Cooking With Herbs
Makes Your Dishes Complete
Sumptuous With Meats, Vegetables & Sauces
Compliments to the Chef
“You Will Enjoy the Praise”
Smashwords Edition
Copyright 2011
Compliments to the Chef
This e-book is licensed for your personal enjoyment only. This e-book may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you're reading this book and did not purchase it, or it was not purchased for your use only, then you should return to Smashwords.com and purchase your own copy.
Thank you for respecting the hard work of this author.
Welcome…Cheryl and Les created Compliments to the Chef so you, the Master Chef of your kitchen, can be recognized and appreciated for your culinary skills. Today’s lifestyle shows an increase in people dining at home. You will find item specific cookbooks (such as Appetizers, Soups, Desserts, Entrées, & Everything in Between, with some great surprises along the way). We hand select 20 Best of the Best and most scrumptious Compliments to the Chef recipes for your dining pleasure. Our goal is for you, your family, and friends to join around the table, experience delicious food, share in great conversation, and truly enjoy the moment.
Compliments to the Chef
Table of Contents
Grapefruit and Ginger Marinade
Chicken with Grape Tomatoes and Fried Basil
Pan-Seared T-Bone for Two with Rosemary Mustard Sauce
Angel Hair Pasta with Shrimp and Basil
Blue Cheese, Bacon and Chive Stuffed Pork Chops
Lamb Shank Braised in White Wine with Rosemary
Fresh Mozzarella, Basil and Tomato on Town House Toppers™
Skillet Herbed Chicken with Mustard
Kalamata Pork Tenderloin with Rosemary
Disclaimer
The authors and publisher of this e-book and the accompanying materials have used their best efforts in preparing this e-book. The author and publisher make no representation or warranties with respect to the accuracy, applicability, fitness, or completeness of the contents of this e-book. The information contained in this e-book is strictly for educational purposes.
Therefore, if you wish to apply ideas contained in this e-book, you are taking full responsibility for your actions.
The author and publisher disclaim any warranties (express or implied), merchantability, or fitness for any particular purpose. The author and publisher shall in no event be held liable to any party for any direct, indirect, punitive, special, incidental or other consequential damages arising directly or indirectly from any use of this material, which is provided “as is”, and without warranties.
As always, the advice of a competent legal, tax, accounting, medical or other appropriate professional should be sought.
The author and publisher do not warrant the performance, effectiveness or applicability of any sites listed or linked to in this e-book.
All links are for information purposes only and are not warranted for content, accuracy or any other implied or explicit purpose.
Kitchen Conversion Tables
Hopefully, this will provide some useful information about various kitchen measurements. Not all tablespoons are the same. The British tablespoon is 17.7 ml while the American tablespoon is 14.2 ml. The Australian tablespoon is 20 ml and in most Canadian recipes the tablespoon is 15 ml. In British, Australian and often Canadian recipes, the Imperial pint is used which is 20 fluid ounces but American and sometimes Canadian recipes use the American pint of 16 fluid ounces. Always remember to double check your recipe. There is a big difference between Fluid Ounces which is a volume measurement and Dry Ounces which is a weight measurement.
Liquid or Volume Measures (approximate)
1 teaspoon = 1/3 tablespoon = 5 ml
1 tablespoon = 1/2 fluid ounce = 3 teaspoons = 15 ml = 15 cc
2 tablespoons = 1 fluid ounce = 1/8 cup = 6 teaspoons = 30 ml = 30 cc
1/4 cup = 2 fluid ounces = 4 tablespoons = 59 ml
1/3 cup = 2 2/3 fluid ounces = 5 tablespoons & 1 teaspoon = 79 ml
1/2 cup = 4 fluid ounces = 8 tablespoons = 118 ml
2/3 cup = 5 1/3 fluid ounces = 10 tablespoons & 2 teaspoons = 158 ml
3/4 cup = 6 fluid ounces = 12 tablespoons = 177 ml
7/8 cup = 7 fluid ounces = 14 tablespoons = 207 ml
1 cup = 8 fluid ounces/ 1/2 pint = 16 tablespoons = 237 ml
2 cups = 16 fluid ounces/ 1 pint = 32 tablespoons = 473 ml
4 cups = 32 fluid ounces = 1 quart = 946 ml
1 pint = 16 fluid ounces/ 1 pint = 32 tablespoons = 473 ml
2 pints = 32 fluid ounces = 1 quart = 946 ml = 0.946 liters
8 pints = 1 gallon/ 128 fluid ounces = 4 quarts = 3785 ml = 3.78 liters
4 quarts = 1 gallon/128 fluid ounces = 1 gallon = 3785 ml = 3.78 liters
1 liter = 1.057 quarts = 1000 ml
128 fluid ounces = 1 gallon = 4 quarts = 3785 ml = 3.78 liters
Dry or Weight Measurements (approximate)
1 ounce = 30 grams (28.35 g)
2 ounces = 55 grams
3 ounces = 85 grams
4 ounces = 1/4 pound = 125 grams
8 ounces = 1/2 pound = 240 grams
12 ounces = 3/4 pound = 375 grams
16 ounces = 1 pound = 454 grams
32 ounces = 2 pounds = 907 grams
1 kilogram = 2.2 pounds/ 35.2 ounces = 1000 gram
Ingredients:
2/3 cup milk
2 eggs
3 cups bread flour
1 1/2 teaspoons salt
2 1/2 tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 1/2 tablespoons margarine
2 teaspoons active dry yeast
Directions:
Place ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread setting.
Start.
Ingredients:
1 1/2 teaspoons sea salt