tag:blogger.com,1999:blog-63991556110485644022024-02-19T04:50:18.251-08:00International ReceipesAnonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-6399155611048564402.post-58337382498107136672016-02-24T11:42:00.002-08:002016-02-24T11:42:18.714-08:00Baked Ziti - Italian Food<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFfLi62Xj-ElHOCKURDuMFoURdMFYmj19EPVgmiWIF92HNgME_sWG5gyhBcZGS92w0LGIOjwmI3JTVr7R1QkPpnvlVfLAP5KTWLS5TwCl1327C-LHaGOHiffmrqjr_CBcleJJiCDuScQ/s1600/50-Baked-Ziti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFfLi62Xj-ElHOCKURDuMFoURdMFYmj19EPVgmiWIF92HNgME_sWG5gyhBcZGS92w0LGIOjwmI3JTVr7R1QkPpnvlVfLAP5KTWLS5TwCl1327C-LHaGOHiffmrqjr_CBcleJJiCDuScQ/s320/50-Baked-Ziti.jpg" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
INGREDIENTS</div>
<br />
<ul class="checklist dropdownwrapper list-ingredients-1" id="lst_ingredients_1">
<li class="checkList__line"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><label class="checkList__item"><span class="recipe-ingred_txt added" data-id="20312" data-nameid="20312" itemprop="ingredients">1 pound dry ziti pasta</span>
</label></span></span>
</li>
<li class="checkList__line">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><label class="checkList__item">
<input data-id="4397" data-role="none" name="ingredientCheckbox" type="checkbox" value="N" />
<span class="recipe-ingred_txt added" data-id="4397" data-nameid="4397" itemprop="ingredients">1 onion, chopped</span>
</label></span></span>
</li>
<li class="checkList__line">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><label class="checkList__item">
<input data-id="4147" data-role="none" name="ingredientCheckbox" type="checkbox" value="N" />
<span class="recipe-ingred_txt added" data-id="4147" data-nameid="4147" itemprop="ingredients">1 pound lean ground beef</span>
</label></span></span>
</li>
<li class="checkList__line">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><label class="checkList__item">
<input data-id="5803" data-role="none" name="ingredientCheckbox" type="checkbox" value="N" />
<span class="recipe-ingred_txt added" data-id="5803" data-nameid="5803" itemprop="ingredients">2 (26 ounce) jars spaghetti sauce</span>
</label></span></span>
</li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></span><ul class="checklist dropdownwrapper list-ingredients-2" id="lst_ingredients_2">
<li class="checkList__line">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><label class="checkList__item">
<input data-id="16241" data-role="none" name="ingredientCheckbox" type="checkbox" value="N" />
<span class="recipe-ingred_txt added" data-id="16241" data-nameid="16241" itemprop="ingredients">6 ounces provolone cheese, sliced</span>
</label></span></span>
</li>
<li class="checkList__line">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><label class="checkList__item">
<input data-id="16261" data-role="none" name="ingredientCheckbox" type="checkbox" value="N" />
<span class="recipe-ingred_txt added" data-id="16261" data-nameid="16261" itemprop="ingredients">1 1/2 cups sour cream</span>
</label></span></span>
</li>
<li class="checkList__line">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><label class="checkList__item">
<input data-id="16234" data-role="none" name="ingredientCheckbox" type="checkbox" value="N" />
<span class="recipe-ingred_txt added" data-id="16234" data-nameid="16234" itemprop="ingredients">6 ounces mozzarella cheese, shredded</span>
</label></span></span>
</li>
<li class="checkList__line"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
<label class="checkList__item">
<input data-id="16238" data-role="none" name="ingredientCheckbox" type="checkbox" value="N" />
<span class="recipe-ingred_txt added" data-id="16238" data-nameid="16238" itemprop="ingredients">2 tablespoons grated Parmesan cheese</span>
</label></span></span>
</li>
</ul>
<br />
<br />
HOW TO COOK.<br />
<ol class="list-numbers recipe-directions__list" itemprop="recipeInstructions">
<li class="step"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="recipe-directions__list--item">Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.</span></span></span></li>
<li class="step"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="recipe-directions__list--item">In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.</span></span></span></li>
<li class="step"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="recipe-directions__list--item">Preheat
the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking
dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream,
1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce
mixture. Top with grated Parmesan cheese.</span></span></span></li>
<li class="step"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="recipe-directions__list--item">Bake for 30 minutes in the preheated oven, or until cheeses are melted.</span></span></span></li>
</ol>
<br />
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<br />Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-20513059302964234492014-06-23T01:37:00.001-07:002014-06-23T01:37:11.720-07:00Oyako-donburi<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXIiEspUj6z5_b16kyHL_LVhwP3WDOfmuXa_VuuqPORJraMo6Bz6ayD1u8fyvuRO1eR4Zk9ZDXCR5onH2KA3k3yZ4VurcV_mt-kFqrzhcomKCsi9jOHW8vn0dLDeETp-QMOPZv4VKCFM/s1600/oyako.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXIiEspUj6z5_b16kyHL_LVhwP3WDOfmuXa_VuuqPORJraMo6Bz6ayD1u8fyvuRO1eR4Zk9ZDXCR5onH2KA3k3yZ4VurcV_mt-kFqrzhcomKCsi9jOHW8vn0dLDeETp-QMOPZv4VKCFM/s1600/oyako.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Oyako-Donburi - Picture : <a href="http://cookingquinn.blogspot.com/">Quinn</a> </span></td></tr>
</tbody></table>
<b style="background-color: white; line-height: 18.479999542236328px;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #4a4a4a;"> </span>Ingredients</span></b><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">6-8 cups hot cooked rice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4-5 eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">115gm chicken</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 long onions or 4 green onions</span></li>
<li class="nobullet" style="list-style-type: none;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></li>
<li class="nobullet" style="list-style-type: none;"><b><span style="font-family: Georgia, Times New Roman, serif;">Sauce:</span></b></li>
<li class="nobullet" style="list-style-type: none;"><ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cups dashi or chicken stock</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 tbsp dark soy sauce</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 tbsp light soy sauce</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 tbsp sugar</span></li>
</ul>
</li>
</ul>
<b style="background-color: white; line-height: 18.479999542236328px;"><span style="font-family: Georgia, Times New Roman, serif;">Instructions</span></b><br />
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside.</span></span></div>
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if you start with raw meat.</span></span></div>
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Wash and clean onions. Cut diagonally into 1-inch (2.5cm) lengths.</span></span></div>
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Combine ingredients for sauce in a medium-sized saucepan. Bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes. Add onion and simmer 1 minute longer. Correct seasoning if necessary.</span></span></div>
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Stir the eggs and pour gently in a steady stream around the chicken in the simmering sauce. Let the egg spread naturally. Do not stir. Keep heat at medium high till the egg starts to bubble at the edges. At this point, stir once. The egg will have almost set but will still be a little runny. Keep in mind that the high temperature of the rice over which the egg will be placed will do the final cooking. Do not let the egg cook hard.</span></span></div>
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Put portions of hot rice, 1 1/2 to 2 cups, into individual donburi bowls, or use deep soup bowls. With a large spoon, scoop a portion of the egg topping and sauce and place on rice. Sauce will seep down into rice, but the dish will not be soupy. Serve immediately. With this meal-in-a-bowl, serve hot green tea. Goes well with a clear soup.\</span></span></div>
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: justify;">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">See the video for details,</span></span></div>
<div style="margin-top: 0.4em; padding: 0px 12px 0px 18px; text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/OqDcplecWws" width="560"></iframe>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
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Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-89513214669060994212013-01-18T16:47:00.000-08:002013-01-18T16:47:04.921-08:00SCOTTISH - BUTTERMILK BREAD<div class="ERIngredients">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRyOI9x5otpk_9yHbmiClWdTicqFzykZiRlUj7tiYxVYamoI_jQhJvXLTFIDEQBIELVJ0J2lkkTvwjEESkImNKIfV9BQ8XVRxgMwttB9Z6qo1pd5ryYlwlkxY_C0ePRwPDp-Tr9GxXCY/s1600/a1foodie50460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRyOI9x5otpk_9yHbmiClWdTicqFzykZiRlUj7tiYxVYamoI_jQhJvXLTFIDEQBIELVJ0J2lkkTvwjEESkImNKIfV9BQ8XVRxgMwttB9Z6qo1pd5ryYlwlkxY_C0ePRwPDp-Tr9GxXCY/s1600/a1foodie50460.jpg" /></a></div>
<div class="ERIngredientsHeader ERHeading">
<b><span style="font-family: Georgia,"Times New Roman",serif;"> Ingredients</span></b></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><ul class="ingredients">
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 pound flour</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon cream of tartar</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon baking soda</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon salt</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon sugar</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">1 ounce butter</span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Georgia,"Times New Roman",serif;">2 Cups buttermilk or thick soured milk</span></li>
</ul>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><div class="ERInstructions">
<div class="ERInstructionsHeader ERHeading">
<b><span style="font-family: Georgia,"Times New Roman",serif;">Instructions</span></b></div>
<ol class="instructions">
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Set the oven to 425 degrees F / Gas 7. Grease and flour a baking sheet.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Mix all the dry ingredients together in a bowl. Lightly rub in the butter. Add the buttermilk and mix to a light, soft dough.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Divide into two and shape into rounds on a lightly floured surface.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia,"Times New Roman",serif;">Place the rounds on the baking sheet and bake for about 20 minutes.</span></li>
</ol>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><div>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
</div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><span style="font-family: Georgia,"Times New Roman",serif;">Serve sliced with butter.</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><br /></span>
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Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-54675414413874357542012-12-25T15:49:00.002-08:002012-12-25T15:49:45.059-08:00Hawaiian Baked Bananas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XLMNGREBIxeJa7euE_D20V4gZpU67W1HcoZOJDVlucxI24bOkIcH_uG7hyGq58lti1rG1NS_WsCjlHWgXkit9ohX1Vtd29wbJKw3haFRCjz_5HXIUcAUG_b2Qu9BfRLLFBbx0DQPjtQ/s1600/banana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XLMNGREBIxeJa7euE_D20V4gZpU67W1HcoZOJDVlucxI24bOkIcH_uG7hyGq58lti1rG1NS_WsCjlHWgXkit9ohX1Vtd29wbJKw3haFRCjz_5HXIUcAUG_b2Qu9BfRLLFBbx0DQPjtQ/s400/banana.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="color: black; padding-left: 20px;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient"><b>Ingredients </b></span></span></span></div>
<div style="color: black; padding-left: 20px;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient-amount" id="lblIngAmount">4</span>
<span class="ingredient-name" id="lblIngName">bananas, peeled</span>
<span class="ingredient-amount" id="lblIngAmount">1/2 cup</span>
<span class="ingredient-name" id="lblIngName">brown sugar, firmly packed</span>
</span></span><div class="fl-ing" itemprop="ingredients">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient-amount" id="lblIngAmount">1/4 cup</span>
<span class="ingredient-name" id="lblIngName">orange or pineapple juice</span></span></span>
</div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient-amount" id="lblIngAmount">3 tablespoons</span>
<span class="ingredient-name" id="lblIngName">sherry</span></span></span>
<div class="fl-ing" itemprop="ingredients">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient-amount" id="lblIngAmount">1 dash</span>
<span class="ingredient-name" id="lblIngName">nutmeg</span></span></span>
</div>
</div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="instructions">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
<span class="ingredient-amount" id="lblIngAmount">2 tablespoons</span>
<span class="ingredient-name" id="lblIngName">butter</span></span></span><div class="fl-ing" itemprop="ingredients">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient-name" id="lblIngName"> </span><span class="ingredient-amount" id="lblIngAmount">1/2 cup</span>
<span class="ingredient-name" id="lblIngName">chopped almonds or macadamia nuts</span></span></span>
</div>
<div class="fl-ing" itemprop="ingredients">
</div>
</div>
<div class="section" style="color: #8caa9e; font-style: italic; font-weight: bold;">
</div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="section" style="font-weight: bold;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span></div>
<div class="section" style="font-weight: bold;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> Direction</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C).</span><span class="plaincharacterwrap break"> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> Place the
bananas into a small glass baking dish. Stir together the brown sugar,
juice, and </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> sherry; pour over the bananas, then sprinkle with nutmeg.
Melt the butter in a small pan </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> over mediu<span style="font-size: small;">m</span> <span style="font-size: small;"></span>heat. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> Stir in chopped nuts,
and cook until lightly browned, about 4 minutes. Pour over the </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> banana
mixture.</span><span class="plaincharacterwrap break"> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> Bake in preheated oven for 15 minutes until the bananas are tender, and have become</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> lightly glazed.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> Source : <a href="http://adf.ly/FTBMd">Cook</a></span></span>
<br />
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Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-35054648114966875622012-11-30T20:47:00.003-08:002012-11-30T20:48:25.893-08:00MEXICAN FRUIT CAKE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSYsf7pK34ft5ePdJkWUv7SgLj6lg9TzYoU3_9hs9mFBgyH905eqr3DDzGkxWZ-S7wFnbfmtJtfO5_GZxV9E1x1M3ZpJBV75SRXtQgNfpwpu1w3hEEoVCru7mvjMdJGaZ-GMiQVpAqww/s1600/fruit-cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSYsf7pK34ft5ePdJkWUv7SgLj6lg9TzYoU3_9hs9mFBgyH905eqr3DDzGkxWZ-S7wFnbfmtJtfO5_GZxV9E1x1M3ZpJBV75SRXtQgNfpwpu1w3hEEoVCru7mvjMdJGaZ-GMiQVpAqww/s320/fruit-cake.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;">Mexican Fruit Cake : <a href="http://adf.ly/FTBBw">Tips make a good cake here.</a></span></td></tr>
</tbody></table>
<div style="color: black; padding-left: 20px;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient"><b>Ingredients </b></span></span></div>
<div style="color: black; padding-left: 20px;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient">2 cups sugar</span><br /><span class="ingredient">2 cups flour</span><br /><span class="ingredient">2 eggs</span><br /><span class="ingredient">1 20 oz. can crushed pineapple and juice</span><br /><span class="ingredient">1 cup nuts</span></span></div>
<div class="instructions">
<span style="font-family: Georgia,"Times New Roman",serif;"> Mix together and bake at 350°F for 30 minutes.</span></div>
<div class="section" style="color: #8caa9e; font-style: italic; font-weight: bold;">
</div>
<div class="section" style="font-weight: bold;">
<span style="font-family: Georgia,"Times New Roman",serif;">TOPPING:</span></div>
<div style="color: black; padding-left: 20px;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span class="ingredient">1 (8 oz.) cream cheese (room temperature)</span><br /><span class="ingredient">1 stick butter</span><br /><span class="ingredient">2 cups powdered sugar</span><br /><span class="ingredient">1 teaspoon vanilla</span></span></div>
<div class="instructions" style="color: #772222;">
</div>
<div class="instructions">
<span style="font-family: Georgia,"Times New Roman",serif;">Beat softened cream cheese with butter, powdered sugar and vanilla. Beat until smooth and pour over cake while still warm. Source : <a href="http://adf.ly/FTBMd">Cook</a></span></div>
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Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-45844723787751761522012-10-21T11:08:00.001-07:002012-10-21T11:08:14.036-07:00French Recipes : Tarte Flambée (Elsässer Flammkuchen) <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUWku4_uGQSubhCHMR3ifZl05XQQiSWdZG42rn5US6tTMng3Zepx5UojZKf36CKOtGVP4LCfYU9pa8KxTaYeX5buHcUmAaVR_oK2Fcnic5CdzeyeM0MtmlmIeELyjrnMA5mWt9hN5_0g/s1600/tarte_flambee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUWku4_uGQSubhCHMR3ifZl05XQQiSWdZG42rn5US6tTMng3Zepx5UojZKf36CKOtGVP4LCfYU9pa8KxTaYeX5buHcUmAaVR_oK2Fcnic5CdzeyeM0MtmlmIeELyjrnMA5mWt9hN5_0g/s320/tarte_flambee.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Tarte flambee : <a href="http://adf.ly/DuSlO">Read the origin of this recipe</a></span></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Introduction</b></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Tarte flambée</b> is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with <i>fromage blanc</i> or <i>crème fraîche</i>, thinly sliced onions and lardons. It is one of the most famous gastronomical specialties of the region.</span></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Depending on the region, this dish can be called in Alsatian<i><b> flammekueche,</b></i> in German<i><b> Flammkuchen,</b></i> which means "Flame cake" or in French <i><b>tarte flambée</b></i>, which translates as "Pie baked in the flames." Contrary to what the direct translation would suggest <i>tarte flambée</i> is not usually flambéed, but cooked in a wood-fire oven. There are many variations of the original recipe, in terms of the garniture.</span></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredients:</b></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b> </b>200 g flour (about7 oz)
</span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tablespoons oil
<br />125 ml water
<br />1 pinch salt
<br />1 tablespoon butter
<br />200 g creme fraiche (or sour cream)
<br />200 g onions, sliced
<br />100 g bacon, sliced thin
<br />salt and pepper <br /><b><span style="color: #253d1b;"> </span></b></span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span style="color: #253d1b;">P</span>reparation</b></span></span></div>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Preheat oven to the highest temperature possible.
</span></span></li>
</ul>
<div>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Thoroughly mix flour, oil,water and salt to make a dough (should not be sticky) and roll out as thin as possible.
</span></span></li>
</ul>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Optional:Melt the butter in a pan, add onions and sweat for just a
couple of minutes. Add bacon, stir and heat through. If you slice
everything thin you don't have to saute it before putting it on.
</span></span></li>
</ul>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Spread creme fraiche on top of dough, then spread onions and bacon on top of it. Season with salt and pepper. </span></span></li>
</ul>
<ul>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Put in the oven and bake for about 10-15 minutes. Once the bread looks crispy it's done.
</span></span></li>
</ul>
</div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>SUGGESTIONS</b>: Tastes great with a glass of white wine.
<br />Thin out the sour cream with a bit of cream. </span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">You could add cumin or grated cheese.
<br />Top with olives,tomatoes and bacon instead of onions. Or top with spinach,garlic tomatoes and sheep's cheese. </span></span></div>
<div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">You could even make a sweet version and top with thinly sliced apples and cinnamon sugar on top of the creme fraiche.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-35621578505049048902012-09-24T17:28:00.000-07:002012-09-24T17:29:45.138-07:00ARROZ DE POLVO - OCTOPUS RICE<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5YGwYfb3-JNNXnpyPonpvqTioZ-hXt5nqSMavF4ZIt9BbkH5ADUvYfw7WmpbwIPDRx0ybGlPQ-psOqe-dCy3xoCV2RKyzBo2yEocpdP4FEToDUQ75jgwg4_qAJ3O-_6NoT-5zNMH1zQ/s1600/19290.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5YGwYfb3-JNNXnpyPonpvqTioZ-hXt5nqSMavF4ZIt9BbkH5ADUvYfw7WmpbwIPDRx0ybGlPQ-psOqe-dCy3xoCV2RKyzBo2yEocpdP4FEToDUQ75jgwg4_qAJ3O-_6NoT-5zNMH1zQ/s1600/19290.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">ARROZ DE POLVO (OCTOPUS RICE)</span></span></td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></span></span></div>
<div style="margin-bottom: 3px; margin-top: 3px;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 kg of
fresh Octopus</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><br />
<div style="margin-bottom: 3px; margin-top: 3px;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 Clove of Garlic</span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
<div style="margin-bottom: 3px; margin-top: 3px;">
1 onion</div>
<div style="margin-bottom: 3px; margin-top: 3px;">
350 grams fresh Tomatoes</div>
<div style="margin-bottom: 3px; margin-top: 3px;">
1 Green Pepper</div>
<div style="margin-bottom: 3px; margin-top: 3px;">
320gr Rice</div>
<div style="margin-bottom: 3px; margin-top: 3px;">
Piripiri (to taste)</div>
<div style="margin-bottom: 3px; margin-top: 3px;">
Salt to taste</div>
<div style="margin-bottom: 3px; margin-top: 3px;">
2 table spoons Red Wine</div>
</span></span><br />
<div style="margin-bottom: 3px; margin-top: 3px;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1.5 table spoons Olive
Oil</span></span></div>
<div align="justify" style="margin-bottom: 0px; margin-top: 0px;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">
<b><span style="color: #253d1b;"> </span></b></span></span></div>
<div align="justify" style="margin-bottom: 0px; margin-top: 0px;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="color: #253d1b;">P</span>reparation</b></span></span></div>
<div align="justify" style="margin-bottom: 0px; margin-top: 0px;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Carefully remove skin from the Octopus wash well. Beat the Octopus
with a wooden spoon to tenderise it and reduce cooking time. After
washing, cut it into small pieces. Peel the onion and cloves of
garlic, then chop finely. Blanch the tomatoes, then remove the skin
and seeds and chop finely. After deseeding the pepper chop into
small, equal pieces. </span></span></div>
<div align="justify" style="margin-bottom: 0px; margin-top: 0px;">
<br /></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Using the
olive oil lightly fry off the garlic and onion. Once they have
sweated down, add the pepper and tomatoes and Octopus. Fry gently
for several minutes, adding the wine and a little water and leave to
cook. Season with salt and piripiri. Add the rice and cook for a
further 15 minutes. Serve with
a sprinkle of chopped parsley</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">See Video below,</span></span><br />
<div style="text-align: justify;">
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/JaEOkDjzxrs" width="400"></iframe>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<br />
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<br />Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-32952861138832933392012-08-10T16:57:00.002-07:002012-08-10T16:57:43.221-07:00Japanese Receipe : Donburi Soboro<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIbVrNAKioFwSLP8MKRYUIRuiX64EwYJXOsjMRR3OBN-CyIs1yw8tic2gJEWpSueFk5varBwPXu95cGDLtUhb-LFUJ2qX5gAuSlh9Vva1S8sCw_juUEEFbzHMJFqtZsGcA_BecZYG9Kw/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIbVrNAKioFwSLP8MKRYUIRuiX64EwYJXOsjMRR3OBN-CyIs1yw8tic2gJEWpSueFk5varBwPXu95cGDLtUhb-LFUJ2qX5gAuSlh9Vva1S8sCw_juUEEFbzHMJFqtZsGcA_BecZYG9Kw/s320/2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Donburi Soboro : <a href="http://adf.ly/Bl6o9">See More Japanese Receipes Here</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<b><br /></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Ingredients</b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/2 lbs ground chicken<br /> 1/2 tsp ginger<br /> 1 tsp sugar<br /> 2tbs mirin<br /> 1tbs soysauce<br /> freshly cooked rice<br /> 1 green onion thinly sliced<br /> 2 onsen tamago<br /> Shichimi pepper powder (optional for garnish)</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>How to Cook</b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Put a bit of oil in a pan over medium heat and add the ginger. Saute
until it’s fragrant then add the chicken, using a spatula to break it up
into little crumbles until it is no longer pink.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Add the sugar
and mirin and stir to coat the chicken bits. Add the soy sauce and cook
until the liquid is mostly evaporated (careful not to dry the chicken
out).<a href="http://adf.ly/?id=286879"> <span style="font-size: xx-small;">Url shortner that really paid you.</span></a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Put your hot rice in a bowl and top with a layer of green
onions, then cover with the cooked chicken. Top with an onsen tamago and
garnish with some Shichimi pepper powder.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Credit : <a href="http://adf.ly/Bl6fq">Soboro-don</a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"> <b><span><span> </span></span></b></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOqNyyVEwzhMAVgT6lz6bCW1A6fFzgJzgbLvtvEo6HWhgX-H_3xegn_XykhEGXPGeO4IBijsUj5X3kxxU99-_EJE2m3aGTWwon5SDwTFamHXFOpUtch8EumbO7d11xqVaObiyyFpT9f4/s1600/z171.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOqNyyVEwzhMAVgT6lz6bCW1A6fFzgJzgbLvtvEo6HWhgX-H_3xegn_XykhEGXPGeO4IBijsUj5X3kxxU99-_EJE2m3aGTWwon5SDwTFamHXFOpUtch8EumbO7d11xqVaObiyyFpT9f4/s320/z171.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://adf.ly/BN0kn">Brazilian Iced Chocolate </a></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div style="text-align: left;">
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"></span><span style="font-size: small;"><span></span></span><b><span style="font-size: small;">Ingredients</span></b></pre>
</div>
</div>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"> </span>2 oz Unsweetened Chocolate
1/4 c Sugar
1 c Double Strength Coffee, Hot
2 1/2 c Milk
1 1/2 c Coca-Cola, Chilled
Whipped Cream
Vanilla Ice Cream
Yield: 4 servings
</pre>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Directions:</b><span style="font-size: small;"> </span></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: small;">In the top of a double boiler, over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in the hot coffee, mixing thoroughly. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: small;">Add the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: small;">Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve
over ice cubes in talll glasses. For a beverage, top with whipped cream.
For a dessert, add a scoop of vanilla ice cream. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: small;">See many : <a href="http://adf.ly/BN0PP">Brazilian Recipes 1</a>, </span><span style="font-size: small;"><a href="http://adf.ly/BN0Ux">Brazilian Recipes 2</a>, </span><span style="font-size: small;"><a href="http://adf.ly/BN0dw">Brazilian Recipe3</a>, </span></div>
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<span style="font-size: small;"><a href="http://adf.ly/BN11Y">Brazilian Bikini Wear</a>, <a href="http://adf.ly/BN1J8">Brazilian Waxing</a>, </span></div>
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<span style="font-size: small;"><a href="http://adf.ly/BN1Dq"><span class="long-title" dir="ltr" id="eow-title" title="Lais Ribeiro - Brazilian Bikini Models 5 - Swim Fashion Week 2012 | FashionTV - FTV.com">Lais Ribeiro</span> Brazilian Bikini Model</a>, <a href="http://adf.ly/BN1a6">Brazilian people</a></span></div>
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<span style="font-size: small;"> </span></div>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"></span><b><span style="font-size: small;"><span>Advertisement</span></span></b></pre>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeBhE1Xv560WOp2uv_gr98yqnbohOuermFaWn8GGqp5Gz5ePtNS90T6QBqwD5Sgf_SVly8e5C6Jt4DombV3r9cMdrC9U-NbmDZMqG72lw33SN0bUIs5Z_bjKztaBn8HI-wC-HP_1Guz0/s1600/20091109-pannekoken1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfeBhE1Xv560WOp2uv_gr98yqnbohOuermFaWn8GGqp5Gz5ePtNS90T6QBqwD5Sgf_SVly8e5C6Jt4DombV3r9cMdrC9U-NbmDZMqG72lw33SN0bUIs5Z_bjKztaBn8HI-wC-HP_1Guz0/s320/20091109-pannekoken1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pannekoeken (<a href="http://adf.ly/B3Z19">Try Blueberry and Cream Cheese Pannekoeken</a>)</td></tr>
</tbody></table>
<pre style="font-family: Georgia,"Times New Roman",serif;"><b> </b></pre>
<div style="text-align: left;">
<pre style="font-family: Georgia,"Times New Roman",serif;"><b> Ingredients </b></pre>
</div>
</div>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> 500 gr wheat flour
1 l milk
4 medium eggs
1 tsp salt
1 tblsp oil
1 tsp sugar </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> <b>How to do it</b></span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> It can be hand mixed or put in a blender. For a blender, combine all
ingredients and blend. Hand method: Put flour in a bowl, make a
little hole in the middle. </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Pour in some milk in the hole and start stirring. gradually pour in all milk, making a </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> smooth batter. mix in the eggs, one by one, add salt, sugar and oil and mix again until the
batter is smooth and not lumpy. The pancakes should be baked in a
large wide frying pan (a french crepe pan is ok too) preferably in
butter (or oil, if you don't like cholesterol). </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> The butter should be very hot. Pour in some batter (about 2 or 3 tabelspoons) and bake.
Turn the pancake when the upper surface is dry and bake the reverse
side for approx. the same amount of time.
You can use anythind you like as a filling, use your imagination.
Savoury pizzatype fillings are nice and can be put on top of the
pancake after it’s baked.
Classic fillings are bacon and syrup pancakes and apple pancakes.
For the baconpancakes you have to fry the bacon first and then pour
over the batter. They are served with dutch syrup, which has a
thicker consistancy than american syrup. Here in Australia they sell
cane molasses, and that tastes almost the same as dutch pancake syrup.
Apple pancakes the same : first bake some fine chunks of apple and
pour over the batter. These pancakes are great with applesyrup, but
I'm not sure that't available in the States. Normal syrup or sugar
and cinnamon will do as well I reckon. Source : <a href="http://adf.ly/B3ZHU">RecipeSource</a></span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Many <a href="http://adf.ly/B3ZBD">Pannekoeken Receipes here</a></span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Related topic : <a href="http://adf.ly/B3ZVK">Dutch recipes</a>, <a href="http://adf.ly/B3ZNW">Pannekoeken details info</a></span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></pre>
<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;"> Advertisement</span></pre>
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<pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></pre>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-23675818243713245552012-06-02T09:43:00.003-07:002012-06-02T09:43:47.519-07:00Sesame Chicken Pasta Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2xitwS211vXHOw__FXusE37qZP2pb-Zl-IhX-HFlS2EyRvGLf6mQyiOAubXQvl1xwubUvfFPUoYazklMrft25zjL4k7J-ZU5LNe3PS-81rIhjQJW1kaisxHR1z5qnnI3lmcyz2oaffg/s1600/Sesame-Pasta-Chicken-Salad-Allrecipes.l.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2xitwS211vXHOw__FXusE37qZP2pb-Zl-IhX-HFlS2EyRvGLf6mQyiOAubXQvl1xwubUvfFPUoYazklMrft25zjL4k7J-ZU5LNe3PS-81rIhjQJW1kaisxHR1z5qnnI3lmcyz2oaffg/s320/Sesame-Pasta-Chicken-Salad-Allrecipes.l.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious !! See More Chicken Pasta ?<a href="http://adf.ly/9Gqhu">Find Here</a></td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b><span style="font-size: small;">Ingredient</span></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1/4 cup sesame seeds</div>
<span style="font-family: Georgia,"Times New Roman",serif;">
1 (16 ounce) package bow tie pasta</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/2 cup vegetable oil</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/3 cup light soy sauce</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/3 cup rice vinegar</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1 teaspoon sesame oil</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
3 tablespoons white sugar</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/2 teaspoon ground ginger</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/4 teaspoon ground black pepper</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
3 cups shredded, cooked chicken breast meat</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/3 cup chopped fresh cilantro</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">
1/3 cup chopped green onion</span><div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Directions</span></span></b><br />
<span class="plaincharacterwrap break">
<span style="font-family: Georgia,"Times New Roman",serif;">Heat a skillet over medium-high heat. Add sesame
seeds, and cook stirring frequently until lightly toasted. Remove from
heat, and set aside.
</span></span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /><span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">
Bring a large pot of lightly salted water to a boil.
Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain
pasta, and rinse under cold water until cool. Transfer to a large bowl.
</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">
In a jar with a tight-fitting lid, combine vegetable
oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and
pepper. Shake well.
</span><br />
<br style="font-family: Georgia,"Times New Roman",serif;" /><span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions. </span><br />
<br />
<span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">See other chicken pasta</span><br />
<span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;"><a href="http://adf.ly/9GqxV">Lemon Zucchini with chicken pasta </a></span><br />
<a href="http://adf.ly/9Gr7P"><span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">Creamy Penne Pasta and Chicken</span></a><br />
<br />
<br />
<span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;"><br /></span><br />
<span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-33707820593822637932012-05-25T23:12:00.005-07:002012-05-25T23:21:03.182-07:00Empanadas (Fried Burritos)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAOgH23O4b-jTYihx8POhII3XNTwgSnaKOofQjjit_25MT20OgM7VPuizgnLZf51D4SYv2HMQsN9POkaKmNaJ4g8dNQSeTv8AyBZcEP2tCLupVzIsHwSMrjO_QvvqONN9s-BcmiAxXj8/s1600/Empanadas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAOgH23O4b-jTYihx8POhII3XNTwgSnaKOofQjjit_25MT20OgM7VPuizgnLZf51D4SYv2HMQsN9POkaKmNaJ4g8dNQSeTv8AyBZcEP2tCLupVzIsHwSMrjO_QvvqONN9s-BcmiAxXj8/s320/Empanadas.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Read <a href="http://adf.ly/8yf9x">Empanada Origin </a></td></tr>
</tbody></table>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Introduction </b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b></b>Most cultures have some kind
of variation on a pastry-based pocket food, such as traditional Cornish
Pasties in the UK or the more modern Hot Pockets in the US. The word
"empanada" derives from the Spanish word empanar, which means to coat
with bread. </div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
They first appeared on the Iberian Peninsula in the middle
ages during in the Moorish invasions, and are thought to have been
influenced by the similar Arabic pastry known as the samosa. Cookbooks
as early as 1520 list recipes for such foodstuffs.<br />
<br />
As Iberians
migrated to South America and to the Far East over succeeding
centuries, they brought empanadas with them, and they caught on with
the locals. Each region has its own variants, largely depending on the
available ingredients. Read more : <a href="http://adf.ly/8yfPP">Empanada</a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Ingredients</b></div>
<span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup butter, softened</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
1 (3 ounce) package cream cheese</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
1 cup sifted all-purpose flour</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
1 cup fruit preserves</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
1/3 cup white sugar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">
1 teaspoon ground cinnamon</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Direction </b><span class="plaincharacterwrap break"><span style="font-size: small;"> </span></span></div>
<span class="plaincharacterwrap break"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">DAY BEFORE: Cream butter and cream cheese together
until smoothly blended. Beat in the flour. Shape dough into a smooth
ball, wrap in foil or cling wrap, and refrigerate overnight or up to a
week.
</span></span></span><br />
<span style="font-size: small;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">
AT BAKING TIME: Remove dough from refrigerator 30
minutes before using. Start heating oven to 375 degrees F (190 degrees
C).
</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">
Roll chilled dough thin. Cut with 3 or 4 inch round
cookie cutter. Place small spoonful of jam in center of each round,
moisten edges with water.
</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">
</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span class="plaincharacterwrap break" style="font-family: Georgia,"Times New Roman",serif;">
Fold round over and press edges together. Bake on
ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar
mixed with cinnamon (traditional) OR in confectioners' sugar if
preferred.</span></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>How to Make A Good Empanada Dough</b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b></b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/v-AnfhoXsm0" width="400"></iframe>
<br />
<br />
<b>How to Make A Good Empanada </b><br />
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/E2jDMkgC11o" width="400"></iframe><br />
<br />
<br /></div>
<span style="font-family: Georgia,"Times New Roman",serif;"> See more about : </span><a href="http://adf.ly/8yfdm" style="font-family: Georgia,"Times New Roman",serif;">Empanada Videos</a><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Suggestions</b></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
There is an alternative to baking with the biscuit dough. Take large
tortillas and put the filling and cheese inside them like you would for
the empanada. Fold them closed and fry them in a pan of hot oil. The
oil should only come up halfway on the folded tortilla. When the side
in the oil is brown, turn to fry the other side. Remove, pat dry and
serve with salsa of choice. Mike actually prefers it this way as
opposed to the empanada way.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<b>Source:</b></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
1. <a href="http://adf.ly/8yf9x">Wikipedia </a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
2. <a href="http://adf.ly/8yfPP">Empanada Official </a></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
3. <a href="http://adf.ly/5ql2s">All World Receipe</a></div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-23864056090654002502012-03-24T13:59:00.000-07:002012-03-24T13:59:44.495-07:00Shrimp and Broccoli Fettuccine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVGEA4Tb8Qe6ejH-gY93lx2x2jST-4VkrVg3atK3WSjo8G4UWdEsSHCA6cfAOyD2dg8h8afYKwp0QPT_Ck8N4vmGf02gfns6V6txeabongiVdU_w0kyWPdeaZskQlgKI97vGSSnNfRkc/s1600/re.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaVGEA4Tb8Qe6ejH-gY93lx2x2jST-4VkrVg3atK3WSjo8G4UWdEsSHCA6cfAOyD2dg8h8afYKwp0QPT_Ck8N4vmGf02gfns6V6txeabongiVdU_w0kyWPdeaZskQlgKI97vGSSnNfRkc/s320/re.jpg" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="ingredients" style="margin-top: 10px;"> <h3 style="font-family: Georgia,"Times New Roman",serif;"> Ingredients</h3><ul style="font-family: Georgia,"Times New Roman",serif;"><li class="plaincharacterwrap ingredient"> 1/4 pound fettuccine, uncooked</li>
<li class="plaincharacterwrap ingredient"> 1 cup broccoli florets</li>
<li class="plaincharacterwrap ingredient"> 3/4 pound frozen cooked cleaned medium shrimp, thawed</li>
<li class="plaincharacterwrap ingredient"> 1 clove garlic, minced</li>
<li class="plaincharacterwrap ingredient"> 1 (10 ounce) tub PHILADELPHIA Savory Lemon & Herb Cooking Creme</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup milk</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup chopped tomatoes</li>
</ul><div class="directions" style="margin-top: 10px;"> <h3 style="font-family: Georgia,"Times New Roman",serif;"> Directions</h3><ol><li style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm. </span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min. </span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span class="plaincharacterwrap break"> Add pasta to shrimp mixture; mix lightly. Top with tomatoes. </span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Serving Suggestion: Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing. </span><a href="http://adf.ly/5ql2s" style="font-family: Georgia,"Times New Roman",serif;">Source 1 </a></li>
</ol><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/4pN7I7zmRYU" width="400"></iframe> </div></div><br />
</div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-52890766118679359872012-02-28T08:32:00.000-08:002012-02-28T08:32:04.735-08:00Spanish Recipes : Spanish Rice Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0PyqTKgZQrPz1qw38RQ90IVCZZhT9Z6mug1w0BSHDb_D3RKNMKcvE99zk23JTcAAWj3GvNZrJ0rOrhfJyTYEbRMjEKqoi4UWza6APshoi04CoJxAaWQqQJGZRPRv-E286baXcwvJL9I/s1600/spanishRice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0PyqTKgZQrPz1qw38RQ90IVCZZhT9Z6mug1w0BSHDb_D3RKNMKcvE99zk23JTcAAWj3GvNZrJ0rOrhfJyTYEbRMjEKqoi4UWza6APshoi04CoJxAaWQqQJGZRPRv-E286baXcwvJL9I/s320/spanishRice.jpg" width="320" /></a></div><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Ingredients</span></b><br />
<div class="ingredients" style="margin-top: 10px;"><div style="text-align: justify;"> </div><div> </div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 pound lean ground beef</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 cup finely chopped onion</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/4 cup chopped green bell pepper</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 (14.5 ounce) can canned tomatoes</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 cup water</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 3/4 cup uncooked long grain rice</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 cup chicle sauce</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 teaspoon salt</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 teaspoon brown sugar</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 teaspoon ground cumin</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 teaspoon Worcestershire sauce</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 pinch ground black pepper</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 cup shredded Cheddar cheese</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 2 tablespoons chopped fresh cilantro </span></li>
</ul><div class="directions" style="margin-top: 10px;"><div style="text-align: justify;"> </div><h3 style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"> Directions</span></h3><div style="text-align: justify;"> </div><ol><li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Preheat oven to 375 degrees F (190 degrees C). </span></span></li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, Chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. </span></span></li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. </span></span></li>
<li style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro. </span></span></li>
</ol><span style="font-size: small;"><span class="plaincharacterwrap break"> <span style="font-family: Georgia,"Times New Roman",serif;">Source : <a href="http://adf.ly/5ql2s">All Recipes </a></span></span></span></div><div class="directions" style="margin-top: 10px;"><span style="font-size: small;"><span class="plaincharacterwrap break"><span style="font-family: Georgia,"Times New Roman",serif;"> Others Spanish Recipes : <a href="http://adf.ly/5ql5h">Spanish 1</a>, <a href="http://adf.ly/5ql8P">Spanish 2</a>, <a href="http://adf.ly/5qlAe">Spanish 3</a>, <a href="http://adf.ly/5qlDx">Spanish 4</a></span></span></span></div><div class="directions" style="margin-top: 10px;"><span style="font-size: small;"><span class="plaincharacterwrap break"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></div><div class="directions" style="margin-top: 10px;"><span style="font-size: small;"><span class="plaincharacterwrap break"><span style="font-family: Georgia,"Times New Roman",serif;"> <iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/Gr8cEIZS0gE" width="560"></iframe></span></span></span></div><div class="directions" style="margin-top: 10px;"><span style="font-size: small;"><span class="plaincharacterwrap break"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></div><div class="directions" style="margin-top: 10px;"><span style="font-size: small;"><span class="plaincharacterwrap break"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span></div><div class="directions" style="margin-top: 10px;"><span style="font-size: small;"><span class="plaincharacterwrap break"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></span> </div><br />
</div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-68856808733362068662012-02-12T01:17:00.000-08:002012-02-12T01:17:08.022-08:00Biscuit Crust Chicken Pie<div style="color: black; padding-left: 20px;"></div><div style="color: black; padding-left: 20px;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjrpPcfFiigLhNqd-dJ3fzsU0UyuPCqU27p8R2zeg-Eet6OEj7ahkshyphenhyphen6dgCRpQF3LXiwKV4D6Ehx7fElh7DtzWKXrXAtRRXD5gw-5rCkBnZPZvJTPxNf6-qlgC3_1oNNF_Nhg3A1VyI/s1600/chicken-pot-pie-biscuit-crust-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjrpPcfFiigLhNqd-dJ3fzsU0UyuPCqU27p8R2zeg-Eet6OEj7ahkshyphenhyphen6dgCRpQF3LXiwKV4D6Ehx7fElh7DtzWKXrXAtRRXD5gw-5rCkBnZPZvJTPxNf6-qlgC3_1oNNF_Nhg3A1VyI/s320/chicken-pot-pie-biscuit-crust-01.jpg" width="320" /></a></div><div style="color: black; padding-left: 20px; text-align: center;"><span class="ingredient"></span><strong style="font-family: Georgia,"Times New Roman",serif;"> </strong></div><div style="color: black; padding-left: 20px;"><strong style="font-family: Georgia,"Times New Roman",serif;"> </strong></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px; text-align: justify;"><span style="font-size: small;"><strong>Ingredients:</strong></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px; text-align: justify;"><span style="font-size: small;"><span class="ingredient">3-4 cups chicken broth</span><br />
<span class="ingredient">3 large potatoes, quartered</span><br />
<span class="ingredient">3 carrots, sliced</span><br />
<span class="ingredient">2 stalks celery. sliced</span><br />
<span class="ingredient">3 cups cooked chicken, cubed</span><br />
<span class="ingredient">1 3-4 lb. chicken</span><br />
<span class="ingredient">1 sweet onion, chopped</span><br />
<span class="ingredient">1 tablespoon olive oil</span><br />
<span class="ingredient">3/4 stick sweet unsalted butter</span><br />
<span class="ingredient">1/3 cup flour</span><br />
<span class="ingredient">1/4 teaspoon thyme</span><br />
<span class="ingredient">1/4 teaspoon sage or bell seasoning</span><br />
<span class="ingredient">1/8 teaspoon nutmeg</span><br />
<span class="ingredient">1/4 cup minced fresh parsley leaves</span><br />
<span class="ingredient">5 cloves fresh garlic, chopped</span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px; text-align: justify;"><span style="font-size: small;"><span class="ingredient"> </span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px; text-align: justify;"><span style="font-size: small;"><b>BISCUIT DOUGH FOR THE CRUST</b><span class="ingredient"><br />
</span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px; text-align: justify;"><div style="color: black; padding-left: 20px;"><span style="font-size: small;"><span class="ingredient">1 1/3 cup flour</span><br />
<span class="ingredient">1 1/2 teaspoon baking powder</span><br />
<span class="ingredient">1/2 teaspoon baking soda</span><br />
<span class="ingredient">1/3 cup buttermilk</span><br />
<span class="ingredient">1/2 teaspoon salt</span><br />
<span class="ingredient">5 tablespoon butter, sliced thin</span><br />
<span class="ingredient">1/3 cup sharp cheddar, grated</span><br />
<span class="ingredient">1 egg</span></span></div><span style="font-size: small;"><span class="ingredient"> </span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px; text-align: justify;"><span style="font-size: small;"><span class="ingredient"> </span><strong>Instructions:</strong><span class="ingredient"> </span></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px; text-align: justify;"><span style="font-size: small;">In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy.</span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px; text-align: justify;"><span style="font-size: small;"> </span><span style="font-size: small;">For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing.</span><br />
<br />
<span style="font-size: small;">It's important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter.</span><br />
<br />
<span style="font-size: small;">Put cooled chicken mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream.</span><br />
<span style="font-size: small;">Bake at 425°F for approximately 20-25 minutes or until golden brown.</span></div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-91358164934107049672012-02-03T23:53:00.000-08:002012-02-03T23:53:46.257-08:00Mexican Recipes : Simple Salsa Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIOChYduCvNsL2vEXwnqBSELDIjFkKEfHLIkKzk8ACCu_NG3p0nYULAgkHlUfCzXfnTPfCyKtESXDV_KW3EJ1lLyi_jBuXzRdOA6pIGrD2BKayZbPkRwu1Ov2DCGDOsduwA-zia1hB6E/s1600/salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIOChYduCvNsL2vEXwnqBSELDIjFkKEfHLIkKzk8ACCu_NG3p0nYULAgkHlUfCzXfnTPfCyKtESXDV_KW3EJ1lLyi_jBuXzRdOA6pIGrD2BKayZbPkRwu1Ov2DCGDOsduwA-zia1hB6E/s320/salsa.jpg" width="320" /></a></div><strong style="font-family: Georgia,"Times New Roman",serif;">Ingredients:</strong> <ul style="font-family: Georgia,"Times New Roman",serif;"><li>4 ripe tomatoes (diced)</li>
<li>1 medium onion (diced)</li>
<li>1/2 cup cilantro (diced and fresh)</li>
<li>3 cloves garlic (minced)</li>
<li>1 tablespoon fresh squeezed lime juice</li>
<li>seasoning to taste</li>
<li>1 jalapeno, (diced)</li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><strong>Instructions:</strong></div><ol style="font-family: Georgia,"Times New Roman",serif;"><li>Combine together all ingredients, except the jalapeno, in a bowl. Mix thoroughly. Add in only half of the jalapeno, and tomatillo (optional), and taste. Add additional spice by increasing the amount of jalapeno used, taste after each addition. Chill in fridge for at least one hour before serving.</li>
</ol>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-18386905732331113182011-12-27T10:31:00.000-08:002011-12-27T10:31:29.346-08:00Japanese Style : Ishikari Hot Pot Recipes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXNpbymfxD-UrBZJY76Tl8ipDej6Ot2NOnL4Qfw_CERkPY4m2EFEUUsZkgL8lqrq58sPhsTb44KmucflW3S9skV1VgzA5H6wFCM9Eu-ZslNgLK9Mi8P1wvYvi1rtSM0mqmHSqiwJTF7E/s1600/Ishikari_nabe_by_naotakem.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXNpbymfxD-UrBZJY76Tl8ipDej6Ot2NOnL4Qfw_CERkPY4m2EFEUUsZkgL8lqrq58sPhsTb44KmucflW3S9skV1VgzA5H6wFCM9Eu-ZslNgLK9Mi8P1wvYvi1rtSM0mqmHSqiwJTF7E/s320/Ishikari_nabe_by_naotakem.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>Ingredients</b></span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">4 Salmon steaks, scaled, skin left on </span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">1 onion</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">2 potatoes</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">1-2 carrots</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">4-8 fresh shiitake or button mushrooms</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">55g coriander leaves or watercress</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">250gm firm tofu</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">300 konnyaku (optional)</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">250g butter</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">10cm piece dried konbu (kelp) (optional)</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">3-5 tablespoon miso</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">2-3 spring onions, finely chopped, to serve</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>Method</b></span></div><div style="font-family: Georgia,"Times New Roman",serif; line-height: 150%; text-align: justify;"><span style="font-size: small;">Cut salmon steaks into chunks. Halve onion and cut into 0.5 cm thick slices. Slice potatoes and carrots into 1 cm thick discs (if large, cut into half moons) and parboil separately. Drain and set aside. Slice shiitake mushrooms diagonally into 4 slices. Chop coriander leaves or watercress into 6 cm lengths. </span></div><div style="font-family: Georgia,"Times New Roman",serif; line-height: 150%; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; line-height: 150%; text-align: justify;"><span style="font-size: small;">Cut tofu and konnyaku, if using, in half lengthways, then cut tofu into 1 cm squares and konnyaku into 0.5 cm slices. Melt butter in a large cast iron pot and stir fry onion slices for 1-2 minutes. Add konbu and enough water to fill half the pot. Bring to the boil over medium heat, discard konbu and lower heat. </span></div><div style="font-family: Georgia,"Times New Roman",serif; line-height: 150%; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; line-height: 150%; text-align: justify;"><span style="font-size: small;">Dissolve miso in a bowl with some of soup, then stir back into pan. Add potatoes, carrots, salmon, mushrooms and konnyaku, cover and cook over low heat for 5 minutes. Add coriander or watercress and tofu; simmer for 3-4 minutes. Serve sprinkled with spring onion.</span></div><div style="font-family: Georgia,"Times New Roman",serif; line-height: 150%; text-align: justify;"></div><div style="font-family: Georgia,"Times New Roman",serif; line-height: 150%; text-align: justify;"><span style="font-size: small;">Serves 4-6 people</span></div><span style="font-family: Verdana; font-size: small;"><br />
</span><span style="font-family: Verdana; font-size: x-small;"><b> </b></span><br />
<span style="font-family: Verdana; font-size: x-small;"><b> </b></span>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-29910363488394975092011-12-16T21:04:00.000-08:002011-12-16T21:18:27.360-08:00Thailand Recipes - Steamed Crab<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcAjjKGj6TBv_ag2288tsBFywv2ndD6vAOA_Zx8zjxsKnI8CKTVyCFDtlEFNy7fAjBzoNtVn4L0kGcfFyNPEault3Tfr3Pb7oQkY6Eup6kgVEgx-z7os2DYKneYMH0FtfwE6Y2HAPCJ4/s1600/steamed+carb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcAjjKGj6TBv_ag2288tsBFywv2ndD6vAOA_Zx8zjxsKnI8CKTVyCFDtlEFNy7fAjBzoNtVn4L0kGcfFyNPEault3Tfr3Pb7oQkY6Eup6kgVEgx-z7os2DYKneYMH0FtfwE6Y2HAPCJ4/s400/steamed+carb.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Ingredients </b></span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">clove garlic, chopped = 1</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">small shallot, chopped = 1</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">coriander sprigs, stalks finely chopped = 6</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">cooked crab meat = 175gm</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">lean pork, very finely chopped and cooked = 115gm</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">egg, beaten = 1</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">coconut cream = 1</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">fish sauce = 1 tablespoon</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">fresh red chili, seeded and cut into fine strips = 2 teaspoons</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;">freshly ground black pepper = 1</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 1px; margin-top: 1px;"><span style="font-size: small;"><b>Method :</b> </span> </div><ol style="font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;">Grease 4 individual heatproof dishes and place in a steaming basket.</span></li>
<li><span style="font-size: small;">Using a pestle and mortar, pound garlic, shallot and coriander stalks to a paste.</span></li>
<li><span style="font-size: small;">In a bowl, stir together crab meat, pork, garlic paste, egg, coconut cream, fish sauce and plenty of black pepper until evenly mixed.</span></li>
<li><span style="font-size: small;">Divide between dishes, arrange coriander leaves and strip of chili on top of each one.</span></li>
<li><span style="font-size: small;">Place steaming basket over a saucepan of boiling water and steam for about 12 minutes until mixture is firm.</span></li>
</ol><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>Serves 4</b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Crab shells may be used instead of dishes for cooking.</span><br />
<br />
</div><div style="margin-bottom: 1px; margin-top: 1px;"><span style="font-family: Verdana; font-size: x-small;"></span></div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-72538760430809269662011-11-23T10:49:00.000-08:002011-11-23T10:49:29.444-08:00Drink : Apple Cider<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiM-RdIEBpOFqwd9XWv799zggSKGnx64xHb05Q1lMeo6e5njbpdILb85Gf4QJx0u4gSFK02mGwKGqPJj6_HaRB4vnpLYQv2G1l9VCc-v_xhOTmEiD7KHCOsbu-W2bRh_LPwterkd7Zod0/s1600/Hot-and-Tangy-Apple-Cider.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiM-RdIEBpOFqwd9XWv799zggSKGnx64xHb05Q1lMeo6e5njbpdILb85Gf4QJx0u4gSFK02mGwKGqPJj6_HaRB4vnpLYQv2G1l9VCc-v_xhOTmEiD7KHCOsbu-W2bRh_LPwterkd7Zod0/s320/Hot-and-Tangy-Apple-Cider.png" width="320" /></a></span></div><div class="ingredients" style="margin-top: 10px;"> <h3 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Ingredients</span></h3><ul style="font-family: Georgia,"Times New Roman",serif;"><li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 8 whole cloves, or to taste</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 gallon apple cider</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 gallon orange juice</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 quart grapefruit juice</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 6 cinnamon sticks</span></li>
</ul><div class="directions" style="font-family: Georgia,"Times New Roman",serif; margin-top: 10px;"> <h3><span style="font-size: small;"> Directions</span></h3><ol><li><span style="font-size: small;"><span class="plaincharacterwrap break"> Place the cloves into a tea ball, and place into a slow cooker. Pour the apple cider, orange juice, and grapefruit juice into the slow cooker, and drop in the cinnamon sticks. </span></span></li>
<li><span style="font-size: small;"><span class="plaincharacterwrap break"> Stir once or twice. Set the cooker to High, cover, and cook until the mixture is hot; then keep warm on Low setting. Serve in mugs. </span></span></li>
</ol></div><br />
</div><h3> </h3>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-74283595004887169952011-10-08T12:11:00.000-07:002011-10-08T12:11:04.152-07:00Beef Ragout Sepecial<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5rFKZtpSY1BluTUN8-BxgmqnHaRWBatFkkDVTReDnSlNgHd4hjMPtE6VW3XVLgPeTFWnRMN7Uh_PaK474wPwJn8UWVp7EuEehfkZv-brV1mOeifGobm6Y5icVG34iIEyxZmwT5CM3Eo/s1600/Beef-Ragout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5rFKZtpSY1BluTUN8-BxgmqnHaRWBatFkkDVTReDnSlNgHd4hjMPtE6VW3XVLgPeTFWnRMN7Uh_PaK474wPwJn8UWVp7EuEehfkZv-brV1mOeifGobm6Y5icVG34iIEyxZmwT5CM3Eo/s320/Beef-Ragout.jpg" width="320" /><span style="color: #5b0000; font-family: Arial,Helvetica,sans-serif; font-size: x-small;"> </span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><b><span style="color: #5b0000; font-size: small;">Ingredients: </span></b><span style="font-size: small;"><br />
</span><span style="color: #5b0000; font-size: small;">1 1/2 lb. Pieces of beef, topside or stewing steak. 1 doz. Small onions, bouquet garni, 2tbspns. Flour, 1/4+ cup red wine, clove of garlic, dripping, 1 head of celery, 1/2 cup Shelled and skinned walnuts.</span><span style="font-size: small;"><br />
</span><b><span style="color: #5b0000; font-size: small;">Method:</span></b><span style="font-size: small;"><br />
</span><span style="color: #5b0000; font-size: small;">Cut meat in large 2" (5cm) square and brown in the smoking dripping, remove and brown whole onions. Dust in flour off heat, brown a little then add onions, meat, wine, bouquet garni, crushed garlic & seasoning, barely cover with good stock. Cover and siCut a small head of celery into slices crossways, take a handful of skinned walnuts. Heat a knob of butter in a frying pan, throw in the nuts and toss over the heat until crisp, add celery and fry. Pile meat in the dish, spoon over gravy, nuts and celer</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-44380880674942648132011-08-17T14:52:00.000-07:002011-08-17T14:52:13.816-07:00Crispy Prawn With A Spicy Mayonnaise<div style="float: left; width: 75px;"> </div><div style="float: left; width: 95px;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPR9JmDYAiAeMGrgrmIrdorZOCxRkMA_Eg2eh1bYnbn0174WREP__ie_NfFgmo2Ybba5G5Iq48aMQGWJwtxA-3ax3eQhYSXKLuwxQhETIgYc0sj-oMCCAIYqzKw7zGwAOaaMgh9cIi4Q/s1600/prawn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinPR9JmDYAiAeMGrgrmIrdorZOCxRkMA_Eg2eh1bYnbn0174WREP__ie_NfFgmo2Ybba5G5Iq48aMQGWJwtxA-3ax3eQhYSXKLuwxQhETIgYc0sj-oMCCAIYqzKw7zGwAOaaMgh9cIi4Q/s1600/prawn.jpg" /></a></div><div style="text-align: center;"> </div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span style="color: black; font-weight: bold;">Ingredients</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span></span></span></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>500 g<span> </span>Prawns<span> </span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>100 g<span> </span>Flour</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>150 g<span> </span>Cornstarch</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>10 g<span> </span>Garlic powder</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>To taste<span> </span>Salt and pepper</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span></span></span></span><br />
<b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>Sauce:</span> </span></span></span></b><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>20 g<span> </span>Roasted shallots</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>20 g<span> </span>Roasted garlic</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>20 g<span> </span>Roasted green chilies</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>30 g<span> </span>Roasted capsicum</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>100 g<span> </span>Mayonnaise</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>15 ml<span> </span>Brandy</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span>50 g<span> </span>Carrots (Strips)</span> </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span><span><span>To taste<span> </span>Salt and pepper</span></span></span></span></span><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="color: black; font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b><span><span><span>Method</span></span></span></b></span></div><div style="text-align: justify;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: black;"><span>Peel prawns and de-vein, wash under running cold potable water.<br />
<br />
Place shallots, garlic and green chilies in a food processor. Puree until it turns into a thick paste. Dice capsicum and set aside. Add brandy and mayo into food processor and blitz for 1 minute or until the mixture is well incorporated.<br />
<br />
Place mixture in a metal bowl and slowly mix in capsicum and season with salt and pepper. Set aside.<br />
<br />
Deep fry carrots till crispy and drain on a paper towel.<br />
<br />
Mix flour and cornstarch with seasoning. Be sure to sift twice to insure a good mix. Coat prawns in seasoned flour and deep fry or 1 minute or until golden brown. Remove from oil and drain on a paper towel.<br />
<br />
To serve spoon sauce on bottom of bowl or plate then build a pile of crispy prawns. Top with crispy fried carrots<span> </span>and serve.</span></span></span><span color="#666666" face="Arial, Helvetica, sans-serif" style="color: #666666; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 12px;"><span style="font-size: 16pt;"><span style="font-size: x-small;"> </span></span></span></span></div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-24917820327300651942011-07-20T11:51:00.000-07:002011-07-20T11:51:50.576-07:00Sesame Pasta Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsGe4htVPMl7y4RMw9gbsoB4_cDmOhadcADkAeiyLGmSgGyfgtGLegPkrGdHSvK7YQBzqR3sYUdoJP3LELMfQdllPBGGHYyBCpK3fNE0mwNCDISyiHkUOHPXUnRAdRNoBCuhrPjeHd5Q/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsGe4htVPMl7y4RMw9gbsoB4_cDmOhadcADkAeiyLGmSgGyfgtGLegPkrGdHSvK7YQBzqR3sYUdoJP3LELMfQdllPBGGHYyBCpK3fNE0mwNCDISyiHkUOHPXUnRAdRNoBCuhrPjeHd5Q/s320/salad.jpg" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div class="ingredients" style="margin-top: 10px;"><div style="text-align: justify;"> </div><h3 style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"> Ingredients</span></h3><div> </div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/4 cup sesame seeds</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 (16 ounce) package bow tie pasta</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 cup vegetable oil</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/3 cup light soy sauce</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/3 cup rice vinegar</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 teaspoon sesame oil</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 3 tablespoons white sugar</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/2 teaspoon ground ginger</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/4 teaspoon ground black pepper</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 3 cups shredded, cooked chicken breast meat</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/3 cup chopped fresh cilantro</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/3 cup chopped green onion</span></li>
</ul><div class="directions" style="margin-top: 10px;"><div style="text-align: justify;"> </div><h3 style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"> Directions</span></h3><div style="text-align: justify;"> </div><ol style="text-align: justify;"><li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. </span></span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="plaincharacterwrap break"> Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. </span></span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="plaincharacterwrap break"> In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. </span></span></li>
<li><span class="plaincharacterwrap break"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions</span>. Source :</span></li>
</ol></div></div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-75002666339601416472011-04-11T16:10:00.000-07:002011-04-11T16:10:57.400-07:00Side Dish : Carrots Sliced With Parsley And Honey.<div style="text-align: center;"><span style="font-size: x-small;"><span id="ctl00_contentHolder_recipe_ingredients"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2H_GoPnB2ZNQaCHlYuDlKwgdDsfUzUqqlhEF7_SoNKnonoTqzXdkBpZOToeigpU_acvTWC2lIk2ivy3Swq4Yc5kUPNwmonrwdo5MxE4UL-RA_gzup7iCM2R6a5SRBSJXagJXE7utZK8/s1600/carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2H_GoPnB2ZNQaCHlYuDlKwgdDsfUzUqqlhEF7_SoNKnonoTqzXdkBpZOToeigpU_acvTWC2lIk2ivy3Swq4Yc5kUPNwmonrwdo5MxE4UL-RA_gzup7iCM2R6a5SRBSJXagJXE7utZK8/s1600/carrot.jpg" /></a><span style="font-size: x-small;"><span id="ctl00_contentHolder_recipe_ingredients"><b><span style="font-family: Georgia,"Times New Roman",serif;"></span></b></span></span><span style="font-size: x-small;"><span id="ctl00_contentHolder_recipe_ingredients"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span></b></span></span></div></span></span><div style="text-align: left;"><span style="font-size: x-small;"><span id="ctl00_contentHolder_recipe_ingredients"><div class="separator" style="clear: both; text-align: center;"><br />
</div></span></span><div style="text-align: justify;"><span style="font-size: x-small;"><span id="ctl00_contentHolder_recipe_ingredients"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;"><span id="ctl00_contentHolder_recipe_ingredients"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ingredients</span></span></b></span></span></div></span></span></div></div></div><span style="font-size: x-small;"><span id="ctl00_contentHolder_recipe_ingredients"><ul style="font-family: Georgia,"Times New Roman",serif;"><ul style="font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;">6 medium carrots, scraped </span></li>
</ul><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span><ul style="font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;">2 tablespoons fresh parsley leaves </span></li>
<li><span style="font-size: small;">2 tablespoons butter or margarine </span></li>
<li><span style="font-size: small;">2 red chillies, finely chopped</span></li>
<li><span style="font-size: small;">2 tablespoons honey</span></li>
</ul><span style="font-size: small;"><b> </b></span></ul><ul style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b></b></span></ul></span></span> <br />
<div class="method" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span id="ctl00_contentHolder_recipe_method"><b>DirectionMethod</b></span></span></span></div><div class="method" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span id="ctl00_contentHolder_recipe_method"><b> </b></span></span></span></div><div class="method" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span id="ctl00_contentHolder_recipe_method"></span><span id="ctl00_contentHolder_recipe_method">Wedge the carrots into the tube and slice with the slicing disk, using firm pressure on the pusher. </span><span id="ctl00_contentHolder_recipe_method">Chop the parsley with the metal blade.</span></span></span></div><div class="method" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span id="ctl00_contentHolder_recipe_method"><br />
Place carrots and parsley in a saucepan with a small amount of water.<br />
</span></span></span></div><div class="method" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span id="ctl00_contentHolder_recipe_method">Dot with butter and dribble with honey.<br />
</span></span></span></div><div class="method" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span id="ctl00_contentHolder_recipe_method">Steam over moderate heat until tender.<br />
</span></span></span></div><div class="method" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span><span id="ctl00_contentHolder_recipe_method">To prepare in a microwave oven, use a small glass casserole dish and cook for 5 minutes. </span></span></span> </div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-60180853420619417082011-03-29T13:24:00.000-07:002011-03-29T13:24:40.798-07:00Vietnam Prawns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCLYsrvQ81JPCwYblvjaH5LEt1sq7spcc7Esj3ep30iSnj6rX8bYTLgWoEM1ykJ-TEnfTUwQkatuBfcV9kEhZphDMm6JlCH76ZGDt3c4nclMDNy9OGfTCIzHGJYLSAJV3o-sfsR2DlF0/s1600/vietnam-prawn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCLYsrvQ81JPCwYblvjaH5LEt1sq7spcc7Esj3ep30iSnj6rX8bYTLgWoEM1ykJ-TEnfTUwQkatuBfcV9kEhZphDMm6JlCH76ZGDt3c4nclMDNy9OGfTCIzHGJYLSAJV3o-sfsR2DlF0/s400/vietnam-prawn.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="ingredients" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span id="ctl00_contentHolder_recipe_ingredients"><h2 style="font-family: Georgia,"Times New Roman",serif; font-weight: normal;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-size: small;"><span id="ctl00_contentHolder_recipe_ingredients"><b><span style="font-family: Georgia,"Times New Roman",serif;"> Ingredients</span></b></span></span></h2><ul><ul><li>600g medium-sized prawns </li>
</ul>(A):
<ul><li>2 stalks lemon grass (serai), thinly sliced</li>
<li>5 cilipadi, finely chopped</li>
<li>2 red chillies, finely chopped</li>
<li>1 big onion, chopped </li>
</ul>
<b>Seasoning: </b>
<ul><li>4 tbsp tom yam paste</li>
<li>2 tbsp tamarind juice</li>
<li>2 tbsp sugar</li>
<li>Sesame oil</li>
</ul></ul></span></span> </div><div class="method" style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: small;"><span id="ctl00_contentHolder_recipe_method"><h2></h2><ul><b>Method </b>
Season prawns with a pinch of salt, sugar and monosodium glutamate; toss in cornflour.
Deep-fry marinated prawns in hot oil until crispy. Heat wok with oil and saute (A). Add in seasoning ingredients and saute till fragrant. Mix in prawns and stir-fry well. Lastly, add two drops sesame oil. Dish out and serve.</ul></span></span> </div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0tag:blogger.com,1999:blog-6399155611048564402.post-54184829824325486632011-03-06T16:00:00.000-08:002011-03-06T16:00:04.597-08:00Armenian Recipes : Armenian Eggplant Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWl3fyEJgDDZNFcFnQ-IqLC6IvEh9SPiC0HEuRDkqTvDHdCJzSgp5kt0SM3Ub4S978w-gEX9PH-jgFx6YGha_0dfUBzHBx_0wnCvZDxKvis2VgqUVhytbuq1rQGJ7hsJeD4ZQD39Hakss/s1600/eggplant-aubergine-dip-05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWl3fyEJgDDZNFcFnQ-IqLC6IvEh9SPiC0HEuRDkqTvDHdCJzSgp5kt0SM3Ub4S978w-gEX9PH-jgFx6YGha_0dfUBzHBx_0wnCvZDxKvis2VgqUVhytbuq1rQGJ7hsJeD4ZQD39Hakss/s320/eggplant-aubergine-dip-05.jpg" width="320" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"> <a href="http://www.amazon.com/Armenian-Food-Fact-Fiction-Folklore/dp/1411698657?ie=UTF8&tag=hometaste22&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Armenian Food: Fact, Fiction & Folklore" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1411698657&tag=hometaste22" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=1411698657" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=B002HHM7ZU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=B000FIFHZ0" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><a href="http://www.amazon.com/Treasured-Armenian-Recipies-Various/dp/B000W3WO4A?ie=UTF8&tag=hometaste22&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Treasured Armenian Recipies" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000W3WO4A&tag=hometaste22" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=B000W3WO4A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=B001DOK5FC" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><a href="http://www.amazon.com/Simply-Armenian-Naturally-Healthy-Cooking/dp/1931834067?ie=UTF8&tag=hometaste22&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1931834067&tag=hometaste22" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=1931834067" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </span></div><pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> <b>Armenian Eggplant Dip</b></span></pre><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"> </span></div><pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> 1 md Egg plant
1/4 c Chopped red onion
1/2 c Milk
1 tb Olive oil
2 tb Lemon juice
1 tb Butter
1 tb Flour
Salt and pepper to taste
Freshly grated nutmeg
-- to taste
3 oz Parmesan cheese</span></pre><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> Preheat oven to 400 F.
Prick eggplant with a fork in 10-12 places and rub with olive oil.
Bake uncovered for about an hour, or until the pulp feels quite soft.
Scoop out the pulp and place in a small saucepan. Add lemon juice and
cook over medium heat until the water has evaporated - about 5
minutes.
Saute the onion in butter. Blend enough of the flour in to make a
thick roux, then add milk slowly to form a thick sauce. Beat lightly
into the eggplant. Season with salt, pepper and nutmeg. Add the
Parmesan cheese and a few drops of warm milk if dip is too thick.
Store overnight in the refrigerator but bring to room temperature
before serving with crackers, bagel chips, or strips of crisped pita.</span></pre><pre style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">
</span></pre><pre><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> Source : <a href="http://www.recipesource.com/">http://www.recipesource.com</a></span></pre><pre></pre><div style="text-align: center;"><pre><a href="http://www.amazon.com/Cuisine-Armenia-Sonia-Uvezian/dp/0970971672?ie=UTF8&tag=hometaste22&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="The Cuisine of Armenia" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=0970971672&tag=hometaste22" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=0970971672" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><a href="http://www.amazon.com/Armenian-Cookbook-208/dp/0689705182?ie=UTF8&tag=hometaste22&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="The Armenian Cookbook (Armenian Cookbook 208)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=0689705182&tag=hometaste22" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=0689705182" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><a href="http://www.amazon.com/Come-Into-Kitchen-Old-World-International/dp/1425710077?ie=UTF8&tag=hometaste22&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Come Into My Kitchen: Old-World Armenian Recipes and International Favorite Cuisines" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1425710077&tag=hometaste22" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=hometaste22&l=bil&camp=213689&creative=392969&o=1&a=1425710077" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></pre></div>Anonymoushttp://www.blogger.com/profile/04322492184228548385noreply@blogger.com0