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James Bryce
James Bryce
Recipes/Cooking
$2.00
1200 Chicken Recipes
555 Pages
Sample:
A 10 Minute Szechuan Chicken
Categories: Chicken
Yield: 4 servings
1 1/2 tb White-wine vinegar
4 Chicken breasts*, skinned 1 ts Sugar
3 tb Cornstarch 1/4 c Water
1 tb Vegetable oil 6 Green onions, cut into 1" pi
3 Cloves garlic, minced 1/8 ts Cayenne or to taste
5 tb Soy sauce (low salt)
Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1
1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in
skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy
sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken
is cooked through. Add green onions and cayenne; cook uncovered about 2
minutes longer. 221 calories per serving.
555 Pages
Sample:
A 10 Minute Szechuan Chicken
Categories: Chicken
Yield: 4 servings
1 1/2 tb White-wine vinegar
4 Chicken breasts*, skinned 1 ts Sugar
3 tb Cornstarch 1/4 c Water
1 tb Vegetable oil 6 Green onions, cut into 1" pi
3 Cloves garlic, minced 1/8 ts Cayenne or to taste
5 tb Soy sauce (low salt)
Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1
1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in
skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy
sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken
is cooked through. Add green onions and cayenne; cook uncovered about 2
minutes longer. 221 calories per serving.
300 Recipes For The Grill
Food just tastes better on the grill. When you mention grilling, most people think of hot dogs and hamburgers. But the grill is for more then that. You can create deliciuos and mouth-watering meals on your grill. From appetizers to desserts, 300 Recipes For The Grill is packed with recipes that will impess your friends and family.
Order your copy of 300 Recipes For The Grill today and you can be serving up these sizzling dishes at your next outdoor gathering!
Food just tastes better on the grill. When you mention grilling, most people think of hot dogs and hamburgers. But the grill is for more then that. You can create deliciuos and mouth-watering meals on your grill. From appetizers to desserts, 300 Recipes For The Grill is packed with recipes that will impess your friends and family.
Order your copy of 300 Recipes For The Grill today and you can be serving up these sizzling dishes at your next outdoor gathering!
$2.00
Delicious Italian dishes
(Collection of 185 Italian recipes)
by W. G. Water
Italian Sauces
As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.
Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.
No. 1. Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.
(Collection of 185 Italian recipes)
by W. G. Water
Italian Sauces
As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.
Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.
No. 1. Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.
$2.00
400 miscellaneous recipes
155 pages
448 recipes
Barbecued Beef On Buns
Categories: Main dish, Sauces, Meats
Yield: 4 servings
1 c Catsup 2 tb Brown Sugar
1 tb Lemon Juice 1 tb Worcestershire Sauce
1 ts Prepared Mustard 1/2 ts Onion Salt
1/8 ts Pepper 8 oz Cooked Roast Beef *
4 ea Hamburger Buns, Split
Roast Beef should be thinly sliced and there should be 8 to 10 slices.
Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion, salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat.
Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes.
Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute.
155 pages
448 recipes
Barbecued Beef On Buns
Categories: Main dish, Sauces, Meats
Yield: 4 servings
1 c Catsup 2 tb Brown Sugar
1 tb Lemon Juice 1 tb Worcestershire Sauce
1 ts Prepared Mustard 1/2 ts Onion Salt
1/8 ts Pepper 8 oz Cooked Roast Beef *
4 ea Hamburger Buns, Split
Roast Beef should be thinly sliced and there should be 8 to 10 slices.
Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion, salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat.
Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes.
Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute.
$2.00
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