watch-movies.net New Watch Movies Online For Free Full Movie Downloads: backup watch-movies-links.net down again Watch Movies with no limits Broccoli Cheese Soup *Update (10/2011): We continue to love this soup (and eat it often)! I’ve edited the recipe just a bit to enhance with a bit of salt and flesh out some of the details. Enjoy! I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.” Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup, but still, when we were fighting over the last scoops in the pot, I knew this had to be a winner. Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. Ingredients Directions Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted very slightly from my friend, Liz K.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes. To make frosting, put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water.
Kit Kat Bars Recipe These homemade kit kat bars are supposed to taste like the popular candy bar of the same name. They do have the nice chocolatey crunch of a Kit Kat candy bar, but these bars have more of a salty-sweet flavor than the candy bar. The kids tell me they like the taste of these bars even better. Don't Miss: Brownies and Bar Cookies Prep Time: 15 minutes Total Time: 15 minutes Yield: 36-48 kit kat bars Ingredients: 60 buttery crackers, such as Keebler Club Crackers3/4 cup butter3/4 cup granulated sugar3/4 cup firmly-packed brown sugar1/3 cup milk1-1/2 cups crushed graham crackers2 cups semisweet chocolate chips1/2 cup peanut butter Preparation: Butter a 9 x 13 baking dish. Don't Miss: Healthy Kit Kat Bars Recipe
Artisan Bread in Five Minutes a Day And I’m not even kidding! Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François. If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.
Illustrated bread making tutorial I got this bread making recipe from a wonderful website called selfsufficientish and it is pretty fail safe although is not a quick fix, you will need to go the the shops if you have a bread emergency, it takes a day to make. First pour 750ml of luke warm water into a jug: Next add two teaspoons of yeast and two teaspoons of sugar and stir it in: Leave the mixture in a warm place untill it is all frothy on top, (about half an hour) Pour the mixture into a bowl: Take your flour. Add flour to the yeasty mixture in the bowl: Stir: Add more flour to make a gloopy paste: Cover with a damp cloth and leave in a warm place overnight (I do mine in the morning and leave it while I am at work) While you are away the mixture with froth up and become all bubbly: Give it a stir and you will find that it's all gloopy and stretchy: Add more of the flour until it has thickened: Flour your worktop: Tip out your mixture: Add more flour: As you kneed, don't just fold and press the dough, really tear it and stretch it: x
Tutorial - nettle tea. Finally I am getting round to doing a tutorial. I do loads of stuff but forget to photograph it so then can't do a tutorial, however I remembered to take photos whilst I was making a batch of nettle tea so thought I would share it with you. According to teabenefits there are loads of health benefits to drinking nettle tea. Nettle tea fights coughs, tuberculosis and asthma;Nettle tea counters arthritis, rheumatism, tendonitis and other disorders of the muscles and joints;Nettle tea combats a variety of intestinal disorders;Nettle tea fights skin problems;Nettle tea fights allergies like eczema, and hay fever;Nettle tea is used to treat urinary tract infections, The main reason I drink it is to help with my hay fever, i helps because it contains something which is a natural anti-histamine. It also helps with my allergic rhinitis. To begin with I pick some nettles. Take them out of the oven and let them cool, then scrunch all the leaves up into little pieces so it looks like tea.
Pierogi Recipe October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.
How to Make Bagels: A User's Manual at Epicurious While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Bagel shops often use a type of high-gluten flour to achieve that distinctively chewy texture and to stand up to the rigors of mass production, but you can opt for more readily available unbleached bread flour and still achieve fantastic results. Plus, even though bread flour contains slightly less protein—12.5 percent compared with 14 percent for high-gluten flour—it actually tastes better. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair.
Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.