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Globally recognized as the ONLY authoritative edition
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172 CDs - over 175 hours
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includes the complete:
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From the lighter-than-air ballets to the tormented strains of the Pathetique symphony, here are 60 CDs of sublime Tchaikovsky creations-rare historical recordings aimed squarely at record collectors plus bonus material including a CD-ROM with comprehensive booklet notes and sung texts. Among the illustrious performers: Sviatoslav Richter, Emil Gilels, David Oistrakh, Leonid Kogan, Evgeny Kissin, London Symphony Orchestra, National Choir of the Ukraine, Moscow Philharmonic Orchestra and Radio-Sinfonie-Orchester Stuttgart. If there's a Tchaikovsky piece that's particularly dear to your heart, rest assured: it is here, as this big box contains his complete symphonies, overtures, orchestral works, orchestral suites, ballets, piano concertos, violin concertos, cello works, (DEEP BREATH!), choral works, chamber music, piano works and his ravishing Serenade for Strings !
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Leonard Bernstein's Young People's Concerts with the New York Philharmonic stand among his greatest achievements. These televised programs introduced an entire generation to the joys of classical music. Bernstein conducted his first Young People's Concert on January 18, 1958, just two weeks after becoming Music Director of the New York Philharmonic. Such programs were already a Philharmonic tradition when Bernstein arrived, but he made them a centerpiece of his work, part of what he described as his "educational mission." Looking back on the concerts years later, he referred to them as being "among my favorite, most highly prized activities of my life." When he took a sabbatical season from the orchestra in 1964-65, he still came back to lead the Young People's Concerts. He continued to lead these programs until 1972, even though he had stepped down as director of the Philharmonic in 1969. Bernstein led a total of fifty-three Young People's Concerts during those fourteen years, and covered a broad range of subjects. The works of the great composers were explored, including tributes to modern masters such as Dmitri Shostakovich, Paul Hindemith, Gustav Holst, Aaron Copland and Charles Ives. Bernstein discussed "Jazz in the Concert Hall," "Folk Music in the Concert Hall," and "The Latin-American Spirit." He explained the intricacies of Music Theory in programs such as "Musical Atoms: A Study of Intervals" and "What is a Mode?" He broached complex aesthetic issues such as "What Does Music Mean?" (his first program) with clarity and without condescension. Bernstein also used the Young People's Concerts to introduce young performers to the musical world. The sixteen year-old pianist André Watts made his debut in the concert of January 15, 1963. Originally broadcast on Saturday mornings, the programs were considered so important that for three glorious years CBS presented them at 7:30 p.m. (prime time for television viewing). Eventually the programs were moved to Sunday afternoons. The concerts were translated into other languages and syndicated to forty countries.
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There are many food items that can be created in crockpots and thanks to the different sizes and shapes of slow cookers that have been created, the cook is able to make the amount needed for the family or guests. Sometimes a filling soup is just right for lunch or dinner and there are quite a few crockpot soup recipes available. While looking through different easy crockpot recipes, check for some of the flavorful soups that cook in two hours, such as taco soup.
When you cook soup in the crockpot, the flavors blend as it cooks. The soup will not boil, which can cause ingredients to overcook and spoil the flavor and the texture. If you are looking for an easy and unique flavored meal, many of the taco soup recipes include corn, onions, kidney beans, beef, and fantastic seasonings to make a slightly spicy incredible South of the Border taste.
Some people like their soups thick and others enjoy the more liquid broth results. When you make a taco soup in the crockpot, you can easily adjust the texture by adjusting the recipe. Watch for recipes that give options, or for more liquid, exchange a can of diced tomatoes instead of tomato sauce. If you prefer to lessen the tomato taste, use beef broth instead, either from the can or you can make it yourself with bouillon cubes and water.
Garnish the soup with sour cream, grated cheese, and green onions, and put some corn chips or tortilla chips on the side. Have hot sauce available for those who want to spice up their soup. Like other crockpot recipes using ground beef, always brown the beef before putting it in the crockpot. Crockpot recipes for Mexican food are easy to follow and leave many options for side dishes. Warm tortillas with melted butter are a common side and for variety, place corn chips on the bottom of each bowl and dish the soup over them. Remember the salt content in the chips will add a special flavor of its own.
Easy Crockpot Recipes For Families And Guests
If you like the idea of taco soup, consider making one of the many recipes for crockpot chili. Attend a chili cook-off in your area and sample the many different flavors and ideas. Sometimes the contestants will share an idea or two with you, and you will be surprised to see how many people participate as contestants or visitors to these events. Try several recipes that you find while looking through crockpot chili sections and invite your family to help make a chili recipe unique to your family. Some of the ingredients that they mention might be black beans, sliced jalapenos, yellow peppers for color, mushrooms, peppercorns, or tomato paste.
Sometimes guests will be coming over for a celebration or to watch the big game on TV. Perhaps you and your friends want to have a movie marathon. Have each person bring an item for the crockpot chili, which can be added to the crockpot as they arrive. Once everyone is there and the chili is ready to go, start the crockpot, and enjoy a couple of movies or the game. Soon the chili will be ready and everyone can enjoy a grilled cheese sandwich and bowl of chili. Some of the best chili toppings can be available on a small table or tray, including sour cream, corn chips, diced onions, cornbread, and avocado slices.
Hamburger recipes are pretty easy to come by. The following recipes are crockpot specific, and are recipes for dips.
CROCKPOT HAMBURGER-SAUSAGE DIP
* 1 pound ground chuck
* 1 cup picante sauce
* 1 can cream of mushroom soup
* 2 pound Velveeta cheese...cut into pieces
* 1 pound pork sausage
* 1 teaspoon garlic powder
* 1 can Rotel tomatoes
* 3/4 teaspoon oregano
Combine picante sauce, garlic powder, soup, tomatoes, oregano and cheese in Crock Pot. Brown ground chuck and sausage until it is done. Drain very well and place in slow cooker/Crock Pot. Cook on low until cheese is melted. Serve with your favorite chips.
HAMBURGER DIP
* 2 pounds lean ground beef
* 1 cup chopped onion
* 2 cloves garlic, minced or 1/4 teaspoon garlic powder
* salt to taste
* 2 cans (8-ounces each) tomato sauce
* 1/2 cup ketchup
* 1 1/2 teaspoons oregano
* 2 teaspoons white granulated sugar
* 2 package (8-ounces each) cream cheese, softened and cut in cubes
* 2/3 cup grated Parmesan cheese
* 1 teaspoon mild chili powder
In skillet, brown ground beef with onion, discard fat. Pour browned meat and onion into Slow Cooker. Add garlic, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder. Set slow cooker/Crock Pot on LOW until cream cheese has melted and is thoroughly blended, 1 1/2 to 2 hours. Stir, taste
and adjust seasoning if desired. Serve with cube French bread or tortilla chips.
If spicier dip is desired, use hot chili powder in place of mild chili powder. Finely chopped jalapenos may be added, if desired.
PARTY HAMBURGER DIP
* 1 pound Hamburger
* 1 1/2 pounds Velveeta
* 1 can Ro-Tel tomatoes and chiles
* 1/2 Onion, diced
* 1 8 - 12 oz fresh mushrooms, sliced
Brown hamburger, mushrooms & onion; drain. Melt Velveeta in slow cooker. Add remaining ingredients and simmer (high) for about 30 minutes. Serve with corn chips or crackers. Turn pot to low while serving.
Enjoy!
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Turkish food can be described as a combination of Balkan, Middle Eastern and Central Asian cuisines. It has also been influenced by western European foods. There are a lot of region-specific dishes found in the country.
For example, a lot of the cuisine in the north is based on anchovies and corn. In the southeast, you will find dough-based desserts and kabobs. Olive oil and olives are used in the west, where there are plenty of olive trees. Pasta is popular in the Central Anatolia area and Mediterranean cuisine heavily influences the Marmara, Aegean, and Mediterranean areas of Turkey.
Recipe for Lamb and Cabbage Stew
You can use beef in this recipe if you prefer. The combination of lamb, potatoes, and cabbage is very simple and the cinnamon, cayenne pepper and paprika add a delicious flavor.
Serving homemade yogurt sauce on the side is a great idea and you can make this sauce with just three ingredients. If you are looking for a warming, hearty stew, this one is highly recommended.
What you will need:
1 chopped cabbage 2 lbs lamb stew meat 2 lbs potatoes, in 1 inch slices Ground cinnamon Cayenne pepper Paprika Olive oil Salt and black pepper 4 finely chopped cloves garlic 1 cup plain yogurt
How to make it:
Line the bottom of a slow cooker with the cleaned outer cabbage leaves, and then add the trimmed stew meat and some spices. Layer the potatoes on top followed by half the remaining cabbage. Repeat these layers, finishing with a layer of cabbage leaves.
Drizzle half a cup of water over the top and some olive oil. Cook for six to eight hours on low, or until the meat is tender. Combine the garlic, yogurt, and a third of a teaspoon of salt to make a yogurt sauce. Serve the stew hot with the yogurt sauce on the side.
Recipe for Turkish Pilaf
This simple dish can be prepared without a crockpot if you prefer. Just let the dish simmer for seventeen minutes and serve it. Using a slow cooker brings out the flavors though and improves the texture of this pilaf, so if you have one you can make this recipe in advance and let it slow cook to perfection.
What you will need:
16 oz can chopped tomatoes 2 beef bouillon cubes 1 minced clove garlic 1 teaspoon white sugar 2 cups uncooked instant rice 1 sliced onion 1/4 cup butter 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1 cup boiling water
How to make it:
Brown the rice in the butter in a pan, then add the remaining ingredients. Bring the mixture to a boil and turn the heat down. Let it simmer for twelve minutes, then transfer everything to the slow cooker and cook on low for two or three hours, or until the rice is tender. Remove the bay leaf and serve.
Foods for a ferocious fiend
International cuisine
Is always delightful
As I go about to travel
This marvelous planet
Meeting people everywhere
Eating stuff without care
Sampling this and that
Somethings I don't forget
Chinese litchi fruit
Hawaiian pineapple
Fiji water, Fuji apples
Juicy watermelon
On a hot summer day
Beneath a shade tree
Georgia roasted pecans
Peaches and sweet cream
Vanilla yogurt with fresh fruit
Quaker's granola por desayuno
Almonds, walnuts, and pistachio
Oranges and bitter grapefruit
Lemons, quavas, and passion fruit
Tangerines, dates, and berries
Bananas, grapes, and kiwi
Exotic fruits you never see
Names I cannot remember
That remain on the tip
Of my salivating tongue
Especially the African one
Yellow with black seeds
Venison is also good for me
A Kensington steak will I take
To sink my canine teeth into
Crab cakes and lobster bisque
Makes you want to seize and frisk
The chef for his special recipe.
Shark fin soup in Hong Kong
For the surfer never a risk
California fish tacos
Indonesian king prawn
Succulent Boston lobster
Thai food, not typhoid
Tom kha gai with shrimp
Shrimp w/ cocktail sauce
Add extra horseradish
Corn beef and cabbage
Tenderized Swiss steak
Swedish meat balls
A Reuben on rye
Florida's key lime pie
Mango and sticky rice
Delicious and nice
Coconut gelato
Perfect on the go
Or if you please
Coconut shrimp
At Bahama Breeze
East Indian chutney
Spicy dishes for me
Steamed red snapper
Bring the Beijing duck
With plum sauce
A virgin pina colada
Sushi and sashimi
With ginger and wasabi
Japanese seaweed soup
Marinated filet mignon
Chicken fettucini alfredo
Everything Jewish bagels
With smoked salmon
When I've got to go.
The Tour of Italy
At Olive Garden
Afterward marzipan
With some sorbet
Or rum raisin ice-cream
A home cooked meal
I will never demean
Nana's lasagna
I never forget
Mom's magic cookie bars
Then there's all the goodies
Found at cookoffs and bazaars
Watch your hands and arms!
Here come some more charms.
I often eat like a hooligan
Just released from prison.
Chipotle healthy Mexican
But when in Kuala Lumpur
The airport Chili's will do
Over for a meal too!
Seviche with lots of lemon
Creme brulee from heaven
Smoothies light and healthy
Invigorate me with energy!
Peanut butter and celery
Greek salads from Athens
Lamb skewered with mint jelly
Or lots of yummy tazaki sauce
You know with tons of garlic
Russian borsh to warm me
Through a cold winter night
A ready rotisserie chicken
A bird cooked just right
Bring on the baked beans
Send some sweet potatoes
With tantalizing marshmallows
Coleslaw for some greens.
For breakfast a veg omelette
Or if I am feeling decadent
Fill me with eggs benedict
French pastries and baklava
To cut the grease tabouli
Fresh from the Mediterranean
For lunch simmer me something
Scrumptious in the crock pot
A stew, some foul, or hot chili
For a snack after a snooze
Give me some couscous
Some Venezuelan arepas
Nachos for celebratory fiestas.
These culinary indulgences
Are some of my wishes
Depending on my mood
I enjoy a variety of dishes
Spinach and turnip greens
Pork tenderloin sumptuously
Black-eyed peas so very lucky
Cornbread to stick to my ribs
This is Southern soul food
So much more to eat too!
Perhaps I will discover
Something nearby you.
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Is the Sunday family dinner dead? Few traditions are as well loved as the family Sunday dinner. But, in today's fast paced culture, are people still taking time to get the family together to enjoy a good meal on Sunday afternoon? Sure they are, and what better way to get a great meal prepared without a lot of fuss than with a slow cooker. Very popular recipes are crock pot recipes for pot roast.
But crock pots cook slowly, and your family eats their main meal early on Sunday. How can you have food ready in time? Slow cookers have a high setting that cooks the food in about four to five hours, so just as you do during the week, pop the ingredients in the slow cooker before you head off to church or whatever activity you partake in, and the food will be done when your family is ready to eat later on that day.
Since roasts are a family favorite meal for anytime, but especially on Sunday, here are a couple of easy and delicious crock pot recipes for pot roast to try.
Easy New England Pot Roast
3-4 lbs beef roast
8 small red potatoes, cut into quarters
8 medium carrots, cut into chunks
1 small onion, chopped
1 - 8 oz jar prepared horseradish
1-2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 cup water
2 tablespoons cornstarch
2 tablespoons water
Place potatoes, carrots, and onion into your crock pot. Place beef on top of vegetables. Mix horseradish, salt, pepper and 1 cup water; pour over top of beef. Cover and cook on high for 4-5 hours or until beef and vegetables are tender. Remove 2 cups of juices from slow cooker and put into small sauce pan. Mix corn starch with 2 tablespoons of cold water and then add to juices. Bring to a boil while stirring constantly until thickened. Serve gravy over meat and vegetables.
Beef Roast and Sour Cream Gravy
1 (3 pound) chuck or pot roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon dill seed
Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot. Add water and vinegar. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt. Cook on high for 4 to 5 hours. To make a gravy, pour off 3 tablespoons of drippings, add 1 tablespoon flour and heat. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add sour cream and 1 teaspoon dill weed. Heat to boiling before serving.
Crock pot cooking tip: During long cooking times, dry, ground herbs and spices may dissolve, so a good tip is to always add your ground spices closer to the end of cooking time. For the best flavor enhancing, use whole herbs and spices because they tend to release their flavor over time and work very well in crock pot slow cooking.
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