Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout.
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Elvis fans can eat like the King with this collection of more than 300 recipes from his family and friends. All of Elvis’ favorites, from the famous Friend Peanut Butter and Banana Sandwich to southern classics like cornbread and collard greens. Over 100 black-and-white and color photographs offer an intimate look at the King relaxing with his family, taking breaks from performing, and—of course—eating. Personal accounts from Elvis’ cousins, close friends and his personal cook of more than 25 years detail the intimate side of Elvis and his everyday life, and fun facts and trivia offer even more insight and nostalgia.
Just a few of the delicious recipes in this culinary tribute to the King:
• Sweetheart Sweet Potato Su
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More than 50 of Elvis’ favorite recipes. Includes his mama’s recipes for mashed potatoes and lemon meringue pie, peanut butter and ‘nana sandwiches’ and Priscilla’s magnificent wedding cake (make the whole thing or only a tier). With great pictures of Elvis at work and play as well as full-color food photography. 70 photos, mostly color. 64 pages. 8 1/2 X 11. GRAMERCY.
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Android continues to be one of the leading mobile OS and development platforms driving today’s mobile innovations and the apps ecosystem. Android appears complex, but offers a variety of organized development kits to those coming into Android with differing programming language skill sets.
Android Recipes: A Problem-Solution Approach guides you step-by-step through a wide range of useful topics using complete and real-world working code examples.
In this book, you’ll start off with a recap of Android architecture and app fundamentals, and then get down to business and build an app with Google’s Android SDK at the command line and Eclipse. Next, you’ll learn how to accomplish practical tasks pertaining to th
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Crystal Cook and Sandy Pollock make a mean Chicken Pot Pie, elevating the classic recipe with white wine and fresh tarragon. Their recipe won them such a following in Texas that Bobby Flay took notice and challenged them to a Throwdown. It turns out that the Casserole Queens, as the duo is known, are much more than one-hit wonders of the one-dish dinner. They have built an entire business around revamping the ultimate quick-fix dinner for modern tastes.
In The Casserole Queens Cookbook, they share their fresh, updated, from-scratch recipes for traditional dishes. Tuna Noodle is brought up a notch with a homemade cream sauce and a kick of cayenne pepper; Halibut Enchiladas with Salsa Verde are surprisingly light and vibrant; Manda
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YouTube asked us to submit some recipes for Ad Blitz, where anything and everything NFL Super Bowl buzz can be found. Here are some of our favorite barbecue and grilling recipes and some suggested by our Subs and Friends of the Pit. More details about these recipes can be found by tuning in to the BBQ Pit Boys Show on YouTube! Our theme song, BBQ Shoes, is by Blue House with the Rent to Own Horns!
When you think of Caribbean cuisine most people think of seafood and bean dishes, not necessarily beef recipes, but especially in Cuba, beef has been a traditional staple of the populace since before the 20th century. In Cuba these days however regular citizens can’t afford beef. A pound of ground beef costs over $20 dollars or the equivalent in Cuban pesos. Taking into consideration that the average Cuban makes less than $30 per month, beef just is not an option for most Cubans unless they work in a dollar restaurant or one of the tourist hotels.
Cuban beef recipes include the ever popular picadillo (pronounced pick-a-dee-yo) which is basically seasoned ground beef. You need to make the seasoning, or sofrito first which consists of fried onions, a little oil, and some garlic. Let the sofrito cool and then add it to one pound of 80% lean ground meat. The ground meat is then mixed with about half a cup of tomato paste or tomato sauce (paste is better). The mixture is then cooked on a skillet for half an hour. Add chopped or sliced green pitted olives at the end and it is ready to serve over plain white rice and accompanied by fried plantains and black bean soup.
Another one of the great tasting Cuban beef recipes is beef empanadas, which are pastries filled with picadillo. These meat filled treats are deep fried until crispy and perfect. Most good Cuban restaurants will also offer beef, ham, chicken, or bacalao (dried smoked cod) croquetas (croquettes). Croquetas are made with finely ground meat or fish filling and spices, then rolled and formed into little Finger shapes, then rolled in egg yolk and finally into bread crumbs. Once they are ready the croquetas are deep fried until golden brown and crispy. Both croquetas and empanadas are really tapas, or appetizers but can also serve as a main dish when accompanied by traditional fried green plantains and some form of rice dish, or black beans.
Cuban beef recipes from the island include the famous ropa vieja, which literally translates as old clothes. This is a dish of shredded skirt steak sauted in a sauce of red bell peppers, onions and tomato sauce. All of these dishes begin with the traditional ìsofritoî and then the meat is mixed in and cooked.
Most Cuban recipes go better with plain white rice and a black bean soup, or potaje (pronounced po-ta-heh). Add some fried sliced sweet or green plantains and you have a great traditional Cuban dish right at home.
Cuban beef recipes go well with mixed rum drinks such as rum and coke with a slice of lime, also known as a Cuba Libre (free Cuba) or the favorite drink of Ernest Hemingway, the Mojito (pronounced mo-hee-to) which is white rum, lime juice, soda, simple syrup, and crushed mint.
If you really want the entire experience you need to put on some spicy Salsa dance music and invite some friends over for a party. They will love the tropical drinks and the delicious Cuban food that you serve.
Italian Cooking Recipes Are Still My Favorite!
Italian food is my favorite of any cuisine in the world, and the Italian cooking recipes I have are still my favorites of all the different dishes I make on a regular basis. They are usually simple, quick, and most important, absolutely delicious.
When I was in university, I dated an Italian girl who loved to cook, so it was pretty much a match made in heaven. She had scads of Italian cooking recipes that her family actually brought from the old country, and I was the lucky recipient of many of those dishes.
My absolute favorite was veal parmesan. That is still my favorite meal of all, and I ask for it every birthday. The only problem is that nobody I know makes it the way that I do, because I got it from my girlfriend’s Italian cooking recipes and basically had it down to a fine art.
I soon realized that I had to learn how to cook all of the meals that I was enjoying on a regular basis, because they were all so delicious, and from what I could tell, they did not look that difficult to prepare.
I had taken some culinary classes in college, and I always seemed to have a knack for making Italian food and making it well. When I met my girlfriend and started looking at her recipes, I put the skills I had picked up in the classroom to good work and started pounding out things like lasagna, baked ziti and chicken parmesan.
I loved the simplicity of the Italian cooking recipes, and when I was preparing a meal with my girlfriend, we always had so much fun. She would often tell me about the history of the foods that we were making and where they came from in Italy.
She also told me that one of my favorite Italian dishes, fettuccine alfredo, was not Italian at all, but Italian-American. As the story goes, an Italian-American chef in New York City was trying to make his pregnant wife something to eat that would not upset her stomach, and stumbled upon the dish, which has become an American favorite.
As it turned out, I never ended up having to use any of the Italian cooking recipes that I had so arduously studied and committed to memory, because, well, I married my Italian girlfriend and we have been together for more than 20 years.
We still get together at least once a week to cook, and we still have as much fun as we ever did. We do like all kinds of food, but Italian is still our favorite, and Italian cooking recipes are still the ones I enjoy the most.
The Mexican Food Recipes Are Surprisingly Similar.
Being from Texas, I have practically grown up on Mexican food, and I absolutely love it more than anything else. What I have found over the years, however, is that Mexican food recipes are surprisingly similar in that many of the dishes use essentially the same ingredients.
Tacos are probably my favorite food off all. I have liked them since I was a little kid, when I would ask for them every year for my birthday dinner, and nothing has really changed. I still ask for them regularly, and they are quite simple in concept. All they require is ground beef, cheese, lettuce, tomatoes, seasoning and taco shells or tortillas.
They are easy to make and taste delicious, just as many Mexican food recipes are. When I started to think about all of the Mexican dishes that I really like, however, I started to notice a very similar trend. Nearly every meal that I like is some variation of those ingredients, with a few more added in here and there.
Burritos, for instance, are ground beef, cheese, seasoning, tortillas and refried beans. If you like them this way, you can add potatoes, but for the most part, the ingredients are the same for burritos as they are for tacos with the exception of beans. Then there are tostadas, which I also love. These are basically a cross between a taco and a burrito. This recipe calls for a tostada shell, which is basically a flat taco shell, along with ground beef, cheese, refried beans, lettuce, tomatoes, and seasoning.
Tortillas are a staple in most Mexican food recipes, as are beans. I have found that with one of my favorite foods, enchiladas, they typically use a different type of tortilla than some other recipes, in that they include corn tortillas. However, the ingredients still include beef and cheese in most cases, or in some cases, chicken.
I also am a big fan of flautas, which basically are tortillas wrapped around beef or chicken and then deep fried. It’s probably not the best thing for your heart, but they are pretty tasty nonetheless.
I love the fact that Mexican food recipes are so simple in terms of ingredients, and yet so flavorful. Mexican restaurants are probably the most popular in the state of Texas, and I feel very fortunate that one can find really good Mexican food pretty much everywhere.
Mexican food recipes are part of my family’s regular cuisine, even though we are an Irish-American family. It is hard not to fall in love with Mexican food once you have had it, and with such a great variety of meals that can be made from such a small group of ingredients, it is impressive, too.
Time Honored Latin American Recipes from Cuba
When most Americans hear Latin American recipes they automatically think of Mexican food. While Mexican food is delicious and well represented in most major U.S. cities (though conspicuously absent from Miami for some reason), there are also great Latin American recipes and dishes from other countries and you will be missing out if you donít know about them. One of the greatest countries for culinary delights and food completely different from Mexican food is the big island nation of Cuba.
Cuba, located just 90 miles off the southern tip of Florida in the warm waters of the Caribbean, has always been a Mecca for food lovers. Ever since the great author Ernest Hemingway went ex-pat and decided to spend the rest of his life there, living and fishing off the coast of Varadero and Havana, Cuba has attracted tourists and culture lovers from around the world. Even though the U.S. has had an embargo on the island since the 1960s when Castro plotted with the Soviets and built missile launch sites throughout the island, most of the rest of the world has not shared our disdain for the sovereign nation. Tourists, fun and adventure seekers from all over the world, and culinary gourmets have been coming to the island country for many, many years. They have discovered the wonderful traditional foods of Cuba, many of which owe their heritage to Spain and Africa, a powerful blend of old world and new.
One of the staples of everyday Latin American recipes from Cuba is the simple potaje (pronounced po-ta-he) or soup of black beans. Served over plain white rice, this simple dish is perfectly seasoned and served as a side dish with lots of other traditional Cuban fare such as fried plantains (sweet or salty), fritters, croquettes, or thinly cut French fries.
Another of the great and simple Latin American recipes is seasoned ground beef called picadillo (pronounced pick-a-diyo) and usually served over rice with the black bean potaje on the side. Some island chefs add whole or sliced green olives and/or raisins but most just leave it plain and simple. This is an addictive dish and when combined with the black beans and rice it is just simply wonderful home-cooked comfort food.
Cuban cuisine features many wonderful soups and stews, most of them dating back to the colonial days when Spanish influence was primary. Caldo de Gallego (literally translated as Broth of Galiceans) is made with whole white beans and collard greens and is definitely one of the most prized of Latin American recipes. Other traditional Cuban soups include Sopa de Lentejasî (lentil soup) and Sopa de Albondigasî (meatball soup).
Cuban food has found its way into the hearts of many Americans over the years, especially in the bigger cities like New York and Los Angeles with their larger Cuban immigrant populations. Almost all Cuban restaurants will have some fun salsa music on the weekends and you can bring a bunch of friends and really have a great time.