Mental Health & Diet Pills

i called the mental health office to schedule an appointment to see if they can help me... also got new diet pills!

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THAI FOOD Sweet Sticky Rice with Mangos

www.thaifoodtonight.com for more Thai cooking video recipes In this episode Dim and Cathy Geefay cook a favorite Thai dessert..Sweet Sticky Rice with Mangos. Thai recipes, Thai ingredients, Thai cooking instructions included

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Meat and Potato Pie Recipe by the BBQ Pit Boys

This meat and potato pie is a classic rib-stick'n meal perfect any time of the year. It also goes by the name of Shepherds Pie (when using lamb as the meat) and Cottage Pie. Call it what you like but it's real easy to do, as shown by the BBQ Pit Boys.

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Indian Food Butter Chicken

the very famous chicken preparation with silky butter and tomato sauce

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Michael Phelps ' diet (12,000 calories a day)

Michael Phelps' recent tabulation of his daily meals conjured up an image of reckless abandon: 2 pounds of pasta, an entire pizza, energy drinks, two cups of coffee, a five-egg omelet, a bowl of grits, three slices of French toast with powdered sugar, three fried-egg sandwiches with cheese and chocolate chip pancakes. The account left many asking, what do Olympians really eat?

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Vegetarian Recipes l Lentil Walnut Veggie Burgers

How to make Lentil Walnut Veggie Burgers Video. Veggie Burgers are a nutritional alternative to beef burgers. Many people don't think of making their own veggie burgers but they are really easy to make at home. Store bought veggie burgers are nutritional but often very high in sodium and preservatives. You can substitute the eggs in this recipe with "flax eggs" which are a mix of 6 tbsp ground flax to 2 tbsp boiling water. The milk in this recipe can be substituted with either soya milk or ...

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Urban Food Growing in Havana, Cuba

A clip from the BBC's "Around the World in 80 Gardens" (2008) showing some of the urban food gardening in Havana, Cuba. Presented by Monty Don. www.bbc.co.uk

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Beef Wellington with new potatoes and red wine gravy

Cooking : time 30 mins to 1 hour

Ingredients

For the pancakes
3 free-range eggs
6 tbsp plain flour
150ml/5fl oz milk
knob of butter
For the beef Wellington
500g/1lb 2oz beef fillet, middle section
freshly ground black pepper
1 packet ready-rolled puff pastry
2 thin pancakes
4 slices prosciutto
75g/3oz smooth p%26acirc;t%26eacute;
1 free-range egg
1 free-range egg yolk
For the gravy
500ml/18fl oz chicken stock
150ml/5fl oz red wine
dash balsamic vinegar
3 tbsp butter
To serve
500g/1lb 2oz baby new potatoes, boiled until tender

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. For the pancakes, place the eggs and flour into a bowl and whisk tofetchher.
3. Gradually add the milk, whisking constantly, to create a smooth batter that will coat the rear of a spoon.
4. Place a frying pan over a high heat. Add a knob of butter and, once melted, a ladle of the batter, tilting the pan to thinly coat the base of the pan with the batter. When the underside is cooked and golden, turn the pancake over and cook the other side, until golden.
5. Tip the pancake out onto a plate covered with greaseproof paper. Repeat that process to create another pancake and layer with paper.
6. For the beef Wellington, season the beef fillet with black pepper then place into a frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place.
7. Roll out the puff pastry until 5mm/%26frac14;in thick. bring two pancakes and place into the centre of the pastry.
8. Add the prosciutto, arranging evenly over the pancakes.
9. Spread the p%26acirc;t%26eacute; over one side of the beef and then place the meat p%26acirc;t%26eacute;-side down onto the prosciutto.
10. Beat the egg and egg yolk tofetchher in a bowl, then bhurry the egg over the clear zone of the pancakes and pastry and fold around to enclose the beef.
11. Place the beef Wellington seam-side down onto a baking sheet and bhurry with the beaten egg. Place in the fridge to cool for 30 minutes.
12. Remove from the fridge and bhurry with egg once more.
13. Place into the oven and bake for 25 minutes, or until the pastry is golden, then remove and leave to rest on a serving plate for 10 minutes (longer if you do not like your beef seldom).
14. meanwhile, for the gravy, place the stock and red wine into a saucepan and bring to the boil. cutrearon the liquid by a third then add the balsamic vinegar and butter, whisking well to dissolve. Season the sauce, to taste, with salt and freshly ground black pepper.
15. Serve slices of the beef Wellington on plates with the sauce poured over, with some cooked new potatoes placed alongside.






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Orignal From: Beef Wellington with new potatoes and red wine gravy

A Ham-Pie

Cooking : time 1 to 2 hours

Ingredients

cooked boiled ham
1 or 2 young fowl, depending on pie size
pastry
pepper
salt
2 egg yolks, hard boiled
rich beef gravy, enough to fill the pie
truffels
morels
fresh or dried mushrooms

Method

bring some nippy boiled ham and slice it about 1cm/%26frac12;in thick, make a good crust, and thick, over the dish, and lay a layer of ham, shake a little pepper over it, then bring a large young clean picked, gutted, washed, and singed; put a little pepper and salt in the belly, and rub a just little salt on the outside; lay the fowl on the ham, boil some eggs hard, put in the yolks, and cover all with ham, then shake some pepper on the ham, and put on the lid crust; bake it well, have ready when it comes out of the oven some just rich beef gravy, enough to fill the pie; lay on the crust again, and send it to the table hot: if you put two large fowls in, they will make a fine pie; but that is according to your company, more or less; the larger the pie the finer the meat eats; the crust must be the same you make for a venison pasty; you should pour a little strong gravy into the pie when you make it, just to bake the meat, and then fill it up when it comes out of the oven; boil some truffles and morels and put into your pie, which is a great addition, and some fresh mushrooms or dried ones.

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Mint sauce

Cooking : time 10 to 30 mins

Ingredients

25g/1oz fresh mint, chopped
1 tsp caster sugar
1 tbsp hot water
2 tbsp white wine vinegar

Method

1. Mix all the ingredients tofetchher and stand for 20 minutes to allow the mint flavour to develop.

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Braised chestnuts in red wine gravy

Cooking : time 1 to 2 hours



that is a warming side dish and the basis for that gravy is the rich cooking side dish and stock from the wine-braised chestnuts

Ingredients

For approximately 1 pint of gravy:
170g/6oz dried chestnuts, soaked in nippy water overnight
85g/3oz vehicledecays, cut in half
85g/3oz celery, cut in half
85g/3oz leeks, cut in half
1 small onion, peeled and cut in half
1 tsp churryed garlic
2 bay leaves
2 cloves
1 tsp juniper berries
1 tsp black peppercorns
sprig fresh thyme
sprig fresh parsley
2 tbsp butter or sunflower oil
570ml/1 pint water
570ml/1 pint red wine
2 tsp yeast extract
2 tbsp cornflour
1 tbsp tomato pure%26eacute;

Method

1. Drain and rinse chestnuts, remove loose skins and disvehicled any chestnuts with suspicious-looking holes.
2. Place chestnuts, vehicledecay, celery, leek, onion, garlic, loose spices and butter/oil in a 1.5 litre/3 pint capacity saucepan. Fry tofetchher until the mixture begins to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes. The chestnuts should be tender but not drop apart.
3. Strain stock into a clean pan, pick out chestnuts from vefetchables and save as a garnish. Disvehicled remaining vefetchable mixture.
4. Mix yeast extract, cornflour, and tomato pure%26eacute; to a paste with 4 tbsp nippy water and stir into the hot chestnut stock. bring to the boil stirring frequently, simmer for 5 minutes until thickened.
5. Serve with a nut roast.

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Quick chocolate sauce

Cooking : time less than 10 mins

Ingredients

125g/4%26frac12;oz plain chocolate
150ml/5fl oz double cream
150ml/5fl oz milk
1 tbsp caster sugar
a handful of Maltesers/Minstrels/M%26amp;Ms/Buttons
Serving suggestion
vanilla ice cream

Method

1. Heat all the ingredients tofetchher in a pan until the chocolate and sugar has melted. Add the chocolate sweets at the end and serve hot.







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

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Oatcakes

Cooking : time less than 10 mins

Ingredients

110g/4oz medium oatmeal, plus more for dusting
110g/4oz plain flour
55g/2oz lard, dripping or poultry fat
1 level tsp salt
nippy water
For the glaze
1 egg
1 tbsp milk
1 tsp sugar

Method

1. Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough nippy to form a soft but not tacky dough.
2. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it.
3. Mix tofetchher the egg, milk and sugar to form a glaze.
4. Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, bhurry them over with glaze - it will turn to a shiny coating as they cook.
5. When fully cooked, remove. Store in an airtight box.






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Quick salad Nicoise

Cooking : time 10 to 30 mins

Ingredients

110g/4oz mixed salad leaves
2 small Gem lettuces (optional)
2 tins of tuna in oil
110g/4oz French beans, cooked until just done
4 tomatoes, each cut into 8
4 hard boiled eggs, quartered
10-12 cooked new potatoes, cut into quarters
handful black olives
small tin anchovies in oil
For the dressing:
6 tbsp olive oil
1 tsp Dijon mustard
2 tbsp white wine vinegar
salt and pepper

Method

1. Tear the salad leaves and little Gems, if using, into bite-sized slices and place in a large serving bowl.
2. Drain the tins of tuna and flake onto the salad leaves.
3. Add the beans, tomatoes, eggs, potatoes, olives and anchovies.
4. Place all the dressing ingredients into a bowl, season and whisk well.
5. Pour over the salad and serve immediately.






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Mulled white wine

Cooking : time less than 10 mins

Ingredients

2 bottles of dry white wine
4 sprigs of rosemary
4 sprigs fo thyme
4tbsp clear honey
5 slices of lemon

Method

1. Heat gently tofetchher in a pan until ingredients have infused. Serve warm.

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Orignal From: Mulled white wine

Bandarillas

Cooking : time no cooking required

Ingredients

For the dressing:
3 tbsp chopped fresh parsley
1 garlic clove, churryed
2 tbsp cornichons or gherkins, finely chopped
4 tbsp olive oil

For anchovy, olive and pepper:
12 anchovies
12 olives stuffed with pimientos or almonds
6 slices peeled red pepper form a jar, halved

For onion, cheese and gherkin:
12 baby pickled onions
125g/4oz manchego or gruy%26egrave;re cheese, cubed
6 cornichons or midfetch gherkins, halved

Method

1. For the dressing, briefly pulse all the ingredients in a food processor or coffee mill until almost smooth.
2. To make the bandarillas, spear one of each ingredients on to a stick and smear over the dressing at the continue minute.

Note: You may assemble these up to 4 hours ahead, cover and chill. Serve at room temperature.

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Asparagus and pea spring minestrone soup

Cooking : time 10 to 30 mins

Ingredients

2 tbsp extra virgin olive oil
30g/1%26frac14;oz butter
1 medium-sized fennel bulb, trimmed and thinly sliced
3 small vehicledecays, trimmed, peeled and cut into rounds
6 spring onions, trimmed and cut into 3
150ml/5%26frac14;fl oz dry white wine
510ml/18fl oz good vefetchable stock
225g/8oz asparagus tips
100g/3%26frac12;oz fresh or frozen broad beans, pods removed
150g/5%26frac14;oz frozen petit pois peas
5 tbsp finely chopped mixed herbs to include mint, chives and parsley
100ml/3%26frac12;fl oz double cream
squeeze of lemon juice
sea salt and freshly ground black pepper
freshly grated or shaved Parmesan to serve

Method

1. Melt the oil and butter in a large pan. Add the fennel and vehicledecays and stir over a gentle heat for about 5-6 minutes, being vehicleeful not to scorch them.
2. Add the spring onions and cook until softened.
3. Pour in the white wine and cutrearon by half.
4. Add the vefetchable stock and cook for a further five minutes on a low to moderate heat.
5. Add the asparagus, broad beans and peas and cook for a further five minutes until tender.
6. Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
7. Serve at once with the Parmesan and warm bread.

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