New from #1 Bestselling author Lori Jane Stewart!
Popcorn has probably been around longer than any other snack food on the planet. It has a rich history, dating back to before civilization and taking part in a multitude of events we celebrate every year. It's the most popular snack food around the world, and the second most popular snack in America (falling just behind potato chips). Popcorn can be found all over the country, at movie theaters, carnivals, and most people's kitchens or pantries.
It is a common misconception that popcorn is an unhealthy snack. The reason some people avoid popcorn is because they don't understand the real culprit! Behind its supposedly unhealthy status, are the seasonings and additives, often added to commercially packaged products to liven up the bland natural flavor and to lengthen it's shelf life. The popcorn itself is a wholegrain, and these can help prevent cancer and lower the risk of heart disease, while also supplying healthy nutrients that support our vision.
There are many different methods to create popcorn, but the basic principle stays the same. All you have to do is make the kernels hot enough to heat the moisture contained naturally inside, and turn that into steam. The steam creates pressure from inside the hard shell casing and before you know it, POP! - the kernel is turned inside out and is ready to be consumed. As long as you can generate heat and have some kernels on hand, you can make popcorn!
Enough of the history, what about the recipes? I've gathered 30 of the finest popcorn recipes from around the world for your snacking pleasure, and have tried to keep them free from artificial sweeteners, preservatives or other nasty additives wherever possible. I've specified 9 cups of popped corn for most recipes, as that gives 3 generous cups per serving - you can have as many or as few servings as you fancy, but keep an eye on the calories! For your convenience, I've also included nutritional data from the USDA for each recipe (that's the U.S. Department of Agriculture and not the United Square Dancers of America!)
My preference for both flavor and health reasons, is freshly air-popped popcorn - so I have used that kind for all of these recipes. Everything in this book can be made with kernels you have freshly popped, or if you are in a hurry (or feeling lazy!), then you can always use the plain store bought pre-popped variety - just make sure you check the packaging for artificial nasties!
Most of the ingredients for these recipes can be found at your local grocery store or deli, but if you get stuck, then the slightly more unusual ones can also be bought online via a link at the end of the book.
Enjoy preparing and sharing!
Lori
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Here’s the fastest, easiest way to become a Deli Maven right in your own kitchen! Discover the fun of making your own delicious Pastrami, Corned Beef, Tongue, Rye Sandwich Bread, Dilly Deli Mustard, Cole Slaw, Salad Dressings, Navy Bean Soup, and other deli treasures. You’ll be delighted by this easy-to-use cookbook with simple step-by-step instructions, spiced and garnished with witty tips from an expert chef!
HOMEMADE PASTRAMI AND TO-DIE-FOR CORNED BEEF even includes reliable online sources for the best supplies and ingredients! Order your copy of this excellent ebook now, and receive it in an instant!
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The new #1 Amazon Bestseller from international best selling author Lori Jane Stewart.Who says meatloaf has to be boring?
The only thing these meatloaf recipes have in common is that they are made with meat (most of them) and are formed into a loaf.
Have you ever wondered who came up with the idea for a meatloaf?
The first mention of it is found in the 5th century Roman recipe collection Apicius.
Meatloaf gained favor with the Dutch and Germans and is still a traditional dish in those regions of the world. Americans were introduced to meatloaf in Colonial times when German immigrants served a mix of pork and cornmeal called scrapple to their families. Meatloaf did not make it into American cookbooks until the early 16th century.
Every country has its own name for meatloaf. In Austria, it is called Faschierter Braten and is wrapped in ham. In Denmark, meatloaf is Forloren Hare and is a mixture of pork and beef with bacon on top. Finland calls their meatloaf Lihamureke and uses only salt and pepper for spice. In Germany, the meatloaf goes by the name Hackbraten and often includes boiled eggs inside. Italian meatloaf is called Polpettone and is often filled with eggs, ham, and cheese.
No matter what you call it, meatloaf is a favorite in any country.
People have experimented with thousands of different ways to make this staple of the family diet, and by introducing new ideas and daring ingredients, the meatloaf has emerged from plain-jane boredom to new heights of culinary delight.
In this new collection from #1 Amazon Bestselling The Green Gourmet, you can discover 25 of the world's best meatloaf recipes.
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25 High Quality Recipes for Lasagna is a collection of 25 high quality original recipes written by Kassy Kat Kwong. All recipes are already tested in Kassy's own kitchen! If you are looking for real and unbelievably delicious Lasagna recipes, look no further! Download this ebook of the 25 top recipes for Lasagna!
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The latest Amazon #1 from international bestselling author Lori Jane Stewart.
Charcutiers have existed in some form for thousands of years. They are people who specialize in the curing or preserving of meat. If you want to get into charcuterie, you are in good company. There are many great chefs who look at meat preservation as an art form. However, like any great art, there is a lot to learn.
For example, do you know what forcemeat is? Do you know what equipment you will need for charcuterie? Do you know that a terrine is more than just a baking dish?
Even if you just want to stuff your own sausages, you still have to deal with a lot of different issues. How do you avoid cross-contamination? What is the best casing to use? What other ingredients can be used in the making of sausages, other than just meats?
How and why did meat preservation start and why is it still being carried out in the traditional ways today?
If you are interested in any aspect of charcuterie, you will need to know all of this and more.
This little book will provide you with all the information you could ever want to know about the basics of Charcuterie and it's rich history throughout the years.
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Wouldn't it be great to improve your mood and memory simply by adding a delicious spice to your next meal?
Do you know what herbs you should cook with to help improve your digestion and prevent that bloated gassy feeling?
How about the key spices that will help you improve your immune system and fight off diseases?
Herbs and spices are more than just something to be kept in bottles in your pantry, they can help improve your health, make you happier and even improve your looks!
In this book, you will learn about the healthiest herbs and spices, how they help improve your health and how to cook with them. You'll have a new appreciation for everyday herbs that you can find in your grocery store right now plus you'll get over 70 recipes that show you how to take advantage of they healing properties in delicious foods that you and your family will love!
Here Are Just A Few Of The Recipes You Will Find Inside:
Healthy Banana Spice Muffins
Anise Squash Soup
Lemon Caraway Broccoli
Cardamom Chicken Stew
Celery Seed Dressing
Cashew Cilantro Couscous
Cinnamon Maple Squash
Fennel Cookies
Roasted Garlic Soup
healthy Ginger Cookies
Horseradish Cheese & Dill Omelet
Microwave Lemon Balm Pudding
Licorice Root Tea
Baked Squash And Apples
Roasted Shrimp With Marjoram
Mint & Ginger Haddock
Mustard Potato Salad
Cauliflower Nutmeg Soup
Spicy Banana Bread
Caramelized Onion Quiche
Lemon Garlic Chicken with Oregano
Paprika BBQ Rub
Lemon Rosemary Salmon
Spicy Chocolate Cookies
Saffron Rice
Slow Cooker Pork and Apples
Savory Green Beans
Tarragon Cranberry Chicken Salad
Lemon Thyme Rice
Butternut Squash and Vanilla Bean Soup
Price: $8.27
The follow-up to the New York Times bestseller Mr. Sunday's SoupsOn the heels of the hugely successful Mr. Sunday's Soups, Lorraine Wallace—wife of Fox News Sunday anchor Chris Wallace—shares another family tradition: the night before taping his show, Chris always wants something familiar and comforting for dinner: chicken. Faced with the challenge of keeping the meals interesting—like so many people at home eating chicken meals at least once a week—Lorraine created more than 100 delicious chicken recipes the whole family will love. You'll find chicken favorites prepared in almost every way: baked, fried, butterflied, pan roasted, and stir-fried, as well as in salads, enchiladas, and pot pies.
In addition to her own delicious family favorites, Lorraine also includes recipes from celebrity chef Art Smith and restaurants such as Washington's landmark Martin’s Tavern. 31 side dishes serve as perfect complements to your favorite chicken dish, so you’ll find everything you need to prepare satisfying chicken meals for almost any occasion.
- Includes more than 130 recipes organized by season, from cold chicken salads for summer to hot and hearty pot pies for winter
- Features scrapbook family photos of the Wallaces throughout as well as gorgeous photos of finished dishes
- Special chapters include perfect recipes for hosting friends and family and fun ideas for snacking and eating on football Sundays
Price: $11.95
Chicken is one of the world’s most popular meats and goes well with all sorts of foods. However, you can get tired of making the same old boring chicken meals over and over again. This collection of savory chicken recipes solves that problem. Included are 63 amazing recipes that feature chicken in various ways. From down home fried chicken to tangy island style. All of them have delicious flavors and are easy to make. Enjoy!
Here's a quick look at some of the recipes in this book:
Amazingly Good Fried Chicken
Baked Honey Mustard Chicken
Caribbean Chicken
Chicken Lasagna
Chicken Taco Rice Salad
Chicken with Bacon and Mushrooms
Ginger Ale Chicken
Easy Ranch Chicken
Polynesian Chicken
Tequila Chicken Wings
And much more . . .
Want more great recipes? Click on the Best Recipe Books link above to see the full collection.
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Are you looking for dessert recipes that you can be confident your family and friends will enjoy?
Family Favorite Desserts contains recipes that have common ingredients and have been met with strong approval from the most critical of judges – spouse and kids.
Most of the recipes have stood the test of time to become classics and some are in the “most requested” category in our home.
Some recipes are quick and easy, others take time.
Fruit, puddings, cobblers, and more; no matter what you are looking for, you will be sure to find at least some that will become favorites in your family too!
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Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Price: $18.57
