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- 24/7 Pharmacy: Irish viagra drink <b>recipe</b> best price guaranteed!
- <b>Recipe</b>: Iranian Halwa
- <b>Recipe</b>: Cheese Makkai Cake
- Fit Food: Chili <b>recipe</b> evokes chicken burrito, but healthier
- David's Daily Dish: Help! I need a good, working <b>recipe</b> for <b>...</b>
- Apple Salad with Caramel Dressing <b>Recipe</b> | The 36th AVENUE
| 24/7 Pharmacy: Irish viagra drink <b>recipe</b> best price guaranteed! Posted: 01 Oct 2013 02:05 AM PDT Redirect Notice The previous page is sending you to http://aac-rerc.psu.edu/assets/a566f342/?nuk=irish-viagra-drink-recipe. If you do not want to visit that page, you can return to the previous page.  |
| Posted: 01 Oct 2013 12:46 AM PDT With its soft texture and delicate sweetness, Halwa is one the most loved desserts of the East.
Gulnaz Mondegarian is an expert in Iranian cuisine who has co-hosted Food Diaries alongside Zarnak Sidhwa to celebrate Community Food Week
With its soft texture and delicate sweetness, Halwa is one the most loved desserts of the East and fits any occasion, be it a tea party, dinner or wedding celebration. In fact, in some parts of the world, it is served at funerals too. Try my recipe for this delicious sweet-dish with an Iranian flavour — addiction guaranteed! Ingredients: Sugar 1 cup Water ½ cup Rosewater ¼ cup Saffron 3 -4 threads Butter (unsalted) 8 ounces or 1 cup White flour 1 and a ½ cup Method • Boil the sugar and water in a saucepan over medium heat. Keep stirring the sugar until it has dissolved completely. • Add the rosewater and saffron and cook for a little while before setting it aside. • In a large saucepan, cook the butter over slow flame and add the flour, stirring occasionally to form a smooth paste. Continue to cook the mixture for about 5 to 10 minutes and keep stirring until the paste becomes golden. • Using a whisk, pour the sugar syrup into the flour paste and stir. • Once the syrup and paste have mixed completely, remove the halwa from the heat and spread it evenly onto a plate, bowl or platter. • Garnish the halwa with pistachios and almonds and serve hot. Gulnaz Mondegarian is an expert in Iranian cuisine who has co-hosted Food Diaries alongside Zarnak Sidhwa to celebrate Community Food Week Published in The Express Tribune, Ms T, September 29th, 2013. on Twitter, become a fan on Facebook |
| <b>Recipe</b>: Cheese Makkai Cake Posted: 01 Oct 2013 12:36 AM PDT An Indian version of the North African Polenta. Preparation time: 15mins Cooking time: 30 mins Serves: 4 Recipe Ingredients: for Cheese & Thyme Polenta Cakes 5 cups water/stock 2 teaspoons salt 1 tsp chopped thyme 1 ¾ cups yellow cornmeal / makki ka atta 3½ tablespoons unsalted butter ½ cup mozzarella cheese Recipe Method: Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal & thyme. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 mins. Turn off the heat. Add the butter & mozzarella cheese and stir until melted. Then pour in a baking tray lined with butter and let cool. Then cut and serve. Recipe Ingredients: for Spicy Berry Chutney 2 large Tomatoes, Chopped 2 Cups of Chopped Strawberry (Fresh or Frozen) 2 Plums (Take out the pit & chop them) ½ Cup Pitted Dates 1 Red Apple chopped into small pieces 1 teaspoon of Mustard Seeds 1 Red Dry Chilli 2″ Cinnamon Sticks 2 Hot Green Chilli Peppers 1″ Ginger Peeled & sliced into very thin slices or grated 1 Cup Sugar (or Brown sugar) 1 Tablespoon Vinegar 1 Cup Orange Juice Note: You can use any juicy fruits. Raisins, craisins, prunes & other dry fruits can be added too. Recipe Method: Heat a pot. Add the mustard seeds, Red Dry Chilli & the Cinnamon sticks. When the mustard seeds start to dance, add all the other ingredients and simmer at low heat, till the Fruits are soft & mushy & the consistency gets thick enough to coat a spoon. Pour the Chutney mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid. Do not use a metal lid, because the action of the spices and vinegar will cause corrosion. (Source: www.pankajbhadouria.com) |
| Fit Food: Chili <b>recipe</b> evokes chicken burrito, but healthier Posted: 01 Oct 2013 12:32 AM PDT  White beans are a good source of fiber — which means this chili will fill you up — and a very good source of folate and manganese. (Matthew Mead, The Associated Press) The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love. Of course, I'd always been a fan of tomato-based red chili, but the white version — flavored with green chile peppers and thickened with sour cream — struck me as cleaner. And I didn't miss the sometimes cloying sweetness that tomatoes bring to red chili. So here is my lightened-up version of white chicken chili. It can be eaten straight up from the bowl, over rice (preferably brown), or spooned into a whole-wheat tortilla. To make this dish creamy without any cream, I thickened it by mashing up some of the white beans. Combined with a tiny bit of reduced-fat sour cream, the mashed beans provide this impeccably slimmed-down chili with an unexpectedly luxurious texture. Good flavor and thickening ability aside, white beans also happen to be a powerhouse of good nutrition. They're a terrific source of fiber — which means this chili will fill you up — and a very good source of folate and manganese. The list of ingredients in this recipe is longish, but good chili requires a fair amount of flavors. On the other hand, this version, unlike the traditional one, doesn't need to simmer for hours, which makes it quite do-able on a weeknight. Then again, if you happened to cook it on a weekend and didn't serve it until a few days later, the flavors would only improve. The base of this chili is ground chicken and white beans, both of which are affordable. If you can't find ground chicken, use ground turkey. And if you're not a fan of either, you're welcome to swap in lean ground beef. As written, this recipe isn't especially spicy. To save time, I call for canned green chile peppers (which are quite mild) and generic chili powder (a blend of ground chili peppers and spices, often oregano and cumin). But if you wanted to heat it up, you can lose the canned chiles in favor of fresh ones. Poblanos — roasted, peeled and chopped — would be perfect, as would chopped and sauteed jalapenos and serranos. Or you can use pure chili powder made from ground dried chiles, such as chipotles. Or just finish the dish with your favorite hot sauce. And please don't forget the garnishes. Even though they require extra work, I can't recommend them highly enough. They add so many layers of flavor and texture to the finished bowl of chili. White Chicken Chili with Lime Start to finish: 1 hour (30 minutes active). Servings: 6 Ingredients 1 tablespoon vegetable oil 1 cup finely chopped yellow onion 1 red bell pepper, cored and chopped 1 pound ground chicken or turkey 1 tablespoon minced garlic 1 ½ tablespoons chili powder 1 tablespoon all-purpose flour 1 teaspoon ground cumin 1 teaspoon dried oregano ½ cup white wine (optional) 1 ½ cups low-sodium chicken broth (use 2 cups if not using the wine) Two 15½-ounce cans white beans, drained and rinsed 4½ -ounce can chopped green chiles (use less if you prefer a very mild chile) ½ cup reduced-fat sour cream Salt and ground black pepper To serve: Chopped scallions Chopped fresh cilantro Grated low-fat Monterey Jack cheese Lime wedges Directions In a large nonstick or stick-resistant skillet over medium, heat the oil. Reduce the heat to medium-low, add the onion and red pepper, then cook for 5 minutes, or until the onion is softened. Add the chicken and cook, breaking up the any large pieces, until the chicken is no longer pink, about 5 minutes. Add the garlic, chili powder, flour, cumin and oregano and cook, stirring, for 2 minutes. Add the white wine, if using, and the broth in a stream, whisking. Bring the mixture to boil and simmer for 10 minutes. Meanwhile, use a fork to mash 1 cup of the beans. Add both the whole and mashed beans and the chiles to the chili and simmer for 10 minutes. Stir in the sour cream and cook until hot. Season with salt and pepper. Ladle the chili into bowls and accompany at the table with scallions, cilantro, cheese and lime wedges. Nutrition information per serving: 410 calories; 120 calories from fat (29 percent of total calories); 13 g fat (4.5 g saturated; 0 g trans fats); 75 mg cholesterol; 41 g carbohydrate; 9 g fiber; 3 g sugar; 29 g protein; 430 mg sodium. |
| David's Daily Dish: Help! I need a good, working <b>recipe</b> for <b>...</b> Posted: 01 Oct 2013 12:06 AM PDT
One of the few real requirements for this job of eating for a living is the necessity of having a fairly healthy appetite. Pair that with an equally fierce intellectual curiosity about food and the ability to spell marjoram the same way every time and you are pretty much set. The first part I got down pat. Having a healthy appetite has never been my downfall. If anything, my appetite may be too big. But the second part of this short formula for success may even be easier. I will be the first to admit that I don't know way yonder more about food than I know and thus I'm always out to learn more about just about everything. One of the things I admit to not knowing much about is sausage; more precisely, how to make sausage. I know that I really like sausage. A lot. A whole lot. In fact, I probably rely on sausage a little too much. It's just too easy to use a chunk or two of really good smoked sausage to add another layer of flavor to a host of dishes. It's lazy, I know. But it works for me. But I come by this weakness naturally. My mother-in-law taught me a long time ago that sausage in the freezer is like having money in the bank because sausage is such a versatile tool for putting food on the table. That said, however, while I rely on sausage a lot, I confess that my attempts to make my own homemade sausage have universally ended up as disasters. To make matters worse, I know what I'm doing wrong and I can't seem to figure out how to fix it. What do I do wrong, you ask? I can't seem to get my ratio of lean to fat right and you knowing my history you will probably be shocked that I can't seem to get enough fat into the mix. The resultant sausage tastes good but it won't hold together. I never thought I would say this, but I can't seem to get enough fat in the mix. Here is where you can help. If anybody has a good, workmanlike sausage I don't know how to make it from scratch I would certainly like to see it. It can be any kind of sausage; I'm not picky because I like all kinds, from Polish and Italian to Andouille and pepperoni. Please, help me out here before we get too much into prime sausage-making season. In the meantime, here is a fine recipe from one of the great meat authorities every. It is from Merle Ellis and his wonderful book "The Great American Meat Book." (No, the book is not made of meat, but it is certainly loaded with plenty of tasty recipes and cooking techniques.) So please, help a guy out and send me a recipe I can steal and make my own. Polish Sausage Makes about 6 pounds 4 ½ pounds lean beef 1½ pounds lean pork ½ cup flour (buckwheat, rye or whole wheat) 3 tablespoons salt 1½ tablespoons black pepper 2 tablespoons dried sage 1 tablespoon mustard seeds 1½-2 teaspoons liquid smoke Casings, rinsed and cleaned Chop the meat into ¼-inch pieces, or grind it once through the coarse plate of your meat grinder. Sift the flour, salt, pepper and sage together; sprinkle the mixture over the meat. Add the mustard seeds and liquid smoke and mix thoroughly with your hands. Regrind the mixture, stuff into casings (approximately 1 ¼-inch in diameter) and twist into links 4-5 inches long. Precook the sausage in water at a simmering temperature (180 degrees) for 10 minutes or until they float. Immerse the cooked sausages in cold water to cook quickly, and then hang in a well-ventilated spot to dry. Store the sausage in the refrigerator. Note: Polish sausage may be served hot – fried, broiled, grilled – or in soups and casseroles. They can be served cold after cooking – sliced thin in salads for hors d'oeuvres. |
| Apple Salad with Caramel Dressing <b>Recipe</b> | The 36th AVENUE Posted: 30 Sep 2013 11:54 PM PDT  Today I want to share with you one of my favorite salads. This is a crowd favorite and kids love it as well. Think about it…What about replacing today's vegetables for apples, your regular dressing for a creamy caramel topping, and croutons for toffee bits. Doesn't it sound delicious? Then let me share with you this super easy, five minute Apple Salad.
My favorite thing about this salad is that each bite is crunchy and creamy, sweet and tart, so yummy and delicious!
Apple Salad Recipe with Caramel and Toffee Dressing Apple Caramel Salad  Author: Desiree Campbell Serves: 6 Ingredients
Instructions
Notes You can serve it as a salad, snack or as a dessert. So good! 3.2.2124
You can serve this Apple Caramel Salad as part of a meal, as a quick snack or even as a dessert. I love to serve it when I have a barbecue or delicious grilled meats. If you make this for Christmas make sure to have a mix of green and red apples together. Don't peel all the apples so you can see a mix of white, green and red. It looks super pretty and festive!
For more ideas using apples check out our favorite
…and our delicious Candy Cane Dip Recipe
These two dips make delicious treats and adorable gifts! If you are looking for Fall Recipes click here to take a look at some of our favorites.
Thank you friends for visiting with us today… Wishing you all a delicious day! Besos Desirée
Hi I am Desirée, the heart behind The 36th Avenue. After years of working in interior design, I fueled my passion for DIY into my own little corner dedicated to creativity. I am grateful that blogging has given me the opportunity to do what I love and share my passion for transforming, creating and reinventing with our readers.
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