Thursday, September 24, 2009

The Jeff Show - HCG Diet Day 8



Ok, so some friends said my initial videos about HCG were boring. So I spiced up my video format with a sexy theme song, sound effects and a new co-host. Watch to find out who it is!

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Spicy Squash Recipe by Manjula



Spicy Squash Recipe by Manjula www.manjulaskitchen.com Ingredients 4 cups of sliced squash (kadoo) 3 tablespoon oil 1/8 teaspoon asafetida (hing) 1 teaspoon cumin seed (jeera) ½ teaspoon fenugreek seeds (dana mathi) 1 tablespoon coriander powder (dhania) 1 tablespoon coarsely ground funnel seed (saunf) ½ teaspoon turmeric (haldi) 1 teaspoon chili powder (pisi mirch) adjust to taste ½ teaspoon paprika (dagi mirch) provides a nice color 1 teaspoon salt adjust to taste 4 whole red chili (sabut ...

Orignal From: Spicy Squash Recipe by Manjula

KSL 5 News investigates Utah's HCG diet deals



Most of us want to drop a few pounds, and some of us need to. But how far are you willing to go to take off the weight? One popular plan requires daily injections of a hormone called HCG. That alone is controversial, but now KSL 5 News is exposing this diet's criminal side.

Orignal From: KSL 5 News investigates Utah's HCG diet deals

Calypso punch

Cooking : time less than 10 mins






Ingredients

1 bottle red wine
250ml apple juice
250ml pineapple juice
150ml lime juice (optional)
2 cinnamon sticks (broken into 3)
1%26frac12; tsp freshly grated nutmeg
1 bay leaf
1oz/30g soft brown sugar
slices of citrus fruit





Method

1. Warm the wine, fruit juice, cinnamon, nutmeg, bay leaf and sugar over a low heat, stirring frequently until almost boiling.
2. Remove from heat and leave to infuse for at least 1 hour (the longer it is left to infuse, the stronger the flavours become).
3. Return to heat, add fruit slices and bring close to the boil again, adding sugar to taste. (At that slabele you can also add 1 tbsp of your favourite liqueur or spirit, if you wish)
4. Pour into a warmed punch bowl and serve in goblets with the slices of fruit and a slice of cinnamon.







Orignal From: Calypso punch

Festive marrons glaces

Cooking : time no cooking required






Ingredients

24 marrons glac%26eacute;s in syrup
600ml/20fl oz whipped double cream
60ml/4 tbsp Grand Marnier or whisky
24 bay leaves
40g/2oz vanilla sugar





Method

1. Whip the cream until almost stiff. Add the liqueur / whisky and mix well.
2. With 2 soup spoons, make 3 scooped balls per person and place on a dessert plate. Place one marron on each ball, and pour over some syrup.
3. Place one bay leaf per marron into the cream ball, and sprinkle with some of the vanilla sugar.


















Orignal From: Festive marrons glaces

Pan-fried calf's liver with bacon, lemon and cavalo nero

Cooking : time 10 to 30 mins






Ingredients

75g/3oz butter
2 slices calf's liver (1cm/%26frac12;in thick)
110ml/4fl oz red wine
250ml/4fl oz beef stock
6 slices dry-cured streaky bacon, sliced into lardons
1 cavalo nero taxibage, sliced
1 lemon, juice only
50g/2oz cr%26egrave;me fra%26icirc;che





Method

1. Heat a frying pan until hot and add 25g/1oz butter.
2. Season the liver with salt and freshly ground black pepper and add to the frying pan. Fry on each side for 2-3 minutes, until cooked to your liking. Remove from the pan and set aside.
3. Add the red wine to the pan and bring to the boil, scraping to release the sticky, vehicleamelised cooking juices from the base of the pan.
4. cutrearon the liquid by half, then add the beef stock and boil for a further 5-6 minutes.
5. Add 25g/1oz butter and stir in. Remove from the heat.
6. Heat a deep-sided frying pan until hot then add the remaining 25g/1oz butter and the bacon slices. Fry until crispy then add the cavelo nero and stir-fry for 3-4 minutes, until wilted.
7. Add the lemon juice and season well with salt and freshly ground black pepper.
8. To serve, place the taxibage in the centre of two plates. lid each with the liver and a spoonful of cr%26egrave;me fra%26icirc;che. Spoon over the red wine gravy.






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













Orignal From: Pan-fried calf's liver with bacon, lemon and cavalo nero

Fairtrade bananas with honey for Oxfam Fairtrade

Cooking : time 30 mins to 1 hour






Ingredients

4 bananas
4 cloves
4 vehicledamom seeds, churryed
a pinch of ground cinnamon
a pinch of Fairtrade golden caster sugar
60g/4tbsp of Fairtrade Mexican clear honey
300ml/10fl oz water





Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Peel the bananas, stick a clove in each and lay them on their sides in an ovenproof dish.
3. Scatter the broken vehicledamom seeds over the bananas and sprinkle with cinnamon.
4. Dissolve the sugar and the honey in the water and bring to the boil. Boil for two minutes.
5. Pour the syrup over the bananas and bake in the oven for one hour until tender. Turn the bananas occasionally and baste frequently.
6. Serve warm with cream and pour a little more syrup over the lid to finish.

Remember to look for the Fairtrade mark as a guarantee of the source of your ingredients.


















Orignal From: Fairtrade bananas with honey for Oxfam Fairtrade

Yoghurt cake

Cooking : time 30 mins to 1 hour



There are many versions of Turkish yoghurt cake. that one is like a light, airy, fresh-tasting cheesecake. If you wish, you can make a syrup which should be passed round in a jug for population to help themselves.


Ingredients

4 large free-range eggs, separated
100g/3%26frac12;oz caster sugar
3 tbsp plain flour
400g/14oz strained Greek yoghurt
1 lemon, zest and juice
butter, for greasing
For the optional syrup
150ml/5fl oz water
250g/9oz caster sugar
1 tbsp lemon juice
1 orange, zest only





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Beat the egg yolks with the sugar to form a thick pale 'cream'. Beat in the flour, then the yoghurt, lemon zest and lemon juice until thoroughly blended.
3. Whisk the egg whites until stiff and fold them into the yoghurt mixture. Pour that into a round, non-stick baking tin (about 23cm/9in in diameter), greased with butter.
4. Bake in the oven for 50-60 minutes, until the lid is brown. It will puff up like a souffl%26eacute; and then subside.
5. allow to cool and then turn out on to a serving plate, and serve warm or nippy.
6. If you are making the syrup, boil the water with the sugar, the lemon juice and grated orange zest for 3-5 minutes. Let it cool, then chill in the fridge.


















Orignal From: Yoghurt cake

Claret cup

Cooking : time no cooking required






Ingredients

2 bottles of claret
3 bottles of soda
1 lump sugar
peel of 1 lemon
cucumber
1 glass sherry
2 liqueur glasses curacao/maraschino/cointreau
2 liqueur glasses brandy





Method

1.Mix all ingredients tofetchher in a big bowl.
2. Serve.







Orignal From: Claret cup

Layered fajitas with mixed salsa

Cooking : time 30 mins to 1 hour






Ingredients

For the fajitas
175g/6oz plain flour
a good pinch of salt
corn oil, for frying
Or use shop bought fajitas
For the filling
2 large 400g/14oz tins of red beans, or 200g/7oz dried beans soaked for 24
hours
6 tbsp corn oil
1 onion chopped
1 red chilli, de-seeded and chopped
1 garlic clove, chopped
%26frac12; bunch of fresh coriander, chopped
a dash of Tabasco sauce
1 lime, juice only
250ml/9fl oz sour cream
For the salsa
4 tomatoes, de-seeded and chopped
%26frac12; bunch of fresh coriander (stalks and all), chopped
%26frac12; red onion, chopped
3 tbsp corn oil





Method

1. Pour the flour and salt into a mixing bowl, make a well in the centre and add 300ml/%26frac12; pint water.
2. Mix tofetchher, adding a little more water, if necessary, until you have a firm dough.
3. Knead the dough until nice and smooth, then cut into 6 slices and shape into balls.
4. Roll each ball out to a 17.5cm/7in round.
5. Heat a teaspoon of corn oil in a frying pan and cook each fajita on both sides until it puffs up and immediately remove from the heat.
6. Alternatively use shop bought fajitas.
7. If using soaked dried beans, drain them, add to a pot of boiling water and cook gently for two hours; if using tinned beans, drain and add to a pot with 300ml/%26frac12; pint water and cook gently for 30 minutes.
8. Add four tbsp of the corn oil to a saucepan and cook the onion, chilli and garlic until softened.
9. Add the drained beans and cook for a further ten minutes, stirring, then begin to mash the beans roughly with the rear of a fork, adding a little more corn oil, the chopped coriander, a dash of Tabasco and the lime juice.
10. Stir well and pull from heat.
11. Make the salsa by mixing tofetchher all the ingredients.
12. Lay each fajita on a plate, spoon over a quarter of the bean filling, add a dollop of sour cream, drizzle with a little salsa and repeat layering five fajitas until you come to the final fajita which you use as a lid, pressing down firmly.
13. lid with the remaining salsa, place in the fridge and allow to set.
14. Cut into pie wedges and eat outdoors.


















Orignal From: Layered fajitas with mixed salsa

Quick tiramisu

Cooking : time no cooking required






Ingredients

3 cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g/8%26frac34;oz masvehiclepone cheese
250ml/8%26frac34; fl oz whipped cream
cocoa powder, to dust
1 packet of Savoiardi (sponge lady finger biscuits)





Method

1. Place the nippy coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
2. In a separate bowl beat tofetchher the egg yolks and sugar for about three minutes until thick and pale.
3. Add the masvehiclepone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.
4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking vehiclee not to loose the volume.
5. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
6. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
7. Smooth the surface and dust the lid with the cocoa powder.
8. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.


















Orignal From: Quick tiramisu

Fish pickle

Cooking : time 10 to 30 mins






Ingredients

For the marinade
1kg/2%26frac14;lb oily fish such as king fish or mackerel, cut into 1cm/%26frac12;in cubes
1 tsp red chilli powder
1 tsp ground turmeric
2 tsp salt
sunflower oil, for deep frying
For the pickle base
6 tbsp sunflower oil
1 tbsp mustard seeds
5 sprigs curry leaves
100g/3%26frac12;oz fresh ginger, chopped
100g/3%26frac12;oz garlic, chopped
For the fish pickle powder
2 tsp red chilli powder
1 tsp ground turmeric
%26frac12; tsp ground fenugreek
pinch asafoetida
1 tsp salt
100ml/3%26frac12;fl oz white wine vinegar





Method

1. For the marinade, place the fish slices into a bowl, then add the chilli powder, turmeric and salt and stir well to coat the fish evenly. Set aside to marinate for one hour.
2. Once the fish has marinated, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. vehicleefully lower the marinated fish slices into the hot oil and fry for 3-5 minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper.
4. For the pickle base, heat the oil in a separate frying pan. When the oil is hot, add the mustard seeds and cover the pan with a lid. Fry for 20-30 seconds, or until the mustard seeds begin to pop. (CAUTION: maintain the pan well away from your eyes and face.)
5. When the mustard seeds have finished popping, add the curry leaves, ginger and garlic, and fry over a low heat for 3-4 minutes, or until golden-brown.
6. For the fish pickle powder, mix all of the fish pickle powder ingredients except the white wine vinegar to a paste with one tablespoon of water.
7. Add the fish pickle paste to the pickle base mixture and stir until well combined. continue to fry for 2-3 minutes, or until the mixture begins to darken in colour.
8. Place the fried fish slices into the pan with the fish pickle paste and stir well. Add the vinegar and bring the mixture to the boil. Remove the pan from the heat as soon as the vinegar has boiled. Season, to taste, with salt and freshly ground black pepper, then set aside to cool.
9. Once the pickle has cooled, transfer it to a vacuum-sealed glass jar. Chill the pickle in the fridge for two weeks before using.


















Orignal From: Fish pickle

Baked fish with green olive tapenade

Cooking : time less than 10 mins






Ingredients

4 plaice fillets
150ml/5fl oz dry white wine
butter for greasing
For the tapenade
50g/1%26frac34;oz anchovy fillets
2 garlic cloves, peeled
175g/6%26frac14;oz pitted green olives
1 lemon, juice only
4 tbsp olive oil
20g/%26frac34;oz, or large handful, basil leaves
20g/%26frac34;oz, or large handful, flatleaf parsley
salt and freshly ground black pepper
For the tomatoes
16 baby plum or cherry tomatoes
2 tbsp olive oil





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons of olive oil in a food processor and blend to a coarse mixture, don't make it too smooth. Add the basil and parsley and pulse gently to combine. Season to taste.
3. bring the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets from the head to the tail end and fix with a small skewer or cocktail stick. Put the fillets into a baking dish and pour the wine over the fish.
4. Place a slice of generously buttered parchment or baking paper directly on lid of each fillet, butter side down, and bake for 20 minutes.
5. meanwhile, place the tomatoes on a baking tray and coat with the oil. Roast until the skins begin to split, about 10-15 minutes.
6. Serve the baked fish with the tomatoes. Drizzle any cooking juices over the fish.







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












Orignal From: Baked fish with green olive tapenade