- Adjust oven rank to upper – middle position and heat oven to 475 degrees. Whisk 1 tablespoon mustard, 1 tablespoon honey, lemon juice, and oil in large bowl.
- Arrange bread, cut side up, on aluminum foil lined baking sheet. Spread remaining mustard evenly over bread. Top with bacon and brie and bake until brie is melted and edges of bread are golden and crisp, 5 to 7 minutes. Transfer to platter and drizzle with remaining honey.
- Add arugula to bowl with mustard mixture and toss to coat. Season with salt and pepper. Served with sandwiches.
Friday, 31 May 2013
Thursday, 30 May 2013
Wednesday, 29 May 2013
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves
- Preheat oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking pan with butter.
- In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and set aside.
- Add 4 tablespoons of butter in a large pot over medium heat. Once butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to brown, about 3-4 minutes. Add the white wine and halving, approximately 2 minutes. Gradually add the cream, beating well to remove lumps. Add the paprika, pepper and bay leaf. Bring the cream to a simmer and reduce heat to low. Let reduce until the cream is thick and may cover a spoon, approximately 5 to 10 minutes. When thickened, remove the bay leaves.
- Add the grated cheese, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and mix well. Add pasta and stir. Add to greased baking sheet and sprinkle with panko crumbs and parsley. Bake for 25 minutes. Remove from oven and let rest for 10 minutes before serving. Sprinkle with parsley individual portions.
- Includes 1.8-quart Tea Kettle
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Tuesday, 28 May 2013
- Powered by Keurig Brewed technology for coffeehouse quality at home
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Mr. Coffee Single Serve Coffee Maker
Enjoy a coffeehouse experience at home with the Mr. Coffee Single Serve Coffee Maker. With 9-ounce brewing capacity and featuring Keurig Brewed technology, you can make gourmet coffee, tea or hot cocoa at the touch of a button. The drip tray is removable to accommodate larger cups or travel mugs up to 5-3/4" in height so you can have your coffee at home or on the go.
Removable drip tray Ready to Use
The Mr. Coffee single serve also comes with a variety of five K-Cups, making it ready for use immediately after opening. Discover a variety of flavors to help you decide which is your favorite. This brewer also works with the Keurig My K-Cup Reusable Coffee Filter (not included) for brewing your own gourmet coffee.Keurig Brewed Technology
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1. Lift reservoir lid and pour in a cup of water
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3. Close the reservoir and press the brew button
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May these 8 simple secrets to raising entrepreneurs guide you in empowering your children.
1. knowing thyself
3. Entrepreneurial Mind
4. Money Smarts
6. Work Ethics
7. Starting a Business
8. Making a difference
The true secret is that success is for all. Believe it and teach it to your children. Allow them to be the people they were meant to be and find the good that they were destined to do in this world.
- Brush cut sides of lettuce, both sides of onion slices, and both sides of bread with vegetable oil and season with salt and pepper.
- Season steak with salt and pepper. Grill steak directly over hot fire until well browned and internal temperature registers 125 degrees(medium rare), 4 to 6 minutes per side. Transfer to cutting board and tent with foil.
- Meanwhile, grill onion slices around perimeter of grill until lightly browned and soft, 7 minutes per side, then transfer to platter. Grill lettuce on cut side only, with root ends in center of grill and leaves extended to perimeter of grill, until grill marks form, about 2 minutes. Transfer lettuce to platter and cut in half again, making 8 pieces. Grill bread until lightly browned, 1 to 2 minutes per side and transfer to platter.
- combine vinegar and mustard in medium bowl. Slowly whisk in olive oil and season with salt and pepper. Slice steak thin against grain. Arrange 1 slice bread on each serving plate and top each piece with sliced steak. Arrange 2 lettuce wedges beside each slice bread and drizzle steak and lettuce with dressing. Sprinkle onion slices and blue cheese on top of steak and lettuce. Serve.
Monday, 27 May 2013
- I do not like sharing my ideas with a group because I think it is unfair.
- I will only work as much as other people in my group work.
- I have ask my child’s teacher to move him to another class or group because I do not like his group mates who are not as smart as him.
Sunday, 26 May 2013
2 c. chicken livers
2 tbsp. minced shallots
2 tbsp. butter
1/3 c. cognac
1/4 c. whipping cream
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. pepper
Pinch of thyme
1/2 c. melted butter
Kosher salt and pepper
1.Remove any greenish or blackish spots livers and any tendons. Cut liver into 1/2 "pieces.
2. Melt butter over medium heat in a skillet until foam disappears. Saute the shallots with livers in butter for 2-3 minutes until the livers are just stiffened, but still pink inside. Scrape into the blender.
3. Pour wine or cognac in the pan and boil down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender.
4. Add the cream and seasonings into blender jar. Cover and blend at top speed for a few seconds until the liver is a smooth paste.
5. Add the melted butter and mix a few seconds. Adjust seasoning.
6. Packaging or container or jar and refrigerate for 2-3 hours.
Quezo de bola ice cream with poached pears
1/2 gallon container quezo real ice cream(2 to 3 scoops per person)
Red Poached Pears
2 cup red wine( of your choice)
1 cup sugar
2 cups water
2 pieces orange peel
2 sticks cinnamon
1 vanilla bean
6 yellow pears, peeled and cored
1. In a large pot, combine red wine, sugar, water, orange peel, cinnamon, and vanilla and bring to a boil
2. Reduce to simmer immediately and drop in pears.
3. Cook over medium heat, keeping poaching liquid in a simmer until pears are knife tender, around 20 to 30 minutes. ( do not overcook, or it will not hold its shape)
4. Remove pears from liquid and set aside.
5. strain the poaching liquid and reduce to half.
6. Pour over pears and coo. Soak at least 12 hours to get good color
7. Keep chilled until ready to use.
8. Slice in half.
9. Scoop ice cream into a stem glass bowl. Drape halved poached pears alongside.
10. garnish with mint and some reduced liquid. serves 6.
Saturday, 25 May 2013
- 18-ounce hydration bottle with unbreakable stainless steel interior and exterior
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Thermos products deliver what matters every time. As the leading manufacturer of convenient insulated products for over 100 years, Thermos is trusted by consumers to provide innovative portable containers that promote a safe and healthy lifestyle. Thermos delivers when it matters.Why Thermos?
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The Thermos 2465 Vacuum Insulated Hydration Bottle comes equipped with a hygienic, push-button, locking lid which can be operated easily with one hand. And because of the double wall insulation, the stainless steel body stays condensation-free with cold beverages.Recommended Tip for Maximum Beverage Enjoyment
In order to maximize the incredible insulation technology, it is recommended to pre-chill the bottle just prior to use. This can be accomplished by filling the bottle with cold tap water, attaching the lid and letting it rest for a few minutes. Before you are ready to use, simply empty the water and fill with your favorite beverage. Attaching the lid will further increase the thermal efficiency.
The 2465 Vacuum Insulated Hydration Bottle is made of BPA-free materials and is backed by a five-year limited warranty.Highlights Insulated: Keeps cold for 12 hours with Thermos vacuum insulation technologyDurable: Unbreakable stainless steel interior and exteriorHigh Quality Materials: 100% BPA-freeCapacity: 18 ounce
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Friday, 24 May 2013
- Thermos carries up to 34-ounce.
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Morning coffee still steams at the end of a long workday when stored in this briefcase bottle from Nissan. This larger version of the popular FBB500 bottle holds enough cocoa for a small family, and is easily stowed in a daypack or briefcase. While the thermos keeps hot beverages warm, it also excels in keeping cold drinks chilled.
Made from stainless steel, the thermos is both durable and easy to care for. Vacuum insulation keeps fluids secure within the thermos and hot for up to 12 hours. Cold beverages remain cool for up to 24 hours. The lid easily twists on and off, and features a leak-proof design. The briefcase bottle holds up to 34 ounces. Hand wash only. --Jessica Reuling
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The Thermos brand is well known as the quality and performance leader in insulated food and beverage products. The Sipp line is our newest series of insulated beverage containers that mixes fashion with function. By using a Sipp product instead of a disposable cup, you can help the environment without compromising style.Why Thermos?
An ideal choice for people on the go, the Sipp Vacuum Insulated Travel Tumbler is built to last and loaded with features to make for a more enjoyable drinking experience. Thermos vacuum insulation technology virtually eliminates temperature change within the beverage container by creating an airless space between two stainless steel walls. The result is an insulation layer that performs better than any other. A superior insulated container you can depend on to keep your beverages hotter, colder, fresher, longer. This travel tumbler keeps beverages hot for 5 hours or cold for 9, making it a great choice for long days out and about or in the office.
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Thursday, 23 May 2013
Chocolate Cranberry macadamia Brownies | Quick Healthy Chocolate Recipe Cranberry Macadamia Brownies Recipe
150g dark chocolate , broken into chunks
200g soft brown sugar
150g self-raising flour
40g cocoa powder , sifted
3 large eggs , beaten
50g dried cranberries
100g macadamia nuts
60g cranberry sauce
- Heat the oven to 180C / 160C fan / gas 4 and line 20 cm x 20 cm baking tin with baking paper. Black Melt the chocolate and butter in the microwave or in a heatproof bowl over boiling water only.
- Mix powdered sugar, flour and cocoa and mix with the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, and then through the cranberry sauce swirl.
- Pour into pan and smooth the surface. Bake for 25 to 30 min. Let cool before slicing.
Butterflying the pork loin open, filling it, and then rolling it back up is a great way to infuse flavor into the lion. this recipe is perfect when you're having guests over for dinner.
roast about 1 hour
makes 6 main dish serving
3 garlic cloves, minced
3 garlic cloves, minced
3 tablespoon extra virgin olive oil
2 tablespoon chooped fresh parsley leaves
1 1/2 tablespoons chopped fresh sage or thyme leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoon dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt
boneless center pork lion roast(about 1 kilo)
3/4 teaspoon salt
1/2 teaspoon ground black pepper kitchen string for tying pepper kitchen string for tying roast
1 tablespoon extra virgin olive oil fresh rosemary, sage, and thyme springs for garnish
1. prepare filling: in small bowl, combine garlic, oil parsley, sage, rosmary, dijon, pepper, and salt.
2. prepare pork loin: preheat oven to 350F. Butterfly pork lion: with long sharp knife parallel to work surface, and starting at 1 long side, horizontally cut pork loin three quarters of the way through and open like book. place butterflied pork between 2 sheets of plastic wrap. with flat side of meat mallet or with rolling pin, pound pork to about 1/2 inch thickness.
3. sprinkle top side of pork with half of salt and pepper, then spread evenly with filling, leaving 1/2 inch border around edges. starting at narrow end, roll pork to enclose filling. with string, tie pork at 1 1/2 inch intervals to hold its shape.
4. rub pork with oil and sprinkle with remaining salt and pepper. place pork, seam side down, in small roasting pan (13" by 9" ) in center of oven. roast pork, uncovered, 1 hour or until meat thermometer inserted in thickest part of roast reaches 150F and the juices run clear. (internal temperature of meat will rise to 155F upon standing.)
5. when roast id sone, transfer to warm platter and let stand 10 minutes to set juices for easier carving
6. to prevent slices from unrolling, skewer the pork every 3/4 inch with wooden skewers along the edge where the roll ends. slice crosswise between skewers and string. remove sewers and string before serving. garnish with rosemary, sage, and thyme springs.
each serving: about 306 calories, 31g protein, 1g carbohydrate, 19g total fat (5g saturated) 0g fiber, 97mg cholesterol 506mg sodium
Wednesday, 22 May 2013
- Marinate chicken for 30 minutes. Drain and reserve marinade.
- Fry chicken in oil until brown
- Combine chicken with marinade, then, simmer until chicken is tender. Season with sugar to taste.
- add DEL MONTE Pineapple Tidbits. Top with fried garlic.
Tuesday, 21 May 2013
Broccoli Rabe with Caramelized Onions Healthy Recipe | Healthy Vegetable Recipes Broccoli Rabe with Caramelized Onions
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Freshly ground black pepper
1. Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.
2. After starting the onion, put a large pot of water to boil. Onions take at least 15 minutes to cook, so you'll have time to get the water boiling. Salt water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl halfway with ice water. Add the rabe to the boiling water. Boil for 1 minute. Use a slotted spoon to remove from water and place in ice bath to stop cooking. Shocking the rabe with ice water will also help keep the bright green rabe.
Note that some people bleach their rabe, some not. Rabe can be quite bitter, scalding and help take the edge off the bitterness. If your Arabic is not particularly bitter, or bitter vegetables like, is easy to skip this stage of bleaching.
Drain the rabe ice water. Use a clean cloth to gently squeeze the excess moisture from the Arabic.
3. Once the onions are lightly browned, remove from pan to a plate. Using the same pan, add another tablespoon of olive oil and heat the pan over high heat. Add the chili flakes. Once the chile flakes begins to sizzle, add the garlic. Once the garlic begins to brown at the edges only add broccoli rabe and onions. Stir well so that it gets rabe topped with olive oil. Cook over high heat until most of the moisture is gone, about 5 minutes if blanched first, a minute or more also if you skipped the blanching.