My favorites till now :X Nike Air Max

sâmbătă, 27 decembrie 2014



Find them for buy here:
http://store.nike.com/us/en_us/product/air-max-90-id-shoe/?piid=38364&pbid=679342482#?pbid=679342482

Chicken Roll-Ups

luni, 17 noiembrie 2014


1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened 1/4 cup finely chopped green peppers 1/2 tsp. dried oregano leaves 1/4 tsp. garlic salt 4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness 1 cup spaghetti sauce 

PREHEAT oven to 400°F. Mix 1/2 cup of the shredded cheese, the Neufchatel cheese, green peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling. 

PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil. 

BAKE 30 min. or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted. 

How to Pound Chicken BreastsPlace 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts. Serving SuggestionServe with hot cooked pasta and a mixed green salad tossed with your favorite KRAFT Light Dressing, such as Zesty Italian.Variation Omit green peppers. Prepare as directed, topping the flattened chicken pieces with a layer of baby spinach leaves before topping with the cheese log.

Found on Culinar.ro

Severed fingers recipe

duminică, 26 octombrie 2014


112g vegan margarine
14g vegetable fat/shortening (1 Tbsp)
90g icing sugar
20g egg replacer
1/2 tsp almond extract
1/2 tsp vanilla extract
200g plain flour
1/2 tsp baking powder
1/2 tsp salt
whole blanched almonds
red decorator gel*

In a bowl beat together the marg, sugar and extracts. Beat in the flour, baking powder, salt and egg replacer. Form together into a ball, slightly flatten wrap in cling film and chill for at least 30 minutes. Working with half the dough take about 1 tsp of dough and form in to a finger shape. Make sure to start off small here, I made my first ones too big - remember they spread out in the oven. Press an almond in for the nail and slice 3 lines for the knuckle. In some I put some dots for hair but don't think those look as good. Place on a baking paper lined baking sheet and bake for about 20 minutes or until pale golden. Let cool on sheet for 3 minutes then transfer to wire rack to cool completely. Lift the almond off and squeeze some gel around then place the almond back on. Also squeeze some gel at the end of the biscuit.

Despite the way these look they are very good - a crisp almond infused biscuit, and the best part is actually the nail! The almond gets nice and roasted in the oven - lovely :)

*for the gel, I found mine in Hobbycraft, it was full of E numbers so was sure it wouldn't be veggie but bought it anyway. When I checked them all out online at home it appears to be fine! It's even set with carageenan instead of gelatine. Now, I'm not happy about all the E numbers but not much is used here. If you can't find this or are worried about it, just use seedless raspberry jam - wouldn't look as effective but at least it would taste nice!*

Source: Canadian Living Magazine 

 

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