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home / products / 106 Ultimate International Cooking e-Books Collection
106 Ultimate International Cooking e-Books Collection
The Biggest Cooking e-Book Collection we have to offer at a lowest price, $0.28 per e-book. All the e-books comes with Master resell rights. A business opportunity for the right person who will enjoy cooking and make money. If you want a website with thousends of cooking recipes, please contact us by e-mail.

Here you have few free International recipes for your delight:

Bahamian Lobster "Buena Vista"
4 lobsters -- boiled
1 chopped onion
1 clove garlic -- finely chopped
2 teaspoons chopped parsley
2 ounces brandy
few drops of Tabasco
4 cups white sauce
1 cup sliced mushrooms
salt and pepper
1/2 cup bread crumbs
2 teaspoons Worcestershire sauce
Halve the lobsters. Remove the meat and dice. Wash the shells and retain. In a saucepan, melt some butter, add the onions and garlic, sautee until golden brown. Add the lobster meat and flambe with the brandy, add the mushrooms and simmer for a few minutes, stir in the mustard, Tabasco and Worcestershire and cook over low flame a few more minutes. Mix in the white sauce, remove from fire and add the parsley. Season with salt and pepper and fill the shells with the mixture, sprinkle with the breadcrumbs and place under the broiler for a few minutes to glaze. White Sauce: In a saucepan, melt equal parts of butter and flour( over
low heat), whisk them together(do not let the mixture get brown) until you obtain a homogenous paste. Let it cool for a few minutes then gradually add some hot fish stock, whisk continuously to prevent lumps. Bring the mixture slowly to boil and let simmer for 15 to 20 minutes.

3 Broiler-fryers chickens;
-(about 2 lb each), cut in
Salt and pepper to taste
1 c Butter or margarine
1/3 c Lemon or lime juice
1 tb Italian seasoning; crushed
2 1/2 ts Salt
2 Garlic cloves; crushed
3/4 ts Dry mustard
1/4 ts Coarse black pepper
1 1/2 c Orange marmalade
3 tb Lemon or lime juice
3 tb Butter or margarine
In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry mustard, and 1/4 teaspoon pepper. Sprinkle each side of chicken halves lightly with salt and pepper. Place chicken on grill skin side up; brush with herb butter. Grill about 4 to 5 inches from medium coals until chicken is tender, about 1 hour. Baste frequently, turn chicken occasionally. Meanwhile, combine marmalade with 3 tablespoons lemon or lime juice and 3 tablespoons butter in saucepan. Heat, stirring constantly, until melted. About 4 minutes before chicken is done, brush some of the marmalade mixture on each chicken half to glaze; grill about 1 minute. Turn chicken; brush with remaining marmalade mixture; grill about 1 more minute. Makes 6 servings.

3 c Watercress
3 lg Mangoes, pitted, peeled &
-- cut into chunks
2 ea 14 oz cans of hearts of palm
-- drained, rinsed & sliced
2 lg Tomatoes, cut into large
-- chunks
1/3 c Lime juice
1/4 ts Coriander
1/4 ts Allspice
Lime wedges for garnish
Arrange watercress around the perimeter of a large platter. Arrange alternating rows of mango, hearts of palm & tomatoes to fill platter. Combine lime juice, coriander & allspice in a small bowl. Cover & refrigerate at least 30 minutes before serving. Serve with extra lime wedges if desired.

Jamaican Beef Patties
4 c All purpose flour
1 ts Salt
1 1/4 c Shortening
6 To 8 Tbsp ice water
1 lg Onion, diced fine
4 Garlic cloves, minced
3 Jalapeno chilies, seeded,
-stemmed, and minced
3 tb Vegetable oil
3/4 lb Ground beef
2 ts Each ground coriander,
-cumin, and tumeric
1 ts Each ground allspice and
1 Green bell pepper, stemmed,
-seeded, and finely chopped
4 Tomatoes minced
1 bn Green onions, minced
Salt and pepper to taste
2 Eggs, lightly beaten
Pastry: Preheat the oven to 400 deg F. To make the dough: place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough. Add the ice water and gather the dough into a ball. The dough should be firm and not sticky. If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days. To make the filling: in a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy. Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature. To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 1/2 inch diameter circle. Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg. Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately.

3 lb Oxtails, trimmed
1 Onion, sliced
1/4 c Soy sauce
1/4 c Flour
1/2 ts Salt
1 t Pepper
1/4 c Oil
1 Tomato, chopped
1 Bell pepper, chopped
1 Habanero chile, chopped
1 Garlic clove, pressed
6 c Hot water
3 tb Molasses
1 Thyme sprig
Place oxtails in a large bowl. Add sliced onion and soy sauce. Mix well. Refrigerate at least 2 hours. Combine flour, salt and pepper. Dredge oxtails in mixture making sure all sides are covered. Reserve onion. Heat oil in large Dutch oven until hot. Brown oxtails. Remove meat from pan, drain off all but 1-2 tablespoons oil. Add reserved onion, tomato, bell pepper, chile and garlic to pan and saute lightly, scraping up brown bits. Add hot water and molasses and stir well. Return oxtails to pan and cook over low heat for 1-1/2 hours. Add thyme sprig and continue to cook 30 minutes longer.

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