tag:blogger.com,1999:blog-71583680652192808902024-02-18T23:38:48.449-08:00RecipesDaily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.comBlogger251125tag:blogger.com,1999:blog-7158368065219280890.post-79349604209663555142012-07-03T00:30:00.000-07:002012-07-03T00:30:02.854-07:00Stir-fried vegetable curry<div>Ingredients</div><div>Serves: 4</div><div>125 g (4½ oz) small pickling onions (unpeeled)</div><div>125 g (4½ oz) dried mung beans, soaked overnight, drained and rinsed</div><div>500 ml (17 fl oz) vegetable stock, preferably home-made</div><div>55 g (2 oz) creamed coconut, crumbled</div><div>1 tbsp finely chopped fresh root ginger</div><div>1 large garlic clove, crushed</div><div>1½ tbsp ground coriander</div><div>1 tbsp garam masala</div><div>½ tsp turmeric</div><div>pinch of crushed dried chillies</div><div>3 tbsp sunflower oil</div><div>1 tsp coriander seeds, crushed</div><div>1 tsp cumin seeds</div><div>1 tsp brown mustard seeds</div><div>250 g (9 oz) carrots, diced</div><div>250 g (9 oz) parsnips, diced</div><div>250 g (9 oz) small new potatoes, halved</div><div>250 g (9 oz) cauliflower, cut into small florets</div><div>150 g (5½ oz) frozen peas</div><div>125 g (4½ oz) white cabbage, shredded</div><div>salt and pepper</div><div>chopped fresh coriander to garnish (optional)</div><div><br /></div><div><div>1. Blanch the pickling onions in a large pan of boiling water for 3 minutes. Use a draining spoon to remove them from the pan. Drain well and set aside until cool enough to handle, then peel.</div><div>2. Meanwhile, add the mung beans to the pan of boiling water and boil rapidly for 10 minutes, then reduce the heat and simmer for 20–25 minutes or until tender. Drain well and set aside.</div><div>3. Bring the stock to the boil, add the creamed coconut and stir until it dissolves. Set aside.</div><div>4. Using a pestle and mortar, pound the ginger and garlic to a paste. Stir in the ground coriander, garam masala, turmeric and chillies until well blended.</div><div>5. Heat a large wok or heavy-based flameproof casserole over a high heat. Add 2 tbsp of the oil. When the oil is hot, add the coriander, cumin and mustard seeds. Fry, stirring constantly, for about 30 seconds or until the seeds give off their aroma and start to crackle. Use a draining spoon to transfer the seeds to kitchen paper on a plate.</div><div>6. Add the remaining 1 tbsp of oil and the spice paste to the wok. Reduce the heat to moderate and stir-fry for about 1 minute. Stir in the carrots, parsnips, potatoes and 2 tbsp water, and stir-fry for a further 2 minutes.</div><div>7. Pour in the coconut stock and bring to the boil, stirring. Reduce the heat to low, cover and simmer for 5 minutes. Add the cauliflower florets, peas and pickling onions. Cover and continue simmering for a further 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.</div><div>8. Add the cabbage, mung beans and fried spice seeds, and stir-fry for just long enough to wilt the cabbage. Add seasoning to taste and serve immediately, sprinkled with chopped fresh coriander, if using.</div></div>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-85737625540139654232012-07-01T00:29:00.000-07:002012-07-01T00:29:00.100-07:00Turkey biryani with raita<div>Ingredients</div><div>Serves: 4</div><div>1 tbsp sunflower oil</div><div>1 large onion, chopped</div><div>450 g (1 lb) boneless turkey thigh meat, skinned and diced</div><div>15 g (½ oz) fresh root ginger, finely chopped</div><div>1 small fresh chilli, seeded and finely chopped</div><div>seeds from 10 cardamom pods, lightly crushed</div><div>1 tbsp ground cumin</div><div>1 tbsp ground coriander</div><div>6 cloves</div><div>1 cinnamon stick</div><div>2 bay leaves</div><div>½ tsp crushed black peppercorns</div><div>1 can chopped tomatoes, about 400 g</div><div>300 ml (10 fl oz) chicken stock, or as needed</div><div>55 g (2 oz) sultanas</div><div>225 g (8 oz) basmati rice, rinsed</div><div>½ tsp turmeric</div><div>30 g (1 oz) toasted flaked almonds</div><div>salt</div><div>Cucumber raita</div><div>100 g (3½ oz) Greek-style yogurt</div><div>100 g (3½ oz) plain low-fat yogurt</div><div>½ large cucumber, coarsely grated and squeezed dry</div><div>2 tbsp chopped fresh mint</div><div><br /></div><div><div>1. Heat the oil in a large frying pan, add the onion and cook gently for 5 minutes or until softened. Add the turkey and cook over a moderate heat for 5 minutes or until browned all over.</div><div>2. Stir in the ginger, chilli, cardamom, cumin, coriander, cloves, cinnamon stick, bay leaves and peppercorns. Cook for 1 minute, stirring all the time to ensure the spices do not burn.</div><div>3. Add the tomatoes with their juice, stock, sultanas and a pinch of salt. Bring to the boil, then reduce the heat, cover and cook gently for 45 minutes.</div><div>4. Meanwhile, preheat the oven to 160°C (325°F, gas mark 3). Put the rice in a saucepan, add 600 ml (1 pint) water and the turmeric, and bring to the boil. Cover and simmer very gently for about 7 minutes or until the rice is almost tender. Drain off excess water.</div><div>5. Layer the turkey curry and rice in a casserole dish. Cover and cook in the oven for 25 minutes, checking after 20 minutes and adding a little more stock if needed (there should be enough liquid for the rice to complete cooking).</div><div>6. Meanwhile, make the raita. Stir together the Greek-style and low-fat yogurts, cucumber and mint. Season with a pinch of salt.</div><div>7. When the biryani is ready, stir it well, then scatter the toasted almonds on top. Serve with the raita.</div></div>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-37364354557088455212012-06-29T00:28:00.000-07:002012-06-29T00:28:00.437-07:00Tomato and Pea Curry<div>Ingredients</div><div>Serves: 4</div><div>6 black peppercorns</div><div>1 tbsp cumin seeds</div><div>seeds from 8 cardamom pods</div><div>2 tbsp sunflower oil</div><div>1 large onion, sliced</div><div>2 garlic cloves, crushed</div><div>5 cm (2 in) piece fresh root ginger, finely chopped</div><div>1 fresh red chilli, seeded and finely chopped</div><div>1 cinnamon stick</div><div>1 tsp turmeric</div><div>450 g (1 lb) lean boneless leg of lamb or neck fillet, trimmed of fat and cut into cubes</div><div>600 ml (1 pint) hot lamb stock, preferably home-made</div><div>225 g (8 oz) green lentils</div><div>4 plum tomatoes, quartered</div><div>juice of 1/2 lemon</div><div>2 tbsp chopped fresh coriander</div><div>salt and pepper</div><div><br /></div><div><div>1. In a small bowl, mix together coconut milk, chilli powder, coriander, turmeric and salt.</div><div>2. In a medium frying pan, heat oil over medium heat. Add onion, cinnamon and cumin seeds; sauté until onions are soft.</div><div>3. Stir in tomatoes, peas and coconut milk mixture. Reduce heat, and simmer until the peas are tender.</div></div>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-564682724029012202012-06-27T00:25:00.000-07:002012-06-27T00:25:00.605-07:00Quick and Easy Vegetable Biryani<div>Ingredients</div><div>Serves: 4</div><div>200g (7 oz) basmati rice</div><div>1 1/4 tablespoons vegetable oil</div><div>1/2 teaspoon cumin seeds</div><div>1/2 teaspoon whole cloves</div><div>1 onion, chopped</div><div>750ml (1 1/4 pints) water</div><div>1 1/2 teaspoons salt, or to taste</div><div>2 tablespoons garam masala</div><div>chilli powder to taste</div><div>175g (6 oz) frozen mixed vegetables</div><div>knob butter</div><div><br /></div><div><div>1. Rinse and soak rice for 30 minutes; drain.</div><div>2. Heat oil in a large saucepan over medium heat. Sauté cumin seeds and cloves for less than 1 minute. Sauté the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chilli powder and vegetables. Bring to the boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed.</div><div>3. Fluff with a fork and stir in butter before serving.</div></div>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-24128108160815487202012-06-25T00:24:00.000-07:002012-06-25T00:24:00.753-07:00Homemade Curry Powder<span ><span style="font-size: 100%;">Ingredients</span></span><br /><span ><span style="font-size: 100%;">Serves: 20</span></span><br /><span ><span style="font-size: 100%;">2 tablespoons ground cumin</span></span><br /><span ><span style="font-size: 100%;">2 tablespoons ground coriander</span></span><br /><span ><span style="font-size: 100%;">1 dessertspoon ground turmeric</span></span><br /><span ><span style="font-size: 100%;">1/2 teaspoon cayenne pepper</span></span><br /><span ><span style="font-size: 100%;">1/2 teaspoon mustard seed</span></span><br /><span ><span style="font-size: 100%;">1/2 teaspoon ground ginger</span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div><span >1. In a blender or food processor, combine all ingredients. Process to a fine powder. Store in an airtight container.</span></div>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-46406326095430980932012-06-23T00:23:00.000-07:002012-06-23T00:23:00.490-07:00Chicken Curry<h2 class="orange bold marbot5" style="margin: 0px 0px 5px; padding: 0px; line-height: 19px; font-size: 16px; color: rgb(255, 102, 0); font-family: Verdana, Arial, Helvetica, sans-serif; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Ingredients</h2><div style="margin: 0px; padding: 0px; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="margin: 0px; padding: 0px; ">Serves</span>: <span class="bold yield" style="margin: 0px; padding: 0px; font-weight: 700; ">5</span></div><ul class="martop10" style="margin: 10px 0px 0px; padding: 0px; list-style-type: none; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">500g skinless, boneless chicken breast fillets - diced</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 tablespoon poppy seeds</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">2 onions, chopped</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">4 green chillies, chopped</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">4 tablespoons vegetable oil</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 tablespoon minced fresh ginger</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">2 cloves garlic, crushed</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 to 2 tablespoons cayenne pepper</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">450ml water</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 tablespoon garam masala powder</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 pinch turmeric</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">salt to taste</span></li></ul><div style="text-align: -webkit-auto; "><div class="martop10 hidden width100p" style="margin: 10px 0px 0px; padding: 0px; overflow: hidden; width: 470px; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; background-color: rgb(255, 255, 255); "><div class="leftFloat marrt10 orange rightAlign line1-6" style="margin: 0px 10px 0px 0px; padding: 0px; float: left; text-align: right; line-height: 1.6em; color: rgb(255, 102, 0); width: 18px; ">1.</div><div class="leftFloat line1-6 width90p" style="margin: 0px; padding: 0px; float: left; line-height: 1.6em; width: 423px; ">Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.</div></div><div class="martop10 hidden width100p" style="margin: 10px 0px 0px; padding: 0px; overflow: hidden; width: 470px; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; background-color: rgb(255, 255, 255); "><div class="leftFloat marrt10 orange rightAlign line1-6" style="margin: 0px 10px 0px 0px; padding: 0px; float: left; text-align: right; line-height: 1.6em; color: rgb(255, 102, 0); width: 18px; ">2.</div><div class="leftFloat line1-6 width90p" style="margin: 0px; padding: 0px; float: left; line-height: 1.6em; width: 423px; ">In a large frying pan, sauté onions and green chillies in oil until golden brown. Add ginger and garlic and continue to sauté. Add poppy seed paste and reserved chicken pieces, continuing to sauté. Stir all together; after chicken is well mixed with the sauce, add the cayenne pepper and pour water over the mixture. Cover frying pan and let simmer about 15 minutes, until chicken is cooked through.</div></div><div class="martop10 hidden width100p" style="margin: 10px 0px 0px; padding: 0px; overflow: hidden; width: 470px; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; background-color: rgb(255, 255, 255); "><div class="leftFloat marrt10 orange rightAlign line1-6" style="margin: 0px 10px 0px 0px; padding: 0px; float: left; text-align: right; line-height: 1.6em; color: rgb(255, 102, 0); width: 18px; ">3.</div><div class="leftFloat line1-6 width90p" style="margin: 0px; padding: 0px; float: left; line-height: 1.6em; width: 423px; ">After chicken is 'well-boiled' (the oil should be floating on top of the frying pan liquid), add the garam masala and turmeric powder and turn off the heat. Stir all together and serve.</div></div></div>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-27341543635670844132012-06-21T11:19:00.000-07:002012-06-21T11:20:25.457-07:00Chicken Masala Curry<h2 class="orange bold marbot5" style="margin: 0px 0px 5px; padding: 0px; line-height: 19px; font-size: 16px; color: rgb(255, 102, 0); font-family: Verdana, Arial, Helvetica, sans-serif; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Ingredients</h2><div style="margin: 0px; padding: 0px; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="margin: 0px; padding: 0px; ">Serves</span>: <span class="bold yield" style="margin: 0px; padding: 0px; font-weight: 700; ">7</span></div><ul class="martop10" style="margin: 10px 0px 0px; padding: 0px; list-style-type: none; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">5 dried red chilli peppers, chopped</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 teaspoon coriander seeds</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 dessertspoon chilli powder</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 teaspoon poppy seeds</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 teaspoon cumin seeds</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">2 cloves garlic, minced</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 teaspoon ground cardamom</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 teaspoon anise seeds</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">2 to 3 green chilli peppers, seeded and chopped</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 1/2 tablespoons tamarind paste</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1 slice root ginger</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">small handful chopped fresh coriander</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">4 tablespoons olive oil</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">2 onions, chopped</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">1.5kg (3 1/2 lb) boneless and skinless chicken, diced</span></li><li class="ingredient" style="margin: 0px; padding: 3px 0px; "><span class="name" style="margin: 0px; padding: 0px; ">desiccated coconut for garnish</span></li></ul><div style="text-align: -webkit-auto; "><h2 class="orange bold marbot5 martop20" style="margin: 20px 0px 5px; padding: 0px; line-height: 19px; font-size: 16px; color: rgb(255, 102, 0); font-family: Verdana, Arial, Helvetica, sans-serif; ">Preparation method</h2><span style="color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; background-color: rgb(255, 255, 255); ">Prep: </span><span class="bold" style="margin: 0px; padding: 0px; font-weight: 700; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; "><span class="value-title" title="PT15M" style="margin: 0px; padding: 0px; "></span>15 mins</span><span style="color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; background-color: rgb(255, 255, 255); "> | </span><span style="margin: 0px; padding: 0px; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; ">Cook: </span><span class="bold" style="margin: 0px; padding: 0px; font-weight: 700; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; "><span class="value-title" title="PT35M" style="margin: 0px; padding: 0px; "></span>35 mins</span><span style="color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; background-color: rgb(255, 255, 255); "></span><div class="martop10 marbot20" style="margin: 10px 0px 20px; padding: 0px; color: rgb(69, 69, 69); font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; line-height: 15px; "><div class="martop10 hidden width100p" style="margin: 10px 0px 0px; padding: 0px; overflow: hidden; width: 470px; "><div class="leftFloat marrt10 orange rightAlign line1-6" style="margin: 0px 10px 0px 0px; padding: 0px; float: left; text-align: right; line-height: 1.6em; color: rgb(255, 102, 0); width: 18px; ">1.</div><div class="leftFloat line1-6 width90p" style="margin: 0px; padding: 0px; float: left; line-height: 1.6em; width: 423px; ">To make the masala: In a small frying pan, sauté the red chilli peppers, coriander, chilli powder, poppy seeds, cumin, garlic, cardamom and anise. Let cool and transfer to a small bowl, then grind together with the green chilli peppers, tamarind, ginger and coriander to make a smooth paste. Set aside.</div></div><div class="martop10 hidden width100p" style="margin: 10px 0px 0px; padding: 0px; overflow: hidden; width: 470px; "><div class="leftFloat marrt10 orange rightAlign line1-6" style="margin: 0px 10px 0px 0px; padding: 0px; float: left; text-align: right; line-height: 1.6em; color: rgb(255, 102, 0); width: 18px; ">2.</div><div class="leftFloat line1-6 width90p" style="margin: 0px; padding: 0px; float: left; line-height: 1.6em; width: 423px; ">Heat oil in a large frying pan over medium heat and sauté onions until brown. Add masala mixture and sauté for about 7 to 10 minutes.</div></div><div class="martop10 hidden width100p" style="margin: 10px 0px 0px; padding: 0px; overflow: hidden; width: 470px; "><div class="leftFloat marrt10 orange rightAlign line1-6" style="margin: 0px 10px 0px 0px; padding: 0px; float: left; text-align: right; line-height: 1.6em; color: rgb(255, 102, 0); width: 18px; ">3.</div><div class="leftFloat line1-6 width90p" style="margin: 0px; padding: 0px; float: left; line-height: 1.6em; width: 423px; ">Add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through. Bring all to a boil, cook for 1 minute, then remove from heat. Garnish with shredded coconut and serve.</div></div></div></div>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-74327041225744943052012-06-21T09:42:00.001-07:002012-06-21T11:08:13.622-07:00Coffee house express<div><span>If you're passionate about coffee quality and looks for a place where you can buy express with ease and without leaving your house then come to <b><i><a href="http://www.coffeehouseexpress.com/"><span >www.coffeehouseexpress.com</span></a></i></b>,at Coffee Express house, customer satisfaction is our number one priority. We always have premium products at cost-competitive prices.At coffeehouseexpress.com, we pride ourselves in offering only the best to their our great flavour and only the highest quality products are of the utmost importance, our customers do not settle for less and neither do we why coffeehouseexpress.com already become the most suitable site for consumers looking for quality coffee and products.The unmistakable character of our coffees is the result of the care and craftsmanship used in selecting and roasting the extensive array of origins we offer.</span></div><div><span><br /></span></div><div><span>Always looking for the excellence www.coffeehouseexpress.com puts the most varied choice of many coffee places in the world,coffeehouseexpress.com believes in providing fresh coffee and tea to your employees, clients and customers, and we believe that coffee service should be hassle free.Now there's a fresh alternative for your coffee pot.Select blends that provide the flavor of traditionally brewed coffee, the convenience and sanitation of liquid coffee concentrates, and efficiency that can perk up your bottom line.coffeehouseexpress.com is the liquid coffee roast that leaves the competitors cold.</span></div><div><span><br /></span></div><div><span>The coffeehouseexpress.com is committed to using the highest quality name-brand products available and as such, we offer the finest in coffees, teas, and related supplies coffeehouseexpress is about more than the art of roasting coffee and crafting specialty beverages.We take great pride in the quality and craftsmanship of our products and confidently guarantee your satisfaction.Our commitment to you is that your purchase will reflect our passion for offering exceptional products,what you still waiting for, come now to the www.coffeehouseexpress.com to meet and know more information or contact us at 1.800.678.2219.</span></div>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-32096043718191644212012-04-21T08:47:00.001-07:002012-04-21T08:47:38.934-07:00TingshasHas never been easier and safer to buy <a href="http://www.silverskyimports.com/categories/tingshas-tibetan-chimes/"><strong><span style="color:#3333ff;">Tingshas</span></strong></a> without leaving your home for now with silverskyimports.com you have a list of many great products and great prices as well as a specialized service professionals ready to serve you and help you in all that need,the Tingshas is traditional ceremonial instrument made from a special alloy of Bronze, Iron and Zinc. One cymbal is held in each hand and struck together to produce a unique, reverberating tone. Clears the mind and atmosphere. Soothing and relaxing tingshas may be used before a meditation, before a prayer, while chanting mantras or to accompany other instruments so you also must have in your home, make a visit to www.silverskyimports.com to know better and I'm sure you will want to buy your Tingshas.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-77005858645684081212011-12-31T00:13:00.000-08:002011-12-31T00:13:00.327-08:00Johnsonville Italian MeatballsIngredients<br /> 1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage<br /> 1 egg, lightly beaten<br /> 1/3 cup dry bread crumbs<br /> 1/4 cup grated Parmesan cheese<br /> 1/4 cup milk<br /> 1/4 cup finely chopped onion<br /> Directions<br /> Preheat oven to 350 degrees F.<br /> In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan<br /> Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-86492407630435376582011-12-29T00:12:00.000-08:002011-12-29T00:12:01.451-08:00Italian MeatballsIngredients<br /> 3 pounds lean ground beef<br /> 5 tablespoons ground oregano<br /> 5 tablespoons dried parsley, crushed<br /> 1 clove garlic, chopped<br /> 1 (1 ounce) package dry onion soup mix<br /> 2 cups Italian-style dry bread crumbs<br /> 3 (28 ounce) jars spaghetti sauce<br /> Directions<br /> Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly-roll pan.<br /> In a large mixing bowl, combine ground beef, oregano, parsley and garlic. Mix in onion soup mix and seasoned bread crumbs. Mix thoroughly.<br /> Using a 1 ounce scoop, scoop and shape the meat mixture into balls. Place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.<br /> In a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. Reduce heat and simmer for 4 hours.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-16978856675072613072011-12-27T00:12:00.000-08:002011-12-27T00:12:00.567-08:00Home Style Macaroni and CheeseIngredients<br /> 7 ounces macaroni<br /> 1/4 cup butter<br /> 3 tablespoons all-purpose flour<br /> 2 cups milk<br /> 1 (8 ounce) package cream cheese<br /> 1/2 teaspoon salt<br /> 1/2 teaspoon black pepper<br /> 2 teaspoons Dijon mustard<br /> 2 cups shredded Cheddar cheese<br /> <br /> 1 cup dry bread crumbs<br /> 2 tablespoons butter<br /> 2 tablespoons chopped fresh parsley<br /> Directions<br /> Preheat oven to 400 degrees F (200 degrees C).<br /> Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.<br /> In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.<br /> Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-35470434114101294532011-12-25T00:11:00.000-08:002011-12-25T00:11:00.472-08:00Quick and Easy Tuna CasseroleIngredients<br /> 1 (12 ounce) package egg noodles<br /> 2 cups frozen green peas<br /> 2 (10.75 ounce) cans condensed cream of mushroom soup<br /> 2 (6 ounce) cans tuna, drained<br /> 1 onion, chopped<br /> 10 slices American processed cheese<br /> ground black pepper to taste<br /> Directions<br /> Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.<br /> Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-63500110655681904632011-12-23T00:11:00.000-08:002011-12-23T00:11:00.796-08:00Tuna Noodle Casserole from ScratchIngredients<br /> 1/2 cup butter, divided<br /> 1 (8 ounce) package uncooked medium egg noodles<br /> 1/2 medium onion, finely chopped<br /> 1 stalk celery, finely chopped<br /> 1 clove garlic, minced<br /> 8 ounces button mushrooms, sliced<br /> 1/4 cup all-purpose flour<br /> 2 cups milk<br /> salt and pepper to taste<br /> 2 (6 ounce) cans tuna, drained and flaked<br /> 1 cup frozen peas, thawed<br /> 3 tablespoons bread crumbs<br /> 2 tablespoons butter, melted<br /> 1 cup shredded Cheddar cheese<br /> Directions<br /> Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.<br /> Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.<br /> Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.<br /> Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.<br /> Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-24183041102311185702011-12-21T00:10:00.000-08:002011-12-21T00:10:01.155-08:00Chuck's Favorite Mac and CheeseIngredients<br /> 1 (8 ounce) package elbow macaroni<br /> 1 (8 ounce) package shredded sharp Cheddar cheese<br /> 1 (12 ounce) container small curd cottage cheese<br /> 1 (8 ounce) container sour cream<br /> 1/4 cup grated Parmesan cheese<br /> salt and pepper to taste<br /> 1 cup dry bread crumbs<br /> 1/4 cup butter, melted<br /> Directions<br /> Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.<br /> In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.<br /> Bake 30 to 35 minutes, or until top is golden.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-40633084100828171522011-12-19T00:09:00.000-08:002011-12-19T00:09:00.045-08:00Macaroni and CheeseIngredients<br />3/4 cup dry bread crumbs<br />2 tablespoons melted butter<br />8 ounces macaroni<br />2 tablespoons butter<br />1 small onion, minced<br />1 tablespoon all-purpose flour<br />salt and pepper to taste<br />1/4 teaspoon dry mustard<br />1 1/2 cups milk<br />2 cups shredded Cheddar cheese<br />Directions<br />Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.<br />Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.<br />While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.<br />Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.<br />Bake until the top is golden and bubbly, about 20 minutes.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-30973652445180522452011-12-17T06:57:00.000-08:002011-12-17T07:09:33.824-08:00Enchilada Pasta BakeIngredients<br /> 4 1/2 cups medium pasta shells, uncooked<br /> 2 teaspoons oil<br /> 1 yellow onion, chopped<br /> 1 red pepper, chopped<br /> 1 (35 gram) package 40%-less-sodium taco seasoning mix<br /> 1 (14 ounce) can no-salt-added diced tomatoes, undrained<br /> 2 cups chopped cooked chicken<br /> 1 (14 ounce) can no-salt-added black beans, rinsed<br /> 3 green onions, thinly sliced, divided<br /> 1/3 cup chopped fresh cilantro, divided<br /> 2 cups KRAFT Tex Mex Shredded Cheese<br /> Directions<br /> Heat oven to 375 degrees F.<br /> Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.<br /> Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.<br /> Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-5519104911607863542011-12-17T06:46:00.000-08:002011-12-17T06:54:32.216-08:00Judge heated milk frotherThe best option for you who want to get the <a href="http://www.salamandercookshop.com/index.php?main_page=product_info&products_id=6032"><span style="font-weight: bold; color: rgb(0, 204, 204);">judge heated milk frother</span></a> is www.salamandercookshop.com come to fly where they have this and many other products of your choice buy the judge heated and Finish off the perfect latte, cappuccino or hot chocolate with the Judge Heated Milk Frother. Operate with a simple 'one touch' heat and froth and a handy lid keeps milk warm while a hot drink is being prepared Its cordless, has no mechanical moving parts and it’s easy to clean too so come to you too salamandercookshop.com now and get your judge heated.<br /><br />The www.salamandercookshop.com has the largest variety of products to chose from including the sensational <a href="http://www.salamandercookshop.com/index.php?main_page=index&manufacturers_id=35"><span style="font-weight: bold; color: rgb(0, 204, 204);">bialetti coffee maker</span></a> The Bialetti coffee maker was invented nearly a hundred years ago. Water is put into the bottom compartment and a rubber gasket makes an airtight seal when the bottom is attached to the top section making it very practical and easy to make your espresso or cappuccino Coffee from a Bialetti coffee maker is a cross between espresso from an espresso machine and coffee from an electric drip coffeemaker. It is the best coffee you can make at home without buying an expensive espresso machine.<br /><br />Welcome to www.salamandercookshop.com you still encounter <a href="http://www.salamandercookshop.com/index.php?main_page=product_info&products_id=5461"><span style="font-weight: bold; color: rgb(0, 204, 204);">marcato atlas 150 pasta maker, red</span></a> to shop with security and confidence that only they have, know that The Atlas Wellness Pasta Maker is made from a lightweight alloy, so moving it around your kitchen is easier than ever. It includes a bench clamp just attach it to your bench, and it’ll be ready to go. Really, you couldn’t get any easier what are you waiting to come right now www.salamandercookshop.com.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-85549113533057302042011-11-24T00:30:00.000-08:002011-11-24T00:30:02.065-08:00Pan Seared Salmon with Avocado RemouladeIngredients<br /><br /> * 2 large avocados, cut and peeled<br /> * 3 Tbsp freshly squeezed lime juice (can substitute lemon)<br /> * 3-4 Tbsp light olive oil (light refers to flavor and color, not calories)<br /> * 1 Tbsp minced shallots or green onion<br /> * 1 Tbsp minced parsley<br /> * 1 teaspoon Dijon mustard or to taste<br /> * Salt and pepper to taste<br /><br /> * 1 to 1 1/2 pounds of salmon fillets<br /> * Grapeseed or canola oil<br /><br />Method<br /><br />1 Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced shallots (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.<br /><br />2 Coat the bottom of a sauté pan with oil, heat on medium high until almost smoking. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium doneness, about 3-4 minutes per side.<br /><br />Serve salmon with avocado remoulade sauce.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-43787652298097925192011-11-21T08:53:00.000-08:002011-11-21T08:54:02.474-08:00Choosing Your Favorite Pizza<p style="border-width: 0px; margin: 0px 0px 24px; padding: 0px; background-color: rgb(255, 255, 255); vertical-align: baseline; color: rgb(51, 51, 51); font-family: 'Trebuchet MS',Helvetica,sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 24px; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="http://westbound415.com/wp-content/uploads/2011/11/butternut-squash-pizza.jpg" style="border-width: 0px; margin: 0px; padding: 0px; background-color: transparent; vertical-align: baseline; color: rgb(34, 122, 212);"><img class="alignleft size-medium wp-image-1506" title="Pizza" src="http://westbound415.com/wp-content/uploads/2011/11/butternut-squash-pizza-300x200.jpg" alt="Pizza" style="border-style: none; border-width: 0px; margin: 4px 24px 12px 0px; padding: 0px 4px 8px 0px; background-image: url(http://westbound415.com/wp-content/themes/absolum/images/image-back.png); vertical-align: baseline; max-width: 590px; height: auto; display: inline; float: left; background-position: 100% 50%;" height="200" width="300" /></a>I’m sure that you will agree, pizza is delicious but that doesn’t necessarily mean that all pizza is going to stack up equally. You need to make sure that you love the pizza at the restaurant where you are placing your order and regardless of whether it is<span class="Apple-converted-space"> </span><a title="San Francisco pizza" href="http://locations.extremepizza.com/zgrid/themes/43/portal/california/SanFrancisco.jsp" target="_blank" style="border-width: 0px; margin: 0px; padding: 0px; background-color: transparent; vertical-align: baseline; color: rgb(57, 92, 119);">San Francisco pizza</a><span class="Apple-converted-space"> </span>or<span class="Apple-converted-space"> </span><a title="Oakland pizza" href="http://locations.extremepizza.com/zgrid/themes/43/portal/california/Berkeley.jsp" target="_blank" style="border-width: 0px; margin: 0px; padding: 0px; background-color: transparent; vertical-align: baseline; color: rgb(57, 92, 119);">Oakland pizza</a>, there are going to be some subtle differences. Be sure that you are familiar with the restaurant, as you are likely to have a favorite, depending upon rich restaurant you use.</p><p style="border-width: 0px; margin: 0px 0px 24px; padding: 0px; background-color: rgb(255, 255, 255); vertical-align: baseline; color: rgb(51, 51, 51); font-family: 'Trebuchet MS',Helvetica,sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 24px; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">You also need to consider the specific toppings that are being offered. As an example, let’s look at onions which is a favorite among many individuals. For the sake of argument, let’s say you go into a<span class="Apple-converted-space"> </span><a title="Redondo Beach pizza" href="http://redondobeach.extremepizza.com/zgrid/proc/site/sitep.jsp" target="_blank" style="border-width: 0px; margin: 0px; padding: 0px; background-color: transparent; vertical-align: baseline; color: rgb(57, 92, 119);">Redondo Beach pizza</a><span class="Apple-converted-space"> </span>parlor and order a pizza with onions and other favorite toppings. Some people are going to slice their onions while others are going to dice them. Personally, I like my onions sliced on a pizza for several different reasons. For one, I think that it adds more flavor to the pizza and for another, I can trust the fact that they are fresh.</p><p style="border-width: 0px; margin: 0px 0px 24px; padding: 0px; background-color: rgb(255, 255, 255); vertical-align: baseline; color: rgb(51, 51, 51); font-family: 'Trebuchet MS',Helvetica,sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 24px; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">One other choice that you need to make is only going to be necessary if you are not eating in the restaurant. If you’re ordering a pizza to go, you can either order it and pick it up at the pizza parlor or you can have it delivered to your home. It is important to make sure that if you do get it delivered that it is delivered promptly and that it is well cared for on the trip to your home. There’s nothing worse than the anticipation for a pizza and then having that anticipation crushed because it is cold.</p>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-42530917165152945542011-11-14T00:01:00.000-08:002011-11-14T05:44:20.967-08:00Chicken Paprikash RecipeA great choice for you who want to make a great recipe for a special event or even for their Sunday lunch is Chicken Paprikash and coming to chickenpaprikash.com you have a recipe for making this wonderful recipe and enjoy with your family,Delicious Hungarian chicken paprikash . Slow cooked chicken is simmered in paprika. The chicken is removed from the sauce and sour cream is mixed in. The sauce is then served over the chicken. Many other varieties of this recipe exist as well, including those with dumplings, noodles, using boneless chicken, and more.<br /><br />Chicken paprikash is a dish that is not only truly delicious, but is also really cheap to make and cooking, gives this light version of <a href="http://chickenpaprikash.com"><span style="font-weight: bold; color: rgb(0, 204, 204);">chicken paprikash</span></a> its color. Vary the heat by using hot, sweet or a combination of paprikas,Come and chickenpaprikash.com the best option and has the terminal to make Chicken Paprikash quickly.There is often half a roasted chicken in our fridge at night, and that’s because there is often half a chicken on our plates in the evening. Given that we like our chicken with a delicious side dish or two - mashed potatoes, green beans, mushrooms - half a bird is all we can eat. The rest becomes sandwiches, salads, and a recent favorite, leftover-based chicken paprikash.and without a doubt that for you the best Chicken Paprikash Recipe only come to http://chickenpaprikash.com.<br /><br />Always with the greatest satisfaction to his friends tasting http://chickenpaprikash.com brings you the most tasty <a href="http://chickenpaprikash.com"><span style="font-weight: bold; color: rgb(0, 204, 204);">Chicken Paprikash Recipe</span></a> ,For cooking chicken paprikash, one should typically follow the european method though one can make it in different ways if one were to try various international styles. Chicken paprikash, a popular dish consumed across the world is a side dish that is often prepared by saute. It is a popular food in the high protein diet what you waiting for, come now to the http://chickenpaprikash.com.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-4501375516510493172011-11-08T07:12:00.001-08:002011-11-08T07:12:58.934-08:00Apple Cranberry Stuffed Pork Roast<ul><li class="ingredient">1 cup apple cider</li><li class="ingredient">1/2 cup cider vinegar</li><li class="ingredient">3/4 cup packed light brown sugar</li><li class="ingredient">1 large shallot, peeled, thinly sliced</li><li class="ingredient">1 1/2 cups dried apples (packed)</li><li class="ingredient">1/2 cup dried cranberries</li><li class="ingredient">1 Tbsp grated fresh ginger</li><li class="ingredient">1 Tbsp yellow mustard seeds</li><li class="ingredient">1/2 teaspoon ground allspice</li><li class="ingredient">1/8 to 1/4 teaspoon cayenne pepper</li></ul> <p><em>Pork Roast</em></p> <ul><li class="ingredient">2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)</li><li class="ingredient">Kosher salt and freshly ground black pepper</li></ul> <h3>Method</h3> <p><b>1</b> Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.</p> <p><b>2</b> Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.</p>Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-27891742433877502412011-11-08T07:06:00.000-08:002011-11-08T07:07:30.265-08:00Indian TakeawayIf are you in looking for somewhere that offers <a href="http://www.dancingelephant.co.uk/indian-takeaway_clapham.php"><span style="font-weight: bold; color: rgb(0, 204, 204);">Indian Takeaway Clapham</span></a> and not yet found the place you need to know www.dancingelephant.co.uk ,With an extensive vegetarian and vegan selection, we can cater for any taste come do one visit and make your registration or contact by 0203 1371863 or 0208 1503336.<br /><br />Always aiming to offer the best in <a href="http://dancingelephant.co.uk"><span style="font-weight: bold; color: rgb(0, 204, 204);">Indian takeaway</span></a> the dancingelephant.co.uk became the main search site for people who want a healthy food and fun,Our list of Featured Dishes is growing every month so if you’re finding it hard to choose from our list of great Indian food, take a look to see something you like And now you also have the option to <a href="http://www.dancingelephant.co.uk/indian-takeaway_fulham.php"><span style="font-weight: bold; color: rgb(0, 204, 204);">Indian Takeaway Fulham</span></a>, then what are you waiting to come right now dancingelephant.co.uk.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-86769430773699631392011-09-19T00:12:00.000-07:002011-09-19T00:12:00.394-07:00Eggnog Pound Cake
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<br />
<br />Ingredients
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<br />Cake:
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<br /> * 1/2 cup dried currants, raisins or cranberries
<br /> * 2 Tbsp dark rum or water
<br /> * 1 cup (2 sticks) unsalted butter, room temperature
<br /> * 2 cups sugar
<br /> * 3 large eggs, room temperature
<br /> * 3 cups all-purpose flour
<br /> * 2 tsp baking powder
<br /> * 1/4 tsp salt
<br /> * 1/8 tsp freshly grated nutmeg
<br /> * 1 cup eggnog mixed with 1 tsp vanilla extract
<br /> * 1 Tbsp grated orange zest
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<br />Glaze:
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<br /> * 3 Tbsp orange juice
<br /> * 1 Tbsp dark rum
<br /> * 3/4 cup granulated sugar
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<br />Method
<br />
<br />1 Soak currants in rum in a small bowl for 15 minutes.
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<br />2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).
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<br />3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.
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<br />4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.
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<br />5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.
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<br />6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
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<br />7 Remove from oven and cool upright in the pan on a rack for 10 minutes.
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<br />8 Prepare glaze by blending together sugar, orange juice, and rum.
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<br />9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0tag:blogger.com,1999:blog-7158368065219280890.post-29058858147215180782011-09-07T00:01:00.000-07:002011-09-07T13:19:52.980-07:00TramadolControl of pain can be difficult, especially when the pain is due to chronic medical conditions, joint pain or cancer. <a href="http://tramadoluspharmacy.com/"><span style="font-weight: bold; color: rgb(102, 0, 204);">Tramadol</span></a> is a narcotic-like pain reliever that is used to treat this type of pain and pain experienced after surgery. Like other types of pain medication, Tramadol is not recommended for people who have had previous addiction to drugs or alcohol and should not be taken in conjunction with certain medications, including antidepressants and muscle relaxants. With the type of medication is tramadol, it is important to your users have access to this medication, so they do not have to suffer with moderate to severe pain every day, you can buy Tramadol online? Online pharmacies range from offering free shipping, Saturday delivery or overnight delivery, but you have to check with the company to see what types are available. All pharmacies to deliver your packages into discrete boxes, with no labeling on the outside, to ensure customer privacy, come to <a href="http://tramadoluspharmacy.com/"><span style="font-weight: bold; color: rgb(102, 0, 204);">tramadoluspharmacy.com</span></a>, with the availability of Tramadol, it is easy to find cheaper rates by doing a quick search online. Some companies work with a number of online pharmacies and allow customers to compare prices and delivery options. In addition, these companies update their records and views on the provision of pharmacy so that customers can make an informed decision as to where to buy tramadol, buy tramadol online is a huge convenience. The request is made from a patient's home, rather than the patient having to drive to a pharmacy. Patients do not have to deal with the pharmacy hours and lines. Sites are available to take orders 24 hours a day, 7 days a week. The patient did not have to keep track of their prescriptions as many sites do not require a prescription. Patients can track their orders online through the websites to know exactly when they can expect delivery. Finally, the request is sent directly to the patient's home, another risk factor with the purchase of medicines without prescription is the fact that it can not be packaged or stored properly. Some medications may require them to constantly be at room temperature, while the seller may have traveled with him kept in 100 degree weather for a long period of time. These really are all things to be thinking when trying to buy no prescription tramadol, <a href="http://tramadoluspharmacy.com/"><span style="font-weight: bold; color: rgb(102, 0, 204);">tramadol us pharmacy</span></a> when you want to come to http://tramadoluspharmacy.com/.Daily revenuehttp://www.blogger.com/profile/17656676663986792658noreply@blogger.com0