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From an Old Cookbook APPETIZERS - TAPAS -HORS D'OEUVRES

APPETIZERS – TAPAS -HORS D’OEUVRES

From an Old Cookbook APPETIZERS - TAPAS -HORS D'OEUVRES Appetizers are so versatile they can be served anywhere from the living or dining room, to the backyard the only difference being is that you might use your hands and finger.. There is an advantage to having appetizers in the dining room, where people often spread them on bread and veggies, they often replace soup . If you find it enjoyable to serve them out doors in the back yard or in the living room with tomato juice or other cocktails, they should be small and not to big or overly filling, so that your guests can fit them into their mouths easily and gracefully. Or you can serve delicious little bowls of soft mixtures and let everyone be a dunker. Use small knife or spoon in each dip so that there will be no re-dripping. Thin slices of zucchini, caps of mushrooms, raw celery, carrots, cauliflower, broccoli. Whatever whelms your fancy or imagination-can be used as a base for canapé spreads. Hot appetizers, especially those made with cheese, are an all time favorite. Almost anything goes at the presentation table.
TURKEY DUCK WILD-GAME

TURKEY DUCK WILD-GAME

TURKEY DUCK WILD-GAME Thank you for buying this book i hope you will enjoy the many delicious recipes that have been collected for your cooking pleasure. This book is part of a series for all who are looking for those precious golden recipes that have been guarded closely and handed down over generations. While some of the recipes are a world apart all are in excellent good taste and easy to follow even for first time cook to create. Or maybe you just want to add some delicious dishes to your repertoire you will love this book.
FABULOUS FISH

From an Old Cookbook FABULOUS FISH

FABULOUS FISH popularity for Ocean and freshwater fish has also become the comfort food we love, and we all know that just about everything from the ocean is good for you. In this book you will find an assortment of very old delicious seafood recipes that have been passed down to us over time. please enjoy bon appetit !
From an old Cookbook CHICKEN

From an old Cookbook CHICKEN

From an old Cookbook CHICKEN Almost every Sunday we can be over whelmed by the odors chicken cooking. As the saying goes a chicken in every pot. Chicken has always been a favorite, for a simple family dinner or an elaborate banquet. Its is delicious proposition to the table of any gourmet.
From-an-old-Cookbook-SAUCES

From an Old Cookbook SAUCES

From an Old Cookbook SAUCES There is over a hundred sauces to choose from. Here are some popular for meat, fish, fowl, vegetables, eggs, and combinations. Some are well-known, while others are a refreshing addition to you're home recipes and dishes. These sauces are included are among the many sauce recipes from all over the globe. Each recipe comes with serving suggestions.
From an old Cookbook SOUPS

From an Old Cookbook SOUPS

From an Old Cookbook SOUPS Everyone can appreciate a good bowl of homemade soup A warm hearty soup can satisfy the appetite and the pallet of just about anyone. The enticing aromas which beckons you to taste the liquor and appeals to your most basic senses and at just the right temperature with its savory goodness becomes an irresistible delight for all. Since ancient times when we cooked in a pot over an open fire, we have delighted in adding and subtracting meat, vegetables, herbs and spices to our soups in a passion to achieve the right consistency and, at the same time enhance its flavor to the desired goodness.
From an old Cookbook APPLES

From an old Cookbook APPLES

From an old Cookbook APPLES It's apple season again my favorite time of year with plenty of choice of the best fresh fruit available. Every year i wait patiently because i can indulge in my very favorite fruit the apple. Over the years i have been a big fan of the apple and i have collected some of my delicious mouth watering all time favorites for this book . Here are my best and greatest Apple recipes for the season please enjoy.
From an old Cookbook BREAD

From an old Cookbook BREAD

From an old Cookbook BREAD THE STORY of bread is the story of civilization. In the Stone Age grain was pulverized into flour with stones, the simplest grinding apparatus known to man. In ancient Egypt bread was regarded as a staple in their every day diet and in some cases regarded as sacred food. Pieces of it were placed in the burial tombs, so that the spirit of the departed one would have enough sustenance to get to heaven. The Egyptians developed a network of public ovens and at the time of the Pharaohs both leavened and unleavened breads were known to be consumed regularly. Egyptians ate as much as three loaves a day as daily sustenance.
From an Old Cookbook SHELLFISH

From an old COOKBOOK SHELLFISH

From an old Cookbook SHELLFISH Shell fish is by far the most elegant flavorful food in existence in all cultures , more romantically called fruits of the sea or Fruits de mer, in french. Today’s unlimited variety, abundance and popularity for Ocean and freshwater fish has also become the comfort food we love, and we all know that just about everything from the ocean is good for you. In this book you will find an assortment of very old delicious seafood recipes that have been saved and passed down to us over time. please enjoy bon appetit !

Fish & ShellFish

From an old Cookbook FABULOUS FISH CAJUN STUFFED FLOUNDER A LANCIEN

From an old Cookbook FABULOUS FISH – 7. CAJUN STUFFED FLOUNDER A LANCIEN

todays the world, air transportation has changed our lifestyles and has made available to us so many amazing sea food choices at our local fish counter or stores. Todays unlimited variety, abundance and popularity for Ocean and freshwater fish has also become the comfort food we love
FABULOUS FISH

From an Old Cookbook FABULOUS FISH

FABULOUS FISH popularity for Ocean and freshwater fish has also become the comfort food we love, and we all know that just about everything from the ocean is good for you. In this book you will find an assortment of very old delicious seafood recipes that have been passed down to us over time. please enjoy bon appetit !
From an Old Cookbook SHELLFISH

From an old COOKBOOK SHELLFISH

From an old Cookbook SHELLFISH Shell fish is by far the most elegant flavorful food in existence in all cultures , more romantically called fruits of the sea or Fruits de mer, in french. Today’s unlimited variety, abundance and popularity for Ocean and freshwater fish has also become the comfort food we love, and we all know that just about everything from the ocean is good for you. In this book you will find an assortment of very old delicious seafood recipes that have been saved and passed down to us over time. please enjoy bon appetit !

Soups and Sauces

From an old Cookbook SOUPS

From an Old Cookbook SOUPS

From an Old Cookbook SOUPS Everyone can appreciate a good bowl of homemade soup A warm hearty soup can satisfy the appetite and the pallet of just about anyone. The enticing aromas which beckons you to taste the liquor and appeals to your most basic senses and at just the right temperature with its savory goodness becomes an irresistible delight for all. Since ancient times when we cooked in a pot over an open fire, we have delighted in adding and subtracting meat, vegetables, herbs and spices to our soups in a passion to achieve the right consistency and, at the same time enhance its flavor to the desired goodness.
From-an-Old-Cookbook-PASTA

From an Old Cookbook PASTA

Pasta is a dough made from flour, salt, and egg yolks, rolled thin, and cut into various shapes and sizes, ranging from the familiar spaghetti to the slightly thinner spaghettini, and, the tiniest of all, vermicelli, angel hair. Still other forms include farfallette (bowknots or butterHies), cappelletti (little hats), and conchiglie (sea shells), as well as the flat and stuffed varieties such as noodles, ravioli, and lasagna.
From-an-old-Cookbook-SAUCES

From an Old Cookbook SAUCES

From an Old Cookbook SAUCES There is over a hundred sauces to choose from. Here are some popular for meat, fish, fowl, vegetables, eggs, and combinations. Some are well-known, while others are a refreshing addition to you're home recipes and dishes. These sauces are included are among the many sauce recipes from all over the globe. Each recipe comes with serving suggestions.

BREAD

From an old Cookbook BREAD

From an old Cookbook BREAD

From an old Cookbook BREAD THE STORY of bread is the story of civilization. In the Stone Age grain was pulverized into flour with stones, the simplest grinding apparatus known to man. In ancient Egypt bread was regarded as a staple in their every day diet and in some cases regarded as sacred food. Pieces of it were placed in the burial tombs, so that the spirit of the departed one would have enough sustenance to get to heaven. The Egyptians developed a network of public ovens and at the time of the Pharaohs both leavened and unleavened breads were known to be consumed regularly. Egyptians ate as much as three loaves a day as daily sustenance.