Thai Chicken Wraps

Thai Chicken Wraps

Fast and hearty, the wrap is as popular in American cuisine as the sandwich. In fewer than 30 minutes, quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce will wrap up a dinner bursting with the intriguing flavors of the Pacific Rim.

Ingredients

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon bottled minced garlic
6, 8- to 10-inch green, red, and/or plain flour tortillas
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
12 ounces skinless, boneless chicken breast strips for stir-frying
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger

Method

1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside.

2.Wrap tortillas in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.

3.In a large skillet heat the 1 tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.

4.To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce. 

Makes 6 servings.

Vegetarian Times - July/August 2010

Vegetarian Times - July/August 2010
English | 92 pages | PDF | 20.00 Mb

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

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Candy Making For Dummies

Candy Making For Dummies 

Pages: 384 | PDF | 8 MB

How sweet it is! More than 100 recipes plus terrific tips and tricks 

Explore the art of cooking candy and create sweet masterpieces!

If you want to concoct irresistible treats for your friends and family, this book gets you cooking! You'll discover proper techniques and use them to create incredible candies. Recipes range from fondues to fondants, simple meltaways to decadent truffles, fun kids' treats to cream-filled delicacies. Indulge!

Discover how to
* Choose the proper utensils and ingredients
* Melt, temper, and mold chocolate
* Fine-tune your skills with professional secrets
* Create special holiday treats
* Bag, box, or wrap candies for gifts

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25 Beautiful Homes - August 2010

25 Beautiful Homes - August 2010
PDF | 172 pages | English | 51.7 MB

More real homes than any other magazine. 25 Beautiful Homes is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream house and enjoy looking at other people's homes, designs and styles for inspiration.

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Thai Chicken Fettuccine Salad

Thai Chicken Fettuccine Salad

This sweet and spicy salad features cooked chicken and fettuccine coated with a kicked-up combination of Pace® Picante Sauce, peanut butter, honey, orange juice, soy sauce and ginger, served on mixed salad greens topped with chopped red pepper and cilantro.

Ingredients

1 cup Pace® Picante Sauce
1/4 cup chunky peanut butter
2 tbsp. honey
2 tbsp. orange juice
1 tsp. soy sauce
1/2 tsp. ground ground ginger
3 cups cooked fettuccine
2 cups cubed cooked chicken
mixed salad greens
Chopped red pepper
Chopped fresh cilantro leaves

Method

MIX picante sauce, peanut butter, honey, orange juice, soy and ginger in skillet. Heat through.

ADD fettuccine and chicken. Toss mixture until evenly coated. Serve on salad greens. Garnish with red pepper and cilantro.
Serves 4

TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.

Curried Beef and Rice

Curried Beef and Rice

This beef and rice recipe is seasoned with minced garlic and curry powder. It also has carrots, peas, and fresh tomatoes included to make this a main-dish meal that will satisfy your whole family. You may have to adjust the amount of curry powder in the recipe, depending on how spicy your family likes it.

Ingredients

1-1/2 cups water
1 large onion, chopped (1 cup)
1 medium carrot, chopped
1 tablespoon instant beef bouillon granules
2 to 3 teaspoons curry powder
1 clove garlic, minced
3/4 cup regular brown rice
1-1/2 cups cubed cooked beef (8 ounces)
1 cup frozen peas
1 medium tomato, chopped

Method

In a 2-quart saucepan stir together the water, onion, carrot, bouillon granules, curry powder, and garlic.

Heat to boiling, then stir in rice. Cover and simmer for 30 minutes.

Stir beef, peas, and tomato into rice mixture.
Cover and simmer about 10 minutes more or until rice and peas are tender.
Makes 4 servings.

365 Foods Kids Love to Eat

365 Foods Kids Love to Eat 
 440 pages | PDF | 88 MB

A complete guide to HAPPY, healthy mealtimes
Here it is-the cookbook parents have been waiting for, filled with carefully chosen, great tasting, good-for-you, kitchen-tested recipes that appeal to the whole family, especially the kids! Encourage healthy attitudes toward food and lifelong, wholesome eating habits with 365 Foods Kids Love to Eat!
Perfect for busy parents and child-care providers

"A book with all the goodies." -Daily News

"As a mother and pediatrician, I have found this book to be full of healthful recipes that kids really like! A must for anyone who has the happy and sometimes perilous job of feeding children."
--Joan Slackman, MD

"Parents with children who hate all food (except Lucky Charms) will grasp this book to their breasts with


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Chicken and Pasta in Peanut Sauce

Chicken and Pasta in Peanut Sauce

Red sweet peppers and Broccolini (a trademarked name for baby broccoli) add color and texture to this simple chicken and pasta recipe. Peanut sauce gives this dish a unique flavor, providing it with an Asian quality. And, using bottled peanut sauce in this recipe reduces the preparation time to about 20 minutes

Ingredients

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)

Method

In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.

Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper.

In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board.

Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

Szechwan-Style Chicken

Szechwan-Style Chicken

Skip the Chinese take-out and prepare this delicious Asian dinner at home in just 30 minutes; the key is the prepackaged Szechwan spicy stir-fry sauce. Szechwan is a description of a Chinese spice that is made by grinding the brown berries of the prickly ash tree into finer particles. This spice is available, in whole or ground form, in Asian markets or specialty stores and the spice may also be referred to as "Sichuan pepper."

Ingredients

1 pound skinless, boneless chicken breast halves
1/3 cup teriyaki sauce
3 tablespoons Szechwan spicy stir-fry sauce
2 teaspoons cornstarch
1 tablespoon cooking oil
1 large onion, chopped (1 cup)
3 cups chopped bok choy
1 cup broccoli flowerets
1 medium red sweet pepper, cut into strips (1 cup)
2 cups fresh pea pods, stings removed, or one 6-ounce package frozen pea pods, thawed
1 14-ounce can whole baby sweet corn, drained and halved crosswise
1 7-ounce jar whole straw mushrooms, drained
3 cups hot cooked rice noodles or rice

Method

Cut chicken into thin bite-size strips. Set aside.
For sauce, in a small bowl stir together teriyaki sauce, stir-fry sauce, and cornstarch. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion in hot oil for 2 minutes. 

Add bok choy, broccoli, and sweet pepper; stir-fry for 1 minute. Add fresh pea pods (if using); stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. 

Remove vegetables from the wok.
Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Remove chicken from the wok. Repeat with remaining chicken. Return all chicken to the wok. Push chicken from the center of the wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add corn, mushrooms, and thawed frozen pea pods (if using). Stir all ingredients together to coat with sauce.

Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked rice noodles or rice. 

Makes 6 servings.

Pulled Pork and Peaches

Pulled Pork and Peaches

Pulled pork and peaches, two Southern favorites, team up in this knockout barbecue sandwich. Your slow cooker does all the heavy lifting for you in this dish--all you have to do is assemble a few ingredients and walk away. Serve this sandwich at picnics or cookouts along with pasta salad and oven fries. This pork sandwich is a real crowd pleaser.

Ingredients

1 3- to 4-lb. boneless pork shoulder roast
3 medium onions, cut into wedges
1/2 tsp. salt
1/2 tsp. ground black pepper
6 cloves garlic, minced
2 12- to 16-oz. pkg. frozen peaches
1 cup ginger ale
1 28-oz. can diced tomatoes with basil, garlic, and oregano, drained
20 hamburger buns, split
Lettuce leaves (optional)
Sliced Peaches (optional)

Method

Trim fat from meat. If necessary, cut meat to fit a 5- to 6-quart slow cooker. Place onions in cooker.

Transfer meat to cooker. Sprinkle with salt and pepper. Add garlic, peaches, and ginger ale.

Cover. Cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours.

Remove meat to cutting board, reserving remaining mixture in cooker. Using two forks, pull meat apart into bite-size pieces. Return meat to cooker.

Add drained tomatoes. Stir to combine. Keep warm on warm setting, if available, or low setting.
Line buns with lettuce leaves.

Grilled Steak with Pepper Relish

Grilled Steak with Pepper Relish

Igredients

3 small red, yellow and/or orange bell peppers, sliced
1 small onion, halved and sliced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon capers, rinsed
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions
1 teaspoon garlic powder

Method

1. Preheat grill to medium.
2. Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme (or 3/4 teaspoon dried) and 1/4 teaspoon each salt and pepper in a large bowl.
3. Stack two 30-inch-long pieces of foil. Arrange the pepper mixture on one half and fold the foil. Tightly seal the packet by crimping and folding the edges together.
4. Sprinkle both sides of steak with garlic powder, the remaining thyme and 1/4 teaspoon each salt and pepper.
5. Oil the grill rack (see Tip). Place the steak and foil packet on the grill. Grill the steak about 4 minutes per side for medium-rare, 5 minutes per side for medium. Grill the packet until the vegetables are tender, 10 to 12 minutes. Let the steak rest for 5 minutes. Serve the steak with the peppers.

Makes: 4 servings

Triple-Decker Tortilla

Triple-Decker Tortilla

Build a healthy vegetarian main dish with this towering hot tortilla pie. As with many vegetarian dishes, beans substitute for meat while also providing a healthy serving of fiber. Fresh herbs and vegetables make the dish colorful and nutritious.

Ingredients

Nonfat cooking spray
1 cup canned pinto beans, rinsed and drained
2 tablespoons bottled sliced jalapeno peppers (optional)
1 cup salsa
4 6-ounce corn tortillas
1/2 cup frozen whole-kernel corn
1/2 cup shredded reduced-fat Monterey jack cheese
1/2 avocado, seeded, peeled, and chopped
1 tablespoon fresh cilantro leaves

Method

Preheat oven to 450 degrees F. Lightly coat a 9-inch pie plate with cooking spray.
Mash the beans; stir in jalapeno peppers, if desired. In a skillet cook and stir the beans over medium heat for 2 minutes; set aside.

Spoon 1/4 cup of the salsa into bottom of the pie plate. Layer in order, 1 tortilla, half of the warm beans, another tortilla, the corn, half of the cheese, 1/4 cup more salsa, the third tortilla, remaining beans, remaining tortilla, and salsa.

Cover with foil. Bake 12 minutes. (Or, cover with microwave-safe plastic wrap; micro-cook on high power for 4 minutes, giving a half-turn once.) Sprinkle with remaining cheese. Bake, uncovered, 3 minutes more (or micro-cook 30 seconds more). Sprinkle with avocado and cilantro. Makes 4 main-dish servings.

Lime Barbecue Salmon Sandwiches

Lime Barbecue Salmon Sandwiches

Put a new spin on the everyday classic sandwich with this recipe for lime barbecue salmon sandwiches. Fruity, grilled salmon is topped with a tangy apple slaw, then sandwiched in French or sourdough rolls. It's the perfect combination for dinner outdoors on the deck or patio with family or friends.

Ingredients

1 15x7x1/2-inch cedar or alder grill plank
4 6- to 8-oz. fresh or frozen skinless salmon fillets, 1 inch thick
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
1/4 tsp. salt
1/8 tsp. ground black pepper
4 French or sourdough rolls, split and toasted
Apple Slaw

Method

At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels.
In a small bowl, combine lime peel, lime juice, salt, and pepper. Brush lime mixture over both sides of salmon.

For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place salmon on plank. Cover; grill salmon for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill salmon as above.)

Serve salmon on sourdough rolls topped with Apple Slaw. Makes 4 sandwiches.
Apple Slaw: n a medium bowl, stir together 1/2 teaspoon finely shredded lime peel, 2 tablespoons lime juice, 1 tablespoon olive oil or salad oil, and 1/8 teaspoon salt.

Add 1 cup slivered tart red apple; 1 cup shredded green cabbage; 4 very thin onion slices, halved and separated into rings; and 1 tablespoon snipped fresh cilantro. Toss mixture to combine. Cover and chill for up to 1 hour, stirring once. Makes about 2 cups.

Pasta With Marinated Tomatoes and Mozzarella

Pasta With Marinated Tomatoes and Mozzarella

Serves 4 Hands-On Time: 15m Total Time: 25m

Ingredients

1 1/2 pounds beefsteak tomatoes, diced
1/2 small sweet onion, roughly chopped
2 tablespoons extra-virgin olive oil
8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed
kosher salt and pepper
1 pound dried fettuccine
1/2 cup fresh basil, torn

Method

In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside and let marinate at room temperature for at least 10 minutes.
Meanwhile, cook the pasta according to the package directions. Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.

Grilled Chicken Breasts with Honeydew Salsa

Grilled Chicken Breasts with Honeydew Salsa

Simple grilled chicken breasts become dinner-party special with this salsa's sweet-spicy balance. You can also use cantaloupe or Charentais melon in this recipe.4 servings

Ingredients

1 1/3 cups finely diced peeled seeded honeydew or other melon
1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely diced red onion
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons finely grated lime peel
1 teaspoon finely chopped seeded serrano chile
Nonstick vegetable oil spray
4 boneless chicken breast halves with skin


Method

Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

Professional Vegetarian Cooking

Professional Vegetarian Cooking 

 448 Pages | PDF | 1.1 MB

A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining Vegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. 

This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.
* Explains how to integrate vegetarian dishes into every phase of a meal
* Includes 200 ready-to-use recipes
* Lists best sources of purveyors and mail order products


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Taste Magazine July 2010

Taste Magazine July 2010
English | 76 pages | PDF | 34.9 Mb

Taste Magazine - Recipes, culinary secrets, and non-credit courses from The Culinary Institute of America.


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Kitchen Garden – July 2010

Kitchen Garden – July 2010
English | PDF | 108 pages | 55 MB

Kitchen Garden Magazine – UK’s No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Cooking the French Way

Cooking the French Way

 72 Pages | PDF | 7 MB | English

Cooking is a fine art in France. With savory recipes and interesting background information on French regions, peoples, and traditions, readers are introduced to the sutleties of French culture.

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Cuisine - July 2010

Cuisine - July 2010

PDF | 180 pages | English | 66.8 MB 

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

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Cake Craft & Decoration

Cake Craft & Decoration - January 2009

English | 64 pages | PDF | 9.15 Mb

Every issue contains projects that include wedding cakes, novelty cakes, floral decorations, and anniversary cakes, and each comes with complete instructions and step-by-step photographs. The magazine also covers equipment, cooking products, and ingredients.

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Mariel's Kitchen:

Mariel's Kitchen: 

Simple Ingredients for a Delicious and Satisfying Life

288 pages | PDF | 13 MB

How do you cook nutritious and delicious meals when life is busy and time is short? How can you make fresh, organic food a part of your and your family's way of life—simply and affordably? These are the questions that Mariel Hemingway answers by sharing tried-and-tested recipes, straight from her kitchen to yours.

Filled with exciting, beautiful photographs and easy-to-follow instructions, Mariel's Kitchen includes seventy-five sensational recipes that can be mastered by anyone, regardless of cooking experience. Arranged according to the seasons, these recipes show how simple it can be to put locally grown, seasonal produce on your table in place of packaged and processed foods. From sublime summer breakfasts to delectable desserts and heartwarming winter dinners, these tasty dishes, snacks, salad dressings, marinades, and drink recipes put homemade eating back into easy reach.

Mariel also shares her secrets that make it possible to eat well all week long, even with a full schedule. She reveals what staples are necessary for any pantry and how to prepare core recipes that become the foundation for multiple dishes. She offers shopping tips for navigating the world of organic and sustainable foods. And as she reveals what makes her kitchen the heart of her home, she peppers recipes with stories about her own lifelong love affair with food.

Combining Mariel's no-nonsense attitude with wholesome recipes for every occasion, Mariel's Kitchen is a new kind of American cookbook designed to help you—and all those you cook for—eat better, fresher, and more delicious foods, day in and day out.

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Herb Companion - July 2010

Herb Companion - July 2010

English | PDF | 64 pages | 23,3 MB

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!

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