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| The Very Best of Emeril - 700+ Pages of His Famous Recipes !
Emeril is probably the most known chef ever! He has his own cooking show on The Foodnetwork and he has written many cookbooks using his famous techniques.
This ebook is called The Very Best of Emeril and is over 700 pages in all PLUS your will always get a Bonus eBook with every purchase. The recipes are wonderful and written carefully so that anyone can follow them, even cooks like me...........
I guarantee you will not be disappointed with this purchase.
The best is you can print any recipe directly
from your computer over and over!!!!!
Plus buying an eBook is Going Green
because you will be saving a TREE!!!!!!!!
Here are a few Sample recipes that you will find in this eBook......!
Most people don't make home cooking a major part of there lives or their diets because they believe they cannot cook, or cooking is boring. But, in reality, home cooking is fun and rewarding. It's all in the preparation. You can have healthy dishes that taste good with foods made using the recipes of The Very Best of Emeril.....!!!! Just look at a few of the recipes you will find inside:
Fresh Pasta With Shiitakes
2 Tablespoon Olive oil
2 Tablespoon Chopped shallots
1-1/2 Pound Fresh shiitake mushrooms; wiped clean,
Stemmed and sliced
Salt; to taste
Freshly-ground black pepper; to taste
1 Tablespoon Chopped garlic
3 Cup Veal reduction
1/2 Cup Heavy cream
8 Ounce Parmigiano-Reggiano cheese; grated
1 Pound Fresh fettuccine or linguine; cooked until tender
In a large saute pan, over medium heat, add the oil. When the oil is hot add the shallots and mushrooms. Season with salt and pepper. Saute for 3 minutes. Add the garlic and reduction. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 3 to 4 minutes. Stir in the cream and half of the cheese. Continue to simmer for 2 minutes. Add the pasta. Mix well. Season with salt and pepper. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish each plate with the remaining cheese. This recipe yields 4 servings.
Pecan Waffles With Roasted Pecan And Banana Syrup
1-1/2 Cup Flour
1/3 Cup Ground pecans
1/3 Cup Sugar
1 Tablespoon Baking powder
1/4 Teaspoon Salt
2 Egg yolks
1 Teaspoon Vanilla
1 3/4 Cup Milk
1/2 Cup Melted butter; plus
2 Tablespoon Melted butter
2 Egg whites
1 Cup Pecan pieces
2 Whole Bananas; peeled, and
Cut into 1/2" slices
2 1/2 Cup Maple syrup
7 1/2 Fat; 10 Other Carbohydrates
In a mixing bowl combine flour, pecans, sugar, baking powder and salt. In another bowl beat the egg yolks and vanilla slightly. Beat the milk and oil into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly-greased waffle iron. Close lid quickly: do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining butter. Add the pecan pieces and saute until golden, about 2 to 3 minutes. Add the banana slices and syrup and bring the liquid to a simmer. This recipe yields 4 servings.
Pecan Waffles With Roasted Pecan And Banana Syrup 458
Spicy Sausage And Cheese Bread
1/2 Pound Andouille; kielbasa, or Italian sausage, ground
1 Cup Minced yellow onions
1 Tablespoon Minced jalapeno
1 Envelope Dry yeast -; (1/4 oz)
2 Tablespoon Sugar
2 Tablespoon Vegetable oil; plus
1 Teaspoon Vegetable oil
2 Cup Warm water; (about 110 degrees)
6 Cup Bleached all-purpose flour
1/4 Cup Yellow cornmeal
2 Teaspoon Salt
1/2 Pound White cheddar cheese; grated
1/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Brown the sausage in a skillet over medium heat. Add the onions and jalapenos. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil. Return the dough to he bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1-inch apart on the paper. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm. This recipe yields 18 rolls.
Spinach Salad With Andouille Dressing
1/2 Pound Ground andouille sausage or other pork sausage
1 Cup Finely chopped onions
2 Teaspoon Chopped garlic
1 / cup balsamic vinegar
1/2 Cup Olive oil
1 Cup Toasted walnut pieces
1 Cup Toasted pecans
1 Cup Toasted hazelnut pieces
Essence
6 Ounce Goat's cheese
1 Pound Fresh baby spinach; cleaned and patted dry
1 Cup Julienned red onions
Salt
Freshly ground black pepper
In a saucepan, over medium heat, brown the sausage, about 4 to 6 minutes. Add the onions and garlic. Continue to cook for 3 minutes. Deglaze the pan with the vinegar, scrapping the bottom of the pan to remove any sausage that has stuck to the pan. Whisk in the oil. Remove from the heat and set aside. Using a mini-food processor, fitted with a metal blade, grind each nut separately. Season each nut with Essence. Form the cheese into 18 small balls, each ball about 1 tablespoon of cheese. Roll six of the balls of cheese in the ground walnuts. Roll six of the balls of cheese in the ground pecans. Finally, roll the remaining 6 balls of cheese in the hazelnuts. In a large mixing bowl, combine the spinach and red onions. Season with salt and pepper. Toss the spinach with the andouille dressing. Mound the salad in the center of each plate. Arrange each of the nut crusted balls of cheese around the spinach. Yield: 6 servings
 The Very Best of Emeril - 700+ Pages of His Famous Recipes ! ON CD-ROM
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