The Sauces You Love In Your Favorite Restaurants Can Now Be Made At Home In As Little As 20 Minutes.
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Wednesday, January 26, 2011
Tuesday, January 25, 2011
PLR Food Articles & PLR Recipes
Get professionally written PLR recipes and food articles monthly. Frugal cooking, meal planning, cookbook ideas and more. Individual article and recipes packs for sale too. Learn to make money with our content. Perfect for mom blogs and Wahm sites.
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Monday, January 24, 2011
Laxmi's Authentic Indian Home Cooking 700 Recipes
With Laxmi's eBook you will cook with recipes that is Genuinely Indian. It is the food that we Indians make in our homes not the food that we eat in 5 Star Restaurants. Laxmi will show you the art of making Indian curry that is Healthy, delicious & tasty.
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Restaurant Marketing Secrets
Step by step local store marketing methods for restaurant owners and managers. Designed to help increase guest counts and restaurant profits. A must-have for restaurants in today's economy.
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Sunday, January 23, 2011
Real Restaurant Recipes
Over 200 Real Restaurant Recipes -breakfast, Lunch & Dinner Plus Desserts, Soups, Salads, Sauces, Breads And More.
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Saturday, January 22, 2011
Restaurant Management Toolkit
Restaurant Management Forms, Restaurant Software, Business Plan Templates, Marketing & Promotions For Restaurants, Cafes and Hotels.
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Restaurant Business Secrets
Find Tips, Tricks, Tactics & Secrets You Need, To Be Able To Make The Most Of Your Restaurant Business.
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Sunday, January 16, 2011
Secret Restaurant Recipes Cookbook
Over 700 secret copycat recipes from all your favorite restaurants.
Check it out!Saturday, January 15, 2011
The CopyCat Cookbooks: Fast Food Recipes
Over 500 recipes from all of America's most popular restaurants and fast food chains. Great sales page - Great value - Wide open niche!
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Friday, January 14, 2011
Restaurant waiters Training Guide
This is a readymade solution to train and coach your Restaurant staff in the best efficient way that will allow your staff to professionally grow and develop ability
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Thursday, January 13, 2011
The 40 Most Common Restaurant Meals Exposed
This informative book shows how easy it is to replace unhealthy, expensive, and tasteless restaurant meals with your own home cooking. The recipes found in this book will make your wallet, tastebuds, and waistline happy. Start eating healthy today!
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Worlds Finest 5-Star Restaurant Secret Recipes
Discover The Secret Recipes From The Worlds Finest Restaurants And Cook 5-Star Dinners at Home for a Fraction of the Cost! Make Your Friends and Family go all Wild and Gaga Over Your Food. Check it out!
Wednesday, January 12, 2011
Vij's: Elegant and Inspired Indian Cuisine
At Vij's, one of North America’s most innovative Indian restaurants, owner Vikram Vij and his wife Meeru use the freshest local ingredients and original ideas to create exciting new takes on the cuisines of India. Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.
Price: $29.95
Tuesday, January 11, 2011
The Wagamama Cookbook
wagamama, the international dining phenomenon, made its long-anticipated United States debut in 2007 in Boston's historic Faneuil Hall, joining its family of over 75 restaurants in the United Kingdom, Ireland, Australia, Holland, Dubai, Belgium, Denmark, Turkey and New Zealand. The wagamama Cookbook reveals the secrets behind their success and shows just how easy it is to recreate your favorite dishes at home, from spicy teriyaki chicken to a classic seafood ramen. Includes a free 30 minute DVD of cooking techniques, showing you exactly how to guarantee success.Price: $24.95
Monday, January 10, 2011
Weight Watchers Take-Out Tonight! : 150+ Restaurant Favorites to Make at Home--All 8 POINTS or Less
Now you can have take-out tonight and every night and still lose weight!
Craving Chinese, Mexican, Thai, or even Japanese for dinner? No problem and no need to worry about the fat and calories thanks to Take-Out Tonight! Based on the Weight Watchers Winning Points® weight loss plan, Take-Out Tonight! serves up more than 150 mouthwatering recipes that reinvent all of America's most-loved take-out dishes -- all 8 POINTS or less! Few people consider, before they stop in for take-out or pick up the phone to call for delivery, how these made-to-order meals fit into their lives if they're trying to lose weight. Truth is, they don't. So let Take-Out Tonight! help you prepare healthy, delicious meals for you and your family using the smart cooking hints people have come to expect from Weight Watchers cookbooks. Take-Out Tonight! includes:
CHINESE CLASSICS, like Shrimp-and-Pork Wontons, Chinese Barbecued Pork, and Szechuan Chicken with Peanuts • MEXICAN MUST-HAVES, like Family-Style Chicken Enchiladas, Chimichurri Steak with Jicama Salsa, and Nachos Supreme • DELI SPECIALS, like Crunchy Chicken Salad Wraps, Reuben Sandwiches, and Crumb-Topped Jumbo Bran Muffins • TOTALLY THAI, like Shrimp Pad Thai and Coconut Rice Pudding • ITALIAN DELIGHTS, like Pizza with the Works, Spaghetti and Meatballs, and Cannoli
Each recipe offers easy how-tos, tips, and complete nutritional information, as well as POINTS per serving. With Take-Out Tonight! there's really no reason to order out -- so get cooking!
Price: $16.95
The Paris Cookbook
American-born Paris dweller Patricia Wells has turned her love of French food into a remarkable series of culinary works. The Paris Cookbook reflects that affection and her familiarity with the Paris food scene, offering 150 of its best recipes. From famed chef Joël Robuchon's sublime Creamy White Bean Soup to a hearty flank steak dish courtesy of Wells's butcher; from bistro Chez Benoit's Asparagus and Green Bean Salad to confectioner La Maison du Chocolate's Bittersweet Chocolate Mousse, the book abounds in wonderful food. Wells's achievement, here as elsewhere, is to make her recipes genuinely accessible to the average cook; well-chosen and lucidly written, they invite even the hesitant into the kitchen with the promise of great eating.Following the courses of a typical Parisian meal, from appetizers through desserts, the book presents three-star dishes like Arpège Eggs with Maple Syrup, as well as more humble fare, including an exemplary Lemon Chicken and socca, the delicious Provençale pancakes. A section on pasta, rice, beans, and grains offers such standouts as Flora's Polenta Fries. Desserts also receive their due with delights like Fresh Fig and Almond Gratin. Illustrated with photos that evoke Parisian life at the market and at the table, and containing a wealth of tips and helpful information, wine recommendations, plus the addresses of the dining spots mentioned, the book is a worthy addition to Wells's dependable store of cooking guides. --Arthur Boehm
Price: $30.00
Sunday, January 9, 2011
Sukhi/warm Lentil spread
This is unlike the lenses for use in the manufacture of thicker in India, a popular version of soupy and as a two-page spread. Spices and pepper-scented and also healthy, Sukhi Dal is very easy to do, and is usually the palate pleasing change.
Sukhi = dry Dal = Lentil.
The lenses or the so-called Dal, India is a part of everyday meal homes and almost all of the homes in India. But I must confess that I am not madly in love with this particular dish. (A) shall, however, as the case may be. This is a homemade comfort food for him.Hubby has increased a lot of this eating and had nothing. That could be one reason – I have not yet grown flavors of it. I do not need to have a "love" to make the home cuisine. A lot of them have cooked a lot of love for others who adore them. In addition, some of you may be able to Extract it, if you recall, he never had it this way before.
Even with the most important meal is usually served half Sukhi Dal, I realized that it works wonders to spread a massage, or if you are going to be new appetizers to serve the meal, the Tapas style. Mainly, I think, that compares this hummus plate, but this Dal cooked and flavoured. It is healthy and tastes great, just can't make myself like it enough to fall in love with it.
A mother uses a lot of red dry peppers. Uses less than half of what is used to back home; Instead, has been used crushed black pepper and Chile oil drizzled on top. If you can tolerate the heat, please use the pepper in as many as you want. The dish is usually made and toor dal arhar (Split pigeon Peas), but I think Distribute lenses work here husked. All the lenses have different taste and flavour and taste varies, of course, if you are using a different kind lenses.
Comments:
Try to use dried Chile peppers, which are broken down by size and not; broken peppers release seed and makes dal spicy very well. If you have a whole peppers, it lends the centrality of the dish too spicy taste.
Give too much, while cooking; It will continue to thicken, dal, dry, even though it is sitting in front of the Pan, before it is served. It should not be consistency between, on the other hand, that it is like icing on the cake and can be sliced. Instead, it would be like a smooth Paste, such as hummus.
Ingredients:
1 cup toor/toovar/pigeon Peas arhar/Share or other lenses you want to use(just make sure that they are free and smooth skin texture, the chef de cuisine)
salt1.5 teaspoons turmeric2-2.5 cups water2 tablespoons oil1.5 teaspoons cumin seedsasafotida/hing generous Ball (optional)(3) the whole dried Chile pepper oven5 Clove garlic peeled and chopped 1 medium Onion, cubes with fresh chopped Coriander and fresh lime (optional), red crushed pepper
Chile oil
Preparation:Clean, wash and soak dal and lenses for about an hour.
Add the salt, and turmeric powder lenses and pressure cook/cook dal/Lentil with 2 cups, 2.5 cups of water till the lenses are thoroughly cooked. Keep aside.
Heat oil in a pan; Add hing, Asafoetida and caraway seeds and red chili pepper whole dry and fry till chilies and spices, splutter on dark brown.
Add the chopped garlic and onions and fry till onions are medium brown. Add boiled lentils dish. Toss well to combine the cooked lentils spice-mix. Cook/hauduttaa is a low risk of warming at the same time tossing and shaking from time to time (to avoid sticking to the bottom) until the liquid mix and the size of most of the smoke evaporates from the reduced to mush (it will be thicker when heat is switched off, and it sits for a while), the thin Paste consistency. This will take some time, and keep patience.
Garnish and fresh Cilantro leaves, if you want to. Drizzle where lemon juice, crushed red pepper, and sprinkle of Chile to serve as a complement to the oil of gladness above thy partners.
Serve warm rice sukhi dal or bread as a side-dish or crusty bread, flat bread as mezze.
To send this dish 30, hosts the MLLA Sean Priya.
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