We're pleased to announce that the Muscle Factory lancaster is under new ownership. Big Les is leaving the team having sold his half of the business to Jay Caine and his brother Phil Caine. They will now be able to run the business together with the ma..
Stuffed French Toast
Ingredients:
Sweet Bread - 8 slices
Eggs - 2
Milk - 1cup (I used 2% milk)
Light Brown sugar - 3tbsp (can be substituted with white sugar)
Unsalted Butter - 2tbsp melted + more for cooking
Salt - a pinch
Vanilla extract - 2tsp
Cinnamon - ½tsp
For the Filling/ Stuffing:
Cream cheese - ¼cup
Strawberries - 2 cups, hulled & chopped
Sugar - 3-4tbsp (depending on the sweetness of the fruit)
Method:
Make the Strawberry Compote: Mix Strawberries and sugar in a medium sauce pan and bring the mixture to a boil and simmer until thickens, about 8-10 minutes. Remove from heat and cool. This can be made ahead of time and refrigerated until ready to use.
To make French Toast: First make the custard: Whisk warm milk, eggs, sugar, melted butter, salt, vanilla and cinnamon in a pie plate or any other wide & deep container.
Prepare the Bread: Spread 4 slices of bread with cream cheese and the other 4 slices with the strawberry jam. Place the cream cheese topped slice on the strawberry topped slice and press lightly.
Soak the sandwiched bread slices in the custard until saturated but not falling apart, about 20 seconds each side. Remove using a slotted spoon to make sure that all the extra custard drips off. Place these soaked bread on another plate or baking sheet.
Heat a griddle/ tawa on medium-low flame and melt ½tbsp butter, cook the soaked bread until golden brown on both sides. Repeat with the rest of the bread.
Serve hot with some maple syrup or a dusting of powdered sugar.
Sweet Bread - 8 slices
Eggs - 2
Milk - 1cup (I used 2% milk)
Light Brown sugar - 3tbsp (can be substituted with white sugar)
Unsalted Butter - 2tbsp melted + more for cooking
Salt - a pinch
Vanilla extract - 2tsp
Cinnamon - ½tsp
For the Filling/ Stuffing:
Cream cheese - ¼cup
Strawberries - 2 cups, hulled & chopped
Sugar - 3-4tbsp (depending on the sweetness of the fruit)
Method:
Make the Strawberry Compote: Mix Strawberries and sugar in a medium sauce pan and bring the mixture to a boil and simmer until thickens, about 8-10 minutes. Remove from heat and cool. This can be made ahead of time and refrigerated until ready to use.
To make French Toast: First make the custard: Whisk warm milk, eggs, sugar, melted butter, salt, vanilla and cinnamon in a pie plate or any other wide & deep container.
Prepare the Bread: Spread 4 slices of bread with cream cheese and the other 4 slices with the strawberry jam. Place the cream cheese topped slice on the strawberry topped slice and press lightly.
Soak the sandwiched bread slices in the custard until saturated but not falling apart, about 20 seconds each side. Remove using a slotted spoon to make sure that all the extra custard drips off. Place these soaked bread on another plate or baking sheet.
Heat a griddle/ tawa on medium-low flame and melt ½tbsp butter, cook the soaked bread until golden brown on both sides. Repeat with the rest of the bread.
Serve hot with some maple syrup or a dusting of powdered sugar.
Watermelon Juice with banana
This drink is so fresh in the hot days
ingredients
5-7 pieces of cold water melon
3 bananas
1 lemon
3 slices of pineapple
3 spoon of sugar
crushed ices
Preparation:
Mix all in the blender - serve with ice
Enjoy
ingredients
5-7 pieces of cold water melon
3 bananas
1 lemon
3 slices of pineapple
3 spoon of sugar
crushed ices
Preparation:
Mix all in the blender - serve with ice
Enjoy
Greek Shrimp and Asparagus Risotto
3 cups fat-free, less-sodium chicken broth
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds,
and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds,
and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.
shape up reminder (dazzz)
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The Master Cleanser Recipe
The Master Cleanser Recipe
This Recipe is to make before you begin any diet it will remove all the detox from your body
The Master Cleanser Recipe -
Main Ingredients for the Master Cleanse Recipe
Pure Filtered Water
Grade B Organic Maple Syrup, Formaldehyde free
Organic Cayenne Pepper
Organic Lemons
Sea salt - Unrefined, (Not iodized) or Epsom Salt
Optional Ingredients:
Laxative tea
Natural Herbal Tea (decaffeinated)
#1 (single serving):
2 Tablespoons of organic lemon Juice (about 1/2 a Lemon)
2 Tablespoons of Organic grade B maple syrup (not the commercial maple flavored syrup you use on pancakes)
1/10 Teaspoon Cayenne pepper powder
Ten ounces of filtered water
#2 (60 oz. daily serving):
60 ounces of filtered water
12 Tablespoons of organic grade B maple syrup
12 Tablespoons of organic lemon juice
1/2 Teaspoon cayenne pepper powder
There are a couple important things to remember when preparing the lemonade.
For one, the lemon juice used must be fresh squeezed. This cannot be emphasized enough. It is necessary to use fresh produce. Canned juice won't work and will erase most of the benefits of using the master cleanser diet.
these will detox your body and will help you in lose weight journey
This Recipe is to make before you begin any diet it will remove all the detox from your body
The Master Cleanser Recipe -
Main Ingredients for the Master Cleanse Recipe
Pure Filtered Water
Grade B Organic Maple Syrup, Formaldehyde free
Organic Cayenne Pepper
Organic Lemons
Sea salt - Unrefined, (Not iodized) or Epsom Salt
Optional Ingredients:
Laxative tea
Natural Herbal Tea (decaffeinated)
#1 (single serving):
2 Tablespoons of organic lemon Juice (about 1/2 a Lemon)
2 Tablespoons of Organic grade B maple syrup (not the commercial maple flavored syrup you use on pancakes)
1/10 Teaspoon Cayenne pepper powder
Ten ounces of filtered water
#2 (60 oz. daily serving):
60 ounces of filtered water
12 Tablespoons of organic grade B maple syrup
12 Tablespoons of organic lemon juice
1/2 Teaspoon cayenne pepper powder
There are a couple important things to remember when preparing the lemonade.
For one, the lemon juice used must be fresh squeezed. This cannot be emphasized enough. It is necessary to use fresh produce. Canned juice won't work and will erase most of the benefits of using the master cleanser diet.
these will detox your body and will help you in lose weight journey
CILANTRO-MANGO DETOX based green smoothies
CILANTRO-MANGO DETOX based green smoothies
this green smoothies is so beautiful for your health and body as it contains many anti oxidant that increase the immune system
CILANTRO-MANGO DETOX
Enjoy this cilantro-based green smoothie which is a great way to help cleanse your body of icky toxins.
Serves 2
INGREDIENTS
1 1⁄2 cups spinach, fresh
1⁄2 cup cilantro, fresh
1 1⁄2 cups mango
2 cups water
1 cup pineapple
1⁄2 avocado
INSTRUCTIONS
Blend spinach, cilantro and water until smooth. Next add the remaining fruits and blend again.
hope you will try wait me for more healthy delicious Recipes
this green smoothies is so beautiful for your health and body as it contains many anti oxidant that increase the immune system
CILANTRO-MANGO DETOX
Enjoy this cilantro-based green smoothie which is a great way to help cleanse your body of icky toxins.
Serves 2
INGREDIENTS
1 1⁄2 cups spinach, fresh
1⁄2 cup cilantro, fresh
1 1⁄2 cups mango
2 cups water
1 cup pineapple
1⁄2 avocado
INSTRUCTIONS
Blend spinach, cilantro and water until smooth. Next add the remaining fruits and blend again.
hope you will try wait me for more healthy delicious Recipes
Can you eat everything without feeling guilty here is a solution
Hello
some people like me love food so much they can not stop eating what they like
but what about gain extra weight
this is the difficult equation
how you can eat without gain weight but you can loose weight
it is the 6 o'clock system
you can eat sugary ,salty , fatty and junk food from the early morning until sunset
6 pm after that you just have to drink green tea ,water and herbal tea you will surprise from the
result you will loose 0,5 kg per day every day and at the same time enjoy your favorite food
thanks for reading my thread
some people like me love food so much they can not stop eating what they like
but what about gain extra weight
this is the difficult equation
how you can eat without gain weight but you can loose weight
it is the 6 o'clock system
you can eat sugary ,salty , fatty and junk food from the early morning until sunset
6 pm after that you just have to drink green tea ,water and herbal tea you will surprise from the
result you will loose 0,5 kg per day every day and at the same time enjoy your favorite food
thanks for reading my thread
what is your favorite dressing
hello
what is your favorite dressing you can not avoid using in your meals
i like thousand islands & Ranch
so what about you wait for yours
what is your favorite dressing you can not avoid using in your meals
i like thousand islands & Ranch
so what about you wait for yours
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disappointment with next gen consoles. (The Truth)
I've got ghosts running on a slim ps3, my dad has a ps4 with a cheap tv (1080p but lcd and lg) Ive got ghosts on ps3 with a high end panasonic (over a 1k tv) And I can't tell the difference. Whats going on with this? New consoles seem ****? Hopefully will..
Chef John's Baked Eggs
1/3 cup marinara sauce
1/2 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 1/2 teaspoons chopped fresh flat-leaf parsley
2 eggs
1 tablespoon finely shredded Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons heavy whipping cream
2 slices toast
Preheat oven to 400 degrees F (200 degrees C).
Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
1/2 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 1/2 teaspoons chopped fresh flat-leaf parsley
2 eggs
1 tablespoon finely shredded Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons heavy whipping cream
2 slices toast
Preheat oven to 400 degrees F (200 degrees C).
Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Bojangles -
Bojangles Biscuits #1
3 cups self rising flour
3 teaspoons baking powder
2 teaspoons confectioners' sugar
1/2 cup shortening
1 1/4 cup buttermilk
butter
Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times, roll or pat out on a board and cut with a biscuit cutter. Bake in 450 degrees F oven for 12 minutes (or until golden). Brush with butter.
Bojangles Biscuits #2
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners’ sugar
1/2 cup solid vegetable shortening (such as Crisco)
1 1/2 cups buttermilk
Melted butter (about 1/4 cup)
1. 1. Stir together the flour, baking powder and sugar.
2. 2. Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk.
3. 3. Knead a few times, roll out on a floured board or counter top to 3/4 inch thickness. Be careful not to work dough too much or add too much flour, or you'll have dry biscuits.
4. 4. Cut with an oversized biscuit cutter (about 3 inches). Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree F oven.
Bojangle's Cajun Fried Chicken
A big Deep Frying pan of Vegetable oil or shortening. Flour (2/3C), 1 tsp of cayenne, 2 tsp paprika, 1/4 tsp of Garlic Salt,1 TBSP salt, 2 tsp of white pepper, 1C Buttermilk, 3 eggs.
Bojangle's BoBerry Biscuits
2¼ cups flour (plus additional for dusting)
1¼ cups buttermilk
1/3 cup of sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons of vegetable shortening
1 stick of cold butter (broken into 1/4 inch small chunks)
3 oz of dried blueberries (Mariana brand “wild”)
Glaze:
1 cup of sifted powdered sugar
4 teaspoons of water
1 teaspoon of imitation vanilla
½ teaspoon of lemon juice
Preheat oven to 450° F.
1. Mix dry ingredients, butter, shortening, then stir in buttermilk.
2. Add blueberries and continue to knead dough adding additional flour as necessary.
3. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 scones with a biscuit or cookie cutter.
4. Place in oven and bake for about 8 minutes.
5. Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush.
6. Mix glaze ingredients in a bowl, and drizzle over biscuit with a fork.
3 cups self rising flour
3 teaspoons baking powder
2 teaspoons confectioners' sugar
1/2 cup shortening
1 1/4 cup buttermilk
butter
Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times, roll or pat out on a board and cut with a biscuit cutter. Bake in 450 degrees F oven for 12 minutes (or until golden). Brush with butter.
Bojangles Biscuits #2
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners’ sugar
1/2 cup solid vegetable shortening (such as Crisco)
1 1/2 cups buttermilk
Melted butter (about 1/4 cup)
1. 1. Stir together the flour, baking powder and sugar.
2. 2. Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk.
3. 3. Knead a few times, roll out on a floured board or counter top to 3/4 inch thickness. Be careful not to work dough too much or add too much flour, or you'll have dry biscuits.
4. 4. Cut with an oversized biscuit cutter (about 3 inches). Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree F oven.
Bojangle's Cajun Fried Chicken
A big Deep Frying pan of Vegetable oil or shortening. Flour (2/3C), 1 tsp of cayenne, 2 tsp paprika, 1/4 tsp of Garlic Salt,1 TBSP salt, 2 tsp of white pepper, 1C Buttermilk, 3 eggs.
Bojangle's BoBerry Biscuits
2¼ cups flour (plus additional for dusting)
1¼ cups buttermilk
1/3 cup of sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons of vegetable shortening
1 stick of cold butter (broken into 1/4 inch small chunks)
3 oz of dried blueberries (Mariana brand “wild”)
Glaze:
1 cup of sifted powdered sugar
4 teaspoons of water
1 teaspoon of imitation vanilla
½ teaspoon of lemon juice
Preheat oven to 450° F.
1. Mix dry ingredients, butter, shortening, then stir in buttermilk.
2. Add blueberries and continue to knead dough adding additional flour as necessary.
3. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 scones with a biscuit or cookie cutter.
4. Place in oven and bake for about 8 minutes.
5. Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush.
6. Mix glaze ingredients in a bowl, and drizzle over biscuit with a fork.
Easy Chicken Tetrazzini
1 pound cooked and drained spaghetti
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon or 2 teaspoons chicken base ( I prefer chicken base)
1/4 cup shredded Cheddar cheese
Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 for 25 minutes.
5 chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon or 2 teaspoons chicken base ( I prefer chicken base)
1/4 cup shredded Cheddar cheese
Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 for 25 minutes.
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Increased Terrorist Threat (Vista)
Raised today, is this being 'hyped' up to sweeten us up to the idea that British troops will return to Iraq to fight as a necessity?..
Funny pull ups (inflames27)
Someone shared this on a another forum i am on it had me laughing. Iv never seen pull ups like it before, correct me if i wrong but zero pull ups were done this day? http://ift.tt/VTlKQ4..
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Hai, I work for an American company based in Fort Lauderdale and visit the headquarters usually once a year and I'm starting to think I would like to live there and would be interested in hearing from people who've done similar. Has anyone on here emigrat..
Grilled Pimento Cheese Sandwiches
As most of us know pimento cheese is a southern thing. I love it and I also love grilled cheese. Never thought of putting the 2 together.
1 cup mayonnaise
1 (4-oz.) jar diced pimento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
2 (8-oz.) blocks sharp Cheddar cheese, shredded
White bread slices
Mayonnaise
Stir together 1 cup mayonnaise, diced pimento, Worcestershire sauce, and onion. Stir in shredded sharp Cheddar cheese. (Store in an airtight container in refrigerator up to 1 week, if desired.) Spread 1/4 cup pimiento cheese mixture on 1 side of a white bread slice; top with another bread slice. Lightly spread both sides of sandwich with mayonnaise. Repeat with remaining pimento cheese mixture for desired number of sandwiches. Cook, in batches, on a hot griddle or large nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown and cheese melts.
I prefer more diversity in my pimento cheese.
1 pound Velveeta
1/4 pound Sharp Cheddar Cheese
1/4 pound American Cheese
1/4 pound Shredded Mozzarella
1/2 cup Dukes mayo
1 4 oz Jar diced pimentos with liquid
1/2 cup Milk
Freshly ground black pepper to taste
Put all the cheese in a bowl and microwave for 3 minutes. Stop and stir after each minute.
If not completely melted go another minute, and check after 30 seconds. When melted
add the mayo, pimentos, milk and a little pepper. Stir thoroughly and taste to see if
more pepper is needed. The consistency should be easy to stir but not runny. If it is too
thick add more milk to get it thinner. Now place in the fridge. The consistency much be
a little on the thin side because it will thicken in the fridge. You need to experiment and
decide what is best for you. I would rather have it a little too thick rather than too thin.
You can always thin it a little more with milk.
1 cup mayonnaise
1 (4-oz.) jar diced pimento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
2 (8-oz.) blocks sharp Cheddar cheese, shredded
White bread slices
Mayonnaise
Stir together 1 cup mayonnaise, diced pimento, Worcestershire sauce, and onion. Stir in shredded sharp Cheddar cheese. (Store in an airtight container in refrigerator up to 1 week, if desired.) Spread 1/4 cup pimiento cheese mixture on 1 side of a white bread slice; top with another bread slice. Lightly spread both sides of sandwich with mayonnaise. Repeat with remaining pimento cheese mixture for desired number of sandwiches. Cook, in batches, on a hot griddle or large nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown and cheese melts.
I prefer more diversity in my pimento cheese.
1 pound Velveeta
1/4 pound Sharp Cheddar Cheese
1/4 pound American Cheese
1/4 pound Shredded Mozzarella
1/2 cup Dukes mayo
1 4 oz Jar diced pimentos with liquid
1/2 cup Milk
Freshly ground black pepper to taste
Put all the cheese in a bowl and microwave for 3 minutes. Stop and stir after each minute.
If not completely melted go another minute, and check after 30 seconds. When melted
add the mayo, pimentos, milk and a little pepper. Stir thoroughly and taste to see if
more pepper is needed. The consistency should be easy to stir but not runny. If it is too
thick add more milk to get it thinner. Now place in the fridge. The consistency much be
a little on the thin side because it will thicken in the fridge. You need to experiment and
decide what is best for you. I would rather have it a little too thick rather than too thin.
You can always thin it a little more with milk.
Floyd's Favorite Tomato Sandwich
This time of year when home grown tomatoes are abundant I love a tomato sandwich. I want a large one that will cover a slice of white bread, and gobs of mayonnaise. What a treat! This variation looks promising except I would not wait 2 days to enjoy.
1 large ripe tomato, peeled
1 large onion
3 tablespoons mayonnaise
1 tablespoon prepared mustard
16 sandwich bread slices
1/8 teaspoon salt
1/8 teaspoon pepper
Cut tomato and onion into 8 (1/4-inch-thick) slices each. Layer in a shallow dish. Cover; chill 8 hours. Discard onion.
Stir together mayonnaise and mustard; spread on 1 side of bread slices. Place 1 tomato slice on each of 8 bread slices; sprinkle lightly with salt and pepper. Top with remaining bread slices. Cover and chill up to 2 days.
1 large ripe tomato, peeled
1 large onion
3 tablespoons mayonnaise
1 tablespoon prepared mustard
16 sandwich bread slices
1/8 teaspoon salt
1/8 teaspoon pepper
Cut tomato and onion into 8 (1/4-inch-thick) slices each. Layer in a shallow dish. Cover; chill 8 hours. Discard onion.
Stir together mayonnaise and mustard; spread on 1 side of bread slices. Place 1 tomato slice on each of 8 bread slices; sprinkle lightly with salt and pepper. Top with remaining bread slices. Cover and chill up to 2 days.
Black Cat Bistro's Toffee Sauce
1/2 cup (1 stick) butter
1/2 cup heavy cream
1 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon brandy
1/2 teaspoon salt
In a small, heavy-bottom saucepan, combine the butter, heavy cream and sugar over medium-high heat, stirring until the butter and sugar are melted. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Remove from heat, stir in the vanilla extract, brandy and salt, and hold in a warm place until ready to serve the cakes. If not using right away, cool the sauce, then refrigerate up to 5 days until ready to serve, rewarming before using.
1/2 cup heavy cream
1 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon brandy
1/2 teaspoon salt
In a small, heavy-bottom saucepan, combine the butter, heavy cream and sugar over medium-high heat, stirring until the butter and sugar are melted. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Remove from heat, stir in the vanilla extract, brandy and salt, and hold in a warm place until ready to serve the cakes. If not using right away, cool the sauce, then refrigerate up to 5 days until ready to serve, rewarming before using.
Banana Pineapple Pound Cake
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 bananas diced
1 (8-ounce) can crushed pineapple with the juice
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
For the icing:
4 ounce cream cheese, softened
1/2 teaspoon vanilla
1 cup powdered sugar
2 teaspoons (or more) milk or heavy cream
Preheat the oven to 350° F. Grease and flour a Bundt pan.
In a large bowl, whisk the flour, baking soda, and salt together. Add the sugar and mix well. Add the bananas, pineapple with the juice, oil, eggs, and vanilla and stir until combined.
Pour into the prepared pan and bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Cool completely in the pan before removing.
For the icing:
Combine the softened cream cheese, vanilla, sugar, and 2 teaspoons of milk or heavy cream in a medium bowl. Stir until combined adding more milk or cream to get the icing to the consistency you want. It should be thick but pourable. Drizzle the icing on the cake once it has cooled and been removed from the baking pan.
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 bananas diced
1 (8-ounce) can crushed pineapple with the juice
1 1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
For the icing:
4 ounce cream cheese, softened
1/2 teaspoon vanilla
1 cup powdered sugar
2 teaspoons (or more) milk or heavy cream
Preheat the oven to 350° F. Grease and flour a Bundt pan.
In a large bowl, whisk the flour, baking soda, and salt together. Add the sugar and mix well. Add the bananas, pineapple with the juice, oil, eggs, and vanilla and stir until combined.
Pour into the prepared pan and bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Cool completely in the pan before removing.
For the icing:
Combine the softened cream cheese, vanilla, sugar, and 2 teaspoons of milk or heavy cream in a medium bowl. Stir until combined adding more milk or cream to get the icing to the consistency you want. It should be thick but pourable. Drizzle the icing on the cake once it has cooled and been removed from the baking pan.
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Heart Troubles ... (Stegsie)
Afternoon all. Well, it's been a long while since I've posted on here, the last 12 months has been a bit of a nightmare for me. Anyway, my question is this - does anyone on here have (or know of anyone) with heart troubles? Specifically Angina / Coronary ..
At what point does a natural lifter say "I'm probably not gonna get any bigger.... (Bob Mcbobberson)
...time to focus more on conditioning". The more I read the more it seems that people have unrealistic expectations of how big you can get naturally. I don't know how close I am to my limit. Is there some kind of general rule or formula I can use to see ..
Knee Defender (turkeyjoe)
would you use a Knee Defender ?i know when people recline a seat in a plane it can be annoying i dont think i would use one myselfjust seen a couple of fights in the news over it http://www.dailymail.co.u...-fights-airliners.html..
Car developed rattle after service and MOT, coincidence or not? (IWantedDanB)
Just had my car serviced and MOT'd on Wednesday. The front strut rods and bushes were replaced, but as far as I know nothing was done on the rear, and the car was given the all clear. Yesterday evening when my Mrs drove it she noticed a rattle\clunking no..
1 more session to go on the central part of my back tattoo (I Am A Myth)
http://ift.tt/1qGzppx Nearly done :-) Its a phoenix, due to me nearly dead last year!..
What is your red point food or meals?
:p
Hey can you tell us which food you can not stop eat it after you have first bite ?
for me sweet dairy dishes like : ice cream , pudding,pastries
i think most of desserts are my red point if i stop eating like this i will be like a model:razz:
i want every body here to tell us about their red point food
thanks have a good day
Hey can you tell us which food you can not stop eat it after you have first bite ?
for me sweet dairy dishes like : ice cream , pudding,pastries
i think most of desserts are my red point if i stop eating like this i will be like a model:razz:
i want every body here to tell us about their red point food
thanks have a good day
Best Way to Prepare Low Calorie Desserts
i love dessert but the difficult equation come in
how to enjoy dessert without gain extra weight
The secret of enjoying desserts when you want to lose weight is to choose low calorie desserts. And fortunately, with some simple tricks you can create low calorie desserts that don't really taste like boring low calorie food.
There are four ways of reducing calories in your dessert:
reducing the amount of fat
reducing the amount of sugar
reducing the amount of other simple carbohydrates
reducing portion sizes
Reducing fat
Most fat in your desserts comes in form of butter or dairy products like cream, milk, cream cheese and mascarpone. You can reduce fat very easily without losing much taste.
Replace butter with a good margarine. That's not only less fat but also healthier fat. In many cake or muffin recipes you could even use canola oil instead.
If cream is not used beaten, you can use butter milk or coconut milk instead. They contain much less fat and also taste great.
Use low fat milk instead of full cream milk. It works just as well and you will barely notice the difference. Plus, you cut calories coming from milk to about one third. Buttermilk can replace milk in shakes and smoothies.
Use low fat smooth cottage cheese or ricotta in place of cream cheese or mascarpone. Your dessert will have significantly less calories and also be less heavy.
Buy low fat ice cream. Try to find one that is not too high in sugar. Alternately, you can make your own ice cream with low fat milk and artificial sweeteners.
Reducing sugar
This is a bit more tricky but still possible. In many recipes you can simply reduce the amount of sugar. If you then feel it's not sweet enough, you have several options:
You can use artificial sweeteners like Splenda or Aspartame. They are very sweet (so a little will do) but contain almost no calories.
You can also use natural sweeteners like honey, fructose or maple syrup. They contain fewer calories than sugar, and since they are much sweeter you need less. But remember that they still do contain calories. Natural sweeteners are a great option if you just want to sweeten something a little. But if you want to use a large amount, then rather don't go this route.
Add naturally sweet foods like fresh or dried fruit to your dessert. This will reduce your need for additional sugar and at the same time provide you with many important vitamins and fiber.
Reducing other simple carbohydrates
Of all carbohydrates, sugar is the one that causes most damage. But there are other simple carbohydrates that have a quite similar effect on our body. Refined products like white flour also contain simple carbohydrates. These are stored as fat when you eat too many of them, so you should reduce these foods as well when you want to lose weight.
The best way to do this is to swap white flour with whole grain flour. You can completely replace it or mix the two, depending on how much you need or want to reduce calories. The good thing about a whole grain muffin is that it also fills you quicker and better than one made of white flour. So you will eat less.
Reducing portion sizes
One of the best and most effective ways of reducing calories is certainly simply eating less. I'm not saying you should have tiny portions. Just reasonable ones. You don't really need five scoops of ice-cream, two would also do. Rather stick to smaller portions and enjoy them without having to worry too much about the calories.
how to enjoy dessert without gain extra weight
The secret of enjoying desserts when you want to lose weight is to choose low calorie desserts. And fortunately, with some simple tricks you can create low calorie desserts that don't really taste like boring low calorie food.
There are four ways of reducing calories in your dessert:
reducing the amount of fat
reducing the amount of sugar
reducing the amount of other simple carbohydrates
reducing portion sizes
Reducing fat
Most fat in your desserts comes in form of butter or dairy products like cream, milk, cream cheese and mascarpone. You can reduce fat very easily without losing much taste.
Replace butter with a good margarine. That's not only less fat but also healthier fat. In many cake or muffin recipes you could even use canola oil instead.
If cream is not used beaten, you can use butter milk or coconut milk instead. They contain much less fat and also taste great.
Use low fat milk instead of full cream milk. It works just as well and you will barely notice the difference. Plus, you cut calories coming from milk to about one third. Buttermilk can replace milk in shakes and smoothies.
Use low fat smooth cottage cheese or ricotta in place of cream cheese or mascarpone. Your dessert will have significantly less calories and also be less heavy.
Buy low fat ice cream. Try to find one that is not too high in sugar. Alternately, you can make your own ice cream with low fat milk and artificial sweeteners.
Reducing sugar
This is a bit more tricky but still possible. In many recipes you can simply reduce the amount of sugar. If you then feel it's not sweet enough, you have several options:
You can use artificial sweeteners like Splenda or Aspartame. They are very sweet (so a little will do) but contain almost no calories.
You can also use natural sweeteners like honey, fructose or maple syrup. They contain fewer calories than sugar, and since they are much sweeter you need less. But remember that they still do contain calories. Natural sweeteners are a great option if you just want to sweeten something a little. But if you want to use a large amount, then rather don't go this route.
Add naturally sweet foods like fresh or dried fruit to your dessert. This will reduce your need for additional sugar and at the same time provide you with many important vitamins and fiber.
Reducing other simple carbohydrates
Of all carbohydrates, sugar is the one that causes most damage. But there are other simple carbohydrates that have a quite similar effect on our body. Refined products like white flour also contain simple carbohydrates. These are stored as fat when you eat too many of them, so you should reduce these foods as well when you want to lose weight.
The best way to do this is to swap white flour with whole grain flour. You can completely replace it or mix the two, depending on how much you need or want to reduce calories. The good thing about a whole grain muffin is that it also fills you quicker and better than one made of white flour. So you will eat less.
Reducing portion sizes
One of the best and most effective ways of reducing calories is certainly simply eating less. I'm not saying you should have tiny portions. Just reasonable ones. You don't really need five scoops of ice-cream, two would also do. Rather stick to smaller portions and enjoy them without having to worry too much about the calories.
5 Ways To Serve A Great Cocktail
Cocktails are a great way of enjoying your favourite spirits and liquors. Here are some tips to help you serve them the right way.
1) Make sure everything is chilled.
This is the thumb rule for a cocktail (exception being warm cocktails). Lots of ice in the glass and as well as in your shaker. Additional Tip: Putting a single ice cube in a glass and chilling it in the freezer 10 minutes before serving, is a great way to get a frosted look and also enhance the taste of the cocktail.
2) Know your garnish.
This is what will differentiate between a good cocktail experience and a great cocktail experience. Cocktails should conjure up images and fantasies and for that they also have to look the part. Make sure you garnish goes well with the drink and is feast for the eyes as well. Additional Tip: Most drinks use one of the ingredients as a garnish. For example drinks containing orange juice are served with a slice of orange.
3) Know your glasses.
This is another important rule. The right glass can enhance the flavour of your cocktail, while the wrong one, will not allow the fullest of experiences. Generally drinks with aerated mixes or juices are served either in a high ball or a Tom Collins. Shots and Shooters are served in shot glasses. Champagne is served in a flute. White and red wine both have specific glasses for each other and a brandy or cognac is best served in a balloon glass.
4) Fresh juices are best.
It is best to prepare and use fresh juice before the evening. They provide more natural and fruitier experience. They are also thinner than their canned or packaged counterparts, making them better and lighter mixers.
5) Build your drink correctly.
It is important to follow the order of a cocktail to get the best flavour out of it. Always put in the hard spirit first, followed by the liquer or enhancer, topped with the mixer and finally add the bitters if needed. Now garnish the drink. This is the basic recipe of any cocktail and should be used whenever applicable. For example while making a Woo Woo. Add the vodka (spirit) first, followed by peach schnapps (enhancer) and topped with cranberry juice (mixer).
And lastly, don't forget to enjoy serving
1) Make sure everything is chilled.
This is the thumb rule for a cocktail (exception being warm cocktails). Lots of ice in the glass and as well as in your shaker. Additional Tip: Putting a single ice cube in a glass and chilling it in the freezer 10 minutes before serving, is a great way to get a frosted look and also enhance the taste of the cocktail.
2) Know your garnish.
This is what will differentiate between a good cocktail experience and a great cocktail experience. Cocktails should conjure up images and fantasies and for that they also have to look the part. Make sure you garnish goes well with the drink and is feast for the eyes as well. Additional Tip: Most drinks use one of the ingredients as a garnish. For example drinks containing orange juice are served with a slice of orange.
3) Know your glasses.
This is another important rule. The right glass can enhance the flavour of your cocktail, while the wrong one, will not allow the fullest of experiences. Generally drinks with aerated mixes or juices are served either in a high ball or a Tom Collins. Shots and Shooters are served in shot glasses. Champagne is served in a flute. White and red wine both have specific glasses for each other and a brandy or cognac is best served in a balloon glass.
4) Fresh juices are best.
It is best to prepare and use fresh juice before the evening. They provide more natural and fruitier experience. They are also thinner than their canned or packaged counterparts, making them better and lighter mixers.
5) Build your drink correctly.
It is important to follow the order of a cocktail to get the best flavour out of it. Always put in the hard spirit first, followed by the liquer or enhancer, topped with the mixer and finally add the bitters if needed. Now garnish the drink. This is the basic recipe of any cocktail and should be used whenever applicable. For example while making a Woo Woo. Add the vodka (spirit) first, followed by peach schnapps (enhancer) and topped with cranberry juice (mixer).
And lastly, don't forget to enjoy serving
Bananas with Rum and Cinnamon
hello this is a really beautiful sweet dish
Ingredients
2 tbsps unsalted butter
2 tbsps dark brown sugar
2 tbsps fresh orange juice
1 tbsp dark rum
1 tbsp gran marnier
1 tbsp banana liqueur
2 tsps fresh lemon juice
1/2 tsp ground cinnamon
4 bananas (slightly underripe, halved lengthwise, then halved crosswise)
4 scoops vanilla ice cream
preparation
this will be Serves 4.
Preheat an oven to 475°F.
Select a shallow baking dish just large enough to hold the bananas in a single layer. Mix the butter and brown sugar in the dish and place in the preheating oven. Watch carefully to prevent burning. When the butter has melted, remove the dish from the oven and stir in the orange juice, rum, orange and banana liqueurs, lemon juice and cinnamon.
Put the bananas in the dish and stir gently to coat evenly with the liqueurs, juice and other seasonings. Spread the bananas out in a single layer.
Roast the bananas, basting 2 or 3 times in the pan juices, until softened and tinged with gold, 8 to 10 minutes.
Divide the ice cream among individual bowls. Top with the warm bananas and the juices from the dish, Serve immediately.
Ingredients
2 tbsps unsalted butter
2 tbsps dark brown sugar
2 tbsps fresh orange juice
1 tbsp dark rum
1 tbsp gran marnier
1 tbsp banana liqueur
2 tsps fresh lemon juice
1/2 tsp ground cinnamon
4 bananas (slightly underripe, halved lengthwise, then halved crosswise)
4 scoops vanilla ice cream
preparation
this will be Serves 4.
Preheat an oven to 475°F.
Select a shallow baking dish just large enough to hold the bananas in a single layer. Mix the butter and brown sugar in the dish and place in the preheating oven. Watch carefully to prevent burning. When the butter has melted, remove the dish from the oven and stir in the orange juice, rum, orange and banana liqueurs, lemon juice and cinnamon.
Put the bananas in the dish and stir gently to coat evenly with the liqueurs, juice and other seasonings. Spread the bananas out in a single layer.
Roast the bananas, basting 2 or 3 times in the pan juices, until softened and tinged with gold, 8 to 10 minutes.
Divide the ice cream among individual bowls. Top with the warm bananas and the juices from the dish, Serve immediately.
Lost motovation (Sharkz)
I've had a great few months training, dieted hard, trained well and got some great results. 3 weeks away from holiday to Dubai and I'm starting to get to the point were I can't be as5ed dieting or training as hard anymore.... Anyone had thi..
What Offer to Make for a Car (pauld)
Dealer is selling a 2011 golf tdi and advertises it at £10,995. Car only has 35k on it. I have emailed him and he said he is open to an offer on it and to make him one.Haven't got a clue what to offer. Do I start low and try and meet him half way? He is b..
Entry into the USA (CloudStrife)
Planning on heading to the USA in 2016 and im likely being silly here but I have a caution for being drunk from two years ago. It was a Christmas dinner and I was just an idiot. It was only for being an idiot. There was no fighting, destruction, vandalism..
2x bottles of Formeron for sale worth £82 starts on ebay for 1p, 1-Day auction. (discus_north)
http://ift.tt/1lhtRBS cheers Stephen...
Muscle worshipper in Surrey (farenheit)
Hello, I’m a 31 yr old guy in Surrey/SW London area, would love the opportunity to meet with a bodybuilder to chat about your training and nutrition, plus be able to admire your big muscles and see you flex and pose. I really admire the commitment and ded..
smokers (dazzz)
On and since i went on holiday ive been smoking again after having quit for 3 years ( stupid i know but suprisingly easily done) Anyways, i might be being paranoid but when I'm stood somewhere smoking it feels like people are looking at me as if im..
Roasted Zucchini Spaghetti Pie
Roasted Zucchini Spaghetti Pie
(Yield: 1-9” pie)
2 medium zucchini, thinly sliced
1 TB olive oil
¼ lb spaghetti noodles
2 c ricotta cheese
2 eggs
1 egg white
¼ c fresh grated Parmesan cheese, divided
1 ½ c Thick Marinara Sauce (recipe below)
Pinch salt and pepper
Cooking spray
Thick Marinara Sauce (should yield ~1 ½ c):
½ TB olive oil
1 small onion, diced
2 cloves garlic, minced
1 small carrot, peeled and shredded
1 ¼ c coarsely diced tomato (or 16 oz canned diced tomato, with the liquid drained out)
1 ½ oz tomato paste
1 bay leaf
¾ tsp dried basil or 1 TB fresh chopped basil
¼ tsp dried oregano
¼ tsp salt
Pinch ground black pepper
9” pie plate
Preheat the oven to 450F. Coat the sliced zucchini with 1 TB of olive oil and a pinch of salt and pepper; arrange the zucchini in a single layer on a baking sheet. Bake for ~18 minutes, flipping halfway through the cooking time; when it’s done roasting, the zucchini will be golden in spots.
For the marinara sauce, heat the olive oil over medium heat in small pot with a lid. Add the onion and sauté for 5 minutes until the onion starts to soften; add the garlic and carrot and sauté another 5-10 minutes (just until the veggies start to take on a little color). Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with the lid on for 20-30 minutes.
Cook the pasta to al dente according to the package directions. Cool the pasta to room temperature, then add 1 egg, 2 TB grated Parmesan, and pinch of pepper; stir to combine.
To the ricotta cheese, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.
Preheat the oven to 350F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread ½ of the ricotta mixture on top of the pasta. Arrange the zucchini on top of the ricotta (it’s okay if it overlaps a little), then spread the rest of the ricotta mixture on top of the zucchini. Spread the marinara sauce on top of the ricotta. Bake the pie for 20-30 minutes until it’s set. Sprinkle the remaining 2 TB of Parmesan cheese on top and allow to cool slightly before cutting.
(Yield: 1-9” pie)
2 medium zucchini, thinly sliced
1 TB olive oil
¼ lb spaghetti noodles
2 c ricotta cheese
2 eggs
1 egg white
¼ c fresh grated Parmesan cheese, divided
1 ½ c Thick Marinara Sauce (recipe below)
Pinch salt and pepper
Cooking spray
Thick Marinara Sauce (should yield ~1 ½ c):
½ TB olive oil
1 small onion, diced
2 cloves garlic, minced
1 small carrot, peeled and shredded
1 ¼ c coarsely diced tomato (or 16 oz canned diced tomato, with the liquid drained out)
1 ½ oz tomato paste
1 bay leaf
¾ tsp dried basil or 1 TB fresh chopped basil
¼ tsp dried oregano
¼ tsp salt
Pinch ground black pepper
9” pie plate
Preheat the oven to 450F. Coat the sliced zucchini with 1 TB of olive oil and a pinch of salt and pepper; arrange the zucchini in a single layer on a baking sheet. Bake for ~18 minutes, flipping halfway through the cooking time; when it’s done roasting, the zucchini will be golden in spots.
For the marinara sauce, heat the olive oil over medium heat in small pot with a lid. Add the onion and sauté for 5 minutes until the onion starts to soften; add the garlic and carrot and sauté another 5-10 minutes (just until the veggies start to take on a little color). Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with the lid on for 20-30 minutes.
Cook the pasta to al dente according to the package directions. Cool the pasta to room temperature, then add 1 egg, 2 TB grated Parmesan, and pinch of pepper; stir to combine.
To the ricotta cheese, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.
Preheat the oven to 350F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread ½ of the ricotta mixture on top of the pasta. Arrange the zucchini on top of the ricotta (it’s okay if it overlaps a little), then spread the rest of the ricotta mixture on top of the zucchini. Spread the marinara sauce on top of the ricotta. Bake the pie for 20-30 minutes until it’s set. Sprinkle the remaining 2 TB of Parmesan cheese on top and allow to cool slightly before cutting.
Zucchini Casserole
Zucchini Casserole
•
•
•
• 6 cups diced zucchini
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 1 cup chopped onion
• 1/3 cup Grated Cheese
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 1/2 cup margarine, melted
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, and onion.
• In a small bowl, Mix together stuffing and melted margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture and grated cheese.
• Bake for 20 minutes in the preheated oven, or until the top is golden brown.
•
•
•
• 6 cups diced zucchini
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 1 cup chopped onion
• 1/3 cup Grated Cheese
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 1/2 cup margarine, melted
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, and onion.
• In a small bowl, Mix together stuffing and melted margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture and grated cheese.
• Bake for 20 minutes in the preheated oven, or until the top is golden brown.
is mixing whey with pure fruit juice good for post workout? (nick2009)
Ive been using innocent juice with 2 scoops of whey for post workout is this a good idea or anything better i could use my goood sirs..
Trying to get more muscular/bigger but am i kidding myself? (ginasmg)
Have been training with weights 3 x a week now for the past 4/5 years missing very few workouts,i have some muscle to note but am not large at all,i have a physique im reasonably pleased with but not proud of,its hard for me to explain, I don't want to be..
Should i rush out and buy some? (ginasmg)
Truth or lies? http://menshealthlife.com...256&creative=16637..
Back Progress (Pic) (lancs_lad)
Nothing spectacular but it has impressed me and kept me motivated. End of Feb until 2 weeks ago. Same weight in both. Only started light dead lifting 3 weeks ago. Looking forward to bulking over Winter, and hopefully will start to build some legs for once..
Blueberry Cheesecake Ice Cream
1 (8-oz.) package cream cheese, softened to room temperature
1 1/2 cups half and half
3/4 cup sugar
1/2 cup whole buttermilk
1 1/2 teaspoons vanilla bean paste*
1/4 teaspoon almond extract
1/8 teaspoon salt
1 cup fresh blueberries
3 tablespoons blueberry preserves
2 teaspoons lemon zest
1. Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
3. Mash together blueberries, blueberry preserves, and lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
*Vanilla extract may be substituted.
1 1/2 cups half and half
3/4 cup sugar
1/2 cup whole buttermilk
1 1/2 teaspoons vanilla bean paste*
1/4 teaspoon almond extract
1/8 teaspoon salt
1 cup fresh blueberries
3 tablespoons blueberry preserves
2 teaspoons lemon zest
1. Process first 7 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
3. Mash together blueberries, blueberry preserves, and lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
*Vanilla extract may be substituted.
whats sauce do you use (predator1984uk)
due to the amount of sugar in ketchup and other sauces. what do you dip your chicken in?..
BLT Burger
BLT BURGER
Makes 4 servings
1 ripe avocado
1 tablespoon juice
8 slices bacon
1/4 cup ketchup
1/4 cup mayonnaise
1 recipe hamburgers (as above)
4 pieces of lettuce
4 thin slices Cheddar cheese
8 thin slices of tomato
8 thin slices of red onion
Peel the avocado, place flesh in a bowl and add the lemon juice. Mash
with a fork and blend ingredients together. Set aside. Fry the bacon
until crispy and set aside. Mix the ketchup and mayonnaise together
and set aside. Prepare the hamburgers. Grill bread 30 seconds or so,
to warm it, then spread ketchup mixture on flat side of bun. Layer
with lettuce, then avocado mixture, burgers, Cheddar cheese, tomato,
red onion and bacon. Place the rounded bun half on top.
Makes 4 servings
1 ripe avocado
1 tablespoon juice
8 slices bacon
1/4 cup ketchup
1/4 cup mayonnaise
1 recipe hamburgers (as above)
4 pieces of lettuce
4 thin slices Cheddar cheese
8 thin slices of tomato
8 thin slices of red onion
Peel the avocado, place flesh in a bowl and add the lemon juice. Mash
with a fork and blend ingredients together. Set aside. Fry the bacon
until crispy and set aside. Mix the ketchup and mayonnaise together
and set aside. Prepare the hamburgers. Grill bread 30 seconds or so,
to warm it, then spread ketchup mixture on flat side of bun. Layer
with lettuce, then avocado mixture, burgers, Cheddar cheese, tomato,
red onion and bacon. Place the rounded bun half on top.
Fuel Efficient Car for under £6000 ?? (lancs_lad)
I noticed that a few MT members are quite knowledge regards cars. I currently have a VW T5 van (half camper). It is killing me on the fuel with the best of 32 mpg. I will be starting a new job soon with up to a 100 mile (round trip) commute with the major..
Take away the gym, what would you do instead? (James)
I realise not all of us are bodybuilders, powerlifters or strongmen, but (nearly) all of us train in some format. Take this away; what would you do instead? I have plenty of other interests, but none physical; I guess I'd have to force myself to do some e..
Stars of Tomorrow - what's the deal? (rightyho)
Has this become a first timers only show now? Or is it first timers and novices? Or something else? Any other classes? Says it's a non-qualifying event - so winners don't go to British finals? Anyone know? Seems it could be a pretty quick show if..
Refreshing "No-Bake" Cupcakes
These are so easy to make and so good -
Refreshing "No-Bake" Cupcakes
1 12-oz container Cool Whip
1 14-oz can sweetened condensed milk
1/4 cup lemon juice
1/4 tsp Almond extract
1 10-oz jar maraschino cherries (with stems) (chopped)
1 20-oz can crushed pineapple (drain and reserve juice)
2-3 bananas, chopped
Additional cool whip for garnish, if desired
1. Pour pineapple juice over bananas.
2. Chop cherries into fourths. I used about 12 cherries, but you can use as many as you like. Make sure you reserve enough cherries to add to the top of the cupcakes when done, if desired. You will get 22 - 24 cupcakes.
3. Mix cool whip, sweetened condensed milk, lemon juice and almond extract together.
4. Add cherries, pineapple, bananas (not pineapple juice), and 2 tbsp of cherry juice from the jar to the cool whip mixture and mix well.
5. Scoop mixture into cupcake pans lined with cupcake liners.
6. Put cupcake pans into the freezer and allow to completely freeze.
7. Garnish with whipped cream and a cherry, if desired.
Refreshing "No-Bake" Cupcakes
1 12-oz container Cool Whip
1 14-oz can sweetened condensed milk
1/4 cup lemon juice
1/4 tsp Almond extract
1 10-oz jar maraschino cherries (with stems) (chopped)
1 20-oz can crushed pineapple (drain and reserve juice)
2-3 bananas, chopped
Additional cool whip for garnish, if desired
1. Pour pineapple juice over bananas.
2. Chop cherries into fourths. I used about 12 cherries, but you can use as many as you like. Make sure you reserve enough cherries to add to the top of the cupcakes when done, if desired. You will get 22 - 24 cupcakes.
3. Mix cool whip, sweetened condensed milk, lemon juice and almond extract together.
4. Add cherries, pineapple, bananas (not pineapple juice), and 2 tbsp of cherry juice from the jar to the cool whip mixture and mix well.
5. Scoop mixture into cupcake pans lined with cupcake liners.
6. Put cupcake pans into the freezer and allow to completely freeze.
7. Garnish with whipped cream and a cherry, if desired.
What's happened to MT? (get_bigger)
What's happened to MT? I used to use the forum a hell of a lot when I started out and the place would be buzzing with knowledge, stupid questions, interesting and new ideas but lately you're lucky if you get any new posts at all. Maybe it's..
Black Forrest Cupcakes
100 g Dark Chocolate, coarsely chopped.
90 mls Single Cream.
150 g Plain Flour.
2 tablespoons unsweetened cocoa powder.
1 teaspoon Baking Powder.
Pinch of Salt
90 g softened, unsalted butter.
200 g sugar.
2 Large eggs.
2 tablespoons cherry brandy.
120 g drained maraschino cherries, chopped .
Topping
150 mls double cream
2 tablespoons icing sugar
1/2 tablespoon cherry brandy
60 g dark chocolate, coarsely chopped.
unsweetened cocoa powder, to dust.
12 whole cherries for topping.
Method
Preheat oven to 350f/180c/gas4. Line a standard 12-cup muffin pan with paper liners.
Melt the chocolate and cream in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Remove from heat and leave to cool.
Sift the flour, cocoa, baking powder and salt into a bowl.
Beat the butter and sugar in a bowl with and electric mixer on medium-high speed until pale and creamy.
Add the eggs one at a time, beating until just blended after each addition.
With the mixer on low speed, gradually beat in the flower mixture, cherry brandy and chopped cherries.
Spoon the batter into paper liners, filling each one two-thirds full.
Bake for 20-25 minutes, until risen and firm
to the touch. Leave to cool in the pans for 5 minutes. Turn out onto wire rack and leave to cool completely.
TOPPING
Beat the cream in a small bowl with electric mixer until it starts to thicken. Gradually add the icing sugar beating until soft peaks form.
Stir in the cherry brandy.
Put a dollop of topping and a cherry on top of each cupcake.
Top with grated chocolate and dust with cocoa, and serve.
90 mls Single Cream.
150 g Plain Flour.
2 tablespoons unsweetened cocoa powder.
1 teaspoon Baking Powder.
Pinch of Salt
90 g softened, unsalted butter.
200 g sugar.
2 Large eggs.
2 tablespoons cherry brandy.
120 g drained maraschino cherries, chopped .
Topping
150 mls double cream
2 tablespoons icing sugar
1/2 tablespoon cherry brandy
60 g dark chocolate, coarsely chopped.
unsweetened cocoa powder, to dust.
12 whole cherries for topping.
Method
Preheat oven to 350f/180c/gas4. Line a standard 12-cup muffin pan with paper liners.
Melt the chocolate and cream in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Remove from heat and leave to cool.
Sift the flour, cocoa, baking powder and salt into a bowl.
Beat the butter and sugar in a bowl with and electric mixer on medium-high speed until pale and creamy.
Add the eggs one at a time, beating until just blended after each addition.
With the mixer on low speed, gradually beat in the flower mixture, cherry brandy and chopped cherries.
Spoon the batter into paper liners, filling each one two-thirds full.
Bake for 20-25 minutes, until risen and firm
to the touch. Leave to cool in the pans for 5 minutes. Turn out onto wire rack and leave to cool completely.
TOPPING
Beat the cream in a small bowl with electric mixer until it starts to thicken. Gradually add the icing sugar beating until soft peaks form.
Stir in the cherry brandy.
Put a dollop of topping and a cherry on top of each cupcake.
Top with grated chocolate and dust with cocoa, and serve.
Carpet tiles (Reeper)
Hey I'm looking at get some carpet tiles and they will be going over the top of floor boards should i lay some mdf on top of the floor boards first I've been looking on the net but everything I've seen is American and put on concrete floors Cheers i..
Fluffy Cream Cheese Pancakes
2 cups self-rising flour
2 tablespoons sugar
1 large egg, lightly beaten
1 1/2 to 2 cups milk
3 ounces cream cheese, softened
1 tablespoon butter, melted
1/2 teaspoon vanilla extract (optional)
1. Combine flour and sugar in a large bowl; make a well in center of mixture.
2. Combine egg and remaining 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.
3. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve pancakes with warm maple syrup and bacon, if desired.
Note:
You can substitute 1/4 cup egg substitute, skim milk, and light cream cheese. Batter will be thinner and will cook faster.
2 tablespoons sugar
1 large egg, lightly beaten
1 1/2 to 2 cups milk
3 ounces cream cheese, softened
1 tablespoon butter, melted
1/2 teaspoon vanilla extract (optional)
1. Combine flour and sugar in a large bowl; make a well in center of mixture.
2. Combine egg and remaining 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.
3. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve pancakes with warm maple syrup and bacon, if desired.
Note:
You can substitute 1/4 cup egg substitute, skim milk, and light cream cheese. Batter will be thinner and will cook faster.
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Vienna Bread roll with Dutch Crunch Topping
.
I made Peter Reinhart's Vienna bread with the Dutch crunch topping from his book, "The Bread Baker's Apprentice". It made a dozen rolls from the recipe.
.
Made a couple of changes to the recipe. I used all 16-oz of the Pate Fermentee from the original Pate Fermentee recipe, instead of the 13-oz called for in the Vienna bread recipe. I also doubled the butter to 2 Tbsp and used half water and half milk in the Vienna bread.
.
Other than that, I followed Peter Reinhart's recipe for Vienna bread with Dutch crunch topping.
.
I made 12 rolls from the recipe, scaled at 3-oz (90g) each before the Dutch topping was added.
.
I used all of the Dutch topping from the original recipe below.
.
Here is the paraphrased modified recipe I used. I baked by the gram weights, not the volume measurements.
.
-----
.
.
Reinhart's Vienna Bread roll with Dutch Crunch Topping (modified)
.
This uses a Pate Fermentee, which is similar to a sponge, stored overnight in the fridge to enhance flavor.
.
.
Pate Fermentee
.
1 1/8 cups (140g) Bread flour
1 1/8 cups (140g) All Purpose flour
1/2 tsp (1.5g) yeast
3/4 tsp (4.5g) salt
3/4 cup (180g) water (90° to 100°F)
.
Mix dry ingredients, add water, mix, knead 6 to 8 minutes, speed 2 in stand mixer (or knead 10 minutes by hand, or run through a bread machine dough cycle).
The dough should be soft and only slightly sticky.
Let rise, in a oiled covered bowl, 1 hour at room temperature.
Deflate dough, form into ball.
Place covered bowl of dough, overnight in fridge.
.
.
Dough
.
all of the Pate Fermentee (465g) from above
2 3/4 cups (340g) unbleached bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (7g) diastatic barley malt powder
1 teaspoon (6g) salt
1 teaspoon (3g) instant yeast
1 large (45g) egg, slightly beaten
2 tablespoons (28g) butter, room temperature
3/4 cup (180g) milk, scalded to 185°F, cooled to lukewarm (90° to 100°F)
.
Take Pate Fermentee out of fridge, cut into 12 pieces.
Allow Pate Fermentee pieces to warm at room temperature 1 hour, covered.
Mix dough dry ingredients. Add milk.
Add Pate Fermentee to remainder of ingredients. Mix. Add butter. Mix.
Knead until Window pane test is passed, 6 to 8 minutes, speed 2 in stand mixer (or knead 10 minutes by hand, or run through a bread machine dough cycle).
The dough should be soft and only slightly sticky.
Proof, covered, 1 1/2 to 2 hours. Deflate if dough doubles early and continue proofing.
Form two loaves or 12 rolls. Scale rolls at 3-oz (90g) each. Makes 12 rolls.
Place on baking sheet.
.
.
Dutch Crunch Topping
.
1 tablespoon (8g) bread flour
3/4 cup (115g) rice flour
3/4 teaspoon (2.5g) instant yeast
2 teaspoons (8.5g) granulated sugar
1/4 teaspoon (1.5g) salt
6 to 8 tablespoons (1/3 to 1/2 cup) (90g to 120g) of water
2 teaspoons (9g) vegetable oil
.
To make the topping, whisk together, bread flour, rice flour, instant yeast, granulated sugar, salt, vegetable oil, and water to make a paste. If paste is too thin to spread without running off the dough, add more rice flour. The paste should be thick enough to spread with a brush, but not thick so that it sits on top like a lump of mud.
.
Makes enough for 2 to 4 loaves, or a dozen 90g rolls.
.
Apply dutch crunch topping. Let rise 45 minutes in a warm place (like an OFF oven with the light on).
.
Bake at 375°F for 30 minutes, or until golden brown and center reaches 195°F.
.
-----
.
Baker's Percentage
.
Reinhart's Vienna Bread with Dutch Crunch (modified)
.
Total Ingredients used (Pate Fermentee and dough)
.
100% (620g) unbleached bread flour
2.1% (13g) granulated sugar
1.1% (7g) diastatic barley malt powder
1.7% (10.5g) salt
0.7% (4.5g) instant yeast
7.3% (45g) egg, slightly beaten
4.5% (28g) unsalted butter or shortening
29% (180g) milk, scalded, cooled to (90° to 100°F)
29% (180g) water, lukewarm (90° to 100°F)
.
Dutch Crunch Topping
.
1.3% (8g) bread flour
18.5% (115g) rice flour
0.4% (2.5g) instant yeast
1.4% (8.5g) granulated sugar
0.2 (1.5g) salt
14.5% to 19.4% (1/3 to 1/2 cup) (90g to 120g) of water
.
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Coconut Milk Mocha Latte Smoothie
This is my take on a mocha latte smoothie. I really enjoy coffee drinks for breakfast and snacks. This recipe can be made as a protein smoothie or a standard smoothie. It has a lot of chocolate flavor with a good hint of coffee.
Coconut Milk Mocha Latte Smoothie Recipe
half of a frozen banana
1 cup unsweetened coconut milk
scoop of chocolate protein powder (or few teaspoons of cocoa powder of your choice)
packet of Starbucks instant coffee or other instant coffee grounds
5-7 frozen coffee ice cubes (brew strong coffee and freeze in ice cube trays)
Coconut Milk Mocha Latte Smoothie Recipe
half of a frozen banana
1 cup unsweetened coconut milk
scoop of chocolate protein powder (or few teaspoons of cocoa powder of your choice)
packet of Starbucks instant coffee or other instant coffee grounds
5-7 frozen coffee ice cubes (brew strong coffee and freeze in ice cube trays)
Creamy Mango Sorbet
2 mangos - peeled, seeded, and cubed
1 cup sugar
1 cup cream
1 cup ice
Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.
1 cup sugar
1 cup cream
1 cup ice
Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.
Pressure to be overweight (TVL)
I have been working with a woman since the New Year. Since then, she has lost a considerable amount of weight, I cant compliment her enough tbh, she is the perfect client. She works at Evans, a shop for plus sized women. She told me the other day that wor..
Suits season3? (Smokey87)
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The most dangerous sport (jack5r)
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Canton crispy chicken stir-fry
CANTON CRISPY CHICKEN STIR-FRY
1/2 tsp. pepper
1 c. Bisquick mix
2 c. diced uncooked chicken breasts
2 eggs, slightly beaten
3 carrots, cut diagonally into 1/2-inch pieces
1/4 c. vegetable oil
1 green pepper, cut in strips
1 small onion, thinly sliced and separated into rings
1 (20 oz.) can pineapple chunks, drained
Mix pepper and Bisquick in large plastic bag. Stir chicken into beaten egg mixture; remove with slotted spoon. Shape in bag until coated, remove chicken.
Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Stir-fry carrots 2 minutes; add green pepper and stir-fry 2 minutes. Remove from skillet.
Heat remaining oil. Stir-fry chicken until golden. Add vegetables. Stir-fry until warm, 2 minutes. Stir in pineapple.
jackie austin
1/2 tsp. pepper
1 c. Bisquick mix
2 c. diced uncooked chicken breasts
2 eggs, slightly beaten
3 carrots, cut diagonally into 1/2-inch pieces
1/4 c. vegetable oil
1 green pepper, cut in strips
1 small onion, thinly sliced and separated into rings
1 (20 oz.) can pineapple chunks, drained
Mix pepper and Bisquick in large plastic bag. Stir chicken into beaten egg mixture; remove with slotted spoon. Shape in bag until coated, remove chicken.
Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Stir-fry carrots 2 minutes; add green pepper and stir-fry 2 minutes. Remove from skillet.
Heat remaining oil. Stir-fry chicken until golden. Add vegetables. Stir-fry until warm, 2 minutes. Stir in pineapple.
jackie austin
Avocado Chicken Melt
Avocado Chicken Melt
4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well.
In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan. Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken.
4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well.
In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan. Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl, combine yogurt and pepper; serve with chicken.
Peach Butterscotch Crisp
Peach Butterscotch Crisp
1 c. firmly packed brown sugar
1 c. sifted flour
1/4 tps. ground cinnamon
1/8 tsp. nutmeg
1/2 c. butter
2 c. chopped peaches, fresh or canned, drained
Mix dry ingredients together thoroughly. Cut in butter with a pastry blender until mixture is the consistency of coarse cornmeal.
Butter a 1 qt. square or oblong baking dish generously; put in peaches. Spread crumb mixture over top.
Bake at 350F for about 10 to 15 minutes. Reduce the heat to 325F and bake until fruit is soft and crumbs nicely browned, about 25 to 30 minutes.
Cut into squares and serve warm or cold with plain or whipped cream or lemon pudding sauce.
jackie austin
1 c. firmly packed brown sugar
1 c. sifted flour
1/4 tps. ground cinnamon
1/8 tsp. nutmeg
1/2 c. butter
2 c. chopped peaches, fresh or canned, drained
Mix dry ingredients together thoroughly. Cut in butter with a pastry blender until mixture is the consistency of coarse cornmeal.
Butter a 1 qt. square or oblong baking dish generously; put in peaches. Spread crumb mixture over top.
Bake at 350F for about 10 to 15 minutes. Reduce the heat to 325F and bake until fruit is soft and crumbs nicely browned, about 25 to 30 minutes.
Cut into squares and serve warm or cold with plain or whipped cream or lemon pudding sauce.
jackie austin
Parmesan Breaded Pork Chops
Parmesan Breaded Pork Chops
1/3 cup Italian style bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)
1 egg, beaten
2 cups diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (8 oz) tomato sauce
1 small green bell pepper, chopped (1/2 cup)
1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.
1/3 cup Italian style bread crumbs
2 tablespoons grated Parmesan cheese
4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)
1 egg, beaten
2 cups diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (8 oz) tomato sauce
1 small green bell pepper, chopped (1/2 cup)
1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.
3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.
Praline French Toast
8 large eggs, beaten
1 1/2 cups half-and-half
1 tablespoon brown sugar
2 teaspoons vanilla extract
8 (1"-thick) slices French bread
1/2 cup butter
3/4 cup firmly packed brown sugar
1/2 cup maple syrup
1 (2-ounce) package chopped pecans (3/4 cup)
1. Combine first 4 ingredients in a large bowl, stirring with a wire whisk until blended. Pour 1 cup egg mixture into a greased 9" x 13" baking dish. Place bread in dish; pour remaining egg mixture over bread. Cover and chill 8 hours.
2. Preheat the oven to 350°. Combine butter, brown sugar, maple syrup, and pecans in a glass bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds. Pour over bread.
3. Bake, uncovered at 350° for 30 minutes or until set and golden. Serve with bacon, if desired.
1 1/2 cups half-and-half
1 tablespoon brown sugar
2 teaspoons vanilla extract
8 (1"-thick) slices French bread
1/2 cup butter
3/4 cup firmly packed brown sugar
1/2 cup maple syrup
1 (2-ounce) package chopped pecans (3/4 cup)
1. Combine first 4 ingredients in a large bowl, stirring with a wire whisk until blended. Pour 1 cup egg mixture into a greased 9" x 13" baking dish. Place bread in dish; pour remaining egg mixture over bread. Cover and chill 8 hours.
2. Preheat the oven to 350°. Combine butter, brown sugar, maple syrup, and pecans in a glass bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds. Pour over bread.
3. Bake, uncovered at 350° for 30 minutes or until set and golden. Serve with bacon, if desired.
Ham Breakfast Braid
1/2 cup milk
4 ounces cream cheese, softened
8 eggs
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent roll dough
4 ounces cooked ham, thinly sliced
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.
Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.
Prep 30 min.
Cook 30 min.
Total 1 hr.
4 ounces cream cheese, softened
8 eggs
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent roll dough
4 ounces cooked ham, thinly sliced
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.
Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.
Prep 30 min.
Cook 30 min.
Total 1 hr.
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Barbecue-Peach Summer Rolls
Hot water
12 to 16 (8- to 9-inch) round rice paper sheets
2 small peaches, peeled and thinly sliced
12 to 16 Bibb lettuce leaves
1 cucumber, cut into thin strips
1 large ripe avocado, thinly sliced
1 pound shredded barbecued pork (without sauce), warm
1 Granny Smith apple, peeled and cut into thin strips
1 1/2 cups torn fresh mint, cilantro, and basil
Sweet Pepper-Peanut Sauce
1. Pour hot water to depth of 1 inch into a large shallow dish. Dip 1 rice paper sheet in hot water briefly to soften (about 15 to 20 seconds). Pat dry with paper towels.
2. Place softened rice paper on a flat surface. Place 1 or 2 peach slices in center of rice paper; top with 1 lettuce leaf, 2 cucumber strips, 1 avocado slice, about 3 Tbsp. pork, 3 or 4 apple strips, and 1 1/2 to 2 Tbsp. herbs. Fold sides over filling, and roll up, burrito style. Place roll, seam side down, on a serving platter. Cover with damp paper towels to keep from drying out.
3. Repeat procedure with remaining rice paper and filling ingredients. Serve with Sweet Pepper-Peanut Sauce.
Look for rice paper rounds in the international aisle of large grocery stores or at Asian markets.
Sweet Pepper-Peanut Sauce
1 cup sweet pepper relish (such as Howard's)
1/2 cup finely chopped cocktail peanuts
3 tablespoons fresh lime juice
2 tablespoons lite soy sauce
4 teaspoons toasted sesame oil
1 tablespoon grated fresh ginger
2 finely chopped green onions
2 garlic cloves, minced
2 teaspoons Asian hot chili sauce (such as Sriracha)
Stir together sweet pepper relish, peanuts, lime juice, soy sauce, sesame oil, ginger, green onions, garlic, and chili sauce. Cover and chill until ready to serve.
12 to 16 (8- to 9-inch) round rice paper sheets
2 small peaches, peeled and thinly sliced
12 to 16 Bibb lettuce leaves
1 cucumber, cut into thin strips
1 large ripe avocado, thinly sliced
1 pound shredded barbecued pork (without sauce), warm
1 Granny Smith apple, peeled and cut into thin strips
1 1/2 cups torn fresh mint, cilantro, and basil
Sweet Pepper-Peanut Sauce
1. Pour hot water to depth of 1 inch into a large shallow dish. Dip 1 rice paper sheet in hot water briefly to soften (about 15 to 20 seconds). Pat dry with paper towels.
2. Place softened rice paper on a flat surface. Place 1 or 2 peach slices in center of rice paper; top with 1 lettuce leaf, 2 cucumber strips, 1 avocado slice, about 3 Tbsp. pork, 3 or 4 apple strips, and 1 1/2 to 2 Tbsp. herbs. Fold sides over filling, and roll up, burrito style. Place roll, seam side down, on a serving platter. Cover with damp paper towels to keep from drying out.
3. Repeat procedure with remaining rice paper and filling ingredients. Serve with Sweet Pepper-Peanut Sauce.
Look for rice paper rounds in the international aisle of large grocery stores or at Asian markets.
Sweet Pepper-Peanut Sauce
1 cup sweet pepper relish (such as Howard's)
1/2 cup finely chopped cocktail peanuts
3 tablespoons fresh lime juice
2 tablespoons lite soy sauce
4 teaspoons toasted sesame oil
1 tablespoon grated fresh ginger
2 finely chopped green onions
2 garlic cloves, minced
2 teaspoons Asian hot chili sauce (such as Sriracha)
Stir together sweet pepper relish, peanuts, lime juice, soy sauce, sesame oil, ginger, green onions, garlic, and chili sauce. Cover and chill until ready to serve.
Zucchini Noodles
6 zucchini
2 teaspoons salt
3 tablespoons margarine
1 clove garlic, minced (optional)
salt and black pepper to taste
1/4 cup grated Parmesan cheese
Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
2 teaspoons salt
3 tablespoons margarine
1 clove garlic, minced (optional)
salt and black pepper to taste
1/4 cup grated Parmesan cheese
Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Touch of Grace biscuits using Krusteaz buttermilk pancake mix
I made the Touch of Grace biscuits again today, but I used Krusteaz Buttermilk Pancake mix instead of self rising flour. These are like drop biscuits, but you drop them into dry flour, dust them off and bake them in a cake pan.
Yes, as a substitute for self-rising flour I used some Krusteaz buttermilk pancake mix to make the Touch of Grace biscuits. I adapted the original recipe by cutting the added sugar and salt in half.
The biscuits came out great (no they didn't taste like pancakes). Krusteaz already had a recipe on their website to make regular cut-out biscuits from their mix. The mix is made from a low protein flour, so these are really light, fluffy and cake-like. One advantage of using the mix, absolutely no baking powder taste at all.
So here are the substitute ingredients I used with the New York Times "Touch of Grace biscuits" recipe link below:
Touch of Grace biscuits using Krusteaz buttermilk pancake mix
Ingredients:
2 cups Krusteaz buttermilk pancake mix, dry
2 Tbsp sugar
1/4 teaspoon salt
4 tablespoons vegetable shortening or lard
1 1/3 cups buttermilk, or as needed
The dry flour to roll the scooped wet biscuit dough in:
1/2 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
Instructions:
1. Heat oven to 400 degrees, and arrange a shelf slightly below center of oven. Spray a 9-inch cake pan with nonstick cooking spray. In a large mixing bowl, stir together the Krusteaz Pancake Mix, sugar and salt. Work shortening in with your fingers until there are no large lumps. Gently stir in the buttermilk so that dough resembles wet cottage cheese.
2. Spread 1/2 cup all-purpose flour (with 1 tsp sugar and 1/4 tsp salt mixed in) across a plate or pie pan. Using a medium (about 2 inches, No. 30) ice cream scoop or spoon, place three scoops of dough well apart in flour. Sprinkle flour over each. Flour your hands. Turn the dough in flour to coat, shaping a ball and shaking off excess flour as you work. Place each ball in prepared pan; biscuits should be touching one another. Continue shaping until all dough is used.
3. Bake until lightly browned (and center of a biscuit reaches 190-F), 24 to 28 minutes. Brushed with melted butter. Invert onto a plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately.
Yield: about 12 biscuits.
Links to original recipe and Shirley Corriher video of her making the biscuits.
Touch of Grace original biscuit recipe in New York Times article in the link below:
http://ift.tt/1pq4Cxn
Here is a link to a YouTube video showing Shirley Corriher (the food science lady on Alton Brown's Good Eats show) preparing her "Touch of Grace Biscuits". It's an interesting technique and it really works to produce a light, fluffy, tender biscuit.
http://ift.tt/1qArxSJ
Yes, as a substitute for self-rising flour I used some Krusteaz buttermilk pancake mix to make the Touch of Grace biscuits. I adapted the original recipe by cutting the added sugar and salt in half.
The biscuits came out great (no they didn't taste like pancakes). Krusteaz already had a recipe on their website to make regular cut-out biscuits from their mix. The mix is made from a low protein flour, so these are really light, fluffy and cake-like. One advantage of using the mix, absolutely no baking powder taste at all.
So here are the substitute ingredients I used with the New York Times "Touch of Grace biscuits" recipe link below:
Touch of Grace biscuits using Krusteaz buttermilk pancake mix
Ingredients:
2 cups Krusteaz buttermilk pancake mix, dry
2 Tbsp sugar
1/4 teaspoon salt
4 tablespoons vegetable shortening or lard
1 1/3 cups buttermilk, or as needed
The dry flour to roll the scooped wet biscuit dough in:
1/2 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
Instructions:
1. Heat oven to 400 degrees, and arrange a shelf slightly below center of oven. Spray a 9-inch cake pan with nonstick cooking spray. In a large mixing bowl, stir together the Krusteaz Pancake Mix, sugar and salt. Work shortening in with your fingers until there are no large lumps. Gently stir in the buttermilk so that dough resembles wet cottage cheese.
2. Spread 1/2 cup all-purpose flour (with 1 tsp sugar and 1/4 tsp salt mixed in) across a plate or pie pan. Using a medium (about 2 inches, No. 30) ice cream scoop or spoon, place three scoops of dough well apart in flour. Sprinkle flour over each. Flour your hands. Turn the dough in flour to coat, shaping a ball and shaking off excess flour as you work. Place each ball in prepared pan; biscuits should be touching one another. Continue shaping until all dough is used.
3. Bake until lightly browned (and center of a biscuit reaches 190-F), 24 to 28 minutes. Brushed with melted butter. Invert onto a plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately.
Yield: about 12 biscuits.
Links to original recipe and Shirley Corriher video of her making the biscuits.
Touch of Grace original biscuit recipe in New York Times article in the link below:
http://ift.tt/1pq4Cxn
Here is a link to a YouTube video showing Shirley Corriher (the food science lady on Alton Brown's Good Eats show) preparing her "Touch of Grace Biscuits". It's an interesting technique and it really works to produce a light, fluffy, tender biscuit.
http://ift.tt/1qArxSJ
How do you pay with a credit card in a pub or bar? (Suspirio)
Long story short. I have been asked to work behind a bar today to help out a friend who has been let down at the last minute. I haven't done it before but it looks straightforward enough. The only thing is, I got rid of my credit cards years ago and I don..
Oh There is the jeep from so and so
Watch Godzilla Online
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Watch Tammy Online
I don’t want to know more about Jurassic World. I want to be terrified by the unknown when the movie opens on June 12, 2015. Don’t you? Following the massive critical and box office successes that were Gravity and The Heat, Academy Award-winner Sandra Bullock is riding high, and surely has her pick of projects. But before she may or may not strap in for The Heat 2, Bullock is locking in for a political dramedy from David Gordon Green. Variety reports Sandra Bullock has signed on to star in Our Brand Is Crisis. Warner Bros. has greenlit the project, which boasts writer-director David Gordon Green as its helmer. But Bullock is not only starring in the political pic, she's also set to produce alongside her Gravity co-star George Clooney, and his Smokehouse Pictures partner, Grant Heslov. Currently unknown is if Clooney is eyeing a role for himself in the film.
Watch Think Like a Man Too Online
Watch 22 Jump Street Online
Watch Hercules Online
We don’t doubt it. Naturally, a studio brings back a property like Jurassic World because it wants to tap into the nostalgia of a beloved series. But that goodwill only goes so far, and the audiences will quickly turn on a sequel if there isn’t a great story to be told. Vincent D’Onofrio sounds like he was won over by the sentimentality of being on a Jurassic set. And while Steven Spielberg wasn’t sitting behind that camera’s lens, the actor still couldn’t believe that he was part of something that has such a rich history. D’Onofrio said: It’s not the same feeling you have on any other set. This world that was created by Steven Spielberg. When you’re on that set -- I remember the first couple days on the set it was so weird it. You see, ‘Oh, there’s the jeep from so and so,’ and [whispers] ‘Oh {omitted}{omitted}{omitted}{omitted}, that’s…oh {omitted}{omitted}{omitted}{omitted}!,’ and everything looks so Jurassic-y. It’s quite something. Then you have to realize that, you know, {omitted}{omitted}{omitted}{omitted}, you know, I’m playing a real guy in a real situation, and you gotta start acting."
Watch Lucy Online
Watch Into the Storm Online
Watch Step Up All In Online
Our Brand Is Crisis is an intriguing next project for David Gordon Green. He started out an indie darling with films like George Washington and All The Real Girls. But blew up as a the helmer of such outlandish and crude comedies as Pineapple Express, Your Highness and The Sitter. The latter two of these earned him little but scorn from critics, and underwhelmed or flat-out failed at the box office. But then Green rebounded with two intimate and celebrated indies.
Watch The Giver Online
Watch Lets Be Cops Online
Watch Guardians of the Galaxy Online
Bullock was first connected to Our Brand Is Crisis back in December. Then her character, "'Calamity' Jane Bodine, was described as the lead. Bodine is a hard-talking American political consultant who relies on quoting great men to persuade ambitious ones. From here, we suspect Warner Bros will be shopping for a suitable supporting cast, and more big names. With Clooney producing, signing stars should be no problem. Consider the casts of some of his most recent productions. Best Picture winner Argo boasted Ben Affleck, Alan Arkin, Bryan Cranston, John Goodyman and Kyle Chandler. August: Osage County had an insanely star-stuffed cast that included Meryl Streep, Julia Roberts, Benedict Cumberbatch, Chris Cooper, Juliette Lewis and Ewan McGregor. And then of course Monuments Men--which Clooney also directed and starred--hosted a cavalcade of beloved actors, from Matt Damon and Bill Murray to Jean Dujardin, Hugh Bonneville, Bob Balaban, and Cate Blanchett. Simply put, Our Brand Is Crisis is off to a great start with Sandra Bullock, but we expect this cast will only get better.
Watch The Expendables 3 Online
Watch If I Say Online
Watch When the Game Stands Tall Online
First came the R-rated dramedy Prince Avalanche, which starred Paul Rudd and Emile Hirsch as a odd couple of road workers bound together in isolation as they rebuild a damages strip of rural highway. Next came Joe, a gritty drama that starred a bearded Nic Cage, and reminded many what depth and talent the oft over-the-top performer still possesses.
Watch Sin City A Dame to Kill For Online
Watch Teenage Mutant Ninja Turtles Online
Bullock was first connected to Our Brand Is Crisis back in December. Then her character, "'Calamity' Jane Bodine, was described as the lead. Bodine is a hard-talking American political consultant who relies on quoting great men to persuade ambitious ones. From here, we suspect Warner Bros will be shopping for a suitable supporting cast, and more big names. With Clooney producing, signing stars should be no problem. Consider the casts of some of his most recent productions. Best Picture winner Argo boasted Ben Affleck, Alan Arkin, Bryan Cranston, John Goodyman and Kyle Chandler. August: Osage County had an insanely star-stuffed cast that included Meryl Streep, Julia Roberts, Benedict Cumberbatch, Chris Cooper, Juliette Lewis and Ewan McGregor. And then of course Monuments Men--which Clooney also directed and starred--hosted a cavalcade of beloved actors, from Matt Damon and Bill Murray to Jean Dujardin, Hugh Bonneville, Bob Balaban, and Cate Blanchett. Simply put, Our Brand Is Crisis is off to a great start with Sandra Bullock, but we expect this cast will only get better.
Watch Maleficent Online
Watch Tammy Online
I don’t want to know more about Jurassic World. I want to be terrified by the unknown when the movie opens on June 12, 2015. Don’t you? Following the massive critical and box office successes that were Gravity and The Heat, Academy Award-winner Sandra Bullock is riding high, and surely has her pick of projects. But before she may or may not strap in for The Heat 2, Bullock is locking in for a political dramedy from David Gordon Green. Variety reports Sandra Bullock has signed on to star in Our Brand Is Crisis. Warner Bros. has greenlit the project, which boasts writer-director David Gordon Green as its helmer. But Bullock is not only starring in the political pic, she's also set to produce alongside her Gravity co-star George Clooney, and his Smokehouse Pictures partner, Grant Heslov. Currently unknown is if Clooney is eyeing a role for himself in the film.
Watch Think Like a Man Too Online
Watch 22 Jump Street Online
Watch Hercules Online
We don’t doubt it. Naturally, a studio brings back a property like Jurassic World because it wants to tap into the nostalgia of a beloved series. But that goodwill only goes so far, and the audiences will quickly turn on a sequel if there isn’t a great story to be told. Vincent D’Onofrio sounds like he was won over by the sentimentality of being on a Jurassic set. And while Steven Spielberg wasn’t sitting behind that camera’s lens, the actor still couldn’t believe that he was part of something that has such a rich history. D’Onofrio said: It’s not the same feeling you have on any other set. This world that was created by Steven Spielberg. When you’re on that set -- I remember the first couple days on the set it was so weird it. You see, ‘Oh, there’s the jeep from so and so,’ and [whispers] ‘Oh {omitted}{omitted}{omitted}{omitted}, that’s…oh {omitted}{omitted}{omitted}{omitted}!,’ and everything looks so Jurassic-y. It’s quite something. Then you have to realize that, you know, {omitted}{omitted}{omitted}{omitted}, you know, I’m playing a real guy in a real situation, and you gotta start acting."
Watch Lucy Online
Watch Into the Storm Online
Watch Step Up All In Online
Our Brand Is Crisis is an intriguing next project for David Gordon Green. He started out an indie darling with films like George Washington and All The Real Girls. But blew up as a the helmer of such outlandish and crude comedies as Pineapple Express, Your Highness and The Sitter. The latter two of these earned him little but scorn from critics, and underwhelmed or flat-out failed at the box office. But then Green rebounded with two intimate and celebrated indies.
Watch The Giver Online
Watch Lets Be Cops Online
Watch Guardians of the Galaxy Online
Bullock was first connected to Our Brand Is Crisis back in December. Then her character, "'Calamity' Jane Bodine, was described as the lead. Bodine is a hard-talking American political consultant who relies on quoting great men to persuade ambitious ones. From here, we suspect Warner Bros will be shopping for a suitable supporting cast, and more big names. With Clooney producing, signing stars should be no problem. Consider the casts of some of his most recent productions. Best Picture winner Argo boasted Ben Affleck, Alan Arkin, Bryan Cranston, John Goodyman and Kyle Chandler. August: Osage County had an insanely star-stuffed cast that included Meryl Streep, Julia Roberts, Benedict Cumberbatch, Chris Cooper, Juliette Lewis and Ewan McGregor. And then of course Monuments Men--which Clooney also directed and starred--hosted a cavalcade of beloved actors, from Matt Damon and Bill Murray to Jean Dujardin, Hugh Bonneville, Bob Balaban, and Cate Blanchett. Simply put, Our Brand Is Crisis is off to a great start with Sandra Bullock, but we expect this cast will only get better.
Watch The Expendables 3 Online
Watch If I Say Online
Watch When the Game Stands Tall Online
First came the R-rated dramedy Prince Avalanche, which starred Paul Rudd and Emile Hirsch as a odd couple of road workers bound together in isolation as they rebuild a damages strip of rural highway. Next came Joe, a gritty drama that starred a bearded Nic Cage, and reminded many what depth and talent the oft over-the-top performer still possesses.
Watch Sin City A Dame to Kill For Online
Watch Teenage Mutant Ninja Turtles Online
Bullock was first connected to Our Brand Is Crisis back in December. Then her character, "'Calamity' Jane Bodine, was described as the lead. Bodine is a hard-talking American political consultant who relies on quoting great men to persuade ambitious ones. From here, we suspect Warner Bros will be shopping for a suitable supporting cast, and more big names. With Clooney producing, signing stars should be no problem. Consider the casts of some of his most recent productions. Best Picture winner Argo boasted Ben Affleck, Alan Arkin, Bryan Cranston, John Goodyman and Kyle Chandler. August: Osage County had an insanely star-stuffed cast that included Meryl Streep, Julia Roberts, Benedict Cumberbatch, Chris Cooper, Juliette Lewis and Ewan McGregor. And then of course Monuments Men--which Clooney also directed and starred--hosted a cavalcade of beloved actors, from Matt Damon and Bill Murray to Jean Dujardin, Hugh Bonneville, Bob Balaban, and Cate Blanchett. Simply put, Our Brand Is Crisis is off to a great start with Sandra Bullock, but we expect this cast will only get better.
Frozen lemon souffle squares
FROZEN LEMON SOUFFLE SQUARES
1 cup vanilla cream filled cookies, crushed
3 eggs, separated
2 tbsp. fresh lemon zest
1/3 cup fresh squeezed lemon juice
1/3 cup sugar
1/4 cup sugar
1 cup whipped cream or 2 cups frozen whipped topping, softened
1. Line an 8 or 9-in. square pan with 2/3 of the cookie crumbs.
2. In a medium size saucepan, combine the egg yolks, lemon zest, lemon juice and the 1/3 cup of sugar. Stir
until well combined. Cook over a medium heat until it just starts to boil, stirring constantly.
3. Remove from the heat and cool. In a medium size bowl, beat the egg whites until frothy. Slowly add the sugar and continue to beat until stiff peaks form. Fold into the lemon mixture. Fold in the whipped cream. Pour into your pan and top with the remaining cookie crumbs. Cover with foil and freeze at least 6 hours or overnight.
4. Cut into squares and garnish with lemon slices.
jackie austin
1 cup vanilla cream filled cookies, crushed
3 eggs, separated
2 tbsp. fresh lemon zest
1/3 cup fresh squeezed lemon juice
1/3 cup sugar
1/4 cup sugar
1 cup whipped cream or 2 cups frozen whipped topping, softened
1. Line an 8 or 9-in. square pan with 2/3 of the cookie crumbs.
2. In a medium size saucepan, combine the egg yolks, lemon zest, lemon juice and the 1/3 cup of sugar. Stir
until well combined. Cook over a medium heat until it just starts to boil, stirring constantly.
3. Remove from the heat and cool. In a medium size bowl, beat the egg whites until frothy. Slowly add the sugar and continue to beat until stiff peaks form. Fold into the lemon mixture. Fold in the whipped cream. Pour into your pan and top with the remaining cookie crumbs. Cover with foil and freeze at least 6 hours or overnight.
4. Cut into squares and garnish with lemon slices.
jackie austin
Amazing Chocolate Chip Cinnabars
Chocolate Chip Cinnabars
1/2 cup sugar
1/2 cup margarine or butter, softened
1/3 cup honey
1 1/2 tsp vanilla
2 eggs
1 cup all-purpose flour
1 tsp cinnamon
1/4 tsp baking powder
1/2 tsp salt
1 cup miniature semi-sweet chocolate chips
Heat oven to 350. Grease 8 or 9 inch square pan.
In large bowl beat sugar and butter or margarine until light and fluffy. Add honey and vanilla; blend well.Add eggs, flour, cinnamon, salt and baking powder; mix well. Stir in chocolate chips.
Spread batter in prepared pan. Bake at 350* for 25-35 minutes. Cut into bars. Makes 16.
jackie austin
Chocolate Chip Cinnabars
1/2 cup sugar
1/2 cup margarine or butter, softened
1/3 cup honey
1 1/2 tsp vanilla
2 eggs
1 cup all-purpose flour
1 tsp cinnamon
1/4 tsp baking powder
1/2 tsp salt
1 cup miniature semi-sweet chocolate chips
Heat oven to 350. Grease 8 or 9 inch square pan.
In large bowl beat sugar and butter or margarine until light and fluffy. Add honey and vanilla; blend well.Add eggs, flour, cinnamon, salt and baking powder; mix well. Stir in chocolate chips.
Spread batter in prepared pan. Bake at 350* for 25-35 minutes. Cut into bars. Makes 16.
jackie austin
1/2 cup sugar
1/2 cup margarine or butter, softened
1/3 cup honey
1 1/2 tsp vanilla
2 eggs
1 cup all-purpose flour
1 tsp cinnamon
1/4 tsp baking powder
1/2 tsp salt
1 cup miniature semi-sweet chocolate chips
Heat oven to 350. Grease 8 or 9 inch square pan.
In large bowl beat sugar and butter or margarine until light and fluffy. Add honey and vanilla; blend well.Add eggs, flour, cinnamon, salt and baking powder; mix well. Stir in chocolate chips.
Spread batter in prepared pan. Bake at 350* for 25-35 minutes. Cut into bars. Makes 16.
jackie austin
Chocolate Chip Cinnabars
1/2 cup sugar
1/2 cup margarine or butter, softened
1/3 cup honey
1 1/2 tsp vanilla
2 eggs
1 cup all-purpose flour
1 tsp cinnamon
1/4 tsp baking powder
1/2 tsp salt
1 cup miniature semi-sweet chocolate chips
Heat oven to 350. Grease 8 or 9 inch square pan.
In large bowl beat sugar and butter or margarine until light and fluffy. Add honey and vanilla; blend well.Add eggs, flour, cinnamon, salt and baking powder; mix well. Stir in chocolate chips.
Spread batter in prepared pan. Bake at 350* for 25-35 minutes. Cut into bars. Makes 16.
jackie austin
Honey Butter Pork Tenderloin
Honey Butter Pork Tenderloin
4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn.
Place pot in oven and roast uncovered for 15 - 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.
*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.
jackie austin
4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn.
Place pot in oven and roast uncovered for 15 - 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.
*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.
jackie austin
Honey Butter Pork Tenderloin
Honey Butter Pork Tenderloin
4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn.
Place pot in oven and roast uncovered for 15 - 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.
*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.
jackie austin
4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn.
Place pot in oven and roast uncovered for 15 - 20 minutes*. Remove pot from oven and transfer the pork to a plate. Cover with foil. Add water to the pot and stir over medium heat. Simmer for about 5 minutes, until sauce is reduced slightly. Slice pork on the diagonal and drizzle sauce over top to serve.
*NOTE: May need to cook longer depending on the size and thickness of the pork tenderloin.
jackie austin
Bbq ranch chicken salad
BBQ RANCH CHICKEN SALAD
1 pound skinless chicken breasts, cut into strips
1/2 cup barbeque sauce + more for basting
1 bag (10 oz.) mixed salad greens
1 large tomatoes, cut into wedges
1/2 cup red onion slices
1/2 cup light ranch salad dressing
1/4 cup bleu cheese, crumbled
Salt & pepper to taste
Cook & stir chicken in barbeque sauce in a skillet in MEDIUM-HIGH heat until the chicken is cooked through. Stir in additional sauce if desired. Toss the greens with the tomatoes & onions in a large bowl; top with the chicken. Add the salad dressing & mix lightly. Sprinkle with crumbled cheese. Season with salt & pepper to taste. Serve.
jackie austin
1 pound skinless chicken breasts, cut into strips
1/2 cup barbeque sauce + more for basting
1 bag (10 oz.) mixed salad greens
1 large tomatoes, cut into wedges
1/2 cup red onion slices
1/2 cup light ranch salad dressing
1/4 cup bleu cheese, crumbled
Salt & pepper to taste
Cook & stir chicken in barbeque sauce in a skillet in MEDIUM-HIGH heat until the chicken is cooked through. Stir in additional sauce if desired. Toss the greens with the tomatoes & onions in a large bowl; top with the chicken. Add the salad dressing & mix lightly. Sprinkle with crumbled cheese. Season with salt & pepper to taste. Serve.
jackie austin
Chicken Tortellini Casserole
Chicken Tortellini Casserole
1 package (8 ounce size) tortellini
8 ounces Monterey Jack cheese, divided
4 chicken breasts, boned skinned, cubed
flour for coating
3 tablespoons olive oil
3/4 cup onion, chopped
1 tablespoon chicken bouillon granules
1 cup chicken broth
1 can (4 ounce size) mushrooms, drained
1/2 cup sour cream
Preheat oven to 300 degrees F.
Cook tortellini 5 minutes less than package directions indicate, so that in the oven, the pasta still will be able to absorb juices without becoming mushy. Drain well and place in bottom of lightly greased 8 1/2 x 11 inch pan.
Thinly slice half of the cheese and spread over the pasta. Roll chicken breasts in flour and lightly brown in olive oil. Remove chicken from pan and cook the onions in the same pan until transparent. Add bouillon. chicken broth, and mushrooms. Bring to a slow boil and cook for 5 minutes. Add the remaining cheese and continue cooking until cheese is melted. Turn off heat. Add sour cream and blend well.
Place the chicken pieces over the tortellini in pan. Pour the sauce over the chicken and cover with foil.
Bake 45 minutes at 300 degrees F.
1 package (8 ounce size) tortellini
8 ounces Monterey Jack cheese, divided
4 chicken breasts, boned skinned, cubed
flour for coating
3 tablespoons olive oil
3/4 cup onion, chopped
1 tablespoon chicken bouillon granules
1 cup chicken broth
1 can (4 ounce size) mushrooms, drained
1/2 cup sour cream
Preheat oven to 300 degrees F.
Cook tortellini 5 minutes less than package directions indicate, so that in the oven, the pasta still will be able to absorb juices without becoming mushy. Drain well and place in bottom of lightly greased 8 1/2 x 11 inch pan.
Thinly slice half of the cheese and spread over the pasta. Roll chicken breasts in flour and lightly brown in olive oil. Remove chicken from pan and cook the onions in the same pan until transparent. Add bouillon. chicken broth, and mushrooms. Bring to a slow boil and cook for 5 minutes. Add the remaining cheese and continue cooking until cheese is melted. Turn off heat. Add sour cream and blend well.
Place the chicken pieces over the tortellini in pan. Pour the sauce over the chicken and cover with foil.
Bake 45 minutes at 300 degrees F.
Oh There is the jeep from so and so
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Bullock was first connected to Our Brand Is Crisis back in December. Then her character, "'Calamity' Jane Bodine, was described as the lead. Bodine is a hard-talking American political consultant who relies on quoting great men to persuade ambitious ones. From here, we suspect Warner Bros will be shopping for a suitable supporting cast, and more big names. With Clooney producing, signing stars should be no problem. Consider the casts of some of his most recent productions. Best Picture winner Argo boasted Ben Affleck, Alan Arkin, Bryan Cranston, John Goodyman and Kyle Chandler. August: Osage County had an insanely star-stuffed cast that included Meryl Streep, Julia Roberts, Benedict Cumberbatch, Chris Cooper, Juliette Lewis and Ewan McGregor. And then of course Monuments Men--which Clooney also directed and starred--hosted a cavalcade of beloved actors, from Matt Damon and Bill Murray to Jean Dujardin, Hugh Bonneville, Bob Balaban, and Cate Blanchett. Simply put, Our Brand Is Crisis is off to a great start with Sandra Bullock, but we expect this cast will only get better.
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We don’t doubt it. Naturally, a studio brings back a property like Jurassic World because it wants to tap into the nostalgia of a beloved series. But that goodwill only goes so far, and the audiences will quickly turn on a sequel if there isn’t a great story to be told. Vincent D’Onofrio sounds like he was won over by the sentimentality of being on a Jurassic set. And while Steven Spielberg wasn’t sitting behind that camera’s lens, the actor still couldn’t believe that he was part of something that has such a rich history. D’Onofrio said: It’s not the same feeling you have on any other set. This world that was created by Steven Spielberg. When you’re on that set -- I remember the first couple days on the set it was so weird it. You see, ‘Oh, there’s the jeep from so and so,’ and [whispers] ‘Oh {omitted}{omitted}{omitted}{omitted}, that’s…oh {omitted}{omitted}{omitted}{omitted}!,’ and everything looks so Jurassic-y. It’s quite something. Then you have to realize that, you know, {omitted}{omitted}{omitted}{omitted}, you know, I’m playing a real guy in a real situation, and you gotta start acting."
I don’t want to know more about Jurassic World. I want to be terrified by the unknown when the movie opens on June 12, 2015. Don’t you? Following the massive critical and box office successes that were Gravity and The Heat, Academy Award-winner Sandra Bullock is riding high, and surely has her pick of projects. But before she may or may not strap in for The Heat 2, Bullock is locking in for a political dramedy from David Gordon Green. Variety reports Sandra Bullock has signed on to star in Our Brand Is Crisis. Warner Bros. has greenlit the project, which boasts writer-director David Gordon Green as its helmer. But Bullock is not only starring in the political pic, she's also set to produce alongside her Gravity co-star George Clooney, and his Smokehouse Pictures partner, Grant Heslov. Currently unknown is if Clooney is eyeing a role for himself in the film.
Watch Hercules Online
Watch Lucy Online
Watch Into the Storm Online
Watch Step Up All In Online
Watch The Giver Online
Watch Lets Be Cops Online
Watch Guardians of the Galaxy Online
Bullock was first connected to Our Brand Is Crisis back in December. Then her character, "'Calamity' Jane Bodine, was described as the lead. Bodine is a hard-talking American political consultant who relies on quoting great men to persuade ambitious ones. From here, we suspect Warner Bros will be shopping for a suitable supporting cast, and more big names. With Clooney producing, signing stars should be no problem. Consider the casts of some of his most recent productions. Best Picture winner Argo boasted Ben Affleck, Alan Arkin, Bryan Cranston, John Goodyman and Kyle Chandler. August: Osage County had an insanely star-stuffed cast that included Meryl Streep, Julia Roberts, Benedict Cumberbatch, Chris Cooper, Juliette Lewis and Ewan McGregor. And then of course Monuments Men--which Clooney also directed and starred--hosted a cavalcade of beloved actors, from Matt Damon and Bill Murray to Jean Dujardin, Hugh Bonneville, Bob Balaban, and Cate Blanchett. Simply put, Our Brand Is Crisis is off to a great start with Sandra Bullock, but we expect this cast will only get better.
Watch The Expendables 3 Online
Watch If I Say Online
Watch When the Game Stands Tall Online
Watch Sin City A Dame to Kill For Online
Watch Teenage Mutant Ninja Turtles Online
We don’t doubt it. Naturally, a studio brings back a property like Jurassic World because it wants to tap into the nostalgia of a beloved series. But that goodwill only goes so far, and the audiences will quickly turn on a sequel if there isn’t a great story to be told. Vincent D’Onofrio sounds like he was won over by the sentimentality of being on a Jurassic set. And while Steven Spielberg wasn’t sitting behind that camera’s lens, the actor still couldn’t believe that he was part of something that has such a rich history. D’Onofrio said: It’s not the same feeling you have on any other set. This world that was created by Steven Spielberg. When you’re on that set -- I remember the first couple days on the set it was so weird it. You see, ‘Oh, there’s the jeep from so and so,’ and [whispers] ‘Oh {omitted}{omitted}{omitted}{omitted}, that’s…oh {omitted}{omitted}{omitted}{omitted}!,’ and everything looks so Jurassic-y. It’s quite something. Then you have to realize that, you know, {omitted}{omitted}{omitted}{omitted}, you know, I’m playing a real guy in a real situation, and you gotta start acting."
I don’t want to know more about Jurassic World. I want to be terrified by the unknown when the movie opens on June 12, 2015. Don’t you? Following the massive critical and box office successes that were Gravity and The Heat, Academy Award-winner Sandra Bullock is riding high, and surely has her pick of projects. But before she may or may not strap in for The Heat 2, Bullock is locking in for a political dramedy from David Gordon Green. Variety reports Sandra Bullock has signed on to star in Our Brand Is Crisis. Warner Bros. has greenlit the project, which boasts writer-director David Gordon Green as its helmer. But Bullock is not only starring in the political pic, she's also set to produce alongside her Gravity co-star George Clooney, and his Smokehouse Pictures partner, Grant Heslov. Currently unknown is if Clooney is eyeing a role for himself in the film.
First connected to Our Brand
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Bullock was first connected to Our Brand Is Crisis back in December. Then her character, "'Calamity' Jane Bodine, was described as the lead. Bodine is a hard-talking American political consultant who relies on quoting great men to persuade ambitious ones. From here, we suspect Warner Bros will be shopping for a suitable supporting cast, and more big names. With Clooney producing, signing stars should be no problem. Consider the casts of some of his most recent productions. Best Picture winner Argo boasted Ben Affleck, Alan Arkin, Bryan Cranston, John Goodyman and Kyle Chandler. August: Osage County had an insanely star-stuffed cast that included Meryl Streep, Julia Roberts, Benedict Cumberbatch, Chris Cooper, Juliette Lewis and Ewan McGregor. And then of course Monuments Men--which Clooney also directed and starred--hosted a cavalcade of beloved actors, from Matt Damon and Bill Murray to Jean Dujardin, Hugh Bonneville, Bob Balaban, and Cate Blanchett. Simply put, Our Brand Is Crisis is off to a great start with Sandra Bullock, but we expect this cast will only get better.
Watch Lets Be Cops Online
Watch Guardians of the Galaxy Online
Bullock was first connected to Our Brand Is Crisis back in December. Then her character, "'Calamity' Jane Bodine, was described as the lead. Bodine is a hard-talking American political consultant who relies on quoting great men to persuade ambitious ones. From here, we suspect Warner Bros will be shopping for a suitable supporting cast, and more big names. With Clooney producing, signing stars should be no problem. Consider the casts of some of his most recent productions. Best Picture winner Argo boasted Ben Affleck, Alan Arkin, Bryan Cranston, John Goodyman and Kyle Chandler. August: Osage County had an insanely star-stuffed cast that included Meryl Streep, Julia Roberts, Benedict Cumberbatch, Chris Cooper, Juliette Lewis and Ewan McGregor. And then of course Monuments Men--which Clooney also directed and starred--hosted a cavalcade of beloved actors, from Matt Damon and Bill Murray to Jean Dujardin, Hugh Bonneville, Bob Balaban, and Cate Blanchett. Simply put, Our Brand Is Crisis is off to a great start with Sandra Bullock, but we expect this cast will only get better.
I want to be terrified by the unknown
Watch The Expendables 3 Online
Watch If I Say Online
Watch When the Game Stands Tall Online
Watch Sin City A Dame to Kill For Online
Watch Teenage Mutant Ninja Turtles Online
We don’t doubt it. Naturally, a studio brings back a property like Jurassic World because it wants to tap into the nostalgia of a beloved series. But that goodwill only goes so far, and the audiences will quickly turn on a sequel if there isn’t a great story to be told. Vincent D’Onofrio sounds like he was won over by the sentimentality of being on a Jurassic set. And while Steven Spielberg wasn’t sitting behind that camera’s lens, the actor still couldn’t believe that he was part of something that has such a rich history. D’Onofrio said: It’s not the same feeling you have on any other set. This world that was created by Steven Spielberg. When you’re on that set -- I remember the first couple days on the set it was so weird it. You see, ‘Oh, there’s the jeep from so and so,’ and [whispers] ‘Oh {omitted}{omitted}{omitted}{omitted}, that’s…oh {omitted}{omitted}{omitted}{omitted}!,’ and everything looks so Jurassic-y. It’s quite something. Then you have to realize that, you know, {omitted}{omitted}{omitted}{omitted}, you know, I’m playing a real guy in a real situation, and you gotta start acting."
I don’t want to know more about Jurassic World. I want to be terrified by the unknown when the movie opens on June 12, 2015. Don’t you? Following the massive critical and box office successes that were Gravity and The Heat, Academy Award-winner Sandra Bullock is riding high, and surely has her pick of projects. But before she may or may not strap in for The Heat 2, Bullock is locking in for a political dramedy from David Gordon Green. Variety reports Sandra Bullock has signed on to star in Our Brand Is Crisis. Warner Bros. has greenlit the project, which boasts writer-director David Gordon Green as its helmer. But Bullock is not only starring in the political pic, she's also set to produce alongside her Gravity co-star George Clooney, and his Smokehouse Pictures partner, Grant Heslov. Currently unknown is if Clooney is eyeing a role for himself in the film.
Watch If I Say Online
Watch When the Game Stands Tall Online
Watch Sin City A Dame to Kill For Online
Watch Teenage Mutant Ninja Turtles Online
We don’t doubt it. Naturally, a studio brings back a property like Jurassic World because it wants to tap into the nostalgia of a beloved series. But that goodwill only goes so far, and the audiences will quickly turn on a sequel if there isn’t a great story to be told. Vincent D’Onofrio sounds like he was won over by the sentimentality of being on a Jurassic set. And while Steven Spielberg wasn’t sitting behind that camera’s lens, the actor still couldn’t believe that he was part of something that has such a rich history. D’Onofrio said: It’s not the same feeling you have on any other set. This world that was created by Steven Spielberg. When you’re on that set -- I remember the first couple days on the set it was so weird it. You see, ‘Oh, there’s the jeep from so and so,’ and [whispers] ‘Oh {omitted}{omitted}{omitted}{omitted}, that’s…oh {omitted}{omitted}{omitted}{omitted}!,’ and everything looks so Jurassic-y. It’s quite something. Then you have to realize that, you know, {omitted}{omitted}{omitted}{omitted}, you know, I’m playing a real guy in a real situation, and you gotta start acting."
I don’t want to know more about Jurassic World. I want to be terrified by the unknown when the movie opens on June 12, 2015. Don’t you? Following the massive critical and box office successes that were Gravity and The Heat, Academy Award-winner Sandra Bullock is riding high, and surely has her pick of projects. But before she may or may not strap in for The Heat 2, Bullock is locking in for a political dramedy from David Gordon Green. Variety reports Sandra Bullock has signed on to star in Our Brand Is Crisis. Warner Bros. has greenlit the project, which boasts writer-director David Gordon Green as its helmer. But Bullock is not only starring in the political pic, she's also set to produce alongside her Gravity co-star George Clooney, and his Smokehouse Pictures partner, Grant Heslov. Currently unknown is if Clooney is eyeing a role for himself in the film.
Which has wrapped its filming and now
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A lot has been written about Jurassic World, the fourth film in the dinosaur franchise but the first to try and resurrect the series after years of complacency. Some of the information has come straight from the cast, as when co-leads Chris Pratt and Bryce Dallas Howard hosted The Today Show on the Louisiana set. Some has come from set spies, leaking footage of things we likely weren’t supposed to see. But co-star Vincent D’Onofrio says that the story online is mostly wrong, and he should know. He’s in the movie!
Vincent D’Onofrio spoke with Screen Crush recently about his role in the indie film Mall, as well as the upcoming Netflix series Daredevil, where he has been cast as The Kingpin of crime, Wilson Fisk. While they had him, though, the site also asked about Colin Trevorrow’s Jurassic World, which has wrapped its filming and now faces a long road through post-production. And D’Onofrio ended up being very candid about the Internet’s treatment of the sequel, stating:
You know, I’ve seen a lot of the stories out there. None of them really have it. Yeah, not really. … You have no idea what’s in store. There really are a couple of, I would say more than five or six scenes in that, that are just totally iconic, like amazing."
Watch When the Game Stands Tall Online
Watch Sin City A Dame to Kill For Online
Watch Teenage Mutant Ninja Turtles Online
A lot has been written about Jurassic World, the fourth film in the dinosaur franchise but the first to try and resurrect the series after years of complacency. Some of the information has come straight from the cast, as when co-leads Chris Pratt and Bryce Dallas Howard hosted The Today Show on the Louisiana set. Some has come from set spies, leaking footage of things we likely weren’t supposed to see. But co-star Vincent D’Onofrio says that the story online is mostly wrong, and he should know. He’s in the movie!
Vincent D’Onofrio spoke with Screen Crush recently about his role in the indie film Mall, as well as the upcoming Netflix series Daredevil, where he has been cast as The Kingpin of crime, Wilson Fisk. While they had him, though, the site also asked about Colin Trevorrow’s Jurassic World, which has wrapped its filming and now faces a long road through post-production. And D’Onofrio ended up being very candid about the Internet’s treatment of the sequel, stating:
You know, I’ve seen a lot of the stories out there. None of them really have it. Yeah, not really. … You have no idea what’s in store. There really are a couple of, I would say more than five or six scenes in that, that are just totally iconic, like amazing."
Advances in technology you wish never happened (Mick of Gateshead)
This may be a strange one but I wish mobile phone technology had never advanced the way it has, I used to love the Blackberry I had, when I first went from a "normal" mobile to a Blackberry I thought it was amazing and loved the keyboard and how different..
Mint-Honeydew Ice
This creamier cousin of sorbet makes a perfect palate cleanser especially in the dog days of Summer.
8 cups cubed honeydew melon
1 1/2 cups loosely packed fresh mint leaves
1 1/2 cups simple syrup
4 1/2 teaspoons fresh lemon juice
Pinch of salt
Bourbon or rum (optional)
Stir together first 5 ingredients, and process, in 2 batches, in a blender or food processor until smooth. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Drizzle with bourbon or rum just before serving, if desired.
Simple Syrup
1 cup water
1 cup sugar
Combine water and sugar in medium saucepan. Stir sugar and water over medium heat until sugar dissolves. Increase the heat and bring to a boil. Reduce heat to medium and simmer 3 minutes. Transfer syrup to bowl and chill thoroughly.
8 cups cubed honeydew melon
1 1/2 cups loosely packed fresh mint leaves
1 1/2 cups simple syrup
4 1/2 teaspoons fresh lemon juice
Pinch of salt
Bourbon or rum (optional)
Stir together first 5 ingredients, and process, in 2 batches, in a blender or food processor until smooth. Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Drizzle with bourbon or rum just before serving, if desired.
Simple Syrup
1 cup water
1 cup sugar
Combine water and sugar in medium saucepan. Stir sugar and water over medium heat until sugar dissolves. Increase the heat and bring to a boil. Reduce heat to medium and simmer 3 minutes. Transfer syrup to bowl and chill thoroughly.
Weight not changed at all from beginnning (jjhall1990)
Hi all, My goal is to lose weight through weight training so not to lose any muscle weight, I have lost weight fairly easy before (definitely in the first few weeks) but this time it is different. A bit about me first might be helpful...Im 6"4 and weigh d..
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