Jo Ransdell

How to make patriotic pavlova? Simple! Patriotic Pavlova4 large egg whites1/4 teaspoon salt1/8 teaspoon cream of tartar1 cup granulated sugar1 tablespoon distilled white vinegar1 tablespoon cornstarch1 teaspoon vanilla extractWhipped cream, sweetened lightly if desired,    as an accompaniment1 cup berry mixture to include strawberries, blueberries    and raspberries4 kiwifruit, peeled and thinly slicedPreheat oven to 250 degrees F and line a baking sheet with parchment or foil.In a bowl with an electric mixer beat egg whites with salt and cream of tartar to soft peaks. Add sugar gradually while still beating, and beat meringue to stiff peaks. Beat in vinegar, cornstarch, and vanilla extract. Onto prepared baking sheet spread meringue with the back of a spoon into 1 1/2- to 2-inch rounds, making them slightly higher around the edges to form shells.Bake meringues in lower third of oven 1 hour, or until crisp on outside but soft in middle. Peel parchment carefully form meringues and cool meringues on a rack. Meringues keep in an airtight container 1 day.Serve meringues topped with cream, kiwis and berry mixture. General Aas General Aas General Aas,General Aas General Aas General Aas.

How to make hot mexican cider? Simple! Hot Mexican Cider Posted by Chyrel at recipegoldmine.com 10/4/2001, 8:35 pm5 cups apple cider1/4 cup fresh lemon juice1/2 teaspoon salt1 2/3 cups tequila1/3 cup orange-flavored liqueur8 lemon slices for garnishIn a saucepan combine the cider, the lemon juice, and the salt, bring the mixture to a simmer, and skim it. Add the tequila and the liqueur and heat the mixture over moderate heat, stirring until it is hot. Divide the mixture among 8 heated mugs and garnish each drink with 1 of the lemon slices.Makes 8 drinks. Jewelry Jewelry Solid 14K White Gold 10 Carat Micro Pav Genuine Diamond,Jewelry Solid 14Kt Yellow Gold Genuine Diamond Stud Earrings 20 Cttw Solid 14Kt Yellow Gold Genuine Diamond Stud Earrings 20 Cttw.

How to make blue cornmeal cakes with chile salsa? Simple! Blue Cornmeal Cakes with Chile SalsaSalsa6 mild green chile peppers (3/4 pound)1/4 cup firmly packed cilantro leaves1 scallion, coarsely chopped2 tablespoons lime juice3/4 pound fresh tomatillos2 tablespoons olive oil1 jalapeño pepper, seeded and minced2 medium cloves garlicRinse and dry chile peppers; place on broiling pan. Roast peppers, 2 inches from heat; turn with tongs until all sides are charred. Place in plastic bag; close end. Let stand until cool enough to handle.With sharp knife, remove charred peel, seeds and stems from peppers; reserve juices. Place peppers and juices in food processor. Add cilantro, chopped scallion, lime juice and 1/2 teaspoon salt; purée; set aside.Discard husks from tomatillos. Rinse; dry. Core and chop. In medium skillet, heat olive oil; over medium heat, sauté tomatillos, jalapeño and garlic until tomatillos are tender, about 3 minutes. Stir in chile purée. Cover; set aside.Makes 1 1/2 cups.Corn cakes1/2 pound chorizo2 large ears fresh corn2/3 cup milk3 large eggs1/4 cup melted butter or margarine1/2 cup thinly sliced scallions1/2 cup unsifted all-purpose flour1/2 cup blue cornmeal1 1/2 teaspoons baking powderIn large bowl, blend milk, eggs, butter, chorizo, corn, scallion, flour, cornmeal, baking powder and 1 teaspoon salt.In large skillet or on griddle, heat 2 tablespoons vegetable oil. Drop batter by slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly browned on both sides.Makes 3 dozen cakes. Vietnam Items Vietnam Era 100 Cot Og 107 Fatigue Trousers Nr Vietnam Era 100 Cot Og 107 Fatigue Trousers Nr.

How to make pork stew with beer? Simple! Pork Stew with Beer (Seco de Chanco - Ecuador)1 (2 pound) boneless pork shoulder1 tablespoon olive oil1 medium onion, chopped2 cloves garlic, minced1 (8 1/4 ounce) can whole tomatoes, drained1 red serrano chile, minced2 tablespoons minced fresh cilantro1 teaspoon salt1 teaspoon ground cumin1/2 teaspoon dried oregano leaves1 (12 ounce) can or bottle beer1 large red bell pepper, cut into 1-inch piecesHot cooked riceTrim fat from pork; cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes; remove with slotted spoon. Drain all but 2 tablespoons of fat from Dutch oven. Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chili, cilantro, salt, cumin and oregano; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.Stir in pork and beer. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling; reduce heat. Simmer uncovered until pork is tender and sauce is thickened, about 15 minutes; skim off fat.Serve with rice.Yields 4 servings. Oeder Badge Honor Order Badge Honor Order Badge Honor.

How to make Pork Simmered in Coconut Milk? Simple! Pork Simmered in Coconut Milk (Vietnamese)1 1/2 pounds boneless pork shoulder, with    some fat and skin attached (see notes)2 teaspoons salt2 tablespoons granulated sugar1 tablespoon vegetable oil4 small or 2 large shallots, peeled and thinly sliced1 teaspoon ground black pepper3 tablespoon fish sauce (see note), plus more to taste5 ounces (about 2/3 cup) canned coconut milk,    shaken, plus more to taste2 tablespoons granulated sugar, plus more to taste6 hardboiled eggs, shelledCut pork into cubes, about 1 1/2 inches each. Combine 2 teaspoons salt with about 2 cups water in a large bowl. Add pork and soak about 20 minutes. Rinse well in cold water and set aside.In a small heavy skillet or saucepan, combine 2 tablespoons sugar and 2 tablespoons water. Stir to dissolve and place over medium to medium-low heat. Bring to a boil and cook, watching carefully, until it is deep brown but not burned. Set aside.In a large pot, sauté shallots in about 1 tablespoon vegetable oil, just until slightly softened. Add pork cubes and pepper and cook for 2 minutes. Add caramel from the skillet (if caramel has hardened, add a little hot water to dissolve it again.) Add fish sauce, coconut milk, 2 tablespoons sugar and 2 cups water. Add the eggs, pushing down into the sauce. Cover and cook over medium-low heat about 1 hour.Remove lid and taste sauce, adding additional sugar, fish sauce or coconut milk if needed. Leaving lid off, cook about 30 minutes. Remove pork and eggs with a slotted spoon and place in a serving bowl. Increase heat to high and boil remaining sauce for several minutes to reduce. Pour over pork and eggs and serve.NOTES: The fat and skin are left on the pork while it cooks, to moisten the meat, and are removed as the dish is eaten. Other cuts from the pork shoulder, such as butt, can be substituted. Fish sauce is available in Asian stores and in some well-stocked supermarkets.Yields 4 to 6 servings. Jewelry Lw188 Jewelry,Russian Wwii Combat Service Medal W Ribbon Wwii Russia Russian Wwii Combat Service Medal W Ribbon,Lg025 Jewelry Lg025,Jewelry Lg028 Lh028,Ryssian Soviet 7 Medals Hanging Bar Ribbons Russian Soviet 7 Medals Hanging Bar Ribbons Ryssian Soviet 7 Medals Hanging Bar Ribbons,Oeiginal Ww2 Russian Campaign Medal Koenigsberg Wwii Russia Wwii Russia,Franklin Mint Lot 3 Hand Painted Limited Edition John Wayne Figure Lit 3 Hand Painted Limited Edition John Wayne Figure,Ryssian Wwii Medal Valor Ryssian Wwii Medal Valor Ryssian Wwii Medal Valor,Russian Rkka Excellent Marksmanship Badge Ryssian Rkka Excellent Marksmanship Badge Russian Rkka Excellent Marksmanship Badge,Lor05 Jewelry Jewelry,Russian Wwii Combat Service Medal W Ribbon Ryssian Wwii Combat Service Medal W Ribbon Russian Wwii Combat Service Medal W Ribbon.

How to make barszca - polish easter soup? Simple! Barszcz (Polish Easter Soup)6 cups water1 pound Polish kielbasa sausage2 cups sour creamSalt and freshly ground pepper, to taste1 tablespoon plain or beet horseradish2 tablespoons lemon juice or vinegar, or to taste1 cup sliced mushrooms6 hard boiled eggs, peeled and sliced1 cup cubed, cooked ham1 cup cooked diced potatoes1 cup cooked diced beets (optional)Chopped fresh dill or parsley (for garnish)In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour.Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool.In a separate bowl, beat sour cream with about 3 cups of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes or beets to their taste. May be made a day or two before and kept refrigerated.Serves 4 to 6. Wscc Little Mermaid Ariel Seahorse Surprise Mibcoa Disneyana Disneyana,Wysthof 26Pc Classic Cutlery Set Wood Block Wusthof 26Pc Classic Cutlery Set Wood Block Kitchen Appliances,Allclad 7Pc Copper Core Cookware Set Allclad 7Pc Copper Core Cookware Set Kitchen Appliances,Abtique Masonic Freemasons Door Knocker Doorknocker Abtique Masonic Freemasons Door Knocker Doorknocker Antique Masonic Freemasons Door Knocker Doorknocker,Kitchen Appliances Wysthof 23Pc Grand Prix Ii Cutlery Set Wood Block Wusthof 23Pc Grand Prix Ii Cutlery Set Wood Block,Wusthof 23Pc Grand Prix Ii Cutlery Set Wood Block Kitchen Appliances Wusthof 23Pc Grand Prix Ii Cutlery Set Wood Block.

How to make lebanese flat bread? Simple! Lebanese Flat Bread2 1/2 cups warm water 2 (1/4 ounce) packages active dry yeast 1 tablespoon salt 6 cups all-purpose flour, sifted 2 tablespoons vegetable oilPour warm water into a large bowl. Sprinkle yeast over water. Stir until dissolved. Add salt. Gradually add 6 cups flour and oil, kneading constantly, until dough is smooth and elastic. If dough sticks to your hands, add more flour. Place in a large, greased bowl. Turn dough to grease all sides. Cover with a dry cloth towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch down gently.Preheat oven to 375 degrees F. Grease baking sheets.Divide dough into 24 equal portions. Shape each portion into a smooth ball. Place on a floured surface. Sprinkle tops lightly with flour and cover with a dry cloth towel. Let rest 15 minutes.Roll out each portion of dough to a 6-inch circle. Place on prepared baking sheets. Bake for 10 to12 minutes or until bread puffs. Wysthof 14Pc Classic Ikon Cutlery Set Wood Block Wysthof 14Pc Classic Ikon Cutlery Set Wood Block Wusthof 14Pc Classic Ikon Cutlery Set Wood Block,Kitchen Appliances Aklclad 9Pc Nonstick Master Chef 2 Mc2 Cookware Set Aklclad 9Pc Nonstick Master Chef 2 Mc2 Cookware Set,Allclad 9Pc Nonstick Stainless Cookware Set Aklclad 9Pc Nonstick Stainless Cookware Set Allclad 9Pc Nonstick Stainless Cookware Set,Nespresso 12L E350 Romeo Automatic Espresso Machine Silver Kitchen Appliances Nespresso 12L E350 Romeo Automatic Espresso Machine Silver,Wysthof 16Pc Classic Ikon Cutlery Set Block Kitchen Appliances Wusthof 16Pc Classic Ikon Cutlery Set Block.

How to make enchilada pot roast? Simple! Enchilada Pot Roast1 tablespoon light olive or vegetable oil About 3 pound pot roast 1 medium onion, peeled and coarsely chopped 2 medium carrots, peeled and coarsely chopped 2 medium ribs celery, coarsely chopped 1/2 pound cremini or white button mushrooms, cleaned and thinly sliced 1 (14 1/2 ounce) can Mexican stewed tomatoes 1 (10 ounces) can enchilada sauce 1 (12 ounce) bottle beer 1 (4 ounce) can diced green chiles, drained 1 tablespoon lime juice 1/2 teaspoon Tabasco sauce (or to taste) Salt to taste Freshly ground black pepper to tastePreheat oven to 325 degrees F.Heat the oil in a heavy Dutch oven over medium-high heat. When pan is hot, brown the roast on both sides. Add the onion, carrots, celery and mushrooms. Cook 5 minutes, stirring the vegetables often. Pour the tomatoes, enchilada sauce and beer into the pan; add the green chilies. Bring to a boil, cover and place on center oven rack. Cook 1 hour.Turn meat over, recover and continue baking about 1 1/2 hours, or until the meat is fork-tender. Remove the meat from the pan; cover with aluminum foil. Degrease the cooking liquid. To thicken, puree about half of the solids in a blender or food processor, then stir back into the liquid. Reheat; season with lime juice, Tabasco, salt and pepper. Slice the meat across the grain. Spoon the sauce over the meat. Serve with lots of rice, noodles or mashed potatoes.Serves 6 to 8. Nutritional information based on 8 servings: calories 363, protein 29.7 grams; fat 19.9 grams, carbohydrates 12.2 grams, sodium 537 milligrams Kitchen Appliances Enclume Chrome Four Point Oval Pot Rack W Grid Kitchen Appliances,Insulmat Ao Aero Mountain Regular Sleeping Pad Womens Outdoors Insulmat Ao Aero Mountain Regular Sleeping Pad Womens,Kitchen Appliances John Boos Kitchen Island Bar W Drop Leaf 60 John Boos Kitchen Island Bar W Drop Leaf 60,Midway Satans Hollow 1982 Fullsize Arcade Game Mudway Satans Hollow 1982 Fullsize Arcade Game Mudway Satans Hollow 1982 Fullsize Arcade Game,Kitchen Appliances John Boos Solid Maple C Table 60 X 36 Kitchen Appliances.