Good Food - June 2011

Good Food  - June 2011
English | 116 pages | HQ PDF | 63,8 Mb

Good Food is a must have for everyone who loves cooking, eating and dining out. It’s full of mouth-watering ideas for quick everyday dishes, inspirational entertaining and every recipe you’ve ever dreamed of – all devised to save you time and effort.

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Every Day with Rachael Ray - June/July 2011

Every Day with Rachael Ray - June/July 2011
English | 182 pages | PDF | 54,1 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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Strawberry Cupcakes

Strawberry Cupcakes
"Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!"
 

Ingredients

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons instant vanilla pudding mix (optional)
1 drop red food coloring, or as needed (optional)

3/4 cup cream cheese, softened
2 tablespoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 large fresh strawberries, sliced

Preparation

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.

Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.

In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.

Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.

To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Taste of Home - June/July 2011

Taste of Home - June/July 2011
English | 88 pages | HQ PDF | 63.00 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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Chicken Nuggets

Chicken Nuggets

Ingredients

1 lb. boneless, skinless chicken breasts
1 cup low-fat buttermilk
1 1/2 cups panko bread crumbs
2 tsp. cayenne pepper
1 tsp. garlic powder
1/4 tsp. salt
Freshly ground black pepper
Olive oil cooking spray

Preparation


1. Add the chicken to a large plastic bag. With a rolling pin or meat mallet, pound each chicken breast, one at a time, until thin. Cut all the chicken into a total of 20 pieces. Add the chicken to another large plastic bag, and add the buttermilk. Seal the bag, and marinate the chicken in the refrigerator overnight.
 

2. The next day, preheat the oven to 400°F. Line a baking sheet with parchment paper, or with foil that has been coated with cooking spray. On a plate, combine the panko bread crumbs with the cayenne pepper, garlic powder, salt, and pepper. Shake the excess buttermilk off each piece of chicken, and roll the chicken in the bread-crumb mixture, coating it well. You will not use all the bread crumbs.
 

3. Place the chicken nuggets in a single layer on the baking sheet, and coat the top of the nuggets with the olive oil cooking spray.
 

4. Bake the nuggets for about 10 minutes, or until golden brown. Serve with your own favorite lower-sodium dipping sauce.

4 servings
Serving size: 5 nuggets (about 4 oz.)
Preparation time: 10 minutes
Marinating time: 24 hours
Cooking time: 10 minutes

Olive - June 2011

Olive  - June 2011

English | HQ PDF | 209 Pages | 104.81 Mb

At Olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world.

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Olive - May 2011

Olive - May 2011
PDF | 185 pages | 72.2 Mb | English
 

At olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world.

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Olive - April 2011

Olive - April 2011
English | 185 pages | PDF | 70.35 MB

At olive we believe you can eat imaginatively and well without spending a fortune. Every month we aim to inspire food lovers to cook new dishes, but it's not all about cooking at home. The magazine has three main sections, eat in, eat out, eat away so you'll also find great value restaurants, top recommendations and tips from around the world.

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Easycook - Special 2011

Easycook - Special 2011/UK
PDF | 100 Pages | English | 35.1 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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Taste of China

Taste of China
PDF |112 Pages| 391 KB

For thousands of years, the people of China have been
creating fantastic foods. Get all the secret recipes from
your favorite Chinese restaurant! This collection of over
100 carefully detailed recipes represent the best-loved
foods from Peking, Szechwan, Hunan, and Canton. More
than just a compendium of Chinese recipes, you will
learn how to cook Chinese food, not merely learn
some new recipes. Without any special training,
You Too Can Cook Like a Chinese Chef!

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Flavour Magazine - June 2011

Flavour Magazine - June 2011
English | True PDF | 68 pages | 22.24 MB

Flavour Magazine - each month is a mixture of reviews, features and columns which deal with the debate over rural and urban; organic and local and the issues that surround how our food is produced. We showcase the best and meet those who make some of the best food and drink in the country.

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Orange Chicken

Orange Chicken

Ingredients

Chicken Breast - 1 lb (2 big breasts)
Egg - 1
Salt - 1/2 tsp
Ground Black Pepper - 1/4 tsp
Corn Starch - 2 + 1 tblsp
Water - 1/4 cup
Green Onions - 3 stalks (finely chopped)
Dried Red Chilly - 4 (deseeded and chopped)

Sauce Mix
Orange Juice (preferably fresh squeezed) - 1.5 cup
Ginger (grated) - 1/2 tsp
Garlic (Grated) - 1 clove
Brown Sugar - 4 tblsp
Soy Sauce - 2 tblsp
Chili Garlic Sauce - 1 tblsp
Sesame Oil - 1 tblsp
Salt - to taste

Method
1. Clean the chicken and cut it into small pieces.
2. Mix the chicken with salt, pepper and lemon juice.
3. Add the egg and 2 tblsp of corn starch to the chicken pieces and mix well.
4. Shallow fry or deep fry the chicken pieces till they turn light brown. Drain the excess oil and keep it aside.
5. Mix all the ingredients under 'Sauce Mix'.
6. Add the 'sauce mix' to a pan/ wok and bring it to a boil.
7. Mix 1 tblsp of corn starch with the water. Add this gradually to the sauce till the sauce thickens up.
8. Add the fried chicken pieces, dried red chilly and green onions to the sauce.
9. Simmer for few minutes and switch off. Garnish with dry orange peel or green onions and serve over steamed rice.

Tastes of Italia - June 2011

Tastes of  Italia - June 2011
English | 65 Pages | PDF | 45.50 MB

Tastes of Italia Magazine offers a unique view of Italian culture through its wonderful cuisine. Our approach is to take historic, authentic Italian recipes and modernize them for today’s busy cooks.

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Clean Eating - June 2011

Clean Eating - June 2011
PDF | 100 pages | English | 48.52 MB

Clean eating is about consuming food in its most natural state, or as close to it as possible. It’s a lifestyle approach to food and its preparation, leading to an improved life. Each issue is filled with a variety of delicious, wholesome, low-fat, and easily made recipes that can be shared with friends and family.

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Spicy Fish With Tamarind Sauce

Spicy Fish With Tamarind Sauce

Ingredients

1 tsp. black or yellow mustard seeds
1 to 2 dried red chilies
2 Tbsp. tamarind paste
½ cup warm water
1 Tbsp. olive oil
2 medium onions, sliced
2 cloves garlic, minced
2 tsp. grated fresh ginger
2 tsp. curry powder
Salt to taste
1 lb. thick fish fillets such as salmon, halibut, or cod, cut into 4 pieces

Preparation

1. Grind the mustard seeds and chilies in a spice or coffee grinder. Set aside.
2. In a small bowl, mash together the tamarind paste and warm water until the water is very brown. Strain in a fine sieve, pressing out any solids. Discard the solids; retain the liquid. Set aside.
3. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes. Add the ginger and sauté for 2 minutes. Add the curry powder and mustard-chili mixture. Sauté for 1 minute. Add the tamarind water and a dash of salt. Add the fish fillets, nestling them into the onion mixture. Cover, lower heat to a simmer, and cook for 10 minutes or until the fish is cooked through. Serve the fish with the sauce.

4 servings
Serving size: 4 oz.
Preparation time: 10 minutes
Cooking time: 25 minutes

Diabetes Forecast - June 2011

Diabetes Forecast - June 2011
English | 78 pages | HQ PDF | 59.00 Mb


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Oven Pork Stew With Sweet Potatoes and Shallots

Oven Pork Stew With Sweet Potatoes and Shallots

Ingredients

1 Tbsp. olive oil
1 lb. boneless pork loin, cut into 1½-inch pieces
1 medium onion, chopped
2 medium sweet potatoes, peeled and cut into 8 wedges each
8 large shallots, peeled and left whole
4 garlic cloves, minced
3 Tbsp. flour
1 2/3 cups low-fat, reduced-sodium chicken broth
½ cup dry white wine
1 Tbsp. minced fresh thyme
Kosher or sea salt and fresh-ground black pepper to taste
½ lb. small cremini or white button mushrooms, cleaned, stems removed, and cut in half
½ cup chopped fresh parsley

Preparation

1. Preheat the oven to 350°F. Heat the olive oil in a large ovenproof Dutch oven or similar pan. Add the pork, in two batches, until the pork is well browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add in the onion, sweet potatoes, shallots, and garlic, and sauté for 2 to 3 minutes.

2. Add back the pork with any accumulated juices, and sprinkle the pork and sweet potato mixture with the flour. Cook and stir for 1 minute or until the flour is absorbed into the pork and vegetables. Add in the chicken broth, wine, thyme, salt, and pepper. Bring to a boil. Lower the heat, and add in the mushrooms.

3. Transfer the pan to the oven, and bake uncovered for 40 to 45 minutes or until the vegetables are tender. Sprinkle with parsley.

6 servings
Serving size: 1 cup
Preparation time: 25 minutes
Cooking time: 60 minutes

Grilled Pork and Cheese Quesadillas

Grilled Pork and Cheese Quesadillas

Ingredients

Cooking spray
1 lb. ground pork loin
2 tsp. minced garlic
Salt and pepper to taste
½ cup reduced-fat cheddar cheese
½ cup reduced-fat Monterey Jack cheese
4 scallions, thinly sliced
1 (4-oz.) can chopped green chilies, drained
8 (6-inch) corn or whole-wheat flour tortillas

Garnishes
½ cup nonfat sour cream or nonfat Greek-style yogurt
½ cup prepared Roasted Pepper and Cherry Tomato Salsa. Note: If using purchased salsa, sodium content will be much higher.

Preparation
 

1. Spray a nonstick skillet with cooking spray. Cook the ground pork and garlic for about 5 to 7 minutes until there are no traces of pink in the meat. Drain any excess fat; season with salt and pepper to taste.

  2. Combine the pork with the cheeses, scallions, and green chilies. Spread the filling evenly over four tortillas. Top with remaining tortillas to form a quesadilla and press lightly together.
3. Heat a nonstick pan over medium heat. Lightly coat the pan with cooking spray. Place the quesadilla in a pan andcook for 2 minutes on each side until lightly toasted. Cut into wedges to serve. Serve with sour cream and salsa.

16 servings
Serving size: ¼ quesadilla
Preparation time: 5 minutes
Cooking time: 25 minute
 

Apple Lemon Raisin Strudel

Apple Lemon Raisin Strudel

Ingredients

1 1/2 Tbsp. light butter, melted

1/2 cup Splenda brown sugar, divided2 Tbsp. dry plain breadcrumbs

3/4 tsp. cinnamon

4 cups thinly sliced and peeled apples (any except Red Delicious)1/4 cup raisins or currants

1/2 tsp. grated lemon zest

8 sheets (9" × 14", not the larger 18" × 14" size) frozen phyllo pastry, thawed (thaw at room temperature for 2 hours)

Cooking spray

1/2 tsp. sugar


Preparation

1. Preheat the oven to 350ºF.

2. Pour the butter into a small bowl or custard cup.

3. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl.

4. Toss the apples, ¼ cup brown sugar, raisins or currants, and lemon zest in a large bowl.

5. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying out), covered with parchment paper for easier clean up, and lightly brush with the melted butter. Sprinkle with 2 Tbsp. of the breadcrumb mixture. Repeat the layers with the remaining phyllo, melted butter mixture, and breadcrumbs, ending with phyllo. Lightly coat the top phyllo sheet with cooking spray. Arrange the apple mixture over the phyllo, leaving a 2-inch border. Be careful not to use any of the liquid at the bottom of the bowl or the strudel will become soggy. Starting at the short edge, roll up the phyllo jelly-roll style. Do not roll too tightly or the phyllo will split. Place the strudel, seam-side down, on a baking sheet coated with cooking spray or covered with parchment paper. Lightly spray strudel with cooking spray, and sprinkle with remaining brown sugar.

6. Bake for 30 minutes or until golden. Cool for 10 minutes and remove from the pan. Cut with a serrated knife.

Chicken Pot Pie With Phyllo

Chicken Pot Pie With Phyllo

Ingredients

2 cups low-fat, reduced-sodium chicken broth
½ cup water
1 lb. small unpeeled red potatoes, cut into quarters
3 sprigs fresh thyme
3 medium carrots, diced into ½-inch pieces
1 large onion, diced
1 lb. boneless, skinless chicken breasts, diced into ½-inch pieces
1½ cups 1% milk
½ cup half-and-half
6 Tbsp. flour
Kosher salt or sea salt and fresh-ground black pepper to taste
8 oz. frozen peas
8 (14- x 9-inch) sheets phyllo dough
Butter-flavored spray

Preparation

1. In a 2-quart saucepan, bring the chicken broth and water to a boil. Add in the potatoes and thyme leaves, and lower the heat to medium. Simmer the potatoes for about 8 minutes or until tender. With a slotted spoon, remove the potatoes and thyme to a bowl. Discard the thyme leaves. Add the carrots and onion to the stock, and simmer for 4 minutes. With a slotted spoon, remove the carrots and onion to the same bowl with the potatoes.
2. Add the chicken to the stock, and simmer for 3 minutes. With a slotted spoon, remove the chicken to the same bowl with the vegetables. Boil the stock until reduced to a cup.
3. Meanwhile, whisk the milk, half-and-half, and flour together in a bowl until very smooth. When the stock is reduced, slowly add the milk mixture, constantly stirring until thickened but still smooth. Add the sauce to the vegetables, and season with salt and pepper. Add in the peas and mix well.
4. Pour the mixture into a 9- x 13-inch pan. Set aside.
5. Prepare the phyllo dough topping. Spread one sheet of phyllo out onto a very lightly floured surface. Be sure to cover the remaining sheets of phyllo with a towel to avoid exposing to air; the phyllo will crack if exposed. Coat with the butter spray. Add another sheet of phyllo on top of the first and coat with spray. Repeat this process until all 8 sheets are used.
6. Carefully lift the phyllo dough stack and place over the chicken-vegetable filling. Tuck the edges under. With a sharp knife, make 3 diagonal slashes across the top of the dough. This will allow steam to escape.
7. Bake the chicken pot pie, uncovered, at 350 degrees for about 30 minutes or until the top is puffed and golden brown. Remove from the oven and let stand for about 5 minutes. Cut into squares

12 servings
Serving size: 1 (3- x 3-inch) square
Preparation time: 40 minutes
Cooking time: 45 minutes

Greek Feta Chicken

Greek Feta Chicken

Ingredients

4 oz. uncooked orzo
4 (4 oz.) skinless, boneless chicken breasts
2 tsp. ground oregano
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/8 tsp. ground red pepper
1 Tbsp. olive oil, divided
1 small red pepper, sliced into strips
1 small green pepper, sliced into strips
2 tsp. bottled minced garlic
1 1/2 Tbsp. fresh lemon juice
1 oz. crumbled feta cheese

Preparation

1. Cook the orzo according to package directions (but without added salt or fat). While the orzo cooks, sprinkle the chicken breasts with oregano, salt, pepper, and ground red pepper.
2. Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and cook on both sides for about 4 to 5 minutes until no longer pink. Remove the chicken from the skillet.
3. Drain orzo and keep warm.
4. Lower the heat to medium and add remaining oil. Saute the peppers for 3 minutes. Add the garlic and saute for 1 minute more. Add the lemon juice and cook for 1 minute. Add back the chicken breasts to the skillet. Top with feta cheese, cover, and cook 1 minute until cheese slightly melts. Serve over cooked orzo.


Makes 4 servings
Serving size: 1 breast, 1/2 cup orzo
Preparation time: 5 minutes
Cooking time: 15 minutes

Jamaican Chicken Thighs

Jamaican Chicken Thighs

Ingredients

Rub
1 Tbsp. garlic powder
2 tsp. onion powder
2 tsp. allspice
1 tsp. thyme
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. black pepper

Chicken
6 boneless, skinless chicken thighs (about 1 lb.)
2 tsp. canola oil


Preparation

1. Combine the rub ingredients together in a small bowl.
 

2. Rub the spice mixture over each chicken thigh.
 

3. Heat the oil in a large nonstick skillet over medium heat. 

4. Add the chicken thighs and cook on each side for 5 to 7 minutes until cooked through.

Italian Chicken With Olives and Capers

Italian Chicken With Olives and Capers

Ingredients

1 Tbsp. olive oil
4 (4 oz.) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper to taste
1/3 cup dry white wine
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 oz.) whole plum tomatoes
2 tsp. dried basil
1 tsp. dried oregano
Pinch sugar
Pinch dried red chili flakes
4 tsp. drained capers
1/3 cup coarsely chopped black olives
1 Tbsp. balsamic vinegar
1/2 cup fresh parsley, minced

Preparation


1. Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken breasts with salt and pepper.

2. Add the chicken to the skillet, and sauté on both sides for 5 to 6 minutes per side, until cooked through. Remove the chicken from the skillet. Add the wine to the pan, and cook over medium-high heat until the wine is reduced by half, about 3 minutes, while scraping the brown bits from the bottom of the pan. Add in the onions, and sauté for 6 to 8
minutes. Add in the garlic, and sauté for 1 minute.

3. Add the tomatoes with their juice to a large bowl. Crush the tomatoes coarsely with your hands. Add the tomatoes and juice to the pan. Add in the basil and oregano. Raise the heat to high, and cook for 4 minutes. Lower the heat to medium, and add the sugar and dried red chili flakes. Cook over medium heat uncovered for 20 minutes, or until thick. Stir in the capers, olives, and reserved chicken. Cook on medium low for 5 minutes. Add in the vinegar, and garnish with fresh parsley.

4 servings
Serving size: 4 oz.
Preparation time: 15 minutes
Cooking time: 45 to 50 minutes

Cooking the Indian Way

Cooking the Indian Way
PDF | 73 Pages | 6.73 MB

India, like many countries, has dramatic contrasts in geography, climate, and population. Within the territory of this vast country are dense forests, arid deserts, fertile plains, humid tropical coasts fringed with tall coconut palms, and the snow-covered peaks of some of the world’s highest mountains.

The weather during a typical Indian year includes scorching heat, with temperatures up to 120°F (49°C), and drenching monsoon rains. These conditions allow India’s agricultural industry to produce the variety of foods
commonly used in the country’s cuisine. How these ingredients are prepared often depends on the ethnic and religious practices of the people cooking and eating the food. 

Preparing and eating Indian foods is one way to become acquainted with this fabulous country without ever leaving home. The recipes in this book will get you started on a voyage of discovery that you will never forget.

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Vegetarian Times - June 2011

Vegetarian Times - June 2011
English | 92 pages | True PDF | 19.15 Mb

Vegetarian Times is your guide to great food, good health and smart living! Vegetarian  Times is the only magazine that offers healthier new recipes for classic food dishes. Every  issue of Vegetarian Times is packed with dozens of delicious recipes, health news and  advisories, research reports, tips about diet, nutrition and exercise, herbs and natural  remedies and much, much more! Know which healthy foods you should eat.

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