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Hapxxr Trxze

A1 Sauce Almond Jo - 0 views

Fastfood Recipes A1 Sauce Almond Joy Bars Applebee's Lemonade Applebee's Low-Fat Blackened Chicken Salad Applebee's Oriental Chicken Salad Arby's Barbecue Sauce Arby's Horsey Sauce Arthur ...

Recipe Fastfood Chains

started by Hapxxr Trxze on 24 Oct 11 no follow-up yet
Jane Colless

Bondi Chai is very versatile and easy to use - 0 views

www.goodfoodwarehouse.com.au/c-110-chai-powdertea.aspx

Bondi Hari har Chai powder Tea

shared by Jane Colless on 15 Mar 12 - No Cached
  • Jane Colless on 15 Mar 12
     
    Bondi Chai is Australia's own Gold Medal winning chai tea latte. It was created and is blended in Australia and is carving a favoured place in our café culture.The main thing to know about Bondi Chai is that it's a great, uplifting drink to enjoy with friends - anywhere, anytime.Bondi Chai is very versatile and easy to use and stores in its foil packs for at least 2 years.
aamodakitchenid

Kitchen Cabinets Price In Hyderabad - 0 views

aamodakitchen.blogspot.in/...binets-price-in-hyderabad.html

Modular Kitchen Hyderabad Price Advantages of Modular Kitchen Kitchen Cabinets Price Cost of Modular Kitchen Hyderabad Cabinets Price

shared by aamodakitchenid on 14 Mar 15 - No Cached
  • aamodakitchenid on 14 Mar 15
     
    A modular kitchen can be planned at any given stage of construction. Even an existing kitchen can be upgraded to a modular one according to requirements. Plan it out on own, but if it's the very first time are getting a modular kitchen, it is advisable that seek out professional help. Begin by planning a layout, the placement and installation of kitchen components such as cabinets, chimney, fittings, etc., and the materials (such as stainless steel) to be employed in building the kitchen. The biggest advantage of a well thought out modular kitchen is that it can be created in compact spaces. Modular kitchens are not inexpensive, but it is a long term investment that homeowners are definitely opting for. After proper installation, a modular kitchen requires very little maintenance. Repairs can be carried out at one's own end without having the need to seek professional services. Reworks in a particular area can be done without hampering the integrity of other parts of the kitchen. Another aspect of costing in modular kitchen is the finish want to achieve. This has to be used in all exposed (visible) parts of the kitchen; like the shutters, drawers, exposed sides (of cabinets), inner exposes (inside of glass shutters) etc. The more exposes required in a kitchen the more costly it will be. The most economical finish is the basic Matt Laminate, and then have other finishes like Painted, Membrane (Foil), High Gloss Laminate, Imported Acrylic, Poly Gloss etc. For home owners who like the solid wood / classic finish, there are wood options like Birchwood & White-Ash (which can be stained to resemble Dark Walnut, Teak, Cherry etc). The more exquisite and premium solid wood finishes like real Walnut, Cherrywood are also available for the most discerning home owners. Advantages of Modular Kitchen: Maximization of Space: A modular kitchen can be constructed in spite of restriction of space. A professional interior planner, while planning kitchen will take the n
aamodakitchenid

Modular Kitchen Designs And Price In Hyderabad - 0 views

aamodakitchen.blogspot.in/...chen-designs-and-price-in.html

Modular Kitchen Hyderabad Price Modular kitchens Cabinets Modular kitchens Accessories Modular kitchens Prices Cost of Modular Kitchen Hyderabad

shared by aamodakitchenid on 17 Feb 15 - No Cached
  • aamodakitchenid on 17 Feb 15
     
    Kitchens made up of plywood carcass, german fittings from Blum, Hettich and grass are designed to suit everyday needs.Choice of shutters from solid wood, HPL plywood, PVC foiled MDF and PLY, tanscends elegance seamlessly in kitchen space.Modular Kitchens are Perfectly designed in a way that suits the size of any kitchen layouts,according to the customer preference,style of cooking and to their taste.Offering largest varities of Modular kitchen models to choose such as, laminate modular kitchen, postforming modular kitchen, modular kitchen membrane, modular kitchen solid wood, modular kitchen lacquer, whether taste is traditional or contemporary modular kitchen, determine the rules of style,size,budget,designs. Modular kitchens are customized as per requirements.Modular kitchens Prices, based on size of: kitchen Interiors kitchen Designs Cabinets Shutters Fittings Appliances Accessories Modular kitchens Cabinets: Modular kitchens Cabinets and furnitures are customised as per the kitchen interior design requirement, available in modular and semi-modular types.Kitchen cabinets are made with BWP [Boiled Water Proof] of marine graded plywood brand quality to withstand a lifetime and modular kitchen cabinets shutter of largest range of laminated shutters, postforming shutters,membrane pressed shutters,solid wood shutters,etc,in hyderabad. Modular kitchens Accessories: Modular kitchen accessories in hyderabad are available in various sizes,designs to cater the multiple storage requirements and are available as Plain basket,thali basket,deep drawer basket,cup & saucer basket,partition basket,bottle pull out, corner organisers,hang-on wall accessories,wall unit accessories & base unit accessories for systematic arrangement of different patterns of kitchen wares are available with discounted pricelist. 1. Quadro baskets 2. Kitchen baskets 3. Kicthen corner units 4. Pullout systems 5. Kitchen Railing units 6. Kitchen Shelvi
policomm ray

Lavender-crusted Duck Magret - 0 views

chocolateandzucchini.com/...avendercrusted_duck_magret.php

shared by policomm ray on 24 Mar 09 - Cached
  • Magret en Croûte de Lavande 2 duck fillets or magrets, about 400 grams (14 ounces) each 4 teaspoons unsprayed dried lavender flowers (check with the vendor that the lavender is safe for consumption) 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds The zest of one lemon, finely chopped 2 teaspoons fleur de sel 1/2 teaspoon freshly ground pepper Serves 4. Slash a few diagonal cuts in the skin of the meat. Combine the rest of the ingredients in a small mortar or spice grinder, and pestle or process until finely ground. Sprinkle this rub on the flesh side of the meat, wrap each piece tightly in plastic, and chill for an hour. Remove the meat from the fridge 15 minutes before serving. Preheat the oven to 200° C (400° F), and place the fillets or magrets (without the plastic wrap!) skin side down in a baking dish. Slip into the oven to bake for 15 minutes, flip the meat, and return into the oven for 5 minutes. If desired, you can switch the oven to grill mode at this point to get the skin crispy and golden. Transfer the meat on a cutting-board, and reserve the cooking juices. Cover the meat with foil, and let rest for 5 minutes. Cut each fillet in 1-cm (1/2-inch) slices, drizzle with the juices, and serve with mashed purple potatoes.
  • policomm ray on 24 Mar 09
     
    soiunds interesting. never eaten lavendar flavours - use sparingly
policomm ray

A sucker for octopus - 0 views

www.ft.com/...5e-11de-ba91-00144feabdc0.html

octopus

shared by policomm ray on 11 May 09 - Cached
  • Ingredients750g octopus1 head of garlic3 bay leaves3 sprigs of thyme1 chilli175g white wine2 onions4 tbs olive oil250g risotto rice200g peeled and chopped tinned tomatoes 2 tbs chopped flat parsley1 tsp pimento (piccante)1 tsp chopped garlic1 tbs lemon juice½ tsp flaked sea salt
  • Method● Rinse the octopus in cold water. Place it in an oven tray on top of the bulb of garlic sliced in half, the bay leaves, thyme, chilli and white wine. Cover and seal with aluminium foil and then place in a medium oven (150ºC) and cook for one hour. Test with a sharp pointed knife for tenderness. ● Once the octopus is cooked, remove from the tray and leave to cool. Strain the cooking juice, saving the two pieces of garlic. Peel and chop the onion very finely. In a large casserole warm half the olive oil and add the chopped onions, letting them stew very gently for 15 minutes. Add the rice, season well and stir until the rice starts to stick before adding the tomatoes and stirring those in turn. Squeeze the sweet pulp out of the cooked garlic cloves and add these to the rice before slowly adding the cooking liquor. Proceed to make a risotto in the usual way, adding water at the end if there is insufficient cooking liquor to cook the rice.● While the risotto cooks, separate the octopus tentacles, cutting them in half if they are very large, and cut the heads into four pieces. Toss these pieces with the remaining olive oil. In a large bowl, make a paste from the parsley, pimento, chopped garlic, lemon juice and salt. ● Just before the rice is cooked, heat a flat dry griddle pan until quite hot and lay the octopus pieces in it, letting them sear for two minutes before turning them and searing on the other side. Once hot and nicely browned, remove and place in the bowl with the parsley mixture. Serve the risotto on to six plates with the griddled octopus pieces on top.
policomm ray

BBC - Food - Recipes - Apple crepes with calvados - 0 views

www.bbc.co.uk/...plecrepeswithcalva_66224.shtml

pancakes apple calvados

shared by policomm ray on 24 May 09 - Cached
  • 50g/2oz plain flour25g/1oz buckwheat flour1 level tsp ground cinnamon2 eggs1x200ml tub crème fraîche1 large Granny Smith apple2 tbsp calvadosTo make the pancakes:50g/2oz melted butterTo serve:caster sugar2 tbsp calvadosdouble cream, well chilledYou will also need a small, solid frying pan.
  • Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados.Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil.To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.)Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately.
gina syarif

Barbecued Chicken Packet - 0 views

justaddbbq.com/barbecued-chicken-packet

best barbecue chicken fast recipes tin foil cooking aluminum with pineapples green peppers food

shared by gina syarif on 14 Jul 09 - Cached
  • gina syarif on 14 Jul 09
     
    A quick getaway to dinnertime bliss!
policomm ray

Cooks.com - Recipe - Fish Fillet En Papillote - 0 views

www.cooks.com/...0,1917,153190-254192,00.html

shared by policomm ray on 10 Oct 09 - Cached
  • FISH FILLET EN PAPILLOTE Sliced mushrooms3/4 lb. fish fillets, any typeChopped fresh tomatoesChopped green onionSeasonings, your choiceHerbs, your choiceSliver of butterSplash of dry white winePaper wrap or foilPlace on the wrapping a bed of sliced mushrooms and the fish fillets. Cover with chopped tomatoes, onions, seasonings, herbs, butter, and wine. Secure wrapping and place on ungreased baking sheet. Bake at 400 degrees for 15-20 minutes or until fish flakes when tested. Serves 2.
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