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Poultry - Chicken -  Easy Cuban Chicken Poultry - Chicken - Easy Cuban Chicken

Poultry - Chicken -  Easy Cuban Chicken
1 whole chicken Juice of one sour orange 4 cloves cushed garlic Cumin (to taste) Salt (to taste) Stab the chicken all over with a knife. Rub crushed garlic all over the chicken and sprinkle with juice. Season the entire chicken with cumin and salt. Let sit over night in refrigerator. Put in 350º preheated oven and cook until fully cooked and nicely browned -- about 45 minutes.... Learning Kitchen - Post by : JasonJCox11 - Author : Unknown - Read : 1384

Preserving - Bread And Butter Pickles Preserving - Bread And Butter Pickles

Preserving - Bread And Butter Pickles
3 Marketmore (or your favorite) cucumbers, scrubbed and sliced thinly 2 cloves garlic, peeled and roughly chopped 1/2 sweet onion, peeled and sliced thinly (optional) 1 cup white vinegar 1 cup sugar 1/2 teaspoon mustard seed 1 teaspoon turmeric 1 teaspoon Kosher salt Pack sliced cucumbers, garlic and optional onion in clean glass quart jar. Combine remaining ingredients in a saucepan and bring to a rolling boil. Pour boiling mixture over cucumber mixture and cover jar. Refrigerate at least 24 hours... Learning Kitchen - Post by : themarcus - Author : Unknown - Read : 2265

Mexican And Hispanic - Chili Taco Soup Mexican And Hispanic - Chili Taco Soup

Mexican And Hispanic - Chili Taco Soup
1 1/2 pounds lean ground beef 1 large onion, chopped 2 cloves garlic, minced 3 (14.5 oz.) can diced tomatoes, undrained 1 (16 oz.) can hominy, undrained 1 (16 oz.) can pinto beans, undrained 1 (4 oz.) can chopped green chilies 1 envelope taco seasoning mix 1 envelope ranch-style dressing mix 1 1/2 cups water, or more as needed 1 tablespoon chipotle chile canned in adobo, minced-optional salt and pepper to taste Brown ground beef with onion and garlic in large Dutch oven or soup pot. Drain fat. Return... Learning Kitchen - Post by : tonywarrior - Author : Unknown - Read : 2796

Salads And Dressings - Catalina Dressing Salads And Dressings - Catalina Dressing

Salads And Dressings - Catalina Dressing
2/3 Cup ketchup 1/2 Cup sugar (or to taste) 2/3 Cup vegetable oil 1/2 Cup red wine vinegar salt to taste 1-2 cloves garlic (or 1-2 tsp.) 2 Tablespoons finely minced onion Combine all ingredients in a jar with a tight-fitting lid and shake. This can also be mixed in a blender, although color becomes creamier rather than translucent. If preparing in a blender, mix all ingredients except onion. Stir in finely minced onion by hand. Refrigerate. Makes 2 cups.... Learning Kitchen - Post by : claus - Author : Unknown - Read : 1800

Salads And Dressings - Mandarin Rice Salad Salads And Dressings - Mandarin Rice Salad

Salads And Dressings - Mandarin Rice Salad
3/4 cup MJB Quick Brown Rice, cooked according to pkg. directions, and cooled 1 can (11 oz.) mandarin orange segments, drained 1/3 cup chopped celery 2 Tbl. chopped green pepper 1/2 cup mayonnaise 2 Tbl. lemon juice dash powdered ginger 2 to 3 avocados* Combine the cooked and cold rice, orange segments, celery and green pepper. Mix mayonnaise with 1 tbl. lemon juice and ginger. Blend lightly with rice mixture. Cut avocados in halves lengthwise. Remove seeds and peel. Sprikle halves with remaining... Learning Kitchen - Post by : simba111 - Author : Unknown - Read : 709

Sauces - Dessert Topping -  Fudge Sauce Sauces - Dessert Topping - Fudge Sauce

Sauces - Dessert Topping -  Fudge Sauce
1 1/2 c sugar 1 c cocoa 1 c water 1 tsp vanilla Mix sugar, cocoa and water in a pan. Boil 15 minutes, cool then add vanilla. For single serving of hot chocolate, heat 1 cup of milk in a pan and stir in a tablespoon of fudge sauce. Serve with whipped cream or marshmallow fluff. It is also very yummy with butterscotch schnapps.... Learning Kitchen - Post by : salonmar - Author : Unknown - Read : 1109

Southwestern - Enchilada Extravaganza Southwestern - Enchilada Extravaganza

Southwestern - Enchilada Extravaganza
2-3 lbs. chicken, boiled and diced 1/2 Cup onion diced 1 (10 3/4 oz.) can condensed tomato soup, diluted 1/2 Cup green pepper, diced 2 tomatoes, diced 2 tsp. chili powder 1/4 tsp. garlic powder 1/2 tsp. tobasco sauce 1/2 tsp. salt 1 can refried beans tortillas, about 10-12 16 oz. cheddar cheese, shredded Preheat oven to 350 degrees F.Combine all ingredients except tortillas and cheese. Spoon some mixture into each tortilla and roll up. Place in a 9x13-inch pan. Cover tortillas with remaining mixture... Learning Kitchen - Post by : feministchick76 - Author : Unknown - Read : 1600

Vegetables - Asparagus -  Asparagus Crisp Sticks Vegetables - Asparagus - Asparagus Crisp Sticks

Vegetables - Asparagus -  Asparagus Crisp Sticks
20 fresh asparagus spears 1/2 cup water 1 egg 2 tablespoons water 1 clove garlic, minced 1 sleeve salted crackers oil for frying Place asparagus, 1/2 cup water in non-reactive skillet. Cover and heat to boiling; lower heat, cook for 5 minutes, drain. Beat egg with 2 tablespoons water, and garlic. Crush crackers into fine crumbs. Dip asparagus in egg mixture, then into crumbs. Set aside to dry a little. Redip to coat well. Use shallow skillet with hot oil sufficient to cover spears. Fry to golden... Learning Kitchen - Post by : mchangamwe - Author : Unknown - Read : 688

Vegetables - Cabbage -  Homemade Sauerkraut Vegetables - Cabbage - Homemade Sauerkraut

Vegetables - Cabbage -  Homemade Sauerkraut
2 Heads Green Cabbage Pull off about 4-5 large cabbage leaves and set aside. Chop the rest of the cabbage into thin pieces suitable for sauerkraut (food processors make this effortless). Place the chopped cabbage into a container (Large pot, bowel, etc). Pack the cabbage down with your hands into the bottom of the container. Put enough distilled water into the container to slightly cover the top of the cabbage. Cover the cabbage with the large cabbage leaves that were set aside previously. Place... Learning Kitchen - Post by : 1rarequality - Author : Unknown - Read : 455

Vegetables - Onion -  Vidalia Soup Vegetables - Onion - Vidalia Soup

Vegetables - Onion -  Vidalia Soup
1 large Vidalia onion, sliced thinly 3 Tbsp. balsamic vinegar 1 cup beef stock (canned is fine) grated cheese of your choice (Parmesan, cheddar, gouda, etc.) Preheat oven to 375. Divide onions between two ovenproof bowls. Divide vinegar and stock between bowls. Cover with aluminum foil and bake for 1 hour. Top with as much or as little cheese (or none) and serve with crusty bread.... Learning Kitchen - Post by : larryoz - Author : Unknown - Read : 836

Vegetables - Potato -  Baked New Potatoes With Garlic Mustard Crust Vegetables - Potato - Baked New Potatoes With Garlic Mustard Crust

Vegetables - Potato -  Baked New Potatoes With Garlic Mustard Crust
1 lb. small new potatoes -- scrubbed 1/4 cup Dijon mustard 1/8 cup olive oil 2 tsp. fresh rosemary leaves -- or 1 ts dried 1/2 tsp. dried mustard 2 cloves garlic -- crushed 1/4 tsp. salt 1/8 cup freshly ground black pepper Halve the bigger of the potatoes or quarter them. In a large pot of salted water, simmer the potatoes until just tender, about 20 minutes. Drain and rinse under cold water. In a large bowl, whisk together mustard, oil, rosemary, dry mustard, garlic, salt and pepper. Add potatoes... Learning Kitchen - Post by : takanomi - Author : Unknown - Read : 2417

Vegetables - Oven Potatoes Vegetables - Oven Potatoes

Vegetables - Oven Potatoes
1/4 cup butter or margarine Potatoes Garlic powder Paprika Seasoned salt Pepper Grated Parmesan or Romano cheese Melt the butter in a 9x13-inch baking dish in 375 F. oven. Peel and cut potatoes (enough to cover bottom of baking dish). Sprinkle generously with seasoned salt, pepper, garlic powder, paprika and grated cheese. Bake at 375 F. for about 1 hour, until tender and brown. Serves 4... Learning Kitchen - Post by : jmsconsult - Author : Unknown - Read : 1945

Vegetables - Potato Salad -  Hot Potato And Salmon Salad Vegetables - Potato Salad - Hot Potato And Salmon Salad

Vegetables - Potato Salad -  Hot Potato And Salmon Salad
8 strips bacon 4 cups potatoes, cooked, peeled, chilled and cut into 1 inch pieces 1 tsp. garlic salt 1 tsp. seasoned pepper 1 cup mayonnaise type salad dressing 2 Tbs. balsamic vinegar 1/4 cup lemon juice 1/2 tsp. hot red pepper sauce 1/4 cup sweet pickle relish 1 Tbs. plus 1 tsp. prepared mustard 4 cups Romaine lettuce, torn 3/4 lb. salmon, cooked, chilled, flaked 1 Tbs. plus 1 tsp. capers, drained 4 hard-boiled eggs, chopped Cook bacon in a heavy nonstick skillet over medium high heat 7-8 minutes,... Learning Kitchen - Post by : Driven - Author : Unknown - Read : 886

Vegetables - Spinach -  Spinach-salsa Dip Vegetables - Spinach - Spinach-salsa Dip

Vegetables - Spinach -  Spinach-salsa Dip
1 (10 oz.) package frozen spinach, thawed and squeezed 1 (16 oz.) Jar of salsa 1 small can chopped black olives 1 (8 oz.) Package cream cheese, cubed 2 cups grated Monterey Jack cheese-shredded Cilantro to taste Mix together in pour into a 8x8 pan or deep pie dish. Bake at 400 degrees for 35 minutes. Serve with crackers NOTE: I had about 1/3 cup of left over corn I throw in and it was really good. You can buy salsa that has corn in it and use that instead.... Learning Kitchen - Post by : realcapers - Author : Unknown - Read : 1747

Vegetables - Green Bean, Red Onion And Roast Potato Salad With Rosemary Vinaigrette Vegetables - Green Bean, Red Onion And Roast Potato Salad With Rosemary Vinaigrette

Vegetables - Green Bean, Red Onion And Roast Potato Salad With Rosemary Vinaigrette
3 pounds red boiling potatoes 2/3 cup olive oil 1 garlic clove 1/4 cup red-wine vinegar 1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish 1 red onion, halved lengthwise and sliced thin lengthwise 2 pounds fresh green beans, trimmed and cut into 1-inch pieces 24 Kalamata or Nicoise olives, pitted and halved Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F.... Learning Kitchen - Post by : demenev - Author : Unknown - Read : 2139

Discourses On The First Decade Of Titus Livius - BOOK I - Chapter XXV Discourses On The First Decade Of Titus Livius - BOOK I - Chapter XXV

Discourses On The First Decade Of Titus Livius - BOOK I - Chapter XXV
BOOK I - CHAPTER XXVCHAPTER XXV - That he who would reform the Institutions of a free State, must retain at least the semblance of old Ways.Whoever takes upon him to reform the government of a city, must, if his measures are to be well received and carried out with general approval, preserve at least the semblance of existing methods, so as not to appear to the people to have made any change in the old order of things; although, in truth, the new ordinances differ altogether from those which they... Nonfictions - Post by : bhaggett - Author : Niccolo Machiavelli - Read : 2619

Waverley, Or 'tis Sixty Years Hence - EDITOR'S NOTE Waverley, Or 'tis Sixty Years Hence - EDITOR'S NOTE

Waverley, Or 'tis Sixty Years Hence - EDITOR'S NOTE
EDITOR'S NOTEThe purpose of the added matter in this edition of the Waverley Novels--a reprint of the magnum opus of 1829-1832--is to give to the stories their historical setting, by stating the circumstances in which they were composed and made their first appearance.Sir Walter's own delightful Introductions, written hastily, as Lockhart says, and with a failing memory, have occasionally been corrected by Lockhart himself. His "Life of Scott" must always be our first and best source, but fragments... Long Stories - Post by : gnarlyguy - Author : Sir Walter Scott - Read : 1827

My Reminiscences - PART II - 4. Servocracy My Reminiscences - PART II - 4. Servocracy

My Reminiscences - PART II - 4. Servocracy
PART II - 4. ServocracyIn the history of India the regime of the Slave Dynasty was not a happy one. In going back to the reign of the servants in my own life's history I can find nothing glorious or cheerful touching the period. There were frequent changes of king, but never a variation in the code of restraints and punishments with which we were afflicted. We, however, had no opportunity at the time for philosophising on the subject; our backs bore as best they could the blows which befell them:... Nonfictions - Post by : magicman - Author : Rabindranath Tagore - Read : 589

The Forsyte Saga - Novel 2. In Chancery - PART III - Chapter X. PASSING OF AN AGE The Forsyte Saga - Novel 2. In Chancery - PART III - Chapter X. PASSING OF AN AGE

The Forsyte Saga - Novel 2. In Chancery - PART III - Chapter X. PASSING OF AN AGE
Novel 2. In Chancery - PART III - CHAPTER X. PASSING OF AN AGEThe marriage of Soames with Annette took place in Paris on the last day of January, 1901, with such privacy that not even Emily was told until it was accomplished.The day after the wedding he brought her to one of those quiet hotels in London where greater expense can be incurred for less result than anywhere else under heaven. Her beauty in the best Parisian frocks was giving him more satisfaction than if he had collected a perfect bit... Long Stories - Post by : destiny911 - Author : John Galsworthy - Read : 3145

In The South Seas - PART 1. THE MARQUESAS - Chapter XII. THE STORY OF A PLANTATION In The South Seas - PART 1. THE MARQUESAS - Chapter XII. THE STORY OF A PLANTATION

In The South Seas - PART 1. THE MARQUESAS - Chapter XII. THE STORY OF A PLANTATION
Taahauku, on the south-westerly coast of the island of Hiva-oa-- Tahuku, say the slovenly whites--may be called the port of Atuona. It is a narrow and small anchorage, set between low cliffy points, and opening above upon a woody valley: a little French fort, now disused and deserted, overhangs the valley and the inlet. Atuona itself, at the head of the next bay, is framed in a theatre of mountains, which dominate the more immediate settling of Taahauku and give the salient character of the scene.... Nonfictions - Post by : BizSuccess - Author : Robert Louis Stevenson - Read : 1673