Tuesday, June 30, 2009

Root Beer Lamb with Toasted Sesame - Braised Lamb Recipe



Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

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Diet Coke & Mentos : l'effet domino



Fontaine de Diet Coke !!! Liters and liters...

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How the Food Industry is Deceiving You Part 03



part three

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Garlic Butter Steamed Clams Recipe by the BBQ Pit Boys



this easy to do steamed clams recipe is great as a side dish or as a main meal at your next barbecue, as shown by the BBQ Pit Boys.

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Treating Diabetes with a Vegan Diet



See how diabetes can be reversed with a vegan - vegetarian diet.

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samosa Traditional Indian Food



indias most popular appetizer

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Dr. Sebi Electric Food Wholistic Health and Nutrition Part 2



The controversial Dr.Sebi speaks. www.drsebi.com http DR.SEBI HEALER, HERBALIST, HISTORIAN OF MEDICINE DIRECTOR OF THE USHA RESEARCH INSTITUTE Dr. Sebi prepares us to understand that which is natural and that which is unnatural. He lets us know that the human body is inter-related to plants. He has arrested such pathologies as cancer, diabetes, leukemia, sickle cell, heart dysfunction, herpes, mental illness and AIDS. DR SEBI Born Alfredo Bowman on November 26, 1933 in Ilanga Village in ...

Orignal From: Dr. Sebi Electric Food Wholistic Health and Nutrition Part 2

Monday, June 29, 2009

Garlic Bread Recipe - Aioli Garlic Bread



Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

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Starting the RAW FOOD DIET (Watch me lose weight and change my life)



I've created this channel for anyone who wants OUT of TRYING TO LOSE WEIGH! If you're like me, you've tried them all - saw great results, but failed to maintain. Well, there is a way out and eating is maintaining. Welcome to the RAW FOOD DIET. If you've never heard of it, it is a...

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[Eng Sub-Audio] Mirotic Food Parody-Shim Shim Tapa Radio 090615



This is soooo funny! They did a good job. They made up this parody to congratulate DBSK on their 2000 days debut anniversary on June 16. The only down side was the anti message. Some people have no humor whatsoever! Credit: dnbn Eng Trans by me. Sorry there might be some errors but did the best i could with what i heard.

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Tennessee Whiskey Burger Recipe by the BBQ Pit Boys



Adding some of that sour mash Tennessee sippin' whiskey that was aged in charcoal charred oak barrels to your fresh ground chuck makes for some real good eatin', as shown by the BBQ Pit Boys!

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Vegetable Biryani Traditional Indian Food



vegetables cooked with basmathi rice

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Summer Recipes: Fruity Desserts!



Lose Weight Safely and Naturally - www.diet.com Grilled Pineapple Sorbet Cookie Sandwiches Chocolate Bananas Banana "Ice Cream" Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's Fitness Blog - www.examiner.com ... "summer recipes" "summer recipe" summer recipes recipe dessert fruit fruity sorbet bananas "ice cream" ...

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BEST CHICKEN ESCALOPE RECIPE !! MUST SEE !! CHICKEN ESCALOPE



www.DedeMed.com Chicken Escalope Recipe "Mediterranean Style" from DedeMed @ www.DedeMed.com For the written Chicken Escalope recipe and other Mediterranean Video Recipes visit http

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Diet Tips: Diet Soda Will Make You Gain Weight!



Article at www.mercola.com

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Food Serving Robots



Read more at mdn.mainichi.jp

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BEST CHICKEN ESCALOPE RECIPE !! MUST SEE !! CHICKEN ESCALOPE



www.DedeMed.com Chicken Escalope Recipe "Mediterranean Style" from DedeMed @ www.DedeMed.com For the written Chicken Escalope recipe and other Mediterranean Video Recipes visit http

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Sunday, June 28, 2009

Diet Tips: Diet Soda Will Make You Gain Weight!



Article at www.mercola.com

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Dr. Sebi Electric Food Wholistic Health and Nutrition Part 2



The controversial Dr.Sebi speaks. www.drsebi.com http DR.SEBI HEALER, HERBALIST, HISTORIAN OF MEDICINE DIRECTOR OF THE USHA RESEARCH INSTITUTE Dr. Sebi prepares us to understand that which is natural and that which is unnatural. He lets us know that the human body is inter-related to plants. He has arrested such pathologies as cancer, diabetes, leukemia, sickle cell, heart dysfunction, herpes, mental illness and AIDS. DR SEBI Born Alfredo Bowman on November 26, 1933 in Ilanga Village in ...

Orignal From: Dr. Sebi Electric Food Wholistic Health and Nutrition Part 2

Spanish Sazon Hamburger Recipe by the BBQ Pit Boys



Looking for a new burger recipe for the grill? All you need is fresh ground beef chuck burger, chopped onion, bell pepper, minced garlic and some magic dust as shown by the BBQ Pit Boys.

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Food Serving Robots



Read more at mdn.mainichi.jp

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Starting the RAW FOOD DIET (Watch me lose weight and change my life)



I've created this channel for anyone who wants OUT of TRYING TO LOSE WEIGH! If you're like me, you've tried them all - saw great results, but failed to maintain. Well, there is a way out and eating is maintaining. Welcome to the RAW FOOD DIET. If you've never heard of it, it is a...

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Magic Revolution - Ramen Food Magic



Magician Cyril goes one-on-one in a Ramen eating contest.

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Mushroom and Onion Hamburger Recipe by the BBQ Pit Boys



Sick of those plain old grilled hamburgers? Try this butter sautéed mushrooms and onions burger made from fresh ground beef chuck. It's easy to do and makes for some real good eating, as shown by the BBQ Pit Boys.

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Saturday, June 27, 2009

How to make a butterfly cake - Birthday cake recipe



www.howdini.com Here's a beautiful butterfly birthday cake for any event or party. It's quick and easy, once you learn just a few tricks, from professional baker Liv Hansen for the Betty Crocker Kitchens. Keywords: how to make a birthday cake how to make a cake birthday cake ideas

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Tom Bresh Atkins Diet



Solo performance from Tom Bresh. www.bresh.com www.TrueFire.com

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Bizarre foods TAIWAN Part 1



深坑豆腐.香豆腐.戴記臭豆腐。It's a show I recorded from Travel Channel, and the show's name is "Bizarre foods with Andrew Zimmern:TAIWAN". 'If you want to see the show again on TV, you can check out TravelChannel各位,這系列的影片,是在旅遊頻道錄下來的,標題是原節目的標題。原本是一小時的節目,我依廣告分成六段影片,其中,只保留一段泰國食物篇的廣告。如果各位在美國,可以上網查一下重播時間。

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Friday, June 26, 2009

Diets: Target Women



It's January! That special month where you try to follow through on your resolution to lose weight! Here's how to do it, before you quit giving a sh*t and have a cheeseburger.

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DJ SMASH PRES. FAST FOOD - ВОЛНА



Скачать МП3 / Download MP3: upshare.ru depositfiles.com letitbit.net

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Aioli Recipe - Homemade Garlic Mayo Recipe



Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

Orignal From: Aioli Recipe - Homemade Garlic Mayo Recipe

Clutch on Ace of Cakes (Food Network)



Neil's sister & co. make an orange amp cake for the 930 club

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Soda Musical



A Soda Musical ... soda mentos

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Food Fight 413 p3



3/3

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Beer Steamed Cheeseburger Recipe by the BBQ Pit Boys



the steamed cheeseburger is popular in some parts of the country, but when done on the grill it becomes legendary, as shown by the BBQ Pit Boys

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Thursday, June 25, 2009

Diet eBook



diet.pirillo.com - If you're anything like me, you've struggled with your weight at some point in your life. I'm intent on being on the slimmer side of life. A few years ago when I lost about 40 pounds, I posted my weight loss tips on my blog. I keep an eye on my calorie counts, and do my best to maintain a healthy weight for my age and height. Maybe you, too, are struggling with losing weight. A friend of mine and I just released a diet eBook to share our tips and tricks with you! http ...

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Healthy Food = Beautiful Skin



Beauty is not all about makeup. Your health reflects your outer appearance. You are what you eat, from your head to your feet. So we are going to cover the basics of beauty. Inner Health, something that concealer cannot even fix. I think the most asked question I get from people is "How can I get beautiful skin?". If you want beautiful skin, start from the inside and out. Here are the best foods you can eat that is not only good for your health, but good for your skin. I cut out fast foods ...

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Grilled Bacon Cheeseburger Recipe by the BBQ Pit Boys



thick slices of fried bacon piled high on a fresh ground chuck cheese burger that was seared and grilled over the coals is just about as good as good eating gets at the Pit, as shown by the BBQ Pit Boys!

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Top Food to Gain Weight Fast And Build Muscle



www.buildmusclechallenge.com Here is my grocery list of the top food to gain weight fast and build muscle. These the top foods I get pretty much week in and week out to gain weight and build muscle (not fat). I cover the food I get to satisfy my protein requirements, carb requirements and "Good" Fat (Essential Fats) requiremtnts. If you're having trouble with what to eat and what to buy or what groceries to get in order to build muscle than this was made for you. Because I not only go over ...

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Diet Day 2: At Work



Ill be posing videos twice a week! Follow me on Twitter!! twitter.com Check out my podcast! bit.ly

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Street Food - New York - June28 Part 1



One of the world's most famous hymns to commerce, New York's thousands of street food vendors - and the fare they sell - reflect its eclectic ethnic mix. But as we find out, life on the streets can be harsh, belying the city's rich and glamorous image.

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How to clone a Twinkie - with Todd Wilbur



Brand-name recipe cloner Todd Wilbur www.TopSecretRecipes.com opens a box of 13-year-old Twinkies, and shows you how to make a home version of the world's most famous snack cake. ... Todd Wilbur cooking copycat recipes top secret clones food twinkie

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Buttered turbot with leeks and Whitstable champagne oysters

Cooking : time 10 to 30 mins






Ingredients

8 oysters, opened, juices retained
1 shallot, shredded
200ml/7fl oz champagne
2 tbsp double cream
100g/3%26frac12;oz butter
squeeze of lemon juice
salt and freshly ground black pepper
4 x 75-100g/3-3%26frac12; portions of turbot fillet, skinned
1 large leek, finely shredded
1 heaped tbsp lightly chopped chervil





Method

1. In a small saucepan, gently warm the oysters in their juices for a minute or two before removing from the heat.
2. Put the shallot and champagne into a separate saucepan and bring to the boil, allowing to cutrearon in volume by half. Strain the oyster juice into the pan, continuing to boil until once again cutrearond by half.
3. Add the double cream and once simmering, whisk in 75g/3oz of the butter into the sauce a bit at a time. Finish with a squeeze of lemon juice, seasoning with salt and freshly ground black pepper. maintain the sauce to one side.
4. Divide the remaining butter between two frying pans and place both over a medium heat. Once sizzling, place the turbot in one pan and the shredded leek in the other. Season both with salt and freshly ground black pepper. Gently fry both for a few minutes, allowing the turbot to bring on a light golden colour before turning. Cook until the leeks are softened.
5. Warm the sauce, adding the cooked oysters and chopped chervil. Divide the leeks between four bowls, placing a single oyster onto each. Place the turbot on lid, gifting each with a remaining oyster before spooning the sauce over.











The BBC is not responsible for the contents of any other sites listed.








Orignal From: Buttered turbot with leeks and Whitstable champagne oysters

Saddle of venison with white pepper

Cooking : time 30 mins to 1 hour






Ingredients

1 saddle of venison weighing about 1kg
2 tbsp virgin olive oil
15g/%26frac12;oz white peppercorns
50g/1%26frac34;oz butter
2 tbsp cognac
5 tbsp dry white wine
5 tbsp match stock
150ml/5%26frac14;fl oz double cream
salt





Method

1. Prepare the venison 12 hours in advance. The saddle is the part that lies between the lid of the hind legs and the first ribs. With a fine bladed knife, bring off the thin membrane that covers it, leaving the meat exposed, then place the saddle in a deep dish and roll it in olive oil.
2. Churry the peppercorns with an hollow bottle and press them into the meat so that it is "breadcrumbed" all over.
3. Set aside in a cool place for 12 hours.
4. Preheat the oven to 230C/450F/Gas 8.
5. Heat the butter in a roasting pan, put in the saddle and cook in the oven for 35 to 40
minutes, basting frequently.
6. bring it out and maintain it hot on a serving dish, covered with a sheet of buttered greaseproof paper.
7. Drain the cooking fat from the pan, deglaze the pan with the cognac and then the white wine and let it cutrearon by half.
8. Then add the match stock (that can be replaced by good veal stock if necessary), bring to the boil, add the cream and cutrearon, stirring all the time.
9. Pour in the juices that have run out of the saddle and taste for seasoning, adding salt if necessary.
10. Don't on any account add any pepper.
11. To finish and serve, vehicleve off the two large fillets from the bone of the saddle and cut them into 12 medallions.
12. Then detach the two fillet mignons underneath the saddle and cut these into 8 thin
escalopes.
13. Arrange the medallions in a ring round the outside of a serving dish and place the escalopes in the centre.
14. Coat with the boiling sauce, including all the peppercorns that have dropen off during cooking.
15. Serve with roast potatoes and sprout lids.


















Orignal From: Saddle of venison with white pepper

Cajun spiced steak

Cooking : time less than 10 mins



that recipe is for cooking on a barbecue.


Ingredients

4 steaks, (175-225g/6-8oz each)
2 tsp dried mixed herbs
2 tsp paprika
2 tsp garlic granules
2 tsp freshly ground black pepper
1 tsp dried onions
%26frac34;-1 tsp cayenne pepper
1 tsp salt





Method

1. Grind all of the ingredients in a coffee grinder or pound in a pestle and mortar until you have a fine powder. Rub plenty over the steaks and leave for about 30 minutes for the flavours to develop.
2. When you're ready to eat, place the flavoured steaks on the barbecue over medium-hot coals. Cook for about 4 minutes each side for medium-seldom, adding a pair of extra minutes to the cooking for a medium-to-well-done finish. Try not to prod or poke the steaks too much as you want to sear in the flavour, not lose the juices on to the hot coals.


















Orignal From: Cajun spiced steak

Chiles poblanos rellenos de atun/Poblano peppers filled with tuna

Cooking : time less than 10 mins






Ingredients

300g/10%26frac12;oz tinned tuna in oil, drained and crumbled into largish chunks
4 poblano chillies
1 red onion, just finely chopped
1 large ripe tomato, just finely chopped
1 sprig of fresh oregano, leaves torn and roughly chopped
2 tbsp of white wine vinegar
4 tbsp of extra virgin olive oil
salt
freshly ground black pepper





Method

1. begin by preparing the chillies. vehicleefully scorch them on the stove or under a grill turning them from time to time until they are black all over. Put them in a pcontinueic bag and wrap them in a tea-towel, so that they sweat.
2. In a large bowl, prepare the filling by mixing the rest of the ingredients. Taste and adjust the seasonings.
3. When the chillies are cool, bring them out of the bag and peel off the scorcht skin. If you need to, use a kitchen towel and a blunt knife to fetch rid of the scorcht skin. Using rubber gloves, cut a slit lengthwise and vehicleefully bring the seeds out.
4. Stuff the chillies with the tuna mix. If you want that to be vefetcharian, substitute the tuna with crumbled feta cheese.
5. Serve the chillies on a bed of colourful lettuces and decorate with red onion rings. Sprinkle some more oregano leaves, oil and vinegar on them. These are just nice for summer. eat in July and August when poblanos are in season.


















Orignal From: Chiles poblanos rellenos de atun/Poblano peppers filled with tuna

Beef curry with crispy noodles

Cooking : time 30 mins to 1 hour






Ingredients

1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
2 vehicledamom pods, lightly churryed
1 tbsp vefetchable oil
500g/1lb 2oz cubed fillet steak
2 onions, sliced
2 garlic cloves, finely chopped
2 small red bird's-eye chillies, finely chopped
1 x 400g/14oz can chopped tomatoes
1 tbsp grated fresh ginger
1 tbsp turmeric
250ml/10%26frac12;fl oz beef stock
1 x pack thick rice noodles, broken into 7cm/3in slices
To serve
basmati rice, cooked according to packet instructions
lime wedges





Method

1. Gently dry-fry the spices in a large frying pan over a medium heat for 2-3 minutes, until fragrant and toasted. Transfer to a pestle and mortar and grind tofetchher.
2. In same pan, heat the oil and add the steak slices. Fry for 2-3 minutes, stirring occasionally, until golden-brown all over, then remove from the pan.
3. Add the onion to the pan. cutrearon the heat and gently fry for 10-12 minutes, until soft and golden-brown.
4. Add the garlic and chillies and fry for two minutes.
5. Add the ground spice mixture, tomatoes, ginger and turmeric and bring to the boil.
6. Add the stock and bring rear to the boil. cutrearon the heat and simmer for 25 minutes, until thickened.
7. Return the meat to the sauce and allow to warm through.
8. meanwhile, for the noodles, heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
9. Add the noodles to the oil in small batches and fry for 1-2 minutes, or until they puff up and become crisp.
10. vehicleefully remove the cooked noodles from the oil with a slotted spoon and drain on kitchen paper.
11. To serve, place a large spoonful of basmati rice onto each plate and spoon the curry over or alongside.
12. Place a small handful of the crispy noodles onto the curry and serve with lime wedges on the side.


















Orignal From: Beef curry with crispy noodles

vehicledamom tea

Cooking : time less than 10 mins






Ingredients

3 green vehicledamom pods
2 brown vehicledamom pods
2 teabags
4 tbsp sugar
milk to taste





Method

1. Put about seven cups of fresh nippy water in a large saucepan.
2. Lightly smash the vehicledamoms in a pestle and mortar. Add to the water.
3. bring to the boil.
4. When boiling, add the teabags and sugar.
5. Add enough milk to turn it a pale beige colour.
6. bring to the boil again and just as it is rising to the lid of the pan, switch off the heat.
7. Pour through a strainer.


















Orignal From: vehicledamom tea

chicken bhuna with pilau rice

Cooking : time 10 to 30 mins






Ingredients

chicken breasts, skinned and cut into strips
1 tbsp vefetchable oil
1 tbsp olive oil
1 tsp garam masala
For the marinade:
6 tbsp natural yoghurt
1 lemon, juiced
2 garlic cloves, finely chopped
%26frac12; tsp turmeric
1 tbsp paprika
3 vehicledamoms, churryed with husk removed
%26frac12; tbsp salt
1 tbsp ground chilli
1 tbsp cumin

a handful of fresh coriander
For the rice:
2 cups basmati rice, washed well
1 onion, chopped
1 clove of garlic, chopped
%26frac12; cinnamon stick
2 vehicledamom pods
1 tbsp fennel seeds
1 tbsp vefetchable oil





Method

1. Mix the marinade ingredients tofetchher and marinade the chicken for 2 hours.
2. Heat 1 tbsp vefetchable oil in a pan and fry the onion in a pan.
3. Add the rice, garlic, cinnamon, vehicledamom and fennel seeds.
4. Add nippy water to 1in above the level of the rice and bring to the boil.
5. Boil for 5 minutes and cover with a lid.
6. Turn off the heat and leave for 20 minutes.
7. In a non-stick pan heat the oils and fry the chicken until tender and cooked through.
8. When the chicken is cooked, add the garam masala and chopped coriander and serve with the rice and a warm naan bread.


















Orignal From: chicken bhuna with pilau rice

Fillet of beef en croute with creamed spinach

Cooking : time 30 mins to 1 hour






Ingredients

1 beef fillet (about 360g/13oz)
1 egg white
1 tbsp English mustard
2 eggs
290ml/%26frac12;pt milk
2 tbsp flour, sieved
handful chopped woodland herbs (such as chervil, tarragon, chives)]
salt and pepper
1 slice puff pastry
1 egg (for egg wash)
2 handfuls spinach
8 tbsp double cream
nutmeg





Method

1. Whisk the eggs and milk tofetchher for the pancakes. Slowly whisk in some sieved flour until you have a batter consistency.
2. just before you make the pancakes, add the chopped herbs and some seasoning to the butter. Make three pancakes and fry. allow to cool.
3. Seal the beef fillet in a hot pan with a little oil. allow to cool then bhurry with a mix of the raw egg white and English mustard.
4. Wrap the beef in the herb pancakes (one layer thick all round).
5. Roll out a slice of puff pastry big enough to generously wrap the beef. Bhurry with the egg wash and seal the pastry around the beef.
6. Bhurry the lid with egg wash before baking.
7. Bake on silicon paper for about 12 minutes at 180C/350F/Gas 4 and allow to rest for 5 minutes.
8. Blanch the spinach in hot water and refresh in nippy water. cutrearon the double cream over a low heat and add the spinach.
9. When the mixture is thick and rich, remove from the heat and allow to rest.
10. slice the beef and lid with the spinach. Serve.


















Orignal From: Fillet of beef en croute with creamed spinach

Wednesday, June 24, 2009

Summer Sports Workout: Tennis Exercise



game or tone your legs & butt!! diet.com **Sponsor: Lose Weight Safely and Naturally - www.diet.com This exercise is not just for Tennis athletes. It's an excellent exercise using a medicine ball or dumbell and cone. It also works your core aka abs, obliques and low back. Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl. ...

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Karen Knowler, The Raw Food Coach: Almond Milk



www.TheRawFoodCoach.com

Orignal From: Karen Knowler, The Raw Food Coach: Almond Milk

How to make Trifle Pudding Cake - Dessert Video Recipe



For the detailed recipe, click: showmethecurry.com

Orignal From: How to make Trifle Pudding Cake - Dessert Video Recipe

World of Weird - 2008 Olympics Beijing Food Market



Ever eat deep fried sparrow? How about seahorse or snakeskin? Swing by Beijing for the 2008 Olympics and stop by the Donghua Men or Wangfujing Food Market and have an odd delicacy on a stick.

Orignal From: World of Weird - 2008 Olympics Beijing Food Market

Southwest Salad



This healthy Southwest Salad recipe is cheap and quick to make! Visit for the recipe - www.diet.com **Sponsor: Lose Weight Safely and Naturally - www.diet.com Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's Fitness Blog - www.examiner.com ... southwest salad recipe "chicken recipes" recipes chicken "sante fe" ...

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Street Food - Montreal - 28 Nov 08 - Part 1



Representing a slice of France in a predominantly English-speaking country, the Canadian province of Quebec has always been a fusion of cultures. This can be no better demonstrated than in its largest city Montreal and in particular, in its food.

Orignal From: Street Food - Montreal - 28 Nov 08 - Part 1

Classic Cheeseburger Recipe by the BBQ Pit Boys



Beef chuck hamburgers covered with melted cheese on sliced white bread and served hot off the grill just like the old-time way is easy to do as shown by the BBQ Pit Boys.

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Tuesday, June 23, 2009

Sensa Diet Sprinkles in the News



Dateline clip from a few years ago about a product that is now on the market. Anyone used it yet?

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Bizarre Foods - Philippines 6/6



Andrew Zimmern is off to the island nation of The Philippines - where he chows down on local favorites like Balut, Crickets, Stuffed Frogs and even live worms!

Orignal From: Bizarre Foods - Philippines 6/6

Homemade Popsicles Best Summer Recipe Treats



How to easily make homemade Popsicles, inexpensive, nutritional and delicious. Three easy recipes to make Strawberry Yogurt Pops, Orange Creamsicles and Fudgsicals. Save some money ths summer by making you own popsicles for great summer treats for the kids, and the big kids!

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Ep. 3: Recap-Food Network



Here's a recap of what happened on Episode 3. This video is part of Next Food Network Star 5 show

Orignal From: Ep. 3: Recap-Food Network

Diet Day 1 : Going to the Store



If you wanna join in with the dieting, make videos and post them as responses! Follow me on twitter! twitter.com

Orignal From: Diet Day 1 : Going to the Store

Ep. 4: Sneak Peek-Food Network



Here's a sneak peek at what happens next time on Next Food Network Star. This video is part of Next Food Network Star 5 show

Orignal From: Ep. 4: Sneak Peek-Food Network

Raw Food Recipe for Blazing Berry Crumble #332



www.therenegadehealthshow.com Annmarie made this raw food recipe for berry crumble yesterday. We decided to call it "Blazing Berry Crumble" since it will literally set your taste buds on fire.

Orignal From: Raw Food Recipe for Blazing Berry Crumble #332

Monday, June 22, 2009

HCG diet protocol PHASE 1-4 Overview



ORDER HCG HERE: www.drugdelivery.ca READ DR. SIMEONS POUNDS & INCHES HERE: happilythinnerafter.com

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a_ra_shi_chan Food Tour(2) 01 (El secreto de Arashi chan)



From Himitsu no Arashi-chan 20090618 This epi is not interesting as the previous one T_T Anyways...we have very cute Nino screaming "aaaaaaaaaaaah ahhhhhhhhh" at the beginning, and our boys when are guessing who is the one that's talking, are very very cute ne

Orignal From: a_ra_shi_chan Food Tour(2) 01 (El secreto de Arashi chan)

How to make Vegetable Biryani (Part 1) - Indian Rice Recipe



For the detailed recipe: showmethecurry.com

Orignal From: How to make Vegetable Biryani (Part 1) - Indian Rice Recipe

school food punishment - Higashi no Eden ED PV - futuristic imagination



For best quality, use this link instead: www.youtube.com PV ripped from the DVD that came with the single "futuristic imagination".

Orignal From: school food punishment - Higashi no Eden ED PV - futuristic imagination

Rave Diet Eating Dvd With Mike Anderson, Cure Cancer Naturally



Healing Cancer, shows how cancer can be successfully healed with dietary treatments and natural supplementation. It explains common misconceptions about cancer, shows how diets designed to fight cancer are more successful than conventional treatments, discusses startling cancer research findings with T. Colin Campbell (The China Study) and has interviews with people who have reversed cancers using diet. It also discusses supplementation and why attitude is important in reversing not only ...

Orignal From: Rave Diet Eating Dvd With Mike Anderson, Cure Cancer Naturally

Ani Phyo's Raw Food Kitchen: Mediterranean Dolmas



Join me to learn a fast, easy, delicious, nutritious, raw food recipe for Dolmas using only a handful of ingredients. Recipe is from my uncookbook "Ani's Raw Food Kitchen". Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: www.AniPhyo.com ... raw food diet gluten free vegan cooking show recipe organic health natural asian korean vegetarian nutrition wheat sugar living foods recipes fresh healthy nutritious local green fruit vegetable nuts seeds ...

Orignal From: Ani Phyo's Raw Food Kitchen: Mediterranean Dolmas

Sunday, June 21, 2009

SAMEACH PRESENTS: HASC 20 ARTIST SPOTLIGHT - LIPA'S DIET



Another preview from the new Sameach series "HASC 20 ARTIST SPOTLIGHTS." We will be uploading a sample of each performers performance at 2007's HASC 20, which is available now on Double CD and DVD. In this video is Lipa Schmeltzer performing another fun and lighthearted video. This one is titled "Lipa's Diet" Please enjoy it and come back soon to see more artists!

Orignal From: SAMEACH PRESENTS: HASC 20 ARTIST SPOTLIGHT - LIPA'S DIET

Niko's Everyday Life Episode 1 - ''No Food'' (GTA IV machini...



GTA IV: Have you ever wondered what Niko does when you're not playing GTA IV? Let's take a look shall we. This is the first episode of the new Niko's Everyday Life series, where you follow Niko's best friend/roommate that has recently bought a new video camera and decides to film Niko from day to day, just because he have such an ''interesting life''. You probably didn't know, but Niko is a gaming addict, and a damn poor loser (as you probably will see in this video). We hope you'll enjoy ...

Orignal From: Niko's Everyday Life Episode 1 - ''No Food'' (GTA IV machini...

The Best Spaghetti recipe ever,#1 HOT Mustang chef



From his book,,THE PATH TO MAGIC. In this episode of mustang chef we heat it up with some healthy spaghetti sauce. He creates the worlds best spaghetti dinner with garlic bread and turkey spaghetti sauce . WWW.MUSTANGCHEF.COM

Orignal From: The Best Spaghetti recipe ever,#1 HOT Mustang chef

Michael Pollan's: "Don't Buy Any Food You've Ever Seen Advertised". Democracy Now 5/14/09 1 of 2



Michael Pollan is one of the nations leading writers and thinkers in this country on the issue of food. He is author of several books about food, including The Botany of Desire, The Omnivores Dilemma and his latest, In Defense of Food: An Eaters Manifesto. In light of what he calls the processed food industrys co-option of sustainability and its vast spending on marketing, Pollan advises to be wary of any food thats advertised.

Orignal From: Michael Pollan's: "Don't Buy Any Food You've Ever Seen Advertised". Democracy Now 5/14/09 1 of 2

Jenny Craig Diet



How to lose 15 pounds

Orignal From: Jenny Craig Diet

The Jacksons Variety Show 1977 "Junk Food Junkie"



Jacksons TV show WMackenzie Phillips 001 "Junk Food Junkie"

Orignal From: The Jacksons Variety Show 1977 "Junk Food Junkie"

Jamaican Curry Chicken Video Recipe



Watch Tracy cook some authentic Jamaican Curry Chicken. www.jamaicatravelandculture.com www.jamaicatravelandculture.com

Orignal From: Jamaican Curry Chicken Video Recipe

Saturday, June 20, 2009

How diet soda causes weight gain



www.wellness-works.net An informative, fun video about the importance of your food's pH and its impact on your health. Education changes behavior. This simple philosophy makes Wellness Works (www.wellness-works.net) one of the most effective employee wellness programs available today. Designed by fitness, nutrition and exercise experts, Wellness Works offers programs and products to teach, motivate and inspire your employees.

Orignal From: How diet soda causes weight gain

Jamaica Kitchen on Food Network



Guy Fieri and his show Diners, Drive-Ins and Dives visited Jamaica Kitchen restaurant in Miami, FL in September 2008.

Orignal From: Jamaica Kitchen on Food Network

Mutton Curry Recipe by Sfehmi



Easy and simple to make using few spices Will serve two to three people. Serve with plain rice or roti. Add a Dhal as a side dish to have a full meal. 1/2 pound mutton (leg piece cut into small pieces) 4 Table Spoon of plain yougurt 1 medium onion thinly sliced 1 teaspoon each of ginger and garlic paste 4 table spoon of oil 2 tea spoon of fine corainder (dhania) powder one to half tea spoon of red chilli pepper powder 1/4 tea spoon of turmeric (haldi) 4 cloves and 4 green cardimoms 1 tea ...

Orignal From: Mutton Curry Recipe by Sfehmi

Chicago's Smoque BBQ on Food Network



Great review done by Food Network's "Diners, Drive-Ins, and Dives" that premiered on 11/5/07.

Orignal From: Chicago's Smoque BBQ on Food Network

Detox, Cleanse, Fast... STOP!



latest fad diet. diet.com **Sponsor: Lose Weight Safely and Naturally - www.diet.com Do you really need to detox? What is a fast and is it healthy? Check Out Diet.com Video! Diet.com: www.diet.com Subscribe to Our YouTube Channel - www.youtube.com Go behind the scenes w/ Sarah's Blog- www.diet.com Twitter twitter.com Facebook: www.new.facebook.com iTunes: tinyurl.com Sarah's Fitness Blog - www.examiner.com ... advice fitness health "womens magazines" self shape detox cleanse fast ...

Orignal From: Detox, Cleanse, Fast... STOP!

Bizarre Foods - Puerto Rico



Andrew travels to Puerto Rico where the flavors of the food tell the history of the island, from the deep-fried treats brought in by Africans to the roasted pork made popular by the Spanish. Tune in Tuesday, June 9th, at 10pm E/P

Orignal From: Bizarre Foods - Puerto Rico

Rhubarb Crisp - Strawberry and Rhubarb Crisp Recipe



Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

Orignal From: Rhubarb Crisp - Strawberry and Rhubarb Crisp Recipe

Tuna salade Nicoise

Cooking : time 10 to 30 mins






Ingredients

For the salad
400g/14oz fresh tuna loin
1 tbsp olive oil
4 free-range eggs
110g/4oz French beans, cooked
10 cherry tomatoes
olive oil, for drizzling
8 new potatoes, cooked
10 black olives
1 Little Gem lettuce
For the dressing
%26frac12; garlic clove
2 canned anchovy fillets, drained
1 free-range egg yolk
%26frac12; lemon, juice only
110ml/4oz olive oil
1 tsp Dijon mustard
salt and freshly ground black pepper





Method

1. Preheat the oven to 210C/415F/Gas 7.
2. For the salad, heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil, then sear the tuna on each side.
3. Place in the oven for 5-6 minutes, or until just cooked, but still pink in the centre.
4. bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes, then drain and run under nippy water to slid them continuing to cook. Peel off the shell.
5. bring another pan of salted water to the boil, add the French beans and cook for 3-4 minutes, until just tender. Drain and refresh under nippy water, then slice in half lengthways.
6. Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes, until just softened.
7. For the dressing, place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste.
8. Add the lemon juice and stir, then gradually add the olive oil in a slow drizzle, mixing all the time with a whisk.
9. Stir in the mustard and season, to taste, with salt and freshly ground black pepper.
10. To assemble the salad, place the beans, tomatoes, potatoes, olives, eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well.
11. To serve, divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on lid of the salad.






The BBC is not responsible for the contents of any other sites listed.













Orignal From: Tuna salade Nicoise

Spiced venison with pear chutney and sweet spicy parsnip chips

Cooking : time 10 to 30 mins






Ingredients

For the pear chutney
2 pears, peeled, cored and chopped
1 granny smith apple, peeled, cored and chopped
%26frac12; tsp grated ginger
%26frac12; red onion, thinly sliced
1 bay leaf
1 star anise
2.5cm/1in cinnamon stick
5 cloves
10 black peppercorns
salt, to taste
75g/3oz dark brown sugar
75ml/3fl oz cider vinegar
50ml/2fl oz water
For the venison
600g/1lb 5%26frac14;oz venison fillet, trimmed
1 tbsp vefetchable oil
1 tbsp English mustard
1 tbsp clear honey
1 tbsp finely chopped fresh ginger
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tbsp coriander seeds, coarsely ground
For the parsnip chips
vefetchable oil, for deep-frying
4 small parsnips, peeled and cut lengthways into 4 slices
2 tbsp clear honey
pinch salt
2 sprigs lemon thyme
churryed black pepper
To serve
3-4 tbsp well-aged balsamic vinegar





Method

1. For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.
2. Cook for 5-8 minutes until the pears have softened.
3. Remove the pan from the heat and cool slightly. Set aside.
4. For the venison, preheat the oven to 180C/350F/Gas 4.
5. Wrap the venison in cling film, without covering the ends to form a sausage-shape. slice into four slices.
6. Heat a frying pan until hot, add the oil and sear the cut ends of each slice of venison (not allowing the cling film to touch the pan).
7. Remove the venison from the pan, place onto a baking tray and disvehicled the cling film from the venison.
8. Mix tofetchher the mustard and honey in a small bowl. Bhurry the venison liberally with the mustard-honey paste.
9. Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.
10. Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.
11. For the parsnip chips, heat the vefetchable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)
12. Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper.
13. meanwhile, place the honey into a small saucepan and add salt, lemon thyme and churryed black pepper to taste. Heat the mixture over a low heat.
14. Drizzle the honey over the parsnips and mix well.
15. To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar.


















Orignal From: Spiced venison with pear chutney and sweet spicy parsnip chips

Roast chestnuts

Cooking : time 10 to 30 mins






Ingredients

1kg/2%26frac14;lb chestnuts





Method

1. Heat the oven to 200C/400F/Gas 6.
2. Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.
3. Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to fetch to the sweet kernel.







Orignal From: Roast chestnuts

vehicleamel banana shortbread

Cooking : time 30 mins to 1 hour






Ingredients

2 x 400g/14oz cans condensed milk
250g/8%26frac34;oz unsalted butter, at room temperature, plus an extra spoonful
150g/5%26frac14;oz caster sugar
150g/5%26frac14;oz cornflour
300g/10%26frac12;oz plain flour
4 large bananas, peeled and sliced
To serve
vehicleamel sauce
banana ice cream
fresh mint





Method

1. Place the cans of condensed milk in a deep saucepan and cover with water, lidping up with hot water as necessary. bring to the boil, then cutrearon the heat and cover with a lid. Leave to simmer for two hours. Remove from the water and cool completely. When you open the cans you will find it has turned to a golden sticky vehicleamel.
2. Preheat the oven to 170C/340F/Gas 3.
3. Cream the butter with the sugar in a large bowl until it is light and fluffy. Sift the cornflour and plain flour into the bowl. Mix and gently knead the dough until it comes tofetchher in a ball.
4. Line a 20cm/8in x 30cm/12in baking tin with non-stick baking parchment. Roll out two-thirds of the dough to fit the tin and lay it inside, pressing it neatly into the edges.
5. Spread three quarters of the condensed-milk vehicleamel evenly over the base (the rest will maintain in a covered bowl in the fridge for up to two weeks). Lay the banana slices over the vehicleamel and then crumble the remaining third of the dough over the lid.
6. Bake for 20 minutes. The vehicleamel should have bubbled up a little among the dough and the lid of the shortbread should be golden-brown. Leave it to cool in the tin for five minutes before cutting it into squares. allow to cool completely before removing from the tin.
7. To serve, reheat the shortbread squares. Serve with banana ice cream and a drizzle of vehicleamel sauce. Decorate with a sprig of fresh mint.






The BBC is not responsible for the contents of any other sites listed.













Orignal From: vehicleamel banana shortbread

'Bashed neeps' (Mashed swede)

Cooking : time 10 to 30 mins






Ingredients

500g/1lb 2oz yellow turnips (swede), trimmed and peeled
2 tbsp butter
1 tsp freshly grated ginger or pinch ground ginger
salt and freshly ground white pepper
handful fresh chives, chopped, to serve





Method

1. Place the swede into a large saucepan and cover with water. bring to the boil and cook until tender.
2. Drain the swede and return to the pan. Place over a just low heat for a few minutes, stirring, to remove the excess moisture.
3. Add the butter and ginger to the pan and stir well. Cook for a few minutes, then mash with a potato masher until smooth. Season, to taste, with salt and freshly ground white pepper.
4. To serve, place onto serving plates and sprinkle over the chives.


















Orignal From: 'Bashed neeps' (Mashed swede)

Layered pancake sausage stew

Cooking : time less than 10 mins






Ingredients

5 tbsp plain flour
1 free-range egg
pinch of salt
3-4 tbsp milk
1 tbsp vefetchable oil
For the filling
150ml/%26frac14;pint red wine
1 sausage





Method

1. For the pancake, whisk the flour, egg, salt and enough milk tofetchher in a bowl to form a smooth batter.
2. Heat the oil in a shallow frying pan, then wipe any excess oil away with kitchen paper.
3. Spoon in the batter and swirl to cover the base of the pan.
4. Fry until the underside of the pancake is golden, then turn over and cook the other side until golden-brown.
5. For the filling, place the red wine into a small saucepan and boil to cutrearon the liquid volume by half.
6. Add the sausage and enough water to cover. Simmer for 8-10 minutes, or until the sausage is cooked through.
7. To serve, place the pancake onto a plate. Place the sausage mixture intp the centre and fold the pancake over.


















Orignal From: Layered pancake sausage stew

Lamb, red wine and rosemary casserole with herby potato stacks and braised red taxibage

Cooking : time over 2 hours






Ingredients

For the casserole
650g/1lb 7oz boned shoulder of lamb, cut into 2cm/%26frac34; inch cubes
2 tbsp plain white flour, seasoned
1 tbsp olive oil
25g/1oz butter
1 tbsp tomato puree
300ml/%26frac12; pint red wine
300ml/%26frac12; pint chicken and beef stock
leaves from 1 sprig of fresh rosemary, finely chopped
1 garlic clove, churryed
1 vehicledecay, cut into 1cm/%26frac12;in dice
1 onion, cut into 1cm/%26frac12;in dice
2 celery sticks, cut into 1cm/%26frac12;in dice
salt
freshly ground black pepper
For the potato stacks
4 large Maris Piper potatoes
75ml/2%26frac12;fl oz fruity olive oil
plus extra for greasing
2 tbsp roughly chopped fresh rosemary
1 tbsp roughly chopped fresh thyme
salt
freshly ground black pepper
For the braised red taxibage
50g/2oz butter
750g/1lb 10oz red taxibage, cored and thinly sliced
2 tbsp redcurrant jelly
3 tbsp red wine vinegar or sherry vinegar
1 orange, finely grated zest and juice
250ml/9fl oz ruby port
salt
freshly ground black pepper
85g/3oz raisins





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Put the cubes of lamb in a pcontinueic bag with the seasoned flour and offer the bag a good shake so that the meat becomes well coated with the flour.
3. Heat a large frying pan until just hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the slices of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
4. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour that into the casserole dish and add the stock, rosemary, garlic and diced vefetchables.
5. Add a little seasoning, cover with a tight fitting lid and bake for 1-%26frac12; hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
6. Remove from the oven and check the seasoning.
7. To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
8. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
9. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
10. Bhurry a heavy baking sheet with a little olive oil and begin to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
11. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can quiz that by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and maintain warm for up to 30 minutes.
12. To make the taxibage - melt the butter in a large ovenproof saucepan.
13. Add the taxibage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
14. Add the vinegar, orange zest and juice, the port and some seasoning. bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.
15. Stir in the raisins and bring rear to a simmer. Cook gently for another 30 minutes. Check that the taxibage is tender.
16. Either serve straight away, maintain warm in a low oven for up to one hour or cool and reheat.


















Orignal From: Lamb, red wine and rosemary casserole with herby potato stacks and braised red taxibage

Celery baked in vinaigrette with pancetta and shalplenty

Cooking : time 10 to 30 mins






Ingredients

1 head celery
6 shalplenty, peeled (and split if the bulbs are dividing)
1 or 2 thyme sprigs
1 rosemary sprig
4 sage leaves
3 slices pancetta or smoked steaky bacon
3 tbsp light olive oil
1 dessertspoon white wine vinegar
salt and freshly milled black pepper

You will also need a double thickness of greaseproof paper, 38x60cm/15x24in in when folded and a large solid baking sheet.





Method

Preheat the oven to 240C/475F/Gas 9.

begin by removing the tough outer layers of the celery, then pare the outside of the root off, but leave it attached. Now cut across the celery about 9cm/3%26frac12;in from the base. Stand the lower half upright and cut vertically through the centre. Then cut each half into 4 to make 8 slices, maintaining them attached to the root. Save a pair of nice leaves (preferably attached to a small stem) and trim the lid slices of celery to a alike length to the base, cutting off any really tough and stringy edges. Now wash all the slices and dry them on kitchen paper.

Next heat 1 tablespoon of the oil in a frying pan, then lightly brown the celery and shalplenty, maintaining them on the move so they brown evenly. Now transfer them to a plate. Increase the heat under the pan, add the pancetta and fry the slices until they're really crisp - it will bring 2-3 minutes and you'll need to maintain turning them.

Next lay the silicone paper over the baking tray and lightly grease a circle of 23cm/9in on it. Arrange the celery in an attractive shape on the paper, putting the prettiest slices on the lid, add the shalplenty, thyme, rosemary and sage leaves in among it, and season with salt and pepper.

Now combine the remaining olive oil and wine vinegar, sprinkle that over the vefetchables, followed by the pancetta crumbled into slices with your hands. Next fold the silicone paper over and seal, making pleats, all round - you may find a pair of metal (not pcontinueic) paper clips handy here, as it's essential to maintain the steam trapped inside. Place the parcel in the pre-heated oven for 20-25 minutes.

After that vehicleefully unwrap the paper - you may need scissors - and serve the vefetchables with the juices spooned over.










The BBC is not responsible for the contents of any other sites listed.









Orignal From: Celery baked in vinaigrette with pancetta and shalplenty

Spicy chicken liver wraps

Cooking : time less than 10 mins






Ingredients

225g/8oz fresh chicken livers
2cm/%26frac34;in slice of fresh ginger, chopped just finely
6 garlic cloves, chopped just finely
1 large hot green chilli, chopped just finely
%26frac14;tsp ground turmeric
%26frac12; tsp ground cumin
1 tsp coriander powder
%26frac12; lemon, juiced
2 tbsp oil
3 tbsp fresh coriander, chopped
1 tbsp fresh mint, chopped
1 medium onion, sliced thinly
salt as desired
1 packet flour tortillas





Method

1. Clean the chicken livers and dice them up.
2. Mix tofetchher the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated.
3. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir just lightly with a wooden spatula.
4. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately.
5. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve.


















Orignal From: Spicy chicken liver wraps

Flirtatious fondue with strawberries

Cooking : time less than 10 mins






Ingredients

150g/5oz plain chocolate, such as Bourneville, broken into slices
200ml/7fl oz double cream
15g/%26frac12;oz butter
1-2 tbsp Cointreau or Grand Marnier
1 large punnet of lush, ripe strawberries, long-stemmed if possible





Method

1. Place the chocolate, cream, butter and Cointreau or Grand Marnier in a bowl over a pan of gently simmering water and leave until the chocolate and butter have melted. Stir until mixed tofetchher and transfer to a small fondue bowl over a lit fondue heater.
2. Wash the strawberries and pat dry. Holding on to the stalks, dip them into the fondue.

A tip:
Any leftover chocolate sauce needn't be wasted - you can have plenty of fun using it as a body paint, providing it's not too hot.


















Orignal From: Flirtatious fondue with strawberries

tapas platter

Cooking : time less than 10 mins






Ingredients

For the baked avocado
1 tbsp olive oil
%26frac12;tsp red wine vinegar
pinch chilli flakes
%26frac12; avocado
salt and freshly ground black pepper
For the avocado with vinaigrette
1 tbsp olive oil
1 tbsp balsamic vinegar
%26frac12; avocado
For the rocket pesto
50g/1%26frac34;oz rocket
50ml/2fl oz olive oil
%26frac12; clove garlic
For the bruschetta
7 slices of ciabatta
3 tbsp olive oil
7 mini mozzarella balls
25g/1oz rocket
For the duck wraps
5 olive and anchovy cocktail bites
5 slices duck
salt and freshly ground black pepper





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. To make the baked avocado, whisk tofetchher the oil, vinegar and chilli flakes.
3. Pour the vinaigrette into the stone cavity in the avocado, season and bake for five minutes.
4. To make the avocado vinaigrette, drizzle the oil and vinegar into the stone cavity and season with salt and freshly ground black pepper.
5. To make the rocket pesto, blend the rocket, oil and garlic in a mini food processor and season with salt and freshly ground black pepper.
6. To make the bruschetta, drizzle the ciabatta with olive oil and season with salt and freshly ground black pepper.
7. Heat a griddle pan until smoking. Char-grill the ciabatta for one minute on each side.
8. Place one mini mozzarella ball and a few rocket leaves on each slice.
9. To make the duck wraps, lay the duck slices out flat. Roll the olives and anchovy bits in the duck and remove the sticks.
10. To serve, arrange the tapas on a large flat platter, drizzle over the pesto and season with salt and freshly ground black pepper.


















Orignal From: tapas platter

Tomato, mozzarella and basil pizza

Cooking : time 10 to 30 mins






Ingredients

For the base
500g/1lb 2oz strong plain flour, plus extra for dusting
10g/%26frac12;oz fresh yeast
2 tsp salt
For the lidping
400g/14oz can chopped tomatoes, well drained
salt and freshly ground black pepper
small handful fresh basil leaves
200g/7oz buffalo mozzarella cheese, torn up
extra virgin olive oil, for drizzling





Method

1. For the base, sift the flour into a large bowl. In another bowl, mix the yeast with a little warm water until it begins to foam. Slowly add to the flour and mix to form a dough. If it's too sticky, add more flour. Cover the bowl with a clean cloth and leave to rest for five minutes.
2. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes.
3. Preheat the oven to its highest setting. Cut the dough in half and knead for a minute or so, making sure you really knock it rear.
4. Press the dough out just thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto floured baking sheets.
5. For the lidping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the basil leaves and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil.
6. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling.


















Orignal From: Tomato, mozzarella and basil pizza

Risotto of fresh (wild) mushrooms

Cooking : time 10 to 30 mins






Ingredients

350-500g/12oz-1lb2oz porcini/ceps (and/or other fresh wild mushrooms), cleaned and sliced
1 medium onion, finely chopped
125g/4oz butter
350g12oz arborio rice
1 litre/1%26frac34; pint good stock
at least 110g/4oz fresh parmesan, or vefetcharian parmesan-style grating cheese
1 tbsp best olive oil
salt and freshly ground black pepper





Method

1. In a large pan bring the stock almost to the boil and maintain hot on a just low flame.
2. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes.
3. Add the rice, stir well and cook until well coated and slightly translucent.
4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle.
5. Check the seasoning and stir in the olive oil, remaining butter and a pair of spoonfuls of grated parmesan.
6. Serve at once with the rest of the parmesan on the table.


















Orignal From: Risotto of fresh (wild) mushrooms