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Swiss Cooking:     more books (58)

On the greens: never made Swiss chard? Confused about kale? These recipes, from resident greenskeeper Kate Sherwood, will make your taste buds dance.(HEALTHY ... article from: Nutrition Action Healthletter by Gale Reference Team, 2007-07-01 Observations On the Character and Culture of the European Vine: During a Residence of Five Years in the Vine Growing Districts of France, Italy and Switzerland. ... Added, the Manual of the Swiss Vigneron ... by S I. Fisher, 2010-02-22 Raclette (Quick & Easy) by Claudia Schmidt, 2003-04-01 Casserole Recipes Galore **From Eggplant Swiss Cheese Casserole to Garlic Potato Casserole...Over 175 PAGES of Recipes!!** WOW!! by cookpedia, 2010-01-02 Swiss Wine Market Report by Pierre Spahni, 1998-01-01 Classic Australian Cakes: From Lamingtons to Swiss Roll by Alice May, 1993-11-01 May we call them "Swiss fries" from now on?: An article from: On The Plate Easy Holiday Recipes by Pillsbury, 1997 The Swiss Taste - Traditional Recipes of Switzerland by Evelyn Cox-Eymann, Aaron Cox, 2008-01-01 Swiss Cookies: Biscuits for Christmas and All Year Round by Andrew Rushton, Katalin Fekete, 2008-10-17 Raclette: The Insider's Guide to the Secret World of Raclette Dining by Jennifer Olscher, Jens Olscher, 2007-03-30 Schweizer Bäckerei by Fachschule Richemont, 1986 Escaping Collusion A Health Cookbook by Richard Aschwanden, 1983 Chocolate! by Carin Kuoni, Ingrid Schaffner, et all 1995-05-01

lists with details

61. Joyce's Swiss Steak With Quick And Zippy Cooking Sauce
    JOYCE'S swiss STEAK WITH QUICK AND ZIPPY cooking SAUCE. Yield 4 servings 1 1/2pounds round or swiss steak, up to 2 pounds; 1 large onion, sliced into rings;  
    http://www.jewish-food.org/recipes/joycstek.htm
    
    Extractions: JOYCE'S SWISS STEAK WITH QUICK AND ZIPPY COOKING SAUCE Yield: 4 servings Mix barbecue sauce and soy sauce together in a bowl. Place onion slices on top of round steak in roasting pan. Pour sauce over meat. Cover tightly with foil. Cook until fork tender-about 1 to 1 and 1/2 hours. This is really easy- throw it together and let it cook! For some reason the combination of ingredients make this taste spicy. From: dogsmom@cinci.infi.net (dogsmom@cinci.infi.net) Archives Homepage Meat Index

62. Electricbrain Home: Index: Home: Cooking: Cheese: Swiss
    Famous quotes Many of the characters are fools and they are alwaysplaying tricks on me and treating me badly. Jorge Luis Borges  
    http://www.electricbrain.com/index/Home/Cooking/Cheese/Swiss/
    
    Extractions: Index Home Cooking ... Cheese : Swiss home index write privacy Famous quotes: Fortune presents: USEFUL PHRASES IN ESPERANTO, #1. ^Cu vi parolas angle? Do you speak English? Mi ne komprenas. I don't understand. Vi estas la sola esperantisto kiun mi You're the only Esperanto speaker renkontas. I've met. La ^ceko estas enpo^stigita. The check is in the mail. Oni ne povas, ^gin netrovi. You can't miss it. Mi nur rigardadas. I'm just looking around. Nu, ^sajnis bona ideo. Well, it seemed like a good idea. Find someone: Old Friends New Friends Lost Love

63. Swiss Gruyere FondueSource: Cooking
    swiss Gruyere Fondue Source cooking.com. 6 servings. 16 ounces Gruyere cheese,rind cut off, cheese grated (6 cups packed). 1 tablespoon cornstarch.  
    http://www.intermedia1.com/recipe-swissgruyere.htm
    
    Extractions: 16 ounces Gruyere cheese , rind cut off, cheese grated (6 cups packed) 1 tablespoon cornstarch 3/4 cup dry white wine (such as Sauvignon Blanc) 1 tablespoon fresh lemon juice garlic clove, minced 1 to 3 tablespoons Kirsch (clear cherry brandy) Pinch of ground nutmeg Assorted dippers (see list below) Toss cheese with cornstarch in large bowl. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Whisk 1 handful of cheese into wine until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in Kirsch and nutmeg. Transfer to fondue pot and keep warm over fondue burner. Accompany with a platter of assorted dippers, fondue forks and plates. DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks. Nutrition Facts 6 servings

64. WebGuest - Open Directory Home Cooking World Cuisines
    Sites BBC Online swiss Red Chard Recipe from chef David Swallow. Recipeizaarswiss Recipes - Seven recipes. RecipeSource swiss Recipes - Twenty recipes.  
    http://directory.webguest.com/index.cgi/Home/Cooking/World_Cuisines/European/Swi

65. Waitrose.com - Cooking Glossary - Swiss Roll Tin
    Search. Home Food Drink Recipes Glossary AZ cooking Glossary S Swissroll tin, cooking Glossary, A B C D E F G H I J K L M N O P Q R S T U V W X Y Z.  
    http://www.waitrose.com/food_drink/Recipes/glossary/cookingglossary/Swissrolltin

66. 50 Plus Cookbook -- Crock Pot Cooking
    Return to 50+ Home Page Cookbook Home Page. Crock Pot cooking Index. Classic swissSteak, Complete Crock Pot Dinner, Corned Beef and Cabbage, Country swiss Steak.  
    http://www.50plusfriends.com/cookbook/crockpot/index-5b.html
    
    Extractions: Return to 50+ Home Page Cookbook Home Page March 15, 2003 All Day Crock Pot Beef Beef and Pasta Casserole Beef Diablo Beef Fajitas ... Yankee Pot Roast and Vegetables Chicken Lickin Good Crock Pot Pork Chops Chinese Style Country Ribs Cranberry Pork Roast Crock Pot Festival Sausage ... Sweet 'N' Sour Sausage 90s Style Crockpot Coq Au Vin Bacon Wrapped Chicken Baked Cajun Chicken Cheesy Crock Pot Chicken ... Waldorf Astoria Stew B-B-Q Beef BBQ Chicken in a Crock Pot Barbecued Beef Barbecued Beef ... Marinated Barbecue Brisket Bean and Cornbread Casserole Bean Pot Medley Bean Ragout with Cilantro-Cornmeal Dumplings Best Crock Pot Beans ... Vegetable Enchilada Apple Brown Betty Apple Cranberry Dessert Apple Granola Dessert Apple Pecan Bread Pudding ... Triple Chocolate Mess Cocktail Meatballs Crock Pot Apple Butter Crock Pot Applesauce Crock Pot Banana Bread ... Tuscan Pasta

67. 50+ Friends Club Cookbook -- Crock Pot Cooking -- Swiss Crab Casserole
    3, tbsp. flour. 3, chicken bouillon cubes. 2½, c. boiling water. 1, c. quickcookingrice. 2, cans, crabmeat, drained and flaked (7 oz. each). 2, c. shredded swiss cheese.  
    http://www.50plusfriends.com/cookbook/crockpot/swscrabcas.html
    
    Extractions: Source: I this this originally came from one of those little sample cookbooks you get in with a new crock pot (Rival). In skillet, melt butter and lightly sauté celery, onion, and green bell pepper. Remove from heat and blend in flour. Dissolve bouillon cubes in boiling water. Add to skillet and bring to boil, stirring constantly. Cook sauce over medium heat for about 2 minutes or until slightly thickened. Lightly toss remaining ingredients except buttered crumbs and ½ cup shredded Swiss cheese in the crock pot. Add sauce; stir lightly to blend. Cover and cook on high for 3 to 5 hours. Pour contents of crock pot into shallow heatproof serving dish. Cover with buttered bread crumbs and sprinkle with ½ cup shredded cheese. Set under broiler until cheese is melted and bread crumbs are crunchy brown.

68. Cook's Thesaurus: Cooking Greens
    white beet Notes swiss chard is used much like spinach, except that it has an appealingbeetlike flavor and a heavier texture, which requires longer cooking.  
    http://www.foodsubs.com/Greenckg.html
    
    Extractions: home vegetables Cooking Greens African spinach alogbati See Malabar spinach amaranth (There is also a grain called amaranth beet greens Notes: Like their close relative, Swiss chard, beet greens have lots of flavor and a good, sturdy texture. The best ones are young and tender, and sometimes come with small beets attached. Substitutes: Swiss chard (a very close substitute) OR turnip greens OR spinach (cooks more quickly) borecole Pronunciation: BORE-cole See kale broccoli de rabe broccoli de rape broccoli raab = broccolirab = broccoli de rape = broccoli de rabe = brocoletti di rape = brocoletto = rappi = rape = raab = rapini = cima di rapa = cima di rabe = choy sum = Chinese flowering cabbage Notes: This slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter. Substitutes: Chinese broccoli (similar, but not as bitter) OR dandelion greens OR Swiss chard OR mustard greens OR turnip greens OR kale OR broccoli (milder, takes longer to cook) OR cauliflower OR watercress broccolirab calalou callaloo = callilu = calalou = callau = taro leaf = bhaji = elephant's ear = sag = sagaloo Notes: These huge leaves are about a foot and a half long, and they're a popular vegetable among Pacific islanders and some Asians. Many Western cooks steer clear of them, though, since they must be cooked for at least 45 minutes to an hour to rid them of calcium oxalate, a toxin that irritates the throat if swallowed.

69. Lavande Bleu: Shopping
    swissGlaced Orange Slices in Dark Chocolate with Organic French Lavender-1/2 pound$16.00, swiss-Glaced Orange Slices in Dark chocolates cooking 27 items.  
    http://www.lavandebleu.com/department.asp?deptid=2523

70. Swiss Chard
    Don't heat swiss chard in an aluminum pot; the chard contains oxalates and it willcause the pot to discolor. Start cooking the stems a few minutes before  
    http://www.wholehealthmd.com/refshelf/foods_view/0,1523,140,00.html
    
    Extractions: Why Eat It One of the easiest vegetables to growit will keep growing right through the winterSwiss chard is a good source of beta-carotene and dietary fiber. Also known as chard, these greens come from a variety of beet grown for its stems and leaves, not its root; their distinctive flavor is akin to (but milder than) that of beet greens. The dark green leaves are wider and flatter than beet greens, and they have a a full-bodied texture similar to spinach (for which chard is a good substitute). The fleshy stalks and ribs are either white or, in red (ruby) chard, a jewel-like red. Unlike many greens, the stalks of Swiss chard are completely edible; in fact, in European countries they are considered the best part of the plant. Unless the chard is young, though, the stalks should be separated from the leaves and given a little extra cooking time. Varieties There are thin-stemmed and thick-stemmed chard varieties. If you prefer the leaves to the stalks, choose a thin-stemmed variety; if you enjoy the crunchy stalks, go for a thick-stemmed type. Most red chard is thin-stemmed. Availability Swiss chard is most widely available from April through November.

71. Cheese Of The Month: Fanny Mason Baby Swiss
    YOU ARE HERE Fine cooking Home Cheese Cheese of the MonthFanny Mason Baby swiss. Entire Site.  
    http://www.taunton.com/finecooking/pages/c00100.asp
    
    Extractions: So I was very pleasantly surprised to learn about Fanny Mason Baby Swiss, a Swiss-style artisan raw milk cheese made by Boggy Meadow Farm in Walpole, New Hampshire. Tender and mild with a deliciously nutty flavor, this cheese is great for eating on its own. On rye bread, it makes a terrific grilled cheese sandwich. Grate it over a vegetable gratin to create a savory topping. Fanny Mason Baby Swiss is also a delicious match for big, oaky Chardonnays wines that often can be tricky to pair with food.

72. Creamy Parmesan Swiss Chard Gratin
    From the pages of Fine cooking Magazine Creamy Parmesan swiss Chard Gratin,  
    http://www.taunton.com/finecooking/pages/c00018_rec01.asp
    
    Extractions: From the pages of Fine Cooking Magazine Creamy Parmesan Swiss Chard Gratin click to enlarge I like the new variety of Swiss chard called "Bright Lights," which has yellow and pink stalks, but any Swiss chard will work fine. The chard leaves just need wilting for this gratin, but be sure to sauté the stems until lightly browned; this softens their flavor. Serves four to six as a side dish. 1/2 cup toasted or stale coarse breadcrumbs 2 Tbs. unsalted butter; more for coating the gratin pan 1 cup heavy cream 2 cloves garlic, smashed and peeled Freshly ground black pepper 1/2 tsp. coarse salt 3 strips bacon (about 2-1/2 oz.) 1 lb. (about 1 bunch) Swiss chard, washed and drained, stems removed and cut crosswise into 1/4-inch slices, leaves cut into 1/2-inch wide ribbons (to yield about 2-3/4 cups stems and 7 to 8 cups leaves) 1/3 cup grated parmigiano reggiano In a medium saucepan, bring the cream and garlic to a boil (watch that it doesn't boil over), immediately lower the heat, and simmer vigorously for 5 min.; the cream should be reduced to about 3/4 cup. Take the pan off the heat and remove the garlic cloves with a slotted spoon. Let the cream cool slightly, stirring occasionally to loosen. Season it with a few grinds of fresh pepper and 1/4 tsp. of the salt.

73. Tasty Crockpot Recipes: Crockpot Swiss Steak
    A steak meal that cooks itself while you are away.Category Home cooking Beef Steak Crockpot swiss Steak. Thanks to this slowand-steady cooking method, it's a greatway to prepare family-friendly dinners that make time work for you!  
    http://www.tastycrockpotrecipes.net/recipes1/article1016.html

74. USA WEEKEND Magazine
    Several recipes and tips from experts about preparing fondues.Category Home cooking Fondue Always make the cooking liquid a little acidic. Use a dry or semidry wine. Whynot chunks of cooked chicken or shrimp with a traditional swiss fondue? .  
    http://www.usaweekend.com/98_issues/981213/981213food.html
    
    Extractions: /* You may give each page an identifying name, server, and channel on the next lines. */ var pageName="" var server="" var channel="" var pageType="" var pageValue="" var prop1="" var prop2="" var prop3="" var prop4="" var prop5="" var prop6="news" var prop7="" var prop8="" var prop9="" var prop10="" /********* INSERT THE DOMAIN AND PATH TO YOUR CODE BELOW ************/ /********** DO NOT ALTER ANYTHING ELSE BELOW THIS LINE! *************/ var s_code=' ' By Patty Rhule ell-bottoms are back; martinis are back. So is fondue. And like easy-fit bell-bottoms or flavored martinis, there's a distinctly '90s twist to the new fondue. "People want to cook things that are delicious, fast and easy. The fondue fits into today's lifestyle," says Rick Rodgers, author of

75. Traveling.ch - Food
    Cities in Switzerland. cooking / Recipies. Events / News. Search the site. YourAdvertising Here? swiss Reicipies Switzerland has a very distinct kitchen.  
    http://www.traveling.ch/index2.php?title=food

76. Wholesale Products And Drop Shipping Information! Home Cooking Cheese Swiss
    Top Home cooking Cheese swiss Broad Run swiss Cheese Recipes A collectionof recipes for main dishes through desserts that feature swiss cheese.  
    http://www.wholesale-dropshipping.com/catalog.php/Home/Cooking/Cheese/Swiss/

77. Usenet FAQs By Category
    Computer Virus; Conservatism; Constraints FAQ; cooking; CPM FAQ; Crafts;Cryonics FAQ; Cryptography FAQ; Sw Config Mgmt; swiss; Sysadmin Recovery.T.  
    http://www.faqs.org/faqs/by-category.html

78. Good Looking Cooking
    cooking Portal Domain Registration domains.cgi, Pumpkin marmalade. Raclette.Raclette (swiss melted cheese with potatoes . Roesti (swissstyle potato cake).  
    http://goodlookingcooking.subportal.com/recipes/C18/listC183-1.html

79. WorldofRecipes.com OnLine Cookbook And Cooking Directory
    Click to Visit. cooking Directory. cooking Directory Cheese swiss (4). PopularCategories Popular Searches Recent Categories Recent Searches Web Sites.  
    http://www.worldofrecipes.com/cgi-bin/directory/index.cgi?base=/Home/Cooking/Che

80. Good Cooking's World Tour!
    Bavarian Home cooking. Christiane's Collection of cooking Recipes of Chemists Physicists. Dining Guide to German, swiss, and Austrian Cuisine from Asiatour.  
    http://www.goodcooking.com/worldllnk.htm
    
    Extractions: Browse the page or click the areas and countries listed below for quicker access! Africa and Islands Europe and Russia Benelux British Isles ... South America Africa and Islands General African Links African Wedding Guide Bea Sandler's The African Cookbook African Recipes Page Algeria Recipes from Algeria Angola Portuguese Recipes with Angolan Peppers ("Hot African Devil Peppers") Cape Verde Chad Egypt Marie Henein's Tasty Vegetarian Recipes from Egypt Tasty Vegetarian Recipes from Egypt Ethiopia Ethiopian Chicken Wot Recipe Injera Vegan Ethiopian Recipes Eritrea Ghana Recipes from Ghana Kenya Recipes from Kenya Mauritius Morocco Moroccan Tagine Moroccan Red Pepper Sauce - recipe from The Frugal Gourmet Nigeria Mother Land Nigeria-Recipes South Africa South African Biltong Newly updated information!!! Traditional Boerevors Uganda Zanzibar Zimbabwe Asian Pacific and Surrounding Regions China Chinese Regional Cooking Chinese Recipes , From Cargnie Mellon University. Chinese Recipes W. Chuang's Chinese and Japanese Recipe Archive

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