Videos tagged "meats"
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The Art of the Knife - Recipe Collection with Knife Basics and Cutting Techniques From: The Art of the Knife Introduction; Knife Basics; Salsas, Chutneys and Sauces; Appetizers; Salads; Vegetarian Main Courses; Meats, Poultry and Seafood; Desserts Tags: art of the knife cookbook recipes knife basics salsas chutneys sauces appetizers salads vegetarian main courses meats poultry seafoods desserts |
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Dehydrated & Delicious - The Complete Book on Dehydrating Meats, Fruits, Vegetables, Herbs, Flowers, Yogurt and more! From: Dehydrated & Delicious Drying fruits, vegetables, and meats is a great way to create some of the tastiest and most convenient ready-to-eat snacks that your family will ever enjoy. Not only will they be the best tasting snacks, but also less expensive and healthier than commercial snacks. Home dehydrated fruits, vegetables, and jerky are the ideal take-along foods for lunch boxes, camping and hiking trips, and vacations. Dehydrated foods are also wonderful additions to your favorite recipes for casseroles, soups, stews compotes and sauces. Tags: recipes vegetables dried fruits dehydrated meats snacks healthy lunch camping hiking vacation casseroles sauces soups stew cookbook |
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The Pasta Sauce Collection From: The Pasta Sauce Collection Pasta is probably the most versatile of foods. It is made into literally thousands of variations around the world. But the secret of pasta's variety isn't just in the many different shapes. By far the greatest variety in pasta dishes results from variations of the sauce or topping used to add flavor to the pasta. And even if we focus on primarily European variations, the choices are still too numerous to count. In this book, we have collected a virtual buffet of tastes and styles, for healthy appetites and light eaters; for those with simple tastes, and those with a passion for the exotic. Indeed pasta pleases everyone. A five-year-old with spaghetti and meatballs is enjoying his supper every bit as much as a dinner guest savoring truffles in wine sauce. Tags: recipes cookbook pasta sauces vegetables healthy meats cream toppings spaghetti meatballs truffles wine |
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The Original Old West Cookbook - A Collection of Recipes in the Chuckwagon, Pioneer, and Southwest Tradition From: The Original Old West Cookbook To appreciate Western cooking, it helps to know a little of the history of the Old West, which in most cases is as vivid and spicy as the cooking. The story of course begins with the Indians. The Southwestern tribes lived in permanent villages, growing corn, beans, squash and other native crops, often with the help of irrigation. The northernmost of these tribes were the Pueblo Indians (pueblo is Spanish for village) of the upper Rio Grande in what is now New Mexico and Colorado. For a thousand years and more they had led their communal lives in almost total isolation, but it was these civilized Indians who made Southwest so different from other areas. The food of the upper Rio Grande is strongly influenced by the Indians, notably in the use of corn. Tags: recipes cookbook western spicy corn spanish native beans squash vegetables meats |
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The Great Sausage Maker Cookbook From: The Great Sausage Maker Cookbook For Americans sausage evokes pleasant memories of ball games, picnics, backyard barbecues and just plain people having fun together, enjoying life. From the lowly hot dog or frankfurter to the Italian sausage or salami eaten as the family gathers around the table or to the more sophisticated thoughts of European sausages eaten in special restaurants like Tapas Bars, English Pubs, Greek Tavernas, French Bistros or even Italian Trattorias, the sausage holds a place in our hearts. Tags: recipes sausage picnic barbecue hot dog frankfurter italian salami pasta meats cookbook |
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The Great Pastamaker Cookbook - An exciting collection of fresh, healthy and easy-to-make recipes From: The Great-Pastamaker Cookbook Nobody knows when the first pasta was made, but it is certainly one of the world\'s oldest foods. The Chinese developed their noodles as early as 5000 B.C., and later introduced them into Japan through Korea. Early East European nomads car-ried a type of dried dough that was grated into boiling goats milk. In ancient Greece and Rome, cooks created a pasta known as Iaganon or laganum, similar to today\'s tagliatelle. And the early Arab world invented its own version of pasta, called couscous. Tags: recipes pasta sauce meats fish vegetables soups healthy fresh cookbook |
