tag:blogger.com,1999:blog-42685710184431210612024-03-04T20:09:44.345-08:00American CuisineRecipesDigital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-4268571018443121061.post-61880593442532713422012-11-18T04:19:00.003-08:002012-11-18T04:19:54.295-08:00Easy Mexican Pizzas<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<h3 style="text-align: left;">Ingredients</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Y1VXOUuW7pafo7ByXxR2TgeLGOggkFRAh1cZQSONbhyABJpGe0MA-cnjDaDX5x9z6t-DVhWuJcTGPISgOsYG6Hf-bYu1oVN9x1aBI09-n95BPI9kTKvDFkLDHPRMXKQaRGEY291DKRs/s1600/+My+easy+Mexican+Pizza+10001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Easy Mexican Pizzas" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Y1VXOUuW7pafo7ByXxR2TgeLGOggkFRAh1cZQSONbhyABJpGe0MA-cnjDaDX5x9z6t-DVhWuJcTGPISgOsYG6Hf-bYu1oVN9x1aBI09-n95BPI9kTKvDFkLDHPRMXKQaRGEY291DKRs/s320/+My+easy+Mexican+Pizza+10001.jpg" title="Easy Mexican Pizzas" width="320" /></a></div><div><br />
</div>1 pkg. (8) 10-inch burrito-size flour tortillas, divided<br />
2 cups (8 oz.) SARGENTO Mexican Blend Shredded Cheese, divided<br />
1 tablespoon vegetable oil<br />
1 pkg. (about 1 lb.) boneless, skinless chicken breasts, cut into small pieces<br />
1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix, divided<br />
1 can (16 oz.) ORTEGA Refried Beans<br />
ORTEGA Thick & Smooth Taco Sauce<br />
Toppings: chopped tomato, sliced green onions and ripe olives<br />
<br />
<h3 style="text-align: left;">Directions</h3>PREHEAT oven to 375° F. Place 4 tortillas on greased baking sheets. Sprinkle each with 1/4 cup of cheese. Place remaining tortillas on top of cheese.<br />
<br />
HEAT vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add 2 tablespoons seasoning mix and 1 tablespoon water; mix well. Remove from heat.<br />
<br />
COMBINE refried beans, remaining seasoning mix and 1 tablespoon of water in small bowl.<br />
<br />
<br />
<br />
</div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-17327475523520498212012-07-20T03:47:00.000-07:002012-11-18T02:43:22.103-08:00Brioche Lyonnais sausage<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOmFQtOAHK_rL5McufzhLie2el1h2sxN4zg-cJVY9E7d_eGwkBiVjb0OeNR9Yc1orhtE2VPtAMno0EhYODYXDEj7mTnWxJ0mKe02UokzooEDrNRruE4dbNUp469yiaJyE3Gqu2LyIDGs/s1600/7548233864_aba94f2a13_z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Brioche Lyonnais sausage" border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOmFQtOAHK_rL5McufzhLie2el1h2sxN4zg-cJVY9E7d_eGwkBiVjb0OeNR9Yc1orhtE2VPtAMno0EhYODYXDEj7mTnWxJ0mKe02UokzooEDrNRruE4dbNUp469yiaJyE3Gqu2LyIDGs/s320/7548233864_aba94f2a13_z.jpg" title="Brioche Lyonnais sausage" width="320" /></a></div><h3> ingredients</h3>1 cooking sausage<br />
250 g flour<br />
125 g soft butter<br />
3 eggs + 1 yolk<br />
15 g sugar<br />
5 g salt<br />
1 packet of yeast<br />
<h3 style="text-align: left;"> description</h3>Put the dry yeast with 2 tbsp of warm water and let stand 10 minutes then stir.<br />
For your cake, put the flour in a bowl, make a well and add the yeast work the dough between your fingers and stir in 3 eggs, sugar and salt. Knead the dough and stretch it, then add the butter. Knead until it comes off the bowl. You can download it on the work surface for convenience.<br />
Let the dough rise in warm place, covered, for 1 hour<br />
Meanwhile, cook your sausages in boiling water for 45 min after dive. When cooked dry it and flour it.<br />
Preheat oven to 200 °.<br />
Roll out dough into a rectangle and wrap the dough around the sausage spiral. Make a chimney in the center.<br />
Put the cake on a baking sheet, gild it with egg yolk.<br />
Bake 25 minutes until cake is golden brown.</div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-14936389851336255972012-07-20T03:44:00.000-07:002012-11-18T02:44:49.608-08:00Strawberry cheesecake with Oreo crust of<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlm1mxlh77yCKTdeEvlPPokXfqKDakZmzE591ihj2IBjl_nZJPl_KJoQ-OPvZ71IiZwsDNv_vV6caiLk20zryFjqG-VwduNmIfiAEefpAGbgAqC5UisHV16Nfv7kntAyZT9xHyHPjQc0/s1600/1096.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Strawberry cheesecake with Oreo crust of" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlm1mxlh77yCKTdeEvlPPokXfqKDakZmzE591ihj2IBjl_nZJPl_KJoQ-OPvZ71IiZwsDNv_vV6caiLk20zryFjqG-VwduNmIfiAEefpAGbgAqC5UisHV16Nfv7kntAyZT9xHyHPjQc0/s320/1096.jpg" style="cursor: move;" title="Strawberry cheesecake with Oreo crust of" width="214" /></a><br />
<h3 style="text-align: left;">]ingredients</h3>350 g of ricotta cheese<br />
80 g unsalted butter<br />
100 g of granulated sugar<br />
150 g of Oreo<br />
8 g vanilla sugar (one sachet)<br />
350 g of fresh cheese<br />
3 eggs<br />
200 g raspberries<br />
<h3 style="text-align: left;">preparation instructions</h3>Preheat oven to 140 ° C.<br />
Mix cookies and butter.<br />
Spread the mixture into a pie dish.<br />
Mix the raspberries, ricotta, cream cheese, sugar and vanilla sugar.<br />
Add eggs slowly, stirring.<br />
Pour the mixture over the biscuit.<br />
Put the dish in the oven for 1 hour.<br />
Allow the dish in the fridge.</div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-34418060140160856692012-07-17T03:08:00.000-07:002012-11-18T02:45:53.293-08:00Baked Stuffed Zucchini<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<br />
Baked Stuffed Zucchini<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrZbrsZruqXWOmp5gmv2y655cvIGovhSjY9hT3LwJasuS5lZbmYg5e-7RntpwnLqDu1-eGX9g41e9oN1JsOVsscDTV3TKvRZKCZYo01u7aVqVP6yRCa3pFzOtSYw3roMIx-m7SbMdxRs/s1600/zucchini-with-vegetable-rice-final-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Baked Stuffed Zucchini" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrZbrsZruqXWOmp5gmv2y655cvIGovhSjY9hT3LwJasuS5lZbmYg5e-7RntpwnLqDu1-eGX9g41e9oN1JsOVsscDTV3TKvRZKCZYo01u7aVqVP6yRCa3pFzOtSYw3roMIx-m7SbMdxRs/s320/zucchini-with-vegetable-rice-final-3.jpg" title="Baked Stuffed Zucchini" width="320" /></a></div><br />
Hello, the Algerian dish recipe that I propose today is a recipe for stuffed zucchini in the oven, an easy recipe, delicious and presentable, you can substitute zucchini for the eggplant.<br />
<br />
<h3 style="text-align: left;">ingredients</h3>5 to 6 large zucchini<br />
300 grams of minced meat<br />
2 spoons of breadcrumbs<br />
1 egg<br />
salt<br />
pepper<br />
2 spoons of finely chopped parsley<br />
6 tablespoons water (for stuffing)<br />
1 kg of ripe tomatoes fresh well<br />
5 cloves of garlic grated<br />
Oil for frying<br />
multicolored peppers for garnish (optional)<br />
<br />
<br />
<h3 style="text-align: left;">Preparation Instructions</h3><br />
Cut the zucchini into slices in lengthwise not too thin,<br />
Fry and drain on paper towels.<br />
Prepare stuffing<br />
In a large bowl, combine ground meat, salt, pepper, egg, parsley, bread crumbs and water.<br />
Knead well to obtain a homogeneous mixture.<br />
Make small balls of a size of a walnut.<br />
Make your stuffing zucchini as you see on picture below.<br />
Prepare the sauce<br />
Remove skin and seed tomatoes, then mix them.<br />
In a skillet, heat oil done, add garlic and bay leaves and saute for 1 minute.<br />
Add tomatoes, salt, pepper and cook 15 minutes over low heat.<br />
Pour tomato sauce into a gratin pan.<br />
Put away your stuffed zucchini and bake 25 to 30 minutes.<br />
Garnish with skewered peppers (use toothpicks).<br />
<div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-22984571415161230402012-07-17T02:46:00.001-07:002012-11-18T02:46:03.251-08:00Rice salad with herring fillets<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<h4 style="text-align: left;">Rice salad with herring fillets</h4><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NjnztCLck3QwGPxfknjWx2a4v-c16ASv039Wwenu2E5BEGPdVnaO3iAz5OJ056Qpu-ZMvx0Y-tNWjl65TvXyk3liG5OBWOtWDGWGXtBOIZI-1v-9CZ9uQ-X6K2E43WCG05K3yRSaazA/s1600/77584531_p.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Rice salad with herring fillets" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NjnztCLck3QwGPxfknjWx2a4v-c16ASv039Wwenu2E5BEGPdVnaO3iAz5OJ056Qpu-ZMvx0Y-tNWjl65TvXyk3liG5OBWOtWDGWGXtBOIZI-1v-9CZ9uQ-X6K2E43WCG05K3yRSaazA/s1600/77584531_p.jpg" title="Rice salad with herring fillets" /></a></div><div><h3 style="text-align: left;">ingredients</h3><div><span style="background-color: white;">60 g rice, 200 g of herring fillets, a pippin, 1/2 fennel, aniseed green.</span></div><h3 style="text-align: left;">Preparation instructions</h3><div>Rinse in a colander and cuissez rice 15 minutes in plenty of boiling water (in Creole). Cool it by rinsing it with cold water in a colander.</div><div><br />
</div><div>Dice the herring fillets and peeled apple. Cut a slice of fennel 1/2 inch thick and slice it.</div><div><br />
</div><div>Mix together and season with a regular dressing. Condimentez with aniseed green.</div></div><div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-53375613769284247022012-07-17T02:38:00.000-07:002012-11-18T02:46:38.553-08:00How to Make -Yakitori Japanese Chicken Skewers<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<b style="background-color: white;">Yakitori Japanese Chicken Skewers</b><br />
<h3 style="text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz871yZkAGd__uSZL36NSqVtUpis7-7tHUljRLYbBhyphenhyphenEhWmUdVzQVYD8NtYV1G6ld0prKTTwQfDfiCmJJ6Jl6PLBCOPU-qy16IobqKdhEaZDn8c_H7rOFJqZc1_ST-_oegygTwUypKxZU/s1600/77055471_p.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="How to Make -Yakitori Japanese Chicken Skewers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz871yZkAGd__uSZL36NSqVtUpis7-7tHUljRLYbBhyphenhyphenEhWmUdVzQVYD8NtYV1G6ld0prKTTwQfDfiCmJJ6Jl6PLBCOPU-qy16IobqKdhEaZDn8c_H7rOFJqZc1_ST-_oegygTwUypKxZU/s1600/77055471_p.jpg" title="How to Make -Yakitori Japanese Chicken Skewers" /></a><b>ingredients</b></h3><b>400 grams of chicken breast (the ideal of the thighs)</b><br />
<b>3 leeks Purposes</b><br />
<b>1 tablespoon sesame oil</b><br />
<b>Kikkoman teriyaki marinade 1 teaspoon</b><br />
<b>2 tablespoons mirin</b><br />
<b>Cuillres 2 tablespoons sake</b><br />
<b>Juice of 1/2 lemon</b><br />
<b>2 tablespoons Kikkoman soy sauce</b><br />
<b>2 tablespoons sugar</b><br />
<b>1 tablespoon toasted sesame seeds</b><br />
<b>8-9 skewers (medium size)</b><br />
<b><br />
</b><br />
<h3 style="text-align: left;"> <b>Preparation Instructions</b></h3><b>Toast the sesame seeds without fat. Set aside.</b><br />
<b>Cut chicken breast chunks Into aim preferably from the thigh, Because it may not Be very tender.</b><br />
<b>Put all liquid ingredients in a bowl and mix.</b><br />
<b>Add the meat marinate 2-3 hours in Should the fridge. Before the chill lay the sesame seeds and mix.</b><br />
<b>Cover with plastic wrap and place in the fridge.</b><br />
<b>After rinsing off the leeks.</b><br />
<b>Slice the leek Into sections.</b><br />
<b>Out of the fridge chicken meat.</b><br />
<b>You Can finally spit;).</b><br />
<b>Start with a piece of chicken and then by a piece of leek ... Until all the meat and leeks.</b><br />
<b>Place a skillet with a little oil on medium heat for 5 minutes.</b><br />
<b>Place skewers in the pan, cook on one side for about 7 minutes. It Does The Same on the Other Side ... At the end of cooking for the Remaining That Was served juice to the marinade.</b></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-86437473653825327272012-07-13T05:24:00.001-07:002012-07-13T05:24:08.946-07:00How to Make Prime rib with sea salt, barbecue sauce | American Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://american-cuisine.blogspot.com/2012/07/prime-rib-with-sea-salt-barbecue-sauce.html">How to Make Prime rib with sea salt, barbecue sauce | American Cuisine</a></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-72255798026270554442012-07-13T04:45:00.000-07:002012-11-18T03:14:54.214-08:00How to Make Prime rib with sea salt, barbecue sauce<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<div class="separator" style="clear: both; text-align: center;">barbecue sauce</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02zqrefsMDsBfPFJgByf_RXoI3v5-1Twlkf4vAJpcjdDjAwr59eusZ-vQ0W4UX7AVwN3UItbEuHz8Ap5SDjFZNbIR0o2wEI0ps4saJogcZ6n3_oC8KLsKrQhUolJRYezG0ooZZP9sQqo/s1600/recette-e4943-cote-de-boeuf-a-la-fleur-de-sel-sauce-barbecue.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="barbecue sauce" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02zqrefsMDsBfPFJgByf_RXoI3v5-1Twlkf4vAJpcjdDjAwr59eusZ-vQ0W4UX7AVwN3UItbEuHz8Ap5SDjFZNbIR0o2wEI0ps4saJogcZ6n3_oC8KLsKrQhUolJRYezG0ooZZP9sQqo/s320/recette-e4943-cote-de-boeuf-a-la-fleur-de-sel-sauce-barbecue.jpg" title="Prime rib with sea salt, barbecue sauce" width="320" /></a><br />
Amount for 6 persons <br />
<br />
<br />
Ingredients<br />
Dimension Beef: 2.4 kg<br />
Apple of land shot: 400 g<br />
Carrot: 400 g<br />
Asparagus green:1 bunch<br />
For the sauce<br />
Ketchup: 30 g<br />
Clove of garlic: 1 clove<br />
Honey: 10 g<br />
Tomato paste: 30g<br />
Water: 2 cl<br />
For the rest of the recipe<br />
Sea salt: 15 g<br />
Pepper Mill: 6 Round<br />
Chives: 0.25 boot<br />
Coarse salt: 10 g<br />
Peanut oil: 8 cl<br />
Unsalted butter: 40 g<br />
<br />
Preparation instructions<br />
<br />
Prepare sauce: caramelized honey in a saucepan, then add the tomato paste and cook 1 min. Then add the garlic, ketchup and 20 ml water, then let the sauce simmer for 6-8 minutes (it should have a syrupy consistency). Strain the sauce and let cool.<br />
<br />
Cut the potatoes into 2 or 4 and wash. Peel carrots and cut into large chunks. Cut the asparagus to remove the hard base. Bring a large salted water to a boil, then cook carrots and potatoes for 5 min.<br />
Cook asparagus 3 minutes in plenty of boiling salted water.<br />
<br />
Preheat oven to 200 ° C.<br />
Salt the beef ribs. In a wide heavy bottomed vessel (eg a pan), pour a little oil and heat it strongly. Color the Coast 2 minutes on each side, then place them on a baking dish, add pepper and put a pat of butter on top. Cook the ribs in the oven 8 minutes, then let rest under a sheet of aluminum foil for 5 to 6 min.<br />
<br />
In the casserole, add the potatoes and carrots and cook over low heat about 10 minutes. Add the asparagus and cook for 4 to 5 minutes (vegetables should be slightly firm).<br />
<br />
Serve the meat cut into slices 1 cm thick, sprinkle with chopped chives and accompanied with vegetables heated through and sauce warm or cold.<br />
<div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-24020501144806269172012-07-13T04:30:00.001-07:002012-11-18T03:14:59.511-08:00How to Make Skewers with curry and ras el hanout<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<div class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><br />
</span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcOaR71nZeWCZ2UsgIb9l_gzN40X-gPSnTBuy6TkhMeIbA2tXl12LPgXCScq5DQZdZRmdrsu6Y-H2JanMo77yr0_NOKiN_9-pvkglmmSCLt38eMTaFG6n0VR5x77Sg2TdQnLuh5wQ-hg/s1600/brochettes-au-curry-et-ras-el-hanout.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Skewers with curry and ras el hanout" border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcOaR71nZeWCZ2UsgIb9l_gzN40X-gPSnTBuy6TkhMeIbA2tXl12LPgXCScq5DQZdZRmdrsu6Y-H2JanMo77yr0_NOKiN_9-pvkglmmSCLt38eMTaFG6n0VR5x77Sg2TdQnLuh5wQ-hg/s320/brochettes-au-curry-et-ras-el-hanout.jpg" style="cursor: move;" title="Skewers with curry and ras el hanout" width="320" /></a><span style="background-color: white;">Skewers with curry and ras el hanout </span></div><span style="background-color: white;">For Two persons</span><br />
<br />
Ingerdients<br />
<br />
2 chicken breasts<br />
1 natural yoghurt<br />
1 shallot<br />
1 clove garlic<br />
1 teaspoon curry<br />
1/2 teaspoon ras el hanout<br />
1/2 teaspoon cumin<br />
Salt and pepper<br />
<br />
<br />
Preparation time: 15 minutes<br />
<br />
Cooking time: 10 minutes<br />
Rest: 120 min<br />
Total time: 145 minutes<br />
<br />
Preparation instructions<br />
<br />
Cut the chicken into large dice. Chop the shallot and garlic. In a bowl, put the yogurt, spices, shallots and garlic. Mix all ingredients and add the diced chicken, mix it all again. Cover with plastic wrap and refrigerate for 2 hours. Put the diced chicken in skewers until all the meat. Toast in oven grill or barbecue.<br />
<div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-79698302149111485142012-07-13T04:18:00.000-07:002012-11-18T03:15:28.405-08:00How to Make Baked Bananas<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WBiRWoEREGt5TWpWZYJboCz-mrcjp-V82KzXqhe8IjSsfB50LMjBWSVMPz_gmWf3QVMNziyvYT2JJyA2lfNlMX83BT8p28azjxSTionKpmHrGEMtYfuKPBuBEe_ABtL73Es1B9BOYGg/s1600/5519936f-7391-474e-bf75-5d3c1a460906_tn-220x170.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Baked Bananas" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WBiRWoEREGt5TWpWZYJboCz-mrcjp-V82KzXqhe8IjSsfB50LMjBWSVMPz_gmWf3QVMNziyvYT2JJyA2lfNlMX83BT8p28azjxSTionKpmHrGEMtYfuKPBuBEe_ABtL73Es1B9BOYGg/s1600/5519936f-7391-474e-bf75-5d3c1a460906_tn-220x170.jpg" title="Baked Bananas" /></a></div><span style="background-color: white;"><br />
</span><br />
<span style="background-color: white;">Baked Bananas </span><span style="background-color: white;">by jacky_43</span><br />
<br />
ingredients<br />
<br />
-4 bananas (ripe but still firm)<br />
- 8 mint leaves<br />
- mustard<br />
- 12/16 slices of bacon about 2 mm<br />
<br />
Preparation instructions<br />
<br />
Moutarder slightly the inner curve of the banana, to place 2 mint leaves and toss banana 3/4 slices of bacon.<br />
<br />
Place on the grill until the bacon is toasted (after 7 minutes).<br />
<div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-85517155558768782872012-05-12T14:31:00.001-07:002012-11-18T03:15:34.567-08:00Beet Salad<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdlhZqAsnT5NembZ9kiUu7mbhQoyHww6gZGMVO054n8-GXVDVTrjxfGuTfGaChSUwEPb09UesH7lOWnQAOIcLBpSV8nk0cPCn7Hj5ZZapdKk-QYw_hwXWG-SI36C8KiDahyphenhyphenlrXdk5LPk/s1600/beet-salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdlhZqAsnT5NembZ9kiUu7mbhQoyHww6gZGMVO054n8-GXVDVTrjxfGuTfGaChSUwEPb09UesH7lOWnQAOIcLBpSV8nk0cPCn7Hj5ZZapdKk-QYw_hwXWG-SI36C8KiDahyphenhyphenlrXdk5LPk/s200/beet-salad.jpg" width="200" /></a></div>Portion (s): 4<br />
Preparation time: 20 min<br />
Cooking time: 40 min<br />
Method: Four<br />
<br />
ingredients<br />
<br />
5 large beets cleaned<br />
1/2 red onion, finely chopped<br />
15 ml (1 tbsp.) Chopped fresh parsley<br />
5 ml (1 tsp.) Chopped fresh tarragon<br />
30 ml (2 tbsp.) Dijon mustard<br />
1 clove garlic, blanched, peeled and mashed<br />
1 shallot, peeled and chopped<br />
80 ml (1/3 cup) cream 35%<br />
juice of 1 lemon<br />
salt and freshly ground pepper<br />
<br />
preparation<br />
<br />
1. Preheat oven to 190 ° C (350 ° F).<br />
<br />
2. Arrange beets in a baking dish. Bake for 40 minutes. Correct cooking time depending on their size. Check for doneness by sticking a knife into the flesh. The latter should be tender.<br />
<br />
3. Cool the beets, peel and slice. Cut the slices into strips and place in bowl. Season generously. Add onion and herbs.<br />
<br />
4. In a small bowl, combine remaining ingredients and season well. Pour dressing over salad and toss.<br />
<br />
5. Serve with fresh asparagus. Garnish with<br />
lemon and fresh tarragon, if desired.<br />
<div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-63992475491449293242012-04-29T13:29:00.003-07:002012-11-18T02:47:22.954-08:0010 tips for cooking pasta<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2Zl7ZLm1DetjVV2O03FQjDOnvbNFc0_4vxe4pGHChYEZtWITDaEyBNx-jn8Jv1gUTc83KbxTNzuN7WVMzpBvTxmQSZyA5P6ny0wvAb0C3Zqdgrc9YEpbbbHWPv6XOd90D0UAkERcVok/s1600/10+tips+for+cooking+pasta+landing+header.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2Zl7ZLm1DetjVV2O03FQjDOnvbNFc0_4vxe4pGHChYEZtWITDaEyBNx-jn8Jv1gUTc83KbxTNzuN7WVMzpBvTxmQSZyA5P6ny0wvAb0C3Zqdgrc9YEpbbbHWPv6XOd90D0UAkERcVok/s320/10+tips+for+cooking+pasta+landing+header.jpg" title="10 tips for cooking pasta landing header" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10 tips for cooking pasta landing header</td></tr>
</tbody></table>Make pasta, it's that simple. But acknowledge that it has pasta and pasta! To succeed to perfection, prepare your pasta in the state of the art, it's not more complicated. These 10 tips from the experts of the house will allow you to Barilla pasta like the pros.<br />
<br />
<br />
A large volume of water<br />
It takes a lot of water to cook pasta then use a large saucepan or pot with high sides. To avoid overflow during cooking, make sure the water level does not exceed 3/4 height.<br />
1, 10, 100<br />
Respect the rule of three digits: one, ten, one hundred! 1 liter of water, 10 g salt, 100 g pulp. But if you're watching your salt intake, put only 7 grams of salt.<br />
Add salt after boiling<br />
Add salt at the right time! Boil the water. Lower the flame, add a pinch of salt and<br />
let it dissolve. We know, salt is essential for two reasons:<br />
the flavor of pasta and contributes to their clothes. However, there is no need to add oil to pasta water.<br />
All fired up, and no cover<br />
It is imperative Cook pasta on high heat! Pour the pasta into boiling water and revive the flame to quickly bring water to a boil. Stir the pasta occasionally so that they<br />
remain firm: Mix with a wooden spoon in the case of short pasta, or with<br />
a large range if the pasta is long. Moreover, the pasta is cooking always short!<br />
At the minute<br />
For "Italian pasta" or "al dente", follow the cooking time indicated on the package of pasta. Remove one dough of water about a minute before the end of cooking time and cut it in half. If a white spot appears in the middle, your pasta is not quite cooked yet. Extend the cooking time until his death. Slightly translucent, while the pasta is "al dente" (to point).<br />
<br />
Water outlet<br />
Drain the pasta but not too much, because they might lose their "slippery."<br />
Keep a little water<br />
Keep two tablespoons of cooking water. You can use it to the sauce adheres better to the pasta, facilitate the preparation of pasta sautéed dense and dilute sauces.<br />
For a pasta salad<br />
To serve cold pasta salad, use the following method: drain the pasta, spread them in a large dish, pour a drizzle of olive oil, stir for a while, then let cool. Once the pasta has cooled, it remains only the seasoning in a bowl.<br />
Cook pasta in advance, it is possible!<br />
To prepare the pasta in advance, you should cook them half the time indicated, to cool completely, cover them with cellophane and put the dish in the refrigerator. This way you can eat pasta even 24 hours after having pre-cooked! It takes only 30 seconds to reheat in boiling water before serving.<br />
The final touch that makes all<br />
Do not miss the Spadellata step, the necessary finishing touches to the Italian (meaning of padella stove in Italian): Once cooked, drained pasta, mix with sauce or ingredients that accompany them in a pan on fire for about 1 minute. The flavors of the dish will be better highlighted and pasta are heated through before serving.<br />
Bon appetit!<br />
<div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-89235223364019546102012-04-27T21:45:00.000-07:002012-11-18T02:47:29.412-08:00How to Make Piedmont salad<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdi3J-YJTsVHN0QBwWbrNJRx9VpNKmrtZlLUZy4udB5aTavz7SOZeps_-uhFU9pIKwXDjuZJfboGnUvBqIye7DRdEFFPkvaPcfLgVgoS7bcd4zPYL_7WRCyUJD_kYdSINmBvN6tMmeDU/s1600/ee86c63e-076b-40b0-9d83-6b532f195d90.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdi3J-YJTsVHN0QBwWbrNJRx9VpNKmrtZlLUZy4udB5aTavz7SOZeps_-uhFU9pIKwXDjuZJfboGnUvBqIye7DRdEFFPkvaPcfLgVgoS7bcd4zPYL_7WRCyUJD_kYdSINmBvN6tMmeDU/s1600/ee86c63e-076b-40b0-9d83-6b532f195d90.jpg" /></a></div><br />
ingredients<br />
<br />
<br />
600 g potatoes kind Princess Amanda<br />
4 whole eggs<br />
1 egg yolk<br />
1 bunch of radishes<br />
12 pickles<br />
olive oil<br />
1 c. Coffee mustard<br />
parsley<br />
salt, poivr<br />
<br />
preparation for<br />
<br />
Salad Piedmont<br />
Wash the potatoes. Put them to cook in a pot of cold salted water and boil until tender, about 20 minutes.<br />
Meanwhile, make the eggs harden, then cut them into quarters. Wash thoroughly and remove them radish tops. Cut radishes and sliced pickles. Arrange in a bowl.<br />
Prepare mayonnaise: In a bowl, mix egg yolks, mustard and a pinch of salt and pepper (the ingredients should be at the same temperature). Then mount regular mayonnaise by adding a thin stream of oil and whipping it in the same direction.<br />
Drain and cool potatoes. Peel and cut into large dice. Add them with the mayonnaise into the bowl containing the eggs, radishes and pickles. Mix gently.<br />
Sprinkle with parsley and pour the mixture into small ramekins.<br />
</div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-3703674357845731882012-04-26T18:33:00.000-07:002012-11-18T02:47:34.932-08:00How to Make VARIED SALAD<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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LARGE VARIED SALAD<br />
<br />
ingredients:<br />
carrots<br />
potato<br />
2 beets or red cabbage<br />
1 mortadilla or cheese râpé3 tablespoons olive oil<br />
Juice of one lemon<br />
Poivremaïs<br />
cucumber<br />
vinaigrette<br />
<br />
preparation:<br />
Peel and grate the carrots, cucumbers, beets and cut finely then place them in a dish and drizzle with dressing.<br />
<div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-33495243872924040242012-04-04T11:18:00.004-07:002012-11-18T02:47:40.612-08:00How to Make Pan Pizza<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznijCobqrU-JmSbir-jcGw7n-vj1-NTBfWzj1O05pKbhZ3TOE4x0XPFOkxbFq8ZvuDbKZ59jNl0tK6plew04O7MSIUGa6sDtOFGJfrCprFQGtIg6m3KC4xxJ2srglfoq-7HOTSLmxYzM/s1600/pan_pizza-893.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Pan Pizza" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznijCobqrU-JmSbir-jcGw7n-vj1-NTBfWzj1O05pKbhZ3TOE4x0XPFOkxbFq8ZvuDbKZ59jNl0tK6plew04O7MSIUGa6sDtOFGJfrCprFQGtIg6m3KC4xxJ2srglfoq-7HOTSLmxYzM/s1600/pan_pizza-893.jpg" title="Pan Pizza" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: left;"><b>Pan Pizza</b></span> </td></tr>
</tbody></table><br />
Pan Pizza<br />
ingredients<br />
<br />
1 13-3/4oz. package hot roll mix<br />
1 cup grated parmesan cheese<br />
1//2 pound ground beef<br />
1/4 cup chopped onion<br />
1/4 cup chopped green pepper<br />
1 clove garlic, minced<br />
1 16oz. can tomatoes, cut up<br />
1/3 cup tomato paste<br />
<br />
preparation instructions<br />
<br />
In a large bowl dissolve yeast from roll mix in 1 cup of warm water. Stir in flour mixture from mix and 1/2 cup of the parmesan cheese. Cover and let rest 10 minutes. With greased fingers pat dough out onto bottom and halfway up sides of a greased 15 1/2 x10 1/2 x 1 inch baking pan. Bake at 375 degrees until deep golden brown, 20 to 25 minutes. Meanwhile, in a medium skillet cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender. Drain off excess fat. Stir in undrained tomatoes, tomato paste, mushrooms, sugar, basil, oregano, fennel, 1 teaspoon salt, and 1/8 teaspoon pepper. Spread meat mixture over the hot crust. Sprinkle with mozzerella cheese and the remaining parmesan cheese. Bake at 375 degrees until bubbly, 20 to 25 minutes. Let stand 5 minutes before cutting.<br />
</div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-18740172349221263592012-03-11T14:04:00.001-07:002012-11-18T02:49:27.396-08:00How to Make The Betty Crocker Recipe Card Library<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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</b><br />
</b><br />
<b style="font-size: x-large;"><span class="Apple-style-span" style="color: #674ea7; font-size: large;"> </span></b><b style="font-size: x-large;"><span class="Apple-style-span" style="color: #674ea7; font-size: large;">The Betty Crocker Recipe Card Library </span><span class="Apple-style-span" style="color: blue; font-size: large;"> </span><span class="Apple-style-span" style="color: #a64d79; font-size: large;"> </span></b><b style="font-size: x-large;"><span class="Apple-style-span" style="color: #a64d79; font-size: large;"> </span><span style="color: #3d85c6;"><span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-size: large;">Barbeque</span></span></b><br />
<b style="font-size: x-large;"><span class="Apple-style-span" style="color: #c27ba0; font-size: large;"><br />
</span></b><br />
<div><div><span style="color: #3d85c6; font-size: large;"><b>ingredients</b></span><br />
<span style="color: #3d85c6;">1 slice per serving bacon </span><br />
<span style="color: #3d85c6;">1 per serving frankfurter </span><br />
<span style="color: #3d85c6;">Fillings: Choose 1 per serving: </span><br />
<span style="color: #3d85c6;">Apple-Cheese: </span><br />
<span style="color: #3d85c6;">3 slices unpared apple </span><br />
<span style="color: #3d85c6;">1 strip process American cheese </span><br />
<span style="color: #3d85c6;">Peanut Butter: </span><br />
<span style="color: #3d85c6;"> Crunchy peanut butter or peanut butter and salted peanuts </span><br />
<span style="color: #3d85c6;">Orange: </span><br />
<span style="color: #3d85c6;">3 mandarin orange segments </span><br />
<span style="color: #3d85c6;">Melon: </span><br />
<span style="color: #3d85c6;">3 canteloupe or honeydew melon balls or 1 melon wedge </span><br />
<span style="color: #3d85c6;">Onion: </span><br />
<span style="color: #3d85c6;">1 green onion </span><br />
<span style="color: #3d85c6;">1 dill pickle slice </span><br />
<span style="color: #3d85c6;">Savory Stuffing: Enough for 8 frankfurters </span><br />
<span style="color: #3d85c6;">1/3 cup chopped sweet pickle </span><br />
<span style="color: #3d85c6;">1 slice bacon, crisply fried and crumbled </span><br />
<span style="color: #3d85c6;">2 cups dry herbed stuffing mix, prepared as directed on package</span><br />
<span style="color: #3d85c6; font-size: large;"> preparation instructions</span><br />
<span style="color: #3d85c6;">Fry bacon 2 minutes on each side. Split frankfurter lengthwise, not cutting completely through. Place one of the fillings in the cut. Wrap each frankfurter with bacon; secure with wooden picks. Place on grill 4 inches from medium coals. Cook 12 to 15 minutes, turning frequently.</span><br />
<div style="color: #274e13; font-size: x-large;"><br />
</div></div></div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-66986423648529235512012-03-11T13:59:00.000-07:002012-11-18T02:47:57.561-08:00How to Make Almond Green Beans with Cheese Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<b><span class="Apple-style-span" style="color: #274e13; font-size: large;">RecipeName</span></b> : <b>Almond Green Beans with Cheese Sauce<span class="Apple-style-span" style="color: #274e13;"> RecipeType</span></b> :<b>Tenspeed </b> <b><span class="Apple-style-span" style="color: #274e13;"> author</span>:</b><b>Tenspeed</b><br />
<b><br />
</b><br />
<b><span class="Apple-style-span" style="color: #274e13; font-size: large;">ingredients:</span></b><br />
<b><span class="Apple-style-span" style="color: #274e13; font-size: large;"><br />
</span></b><br />
<b></b><br />
<b>2-3 lbs. fresh or frozen cut green beans</b><br />
<b>1 4-6oz. pack of Sliced Smoked Almonds</b><br />
<b>6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)</b><br />
<b>2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce</b><br />
<b>1/2 cup milk and 1/2 stick butter (if using Cheese Sauce)</b><br />
<b>1/4 cup milk for thinning</b></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-50986908630278132462011-11-21T01:47:00.001-08:002012-11-18T02:48:03.656-08:00How To Cuisine Flaky Pastry<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-size: medium; text-align: left;">Flaky Pastry</b></td></tr>
</tbody></table><b>Flaky Pastry</b><br />
<b><span class="Apple-style-span" style="font-size: large;">Ingerdients </span></b><br />
2 cups flour<br />
1/4 tsp salt<br />
1/2 - 2/3 cup water<br />
1/4 tsp lemon juice<br />
2/3 cup butter<br />
<div><b><span class="Apple-style-span" style="font-size: large;">Preparation instructions</span></b></div><div><div>Sift flour and salt, mix water and lemon juice. Soften shortening slightly with a knife and divide into 4 equal portions. Rub one portion of shortening into flour. Mix into a dough with the water and lemon juice. Turn onto a floured board and knead lightly until pastry is smooth and pliable. Roll pastry into rectangular shape.</div><div>Flake one portion of shortneing on top two thirds of rectangle. Fold in three by placing the lower third over center third, and top over lower third. Rest pastry in refrigerator for 5 minutes.</div><div>Turn pastry so that the folded edge is to the left. Press rolling pin at intervals along pastry, thus evening the shortening. Roll out again, rolling away from you to keep the layers of flakes even in the pastry. Use short light strokes and keep the pastry in good rectangular shpae. Rest pastry in the refrigerator between each rolling and folding</div><div>Proceed as before until the remaining portions of shortening have been used. Cover and place pastry in refrigerator until needed.</div></div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-58255369645725269482011-11-21T01:40:00.001-08:002012-11-18T02:48:08.786-08:00How To Cuisine Crumbed Cutlets<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<tr><td class="tr-caption" style="text-align: center;"><b>Crumbed Cutlets</b></td></tr>
</tbody></table><b>Crumbed Cutlets</b><br />
<b><span class="Apple-style-span" style="font-size: large;">Ingerdients </span></b><br />
4 cutlets<br />
2 Tbsp flour<br />
1/2 tsp salt<br />
3 shakes pepper<br />
1 egg, beaten<br />
1 cup dried breadcrumbs<br />
1/2 cup oil<br />
parsley sprigs<br />
Cutlet Frills<br />
1 recipe Brown Tomato Sauce<br />
<div><b><span class="Apple-style-span" style="font-size: large;">Preparation instructions</span></b></div><div><div>Shape cutlets, flatten and leave 3cm of cleaned bone. Coat with flour, salt and pepper. Dip in egg, then coat in breadcrumbs, press crumbs firmly. Egg and breadcrumb layers can be repeated. Heat oil and fry cutlets, turning once. Drain. Place frills on bone of each cutlet. Garnish with parsley and serve with sauce.</div></div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-71242430795202682912011-11-21T01:11:00.001-08:002012-11-18T02:48:18.040-08:00How To Cusisne Crown Roast of Lamb<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<b>Crown Roast of Lamb</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Crown Roast of Lamb</b></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-size: large;">Ingerdients </span></b><br />
1 Crown Roast - 12 cutlets<br />
Stuffing Ingredients<br />
500g (1LB) cooked, mashed sweet potato<br />
2 Tbsp sherry<br />
seasoning to taste<br />
1 egg, lightly beaten<br />
1 onion, finely chopped<br />
1 Tbsp chopped parsley<br />
<div><b><span class="Apple-style-span" style="font-size: large;">Preparation instructions</span></b></div><div><div>Mix all stuffing ingredients together. Fill the lamb cavity with stuffing and place roast in a baking dish. Bake at 180C (350F) for 1 hour</div></div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-22466599908357544722011-11-21T01:06:00.001-08:002012-11-18T02:48:24.218-08:00How To Cuisine Crispy Prawn Baskets (Shrimp)<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<tr><td class="tr-caption" style="text-align: center;"><b>Crispy Prawn Baskets (Shrimp)</b></td></tr>
</tbody></table><b>Crispy Prawn Baskets (Shrimp)</b><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Ingerdients </span></b><br />
8 spring roll wrappers<br />
1 cup chopped prawns<br />
2 cups bean sprouts<br />
1/4 cup mayonnaise<br />
1 Tbsp yogurt or sour cream<br />
3 tsp lemon juice<br />
1 gherkin, sliced<br />
oil for frying<br />
<b><span class="Apple-style-span" style="font-size: large;">Preparation instructions</span></b><br />
Heat oil to 180C (350F). Place 2 spring roll wrappers together with corners not matching. Lower wrappers into hot oil then immediatley push soup ladle into center to form a cup. Cook until golden, lift and drain on absorbent paper. Allow to cool. Combine filling ingredients except gherkin. Spoon into crisp basket. Garnish with gherkin and serve</div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-27981102192777722542011-11-21T01:01:00.001-08:002012-11-18T03:24:32.542-08:00How To Cuisine Chicken Vindaloo<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<tr><td class="tr-caption" style="text-align: center;"><b>Chicken Vindaloo</b></td></tr>
</tbody></table><b>Chicken Vindaloo</b><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Ingerdients </span></b><br />
1 clove Garlic, peeled<br />
2 tsp chopped Ginger<br />
1/4 cup Water<br />
1 tsp chopped Chilli<br />
1 Tbsp ground Coriander<br />
1 Tbsp Brown Sugar<br />
1 tsp ground Cardamon<br />
750g Chicken (Thigh Fillets)<br />
1 tsp ground Tumeric<br />
1 tsp ground Fenugreek<br />
2 tsp ground Cumin<br />
3/4 cup Vinegar (Brown)<br />
<div><b><span class="Apple-style-span" style="font-size: large;">Preparation instructions</span></b></div><div><div>Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight). Drain chicken and brown on a large non-stick pan. Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice. </div></div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-31798460639665900872011-11-21T00:55:00.001-08:002012-11-18T03:24:38.881-08:00How To Cuisine Chicken Puff Kiev<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvop_zCliMxZ1xAW9tIgroMN2_Rz569dPOc1mxdzPV8LFQQrMzuu0kQuOGIbDFAyKILdBp23UYVQnoPzmfE4rdLHsv-voOOvC5UpKvsULOCwXCIY1BSQRpti4Lr57J78vkzl2udME4umo/s1600/Chicken+Puff+kiev.jpg" imageanchor="1" style="clear: right; font-size: medium; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><b style="color: black; font-size: 13px;">Chicken Puff Kiev</b></a></td></tr>
</tbody></table><b>Chicken Puff Kiev</b><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Ingerdients </span></b><br />
90g (3oz) unsalted butter<br />
1 clove garlic, crushed<br />
2 shallots, chopped<br />
1 Tbsp parsley, chopped<br />
2 tsp Worchestershire sauce<br />
1/4 tsp black pepper<br />
4 whole chicken breasts, skinned and boned<br />
2 sheets ready rolled puff pastry<br />
milk or cream for glazing<br />
<b><span class="Apple-style-span" style="font-size: large;">Preparation instruction</span></b><br />
Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11") oblong. Wrap in foil and freeze until firm. Pound out chicken breasts until very thin with a meat mallet or rolling pin. Cut frozen butter mixture into 4 equal portions. Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape. Cut pastry sheets in half and place a chicken roll on each strip of pastry. Roll up firmly. Place seamside down on a greased baking sheet. Glaze with milk or cream and bake at 230C (450F) for 20-25 minutes or until pastry is golden brown.<br />
<div><br />
</div><br />
</div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-80091171071866612412011-11-21T00:20:00.001-08:002012-11-18T03:24:43.949-08:00How To Cuisine Castle Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfl1u8ZZ37FpG-ANbxGxUt-N8Z0g3cxQKUz7C4SksRQaqdx7sSJakVxEIMkZXvev50mY0EdxHGcZaIeOS_xqos2xz3W1sWCBR38GUEijmFd5uGcwsSYxE1g0nsBP5HWKwtbPLeR5v0dQ/s1600/images+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfl1u8ZZ37FpG-ANbxGxUt-N8Z0g3cxQKUz7C4SksRQaqdx7sSJakVxEIMkZXvev50mY0EdxHGcZaIeOS_xqos2xz3W1sWCBR38GUEijmFd5uGcwsSYxE1g0nsBP5HWKwtbPLeR5v0dQ/s320/images+%25281%2529.jpg" width="320" /></a></div><b>Castle Pudding </b><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Ingerdients </span></b><br />
<br />
<br />
60g (2oz) butter<br />
60g (2oz) brown sugar<br />
1 egg<br />
1/2 cup self raising flour, sifted<br />
1 Tbsp milk<br />
3 tsp cocoa<br />
1 Tbsp hot water<br />
1/4 cup vanilla essence<br />
<div><br />
</div><div><b><span class="Apple-style-span" style="font-size: large;">Preparation instructions</span></b></div><div><br />
</div><div>Grease 5 ramekins. Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well. Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla and hot water to the remaining mixture. Top up each ramekin and swirl the two mixtures together with a spoon. Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Allow to stand 1-2 minutes prior to serving</div><div><br />
</div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0tag:blogger.com,1999:blog-4268571018443121061.post-51514023269611193862011-11-20T23:34:00.001-08:002012-11-18T03:24:56.438-08:00How To Cuisine Cassata<div dir="ltr" style="text-align: left;" trbidi="on"><script type="text/javascript"><!--
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<tr><td class="tr-caption" style="text-align: center;"><b>Cassata</b></td></tr>
</tbody></table><b>Cassata</b><br />
<b></b><b><span class="Apple-style-span" style="font-size: large;">Ingerdients</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"></span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"> </span></b><b></b>50g chocolate<br />
1/4 cup cream<br />
1 Tbsp cocoam sifted<br />
1 Liter vanilla ice cream<br />
1/3 cup red and green glace cherries, chopped<br />
1/3 cup glace ginger, chopped<br />
1/2 cup flaked almonds<br />
1/2 tsp almond extract<br />
<b><span class="Apple-style-span" style="font-size: large;">Preparation instructions</span></b><br />
<br />
Melt chocolate in a double boiler, add cream and cocoa. Divide ice cream into 3 bowls. Fold chocolate mixture into first bowl of ice cream and spread evenly into loaf pan #1, freeze. Fold cherries and ginger into second bowl of ice cream, spread evenly into loaf pan #2, freeze. Fold almonds and almond extract into third bowl of ice cream, and spread evenly into loaf pan #3, freeze.<br />
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When ice cream is solid, unmold by quickly dipping each pan base into hot water and invert it onto a plate. Place one layer on top of next with the chocolate layer in the middle. Smooth edges with a spatula and refreeze. Serve in slices.<br />
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<div class="separator" style="clear: both; text-align: center;"></div></div>Digital Lifehttp://www.blogger.com/profile/05012037246128566882noreply@blogger.com0