I Have An Ulcer On My Gum

Cheesecake

The other night, sifting a bit 'the web, I felt like cheesecake. The last time I ate at a Starbucks and I must say that it was really good. I decided to try my hand at this too sweet, culinary expression of the States. On the web there are, as usual, a ton of recipes. What most inspired me I got it from a forum and I must say that the results were excellent. Basically I have found the authentic flavor of cheesecake that I tasted. The preparation is a bit 'longish and especially in the recipe be modifying the cooking time because with those of the original recipe I have just found.
During the preparation I did not have any sauce that is excellent with the cheesecake (which however is already so delicious), however any sauce of fresh fruit is great for a slice and cover "breaking" a little 'taste of the cake.
Ingredients for the biscuit ...

• 1 cup and 1 / 2 of cookies (I used the biscuits with cream and came just essex)
• 7 tablespoons melted butter
• 60 g sugar 1 pinch of cinnamon

Preparation:
reduce the powder biscuits and mix with remaining ingredients. Put in a cake mold, maximum of 22 or 26 cm in diameter, a parchment paper the same size of the mold. Then pour the mixture to the biscuit and press it well on the bottom with the help of a spoon. Then put it in the fridge for an hour.
Ingredients for the dough ...

• 900 grams of Philadelphia light
• 3 eggs 120 g sugar
• 1 teaspoon lemon juice a pinch of salt

Preparation:
mix the ingredients well until you get a soft cream . In the mix, however, try not to let too much air, but only the strictly necessary. Pour the mixture into the bottom of biscuits and place in preheated oven 150 ° C for 40 minutes, or at least until the cake is not strong enough. Beware, the center will always be a bit 'soft, so do not cook it too otherwise it will break. After half an hour to cook, please check the consistency often to avoid unpleasant surprises. Remove the cake from the oven and let cool.
Ingredients for coverage ...

• 240 gr sour cream (you can do with 3 / 4 of greek yogurt and 1 / 4 of cream)
• 2 tablespoons sugar 1 teaspoon vanilla liquid

Preparation: Mix
all ingredients and pour over the cake cooled. Then put it in the oven preheated to 100 ° C for 5 minutes. Then turn off the oven, open it and leave the cake in the oven off and open for another 20 minutes. When the cake is cool again put in the fridge for half an hour. Remove from refrigerator 10 minutes before serving.

Mix Masters King Of Cards Cards

pastry apple

In this period when apples abound, and often do not know what to do about it, here's a classic recipe but always retains a unique flavor and is definitely a healthy but delicious snack or a breakfast. A particularly good
tart accompanied by a scoop of ice cream or Ciccolo.
Ingredients:

• 420 g flour 00
• 280 g butter, softened 4 egg yolks
• 140 g icing sugar 1 kg of apples
• bold

Preparation:
Mix the flour with the egg yolks, softened butter and icing sugar . Spread half of dough with your hands on a baking sheet covered with parchment paper. Cover with thinly sliced \u200b\u200bapples and sprinkle with powdered sugar already.
With the other half of pastry strips and lay them to make the grid on apples. Bake for 1 / 2 hour at 180 C °. When the tart is cooked, sprinkle with icing sugar and serve warm or at room temperature.

Virtual Pet For S60v5

Steaks with mango

Ecco una ricetta che oserei definire alquanto strana, ma che si è rivelata deliziosa, soprattutto per chi ama i sapori agrodolci e si vuole avventurare nella sperimentazione di nuovi orizzonti culinari senza dover faticare troppo ai fornelli. Si tratta infatti di un piatto semplice ma sicuramente originale...
Ingredienti:

• 4 braciole di manzo non troppo sottili
• 2 manghi
• 50 g di burro
• 2 cucchiai d'olio
• 1 cucchiaino di cannella
• sale e pepe
• anacardi per guarnire
  

Preparazione:
Spennellate anzitutto le braciole con l'olio, salatele, pepatele e lasciatele riposare for half an hour. Then put them on the grill is already hot and cook 3-4 minutes per side.
then Peel mangoes, liberateli the core and cut the flesh into thin slices lengthwise. Place two or three slices on each steak, baste with melted butter and sprinkle with cinnamon, then put it back on the grill and cook until the mango slices are soft and golden. Finally sprinkle with cashews and serve the steaks.

Washable Liquid Eyeliner

Tapa goat cheese fried noodles


The goat cheese is an excellent appetizer: it keeps the freshness but doubles its taste. That is why this tapa, though simple, has an intense flavor and delicate, even a bit 'sour, thanks to a sprinkling of paprika and a pinch of sugar.
Ingredients:

• 6 slices of bread 1 tomato ripe and fleshy
• 6 teaspoons extra-virgin olive oil 2
• goat cheeses
• 80 g of bread crumbs 2 tablespoons sweet paprika
• a pinch of sugar 2 eggs for breading
• 3 gherkins

Preparation:
cut the bread into slices the size of the tomato. Slice the tomatoes very fine. Cottage cheese Cut each round into three slices. Mix bread crumbs with paprika. Breaded cheese with egg and breadcrumbs and fry.
Presentation:
over each slice of bread place a slice of tomato topped with a pinch of sugar and sprinkled with a little 'oil. Ultimate with cheese and fried pickles seal.

Healthiest Panera Breakfast

What's better than a good first fish to return to the tastes and smells of summer? .. Or just change a bit 'diet and enjoy a beautiful dish, perhaps accompanied by an excellent white wine ..
Ingredients (serves 4):

• cuttlefish
• 200 g 200 g 200 g squid
• shrimp
• 500 g of clams
• 350 g of spaghetti
• olive oil
• 2 tomatoes peeled
  
• 2 garlic cloves 2 sprigs parsley, finely chopped salt
  

Preparation:
Clean up the clams, place them in a bucket filled with water and throw in a handful of salt for to expel any remaining sand inside. Let them drain for 1 hour. Meanwhile in a sauté pan with olive oil and garlic, and then make yourself the shrimp (shelled of course), the cuttlefish and squid. When you are finishing cooking, add a sprinkling of finely chopped parsley.
Prepare another in another pan fry with olive oil and garlic and, after draining, add the clams. Cover the pan with a lid and cook until all clams are open. Add here a sprinkling of finely chopped parsley. Turn off the heat and then remove the clams from their shells, while leaving some intact for the final decoration. Remove the seeds from tomatoes, chop finely and add to pan with other seafood. Then add the clams and even the sauce in which they are cooked (they should have expelled a certain amount of water that will make the sauce more flavorful). Let mix all the ingredients for a few minutes.
Cook the pasta in the meantime and when it is al dente, drain and ripassatela for a few minutes in a pan with the sauce fish. Serve garnished with oil and raw clams in their shells.

Best Frozen Veg Pizza

Empanaditas sea filled with boats Tapa

Delicious empanaditas, ie bundles of pasta, made with a filling of shrimp. In Mexico, the empanadas are prepared with meat or with various jams, so if you do not like fish or do you prefer another flavor, maybe sweet, you just have to vary the stuffing ...
Ingredients for the filling ...

• 2 tablespoons vegetable oil
• 1 / 2 white onion, finely chopped 3 cloves garlic
• finely chopped 750 g ripe tomatoes, skinned and finely chopped 2 bay leaves
• salt and freshly ground pepper
• 500 g prawns, peeled and chopped 4
• chiles jalapenos or Serranos (you should find in large supermarkets), chopped finely with a tablespoon of liquid retains
• 8 green olives
  

. .. and for the dough:

• 1 cup (250 g) unsalted butter at room temperature
  
• 185 g of light cream cheese, at room temperature
• 2 cups wheat flour salt
• 1 egg

Preparing the filling ...
To prepare the filling, heat the oil in a large skillet over medium-high heat. Add the onion and garlic; soffriggete per circa 2 minuti, fino a quando sono morbidi ma non ancora dorati. Aggiungete il pomodoro, le foglie di alloro, il sale ed il pepe a piacimento.
Abbassate il fuoco a medio-basso e continuate a cuocere per 10-15 minuti, mescolando di tanto in tanto, finchè il tutto non è secco. Aggiungete i gamberoni, il chile con il liquido della conserva, le olive e mescolate fino a quando i gamberoni non sono opachi e la salsa non diventa secca. Occorreranno circa 5 minuti. Togliete dal fuoco e con l'aiuto di un cucchiaio spezzettate bene le foglie di alloro. Lasciate reffreddare e fate riposare il composto in frigorifero per 10 ore. Aggiunget sale e pepe a piacimento. Il ripieno dovrà risultare molto condito e avere un sapore molto intenso.
... And the dough:
to prepare the dough in a bowl, beat butter and cream cheese with a wooden spoon to mix well. Add flour, 1 / 2 teaspoon salt and stir. Knead only when the mass is the mass and keeps it together can form a ball. Cover with plastic wrap and let cool for 15 minutes.
Preheat the oven to 190 ° C. Lightly butter a baking sheet. Divide the dough in half on a lightly floured surface. Roll out until about 3 mm thick. Using a round cookie cutter of 7.5 cm, started to cut circles. Put a spoonful of filling in center of each circle, and close a half on that other and pressed with your fingers to seal well. Use the tip of a fork for crimping the edges of empanaditas.
Beat the egg with 1 / 2 tablespoon water and brush the surface of the half moons. Put them on lightly buttered baking dish and bake for about 15 minutes, until lightly browned. Let cool for 5 minutes and serve hot or at room temperature.

Parotid Gland Swollen Alcohol

prawns stuffed with asparagus, eggplant with cheese

tapa A very tasty, the decor simple but original, tasty and above all, whose only difficulty may lie in the preparation of cream puffs .. one more reason to test it? ..
Ingredients:

Batter for Fritters 12 asparagus mayonnaise

To make the batter (in the preparation of cream puffs for this half of the ingredients used tapa):

• 2.5 dl water
• 75 g butter 125 g flour
• salt 4 eggs

Put water, butter and salt in a saucepan. Bring to a gentle boil and pour the flour all at once. Reduce heat and stir until a dough that is detached from the walls of the pan. The more the dough is dry, the more inflated the cream puffs. Let cool and stir in one egg at a time. Do not add another egg if the former was not ben assorbito.
15 minuti prima di infornare accendete il forno a 180 °C. Ungete la placca e disponete l'impasto formando delle palline ben distanziate fra loro per evitare che gonfiandosi si attacchino. Infornate per 20 minuti. Ritirate un bignè dal forno per controllare che sia ben cotto all'interno visto che, se così non fosse, si sgonfierebbero. Quindi, nel caso fossero ancora umidi all'interno, vi consifgliamo di lasciarli cuocere in forno ancora un po'. Una volta raffreddati potete conservarli in una scatola chiusa.

Bignè:
preparate l'impasto seguendo la ricetta, ma con la metà degli ingredienti. Sistemate la pasta in un sac a poche munita di bocchetta da 1/2 cm. Formate dei cilindretti 6 cm long arranged on the baking tray lined with lightly greased parchment paper. Bake at 180 ° C for 20 minutes
Filling:
cut the asparagus tips to the length of cream puffs. Prepare the mayonnaise or make good use of the ready.
Presentation:
open the cream puffs with the help of a very sharp knife and fill with mayonnaise and asparagus, as in the photo.

Bandana Paper Napkins

Tapa Tapa

Eggplant and cheese combine to create a colorful and hearty ... tapa with which it is permissible to indulge in a glass ... more
Ingredients:

• 2 medium sized eggplants 1
• formaggio camembert
• 6 cucchiai di salsa di pomodoro
• origano tritato
• farina speciale per impanare
• 2 dl di olio d'oliva

Preparazione:
pelate le melanzane e tagliatele in senso longitudinale a fette di 1/2 cm di spessore. Immergetele per 10 minuti in una ciotola con acqua salata. Dopo averle asciugate accuratamente, passate le fette nella farina e friggetele in olio ben caldo in modo che diventino croccanti.
Presentazione:
cospargete le melanzane con la salsa di pomodoro e copritele con un bel pezzo di camembert. Spolverate con l'origano e servite.

Chanel Bag At Woodbury

mushrooms stuffed with shrimp and ham

Prosciutto e gamberi, insieme with mushrooms, blend perfectly ... and it comes out great tapa ...
Ingredients: 6

• cultivated mushrooms
• 6 prawns
• 50 g of Iberian ham into thin strips (if you did not try the Iberian ham is a seasoned and very tasty)
• 3 cloves garlic, minced
• 1.5 dl olive oil, chopped parsley

Preparing the filling:
shelled the prawns and fry in a little oil. Set aside.
Champignon:
choose from the biggest stuffed mushrooms and dig the interior of the chapels. Saute the garlic, sprinkle with parsley and stuffed mushrooms with the mixture. Drizzle with remaining oil. Place in preheated oven at 160 ° C for 20 minutes.
Presentation:
remove the mushrooms from the oven and garnish the dish by adding strips of ham and fried shrimp.

South Park Episodes Online Steam

Tapa of duck liver with caramelized onions

A tapa particular, where the intense flavor of fagato duck is delicately sweetened with caramelized onions from the invention and particularly to try ...
Ingredients:

• ciabatta bread fresh duck liver
• 2 dl of sweet wine (we recommend the Pedro Ximenez)
• salt and freshly ground pepper 1
• kg of chopped onion taglaiata
• 100 g of butter 2 tablespoons olive oil at 0.4 ° C
  
• 160 g of sugar
• 2.5 dl of red wine
• 1 dl balsamic vinegar
  
• salt

caramelized onions Preparation:
used a thick-bottomed nonstick pan. Melt the butter with the oil and add the onion. Fry for 5 minutes and pour the red wine, vinegar, sugar and a bit 'of salt. Cook over low heat until the liquid has evaporated. Put to boil the sweet red wine Pedro Ximenex until it reduces by half.
Duck liver:
soak the liver in cold water for 12 hours. Eliminate the remnants of bile and the bloody spots. Separate the two lobes with the help of a towel and liberateli by nerves. Cut the liver slices. Fry the slices in their own fat, taking care not to overcook them.
Presentation:
have the caramelized onions over the bread and continue with the liver washed down with wine restricted. The doses are about 15 tapas.

Kylie Minogue Foto Legs Feet

Tapa mushrooms with shrimps gratin

This is a tapa extremely flavorful yet delicate. The combination of mushrooms, shrimp is also enhanced by the cheese and bacon ...
Ingredients:

• three soft rolls of 6 cm in diameter
• 4 cucchiai di olio d'oliva
• 4 spicchi di aglio tritati
• 300 g di champignon o funghi comuni
• 150 g di pancetta tagliata a striscioline
• 200 g di gamberi sgusciati
• 1,5 dl di panna
• 6 cucchiai di formaggio grattugiato
• 6 cucchiaini di prezzemolo tritato
• sale e pepe

Preparazione:
friggete la pancetta nell'olio finchè non risulta croccante, unite l'aglio e gli champignon tagliati a fettine. A cottura ultimata aggiungete la panna e lasciate cuocere fino a quando il liquido si riduce. Unite i gamberi e non appena cotti toglieteli dal fuoco.
Presentazione:
tagliate a metà i panini. Bagnate il pane con un po' di sugo e ripartite il composto nella metà dei panini. Spolverate con il formaggio e gratinate al forno. Alla fine cospargete con un po' di prezzemolo tritato.

Brazilian Wax On Camera

What are tapas?


Le tapas sono degli stuzzichini che in Spagna imbadiscono i banconi di quasi tutti i bar. Chiamati anche pinchos (scritto anche pintxos nei Paesi Baschi) o banderillas , sono nate per accompagnare un bicchiere di vino o di birra. Andare da un bar all'altro prima di cena bevendo alcolici è sempre stata un'usanza tipica in Spagna. Ecco perciò che per evitare di bere a stomaco vuoto, si pensò di accompagnare vino e birra con tapas molto semplici, preparate con una fetta di pane e degli ingredienti a freddo abbinati ad insaccati, formaggi, pesce in scatola e conditi con maionese o olio. Ormai le tapas sono una vera e propria istituzione e con l' ir de tapas (andare a tapas) si sostituisce il pranzo o, soprattutto, la cena.
La fantasia dei cuochi iberici ha fatto il resto. Se ne trovano un'infinità, sarebbe impossibile catalogarle tutte perchè molte si basano appunto sull'ingegno e la creatività di chi le prepara. Quindi il mio invito è di gustare quelle da me suggerite e...provare anche voi a fare la vostra tapa...