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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: |
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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: |
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The Lean Rotisserie From: The Lean Rotisserie The Lean Rotisserie Cookbook is a collection of recipes with lower fat and calorie content for anyone who is watching their weight or is generally health conscious and using a Ronco Showtime Rotisserie & BBQ. You can enjoy a wide variety of foods by "Cutting the Fat" at home and making lean and tasty meals your family will love! Healthy rotisserie cooking is easy with a Showtime. Anyone can do it - whether you consider yourself a "cook" or not. Tags: |
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The Lean Rotisserie - Recipe Favorites From: The Lean Rotisserie - Recipe Favorites The Lean Rotisserie Cookbook is a collection of recipes with lower fat and calorie content for anyone who is watching their weight or is generally health conscious and using a Ronco Showtime Rotisserie & BBQ. This is a special collection of recipe favorites! Tags: |
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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: |
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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: |
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Pesto - The Art of Cooking with Herb Pastes From: Pesto - The Art of Cooking with Herb Pastes "Classic" pesto is undoubtedly one of the world's great culinary pleasures. Made from fresh basil leaves, pale green virgin olive oil, a well-aged sharp sheep's cheese, garlic, and pine nuts, this sublime experience is usually enjoyed in summer months when fresh herbs are available. In Genoa, Italy, in the Liguria region where pesto originated, fresh basil is available year- round. Genovese cooks used a mortar and pestle to grind the pesto ingredients into a smooth green paste hence the name pesto. Tags: |
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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: |
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The AquaChef Cookbook From: The Complete AquaChef Cookbook Finally an answer to the hassle of home cooking! AquaChef is the revolutionary cooking aid that not only cooks your food, but does it well. The AquaChef Cookbook is filled with delicious, gourmet recipes for you to try with your new AquaChef Cooking System! Tags: |
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Black Bean & Corn Hot Salsa From: Cooking Videos Learn to make this delicious Black Bean and Corn Hot Salsa, and serve it with many different main dishes, to create a fantastic complete meal. Tags: |
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Chicken Breast Chardonnay From: Cooking Videos Here you can learn to make a classic dish like Chicken Breast Chardonnay, paired here with a Black Bean and Corn Hot Salsa. Tags: |
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Game Hens with Raspberry Sauce From: Cooking Videos Follow this easy instructional video to learn to make the delicious dish, Game Hens with Raspberry Sauce. Tags: |
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Leg of Lamb From: Cooking Videos Making this amazing Leg of Lamb with a great rosemary rub couldn't be easier. Tags: |
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Lime Pepper Chicken Breast From: Cooking Videos Learn to make the delicious and exciting Lime Pepper Chicken Breast with this simple and quick recipe. Tags: |
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Lobster and Spiced Curry, & Slow Steamed Portobello Mushrooms From: Cooking Videos Everyone loves lobsters, and here it is cooked with a spiced curry and delicious sides. You'll really enjoy this simple and quick recipe. Tags: |
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Major Drumsticks From: Cooking Videos Another simple and tasty recipe, here chicken legs are rolled in a delicious and exciting mixture to make fantastic Major Drumsticks. Tags: |
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Rib Roast From: Cooking Videos A beautiful Rib Roast is no problem, and in this great recipe it has a delicious white and black pepper rub. Tags: |
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Rubs From: Cooking Videos Rubs are delicious herbs and spices rubbed into a meat before you cook it, and here you can learn to make a rosemary and oregano rub that makes a delicious chicken with herb rub meal. Tags: |
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Sage Chicken From: Cooking Videos A great recipe for Sage Chicken Kebobs with marinated chicken and fresh vegetables. This can be a great item for picnics, parties, or even as a main! Tags: |
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Snow Peas with Peanuts From: Cooking Videos Snow Peas with Peanuts is a great and quick dish that will dazzle anyone you make it for. Tags: |
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Spinach Florintine From: Cooking Videos Spinach Florentine is a great classic recipe that will always be a delicious addition to your meal. This recipe is quick and simple. Tags: |
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Stuffed Mushrooms From: Cooking Videos Stuffed Mushrooms are an all time favorite appetizer, and easy to make. Tags: |
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Sweet & Sour Red Cabbage Slaw From: Cooking Videos This recipe for Sweet and Sour Red Cabbage Slaw goes well with poultry, beef or pork. Tags: |
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Teriyaki Chicken From: Cooking Videos With this recipe you combine marinated chicken breast and teriyaki sauce to make this delicious dish. Tags: |
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Cooking with Mel - Perfect Lemon Pepper Salmon From: Cooking with Mel Chef Mel demonstrates how to use the AquaChef to make the perfect flaky and tender Lemon Pepper Salmon. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1633 Tags: |
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Cooking with Mel - Seasoned Chicken Breast From: Cooking with Mel In this second episode of Cooking with Mel, Melissa prepares a delicious and fresh spice Seasoned Chicken Breast. Mixing unique flavors and ingredients to create a fantastic and simple meal, the Melissa demonstrates how easy gourmet cooking can be with the sous vide AquaChef. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1634 Tags: |
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Cooking with Mel - Pork Chops & Sliced Apples From: Cooking with Mel In this episode of Cooking with Mel, you will learn how to make the perfect pork chop. Melissa brings her childhood memories of pork chops and applesauce to you, by reinventing and modernizing the recipe with freshly cooked apple slices and moist and deliciously seasoned pork chops. This will surely become one of your favorite dishes. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1635 Tags: |
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Cooking with Mel - Strip Steak From: Cooking with Mel In this episode of Cooking with Mel, you will learn how to make succulent New York Strip Steak. Melissa demonstrates the preparation of the steak, but in this episode also uses a pre-prepared steak that is frozen to show how the AquaChef cooks frozen foods. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1636 Tags: |
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Cooking with Mel - Shrimp Salad From: Cooking with Mel Melissa is back to cook a delicious Cajun Shrimp Salad. She demonstrates how to shell shrimp and gives some great tips on how to prepare a fantastic and fresh salad full of flavor and spice. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1637 Tags: |
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Cooking with Mel - Brown Sugar Glazed Carrots From: Cooking with Mel This episode finds Melissa preparing Brown Sugar Glazed Carrots; a deliciously sweet side dish for your favorite fall meal. This simple and quick recipe will soon be staple in your meals for the autumn months. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1638 Tags: |
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Cooking with Mel - Green Beans with Toasted Almonds From: Cooking with Mel Melissa is back with more fantastic side dishes to compliment your AquaChef meals. Here Melissa teaches you a fast and easy recipe for fresh green beans with toasted almonds. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1639 Tags: |
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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: |
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Marinade Encyclopedia From: Marinade Encyclopedia The Marinade Encyclopedia brings you over 100 recipes for liquid marinades, sauces and brining liquids. A marinade is a seasoned liquid, rub or paste, often acidic, applied to poultry, meats, seafood or vegetables before cooking to add flavor, or to tenderize tougher cuts of meat. Marinades were originally used as preservatives to prevent food from spoiling as quickly, but are now known for the great variety of flavors they can bring to just about any dish! This is your go-to book for planning any meal that you want to spice up with a unique or classic marinade, whether you're cooking for yourself or for many. Tags: |
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Torch Instruction Manual From: KitchenAdvance Product Instruction Manuals Tags: |
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Introduction From: Dish to Pass - Surf & Turf Fajitas Jamie introduces this edition of Dish to Pass where she is making a build your own fajita bar for her surf party. Tags: |
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Baja Carrots From: Dish to Pass - Surf & Turf Fajitas In this clip Jamie demonstrates how to prepare the Baja Carrot salad. Get the complete recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1830 Tags: |
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Sangria From: Dish to Pass - Surf & Turf Fajitas Jamie prepares her sangria on a whim, and when you see how delicious it is, you'll understand why she always has the ingredients available! Get the delicious recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1831 Tags: |
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Garlic Cumin Skirt Steak From: Dish to Pass - Surf & Turf Fajitas Jamie prepares the Garlic Cumin Skirt Steak, as well as gets two skillets ready for the fajita shells and the tuna steaks. Get the delicious recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1832 Tags: |
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Guacamole Salad From: Dish to Pass - Surf & Turf Fajitas Jamie makes her Guacamole Salad, which is similar to a traditional guacamole, but with a special Food to Pass twist. Get the complete recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1834 Tags: |
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Habanero Sour Cream From: Dish to Pass - Surf & Turf Fajitas Jamie prepares her deliciously simply Habanero Sour Cream. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1835 Tags: |
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Checking on the Steak & Searing the Tuna From: Dish to Pass - Surf & Turf Fajitas Here Jamie takes the steak out of the oven and prepares her delicious sushi grade tuna steaks, using a delicious ancho chili rub. Get the tuna recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1836 Tags: |
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Preparing the Fajita Shells From: Dish to Pass - Surf & Turf Fajitas Jamie had already preheated a skillet with canola oil in preparation for the tortilla fajita shells, and here she demonstrates how to cook them. Tags: |
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Finishing the Tuna & Steak From: Dish to Pass - Surf & Turf Fajitas Jamie cooks the other side of the tuna steak and cuts the tuna and steak into delicious fajita size slices. Tags: |
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Putting It All Together From: Dish to Pass - Surf & Turf Fajitas Jamie finishes up the sangria and assembles the fajitas. Your mouth will definitely be watering when you see this final product! Tags: |
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Moroccan Almond Couscous From: Dish to Pass - Moroccan Almond Couscous Jamie Fararra brings you a great raw vegan alternative to the traditional couscous dish. But don't think raw or vegan means boring. This delicious and healthy dish is served as lettuce wraps for a refreshing lunch, or on its own for a great side dish. This dish is super fast and easy to make, though you'll have to prepare ahead, as the almonds will need to be soaked for at least four hours, or overnight. Get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1829 Tags: |
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Chili Peanut Noodle Salad From: Dish to Pass - Chili Peanut Noodle Salad Jamie presents a delicious dish great for pot luck parties. It tastes great and is great for you. After continually receiving rave reviews for her Chili Peanut Noodle Salad, Jamie has decided it's the perfect dish to pass, and now offers it to you. Get the complete recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1838 Tags: |
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The AquaChef Cookbook From: KitchenAdvance Product Instruction Manuals Finally an answer to the hassle of home cooking! AquaChef is the revolutionary cooking aid that not only cooks your food, but does it well. The AquaChef Cookbook is filled with delicious, gourmet recipes for you to try with your new AquaChef Cooking System! Tags: |
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AquaChef Operation Manual From: KitchenAdvance Product Instruction Manuals Tags: |
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AquaChef Operation Manual - Spanish From: KitchenAdvance Product Instruction Manuals Tags: |
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Thermometer Instruction Manual From: KitchenAdvance Product Instruction Manuals Tags: |
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Seal N Fresh Vacuum Sealer Instruction Manual From: KitchenAdvance Product Instruction Manuals Tags: |
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Mel from Home - Apple Coring From: Mel from Home Mel takes you deeper into her AquaChef Sausage Stuffed Apples recipe, and gives you a great tutorial on how to core an apple using a melon baller. Tags: |
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Mel from Home - Cooking with a Ramekin in Your AquaChef From: Mel from Home Mel takes some extra time to demonstrate how to fill your ramekins properly when cooking in the AquaChef. Tags: |
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Mel from Home - Cutting Up Sweet Potatoes From: Mel from Home Mel is preparing a delicious sweet potato dish, but first wants to demonstrate how to successfully wash, peel, and cut up your sweet potatoes. Tags: |
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Mel from Home - Preparing Sweet Potatoes From: Mel from Home Mel shows you her recipe for sweet or savory sweet potatoes, using the chopped sweet potatoes she prepared with you in her last video. Tags: |
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Mel from Home - Fresh Produce Tip From: Mel from Home Mel shares her secret for keeping her fruits and vegetables clean and fresh at home. Tags: |
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Seal, Set & Serve Cookbook From: Seal, Set & Serve Cookbook The complete cookbook in PDF form Tags: |
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Cut the Fat!
From: Cut the Fat! The Cut The Fat! Cookbook Make the most mouthwatering, healthy, family meals with the 240-page Cut the Fat! Cookbook. This Rotisserie and BBQ book contains over 250 Cut the Fat! recipes on a wide variety of lean and tasty meals your whole family will love! Tags: |
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Fire Roasted Bell Peppers From: Mel from Home Mel demonstrates an easy and affordable way to make fire roasted bell peppers. Tags: |
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Mel from Home - Substituting Ramekins in the AquaChef From: Mel from Home Mel demonstrates how substituting a mason jar for a ramekin in the AquaChef works wonderfully, and shows the different sizes of jars, and how they fit in the AquaChef. Tags: |
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Corn on the Cob (Corn Side Dish Part 1) From: Cooking with Mel Mel shares one of her favorite side dish recipes, fresh corn on the cob cooked in the AquaChef. This simple and delicious way to cook corn, will surely become one of your favorites too. Tags: |
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Mel's Favorite Side Dish (Corn Side Dish Part 2) From: Cooking with Mel In this second part of Mel's corn side dish series, she shares her absolute favorite side dish ever. You'll be amazed by the simplicity of this vegetable medley. Watch the video then get the recipe here: http://www.gourmetcookingonline.com/recipe.php?id=1839 Tags: |
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Chef David Giana From: AquaChef Testimonials - Chef David Giana Chef David Giana talks about his experience with the AquaChef and demonstrates how to use it. Tags: |
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DHY100 Dehydrator Manual From: KitchenAdvance Product Instruction Manuals 5 TIER FOOD DEHYDRATOR ASSEMBLY AND OPERATION INSTRUCTIONS Tags: |
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Season & Spice and Everything Nice! From: Season & Spice and Everything Nice! Surely to become a favorite in your cookbook collection, your meals will never cease to impress with these great dry rubs, pastes and basting sauces. Tags: |
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Everyday Desserts Made Gourmet: The Sous Vide Way From: Everyday Desserts Made Gourmet: The Sous Vide Way! This 132-page cookbook covers the basics of this gourmet cooking method and offers tips, techniques and an array of recipes for mouthwatering desserts. From Butterscotch Pot de Crème to Brownie Bread Pudding to Coffee Panna Cotta, you’ll have more luscious desserts than you know what to do with. So next time your sweet tooth kicks in, satisfy it with style! Tags: |
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From Bland to Grand From: From Bland to Grand Filled with innovative recipes and secrets from top chefs, your meats, fish and other dishes will be flavored to perfection every time. Tags: |
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