Orange almond cupcake

Unsalted butter 1/2 cup (100 grams).
Sugar 2/3 cup (120 grams).
Orange marmalade 2/3 cup (175 grams).
Almonds 1 cup (100 grams).
All-purpose flour 1 cup (95 grams).
Baking powder 1 tsp.
Baking soda 1/4 tsp.
Salt 3/4 tsp.
Ingredients 3 eggs (room temperature).
Butter milk 3/4 cup.
Vanilla 1 tsp.

Preheat temperature of 180 ° C, the tray is positioned on. Prepare a baking pan for muffins. I prepared a paper cup.
Beat butter, sugar, orange marmalade 1/3 cup mixed with food. Beat together until fluffy yellow and takes about 4 minutes.
Grind the almonds with the flour, baking powder, food grinder, baking soda and salt, mix until homogeneous.
Turn mixer to low speed. Gradually add the eggs, egg. Into the butter mixture to the prepared (under 2) will wipe out the pie crust bowl. The ingredients together. Then add the butter milk. And then the flour mixture to the (under 3) wipe out the pie crust bowl to blend well. Add vanilla.
Put the mixture into the computer's time to prepare it. The baking process takes 22-24 minutes to bake until golden brown skin. Then check if cooked well with a toothpick. Looking back over half a tray of oven time. Then leave to cool on wire rack.
Cupcakes with whipped cream. Then topped with orange marmalade.

The origin of the Cupcake.

Cupcake is very popular today. I eat really beautiful cupcakes (Cupcake) came from the well. What to call this.
The origin of the Cupcake.

"Cupcake" was first found in 1828 in Eliza Leslie's Receipts cookbook in the early 19 st century that the study was written originally as a Cup cake and Cupcake Cupcake in a cup before the tiles together.

Cupcakes (Cupcake) beginning in the United States. Around the early 19th century, the idea is to save time in the G-d have thought it was a cup cake. This is the origin of the word Cupcake food historians think that the second theory is based.

Of the cake in a cup so that the cupcakes (Cupcake).
It is this type of cake. Scale to measure out a cup, so that the cupcakes (Cupcake).

In fact, the first of the cake of this type was called "Number Cake, 1234 cakes, quarter cakes" because it is easier to remember in making butter 1 cup sugar 2 cups flour 3 cups, eggs, 4 eggs, milk, 1 cup. , baking powder, 1 tablespoon of the mixture became a Cupcake Cupcake is currently being developed by the composition, shape, decoration is a widely popular.

Cupcakes (Cupcake) made it more convenient. The cakes are large. After you have set the oven to heat it in the oven. The cake is burnt muffin tin (Muffin tin) has been used widely in the early 20th century as a period to start Cupcake in a cup, aluminum, paper cups colors that we see. in the present.

Since then, the cupcakes (Cupcake) has been popular in the Cupcake shops opening up fast. Top cupcakes. Is still the flavor of vanilla (Vanilla)) and chocolate (Chocolate) and other seasonings are in a numbers lottery Boomerang (raspberry meringue), Ace's Place chain, a strap (Espresso fudge).

Equipment is important in making cupcakes.

A. Printing and paper cups (paper line) type with a cup of baking a cake shaped like stars. Muffin pan cake. Type of removable printed paper cups, pie, etc. I use a variety of sizes. Many colors to choose from. Depending on preference. (The formula will take the cup diameter 2 1/2 inch or 3 inch) equipment can be purchased by the general store bakery.

Two. Chocolate (chocolate) to make cupcakes (chocolate cake) with a dark chocolate, milk chocolate, white chocolate.

dark chocolate is chocolate without milk as an ingredient added. Sometimes referred to as plain chocolate. However, the U.S. government. The chocolate is sweet. And the pure liquid chocolate concentrate containing 15%, but Europe was determined to contain at least 35% cocoa.

milk chocolate is chocolate with sweetened condensed milk, or the U.S. Government determines that it is called milk chocolate. The liquid mixture of pure chocolate with 10% in Europe, but was determined to contain at least 25% cocoa chocolate, cocoa butter, a mixture of species (cocoa butter) and milk and add sugar to taste with. Chocolate milk is used for แteghngaknm well. Milk chocolate is made in the United States. Must contain at least 10% water, chocolate and milk fat was not taken out 12%.

This is chocolate, white chocolate contains cocoa butter. But there is no cocoa in the form of fat. It contains sugar, cocoa butter, milk, vanilla, and put up with. White chocolate is very fragile. If the fake is made from vegetable oil rather than cocoa butter.

Three. Fruits that make up the cupcakes are sweet, sour fruit relish. Eat it fresh.

The bright, cherry-shaped delicacy. The sour taste it.

Blueberry Cake with several species. I live on the cake and tie well.

Raspberry is a bright red with a sweet citrus aroma.

Strawberry The red light fragrance. The fruits of summer. Sweet and sour taste.

Orange, sour and sweet, very concentrated.

To dry the cupcakes to cool (cooling cupcakes).

When the pastry is cooked, remove from heat and leave it in print for 5 minutes then turn out of print. Stay on the grill.

Boiled egg, not shell cracks.

In many boiled eggs at a time. Spices such as when the egg or eggs to eat with the noodles. Egg shells are a problem around. The eggs are not pretty.
Boiled egg, not shell cracks.

Use fresh eggs. The shell does not crack the shell clean.

Add water make flood all the eggs. From start to boil.

An easy way to prevent the egg from cracking.

Add the lemon juice into the boiling water a little comment. Lemon juice will flow out of the egg shell.
Add salt in boiling water for about 1 tablespoon of salt to help prevent the eggs from the surface.

That's a very simple way. We will have eggs on the bark.

Tips for using olive oil instead of butter in the recipe (bakery).

n the bakery, sometimes we try to use olive oil instead of butter, then what is the ratio of olive oil instead of butterHow. The formula that put the margarine. We can use olive oil instead. To reduce their fees to Trans (Trans-fat shortenings).
Tips for using olive oil instead of butter in the recipe (bakery).

If I use olive oil, cook over low heat to medium. The olive oil has a low boiling point, making it easy to burn. If you want to use olive oil instead of butter in the recipe. The proportions are as follows.

Butter olive oil
1 tablespoon 2 1/4 tsp
2 tablespoons 1 1/2 tbsp
1/4 cup 3 tbsp
1/3 cup 1/4 cup
1/2 cup 1/4 cup + 2 Tbsp
2/3 cup 1/2 cup
1 cup 3/4 cup

How to maintain your butcher.

I do not feel good at the butcher, we have a thing like this are good tips to maintain your butcher make look nice and clean. Available at all times.
How to maintain your butcher does not give up. How to keep make white from the butcher's. After using it, wipe it with vinegar.
But to black butcher. To do is soak up the water as a white butcher knife to scrape off the bottom.

Keep scraping the butcher to cut a notch so as to to see. It's perfect for the well. Hi Peter, or use bleach. Cutting boards, bowls, soak it in bleach and a white one to jump on a banana pepper. In some routers, and chlorine disinfection of water and rinse thoroughly. Pour hot water twice. Dried in the sun.
Do not forget to scrape the cutting board. It will be available soon. I just made a month or two months. The daily use of vinegar.

Try using rosemary branches to replace it grilled.

Rosemary is an aromatic herb that is unique. King, the toughness is to be used instead of the grill to plugged.

We can add the grilled onions. I try using rosemary branches, which are sticky. It is suitable to be used as to plug-grilled. Between water and a mild fragrance is rising to the grilled dishes.

The branches of rosemary skewer for grilling.

The branches of rosemary instead of grilling it.

Before using the rosemary twigs soak up about 30 minutes.
The pilot placed a wooden plug. Food to the grill as beef, fish, vegetables.
After that, the branch of rosemary prepared. To plug the grilling. Then roast according to taste.

How to boil make no bitter gourd.

I was reminded of the bitter gourd noted. Some people do not like him. But we have no way to make bitter gourd, and how not to be bitter. Or is it just a little bitter end.

The result is a bitter green skin is tight, clear, white or yellow. The bitter comes out clean Gut. Cut into pieces. Then soaked in salt water (1 liter of water to salt ratio of about 1 tablespoon), then soak them for about 20 minutes.

Choose the bitter gourd. Have a green light. Not white, not yellow.

After the washing with water. Then soaked in water for about 10 minutes, then cut up by it. May be a piece or pieces that are stuffed.
Mara put the pork in a pot of water to put all the seasonings into the pot, then cover. Boilers and heat until very tender, cooked gourd. In the meantime. (Do not open any lid) to bitter rot and ripe. I cook for taste and convenience.

Then we will have a bitter taste, smooth soup. Just a little bitter.

How to keep gives a fresh chili.

We can live for long chili. May have been from 2 weeks to a month with an easy way.
How to keep gives a fresh chili.

Fresh chili can be stored for a long time. Follow the following steps.

Pepper to rot off. chili Cool, leaving the terminal.
Wash the chili to go to air dry.
Be wrapped with thick paper such as paper bag brown. Or wrapped in a newspaper and then stored in a dry place. chili are fresh for up to two weeks.
It will then air dried chillies I put the bag. Cover tightly and put in the freezer. Will keep for up to 1 month.

How to use and maintain. Clean the cookware.

The use and maintenance. Clean the kitchen. There are many different ways, depending on the type of material used to make kitchenware such as aluminum, stainless steel. Steel, aluminum-coated slide.

Heat. Because the properties of aluminum, which dissipates heat better. It does not require too much power. In cooking. The heat will destroy the quality of the coating slip. And should be used with cooking equipment made of wood. Or nylon grade. It will not scratch the container is easy to extend to long again.

The views and heal. And utensils are clean.

Before use. Containers should be cleaned with dishwashing detergent with a soft sponge. And dry the oil used in cooking, brush the surface thoroughly before being set on fire to light. In order to adjust the container. Slippery surface.
After use. Do not soak or wash in cold water immediately. I will be leaving behind a container to heat water to warm or cool down first. Then cleaned with a soft sponge. And wipe it dry after every use. Never spray in polished stainless rough or sharp abrasive is strictly prohibited. Because the coating is smooth.

Chasen's Restaurant Carrot Souffle

Yield: 6 Servings
1 lb carrots
and sliced,Peeled
Salt
3 eggs
3 T granulated sugar
3 T flour
1/2 t vanilla extract
1/4 t nutmeg,Ground
3 T butter,melted
1/2 c walnuts,chopped fine OR
1/4 c cornflakes,Crushed
1 T brown sugar
Cook carrots in boiling salted water until very tender.
Puree carrots in food processor or blender with eggs, granulated sugar,
flour, vanilla and nutmeg.
Add 2 tablespoons melted butter and process again.
Turn mixture into buttered 1-1/2 quart souffle dish or straight-sided
casserole and bake at 350 degrees until souffle is slightly puffed and golden,
35 to 40 minutes.
Sprinkle chopped walnuts and brown sugar over top of souffle.
Drizzle with remaining 1 tablespoon melted butter and return to oven
10 to 15 minutes longer or until top is crisp and golden.

Chaya Brasserie Corn Chowder

Yield: 8 Servings
3/4 lb chicken breast,Boned
1 lg onion
1 lg leek,white part only
1 lg celery stalk
1 lg carrot
1/2 lb mushrooms
1 Clove garlic
1/4 c butter
1/4 c flour
11 oz Sweet Corn,Canned
-Kernels/Whole
2 qt chicken stock
1/2 c milk
1 bay leaf
Salt,pepper
1/4 c whipping cream
Chop chicken, onion, leek, celery and carrot to large dice. Thinly slice
mushrooms and garlic.
Melt butter in large pot. Add onion, leek, celery and carrot and saute over
medium heat 10 minutes.
Add garlic and mushrooms and cook until mushrooms soften, 6 to 8
minutes.
Add chicken and cook until chicken is heated through, about 5 minutes.
Stir in flour until smooth and cook, stirring, 5 minutes.
Add 3/4 of the corn. Gradually stir in stock and milk. In electric mixer, coarsely
blend remaining corn at medium speed.
Stir blended corn into soup mixture. Add bay leaf and salt and pepper to taste.
Simmer 10 minutes. Discard bay leaf. Stir in cream and heat through.

Carl's Jr. Crispy Chicken Sandwich

**Ranch Dressing**
1/3 c mayonnaise
2 T sour cream
1 T buttermilk
1 1/2 t white vinegar
1 t sugar
1/4 t lemon juice
1/8 t salt
1/8 t parsley
1/8 t onion powder
1/16 t dill weed
1 ds garlic powder
1 ds black pepper,Ground
2 t hot water
1/2 t unflavored gelatin
**rest of ingredients**
6 c vegetable oil,up to 8
1 egg
1 c water
1 c all-purpose flour
2 1/2 t salt
1 t paprika
1 t onion powder
1/8 t garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato,Slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
2. To prepare the ranch dressing, combine all of the dressing ingredients except
the water and gelatin in small bowl. Mix the water with the gelatin in a small cup
until all of the gelatin is dissolved. Add this gelatin solution to the other
ingredients and stir. Cover and chill the dressing until it's needed.
3. Beat the egg and then combine it with 1 cup water in a small, shallow bowl.
Stir.
4. Combine the flour, salt, onion powder and garlic powder in another shallow
bowl.
5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim
each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet with the flour, then
dredge it in the egg & water mixture. Coat the chicken once again in the flour
and set it aside until all of the fillets have been breaded.
7. Fry the chicken fillets for 8-12 minutes or until light brown and crispy.
8. As chicken is frying, prepare each sandwich by grilling the face of the
hamburger buns on a hot skillet over medium heat. Spread about 1 1/2
teaspoons of the ranch dressing on the face of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the fryers and drain
on paper towels or a rack for a couple of minutes.
11. Stack one fillet onto the bottom of the sandwich (onto the tomato), then top it
off with the top bun. Repeat the stacking process for each of the sandwiches.
Makes 4 sandwiches.

Carol Lombards' Barbecued Spareribs

Yield: 6 Servings
1/2 c soy sauce
3/4 c honey
2/3 T prepared mustard
10 ml garlic,chop fine
5 lb spareribs,Lean
4 T water
2 T flour
Mix together soy sauce, honey, mustard & garlic. Place spareribs in
roasting pan. Bake at 300 for 45 minutes. Pour off grease. Bake 1 &
1/4 hours until tender, basting constantly to keep the ribs covered
with sauce. When done remove ribs. Add 1/4 cup water to sauce. Cook
on top of stove, stirring until blended. Make a paste with flour, &
add to sauce. Cook until thick. Replace ribs in gravy. Return to warm
oven. Keep hot until serving time.

Castle Loaf Supreme

Yield: 2 Servings
4 white castle hamburgers
1 (pickles & ketchup included)
1/3 lb pork,Ground
2/3 cloves garlic
2 2/3 sprigs parsley,Chopped
3/16 t pepper
1/8 c milk
1/3 pn oregano
3/16 cn tomato sauce
1 salt,To Taste
Mix all ingredients except tomato sauce in a large bowl. Grease loaf
pan. Shape mixture and place in pan; smooth meat with oiled hands.
Pour tomato sauce over meat loaf. Bake at 350 deg F. for one hour.

Carl's Jr. Bacon Swiss Crispy Chicken Sandwich

**Ranch Dressing**
1/3 c mayonnaise
2 T sour cream
1 T buttermilk
1 1/2 t white vinegar
1 t sugar
1/4 t lemon juice
1/8 t salt
1/8 t parsley
1/8 t onion powder
1 ds dill weed
1 ds garlic
1 ds black pepper,Ground
2 t hot water
1/2 t unflavored gelatin

**other ingredients**
6 c vegetable oil,up to 8
1 egg
1 c water
1 c all-purpose flour
2 1/2 t salt
1 t paprika
1 t onion powder
1/8 t garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato,Slices
Kraft Swiss cheese Singles
8 sl bacon,cooked

1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
2. To prepare he ranch dressing, combine all of the ingredients except the water
and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of
the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir.
Cover and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup water in a small, shallow bowl.
Stir.
4. Combine the flour, salt, onion powder and garlic powder in another shallow
bowl.
5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim
each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet with the flour, then dredge
it in the egg & water mixture. Coat the chicken once again in the flour and set it
aside until all of the fillets have been breaded.
7.Fry the chicken fillets for 8-12 minutes or until light brown and crispy.
8. As chicken is frying, prepare each sandwich by grilling the face of the
hamburger buns on a hot skillet over medium heat. Spread about 1 1/2
teaspoons of the ranch dressing on the face of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the fryers and
drain them on paper towels or a rack for a couple of minutes.
11. Stack one fillet onto the bottom of the sandwich (onto the tomato), then
stack a slice of the Swiss cheese onto the chicken.
12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the
sandwich with the top bun. Repeat the stacking process for each of the
remaining sandwiches.
Makes 4 sandwiches.

Carl's Jr. Chicken Club

Yield: 4 Servings
2 whole chicken breasts
-skinned,bone,d, & halved
1 c teriyaki marinade lowry's is
- best
4 whole wheat burger buns
8 bacon,Slices
1/4 c mayonnaise
1 c alfalfa sprouts loosely
-packed
4 lettuce leaves
4 lg tomato,Slices
4 kraft swiss cheese,Slices
-singles
Marinate the chicken in th eteriyaki marinade in a shallow bowl for
30 minutes.
Preheat a clean bbq to medium grilling heat.
Brown the faces of each bun in a frying pan on the stove. Keep the
pan hot.
Cook the bacon in the pan until crisp, then set aside.
Grill the chicken breasts 5 to 8 minutes per side, or until cooked
through.
Spread about 1/2 tb. of mayonnaise on the face of each bun, top and
bottom.
Divide the sprouts into 4 portions and mound on each bottom bun.
On the sprouts, stack a lettuce leaf, then a slice of tomato.
Place one chicken breast half on each of the sandwiches, atop the
tomato.
Next, stack a slice of swiss cheese on the chicken, and then the 2
pieces of bacon, crossed over each other.
Top off the sandwich with the top bun.
Microwave for 15 second on high.

Cafe Cappuccino Mix

Yield: 18 Servings
1/2 cup instant coffee 3/4 cup sugar
1 cup nonfat dry milk 1/2 tsp dried orange peel
Mash orange peel with a mortar and pestle. Stir ingredients together.
Process in a blender until powdered. Use 2 Tablespoons for each cup
of hot water. Makes about 2 1/4 cups of mix.

Cafe Cappuccino--International Coffees

Yield: 1 Servings
1/2 c coffee,Instant
3/4 c sugar
1 c nonfat dry milk
1/2 t orange peel,Dried
Crush in mortar and pestal
Use 2 T. for each cup of hot water

Cafe Vienna--International Coffees

Yield: 1 Servings
1/2 c coffee,Instant
2/3 c sugar
2/3 c nonfat dry milk
1/2 t cinnamon
Use 2 ts. per cup of hot water.

California Pizza Kitchen Dakota Smashed Pea & Barley Soup

Yield: 1 Servings
2 c split peas
6 c water
2 14.5-ounce cans chicken
-broth,(4 cups)
1/3 c onion,Minced
1 lg clove garlic,minced
2 t lemon juice
1 t salt
1 t granulated sugar
1/4 t parsley,Dried
1/4 t white pepper
1 ds thyme,Dried
1/2 c barley
6 c water
2 md carrots,diced (about 1 cup)
1/2 stalk celery,diced (1/4
-cup)
**Garnish**
green onion,Chopped
1. Rinse and drain the split peas, then add them to a large pot
with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar,
parsley, pepper, and thyme. Bring to a boil, then reduce heat and
simmer for 75 minutes or until the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups of water in a
saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until
the barley is soft and most of the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a hand held
blender to puree the peas until the mixture is smooth. You may also use a
standard blender or food processor for this step, pureeing the soup in batches.
Alternately, if you like, you may skip this step, keeping the soup rather chunky.
It's still good this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to the split pea
mixture. Add the carrots and celery and continue to simmer the soup for 15 to
30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat,
cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each
serving with a little chopped green onion.
Makes 8 servings.

Burger King Whopper

Yield: 1 Servings
1 sesame-seed hamburger bun
1/4 lb beef,Ground
1 ds salt
3 dill pickle chips (or)
-Slices
1 t catsup
4 onion rings
2 tomato,Slices
1/4 c lettuce,Chopped
1 T mayonaise
1) Preheat barbecue grill--hot fire
2) Toast both halves of the bun,face down, in hot skillet. Set aside.
3) Form beef into thin patty (use hamburger press, or bottoms of 2 butter plates)
slightly larger than bun.
4) Lightly salt patty and cook on grill for 2 to 3 min. per side.
5) Build burger in following stacking order from bottom up: bottom bun-pattypickles-
catsup-onion rings-tomatoes-lettuce-mayo-top bun.
Yield: 1 hamburger

Cadbury Creme Egg

Yield: 2 Servings
1/2 c light corn syrup
1/4 c butter,softened
1 t vanilla
1/4 t salt
3 c powdered sugar
4 dr yellow food coloring
2 dr red food coloring
1 12 ounce bag milk chocolate
-chips
2 T vegetable shortening
1. Combine the corn syrup, butter, vanilla, and salt in a large bowl.
Beat well with an electric mixer until smooth.
2. Add powdered sugar, one cup at a time, mixing by hand after each
addition. Mix well until creamy.
3. Remove about 1/3 of the mixture and place it into a small bowl. Add
the yellow and red food coloring and stir well to combine.
4. Cover both mixtures and refrigerate for at least 2 hours, or until
firm.
5. When mixtures are firm, roll a small, marble-size ball from the
orange filling, and wrap around it a portion of the white filling that is
roughly twice the size. Form this filling into the shape of an egg and place it
onto a cookie sheet that has been brushed with a light coating of shortening.
Repeat for the remaining filling ingredients, then refrigerate these centers for 3-4
hours or until firm.
6. Combine the milk chocolate chips with the shortening in a glass or
ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir
and microwave again for 1 more minute, and stir.
7. Use a fork to dip each center into the chocolate, tap the fork on
the side of the bowl, then place each candy onto wax paper. Chill.
8. After 1-2 hours of chilling, dip each candy once more and chill for
several hours, or until completely firm.

Lamb & anchovies with thyme

serves 4
ingredients
1 teaspoon olive oil
15g/1⁄2oz butter
600g/1lb 5oz lamb shoulder or leg,
cut into 2.5cm/1in chunks
4 garlic cloves, peeled but left whole
3 sprigs of fresh thyme, stalks
removed
6 anchovy fillets in oil, drained
150ml/5fl oz red wine
150ml/5fl oz vegetable stock
1 teaspoon granulated sugar
50g/2oz black olives, pitted
and halved
2 tablespoons chopped fresh
flat-leaf parsley, to garnish
• Heat the oil and butter in a large frying pan. Add the lamb and sauté
for 4–5 minutes, stirring, until the meat is browned all over.
• Using a mortar and pestle, grind together the garlic, thyme and
anchovies to make a smooth paste.
• Add the wine and stock to the frying pan. Stir in the anchovy paste and
the sugar. Bring the mixture to the boil, reduce the heat, cover and leave
to simmer for 30–40 minutes until the lamb is tender. For the last
10 minutes of the cooking time, remove the lid in order to allow the
sauce to reduce slightly.
• Stir the olives into the sauce and mix through. Transfer the lamb and its
sauce to a serving bowl, garnish with parsley and serve hot.

Keep the lime not dry.

The lemon is the next step. You women are it often buy into the stock on a regular basis.
But some do not. Or use it, we see that the surface not dry lime. I cut out to be much less water.

But not to worry about it. We have a solution. Just bought the lemonade cleansing.
Wipe it dry, then use vegetable oil as a thin coating of lime. Desiccated pig.
Then a cold frame roof. If notit comes wrapped in paper and lemon together. That's a lemon, it will not dry it.

blanched green vegetables to eat.

Blanched vegetables served with chilli variety. Deck with Thai food, but many times when we boiled vegetables, and vegetables to eat Does not blackened.
Simple techniques that can be boiled vegetables, green leafy vegetables, I do. The first step is to wash the vegetables are clean. Pick out the rotten to the vegetable into the shaft and the second step, the water is that it flooded vegetable was put into the pot (to preserve the nutritional value), boiling water, boiling, add salt and oil. with approximately 1 teaspoon (salt to taste vegetables. Vegetable oils and green) lights up the third stage put the vegetables into the pot. By inserting the stem, then leaves to boil the whole plant. The dip stick down first, then gradually The leaves are boiled down to the final on a green leaf vegetables are cooked evenly. Spoon the vegetables and soak in cold water immediately so that the vegetables are cooked, heat the vegetable, which is brown. Or dark green. You are now able to eat boiled green vegetables, cooked, not hard at all.

Pickled garlic is simple - it as eat useful.

Garlic is a biennial plant. There is an underground stem that is divided into sub-segments. The adjacent segments. Cortical white. Fine blonde. Properties of garlic. Is the strong smell ..! I taste the spicy ... hot ... bite your tongue deep as ever ... the mastoid process.

There are many benefits of garlic. In addition to food. In herbal medicine ... to be like when mixed with ginger to the lungs, the air, stale, the stomach, the blood is mixed with the drug treatment. Fighting cancer, his cancer with cough, colic cure, cure epilepsy or coconut milk mixed with water to live. I eat threadworm

If you consume garlic. Would make sense. Difficult enough, but when it was made. "Pickled Garlic" is believed to be consumer-friendly and ... If the garlic in the head 2-3 times a day patient. Vascular In reducing cholesterol.

Until recently, the Ministry of Agriculture and Agricultural Cooperatives and Mobile Media team to visit. Women's groups, farmers, bamboo house, Moo 2, Tambon Pong, Doi Saket, Chiang Mai I met you I dedicate Las Chairman and the Board of Directors. Women's groups, farmers, bamboo house. It's a recipe for pickled garlic. Those who are interested to try it at home. Because a lot of hassle.

Begins to boil water before cooking. Garlic, fresh boiled water to 12 kg 10 kg (weight on the balance pot), vinegar, salt, 1 kg, 1 kg and 3 kg of sugar and bring to boil on the stove. Ingredients and stir to dissolve. In water, then lift off the heat and season. To let it cool ...

The next step was the garlic. To take root, peeled, cut pickles. Clean and cut the garlic. The size of the bottle to the container. Then put the jar was almost full. Add water and cook it fully before. It is closed tightly with plastic wrap. Using rubber or rope tied tightly Do not let insects or animals to live. Stored in the house ventilated place for about 2-3 months to open the lid can be eaten or packed in bottles. The bags sold out immediately.

Pickled garlic in this recipe. Compatible with all kinds of garlic. Garlic is even better ...

Lamb with mushroom sauce

serves 4
ingredients
2 tablespoons vegetable oil
350g/12oz lean boneless lamb
fillets, cut into thin strips
3 garlic cloves, crushed
1 leek, sliced
175g/6oz mushrooms, sliced
1⁄2 teaspoon sesame oil
For the sauce
1 teaspoon cornflour
4 tablespoon light soy sauce
3 tablespoons Chinese rice wine
1⁄2 teaspoon chilli sauce
• To make the sauce, mix together all the sauce ingredients, add
3 tablespoons water and mix again. Set aside.
• Heat a wok or heavy frying pan over a high heat. Add the vegetable oil
and, when hot, add the lamb, garlic and leek. Stir-fry for 2–3 minutes.
• Add the mushrooms to the wok or pan, and stir-fry for 1 minute.
• Stir in the sauce, and cook for 2–3 minutes until the lamb is cooked
through and tender.
• Sprinkle the sesame oil over the top, and transfer the contents of the
work or pan to a warmed serving dish. Serve immediately.

French braised lamb

serves 6
ingredients
1/2 small leg of lamb, about
900g/2lb, trimmed of all fat
1 large onion, cut into thick wedges
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
600ml/1pt lamb stock
4 tablespoons red wine
3 large leeks, cut into chunks
2 turnips, cut into chunks
450g/1lb carrots, cut into chunks
450g/1lb small potatoes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the lamb in a flameproof casserole dish with the onion, garlic, herbs,
stock and wine. Season with salt and pepper. Bring to the boil, cover
and transfer to the oven. Cook for 11⁄2 hours.
• Add the remaining vegetables and return to the oven for a further
45 minutes or until the meat is falling off the bone and the vegetables
are tender.
• Lift out the lamb. Remove the meat from the bone and cut into neat
pieces, discarding the bone and any remaining fat. Skim off any fat from
the surface of the casserole. Spoon everything into six warmed serving
bowls and serve immediately.

Lamb & tomato koftas

Lamb & tomato koftas
serves 4
ingredients
225g/8oz finely minced lean lamb
11⁄2 onions
2 garlic cloves, crushed
1 dried red chilli, finely chopped
2 teaspoons garam masala
2 tablespoons chopped fresh
mint leaves
2 teaspoons freshly squeezed
lemon juice
2 tablespoons vegetable oil
4 small tomatoes, quartered
salt
For the dressing
150ml/5fl oz low-fat Greek-style
yogurt
5cm/2in piece of cucumber, grated
2 tablespoons fresh mint
1⁄2 teaspoon cumin seeds, toasted
• If using bamboo or wooden skewers, soak in water for at least 30
minutes to prevent them burning.
• Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with
the garlic and chilli. Stir in the garam masala, mint and lemon juice, and
season well with salt. Mix well.
• Divide the mixture in half, then divide each half into 10 equal portions.
Form each portion into a small ball – you will have 20 meatballs, or
koftas, in all. Roll the koftas in half of the oil to coat. Quarter the
remaining onion half, and separate into layers.
• Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato
quarters and some of the onion layers onto each of four skewers.
• Brush the vegetables with the remaining oil, and cook the koftas under a
hot grill for about 10 minutes, turning frequently, until they are browned
all over.
• Meanwhile, prepare the dressing. In a small bowl, mix together the
yogurt, cucumber, mint and cumin seeds.
• Serve the koftas hot with the yogurt dressing.

The cooked meat is right for you.

Let me see that. Each of the meat for cooking what.
The cooked meat is right for you.
First of all we have to choose good quality meat, fat inserted in the appropriate space. And has been doing very well. And options for each of the following cooking methods.

Attached to the neck area (Chuck) is ideal for cooking a stew.
Rib (Rib) in a fry grill.
Sirloin (Sirloin) a fillet with sirloin. The top sirloin is his waist. S in the soft parts are more expensive for fried, baked, grilled steak done.
Thigh meat (Round) is to be made using ground beef, baked, grilled steak.
Area of ​​sides (Flank) This section contains fat. Was cut out to be suitable for roasting or grinding.
Matrix I (Short Plate) for the stock Enืgaepืeai stew beef stew.
Meat legs (Foreshank) are sticky. Perfect to make stew, soup.
Beef bone is to be boiled to make soup.
Cow tongue is to be boiled to make stew.