Debbie Macomber's Christmas Cookbook: Favorite Recipes and by Debbie Macomber

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By Debbie Macomber

We name her the "Official Storyteller of Christmas"—but Debbie Macomber is greater than that. She's anyone who loves the vacation and all its traditions. Now she stocks a couple of hundred of her favourite recipes that will help you take pleasure in this such a lot joyous of seasons. You'll additionally locate easy-to-follow directions for crafts, and present wrapping—everything you want to create a gorgeous and festive holiday.
What makes this cookbook distinctive is Debbie's own thoughts and observations. sign up for her as she reminisces approximately traditions earlier and current, and detect the craft principles she herself makes use of. As she says, "The vacation trips are approximately being with others. They're approximately celebrating and maintaining our own group of kin and friends."
In this superbly illustrated ebook, she exhibits you the way to serve a memorable meal, even if it's a sit-down Christmas dinner for a crowd, unique a gaggle of neighbors at an open condo or tea, or spending time along with your teenagers or grandchildren baking cookies and making presents.

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Additional info for Debbie Macomber's Christmas Cookbook: Favorite Recipes and Holiday Traditions from My Home to Yours

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It is a good choice for slow cooking as it won’t fall apart easily. Monkfish has mildly flavored, slightly chewy, white flesh. Swordfish These meaty steaks have a similar texture to tuna and are ideal for using as a late addition to the pot. Cod This fish has white, chunky flakes with a delicate flavor. It needs very little cooking before the flesh is ready and turns opaque. If over-cooked, cod will disintegrate and become chewy. Haddock This has a delicate, creamy, sweet flavor, similar to cod, and can be used instead of cod in recipes.

7 Using poultry shears, cut the lower end of the backbone from the remaining body. 8 Starting at the neck, cut all the way through the backbone to separate the breasts. The bird is now in 4 pieces. 9 Use the poultry shears to cut each breast in half diagonally, producing one breast and one wing. Repeat to separate the other breast. 10 Cut each leg through the knee joint, above the drumstick that connects to the thigh, to separate. Now, there is one drumstick and one thigh. Repeat to separate the other leg.

Add 31⁄2oz (100g) white bread crumbs, 31⁄2oz (100g) selfrising flour, and 5oz (140g) butter to a food processor and blend into a crumb mixture. You could also add some extra flavorings to the food processor, if you like, such as freshly grated Parmesan cheese, horseradish or mustard, or fresh chopped herbs like parsley, thyme, and rosemary. 2 Add 2 eggs to the food processor and season with salt and pepper. Blend again until the mixture comes together as a moist dough. 3 Turn the dough out onto a lightly floured board and roll into 6 large or 12 small balls (keep in mind that the dumplings will double in size as they cook).

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