Free Cookbooks on Kindle Today

Previously I put links to each one of my free cookbooks everyday – and although I wish I had the time to keep doing that, sadly I do not – instead I spend my free time on creating new cookbooks with new recipes for my readers to try!

BUT YOU CAN STILL FIND MY FREE COOKBOOKS DAILY – READ ON!

 

Don’t have a kindle? Get one here.

Don’t want to buy a kindle but want to read kindle books? You can download a kindle app to your smart phone, computer or tablet.

 

The following Link is to Amazon – a search for kindle books by me:

 

Free Cookbooks

This is a search of my cookbooks priced low to high. If you hover your mouse over the cookbook it should show you the prime price and the actual price. If the actual price (the one without the word prime next to it) is 0.00 then it is free on that day.

If for some reason there is a glitch and it does not work this way for you – you can still find them.

Make sure you have searched low to high. If that still does not work, search high to low and go to the last page and they will be the last ones!

 

I usually have at least 5 free cookbooks a day, often times more!

 

I hope this has helped you find my cookbooks which are free and I truly hope you find some new and delicious recipes to try and enjoy!

 

 

I hope you enjoy these cookbooks. I would appreciate it if you also left a review of the cookbook / recipes you liked! Thanks!

 

 

 

Zucchini Omelette

Zucchini Omelette
Zucchini Omelette. Learn how to make our Zucchini Omelette Recipe today.
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Ingredients
  1. 6 large eggs
  2. 2 tablespoons plain mayonnaise or yogurt, room temperature
  3. salt and pepper to taste
  4. ¼ teaspoon dried basil
  5. ¼ teaspoon garlic powder
  6. 1 tablespoon oil
  7. ¼ cup red onions, minced
  8. 1 cup zucchini, shredded
  9. ¼ cup Swiss cheese, grated
Instructions
  1. Beat eggs until pale and frothy. Beat in mayonnaise or yogurt, salt, pepper, basil and garlic powder. Set aside.
  2. Heat oil in a pan over medium heat. Sauté onions until tender, about 2 minutes. Add zucchini and continue stirring for 2 to 3 minutes or until tender. Pour in all of the beaten egg mixture and sprinkle with cheese. Cook, stirring slightly, for 3 to 5 minutes until ingredients are combine and bottom is set and browned. Transfer to a plate and serve right away.
  3. Makes 2 to 4 servings.
Notes
  1. You may also add chopped spinach, ripe, seeded tomatoes or chopped red/green bell peppers into the pan before adding the beaten eggs.
  2. For a baked option, spoon sautéed vegetables into a ungreased muffin pan, about ½ full. Spoon beaten egg mixture over vegetables and sprinkle top with cheese. Bake in a preheated 350°F oven for 15 to 25 minutes until eggs are set and cheese is melted. Serve with warm toast.
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Western Omelette

Western Omelette
Western Omelette. Learn how to make our Western Omelette Recipe today.
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Ingredients
  1. 4 large eggs
  2. 1 tablespoons milk
  3. 2 teaspoons hot tabasco sauce
  4. salt and ground black pepper to taste
  5. pinch of cayenne pepper (optional)
  6. 1 tablespoon corn oil
  7. ¼ cup onions, minced
  8. ½ cup ham, diced
  9. ¼ cup green bell pepper, seeded and diced
  10. ¼ cup red bell pepper, seeded and diced
  11. ¼ cup sharp cheddar cheese, grated (optional)
Instructions
  1. Beat eggs until frothy. Beat in milk, tabasco sauce, salt, black pepper and cayenne pepper (if using) until blended. Set aside.
  2. Heat oil in a pan over medium heat. Sauté onions until wilted, about 2 to 3 minutes. Add ham and stir-fry until cooked, about 2 to 3 minutes more. Stir in green and red bell peppers. Cook for 1 minute or until tender. Pour beaten eggs into pan and stir until eggs are set and well-combined with the other ingredients.
  3. Transfer to a plate and top with grated cheese, if desired.
  4. Makes 1 to 2 servings.
Notes
  1. If desired, you may choose to beat the grated cheese into the egg mixture or sprinkle it into pan once egg is added. Western-style omelettes traditionally do not include cheese, however, it is an option you can choose to add. Sriracha can also be used instead of Tabasco sauce.
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Spinach and Mushroom Omelette

Spinach and Mushroom Omelette
Spinach and Mushroom Omelette. Learn how to make our Spinach and Mushroom Omelette Recipe today.
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Ingredients
  1. 6 large eggs
  2. ¼ teaspoon salt
  3. 1/8 teaspoon ground black pepper
  4. 1/8 teaspoon garlic powder
  5. 1 tablespoon canola oil
  6. 3 tablespoon onion, minced
  7. ¾ cup fresh white mushrooms, thinly sliced
  8. 2 tablespoons red bell pepper, seeded and chopped
  9. 2 tablespoons black olives, pitted and thinly sliced
  10. 1 cup fresh spinach leaves, coarsely chopped
Instructions
  1. Beat eggs until frothy and pale-colored. Beat in salt, pepper and garlic powder. Set aside.
  2. Heat canola oil in a pan over medium heat. Sautee onions until wilted, about 1 to 2 minutes. Add mushrooms. Sautee until tender, about 6 to 8 minutes. Add green bell pepper and olives. Stir for another minute or two. Add spinach leaves and continue to sauté for 2 minutes. Pour in all of the beaten eggs and allow to cook for 2 to 3 minutes or until bottom is set.
  3. Using a wide spatula or two pancake turners, carefully flip the omelette to cook the other side. Transfer onto a plate and serve immediately.
  4. Makes 2 to 4 servings.
Notes
  1. If desired, sprinkle grated cheese over egg after adding to pan and continue cooking as directed. You may also choose to beat about 1 to 2 tablespoons plain mayonnaise or yogurt with egg before adding to the pan.
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Spanish Omelette

Spanish Omelette
Spanish Omelette. Learn how to make our Spanish Omelette Recipe today.
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Ingredients
  1. 3 tablespoons cup extra-virgin olive oil
  2. ¼ cup garlic, minced
  3. 1 cup red onion, minced
  4. ½ cup ripe tomatoes, seeded and diced
  5. 1.5 pounds baby potatoes, peeled and sliced into thin rounds
  6. 8 large eggs
  7. ¼ cup fresh parsley, chopped
  8. salt and pepper to taste
Instructions
  1. Heat olive oil in a 12-inch skillet over medium heat. Sautee garlic until fragrant and lightly browned. Add onions and stir until wilted, about 2 to 3 minutes. Stir in tomatoes until juices begin to evaporate. Add potatoes and stir until combined. Cover and allow to cook for 20 to 30 minutes, stirring occasionally, until potatoes are tender, about 15 to 20 minutes. Drizzle with a little water if pan is dry.
  2. Beat eggs with parsley, salt and pepper until frothy. Once potatoes are tender, uncover and pour beaten egg mixture into pan. Allow for bottom to cook until set and lightly browned. Using two spatulas or pancake turners, gently lift edges of eggs and allow any remaining liquid portion to run down the bottom of pan. Carefully turn omelette over to cook the other side.
  3. Transfer onto a serving plate. If desired, cut into wedges, before serving. Serve hot with toast.
  4. Makes 4 to 6 servings.
Notes
  1. If a 12-inch skillet is not available, you may cook omelette into 2 batches. Remove half of sautéed potato mixture from pan and pour in half of beaten egg mixture. Cook as directed and repeat with the other half.
  2. Another variation is to spoon sautéed potato mixture into a non-stick muffin pan, about ½ full. Spoon beaten eggs over potato filling and sprinkle with chopped parsley. Bake in a preheated 350°F to 375°F oven for about 25 to 35 minutes or until eggs are set. Serve immediately.
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Cod Fish Fillet

Cod Fish Fillet
Cod Fish Fillet. Learn how to make our Cod Fish Fillet Recipe today.
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Ingredients
  1. 2 pounds cod fillets
  2. 2 tablespoons fresh lime juice
  3. ¼ cup white wine
  4. 2 tablespoon mayonnaise
  5. ¼ teaspoon garlic powder
  6. ¼ teaspoon onion powder
  7. ¼ teaspoon ground black pepper
  8. 2/3 cup fine breadcrumbs
  9. 2 tablespoons unsalted butter, melted
  10. ¼ cup fresh parsley leaves, chopped
Instructions
  1. Preheat oven to 450°F. Coat a 9x10-inch baking dish with butter-flavored cooking spray or corn oil. Set aside.
  2. Wash cod fillets under running water and pat dry with paper towels.
  3. Drizzle lime juice over fillets and mix gently by hand until combined. Arrange fillets into prepared pan.
  4. Whisk together wine, mayonnaise, garlic powder, onion powder and black pepper. Pour over cod fillets. Sprinkle bread crumbs over fillets until covered. Drizzle with melted butter.
  5. Bake fillets for 20 to 25 minutes or until meat can be easily flaked with a fork.
  6. Transfer fillets into individual plates and drizzle with any remaining pan sauces. Sprinkle each serving with chopped parsley. Serve while hot.
  7. Makes 2 to 4 servings.
Notes
  1. If desired, serve fillets on a bed of buttered vegetables or with roasted stuffed peppers on the side.
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Cod Fillet Sandwiches

Cod Fillet Sandwiches
Cod Fillet Sandwiches. Learn how to make our Cod Fillet Sandwiches Recipe today!
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Ingredients
  1. 2 pieces (6 to 7 ounces each) cod fillets, skinned and deboned
  2. ¼ cup milk
  3. ¼ cup sour cream
  4. 1 tablespoon fresh lemon juice
  5. salt and pepper to taste
  6. ½ cup all-purpose flour
  7. 3 tablespoons saltine cracker crumbs or panko bread crumbs
  8. 2 tablespoons canola oil for frying
  9. 2 pieces ciabatta, split horizontally and lightly toasted
  10. 1/3 to ½ cup tartar sauce
  11. 1 large, ripe tomato, sliced crosswise into thin rounds
  12. 2/3 cup mixed baby greens or crisp lettuce leaves
  13. ½ cup red onion, thinly sliced into rings
Instructions
  1. Wash cod fillets in running water. Pat dry with paper towels.
  2. Stir together milk and sour cream. Set aside.
  3. Drizzle lemon juice over cod fillets and season with salt and pepper. Soak into milk-sour cream mixture for 3 to 5 minutes, turning fillets once about halfway through marinating period.
  4. Combine together flour, cracker crumbs or bread crumbs.
  5. Drain cod fillets well. Discard milk mixture. Roll fillets in flour-cracker crumbs and fry in a non-stick skillet with canola oil. Drain on paper towels.
  6. Place the lower half of ciabatta on a plate or flat work surface. Spread with ¼ of the tartar sauce. Arrange slices of tomatoes over tartar sauce and top with baby greens. Arrange onion rings over greens, and place a fried cod fillet over vegetables. Spread another ¼ of the tartar sauce on cut side of upper half of ciabatta and place over fried fillet. Press gently until sandwich adheres slightly to filling. Secure with toothpicks, and slice diagonally crosswise, if desired. Serve immediately.
  7. Makes 2 to 4 servings.
Notes
  1. You can use store-bought tartar sauce, or use your homemade recipe. You may also option to drizzle cod fillet with mustard before covering with top half of bread. Serve with your preferred green smoothie for a power-packed breakfast or lunch.
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Cheese Omelette Recipe

Cheese Omelette Recipe
Cheese Omelette Recipe. Learn how to make our Cheese Omelette today!
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Ingredients
  1. 6 large eggs, separated
  2. 3 tablespoons all-purpose cream
  3. ¼ teaspoon coarse salt
  4. 1/8 teaspoon pepper
  5. ¼ cup fresh chives, coarsely chopped
  6. ¼ cup Parmesan cheese, grated
  7. 2 teaspoons unsalted butter
Instructions
  1. Whisk together the egg yolks, cream, salt, pepper and ¾ of the chives and all of the cheese. Set aside.
  2. Beat egg whites until nearly stiff. Fold into beaten egg yolk mixture.
  3. Melt butter in a skillet over medium-high heat. Tip pan until bottom and sides are coated and reduce heat to medium. Pour all of the egg mixture into the pan, tipping the pan to allow liquid portions of egg mixture to spread evenly over the bottom of pan. Cook for 1 to 2 minutes and lift firmed edges with a spatula. Allow any remaining liquid to run down to the bottom of pan, while top remains moist. Fold over in half and slide onto a plate. Sprinkle with remaining chives. Serve immediately.
  4. Makes 2 to 4 servings.
Notes
  1. If desired, sprinkle more grated cheese over omelette just before serving. For a unique taste, add a few dashes of garlic powder to the egg yolk mixture before beating.
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Breaded Cod

Breaded Cod
Breaded Cod. Learn how to make our Breaded Cod Recipe today!
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Ingredients
  1. 2 pounds fresh or frozen cod fillets
  2. 2 tablespoons lemon juice
  3. ½ cup flour, seasoned with salt and pepper to taste
  4. 2 large eggs, beaten with
  5. 2 teaspoons water
  6. ½ cup bread crumbs
  7. 1 tablespoon garlic powder
  8. 3 tablespoons parmesan cheese, shredded
Instructions
  1. Preheat oven to 375°F. Coat a rectangular wire rack with cooking spray and set over a rimmed cookie sheet. Set aside.
  2. If using frozen cod fillets, thaw them first in the refrigerator for at least an hour before using. Wash fillets under running water and pat dry with paper towels. Drizzle with lemon juice and set aside for about 15 to 20 minutes.
  3. Once cod fillets are ready, drain of any excess liquid. Dredge in seasoned flour, dip in egg/water mixture. Roll in bread crumbs mixed with garlic powder and cheese until well-coated. Set aside coated fillets for 2 to 3 minutes until a doughy crust forms.
  4. Arrange coated fillets over sprayed wire rack. Bake for 10 to 15 minutes or until opaque and juices run clear. Serve hot.
  5. Makes 2 to 4 servings.
Notes
  1. For a crispy breaded fillet, turn on the oven’s broiler at the last few minutes. Serve with tartar sauce or any dipping sauce of your choice. This dish is best served cold with a side of salad greens or hot with a bowl of vegetable soup.
  2. If desired, you may also choose to deep-fry coated fillets in hot canola oil and drain on paper towels before serving.
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Rocky Road Ice Cream

Rocky Road Ice Cream
Rocky Road Ice Cream. Learn how to make our Rocky Road Ice Cream Recipe today!
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Ingredients
  1. 2 cups whole milk
  2. 2 cups heavy cream
  3. 1 cup half and half
  4. ¾ cup granulated sugar
  5. Pinch of salt
  6. 1 teaspoon vanilla extract
  7. 1 ½ cup milk chocolate chips
  8. 1 ½ cup mini marshmallows
  9. ½ cup pecan halves, roughly chopped
Instructions
  1. In a large saucepan over medium heat, combine milk, heavy cream, half and half, sugar, salt and vanilla extract, stirring continuously until sugar has completely dissolved.
  2. Reduce heat to low once sugar has dissolved and cook for an additional ten minutes, until soft bubbles form along the edges. Remove from heat and allow cream to drop to room temperature.
  3. Refrigerate overnight, or for a minimum of eight hours.
  4. After chilling, pour the mixture into your ice cream maker’s freezer department and follow its normal instructions for churning homemade ice cream. Once completed, immediately stir in the chocolate chips, marshmallows and pecan pieces. These are stirred in after the ice cream is finished churning to keep these ingredients intact for that true rocky road taste and texture!
Notes
  1. If you prefer a marshmallow swirl instead of bite sized pieces of marshmallow, combine 1 cup marshmallow fluff and ½ cup karo syrup. It takes some time to work these two ingredients together but the finished product becomes thinner and much easier to work with. Once the ice cream has completed, use a cold butter knife to swirl the thinned marshmallow fluff into the ice cream.
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