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Jawatan yang paling popular - Halaman 47
arrow right rocky road candy

Rocky Road Candy2 (6 ounce) packages semisweet chocolate chips1 can sweetened condensed milk2 tablespoons margarine2 cups dry roasted peanuts1 (10 1/2 ounce) package miniature marshmallowsMelt the chocolate, sweetened condensed milk and margarine over low heat. This takes 5 to 10 minutes.Mix the peanuts and marshmallows in a bowl. Pour the chocolate mixture over the nut mixture. Pour into a wax paper-lined pan ? however thick you want it.

Bandu2 - Herit.gif  Kategori: Resipi   »   19 Membaca   »   Tarikh: 19/03/2010 00:00   »   Oleh: Mouhamadou-bamb ...

arrow right Les mains tendues

En voyance un instant, monsieur Vidal devint d’une pâleur mortelle, courba la tête et resta quelques secondes, effondré. Puis semblant reprendre du poil de la bête, il essaya voyance en ligne de nier. - Vous avez dû rencontrer cette fille qui prétend que je suis son père. c’est une folle Voyance par telephone et si elle continue à dire des bêtises, je la ferai enfermer. - Mais enfin, monsieur Vidal, vous ne pouvez nier que Brigitte Martin soit votre fille. Nous avons des preuves. - Quelles tarots gratuits preuves ? Il ne peut y avoir aucune preuve !! - Oh mais si !! Tenez, voilà vos lettres… Enfin il s’agit de photocopie, il serait inutile de les détruire. Parcourant rapidement les deux voyance gratuitel ettres, monsieur Vidal abandonna la lutte. - Je ne savais pas que ces lettres existaient encore… Il y a eu un effroyable concours de circonstances… Et Jane qui va arriver… - Vous savez, monsieur Vidal, nous vous estimions beaucoup. S’il y a des horoscope 2012 explications nous aimerions les connaître.furieusement. Gilles Gaucher sort de l’étable, averti par les aboiements, et ouvre un vantail pour faire entrer la numerologie voiture. Il enlève sa casquette, éponge son front et frotte ses mains sur son astrologie bleu de travail. - Avez-vous des nouvelles ? leur dit-il en serrant les mains tendues des deux gendarmes. - Rien tarot encore mais l’enquête avance et à ce propos on voudrait vous demander quelques renseignements supplémentaires. On peut entrer ? - Bien sûr, Martine va vous faire Voyante serieuse un café ? ou un ‘tit coup de blanc ? - Un voyance serieuse café ne sera pas de refus.

Bandu2 - Herit.gif  Kategori: Cerita   »   19 Membaca   »   Tarikh: 27/02/2012 09:28   »   Oleh: purevoyance

arrow right Monetize Your Website with ad2com.net

Ad2com.net is a global video ad network, offering video advertising based on various pricing models

Bandu2 - Herit.gif  Kategori: Cerita   »   19 Membaca   »   Tarikh: 30/05/2012 07:34   »   Oleh: Emily

arrow right Not Just A Shocking Horror Tale: The Surgeon By Tess Gerritsen

The Surgeon grabbed me and kept me reading. The suspense builds with every page. There are no dull moments, no holes in the plot. A serial killer is on the loose in Boston. He enters women's bedroom windows at night, chloroforms them and takes away the very thing that makes them female. While his victim is awake, tied to her own bed with duct tape, he cuts her with a scalpel, removes her uterus and then slashes her throat. Death comes while the victim watches her own blood spray from her throat. This story is even more chilling than Silence of the Lambs because this killer tells the victim exactly how he will torture and then kill her. He draws death out over several hours while the victim waits alert and in pain.What sets this novel apart from other thrillers is Gerritsen's skill at bringing her characters to life. This is not just a shocking horror tale. The book opens from the killer's point of view. The reader understands his thoughts and motives. The terror of a rape survivor, even years after her attack is brilliantly written into Dr. Catherine Cordell's character, the only victim that lived through the surgeon's attack two years before this current series of killings. Catharine is virtually unable to function, crippled by terror after it becomes obvious that the surgeon has made the killings personal and Catharine is his target. Through detectives Thomas Moore and Jane Rizzoli, the reader develops an intimate understanding of the intricacies of the Boston Homicide Unit. The heat of Boston is a symbol for the heat between Catherine and detective Moore.I was pleasantly surprised by the very satisfying ending of this fantastic murder thriller. I highly recommend it for anyone who loves a thrilling read.I am a freelance writer and editor who gave up a career as a successful middle school teacher to write full time. I started the Storm of Thought Writing Center and am currently working on a thriller novel, several short stories and a children's novel. My publications include Dana Literary Society, and Thunder Sandwich. My articles about teaching, curricular materials and presentations have appeared in educational magazines such as Science Scope.To learn more about my writing or the Storm of Thought Writing Center, visit http://www.trinaallen.com or http://spaces.msn.com/members/stormofthought/.

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arrow right bailey's irish cream bundt cake

Bailey's Irish Cream Bundt Cake1 (18.25 ounce) box yellow or chocolate cake mix1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix4 eggs1/2 cup vegetable oil3/4 cup Bailey's Irish Cream liqueurSifted confectioners' sugar or Bailey's Irish Cream Glaze or Bailey's Cream Cheese FrostingSmall St. Patrick's Day cake decorations (optional)In a large bowl, combine cake mix, pudding mix, eggs and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for about 50 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool in pan for 10 minutes, then turn out into a wire rack to finish cooling.Turn Bundt cake upside-down and tube cake, right side up or upside down as desired. Sift confectioners' sugar over top of cake or drizzle Bailey's Irish Cream Glaze over top and down sides of cake. Or, frost cake with Bailey's Irish Cream Frosting. Garnish cake with small St. Patrick's Day cake decorations, if desired.Store in an airtight container at room temperature or in the refrigerator. May also freeze cake, tightly wrapped in aluminum foil, for up to 3 months.Bailey's Irish Cream GlazeYield: enough for 1 (10-inch Bundt cake)About 1/2 (16 ounce) package confectioners' sugar, sifted1 tablespoon butter or margarine, at room temperature3 to 4 tablespoons Bailey's Irish Cream liqueur or as desiredIn a deep small bowl, beat confectioners' sugar together, gradually beat in liqueur until desired drizzling consistency is achieved and glaze is smooth.Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to batter and use Kahlua or Amaretto in the glaze.Bailey's Cream Cheese FrostingYield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or tube cake6 ounces cream cheese or reduced-fat cream cheese, at room temperatureAbout 2 tablespoon Bailey's Irish Cream liqueurPinch of salt1 (16 ounce) package confectioners' sugar, sifted (about 4 1/2 cups)1 cup coarsely chopped pecans or English walnuts (optional)In a medium bowl, combine the first four ingredients, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency. Fold in nuts, if desired.

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arrow right tom's taquito sauce

Tom's Taquito SaucePosted by Tiffany at recipegoldmine.com May 21, 2001Source: This was posted by Tom, N. California on the TSR board on 2-20-01. I have slightly edited the recipe from my own experience in making the sauce.This is a great taquito sauce. The next best thing to guacamole!1 medium onion, chopped1 to 6 jalape?os, chopped (depending on level of heat you like)1 avocado, skinned, seeded and chopped2 cloves garlic, chopped1 medium lime, juiced1 1/2 cups chicken broth1/2 cup cilantro, chopped2 tablespoons vegetable oilSalt/pepper to tasteHeat oil in saucepan over medium heat. Add onions and jalape?os and saut? for about 5 minutes. Add garlic and cook for another 3 minutes. Add chicken stock and bring to a boil, reduce heat and simmer for 10 minutes.Remove from heat and add chopped avocado, lime juice, cilantro and salt and pepper. Use and immersion blender or add in batches to regular blender and blend until smooth.Serve warm over hot taquitos.This sauce also freezes well. It is a little thin but maybe it was just me making it. The taste was still great! Thanks, Tom, if you are out there!

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arrow right shredded cabbage soup - s'chee

Shredded Cabbage Soup (S'chee ? Russia)2 medium onions, thinly sliced3 tablespoons bacon fat, butter or margarine2 (10 1/2 ounce) cans) condensed beef broth2 broth cans water1 small head green cabbage, coarsely shredded (5 cups)2 medium carrots, sliced2 medium potatoes, cubed1 stalk celery, with leaves, sliced2 medium tomatoes, coarsely chopped1 teaspoon saltFreshly-ground black pepperDairy sour creamDill weed or parsleyCook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.Top each serving with sour cream. Garnish with dill weed.Makes 12 (3/4 cup) servings.

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arrow right olga's chicken brijani

Olga's Chicken BrijaniPosted by FootsieBear at recipegoldmine.com 9/21/2001 2:31 pmSource: Olga YarlagaddaMarinade1/2 cup finely chopped coconut1 teaspoon salt1 cup plain yogurt6 garlic cloves, finely choppedJuice from 1 lime1 tablespoon plus 1 1/2 teaspoons ground red pepper1 tablespoon plus 1 1/2 teaspoons ground coriander1/4 teaspoon each ground cinnamon and cloves2 tablespoons fresh ginger, peeled and grated1/4 cup water12 skinless chicken legs, scored to the bone1/2 cup oilPut marinade ingredients in blender and puree until smooth. Pour over chicken. Cover and refrigerate overnight.Brown chicken in hot oil; cover and reduce heat. Simmer until tender, about 20 minutes. Remove heat and continue to simmer on low until liquid is gone. Season with salt and pepper.Serve over rice.

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arrow right papa vento's sicilian chicken

Papa Vento's Sicilian ChickenPosted by artsycookLike Chicken Parmesan, my father made this for us all the time while growing up.6 boneless, skinless chicken breasts1/2 cup olive oil (+ more for frying)1 1/4 cup dry breadcrumbs1/2 cup ParmesanGround black pepper6 large slices mozzarella cheese1 large can (32 ounces) crushed tomatoes (regular or Italian seasoned)1 medium onionPound out chicken breasts between wax paper to 1/2-inch thick.In a shallow bowl, combine breadcrumbs and parmesan cheese. In another shallow bowl, pour 1/2 cup olive oil.Preheat oven to 350 degrees F. Dip chicken breasts first in olive oil, letting excess drip off, and then press into breadcrumb mixture. Heat 2 tablespoons olive oil in a large skillet over medium / low heat. Saut? chicken breasts until golden on both sides.Arrange chicken breasts on bottom of a 9 x 13-inch baking dish. Pour crushed tomatoes evenly over chicken. Halve the onion and ?sliver? cut it, sprinkling them on top of the tomatoes (quantity depends on your taste ). Lay 1 piece of cheese over each chicken breast and bake for 30 minutes until cheese starts to turn golden and sauce is bubbly. My father makes this with pounded round steak and non-seasoned tomatoes but we love this version. You can make it either way and make up your own mind.

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arrow right louisiana style li'l smokies

Louisiana Style Li'l SmokiesServings: 65 slices bacon, diced 1/2 cup onion, chopped 1/4 cup green bell pepper, chopped 1 cup unsweetened pineapple juice3/4 cup ketchup 3 tablespoons Tabasco green pepper sauce1 1/2 packages bite-size smoked sausage, chopped Hot cooked rice Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes.Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well.Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes.Serve over rice, if desired.Nutritional information: Calories: 471 Total Fat: 39 Carbohydrates: 17 Protein: 18

Bandu2 - Herit.gif  Kategori: Resipi   »   18 Membaca   »   Tarikh: 19/03/2010 00:00   »   Oleh: Mouhamadou-bamb ...

arrow right al copeland's basic cajun jambalaya

Al Copeland's Basic Cajun Jambalaya1 tablespoon unsalted butter2 tablespoons vegetable oil2 medium onions, chopped1 pound pickled pork, diced1 pound smoked ham, diced2 cloves garlic, peeled and minced1/2 teaspoon dried thyme1 tablespoon chopped parsley1 pound smoked sausage, sliced4 cups beef or chicken stock or hot water2 cups rice2 bay leaves1/2 teaspoon cayenne pepper or to tasteIn large saucepan with lid, melt butter with oil. Add onions and pork and saut? until onions are soft. Add ham, garlic, thyme and parsley and saut? 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked.Serves 8.

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arrow right new year's pork jambalaya

New Year's Pork JambalayaSource: Lafayette Centennial Cookbook - 1884-19941 pound smoked sausage, sliced 1/4-inch thick1 pound lean pork chunks, cut into 1-inch cubesTony's Creole seasoning1/4 cup oil1 large onion, chopped1/4 cup chopped bell pepper1/4 cup chopped celery1 cup water1 cup chicken or beef broth1/4 cup margarine1 1/2 teaspoons salt1/4 teaspoon black pepper1/4 teaspoon red pepper2 tablespoons minced pimiento1 cup uncooked rice1 (16 ounce) can black-eyed peas, drained1/3 cup chopped parsley1/3 cup chopped green onion topsIn a heavy 4-quart pot, brown sausage and pork, seasoned with Creole seasoning, in hot oil. Add onion, bell pepper and celery. Cover and cook on medium heat 30 minutes or until pork is almost done.Skim off excess oil. Add water, broth, margarine, salt, black and red pepper and pimiento. Bring mixture to a boil. Add rice, stir and add black-eyed peas. Cover and cook 30 minutes or until rice is cooked. Add parsley and onion tops the last 5 minutes.

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arrow right pot roast po' boys

Pot Roast Po' BoysSource: Frank Davis, New Orleans Channel1/4 cup vegetable oil or margarine 1 (4- to 5-pound) boneless chuck roast3 teaspoons salt and black pepper mixture 2 teaspoons Frank Davis Beef Seasoning 1 can Campbell's Cream of Mushroom Soup 1 can Swanson's Low Sodium Chicken Broth 1 teaspoon Kitchen Bouquet 2 tablespoons Italian flat leaf parsley, minced 2 loaves New Orleans French bread 2 cups shredded lettuce 3 tomatoes, thinly sliced1/2 cup Hellmann's or Blue Plate Mayonnaise1/4 cup dill pickle slices1/2 cup shredded Cheddar cheeseThis is quite possibly the ultimate in recipe simplicity. Basically you heat the Dutch oven, you season and brown the meat, you pour the soup mixture over the top, and you slow roast the roast in the oven until it's ready to fall apart. Sounds easy, huh. Here's how it's done step by step:1. Take a 5-quart heavy Dutch oven, place it on the stove over medium-high heat, and drop into it about a quarter-cup of either vegetable oil or real margarine. (You want to avoid using the vegetable spreads-they contain a lot of water and air. Make sure the label says "margarine.")2. While the oil is coming up to heat, sprinkle the beef thoroughly with both the salt and black pepper mixture (2:1 ratio, salt to pepper) and the beef seasoning. When the meat is completely coated, rub the seasonings in well with your hands. Then, using a couple of meat forks, ease the roast down into the Dutch oven and brown it uniformly on all sides until it turns nice and toasty. Take your time and do is right-it's what seals the pores of the meat and keeps the juices locked inside.3. When the roast is seared all over, remove it from the Dutch oven temporarily and set it on a platter. Then in a large bowl, whisk together until fully blended the mushroom soup and the chicken broth. When completely combined, pour it into the Dutch oven (now set to medium heat), take a wooden spoon, and deglaze the pot (being sure to scrape up all the bit of browned beef that may have stuck to the bottom).4. At this point, bring to gravy mixture to a gentle bubble. Then ease the chuck roast back into the pot, baste it thoroughly with the gravy, put the lid on, slide the pot into a preheated 350 degree F oven, and bake the meat for about 2 1/2 to 3 hours until ultra-tender. The remainder of this recipe develops in the oven-do not open the oven, do not lift the lid, do not peek in the pot, do not stir?just leave it alone!5. Finally, when you're ready to eat, warm the po' boy bread, slice it lengthwise, slather it down with mayonnaise, layer the shredded lettuce, tomato slices, and pickle chips on one half of the bread, then pile on the thinly sliced roast chuck on the other half! It should be sliced against the grain for best texture.6. All that's left now is to ladle on a generous serving of pot gravy over the beef, bring both halves of the French bread together, and cut them into sandwich-size portions. Serve alongside a frosty root beer and a stack of crunchy potato chips.Chef's Notes: To make your po' boy the epitome of New Orleans dining, you might also want to splatter on a light sprinkling of shredded cheddar cheese between the two French bread halves.

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arrow right fried oyster po' boys

Fried Oyster Po' BoysTartar Sauce1 cup mayonnaise 1/4 cup minced sweet pickle 1 large hard-boiled, forced through a coarse sieve 2 tablespoons minced shallot 2 tablespoons drained bottled capers 1/2 teaspoon crumbled dried tarragon 2 tablespoons Creole or Dijon mustard 2 tablespoons minced fresh parsley leaves 1 teaspoon fresh lemon juicePo' Boys24 shucked oysters, drainedYellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coatingVegetable oil for deep-frying 2 loaves soft-crust French breadSliced tomatoesShredded iceberg lettuceTartar Sauce: In a small bowl stir together sauce ingredients.Po' Boys: In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375 degrees on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes. Transfer oysters with a slotted spoon to paper towels to drain.Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce. Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.Makes 4 sandwiches.

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arrow right Outback Steakhouse Honey Wheat Bushman Bread

Dough: 1 1/2 cups warm water 2 tablespoons butter, softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons (1 pkg.) yeast Coloring: 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring Cornmeal for dusting| 1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on

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