Collard Green Recipes: The Ultimate Guide Kindle Edition

I didn't learn how to cook growing up, I always was outside working with my Dad. My head under the hood of a big rig and fetching tools. My brothers hated working with him, and I was the only one that loved it. I did learn how to fend for myself with cars and almost anything else. My dad always said that it good to be a girl, but that girl needed to know how to be self-sufficient. Well, I definitely am that, thanks to him. Oh, and he always made me wear gloves to that I would still have soft hands WITHOUT grease under the nails!!! LOL That being said I have collected cookbooks so that I can fix anything that I want. I love having the digital ones, they don't take up any space. Also having a small family now that the kids and grandkids are grown, having a cookbook is the only way to go in making smaller portions. New, Cookbooks for treats and everyday foods for everyone's collection. New cookbooks for treats and everyday foods for everyone’s collection.

Here we go again. Being brought out of "retirement" for another trip around the recipe rip-off sales block. But the bad formatting is still here. Huge empty Excel rectangles left on the pages just the same as before.The fake author can't decide if the recipe is "Collard Greens" or "Collard Green". If it is "Collard Green", does that mean the recipe is just for one person with one single green? If so, does that mean"3/4 pound" is a humongous size single green? These are the problems that confront these Internet recipe thieves as they try to circumvent copyright law. Does Encore Books/Publishing and "Susan Hewsten" and/or "Johanna Davidson" REALLY think leaving off the"s"on the word greens makes it their own, new recipe? If so, they've set a new low for the brains bar even for them.#1”Collard Greens with Smoked Meat” is really Paula Deen’s recipe. So when is says “House seasoning” it means the one Paula Dean uses uses in-house in her restaurant chain. The Internet posters all give credit to Paula Deen as the originator and as their source for the recipe but not Encore books or their fake author ”Susan Hewsten”. The recipe Encore ripped off also says ”recipe follows” but it doesn't show up here. Again, no connection between the fingers and the brain cells. Or maybe that should be singular – cell.#2 “Spicy Collard Green with Bacon and Onion” is really “Kickin’ Collard Greens” posted by Ken Adams around April27, 2004, on allrecipesDOTcom and never by these fakes. I am always amazed when directions that start off with adding oil to a pan to cook bacon! BOING! I prefer to have my bacon taste like bacon and NOT like olive oil, thank you very much, Mario, Michael and Carla, Rachel and all you other brain-dead “chefs”. But back to the topic. Bad formatting in the book with Excel-type cell structure left inside.Bad directions--". . . and pound until finely chopped." Pounding does NOT yield a fine chop. "Mix collards into water and simmer and stir carefully until tender for 15 minutes and uncovered." Or this one "With motor running, add oil and slow stream." Where do you buy the "slow stream" to add to the food processor? It'snot that one can't figure it out, it's that one shouldn't have to figure it out when you buy a cookbook. These are supposed to be the experts, not the Three Stooges.And on and on and on. Poor formatting and syntax throughout the book.

If you enjoy experimenting with new delicious recipes with collard greens this book is or you. There are recipes that I have never heard of or tried so I decided to be adventurous and try a few and they were a big hit with my entire family.

These little cookbooks put out by The Ultimate Guide are great! The fact that I have so many to refer to, or just get ideas for new favorites is awesome. I always look for them from Encore to get them free the first days they are released.

easy & tasty and simple

I don't eat collard greens I make them for people they love the garlic butter recipe

IT was ok but this vegetable isn't high on my list of favorites.

Good recipes