Vinegar

Vinegar
A guide to the many types and their uses around the home
PDF | English | 161 Pages | 9.39 MB

The benefits offered by the humble bottle of vinegar email outstanding - in fact, no other liquid provides the human race with such an array of useful, practical, medicinal and appetizing qualities.

This book profiles the wide range of vinegar types available, and what each of them has to offer. Brimming with good suggestions, it will show you how wonderfully versatile vinegar can be.

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OLD-FASHIONED RECIPES FOR MODERN COOKS

OLD-FASHIONED RECIPES FOR MODERN COOKS
PDF | English | 150 Pages | 420 KB

FOODS WITH ALL THE FLAVOR YOU REMEMBER IN GRANDMOTHER’S COOKING
“As much fun and nostalgia to browse through as it is fun and fulfilling to cook from”—Midwest Book Review

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One-dish Meals-100 DELICIOUS RECIPES

One-dish Meals-100 DELICIOUS RECIPES
PDF | English | 176 Pages | 5.29 MB

Everyone loves one-dish meals, and no wonder.What do all these dishes have in common? Each
one is a complete meal on its own—streamlining menu planning, shopping, cooking, and cleanup. This wonderful collection of delicious recipes are tested and loved by everybody tasted. Have your pick and enjoy.

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Best Lasagna

Best Lasagna

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Honey Chicken Stir-Fry

Honey Chicken Stir-Fry

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice

Directions

In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil.
Add the honey, soy sauce, salt and pepper.
Cook and stir until chicken is lightly browned and juices run clear.
Remove and keep warm.

In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through.
Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture.
Bring to a boil; cook and stir for 1 minute or until thickened.
Serve over rice.

Taste Magazine - Issue 11 - 2010

Taste Magazine - Issue 11 - 2010
True PDF | 70 pages | English | 9.5 MB

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

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Vegetarian Chili

Vegetarian Chili

The nuts and legumes are more than adequate stand-ins for meat in this vegetarian dish. Because this chili is high in protein and fiber, you'll feel full without eating as much. Choose a variety of beans, such as kidney, black, and garbanzo, to give this dish visual and textural difference.

Ingredients

2 tablespoons olive oil or cooking oil
1-1/2 cups chopped celery
1-1/2 cups chopped green sweet pepper
1 cup chopped onion
3 cloves garlic, minced
2 28-ounce cans tomatoes, cut up
3 15- to 16-ounce cans beans (such as kidney, black, northern, pinto, and/or garbanzo beans), rinsed and drained
1/2 cup raisins
1/4 cup red wine vinegar
3 to 4 teaspoons chili powder
1 tablespoon snipped parsley
1 teaspoon sugar
1-1/2 teaspoons dried basil, crushed
1-1/2 teaspoons dried oregano, crushed
1-1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon bottled hot pepper sauce
1 bay leaf
1 12-ounce can beer
3/4 cup cashew nuts
1 cup shredded Swiss, mozzarella, or cheddar cheese (4 ounces)

Preparation

In a 4- or 6-quart pot heat oil. Add celery, sweet pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.

Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, black pepper, hot pepper sauce, and bay leaf.
Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.

Stir in the beer. Return to boiling. Simmer, uncovered, for 30 minutes more or until desired consistency. Discard bay leaf.
Stir in cashews. Sprinkle cheese over each serving. Makes 6 servings.

Tip: If you're concerned about sodium, use low-sodium whole tomatoes, reduced-sodium canned beans, and unsalted cashew nuts.

Chicken Alfredo and Rice Casserole

Chicken Alfredo and Rice Casserole

This quick-and-easy one-pot casserole is colorful and full of flavor. Refrigerated Alfredo pasta sauce and milk are used as a base to cook the rice and peas. Use leftover chicken, either grilled or baked, to make it even easier. The breadcrumbs make a nice crusty top, while the rice underneath is rich and creamy.

Ingredients

1 10-oz. container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted

Preparation

Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk.
Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop.
Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. 

Serves 4.

Stroganoff-Style Beef with Broccoli

Stroganoff-Style Beef with Broccoli

Here is a dinner idea that can be ready in 30 minutes. If you are a fan of beef and broccoli, this is a recipe you must try. Serve it on top of cooked wide noodles and enjoy. Share this recipe with friends who also have busy schedules and are looking for a quick and delicious main dish to try at home.

Ingredients

1/2 cup light dairy sour cream
1/4 teaspoon dried dillweed
1 pound boneless beef top round steak, trimmed and cut into thin bite-size strips*
1 tablespoon cooking oil
1 small onion, cut into 1/2-inch-thick slices
1/2 teaspoon bottled minced garlic (1 clove)
3 cups dried wide noodles (6 ounces)
3 cups broccoli florets
3 tablespoons all-purpose flour
1 14-ounce can beef broth
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
Ground black pepper

Preparation

In a small bowl, stir together sour cream and dillweed; set aside.
In a large skillet, cook beef, half at a time, in hot oil over medium-high heat until desired doneness.

Remove beef from skillet and set aside. Add onion and garlic to the same skillet; cook for 8 to 10 minutes or until onion is tender.

Meanwhile, cook noodles according to package directions, adding broccoli for the last 3 minutes of cooking; drain well. Return noodles and broccoli to pan; cover and keep warm.

Sprinkle flour over onion mixture in skillet. Stir to coat. Add broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly.

Cook and stir for 1 minute more. Return all beef to skillet; heat through. Season to taste with pepper. Remove from heat. Stir in sour cream mixture.

Serve beef mixture on top of noodles and broccoli. Makes 4 servings.

*Tip: Partially freeze beef for easier slicing.

Masala Machhi (Spicy Fish)

 Masala Machhi (Spicy Fish)

Ingredients

1/2 lemon; juice of
1 small onion; peeled and coarsely
1 ; chopped
2 cloves garlic; peeled and coarsely
1 ; chopped, up to 3
1 1 inch cube root ginger; peeled and coarsely
1 ; chopped
1 fresh chillies; chopped and seeded
1 ; if liked, up to 2
3 tablespoon chopped coriander leaves
1 teaspoon salt
1 450 gram fill cod or haddock

for coating

3 tablespoon plain flour
1 egg; beaten
1/4 teaspoon salt
1/4 teaspoon chilli powder
90 ml oil for shallow frying

Preparation

How to Cook Masala Machhi (Spicy Fish)
Put the lemon juice, onion, garlic, ginger, green chillies,
coriander leaves at 1tsp salt into a food processor and
blend until smooth.

Wash the fish gently and pat dry with absorbent paper.
If you are using frozen fish, defrost thoroughly and then
dry as for fresh fish.

Cut the fish into about 1 1/2" pieces.
Put a light coating of the spice paste on all sides of each piece of fish,
cover the container and leave to marinate in a cool place for one hour
or overnight in the fridge. Bring to room temperature before cooking.

Mix the flour with the salt and chilli powder.
Dust each piece of fish lightly with this, then dip in the beaten egg.
Shallow fry a single layer over a medium heat until brown on both sides
(2-3 minutes on each side).
Drain on absorbent paper.
Alternatively, deep fry the fish until golden brown
and drain on absorbent paper. 

Serve immediately.

variations: try king fish instead

Healing Foods Cookbook - Winter 2011

Healing Foods Cookbook - Winter 2011
PDF | 100 Pages | English | 26.2 Mb

Vegetarian Times Healing Foods Cookbook provides delicious recipes, expert wellness information, and environmentally sound lifestyle solutions for both full-time and part-time vegetarians. Replete with beautiful photography and articles from leading experts, Vegetarian Times will be of interest to anyone with a passion for eating healthy while staying environmentally conscious.

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Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions

1.Preheat oven to 325 degrees F (165 degrees C).

2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

"If you love Chocolate Chip Cookie Dough straight out of the batter bowl or in ice cream, you'll love this next recipe! A small piece goes a long way! It's well worth the work!"

Ingredients

1 1/2 cups finely crushed chocolate wafer cookies
1 cup white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, diced
2 cups sour cream
3 eggs
2 teaspoons vanilla extract
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons white sugar

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes.

3.To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.

4.To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.

5.Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.

6.To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.

Brazilian Peanut Fudge

Brazilian Peanut Fudge

This simple and quick fudge requires only peanuts, tea biscuits, sweetened condensed milk, and a little bit of sugar. "You can make this easy fudge-like sweet using salted peanuts if you like. This will give it a slightly salty bite which is common in Brazil."

Ingredients

1 (8 ounce) jar roasted peanuts, skins removed
1 (8 ounce) package tea biscuits (such as Marie Biscuits)
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk

Preparations

1.Line a 9-inch square dish with waxed paper.

2.Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour.

3.Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.

4.Transfer the mixture to the prepared dish and press with your hands into an even layer.
5. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

Yummy - December 2010

Yummy - December 2010
English | 124 pages | PDF | 26.60 Mb

Yummy - Easy Meal Every Day.
Yummy is the modern food magazine that inspires readers to be creative with their home menus, given time and budget constraints. Every issue features more than 50 new recipes that are quick-to-do and easy-to-prepare, with ingredients readily available in any supermarket. Yummy also delivers produt and supermarket news, expert advice, and other interesting food and restaurant features.

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Taste of Home - December 2010/January 2011

Taste of Home - December 2010/January 2011
English | 132 pages | True PDF | 23.40 Mb

Taste Of Home Magazine: Americas #1 cooking magazine! Enjoy 100+ home-style recipes and tips, each a kitchen-tested family favorite made with everyday ingredients. Plus color photos of every recipe, cost-saving menus, healthy-choice dishes, casual entertaining ideas and more.

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Sugary Shells

Sugary Shells

For sugar shells, maida is mixed with a pinch of salt to make it into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried till crisp and golden brown. Finally sugar syrup is tossed in the shells to caramelize the shells.
Makes: around 40 Teepi Gavvalu.

Ingredients

Plain Flour / Maida 1 Cup
Ghee 1 tbsp
Salt a small Pinch
Sugar 1 Cup
Oil for Deep Frying

Preparation

Warm up the ghee and keep aside.
In a mixing bowl, mix together plain flour, ghee and salt into smooth dough adding enough water.
Make sure the dough is soft but not sticky.
Cover the dough with a wet cloth and rest it for half an hour.
Divide the dough into approximately 40 balls.

Take a small dough ball, press it on the gavvalu balla (wooden block having ridges) and slide it down the gavvalu balla with help of a thumb to form the dough in shape of a shell.
Repeat the same with reamining dough balls.
Cover the prepared gavvalu with a wet cloth to prevent them from drying out.

Heat oil in a heavy bottomed pan on medium heat.
When oil gets hot, slowly drop the prepared shells into the oil.
Fry on both sides till golden brown (about 7 minutes).
Remove the deep fried shells onto a absorbent paper.
Then transfer them to a mixing bowl.

Heat sugar in a sauce pot along with half a cup of water.
Let all the sugar melt and the syrup thicken.
When a drop of the sugar syrup is added to a bowl of water, it should form a very soft ball.
Scoop all of the prepared sugar syrup from sauce pot and pour over the deep fried shells.
Mix the shells while pouring the syrup to enable even coating.
When the shells are warm enough to handle, break them into pieces else they stick to each other.
Store tight and serve teepi gavvalu as a snack.
Notes: Use a long fork or a grater for the shell effect instead of using gavvalu balla.

Suggestions:If the dough is sticky, add more plain flour and knead well to mix. If the dough is too flaky, add a splash of water and mix. If the gavvalu (shells) are soft after removing from the oil, put them back in oil and deep fry again till crisp.
Variations: Jaggery Shells, Spicy Gavvalu.
Other Names: Sugar Shells, Teepi Gavvalu.

Wheat Flour Coconut Burfi

Wheat Flour Coconut Burfi

This is a quick and tasty burfi with whole wheat flour. Wheat flour is roasted in ghee till it turns light golden in color. Then the grated jaggery and dried coconut powder is added to the wheat flour. Milk helps in moulding the wheat flour mixture into burfi or ladoo.
Makes: around 12 Wheat Flour Coconut Burfi.

Ingredients

Wheat Flour 1 Cup
Jaggery 3/4 Cup
Sesame Seeds 3 Tbsps
Dry Coconut Powder 1/4 Cup
Ghee 2 Tbsps
Milk 1/8 Cup

Preparation

Grease a 7 X 5 inch dish with a drop of ghee and keep aside.
Mash the jaggery into powder without any big chunks with help of a pestle.
Grind dry coconut pieces into fine powder using a spice grinder.

Heat ghee in a nonstick pan on medium – low flame
Add wheat flour and fry for around 5 minutes by stirring continuously.
Once wheat flour turns to light golden color, stir in jaggery powder, dry coconut powder and sesame seeds.

Cook on low flame till the jaggery starts to melt (around 2 minutes).
Add milk to wheat flour mixture which makes it turn wet and crumbly.

Pour the cooked wheat flour mixture into greased dish.
Press the warm wheat flour mixture with back of a small bowl or wide spatula to tighten it into a block.
The top becomes soft and while the mixture is little warm, make perforations to cut later into 2 inch blocks.
 

Let the golpapdi cool off to room temperature before you carefully cut them again into pieces.
Store tight in a clean dry jar and serve wheat flour burfi as a snack or dessert.
Notes: Make sure not to overcook once the jaggery is added.

Suggestions: Warm up the jaggery in microwave for couple of seconds to ease the mashing with pestle. Cooking jaggery for long time might harden it and its practically impossible to form the mixture into a burfi or laddu.
Variations: You can also add any sort of dried nuts or dried fruits to the wheat flour mixture. You can also make the wheat flour mixture into small balls by greasing the hands with little ghee.
Other Names: Wheat Flour Coconut Burfi, Goduma Pindi Kobbari Burfi.

Food & Home Magazine - Fall/Winter 2010

Food & Home Magazine - Fall/Winter 2010
True PDF | 84 pages | English | 15.48 MB

Food and Home Magazine is a quarterly, consumer-based publication that stylishly presents relevant and engaging features about the Southern California lifestyle in a glossy, perfect bound format.

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Good Housekeeping Christmas Cookbook – 2010

Good Housekeeping Christmas Cookbook – 2010
PDF | 196 pages | English | 83.1 MB

Good Housekeeping Christmas Cookbook - Enjoy 185 recipes and ideas for the festive season with every recipe triple tested for guaranteed success. Contains canapes, cocktails, starters, roasts, desserts, cakes and vegetarian options.

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Easy Cook - Christmas 2010

Easy Cook - Christmas 2010
English | 108 pages | PDF | 27.60 Mb


Easy Cook is the UK's most practical and straight-talking food magazine. Every issue is packed with recipes - quick and easy everyday suppers, meals to enjoy at the weekend, speedy menus for entertaining as well as snacks, baking and taste tests. Easy Cook magazine takes the chore out of everyday cooking with inspiring recipe ideas for busy people while remembering that most families are on a budget! Plus don't miss out on the special Ready Steady Cook pull-out magazine filled with news, recipes and behind-the-scenes features from the popular TV show. Take out a subscription online today.

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Curry Chawal

Curry Chawal 

Curry Chawal to Sindhies is like what Sambar to Tamilians and Aviyal to Malayalees .Wherever Sindhi specialties are, there is Curry Chawal.

Ingredients

Kidney beans (Rajma ) - 1 ½ cup
Large tomato – 2
Ginger – 1 tbspn
Green chilly – 1
Oil -3 tbspn
Asafetida – a pinch
Cumin seed – 1 tspn
Coriander powder- 2 tbspn
Turmeric powder - ½ tbspn
Red chilly powder - ½ tbspn
Black pepper - ½ tbspn
Paprika - ½ tbspn
Tomato (medium) - to garnish
Salt – to taste

Preparation

Wash and soak the kidney beans in six cups of water for nearly six hours. Chop the tomatoes into small pieces and chop the chilly lengthwise ( remove seeds).Blend tomatoes , green chilly and ginger and make a paste.
Heat the oil in a pressure cooker , add asefetida and cumin seeds, then add tomato paste, coriander powder , turmeric , chilly powder , black pepper and paprika .Stir and fry for 2- 3 minutes until oil separates from the mixture .

Add kidney beans , salt and three cups of water and close the cooker.Cook on medium - high heat. While steam starts coming from cooker, change the flame to medium - low until ready.Put off the flame , wait for the steam to stop before opening the lid. Lightly mash the beans while mixing to make it tender.Garnish with chopped tomatoes to serve.

Banana Fruit Wine

Banana Fruit Wine

Banana based wine has a good flavour and it is a healthy beverage. Wine is a highly value added product from fruits like banana wine.

Ingredients

01. Banana fruit (Palayam thodan) - 10
02. Sugar - 750 Gms
03. Yeast -1 tspn (take it in a small bowl and dilute in mild hot water)
04. Boiled and cooled water – 2 bottles (750 ml each)

Preparation

01. Mix well palayam thodan with sugar, yeast and water and shift the mix into a big clay pot (bharani ) and cover its mouth.
02. Open it and stir well in the first ten days.
03. Then shift into bottles filtered.
04. Keep in that stage for two or three months before use.

Feel Good Food - Christmas 2010

Feel Good Food - Christmas 2010 

English | 156 pages | PDF | 31.40 Mb

Woman & Home's Feel Good Food is all about wonderful recipes and tips and how food can affect your health and mood. We are what we eat and Feel Good Food recipes will help to destress you, energise you - simple help you to feel GREAT!

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House Beautiful - December 2010/January 2011 (UK)

House Beautiful - December 2010/January 2011 (UK)
English | 196 pages | PDF | 48.70 Mb

House Beautiful magazine features expert design advice on how to liven up each room of your house. Also find beautiful photos for inspiration and motivation to design or remodel your home in each issue of House Beautiful magazine.

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Every Day With Rachael Ray - December 2010/January 2011

Every Day With Rachael Ray - December 2010/January 2011
English | 184 pages | True PDF | 72.30 Mb

Every Day with Rachael Ray magazine is filled with ideas for quick and delicious food. Rachael Ray brings her passion for food in each issue of Every Day with Rachael Ray magazine with 30-minute meals, recipes, cooking tips and more.

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