Rockridge Press



Average rating: 3.77 · 5,879 ratings · 459 reviews · 81 distinct worksSimilar authors
Healthy Cookbook for Two: 1...

3.80 avg rating — 263 ratings — published 2014 — 2 editions
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The Absolute Best Mug Cakes...

4.18 avg rating — 163 ratings — published 2015 — 2 editions
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The Absolute Best Dump Cake...

3.84 avg rating — 167 ratings — published 2014 — 2 editions
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Dump Dinners: The Absolute ...

3.89 avg rating — 159 ratings — published 2015 — 2 editions
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The Healthy Spiralizer Cook...

3.83 avg rating — 134 ratings — published 2015 — 2 editions
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Thai Slow Cooker Cookbook

3.86 avg rating — 105 ratings — published 2015 — 2 editions
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The Modern Dutch Oven Cookb...

3.93 avg rating — 103 ratings — published 2015 — 2 editions
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The Low-FODMAP 28-Day Plan:...

3.75 avg rating — 121 ratings — published 2014 — 2 editions
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Clean Eating Made Simple: A...

3.68 avg rating — 174 ratings — published 2014 — 3 editions
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Unofficial Recipes of the H...

4.13 avg rating — 150 ratings — published 2012 — 3 editions
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More books by Rockridge Press…
“2 chicken breasts ½ cup chunky peanut butter ½ cup fish sauce ¼ cup freshly squeezed lime juice 2 tablespoons palm sugar 2 tablespoons Sriracha 2 cups water 1 package pad thai noodles ½ pound medium shrimp, peeled and deveined ¼ cup bean sprouts ¼ cup sliced scallions Crushed peanuts, for garnish”
Rockridge Press, Thai Slow Cooker Cookbook

“Foods high in niacin (vitamin B3) include fish, pork, peanuts, liver, and mushrooms.”
Rockridge Press, Nutrition Facts: The Truth About Food

“Cacciatore means “hunter” in Italian. Allegedly, in the olden days, if a hunter were to return home empty-handed, his wife would go kill a chicken. This uncommon dish is centered on the common ingredients of chicken and vegetables. 2 tablespoons extra-virgin olive oil 3½ to 4 pounds chicken thighs 1 onion, sliced 1 red bell pepper, seeded and sliced 8 ounces button mushrooms, sliced 2 garlic cloves, sliced ⅓ cup white wine 1 (28-ounce) can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano Salt Freshly ground black pepper 1 In a Dutch oven over medium heat, heat the olive oil. Working in batches, cook the chicken pieces, skin-side down, until evenly browned, about 5 minutes. Turn over and repeat. Transfer to a platter and continue with the next batch. 2 Drain off all but 2 tablespoons of fat. Add the onion, pepper, and mushrooms to the pot. Increase the heat to medium-high. Cook about 10 minutes, stirring frequently, or until the onions”
Rockridge Press, The Modern Dutch Oven Cookbook: Fresh Ideas for Braises, Stews, Pot Roasts, and Other One-Pot Meals

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