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Help | Terms & Conditions | Privacy Policy | Press | Seller Entry | |
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| Better Homes & Gardens Soups & Stews NEW COND |
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| New Price: 2.51 USD |
| Old Price: 3.35 USD |
| Saved: 25 Percent |
| Sale ends: 2010-04-01 06:00:21 |
 or:Show Seller's other items antekir |
Reviews & GuidesHalloween Recipes From "The House of Lee":This is a guide for planning a festive and fun party menu! All of these recipes are simple to make, delicious to eat, and look really awesome presented on your table! I already listed one on one of my blogs, so please feel free to go there and copy that one as well... I won't repeat it here. It's a "Jack-O-Lantern Cheeseball" served with crackers or breads. Yum! "Eyes of Newt" Flour Tortillas 2-3 Pkgs. Cream Cheese Roast Beef, Ham, or Turkey (thin sliced) 1 Jar Each of Black and Green Olives (w/ pimiento) Sliced Thin 1/4 Roasted Red Peppers 1 Batch Fresh Grown Alfalfa Sprouts Garlic, Onion, Artichoke Hearts (chopped up) Spread cream cheese over each tortilla. Top with variety of meats (1 for each tortilla), and various veggie toppings, as desired. (add any others you like, or eliminate those you don't! this is a flexible recipe). Roll up tortilla (jelly roll fashion). Trim off uneven ends. Slice each tortilla into 3/4" slices. Spread more cream cheese on top of each slice. Attach slice of green olive w/ pimiento or black olive w/ red pepper to look like an eye. Makes appx. 4 dozen. *Variations" add guacamole and salsa for a spanish zest, make vegetarian ones with added spinach, shredded carrot, chopped cucumber... be creative as you like!* "Spider Web Dip" 1 8 oz. Pkg. Cream Cheese (softened) 1 8 oz. Jar Salsa 1/2 Cup Guacamole 2 Tblsp. Sour Cream Place cream cheese & salsa in blender. Blend til smooth. Spread cream cheese on round serving dish or plate. Smoot... Crockpot or Slowcooker-A Cook's Best Friend-Free RecipeOnce the weather starts to cool down, the crockpot takes its place of honor again on our kitchen counter. This handy appliance allows me to throw in five or six ingredients in the morning, run out the door and have the wonderful aroma of a delicious meal wafting throughout the house upon return.....life is good! I've included a free recipe to get you started. Never used a crock pot or slow cooker? Its easy to remedy that. There are many makes and models available, some things to look for: If you're single and don't entertain all that often, go for the smaller, 1.5-2.0 quarts models. Its also nice to get the removable liner/cooking bowl because this is a lot easier to clean, just throw into the dishwasher or a quick rinse. If you cook for a crowd, go for the larger models, from 2.5-4.0 quarts. The slowcooker is perfect for pot lucks-keep it plugged in and the setting on warm and the dish is ready to serve from. We like to make "Beer Meatballs" for football games and potlucks, this recipe is one of the ones featured in my "470 Crockpot recipes" e-book. Enjoy-I've included it below! I prefer the shape of a slowcooker, usually oval instead of the round and deeper pot in the crockpot. This is individual preference and the recipes for them are interchangable unless noted. Remember that the slow cooker is just that, a slow cooking machine. Most recipes will call for a 6-8 hour cooking time. This is why the meat falls apart and is so tender at the ... Book Grading & ConditionMost book dealers us a set of standardized terms in describing the condition of a book. The terms refer to the overall condition of the book but the description should also state any obvious important flaws or variances from the term. Food: Alsace-LorraineI am in the business of selling cookbooks that I create. I offer cookbooks from around the world but for me to create a cookbook, I have to have an interest in the foods of the region(s) I am writing about. Alsace-Lorraine is the region where my surname comes from, so I naturally had a reason for dwelling into the foods of Alsace-Lorraine since that is one of the places where my family is from. Alsace-Lorraine is two regions located next to each other in the eastern part of the country of France. Alsace lies along the Rhine river, the border with Germany, while Lorraine is the region just to the west of Alsace. Alsace and Lorraine both have had a turbulent history starting from the 17th century until recently. Alsace was part of Germany until the Treaty of Munster in 1648 while Lorraine was French with German masters. For the next 300 years, both regions were passed back and forth between France and Germany until after WWII. Alsace has much in common with Germany, the language and the culture, the architecture and the food. Sauerkraut with all the pork trimmings is the region's signature dish. The soil is rich and the agriculture abundant. The region's products are celebrated with festivals around the year. Alsace is also know for it's foie gras and it's pate de foie gras. For those of you who do not know what foie gras is and are not vegetarian, keep reading, otherwise skip to the next paragraph. Foie gras is the mixture created from the livers of ducks and geese which are forcefed to create fatty livers. Pate is just a more refined product of the same process. Lorraine, on the other hand, has more in common with France. A region of rolling pastures and farms, Lorraine is famous for a dish called Quiche Lorraine, created during a time period when Lorraine actually had it's own royalty. The region has been important to history for many reasons but salt is the primary reason... Crab meat Ravioli pie/Tofu tapaElmichelledesign CRAB MEAT RAVIOLI PIE /TAPAS WITH OLIVES Ingredients - 1/2 Cream philadephia cheese Tofu 1/2 of pack (Non seasoned tofu) 1/2 can of Black olives 4 oz Dill dip 1 tbs Hot pepper sauce {not tabasco} 1/2 tsp cayenne pepper Crab meat {fake optional} use 1/2 pack &nb... Cooking with a saute panThe term Saute' is a french word meaning "to make jump". You see, when you saute something it means to cook on high heat with a little bit of fat (oil, butter, "I cant believe its not butter" etc....) The idea is to saute something that will be eaten right away. For instance, you would saute' stir fry. You wouldn't saute' a lamb shoulder. You may sear a lamb shoulder, but thats a different lesson. When buying a saute pan its very important to buy one with a thicker bottom (not necessarily copper) and a sturdy handle. The whole idea here is to have a pan with flexibility in temperature. If you are cooking with a pan with a very thick bottom, then it will be uneasy to cool the pan down. Often times when cooking I make whats called a beurre fondue after I've sauteed whatever I was cooking as a sauce. In order to do that, cool the pan down by taking it off the heat and adding 3 to 1 butter to water, while doing a swirling motion. It takes all of the fond from the bottom of the pan and incorporates it into a buttery, shiny, sexy sauce. Its impossible to make a beurre fondue with a pan that is too hot. Your sauce will break...... That is very depressing... On the other hand, a pan that is too thin will not last as long, and in cooking will change temperatures too often. Which also causes sauces to break. And what is dinner without sauce?? So, in retrospect..... I would suggest for first timers, or old timers that keep burning stuff.... Don't buy the pretty one, or the giant one, or those stupid little 1 egg sized ones. Medium is versatile. Look at your shipping weights. Two to six pounds........ I hope this helped. I will never have my own cooking show, or become a rockstar, like I planned, but as a songwriting, restaurant manager, ex- gourmet cook with culinary school experience, I will make something of myself, even if it... Cooking with a saute panThe term Saute' is a french word meaning "to make jump". You see, when you saute something it means to cook on high heat with a little bit of fat (oil, butter, "I cant believe its not butter" etc....) The idea is to saute something that will be eaten right away. For instance, you would saute' stir fry. You wouldn't saute' a lamb shoulder. You may sear a lamb shoulder, but thats a different lesson. When buying a saute pan its very important to buy one with a thicker bottom (not necessarily copper) and a sturdy handle. The whole idea here is to have a pan with flexibility in temperature. If you are cooking with a pan with a very thick bottom, then it will be uneasy to cool the pan down. Often times when cooking I make whats called a beurre fondue after I've sauteed whatever I was cooking as a sauce. In order to do that, cool the pan down by taking it off the heat and adding 3 to 1 butter to water, while doing a swirling motion. It takes all of the fond from the bottom of the pan and incorporates it into a buttery, shiny, sexy sauce. Its impossible to make a beurre fondue with a pan that is too hot. Your sauce will break...... That is very depressing... On the other hand, a pan that is too thin will not last as long, and in cooking will change temperatures too often. Which also causes sauces to break. And what is dinner without sauce?? So, in retrospect..... I would suggest for first timers, or old timers that keep burning stuff.... Don't buy the pretty one, or the giant one, or those stupid little 1 egg sized ones. Medium is versatile. Look at your shipping weights. Two to six pounds........ I hope this helped. I will never have my own cooking show, or become a rockstar, like I planned, but as a songwriting, restaurant manager, ex- gourmet cook with culinary school experience, I will make something of myself, even if it... Chai tea recipes using David Rio Chai TeaBasic Hot Chai Hot Chai with Italian syrup Chai Fruit Smoothie Chai Ice Blend Delicious hot cocoa recipes using Cocoa AmoreCocoa Mocha Float Chocolate Cherry Cooler Magnificent Mocha Chocolate Truffle Chiller East Coast Whole Sale House WE SELL DVDS AND NEW AND USED BOOKS AT WHOLESALE PRICES WHY PAID RETAIL WHEN WE TRY TO SAVE YOU THE DOLLAR THANKS JeffNDawn2007 |
