Nice Recipes photos

March 18, 2019 · Posted in Recipes · Comment 

A few nice recipes images I found:

Roasted Shredded Brussels Sprouts (02)
recipes
Image by cizauskas
Roast at 400°F for 30 minutes or until deep golden brown, stirring a couple of times.
Serve topped with gremolata.

Finished, plated: here.

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Cantaloupe Sorbet
recipes
Image by esimpraim
dishingupdelights.blogspot.com/2009/07/cantaloupe-sorbet….

61x365x2009: Éclairs
recipes
Image by domi-san
This recipe seems very simple from here.But then for each word you need another recipe and it comes out not being so simple! I tried once. Took half the afternoon but I was happy of the result. This book is the big book from the French chefs of the fifties. Huge book with all the known chefs of the time. Of course cooking has been evoluting since then, but you find all the basics here. I got it from my grand father. The edition is 1957, 1042 pages.

According to the "Dictionnaire de la langue française d’Émile Littré" (one of the greatest dictionary of French languages from the XIXth century) in 1864; the name comes from the fact that you can eat it very quickly, as fast as a lightening (in French éclair means lightening or flash, and in figurative it means something going on very quickly). Another possible explanation is about the bright topping, compared to the brightness of a lightening.

Cool Recipes images

March 16, 2019 · Posted in Recipes · Comment 

Some cool recipes images:

Roasted Lemon Chicken
recipes
Image by chadilaksono

Image from page 140 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)

March 5, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 140 of “The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook” (1914)
cook books
Image by Internet Archive Book Images
Identifier: purefoodcookbook00madd
Title: The pure food cook book, the Good housekeeping recipes, just how to buy–just how to cook
Year: 1914 (1910s)
Authors: Maddocks, Mildred, ed Wiley, Harvey Washington, 1844-1930
Subjects: Cookery, American cbk
Publisher: New York, Hearst’s international library co.
Contributing Library: New York Public Library
Digitizing Sponsor: MSN

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About This Book: Catalog Entry
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Text Appearing Before Image:
repare a thick custard by boiling a cupful of washedrice in slightly salted milk; cook until the rice is dry andtender, stirring in one well-beaten egg, a scant table-spoonful of sugar, a few drops of vanilla extract, andtwo tablespoonfuls of cream ; beat until light and pourinto shallow china cups, placing in the ice-box to be-come firm; when cold unmold and, with a sharp spoon,remove a portion of the rice from the center of each cup,filling the depressions with sliced preserved peaches anda little of the syrup; cover the top with powdered maca-roon crumbs, and after arranging on a baking sheet runinto a hot oven for about five minutes: serve with thickcream. Carrotina Rice Put one and one-quarter cup fuls of the best rice(picked but not washed) in covered stew-pan with twotablespoonfuls of butter, one-half of a tablespoonful ofpaprika (Hungarian pepper), and one teaspoonful ofsalt. Mix well. Place, covered, in hot oven for tenminutes, take out, add a good-sized carrot cut into cubes

Text Appearing After Image:
S o G

Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.

Image from page 59 of “The Bookshelf for boys and girls Children’s Book of Fact and Fancy” (1912)
cook books
Image by Internet Archive Book Images
Identifier: bookshelfforboys00univ9
Title: The Bookshelf for boys and girls Children’s Book of Fact and Fancy
Year: 1912 (1910s)
Authors: University Society, New York
Subjects: Children’s literature Children’s encyclopedias and dictionaries Literature Encyclopedias and dictionaries
Publisher: New York. : University Society
Contributing Library: Brigham Young University-Idaho, David O. McKay Library
Digitizing Sponsor: Brigham Young University-Idaho

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Text Appearing Before Image:
e there in the valley of Dilly-Dally From seven till after nine.It s here with the bees we do as we please, Said little Somcotlicrtime.While here we stay We play and play— What else is half so fine? And then they were off to the By-and-by tree,Where the big cockatooAnd the little cuckooWere calling away with noisy ado :We dine some time; some time we dine !But oh, we are hungry as we can be!Our little boys said: And who can seeA sign when dinner ready will be ? Then the cockatoo winked at the little cuckooSome time, some time we 11 wait on you.This, boys, is the land of Weregoingto;It s a long way off from Nowrightaziuy,Where even the cooks are on time, they say. 42 POEMS FOR CHILDREN OF ALL AGES But this is the place for lads like you:You may take all day to button your shoe;You may take a year for nothing to do!What time is it, eh ? Next time at your easeSome time, any time, save now, if you pleaseOur clocks never strike; they drawl but one chime:Some other day ! Some other time !

Text Appearing After Image:
IN THE LAND OF NOWRIGHTAWAY Now the sun is low in the west, you see;And the dark creeps up to the By-and-bx treeSpeed away, good swallow, on swiftest wingAnd above that cockatoos screeching sing:Come home, little laggards, come home andstayIn your own fair land of Nowrightaivay,Where the clocks strike true, and faces shineWhen the school-bells ring out, Nine! nine! nine !The road is straight that brings you here,And after this we 11 call you dear Ycsrightaivay, Dear Justontimc,And forget the day you ran awayTo the dreary valley of Dilly-Dally— Poor little Goingtosomeday, And little Someothcrtime ! The clocks strike true, cAnd faces shineWhen the school-bells ring out, Nine I nine I nine I POEMS FOR CHILDREN OF ALL AGES 43

Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.

Cool Recipes images

February 23, 2019 · Posted in Recipes · Comment 

A few nice recipes images I found:

when the chicken is cool, shred and chop
recipes
Image by jeffreyw

French Macaron
recipes
Image by shellyinreallife

Cool Recipes images

February 17, 2019 · Posted in Recipes · Comment 

Check out these recipes images:

tuscan kale and cannelini
recipes
Image by telepathicparanoia
adapted from food52.com/recipes/26185-slow-cooked-tuscan-kale-with-pan…

this was amazing but more hands-on time than I like for a relatively simple dish. I can see why people like kale, but it’s a lot of work! the white beans were an excellent addition.

remove spines from kale and blanch in salted boiling water for 2 min. crisp bacon in a large pan, then remove. add olive oil to pan, and toast rosemary and pepper flakes on high, then lower heat and add onion and garlic. once onions are brown, add wrung out and chopped kale and cook for about half an hour, stirring occasionally. add beans and bacon toward the end, top with egg.

oh, and I almost forgot: toast the breadcrumbs (I used panko) and add those.

Grate!
recipes
Image by Jessa-Minnie
First, you grate some cheese.

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