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Cookies - Formed Cookies Chocolate Mouse Cookies Cookies - Formed Cookies Chocolate Mouse Cookies

Cookies - Formed Cookies Chocolate Mouse Cookies
2/3 cup butter 1 cup sugar 2 tsp. vanilla 2 eggs 2 1/2 cups flour 1/2 cup cocoa 1/2 tsp. baking soda 1/4 tsp. salt Cream butter, sugar and vanilla. Add eggs and remaining ingredients. Mix well. Chill 1/2 to 1 hr. Preheat oven to 350° F.Shape into mice and pinch one end together to form nose. Use shaved almonds for ears, mini chocolate chips for eyes and red licorice for tail. Bake at 350 for 8 - 10 min. I also shape this dough into Teddy Bears using 2 balls for body and two tiny balls for ears,... Learning Kitchen - Post by : Laughingbird - Author : Unknown - Read : 3422

Fishandseafood - Shrimp -  Jambalaya By Dodger Fishandseafood - Shrimp - Jambalaya By Dodger

Fishandseafood - Shrimp -  Jambalaya By Dodger
2 cups Uncle Bens converted rice (uncooked) 1 stick butter 1/2 bunch celery 1 bunch green onions 2 big onions 1 green bell pepper 1 (10 1/2 oz.) can French Onion soup 2 cups chicken broth 2 cups beef broth 1 lb. pork sausage ( sausage should be smoked. Not in casings, also the best is some type of andoulie. Savoie or Hickory Farms might be your best bet.) 1 lb. dark meat chicken with bone in 1 lb. of peeled shrimp (you don't need this but shrimp is so cheap down here we just throw it in) 2 Tbs. tomato... Learning Kitchen - Post by : carlosjay - Author : Unknown - Read : 2285

Ethnic_misc - Hungarian Style Potatoes Ethnic_misc - Hungarian Style Potatoes

Ethnic_misc - Hungarian Style Potatoes
1 c chopped onion2 tbsp olive oil1 c sliced celery with leaves1 tbsp flour3/4 tsp salt1/2 tsp paprika1/8 tsp cayenne pepper4 medium potatoes, peeled and sliced 1/4 inch thick12 oz V-8® juice1/2 c chopped green pepper1/3 c sour cream1 tbsp chopped parsley for garnish Over medium heat, saute onion in olive oil until soft but not brown; add celery.Sprinkle flour over top of onions and celery. Stir in salt, paprika and cayenne pepper. Add potatoes and pour V-8® juice over all of it. Bring to a boil,... Learning Kitchen - Post by : CHRISDAVIES - Author : Unknown - Read : 2724

Fruit - Cherry -  Dried Cherry, Pistachio, White Chocolate Biscotti Fruit - Cherry - Dried Cherry, Pistachio, White Chocolate Biscotti

Fruit - Cherry -  Dried Cherry, Pistachio, White Chocolate Biscotti
1 stick unsalted butter -- softened 3/4 cup sugar 1 Tablespoon grated orange peel 1/2 teaspoon vanilla 2 eggs 2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup white chocolate -- coarsely chopped 1/2 cup dried cherries 1 1/4 cups unsalted pistachios Preheat oven to 325. Line baking sheet with parchment paper. Combine butter, sugar, zest and vanilla with electric mixer, beating well. Add eggs, one at a time, beating well. Combine dry ingredients and gradually add to butter mixture.... Learning Kitchen - Post by : sherylk - Author : Unknown - Read : 1577

Fruit - Mixed Fruit -  Strawberry Rhubarb Pie By Dawno Fruit - Mixed Fruit - Strawberry Rhubarb Pie By Dawno

Fruit - Mixed Fruit -  Strawberry Rhubarb Pie By Dawno
1 double crust pie 2 cups strawberries cut in halves 2 cups fresh rhubarb cut in 1" pieces 1 1/2 cups sugar 1/4 cup tapioca or 1/4 cup flour (tapioca works better) 1/2 tsp cinnamon ( optional) dash of nutmeg ( optional) 2 tbs Butter Mix dry ingredients together first then sprinkle over berries and rhubarb; mix well. Place in bottom crust and dot with 2 tbs. butter. Seal with top crust. Bake in hot oven 450 for 10 min. then lower temp to 350 and bake another 35 min. Until Rhubarb is soft.... Learning Kitchen - Post by : SFIMG - Author : Unknown - Read : 1763

Fruit - Peach Foster Fruit - Peach Foster

Fruit - Peach Foster
1/2 cups butter 2/3 cups brown sugar 1 teaspoon cinnamon, ground 4 peaches, sliced 1/3 cup rum 1 quart vanilla ice-cream In a saucepan melt butter with brown sugar and cinnamon. Cook over medium high heat, stirring occasionally, until golden brown, about 3 minutes. Add sliced peaches, heat through, carefully turning to coat. Heat rum until warm in a small saucepan. Pour slowly over the peach mixture and ignite immediately. Do not stir. Spoon the sauce and peaches over vanilla ice cream.... Learning Kitchen - Post by : spee-d - Author : Unknown - Read : 2820

Fruit - Strawberry -  Strawberry Pie By Susanca Fruit - Strawberry - Strawberry Pie By Susanca

Fruit - Strawberry -  Strawberry Pie By Susanca
Glaze: 1 T cornstarch 1/2 cup water 1/4 cup sugar 1/4 cup mashed strawberries few drops red food coloring Pie: graham cracker crust 2 oz Ghiradelli dipping chocolate 8 oz cream cheese, softened 1 (14 oz) can sweetened condensed milk 1/3 cup lemon juice 1 T vanilla 2-3 cups whole cleaned strawberries. For the glaze, heat the first 3 ingredients in small saucepan. Heat until it becomes clear. Add food coloring. Set aside to cool. Nuke chocolate and then carefully cover the bottom and sides of crust... Learning Kitchen - Post by : bobjames - Author : Unknown - Read : 644

Low_fat - Tofu Mayonnaise Low_fat - Tofu Mayonnaise

Low_fat - Tofu Mayonnaise
1 cup firm tofu cubed 1/2 cup plain-lowfat yogurt 1 tablespoon tarragon vinegar 2 teaspoons vegetable or olive oil 1 teaspoon prepared mustard 1/4 teaspoon salt, or to you taste 1/8 teaspoon cayenne or black pepper or to your taste 2 tablespoons minced tarragon, chives or parsley. In a food processor or blender whirl the tofu, yogurt, vinegar, oil, mustard, salt and pepper, for 30 seconds or until smooth, scraping the sides down once. Transfer this mixture to a container and stir in the herb of... Learning Kitchen - Post by : rogerjones - Author : Unknown - Read : 704

Low_fat - Vegetable -  Roasted Butternut Squash With Herbs De Provence Low_fat - Vegetable - Roasted Butternut Squash With Herbs De Provence

Low_fat - Vegetable -  Roasted Butternut Squash With Herbs De Provence
6 cups (1 1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds) 1 tablespoon olive oil 1 1/2 teaspoons dried herbs de Provence 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 medium onions, each cut into 8 wedges (about 3/4 pound) cooking spray Preheat oven to 425 degrees. Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 for 30 minutes or until tender and lightly browned, stirring occasionally. Yield: 4 servings (serving... Learning Kitchen - Post by : Jason_M_Stewart - Author : Unknown - Read : 2807

Poultry - Chicken Appetizer -  Baked Buffalo Wings Poultry - Chicken Appetizer - Baked Buffalo Wings

Poultry - Chicken Appetizer -  Baked Buffalo Wings
24 chicken drummettes 2 Tbsp. honey 2 Tbsp. tomato sauce 2 Tbsp. red pepper sauce 1 Tbsp. Worcestershire sauce Blue Cheese Dipping Sauce (below) paprika celery sticks, if desired Preheat oven to 180C. Line pan with aluminum foil. Remove skin from chicken. Mix honey, tomato sauce, pepper sauce and Worcestershire sauce in resealable plastic food-storage bag. Add chicken. Seal bag and refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. Place chicken in pan; sprinkle with... Learning Kitchen - Post by : john_kennedy - Author : Unknown - Read : 505

Poultry - Chicken Crockpot -  Chicken Wings In Bbq Sauce Poultry - Chicken Crockpot - Chicken Wings In Bbq Sauce

Poultry - Chicken Crockpot -  Chicken Wings In Bbq Sauce
3 pounds chicken wings -- {16 wings} Salt and pepper -- to taste 1 1/2 cups any variety barbecue sauce 1/4 cup honey 2 teaspoons prepared or spicy mustard 2 teaspoons Worcestershire sauce Tabasco sauce to taste -- optional Rinse chicken and pat dry. Cut off and discard chicken wing tips. Cut each wing at the joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4 or 5 inches from the heat for 20 minutes, 10 minutes for each side, until chicken is... Learning Kitchen - Post by : summer - Author : Unknown - Read : 1759

Poultry - Chicken Soup -  Fiesta Chowder Poultry - Chicken Soup - Fiesta Chowder

Poultry - Chicken Soup -  Fiesta Chowder
3 tablespoons all-purpose flour 1 (1.4 ounce) package fajita seasoning mix, divided 4 skinless boneless chicken breast halves, cubed 3 tablespoons vegetable oil 1 medium onion, chopped 1 teaspoon minced garlic 1 (15 1/4 ounce) can whole kernel corn with red and green peppers, drained 1 (15 ounce) can black beans, rinsed and drained 1 (14 1/2 ounce) can Mexican-style stewed tomatoes 1 (4.5 ounce) can chopped green chiles 3 cups water 1 cup uncooked instant brown rice 1 (2 1/2 ounce) can sliced ripe... Learning Kitchen - Post by : brianfitz - Author : Unknown - Read : 842

Preserving - Pickled Eggs Preserving - Pickled Eggs

Preserving - Pickled Eggs
1 dozen boiled eggs 1 1/2 cups white vinegar 1/2 cup water 1/2 cup sugar 6 whole cloves 1 bay leaf salt to taste Combine all ingredients, except eggs, in a saucepan. Heat mixture to a boil, then let simmer for 5 minutes. Pour over eggs. Refrigerate for several days.... Learning Kitchen - Post by : Gregrey - Author : Unknown - Read : 2325

Preserving - Pectin -  Pectin For Making Jellies And Jam Preserving - Pectin - Pectin For Making Jellies And Jam

Preserving - Pectin -  Pectin For Making Jellies And Jam
Boil 4 cups apple peelings and cores with 4 cups water and the juice of 1 lemon. Boil rapidly until juice has reached a thick pectin consistency, about 15 minutes. Strain. Use at once or freeze. To make jelly, use 1/3 cup pectin with 2 cups juice; bring to a full rolling boil, then add 3 1/2 cups sugar and boil at full boiling stage, stirring constantly, for 1 minute or until jelly test done. It should thicken when a little is placed on a cool saucer.... Learning Kitchen - Post by : cowenpa - Author : Unknown - Read : 2857

Rice - Mandarin Rice Salad Rice - Mandarin Rice Salad

Rice - 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, divided dash powdered ginger 2 to 3 avocados* Combine the cooked and cold rice, orange segments, celery and green pepper. Mix mayo 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 : getsynergized - Author : Unknown - Read : 1499

Rice - Faux Rissotto With Spinach And Tomato Rice - Faux Rissotto With Spinach And Tomato

Rice - Faux Rissotto With Spinach And Tomato
Categories : Greens Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup basmati rice 4 cups vegetable broth -- warmed 1 tbsp. vegetable oil 1 onion -- thinly sliced 2 large cloves garlic -- sliced 2 cups fresh spinach -- chopped 1 cup tomato sauce – pref. tomato and basil Garnish: 1/2 cup parmesan cheese -- freshly grated Heat a nonstick skillet over medium heat. Heat the broth until simmering. Turn off. When skillet is hot, add oil... Learning Kitchen - Post by : davmac - Author : Unknown - Read : 1586

Mexican And Hispanic - Salsa -  Salsa By Karen Said Mexican And Hispanic - Salsa - Salsa By Karen Said

Mexican And Hispanic - Salsa -  Salsa By Karen Said
10-12 homegrown tomatoes (use Romas if you can't get home-grown) 2 onions quartered 2 bell (green) peppers, quartered 2-3 jalapenos-(more or less how hot you want it) 1 whole bunch of cilantro salt to taste Put all but the cilantro in a roasting pan. Cover 3/4 the way up with water--bake til bubbling. Pour off water. Process in a food processor with the cilantro til smooth. You may can this in a hot water bath, or refrigerate up to 2 weeks.... Learning Kitchen - Post by : mastew9 - Author : Unknown - Read : 587

Mexican And Hispanic - Southwestern Beef Sandwiches Mexican And Hispanic - Southwestern Beef Sandwiches

Mexican And Hispanic - Southwestern Beef Sandwiches
1 1/2 lb. beef flank steak 1 1/2 cups chopped onions 1 1/2 cups Old El Paso® Medium Thick 'n Chunky Salsa 3 tablespoons chopped fresh cilantro 3 garlic cloves, minced 2 teaspoons cumin 2 teaspoons chili powder 1/4 teaspoon salt 8 sandwich buns, split Cut beef flank steak into 6 pieces; set aside. In 3 1/2 or 4-quart slow cooker, combine all remaining ingredients except buns. Add beef; mix well. Cover; cook on high setting for 4 hours or until beef is tender.* Remove beef from slow cooker. Shred... Learning Kitchen - Post by : stallworth - Author : Unknown - Read : 910

Mexican And Hispanic - Tacos -  Fish Tacos Mexican And Hispanic - Tacos - Fish Tacos

Mexican And Hispanic - Tacos -  Fish Tacos
Marinade Ingredients: 2 garlic cloves, minced Juice of one lime 2 Tablespoons chopped fresh cilantro 1/4 cup of orange juice 1 oz. of Tequila 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/2 tsp. black pepper In bowl, combine all ingredients. Put the filets and marinade into a 9x13 baking pan and let it marinate in the refrigerator for about an hour. Cook in them a grill basket over medium low heat on grill until the fish was done, checking often so as to not overcook. Let guests assemble their own... Learning Kitchen - Post by : Joe_Trevison - Author : Unknown - Read : 2690

Outdoor_cooking - Crispy Ribs With Plum Sauce Outdoor_cooking - Crispy Ribs With Plum Sauce

Outdoor_cooking - Crispy Ribs With Plum Sauce
5 lbs. spare ribs 3 lbs. fresh plums, cut into wedges 3 Tbl. soy sauce 1 1/2 Tbl. cornstarch 1 1/2 Tbl. sugar 2 tsp. grated fresh ginger 2 garlic cloves, minced Cut ribs into 5 or 6 sections and place ina single layer in a large roasting pan. Bake ribs covered, at 350 for 30 minutes. Process plums in a blender or processor until smooth. Bring plum puree, soy sauce, and next 4 ingredients to a boil stirring constantly, 8 to 10 minutes until mixture is clear and thick. Reserve half the mixture for... Learning Kitchen - Post by : joe_chapuis - Author : Unknown - Read : 2575