Showing posts with label Make it. Show all posts
Showing posts with label Make it. Show all posts

Wednesday, October 9, 2013

PARADISE SOUP

Beat the whites of the eggs, then beat in the yolks. Add the breadcrumbs gradually, then the grated cheese, a pinch of salt and a grating of nutmeg. These ingredients should form a thin batter.
Have the broth boiling and drop the batter into it by spoonfuls. Let it boil three or four minutes and serve immediately. The batter will poach in soft, curdled lumps in the clear soup.
This soup is much used as a delicacy for invalids. In this case the cheese may be scanted or omitted entirely. By way of variety a tablespoonful of finely chopped parsley may be added to the batter, or a half a cup of spinach drained and rubbed through a sieve may be substituted for half of the breadcrumbs.
When stock or broth is not available, it may be made from bouillon cubes and a lump of butter dissolved in boiling water and seasoned with celery salt, onion salt and pepper.

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Tuesday, September 24, 2013

Centenary Cookbook - Free Recipes



Centenary Cookbook Free- E-Book from Chuck Thompson

To read full screen, left click the icon on the far right bottom of the above Slideshare container.  To exit full screen mode, hit the escape key on your keyboard.  To download a free copy of this e-book, please visit our Slideshare account.  Lot's of great ideas in this book.

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Monday, September 23, 2013

Ayurvedic Cookbook - Multiple Recipes For Today



Ayurvedic Cookbook from Chuck Thompson

We are going all out today and bringing you not one, not two, but an entire cookbook of recipes for you to play around with and make something extraordinary.  You are free to download a copy of this cookbook from our SlideShare site if you so desire.  You will have to log in with either a Facebook account or a LinkedIn account or just create a free account on Slideshare.

  To read the recipe book in full screen mode, left click the icon at the far bottom right hand side of the above container.  To exit full screen mode, hit the escape key on your keyboard.  If Indian cuisine is not your thing, stay tuned, we have a lot more coming your way.

For all the latest news, please click on the Home button towards the top of this site.
Have a news story? Submit it above.
Some of Gloucester's most incredible history is found on this site in detail.
Gloucester, VA Links and News – A GVLN Website.
We cover what no one else will.
Like us on Facebook, Tweet us, Plus One us,
Follow us through email,
follow us on Twitter.
Become a member of this site.
Stay up to date on all the latest.


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Friday, September 13, 2013

Chervil Soup - Recipe of the Day

Chervil
Chervil (Photo credit: Wikipedia)
Put a bone of veal on to cook in water, with four or five potatoes, according to the quantity desired. When these are tender, pass them through the tammy and return them to the soup. Chop up the chervil, adding to it half a dessert-spoonful of cornflour. Quarter of an hour before serving, put in the chervil, but take the cover off the pot, so that it remains a good green color. Pepper and salt to be added also.

Make something extraordinary.





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Thursday, September 12, 2013

A Multitude of Recipes For Your Consideration

English: Asinan Betawi Jalan Kamboja, one of t...
English: Asinan Betawi Jalan Kamboja, one of the famous Asinan in Jakarta. Asinan (lit: salted things) is some kind of vegetable salads. Betawi variant uses spicy peanut sauce and employ vegetables, peanuts, and kerupuk crackers. (Photo credit: Wikipedia)
We decided to see what kind of fun recipes were out there in other areas and found this little gem that we have brought here for your consideration.  There are a nice selection of choices here for you to create something amazing and in a short amount of time.  The falafel looks great, Indonesian beef satay with peanut sauce looks to die for, and the grape caterpillars looks like a fun treat to serve at the next party.



Recipes from Children and Media Class

Check these recipes out and try something new and different to create a wonderful day.
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Tuesday, September 10, 2013

Yeast Bread - Recipe of The Day

Bread
Bread (Photo credit: ulterior epicure)
With these materials two loaves can be made: Two quarts of flour, half a cupful of yeast, nearly a pint and a half of water, half a table- spoonful each of lard, sugar, and salt. Sift the flour into a bread- pan, and, after taking out a cupful for use in kneading, add the salt, sugar, yeast, and the water, which must be about blood warm (or, say one hundred degrees, if in cold weather, and about eighty in the hot season). Beat well with a strong spoon. When well mixed, sprinkle a little flour on the board, turn out the dough on this, and knead from twenty to thirty minutes. Put back in the pan. Hold the lard in the hand long enough to have it very soft. Rub it over the dough. Cover closely, that neither dust nor air can get in, and set in a warm place. It will rise in eight or nine hours. In the morning shape into loaves or rolls. If into loaves, let these rise an hour where the temperature is between ninety and one hundred degrees; if into rolls, let these rise an hour and a half. Bake in an oven that will brown a teaspoonful of flour in five minutes. (The flour used for this test should be put on a bit of crockery, as it will have a more even heat.) The loaves will need from forty-five to sixty minutes to bake, but the rolls will be done in half an hour if placed close together in the pan; and if French rolls are made, they will bake in fifteen minutes. As soon as baked, the bread should be taken out of the pans and placed on a table where it can rest against something until cool. It should then be put in a stone pot or tin box, which has been thoroughly washed, scalded and dried, and be set away in a cool, dry place.




Make something extraordinary.
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