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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

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Debb   Read more...
Bahamian Peas and Rice

Serves: 8

BAHAMAS

Peas and rice are a staple on every island in the Caribbean. The "peas" in this case are pigeon peas, a greenish-brown, earthy-flavored bean native to Africa. The African origins are evident in some of the bean’s local names. Jamaicans call it "Gunga pea" (Congo pea). In the French West Indies, it’s known as pois d’angole (pea from Angola), a name echoed in the Spanish term gandule. If you live in the American South, you probably know it as "crowder."

Whatever you call it, pigeon peas come in ridged pods and are widely available canned and frozen at Hispanic markets and most supermarkets. If you can’t find them, you can certainly substitute black-eyed peas or small red kidney beans.

   1 tablespoon vegetable oil
   4 strips bacon, cut into 1/4-inch slivers
   1 onion, medium, finely chopped
   1 green bell pepper, medium, stemmed, seeded and finely chopped
   3 cloves garlic, minced
   6 basil leaves, fresh, thinly slivered, or 1 teaspoon dried basil
   1 teaspoon thyme, fresh or 1/2 teaspoon dried
   2 1/2 teaspoons salt, or more to taste
   1/2 teaspoon black pepper, freshly ground, or more to taste
   2 tablespoons tomato paste
   1/2 teaspoon sugar
   5 1/2 cups water, or more as needed
   3 cups white rice, long-grain
   1 tablespoon lime juice, fresh
   2 cups peas, pigeon, cooked, black-eyed peas, or kidney beans


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1. Heat the oil in a large, heavy pot over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, bell pepper, garlic, basil, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon black pepper and cook until the onion is golden brown, about 5 minutes. Stir in the tomato paste and sugar and cook about 2 minutes more.

2. Add 5 1/2 cups water and bring to a boil. Stir in the rice and lime juice and return to a boil. Reduce the heat to low and cover the pot tightly. Cook until the rice is tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate; if too dry, add 2 to 3 tablespoons water. Stir in the pigeon peas during the last 3 minutes of cooking. Remove the pot from the heat and let stand for 5 minutes. Just before serving, fluff the peas and rice with fork and correct the seasoning, adding more salt or black pepper as needed.

Serves 8

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Welcome to Cook'n™ - The Automatic Chef
 

If you're like most folks, you love to sit down to a great meal but don't have the time to figure out what or how to cook. Welcome to the Cook'n™ recipe program! This simple yet powerful software program takes all of the thinking out of cooking and does 90% of the work for you! Cook'n™ is truly the most amazing interactive tool to ever hit your kitchen.

Although Cook'n is the easiest to use most powerful recipe program ever created, it does much more then organize. You'll love Cook'n because you are able to:

  • Add and organize recipes from ANY source
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  • Adjust recipe serving sizes automatically
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  • Print recipes on traditional 3" x 5" and 4" x 6" cards
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Cook'n Recipe Organizer Cook'n with Betty Crocker Deluxe

Cook'n Recipe Software

Cook'n with Betty Crocker Deluxe

All the great features shown in the demo plus a sampling of 300+ recipes. Organize, print and email your recipes. Retail: $99.95 (You save $20)

All the features of the software plus thousands of Betty Crocker recipes as shown in the demo. Recipes and color pictures come from 8 of the best Betty Crocker cookbooks. Retail: $205 (You save $145)

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(NOTE: This download contains the recipes ONLY. You must have Cook'n installed to use this download!)

 





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