3 COOKBOOKS - 550 RECIPES!
- 300 Chicken Recipes - 150 Venison Recipes - 100 Beef Jerky Recipes
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Browse over 550 great recipes including favorites such as: Baked Chicken, Chicken Casseroles, Chicken Pies, Chicken Salads, Chicken Cordon Bleu, Venison Goulash, Greek Lemon Chicken, Venison Tenderloin Appetizers, Deer Filet, A'Tournedos Brennan, Venison Jerky, World Famous Jerky, Chinese Beef Jerky, Pillow Case Jerky, Knights Turkey Jerky, Fake Jerky Stripes, Tofu Jerky
300 Chicken Recipes
Some of the recipes in this book include:
- Baked Chicken - Chicken Casseroles - Chicken Pies - Chicken Salads - Chicken Cordon Bleu
Sample Recipe:
Silcilian Chicken
Ingredients
1 tbsp. plus 1 tbsp. saffron sauce 1 lg. onion, sliced 1 lg. green pepper, sliced 1/2 c. fresh mushberries, sliced 1 1/2 lbs. boneless chicken cubed 18 oz. can tomato sauce 16 oz. tomatoes, chopped drained 1 tsp. Worcestershire sauce 1 tsp. oregano 1/2 tsp. basil 1/4 tsp. garlic powder
Cooking Instructions:
Lite salt and pepper to taste. Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).
150 Venison Recipes
Some of the recipes in this book include:
- Hawaiian Venison - Venison Swiss Steak - Venison Pepper Steak - Barbecue Venison Chops - Country Style Venison Stew
Sample Recipe:
Roast Rack Of Venison With Wild Mushrooms
Ingredients
2 tb olive oil 1 2 3/4-lb rack of venison, -trimmed,; boned, bones rese 1 sm onion, chopped 1 sm leek, chopped 1 carrot, chopped 4 c water 1 1/2 c dry red wine 1 c canned low-salt chicken -broth 1 c canned beef broth 2 bay leaves 1 sprig fresh thyme 1 garlic clove, chopped 6 juniper berries 6 whole black peppercorns 8 tb (1 stick) chilled butter 1 lb fresh wild mushrooms, -stemmed, caps; sliced
Cooking Instructions:
Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until beginning to brown, about 10 minutes. Add onion, leek and carrot; saute until golden, about 15 minutes. Add 4 C water, wine, both broths, bay leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil, scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2 hours, skimming occasionally. Strain into heavy medium saucepan. Boil until reduced to 3/4 C, about 25 minutes. Season with salt and pepper. Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet over medium-high heat. Season venison with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison until thermometer inserted into thickest part registers 130'F for medium rare, about 15 minutes. Transfer to platter; tent with foil. Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute until tender about 5 minutes. Season with salt and pepper. Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a time, whisking just until melted. Serve venison with mushrooms and sauce.
100 Beef Jerky Recipes
Some of the recipes in this book include:
- Chinese Beef Jerky - Venison Jerky - Pillow Case Jerky - Tofu Jerky - Knights Turkey Jerky
Sample Recipe:
Chinese Beef Jerky
Ingredients
3 lb Flank steak - or London broil Marinade: 1/2 c Light soy sauce 4 1/2 tb Honey 4 1/2 tb Dry Sherry 6 lg Garlic cloves - minced 1 1/2 tb Ginger - fresh, minced 1 1/2 tb Sesame oil 1 1/2 tb Red pepper - crushed Dash freshly ground white pepper
Cooking Instructions:
Cut meat in half lengthwise and slice diagonally crosswise into paperthin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavour and shine. Makes 36 pieces or 10 buffet servings.
Auction Description
You are bidding on 3 ebooks in PDF format: - 300 Chicken Recipes - 150 Venison Recipes - 100 Beef Jerky Recipes
Immediatly following payment, you will receive these great ebooks in your email so you can start cooking right away! If you choose ELECTRONIC DELIVERY, as an added bonus you will receive an extra ebook "111 Egg Recipes" FREE!! Shipping
Shipping is done through e-mail only, immediately after the payment has been received. If you want the CD you will have to add $10 to the invoice, for shipping and handling. If you do not add $10 you will not receive a CD.
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