Sometimes a woman may have to do without knowing it. A friend of a friend. I just met. Or even a close friend of ours. Makes it more difficult for us to know that someone feels so good to us today, we have the best technique for catching that. When people like you to leave me. According to this view it.
1. He remembers the stories about you. No matter how small it is, and that some even you yourself have not even remember who told him the same.
2. Time to hang out together with your friends, they absolutely refused to return. If you are not home.
3. Every meal. He will try to find a way to sit beside you at all times.
4. He invites you to be alone, only two people not to invite other friends.
5. Find a reason to send e-mail or text messages to you always.
6. Appreciate you at all. Whether it is the dress. The jokes are not funny bit of you.
7. A cost that often go wrong with it.
8. Friends often tease me or smile at you and they are always together.
9. Try to hit him with your friends, especially friends. To get support from them.
10. I caught a few times in the torso, you talk.
11. Do whatever it takes to get your phone number.
12. A song or a smile for you at all times.
13. Tell yourself what do you listen to often, so you get to know him more.
14. A title or a nickname for you.
15. Try to find a song you like to listen. Or watch your favorite movie. Only to have it with you.
16. To invite him to do. He was ready to go with you. Even as he was tired of shopping as you are.
17. ARG to discuss with you any time. While it is you can not help it.
18. Talk to you often do .
19. Ask about your friends, including a little color or favorite food.
20. The symptoms of your time talking to other women. Some men may be how you feel. With a lot of other women that you feel jealous. Then you look at the position.
However, if they are the ones you are interested as well. Should respond to him with some hope. Do not let him wait too late. But if he is not the right guy. You should express to them as well. Do not expect much. I was disappointed to regret it later. It's hard to go back to being friends again.
7 Dangers of Food Junction food that woman should know.
Food Junction food or junk food, then the name would imply. I do not eat much. I understand that some people prefer the taste. And the convenience of it, especially the girls call me the smart network have time to sit and eat. Food Junction food choice is very seductive to many people, but you always know her. The Food Junction. Not only making us fatter. But also waste everyone's health. Let's do better than that. What are the dangers.
A. Make them faster.
Is known as junk food. We already know that it causes obesity. But, you know. It also allows us to speed up! That is because these foods contain sugar, starch and preservatives that. This is a major cause of Insulation in lean body up and down quickly. Moreover, the antioxidant activity. Cause excessive growth.
Put simply, is to make them faster. The skin more easily. Wrinkles or crow's feet begin to ask for the Glycation also cause damage to the collagen in the body. The collagen in the solid state. Lack of flexibility. As a result, the skin lacks moisture. Firm that does not fit any desire.
Two. Around the waist.
Many of you girls want to wear jeans to the people to hang out party. Oops .. I put pressure on the belly. I do not have zippers! Now, as you will start to question yourself. I bloated up here. I do have to be much fatter this ...
In the daily routine of many young people prefer to eat food, NH. On the drinking water is the main reason for my life. Because the processing of food waste is a sodium salt or minerals that are essential to the body is much more than the human body. And sodium, as this will give us cause "edema".
Many of the sodium causes water retention, how? Foods that are high in sodium is used to absorb water from the body causes the body water and speeding up production to compensate for the water to be absorbed quickly. And even in soft drinks by then. It is important to react with air to make it worse. That will give you a swollen abdomen, there is no need to wonder why you can not wear jeans to me.
Food Junction.
Three. Have constipation.
In the hectic life of a young Army officer in World Woman works. Many people do not have time to eat breakfast, which is the most important meal of the body, women often turn to eat. It can make a full meal in a short time.
The fact that food is junk food like bread. The polished white bread. Bleaching process to make it through to the loss of vitamins, such as rice. So many people decided to eat the rice that was polished. Wheat bread instead of white polish that's because they are. No food or fiber, the fiber helps to excrete. You can avoid constipation. Disease who do not want to be sure.
Four. Cause acid reflux.
Many people like to eat hard foods such as hamburgers Junction Foods locations qualifies for dinner, some people like to eat my supper there. Most importantly, I do not go to bed. On the major reasons that cause acid reflux. Many people are afflicted with a burning sensation in the chest. Because stomach acid reflux into the esophagus. That is because. Food Junction food that is high in saturated fat, too, which will take longer to digest than regular food. The release of stomach acid up to a lot. The excess of these acid reflux up the esophagus, it would be enough.
Five. Mood swings from menopause.
Many women feel the same period of time has been changed to a different person. Of her emotions into her angry in the blink of an eye. That is because the symptoms of PMS, p MS symptoms, I show that women are more than 150 patients a wide range of behavior, so we'd recommend that you avoid drinking coffee during menstruation.
What is it for? You girls know. We like to eat the coffee is good cause for the S & P's do it. Because most women prefer to drink coffee with sugar. The sugar in the body makes insulin to increase and decrease drastically. Affect the functioning of the brain that controls emotions. And it was found that women with menstrual irregularities, then it will not have any emotions. I threw it on a regular basis.
Junk food.
6. Headache with no known cause.
ฮatdak sausage, ham, cheese, Food Junction food is that girls like to eat well too. I know. These foods containing Tyramine is an amino acid that affects the blood. And a catalyst for the cheese reaction is a symptom of headache, vomiting, fever, chest pain, severe muscle spasms. High blood pressure is very dangerous, these symptoms were due to direct effects of tyramine in food, Food Junction mentioned above.
I know this. Many headaches are caused by not eating these foods and try to see me. Each time the headache. Often take analgesics for the pain to stop. Furthermore, it is all the other organs.
Seven. Vulnerable to depressive conditions.
I think that the results come out. People who eat a lot of Food Junction is at risk for depression than normal conditions. Even though it may not be serious. I give you sadness. Or a bad mood all the time if you girls are like this. I guarantee that. You men do not dare go near absolute value.
The results of the Food Junction food. Believe that the next hand. Food Junction food is not in your eyes I get it right.
A. Make them faster.
Is known as junk food. We already know that it causes obesity. But, you know. It also allows us to speed up! That is because these foods contain sugar, starch and preservatives that. This is a major cause of Insulation in lean body up and down quickly. Moreover, the antioxidant activity. Cause excessive growth.
Put simply, is to make them faster. The skin more easily. Wrinkles or crow's feet begin to ask for the Glycation also cause damage to the collagen in the body. The collagen in the solid state. Lack of flexibility. As a result, the skin lacks moisture. Firm that does not fit any desire.
Two. Around the waist.
Many of you girls want to wear jeans to the people to hang out party. Oops .. I put pressure on the belly. I do not have zippers! Now, as you will start to question yourself. I bloated up here. I do have to be much fatter this ...
In the daily routine of many young people prefer to eat food, NH. On the drinking water is the main reason for my life. Because the processing of food waste is a sodium salt or minerals that are essential to the body is much more than the human body. And sodium, as this will give us cause "edema".
Many of the sodium causes water retention, how? Foods that are high in sodium is used to absorb water from the body causes the body water and speeding up production to compensate for the water to be absorbed quickly. And even in soft drinks by then. It is important to react with air to make it worse. That will give you a swollen abdomen, there is no need to wonder why you can not wear jeans to me.
Food Junction.
Three. Have constipation.
In the hectic life of a young Army officer in World Woman works. Many people do not have time to eat breakfast, which is the most important meal of the body, women often turn to eat. It can make a full meal in a short time.
The fact that food is junk food like bread. The polished white bread. Bleaching process to make it through to the loss of vitamins, such as rice. So many people decided to eat the rice that was polished. Wheat bread instead of white polish that's because they are. No food or fiber, the fiber helps to excrete. You can avoid constipation. Disease who do not want to be sure.
Four. Cause acid reflux.
Many people like to eat hard foods such as hamburgers Junction Foods locations qualifies for dinner, some people like to eat my supper there. Most importantly, I do not go to bed. On the major reasons that cause acid reflux. Many people are afflicted with a burning sensation in the chest. Because stomach acid reflux into the esophagus. That is because. Food Junction food that is high in saturated fat, too, which will take longer to digest than regular food. The release of stomach acid up to a lot. The excess of these acid reflux up the esophagus, it would be enough.
Five. Mood swings from menopause.
Many women feel the same period of time has been changed to a different person. Of her emotions into her angry in the blink of an eye. That is because the symptoms of PMS, p MS symptoms, I show that women are more than 150 patients a wide range of behavior, so we'd recommend that you avoid drinking coffee during menstruation.
What is it for? You girls know. We like to eat the coffee is good cause for the S & P's do it. Because most women prefer to drink coffee with sugar. The sugar in the body makes insulin to increase and decrease drastically. Affect the functioning of the brain that controls emotions. And it was found that women with menstrual irregularities, then it will not have any emotions. I threw it on a regular basis.
Junk food.
6. Headache with no known cause.
ฮatdak sausage, ham, cheese, Food Junction food is that girls like to eat well too. I know. These foods containing Tyramine is an amino acid that affects the blood. And a catalyst for the cheese reaction is a symptom of headache, vomiting, fever, chest pain, severe muscle spasms. High blood pressure is very dangerous, these symptoms were due to direct effects of tyramine in food, Food Junction mentioned above.
I know this. Many headaches are caused by not eating these foods and try to see me. Each time the headache. Often take analgesics for the pain to stop. Furthermore, it is all the other organs.
Seven. Vulnerable to depressive conditions.
I think that the results come out. People who eat a lot of Food Junction is at risk for depression than normal conditions. Even though it may not be serious. I give you sadness. Or a bad mood all the time if you girls are like this. I guarantee that. You men do not dare go near absolute value.
The results of the Food Junction food. Believe that the next hand. Food Junction food is not in your eyes I get it right.
Start taking a supplement to the core.
In an age of haste. Food, most of them becomes easy. What was that simple. I will get it. We think this is the body's decline even faster. Heaven, but it also has a good eye for a gift of food to help, so before you start eating normally sells various food surplus. Which are either in the form of the addition of nutrients. Let's explore that a little bit. How nice of them. And any side effects or not.
What is a food supplement.
The Food and Drug Administration (FDA), meaning "food" product that is used to eating. In addition to the normal diet. Which is usually in the form of a tablet, capsule, powder, liquid or otherwise, and is intended for individuals with normal health. Not for patients. If liquids are liquids that are not intended to be consumed by the taste. The consumption of beverages generally. Or as a slurry for dipping vegetables or fruit. The aim of certain substances.
Supplemented products are needed or not.
Consumption on a daily basis. If we make a conscious and interested in the behavior of consumers want to dine at one of 5 groups with interest and variety. I can not get enough nutrients. You do not need supplements. However, due to the current. Living in a hurry. Competitive. I could not take care of your food will be eaten. And the stream now. To focus attention on health care. Therefore, it may be used to purchase supplements that you add as a caution.
A. Always read the product label. Eating the recommended amount. Read the warning and seek medical advice. Or health professionals. If it is, especially during treatment with medication or treatment for specific medical conditions.
Two. Avoid the kinds of food at the same time. To prevent or reduce the risk of the impact of the supplements together.
Three. Do not use supplements as an alternative. Instead of eating regular food. Which is the basis for physical health.
Four. However, a review of the nutritional products. The body of any such deficiency in some people can not drink milk or drink a small amount. You can find lots of fish and green vegetables. And calcium supplements may increase the resistance. The selection should be based on production. To conform or not. Indicated on the comprehensive review. The date of manufacture and expiry etc.
Five. For each product. Indicates that the product should be consumed per day to the next. First you should read to understand and follow the instructions provided. Because certain nutrients, or if you are continuing to accumulate in the body causing the body to blame as well.
Supplements.
The main thing you should know.
Dietary supplements are most often specified properties, such as treatment of many diseases. In fact, these supplements. Do not just replace the nutrients that we lack only. When we see a product that will help the body return to work in the absence of the normal. I can not help but current treatments often approached the seller directly. Various properties and is often referred to convince buyers that had to be fulfilled.
Current dietary supplement products are available for purchase. No doctor's prescription or written approval. Some patients with Parkinson's disease. I was convinced from the sale of properties. The purchase agreement is expected that claims to be true.
Some buyers think. To do this supplements in large doses. Do not worry, I have allergies. Or side effects. It is the policy that is "food", but who could forget that certain nutrients or eating very little to eat as well. It may be harmful to the body.
Buyers often believe and think. I used to have very good results. The subject of weight loss. Or treatment. I can buy what you really should check the results and statistical reliability. Before making a purchase.
What is a food supplement.
The Food and Drug Administration (FDA), meaning "food" product that is used to eating. In addition to the normal diet. Which is usually in the form of a tablet, capsule, powder, liquid or otherwise, and is intended for individuals with normal health. Not for patients. If liquids are liquids that are not intended to be consumed by the taste. The consumption of beverages generally. Or as a slurry for dipping vegetables or fruit. The aim of certain substances.
Supplemented products are needed or not.
Consumption on a daily basis. If we make a conscious and interested in the behavior of consumers want to dine at one of 5 groups with interest and variety. I can not get enough nutrients. You do not need supplements. However, due to the current. Living in a hurry. Competitive. I could not take care of your food will be eaten. And the stream now. To focus attention on health care. Therefore, it may be used to purchase supplements that you add as a caution.
A. Always read the product label. Eating the recommended amount. Read the warning and seek medical advice. Or health professionals. If it is, especially during treatment with medication or treatment for specific medical conditions.
Two. Avoid the kinds of food at the same time. To prevent or reduce the risk of the impact of the supplements together.
Three. Do not use supplements as an alternative. Instead of eating regular food. Which is the basis for physical health.
Four. However, a review of the nutritional products. The body of any such deficiency in some people can not drink milk or drink a small amount. You can find lots of fish and green vegetables. And calcium supplements may increase the resistance. The selection should be based on production. To conform or not. Indicated on the comprehensive review. The date of manufacture and expiry etc.
Five. For each product. Indicates that the product should be consumed per day to the next. First you should read to understand and follow the instructions provided. Because certain nutrients, or if you are continuing to accumulate in the body causing the body to blame as well.
Supplements.
The main thing you should know.
Dietary supplements are most often specified properties, such as treatment of many diseases. In fact, these supplements. Do not just replace the nutrients that we lack only. When we see a product that will help the body return to work in the absence of the normal. I can not help but current treatments often approached the seller directly. Various properties and is often referred to convince buyers that had to be fulfilled.
Current dietary supplement products are available for purchase. No doctor's prescription or written approval. Some patients with Parkinson's disease. I was convinced from the sale of properties. The purchase agreement is expected that claims to be true.
Some buyers think. To do this supplements in large doses. Do not worry, I have allergies. Or side effects. It is the policy that is "food", but who could forget that certain nutrients or eating very little to eat as well. It may be harmful to the body.
Buyers often believe and think. I used to have very good results. The subject of weight loss. Or treatment. I can buy what you really should check the results and statistical reliability. Before making a purchase.
Review: Wargame European Escalation Plan after the Battle of the boil.
PC.
Go to Games ESRB: T for players aged 13 years or more.
Among the series' RTS game to exist at present, who would imagine that's the game a little French will be able to create a game plan of the battle, the fun, excitement, and with a depth not to lose the game from. another even less.
"Wargame: European Escalation" published by Focus Home Interactive, with a touch of studio Eugen Systems team that previously had deposited the game plan spying RUSE's camp, the Business Software released since 2010. Players need to connect to the internet in the first game via Steam and DRM systems have been put together in a container. The system will limit the opportunities for players to set up the game just five times.
For the love of the game takes place in Europe during the Cold War between the years 1975-1985, players will assume the role of the commander of NATO forces between the two powers (NATO) and the United States, France and England. West Germany. The Warsaw Pact forces (Warsaw Pact), led by the Soviet Union, Poland, Czech, Slovakian, CA. And East Germany.
In single-player campaign mode. The story of the game will be broken down into four major operating. Divided equally into the NATO 2, and Warsaw, the second, which is a story based on a historical event that happened during the Cold War between two superpowers at the trigger to open the new becomes. World War 3 between the two sides in the game based on the fact that in 1970, which consists of infantry, tanks and Leo Park, Apache helicopters, artillery, including motor vehicles. But on the other hand, no air force and navy to use it today.
The game interface is generally easy to use and very flexible, allowing players to quickly access the various modes in the game and force to control units can be ordered by simply clicking a few times. Allows players to focus attention on the fight to the battlefield to the full. But it might be that there is little control of the unit is less than other RTS games, for example. We will not be able to provide a tank turned in the right direction to freely go to the AI tanks will be smart enough to get face time with the enemy close to or facing the enemy. I do not manage it. This time, we will select the unit to move as a group. It will not move simultaneously. Each unit will attempt to move towards the goal but as soon as possible. As a result, some units are moving slowly being left behind.
You can hide from the enemy units in an area where a building or even in the wild. The terrain has a dramatic effect on long-term vision and I hope the results of each unit. The unit can move faster on the road with the Move Fast In addition, players also have to rely on luck, a little bit, because in some cases may occur beyond the unit's stuck in the mud or unit tank failure. target for some time. This little incident of these will occur more frequently in the story mode in multi-player mode. This is a very good system that allows players to take care of their military surveillance to ensure that these minor problems will not occur until all plans cause delay or fail badly.
The game has beautiful graphics engine with realistic versions IRISZOOM improved efficiency. The game has amazing graphics. Hundreds of units such as tanks, helicopters, infantry, all under the command of the battlefield with a width up to 150 square kilometers. It comes with some powerful hardware to run the highest settings. Which will see the difference clearly when we zoom in units. Although the game is not necessary for us to zoom closer to that time. The sound of this game is in the best ever. The sound effects of guns and loud explosions that make us feel in the game.
In multi-player mode. Players need to connect to online services Eugen.Net to full multi-player experience. With the group are presented. You can play with up to eight people in a major battle. The game will be different from the typical RTS games that have a card system that allows players to select units before entering the arena. First, players must create a profile of yourself to keep collecting statistics. The players will receive experience in the skill level up to the Battle Command Stars and the money earned from playing to the purchase of new units. Players can create their own deck of cards up to 25 units with matching combination of units of each of our partners. And customized kits to suit their own style of play.
Style of play in multiplayer mode players will be straightforward. The battle has just only resource that is. "The command" when starting the game every player starts with the same value as in the creation of their army. After some time, we will fight to get the command it increments the number of strategic areas that we or our friends with the map. We also get points if you destroy the enemy units down. The player scored the most points when time runs out or given up before they would win it. This is the most straightforward and easy to understand.
Maps in multiplayer mode, players have a vast area covering several square miles. We also noted that along with dozens of points. The players need to zoom the camera out to see what is happening on the battlefield. The units are small as a needle. All units will have a label showing that players can choose to order. It also has the effect of smoke bombs and guns out diffusely over the battlefield, but also the traces of carbon footprint and fight the fire from spreading trees. The players have to zoom zoom out countless times to see what happens on the battlefield.
The playing time will vary according to style, and a deck of cards to each player. Along with a deck of cards with no limitations, this unit is that we want to play it ever again. With single-player campaign mode with 22 missions and multiplayer modes that allow us to keep the level of accumulation. If we are afraid of losing players, others do not. The game also has a mode, Skirmish is a practice duel one on one with AI computer is in sleep mode, the multiplayer will be supported with a maximum 8 people, divided into two divisions each side 4 addition, the team also developed. A feature that will allow players to play AI bots in multiplayer mode, players can be included with the patch update.
Overall, the "Wargame: European Escalation" is a real-time strategy game with a deep and exciting. The planning and realistic combined together on the battlefield. Units, and vehicles with special reference to the history of over 350 models and the player feel like a battlefield, leading his army into a major war in Europe during the past 80 years is about to become a World War 3.
The game 8.
Graphics 9.
Sound 9.
Creative 8.
The RTS is worth a try.
Overview 8.5.
Advantages: beautiful, lifelike graphics, sound, loud battle, more than 350 units of various types, the vast arena.
Disadvantages: Little control of the unit.
Note: I plan to try the game.
Minimum System Requirements (Minimum supported system).
• Operating System: Windows XP SP3 / Windows Vista SP2 / Windows 7.
• Processor: AMD / Intel Dual-Core 2.5 Ghz.
• Graphics: 256 MB DirectX 9.0 and Shader Model 3.0 compatible. ATI Radeon X1800 GTO / Nvidia Geforce 7600 GT or higher.
• Memory: 1 GB RAM (XP) / 2 GB RAM (Vista / 7).
• Hard Disk Space: 10 GB.
• Direct X: DirectX 9.0c or higher.
• Sound Card: DirectX 9 Compatible.
• Controls: Keyboard & Mouse.
• DVD-ROM: 2X drive.
Recommend System Requirements (PC specification recommended).
• Operating System: Windows XP SP3 / Windows Vista SP2 / Windows 7.
• Processor: AMD / Intel Dual-Core 3.2 Ghz.
• Graphics: 512 MB DirectX 9.0 and Shader Model 3.0 compatible. ATI Radeon 3850 / Nvidia Geforce 8800 or higher.
• Memory: 3 GB RAM (XP / Vista / 7).
• Hard Disk Space: 10 GB.
• Direct X: DirectX 9.0c or higher.
• Sound Card: DirectX 9 Compatible.
• Controls: Keyboard & Mouse.
• DVD-ROM: 2X drive.
Among the series' RTS game to exist at present, who would imagine that's the game a little French will be able to create a game plan of the battle, the fun, excitement, and with a depth not to lose the game from. another even less.
"Wargame: European Escalation" published by Focus Home Interactive, with a touch of studio Eugen Systems team that previously had deposited the game plan spying RUSE's camp, the Business Software released since 2010. Players need to connect to the internet in the first game via Steam and DRM systems have been put together in a container. The system will limit the opportunities for players to set up the game just five times.
For the love of the game takes place in Europe during the Cold War between the years 1975-1985, players will assume the role of the commander of NATO forces between the two powers (NATO) and the United States, France and England. West Germany. The Warsaw Pact forces (Warsaw Pact), led by the Soviet Union, Poland, Czech, Slovakian, CA. And East Germany.
In single-player campaign mode. The story of the game will be broken down into four major operating. Divided equally into the NATO 2, and Warsaw, the second, which is a story based on a historical event that happened during the Cold War between two superpowers at the trigger to open the new becomes. World War 3 between the two sides in the game based on the fact that in 1970, which consists of infantry, tanks and Leo Park, Apache helicopters, artillery, including motor vehicles. But on the other hand, no air force and navy to use it today.
The game interface is generally easy to use and very flexible, allowing players to quickly access the various modes in the game and force to control units can be ordered by simply clicking a few times. Allows players to focus attention on the fight to the battlefield to the full. But it might be that there is little control of the unit is less than other RTS games, for example. We will not be able to provide a tank turned in the right direction to freely go to the AI tanks will be smart enough to get face time with the enemy close to or facing the enemy. I do not manage it. This time, we will select the unit to move as a group. It will not move simultaneously. Each unit will attempt to move towards the goal but as soon as possible. As a result, some units are moving slowly being left behind.
You can hide from the enemy units in an area where a building or even in the wild. The terrain has a dramatic effect on long-term vision and I hope the results of each unit. The unit can move faster on the road with the Move Fast In addition, players also have to rely on luck, a little bit, because in some cases may occur beyond the unit's stuck in the mud or unit tank failure. target for some time. This little incident of these will occur more frequently in the story mode in multi-player mode. This is a very good system that allows players to take care of their military surveillance to ensure that these minor problems will not occur until all plans cause delay or fail badly.
The game has beautiful graphics engine with realistic versions IRISZOOM improved efficiency. The game has amazing graphics. Hundreds of units such as tanks, helicopters, infantry, all under the command of the battlefield with a width up to 150 square kilometers. It comes with some powerful hardware to run the highest settings. Which will see the difference clearly when we zoom in units. Although the game is not necessary for us to zoom closer to that time. The sound of this game is in the best ever. The sound effects of guns and loud explosions that make us feel in the game.
In multi-player mode. Players need to connect to online services Eugen.Net to full multi-player experience. With the group are presented. You can play with up to eight people in a major battle. The game will be different from the typical RTS games that have a card system that allows players to select units before entering the arena. First, players must create a profile of yourself to keep collecting statistics. The players will receive experience in the skill level up to the Battle Command Stars and the money earned from playing to the purchase of new units. Players can create their own deck of cards up to 25 units with matching combination of units of each of our partners. And customized kits to suit their own style of play.
Style of play in multiplayer mode players will be straightforward. The battle has just only resource that is. "The command" when starting the game every player starts with the same value as in the creation of their army. After some time, we will fight to get the command it increments the number of strategic areas that we or our friends with the map. We also get points if you destroy the enemy units down. The player scored the most points when time runs out or given up before they would win it. This is the most straightforward and easy to understand.
Maps in multiplayer mode, players have a vast area covering several square miles. We also noted that along with dozens of points. The players need to zoom the camera out to see what is happening on the battlefield. The units are small as a needle. All units will have a label showing that players can choose to order. It also has the effect of smoke bombs and guns out diffusely over the battlefield, but also the traces of carbon footprint and fight the fire from spreading trees. The players have to zoom zoom out countless times to see what happens on the battlefield.
The playing time will vary according to style, and a deck of cards to each player. Along with a deck of cards with no limitations, this unit is that we want to play it ever again. With single-player campaign mode with 22 missions and multiplayer modes that allow us to keep the level of accumulation. If we are afraid of losing players, others do not. The game also has a mode, Skirmish is a practice duel one on one with AI computer is in sleep mode, the multiplayer will be supported with a maximum 8 people, divided into two divisions each side 4 addition, the team also developed. A feature that will allow players to play AI bots in multiplayer mode, players can be included with the patch update.
Overall, the "Wargame: European Escalation" is a real-time strategy game with a deep and exciting. The planning and realistic combined together on the battlefield. Units, and vehicles with special reference to the history of over 350 models and the player feel like a battlefield, leading his army into a major war in Europe during the past 80 years is about to become a World War 3.
The game 8.
Graphics 9.
Sound 9.
Creative 8.
The RTS is worth a try.
Overview 8.5.
Advantages: beautiful, lifelike graphics, sound, loud battle, more than 350 units of various types, the vast arena.
Disadvantages: Little control of the unit.
Note: I plan to try the game.
Minimum System Requirements (Minimum supported system).
• Operating System: Windows XP SP3 / Windows Vista SP2 / Windows 7.
• Processor: AMD / Intel Dual-Core 2.5 Ghz.
• Graphics: 256 MB DirectX 9.0 and Shader Model 3.0 compatible. ATI Radeon X1800 GTO / Nvidia Geforce 7600 GT or higher.
• Memory: 1 GB RAM (XP) / 2 GB RAM (Vista / 7).
• Hard Disk Space: 10 GB.
• Direct X: DirectX 9.0c or higher.
• Sound Card: DirectX 9 Compatible.
• Controls: Keyboard & Mouse.
• DVD-ROM: 2X drive.
Recommend System Requirements (PC specification recommended).
• Operating System: Windows XP SP3 / Windows Vista SP2 / Windows 7.
• Processor: AMD / Intel Dual-Core 3.2 Ghz.
• Graphics: 512 MB DirectX 9.0 and Shader Model 3.0 compatible. ATI Radeon 3850 / Nvidia Geforce 8800 or higher.
• Memory: 3 GB RAM (XP / Vista / 7).
• Hard Disk Space: 10 GB.
• Direct X: DirectX 9.0c or higher.
• Sound Card: DirectX 9 Compatible.
• Controls: Keyboard & Mouse.
• DVD-ROM: 2X drive.
Review: "Kinect StarWars" to play as a Jedi's life?
System: Xbox 360 to play Kinect camera.
Rating: ESRB T for 13 years of age.
Starwars fans, then everyone would have a dream that we can play as a Jedi Knight once in your life. The dream has come true, when George Lucas was included with Microsoft to jointly build a StarWars game which is said to be a Jedi in the most realistic game.
In fact, this is a game that we play as a Jedi realism to the game Starwars The Clone Wars: Lightsaber Duels and Star Wars: The Force Unleashed (Version V) with the second game, the video module instead sword laser. It looks good but not realistic, but on the Xbox 360 can not do it for the camera Kinect realistic than the TV. Graphically, it looks better. I believe that gamers all over the world, hoping that it defeated the hard-core games on Kinect.
But when I open the game, many people may be disappointed with the graphics in the game does not look good as a rough game in 2012. And worse, the better the music of The Force Unleashed is still the music of John Williams, it's a space war movie fans like me. To see what you go for a movie is part of the story. The main characters of the story combined with a new Though some will love it. It has almost all the scenes in the movie to feel the full movie is the Temple of the Jedi, Star Casino Sharm El Sheikh, cloud city, today's skin and hair are well known to many fans are satisfied with Starwars.
The basics of the game Kinect Starwars game is the main mode of action by a third party in the game we are playing as a Jedi apprentice to the Master's mission to the planet. Which control the player can not walk directly to the controller. The main focus of the game is to use the Jedi laser sword over. Which made it easy to flick my hand. I imagine that with a laser sword in hand, we have it. We also have Force used the whip hand in the movie. The game requires two hands to play and we want to set it. The overall motion is very precise. Playing with themes over and over again in a mode that requires a laser sword. Might be bored with it soon.
A good design also has to do more than I like to jump fence. Or move to avoid the trap. This is easily done by pretending to jump. It is useful for jumping to attack the enemy projectiles. As well as tending to fast forward the player to move forward. We also invite friends to play together and share the screen again. The main mode is not practical, but it's fun to play, but it also looks less to me. But not to worry because the game is racing pod raceing mode of Star Wars: Episode 1 at the left and right hand steering wheel with force. The vehicle has a shot at the scene in the pilot movie for us to take a role that we play a fair game.
Only it's not enough games to put on dancing game that is not believed to be in the game Starwars is a style of play is almost like dancing game and I like Dance Central is a character in the movie to come out to dance fans a shock. with style. The music in the game will include songs and music composed for the theater, especially Starwars, even in this mode will look strange, but I like to play hard. And mode of interest is the Rancor Rampage that we can hope to destroy the country. We will have the Rancor beast with a massive force that we can play as a monster attack the city. Finally, with a sword duel mode where you take turns take turns with the enemy offensive in the eyes of the game less fun than it should.
Unfortunately, even a game mode in multiplayer mode is available. The style of play, it does not make a game in the long run. The play was not bored with the repetitive pattern. If the game is the game hard to fail, but if that Kinect Starwars game is a game that I play with my other favorite war movie space. This game is fun enough to play with and enjoy. Players enjoy the role as a Jedi with a certain motion. Starwars fans, but not to play games on Kinect would be better.
The game 6.
Graphics 6.
7.5 sound.
Creativity 7.
Value for fans of Starwars.
Overview 6.
Advantages: handles movement, play, games to play but, for me Starwars.
Disadvantages: it has been tired, graphics generation.
Tip: If you score more than a Starwars fan.
Review: Fire Emblem: Awakening (3DS) through a battlefield.
Rating: Cero B for those aged 12 years.
3-D images to see the ** only ** 3DS.
I will talk about the game. "Battle plan" that was to dominate the game. This game will disappear from the scene, or a fashionable game. There are few games that I know are not the same as the Fire Emblem series not to change the way you play it.
Latest Fire Emblem back again on screen 3-D 3DS in a region that translates into English as Fire Emblem Awakening will come on the game, the 3D image, but the style of the game is still the game plan of the battle. turn the bass track and a different look on the map as it was not. The game is divided into a grid. The menu is simple, not complicated, it is easy to set up a switch weapons is very convenient. And even the Japanese would not understand what they have told me Symbol. The control buttons are used to screen it at some point. Although the game looks dated, but it makes the game very simple system.
I think the game is simple, according to the game, it would say to think twice because the "hard" the charms of the game in the series, Fire Emblem is one of the enemies of the wise is acid, it is planned Tlbhlag and attack. Only the defeated and weak. Call it what you need to plan a multi-layer It was not until I reset it often. The characters in this game if he is dead, the resurrection of the game really does not like the game back online. Therefore, the player must have his proper place as a living chess with very good competitors.
However, new grandfather, I'm new to the players. Because in this game is the difficulty level to play as dominant and the cache mode is that the characters in the game is dead, it will come back later and Save every time, making the game easier, but still. It's hard on the game today. The new system is that it is helping a team of two people using it is just a character in the game is in a position that the two characters will attack the enemy and the forces by automatic It also has teamed up with a couple friends to go to play with a group because we can move quickly. When we build a relationship to one point, they will be able to get married and have children. A system that has existed since the Super Nintendo Entertainment System.
The game is simple and old-fashioned. It was filled with details. The weapons are not the same for each type. The ax is not the sword or the sword is defeated by a spear, though the character will not level, but on my arms that I might die so easily, as well as scenes that seem simple, but it only affects the play was such a scene. The hill is moving slowly. The dense forest that increases defense. The fortress that helped re-energize. The player must choose a character to match the terrain and can be strategically placed to enjoy together.
Of course, the game still has to be used as a general game. It's used items to the class. Selected by a professional career as you have the skill capabilities. And other parts of the game, Chuck was quick to play the game very smoothly, it is loaded into the fight. The key to speed up the battle again. If you do not want it to jump to it. Even the style of play is dated, but the game did not dawdle like the game is even less.
The game has a standard length of a game with the main quest. And sub-quests to do. It also has doors into the extra dimensions that can be traced back to a character from the previous sector. And characters from the classic series that we use with As well as new characters add to the load side through the many Spotpass but now most are free. The only game I used to play Street Pass to the teams fight each other.
Finally, with the graphics in the game, although not outstanding. But it's not so bad, and this simplification. The game features a 3D image in the graphics look great and have a look and it makes the game easier to see clear-dimensional surface. But I did not watch the cut scene is animated in such shades. That looks great with the family and supports a full 3-D images, the cut scenes in games is that players need to stop watching. It's a simple song in the game, nothing outstanding. The voice in the game as well. Full voice will not matter.
For the most beautiful game at the old Fire Emblem Awakening, but a lot of fun with that. The game is much more friendly to new players to ever play this game before, enjoy the game. The game will be to speed up the flow of play. If I compare this game is like a car. It is a classic that offers a new model added. Although the model is nothing new, but still a fun game, no matter what age you are a gamer.
Gameplay 9.2.
Graphics 8.
Sound 8.
9 three-dimensional image.
Value traditional fun.
Overview 9.
Advantages: fun gameplay, original, play, fast, versatile system.
Disadvantages: Nothing new.
Tip: Do not miss a game plan.
NHL 2003
Whether you're a sports fan of hockey. Or is it just to grab a bat to the game NHL 2003 challenges and serious challenges to the neck all game. Whether it's driving the ball off a shot at 90 miles per hour.
Movement or an exciting, dynamic control of the lure. Show your skills to the bait. You will receive an award from the Game Breaker mode allows you to install the game open. The speed of light and chemical action is unrestrained. The game will not have to face is glowing.
And when you're ready for that competition drives down. I go online. And challenge players around the world in the fastest sport in the world can do!
The trick system is dynamic. Liberation movements to eight different models, only a single tap. Or make up your own movement. Masters and above the ice.
GAME BREAKER mode, the trick is to meter. Breaker and a game mode and into a zone of concentration until it vigorously. When the environment surrounding animation in slow motion. As you jump quickly into the opponent's goal.
ON THE ICE, sound, touch, sound and realism of the game from ice level. By capturing the sound of the NHL, including a talk from one seat. The shouts of the players. The sound and the line cut through the ice law. The four surround speakers.
EA SPORTS GAMESTORY 2 with a film camera. The replay spectacular, the voice of all the details. Criticism and colorful with EA SPORTS GAMESTORY 2 follows the story of the players and teams throughout the entire season.
GOALIE AI system ever developed. Goals are realistic about life. Into safe door is amazing. The other movement that could change the direction of the brake and the rebound Rockaway.
Create realistic player. Take you into the game as a striker who is committed. The defender, who was injured. Composition and color options.
Physical development of the system even more. I will respond with a convincing realism, passing, and after the shock.
The game features customizable. Listen to your voice. And adjust the slider in the game to slow down the action. The challenges to accelerate faster than ever.
IT's IN THE GAME, everything in the game. NHL and the NHLPA official product of the NHL 30 team and a team of international team competition with 20 teams.
The system of EA SPORT team and player statistics in real time, deal with the rest of the tournament. Smart, fun and interact with other elements.
System requirements.
Windows 9x / ME / XP.
Intel Pentium III 500 MHz.
Free Space Harddisk 500 MB.
RAM 64 MB.
32 MB VGA Card (AGP / PCI).
CD-ROM 50X.
Sound Card - Direct x 8.0a Support.
Recommended system.
Windows 9x / ME / XP.
Intel Pentium 4.
Free Space Harddisk 1 GB.
RAM 256 MB.
3D Accelerator Card - 64 MB.
CD-ROM / DVD-Rom 50X.
Joypad, Keyboard, Direct x 8.0a.
Movement or an exciting, dynamic control of the lure. Show your skills to the bait. You will receive an award from the Game Breaker mode allows you to install the game open. The speed of light and chemical action is unrestrained. The game will not have to face is glowing.
And when you're ready for that competition drives down. I go online. And challenge players around the world in the fastest sport in the world can do!
The trick system is dynamic. Liberation movements to eight different models, only a single tap. Or make up your own movement. Masters and above the ice.
GAME BREAKER mode, the trick is to meter. Breaker and a game mode and into a zone of concentration until it vigorously. When the environment surrounding animation in slow motion. As you jump quickly into the opponent's goal.
ON THE ICE, sound, touch, sound and realism of the game from ice level. By capturing the sound of the NHL, including a talk from one seat. The shouts of the players. The sound and the line cut through the ice law. The four surround speakers.
EA SPORTS GAMESTORY 2 with a film camera. The replay spectacular, the voice of all the details. Criticism and colorful with EA SPORTS GAMESTORY 2 follows the story of the players and teams throughout the entire season.
GOALIE AI system ever developed. Goals are realistic about life. Into safe door is amazing. The other movement that could change the direction of the brake and the rebound Rockaway.
Create realistic player. Take you into the game as a striker who is committed. The defender, who was injured. Composition and color options.
Physical development of the system even more. I will respond with a convincing realism, passing, and after the shock.
The game features customizable. Listen to your voice. And adjust the slider in the game to slow down the action. The challenges to accelerate faster than ever.
IT's IN THE GAME, everything in the game. NHL and the NHLPA official product of the NHL 30 team and a team of international team competition with 20 teams.
The system of EA SPORT team and player statistics in real time, deal with the rest of the tournament. Smart, fun and interact with other elements.
System requirements.
Windows 9x / ME / XP.
Intel Pentium III 500 MHz.
Free Space Harddisk 500 MB.
RAM 64 MB.
32 MB VGA Card (AGP / PCI).
CD-ROM 50X.
Sound Card - Direct x 8.0a Support.
Recommended system.
Windows 9x / ME / XP.
Intel Pentium 4.
Free Space Harddisk 1 GB.
RAM 256 MB.
3D Accelerator Card - 64 MB.
CD-ROM / DVD-Rom 50X.
Joypad, Keyboard, Direct x 8.0a.
Nonya sambal Spicy green vegetable stir-fry
Serves 4–6
1 head of choy sum (Chinese flowering
cabbage) or 1lb (450g) purple sprouting
broccoli
2 heads of pak choy or bok choy
1 tbsp vegetable oil
3 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
4oz (115g) green beans, trimmed
½ cup bean sprouts, rinsed
handful of fresh mint leaves
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the sauce
1 tbsp sambal oelek
2 tbsp soy sauce
1 tbsp honey
1 tbsp hoisin sauce
1Cut the stems of the choy sum into 2in (5cm) lengths and separate
the leaves. Cut the pak choy in half lengthwise, then cut each half into
4 wedges through the base.
2To make the sauce, combine all the ingredients in a small saucepan, and
reduce over high heat for 2 minutes. Remove from the heat.
3Heat a wok over medium-high heat and add the oil. Stir-fry the garlic and
ginger for about 30 seconds until golden brown and fragrant. Add the choy
sum stems, pak choy, green beans, reduced sauce, and 1 tbsp water, and stir-fry
for 2 minutes. Next add the choy sum leaves and stir-fry for a further minute or
until tender. Add the sprouts, mint, and cilantro, stirring and tossing for
30 seconds until wilted.
4Taste a little of the vegetables with the sauce, and adjust the seasoning
to taste. Season with salt and pepper. It should be hot and spicy, but with
a balance of salty, sour, and sweet flavors. Serve immediately.
Sambals are often fiery hot
side dishes that are used
much like a condiment to
accompany other dishes. The
sambal oelek used here is an
Indonesian speciality. There
are many different types
and styles, and they appeal
to all ethnic groups in
Malaysia, Singapore, and
Indonesia. In the hawker
stalls in Singapore and
Malaysia, you will find
regional varieties using
lots of different seasonal
vegetables. Experiment with
other green vegetables such
as asparagus, green beans,
and broccoli. When this dish
is part of a larger selection
of dishes, it helps to create
a truly Southeast Asian feel.
Serves 4–6
1 head of choy sum (Chinese flowering
cabbage) or 1lb (450g) purple sprouting
broccoli
2 heads of pak choy or bok choy
1 tbsp vegetable oil
3 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
4oz (115g) green beans, trimmed
½ cup bean sprouts, rinsed
handful of fresh mint leaves
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the sauce
1 tbsp sambal oelek
2 tbsp soy sauce
1 tbsp honey
1 tbsp hoisin sauce
1Cut the stems of the choy sum into 2in (5cm) lengths and separate
the leaves. Cut the pak choy in half lengthwise, then cut each half into
4 wedges through the base.
2To make the sauce, combine all the ingredients in a small saucepan, and
reduce over high heat for 2 minutes. Remove from the heat.
3Heat a wok over medium-high heat and add the oil. Stir-fry the garlic and
ginger for about 30 seconds until golden brown and fragrant. Add the choy
sum stems, pak choy, green beans, reduced sauce, and 1 tbsp water, and stir-fry
for 2 minutes. Next add the choy sum leaves and stir-fry for a further minute or
until tender. Add the sprouts, mint, and cilantro, stirring and tossing for
30 seconds until wilted.
4Taste a little of the vegetables with the sauce, and adjust the seasoning
to taste. Season with salt and pepper. It should be hot and spicy, but with
a balance of salty, sour, and sweet flavors. Serve immediately
1 head of choy sum (Chinese flowering
cabbage) or 1lb (450g) purple sprouting
broccoli
2 heads of pak choy or bok choy
1 tbsp vegetable oil
3 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
4oz (115g) green beans, trimmed
½ cup bean sprouts, rinsed
handful of fresh mint leaves
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the sauce
1 tbsp sambal oelek
2 tbsp soy sauce
1 tbsp honey
1 tbsp hoisin sauce
1Cut the stems of the choy sum into 2in (5cm) lengths and separate
the leaves. Cut the pak choy in half lengthwise, then cut each half into
4 wedges through the base.
2To make the sauce, combine all the ingredients in a small saucepan, and
reduce over high heat for 2 minutes. Remove from the heat.
3Heat a wok over medium-high heat and add the oil. Stir-fry the garlic and
ginger for about 30 seconds until golden brown and fragrant. Add the choy
sum stems, pak choy, green beans, reduced sauce, and 1 tbsp water, and stir-fry
for 2 minutes. Next add the choy sum leaves and stir-fry for a further minute or
until tender. Add the sprouts, mint, and cilantro, stirring and tossing for
30 seconds until wilted.
4Taste a little of the vegetables with the sauce, and adjust the seasoning
to taste. Season with salt and pepper. It should be hot and spicy, but with
a balance of salty, sour, and sweet flavors. Serve immediately.
Sambals are often fiery hot
side dishes that are used
much like a condiment to
accompany other dishes. The
sambal oelek used here is an
Indonesian speciality. There
are many different types
and styles, and they appeal
to all ethnic groups in
Malaysia, Singapore, and
Indonesia. In the hawker
stalls in Singapore and
Malaysia, you will find
regional varieties using
lots of different seasonal
vegetables. Experiment with
other green vegetables such
as asparagus, green beans,
and broccoli. When this dish
is part of a larger selection
of dishes, it helps to create
a truly Southeast Asian feel.
Serves 4–6
1 head of choy sum (Chinese flowering
cabbage) or 1lb (450g) purple sprouting
broccoli
2 heads of pak choy or bok choy
1 tbsp vegetable oil
3 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
4oz (115g) green beans, trimmed
½ cup bean sprouts, rinsed
handful of fresh mint leaves
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the sauce
1 tbsp sambal oelek
2 tbsp soy sauce
1 tbsp honey
1 tbsp hoisin sauce
1Cut the stems of the choy sum into 2in (5cm) lengths and separate
the leaves. Cut the pak choy in half lengthwise, then cut each half into
4 wedges through the base.
2To make the sauce, combine all the ingredients in a small saucepan, and
reduce over high heat for 2 minutes. Remove from the heat.
3Heat a wok over medium-high heat and add the oil. Stir-fry the garlic and
ginger for about 30 seconds until golden brown and fragrant. Add the choy
sum stems, pak choy, green beans, reduced sauce, and 1 tbsp water, and stir-fry
for 2 minutes. Next add the choy sum leaves and stir-fry for a further minute or
until tender. Add the sprouts, mint, and cilantro, stirring and tossing for
30 seconds until wilted.
4Taste a little of the vegetables with the sauce, and adjust the seasoning
to taste. Season with salt and pepper. It should be hot and spicy, but with
a balance of salty, sour, and sweet flavors. Serve immediately
Chee pow kai Paper-wrapped chicken
Makes 23–30 parcels
1½in (3.5cm) piece of fresh ginger, peeled
1 tbsp soy sauce
2 tbsp rice wine
1 tsp spiced salt (see below)
½ tsp sugar
5 star anise, broken into pieces
vegetable oil for deep-frying
6 chicken breast halves (1½–3lb total)
fresh cilantro leaves (optional)
fresh chili sauce (optional)
freshly ground black pepper
For the spiced salt
2 tbsp salt
1 tsp five-spice powder
1To make the spiced salt, mix together the salt and five-spice powder. Dryroast
in a clean frying pan over low heat for 3–4 minutes until fragrant, stirring
the mixture to prevent burning. Let cool. This keeps indefinitely when stored
airtight at room temperature.
2Using a pestle and mortar, crush the ginger to a coarse pulp. Take the
pulp in your hand and squeeze all the juice from the ginger into a bowl.
(Alternatively, finely chop the ginger, then mash on a board using the back of
a knife until you have a coarse pulp.) Discard the squeezed pulp.
3Mix the juice with the soy sauce, rice wine, 1 tsp spiced salt, sugar, star
anise, and 1 tbsp oil. Lay the chicken breasts in a flat glass or ceramic
dish. Pour the marinade over the top and season with black pepper. Marinate
the chicken in the refrigerator for at least 30 minutes.
4Cut parchment paper into 30 rectangles measuring about 12 x 6in
(30 x 15cm) each. Lightly oil each piece of paper. Cut each chicken breast
into 5 even-sized pieces, and place a piece of chicken on each piece of paper
with a little piece of star anise picked from the marinade. Tightly wrap up the
chicken like a small parcel, using toothpicks to secure the edges.
5Heat the oil in a heavy pan over medium-high heat for deep-frying. Fry
the chicken parcels in batches for 3–4 minutes or until the paper browns.
Drain well on paper towels and serve, allowing your guests to unwrap the parcels
for themselves. Garnish with lots of fresh cilantro and chili sauce (if using).
1½in (3.5cm) piece of fresh ginger, peeled
1 tbsp soy sauce
2 tbsp rice wine
1 tsp spiced salt (see below)
½ tsp sugar
5 star anise, broken into pieces
vegetable oil for deep-frying
6 chicken breast halves (1½–3lb total)
fresh cilantro leaves (optional)
fresh chili sauce (optional)
freshly ground black pepper
For the spiced salt
2 tbsp salt
1 tsp five-spice powder
1To make the spiced salt, mix together the salt and five-spice powder. Dryroast
in a clean frying pan over low heat for 3–4 minutes until fragrant, stirring
the mixture to prevent burning. Let cool. This keeps indefinitely when stored
airtight at room temperature.
2Using a pestle and mortar, crush the ginger to a coarse pulp. Take the
pulp in your hand and squeeze all the juice from the ginger into a bowl.
(Alternatively, finely chop the ginger, then mash on a board using the back of
a knife until you have a coarse pulp.) Discard the squeezed pulp.
3Mix the juice with the soy sauce, rice wine, 1 tsp spiced salt, sugar, star
anise, and 1 tbsp oil. Lay the chicken breasts in a flat glass or ceramic
dish. Pour the marinade over the top and season with black pepper. Marinate
the chicken in the refrigerator for at least 30 minutes.
4Cut parchment paper into 30 rectangles measuring about 12 x 6in
(30 x 15cm) each. Lightly oil each piece of paper. Cut each chicken breast
into 5 even-sized pieces, and place a piece of chicken on each piece of paper
with a little piece of star anise picked from the marinade. Tightly wrap up the
chicken like a small parcel, using toothpicks to secure the edges.
5Heat the oil in a heavy pan over medium-high heat for deep-frying. Fry
the chicken parcels in batches for 3–4 minutes or until the paper browns.
Drain well on paper towels and serve, allowing your guests to unwrap the parcels
for themselves. Garnish with lots of fresh cilantro and chili sauce (if using).
Chao wu xiang sen Sichuan-style vegetable stir-fry with Chinese chives
Serves 4–6
1 tbsp vegetable oil
1 small Chinese cabbage or firm white
cabbage, cut into equal-sized chunks
about 2in (5cm) square
3 heads of baby bok choy, cut into equalsized
chunks about 2in (5cm) square
10 purple sprouting broccoli stalks, cut
into 2in (5cm) lengths
10 fresh asparagus spears, cut into
2in (5cm) lengths
2 tbsp soy sauce
6 scallions (green onions), thinly sliced
½ cup fresh bean sprouts
20 Chinese chives, snipped into
3 equal lengths
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the paste
grated zest of 2 limes
juice of 1 lime
2in (5cm) piece fresh ginger, grated
1 tsp five-spice powder
1 tbsp soy sauce
1To make the paste, mix all the ingredients together in a bowl. Heat the oil
in a wok over medium-high heat. Add the cabbage, bok choy, broccoli,
asparagus, and 1 tbsp of the soy sauce. Stir-fry for 1 minute. Add the paste, and
continue to stir-fry for another 2 minutes, or until the vegetables are just tender.
2Next add the remaining tablespoon of soy sauce with the scallions, bean
sprouts, and Chinese chives. Cook until wilted, then add the cilantro. Taste
and check the seasoning, and adjust as needed. Serve immediately, alongside
grilled fish or meat, and other Asian-style dishes.
1 tbsp vegetable oil
1 small Chinese cabbage or firm white
cabbage, cut into equal-sized chunks
about 2in (5cm) square
3 heads of baby bok choy, cut into equalsized
chunks about 2in (5cm) square
10 purple sprouting broccoli stalks, cut
into 2in (5cm) lengths
10 fresh asparagus spears, cut into
2in (5cm) lengths
2 tbsp soy sauce
6 scallions (green onions), thinly sliced
½ cup fresh bean sprouts
20 Chinese chives, snipped into
3 equal lengths
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the paste
grated zest of 2 limes
juice of 1 lime
2in (5cm) piece fresh ginger, grated
1 tsp five-spice powder
1 tbsp soy sauce
1To make the paste, mix all the ingredients together in a bowl. Heat the oil
in a wok over medium-high heat. Add the cabbage, bok choy, broccoli,
asparagus, and 1 tbsp of the soy sauce. Stir-fry for 1 minute. Add the paste, and
continue to stir-fry for another 2 minutes, or until the vegetables are just tender.
2Next add the remaining tablespoon of soy sauce with the scallions, bean
sprouts, and Chinese chives. Cook until wilted, then add the cilantro. Taste
and check the seasoning, and adjust as needed. Serve immediately, alongside
grilled fish or meat, and other Asian-style dishes.
Raspberry Jelly Cheese Pie
Sweet smell and taste food to see if it is not food. It is well known that the food must contain ingredients that are used to combine and season to taste sour to sweet, salty and spicy, different in each kind of food or habitat. For dessert (Dessert) is as important as the taste is sweet, it cascades down to the salty taste may be sour to the taste of what you have to taste it. Because of the acidic solution is not greasy. Most have the best of Western cuisine.The Thai food taste sweet to me, it really is delicious.
For Raspberry Jelly Cheese Pie (Camp Berry jelly, cheese pie), is sweet to taste sweet, sour and sweet but with an emotional standing Hnab crushed in the mouth. This is not the beginning of the first chocolate pie. Then came the Camp Berry. Jelly, chilled prepared. We also make lemon cream cheese. When everything is done to squeeze the cream into the pie crust. Place the jelly and then to the fridge for a moment it was served to me. That it is simple. For different materials you can buy at the store, bakery and supermarkets nationwide. It was just such a house near it. This market, bakery, open it. But if you live on the mountain. (Fans may be higher), but I bought it to mount it.
Pie crust ingredients.
200 g of finely crushed chocolate cookies. 2 tablespoons confectioners' sugar. 100 g salted butter, melted.
How do
Mix crushed cookies, chocolate, icing sugar and butter, mix the ingredients together. The group published a square or a different taste to about ½ cm thick and bake at 350 degrees Fahrenheit or 180 degrees Celsius for about 7-10 minutes, remove from oven and set aside to cool. Or to rest in the refrigerator and towels provided.
Lemon cream cheese mixture.
Cream cheese and set aside to relieve cold 260 g.
290 g of fresh whipped cream.
70 grams of sugar.
Sweetened condensed milk 120 g.
2 tablespoons lemon juice.
1-1 ½ teaspoon grated lemon zest.
Gelatin sheets are soaked in cold water until soft (1) 4 sheets.
Gelatin sheets are soaked in cold water until soft (2) 3 sheets.
Camp Berry flavor jelly, made a box.
Fresh Berry Camp for decoration.
Strawberry Restore for decoration.
How do
A. Made it to Camp Berry jelly made by the side of the box. Then add the melted gelatin (2) into the mix, jelly mix to combine. Add butter and stir in the Camp Berry freshly prepared fully printed. Refrigerate until ready to cure it.
Two. And gelatin (1) dissolving the water and set aside.
Three. In whipped cream with a hard hit ball by using the full speed of the machine until soft peaks and set aside.
Four. Beat cream cheese with a hard hit by the speed of the leaves until soft. Icing sugar, beating until well mixed. Add sweetened condensed milk, lemon zest, lemon juice and mix until ingredients are well off to pour into the bowl.
Five. Gradually beat into whipped cream mixture into the prepared mixture gently with a spatula on the fourth ball to hand out as well. Add gelatin mixture until well dissolved. Pour mixture into prepared pie crust. To the fridge to cure. Decorate with jelly, Camp Berry prepared. The Strawberry Tree is beautiful.
Pie crust ingredients.
200 g of finely crushed chocolate cookies. 2 tablespoons confectioners' sugar. 100 g salted butter, melted.
How do
Mix crushed cookies, chocolate, icing sugar and butter, mix the ingredients together. The group published a square or a different taste to about ½ cm thick and bake at 350 degrees Fahrenheit or 180 degrees Celsius for about 7-10 minutes, remove from oven and set aside to cool. Or to rest in the refrigerator and towels provided.
Lemon cream cheese mixture.
Cream cheese and set aside to relieve cold 260 g.
290 g of fresh whipped cream.
70 grams of sugar.
Sweetened condensed milk 120 g.
2 tablespoons lemon juice.
1-1 ½ teaspoon grated lemon zest.
Gelatin sheets are soaked in cold water until soft (1) 4 sheets.
Gelatin sheets are soaked in cold water until soft (2) 3 sheets.
Camp Berry flavor jelly, made a box.
Fresh Berry Camp for decoration.
Strawberry Restore for decoration.
How do
A. Made it to Camp Berry jelly made by the side of the box. Then add the melted gelatin (2) into the mix, jelly mix to combine. Add butter and stir in the Camp Berry freshly prepared fully printed. Refrigerate until ready to cure it.
Two. And gelatin (1) dissolving the water and set aside.
Three. In whipped cream with a hard hit ball by using the full speed of the machine until soft peaks and set aside.
Four. Beat cream cheese with a hard hit by the speed of the leaves until soft. Icing sugar, beating until well mixed. Add sweetened condensed milk, lemon zest, lemon juice and mix until ingredients are well off to pour into the bowl.
Five. Gradually beat into whipped cream mixture into the prepared mixture gently with a spatula on the fourth ball to hand out as well. Add gelatin mixture until well dissolved. Pour mixture into prepared pie crust. To the fridge to cure. Decorate with jelly, Camp Berry prepared. The Strawberry Tree is beautiful.
Alabama Shrimp Bake
funny menu for you
Alabama Shrimp Bake
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased
13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20
to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
Serves 6.
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
Alabama Shrimp Bake
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased
13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20
to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
Serves 6.
How To Make Bacon Jam
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
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Summer Corn Chowder
Summer Corn Chowder
4 oz bacon
2 onions
2 stalks celery, diced
3 cans chicken broth
4 ears corn, removed from cob
5 oz potatoes, diced
2 c half and half
1. Cook 1/4 inch pieces of bacon in a large, heavy pot over medium-high heat. Remove bacon
and set aside. Discard all but 2 T of the bacon fat.
2. Add onions and celery. Cook over medium-low heat until translucent, about 8 minutes.
3. Add chicken broth, corn, and potatoes. Bring to a boil. Reduce heat and simmer until
potatoes are tender, about 25 minutes.
4. Add half and half. Simmer until soup is hot.
5. Serve garnished with bacon.
4 oz bacon
2 onions
2 stalks celery, diced
3 cans chicken broth
4 ears corn, removed from cob
5 oz potatoes, diced
2 c half and half
1. Cook 1/4 inch pieces of bacon in a large, heavy pot over medium-high heat. Remove bacon
and set aside. Discard all but 2 T of the bacon fat.
2. Add onions and celery. Cook over medium-low heat until translucent, about 8 minutes.
3. Add chicken broth, corn, and potatoes. Bring to a boil. Reduce heat and simmer until
potatoes are tender, about 25 minutes.
4. Add half and half. Simmer until soup is hot.
5. Serve garnished with bacon.
Main Dishes menu
Main Dishes
Black Bean Pasta
1 T olive oil
1 medium onion
2 jalapeno peppers, nely chopped (without
seeds)
4 garlic cloves, minced
1 can diced tomatoes with juice
2 c frozen corn
1 can black beans, drained
1/4 c dried cilantro
1 lb medium shells
1. Cook pasta according to package directions.
2. Meanwhile, in a seperate pot, heat olive oil and saute onion, jalepenos, and garlic - about 5
minutes.
3. Add tomatoes, corn, beans, and cilatro.
Christmas Eve Pasta
1 T olive oil
4 cloves garlic, minced
1 c diced onion
1 c diced red pepper
1/4 c parsley
2 c half and half
2 T
our
10 oz frozen peas
1 lb penne pasta
1/2 c chopped fresh basil
1/4 c grated parmesan cheese
1. Cook pasta according to package directions. Place peas in colander before draining pasta.
The boiling water and heat from pasta is enough to heat the peas.
2. In a large pot, saute garlic, onions and pepper in oil until tender.
3. Wisk the
our into the half and half.
4. Add remaining ingredients, half and half mixture, and the pasta and peas to pot. Toss
together and serve.
Notes:
This recipe is a modi cation from The Frugal Gourmet Celebrates Christmas by Je Smith.
13
Bow Ties with Spicy Chicken and Broccoli
1 lb bow tie pasta
4 boneless, skinless chicken breasts
2 t lemon juice
1/4 t ground red pepper
1/4 t ground black pepper
2 c broccoli
3 T olive oil
1/2 c dry white wine
1/2 c tomato puree
1. Cook pasta according to package directions.
2. Cut chicken into bite size pieces and mix with lemon juice and pepper.
3. Heat olive oil and cook chicken mixture and broccoli until browned, about 5 minutes.
4. Add wine and puree. Simmer for 5 minutes.
5. Mix with cooked pasta and serve immediately.
Sharon's Chicken Enchiladas
8 6-inch tortillas
1/2 c chopped onions
4 cloves garlic, minced
1 t ground coriander
1/4 t pepper
2 T margarine or butter
3 T all-purpose
our
8 oz sour cream
2 c chicken broth
2 seeded and chopped jalapeno peppers; or
one 4-ounce can diced green chili peppers,
drained
1 c (4 oz) shredded Monterey Jack cheese
2 c cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)
1. Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
2. For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter
until onion is tender. Stir
our into sour cream; add to onion mixture. Stir in broth and chili
peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2
cup of cheese.
3. For lling, stir 1/2 cup of the sauce into chicken. Place about 3/4 cup lling atop each tortilla;
roll up. Arrange rolls, seam side down, in a lightly greased 12 by 7 inch baking dish. Top with
remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated
through.
4. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
If desired, sprinkle with olives, tomatoes, and green onions.
5. Let stand 10 minutes.
6. Makes 4 servings.
14
Confetti Spaghetti
12 oz package spaghetti
1 1/2 lbs ground beef
1 medium green pepper, chopped
1 medium onion, chopped
14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
1 T brown sugar
1 t salt
1 t chili powder
1/2 t pepper
1/4 t garlic powder
1/8 t cayenne pepper
3/4 c shredded cheddar cheese
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat
is no longer pink; drain.
3. Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder
and cayenne.
4. Drain spaghetti; add to the beef mixture. Transfer to a greased 13 by 9 inch baking dish.
5. Cover and bake at 350 degrees for 30 minutes.
6. Uncover; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
7. Makes 12 servings.
Notes:
Sharon discovered this recipe on one of her Wednesday night dinners in the fall of 2001.
Stu ed Shells
1 package jumbo pasta shells
24 oz ricotta cheese
1 egg
1 c shredded mozzarella cheese
1/4 c parmesan cheese
1 T parsley
Spaghetti sauce
1. Cook shells according to package directions.
2. In a bowl, mix together the cheeses, egg, and parsley.
3. Stu each shell with cheese mixture and place in a 9 by 13 pan.
4. Cover shells with remaining sauce.
5. Bake for 30 to 45 minutes at 350 degrees.
Notes:
These taste better if you cook and serve them in a blue, ceramic dish.
The shells won't stick to the dish if you spread a bit of sauce on the bottom.
15
Chicken Breasts with Creamy Linguine
4 skinless, boneless chicken breast halves
1 t salt
1/2 t pepper
1/2 t paprika
1 T butter
1 T olive oil
1-2 onions cut into slices
4-6 cloves garlic, minced
2 c chicken broth
1/2 can diced tomatoes
2/3 c heavy cream (I use milk when I don't
have cream)
8 oz linguine, broken into thirds
1 T chopped basil
1/8 t cayenne
1. Season chicken with salt, pepper, and paprika
2. In a deep 12-inch skillet, melt butter in the olive oil over medium heat. Add the chicken and
cook, turning, until lightly browned, 4 to 6 minutes. Remove the chicken and set aside.
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened but not
browned, 3 to 5 minutes. Add the chicken broth, tomatoes, with their juices, and cream and
bring to a boil. Stir in the linguine, basil, and cayenne, and return to a boil. Reduce the heat
to medium-low, return the chicken to the skillet, and cover. Cook until the chicken is white
throughout but still juicy and the pasta is tender, about 15 minutes.
4. Increase heat to medium-high and boil until the sauce is slightly thickened (as necessary).
Pasta e Fagioli
3 boneless skinless chicken breasts
1 t salt
1/2 t pepper
2 T olive oil
1 medium onion, chopped
3 garlic cloves, minced
5 c chicken broth
8 oz ditalini or elbow macaroni
1 16 oz can kidney beans
1 28 oz can crushed tomatoes with added
puree
3 T parsley
1 T oregano
1/8 t crushed hot red pepper
Grated Parmesan cheese
1. Cut chicken into 1/2 inch pieces and season with salt and pepper.
2. In a 5 quart soup pot, heat olive oil over medium-high heat. Add chicken and cook, stirring,
until lightly browned on the outside, about 4 minutes. Remove with a slotted spoon and set
aside.
3. Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened
but not browned, 3 to 5 minutes. Add the chicken broth and bring to a boil.
4. Stir in the pasta and reduce the heat to low. Cook until the pasta is tender but still rm,
10 to 15 minutes. Add the chicken, beans, tomatoes, parsley, oregano, and hot red pepper.
Cook, stirring occasionally, until heated through, 5 to 7 minutes.
16
Flank Steak
1/2 c oil
1/3 c soy sauce
2 T parsley
2 T garlic powder
1. Mix together ingredients and pour over a
ank steak or london broil. Marinade for at least 4
hours.
2. Cook on a grill for 7 minutes per side.
3. Slice on an angle.
Notes:
The longer the meat marinades the better.
Mom's Chili
5 lb ground beef
1 lb onion
53 oz kidney beans
3 qts diced tomatoes
1 qt tomato juice
2 T sugar
Salt and pepper
5-10 T chili powder
Cayenne pepper (to taste)
1. Mix all ingredients in a large pot and simmer for at least 4 hours.
Notes:
\to taste" is really the key!
Turkey Tetrazini
3 c chicken broth
6 oz noodles
1 1/2 c chopped celery
1 c chopped onion
2 cloves garlic, minced
2 T parsley
3 c cooked turkey, diced
1 can cream of mushroom soup
3/4 c diced tomato
3/4 c grated cheddar cheese
2 T bread crumbs
1. Cook noodles, celery, onion, garlic and parsley in broth. Make sure the heat is not too high.
The noodles should absorb most of the liquid.
2. Add remaining ingredients except bread crumbs and mix.
3. Put in casserole dish and sprinkle with bread crumbs.
4. Bake at 350 degrees until bubbly, about 45 minutes.
17
Eye of the Round Roast
1 c orange juice
2 T garlic powder
1/3 c soy sauce
1 eye of the round roast
1. Make marinade from rst three ingredients.
2. Place meat in plastic bag and pour in mixture. Marinade at least 4 hours.
3. Place meat in open baking dish. Add 1/3 marinade.
4. Bake at 375 degrees. Baking time is 20 minutes plus 18 minutes per pound.
5. About 20 minutes before meat is done, pour remaining marinade over meat.
Notes:
Pan juices can be thickened into gravy with 2 T cornstarch mixed with 3/4 c cold water.
Breaded Bird
1/2 c bread crumbs
2 T grated Parmesan cheese
1 t basil
1 t oregano
1 t garlic powder
2 T parsley
2/3 c melted margarine
4 pieces chicken
1/4 c apple juice
1. Combine bread crumbs, cheese, basil, oregano, garlic, and parsley.
2. Dip chicken in margarine, and coat with crumb mixture. Reserve remaining butter.
3. Place chicken in pan and bake 50 minutes at 375 degrees.
4. Add apple juice to butter and pour over chicken. Bake 10 more minutes.
Creamy Baked Chicken
4 boneless skinless chicken breasts
4 slices of swiss cheese
1 can cream of chicken soup
1/4 c apple juice or white wine
1 c bread crumbs
1/4 c melted butter
1. Place cheese on top of chicken in a cooking pan.
2. Combine soup and juice/wine. Pour mixture over chicken.
3. Cover with bread crumbs and then drizzle with butter.
4. Cook for 45 to 60 minutes at 350 degrees.
18
Pizza Burgers
1 lb ground beef
1 c cheddar cheese
1 8 oz can tomato sauce
1/4 c chopped olives
1/2 t garlic powder
1 onion, diced
1. Brown meat with garlic and onions.
2. Remove from heat and stir in tomato sauce and olives.
3. Place in hot dog buns with cheese.
4. Wrap in foil and bake for 15 minutes at 350 degrees.
Notes:
Another recipe from Ma Bauer.
Put the chesse in the bun rst to avoid sticking to the foil.
Can be refrigerated instead of cooked immediately. If so, bake 20 to 25 minutes.
View over 5000 menus at http://www.menu-for-you.com
Black Bean Pasta
1 T olive oil
1 medium onion
2 jalapeno peppers, nely chopped (without
seeds)
4 garlic cloves, minced
1 can diced tomatoes with juice
2 c frozen corn
1 can black beans, drained
1/4 c dried cilantro
1 lb medium shells
1. Cook pasta according to package directions.
2. Meanwhile, in a seperate pot, heat olive oil and saute onion, jalepenos, and garlic - about 5
minutes.
3. Add tomatoes, corn, beans, and cilatro.
Christmas Eve Pasta
1 T olive oil
4 cloves garlic, minced
1 c diced onion
1 c diced red pepper
1/4 c parsley
2 c half and half
2 T
our
10 oz frozen peas
1 lb penne pasta
1/2 c chopped fresh basil
1/4 c grated parmesan cheese
1. Cook pasta according to package directions. Place peas in colander before draining pasta.
The boiling water and heat from pasta is enough to heat the peas.
2. In a large pot, saute garlic, onions and pepper in oil until tender.
3. Wisk the
our into the half and half.
4. Add remaining ingredients, half and half mixture, and the pasta and peas to pot. Toss
together and serve.
Notes:
This recipe is a modi cation from The Frugal Gourmet Celebrates Christmas by Je Smith.
13
Bow Ties with Spicy Chicken and Broccoli
1 lb bow tie pasta
4 boneless, skinless chicken breasts
2 t lemon juice
1/4 t ground red pepper
1/4 t ground black pepper
2 c broccoli
3 T olive oil
1/2 c dry white wine
1/2 c tomato puree
1. Cook pasta according to package directions.
2. Cut chicken into bite size pieces and mix with lemon juice and pepper.
3. Heat olive oil and cook chicken mixture and broccoli until browned, about 5 minutes.
4. Add wine and puree. Simmer for 5 minutes.
5. Mix with cooked pasta and serve immediately.
Sharon's Chicken Enchiladas
8 6-inch tortillas
1/2 c chopped onions
4 cloves garlic, minced
1 t ground coriander
1/4 t pepper
2 T margarine or butter
3 T all-purpose
our
8 oz sour cream
2 c chicken broth
2 seeded and chopped jalapeno peppers; or
one 4-ounce can diced green chili peppers,
drained
1 c (4 oz) shredded Monterey Jack cheese
2 c cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)
1. Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
2. For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter
until onion is tender. Stir
our into sour cream; add to onion mixture. Stir in broth and chili
peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2
cup of cheese.
3. For lling, stir 1/2 cup of the sauce into chicken. Place about 3/4 cup lling atop each tortilla;
roll up. Arrange rolls, seam side down, in a lightly greased 12 by 7 inch baking dish. Top with
remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated
through.
4. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
If desired, sprinkle with olives, tomatoes, and green onions.
5. Let stand 10 minutes.
6. Makes 4 servings.
14
Confetti Spaghetti
12 oz package spaghetti
1 1/2 lbs ground beef
1 medium green pepper, chopped
1 medium onion, chopped
14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
1 T brown sugar
1 t salt
1 t chili powder
1/2 t pepper
1/4 t garlic powder
1/8 t cayenne pepper
3/4 c shredded cheddar cheese
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat
is no longer pink; drain.
3. Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder
and cayenne.
4. Drain spaghetti; add to the beef mixture. Transfer to a greased 13 by 9 inch baking dish.
5. Cover and bake at 350 degrees for 30 minutes.
6. Uncover; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
7. Makes 12 servings.
Notes:
Sharon discovered this recipe on one of her Wednesday night dinners in the fall of 2001.
Stu ed Shells
1 package jumbo pasta shells
24 oz ricotta cheese
1 egg
1 c shredded mozzarella cheese
1/4 c parmesan cheese
1 T parsley
Spaghetti sauce
1. Cook shells according to package directions.
2. In a bowl, mix together the cheeses, egg, and parsley.
3. Stu each shell with cheese mixture and place in a 9 by 13 pan.
4. Cover shells with remaining sauce.
5. Bake for 30 to 45 minutes at 350 degrees.
Notes:
These taste better if you cook and serve them in a blue, ceramic dish.
The shells won't stick to the dish if you spread a bit of sauce on the bottom.
15
Chicken Breasts with Creamy Linguine
4 skinless, boneless chicken breast halves
1 t salt
1/2 t pepper
1/2 t paprika
1 T butter
1 T olive oil
1-2 onions cut into slices
4-6 cloves garlic, minced
2 c chicken broth
1/2 can diced tomatoes
2/3 c heavy cream (I use milk when I don't
have cream)
8 oz linguine, broken into thirds
1 T chopped basil
1/8 t cayenne
1. Season chicken with salt, pepper, and paprika
2. In a deep 12-inch skillet, melt butter in the olive oil over medium heat. Add the chicken and
cook, turning, until lightly browned, 4 to 6 minutes. Remove the chicken and set aside.
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened but not
browned, 3 to 5 minutes. Add the chicken broth, tomatoes, with their juices, and cream and
bring to a boil. Stir in the linguine, basil, and cayenne, and return to a boil. Reduce the heat
to medium-low, return the chicken to the skillet, and cover. Cook until the chicken is white
throughout but still juicy and the pasta is tender, about 15 minutes.
4. Increase heat to medium-high and boil until the sauce is slightly thickened (as necessary).
Pasta e Fagioli
3 boneless skinless chicken breasts
1 t salt
1/2 t pepper
2 T olive oil
1 medium onion, chopped
3 garlic cloves, minced
5 c chicken broth
8 oz ditalini or elbow macaroni
1 16 oz can kidney beans
1 28 oz can crushed tomatoes with added
puree
3 T parsley
1 T oregano
1/8 t crushed hot red pepper
Grated Parmesan cheese
1. Cut chicken into 1/2 inch pieces and season with salt and pepper.
2. In a 5 quart soup pot, heat olive oil over medium-high heat. Add chicken and cook, stirring,
until lightly browned on the outside, about 4 minutes. Remove with a slotted spoon and set
aside.
3. Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened
but not browned, 3 to 5 minutes. Add the chicken broth and bring to a boil.
4. Stir in the pasta and reduce the heat to low. Cook until the pasta is tender but still rm,
10 to 15 minutes. Add the chicken, beans, tomatoes, parsley, oregano, and hot red pepper.
Cook, stirring occasionally, until heated through, 5 to 7 minutes.
16
Flank Steak
1/2 c oil
1/3 c soy sauce
2 T parsley
2 T garlic powder
1. Mix together ingredients and pour over a
ank steak or london broil. Marinade for at least 4
hours.
2. Cook on a grill for 7 minutes per side.
3. Slice on an angle.
Notes:
The longer the meat marinades the better.
Mom's Chili
5 lb ground beef
1 lb onion
53 oz kidney beans
3 qts diced tomatoes
1 qt tomato juice
2 T sugar
Salt and pepper
5-10 T chili powder
Cayenne pepper (to taste)
1. Mix all ingredients in a large pot and simmer for at least 4 hours.
Notes:
\to taste" is really the key!
Turkey Tetrazini
3 c chicken broth
6 oz noodles
1 1/2 c chopped celery
1 c chopped onion
2 cloves garlic, minced
2 T parsley
3 c cooked turkey, diced
1 can cream of mushroom soup
3/4 c diced tomato
3/4 c grated cheddar cheese
2 T bread crumbs
1. Cook noodles, celery, onion, garlic and parsley in broth. Make sure the heat is not too high.
The noodles should absorb most of the liquid.
2. Add remaining ingredients except bread crumbs and mix.
3. Put in casserole dish and sprinkle with bread crumbs.
4. Bake at 350 degrees until bubbly, about 45 minutes.
17
Eye of the Round Roast
1 c orange juice
2 T garlic powder
1/3 c soy sauce
1 eye of the round roast
1. Make marinade from rst three ingredients.
2. Place meat in plastic bag and pour in mixture. Marinade at least 4 hours.
3. Place meat in open baking dish. Add 1/3 marinade.
4. Bake at 375 degrees. Baking time is 20 minutes plus 18 minutes per pound.
5. About 20 minutes before meat is done, pour remaining marinade over meat.
Notes:
Pan juices can be thickened into gravy with 2 T cornstarch mixed with 3/4 c cold water.
Breaded Bird
1/2 c bread crumbs
2 T grated Parmesan cheese
1 t basil
1 t oregano
1 t garlic powder
2 T parsley
2/3 c melted margarine
4 pieces chicken
1/4 c apple juice
1. Combine bread crumbs, cheese, basil, oregano, garlic, and parsley.
2. Dip chicken in margarine, and coat with crumb mixture. Reserve remaining butter.
3. Place chicken in pan and bake 50 minutes at 375 degrees.
4. Add apple juice to butter and pour over chicken. Bake 10 more minutes.
Creamy Baked Chicken
4 boneless skinless chicken breasts
4 slices of swiss cheese
1 can cream of chicken soup
1/4 c apple juice or white wine
1 c bread crumbs
1/4 c melted butter
1. Place cheese on top of chicken in a cooking pan.
2. Combine soup and juice/wine. Pour mixture over chicken.
3. Cover with bread crumbs and then drizzle with butter.
4. Cook for 45 to 60 minutes at 350 degrees.
18
Pizza Burgers
1 lb ground beef
1 c cheddar cheese
1 8 oz can tomato sauce
1/4 c chopped olives
1/2 t garlic powder
1 onion, diced
1. Brown meat with garlic and onions.
2. Remove from heat and stir in tomato sauce and olives.
3. Place in hot dog buns with cheese.
4. Wrap in foil and bake for 15 minutes at 350 degrees.
Notes:
Another recipe from Ma Bauer.
Put the chesse in the bun rst to avoid sticking to the foil.
Can be refrigerated instead of cooked immediately. If so, bake 20 to 25 minutes.
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Duck vindaloo
serves 4
ingredients
700g/11⁄2lb boneless duck breasts
6 dried red chillies, seeded and
chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in piece of fresh root
ginger, grated
1 teaspoon crushed mustard seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon soft brown sugar
• Slice the duck breasts diagonally into 2cm/1in thick slices, and put them
in a shallow non-reactive dish.
• Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or
food processor, and purée to a smooth paste. Stir the ground coriander,
cumin and turmeric into the paste.
• Pour this spice mixture over the duck slices, and mix until they are evenly
coated. Cover and leave to marinate for 3 hours at room temperature or
overnight in the refrigerator.
• Heat the oil in a heavy saucepan. Remove the duck from the marinade,
reserving the marinade, and add the duck to the pan with the salt. Cook
over a gentle heat for 5 minutes, then pour away any excess fat from the
pan. Add the reserved marinade and 150ml/5fl oz water, and stir well.
Cover and simmer, stirring, for 30 minutes or until the duck is tender.
• Stir in the sugar, increase the heat and cook the vindaloo over a
medium-high heat for 6–8 minutes, stirring frequently to prevent it
sticking. The sauce should be of a thick coating consistency. Serve hot
with basmati rice.
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
ingredients
700g/11⁄2lb boneless duck breasts
6 dried red chillies, seeded and
chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in piece of fresh root
ginger, grated
1 teaspoon crushed mustard seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon soft brown sugar
• Slice the duck breasts diagonally into 2cm/1in thick slices, and put them
in a shallow non-reactive dish.
• Put the chillies, vinegar, garlic, ginger and mustard seeds in a blender or
food processor, and purée to a smooth paste. Stir the ground coriander,
cumin and turmeric into the paste.
• Pour this spice mixture over the duck slices, and mix until they are evenly
coated. Cover and leave to marinate for 3 hours at room temperature or
overnight in the refrigerator.
• Heat the oil in a heavy saucepan. Remove the duck from the marinade,
reserving the marinade, and add the duck to the pan with the salt. Cook
over a gentle heat for 5 minutes, then pour away any excess fat from the
pan. Add the reserved marinade and 150ml/5fl oz water, and stir well.
Cover and simmer, stirring, for 30 minutes or until the duck is tender.
• Stir in the sugar, increase the heat and cook the vindaloo over a
medium-high heat for 6–8 minutes, stirring frequently to prevent it
sticking. The sauce should be of a thick coating consistency. Serve hot
with basmati rice.
How To Make Bacon Jam
Do not be scared with this recipe, I assure you that this bacon jam is delicious! I know it sounds weird to put jam and bacon together in the same sentence, but wow, the taste is incredible.
I served them on crostinis or toasted baguette appetizers with melted brie cheese and a teaspoon of this jam on top. The most. I served it to 10 people and they all loved the taste of the jam and the snack.
If you don't serve it like I did, it occurs to me that you can place the jam in the center on a plate and serve it with crackers, slices of different types of bread, cream cheese, another type of cheese, or squares of cheese and voila. That was the bacon I used for this recipe but you can use whatever you find or your favorite.
So your guests, family or friends can serve it as they please, either alone on a roll or cookie or accompanied by cheese. Either way it is delicious. We are going to prepare it for Christmas to enjoy a snack, yummy!
BACON JAM INGREDIENTS
454 g bacon 1 large package
1 large yellow or white onion thinly sliced
4 garlic cloves, minced
½ cup brown sugar
¼ cup liquid cold coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper optional
BACON JAM PREPARATION
1. Chop the bacon. Cook in a double bottom pot over medium heat.
2. Once browned remove the bacon and half of the fat that was left or leave only about 2 tablespoons in total (since the fat depends on the bacon you bought).
3. Add the onion and garlic, cook for 5 minutes over medium heat until soft.
4. Return the bacon, add the sugar, coffee, maple syrup, balsamic, salt and pepper and cook over medium heat for 25 to 30 minutes, stirring occasionally.
5. It should be thick but not so much since when it cools it will thicken more.
6. Store in a container. What is left over should be stored in the refrigerator, only before using it again you will have to heat it so that it softens a bit.
10 Genius Food Hacks
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Reheating Bread in the Microwave
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Pork Namtok Grilled with Air Fryer
Stir crisp ginger
credit picture horapa.com
Ingredients:.
Chicken, cut into rectangular pieces 1/2 cup.
Cut the cooked pork, cut into rectangular pieces roughly 1/4 cup.
Crispy flour 1/2 cup.
Lane ginger 1/2 cup.
Lemongrass thin chopped 1/4 cup.
5-6 kaffir lime leaves, torn.
Basil leaves 1/4 cup.
5-6 dried chillies and terms.
Fry cashew nuts 1/2 cup.
3/4-1 cup oil for frying.
Sugar 1/2 cup.
Vegetable oil 1 1/2 tbsp.
Fish sauce 1 1/2 tbsp.
Salt.
Cayenne pepper.
Method:.
1. The chicken liver, pork, mix flour, salt, pepper and crushed chips. To give a yellow oil.
2. The ginger, lemon grass, kaffir lime leaves, fried until crisp but not dried chilli.
3. The wok, add oil, onion, palm sugar and stir until light brown.
4. Add fish sauce and stir well.
5. The mixture into the prepared pan and stir-fry 1 and 2. Add cashew nuts and mix thoroughly and serve.
Egg pan
credit picture take care you bloggang
Ingredients:.
Egg
Pork.
Minced pork
Ham
Sausage
Sausage
Fresh butter
Onion.
Oil
Cayenne pepper.
Ketchup
Sauce.
How do
We are providing the key ready before taking the pan and heat to the heat. Put a little butter and oil. Add the cooked pork to a plate and season to taste and set aside, the pork, sausage and sausage or fried in a little oil. I cooked the surface tension. Set aside for a moment. The wind cut into pieces, but beauty. The container and set aside, onion, washed, cut into small pieces. Ham, cut into strips and prepared.
To make "egg pan" is a small saucepan on the stove. Use medium heat. Spoon the hot pan, about 1 tablespoon of butter into. I use a spoon to spread butter, melted butter over the pan. Then break 2 eggs into the pan to the heat tolerable. Use tongs to catch the ear smear egg pan, pour over the pan. The pork is cooked, prepared according to the number down. Followed by pork, sausage and sausage prepared. Each is appropriate.
Use a spoon to press all the material to sink in a little egg. Cover pan and bake it for about 2-3 minutes, or eggs cooked as desired. And then topped with ham, onion and pepper as it is done. Serve with the sauce over. And toast.
Mixed Sticky Rice
Ingredient
1. Sticky Rice 1 liter.
2. Lotus seeds, peanuts or 1 cup cooked tender.
3. Dried shrimp 1/2 cup.
4. Frozen pork, cut into square pieces of 2 matches.
5. Pork, cut into pieces 2 matches.
6. Salted egg yolk, raw, only 10 eggs.
7. 5 tablespoons sesame oil.
8. Cayenne pepper 1/2 tsp.
9. Salt 1 tsp.
10. Dried bamboo leaves.
11. Banana.
How do
1. Soaked rice and leave it boiling for 1 night or lotus seeds, peanuts and soft rot. The dried shrimp, soaked in water to soften.
2. The soaked rice and stir it with pepper, salt pork, cut into a rectangular solid with pork, dried shrimp, soak until soft and tender and cooked lotus seeds, beans, peanut or sesame oil.
3. Soaked to soften the ใผe time wrapping up the second row into the hopper into a sticky one. Add the salted egg yolk. Add rice and turn it into a funnel to fill the wrapped to form a triangle. Banana tie it tightly.
4. The Mixed Sticky rice is steamed, then wrapped the cooked. It takes about 1-2 hour
Stir Fried Tofu Mixed.
credit picture daraceo8 bloggang
Ingredient
1. With tofu sliced 4 slices of white in the absence of the use tofu instead of the 2 tubes.
2. Onion, 2 stalks.
3. Ginger, minced 1/2 tsp.
4. 2 garlic cloves.
5. Red chili, seeded 2.
6. 3 tablespoons of lard.
Seven. Ground pork 2 matches.
Eight. Red bean paste 1 tsp.
Nine. Soy sauce 3 tbsp.
10. Sugar 1/2 tbsp.
11. Water 2/3 cup.
12th. Starch or cornstarch dissolved in water 2 tsp.
How do
Heat oil in a frying pan. Smash the garlic. Add minced ginger and Stir Fried pork and peppers, red onion, the red bean paste, soy sauce, white sugar, Stir Fried well and set aside for a moment, then put enough water to boil, then add water to dissolve the powder. Stir it up. Eating hot.
Duck with pineapple
serves 4
ingredients
3 tablespoons vegetable oil
1 small onion, thinly shredded
3 slices of fresh root ginger,
thinly shredded
1 spring onion, thinly shredded
1 small carrot, thinly shredded
175g/6oz cooked duck meat, cut
into thin strips
100g/4oz canned pineapple cut
into small slices, drained, with
2 tablespoons syrup reserved
1⁄2 teaspoon salt
1 tablespoon red rice vinegar
1 teaspoon cornflour mixed to a
paste with 11⁄2 teaspoons water
• Heat the oil in a wok or large heavy frying pan. Add the onion and
stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry
for 1 minute.
• Add the duck meat and pineapple to the wok together with the salt,
vinegar and reserved pineapple syrup. Stir until the mixture is well
blended. Add the cornflour paste, and stir for 1–2 minutes until the
sauce has thickened. Serve hot.
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ingredients
3 tablespoons vegetable oil
1 small onion, thinly shredded
3 slices of fresh root ginger,
thinly shredded
1 spring onion, thinly shredded
1 small carrot, thinly shredded
175g/6oz cooked duck meat, cut
into thin strips
100g/4oz canned pineapple cut
into small slices, drained, with
2 tablespoons syrup reserved
1⁄2 teaspoon salt
1 tablespoon red rice vinegar
1 teaspoon cornflour mixed to a
paste with 11⁄2 teaspoons water
• Heat the oil in a wok or large heavy frying pan. Add the onion and
stir-fry until opaque. Add the ginger, spring onion and carrot, and stir-fry
for 1 minute.
• Add the duck meat and pineapple to the wok together with the salt,
vinegar and reserved pineapple syrup. Stir until the mixture is well
blended. Add the cornflour paste, and stir for 1–2 minutes until the
sauce has thickened. Serve hot.
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Griddle cakes
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Griddle cakes
serves 4–8
ingredients
125g/4oz plain flour
2 teaspoons baking powder
2 tablespoons caster sugar
2 eggs, separated
1 tablespoon melted butter
125ml/4fl oz milk
50g/2oz pitted fresh cherries,
chopped
50g/2oz ready-to-eat dried
apricots, chopped
clear honey or golden syrup, gently
warmed, to serve
• Sift the flour, baking powder and sugar together. Make a well in the
centre. Whisk the egg yolks, melted butter and milk together, then stir
into the dry ingredients to form a smooth batter.
• Fold the cherries and apricots into the batter.
• Whisk the egg whites until stiff and dry, then fold carefully into
the batter.
• Heat a griddle or flat cast-iron grill pan until medium-hot. Brush with a
little melted butter. Put spoonfuls of the batter on the griddle, and cook
until the top is set and bubbles appear, and the underside is golden.
Turn and cook on the other side.
• Serve hot with warmed honey or golden syrup.
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Griddle cakes
serves 4–8
ingredients
125g/4oz plain flour
2 teaspoons baking powder
2 tablespoons caster sugar
2 eggs, separated
1 tablespoon melted butter
125ml/4fl oz milk
50g/2oz pitted fresh cherries,
chopped
50g/2oz ready-to-eat dried
apricots, chopped
clear honey or golden syrup, gently
warmed, to serve
• Sift the flour, baking powder and sugar together. Make a well in the
centre. Whisk the egg yolks, melted butter and milk together, then stir
into the dry ingredients to form a smooth batter.
• Fold the cherries and apricots into the batter.
• Whisk the egg whites until stiff and dry, then fold carefully into
the batter.
• Heat a griddle or flat cast-iron grill pan until medium-hot. Brush with a
little melted butter. Put spoonfuls of the batter on the griddle, and cook
until the top is set and bubbles appear, and the underside is golden.
Turn and cook on the other side.
• Serve hot with warmed honey or golden syrup.
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Floating islands in hot plum sauce
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Floating islands in hot plum sauce
serves 4
ingredients
450g/1lb red plums
300ml/10fl oz apple juice
2 egg whites
2 tablespoons concentrated
apple juice
freshly grated nutmeg
• Halve the plums and remove the stones. Put them in a wide saucepan
with the apple juice. Bring to the boil, then cover and simmer gently until
the plums have become tender.
• Put the egg whites in a bowl and whisk them until they hold soft peaks.
• Gradually whisk in the concentrated apple juice, whisking until the
meringue holds fairly firm peaks.
• Using a tablespoon, scoop the meringue mixture into the gently
simmering plum sauce. Cover and simmer gently for 2–3 minutes, until
the meringues are set.
• Serve immediately, sprinkled with a little freshly grated nutmeg.
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Floating islands in hot plum sauce
serves 4
ingredients
450g/1lb red plums
300ml/10fl oz apple juice
2 egg whites
2 tablespoons concentrated
apple juice
freshly grated nutmeg
• Halve the plums and remove the stones. Put them in a wide saucepan
with the apple juice. Bring to the boil, then cover and simmer gently until
the plums have become tender.
• Put the egg whites in a bowl and whisk them until they hold soft peaks.
• Gradually whisk in the concentrated apple juice, whisking until the
meringue holds fairly firm peaks.
• Using a tablespoon, scoop the meringue mixture into the gently
simmering plum sauce. Cover and simmer gently for 2–3 minutes, until
the meringues are set.
• Serve immediately, sprinkled with a little freshly grated nutmeg.
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Spiced pear & blueberry parcels
funny menu for you
serves 4
ingredients
4 dessert pears
2 tablespoons freshly squeezed
lemon juice
15g/1⁄2oz low-fat spread, melted
150g/5oz blueberries
50g/2oz muscovado sugar
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Peel the pears, cut in half lengthways and scoop out the core. Brush with
lemon juice to prevent browning.
• Cut four squares of double-thickness foil, each large enough to wrap a
pear, and brush with melted spread. Place 2 pear halves on each, cut
side facing upwards. Gather the foil around them to hold them level.
• Mix the blueberries and sugar together, and spoon them on top of the
pears. Sprinkle with black pepper. Wrap the foil over, and cook for
20–25 minutes in the oven. Serve hot.
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serves 4
ingredients
4 dessert pears
2 tablespoons freshly squeezed
lemon juice
15g/1⁄2oz low-fat spread, melted
150g/5oz blueberries
50g/2oz muscovado sugar
freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Peel the pears, cut in half lengthways and scoop out the core. Brush with
lemon juice to prevent browning.
• Cut four squares of double-thickness foil, each large enough to wrap a
pear, and brush with melted spread. Place 2 pear halves on each, cut
side facing upwards. Gather the foil around them to hold them level.
• Mix the blueberries and sugar together, and spoon them on top of the
pears. Sprinkle with black pepper. Wrap the foil over, and cook for
20–25 minutes in the oven. Serve hot.
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Nectarines with spiced ricotta
funny menu for you
serves 4
ingredients
4 ripe nectarines, halved
and stoned
100g/4oz ricotta cheese
1 tablespoon Demerara sugar
1⁄2 teaspoon ground star anise,
to decorate
• Arrange the nectarine halves, with
the cut side facing upwards, in a
shallow flameproof dish.
• Put the ricotta in a small mixing
bowl. Stir in the sugar.
• Using a teaspoon, spoon equal
amounts of the mixture into the
hollow of each nectarine half.
Sprinkle with the star anise.
• Cook under a medium-hot grill for
6–8 minutes until the nectarines are
hot. Serve warm.
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serves 4
ingredients
4 ripe nectarines, halved
and stoned
100g/4oz ricotta cheese
1 tablespoon Demerara sugar
1⁄2 teaspoon ground star anise,
to decorate
• Arrange the nectarine halves, with
the cut side facing upwards, in a
shallow flameproof dish.
• Put the ricotta in a small mixing
bowl. Stir in the sugar.
• Using a teaspoon, spoon equal
amounts of the mixture into the
hollow of each nectarine half.
Sprinkle with the star anise.
• Cook under a medium-hot grill for
6–8 minutes until the nectarines are
hot. Serve warm.
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Apple couscous pudding
funny menu for you
serves 4
ingredients
600ml/1pt unsweetened
apple juice
100g/4oz quick-cooking
couscous
50g/2oz sultanas
1⁄2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Put the apple juice, couscous,
sultanas and spice in a pan, and
bring to the boil, stirring. Reduce
the heat, cover and simmer for
5 minutes.
• Peel, core and slice the apples.
Spoon half of the couscous mixture
into a 1.2-litre/2pt ovenproof dish.
Arrange half of the apple slices
over the couscous, and top with the
remaining couscous.
• Arrange the remaining apple slices
over the top, and sprinkle with the
sugar.
• Bake for 25–30 minutes until
golden brown. Serve hot.
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serves 4
ingredients
600ml/1pt unsweetened
apple juice
100g/4oz quick-cooking
couscous
50g/2oz sultanas
1⁄2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Put the apple juice, couscous,
sultanas and spice in a pan, and
bring to the boil, stirring. Reduce
the heat, cover and simmer for
5 minutes.
• Peel, core and slice the apples.
Spoon half of the couscous mixture
into a 1.2-litre/2pt ovenproof dish.
Arrange half of the apple slices
over the couscous, and top with the
remaining couscous.
• Arrange the remaining apple slices
over the top, and sprinkle with the
sugar.
• Bake for 25–30 minutes until
golden brown. Serve hot.
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Apple couscous pudding
funny menu for you
serves 4
ingredients
600ml/1pt unsweetened
apple juice
100g/4oz quick-cooking
couscous
50g/2oz sultanas
1⁄2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Put the apple juice, couscous,
sultanas and spice in a pan, and
bring to the boil, stirring. Reduce
the heat, cover and simmer for
5 minutes.
• Peel, core and slice the apples.
Spoon half of the couscous mixture
into a 1.2-litre/2pt ovenproof dish.
Arrange half of the apple slices
over the couscous, and top with the
remaining couscous.
• Arrange the remaining apple slices
over the top, and sprinkle with the
sugar.
• Bake for 25–30 minutes until
golden brown. Serve hot.
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serves 4
ingredients
600ml/1pt unsweetened
apple juice
100g/4oz quick-cooking
couscous
50g/2oz sultanas
1⁄2 teaspoon mixed spice
2 cooking apples
2 tablespoons Demerara sugar
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Put the apple juice, couscous,
sultanas and spice in a pan, and
bring to the boil, stirring. Reduce
the heat, cover and simmer for
5 minutes.
• Peel, core and slice the apples.
Spoon half of the couscous mixture
into a 1.2-litre/2pt ovenproof dish.
Arrange half of the apple slices
over the couscous, and top with the
remaining couscous.
• Arrange the remaining apple slices
over the top, and sprinkle with the
sugar.
• Bake for 25–30 minutes until
golden brown. Serve hot.
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Rhubarb crumble
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Rhubarb crumble
serves 4–6
ingredients
900g/2lb rhubarb
150g/5oz sugar
100g/4oz butter
75g/3oz plain flour
75g/3oz Demerara sugar
10 amaretti biscuits, crushed
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the rhubarb, cut into short lengths and put in a pan with the sugar.
Stir over a low heat until the sugar has dissolved, then cover and simmer
for 8–10 minutes until the rhubarb is soft. Spoon into a deep 1.5-litre/
21⁄2pt ovenproof dish.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs,
then stir in the sugar and biscuits.
• Sprinkle the crumble over the stewed rhubarb, and bake for 15 minutes
or until the topping is golden brown. Serve with cream or ice cream.
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Rhubarb crumble
serves 4–6
ingredients
900g/2lb rhubarb
150g/5oz sugar
100g/4oz butter
75g/3oz plain flour
75g/3oz Demerara sugar
10 amaretti biscuits, crushed
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the rhubarb, cut into short lengths and put in a pan with the sugar.
Stir over a low heat until the sugar has dissolved, then cover and simmer
for 8–10 minutes until the rhubarb is soft. Spoon into a deep 1.5-litre/
21⁄2pt ovenproof dish.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs,
then stir in the sugar and biscuits.
• Sprinkle the crumble over the stewed rhubarb, and bake for 15 minutes
or until the topping is golden brown. Serve with cream or ice cream.
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Banana dosa
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Banana dosa
serves 4
ingredients
4 ripe bananas, peeled
and mashed
200g/7oz rice flour
100g/4oz plain flour
2 tablespoons white sugar
2 tablespoons vegetable oil
1⁄2 teaspoon crushed cardamom
seeds
pinch of salt
• Put the bananas, rice flour, plain flour, sugar, oil, cardamom and pinch
of salt in a large bowl. Make a well in the centre and pour in
100ml/31⁄2floz water. Blend with a wooden spoon to form a thick batter,
adding a little more water or flour if required.
• Heat a frying pan over a medium heat. Rub the surface with some oil
using a brush or kitchen paper.
• Pour a large spoonful of the batter into the pan, and spread it out lightly.
Cook for 5 minutes or until golden brown underneath, then turn over and
cook for a further 3 minutes. Continue until all the batter has been used.
• Serve hot with ice cream.
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Banana dosa
serves 4
ingredients
4 ripe bananas, peeled
and mashed
200g/7oz rice flour
100g/4oz plain flour
2 tablespoons white sugar
2 tablespoons vegetable oil
1⁄2 teaspoon crushed cardamom
seeds
pinch of salt
• Put the bananas, rice flour, plain flour, sugar, oil, cardamom and pinch
of salt in a large bowl. Make a well in the centre and pour in
100ml/31⁄2floz water. Blend with a wooden spoon to form a thick batter,
adding a little more water or flour if required.
• Heat a frying pan over a medium heat. Rub the surface with some oil
using a brush or kitchen paper.
• Pour a large spoonful of the batter into the pan, and spread it out lightly.
Cook for 5 minutes or until golden brown underneath, then turn over and
cook for a further 3 minutes. Continue until all the batter has been used.
• Serve hot with ice cream.
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Wendy's Spicy Chicken Fillet Sandwich
menu for you
Wendy's Spicy Chicken Fillet Sandwich
6 c vegetable oil,up to 8
1/3 c Frank's Original Red Hot
-Pepper Sau
2/3 c water
1 c all-purpose flour
2 1/2 t salt
4 t cayenne pepper
1 t black pepper,Coarse Ground
1 t onion powder
1/2 t paprika
1/8 t garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 t mayonnaise
4 lettuce leaves
4 tomato,Slices
Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
Combine the pepper sauce and water in a small bowl.
Combine the flour, salt, cayenne pepper, black pepper, onion powder,
paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch
thick. Trim each breast fillet if necessary to help it fit on the bun.
Working with one fillet at a time, coat each piece with the flour,
then dredge it in the diluted pepper sauce. Coat the chicken once
again in the flour mixture and set it aside until the rest of the chicken
is breaded. Fry the chicken fillets for 8-12 minutes or until they are
light brown and crispy. Remove the chicken to a rack or to paper
towels to drain. 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 2 teaspoons of mayonnaise on the face of each of the
inverted top buns. Place a tomato slice onto the mayonnaise, then stack a
leaf of lettuce on top of the tomato. On each of the bottom buns,
stack one piece of chicken. Flip the top half of each sandwich onto the
bottom half and serve hot.
Makes 4 sandwiches.
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Wendy's Spicy Chicken Fillet Sandwich
6 c vegetable oil,up to 8
1/3 c Frank's Original Red Hot
-Pepper Sau
2/3 c water
1 c all-purpose flour
2 1/2 t salt
4 t cayenne pepper
1 t black pepper,Coarse Ground
1 t onion powder
1/2 t paprika
1/8 t garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 t mayonnaise
4 lettuce leaves
4 tomato,Slices
Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
Combine the pepper sauce and water in a small bowl.
Combine the flour, salt, cayenne pepper, black pepper, onion powder,
paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch
thick. Trim each breast fillet if necessary to help it fit on the bun.
Working with one fillet at a time, coat each piece with the flour,
then dredge it in the diluted pepper sauce. Coat the chicken once
again in the flour mixture and set it aside until the rest of the chicken
is breaded. Fry the chicken fillets for 8-12 minutes or until they are
light brown and crispy. Remove the chicken to a rack or to paper
towels to drain. 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 2 teaspoons of mayonnaise on the face of each of the
inverted top buns. Place a tomato slice onto the mayonnaise, then stack a
leaf of lettuce on top of the tomato. On each of the bottom buns,
stack one piece of chicken. Flip the top half of each sandwich onto the
bottom half and serve hot.
Makes 4 sandwiches.
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Glazed berry pudding
funny menu for you
serves 8
ingredients
4 eggs, separated
50g/2oz caster sugar
25g/1oz plain flour
150ml/5fl oz double cream
150ml/5fl oz milk
1 teaspoon vanilla essence
225g/8oz icing sugar, plus extra
for dusting
450g/1lb mixed red berries
• Lightly grease eight 150ml/5fl oz ramekins with butter.
• Combine the egg yolks and caster sugar in a bowl, and beat until pale,
then stir in the flour.
• Bring the cream and milk to the boil in a small saucepan, then pour into
the yolk mixture, stirring. Return the mixture to the pan, and cook over a
gentle heat for 2 minutes, stirring all the time, or until thick and smooth.
Turn into a clean bowl, add the vanilla essence, cover and leave to cool.
• Put the egg whites and icing sugar in a large heatproof bowl over a pan
of simmering water, whisk for 10 minutes until thick, then remove from
the heat and whisk until cool.
• Put 2 tablespoonfuls of the berries in the bottom of each ramekin. Fold
the meringue into the custard, and pile the mixture on top of the berries.
Chill the filled ramekins in the freezer for at least 7 hours.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Remove the ramekins from the freezer, put on a baking tray and dust
thickly with icing sugar. Bake for 20 minutes, and serve immediately.
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serves 8
ingredients
4 eggs, separated
50g/2oz caster sugar
25g/1oz plain flour
150ml/5fl oz double cream
150ml/5fl oz milk
1 teaspoon vanilla essence
225g/8oz icing sugar, plus extra
for dusting
450g/1lb mixed red berries
• Lightly grease eight 150ml/5fl oz ramekins with butter.
• Combine the egg yolks and caster sugar in a bowl, and beat until pale,
then stir in the flour.
• Bring the cream and milk to the boil in a small saucepan, then pour into
the yolk mixture, stirring. Return the mixture to the pan, and cook over a
gentle heat for 2 minutes, stirring all the time, or until thick and smooth.
Turn into a clean bowl, add the vanilla essence, cover and leave to cool.
• Put the egg whites and icing sugar in a large heatproof bowl over a pan
of simmering water, whisk for 10 minutes until thick, then remove from
the heat and whisk until cool.
• Put 2 tablespoonfuls of the berries in the bottom of each ramekin. Fold
the meringue into the custard, and pile the mixture on top of the berries.
Chill the filled ramekins in the freezer for at least 7 hours.
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Remove the ramekins from the freezer, put on a baking tray and dust
thickly with icing sugar. Bake for 20 minutes, and serve immediately.
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