93 Asian Style Sweet Chili Sauce Makes Sweet and Spicy Panko Crusted Salmon
105 Maple Bourbon Pecan Pie in a Jar Makes MaplRecipes I am interested in:
93 Asian Style Sweet Chili Sauce Makes Sweet and Spicy Panko Crusted Salmon
105 Maple Bourbon Pecan Pie in a Jar Makes Maple Bourbon Pecan Pie
110 Tomato Soup (I want to see ratios of onions to tomatoes)
133 Choose Your Own Adventure Beans Makes Tortilla Soup
136 World’s Best Pizza Sauce Makes Stuffed Pizza Rolls
148 Roasted Corn Stock Makes Corn Chowder
152 Herb Bombs 159 Coconut Extract
Even though there weren't too many recipes I was interested in, there were several that I had not come across anywhere else. Plus, it gives you recipes so that you actually know what to do with your stuff after you make it!...more
I don't watch much television, so I had no idea that Patricia Heaton had a cooking show. I picked up this book at the library on a whim. I was not impI don't watch much television, so I had no idea that Patricia Heaton had a cooking show. I picked up this book at the library on a whim. I was not impressed. There was not much new here.
I thought some of the recipes were a bit vague.
For example: ----------------------------------------------- Apricot-Glazed Pork Cutlets This is a nice way of cooking pork so that it stays juicy, tender and really flavorful.
8 small boneless pork cutlets (3 ounces each)
Directions say to pan sear the pork until brown for 2-3 minutes, turn and brown, remove from pan and add back to pan at the end (but doesn't say for how long). -----------------------------------------------
First of all, what are pork cutlets? Are they pieces cut from Pork Tenderloin? Pork Loin? Or are they those boneless pieces of Pork chops you sometimes see in packages (which I believe are Loin, but those weigh about 6 ounces each)?
How in the world does this cooking method insure juicy and tender meat? It is just pan searing, and doesn't even tell you what type of pan to use. And you have no idea if the meat will be undercooked? Or maybe overcooked? Who knows.
The pictures that are included are nice, but not every recipe has a picture.
I am not interested in making any of these recipes....more
This book contains • large (color) pictures of every recipe • detailed instructions • nutritional inforThis is a really well put together recipe book.
This book contains • large (color) pictures of every recipe • detailed instructions • nutritional information • a comprehensive index • quite a bit of information on how to use your Instant Pot • guides on how to select your ingredients
This is one of the best Instant Pot cookbooks I have come across. I can highly recommend it.
These are the recipes that look interesting to me:
Spaghetti Sauce for a Crowd Scalloped Pineapple Hearty Beef Stew Chicken Noodle Soup Minestrone Soup CornThese are the recipes that look interesting to me:
This is one of the worst cookbooks I have ever seen. Can I give it zero stars?
Despite the picture on the cover, this is not a cookbook for the Ninja FThis is one of the worst cookbooks I have ever seen. Can I give it zero stars?
Despite the picture on the cover, this is not a cookbook for the Ninja Foodi Digital Air Fry Flip Oven. Most of the recipes are for Instant Pots (by name), pressure cookers and generic air fryers.
One of the very few recipes I could find that appeared to be intended for an oven said to "Turn уоur Ninja tо Stоvе Top High". What the hell does THAT mean?
Don't waste your time or money on this one. ...more
This may be one of the WORST books out there on pressure canning. Much of it makes no sense, and some of the information is completely incorrect.
I proThis may be one of the WORST books out there on pressure canning. Much of it makes no sense, and some of the information is completely incorrect.
I propose you use pints rather than quarts for security purposes. You're more sure to appropriately can the proteins along these lines. I'm in high elevation so I needed to complete 15 pounds of Pressure at an hour and a half however most regions can complete 10 pounds of Pressure for 75 minutes on pints. Gauge your guidance manual for definite occasions and pounds of Pressure.
I don't think that English is the author's first language - and it shows.
I just utilize the All-American Pressure Canner which clearly I can use as a water shower canner AND I can utilize it as a Pressure COOKER as well. It's the best quality canner I can discover and since I'm wagering my life on its quality and the food sources I endow to it, I will not compromise on a Pressure canner. It merits the significant serenity to me....more
1) Favorite Strawberry Jam It uses a different approach, takes about 38 hours to make, and does not useNot impressed. Only 2 recipes of interest to me.
1) Favorite Strawberry Jam It uses a different approach, takes about 38 hours to make, and does not use pectin. 2) Homemade Apple Pectin Use it in place of commercial pectin....more
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