tag:blogger.com,1999:blog-19424730342919279742024-03-19T04:24:47.725-07:00Research "Ek Khoj"Makes The World Taste Betterresearch ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-1942473034291927974.post-10773616450364352682010-10-01T03:56:00.000-07:002010-10-01T03:56:29.544-07:00Sweet-Hot Barbecue Sauce & Espresso Barbecue Sauce.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBufxYYDEhCMFFKoZHXAyQWZZdWOQSutNIX2GyLhMBXF5GIDdscsYa5UJ5TUOgA82Gbu2LPAb0TvwNd37tlClPPU_ydCfE0XFlH4bSTXcxLmWCzMBkuXxNp-R2G_a-TYx8TGopnq1B3faa/s1600/DSCF0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBufxYYDEhCMFFKoZHXAyQWZZdWOQSutNIX2GyLhMBXF5GIDdscsYa5UJ5TUOgA82Gbu2LPAb0TvwNd37tlClPPU_ydCfE0XFlH4bSTXcxLmWCzMBkuXxNp-R2G_a-TYx8TGopnq1B3faa/s400/DSCF0004.JPG" width="400" /></a></div><div style="text-align: center;"><b> Sweet - Hot Barbecue Sauce & Espresso Barbecue Sauce.</b></div><div style="text-align: center;"><br />
</div><b>Sweet-Hot Barbecue Sauce</b><br />
from Better Homes and Gardens Grilling<br />
<br />
1 1/4 cups water<br />
1 6-ounce can tomato paste<br />
1/2 cup mild-flavor molasses<br />
1/2 cup dark-color corn syrup<br />
1/4 cup vinegar<br />
1/4 cup honey<br />
1 tablespoon whiskey or bourbon (optional)<br />
1 tablespoon Worcestershire sauce<br />
2 teaspoons paprika<br />
1 teaspoon garlic salt<br />
1 teaspoon liquid smoke<br />
1 teaspoon bottled hot pepper sauce<br />
1/2 teaspoon chili powder<br />
1/4 to 1/2 teaspoon cayenne pepper<br />
1/4 teaspoon onion powder<br />
<br />
In a medium saucepan, combine the water, tomato paste, molasses, corn syrup, vinegar, honey, whiskey (if desired), Worcestershire sauce, paprika, garlic salt, liquid smoke, hot pepper sauce, chili powder, cayenne pepper and onion powder. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 45 minutes or until mixture reaches desired consistency, stirring frequently.<br />
<br />
Brush the sauce on beef, pork or poultry during the last 10 minutes of grilling. If desired, reheat any remaining sauce until bubbly and serve it with grilled meat. Makes about 2 cups.<br />
<br />
<b>Espresso Barbecue Sauce</b><br />
from Better Homes and Gardens Grilling<br />
<br />
1 1/2 cups barbecue sauce<br />
1 cup water<br />
1/4 cup packed brown sugar<br />
3 tablespoons instant espresso coffee powder or instant coffee crystals<br />
<br />
In a medium saucepan, combine barbecue sauce, the water, brown sugar, and coffee powder. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Boil gently, uncovered, about 20 minutes or until mixture is slightly thickened.<br />
<br />
Brush sauce on beef, pork or poultry during the last 10 minutes of grilling. If desired, reheat any remaining sauce until bubbly and serve it will grilled meat. Makes about 2 1/2 cups.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-54389836413896574372010-10-01T03:53:00.000-07:002010-10-01T03:53:39.819-07:00Chicken puffs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZkiXq3Zyrde-125M_AsuO3YISJBFD6GNRGZUwDggiB7vo7FPfY61HIo4psRbB3E9jdxGkRrwfwYN4LjZjBWxw0u6o5T7zmMtXFRHyC6JhagnUDqOoI4_HOxlgKNVu0HXmpAIVzN2NAC6/s1600/17327_1L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZkiXq3Zyrde-125M_AsuO3YISJBFD6GNRGZUwDggiB7vo7FPfY61HIo4psRbB3E9jdxGkRrwfwYN4LjZjBWxw0u6o5T7zmMtXFRHyC6JhagnUDqOoI4_HOxlgKNVu0HXmpAIVzN2NAC6/s400/17327_1L.jpg" width="400" /></a></div><div style="text-align: center;"><b> Chicken puffs</b></div>Recipe type: Other<br />
<br />
Number of serving: 8<br />
<br />
Preparation time: 10 Minute(s)<br />
<br />
Cook time: 35 Minute(s)<br />
<br />
Difficulty: Easy<br />
<br />
<b>Ingredients:</b><br />
<br />
Ingredients:<br />
<b>Puff</b><br />
1/2 cup butter<br />
1 cup water<br />
1/4 teaspoon salt<br />
1 cup all-purpose flour<br />
4 eggs<br />
<b><br />
</b><br />
<b>Chicken:</b><br />
You can either use boneless chicken breast shredded or canned white chicken meat.<br />
3 skinless boneless chicken breasts<br />
3/4 - 1 sweet onion diced<br />
2 cloves garlic<br />
salt/ pepper<br />
1 tsp. chili powder<br />
2 stalks celery<br />
1/2 cup sour cream<br />
1/2 cup shredded cheese (your choice) I used Italian Mix<br />
4 oz cream cheese (softened)<br />
3 TBL mayo approx. This and the ranch you may want to add more..<br />
4 TBL ranch dressing (I always make mine from the powdered ranch mix) approx. Preparation:<br />
<br />
<b>Directions: Puffs</b><br />
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. bake at 450 for 10 minutes then reduce heat to 400 and cook approx. 25 minutes more, or until golden brown<br />
<br />
<b>Directions Chicken:</b><br />
in large skillet cook chicken with some onion, salt and pepper until tender. Shred and then add ingredients. Chill until ready to use.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-89999810656690896462010-09-29T03:05:00.000-07:002010-09-29T03:05:49.196-07:00Lime Buttermilk Pound Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEM1vSiGNqUwSB4ICyWJNGsg4LQx-2oJN3Vs_YuV-jcPNwufKAYlqrEuK9u1AEILuxZBvSEFFP17PUBv_4NBwygjLwz0pJovOVHjwrUC9GWFZGuG5bDMT-cyUNHYgS0JBgOo15QZNHJqh/s1600/IMG_2161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOEM1vSiGNqUwSB4ICyWJNGsg4LQx-2oJN3Vs_YuV-jcPNwufKAYlqrEuK9u1AEILuxZBvSEFFP17PUBv_4NBwygjLwz0pJovOVHjwrUC9GWFZGuG5bDMT-cyUNHYgS0JBgOo15QZNHJqh/s400/IMG_2161.JPG" width="400" /></a></div><br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Plain flour - 1 1/2 cups</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Baking powder - 1/2 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Baking soda - 1/4 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Salt - 1/2 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Unsalted butter, room temperature - 1/2 cup</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Vanilla or plain sugar - 1 cup</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Eggs - 2</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Buttermilk {or substitute recipe below}- 100 ml</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Pure vanilla extract - 1 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Juice of 2 limes {or 1 lemon}</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Zest of 2 limes {or 1 lemon}</span><br />
<br />
<b style="font-family: "Trebuchet MS",sans-serif;">To make buttermilk substitute at home</b><span style="font-family: "Trebuchet MS",sans-serif;">:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.</span><br />
<br />
<b style="font-family: "Trebuchet MS",sans-serif;">Method</b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Grease and flour the sides of a 8" ring tin, or a 6" round tin. [I used an 8' round tin]Line the bottom and sides.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Preheat the oven to 170C.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Sift the flour with the baking powder, baking soda and salt. Reserve.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, lime juice and zest.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> With beater on low add the flour and buttermilk alternately in three lots.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Meanwhile, make the glaze--</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhToOGHEOJbmYMA3oIz2cNNYf1Uj0PAoPX9wl1sQt857fNKtnFbJNKZlqjt0QiAfKirqrOdFvEl6VjarksrbQG0qCahUrMCpyY31np34uPR9Q7X3nT1_FjF8i0w5DaCFbiUVlspH0v2uPCC/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhToOGHEOJbmYMA3oIz2cNNYf1Uj0PAoPX9wl1sQt857fNKtnFbJNKZlqjt0QiAfKirqrOdFvEl6VjarksrbQG0qCahUrMCpyY31np34uPR9Q7X3nT1_FjF8i0w5DaCFbiUVlspH0v2uPCC/s400/Picnik+collage.jpg" width="400" /></a></div><br />
<b style="font-family: "Trebuchet MS",sans-serif;">Glaze</b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Juice of 2-3 limes {as required}</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Powdered sugar 1/2 cup</span><br />
<br />
<b style="font-family: "Trebuchet MS",sans-serif;">Method</b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Stir in the juice of 2 limes into 1/2 a cup of powdered sugar, and stir till all lumps have dissolved. Add some more powdered sugar if it isn't as thick as you like it. The glaze should be nice and thick, yet of flowing consistency. Add a little zest if you like.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack, and poke holes with a skewer through it. Pour the glaze evenly over the hot cake, coaxing it all around, letting some drip over the sides. Decorate with sprinkles immediately if you like.</span>research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-35928615130509869482010-09-28T01:43:00.000-07:002010-09-28T01:43:06.090-07:00Perfect Chicken NachosNachos are a fun <strong>appetizer</strong>, or a perfect first course for a Mexica-themed party or like at our house - the main course! Nachos are easy to <strong>customize</strong> with a variety of toppings.<br />
These chicken nachos are <strong>absolutely</strong> delicious - don’t count on having any leftovers!<br />
Really, there are three serious ingredients to consider when creating the perfect plate of nachos and those are <strong>chips, cheese, </strong>and the <strong>toppings</strong>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg91bw7I5Xm9L063MQ9yFuyX5zqCzo2n0kwdQEbIDwmxhy-_hm_vZPrdTleQCXT6fKDrK9PsZRcN61OB3TvtNgZJQh0MmPPTuoPKpvndVgERHFlIcMYOfMEolLAGJjDCg71Bqh-hqvGrND/s1600/nacho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg91bw7I5Xm9L063MQ9yFuyX5zqCzo2n0kwdQEbIDwmxhy-_hm_vZPrdTleQCXT6fKDrK9PsZRcN61OB3TvtNgZJQh0MmPPTuoPKpvndVgERHFlIcMYOfMEolLAGJjDCg71Bqh-hqvGrND/s400/nacho.jpg" width="400" /></a></div><b>The Toppings</b><br />
<br />
To <strong>prepare</strong> the chicken, you can use left over chicken breast, thighs, or use boneless skinless ( really whatever you have on hand - but i like to use white meat again just for the moisture content). I like to also use a combination of jalepeno peppers or chilies, green peppers and red onion and then once out of the oven top with <strong>fresh</strong> tomatoes.<br />
<br />
As you can see, moisture content for me is huge when making nachos. The last thing you want is a soggy nahco without any <strong>CRUNCH!</strong> Next time you are craving nachos, try this technique.<br />
<br />
<b>Ingredients</b><br />
2 cooked boneless, skinless chicken breasts<br />
2 tablespoons taco or burrito seasoning<br />
2 tablespoons water<br />
2 tablespoons mild or hot salsa<br />
3/4 cup sour cream<br />
1 small can/jar chopped green chiles (hot), drained<br />
1/4 cup green onion, thinly sliced<br />
1/4 cup of chopped green peppers<br />
1/4 cup of chopped red onion<br />
1 bag white corn tortilla chips<br />
1 1/2 cups shredded Monterey Jack or Pepper Jack or Cheddar cheese<br />
1/2 cup tomato, seeded and chopped<br />
bowls of salsa, sour cream, and guacamole for dipping<br />
<b><br />
Method:</b><br />
Chop chicken into bite-sized pieces. In a medium saucepan, combine chicken, taco seasoning, water, and salsa over mdium heat. Cook mixture until chicken is heated through and sauce is well-blended.<br />
Remove mixture from heat and allow to cool to room temperature. Often times I do this ahead of time just to be ready.<br />
To cook the nachos, I use a pizza stone and I usually preheat the stone for about 15 minutes on 400 degrees. Then I take out the pizza stone with an oven mitt ( cause it will be hot… ) and start to place the nachos on the stone. I try and get the nachos close together but not overlap them. Once placed on the stone, I sprinkle a little cheese over the chips and then place the chicken mixture on( making sure not to place an extra liquid on the chips ). After the chicken, I go with the peppers, chilies, and onions spreading a liberal amount over the chips. Once complete I add the cheese. Another tip I try to follow is not to make the chips disappear with the cheese ( I spread a nice amount but don’t over do it ). If your having a large crowd I tend to make multiple batches because I don’t like to layer the chips due to the soggy possibility.<br />
I then bake them on the middle rack at 400 degrees until cheese is melted through and the chips start to crisp around the edges. I then top with tomatoes, and green onions and serve with salsa, sour cream and guacamole.<br />
<br />
Enjoy!research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-79228922836429153022008-11-03T02:16:00.000-08:002008-11-03T02:41:45.060-08:00Sweet and sour chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggI27VozoXsjCwu_2NvMXZ_ld-xqmJ9CKlUIX6gnKtUuWEPzMoS0AuomWwDOTUykjLhl0NKU18InFK8SRAYZvZ_NtebCOQCqnCLZBUTkUsjgZQ6wxDilftqgR6mMS0RpWV0DPZjs2dw_pM/s1600-h/Sookha-Gosht_M.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggI27VozoXsjCwu_2NvMXZ_ld-xqmJ9CKlUIX6gnKtUuWEPzMoS0AuomWwDOTUykjLhl0NKU18InFK8SRAYZvZ_NtebCOQCqnCLZBUTkUsjgZQ6wxDilftqgR6mMS0RpWV0DPZjs2dw_pM/s320/Sookha-Gosht_M.jpg" alt="" id="BLOGGER_PHOTO_ID_5264379262103306338" border="0" /></a><br /><br /><br />Ingredients:<br />1/2 kg of Boneless chicken (skinned and cleaned from the shop)<br />2 whole lime to be squeezed to take out the juice.<br />2 tbsp of sugar.<br />1 pinch of Ajino motto.<br />1tsp of salt<br />1tsbp of cornflour<br />1/2 tsp of Ginger Garlic paste<br />Refined Oil for frying the chicken.<br />1 medium sized Chopped Onion<br />2 cloves of Gralic finely chopped.<br />2 celery leaves for garnishing<br /><br />Method:<br /><br />Mix 1/2 cup of water into the sugar and make thick syrup<br />Mix the lime juice in it stir it for sometime ( syrup should be thick) and simmer it for sometime.<br />Keep it aside<br />Marinate the chicken pieces with cornflour, ginger paste and salt.<br />Heat the oil in non stick kadai<br />Fry the marinated pieces till brown in colour.<br />Keep it aside after its fried.<br />Try to make the chicken pieces if possible into finger shaped.<br />Fry the chopped onions, garlic till pink in colour<br />Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for sometime<br />Add the celery leaves into it<br />Simmer for sometime adding ajino motto in it.<br />Its ready to eat and this recipe is enjoyed by the kids.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-28229056715154990502008-10-24T01:52:00.000-07:002008-10-24T02:04:09.701-07:00Chicken TangoIngredients:<br /><br /><div align="left"> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1/2 cup ghee</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1 medium onion (finely chopped)</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >2 bay leaves</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >4 cloves</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1 piece cinnamon stick</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1 brown cardamom</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >4 black peppercorns</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1tsp. turmeric powder</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1tsp. red chili powder</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1tsp. coriander seeds, dry roasted and ground</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >4 cloves garlic (crushed)</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1 piece (1/2-inch) ginger (crushed)</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1 small oven-ready chicken (cut into 8 pieces)</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >4 tomatoes (quartered)</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >Salt to taste</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >300 ml warm water</span> <br /> <span style="color: rgb(0, 0, 0);font-family:Arial;" >1/2 tsp garam masala powder<br /><br />Preparation:<br /><br /></span><div align="left"> <span style="font-family:Arial;color:#000000;">Heat the ghee in a deep saucepan and fry onions till golden brown.</span> <br /> <span style="font-family:Arial;color:#000000;">Add the bay leaves, cloves, cinnamon, cardamom and peppercorns and stir a few times.</span> <br /> <span style="font-family:Arial;color:#000000;">Stir in the turmeric, chili , coriander, garlic and ginger.</span> <br /> <span style="font-family:Arial;color:#000000;">Blend together and fry for about 2 minutes.</span> <br /> <span style="font-family:Arial;color:#000000;">Add the chicken and tomatoes and cook , stirring, for 5 minutes.</span> <br /> <span style="font-family:Arial;color:#000000;">Add the salt and water, cover tightly and simmer for about 20 minutes until the chicken is cooked.</span> <br /> <span style="font-family:Arial;color:#000000;">Lower the heat, sprinkle garam masala over the chicken and cook for a further 5 minutes.</span> <br /> <span style="font-family:Arial;color:#000000;">Serve hot with boiled rice, roti or paratha.<br /><br /></span></div></div>research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-39897597219168753782008-09-01T01:05:00.000-07:002008-09-01T01:13:22.357-07:00found my dentist on SpockI had a dental pain and had to visit <a style="color: rgb(0, 0, 153); font-weight: bold;" href="http://www.spock.com/q/dental-care-dentist">my dentist</a>. The problem was a minor one and was solved soon. I am quite afraid of going to a dentist and asked my dentist some tips to avoid visiting him. Here are some tips which my dentist cheerfully shared with me to prevent teeth problems.<br /><br />While the following brushing and flossing tips may contain <i>useful general guidelines</i>, you should see a dental hygienist to ensure that you <b>use a technique that is appropriate for you</b>! <h2 style="font-weight: normal;">Brushing Tips</h2><h2><span style="font-size:100%;"><span style="font-weight: normal;">Be sure your brush is the right size (in general, smaller is better than larger). Place the bristles at a 45 degree angle to the gum line, and slide the tips of the brush under the gums.Gently jiggle the bristles or move it in small circles over the tooth and gums. Brush the outside, the inside, and the chewing surfaces of your teeth. For chewing surfaces, use a light back and forth motion. For the front teeth, brush the inside surfaces of the upper and lower jaws: Tilt your brush vertically and make several strokes up and down with the front part of the brush over the teeth and gum tissues.</span></span></h2><h2 style="font-weight: normal;">Flossing Tips</h2> Wrap about 18 inches of floss around the middle fingers of your hands. Hold the floss tightly, using your thumbs and forefingers, and gently guide it between your teeth. Don't "snap" the floss as this can cut the gums! When the floss reaches the gumline, curve it into a C-shape against one tooth and gently slide it into the space between the gum and the tooth until you feel pressure against the tooth. Gently scrape the side of the tooth with the floss. Repeat this method on all your teeth.<br /><br /><span letterspacing="0" kerning="0" style="color: rgb(0, 0, 0);font-family:Verdana;" > <object type="application/x-shockwave-flash" data="http://www.spock.com/widgets/person_pictures.swf" height="250" width="150"> <param name="movie" value="http://www.spock.com/widgets/person_pictures.swf"> <param name="FlashVars" value="'param_id=" lidv1bp=""> </object></span><br /><br />I must say, whether you are looking for a <a href="http://www.spock.com/">dentist</a>, curious about what's on there about yourself or other people you know, or you are looking for a different type of professional, Spock can be a lot of fun! It might surprise you what's on there and where it comes from!<br /><br /><embed src="http://www.creamaid.com/cream.swf?id=10000002721000005117" flashvars="aid=10000002721000005117" wmode="window" height="376" width="341"></embed><img src="http://www.creamaid.com/6b3e3fc18455a60b0834eb05e67d2f5d16fdb983.gif" height="0" width="0" />research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-46285758385851059082008-08-08T03:12:00.001-07:002008-08-08T03:12:37.712-07:00What Spices To UseSpices are the basis for flavoring your barbecue. They are many and are everywhere in the world. In days of old they were a sign of wealth. They were traded, and the quest for them has spawned new nations and caused wars. Once you learn how to work with spices, you can make your own spice mixtures, to season your barbecue, and even serve at the table instead of or in addition to, salt and pepper.<br /><br /><br /><b>Arrowroot </b>An edible starch known as Arrowroot Powder. Used mainly as a thickening agent.<br /><br /><b>Basil </b>Also called sweet basil. With an aroma that is like mint and tea. Basil is available in leaf form. It is used as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any dish where oregano would be used<br /><br /><b>Bay Leaves</b> They have a woody, astringent flavor with a pleasant, slightly minty aroma. Bay leaves should always be removed before food is served. Works well in soups, with meat and poultry dishes, pasta sauces, fish and is also used to flavor some desserts.<br /><br /><b>Black Pepper </b> Black pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste.<br /><br /><b>Broiled Steak Seasoning </b>A unique blend of seasonings including black pepper, onion, garlic, paprika and celery seed. Especially good flavor with beef as well as pork and lamb.<br /><br /><b>Caraway (Seed) </b> With a tangy flavor similar to dill. It is used as a seasoning in potatoes, cabbage, carrots, sausages, rich meats, in breads and pastries. Caraway is available as the whole seed.<br /><br /><b>Cayenne (Red ) Pepper </b>A seasoning ground from small, red chili peppers. It has been used as a spice in the dishes of many countries and is also used as a table condiment. It's heat and spiciness varies.<br /><br /><b>Celery Seed (Salt) </b>Celery seed tastes like celery and is aromatic with a slight bitterness which enhances other flavors. Celery seed is available whole, ground, or mixed with salt. Celery salt is a blend of ground celery seed and fine salt. It is used primarily as a flavoring in salads (especially potato), sauces, pickling, soup, tomato juice, and meat. It is also an integral part of the flavoring of traditionally prepared crabs and other seafood.<br /><br /><b>Chervil </b>An essential spice in French cuisine, it used like parsley and provides an herbal taste with the slight flavor of anise. Chervil is used much like parsley, but is more delicate. It is most commonly used on fish, egg dishes, salads and as a glaze on vegetables such as carrots.<br />Chili Powder Made from dried chilies, usually blended with garlic, onion, cumin, oregano, chili peppers, allspice, garlic, and salt. Color and spiciness varies. It has an earthy, slightly sweet, and sometimes hot flavor. This spice blend usually dominates food rather than enhancing it. Mexican and other Latin American dishes depend on chili powder for their characteristic flavor.<br /><br /><b>Chinese 5 Spice Powder </b> A blend of star anise, fagara (Szechwan pepper), cassia (cinnamon), fennel and clove. It is heavily used in Chinese and Vietnamese cuisine.<br /><br /><b>Cilantro </b>Cilantro has a bold flavor often described as a mixture of sage, parsley, and citrus. In Mexican dishes and salsas, cilantro is the "indescribable" flavor note that sets them apart. Cilantro adds pungent flavor to many Latin American and Asian dishes such as stews, soup, steamed fish, curries, vegetables, , salads, relishes and tomato based sauces, and noodle dishes. It is often called "Chinese parsley."<br /><br /><b>Cinnamon </b>Cinnamon has a characteristic woody, musty, earthy, and sweet flavor. It is warming to taste. It is available whole, as cinnamon sticks, and ground. Used in spiced vegetable dishes, also in sweet dishes such as baking, pies, compotes, and also with meats, stews, vegetables and curries.<br /><br /><b>Cloves </b>The flavor of cloves is strong, fruity, and sweet almost hot. Cloves are available both whole and ground. Used for flavoring ham, pork, pickled fruit, onions, gravy, and syrup, spice cake, pumpkin pie, fruitcake, gingerbread, chili sauce, ketchup, and in combination with many other spices.<br /><br /><b>Coriander </b>Coriander has a sweet, slightly lemony flavor. (Coriander leaves are called cilantro.) Coriander is available as whole seed and ground and is a principal ingredient in curry powder. Middle Eastern, Indian, Russian, North African, and Mexican recipes include coriander for its distinctive flavor. Coriander seed is a pleasant addition to potato salad, rice's, bean, vegetable dishes, hot dogs, apple pie, poached fish, or bean, pea, and lentil soup.<br /><b><br />Creole Spice </b>A blend of garlic, onion, cayenne, black pepper, thyme, oregano, paprika.<br /><br /><b>Cuban Spice </b> A blend of cumin, chili powder, cinnamon<br /><br /><b>Cumin </b>Cumin has a penetrating musty, earthy flavor with some green, grassy nuances. Cumin is available as whole seed and ground. It is a principal ingredient in both chili powder and curry powder. Middle Eastern, Mexican Indian, and North African recipes often include cumin. Also used in curries, stews, and chili.<br /><br /><b>Curry Powder </b> Not a single spice but a blend of many spices. Usually contains turmeric, ginger, black pepper, coriander, cumin, chilies and fenugreek and can also contain cinnamon and clove. Flavors vary according to the use or the creator of the blend. All curry blends have a rich, warm, earthy, and pungent flavor with a great many overtones. The characteristic golden color comes from turmeric. Curry powder is available in mild or hot blends. Curry powder is usually intended to be the dominant flavor but it also may be used in small amounts simply to enhance the flavor of foods such as corn bread, stuffed eggs, soup, and sour cream dips.<br /><br /><b>Dill </b>Dill is an annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like, sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed. Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes. Dill seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes. It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes.<br /><br /><b>English Pickling Spice</b> A blend of mustard seed, coriander, allspice, red chilies, bay leaves, ginger.<br /><br /><b>Fenugreek </b>Has a bitter, maple-like flavor. It is primarily used in Indian cuisine and is also used with curry, as a pickling spice and as imitation maple.<br /><b>Fil'e Gumbo </b>A blend of dried ground sassafras leaves and thyme. It is used as a thickener in and with soups, gumbo, meat, fish, stew and poultry.<br /><br /><b>Four-Pepper Mix </b> A blend of black pepper, white pepper, rose pepper and green peppercorns, coarsely crushed.<br /><br /><b>Garam Masala </b> A Northern Indian blend of cumin, coriander, cardamom, black peppercorn, clove, mace, bay leaf and cinnamon.<br /><br /><b>Garlic (Powder, Salt) </b> It has a strong, pungent green flavor and is one of the most popular seasonings used today. Garlic can be conveniently purchased as fresh bulbs, dehydrated powder, minced flakes, and blends with salt. It adds flavor to almost any dish. Garlic is especially popular in Italian cuisine and throughout the Mediterranean region and Asia. Sprinkle to taste on hamburgers, lamb, chuck roast, steak, chicken, Italian green beans, zucchini, tomatoes and green salads. Use with sour cream or cream cheese for dips. Sprinkle on stuffed eggs. Use it sparingly to begin with and add small amounts until it suits your taste.<br /><br /><b>Ginger </b>The flavor of ginger is pungent, lemon/citrus, warm, and sweet. Ginger is available ground, whole (gingerroot), and crystallized. Used to add zest to many dishes such as gingersnaps, gingerbread, in Asian dishes and in sweets such as cakes, cookies, puddings, pumpkin pie and sweet breads.<br /><br /><b>Herbs De Province </b> A Mediterranean blend containing oregano, savory, rosemary, thyme and marjoram, use to flavor stews, chicken, kabobs and tomato dishes and pizza.<br /><br /><b>Italian Seasoning </b>A blend of marjoram, thyme, rosemary, savory, sage, oregano and basil. Add to dip, herb breads, any tomato dish, good in marinades and rubs.<br />Jamaican Jerk Ground chilies, accented heavily with thyme and allspice. Used as a spicy flavoring to meats and vegetables.<br /><br /><b>Jamaican Spice </b> Allspice, caraway, black pepper, coriander, garlic, ginger, nutmeg, thyme.<br /><br /><b>Juniper Berries </b>Aromatic and spicy with the slight flavor of pine. It is mostly used a spice for meats in marinades, on roasts and in sausage mixes.<br /><br /><b>Kosher Salt </b>A course ground salt, with no chemicals added. Used in brines, rubs, and marinades. Also used to coat the rim of the glass for Margaritas!<br /><br /><b>Marjoram </b>Marjoram has a distinctly aromatic green and pleasant woody flavor, with a slightly bitter undertone. Available in both leaf and ground forms, marjoram should be used sparingly at first. It complements the flavor of chicken and turkey stuffing, vegetable and bean soup, as well as tomato sauces. Marjoram also enhances the flavor of many meat dishes.<br /><br /><b>Mexican Hot Chili Powder </b> A blend of spices and chili pepper, is a U.S. invention. Similar blends were used by the Aztecs. It is usually used to dominate the flavor of a food but can be used as a background flavor. Use in Mexican dishes such as chili, tacos and enchiladas. Add to quacamole, dips and salad dressings.<br /><b><br />Mexican Spice </b> A blend of cinnamon, cloves, black pepper, coriander seeds, aniseed, cumin, chili powder.<br /><br /><b>Moroccan Spice </b> A blend of saffron, cumin, ginger, paprika, cinnamon.<br /><br /><b>Mustard (Seed, Ground) </b>Mustard has a clean, fresh aroma and a pungent, biting flavor. Ground mustard enhances meat, fish, poultry, sauces, salad dressings, cheese, and egg dishes. It must be moistened for about ten minutes to develop its sharp, hot, tangy flavor. The whole seed is used in pickling, boiled with beets, cabbage, or sauerkraut, and as a garnish for salads.<br /><b><br />North African Spice </b> A blend of cumin and cinnamon.<br /><br /><b>Nutmeg & Mace </b> Nutmeg has a strong cinnamon, nutty flavor used to flavor sweets, fruit dishes, sauces and vegetables. Nutmeg is available both whole and ground. Mace is sold primarily in the ground form. Nutmeg and mace are most commonly used in flavoring sweet foods such as puddings, cakes, and cookies. They are also used in meat products such as sausage. Mace is the lacy covering of the Nutmeg which is the seed of the fruit.<br /><br />Onion (Flakes, Powder, Salt) Onions are an important flavoring in almost every country in the world. When combined with other ingredients, onion flavor is rarely overwhelming or assertive. Onions, pungent when raw and sweet in flavor when cooked, are an extremely versatile flavoring and can be used to accent nearly any kind of dish.<br /><br /><b>Oregano </b>Similar in flavor to marjoram, it is not as sweet and is slightly more pungent and bitter. Use oregano in your favorite ethnic dishes as well as in fresh garden salads, egg dishes, quick breads, rubs, and sauces.<br /><br /><b>Paprika </b>The brilliant red powder is the "garnish spice" contributing color and sweet pepper flavor. Hungarian paprika is characterized by a hotter taste, achieved in recent times by adding hot, red capsicum pepper to ground paprika. Sold in ground form. Used as a garnish for light-colored food such as fish, potatoes, eggs, and cheese dishes. A popular addition to many rubs, marinades and sauces. It is the principal seasoning in Hungarian goulash and often is used in French dressing. To retain its red color, paprika should be kept in the refrigerator.<br /><br /><b>Parsley </b>Parsley has a slightly mild green taste. Parsley is available fresh or as dried flakes. It adds both flavor and visual appeal to salads, soup, pasta, butters, shellfish, meat, poultry, sauces, potatoes, omelets and soft cheeses.<br /><br /><b>Poultry Seasoning</b> A mixture of ground thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Poultry seasoning was created mainly to season stuffing but it also adds an unusual flavor to all poultry, pork, or veal dishes.<br /><br /><b>Rosemary </b>Rosemary has a distinctive fresh, sweet, piney aroma and flavor. Rosemary is available in leaf form. Use with lamb, pork, potatoes, carrots, stews, sauces, marinades, fish, poultry, bread, on grilled or skewered meat and in roasted potato dishes.<br /><br /><b>Sage </b>Comes in whole, rubbed (crushed) and ground form. The herb is distinctively aromatic and fragrant with slightly medicinal, piney, and bitter flavors. It is used to flavor pork, pork sausage, poultry stuffing, veal, stuffing, and tomato sauces.<br /><br /><b>Savory </b>Available in ground form and gives a piquant flavor to many dishes. It has a strong, slightly peppery flavor and is used to flavor legumes, meat, fish (especially trout), sausage, stuffing, tomato sauces, bean soup, meat loaf, hamburgers, eggs, or poultry.<br /><br /><b>Southwestern </b>A sweet/spicy blend of cinnamon, cumin, cloves, cayenne.<br /><br /><b>Szechwan Peppers </b>Not a true pepper but a dried berry of a prickly ash tree. It has a woody aroma with a spicy, tingly taste. It is an essential ingredient in Chinese 5 Spice.<br /><br /><b>Tarragon </b>It is rich and sweet with a faint anise-like flavor. It is an excellent seasoning for sauces, dressings, and with meat, poultry and fish.<br /><br /><b>Thyme </b>It has a pungent and sweetly herbal fragrant. It can be used to improve the flavor of most dishes, especially slow cooked dishes.<br /><br /><b>Turbinado Sugar</b> Also known as "Sugar in the Raw". Used in many rubs and sauces because it can take higher temperatures without carmelizing.<br /><br /><b><br />White Pepper </b> White pepper has a similar but more earthy flavor than black pepper. Used in many dishes, sauces, rubs, and marinades. Experiment to decide how much you like.<br />Whole Mixed Pickling Spice A blend of whole and broken spices, herbs and seeds. In it you find cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chilies, black pepper, mace and cardamom. Used by some as a rub.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-41537621290358471662008-08-08T03:07:00.000-07:002008-08-08T03:12:05.722-07:00Honey Mint Glazed Chicken Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DE28n7PJNgmE7okeEU7dWIs_flWn3Qrn_1QcgOqhytbRQbBg-ff3q83P5WvloPlXEdi_DeTWUMpU0V2PacnpfCpJRMNbj33AezGGuQT02Q92PV1lRJPM2RVFTalaz3nzzummjvUxy04M/s1600-h/Presentation1.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DE28n7PJNgmE7okeEU7dWIs_flWn3Qrn_1QcgOqhytbRQbBg-ff3q83P5WvloPlXEdi_DeTWUMpU0V2PacnpfCpJRMNbj33AezGGuQT02Q92PV1lRJPM2RVFTalaz3nzzummjvUxy04M/s400/Presentation1.gif" alt="" id="BLOGGER_PHOTO_ID_5232087210489401170" border="0" /></a><br />Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It's just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time.<br /><br />When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling. The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.<br /><span style="color: rgb(204, 0, 0);"><b><br />Ingredients:-</b></span><br /><br />1/4 cup white vinegar<br />1/4 cup olive oil<br />1 4-5 pound chicken, cut into parts<br />Salt<br />Freshly ground black pepper<br />1/2 cup honey<br />2-3 Tbsp water<br />1/2 cup chopped fresh mint (or 2 Tbsp dried mint)<br /><br /><span style="color: rgb(204, 0, 0);"><b>Method</b></span><br /><br />1. Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.<br /><br />2. In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.<br /><br />3. Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.<br /><br />Serves 6.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-41006284884081870062008-08-08T02:43:00.000-07:002008-08-08T03:06:38.447-07:00Which One WOuld U Like To Have....?<span style="font-weight: bold;">Click the image to view larger<br /><br /></span>ice-creams<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtwgNyJrg2NMqwnB1p6TyanfpkEpk5tJAPRbRi3L_Q3-_LASLLxzy5gCOHoK9hGQNJ3c7BrTr3a9A2_rB22ALp4c4EzGMXb9-5fn3u5RTAcMHvOU1TumWRgXmxNgUmBRRkz73eOkux80E/s1600-h/Presentation14.gif"><img style="cursor: pointer;" 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catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5eVJ-lUSsqdhZrhLTE0r7Nno2ddSjqqUwiHZD8ZJIqeMiU4BXcGXwBl9GgffIjAMdXI6YyyOePXUHFfAnOVnX0kM4Xfkl92nx7U0JOejr0Sv4bQh3KHpBu8SM3beZNN1bSNwa3V00tJ-/s1600-h/Presentation13.gif"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5eVJ-lUSsqdhZrhLTE0r7Nno2ddSjqqUwiHZD8ZJIqeMiU4BXcGXwBl9GgffIjAMdXI6YyyOePXUHFfAnOVnX0kM4Xfkl92nx7U0JOejr0Sv4bQh3KHpBu8SM3beZNN1bSNwa3V00tJ-/s200/Presentation13.gif" alt="" id="BLOGGER_PHOTO_ID_5232085130966608802" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn59rMtztq-GXC-JQcWolXOaIoODZMxe6rB4nnAuPZYS8KmbFxZtMolgknaE5GspUo3nrcbTiY0ZCoKhYQz8wzFUmoyKQs6pxs8B1NA3WnTF2txRVA7gI089lb01ugxrLmDmLht2Si8Sw/s1600-h/Presentation11.gif"><img style="cursor: pointer;" 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catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuZytbzfkK234x55Gkiy50ZoDzCfRXoLu4zutN5usSCVhfCjARkcpFiYStFfr5AuAAz8GijENjAV4eYISUCifOt8vt_VpN6MmPQTc0x8blEVKgAt0V3WYs6VUqKp3lJ2A3pOI9xkVm9q3/s1600-h/Presentation5.gif"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuZytbzfkK234x55Gkiy50ZoDzCfRXoLu4zutN5usSCVhfCjARkcpFiYStFfr5AuAAz8GijENjAV4eYISUCifOt8vt_VpN6MmPQTc0x8blEVKgAt0V3WYs6VUqKp3lJ2A3pOI9xkVm9q3/s200/Presentation5.gif" alt="" id="BLOGGER_PHOTO_ID_5232082162098096162" border="0" /></a><br /><br />which one did u like among them????research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com1tag:blogger.com,1999:blog-1942473034291927974.post-30538264125126241472008-08-08T02:37:00.000-07:002008-08-08T02:39:55.938-07:00Top 10 Foods for Success Body Building<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OIOI5I_0dhiK_g3XFHOr1xzRjVhh7EgTAlzjECEFT-qpVzm0YqFh5uQGPrm5DlZ0aw2NXNHPwBKZvLd6ihyphenhyphenQSxg6AMaLM5wtVUplNLQqgS0b9zIfdk1VmmywnUfQER1rpHYe3eqytDkG/s1600-h/body_building_-_bicep.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0OIOI5I_0dhiK_g3XFHOr1xzRjVhh7EgTAlzjECEFT-qpVzm0YqFh5uQGPrm5DlZ0aw2NXNHPwBKZvLd6ihyphenhyphenQSxg6AMaLM5wtVUplNLQqgS0b9zIfdk1VmmywnUfQER1rpHYe3eqytDkG/s400/body_building_-_bicep.gif" alt="" id="BLOGGER_PHOTO_ID_5232079243358577906" border="0" /></a><br />#10 - EGGS<br /><br />Eggs were at one time the gold standard in developing protein rating scales such as the Biological Value (BV) scale. Eggs have a superior amino acid spectrum. They are very good at helping hard training individuals maintain a positive nitrogen balance. Eggs contain virtually no carbs and if you eat only the whites they are also fat free. Even the much maligned yolk is now considered to be something which should be consumed in moderation. The cholesterol and fat in the yolk can help to support hormone production including the best strength training hormone of all, testosterone.<br /><br />#9 - SALMON<br /><br />For years bodybuilders and other athletes have consumed can after can of tuna due to its low fat and high protein content. Recent studies have shown that salmon is the fish of choice for athletes. It is an excellent source of protein but also provides the very important and beneficial (not to mention essential) Omega 3 fats. Salmon mainly increases the omega 3s in the form of eicosapentaenoic acid (EPA) and docoxsahexaenoic acid (DHA). These EFA's can reduce inflammation from training, as well as from injuries thereby leading to better recovery from intense training sessions. These fats are also responsible for reduced insulin resistance levels, improved cardiovascular health, and even muscle growth. Forget about that can of tuna and replace it with salmon so that you can benefit from this amazing fish!<br /><br />#8 - TURKEY<br /><br />If we were to look at all the meats readily available to us turkey is the leanest of them all, hands down. It thus provides high nutritional value with a low caloric cost. It is an excellent source of protein. In a 7 ounce serving of turkey you get a whopping 70 grams! Wow! If that isn't a concentrated protein source then I don't know what is. It also contains an excellent micronutrient profile. One word of advice, stick with the white meat as it is lower in fat than the dark or organ meats.<br /><br />#7 - SWEET POTATOES<br /><br />Sweet potatoes are a food which too many of us only eat during the holidays. They are one of the best complex carbohydrate sources available. A 7 ounce serving provides 48 grams of carbohydrates, 4 grams of protein, less than 2 grams of fat, and a paltry 200 calories. Sweet Potatoes are also loaded to the brim with vitamins and minerals. They contain large amounts of vitamins A (40,000 IU!!!), C, B6 and beta carotene as well as the trace minerals manganese and copper. Don't let the fact they are much sweeter than regular potatoes fool you into thinking they are higher in calories or have a higher glycemic index. Actually, the opposite is true! The presence of an enzyme that converts starches to sugars (which leads to their sweet taste) is why they can be so sweet and yet not have a higher glycemic index than standard potatoes. Sweet potatoes are also high in fibre. Off-season, pre-contest, or pre-game the sweet potato has a lot to offer the athlete looking to take his performance to the next level!<br /><br />#6 - COTTAGE CHEESE<br /><br />Cottage cheese has found a popular following among athletes and bodybuilders in recent years. A 7 ounce serving of 1% cottage cheese contains 25 grams of protein, 5 grams of carbs, 2 gram of fat, and only 145 calories. It is high in casein protein which is a plus for those looking to maximize their protein retention. Studies have shown that casein clots in the stomach providing a slow release of amino acids into the blood stream. This is the perfect source of protein to take before bed so that there is a steady stream of amino acids in your bloodstream helping you stay in an anabolic state throughout the night. Many people don't care for its taste but there are many recipes and ways to spice it up so that you can take advantage of this super food!<br /><br />#5 - LEGUMES<br /><br />Most people don't consume enough legumes. This may be because of the childhood rhyme, "Beans, beans the magical fruit…" Ok, enough of that! The reality is that legumes are very good for your health and performance. Beans, lentils and peas are definitely the number one source of plant protein available. They are an incomplete source of protein since they don't contain all the essential amino acids in adequate quantities but you can easily remedy this by including them with rice or with another source of complete protein (meats, protein powders etc.). Legumes are low in fat and contain close to 25% of their calories from protein. They are also high in B vitamins and all the trace minerals. Let's not forget that they are also an excellent source of dietary fibre and this is something that most athletes and bodybuilders don't get enough of. Legumes have a low glycemic index so they will not adversely affect your blood sugar levels. Find a place in your diet for them and you will be the better athlete for it!<br /><br />#4 - OATMEAL<br /><br />Oatmeal is one of the best-ever sources of complex carbs! It is low on the glycemic index scale so it won't give you a massive insulin spike and send you into the sleep zone an hour later. It is high in both insoluble and soluble fibre. It is not only low in fat; the fat it does contain is over 80% unsaturated. Oatmeal has been shown to reduce cholesterol. One cup per day can help improve your cholesterol levels in as little as 8 weeks. When choosing your oatmeal, don't get the ones in nice little flavoured packets. These contain excessive amounts of sugars and hydrogenated oils. Get yourself a nice bag of steel cut rolled oats. If you have been ignoring oatmeal now is the time to make it part of your new healthy breakfast.<br /><br />#3 - ESSENTIAL FATTY ACIDS<br /><br />I bet you would have never thought that fat would make it on this top 10 list. Fats have been considered an evil for too long. Studies and real world results have shown that low fat diets are ineffective for muscle gains and fat loss. As was already touched upon in the discussion of salmon the right kinds of fats need to be incorporated into any smart dietary regimen. What are the right kinds of fats? My personal favourite fats (oils are fats) are: salmon oil, herring oil, hemp oil, flax seed oil, extra virgin olive oil, safflower oil, and Udo's Ultimate Blend. Flax seed and hemp oil provide the body with the much needed omega 3 and 6 fats (also known as polyunsaturated fats). Olive oil provides you with the all important monounsaturated fats. It also contains oleic acid which has been shown to keep the arteries in your heart soft and supple. Udo's Ultimate blend is a balanced combination of all the healthy fats including omegas 3, 6, and 9. Bottom line, fats can improve your hormonal profile (testosterone, for example), increase muscle hypertrophy, decrease body fat levels, improve cardiovascular health, benefit insulin sensitivity, and much more. Eat the right kinds and you will reap the benefits!<br /><br />#2 - Protein Powder<br /><br />I know, you are thinking that protein powder is a supplement, not a food. True, but protein is contained in most foods and protein powder is merely a concentrated form and really more like a food than most supplements. So, by author's choice I have included it in my list. Bodybuilders and athletes have been using protein shakes since the 1950's to help them ingest sufficient protein. Nitrean is one of the best protein products on the market. Its protein matrix provides a superior mix of whey, casein, and egg proteins which results in one of the highest net retention to protein ingested ratios of any product on the market. This means bigger muscles and better recovery. Nitrean contains all the essential amino acids and is high in the important branch chain form. It has immune boosting abilities, as well as antioxidant properties.<br /><br />Try Nitrean even once and you will see exactly what I am talking about. The taste is awesome and the results are even better! If you are not currently using a protein powder as part of your diet, then get off your ass and make it a priority!<br /><br />#1 - WATER<br /><br />That's right; water grabs the number 1 slot as it should. The body's most abundant nutrient is water. Water helps to keep our organs functioning efficiently. It rids our bodies of impurities and toxins. It hydrates our muscle cells helping them improve nutrient absorption. Water also helps liberate fat stores so that fat can be burned off as an energy source. Bodybuilders should drink a minimum of 1 gallon of water daily. Bodybuilders that consume high protein diets need extra water to help prevent dehydration. Did you know that the less water that you drink the more likely you are to become overtrained? The correlation between water consumption and your rate of overtraining is directly linked. Believe it or not muscle is comprised of over 70% water. When you increase your protein intake your body requires more water to process it. Let's not forget that sweating from intense workouts causes you to lose water as well. Water is also an essential transport mechanism for a vast array of nutrients like vitamins and minerals. Even more important is how water transports carbohydrates in the form of glucose into muscle cells. It serves an important role in all cellular activity. If your water intake is too low, your ability to transport nutrients becomes compromised, muscle fullness decreases, and a toxic build up of ammonia, urea, uric acid, and other junk begins to accumulate in your body. So, in short, drink your water!research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-84942443390846868962008-07-07T00:47:00.001-07:002008-07-07T00:57:15.142-07:00Super mario cakes<div style="text-align: center;">Mario cake<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bf-EgepSPhQctw-8dZIzuAdFSt1arb31Gi9qY4Q2jAjSkeSivsDMuj-yvGcuBQ8jHlkRzFBTwo9oMIt5Ix1CnEFuzi0NsB9c3esimZrzihWdelGu51QVV27G6jNXL4sgvGgt1dlZ1UeN/s1600-h/646059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bf-EgepSPhQctw-8dZIzuAdFSt1arb31Gi9qY4Q2jAjSkeSivsDMuj-yvGcuBQ8jHlkRzFBTwo9oMIt5Ix1CnEFuzi0NsB9c3esimZrzihWdelGu51QVV27G6jNXL4sgvGgt1dlZ1UeN/s400/646059.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176526187039954" border="0" /></a><br /><br /><div style="text-align: center;">mario with princess<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7VU-B_Gba9VobDQFahRgdffZKZ-XNh7QIDASyCiYgrPLnQnnnXdKSkknRddxvc3JbxcaJnW_reHZ9e_Chy0BaBzCxRWkQ7ANtCjLi5cX8qtC-w54davZ6I4bFmiGLkdLTxuThzcCDtUz/s1600-h/mc1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7VU-B_Gba9VobDQFahRgdffZKZ-XNh7QIDASyCiYgrPLnQnnnXdKSkknRddxvc3JbxcaJnW_reHZ9e_Chy0BaBzCxRWkQ7ANtCjLi5cX8qtC-w54davZ6I4bFmiGLkdLTxuThzcCDtUz/s400/mc1.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176525787718418" border="0" /></a><br />mario with princess<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3r7_u0NeVNt7uw4GscB30NB2xnBVemkdfDqvCplarMm0GYBKRHlS_yeSIdjW310t4KDuo1z82lC8spK5sMDiDKkFdFbQ9cAfbyffJGUWuueGWVMYUm7mlbGYbKAhtOKQXEb8hyQhy1yIW/s1600-h/mc2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3r7_u0NeVNt7uw4GscB30NB2xnBVemkdfDqvCplarMm0GYBKRHlS_yeSIdjW310t4KDuo1z82lC8spK5sMDiDKkFdFbQ9cAfbyffJGUWuueGWVMYUm7mlbGYbKAhtOKQXEb8hyQhy1yIW/s400/mc2.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176525716702322" border="0" /></a><br />super mario<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcsdm32JjKTNL9A3be_KcPGfSEpExFkwj_zLQfFUgD0ekxji09WQppsC3vL-L-SoHhtgMALpWdOC_H3UnL1KvGxlTUxeVsM4mo_jVbBKLWb6cUiNQ6DMYQmHG8pJ2L0QO6d0c89Bsdxbt/s1600-h/mc3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcsdm32JjKTNL9A3be_KcPGfSEpExFkwj_zLQfFUgD0ekxji09WQppsC3vL-L-SoHhtgMALpWdOC_H3UnL1KvGxlTUxeVsM4mo_jVbBKLWb6cUiNQ6DMYQmHG8pJ2L0QO6d0c89Bsdxbt/s400/mc3.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176528291566786" border="0" /></a><br />mario destroying enemies<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-9I6dDCbKLEnI6lKoQWLfOJCxF83gxtSQAR1-0aDODdf35rhiQpvFI7ZB-NzreO5x8SsFTppfNkv9VsojRCcPjjsYiiqyfXimURpRinrdrDFKgSveWQxGGSDhr6Cy2BbmIDBBWW8Knhy/s1600-h/mc5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-9I6dDCbKLEnI6lKoQWLfOJCxF83gxtSQAR1-0aDODdf35rhiQpvFI7ZB-NzreO5x8SsFTppfNkv9VsojRCcPjjsYiiqyfXimURpRinrdrDFKgSveWQxGGSDhr6Cy2BbmIDBBWW8Knhy/s400/mc5.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176531270038802" border="0" /></a><br />mario with mushroom<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0XswxjKOZ5G5PFj2N7VECYzTKcOsikzS0owpAE6rg3GfFpDuI2tRc1lzb8DBJd7BrJsZ1pawte0qAbAE6D5QGd5qjWLGZP9GRj4SaTFzpkDZ1fYA0D78VCqXGskli4NPOpFmAgE-CFY0/s1600-h/mc4.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0XswxjKOZ5G5PFj2N7VECYzTKcOsikzS0owpAE6rg3GfFpDuI2tRc1lzb8DBJd7BrJsZ1pawte0qAbAE6D5QGd5qjWLGZP9GRj4SaTFzpkDZ1fYA0D78VCqXGskli4NPOpFmAgE-CFY0/s400/mc4.JPG" alt="" id="BLOGGER_PHOTO_ID_5220176024417911266" border="0" /></a><br /><div style="text-align: center;">anniversary of super mario<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_OXxLtNML4rXDwatFuhvoxHkkRuQEiZBQJtGnBOtRvY_Z3Aq6H-ZGgKq_nySsjhluKyQyiToj3Kf9JuvP4pwna4BfQYpyhDIZideECoexwr2deDvGlplEqX8DWQgaCRVkihUHC1yWrl2/s1600-h/mc10.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_OXxLtNML4rXDwatFuhvoxHkkRuQEiZBQJtGnBOtRvY_Z3Aq6H-ZGgKq_nySsjhluKyQyiToj3Kf9JuvP4pwna4BfQYpyhDIZideECoexwr2deDvGlplEqX8DWQgaCRVkihUHC1yWrl2/s400/mc10.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176028217035090" border="0" /></a><br />mario with beloved princess<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrb_feCJbIxQ4hhSsMYYNpt84DWEY69-mQDkR8p30Jt7VquhZomHx76Q5G5QWRmwZqA2Ar3ZdL9ovZzm0QEF3SM7KrAiAMofDsyaFe3ITkWqouTKFS_fMIXQGUBYRB_CqZXW7azNc5Qqj/s1600-h/mc8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrb_feCJbIxQ4hhSsMYYNpt84DWEY69-mQDkR8p30Jt7VquhZomHx76Q5G5QWRmwZqA2Ar3ZdL9ovZzm0QEF3SM7KrAiAMofDsyaFe3ITkWqouTKFS_fMIXQGUBYRB_CqZXW7azNc5Qqj/s400/mc8.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176030886454754" border="0" /></a><br />happy birthday mario<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cm4Zu4fItZ6dkZdR5tv9zrlubHvg0ubmkyE8tJux8c2DBuM6Tj2cLWrJJGhmATdIIqukJ2zkRutbGB9718MV3ESb5Fu9lyrgoDUNyLLLPEFC_eMYCOzS93eW0pItNwgM2Ir6NBBAJPFm/s1600-h/mc7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cm4Zu4fItZ6dkZdR5tv9zrlubHvg0ubmkyE8tJux8c2DBuM6Tj2cLWrJJGhmATdIIqukJ2zkRutbGB9718MV3ESb5Fu9lyrgoDUNyLLLPEFC_eMYCOzS93eW0pItNwgM2Ir6NBBAJPFm/s400/mc7.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176037349813698" border="0" /></a><br />levels in mario<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ7TT96dy1FiH21mBmgbbcL04wN9n9R2Bw4zFTOyz9MKkluRuYtSGK4Dl7luQc3yw1Q8RcKy532u9hObgR-vPdLUXyVqHbx_L71Cwicd79R96m_yUqoJxQhMju25pOiVK1JKcG-q8fCEH/s1600-h/mc9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ7TT96dy1FiH21mBmgbbcL04wN9n9R2Bw4zFTOyz9MKkluRuYtSGK4Dl7luQc3yw1Q8RcKy532u9hObgR-vPdLUXyVqHbx_L71Cwicd79R96m_yUqoJxQhMju25pOiVK1JKcG-q8fCEH/s400/mc9.jpg" alt="" id="BLOGGER_PHOTO_ID_5220176039397241090" border="0" /></a>research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-73127484751389417222008-06-05T02:16:00.000-07:002008-06-05T02:45:33.435-07:00Skewered Barbecued Lamb<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8qlx4w9w3Igsp-K9RWZ-TEDJt5MvnskGAfonruICbMT0D9s81A-D8b42gBN9VRQmrkwbRGBYIQ3VTHjmFfoOE3SvyjmNCiU1D_yeUXDPWU-8DyQmurxtuVlm9PSsJyZzkeRgSSglbYrA/s1600-h/Kebabs1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8qlx4w9w3Igsp-K9RWZ-TEDJt5MvnskGAfonruICbMT0D9s81A-D8b42gBN9VRQmrkwbRGBYIQ3VTHjmFfoOE3SvyjmNCiU1D_yeUXDPWU-8DyQmurxtuVlm9PSsJyZzkeRgSSglbYrA/s400/Kebabs1.jpg" alt="" id="BLOGGER_PHOTO_ID_5208330703601589170" border="0" /></a><span style="font-family:Arial;font-size:85%;"><strong style="font-weight: normal;">Ingredients:-<br /><br /></strong> 2 kg (4 lb) leg of lamb, boned </span><br /><span style="font-weight: bold;"> </span><span style="font-family:Arial;font-size:85%;"><strong><br /><span style="font-weight: normal;">For spices:-<br /><br /></span></strong></span><span style="font-family:Arial;font-size:85%;"> 1 teaspoon crushed garlic<br /> 11/2 teaspoons finely grated fresh ginger<br /> 1 teaspoon freshly ground black pepper<br /> 2 tablespoons finely ground almonds<br /> 2 tablespoons yogurt<br /> 1 teaspoon ground coriander<br /> 1 teaspoon ground cummin<br /> Salt to taste<br /> 2 tablespoons sesame oil<br /> 1 tablespoon lemon juice<br /><br /><br /></span><span style="font-family:Arial;font-size:85%;"><strong>Method:</strong><br /> Trim lamb, discarding excess fat.<br />Any sinewy bits may be saved for stock or for adding to a curry.<br />Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.<br /> Combine all the remaining ingredients, mixing well.<br />Marinate lamb in the mixture, kneading the spices well into the meat.<br />Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.<br /> Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cooked. <br />Serve with parathas and Indian<br /><br /></span>research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-25569684232643251272008-06-05T02:07:00.000-07:002008-06-05T02:16:11.811-07:00Black Forest Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDGlxS78PR8Obq7no7HJmMPEan0ZDM-TtHatD5q5vVY8JpRDngPOPptPyXI58Ad4KqoBrwNEKbm4WbGHZLvFs_dB-k1-dN0R89VrpLtCA3FI96rFUme2rV4jfKodtUahRTytt5aH9UZBb/s1600-h/Black-forest-cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDGlxS78PR8Obq7no7HJmMPEan0ZDM-TtHatD5q5vVY8JpRDngPOPptPyXI58Ad4KqoBrwNEKbm4WbGHZLvFs_dB-k1-dN0R89VrpLtCA3FI96rFUme2rV4jfKodtUahRTytt5aH9UZBb/s400/Black-forest-cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5208323634085419938" border="0" /></a><br /><strong style="font-weight: normal;">Ingredients:-<br /><br /></strong>6 eggs, separated<br />1 cup (250 ml) sugar<br />¾ cup (185 ml) vegetable oil<br />¾ cup (185 ml) water<br />1 2/3 cups (415 ml) self-rising flour<br />1 ¼ cups (310 ml) chocolate milk powder<br />1 jar pitted cherries<br />1 tbsp (15 ml) cornstarch<br />¾ cup (185 ml) kirsh<br />2 ½ cups (625 ml) whipping cream<br /><br /><strong style="font-weight: normal;">Cake</strong>:-<br /><br />Preheat oven to 350°F (180°C)<br />Beat egg yolks with sugar until light and frothy.<br />Add oil and water, beating constantly.<br />Sift flour and chocolate milk powder.<br />Add to egg mixture and combine well.<br />Beat egg whites until soft peaks form.<br />Fold into chocolate mixture.<br />Pour into a greased 9 inch (23 cm) springform cake pan.<br />Bake in 350°F (180°C) oven for 1 hour.<br />Allow to cool in pan.<br /><br /><strong style="font-weight: normal;">Filling:-<br /></strong><br />Drain cherries, reserving syrup.<br />Pour kirsch over cherries, cover and soak overnight or as long as possible.<br />Drain again, reserving kirsch.<br />Combine reserved syrup and cornstarch in a small saucepan.<br />Add cherries and cook until thickened.<br />Allow to cool.<br /><br /><strong style="font-weight: normal;">Assembly:-<br /><br /></strong>Cut cake in half, brush with reserved kirsch.<br />Reserve 12 cherries and spread the remaining cherry mixture on one cake layer.<br />Place second layer on top and spread both with whipped cream.<br />Cover top and sides with chocolate caraque.<br />Decorate with reserved cherries and dust with sifted icing sugar just before serving.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-36062552289684180992008-06-05T01:56:00.000-07:002008-06-05T02:03:23.773-07:00Creamy chocolate pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzxpzuovJX8DZLtrYIsgxRFur_euakhaNhCKfosF1r1dRy5ZcXjS_c2wjw4zZp2ZmDxWw227CbH1sQhenTJ8H5m9w8xkOp3xFZ-vrq7DX86vW64ljZr1kvOziz4qjoLPt5BwaJnVh47z4/s1600-h/Creamy-Chocolate-Pie_460x372.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzxpzuovJX8DZLtrYIsgxRFur_euakhaNhCKfosF1r1dRy5ZcXjS_c2wjw4zZp2ZmDxWw227CbH1sQhenTJ8H5m9w8xkOp3xFZ-vrq7DX86vW64ljZr1kvOziz4qjoLPt5BwaJnVh47z4/s400/Creamy-Chocolate-Pie_460x372.jpg" alt="" id="BLOGGER_PHOTO_ID_5208320022017923986" border="0" /></a>Ingridents:-<br /><br />3/4 cups granulated_sugar<br />2 whole eggs (if making meringue , separate eggs and use the yolks in the pudding and save the whites for the meringue)<br />2 Rounded Tbsp all_purpose_ flour<br />1 level Tbsp corn_starch<br />1/2 tsp salt<br />5 Tbsp unsweetened_cocoa<br />2 Tbsp butter<br />1 tsp vanilla_extract<br />2 cups whole milk (preffered)<br />1 pre baked 9 inch pie shell or a purchased graham cracker crust<br /><br />Method:-<br /><br />In a 2 quart sauce pan, combine the dry ingredients and whisk to blend well.<br />Add the eggs and a little milk and mix well, then slowly add the remaining milk and the butter.<br />Cook over medium heat, stirring constantly until pudding comes to a slow boil.<br />Continue cooking and stirring until pudding begins to thicken.<br />Remove from heat and stir in vanilla. Cool pudding for about 20 minutes.<br />Stir again and pour into pie shell.<br />For meringue topping.<br />Place egg whites in a glass or copper bowl and beat on medium speed with an electric mixer until whites are foamy.<br />Continue beating and gradually add 2 Tbsp granulated sugar.<br />Continue beating until meringue forms soft peaks when the beater is lifted, but take care to not over beat and have dry stiff peaks.<br />Spoon meringue over pudding and swirl to form nice curves and peaks.<br />Place pie in oven pre heated to 400 F and bake until meringue is a pale golden brown, about 10 minutes.<br />Chill pie before serving.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-15412703975648050862008-05-30T01:04:00.000-07:002008-05-30T01:17:04.917-07:00Cabbage rolls<span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFg8KrrTTfYPeGJE9yKFb5HJ86SdxA959M4-446e7IyosChjqOx0hXxxVYMDqf5ntT_-3SdItJelIiT5E7-2dalC3CHDfGcqF38iZ4UFl8fQO7Ph4qJA0KqcJ01AUFKST8yHKondgmhkw/s1600-h/untitledq.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLFg8KrrTTfYPeGJE9yKFb5HJ86SdxA959M4-446e7IyosChjqOx0hXxxVYMDqf5ntT_-3SdItJelIiT5E7-2dalC3CHDfGcqF38iZ4UFl8fQO7Ph4qJA0KqcJ01AUFKST8yHKondgmhkw/s400/untitledq.bmp" alt="" id="BLOGGER_PHOTO_ID_5206079874450512770" border="0" /></a></span> <div class="clearfix" id="recipewrap"><div id="floatbox"><div id="floatboxpadding"><div style="text-align: left;"><span style="font-size:100%;"><span style="font-weight: bold;"></span>Ingridents:-<span style="font-weight: bold;"><br /><br /></span></span><span style="font-size:100%;">2 cups uncooked long-grain rice<br /></span><span style="font-size:100%;">4 cups water<br /></span><span style="font-size:100%;">2 large heads savoy cabbage<br /></span><span style="font-size:100%;">1 cup water<br /></span><span style="font-size:100%;">2 onions, chopped<br /></span><span style="font-size:100%;">3 tablespoons butter<br /></span><span style="font-size:100%;">3/4 cup uncooked long-grain rice<br /></span><span style="font-size:100%;">1 pound extra-lean ground beef<br /></span><span style="font-size:100%;">1/2 pound pork sausage<br /></span><span style="font-size:100%;">4 cloves garlic, minced<br /></span><span style="font-size:100%;">2 teaspoons dried dill weed<br /></span><span style="font-size:100%;">3/4 teaspoon salt<br /></span><span style="font-size:100%;">1/2 teaspoon ground black pepper<br /></span><span style="font-size:100%;">1/2 teaspoon white sugar<br /></span><span style="font-size:100%;">1 (26 ounce) can condensed tomato soup<br /></span><span style="font-size:100%;">1 (28 ounce) can whole peeled tomatoes, with liquid<br /></span><span style="font-size:100%;">8 bay leaves</span><span style="font-size:100%;"><span style="font-weight: normal;"><span style="font-size:100%;"><br /><br />Method:-</span><br /></span><span><br />Wash rice thoroughly. </span><br /></span><span style="font-size:100%;"><span>In a medium saucepan, combine 2 cups rice and 4 cups water. </span><br /></span><span style="font-size:100%;"><span>Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed. </span><br /></span><span style="font-size:100%;"><span></span></span> <span style="font-size:100%;"><span>In the meantime, remove the core from the cabbages using a thin, long knife. </span><br /></span><span style="font-size:100%;"><span>Place 1 cabbage in a microwave proof container with a lid with core side down.</span><br /></span><span style="font-size:100%;"><span>Pour 1/2 cup water into the container with the cabbage, cover and microwave on high (full power) for 10 minutes. </span><br /></span><span style="font-size:100%;"><span>Carefully turn cabbage over and cook covered for an additional 10 minutes. </span><br /></span><span style="font-size:100%;"><span>When cabbage is cooked, let sit until it is cool enough to handle. </span><br /></span><span style="font-size:100%;"><span>Separate leaves carefully, removing any tough ribs. </span><br /></span><span style="font-size:100%;"><span>Cook the second cabbage in the same manner. </span><br /></span> <span style="font-size:100%;"><span>Divide chopped onions in half. </span><br /></span><span style="font-size:100%;"><span>Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). </span><br /></span><span style="font-size:100%;"><span>In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend. </span><br /></span> <span style="font-size:100%;"><span>Spoon about 2 tablespoons of mixture onto each cabbage leaf. </span><br /></span><span style="font-size:100%;"><span>Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out. </span><br /></span> <span style="font-size:100%;"><span>Preheat oven to 350 degrees F (175 degrees C). </span><br /></span><span style="font-size:100%;"><span>Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. </span><br /></span><span style="font-size:100%;"><span>Arrange cabbage rolls in a single layer tight against each other. </span><br /></span> <span style="font-size:100%;"><span>In a food processor or blender, process condensed tomato soup and tomatoes. </span><br /></span><span style="font-size:100%;"><span>Pour tomato mixture over the cabbage rolls until just covered. </span><br /></span><span style="font-size:100%;"><span>Place 4 bay leaves on top of sauce in each dish. </span><br /></span><span style="font-size:100%;"><span>Cover each dish tightly with aluminum foil. </span><br /></span> <span style="font-size:100%;"><span>Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. </span><br /></span><span style="font-size:100%;"><span>Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil.<br />Serve hot.</span></span></div></div></div></div> <div class="recipe centercontent" style="border-top: 0pt none; margin: 0pt 0pt 15px 8px;"><div style="text-align: left;"><!-- DIRECTIONS --> </div> </div><span style="font-size:85%;"><br /><br /></span>research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-15972211724731004082008-05-24T03:26:00.001-07:002008-05-24T03:28:27.403-07:00Low-fat Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK84pEqzL2kTMuFOidpU9sYY0WtO7M-9vUqrXpm_YN7NNdQYLenXYZ1i-tZFkdTbqo4pQXXdEvzxWcJAG9b9B7tD_OxOopERa7HDEz8TWn2UaKCgkWXjBWty1NY5NvxvqqTZi81sigVVeF/s1600-h/lowfat1.jpg"><img id="BLOGGER_PHOTO_ID_5203888878488836946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK84pEqzL2kTMuFOidpU9sYY0WtO7M-9vUqrXpm_YN7NNdQYLenXYZ1i-tZFkdTbqo4pQXXdEvzxWcJAG9b9B7tD_OxOopERa7HDEz8TWn2UaKCgkWXjBWty1NY5NvxvqqTZi81sigVVeF/s400/lowfat1.jpg" border="0" /></a>Ingredients:-<br /><br /><div>For Crust:-<br /></div><div>1 packet - dry yeast<br />1 cup - warm water<br />1 tbsp - sugar<br />2 1/2 cup - flour<br />1 tsp - salt </div><div><br />For Sauce:-<br />26 oz - spaghetti sauce<br />6 oz - tomato paste<br />1/2 lb - ground turkey, cooked and drained<br />1/2 tsp - garlic powder<br />1/2 tsp - dried basil<br />1/4 tsp - dried oregano<br />1/2 tsp - dried thyme </div><div><br />For Toppings:-<br />8 oz - mushroom stems and pieces<br />1/4 cup - onion, chopped<br />1/4 cup - green pepper, chopped<br />1 1/2 cup - mozzarella cheese, shredded<br />1/4 cup - parmesan cheese </div><div><br />Method:-<br />For Crust:-<br />Proof yeast in 1/4 cup warm water, add sugar and let stand 10 minutes. </div><div>Add remaining water, flour, and salt and beat until dough is smooth.<br />Dough will be sticky. </div><div>Place dough in a lightly greased bowl. </div><div>Cover and let rise until doubled, about 1 hour.<br />Let stand 10 minutes. </div><div>Dough will be very elastic.<br />Roll out into circle. </div><div>Place pizza dough on greased cookie sheet. </div><div>Spoon sauce on top. </div><div>Cover with toppings. </div><div>Bake at 450F degrees for 15-20 minutes or until cheese is melted and golden. </div><div> </div>research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-84391946633550131742008-05-12T02:10:00.000-07:002008-05-12T02:14:32.881-07:00Drunken noodles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDYgZQeAsK1iN3sevBGJYPBzcGxtdm8qLdCMj3xOGPdl_y2o0ZoAKJxUDzUp01lFJhoBmdrvW6S3DvIWWtoeR2_BFrOHDnnb4mH_LGbXI55wM0ZkPDwxxgNvzwm25LSPf_zC2ccpesi0o/s1600-h/232698.jpg"><img id="BLOGGER_PHOTO_ID_5199416741719883602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDYgZQeAsK1iN3sevBGJYPBzcGxtdm8qLdCMj3xOGPdl_y2o0ZoAKJxUDzUp01lFJhoBmdrvW6S3DvIWWtoeR2_BFrOHDnnb4mH_LGbXI55wM0ZkPDwxxgNvzwm25LSPf_zC2ccpesi0o/s400/232698.jpg" border="0" /></a>Ingredients:-<br />2 14-ounce packages<br />1/4-inch-wide flat rice noodles*<br />1/4 cup vegetable oil<br />12 garlic cloves, chopped<br />1/4 cup chopped fresh Thai chiles*<br />1 1/2 pounds ground chicken<br />1/4 cup fish sauce (nam pla or nuoc nam)*<br />1/4 cup black soy sauce*<br />1/4 cup Golden Mountain sauce* or light soy sauce<br />1 tablespoon sugar<br />4 large plum tomatoes, each cut into 6 wedges<br />4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips<br />1/2 cup fresh Thai basil leaves* or regular basil leaves<br /><br />Method:-<br /><br />Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently.<br />Drain.<br />Meanwhile, heat oil in heavy large pot over medium-high heat.<br />Add garlic and Thai chiles; sauté 30 seconds.<br />Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes.<br />Add noodles, tomatoes, and Anaheim chiles; toss to coat.<br />Transfer to large platter, sprinkle with basil leaves, and serve.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-29152319578426621402008-05-12T02:07:00.001-07:002008-05-12T02:07:34.623-07:00RaspberryIf to be really picky, it’s not really a berry but a drupe – but whatever; it goes with nearly anything!<br />Try it with vanilla, for instance.<br />Raspberry is a winner, no matter if muddled, in the mixer or just on top of the drink as a garnish.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-27228297849654141292008-05-12T02:06:00.001-07:002008-05-12T02:06:58.782-07:00LemonLemons are a whidly used garnish that can be cut into slices, wedges or quarters if muddled.<br />To get an extra effect sprinkle sugar on a plait, and dip the lemons in it.<br />If you want another taste (cinnamon, for example) on the other side of the wedge - prepare on two plaits!<br />The peel can also be used as garnish like the lemon spiral (of Horse's Neck).<br />Make your lemon spiral with a twist knife (a good investment!), or be steady on the hand and use a regular knife.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-16967517449935704882008-05-12T02:05:00.000-07:002008-05-12T02:06:07.649-07:00Lemon JuiceOh boy, this mixer is about as essential as it gets.<br />Try to always use fresh squeezed juice!<br />The one excuse for not using it is…<br />No, we can't think of any.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-18917990405681398262008-05-12T02:04:00.000-07:002008-05-12T02:05:23.423-07:00ChampagneWine doesn't get more elegant than Champagne.<br />All Champagne comes from the Champagne area in France, but when at home and making cocktails you can use other sparkling wines as well – watch out for the really sweet ones though; they might spoil your Kir Royals.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-38335010704763551752008-05-12T02:03:00.000-07:002008-05-12T02:04:37.031-07:00Absolute raspberriMethod:-<br />The dominant flavor in this drink is that of ripened raspberries; rich, wild and intense, with a fresh and fruity finish.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-23667665672905041552008-05-12T02:01:00.000-07:002008-05-12T02:10:32.175-07:00The razzie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GZU9rbvpou3r_NqKG9izBSlvVnER6yD8Frd3B0_WbYCGItdWzpFH9nKZK7ixq8ZWMuM5QKJQhk5UFh6BNErTu8ZTiAvZOdWGoF_neImD64ONTgs7ZfBSuSAOlShqRiqXgDi2oZ0Pi7m_/s1600-h/the-razzie.jpg"><img id="BLOGGER_PHOTO_ID_5199414362308001602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GZU9rbvpou3r_NqKG9izBSlvVnER6yD8Frd3B0_WbYCGItdWzpFH9nKZK7ixq8ZWMuM5QKJQhk5UFh6BNErTu8ZTiAvZOdWGoF_neImD64ONTgs7ZfBSuSAOlShqRiqXgDi2oZ0Pi7m_/s400/the-razzie.jpg" border="0" /></a>Ingridents:- <div> </div><div>2 parts <a href="http://researchek.blogspot.com/2008/05/absolute-raspberri.html">Absolut Raspberri</a></div><div>4 parts <a href="http://researchek.blogspot.com/2008/05/champagne.html">Champagne</a></div><div>1 part<a href="http://researchek.blogspot.com/2008/05/lemon-juice.html"> Lemon Juice</a></div><div><a href="http://researchek.blogspot.com/2008/05/lemon.html">Lemon</a></div><div><a href="http://researchek.blogspot.com/2008/05/raspberry.html">Raspberry</a></div><div> </div><div>Method:-</div><div> </div><div>Fill a cocktail glass to the rim with crushed ice. </div><div>Pour absolut raspberri, champagne and lemon juice into a mixing glass. </div><div>Fill the mixing glass with dry ice cubes and stir. Strain the drink into the cocktail glass. </div><div>Garnish with a lemon (slice) and a raspberry (whole). </div><div> </div>research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0tag:blogger.com,1999:blog-1942473034291927974.post-66253939797104246422008-05-12T01:51:00.000-07:002008-05-12T01:59:56.939-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAM4jjk86AsBJTuke-jFP8XU5km0HZTzHOqOCrqQ22ugXxtqQWfC6IjjNPWe3YwqzpoEJBPS0EpstMrsKQ2FRZYOpL98kQIPvjia2Vl5faQAcAP4_JypaacC4bGY4WhZyNTl8jC1MXKo2G/s1600-h/cool-berry-glow.jpg"><img id="BLOGGER_PHOTO_ID_5199413249911471922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAM4jjk86AsBJTuke-jFP8XU5km0HZTzHOqOCrqQ22ugXxtqQWfC6IjjNPWe3YwqzpoEJBPS0EpstMrsKQ2FRZYOpL98kQIPvjia2Vl5faQAcAP4_JypaacC4bGY4WhZyNTl8jC1MXKo2G/s400/cool-berry-glow.jpg" border="0" /></a>Ingridents:-<br /><br />3/4 fluid ounce pear brandy<br />5 fluid ounces Champagne or other sparkling white wine<br />1 tablespoon whole-berry blackberry preserves<br /><br />Method:-<br /><br />Pour the brandy into a champagne flute.<br />Top with champagne.<br />Gently drop in preserves.research ek khojhttp://www.blogger.com/profile/00124527197796972403noreply@blogger.com0