Friday, September 4, 2009

Diet Coke and Mentos Prank



The results of mixing Mentos and Diet Coke and having someone unsupectingly open the bottle

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Almond-Crusted Salmon with Strawberry Sauce



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!! ... Almond-Crusted Salmon Strawberry Sauce Recipe food cooking chef john foodwishes

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How to Cook CHICKEN ADOBO!



A personal recipe of mine, after months of trial and error. There are many adobo recipes here on You Tube, all with different ways of cooking it, with different proportions of ingredients, which all tastes great, I'm sure. But this is the one that produces a flavor that I really like. MORE COOKING VIDEOS FROM ME! Cooking CHICKEN CURRY! www.youtube.com Cooking BEEF CALDERETA! www.youtube.com Mama Linda's Filipino Style Spaghetti! www.youtube.com ... chicken adobo food philippines pinoy ...

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blunt rolling 101



How to roll a perfect blunt step by step instructions by themagicdragon.org ... "magic dragon" joint roll blunt joints blunts pot weed marijuana "blunt rolling 101" ganja "how to" instruction howto rolling "step by step" "medical marijuana" themagicdragon.org

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Intermediate Diet Food Staples, Episode #238



See Raw Food Eater Matt Monarch of www.mattmonarch.blogspot.com Angela Stokes-Monarch of www.rawreform.com in this spectacular, The Raw Food World TV Show Episode. Today we have Matt's mom discuss how she increased her bone density as she shares her intermediate diet food staples. Enjoy another 'The Raw Food World' episode.

Orignal From: Intermediate Diet Food Staples, Episode #238

Chicken Marinade Recipe



Chef Jason Hill of CookingSessions.com shares this chicken marinade recipe video. This marinade for chicken is a zesty grilled chicken marinade recipe, perfect for boneless skinless chicken breasts or chicken pieces. To prepare this bbq chicken marinade recipe, you'll need just a few simple ingredients, as outlined in this video. The easy chicken breast marinade recipe gets its flavor from fresh limes or lemons, cilantro, garlic and other spices, making it perfect for outdoor grilling or ...

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Grilled fillet of South Devon beef with a shallot and tomato sauce

Cooking : time 30 mins to 1 hour






Ingredients

For the shallot and tomato sauce
6 shalplenty, chopped
1 clove garlic, chopped
35g/1%26frac12;oz unsalted butter
8 tomatoes, deseeded and roughly chopped
sprig tarragon
sprig thyme
1 bay leaf
250ml/9fl oz white wine
200ml/7fl oz dry madeira
100ml/3%26frac12;oz Port
200ml/7fl oz chicken stock
salt and freshly ground black pepper
For the herb butter sauce
60g/2%26frac12;oz shalplenty, chopped
%26frac12; clove garlic, chopped
sprig tarragon
2 tbsp white wine vinegar
3 tbsp dry white wine
1 tbsp double cream
200g/7oz nippy unsalted butter, cubed
lemon juice, to taste
cayenne pepper
salt and freshly ground black pepper
2 tomatoes, skinned, deseeded and finely chopped
1 tbsp chopped parsley
1 tbsp chopped chervil
%26frac12; tbsp chopped tarragon, blanched
%26frac12; tbsp chopped chives
For the beef
4 mature South Devon beef fillet steaks, each 150g/5%26frac12;oz, or alike quality beef
Maldon sea salt
2 tbsp groundnut oil
salt and freshly ground black pepper
To serve
knob of butter
100g/3%26frac12;oz girolle mushrooms
12 baby vehicledecays, blanched
100g/3%26frac12;oz fine green beans, blanched
salt and freshly ground black pepper





Method

1. First make the shallot and tomato sauce. Gently cook the shalplenty and garlic in 20g/1oz of the butter until just soft. Pur%26eacute;e in a blender and place in a clean pan with the tomatoes, tarragon, thyme and bay leaf. Cook gently for five minutes or until the tomatoes begin to break down.
2. Add the white wine, bring to the boil and cook until the liquid is cutrearond by half. Pour in the madeira and Port, boil and cutrearon again by half. Add the chicken stock and bring to the boil. Skim and simmer for 30 minutes.
3. Pass the sauce through a fine sieve, then let the sauce drip through a clean slice of muslin. It will quite a heavy residue behind. Disvehicled the residue. Pour into a clean pan, bring to the boil and cook for about two minutes or until the desired consistency is achieved. Whisk in the remaining butter and season with salt and freshly ground black pepper. Set aside.
4. For the herb butter sauce, combine the shalplenty, garlic, tarragon, vinegar and wine in a small heavy-bottomed saucepan. Boil until you have 1 tablespoon of syrupy liquid.
5. Add the cream, then over a gentle heat whisk in the butter a little at a time. The finished sauce will be creamy and a delicate yellow. Do not allow to boil. Season with lemon juice, cayenne, salt and freshly ground black pepper.
6. Pass the sauce through a fine sieve into a bowl and set in a saucepan of hot water to maintain warm.
7. Preheat the grill to its highest setting.
8. For the beef, season the fillet steaks with sea salt. Heat the oil in a heavy-bottomed frying pan, then brown the fillets on all sides.
9. Place under the hot grill and cook to your taste: five minutes for medium-seldom, six minutes for medium etc. Remove from the heat and allow to rest for five minutes.
10. meanwhile, warm the shallot and tomato sauce. Add the tomatoes and chopped herbs to the butter sauce.
11. To serve, heat the butter in a pan and saut%26eacute; the girolle mushrooms for 2-3 minutes. Add the baby vehicledecays and green beans and warm through. Season to taste with salt and freshly ground black pepper.
12. Place the fillets on warm plates. Pour a pool of shallot and tomato sauce close to each fillet, then vehicleefully spoon the herb butter sauce over the lid of the steaks. Serve the vefetchables alongside.


















Orignal From: Grilled fillet of South Devon beef with a shallot and tomato sauce

Lemon curd

Cooking : time 10 to 30 mins






Ingredients

4 lemons, rind and juice
4 eggs
110g/4oz butter
450g/1lb sugar





Method

1. Grate rind of lemons and squeeze out juice. Put sugar, rind and juice, butter and beaten eggs into a large basin on lid of a pan of simmering water. Stir with a wooden spoon until thick and curd coats the rear of the spoon. Pour into warm sterile jars, cover, seal and label. Refrigerate.







Orignal From: Lemon curd

White chocolate and raspberry trifle

Cooking : time less than 10 mins






Ingredients

175g/6oz white chocolate
2 medium egg yolks
25g/1oz caster sugar
150ml/%26frac14; pt milk
85g/3fl oz double cream
2%26frac12; tbsp icing sugar
4 x 4cm/1%26frac12;in slices swiss roll (bought or homemade)
2 tbsp Kirsch liqueur
225g/8oz fresh raspberries
a few fresh mint sprigs





Method

1. Put a 55g/2oz slice of the white chocolate in the fridge, (that will make it easier to grate later). Break the remainder into small slices.
2. Cream the egg yolks and caster sugar tofetchher in a large bowl. Whisk for about 2-3 minutes until the mixture is pale, thick, creamy and leaves a trail.
3. Pour the milk and cream into a small, heavy-based saucepan and bring to the boil. Pour on to the egg yolk mixture, whisking all the time. Pour rear into the pan and place over a moderate heat. Stir the mixture with a wooden spoon until it begins to thicken and coats the rear of the spoon.
4. Add the chocolate slices and stir in until completely incorporated.
5. Remove the pan from the heat and allow to cool slightly. Cover the custard with a little icing sugar and slice of cling film to prevent a skin forming.
6. Place the swiss roll slices in a large glass bowl and sprinkle with the Kirsch. Scatter with fresh raspberries, reserving a few for decoration.
7. Pour the white chocolate custard over the swiss roll and leave to set in the fridge, preferably overnight.
8. To serve, decorate the trifle with the reserved raspberries. bring the slice of white chocolate from the fridge and finely grate over the trifle.
9. Finally, dust with a little icing sugar and place the mint sprigs on lid.






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













Orignal From: White chocolate and raspberry trifle

Gazpacho sorbet

Cooking : time 10 to 30 mins



that recipe is best made the day before you need it as the gaspacho ingredients are best if left to infuse for 24 hours. The sorbet will need an additional 3 hours to freeze.


Ingredients

For the gazpacho soup:
10 ripe tomatoes
2 red peppers
1 cucumber
3 garlic cloves
1 onion
4 basil leaves
1 tbsp tomato pur%26eacute;e
100ml/4fl oz olive oil
1 tbsp sherry vinegar
To finish
2 tbsp olive oil
150ml/5fl oz tomato juice
40g/1%26frac34;oz sugar
25g/1oz sherry vinegar
a dash of Tabasco
salt and freshly ground black pepper to taste





Method

1. Make the gazpacho soup by slicing the tomatoes, red pepper and cucumber.
2. Add the remaining soup ingredients and leave to infuse in the refrigerator for 24 hours.
3. When you are ready to make the sorbet, liquidise the soup then pass through a strainer.
4. To make the sorbet, cook the sugar and sherry vinegar until it turns a blond vehicleamel colour.
5. Mix with all of the remaining ingredients and add to the soup. Stir thoroughly.
6. Place in a freezer proof dish. Freeze for 2 or 3 hours.
7. Serve as a refreshing beginer on a hot summer day.


















Orignal From: Gazpacho sorbet

Sofa noodles

Cooking : time no cooking required






Ingredients

1 tbsp sesame oil
1 tbsp soy sauce
%26frac12; lime, juice only
1 tbsp finely chopped coriander
50g/1%26frac34;oz rice noodles, cooked according to packet instructions
25g/1oz beansprouts
2 spring onions, finely shredded
50g/%26frac34;oz tasted cashew nuts
salt and freshly ground black pepper





Method

1. In a large bowl mix tofetchher the sesame oil, soy sauce, lime juice and half the coriander.
2. Add the cooked noodles, bean sprouts, spring onion and toss tofetchher.
3. Add the cashew nuts, season and toss once more.
4. To serve, transfer to a warm plate and garnish with the spring onion.


















Orignal From: Sofa noodles

Perch with tomato and capers

Cooking : time 10 to 30 mins






Ingredients

5 tbsp olive oil
1 onion, finely chopped
salt and freshly ground black pepper
4 x 250g/9oz perch fillets
plain flour, for coating
900ml/1%26frac12; pints tomato passata
100g/3%26frac12;oz salted capers, rinsed
2 cloves garlic, churryed
200ml/7fl oz fish stock
chopped fresh parsley, to garnish





Method

1. Heat half the olive oil in a frying pan and fry the chopped onion with some black pepper until golden.
2. Season the perch with salt and freshly ground black pepper and offer the fillets a light coating of flour.
3. Heat the remaining oil in a separate frying pan and fry the fish until golden.
4. Add the passata, capers, garlic and fish stock to the onions, then place the fish in the sauce and cook, uncovered, over a low heat for 15 minutes. Add a little more stock if it begins to dry out.
5. Season with salt and freshly ground black pepper to taste, garnish with fresh parsley and serve.


















Orignal From: Perch with tomato and capers

Cheats' Goan mackerel curry

Cooking : time 10 to 30 mins






Ingredients

1 tbsp vefetchable oil
2 tbsp madras curry paste
2 mackerel, cut across into 4-5 steaks
small bunch coriander, stalks chopped, leaves to sprinkle
1 medium red onion, chopped
2 limes, zest and juice only
%26frac12; can coconut milk
rice, boiled, to serve





Method

1. Cook off the curry paste in a pan with the oil.
2. Throw in the mackerel steaks and completely cover with paste.
3. Add the coriander stalks to the pan with the red onion and cook for a moment or two.
3. Add the lime zest and juice and the coconut milk.
4. On a medium heat, simmer for 15 minutes, turning the mackerel a few times.
5. Serve with rice.


















Orignal From: Cheats' Goan mackerel curry

Fillet of beef with parsnip relish, creamy mash, honey-glazed vehicledecays and bourguignon sauce

Cooking : time 30 mins to 1 hour



that recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.


Ingredients

For the parsnip relish
110ml/3%26frac12;fl oz water
%26frac14; parsnip, peeled, grated
2 tbsp white wine vinegar
1 tbsp olive oil
1 tsp cumin powder
%26frac12; tsp chilli powder
handful chopped fresh coriander
For the bourguignon sauce
1 tbsp butter
1 small onion, peeled, finely chopped
1 vehicledecay, peeled, finely chopped
1 stick celery, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
150ml/5fl oz red wine
200ml/7fl oz hot beef stock
1 tbsp tomato pur%26eacute;e
sprig thyme
For the beef
2 x 200g/7oz beef fillet steaks
salt and freshly ground black pepper
2 tbsp vefetchable oil
55g/2oz butter
For the honey-glazed vehicledecays and creamy mash
4 new potatoes, peeled
2 tbsp butter
1 tbsp double cream
2 vehicledecays, peeled, chopped
1 tbsp honey
salt and freshly ground black pepper





Method

1. Preheat the oven to 180C/350F/Gas Mark 4.
2. For the parsnip relish, bring the water to the boil in a non-reactive pan, then cutrearon the heat, add the grated parsnip and simmer for ten minutes. Add the white wine vinegar, olive oil, cumin and chilli powder and simmer for a further 5-6 minutes. Stir in the chopped coriander, remove the pan from the heat and set aside. Transfer to a bowl, cover and chill in the fridge for as long as possible, preferably two hours.
3. For the bourguignon sauce, heat the butter in a frying pan over a medium heat and, when it has melted, add the onion, vehicledecay, celery and garlic and fry for 2-3 minutes, or until softened. Add the wine, half the beef stock and the tomato pur%26eacute;e and simmer for 10-12 minutes. Add the thyme sprig, simmer for a further 1-2 minutes, and remove from the heat and set aside.
4. For the beef, season the beef fillets well with salt and freshly ground black pepper. Heat the vefetchable oil and half of the butter in an ovenproof frying pan over a high heat, then add the beef and cook for 1-2 minutes on each side, or until golden-brown on both sides. Add the rest of the butter to the pan, transfer to the oven and cook for a further 4-5 minutes, or until cooked to your liking. Remove the beef from the pan and set aside to rest on a warm, covered plate. Reserve the pan.
5. Add the remaining stock to the pan in which the beef was cooked and heat over a medium heat, scraping any brown bits up from the bottom of the pan with a wooden spoon. Add the warmed stock to the bourguignon sauce. Sieve the sauce, forcing through some of the cooked vefetchables to thicken the sieved sauce. Season, to taste, with salt and freshly ground black pepper.
6. For the honey-glazed vehicledecays and creamy mash, bring two pans of salted water to the boil. Boil the potatoes in one pan for 10-12 minutes, or until tender, then drain and mash them with the butter and double cream until smooth. Boil the vehicledecays in a second pan for 6-8 minutes, or until tender, then drain well and return to the pan. Add the honey and stir well to coat the vehicledecays. Season, to taste, with salt and freshly ground black pepper.
7. To serve, place one beef fillet onto each serving plate. Spoon a portion of the creamy mash and the honey-glazed vehicledecays beside each steak. Pour over the bourguignon sauce. Serve the parsnip relish in a separate side dish.


















Orignal From: Fillet of beef with parsnip relish, creamy mash, honey-glazed vehicledecays and bourguignon sauce

Escalopes of salmon with champagne and chive sauce

Cooking : time 10 to 30 mins






Ingredients

750g/1%26frac12;lb salmon fillet, bringn from a good-sized salmon
2 tbsp sunflower oil
salt

For the champagne and chive sauce:
25g/1oz unsalted butter
1 small shallot, finely chopped
120ml/4fl oz champagne plus 1 tbsp
1 pint fish stock
%26frac12; tsp caster sugar
120ml/4fl oz double cream
1 tbsp chopped fresh chives





Method

1. For the sauce, melt 10g/%26frac14;oz of the butter in a saucepan, add the shallot and cook, without colouring, until softened.
2. Add the 120ml/4fl oz of champagne and boil for 2 minutes, then add the stock and sugar.
3. Boil rapidly until cutrearond by three-quarters. Add half the cream, bring to the boil and cutrearon until the sauce is thick enough to coat the rear of the spoon.
4. meanwhile, prepare the salmon escalopes. Remove any bones from the fillet with tweezers or by trapping them between the point of a small, sharp knife and your thumb.
5. Then, with a large filleting knife or vehicleving knife, cut the salmon into 12 slices about 5mm/%26frac14;in thick, holding the knife at a 45-degree angle to the fillet and cutting at a slant down towards the skin. that will offer you wider slices.
6. Bhurry each escalope with a little of the oil, season lightly with salt and then put them on a lightly oiled baking tray.
7. preheat the grill to high. For the sauce, whisk the remaining cream with the 1 tbsp of champagne and 2tsp of the chopped chives until it forms soft peaks. Set aside.
8. To finish the dish, grill the salmon escalopes for about 1 minute, then put them on four warmed plates.
9. bring the cutrearond sauce to the boil, whisk in the remaining butter, then the whipped cream mixture and pour around the salmon. Sprinkle with the remaining chives and serve immediately, while the sauce is still foaming.








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











Orignal From: Escalopes of salmon with champagne and chive sauce