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 Verde

Thursday 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.
Nando's Hot Peri-Peri Sauce (2 x 125ml Pack) Shopping Nando's Hot Peri-Peri Sauce (2 x 125ml Pack) LOWEST PRICE GUARANTEE!
Seller: Amazon
List Price:
Price: View Sale Price (posted Apr 26, 2012 10:15:11)
Availability : Usually ships in 3-4 business days
Nando's Hot Peri-Peri Sauce (2 x 125ml Pack) Overviews

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

Store Name
Compare Prices
Condition
SHOP NOW!
Cooking Marvellous
$17.99
New

Wednesday 25 April 2012

Everyday Pasta

I bring you inexpensive Everyday Pasta, Everyday Pasta on sale and Everyday Pasta deals. Now you can get the most recent Everyday Pasta deals on Amazon.com and save shipping.
Everyday Pasta Buy Everyday Pasta LOWEST PRICE GUARANTEE!
Seller: Amazon
List Price: $32.50
Price: View Sale Price (posted Apr 25, 2012 09:05:15)
Availability : Usually ships in 24 hours
Everyday Pasta Overviews

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.

Store Name
Compare Prices
Condition
SHOP NOW!
Amazon.com
$18.77
New

Tuesday 24 April 2012

LifeFood Recipe Book: Living on Life Force

Read LifeFood Recipe Book: Living on Life Force reviews and correlate Cheap LifeFood Recipe Book: Living on Life Force prices. Find the best deals available in Us. Why pay more if you don't have to.
LifeFood Recipe Book: Living on Life Force Shopping LifeFood Recipe Book: Living on Life Force LOWEST PRICE GUARANTEE!
Seller: Amazon
List Price: $18.95
Price: View Sale Price (posted Apr 24, 2012 06:35:11)
Availability : Usually ships in 24 hours
LifeFood Recipe Book: Living on Life Force Overviews

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.

Store Name
Compare Prices
Condition
SHOP NOW!
Amazon.com
$12.89
New

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 method

Tuesday 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.
Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family Purchase Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family LOWEST PRICE GUARANTEE!
Seller: Amazon
List Price: $14.95
Price: View Sale Price (posted Apr 17, 2012 03:30:12)
Availability : Usually ships in 24 hours
Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family Overviews

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!

Store Name
Compare Prices
Condition
SHOP NOW!
Amazon.com
$10.17
New

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 Info

Wednesday 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.
How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart 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
How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart Overviews

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.

Store Name
Compare Prices
Condition
SHOP NOW!
Amazon.com
$17.42
New

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.
Jam It, Pickle It, Cure It: And Other Cooking Projects 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
Jam It, Pickle It, Cure It: And Other Cooking Projects Overviews

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.

Store Name
Compare Prices
Condition
SHOP NOW!
Amazon.com
$16.29
New

Friday 6 April 2012

Hot Peppers: The Story of Cajuns and <i>Capsicum</i> (Chapel Hill Book)

Read Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Book) reviews and assess Cheap Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Book) prices. Find the best deals available in Us. Why pay more if you don't have to.
Hot Peppers: The Story of Cajuns and <i>Capsicum</i> (Chapel Hill Book) Purchase Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Book) LOWEST PRICE GUARANTEE!
Seller: Amazon
List Price: $22.00
Price: View Sale Price (posted Apr 06, 2012 01:30:06)
Availability : N/A
Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Book) Overviews

Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.

This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish ŽtouffŽe, jambalaya, and okra shrimp gumbo.

Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.

This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish ŽtouffŽe, jambalaya, and okra shrimp gumbo.

No More Store to Compare.
Store Name
Compare Prices
Condition
SHOP NOW!