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Food Album

Bacon Cheeseburger













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French Onion Soup











^

What:

8 large onions, chopped in rings

1/2 cup butter

12 cups of condensed beef broth, undiluted

1 1/2 teaspoons of Worcestershire sauce (if you can find the GF kind)

3 bay leaves

GF Bread, cut into cubes

Gruyere cheese (or parmesan, mozzarella or what ever your favorite is, mine is Gruyere)

How:

Saute the onions in butter, until browned a bit. Dump into slow cooker/crockpot. Add broth, Worcestershire sauce and bay leaves. Cover and cook on low for 5-7 hours (or how ever long you are at work, nothing happens if you go an hour or two longer). Remove the bay leaves.

Scoop soup into oven-proof bowls. Add a handful of bread and top with cheese. Melt under the broiler until the cheese browns just a touch. Eat.



^

2 Tablespoons oil
3 Tablespoons butter
6 cups thinly sliced onions
½ teaspoon sugar
2 ½ quarts broth
½ cup dry white wine
salt & pepper

8 slices French bread
2 cups grated Gruyere cheese

~ Heat oil in a heavy 5-6 quart pan.
~ Add the butter and melt.
~ Add the onions and cook slowly, covered for 10 minutes.
~ Add the sugar and salt.
~ Continue to cook slowly until the onions caramelize and turn a rich brown color
→ Do NOT burn!
→ This will take 45 – 60 minutes.
~ Add wine and cook 5 minutes, still over a low heat.
~ Add stock and check for seasoning.
~ Simmer for 30 minutes.

~ Toast the bread and put one slice in the bottom of each bowl.
~ Fill bowls with soup.
~ Cover with cheese.
~ Broil until cheese is bubbly and slightly browed.
→ Be sure you are using oven proof bowls!
Kalina
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Triple Berry Cheesecake









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waduh
semua makanan berkolestrol tingg
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Oleh Kalina Maryadi View Post
Bacon Cheeseburger














udah bosen tiap hari liat.....cuma liat,,,,,,,,,,,,wkekekekeek
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Tapi hanya satu detik tanpa harapan"

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Caramel Apples















V

(makes 12)
12 crisp apples
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 teaspoon salt
3 tablespoons butter
3/4 teaspoon vanilla extract
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium0high heat. Simmer until the mixture reaches 270°F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minuets, until caramel thickens to a toffeelike consistency. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.

Nutrition Per Serving
Protein 1G
Fat 15G
Carbohydrate 148G
Fiber 3G
Sodium 220MG
Cholesterol 55MG
Calories 700
Kalina
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Chips and Guacamole











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Ingredients:
- 1 medium avocado, ripe, peeled and pitted
- 1 15-oz. can young peas, drained and rinsed
- 1/4 cup chopped tomatillos
- 1/4 cup finely chopped red onions
- 1/3 cup chopped tomatoes
- 1/4 cup Labane Yogurt Cheese* or fat-free plain Greek yogurt
- 2 tbsp lime juice
- 4 cloves chopped garlic
- 1 tsp cumin
- 2 tbsp chopped cilantro
- Kosher salt and pepper to taste

*Labane Cheese can be found at most Kosher Grocery Stores

Directions:
Put peas in a medium bowl and mash with a fork until almost smooth. Add in avocado and mash that into the peas until smooth.

Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Makes 6 servings.

Serving size is 1/3 cup.
Each serving = 1 Weight Watchers Point

Kutip:
notes: Guacamole itu.. saus dari Alpukat.. CMMIW..
Kalina
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Pumpkin Pie

















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Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) (I make mine from scratch, if you'd like that recipe, please holler!)
10 gingersnap cookies
2 tablespoons sugar
1 tablespoon all-purpose flour
2 tablespoons chilled butter, cut into small pieces
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
pinch of ground cloves
1 (15-ounce) can unsweetened pumpkin
1 (12-ounce) can evaporated fat-free milk
1 large egg
3 large egg whites
Note: I like mine to have plenty of spice flavor; I often really spice it up!--have fun!

Preparation
Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

by. Victoria Hart
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White Radish Cake







V

Chinese White Radish Cakes (Luo Bo Gao) recipe adapted from Asian Dumpling Tips. I omitted wheat starch which I didn’t have it. Also I used a 2ocm square baking tins for the aesthetic appeal. The mixture didn’t fit in one 20cm cake tin but not enough for two tins. So I used a smaller round tin for the second batch.

Ingredients

2 cups white rice flour
¼ cup wheat starch
1 teaspoon salt
½ teaspoon freshly ground white pepper
15g dried shrimp, soaked in hot water to cover for 30 minutes
1 pound daikon radish
2/3 cup finely chopped Chinese sausage
3 spring onions, finely chopped

Kalina
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Home-Style Pot Roast



V

Ingredients

* 2 pounds boneless beef chuck, cut into large chunks
* 1 can (14.5 oz each) Hunt's Stewed Tomatoes, undrained
* 1 envelope (1.5 oz each) beef stew seasoning

Preparation

Hands On: 10 minutes
Total: 8 hours 10 minutes

1. Combine meat, tomatoes with their liquid and the seasoning in slow cooker. Cover with lid.

2. Cook on LOW 8 hours (or on HIGH 4 hours).



yang di Cafe World by Zynga.com





V

Ingredients:

* 1 Reynolds Oven Bag, Large Size
* ¼ cup flour
* ⅔ cup water
* 1 envelope dry onion soup mix
* 3- to 31/2-pounds boneless beef roast
* 4 medium red potatoes, cut in quarters
* 1 medium onion, cut in quarters
* 1 package (16 oz.) peeled baby carrots

PREHEAT oven to 325°F.

SHAKE flour in Reynolds Oven Bag; place in 9x13x2-inch baking pan.

ADD water and onion soup mix to oven bag. Squeeze bag to blend in flour. Add beef to bag. Turn bag to coat beef with sauce. Place potatoes, onion and carrots in bag around beef.

CLOSE oven bag with nylon tie; cut six ½-inch slits in top. Tuck ends of bag in pan.

BAKE 2½ hours or until beef is tender. Makes 7 to 9 servings.
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