Australian Meat Pie recipe

Ingredients

Filling:
• 1 1/2 lb Steak; minced
• 1 Teaspoon Soy sauce
• 2 Beef bullion cubes
• Salt and pepper
• 1 1/2 Cup Water
• 1 Pinch Nutmeg
• 2 Tablespoons Flour
• 1/4 Cup Water; (extra)

Pie Crust:
• 2 Cups Flour
• 2/3 Cup Water
• 1/2 Teaspoon Salt
• 2 oz Beef drippings

Pie Topping:

• 1 Puff pastry (12 oz. package)
• 1 Egg yolk
• 1 Teaspoon Water


Preparation:

Prepare filling: Place meat into pan, stir on low heat until well browned. Drain fat. Add crumbled bullion cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer for 20 minutes. Remove pan from heat. Combine extra water and flour, stir until smooth. Add flour mixture to meat, blend well. Return to heat, stir until meat boils and sauce thickens. Add soy sauce, stir until blended. Simmer, uncovered for 5 to 10 minutes; remove from heat allow to cool.

Prepare Pie base: Sift flour and salt into bowl. Place water and dripping into saucepan, stir until dripping melts; remove from heat. Make a hole in center of dry ingredients, add liquid, stir until combined.

Turn out onto lightly floured surface, knead lightly. Roll out pastry to line eight greased pie pans. Cut excess pastry around sides of pie pans. Fill centers with cold meat filing.

Prepare Pie crust: Roll out puff pastry on lightly floured surface, cut out rounds for top of pies, use a saucer as a guide. Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife. Brush tops of pies with combined egg-yolk and water.

Chocolate-Peanut Spread - Recipe for Kids

Ingredients:

• 1/2 Cup chunky peanut butter
• 1/4 Cup plain low-fat yogurt
• 1/4 Cup chocolate-flavored syrup
• 1/2 Teaspoon vanilla
• 32 vanilla wafers or 16 graham crackers
• 1 Cup assorted fresh fruit: pineapple chunks, sliced strawberries, sliced bananas


Preparation:

In a medium bowl stir together peanut butter, yogurt, chocolate syrup, and vanilla. Spread the chocolate spread on the flat side of a vanilla wafer; top with another wafer. Serve with fresh fruit. Store in a tightly covered container in the refrigerator for up to 3 days. Makes16 servings.

Bra or Braless Look?

Rebecca Romijn in a Sexy Black Push Up Bra

Christmas is over and the New Year is approaching, this is the prime buying time for all shoppers.

In the minds of shoppers, the deep red after Christmas sales tickets dance in their heads.

Almost as delightful as the peppermint canes that hung from the Christmas tree are the deep discounts offered by retailers just after Christmas.

Now, we know that one of the big sales items in late December and January are bras and panties.

Are you the type of person who prefers a very sexy push up bra and those hot and sexy lace thong panties?

You know, that very sexy look that can capture a man's attention and send him for a loop or perhaps you prefer to go the all-natural way without any underlying support.

Rebecca Romijn in a Sexy High Cut Thong

Our interest in this subject was really perked by two really hot and sexy women.

Although, each evoked a different path, they both extruded a very sexy look.

Victoria's Secret may dish up a hot and sexy look, but we really loved the lingerie spread featuring Rebecca Romijn for the Italian lingerie company La Perla.

Not only does La Perla create sexy lingerie and knickers, but its web site presentation rival, and in many ways surpass, the hot editorial fashion layouts that the top fashion magazine produce, yet fail to transfer to their own web sites.

We just love the web site and Rebecca Romijn sexy lingerie looks.

Rebecca looks oh so captivating in that black push up bra with lace and embroidered silk butterflies on the thong.

Britney Spears In Your Face Natural Look

We especially like the high cut thong panties, a really sexy look.

Not only does Rebecca Romijn look alluring in sexy bras and thongs, but she also looks great in body paint.

In November 1999, Rebecca appeared on the cover of sports Illustrated Swimsuit Edition covered only with a painted on swimsuit, she also appeared on GQ in a painted on bikini bottom.

Anyway, with or without clothes, Rebecca is always captivating.

So enjoy some additional photos of Rebecca from the photo shoot.

Than there is Britney Spears and the Britney Look!

Britney often foregoes pieces of underway; yet her in your face appearance is right on point.

Although she might not like wearing a bra, Britney enjoys the freedom and sensuality of a braless body pressed tightly against a red, off the shoulders see through t-shirt.

Still, you have to admit that Britney perks your attention in this braless red see-thru off the shoulder top and tight jeans outfit.

Certainly worth a second glance or two.

So what do you prefer, the very sensuous black push up bra with detailed embroidery and revealing black high cut thongs or the natural look – no bra and a tight see through top?

You be the judge.

Be sure to visit the Britney Spears Fashion News page, for a glimpse of many more of Britney Spears sexy and unique outfits.

Kids Apple-slaw recipe

Ingredients:

• 4 Cups pre-packaged coleslaw mix
• 1 Cup apple, chopped
• 1/3 Cup Mayonaise, non-fat
• 1 Teaspoon Cider vinegar
• Hot sauce, to taste



Preparation:

Combine coleslaw mix, chopped apple, nonfat mayonnaise, cider vinegar, and hot sauce, chill and serve.

Beef Empanadas- Chilean beef Recipe

Ingredients:

Empanada dough:

• 3 Cups all-purpose flour
• 1 Teaspooon Baking powder
• 1 Teaspoon of salt
• 1/4 Cup Lard or shortening
• Milk, water or broth 1/2 to 3/4 cup, as needed

Filling:

• 2-3 Tablespoons of oil
• I minced onion
• 2-3 clove minced garlic
• 1 Pound of ground beef
• 1 Tablespoon of Paprika
• 1 Teaspoon of Cumin seed
• 1 Teaspoon of Oregano
• 1 cup of water, or vegetable stock
• 1 Tablespoon of Flour
• 1/2 Cup raisins
• 1/4 Cup Black or Green pitted Olives, chopped



Preparation:

Mix flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers to break it up into small pieces. If oil, stir it in.
Stir in just enough milk, water or broth to form a kneadable ball. Remove it to a floured board and knead for about 5-10 minutes until it is silky smooth. Add a little flourto make less sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
Heat the oil in a saute pan over medium flame. Saute the onions until they turn translucent. Add the garlic, paprika, cumin and oregano and sautÈ 1-2 minutes more. Add the ground beef, salt and pepper and saute, breaking up the beef until it is cooked through.
Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes till thickened. Adjust seasoning, remove from heat and set aside to cool.
Preheat your oven to 375∞F. Cut the dough into 12 equal portions. Lightly flour a work surface and roll each portion into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
Brush tops with an beaten egg whites. Bake for 30-40 minutes till browned on top.

Kuzu Guvec- Lamb Casserole Turkish recipe

Ingredients:

• 1/2 Lb. green beans, cut into 3"
• 3 Large tomatoes, skinned and cut into thick slices
• 1 Eggplant, peeled, and sliced crosswise
• 1/4 Lb. okra, tops trimmed
• 2 Medium zucchini, sliced
• 3 green bell peppers, seeded, cut in eighths
• 2 onions, chopped
• 2 cloves garlic, chopped
• 2 Tablespoons butter
• 2 Lb. lamb, cut into 1" cubes
• 1/2 Cup water
* 2 bay leaves
• 2 medium potatoes, sliced 1/2" thick
• Salt and Pepper
• 1 Tablespoon butter

Preparation:

Preheat oven to 350 degrees. Saute onions and garlic in butter in large pot. Add meat, cook for 15 minutes. Add water and bay leaves, cover, simmer until the meat is tender. Transfer the meat mix into a casserole dish. Arrange potatoes in a layer on top of the meat then, place remaining vegetables in layers over the potatoes. Add salt and pepper, dot with butter, cover and bake at 350 degrees until vegetables are tender. Add hot water if necessary. Serve hot with pilaf.

Oatmeal Raisin Cookies

Ingredients:

•1/2 Cup Whole wheat flour Hu
• 1/2 Teaspoon cinnamon
• 1/2 Teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 2 Cups old-fashioned rolled oats
• 1 Cup raisins
• 1/2 Cup butter or margarine, softened
• 1 egg
• 2 Tablespoons of water
• 1 Teaspoon vanilla

Preparation:

1) Preheat oven to 350 degrees.Completely grease 2 large baking sheets.

2) In a medium bowl,stir together flour,cinnamon,baking soda, and salt. Stir in the oats and raisins; set aside.

3) In a large bowl, cream butter. Add sugar and beat until light and fluffy. Beat in egg, water and vanilla. Beat in dry ingredients until well combined.

4) Drop by rounded tablespoons, leave about 1 1/2 inches between cookies. Press with a fork to flatten them.

5) Bake for 12 to 15 minutes, or until browned. Cool on racks.

Makes 2 dozen.

Pavlova- Australian Dessert Recipe

Ingredients:

• 4 Egg whites, room temperature
• 1 Teaspoon vanilla
• 1/4 Teaspoon cream of tartar
• 1/4 Teaspoon salt
• 1 Cup sugar
• 1 Cup whipped cream
• 2 Cups mixed fresh fruit (strawberries, kiwifruit, blueberries)


Preparation:

Line a baking sheet with foil. Draw a (9-inch) circle on the foil.

In a large bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 2 tbs at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge.

Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days.

To serve spread whipped cream in centre of shell and top with fresh fruit. Chill, serve.

Lomo Saltado - Peruvian Recipe/ Receta Peruana

Lomo Saltado consists of sirloin steak, vegetables and potatoes. It's Peru's own beef stew. Lomo Saltado is a traditional and popular Peruvian recipe. Garnish with cilantro. Tastes delicious served over steamed white rice.

Ingredients:

• 2 Tablespoons Vegetable Oil
• 1/2 Cup Onion, sliced
• 2 Cloves Garlic, minced
• 1/2 Cup Bell Pepper, Red Or Yellow, chopped
• 1 1/2 Cups Potato, cubed and cooked
• 1 Tablespoon Jalapeno Pepper, diced
• 1/2 Pound Sirloin Steak, sliced thin
• 1 Tomato, chopped
• 1 Teaspoon Fresh Oregano
• Salt And Pepper, to taste


Preparation:

Heat oil in a non-stick pan and saute the onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown. Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, salt and pepper.

Camarones En Salsa Chilena (Shimp In A Spicy Sauce) Chilean Recipe

Ingredients:

• 3 Tablespoons Butter
• 1 Large Onion, chopped
• 2 Cloves Garlic, chopped
• 1 Can Tomatoes, chopped
• 1/2 Teaspoon Oregano
• 1 Tablespoon Chile Paste
• Salt , Pepper, to taste
• 2 Pounds Shrimp
• 1 Tablespoon Parsley, chopped

Preparation:

Saute onion with butter for about 7 minutes. Add garlic, tomatoes, oregano and chile paste. Stir, simmer for about 10 minutes. Season with salt and pepper. Pour mixture into a baking dish. Toss shrimp with salt and pepper and pour into the sauce. Bake for 10 minutes at 375 degrees. Sprinkle with parsley and serve.

Sweet & Spicy Spareribs -Chinese recipe

Ingredients:

• 2 Cloves garlic, pressed and chopped
• 1 Teaspoon Dry mustard
• 1/2 Teaspoon Rosemary
• 1 Cup Tomato sauce
• 3 1/2 lbs Spareribs
• 1 Teaspoon jalapeno pepper, chopped
• 1/2 Teaspoon Oregano
• 3 Teaspoons Honey
• Orange Juice, from 2 oranges
• Salt and pepper to taste

Preparation:

Preheat barbecue grill on low. Place the first 7
ingredients in a small saucepan and cook for 15
minutes over very low heat.

Blanch ribs in boiling water for 15 minutes. Drain ribs and baste
with the warm sauce mixture. Place ribs on hot grill and
partly cover.

Cook 30 minutes, depending on size. Turn ribs often, and baste occasionally and season well.
Makes 4 servings.

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Egyptian Snapper with Mint Sauce Recipe

Ingredients:

• 6-8 Ounces Red Snapper fillets
• 1 Tablespoon olive oil
• 1 Large Spanish Onion
• 2 Cloves garlic
• 1 Red pepper, charred, skinned, chopped
• 2 Tablespoons vegetable oil
• 1/2 Tablespoon thyme (dried)
• 3 Tablespoons lemon juice
• 5 Mint leaves
• Cayenne Pepper, to taste


Preparation:

Sauté onions in olive oil until golden for the sauce
Add garlic, red pepper and remaining ingredients, simmer for 10 minutes.

Pour sauce over Red snapper fillets and bake covered at 350° F for 18 minutes. Serve over rice or couscous.

Chicken & Spinach Calzones-Healthy-Carb Recipe

Ingredients:


• 2 Teaspoons olive oil
• 1 Pound boneless, skinless chicken breasts
• 1 10 oz. package frozen chopped spinach, thawed
• 8 Ounces part-skim ricotta cheese
• 1 Teaspoon minced garlic
• 1 Tablespoon chopped parsley
• 4 Teaspoons Parmesan cheese
• 2 Egg whites, divided
• 1 frozen whole-wheat dough loaf (16 ounces), thawed

Preparation:

Preheat the oven to 350 F. Lightly coat a baking sheet with cooking spray. In a nonstick frying pan, heat the olive oil over medium-high heat. Add chicken and saute, turning occasionally until golden brown, about 10 to 12 minutes. Set aside to cool. When cool to the touch, cut the chicken breasts into cubes. Set aside.
In a small bowl, combine the spinach, ricotta cheese, garlic, parsley, Parmesan cheese and 1 of the egg whites. Mix until well blended. Set aside.

In another bowl, using a wire whisk or fork beat the remaining egg white lightly.Cut the bread dough into 6 equal-sized pieces. On a floured surface, press each piece into a circle. Using a rolling pin, roll each dough piece into ovals 8 inches long and 6 inches wide. Brush the edges of the dough ovals with the lightly beaten egg white.

Place 1/6 of the chicken cubes in the center of each oval. Add 1/6 of the spinach mixture to each. Fold the dough over the filling, pressing the edges together. Crimp with a fork and place on the prepared baking sheet. Bake until browned and crispy, about 15 to 20 minutes.

Christmas Sugar Cookies Recipe

Ingredients:

• 1 1/2 Cups butter, softened
• 2 Cups white sugar
• 4 eggs
• 1 Teaspoon vanilla extract
• 5 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1 Teaspoon salt

Preparation:

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C).

Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter, and sprinke with orange, black and white sugar crystals. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Ajiaco De Papas -Peruvian recipe

Ingredients:

• 3 Pounds potatoes
• 3 Cloves Garlic , finely diced
• 1 Onion, finely diced
• 3 Serrano Peppers, finely chopped
• 2 Tablespoons Olive Oil
• Salt and Pepper
• 1 Cup Half And Half
• 3/4 Pound Queso Fresco, cubed
• 3 Hard-Boiled Eggs, chopped coarsely


Preparation:

Peel 3 ponds of potatoes. Place in a saucepan and boil lightly in salted water.

Drain well and cut potatoes into cubes. Saute garlic, onion, and chiles in oil until the onion is golden brown.

Add potatoes and half and half. Stir carefully, do not mash potatoes.

Add cheese and eggs. Cook just enough to heat throughly, Serve.

Peanutty Noodles Recipe

Ingredients:

• 1/2 Cup chicken broth
• 1 1/2 Tablespoons Ginger root, minced
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Peanut Butter
• 1 1/2 Tablespoons Honey
• 2 Teaspoons Hot Chile paste
• 3 Garlic cloves, minced
• 8 Oz. Udon noodles
• 1/4 Cup Green Onions, chopped


Preparation:

In a large pot place noodles, add water and boil until done, drain. Set aside.

Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic cloves in a saucepan. Over medium heat cook until the peanut butter melts and is completely heated.

Add noodles and toss the noodles until they are completely coated. Garnish with onions and serve.

Enchiladas for Kids

Ingredients:
• 1 4 oz. package of black bean and rice mix
• 1 1/2 Cups tomato salsa
• 1 8 oz. can tomato sauce
• 8 flour tortillas (8 in. wide)
• 1 1/2 Cups shredded reduced-fat or regular cheddar cheese
• Sour cream, sliced ripe olives (optional)

Preparation:

Cook bean and rice mix according to package directions.
Combine salsa and tomato sauce and pour 1 cup of the mixture into a 9- by 13-inch casserole.

Warm 2 or 3 tortillas at a time between paper towels, 20 to 30 seconds in microwave. Spoon 1/4 cup bean mixture and 1 tablespoon cheese down center of each, roll, and place, seam down, in casserole dish.

Pour remaining salsa mixture over enchiladas and sprinkle with remaining cheese.

Bake at 400° until enchiladas are hot in center, about 20 to 25 minutes. Garnish with sour cream and olives. Makes 4 servings

Chocolate Bundt cake recipe

Ingredients:

A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.

• 1 Cup all-purpose flour
• 1 Cup sugar
• 1/2 Cup unsweetened cocoa
• 1/2 Teaspoon baking soda
• 1/4 Teaspoon salt
• 1/4 Cup butter, softened
• 2 Large egg whites
• 1 Large egg
• 1/2 Cup 1%low-fat milk
• 2 Teaspoons instant espresso granules
• 1 1/2 Teaspoons vanilla extract
• Cooking spray


Preparation:

Preheat oven to 350°. Combine flour and next four ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat at low speed 1 minute. Beat at high speed for one minute. Add milk, espresso granules, and vanilla; beat another minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.

Bake at 350° for 35 to 40 minutes or until an inserted wooden pick comes out clean. Cool for 10 minutes. Remove from pan and cool on wire rack.

Chicken Mole

Ingredients:
• 1 (4 - 5) Pound chicken, cut up in 6 - 8 pieces.
• 4 dried pasilla chilies
• 4 dried mulato chilies
• 6 dried ancho chilies
• 2 Cups boiling chicken stock
• 3/4 Cup blanched almonds
• I Cup onions, chopped
• 3 medium tomatoes, peeled, seeded and chopped
• 1/2 Cup lightly packed seedless raisins
• 2 Tablespoons sesame seeds
• I tortilla, broken in small pieces
• I Teaspoon finely chopped garlic
• 1/2 Teaspoon freshly ground canela cinnamon
• 1/2 Teaspoon ground cloves
• 1/2 Teaspoon ground coriander seeds
• 1/2 Teaspoon anise seeds
• 1 teaspoon salt
• 1/4 Teaspoon ground black pepper
• 6 Tablespoons lard
• 2 Cups cold chicken stock
• 11/2 squares unsweetened chocolate

Preparation:

Heat 4 tablespoons lard in 12" - heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until brown on all sides, about 12 minutes. Reduce heat to medium-low and continue to cook until almost cooked through approximately 20 - 25 min. Remove chicken and drain on paper towels. Set aside. Drain any excess lard.
While the chicken is cooking, prepare the mole. Prepare the chilies using the method described. In a large bowl, pour 2 cups boiling chicken stock over the prepared chilies and soak them for about 30 minutes.

Blend the almonds in a blender until they are completely pulverized. Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and-pepper, and blend at high speed until the mixture is reduced to a smooth puree.

In a heavy 10 - inch skillet, melt 2 tablespoons of the lard over medium heat. Pour in the mole and simmer, stirring constantly, for 5 minutes. Add the cold stock and the chocolate. Cook, uncovered, over low heat, stirring frequently, until the chocolate has melted. Cover the skillet and set it aside off the heat. Return the chicken to the skillet. Pour the mole sauce over the chicken, turning the pieces in the sauce to coat them evenly. Cover the skillet and simmer over low heat for 30 minutes. Arrange the pieces of chicken on a heated platter and pour mole sauce over them. Sprinkle with 2 tablespoons of sesame seeds. Makes 6-8 servings.

Golden Paris Hilton

Golden - Sparkly -
Paris Hilton in a Can

We know that Paris Hilton is a golden girl but does she have the Midas touch?

Well, this provocative photo of Paris Hilton certainly would make even Goldfinger envious.

Paris poses in the burning desert sun in nothing more that thin layers of gold paint.

This striking photo of Paris Hilton is from a series of shots for her champagne in a can line called Rich Prosecco.

Swinging Paris on a Pole

Instead of popping the cork on New Year eve, you will just have to pull the tab.

All the convenience of beer in a can, but for those with champagne tastes.

Sort of like a Paris in a can type treat, no doubt.

Anyway, the golden vixen has been on the party circuit in Berlin promoting her new champagne in a can line.

At Club Maxxim in Berlin, Paris put on an impromptu pole dance swinging from a overhead pole in a low cut sequenced halter top micro mini dress with knee high black high heel stiletto boots.

Paris also went high up on a mountain of artificial snow, then slid down the mountain in a rubber tire to the delight of her fans.

Well, now Paris Hilton fans can enjoy champagne dreams on a beer belly budget.

If you can not see the video clip in your e-mail or reader go to Golden Paris Hilton.

For more Paris Hilton photos, go to Paris on a Pole and Paris Hilton Champagne Ad.

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Grilled Chicken Salad

Ingredients:

Dressing:
• 1/2 Cup red wine vinegar
• 4 Garlic cloves, minced
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon finely chopped red onion
• 1 Tablespoon finely chopped celery
• Cracked black pepper, to taste
• 4 - 4 oz.chicken breasts, boneless and skinless
• 2 Garlic cloves
• 8 Cups leaf lettuce, washed and dried
• 16 Large black olives
• 2 Navel oranges, peeled and sliced

Preparation:

Dressing:
in a small bowl combine the vinegar, garlic, olive oil, onion, celery and pepper. Stir to mix evenly. Cover and refrigerate until needed.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Rub the chicken breasts with garlic, then discard the cloves. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

Arrange 2 cups lettuce, 4 olives and 1/4 of the sliced oranges onto 4 plates. Top with 1/4 of the chicken strips and drizzle with dressing.

Grilled Cheese sandwich Recipe for Kids

Ingredients:

• 8 slices rye bread
• 8 Ounces cheddar cheese, thinly sliced
• 1 Tomato, rinsed, cored, and thinly sliced
• 1/2 Red sweet onion, thinly sliced and separated into rings
• 2 Tablespoons olive oil

Preparation:

For each sandwich, top a slice of bread with a layer of cheese, two tomato slices, a few rings of onion, and more cheese. Top with a second slice of bread.

Brush both sides of the bread lightly with olive oil, then push two or three toothpicks all the way through the sandwich to secure.

Lay sandwiches over medium heat on a gas grill grill, close lid. Cook, turning to prevent bread from scorching, until sandwiches are well browned on both sides, with some darker grill marks in spots, and cheese is melted, about 8 to 10 minutes total. Makes 4 sandwiches.

Aji de Gallina

Ingredients:

• 4 slices white bread, remove crusts
• 1 1/2 Cups milk
• 4 Pounds chicken
• 1 onion, chopped
• water
• 1/2 Cup vegetable oil
• 1 large onion, diced
• 2-3 cloves garlic, minced
• 6 chilies, pureed
• salt & pepper to taste
• 1/2 Pound walnuts, finely chopped
• 4 Ounces Parmesan cheese, grated
• 12 Ounce can evaporated milk
• 6 red potatoes, boiled, halved
• hard boiled eggs, sliced
• black olives, chopped


Preparation:

Place crustless bread in a dish and soak in the milk.
Boil chicken in salted water with the onion.

Strain, reserve broth, discard onion

Remove bones from the chicken chicken and cut into bite size pieces.

Heat oil in a saucepan. Sauté onion with garlic and chili peppers until lightly browned. Season onion mixture with salt and pepper. Add bread mixture. Cook over low heat about 10 minutes.

Add the nuts, grated cheese, and chopped chicken.
Por in evaporated milk and cook until heated through.

Place on a serving platter. Garnish with potato halves, hard-boiled eggs, and olives

Baklava

Ingredients:

• 1 Cup flour
• 1/4 Cup water
• 2 Eggs
• 1/5 Tablespoon salt
• 1 Teaspoon olive oil
• 1 1/3 Cups starch

Filling:

• 1 Cup melted margarine
• 1 1/2 Cups ground walnuts

Syrup:

• 2 Cups sugar
• 2 Cups water
• 2 Teaspoons lemon juice


Preparation:

Prepare the dough according to the dough for the baklava recipe. Place the dough pieces on each other on a wood cutting board. Cut these pieces according to the size of the tray where they will be cooked. Grease the tray lightly and place one layer of dough over. Pour 1/2 Tablespoon melted margarine over the dough. Place only half of the pieces of dough on the tray so that there is one layer of dough, and margarine over that. When half of the dough is used up, sprinkle ground walnuts. Place another layer of dough over the walnuts, spread some margarine, then another layer of dough, continue until all the pieces of dough are used. Cut the pieces of dough into the shape of baklava, place in a pre-heated 350 degree oven and cook for an hour until the color of the baklavas turn golden brown. Place sugar, water and lemon juice into a pan, melt the sugar over moderate heat and boil for about 15 minutes until the mixture becomes a syrup. Remove from heat and allow to cool for 10 minutes, brush with melted butter.

Crowned – The Ultimate Beauty Pageant???

Sparks begin to fly on Crowned

We know mothers who drive their daughters into entering and winning beauty pageants, many in fact, living out their own childhood fantasies through their daughters lives.

We also know daughters, who try to escape the confines of their mothers by entering beauty pageants.

But what would happen if both a mother and daughter must form a team to win a beauty contest.

Annette and Alana
©2007 The CW Network. All Rights Reserved.
Photo Credit: MICHAEL BECKER/The CW

This is the premise and storyline behind the new reality television show Crowned premiering on the CW network in the US tonight Wednesday December 12, 2007 at 9 pm Eastern, 8 pm Central time.

We have always been curious in knowing just how much of each pageant contestant presentation is real and how much is just made up to score points with the judges.

We always wondered if a beauty pageant contestant really believes in what she says, or is this just mom and apple pie talk.

Rachelle and Mindy
©2007 The CW Network. All Rights Reserved.
Photo Credit: MICHAEL BECKER/The CW

Hopefully, Crowned will shade some light on what really goes on in the minds of beauty pageant contestants as eleven mother and daughter contestants prepare for the crown over an eight episode period.

Taking a look at some of the outtakes from the show, it looks like things do heat up over the course of the show.

Hopefully, the judges Carson Kressley ("Queer Eye for the Straight Guy"), former Miss U.S.A. Shanna Moakler ("Dancing with the Stars," "Meet the Barkers") and television personality Cynthia Garrett ("Later with Cynthia Garrett") will be able to see through the façade and expose the real personalities behind the contestants.

All in all, it sounds like an intriguing show.

And, for some behind the scenes footage go get Crowned.

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Hummus Recipe

Ingredients:

• 2 cans garbanzos, rinsed and drained (set aside1/4 cup liquid)
• 1 Tablespoon extra-virgin olive oil
1/4 Cup lemon juice
• 2 garlic cloves, minced
• 1/4 Teaspoon cracked black pepper
• 1/4 Teaspoon paprika
• 3 Tablespoons tahini (sesame paste)
• 2 Tablespoons Italian flat-leaf parsley, chopped



Preparation:

In food processor, add the garbanzos, and puree.

Combine olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add reserved liquid, 1 tablespoon at a time until the mixture is a thick spread. Serve.

Poached Pears

Ingredients:

• 1 Cup orange juice
• 1/4 Cup apple juice
• 1 Teaspoon ground cinnamon
• 1 Teaspoon ground nutmeg
• 4 Pears
• 1/2 Cup fresh raspberries
• 2 Tablespoons orange zest


Preparation:

In a small bowl, combine juices, cinnamon and nutmeg. Blend evenly.

Peel pears , but leave the stems. Remove the core from the bottom of the pear. Place in a shallow pan. Add juice mixture to the pan and set over medium heat. Simmer, not boil for about 30 minutes, turning pears frequently.

Place pears to individual serving plates. Garnish with raspberries and orange zest. Serves 4.

Poached Pears

Ingredients:

• 1 Cup orange juice
• 1/4 Cup apple juice
• 1 Teaspoon ground cinnamon
• 1 Teaspoon ground nutmeg
• 4 Pears
• 1/2 Cup fresh raspberries
• 2 Tablespoons orange zest


Preparation:

In a small bowl, combine juices, cinnamon and nutmeg. Blend evenly.

Peel pears , but leave the stems. Remove the core from the bottom of the pear. Place in a shallow pan. Add juice mixture to the pan and set over medium heat. Simmer, not boil for about 30 minutes, turning pears frequently.

Place pears to individual serving plates. Garnish with raspberries and orange zest. Serves 4.

Lindsay Lohan Baby

Lindsay Lohan, Spiderman and Spiderman Junior

Lindsay Lohan strolling with her boyfriend and baby on a sunny afternoon?

Well, not exactly.

It's seemed that after a very hard year, Lindsay Lohan is hopefully getting back on the right track.

Lindsay, who had recently split from snowboarder Riley Giles, whom she met at Utah's Cirque Lodge rehab center in August, is on her own again.

In this case, she is with Spiderman and Spiderman Junior.

Just have to love that beehive hairdo, so 60's.

Lindsay will be back in the movies soon, as she starts filming her next movie – Dare To Love Me.

Lindsay Lohan and the Incredible Hulk

She also plans to head back to the recording studio to record another album for release next year.

This could make some people green with envy, as Lindsay Lohan relaxes with the Incredible Hulk.

Well, we are glad to see Lindsay Lohan dating and back to work.

In case you haven't guested this by now, this is from a photo shot in Los Angeles with Lindsay Lohan.

More on this story from Celebsplanet.

Tara Reid Leg Up

Tara Reid - Leg Up

Tara Reid is alive and well and shooting a photo spread down under.

Tara displays those great legs, as she balances on one leg while she puts on a high heel golden shoe.

Not quite an up skirt pose, but definitely a very sexy photo of Tara Reid.

More photos of Tara Reid from the shoot are at Hot On Line News.

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Wet Look for Him – Hot Look for You

Men's Wet Look Boxer Shorts

Why should only us girls have all the fun modeling sexy underwear.

Remember Heidi Klum fell in love with Seal after seeing him in a pair of spandex briefs.

Now, why not get a pair or two of sexy men's underwear for your boy toy.

You know your want to.

You know you yearn to see him modeling a pair of sexy spandex briefs or perhaps breakaway men's bikini briefs.

Humm! You know he will never buy them for himself, so take the initiative and go out a buy him a pair or two.

You know with the holidays, there is no excuse for not buying him a sexy gift and you also know that you will enjoy it to.

These wet looking men's boxer shorts by Zakk really reflect light and draw attention to every line in his body, highlighting his curves and muscles.

The lace up men's wet look boxer shorts really hugs his body and provides a sleek and smooth look.

Sexy Santa Mini Skirt and Top

Don't neglect yourself, give yourself a treat and help out Santa at the same time.

This bright, sexy red stretch mini skirt and top is a very hot outfit to wear to holiday parties or for hanging out with friends.

The top is made of soft stretch velvet, one of our favorite materials. It has soft white front lacing with soft poodle faux fur trim and adjustable straps.

The mini skirt is made of stretch velvet so it really hugs your figure, trimmed with faux fur and completed with a black patent leather belt.

Add a pair of short satin stretch gloves to complete the look.

This outfit is great for the holidays, but sexy all year long.

Chicken & Spinach Calzones

Ingredients:


• 2 Teaspoons olive oil
• 1 Pound boneless, skinless chicken breasts
• 1 10 oz. package frozen chopped spinach, thawed
• 8 Ounces part-skim ricotta cheese
• 1 Teaspoon minced garlic
• 1 Tablespoon chopped parsley
• 4 Teaspoons Parmesan cheese
• 2 Egg whites, divided
• 1 frozen whole-wheat dough loaf (16 ounces), thawed





Preparation:

Preheat the oven to 350 F. Lightly coat a baking sheet with cooking spray. In a nonstick frying pan, heat the olive oil over medium-high heat. Add chicken and saute, turning occasionally until golden brown, about 10 to 12 minutes. Set aside to cool. When cool to the touch, cut the chicken breasts into cubes. Set aside.
In a small bowl, combine the spinach, ricotta cheese, garlic, parsley, Parmesan cheese and 1 of the egg whites. Mix until well blended. Set aside.

In another bowl, using a wire whisk or fork beat the remaining egg white lightly.Cut the bread dough into 6 equal-sized pieces. On a floured surface, press each piece into a circle. Using a rolling pin, roll each dough piece into ovals 8 inches long and 6 inches wide. Brush the edges of the dough ovals with the lightly beaten egg white.

Place 1/6 of the chicken cubes in the center of each oval. Add 1/6 of the spinach mixture to each. Fold the dough over the filling, pressing the edges together. Crimp with a fork and place on the prepared baking sheet. Bake until browned and crispy, about 15 to 20 minutes.

Arroz Con Leche

Ingredients:

• 1 cup white rice
• 5 cups water
• 2 cans condensed milk
• 1 can evaporated milk
• 1 cup port wine
• 1 stick cinnamon
• Powdered cinnamon
• Rind of 1 orange
• 2 clove nails

Preparation:

Heat water in a large saucepan with the orange, cinnamon stick, and cloves until it boils. Add rice and cook over low heat until the water is absorbed (and the rice is well cooked).

Remove the orange rind and species, and add the 3 cans of milk. Cook over low heat for some 10 minutes, stirring always with a wooden spoon to prevent sticking. The pudding must acquire a thick, creamy consistency. Add the port wine and cook for 2 more minutes.

Remove from the heat and let cool. Serve with enough cinnamon powder to cover the surface and decorate with a cinnamon stick. Makes 8 servings.

Tacos Dorados

Ingredients:

• 3 Tablespoons margarine
• 6 potatoes
• Lettuce
• Sour cream
• Parmesan cheese, grated
• 10-12 corn tortillas
• Extra light olive oil (optional)
• Salt and Pepper

Salsa:
• 2 Jalapeno peppers, chopped
• 3-4 Tomatoes, diced
• 1 Clove garlic, minced
• 1/4 of an Onion, chopped
• Cilantro, small bunch, chopped


Preparation:

Peel and cut potatoes in small pieces, steam until soft. Wash all the vegetables. Chop the lettuce. Boil the jalapenos and tomatoes. In a bowl mix potatoes and margarine, with salt and pepper to taste. Mash potatoes and cheese

Place the tortillas in a sandwich bag and microwave for 40 seconds to make them soft. Spread the potato mixture in the tortillas and fold. Heat the olive oil in a large pan, fry the tacos turn when they are golden brown. On a cooling rack or large platter place some napkins to soak up the extra oil from the fried tortillas.

With a fork blend jalapenos, tomatoes, salt and pepper, garlic, onion and cilantro. Serve tacos on a plate, garnish with lettuce, sour cream, parmesan cheese, salsa, and avocados.

Crunchy Chicken Nuggets

Ingredients:

• 3 Cups cornflakes
• 1/2 Teaspoon poultry seasoning
• 1/4 Teaspoon pepper
• 1/4 Teaspoon salt
• 1 large egg
• 2 Tablespoons milk
• 1/4 Teaspoon Tabasco sauce
• 1 Lb. chicken tenders, cut into pieces

Preparation:

Heat oven to 375°F. Place cornflakes in large resealable plastic bag. With a rolling pin, crush cornflakes.

Combine cornflakes, poultry seasoning, pepper, and salt in shallow bowl.

In another bowl, whisk together egg, milk, and Tabasco sauce. Add several chicken nuggets at a time to egg mixture, coating well. Dredge and roll in cornflake mixture.

Place on foil-lined baking sheet. Spray chicken pieces on both sides with vegetable cooking spray. Bake nuggets for 15 to 18 minutes. Makes 4 servings

.

Chinese Beef & Broccoli

Ingredients:

• 3/4 Pound lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
• 1 Egg
• 1/3 Teaspoon salt
• 1 Tablespoon cooking wine
• 1 Tablespoon cornstarch
• 2 Tablespoons water
• 1 1/2 Tablespoons oil

• 1 1/2 Pounds broccoli, flowerets removed, slice diagonal into
thin slices
• 1 Cup cooking oil
• 2 1/2 Tablespoon oyster sauce
• 2 Tablespoons light soy sauce
• 3/4 Tablespoon dark soy sauce
• 1 Tablespoon sugar
• a few drops of sesame oil
• 2 cloves garlic, crushed
• 1/2 Cup chicken broth
• 2 Tablespoons cornstarch

Preparation:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. Let beef marinate and prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is hot, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add broccoli. Cover and cook until broccoli is cooked, but still crunchy. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serves 4.

Grilled Thyme-Lemon Chicken Thighs

Ingredients:

• 1/2 Teaspoon grated lemon rind
• 1 1/2 Cups fresh lemon juice (about 6 lemons)
• 1/4 Cup chopped fresh or 1 tablespoon dried thyme
• 1 Tablespoon olive oil
• 2 1/2 Tablespoons honey
• 16 skinless, chicken thighs (about 3 pounds)
• 1/2 Teaspoon salt
• 1/4 Teaspoon black pepper
• Cooking spray

Preparation:

Place first 5 ingredients in a large zip-top plastic bag. Add chicken; seal bag. Chill for 2 hours, turning occasionally.
Prepare grill.
Remove chicken from bag; discard marinade. Season chicken with salt and pepper. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is well done.
Serves 8 (serving size: 2 thighs)

Cheesecake or Truffles - a Delicious Holiday Treat

Eggnog Tart

Looking for those rich, delicious treats you have been craving all year?

In search of that tempting, mouth watering special holiday treat?

This is the season to enjoy those rich deserts that you craved all year long or to share your cravings for rich deserts with that someone special, as a very special yummy holiday treat.

Our favorite desert on a cold winter night has always been a delicious slice of cheesecake and some dark rich coffee.

And, we are glad we stumbled upon a rich assortment of mini cheesecakes just right for celebrating the holidays, whether at an office party or for celebrating at home with family and friends.

Assorted Mini Cheesecake

We just love this sensational assortment of twelve mini gourmet cheesecakes in four traditional flavors, from:

• Traditional New York Cheesecake - made with cream cheese blended with fresh eggs;




• Turtle - a New York cheesecake based, topped with pecan bits, mini chocolate chips and a caramel drizzle;




• Black Forest - New York cheesecake base, with a chocolate graham cracker crust infused with tempting swirl of cherry;




• Cappuccino - New York cheesecake base, blended with pure coffee extract and a graham cracker crust.

Truffle Cake Sampler

No wonder that this delicious offering from David's Cookies was featured in the December issue of Good Housekeeping Magazine in their list of the 10 Best Mail-order Goodies for Giving (or Serving), stating that, this is the perfect gift for someone who craves homemade cheesecake.

For all those people on your gilf list with a sweet tooth, be sure to check out David's Cookies other delicious holiday treats, such as, Classic Chocolate Truffle Cake, Marble Truffle Cake, Mocha Hazelnut Truffle Cake, Truffle Cake Sampler, Chocolate Truffle Cake, Chocolate Raspberry Truffle Cake, Eggnog Tart, Rum Pumpkin Tart, Cranberry Walnut Cheese Tart, Rainforest Tart, Key Lime Tart and of course, those yummy brownies, crumb cake, cookies and other desserts.

So enjoy the holidays with these yummy, delicious holiday treats.

And, for more holiday gift ideas check out Glamnest.

During December they will be posting one great gift idea a day, and anyone who leaves a comment will be randomly selected to win the gift.

Spiced Pumpkin Bread

Ingredients:

• 3 1/2 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1 Teaspoon ground allspice
• 1Teaspoon ground cinnamon
• 1 Teaspoon ground nutmeg
• 3/4 Teaspoon salt
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon ground cloves
• 1 1/3 Cups packed brown sugar
• 3/4 Cup fat-free milk
• 1/3 Cup vegetable oil
• 2 Teaspoons vanilla extract
• 2 Large eggs
• 1 pumpkin puree (15 oz. can)
• Cooking spray

Preparation:

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next seven ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.

Coat two loaf pans (8x4 inch) with cooking spray. Pour batter into pan. Bake 350° for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves of bread cool completely. Cut each loaf into 12 slices.

Gingerbread Men

Ingredients:
• 3/4 Cup butter, at room temperature
• 3/4 Cup sugar
• 3/4 Cup molasses
• 3 1/4 Cups flour
• 1 Teaspoon baking soda
• 2 Teaspoons ground ginger
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoon ground nutmeg

Preparation:

In a bowl, mix at medium speed, beat butter and sugar until smooth. Beat in molasses. In a separate bowl, mix flour, baking soda, ginger, cinnamon, and nutmeg. Stir into butter mixture, blend well.

Divide dough in half. Flatten each half into a 1-inch-thick disk. Wrap each half and freeze until firm, about 1 hour.

Roll dough, a portion at a time, to 1/4 inch thick. With floured cutters, cut dough into people shapes. With a wide spatula or transfer cookies to buttered 12- by 15-inch baking sheets, spacing them about 1 inch apart. Repeat rolling and cutting with scraps.

Bake cookies at 300° degrees until edges are brown, about 15 to 20 minutes.

Let stand on sheets for abou t 5 minutes to firm up, then transfer to racks to cool completely.

Powdered sugar icing: If it's too thick, add a few drops of water; if it's too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.

Piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand for 5 minutes until icing is firm. Makes 2 dozen cookies.