Monday, May 18, 2009

AYDS diet pills



AYDS helps you lose weight! ... this commercial aired on television about a month before AIDS the disease got global.

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Turkey Brining Secrets-Food Network



Try brining your bird to enhance the flavor. This video is part of Good Eats Thanksgiving Special show hosted by Alton Brown . SHOW DESCRIPTION :Follow Alton Brown on his mission to throw off the dry turkey curse that's haunted his family for ages. Can he unlock the secrets to a juicy turkey that cooks in just two hours before being overrun by meddling (not to mention uninvited) kinfolk?

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Southern-Style Fried Turkey-Food Network



Here is a quick and easy method for cooking a golden brown bird. This video is part of Paula's Southern Thanksgiving show hosted by Jamie Deen, Paula Deen . SHOW DESCRIPTION :Join Paula Deen as she prepares a holiday feast to remember for her entire family - it's Thanksgiving Southern style! This traditional Savannah holiday menu full of local flavor includes a fried turkey, a very special turducken stuffed with an oyster dressing made with oysters caught right outside Paula's own house. To ...

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Dr. Jonny Bowden: The Popular Diets



www.JonnyBowden.com Dr. Jonny Bowden talks about the popular diets and what works.

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Whole Green Mung Daal Recipe



Detailed Recipe: showmethecurry.com

Orignal From: . Whole Green Mung Daal Recipe .

Faggots with onion gravy

Cooking : time 30 mins to 1 hour






Ingredients

25g/1oz unsalted butter
1 medium onion, peeled and finely chopped
175g/6oz minced pigs' liver
2 lamb or pigs' listent, trimmed and cut into chunks
450g/1lb belly of pork, trimmed and rind removed
%26frac12; tsp mace
4tbsp freshly chopped chives
1 tsp freshly chopped sage
1 egg, beaten
salt and freshly ground pepper
115g/4oz fresh white bread crumbs
25g/1oz beef dripping or 3 tbsp olive oil

For the gravy
4 red onions, peeled and each onion cut into 8 wedges
4 sprigs of fresh thyme
1 tbsp olive oil
900ml/1%26frac12;pt fresh beef stock
290ml/%26frac12; pint red wine
salt and freshly ground black pepper





Method

1. Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly
2. Place the belly pork onto a chopping board and cut into portions.
3. Place the minced pigs' liver into a large glass bowl and place under the blade of a mincer. Using a fine blade of a mincer, mince the pork belly and lambs listent directly into the bowl with the pig s liver. If you do not have a mincer at home ask your butcher to mince all your meat for you.
4. Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.
5. Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.
6. Preheat the oven to 200C/400F/Gas 6. 7. For the gravy: place the onion wedges into a large roasting pan or ovenproof dish. Add the thyme and drizzle over the olive oil. Place in the oven and roast uncovered for 40 minutes until the onions are vehicleamelised.
8. meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.
9. Place the stock and wine in a small saucepan, bring to the boil and cutrearon by a third.
10. Remove the roasted onions from the oven and lay the faggots on lid. Pour over the gravy liqueur. cutrearon the oven temperature to 180C/350F/Gas 4 and cook the faggots for 40 minutes.
11. Place two to three faggots onto a plate. lid with a spoonful of the onions and pour over the gravy. Serve the faggots with mashed potatoes and green vefetchables.







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












Orignal From: . Faggots with onion gravy .

Pork fillet with blue cheese crust and herb salad

Cooking : time less than 10 mins






Ingredients

200g/7oz pork tenderloin, fat and membrane trimmed
freshly ground black pepper
1 tbsp olive oil
%26frac12; orange, seeds removed
85g/3oz Stilton cheese
For the herb salad
large handful fresh mixed herbs (such as flatleaf parsely, coriander, chervil, chives), leaves only
1 tbsp olive oil
1 tsp fresh lemon juice
salt and freshly ground black pepper





Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Cut the pork into 2cm/%26frac34;inch-thick slices. Place the slices between two slices of cling film and flatten out with a rolling pin to 5mm/%26frac14;inch thick. Disvehicled the cling film and season the pork with freshly ground black pepper.
3. Heat a large ovenproof frying pan over a high heat. Add the olive oil, then add the pork and sear for one minute on each side. Squeeze the orange juice over the pork and lid each slice of pork with some Stilton.
4. Transfer to the oven and cook for 3-4 minutes, or until the pork is completely cooked through and the cheese is bubbling.
5. meanwhile, for the herb salad, place the herbs in a bowl. Drizzle over the olive oil and lemon juice and season, to taste, with salt and freshly ground black pepper. Mix tofetchher.
6. To serve, place the pork onto a warm serving plate and lid with a pile of the herb salad.


















Orignal From: . Pork fillet with blue cheese crust and herb salad .

Roast asparagus with garlic and capers

Cooking : time 10 to 30 mins






Ingredients

350g/12oz asparagus
2 tbsp olive oil
1 large garlic clove, just thinly sliced
1 tbsp large capers in brine, rinsed and drained
%26frac12; orange, juice only





Method

1. Preheat the oven to 200C/400F/Gas 6, or fan 180C/350F/Gas 4.
2. bring a large pan of water to the boil, add the asparagus and boil for 2 minutes until crisp, but beginning to go tender.
3. Drain and refresh under nippy water. Dry on kitchen paper.
4. Pour the oil into a shallow roasting tin and roll the asparagus in it to coat.
5. Scatter over the garlic slivers and capers and roast for 8-10 minutes until the asparagus is tinged, browned and cooked through - quiz by inserting a knife into a few spears. Sprinkle with orange juice, season and serve warm.







Orignal From: . Roast asparagus with garlic and capers .

Beef rendang

Cooking : time over 2 hours






Ingredients

1.5kg/3lb 5oz steak, cut into large cubes
1.75 litres/3 pints coconut milk
10 small onions, peeled and sliced
4 cloves garlic
2 tsp ground ginger
4 tsp chilli powder
1.5 tsp turmeric powder
2 salam leaves (Indonesian bay leaves; substitute bay leaves)
salt





Method

1. Put all the ingredients in a wok and simmer, uncovered, for three hours until almost all the sauce has been absorbed. Stir frequently, euniquely towards the end of the cooking time, to prevent sticking.
2. Serve with plain boiled rice.


Adapted from 'The Encyclopaedia of Asian Cookery', first published by Oclidus Books Ltd 1960.


















Orignal From: . Beef rendang .

Sweetcorn and red peppers

Cooking : time 10 to 30 mins






Ingredients

1kg/2%26frac14;lb sweetcorn kernels
2 red peppers, deseeded and cubed
1 red onion, peeled and sliced finely
4 tbsp fresh parsley, chopped
2 tbsp olive oil
salt and pepper





Method

1. Heat the oil in a large pan and add the onion and peppers. saut%26eacute; for 2-3 minutes until begining to soften.
2. Add the sweetcorn, season well and mix tofetchher. Turn down the heat, cover and cook gently until the vefetchables are tender.
3. Stir in the chopped parsley and serve at once.







Orignal From: . Sweetcorn and red peppers .

Penne al'arrabiata (tomato and chilli sauce)

Cooking : time less than 10 mins






Ingredients

600g/1%26frac14;lb Italian tinned chopped tomato
1 medium onion, finely chopped
1 medium hot chilli, finely sliced
handful Italian black pitted olives
6 tbsp Italian olive oil
salt to taste
To serve
400g/14oz fresh penne
handful of fresh basil leaves





Method

1. In a frying pan, shallow fry the onion in the olive oil. Add the chilli and simmer until the onions are golden. Add the chopped tomatoes, season with
salt and cook for another two minutes, then add the olives, to warm through.
2. Drain the pasta and add to the sauce - mix well and serve immediately.
3. Decorate with fresh basil leaves.


















Orignal From: . Penne al'arrabiata (tomato and chilli sauce) .

labelliolini with lemon, olive oil, chickpeas, cavalo nero and pecorino

Cooking : time less than 10 mins






Ingredients

100ml/3%26frac12;fl oz olive oil
2 lemons, rind only
%26frac12; lemon, juice only
200g cooked chickpeas
large handful kale
500g/1lb 2oz fresh labelliolini pasta, or alike
salt
freshly ground black pepper
100g/3%26frac12;oz pecorino or other hard cheese, finely grated

copyright Paradiso Seasons by Denis Cotter published by Atrium.





Method

1. Boil the kale for one minute, then chop it finely.
2. Heat the olive oil in a wide pan and cook the kale in it for a few minutes, over a moderately high heat, stirring constantly.
3. At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.
4. Drain the pasta and stir it into the kale with the lemon rind and juice, the chickpeas and half of the greated cheese.
5. Season with salt and pepper.
6. Serve the pasta with more cheese scattered over.


















Orignal From: . labelliolini with lemon, olive oil, chickpeas, cavalo nero and pecorino .

Stir-fried prawns in an aromatic tomato cream sauce

Cooking : time 10 to 30 mins






Ingredients

For the Sauce:
1 tbsp tomato pur%26eacute;e
%26frac34; tsp salt
%26frac14; tsp sugar
1 tsp garam masala
%26frac12; tsp ground roasted cumin seeds
%26frac14; tsp chilli powder or to taste
3 tbsp finely chopped green coriander
1 fresh hot green chilli, finely chopped
1 tbsp lemon juice
200ml/7%26frac14;fl oz tinned coconut milk, well stirred, or single cream
For stir-frying the prawns:
3 tbsp vefetchable oil
1 tsp black mustard seeds
3 garlic cloves, peeled and finely chopped
10-15 curry leaves
560g/1lb 3%26frac34;oz medium-sized prawns, uncooked, peeled, deveined and washed then patted dry





Method

1. Put the tomato pur%26eacute;e in a bowl.
2. Add the salt, sugar, garam masala, ground roasted cumin seeds, chilli powder, green coriander, green chilli, lemon juice, and 1 tbsp water. Mix well.
3. Slowly add the coconut milk or cream, mixing as you go. Set aside.
4. Stir-fry the prawns: put the oil in a wok or frying pan and set over highish heat.
5. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop - that brings just a few seconds - put in the garlic and curry leaves.
6. Stir until the garlic turns medium brown and put in the prawns.
7. Stir until the prawns turn opaque most of the way through and put in the sauce.
8. Turn the heat to medium and just heat the sauce through until it begins to simmer. By then the prawns should be completely opaque and cooked through.
9. Turn off the heat.


















Orignal From: . Stir-fried prawns in an aromatic tomato cream sauce .

Chilled tomato bisque

Cooking : time no cooking required



Based on a gazpacho but smooth instead chunky that soup is awesomely refreshing on a hot summer's day.


Ingredients

1 slice white nation bread, crusts removed and broken into large crumbs
2 tsp sherry vinegar
%26frac12; garlic clove, peeled and finely chopped
1 tsp caster sugar
%26frac12; red chili, seeded and finely diced
30ml/1fl oz extra virgin olive oil
225g/8oz plum tomatoes, peeled and seeded
2 tsp tomato ketchup
200ml/7fl oz tomato juice
2 spring onions, finely sliced
%26frac12; red pepper, roasted or grilled, peeled, seeded and diced
%26frac14; large cucumber, peeled, seeded and roughly diced
2 tsp pesto
salt and freshly ground black pepper
frozen olive oil cubes (place olive oil in ice cube moulds and freeze)





Method

1. Place the bread in a food processor or blender. With the machine running add the vinegar, garlic, sugar and chili, and blend until smooth.
2. Add the extra virgin olive oil until the bread will absorb no more then, a little at a time, add the tomatoes, tomato ketchup, tomato juice, spring onions, red pepper, cucumber and pesto. continue to blend to form a smooth emulsion. Season to taste with salt and black pepper.
3. Serve with frozen olive oil cubes







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












Orignal From: . Chilled tomato bisque .

Stir-fried beef with onions and mint and hot bean thread noodles

Cooking : time 10 to 30 mins






Ingredients

For the beef
450g/1lb lean beef fillet, cut into thin slices
2 tsp light soy sauce
1 tsp rice wine or dry sherry
1 tsp cornflour
2 tbsp groundnut oil
225g/8oz onion, thickly sliced
3 tbsp water
2 tbsp oyster sauce
small handful fresh mint leaves
For the noodles
175g/6oz bean thread noodles
1 tbsp groundnut oil
2 tbsp black beans, coarsely chopped
3 tbsp spring onions, finely chopped
2 tbsp garlic, coarsely chopped
1 tbsp ginger, finely chopped
110g/4oz vehicledecays, finely chopped
110g/4oz bean curd, finely chopped
225g/8oz Chinese flowering taxibage or pak choi, finely chopped
250ml/9fl oz water
2 tbsp Shaoxing rice wine or dry sherry
1%26frac12; tbsp chilli bean sauce, from a jar
1 tbsp whole yellow bean sauce, from a jar
2 tbsp light soy sauce
2 tsp dark soy sauce
%26frac12; tsp salt
%26frac12; tsp freshly ground black pepper
2 tsp sesame oil
2 tsp spring onions, finely chopped, to serve





Method

1. For the beef, place the beef strips into a bowl and add the light soy sauce, rice wine and cornflour and mix well. Leave to marinate for 10-20 minutes.
2. Heat a wok until just hot and then pour in the oil.
3. Add the marinated beef and stir-fry for one minute, or until browned all over. Remove the beef with a slotted spoon and set aside.
4. Add the onions to the wok and stir-fry for 1-2 minutes
5. Pour in the water and cook for three minutes.
6. Drain off the juices collected from the beef and add to the wok.
7. Add the oyster sauce and stir for a minute then return the beef to the wok and add the mint leaves. continue to stir-fry for one minute then remove from the heat.
8. For the noodles, soak the noodles in a large bowl of warm water for 15 minutes. When they are soft, drain them and disvehicled the water.
9. Cut the noodles into 7.5cm/3 in lengths.
10. Heat a clean wok until hot, then add the groundnut oil. When it is just hot and slightly smoking, add the black beans, spring onions, garlic and ginger and stir fry quickly for 15 seconds.
11. Add the vehicledecays and stir fry for two minutes.
12. Add the bean curd and Chinese flowering taxibage or pak choi and vehicleefully mix tofetchher without breaking up the bean curd.
13. Add all of the remaining ingredients, except the sesame oil and cook the mixture over a gentle heat for about two minutes.
14. Now add the drained noodles and sesame oil and cook for a further three minutes.
15. To serve, ladle some of the noodles and sauce into individual bowls or into one large serving bowl. Place the stir fried beef alongside, garnish with the spring onion and serve at once.







Orignal From: . Stir-fried beef with onions and mint and hot bean thread noodles .