This is the third in a series of four bundles of the Ultimate Recipe Collection. This bundle is made up of nine individual e-books with five different themes. Check out the sample recipes below.

300-chicken-recipes

GOLDEN CHICKEN NUGGETS
4 whole chicken breasts, skinned & deboned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

470 crock pot recipes

ALL DAY CROCKPOT DELIGHT
2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain
off excess fat. In crock pot, combine browned meat with onion, salt,
pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

500 Delicious Diabetic Recipes

CHOCOLATE CHIP COOKIES
1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips
Cream together margarine and fructose, beat in egg, water and
vanilla. Combine flour, baking soda and salt in sifter. Sift dry
ingredients into creamed mixture, stirring to blend thoroughly. Stir in
chocolate chips. Drop by teaspoonsful onto lightly greased cookie
sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.
Makes 30 cookies.

185 Italian Recipes

No. 17. Coste di Vitello Imboracciate (Ribs of Veal)
Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs,
parsley.
Cut all the sinews from a piece of neck or ribs of veal, cover the
meat with plenty of butter and half cook it on a slow fire, then let it get cold. When cold, egg it over and roll it in bread crumbs mixed with a tablespoonful of grated Parmesan; fry in butter and serve with a garnish of fried parsley and a rich sauce. A dessert-spoonful of New Century sauce mixed with quarter of a pint of good thick stock makes a good sauce. (See No. 226.)




The Complete Library of Cooking 5 Volume Set, 939 Pages

The Complete Library of COOKING consists of five volumes that cover the various phases of the subject of cooking as it is carried on in the
home. These books are arranged so that related subjects are grouped
together. Examination questions pertaining to the subject matter appear at the end of each section. These questions will prove helpful in a mastery of the subjects to which they relate. At the back of each
volume is a complete index, which will assist materially in making
quick reference to the subjects contained in it.

Each e-book in this bundle is in PDf format. When you purchase this bundle of e-books for the price of $19.75 through PayPal you will be directed to our web page with all the e-books on them. You simply click each link and download the PDF file and save to your computer. There's nothing to it. If you run into trouble, our contact information is on the web page, and we are ready to help. We are asking $19.75 for these 9 e-books with over 1,400 recipes. To buy now, just click the link below, and thank you.