Saturday, August 29, 2009
2 Homemade Teeth Whitening Recipes- Tutorial
This tutorial covers to two news ways that Ive chosen to whiten my teeth based on what Ive learned. The items are all things that can be found in a typical household items. One mixture is baking soda and water. The 2nd mixture is Salt and Lime or Lemon Juice. So far they seem to be working to whiten my teeth and they also make my mouth feel super clean. Also i realized I have less morning breath...lol...Enjoy !!!
Orignal From: 2 Homemade Teeth Whitening Recipes- Tutorial
Six Pack Abs Diet
www.Build-Muscle-Guide.com Discover the secrets of building six pack abs with this amazing video and diet. Get six pack abs
Orignal From: Six Pack Abs Diet
FOOD Probes
Join the discussion and more videos at: www.designprobes@ning.com -- FOOD takes a provocative and unconventional look at areas that could have a profound effect on the way we eat and source our food 15-20 years from now. These investigations, like other probe projects, examine the possible consequences of various (long-range) social trends and 'weak signals' emerging from the margins of society. In the case of food, this involved tracking and interpreting issues like the shift in emphasis ...
Orignal From: FOOD Probes
Man v. Food - Sylvia's in New York City
Adam visits New York City's famous soul food restaurant Sylvia's where he chows down on southern style ribs and authentic fried chicken. New episodes of Man v. Food air Wednesday nights at 10PM, only on the Travel Channel. travelchannel.com
Orignal From: Man v. Food - Sylvia's in New York City
Mulled wine
Cooking : time less than 10 mins
Orignal From: Mulled wine
Ingredients
1 litre/ 570ml claret
rind of 1 orange and 1 lemon
2 tbsp soft brown sugar
6 cloves
1 stick of cinnamon
290ml/%26frac12;pint brandy
freshly ground nutmeg
2 bay leaves
Method
1. Heat the claret with the orange and lemon rind, sugar, spices and bay leaves. Heat the brandy in a separate pan but do not boil.
2. bring both liquids to the guests, pour the wine mixture into a heat resistant bowl, add the hot brandy, set the mull alight and ladle it into glasses, moving steadily to maintain the flames scorching. Turn the lights out for a great effect!
Orignal From: Mulled wine
Breadcrumbed pheasant breast with beetroot puree and marinated beetroot
Cooking : time 30 mins to 1 hour
Orignal From: Breadcrumbed pheasant breast with beetroot puree and marinated beetroot
Ingredients
For the beetroot pur%26eacute;e
600g/1lb 5oz raw beetroot, peeled, cut into chunks
1 onion, roughly chopped
%26frac12; garlic clove, roughly chopped
2 sprigs fresh thyme, leaves only
salt and freshly ground black pepper
For the marinated beetroot
350g/12oz cooked beetroot, cut into wedges
30g/1 oz shallot, finely chopped
2 tbsp fresh flatleaf parsley, finely chopped
2 tbsp fresh chervil, finely chopped
2 tbsp fresh chives, finely chopped
3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
For the pheasant
4 pheasant breasts, boneless and skinless
salt and freshly ground black pepper
75g/3oz plain flour
1 free-range egg, beaten
50g/2oz breadcrumbs
25g/1oz butter
1 tsp olive oil
Method
1. For the beetroot pur%26eacute;e, place all of the beetroot pur%26eacute;e ingredients into a food processor and blend to a pur%26eacute;e.
2. Transfer the pur%26eacute;e into a frying pan over a low heat. Cook for 30-40 minutes, stirring occasionally. Season, to taste, with salt and freshly ground black pepper.
3. For the marinated beetroot, place all of the marinated beetroot ingredients into a bowl and season, to taste, with salt and freshly ground black pepper. Place into the fridge and leave for at least one hour, preferably longer.
4. For the pheasant, place the pheasant breasts onto a clean chopping board, cover with cling film, and tap gently with a rolling pin to flatten out slightly.
5. Season the pheasant breasts with salt and freshly ground black pepper, then dredge in the flour. Dip the floured breasts into the egg to coat, then dip into the breadcrumbs, coating thoroughly.
6. Heat a frying pan until hot, then add the butter and oil. When the butter has melted add the breaded pheasant breasts and fry for 1-2 minutes on each side, or until golden-brown all over and the pheasant is cooked through.
7. To serve, place a spoonful of beetroot pur%26eacute;e into the centre of each plate. Cut the pheasant breasts in half lengthways and arrange two slices onto each plate, balanced against the beetroot pur%26eacute;e. Spoon the marinated beetroot around the pheasant and serve.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Breadcrumbed pheasant breast with beetroot puree and marinated beetroot
Subscribe to:
Posts (Atom)