Sunday, September 6, 2009

The Guacamole Song (with Recipe)



GUACAMOLE Guacamole! The green dip doubles as a facial cream. Guacamole! Grab yo??? Avocado Salt and Lime juice also Throw in some Tomato Onion, Garlic and Cilantro Some add in Serrano Some like Jalapeno Don't make it too hot though when serving it to gringos! next time you stick your chip into that magical green dip be sure to raise it high for that little Aztec guy GUACAMOLE , GUACAMOLE GUACAMOLE , GUACA Mole! ... aztec bowl dip food guacamole mexican party recipe rhettandlink song super ...

Orignal From: The Guacamole Song (with Recipe)

Ellen DeGeneres got some Diet tips from Kym Douglas



TEDS Season 5

Orignal From: Ellen DeGeneres got some Diet tips from Kym Douglas

Chef Mary Recipe: Beef Goulash



The happiness to share with you healthy, tasting and easy recipes. For the other recipes and the list of ingredients visit our site: www.chef-mary.com We are waiting for your comments and suggestions maryjose.recipe@gmail.com

Orignal From: Chef Mary Recipe: Beef Goulash

Raw Food Diet + Spiritual Book Recommendations by Dan



Raw Food Diet + Spiritual Book Recommendations by Dan !! ❤ You asked me, and so I deliver... I hope you enjoy any or all of these books! PEACE, DAN =) ❤ 1) The Essene Gospel of Peace by Edmond Bordeaux SzĂ©kely bit.ly 2) Colon Health Key to Vibrant Life by Dr. Norman W. Walker bit.ly 3) The Detox Miracle Sourcebook: Raw Foods and Herbs for Complete Cellular Regeneration by Robert Morse, ND bit.ly 4) Sadhana: A Textbook of the Psychology & Practice of the Techniques to Spiritual Perfection ...

Orignal From: Raw Food Diet + Spiritual Book Recommendations by Dan

Garlic Pork Roast Recipe - Garlic Studded Pork



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: Garlic Pork Roast Recipe - Garlic Studded Pork

Blueberry bread and butter pudding

Cooking : time 30 mins to 1 hour






Ingredients

4 slices bread from a large loaf (%26frac14;in thick)
250g/9oz blueberries or blackberries
4 eggs
425ml/%26frac34; pint milk
1 tsp vanilla essence
3 tbsp sugar
25g/1oz flaked almonds





Method

1. Preheat oven to 190C/375F/Gas 5.
2. Cut bread into chunks, place on a baking sheet and bake in the oven for about 10 minutes until lightly browned. Cool.
3. Beat tofetchher the eggs, milk, vanilla essence and sugar.
4. Place the toasted cubes and blueberries in a buttered shallow ovenproof dish and pour over the egg mixture. Sprinkle with the flaked almonds and leave for 30 minutes before baking.
5. Bake for about 40 minutes until golden brown and lightly set.
6. Serve hot with Greek yoghurt.







Orignal From: Blueberry bread and butter pudding

Rhubarb crumble

Cooking : time 30 mins to 1 hour






Ingredients

zest and juice of 1 orange
juice of 1 lemon
2.5cm/1in slice fresh root ginger, peeled and grated
1kg/2lb forced rhubarb, cut into 4cm /1%26frac12;in slices
175g/6oz caster sugar

lidping
25g/1oz powdered milk
25g/1oz ground almonds
25g/1oz rolled oats
250g/8oz plain flour
250g/8oz soft dark brown sugar
1 tsp cinnamon
2.5ml/%26frac12; tsp salt
175g/6oz unsalted butter, cut in cubes





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Mix tofetchher the caster sugar, ginger, juice, zest and 2 tbspof water.
3. Pour the mixture over the rhubarb.
3. To make the crisp lidping, in a food processor blend tofetchher the dry lidping ingredients on a pulse action. Add the butter and continue to pulse until the mixture resembles a crumble. Scatter over the lid of the rhubarb mix, bake in the oven for 45 minutes to 1 hour or until the lid is golden.
4. Serve hot or nippy with clotted cream.







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Orignal From: Rhubarb crumble

Rich fruit buttermilk scones

Cooking : time 10 to 30 mins






Ingredients

225g/8oz self-raising flour
40g/1%26frac12;oz caster sugar
75g/3oz butter at room temperature
50g/2oz mixed dried fruit
1 egg, beaten
3-4 tbsp buttermilk, to mix
a little extra flour for dusting lids
pinch of salt

You will also need a lighlty greased baking sheet and a 5cm/2in cutter.





Method

Preheat the oven to 220C/425F/Gas 7.

begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub

the butter in lightly until the mixture looks crumbly.

Sprinkle in the dried fruit, pour in the beaten egg, and add 3 tbsp of the buttermilk.

begin to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.

Next, form the dough into a ball and turn it out on to a lightly floured jobing surface.
Now roll it out just lightly to a round at least 2.5cm/1in thick, then cut the scones out
by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just
push the dough out, then vehiclery on until you are left only with trimmings - roll these and
cut an extra scone.

Place the scones on the lightly greased baking sheet and dust lightly with the extra

flour. Bake them in the lid half of the oven for 10-12 minutes or until they are well risen
and golden brown. After that remove them to a cooling tray and serve just fresh, split and spread with butter.

NOTE: Scones do not maintain well so are best eaten on the day they're made. Any left over, however, will freeze perfectly well.










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Orignal From: Rich fruit buttermilk scones

Corn and bacon stuffing

Cooking : time less than 10 mins






Ingredients

50g/2oz butter
175g/6oz streaky bacon rashers, rinded and chopped
1 onion, chopped
1 small tin sweetcorn kernels, drained
%26frac12; green pepper, de-seeded and chopped
350g/12oz fresh white breadcrumbs
2 tbsp parsley, chopped
salt and pepper
1 egg, beaten





Method

1. Heat the butter and saut%26eacute; the bacon and onion tofetchher for a few minutes.
2. Add the sweetcorn and green pepper and cook for a few more minutes. Remove from the heat. Stir in the breadcrumbs, parsley and seasoning and mix well. Add enough beaten egg to bind the mixture.


















Orignal From: Corn and bacon stuffing

Gooseberry fool

Cooking : time 30 mins to 1 hour






Ingredients

two quarts (2.2 l/4pt) gooseberries
a quart (1.1 l/2pt) of water
sugar
2 quarts (2.2 l/4pt) of new milk/(cream if you prefer but do not use the egg yolks)
4 egg yolks
nutmeg





Method

bring two quarts (2.2l/4pt) gooseberries, set them on fire in about a quart (1.1l/2pt) of water; when they begin to simmer, turn yellow and begin to plum, throw them into a cullender to drain the water out, then with the rear of a spoon vehicleefully squeeze the pulp, through the sieve into a dish, make them pretty sweet, and let them stand till they are nippy: in the meantime bring two quarts (2.2l/4pt) of new milk, and the yolks of four eggs beat up with a little grated nutmeg; stir it softly over a low fire; when it begins to simmer bring it off, and by degrees stir it into the gooseberries; let it stand till it is nippy, and serve it up: if you make it with cream, you need not put any eggs in; and if it is not thick enough, it is only boiling more gooseberries: but you must do as you think proper.


















Orignal From: Gooseberry fool

Bread sauce

Cooking : time less than 10 mins






Ingredients

550ml/1 pint whole milk
%26frac12; white onion, cut into quarters and studded with 3 cloves
2 fresh bay leaves
150g/5%26frac14;oz sliced white bread, cut into 3cm/1in squares
1 tsp English mustard
freshly grated nutmeg
50g/1%26frac34;oz unsalted butter, diced
salt and freshly ground black pepper





Method

1. Heat the milk in a pan with the studded onion and bay leaves. bring to the boil briefly then turn down to a gentle simmer.
2. Add the cubes of bread and stir until it begins to break down. Remove the onion and bay leaves and whisk in the mustard and a little freshly grated nutmeg to taste.
3. Cook slowly for 10 minutes, stirring regularly.
4. To finish, stir in the butter, season with salt and freshly ground pepper. Place in a bowl or gravy boat, cover with cling film and leave in a warm place until ready to serve.


















Orignal From: Bread sauce

Fresh strawberry and white chocolate sundae

Cooking : time less than 10 mins






Ingredients

200g/7oz white chocolate, chopped
400ml/14fl oz double cream
450g/16oz strawberries, quartered
2 tbsp icing sugar
2 tbsp kirsch
mint, to garnish





Method

1. Put the chocolate into a heatproof bowl over a pan of simmering water and heat until almost melted.
2. Remove from the heat and leave to melt completely.
3. Stir until smooth.
4. Pour in the double cream, whisking all the time.
5. Whisk until thickened and cream holds its shape.
6. Place strawberries, icing sugar and kirsch into a pan and heat for three minutes.
7. Remove from the heat and allow to cool.
8. Place a little of cooled strawberry mixture in the bottom of a serving glass.
9. Add a layer of cream mixture.
10. Repeat layering until glass is full.
11. To finish, lid with strawberries and mint garnish.







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Orignal From: Fresh strawberry and white chocolate sundae

Eggs sur le plat with smoked salmon and herbs

Cooking : time 10 to 30 mins






Ingredients

100g/4oz smoked salmon trimmings
salt and churryed black pepper
2 tbsp chopped coriander or chives
4 large eggs





Method

1. preheat the oven to 180C/350F/Gas 4.
2. Divide the salmon into four and scatter equally over the bottom of four shallow ovenproof dishes or saucers. Season and sprinkle with the chopped herbs.
3. Crack an egg into the middle of each dish and season.
4. Bake until the egg is set but the yolk still runny.
5. Serve.

Warning! Uncooked eggs may pose a health risk to the young, the elderly and pregnant women.






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Orignal From: Eggs sur le plat with smoked salmon and herbs

Baked chocolate cheesecake with vanilla ice cream and espresso sauce

Cooking : time 30 mins to 1 hour






Ingredients

For the pastry:
175g/6oz plain flour
100g/3%26frac12;oz chopped butter
25g/1oz caster or icing sugar
a little nippy water
orange zest

For the filling:
100g/3%26frac12;oz caster sugar
75g/2%26frac12;oz butter
200g/7oz dark chocolate (75% cocoa solids)
500g/1lb2oz cream cheese
2 eggs, beaten

For the ice cream:
575ml/19fl oz double cream
1 split vanilla pod
2 egg yolks
50g/1%26frac34;oz caster sugar

For the Sauce:
150ml/5fl oz/%26frac14;pt Tia Maria or other coffee liqueur
2 tbsp espresso coffee powder
2 tbsp caster sugar

To Serve:
slice orange
coffee bean





Method

1. Make the pastry by rubbing the flour, butter and sugar tofetchher with the orange zest and binding tofetchher with the water. Knead a little and leave to rest.
2. Line an 18cm/7in loose-bottom tin with the pastry, don't trim the edges but leave them to hang over.
3. Bake blind at 200C/400F/Gas6 for 15 minutes. Remove the baking beans and paper and cook for a further 5 minutes. Then turn the oven down to 180C/350F/Gas4.
4. To make the filling: cream tofetchher the butter and sugar until light and fluffy.
5. Melt the chocolate, then add to the butter and sugar. Add the cream cheese and mix well.
6. Add the eggs and mix well.
7. Turn into the pastry case and bake for 30-35 minutes.
8. Leave to cool and then turn out.
9. To make the ice cream: pour the cream into a saucepan with the vanilla pod and bring to a simmer.
10. Remove from the heat and scrape the seeds from the vanilla pod into the cream and remove the rest. Leave to cool.
11. Whisk the eggs and sugar until light and fluffy. Stir in the cream.
12. Transfer to an ice cream maker and whisk until frozen. Transfer to a container and place in the freezer.
13. To make the sauce: place the liqueur in a saucepan and bring to the boil.
14. Stir in the coffee powder making sure it is well dissolved. Add the sugar and stir well.
15. cutrearon the heat and simmer until it is the consistency of a thick syrup. Remove from the heat and leave to cool.
16. To serve: drizzle the coffee sauce onto a white plate, add a slice of cheesecake and a scoop of ice cream. Dust with icing sugar and decorate with a slice of orange on the cheesecake and a coffee bean on the ice cream.


















Orignal From: Baked chocolate cheesecake with vanilla ice cream and espresso sauce

Pear tarte tatin

Cooking : time 30 mins to 1 hour






Ingredients

For the pastry:
175g/6oz plain flour
85g/3oz butter, chilled, then cut into cubes
1 tbsp caster sugar
1 egg yolk

For the filling:
6 pears, not quite ripe
85g/3oz butter
100g/4oz caster sugar
cr%26egrave;me fra%26icirc;che, to serve





Method

1. Put the flour, butter and sugar in a food processor and whiz until they look like breadcrumbs.
2. Add the egg yolk and 15-30ml/1-2 tbsp of nippy water with the machine running until the pastry just comes tofetchher.
3. Gather into a ball, wrap in pcontinueic film and chill for at least 30 minutes.
4. Preheat the oven to 220C/425F/Gas 7. Peel, quarter and core the pears. Melt the butter in a large heavy-based frying pan and stir in the sugar.
5. Cook over a low heat, stirring occasionally until the sugar dissolves. Turn the heat up to moderate and cook the vehicleamel mixture for about 10 minutes or until the sugar just begins to turn golden brown.
6. Add the pears and cook, turning over occasionally, for 15-20 minutes until really golden brown - don't hurry that as it really improves the flavour.
7. When the pears are almost done, roll out the pastry on a lightly floured surface to a 24cm/9%26frac12;in circle.
8. Transfer the pears to a 23cm/9in round shallow cake tin (not loose bottomed) and cover with the pastry, tucking the edges around the pears.
9. Bake for 20-25 minutes until the pastry is golden. Leave in the tin for 5 minutes, then invert on to a serving plate, tapping the tin gently to release all the lidping and juices. Serve warm with cr%26egrave;me fra%26icirc;che.







Orignal From: Pear tarte tatin

Delice au cassis

Cooking : time 30 mins to 1 hour






Ingredients

For the sorbet syrup
190g/7oz sugar
165ml/5%26frac12;fl oz water
1 tbsp liquid glucose
For the blackcurrant pur%26eacute;e
350g/12oz blackcurrants
50ml/2fl oz sorbet syrup (see above)
For the Italian meringue
60g/2%26frac12;oz sugar
5 tsp water
1 free-range egg white
For the blackcurrant mousse
4%26frac12; gelatine leaves
nippy water, to soak
blackcurrant pur%26eacute;e (see above)
12g/%26frac12;oz powdered milk
%26frac12; vanilla pod
3 medium free-range egg yolks
25g/1oz caster sugar
Italian meringue (see above)
200ml/7fl oz cr%26egrave;me de cassis
400ml/14fl oz double cream, lightly whipped until ribbons form
For the base
%26frac12; ready-made round sponge flan base, cut horizontally
50ml/2fl oz sorbet syrup (see above)
1 tbsp blackcurrant pur%26eacute;e (see above)
For the glaze
3 gelatine leaves
nippy water, to soak
50ml/2fl oz sorbet syrup (see above)
3 tbsp blackcurrant pur%26eacute;e (see above)





Method

1. For the syrup, place all the syrup ingredients into a pan and bring to the boil, stirring occasionally with a wooden spoon. Boil for about 2-3 minutes, skimming the surface if necessary. Pass the syrup through a conical strainer and leave until completely nippy before using. What you don't use for that recipe can be stored for several months.
2. For the blackcurrant pur%26eacute;e, place the blackcurrants into a blender with the syrup and blend until smooth. Pass the mixture through a conical strainer into a bowl.
3. For the Italian meringue, place the sugar and water into a pan and slowly bring to the boil until the syrup reaches 110C/230F on a sugar thermometer.
4. At that slabele, place the egg whites in the bowl of an electric beater and whisk until firm peaks form when the whisk is removed.
5. As soon as the sugar reaches 121C/250F, remove the pan from the heat. Immediately resume whisking the egg whites. With the beater at its lowest speed, pour in the melted sugar, in a steady stream, making sure it is clear of the beaters. continue beating for about five minutes, until the meringue is tepid.
6. For the blackcurrant mousse, soak the gelatine leaves in nippy water for 15 minutes, then drain.
7. Reserve four tablespoons of the blackcurrant pur%26eacute;e and place the rest into a pan. Add the powdered milk and vanilla pod and bring to the boil.
8. Place the egg yolks and sugar into a bowl and whisk until the mixture forms a ribbon when the whisk is removed. Pour the blackcurrant mixture onto the egg mixture, whisking continuously, then pour that custard mixture rear into the pan. Heat gently, stirring continuously with a spatula, until the custard is thick enough to coat the spatula. Do not allow it to boil.
9. bring the pan off the heat and stir the drained gelatine into the custard. Disvehicled the vanilla pod, then pass the custard through a conical strainer into a bowl and leave to cool, stirring occasionally to prevent a skin forming.
10. For the base, place the sponge flan base onto a board. Mix tofetchher 50ml/2fl oz of the syrup and one tablespoon of the reserved blackcurrant pur%26eacute;e and bhurry that mixture over the sponge. Place a 25cm/10in flan ring (6cm/2%26frac12;in deep) onto the sponge and cut out a circle to form the base.
11. When the custard is lukewarm, gently fold in half of the Italian meringue - you can use the rest in another recipe. Stir in the cr%26egrave;me de cassis, then fold in the whipped cream. You must now assemble the dessert immediately, before the gelatine causes the mixture to set.
12. Fill the flan ring with the blackcurrant mousse mixture, leaving a small gap at the lid, and vehicleefully smooth over the surface with a palette knife. Place in the freezer or a just nippy fridge for several hours.
13. For the glaze, soak the gelatine leaves in nippy water for 15 minutes, then drain well. Place 50ml/2fl oz of the syrup and the remaining three tablespoons of blackcurrant pur%26eacute;e into a pan and heat gently, then remove from the heat and stir in the gelatine. Leave to cool, then spread the glaze over the lid of the mousse. Place into the fridge to chill before serving.
14. To serve, remove the tart ring by heating the outside of the ring with a blowtorch for a few seconds, then slide the ring upwards, decayating it slightly.






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Orignal From: Delice au cassis

Salmon and mussels with white wine and cream (salmon a la nage)

Cooking : time 10 to 30 mins






Ingredients

16 fresh mussels
4 x 175g/6oz salmon fillets
salt and freshly ground black pepper
75g/3oz butter
1 tbsp olive oil
200ml/7fl oz white wine
2 shalplenty, finely chopped
1 small leek, finely sliced
1 garlic clove, finely chopped
2 tbsp pastis
300ml/10fl oz fish stock
225m/8fl oz double cream
75g/3oz frozen peas
1 tomato, skin removed, finely chopped
1 small bunch chervil, roughly chopped
1 small bunch chives, roughly chopped





Method

1. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, disvehicled them. Set aside.
2. Season the salmon with salt and freshly ground black pepper. Heat a frying pan; add a knob of the butter and the olive oil. Place the salmon into the pan and fry on both sides for two minutes until just cooked, but still slightly pink in the centre.
3. Heat a pan until hot; add the mussels and white wine, cover and cook for 2-3 minutes or until the mussels are cooked. The mussels are cooked when they've opened up - be sure to disvehicled any that don't open.
4. Strain the mussels through a sieve, reserving the cooking liquid. Remove half of the mussel meat from the shells and set aside.
5. Add the remaining butter, shalplenty, leek and garlic to the pan used for cooking the mussels and fry for two minutes. Add the pastis and vehicleefully light the liquid with a match. Once the flames have subsided, add the mussel cooking liquid and simmer until the volume of liquid has cutrearond by half.
6. Add the fish stock to the pan and bring the liquid rear to the boil. Cook for one minute, then add the cream and simmer for another minute.
7. Add the reserved mussels to the pan, cover and simmer for two minutes.
8. Add the peas and tomato and simmer for a further minute. Season with salt and freshly ground black pepper and stir in the chervil and chives.
9. To serve, arrange the salmon in four serving bowls and pour the sauce over.






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Orignal From: Salmon and mussels with white wine and cream (salmon a la nage)

Croque Monsieur

Cooking : time less than 10 mins






Ingredients

4 slices wholemeal bread
2 tsp Dijon mustard
80g/3oz grated Gruy%26egrave;re cheese
2 slices ham
30g/1%26frac12;oz unsalted butter





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Spread half a teaspoon of mustard over each slice of bread. lid two of the slices with half of the grated cheese followed by a slice of ham each, then finish with the remaining cheese on lid. Sandwich tofetchher with the other two slices of bread.
3. Heat the butter in a large frying pan until foaming, then add the sandwiches and fry for 1-2 minutes on each side, or until golden-brown.
4. Transfer the sandwiches to a baking tray and place into the oven for 4-5 minutes, or until the cheese has melted.
5. Place the sandwiches on a serving plate, slice each sandwich in half and serve immediately.












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Orignal From: Croque Monsieur