BBQ COOKING CLASSES

četvrtak, 10.11.2011.

BBQ COOKING CLASSES - BBQ COOKING


Bbq cooking classes - Slow cooking ribs in the oven - Malaysian cooking oil



Bbq Cooking Classes





bbq cooking classes















Cooking Class Booty 01




Cooking Class Booty 01





K finally had her cooking class that I got her for a b-day present. It was one where you learn a lot of treats to make and give as gifts around the holidays (SHE picked it, FYI!).

This was a jar of Kansas City BBQ sauce she brought back. Made from scratch! Yum!











yak bob1




yak bob1





The rich, delicious result of hours of steaming the yak bob mixture. Haegeen recommends making a big batch of it, because the process takes so long.









bbq cooking classes







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10.11.2011. u 06:42 • 0 KomentaraPrint#

CHINESE COOKING BLOGS : COOKING BLOGS


Chinese cooking blogs : Backcountry cooking recipes.



Chinese Cooking Blogs





chinese cooking blogs














Chinese Cooking: Appetizers




Chinese Cooking: Appetizers





As part of the Think China series related to China and the upcoming Olympics, the Villa Park Public Library offered a Chinese cookery demonstration on Monday, May 19, at 7:00 pm. The program was presented by popular Chinese cook, Ying Stoller, of Ying’s Kitchen, who has taught Chinese cooking through many venues and media including radio, tv, newspapers, her website (www.Yingskitchen.com), classes, and demonstrations. She is also the author of Ying’s Chinese Cookbook: Authentic by Simple. At the Library, she will demonstrate the art of creating delicious Chinese appetizers.











Chinese cooking recipe @ ??????? ~?~ ??? ??Chicken mushroom Hot-pot in Sesame-oil flavor :(?x3 )!? ????????? ?~~?????~!)))




Chinese cooking recipe @ ??????? ~?~ ??? ??Chicken mushroom Hot-pot in Sesame-oil flavor :(?x3 )!? ????????? ?~~?????~!)))





???[ LORA's SECRET @ Chinese cooking / Dinner- recipe ]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
d~ Baby potatoes / Chicken bones / Black fungus / Canned Mushroom/
Some Rice-wine and ginger slices , in dark Oyster sauce ++ SESAME OIL .











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10.11.2011. u 06:28 • 0 KomentaraPrint#

BEST COOKING OIL FOR DEEP FRYING : BEST COOKING OIL


Best cooking oil for deep frying : Cooking games for kids for free : 700 kitchen cooking school savannah ga



Best Cooking Oil For Deep Frying





best cooking oil for deep frying














IMG 6660




IMG 6660





Basil is commonly used fresh in cooked recipes. It is generally added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.
Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic and pine nuts.
The most commonly used Mediterranean basil cultivars are "Genovese", "Purple Ruffles", "Mammoth", "Cinnamon", "Lemon", "Globe", and "African Blue". The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups (traditional Chinese: ??; pinyin: gengtang). They also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible.[3]
Thai basil is also a condiment in the Vietnamese noodle soup, ph?.











Day 31- Pomfret Fish Fry and Lotus Root Stir Fry




Day 31- Pomfret Fish Fry and Lotus Root Stir Fry





Phewww, that was one heck of a day. I was seriously not in the mood to make dinner and I tried my best to slack off. But when I saw the Lotus roots sitting cozy inside the refrigerator, I was tempted to take that out and to make something with that. After searching Google about lotus root cooking methods, I kinda got some ideas about how to deal with it. I first tried deep frying it after seasoning it with a few spices. I was so anxious to taste it, one bite of it and I fell head over heels for it. Loved the crispy fried lotus roots and finished it as soon as it came out of the oil. I had some more roots and hence made a stir fry with it. Pomfret fish fry was the other dish. That was one simple yet delicious dinner I had.

Woohooo, I nailed it! I've successfully uploaded this month's 31 dinner. I got a long way to go to make it Dinner 365!









best cooking oil for deep frying







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10.11.2011. u 06:28 • 0 KomentaraPrint#

COOKING THE REALAGE WAY - REALAGE WAY


Cooking the realage way - Pork roast cooking temp.



Cooking The Realage Way





cooking the realage way














IMG 0350




IMG 0350





Motivating Healthy Behavior to Engage Consumers and Physicians

Moderator:
James Chase, Editor-In-Chief, MEDICAL, MARKETING & MEDIA
Panelists:
Dr. Michael Roizen, Chief Wellness Officer & Chairman of the Wellness Institute, CLEVELAND CLINIC
Mike Wojeck, Vice President, Strategic Solutions, REAL AGE INC.
Mary Pietrowski, Director of Consumer and eMarketing, HOLOGIC
Laura Plummer, Patient Perspective
Bob Harrell, Director eMarketing, SHIRE PHARMACEUTICALS












MM 77: Good Kids. Bad Habits. with Jennifer Trachtenberg, MD




MM 77: Good Kids. Bad Habits. with Jennifer Trachtenberg, MD





Erin is away on vacation - but the show must go on! Kristin is joined by her friend Michele to discuss business travel, summer vacations and getting the kids to sleep. We also speak with Jennifer Trachtenberg, MD, author of Good Kids. Bad Habits. The Real Age Guide to Raising Healthy Children.









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10.11.2011. u 06:27 • 0 KomentaraPrint#

COOKING CLASSES IN TEXAS - COOKING CLASSES


COOKING CLASSES IN TEXAS - CELEBRITY CHEF COOKING CLASS.



Cooking Classes In Texas





cooking classes in texas















Thai Food




Thai Food





Stir-fried vegetables and spicy green beans made in a cooking class at Thai Fresh, Austin, Texas.











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10.11.2011. u 06:25 • 0 KomentaraPrint#

COOKING OLIVE OIL BAD. COOKING OLIVE


Cooking olive oil bad. Infrared cooking oven. Cooking steak in oven



Cooking Olive Oil Bad





cooking olive oil bad















Mom's giant prawns




Mom's giant prawns





My Mom is a great cook - she is the one who inspired me to cook and be creative in the kitchen! This beautiful dish was prepared by her :-}

This scrumptious dish of giant prawns just melted in your mouth. Having feasted on a copious Easter brunch earlier in the day, this was the perfect dinnerl - light and bursting with incredible flavours!

She used large prawns [5 to 6 per lb (454 g) - with shell on but heads removed]. Shell the prawns. In a large, heavy bottomed frying pan, gently sautee some finely chopped French shallot and sliced green onions [scallions] in lots of butter and a little olive oil. Meanwhile, very lightly dredge the prawns in flour mixed with dried dill, sea salt and a generous amount of freshly ground pepper. Over med-high heat, add prawns and sautee until golden - be very careful not to overcook [there is nothing worse than overdone seafood!]. Immediately remove to hot plates and deglaze pan with a little lemon juice, then add some white wine and a few tablespoonfulls of creme fraiche [or whipping cream if you can't find creme fraiche], stirring continuously with a wooden spoon. Taste and correct seasoning. Spoon on and around prawns.

TipsYou only need a little sauce, but you want it really bursting with flavour! The idea here is to work very fast. The pan must be very hot, the lemon juice will evaporate very quickly and the wine will reduce quickly as well. Once the cream is added and the mixture is hot it's ready. So make sure your plates are hot and have your vegetables and rice/potatoes or whatever you wish ready to serve. The seafood won't wait!!!











Blue Menu omega oil




Blue Menu omega oil





Honestly, I can't tell the difference between good oil or bad oil. I drizzled this on some roasted asparagus. And it seems this blend of flaxseed oil, grapeseed oil and extra virgin olive oil tasted OK, as far as I could tell, so thumbs up.
Note: Flaxseed oil has a low smoking point, so this omega oil may not be well-suited for cooking.
Taste: ??
Would purchase: Sure









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10.11.2011. u 06:24 • 0 KomentaraPrint#

COOKING LESSONS IN FRANCE : IN FRANCE


Cooking Lessons In France : Cooking A Lobster Tail : Good Cooking Books



Cooking Lessons In France





cooking lessons in france















Jehan George Vibert




Jehan George Vibert





BIOGRAPHY OF JEHAN GEORGE VIBERT

Writing in the third person, Vibert, less than modestly, wrote of himself in the 1895 Century Magazine that
(pg. 78): e that (pg. 78):

…being an excellent cook, you have invented and prepared sauces that make your compatriots lick their fingers; that, using your pen as well as your brush, you have written songs and plays that have been applauded in the minor theaters of Paris; that, following the example of Moliere, and having, like him, an extraordinary talent as an actor, you have played your own productions at the club and in artistic salons; then, having a passion for building, and trying your hand at all the trades, you are not only your own architect, but do not disdain occasionally to work in iron, like Louis XVI., or in wood, like the good St. Joseph; and finally that, in decorating your house, you have distinguished yourself as an upholsterer. In the last particular, you may even say that you surpass Moliere, or he, although the son of an upholsterer, was not himself one.

Besides shamelessly admitting to self-glorification, Vibert also shows that he is a man with diverse talents and interests and a witty personality - qualities that would later shape his satirical works, leading to his depiction of incendiary scenes that in earlier times would have had him imprisoned.

Jehan (or Jean) Georges Vibert was born in Paris September 30, 1840. His maternal grandfather was the celebrated engraver Jean-Pierre-Marie Jazet and his paternal grandfather, Jean-Pierre Vibert was an important botanist who perfected new species of roses, one of which he named after Jehan-Georges. As a young man Vibert was a mediocre student, “more assiduous in drawing pictures of people in [his] copy-books than in paying attention to [his] master’s lessons.” (Vibert, The Century Magazine, 1895, pg. 79) Just as many other artists, Vibert’s diligence did not extend to his studies.

Vibert knew from early on that he was destined to be an artist. He began his artistic training with his grandfather, Jazet, and executed engravings. But he soon realized that his inspiration lay in painting and entered the studio of Felix-Joseph Barrias and eventually the Ecole des Beaux-Arts when he was sixteen. Barrias was a serious teacher but also encouraged young artists to develop their own style, forcing them to focus on drawing before executing any paintings. During his studies Vibert was an active participant in the many competitions that were held among the students, finally earning first place in one. He later was under the tutelage of Francois-Edouard Picot and remained at the Ecole for six years of study, perfecting his technique.

Around 1860 he came into contact with a young Spanish artist by the name of Eduardo Zamacois while they were both in Paris. Perhaps under his influence, Vibert traveled several times to Spain; his earliest trip was around 1860-61. From these journeys he collected Spanish clothing and objects which he later used to create authentic settings for his compositions. For a period during and after these trips he became intrigued by everything Spanish and executed a number of compositions such as Viendra-t-Il? (Will he Come?) or the earlier Toreros Priant Avant d’Entrer dans l’Arene (Toreros at Prayer before Entering the Arena). The friendship between the two young men remained steadfast; they worked together on their 1866 Salon entry entitled Entree des Toreros (Entrance of the Toreros). For two artists to work collectively on a composition submitted to the Salon must have been unusual.

Prior to this collaboration and after his first visits to Spain, Vibert debuted at the Salon of 1863 with two genre compositions, La Sieste (The Siesta) and Repentir (Repentance). His early works show the influence of his master Picot, and in 1864 he was given a medal for Narcisse Change en Fleur, Insouciance (Narcissus Transformed into a Flower). He also received a medal in 1867 and 1868.

From 1866-67 he turned towards genre scenes that fully established his reputation among the leading artists of the period. Eugene Montrosier wrote of Vibert that (quoted in Eric Zafran’s Cavaliers and Cardinals: Nineteenth Century French Anecdotal Paintings, ex. cat., Cincinnati: Taft Museum, 1992, pg. 15):

Not being able to bring the amateurs to his doors, he resolved to follow their tastes, and in 1867 he boarded the “genre” as bravely as he had the “grand style,” and with much more tangible success.

The most widely known of these genre scenes were those of the clergy members; satirized beyond what would have been accepted in any other earlier period in France. But at this point in French history, contempt for the clergy had grown to such a level that these humorous attacks were accepted. Clergy members were often shown as mockingly decadent figures, captured at play with one another, sitting lazily in their chair and laughing, playing an instrument, and partaki











It's all about ME! (but Tor sneaked in the photo!)




It's all about ME! (but Tor sneaked in the photo!)





I wrote this on my facebook page, thought I might post it here too.


1.I put off everything until the last minute, including my school work which Kim has told me to do now before she gets home. I am also putting off having my wisdom tooth removed.

2.I like to think I work better under pressure.

3.I can’t catch a ball or play tennis and I have awful handwriting, but last year I got a form to tell me it’s not my fault!

4.The majority of my t-shirts are white with a pattern on the front, I have at least 25.

5.I am intolerant to aspartame and dairy, which means I can’t have pizza, ice cream, diet coke or chewing gum.

6.I’ve always wanted a house rabbit.

7.I believe every meal can be enhanced by mayonnaise and/ or soy sauce.

8.Despite being brought up in the countryside,I think I’m a city person at heart.

9.I love nothing more than a good day trip, and not just for the photo opportunities.

10.I miss Asia almost every day.

11.Cartoons aimed at adults really annoy me, particularly Family Guy and American Dad.

12.If I had to choose standing in front of a room of people naked, or stand in the same room and sing a 3 minute song, I would choose naked every time.

13.I wish I cared more about my appearance. Not much more, just enough to get up 10 minutes earlier, do my hair and check my clothes before leaving the house, and maybe do some exercise.

14.If I get an idea in my head I nearly always follow it through.

15.I had to decide between doing my teaching masters qualification this year and doing a City and Guilds photography course, I chose the photography.

16.I’ve done a lot of stuff in 26 years (School, Uni, working/living in south of France, traveling in Asia, volunteering Vietnam, teaching in Manchester) and met a lot of people, the downside is that's more people to miss and feel guilty about not seeing.

17.My biggest worry during my PGCE (teacher training) was that my Literacy was weak, my most recent review says ‘Claire’s Literacy lessons are a particular strength’ which was a big relief for me.

18.In 2006 I swapped dating boys for dating girls;this was a HUGE shock to everyone, especially me.

19.I’ve been with Kim for 11 months and 2 days ;-)

20.I hate driving. If I won the lottery my biggest extravagance would be a chauffeur.

21.I’m quite good at cooking, I like having guests over and feeding them. I think I got this from my mum.

22.I think sushi is a great hangover cure.

23.For a year I was assistant manager of a Fat Face clothes store. I didn’t take it very seriously, instead challenging myself to sell customers the most disgusting item of clothes I could find.

24.I love music and listening to music, but if a track comes on I don’t like I literally can’t listen to it; it makes me too mad.

25.I love working with teenagers, and think some of them are the funniest and most open-minded people you will ever meet.. That’s not to say they can’t be complete shits.










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10.11.2011. u 06:24 • 0 KomentaraPrint#

COOKING LONDON BROIL IN CROCK POT - IN CROCK POT


Cooking london broil in crock pot - Cooking in peru - Basics cooking.



Cooking London Broil In Crock Pot





cooking london broil in crock pot















Duncan Pace of London Broil in action 2010 AZ Ren Fest




Duncan Pace of London Broil in action 2010 AZ Ren Fest





Duncan Pace of London Broil jling a flaming torch, machette (or sword) and cutter at the 2010 Arizona Renaissance Festival. I liked the way I caught the torch just as it was pointing back down towards the London Broil sign.

Looks dangerous to me!

I took this with a Canon 5D Mark II camera and Canon 135mm F/2L USM lens.











Bacon & Bleu London Broil




Bacon & Bleu London Broil





Rebecca Rode from our Branford CT location wins for her recipe in this year's London Broil category. She created this impressive topping sure to get rave reviews when served. The combination of bacon, diced red peppers, mushrooms and bleu cheese top this 2lb marinated London broil making it worthy of applause!









cooking london broil in crock pot







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10.11.2011. u 06:24 • 0 KomentaraPrint#

COOKING RIBS GRILL : COOKING RIBS


Cooking Ribs Grill : Cooking Classes In Hyderabad



Cooking Ribs Grill





cooking ribs grill















Spare ribs




Spare ribs





They have become our most favorite dish. We have only one page in the cooking book mentioning ribs, hence I have tried out a few recipes from everywhere else. I have also mixed and matched, picked up this and that from here and there. Cooking turns out to be pretty addictive. So is tasting :).













Grill prep




Grill prep





You have to soak the corn at least 15 minutes before you grill it, according to the grilled corn webpage.









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10.11.2011. u 06:23 • 0 KomentaraPrint#

COOKING SHEARS. SHEARS


Cooking shears. Cooking shrimp scampi



Cooking Shears





cooking shears














Australia Shearing the old way




Australia Shearing the old way





Today, large flocks of sheep are shorn by professional shearing teams working eight hour days, most often in spring, by machine shearing. These contractor teams will consist of shearers, shed hands and a cook (in the more isolated areas). The shed staff working hours and wages are regulated by industry awards. A working day starts at 7:30 AM and the day is divided into four “runs” of two hours each. “Smoko” breaks of a half hour each are at 9:30 AM and again at 3:00 PM. The lunch break is taken at 12:00 PM for one hour. Most shearers are paid on a piece rate, i.e., per sheep. Shearers who “tally” more than 200 sheep per day are known as “gun shearers”. Typical mass shearing of sheep today follows a well-defined workflow: remove the wool, throw the fleece onto the wool table, skirt, roll and class the fleece, place it in the appropriate wool bin, press and store the wool until it is transported. In 1984 Australia became the last country in the world to permit the use of wide combs, due to previous Australian Workers Union rules. Although they were rare in sheds, women now take a large part in the shearing industry by working as pressers, wool rollers, rouseabouts, wool classers and also











Berance Friday : part b




Berance Friday : part b





Having inadvertantly left the ignition switched on whilst distracted by a sheared bolt (see elsewhere) the ignition ballast resistor started a-smokin' like a crazy thing and the coil is cooked.

Funny enough, although I haven't taken it apart yet, I can't see where it's shorted or whatever. It's a Ducellier coil but was pretty end- of- line cheap.

I await posties toot to signal delivery of a replacement coil by Bosch, supposedly with an internal ballast resistor.

Best start fretting about the right capacitor to match I suppose......

But tomorrow is Saturday (already!!) and optimium is tempered by experience. lack confidence.









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10.11.2011. u 06:23 • 0 KomentaraPrint#

LEG OF LAMB COOKING TIMES. LEG OF LAMB


LEG OF LAMB COOKING TIMES. JULIA CHILD FRENCH COOKING



Leg Of Lamb Cooking Times





leg of lamb cooking times















main course




main course





Haro is known for its leg of lamb, a specialty of regional cooking. Our waiter insisted we try it. The lamb and fish were both delicious. We ate every bit. This was the first time that we'd eat too much, but definitely not the last.











Lamb leg chop thingie




Lamb leg chop thingie





Cooked this tonight just to bug my Flick friend Steve. Slice of lamb off the leg, seared on each side, seasoned with a little salt, freshly ground pepper, and a squeeze of lemon. No blood this time, Steve, I swear!









leg of lamb cooking times







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10.11.2011. u 06:22 • 0 KomentaraPrint#

COOKING VERBS IN SPANISH : COOKING VERBS


Cooking Verbs In Spanish : Play Some Cooking Games : Cooking Retail



Cooking Verbs In Spanish





cooking verbs in spanish















Grand Opening Day for Verb




Grand Opening Day for Verb





A Verb for Keeping Warm has moved locations. It's new brick & mortar is at 6328 San Pablo (cross Alcatraz), Oakland, CA.

The new store carries a range of naturally dyed yarns and fibers, as well as locally sourced and commercial yarns/fibers . Verb stocks a range of products for knitting and crochet (needles, tools, notions, books) and also carries spinning wheels, spindles, looms, fabric & thread.

Come visit us!!!











Empanada on Evo




Empanada on Evo





Essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names,









cooking verbs in spanish







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10.11.2011. u 06:22 • 0 KomentaraPrint#

SPICE IN COOKING. IN COOKING


Spice in cooking. Cooking mama world kitchen cheats.



Spice In Cooking





spice in cooking














Spices




Spices





Spices make stuff taste good. If you ever wondered why stuff cooked in restaurants tastes better than the stuff you make, the simple answer is probably that they've got good spices and the right amount, whereas you probably suck at spices.

Here I've got some granulated garlic (garlic powder works great too), ginger, black pepper, and beef bullion.











Spicing things up




Spicing things up





Nathan Branch ©2011 All rights reserved

Preparing the spice paste for the lamb roast -- in the mortar: cumin seeds, anise seeds, fennel seeds, and a crushed cinnamon stick.









spice in cooking







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10.11.2011. u 06:21 • 0 KomentaraPrint#

SUBSTITUTE FOR VODKA IN COOKING : VODKA IN COOKING


Substitute For Vodka In Cooking : Chestnut Cooking Instructions.



Substitute For Vodka In Cooking





substitute for vodka in cooking















while in russia, i shot vodka




while in russia, i shot vodka





the best from my series of fantasy vodka ads











Vodka




Vodka





Vodka bottle discarded on a beach









substitute for vodka in cooking







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10.11.2011. u 06:21 • 0 KomentaraPrint#

ORGANIC FOOD COOKING - ORGANIC FOOD


ORGANIC FOOD COOKING - FREE COOKING GRAPHICS - COOKING HAM IN CROCK POT



Organic Food Cooking





organic food cooking














Home Cooked Dinner:




Home Cooked Dinner:





Celery, Carrots, Green Peppers, Onions, Sweet Potatoes, Brown Rice, Ginger, Olive Oil, Garlic and Walnuts.

Mostly organic and local. Less than $4 a plate ;)











cooking the lamb 4




cooking the lamb 4





Cooking the Lamb, Zoniana, Crete, Greece, © Patricia Fenn. All Rights Reserved. No usage allowed including copying or sharing without written permission.









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10.11.2011. u 06:15 • 0 KomentaraPrint#

SOUL FOOD COOKING RECIPES. SOUL FOOD


Soul food cooking recipes. Creole cooking history. Cooking with preserved lemons.



Soul Food Cooking Recipes





soul food cooking recipes














Matzo brei




Matzo brei





Place matzos in a large bowl, break them into large pieces, and cover with very warm water to soften them up.

After they soak for 30-60 secs, drain the water.

Combine the soft maztos with approx one egg per mazto and mix well.

Heat a large pan, melt some butter, and then fry the egg-matzo mixture. You don't want it to be wet or eggy.

I like salt on mine. Others prefer jam.

My father taught me this recipe in the late 70s/early 80s. I have made it during Passover, and occasionally at other times of the year, ever since. Matzo brei is a bit bland, in that soul-warming way that old country home cooking can be.











Soul Food Feast




Soul Food Feast





Kris makes feasts. He must have been a caterer or a mother of 15 in a previous life... we are talking leftovers for a week. He got on a kick yesterday and made the barbeque black-eyed peas and collards, and then made the mashed potatoes, okra, and broccoli today when we got home from work. He doesn't mess around...

His cooking is SO delicious. And it was 100% vegan too :) Recipes were from Vegan Soul Food and Veganomicon, and his brain :)

I wish I could have had you all over tonight to eat with us... there probably still would have been leftovers :)









soul food cooking recipes







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10.11.2011. u 06:14 • 0 KomentaraPrint#

PASTA COOKING GAMES : PASTA COOKING


Pasta Cooking Games : Tafe Cooking Courses Melbourne



Pasta Cooking Games





pasta cooking games















Chez Summers - Fresh Ricotta Cheese Pasta and Endive Salad




Chez Summers - Fresh Ricotta Cheese Pasta and Endive Salad





This meal came about as a result of the desire to make the home-made ricotta cheese you see piled atop the pasta! Making the cheese is easier than a lot of basic things you may already do in the kitchen, like poaching eggs, making oatmeal or boiling water.....seriously. And it tastes a bajillion times better than any I have purchased at a store ever.

Pasta: Whole wheat pappardelle tossed in 4-hour slow roasted roma tomatoes (excuse to sit on couch and play video games!), crushed chili flakes, S&P, olive oil, 1 garlic clove and of course, the home-made ricotta cheese.

Salad: Endive, shaved fennel, super thinly sliced red onion and shaved parmesan, all tossed in a very simple vinaigrette of olive oil, lemon juice, S&P and 1 minced garlic clove. This salad was SO light and refreshing and tasty!











211/365 - eats




211/365 - eats





farm raised salmon cooked in a white wine, with a hint of butter, on low heat. the key is to just get the salmon barely cooked, then cover it and turn off the heat, allowing the salmon to continue to cook, in the boiling wine, retaining its tenderness, yet soaking up the flavor.

a mushroom cream sauce pasta, rings out the side dish, with a side salad (not shown) prepared by shannon.

eat with a cold drink, and the yankees/red sox game on, with occasional switches over to the Tigers game.

Bon Appetite!

365 - 5.4.09









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10.11.2011. u 06:09 • 0 KomentaraPrint#

VEGETARIAN COOKING WEBSITES - COOKING WEBSITES


Vegetarian Cooking Websites - Cooking Ham Steaks - Moroccan Cooking Classes Melbourne.



Vegetarian Cooking Websites





vegetarian cooking websites















Quorn nets - meat free, soy free




Quorn nets - meat free, soy free





Australia gets Quorn products for the very first time this week. $5.99 for this big (pretty expensive - but sooo yummy!)

These are soo yummy and the texture is honestly just like chicken. The mycoprotein is like nothing I've ever eaten in regards to faux meats.

They contain egg white, but Quorn states on their website that they use eggs from free range hens only.

Mycoprotein is the common ingredient in all Quorn products. It's made from a member of the fungi family (the same family that morels and truffles belong to) and is a high-quality meat-free protein that's low in fat, high in dietary fibre (important for your digestive system) and is a valuable source of amino acids. Our expert chefs really know how to get the best out of mycoprotein, allowing them to create our range of ready meals, sausages and burgers as well as cooking ingredients like mince, strips and pieces.











Quorn nets - meat free, soy free




Quorn nets - meat free, soy free





Australia gets Quorn products for the very first time this week.

These are soo yummy and the texture is honestly just like chicken. The mycoprotein is like nothing I've ever eaten in regards to faux meats.

They contain egg white, but Quorn states on their website that they use eggs from free range hens only.

Mycoprotein is the common ingredient in all Quorn products. It's made from a member of the fungi family (the same family that morels and truffles belong to) and is a high-quality meat-free protein that's low in fat, high in dietary fibre (important for your digestive system) and is a valuable source of amino acids. Our expert chefs really know how to get the best out of mycoprotein, allowing them to create our range of ready meals, sausages and burgers as well as cooking ingredients like mince, strips and pieces.









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10.11.2011. u 06:07 • 0 KomentaraPrint#

TELUGU COOKING : TELUGU


Telugu Cooking : Electric Wok Cooking.



Telugu Cooking





telugu cooking














India Renuka / Yellamma




<b>India</b> Renuka / Yellamma





China and India


english

Renuka or Yellamma (Marathi: ???? ??????/ ???????? , Kannada: ???? ??????? ??????, Telugu: ???? ?????/ ????????) is worshiped as the Goddess (devi) of the fallen, in the Hindu pantheon. Yellamma is a patron goddess of rural folk of Karnataka and Andhra Pradesh. Her devotees have revered her as the "Mother of the Universe" or Jagadamba. Legends say that Yellamma is the incarnation of Kali, who on one hand symbolizes the death of ego, and on the other hand is the mother who is compassionate about her children.

Yellamma is worshipped mostly in South India, including Karnataka, Tamilnadu, Andhra Pradesh and Maharastra, where the deity is known by many names: Mahankali, Jogamma, Somalamma, Gundamma, Pochamma, Mysamma, Jagadambika, Holiyamma, Renukamata, Yellu aai, and Renuka Devi.

In ancient ages, the Yellamma temples were cared for by women known as "devadasis" (which means the servants of gods), who dwelt in the temples and were educated as courtesans or artists. To this day, girls are being dedicated as devadasis to Yellamma, even though the practice is now illegal—the women lead a life as sex workers.

Origin story

The legends of Renuka are contained in the Mahabharata, the Harivamsa and in the Bhagavata Purana.

Early life

Renuka raja (father of Renuka) performed an yajna — a ritual performed to maintain peace and good health. He was blessed with a daughter, who originated from the fire of this yajna. Renuka was a bright and active child and became the most beloved child of her parents.

When she was eight, Agastya, who was the guru of the Renuka Raja, advised him to have his daughter married to Jamadagni when she reached maturity. Jamadagni was the son of Ruchik Muni and Satyavathi and had obtained the blessings of the gods by performing severe penance. Renuka and Jamdagni Muni lived in the Ramshrung mountains, near the present day Savadatti area of Belgaum district. Renuka helped the Jamdagni Muni in all of his tasks of performing various rituals and puja. Gradually she became close and dear to Jamdagni.

Renuka would wake up early in the morning to bathe in the Malaprabha River with complete concentration and devotion. Her devotion was so powerful that she was able to create a pot to hold water made only of sand, one fresh pot every day. She would fill this pot, on the bank of the river and would use a snake which was nearby, turning it into a rope-like convolution and placing it on her head, so that it supported the pot. Thus, she brought the water to Jamdagni for his rituals of oblation. ("Renuka" is derived from the Sanskrit for "fine grain of sand".) The Renuka temple is situated at near Zamania, Ghazipur

Later life

Renuka gave birth to five sons: Vasu, Viswa Vasu, Brihudyanu, Brutwakanwa and Rambhadra. Rambhadra was the youngest and most beloved, gaining the favour of Lord Shiva and Parvati and hence called Parashurama (the sixth incarnation of Vishnu).

One day when Renuka went to the river, she saw Gandharva spirits playing. These were young couples carelessly frolicking in the water with abandon. For a moment, she lost her concentration and devotion and fantasized about playing in the river with her husband. She wished she and her husband had such fun sometimes too, living so close to such a beautiful place. After some time, Renuka came to her senses and cursed herself for her indiscretion. She hurriedly bathed, as she had lost precious time, and tried to create the pot, but was unable to as she had lost her concentration. She even tried to catch the snake but it disappeared. Disappointed by this, she returned to the ashram in shame. Seeing Renuka returning empty-handed, Jamadagni became furious and angrily ordered her to go away.

After being cursed by her husband, Renuka went east and sat in the forest to meditate. In her penance, she met with the saints Eknath[citation needed] and Joginath; she prayed to them and asked to gain the mercy of her husband. They first consoled her, then instructed her to follow their advice exactly as told. They told her to purify herself, first bathing in a nearby lake, and then to worship a Shivalinga, which they had given to her. Next, she should go to the nearby town and beg for rice from the houses (this ritual, called "Joga Bedodu", is still carried out by women during a particular month in Karnataka). After collecting the rice, she was to give half to the saints and cook the remaining half, adding jaggery, partaking of the cooked rice with full devotion. They said that if she performed this ritual for three days, she would be able to visit her husband on the fourth day.
Knowing the anger of Jamadagni, they warned her that she may not be fully pardoned by him, and that she would have to experience the most difficult time of her life for a few minutes. "After that," they said, “you will be eternally revered and will be blessed with your husband.











Ganesh Visarjan




Ganesh Visarjan





from wikipedia

Ganesh Chaturthi (IAST: Ga?esa Chatur?hi, sanskrit: ???? ???????) (Ganesh Festival) is an occasion or a day on which Lord Ganesha, the son of Shiva and Parvati, is believed to bestow his presence on earth for all his devotees. It is also known as Vinayaka Chaturthi in Sanskrit, Kannada, Tamil and Telugu. It is the birthday of Lord Ganesha. The festival is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). This typically comes sometime between 20th of August and 15th of September. The festival lasts for 10 days, ending on Ananta Chaturdashi.

Ganesh, the elephant-headed son of Shiva and Parvati, is widely worshipped as the supreme god of wisdom, prosperity and good fortune.

While held all over India, it is at its most elaborate in Maharashtra, Gujarat, Karnataka and Andhra Pradesh, and other areas which were former states of the Maratha Empire.
During the Ganesha festival, a household worships a murti of Shri Ganesha. The worship lasts an odd number of days (from 1 to 11 days, sometimes 13). xxx

This festival starting with the installation of beautifully engraved (sculptured) Ganesh idols in colorfully decorated homes and mandapas (pendals). The mandapas has been depicted by religious themes or current events. The idols are worshipped with families and friends. An enthusiastic spiritual atmosphere prevails.

The main sweet-dish during the festival is modak, also known as modagam [kozhakottai] in South India and karanjis. A modak is a dumpling made from rice flour/wheat flour with a stuffing of coconut, jaggery and some other condiments. It can be either steam-cooked or fried and the coconut can be fresh/dry grated. A karanji is similar but has the shape of the 4th day moon.

There are also public celebrations of the festival, with local communities (mandals) vying with each other to put up the biggest murti. The festival is the time for a lot of cultural activities like songs, dramas and orchestra.

Wordly meaning of MODAK — MODA means happiness and K is a suffix. Modak means "That which gives (or brings) happiness".

Today, the Ganesh Festival is not only a popular festival - it has become a very critical and important economic activity for Maharashtra. Many artists, industries, and businesses survive on this mega-event. Ganesh Festival also provides a stage for budding artists to present their art to the public.

History say that Lord Ganapati (meaning "Lord"[pati] of the "semi-divine creatures that serve Lord Shiva"[ganas]) was created by goddess Parvati; wife of Lord Shiva. Parvati created Ganesha out of sandalwood paste that she used for her bath and breathed life into the figure. Letting him stand guard at the door she went to have her bath. However, while Parvati was taking her bath, Lord Shiva returned and as Ganesha didn't know him, he didn't allow him to enter. Lord Shiva became enraged and severed the head of the child and entered his house. After realizing that he had beheaded his own son, Lord Shiva fixed the head of an elephant in place of Ganesha's head. In this way, Lord Ganesha acquired the image of the elephant-headed God.

To know more about this deity, please read Ganesha.

From then onwards, this festive occasion has grown in acceptance and today, commands the respect of millions of citizens all over Maharashtra. Lokmanya Bal Gangadhar Tilak brought Ganesha as a deity out on the streets. It was a unique move by this freedom fighter, which he achieved with the Ganpati visarjana or immersion procession, wherein the mass output of several Ganesh mandals is taken out on a parade on the final day of the Ganesh festival and taken to be immersed. This process was started in 1892 and is now prevalent virtually all over Maharashtra, with special emphasis on Mumbai and Pune. Lokmanya Tilak attached this mass celebration to increase national awareness about the Freedom movement. Herein, neighbourhood Ganeshas are worshipped and brought to immersion sites, where huge crowds gather to bid him an emotional and frenzied farewell.

In Pune, as the sun sets over darkening rivers, the images are taken out in boats and as each one is immersed, a cry is raised asking him to return the next year. It is an emotional and public farewell to their beloved god as parthiva (of the earth), who like the Phoenix, will rise once again the following year.

The first day commemorates certain events connected with Ganesha. It is the day on which he materialised as Mayureshwara, to kill the demon Sindhu, who had acquired extraordinary powers through the worship of Surya. Mayureshwara is also one of the ashtavinayakas (the eight forms of Ganesha). This is also the birth that Shiva has chosen to celebrate in Kailasa.

A special puja is performed for Ganesha. The worship of the deity involves getting a corner ready to receive the god. Ganesha is invited with a special phrase and with material and verbal









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10.11.2011. u 06:07 • 0 KomentaraPrint#
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