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8 Şubat 2009 Pazar
ENGLİSH FOOD description
Cheese Cake:
Ingredients :Crust6 oz digestive Biscuits3 tsp butter/ margarine
Filling28oz Cream Cheese (3.5 packs)1 Cup Caster Sugar4 Eggs1tsp Almond essence1/4 tsp lemon/lime juice
Recipe :Crust1-Crush the digestives until they resemble fine breadcrumbs. A food processor or a rolling pin may be used.
2-Mix the butter in well and sprinkle into a heavy greased 8 / 9 inch spring form pan. Pat the digestive mixture in until smooth.
Filling1-Beat the cream cheese, essence and lemon juice at a low speed with an electric mixer until creamy.
2-Add the sugar and continue beating for approximately 2 mins.
3-Add the eggs one at a time, beating well between each addition.
4-Pour the filling over the digestive crust and bake in the center of the oven for 60 mins, or until the center is almost set.
Advice :Ovens may vary, after 45 mins check the center of the cake every 5-10 mins. The cheesecake is not to be baked until it starts to raise in the center. If over baked the cheese cake will split in the center.
Ceasar Salad:
Ingredients :500 g cooked spinach10 à 12 croutons (or one slice of bread to make)4-8 tablespoons oil1 teaspooncrushed garlic2 eggssalt, black peper100ml olive oil4 tablespoons lemon juice100 g parmesan cheese
Recipe :Wash, dry and chop spinach.Dice the bread.Fry croutons in 4 tablespoons oil.Remove from heat, add garlic, stir.Dry on paper towels and leave to cool and become crusty.Dunk eggs in boiling water for 10 seconds and put to one side.Put the spinach leaves in a bowl, add salt, pepper and olive oil, stir.Break eggs, add lemon juice and stir.Sprinkle with cheese and croutons, serve immediately.
Californian Salad:
Ingredients :450g prepared prawns1 teaspoon lemon juice1/2 tablespoon saltBlack pepper, salt1 1/3 bowl lettuce leaves6 tomatoes6 artichoke hearts3 hard-boiled eggs1 small red chilli
Sauce :3 or 4 tablespoons mayonnaise4 tablespoons chilli powder1 tablespoon chives1 teaspoon tarragon1 teaspoon parsley
Recipe :Bring a litre of salted water to the boil and cook prawns for 2 or 3 minutes.Leave to cool.
Make sauce :Mix chilli, mayonnaise, chives, parsley and tarragon together in a bowl.Season with salt and pepper.
Make salad:Cut the lettuce leaves into strips in a large salad bowl. Slice the tomatoes and add to the lettuce, halve the hard-boiled eggs and artichoke hearts and put in centre.Sprinkle with prawns and chopped red chilli.Advice :Try using crab instead of prawns.Recommended Wines :Sancerre, Pouilly, ChardonnayRosé de Provence, Tavel
Caprese (Tomatoes & Mozzarella):
Ingredients :4 medium tomatoes4 tablespoons olive oil8 fresh basil leavesMozzarellaSalt & pepper
Recipe :Thinly slice tomatoes.Strain mozzarella and slice.Alternate tomatoes and mozzarella on a serving plate, then season - be generous with the olive oil!Add basil leaves to garnish and serve.
Advice :Calories per 100g: 75
Capon Stuffed With Honey:
Ingredients :2 kg capon or chicken2 bitter orangesStuffing :50g sliced bread soaked in milk1 bunch of parsley50g raisins1 onion, chopped3 slices of cured ham (e.g parma ham)5 pieces of preserved orange peel, chopped100g chicken livers
Marinade :3 tbs runny honey10 rose hips1 tbs 5 spice (oriental)1 tbs thai fish sauce5cl sherry vinegarjuice of 1 orangeGarnish :8 figs8 kumquats1 grapefruit1 bag of shallots2 bitter orangesSauce :juice of 1 orange40g butter20g flour25cl chicken stock
Recipe :Preheat oven to 180°CStuffing:Mix the soaked bread with the parsley, onion, cured ham, orange zest and chicken livers.Stuff the bird and tie its legs together with cooking string.Marinade :Mix the honey, rosehips, 5 spice, fish sauce, vinegar and orange juice in a sauce pan and heat gently. Remove from the heat when it boils.Wash the oranges and slice into rounds.Grill gently until they appear dried.Place the bird in a roasting dish and pour over marinade, aranging the grilled oranges on top.Oven cook for 1.5 hours, basting frequently and removing the oranges after 30 minutes.Garnish:wash the fruit and peel the shallots. Cut the orange and grapefruit into large pieces, and slice the kumquats and figs in half.30 minutes before the capon is due to come out of the oven, scatter the fruit around it.Sauce:When the bird is cooked, remove it from the oven, put it on a large dish and cover with aluminium foil.Deglaze the roasting dish on the hob, with the orange juice, scraping all the burned bits off the bottom. Pour into a saucepan and simmer gently for 5 minutes.Beat the butter and flour together, then incorporate into the sauce. Heat it without boiling, and continue beating until a smooth consistency is reached.Serve:Serve your capon with the dried oranges and the sauce.Advice :A Capon is a large male chicken, known to be plump and tender. Any large chicken, or small turkey can be used for this recipe.
Ingredients :Crust6 oz digestive Biscuits3 tsp butter/ margarine
Filling28oz Cream Cheese (3.5 packs)1 Cup Caster Sugar4 Eggs1tsp Almond essence1/4 tsp lemon/lime juice
Recipe :Crust1-Crush the digestives until they resemble fine breadcrumbs. A food processor or a rolling pin may be used.
2-Mix the butter in well and sprinkle into a heavy greased 8 / 9 inch spring form pan. Pat the digestive mixture in until smooth.
Filling1-Beat the cream cheese, essence and lemon juice at a low speed with an electric mixer until creamy.
2-Add the sugar and continue beating for approximately 2 mins.
3-Add the eggs one at a time, beating well between each addition.
4-Pour the filling over the digestive crust and bake in the center of the oven for 60 mins, or until the center is almost set.
Advice :Ovens may vary, after 45 mins check the center of the cake every 5-10 mins. The cheesecake is not to be baked until it starts to raise in the center. If over baked the cheese cake will split in the center.
Ceasar Salad:
Ingredients :500 g cooked spinach10 à 12 croutons (or one slice of bread to make)4-8 tablespoons oil1 teaspooncrushed garlic2 eggssalt, black peper100ml olive oil4 tablespoons lemon juice100 g parmesan cheese
Recipe :Wash, dry and chop spinach.Dice the bread.Fry croutons in 4 tablespoons oil.Remove from heat, add garlic, stir.Dry on paper towels and leave to cool and become crusty.Dunk eggs in boiling water for 10 seconds and put to one side.Put the spinach leaves in a bowl, add salt, pepper and olive oil, stir.Break eggs, add lemon juice and stir.Sprinkle with cheese and croutons, serve immediately.
Californian Salad:
Ingredients :450g prepared prawns1 teaspoon lemon juice1/2 tablespoon saltBlack pepper, salt1 1/3 bowl lettuce leaves6 tomatoes6 artichoke hearts3 hard-boiled eggs1 small red chilli
Sauce :3 or 4 tablespoons mayonnaise4 tablespoons chilli powder1 tablespoon chives1 teaspoon tarragon1 teaspoon parsley
Recipe :Bring a litre of salted water to the boil and cook prawns for 2 or 3 minutes.Leave to cool.
Make sauce :Mix chilli, mayonnaise, chives, parsley and tarragon together in a bowl.Season with salt and pepper.
Make salad:Cut the lettuce leaves into strips in a large salad bowl. Slice the tomatoes and add to the lettuce, halve the hard-boiled eggs and artichoke hearts and put in centre.Sprinkle with prawns and chopped red chilli.Advice :Try using crab instead of prawns.Recommended Wines :Sancerre, Pouilly, ChardonnayRosé de Provence, Tavel
Caprese (Tomatoes & Mozzarella):
Ingredients :4 medium tomatoes4 tablespoons olive oil8 fresh basil leavesMozzarellaSalt & pepper
Recipe :Thinly slice tomatoes.Strain mozzarella and slice.Alternate tomatoes and mozzarella on a serving plate, then season - be generous with the olive oil!Add basil leaves to garnish and serve.
Advice :Calories per 100g: 75
Capon Stuffed With Honey:
Ingredients :2 kg capon or chicken2 bitter orangesStuffing :50g sliced bread soaked in milk1 bunch of parsley50g raisins1 onion, chopped3 slices of cured ham (e.g parma ham)5 pieces of preserved orange peel, chopped100g chicken livers
Marinade :3 tbs runny honey10 rose hips1 tbs 5 spice (oriental)1 tbs thai fish sauce5cl sherry vinegarjuice of 1 orangeGarnish :8 figs8 kumquats1 grapefruit1 bag of shallots2 bitter orangesSauce :juice of 1 orange40g butter20g flour25cl chicken stock
Recipe :Preheat oven to 180°CStuffing:Mix the soaked bread with the parsley, onion, cured ham, orange zest and chicken livers.Stuff the bird and tie its legs together with cooking string.Marinade :Mix the honey, rosehips, 5 spice, fish sauce, vinegar and orange juice in a sauce pan and heat gently. Remove from the heat when it boils.Wash the oranges and slice into rounds.Grill gently until they appear dried.Place the bird in a roasting dish and pour over marinade, aranging the grilled oranges on top.Oven cook for 1.5 hours, basting frequently and removing the oranges after 30 minutes.Garnish:wash the fruit and peel the shallots. Cut the orange and grapefruit into large pieces, and slice the kumquats and figs in half.30 minutes before the capon is due to come out of the oven, scatter the fruit around it.Sauce:When the bird is cooked, remove it from the oven, put it on a large dish and cover with aluminium foil.Deglaze the roasting dish on the hob, with the orange juice, scraping all the burned bits off the bottom. Pour into a saucepan and simmer gently for 5 minutes.Beat the butter and flour together, then incorporate into the sauce. Heat it without boiling, and continue beating until a smooth consistency is reached.Serve:Serve your capon with the dried oranges and the sauce.Advice :A Capon is a large male chicken, known to be plump and tender. Any large chicken, or small turkey can be used for this recipe.
mountain springs resort
RESERVATIONSReservations are preferred. There is no charge for reserving. Payment is made at our Box-Office, on the night of the show.Reservations may be made online by selecting RESERVATIONS, on the top the page, or call 1 877 446-0824Reservations are required when using promotional offers or tickets.Promotional offers or tickets must be mentioned when reserving. Show times may change on occasion, especially for long holiday weekends so check with us.Without reservations, available tickets may only be purchased 15 minutes before showtime. SEATING POLICY Reservations for the show are for admission and not for specific seating. Seating for just the show is based upon arrival time. Only dinner reservations guarantee preferred seating. Dining is two hours prior the show and is available only with telephone reservations. Full bar service, as well snack foods are available during the show. Reservations for just the show may be made online or by phone, at no charge. Payment is made at at our Box-Office the night of the show. Acts, show times, and prices are subject to change without notice. DINING Dining is up to two hours prior to the show depending on the size of your party. Dinner is served in the restaurant and your seat will be reserved in the theatre where the show takes place. Reservations for dinner are a must and may only be made by telephone, Dinner reservations guarantee preferred seating.
For Dinner Reservations or Dinner & Show package call 1-877 446-0824
For Dinner Reservations or Dinner & Show package call 1-877 446-0824
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WALLY:
One difference between Wally and the rest of the yacht-building industry is that it never ceases to amaze and astound us, its new design seeming to push the boundaries every year.The 118 WallyPower is a high performance superyacht integrating technology with design, resulting with unique and marked characteristics like the vertical bow, the air inlets, and the deck superstructure.WallyIsland is a mega yacht with all the comforts and amenities to live onboard full time, that is completely independent and self-sufficient, and features improved nautical characteristics compared to those of similar size yachts.
Tel Kırma Arşivi
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sitede geçici google sorunu yaşanmaktadır.......
Add Scanning Capabilites to Your Huntron Tracker Model 30 System
Ad Scanning Capabilites to Your Huntron Tracker Model 30 System:
Adding a Huntron® Scanner to your Tracker Model 30 system lets you access components using standard DIP clips and cables, custom cables to PCB connectors or interface to a bed-of-nails.You can compare one component with another in real-time (64 pins max.) or use your PC to automate testing and scan up to 128 pins.Huntron Scanners can be used with a Huntron Access Prober to provide Common line connections while the Prober is probing a PCB. This method gives you up to 128 selectable Commons to use. For example, you can connect the Scanner to a connector on a PCB mounted in the Prober using a common ribbon style cable. While the Prober is probing, any one of the lines on the connected ribbon cable can be selected as the Common reference. This would provide you true point-to-point testing capabilities.Note: The ProTrack Scanner will be replaced by the Scanner II and/or the Scanner 31S effective 1/1/2008. This applies to commercial sales only.Scanner II and Scaner 31S users may want to consider these Optional Accessories to enhance their test capabilities.
Highlights:Desing By kuzey....
The Scanner II and Scanner 31S accessories add scanning capability to the Tracker Model 30
All Scanners have a minimum 64 pin capability
The Scanner II can scan up to 128 pins when the A and B channels are combined
The Scanner 31S use standard IDC style connectors
The Scanner II uses the common SCSI-2 (68 pin) style connectors
Up to 8 Scanner IIs can be “daisy-chained” to increase the available number of test pins
Selecting Accessories for your Scanner IIThe Scanner II accessories for interfacing to your printed circuit board come "ala carte". This means that you select the accessories you want included with your Scanner. Choose from SMT or through-hole style DIP clip and cable kits (Scanner Adapter required with Scanner II) or a mutli-pin breakout cable. Details on these accessories are provided on this page
Highlights:Desing By kuzey....
The Scanner II and Scanner 31S accessories add scanning capability to the Tracker Model 30
All Scanners have a minimum 64 pin capability
The Scanner II can scan up to 128 pins when the A and B channels are combined
The Scanner 31S use standard IDC style connectors
The Scanner II uses the common SCSI-2 (68 pin) style connectors
Up to 8 Scanner IIs can be “daisy-chained” to increase the available number of test pins
Selecting Accessories for your Scanner IIThe Scanner II accessories for interfacing to your printed circuit board come "ala carte". This means that you select the accessories you want included with your Scanner. Choose from SMT or through-hole style DIP clip and cable kits (Scanner Adapter required with Scanner II) or a mutli-pin breakout cable. Details on these accessories are provided on this page
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