Meat on the Side

Meat on the Side
Author: Nikki Dinki
Publsiher: St. Martin's Griffin
Total Pages: 224
Release: 2016-06-07
ISBN: 1466875194
Category: Cooking
Language: EN, FR, DE, ES & NL

Meat on the Side Book Excerpt:

In a recent survey, over 22 million Americans identified their eating habits as "vegetarian-inclined." They haven't given up meat, but understand that we need to rethink the way we plan meals. These millions of people are always on the hunt for new, creative ways to work more of them into their diets. Food Network star Nikki Dinki is here to fill this need. She's not a vegetarian; she's not a vegan; Nikki is simply a great chef and healthy eater who plans her meals with the meat on the side! Inside are no fewer than 100 recipes to put meat in the passenger seat. You won't miss the beef in these Eggplant Meatballs; you'll marvel that pasta can be made from a parsnip using just a peeler; and you'll never want traditional nachos again after trying Nikki's Cabbage Nachos. Meat on the Side is for home cooks looking to make the shift to healthier, vegetable-focused meals; couples where one person is vegetarian and the other is not; vegetarians looking for new ways to eat vegetables; and for the family that wants unique recipes that are guaranteed to get their children to eat healthier.

Meat to the Side

Meat to the Side
Author: Liren Baker
Publsiher: Simon and Schuster
Total Pages: 240
Release: 2021-11-30
ISBN: 1628604441
Category: Cooking
Language: EN, FR, DE, ES & NL

Meat to the Side Book Excerpt:

Almost anyone will tell you that you should “eat your veggies,” but if you grew up on canned green beans and frozen mixed vegetables, the idea of making plants the center of your meals may seem pretty unappealing. Meat to the Side is author Liren Baker’s beginner’s guide for people who want a delicious way to add more vegetables to their diets. Liren’s easy-to-follow recipes are accompanied by full-color photos and augmented with helpful information about where to find ingredients, how to make swaps in recipes, and how to get the most bang for your buck at the store. This book offers more than 80 plant-forward recipes with flavor combinations that appeal to a range of palates and dietary needs, so you’ll feel empowered to make the first step toward giving plants a more prominent place in your meals.

Urner Barry s Meat Prices 1996

Urner Barry s Meat Prices 1996
Author: Anonim
Publsiher: Unknown
Total Pages: 318
Release: 1996
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Urner Barry s Meat Prices 1996 Book Excerpt:

Institutional Meat Purchase Specifications for Fresh Beef

Institutional Meat Purchase Specifications for Fresh Beef
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1969-03
ISBN: 1928374650XXX
Category: Meat
Language: EN, FR, DE, ES & NL

Institutional Meat Purchase Specifications for Fresh Beef Book Excerpt:

Cooking for Two

Cooking for Two
Author: Marie W. Lawrence
Publsiher: Simon and Schuster
Total Pages: 304
Release: 2021-07-06
ISBN: 151075119X
Category: Cooking
Language: EN, FR, DE, ES & NL

Cooking for Two Book Excerpt:

Perfectly Portioned Recipes for Newlyweds, Roommates, or Empty Nesters Just because many of us live the life of singles or doubles doesn’t mean we should deny ourselves one of life’s finer pleasures: delicious, home-cooked meals! Move over, fast food . . . and watch out, takeout! Cooking for Two has arrived. With recipes for soups, salads, entrées, baked goods, and desserts, there’s something in here for everyone (or two) looking to prepare meals that are tasty, satisfying, and won’t leave you with excessive leftovers. Find recipes such as: Caramel Banana French Toast Crispy Oven-Fried Chicken Beef Stew for Two Broccoli Mac & Cheese Overnight Mini Baguettes Boston Cream Pie and More! College students will appreciate that virtually every recipe in the book can be prepared using either a microwave or toaster oven or a hot plate. Couples learning to cook together will love the shopping tips, suggestions for appropriate cooking utensils, and easy-to-follow instructions. Health-conscious cooks are in luck, as each recipe includes an approximate calorie count.

The Problem of Dark Cutting in Beef

The Problem of Dark Cutting in Beef
Author: D.E. Hood,P.V. Tarrant
Publsiher: Springer Science & Business Media
Total Pages: 504
Release: 2012-12-06
ISBN: 9400983220
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

The Problem of Dark Cutting in Beef Book Excerpt:

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.

Specifications and Drawings of Patents Issued from the U S Patent Office

Specifications and Drawings of Patents Issued from the U S  Patent Office
Author: United States. Patent Office
Publsiher: Unknown
Total Pages: 135
Release: 1878
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Specifications and Drawings of Patents Issued from the U S Patent Office Book Excerpt:

The Complete Idiot s Guide to Eating Local

The Complete Idiot s Guide to Eating Local
Author: Diane A. Welland, M.S., R.D.
Publsiher: Dorling Kindersley Ltd
Total Pages: 437
Release: 2011-05-03
ISBN: 0241884667
Category: Cooking
Language: EN, FR, DE, ES & NL

The Complete Idiot s Guide to Eating Local Book Excerpt:

Supporting local farmers has really grown on people - and here's the guide to doing it right. There are so many great reasons to shop for and eat locally grown or raised foods, including freshness, taste, energy conservation, and supporting small business owners. That is why tens of thousands have made the switch to local foods. Now families and communities are enthusiastically supporting farmer's markets, artisan dairy farmers, cheese makers, family farms, local vineyards, and local livestock. Food expert and nutritionist Diane A. Welland explains what local eating is and isn't and how anyone can move toward a more sustainable way of eating. It covers: Types of foods considered local; what is in season when; Storing foods; Money saving tips. ? A practical approach for a challenging endeavor. ? Includes a complete overview of local eating across all 50 states.

Baltimore s Best Recipes from Local Restaurants

Baltimore s Best Recipes from Local Restaurants
Author: Dennis Wildberger
Publsiher: DocWild Publishing Company
Total Pages: 72
Release: 2019-04-25
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

Baltimore s Best Recipes from Local Restaurants Book Excerpt:

This CLASSIC edition of Baltimore's Best Recipes was first published in 1979 and is re-published to evoke the memories of yesteryear! This volume includes the greatest recipes from historic restaurants such as the Crab Cake & Sauce from Johnny Unitas' Golden Arm, Fettuccine Alfredo from Denitti's, Oysters Buccaneer from Peerce's Plantation, Saltimbocca Alla Romano from Velleggia's, and many other mouth-watering dishes from Baltimore landmarks. Poultry Beef, Seafood and Dessert recipes are included.

Cooking With Ground Beef

Cooking With Ground Beef
Author: J Martin
Publsiher: Lulu Press, Inc
Total Pages: 135
Release: 2014-01-13
ISBN: 1304800881
Category: Cooking
Language: EN, FR, DE, ES & NL

Cooking With Ground Beef Book Excerpt:

Ground beef is such a versatile meat to cook with. This is a cookbook full of recipes for cooking with ground beef.

Uniform Laws and Regulations

Uniform Laws and Regulations
Author: National Conference on Weights and Measures
Publsiher: Unknown
Total Pages: 214
Release: 1987
ISBN: 1928374650XXX
Category: Weights and measures
Language: EN, FR, DE, ES & NL

Uniform Laws and Regulations Book Excerpt:

How to Cook Lobsters

How to Cook Lobsters
Author: Jean Burtis,Ellen H. Nagy,Rose G. Kerr
Publsiher: Unknown
Total Pages: 14
Release: 1957
ISBN: 1928374650XXX
Category: Cooking (Lobsters)
Language: EN, FR, DE, ES & NL

How to Cook Lobsters Book Excerpt:

Federal Register

Federal Register
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1945-07
ISBN: 1928374650XXX
Category: Delegated legislation
Language: EN, FR, DE, ES & NL

Federal Register Book Excerpt:

Laughs Luck and Lucy

Laughs  Luck       and Lucy
Author: Jess Oppenheimer,Gregg Oppenheimer
Publsiher: Gregg Oppenheimer
Total Pages: 312
Release: 1999-04
ISBN: 9780815605843
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

Laughs Luck and Lucy Book Excerpt:

The man Lucille Ball called the brains of I Love Lucy gives us an inside view of television history as it was being made. Jess Oppenheimer's famous sitcom was the most popular and influential television phenomenon in the history of the medium. Forty-five years after its debut, it remains a favourite the world over.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
Author: Anonim
Publsiher: Academic Press
Total Pages: 462
Release: 1990-12-05
ISBN: 9780080567792
Category: Science
Language: EN, FR, DE, ES & NL

Advances in Food and Nutrition Research Book Excerpt:

Advances in Food and Nutrition Research

The Science of Cooking

The Science of Cooking
Author: Stuart Farrimond
Publsiher: Dorling Kindersley Ltd
Total Pages: 256
Release: 2017-10-05
ISBN: 0241328535
Category: Cooking
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Excerpt:

How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do you tell if an egg is fresh? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.

Ceremonies of the Pawnee

Ceremonies of the Pawnee
Author: James R. Murie
Publsiher: Unknown
Total Pages: 497
Release: 1981
ISBN: 1928374650XXX
Category: Four Confederated Bands of Pawnees
Language: EN, FR, DE, ES & NL

Ceremonies of the Pawnee Book Excerpt:

This book, written by Murie in collaboration with Clark Wissler is the combined result of the two projects, which extended over a decade. It is a detailed presentation of the essential features of Pawnee ceremonialism. The first part presents the annual cycle of Skiri ceremonial life, minutely describing most of the rituals as well as the role and functions of sacred bundles in the culture. The second part includes accounts of three surviving South Band ceremonies that Murie witnessed: the White Beaver Ceremony (or Doctor Dance) of the Chawi band, and the Bear and Buffalo dances of the Pitahawirata band. In each of the accounts the songs of the ceremony are given in both Pawnee and English. Together they constitute one of the most extensive song collections for any North American tribe. For the three South Band ceremonies, the vision stories underlying the songs are also presented. The manuscript, scheduled for publication on several occasions in the 1920s and 1930s, has been in the archives of the Bureau of American Ethnology since 1921. It is here presented in edited form, together with revised linguistic transcriptions and translations, notes, an expanded bibliography, a biography of Murie, and two indexes. Book jacket.

The Ultimate Guide to Grilling

The Ultimate Guide to Grilling
Author: Rick Browne
Publsiher: Simon and Schuster
Total Pages: 253
Release: 2011-06-22
ISBN: 1626369720
Category: Cooking
Language: EN, FR, DE, ES & NL

The Ultimate Guide to Grilling Book Excerpt:

Rick Browne has traveled across America and tasted everything it has to offer. In The Ultimate Guide to Grilling, you will find recipes for plenty of bold barbecue concoctions, including Coca Cola Chicken, Aw Shucks Grilled Corn, BBQ’d Apple Pie, Rodney’s Tequila Porterhouse, and so much more. Browne also goes beyond the call of duty with chapters on side dishes, sauces, marinades, and rubs?he even includes an excellent chapter of delicious vegetarian recipes. The Ultimate Guide to Grilling is indispensable for all barbecue fanatics.

Secrets of the Patagonian Barbecue

Secrets of the Patagonian Barbecue
Author: Roberto Marin,Héctor Salagado
Publsiher: Ediciones Granica S.A.
Total Pages: 102
Release: 2005-09
ISBN: 9789568077327
Category: Cooking
Language: EN, FR, DE, ES & NL

Secrets of the Patagonian Barbecue Book Excerpt:

Discover Patagonia's best grilling techniques of distinguished South American Grill Masters with years of experience. Here they reveal their secrets for everyone interested in mastering the art of barbecue.--Learn the perfect mode for grilling beef, pork, lamb, goat, chicken, venison, boar, and fish.--Master the use of grills, spits and skewers --Find advice on meat quality, selecting the right cuts and when to salt --Make your next barbecue a complete success with delicious Patagonian marinades, sauces, side dishes, and desserts--and don't forget the wine

Modern cookery Fourteenth edition to which are added directions for carving

Modern cookery     Fourteenth edition  to which are added directions for carving
Author: Eliza Acton
Publsiher: Unknown
Total Pages: 608
Release: 1854
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Modern cookery Fourteenth edition to which are added directions for carving Book Excerpt: