Cheap Bastard’s Guide to San Francisco, a contributor to San Francisco magazine and the San Francisco Chronicle, and a former editor and columnist for the San Francisco Bay Guardian. She has also contributed to Chow! San Francisco Bay Area, the SF Zagat Guide, and dozens of Bay Area and national publications. She lives with her partner, son, and food-focused dachshund in (you guessed it) San Francisco, California. Reach her at www.ksolomon.com.
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