Cooking Recipes Ebook Collection on CD is an absolutely MASSIVE collection of 45 cooking and recipe ebooks, with over 8,000 delicious recipes, ones you and your family are sure to love. And just think of how impressed dinner guests will be with your recipes!
You’ll have thousands and thousands of mouthwatering, yummy, delicious recipes, for any occasion! Whether you want to cook up a romantic dinner for two, cater for business, plan a party, or make a meal for the family….these cookbooks have what you want!
1 chopped onion
1 stick celery, chopped
1 c. water (or more)
2 cubed potatoes
Cook 10 to 15 minutes. Add enough flour to thicken.
Add: 1 to 1 1/2 cubes of chicken bouillon
1 can clams
1 can shrimp (or fresh)
1 c. milk
1 c. light cream
1 slice American cheese (optional)
Pinch of white pepper
1 bay leaf
Pinch of thyme
Few drops Worcestershire sauce
Cook a few minutes until done and to your desires consistancy.
2 red bell peppers
1 jalapeño pepper
1 (10-ounce) can whole clams — undrained
1 bacon slice
1 1/2 cups chopped onion
1 1/2 tablespoons all-purpose flour
4 cups cubed (1/2 inch) peeled baking potatoes
2 cups fresh corn kernels
1 cup chardonnay or other dry white wine
2 (8-ounce) bottles clam juice
3/4 cup half-and-half
1/2 cup chopped green onions
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground black pepper
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened.
Place peppers in a zip-top plastic bag; seal. Let stand for 5 minutes. Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; sauté 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.
