551 marbled telur Recipes

eggs, cold water, salt, soy sauce, brewed black tea, star anise- broken into individual pieces, cinnamon stick

bacon (fried, drained & crumbled ), fresh white button mushrooms (cleaned, stems removed ), mayonaise, shredded cheddar cheese (marble or mont. jack), chopped sweet onion

margarin, self raising flour, castor sugar, eggs (put in fridge-make it cold) and separate yolk n white, condense milk, baking powder, vanilla essence, ovalette, tablesppon cocoa powder or 2-3 tea spoon strawberry emulco

spelt flour, flour, baking powder, baking soda, butter, buttermilk, honey, egg, beaten, pepita-parsley pesto (see recipe : http://yummysmells.blogspot.com/2008/11/pestos-and-pastas.html)

cold cooked fusilli pasta, sliced black olives, red onion, sundried tomatos with the oil, head broccoli, radishes, pepers (red or yellow or orange), marbled chedar cheese, oregano, olive oil, salt to taist

baby spinach, eggs, hard boiled, pepper jack cheese, shredded, mozzarella cheese, shredded, marble cheddar cheese, shredded, valalia onion, halved , then thinly sliced, dressing, rice vinegar, salt, generous dash(es) freshly ground black pepper, olive or canola oil, sugar, garlic, crushed or jarred garilic-1/2 tsp

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

ripe pitted olives, sour cream, mayonnaise, onion flakes, parsley flakes, dill weed, rye bread (or marble or pumpernickel)

sauerkraut, drained and coarsely chopped, cream cheese, at room temperature, sour cream, horseradish (optional), grated swiss cheese, corned beef, finely diced, loaves of rye or marble rye bread, or 1 of each

footbath, warm water, marbles, sea salt, baking powder, epsom salts, fragrant oils, a relaxing mix, add 10 drops lemon oil, drops lavender oil, drips clary sage oil, an invigorating mix, drops nutmeg oil, drops lavender oil, drops orange oil, drops lemon oil

beef round eye steaks (chop into cubes about 1x1 cm, frozen corn, chopped ginger root, chopped onion, pressed garlic, vindaloo sauce found in most grocery stores in the asian section, grated cheese (marble or cheddar works well), salt and pepper, cooked rice or chinese noodles

cream cheese, handfuls of spinach, green onion (as much as you want), full pack of bacon, marble cheese (or whatever cheese you prefer), salt, pepper, chips or pita bread

rib eye beef, very thinly sliced (sirloin and other well-marbled cuts also work well), sugar (approximate), soy sauce, asian sesame oil, garlic, finely minced, rice vinegar, oil, black bean sauce, sweet chili sauce, garlic clove, finely minced, rice vinegar, short-grain rice, water, head green leaf lettuce, washed and separated into whole leaves

sugar, softened butter, extra-large eggs, flour, baking powder, baking soda, salt, sour cream, vanilla extract, rum flavoring or 2 tbsp. rum, candied fruits, chopped pecans, golden raisins, marble, butter, brown sugar, chopped pecans (more if desired)

unsweetened cocoa powder, warm vegetable oil, cake, vegetable oil, granulated sugar, eggs, vanilla extract, water, undiluted frozen orange juice defrosted, zest of 1 orange finely minced, all purpose flour, baking soda, baking powder, salt, grated semisweet chocolate, sugar, orange juice, shreds of orange zest

fresh cranberries, water, granulated sugar, granulated sugar, cream cheese at room temperature, vanilla, eggs, sour cream at room temperature, crushed graham crackers, ground cinnamon, melted butter

seedless green grapes, washed and dried, seedless red grapes, washed and dried, cream cheese, softened, sour cream, sugar, marbled cheese, (colby & monterrey jack), grated large ( - not fine), brown sugar, chopped pecans

dinner rolls , thawed but still cold, sugar, cinnamon, eggs, milk, butter syrup, butter, sugar, buttermilk, vanilla, maple flavor, soda