ShopNCook Menu - Meal Planning Software 3.4.3

If you love to collect recipes but don't want the hassle of organizing them...if you're tired of matching grocery lists against your meal plans and wondering how your favorite entree stacks up against your diet, you need Shop'NCook Menu, the smart meal planner that does it all. You import recipes without editing or formatting, create shopping lists with a click, get nutritional analyses, organize your recipes in cookbooks, share online, and more!

pejse Pics 1.0

A nice little collection of forklift pictures, with control buttons and information about the creator of the picture, licensing, etc.

Perfect Diet Tracker (Windows) 1.03

Easy to use diet tracker application that will help you lose weight. Includes a database of over 7000 food items to get you started. No ongoing subscription fees. Free trial download.

Perfect Diet Tracker (Mac) 1.02

Easy to use diet tracker application for Mac OS-X that will help you lose weight. Includes a database of over 7000 food items to get you started. No ongoing subscription fees. Free trial download.

Les Champignons 2.0.0.7

This free French e-book presents the different edible mushrooms with a description and picture to help you recognize them. You will find recipes divided in sections such as: salads, beef, fish, sauces, etc. You can contribute to the content of the ebook by using the contact form at the end. You will find information about choosing, caring and preserving your mushrooms as well as many recipes using mushrooms as the main ingredient.

1G Food 0.1

1g Food is a freeware version of recipe management programs. This software serves as a tool for you to store your recipe collections, whether it came from your own formulation, friends, colleagues or from www.1gfood.com. Print out cookbooks, create web pages! Large free databases totaling over 600+ recipes available to download. Simple, cheap, functional recipe manager software.

Cat Food Recipes Cookbook Cat Food R

Awesome cookbook of healthy Cat Food Recipes including ingredients & directions. The I-Love-Cats.com Cat Food Recipes Cookbook has over 60 cat food & treat recipes listed so you can explore, learn and cook! Very relevent with the latest pet food scare. Finding free natural home made cat food recipes is not easy - but now you can have over 60 healthy and all natural cat food recipes at your fingertips - FREE!

Chef 1.0

Chef is Windows software to help manage your recipes and your kitchen. Tired of flipping through your cookbooks time and time again? Are your family recipes fading on stacks of notecards? Get Chef and put those problems behind you! Once your recipes are entered into Chef, they become extremely easy to use: search, share with family and friends, print, and more!

Dog Food Recipes Cookbook 1.1

A massive cookbook of healthy Dog Food Recipes including ingredients & directions. The I-Love-Dogs.com Dog Food Recipes Cookbook has over 60 dog food & treat recipes listed so you can explore, learn and cook! Very relavent with the latest pet food scare. Finding free natural home made dog food recipes is not easy - but now you can have over 60 healthy and all natural dog food recipes at your fingertips - FREE!

thetzworks.exe 1.0

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and salt to taste, and a little milk if needed. Swell the sago over the fire with as much water as it will absorb; when quite soft put into it the butter to melt, and, when melted, mix in the oatmeal and wheatmeal.

thetzstore.exe 1.0

3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some raspberry and currant jam. Mix the ingredients as directed in ?Sponge Cake,? line a large, square, flat baking tin with buttered paper, pour the mixture into it, and bake it in a fairly hot oven from 7 to 12 minutes, or until baked through. Have a sheet of white kitchen paper on the kitchen table, on which sprinkle some white sugar. Turn thecake out of the tin on to the

thetzsystems.exe 1.0

6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of grated English onions, 1 teaspoonful of powdered sage, 1 ditto of finely chopped parsley, 1 egg well beaten, piece of butter the size of a walnut, pepper and salt to taste. Halve the potatoes, scoop them out, leaving nearly 1 inch of the inside all round. Make a stuffing of the other ingredients, adding a very little milk it the stuffingshould be too dry; fill the potatoes

thetzteam.exe 1.0

MAYONNAISE SAUCE.?This is the most delicious of all cold sauces. It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar. When made properly it should be of the consistency of butter in summer time. Many women cooks labour under the delusion that it requires the addition of cream. Mayonnaise sauce is made as follows:?Break an egg and separate the yolk from the white, and place the yolk at the bottom of alarge b

thetztech.exe 1.0

8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz. of butter. Slice the sponge cakes lengthways, grease a mould with the butter; line it neatly with some of the slices of the sponge cakes; press them to the mould to keep them in position. Next spread a layer of apricot jam, and fill the mould with alternate layers of sponge cake and jam. Beat up the yolks of the eggs and mix them with themilk; pour the mixture over the

thetztravel.exe 1.0

On looking down this list it will be observed that in many cases cream?or, at any rate, milk?is recommended. We can well imagine the housekeeper exclaiming, ?I don?t call this economy.? This is one point about which we consider a few words of explanation necessary. We will suppose a family of eight, who have been accustomed to live in the ordinary way, are going to have a vegetarian dinner by way of trial.

thetzusa.exe 1.0

They should be first peeled very slightly and then cut, long-ways, into three zigzag slices; the pips should be removed and the interior filled with either mushroom forcemeat (_see_ MUSHROOM FORCEMEAT) or sage-and-onion stuffing made with rather an extra quantity of bread-crumbs. The vegetable marrow should be tied up with two separate loops of tape about a quarter of the way from each end,

thetzweb.exe 1.0

2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice,

theweart.exe 1.0

Mode_.?Pick the stalks from the cherries, put them, with the sugar, into a _deep_ pie-dish just capable of holding them, with a small cup placed upside down in the midst of them. Make a short crust with 1/2 lb. of flour, by either of the recipes 1210 or 1211; lay a border round the edge of the dish; put on the cover, and ornament the edges; bake in abrisk oven from 1/2 hour to 40 minutes; strew finely-sifted sugar over

theuc.exe 1.0

TEA.?The tea-tree or shrub belongs to the class and order of Monadelphia polyandria in the Linnaean system, and to the natural order of Aurantiaceae in the system of Jussieu. Lately it has been made into a new order, the Theasia, which includes the Camellia and some other plants. It commonly grows to the height of from three to six feet; but it is said, that, in itswild or native state

theucs.exe 1.0

_Mode_.?Put the cream into a _lined_ saucepan with the sugar, lemon-peel, and isinglass, and simmer these over a gentle fire for about 10 minutes, stirring them all the time. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, _but do not allow it to boil_; take it off the fire, and keep stirringit until nearly cold.

thewebank.exe 1.0

THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in the engraving on this page. In the metropolis, on account of the large number of its population possessing the means to indulge in the ?best of everything,? the demand for the most delicate joints of meat is great, the price, at the same time, being much higher for these than for the other parts. The consequence is, that in London the carcass is theredivided

thewecare.exe 1.0

Mode_.?Choose a hen lobster, as this is indispensable, in order to render this sauce as good as it ought to be. Pick the meat from the shells, and cut it into small square pieces; put the spawn, which will be found under the tail of the lobster, into a mortar with 1/2 oz. of butter, and pound it quite smooth; rub it through a hair-sieve, and cover up till wanted. Make 3/4 pint of melted butter by recipe No. 376;put in all the ingredients

thewecenter.exe 1.0

BAD MEAT. In the flesh of animals slaughtered whilst suffering acute inflammation or fever, the hollow fibres, or capillaries, as they are called, which form the substance of the lyer, are filled with congested and unassimilated animal fluid, which, from its impurity, gives the lyer a dark colour, and produces a tendency to rapid putrefaction. In a more advanced stage of suchdisease, serous, and sometimes purulent matter, is formed in the

thewecity.exe 1.0

Soles for filleting should be large, as the flesh can be more easily separated from the bones, and there is less waste. Skin and wash the fish, and raise the meat carefully from the bones, and divide it into nice handsome pieces. The more usual way is to roll the fillets, after dividing each one in two pieces, and either bind them round with twine, or run a small skewer through them. Brush over with egg, andcover with bread crumbs

theweclub.exe 1.0

_Mode_.?Butter a pudding-basin, and line the inside with a layer of raisins that have been previously stoned; then nearly fill the basin with slices of bread and butter with the crust cut off, and, in another basin, beat the eggs; add to them the milk, sugar, and grated nutmeg; mix all well together, and pour the whole on to the bread and butter; let it stand 1/2 hour, then tie a floured cloth over it; boil for 1hour, and serve with sweet

Page 16 of 19       1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19