2015年7月9日星期四
he had thrust on crimson breeches
After an hour or so — the sun was rapidly sinking, the white clouds had turned red, the hills were violet, the woods purple, the valleys black — a trumpet sounded. Orlando leapt to his feet. The shrill sound came from the valley. It came from a dark spot down there; a spot compact and mapped out; a maze; a town, yet girt about with walls; it came from the heart of his own great house in the valley, which, dark before, even as he looked and the single trumpet duplicated and reduplicated itself with other shriller sounds, lost its darkness and became pierced with lights. Some were small hurrying lights, as if servants dashed along corridors to answer summonses; others were high and lustrous lights, as if they burnt in empty banqueting-halls made ready to receive guests who had not come; and others dipped and waved and sank and rose, as if held in the hands of troops of serving men, bending, kneeling hong kong seo , rising, receiving, guarding, and escorting with all dignity indoors a great Princess alighting from her chariot. Coaches turned and wheeled in the courtyard. Horses tossed their plumes. The Queen had come.
Orlando looked no more. He dashed downhill. He let himself in at a wicket gate. He tore up the winding staircase. He reached his room. He tossed his stockings to one side of the room Information Assessment , his jerkin to the other. He dipped his head. He scoured his hands. He pared his finger nails. With no more than six inches of looking-glass and a pair of old candles to help him, lace collar, waistcoat of taffeta, and shoes with rosettes on them as big as double dahlias in less than ten minutes by the stable clock. He was ready. He was flushed. He was excited, But he was terribly late.
By short cuts known to him, he made his way now through the vast congeries of rooms and staircases to the banqueting-hall, five acres distant on the other side of the house. But half-way there, in the back quarters where the servants lived, he stopped. The door of Mrs Stewkley’s sitting-room stood open — she was gone, doubtless, with all her keys to wait upon her mistress. But there, sitting at the servant’s dinner table with a tankard beside him and paper in front of him, sat a rather fat, shabby man, whose ruff was a thought dirty, and whose clothes were of hodden brown. He held a pen in his hand, but he was not writing. He seemed in the act of rolling some thought up and down, to and fro in his mind till it gathered shape or momentum to his liking. His eyes, globed and clouded like some green stone of curious texture reenex , were fixed. He did not see Orlando. For all his hurry, Orlando stopped dead. Was this a poet? Was he writing poetry? ‘Tell me’, he wanted to say, ‘everything in the whole world’— for he had the wildest, most absurd, extravagant ideas about poets and poetry — but how speak to a man who does not see you? who sees ogres, satyrs, perhaps the depths of the sea instead? So Orlando stood gazing while the man turned his pen in his fingers, this way and that way; and gazed and mused; and then, very quickly, wrote half-a-dozen lines and looked up. Whereupon Orlando, overcome with shyness, darted off and reached the banqueting-hall only just in time to sink upon his knees and, hanging his head in confusion, to offer a bowl of rose water to the great Queen herself.
Such was his shyness that he saw no more of her than her ringed hands in water; but it was enough. It was a memorable hand; a thin hand with long fingers always curling as if round orb or sceptre; a nervous, crabbed, sickly hand; a commanding hand too; a hand that had only to raise itself for a head to fall; a hand, he guessed, attached to an old body that smelt like a cupboard in which furs are kept in camphor; which body was yet caparisoned in all sorts of brocades and gems; and held itself very upright though perhaps in pain from sciatica; and never flinched though strung together by a thousand fears; and the Queen’s eyes were light yellow. All this he felt as the great rings flashed in the water and then something pressed his hair — which, perhaps, accounts for his seeing nothing more likely to be of use to a historian. And in truth, his mind was such a welter of opposites — of the night and the blazing candles, of the shabby poet and the great Queen, of silent fields and the clatter of serving men — that he could see nothing; or only a hand.
By the same showing, the Queen herself can have seen only a head. But if it is possible from a hand to deduce a body, informed with all the attributes of a great Queen, her crabbedness, courage, frailty, and terror, surely a head can be as fertile, looked down upon from a chair of state by a lady whose eyes were always, if the waxworks at the Abbey are to be trusted, wide open. The long, curled hair, the dark head bent so reverently, so innocently before her, implied a pair of the finest legs that a young nobleman has ever stood upright upon; and violet eyes; and a heart of gold; and loyalty and manly charm — all qualities which the old woman loved the more the more they failed her. For she was growing old and worn and bent before her time. The sound of cannon was always in her ears. She saw always the glistening poison drop and the long stiletto. As she sat at table she listened; she heard the guns in the Channel; she dreaded — was that a curse, was that a whisper? Innocence, simplicity, were all the more dear to her for the dark background she set them against. And it was that same night, so tradition has it, when Orlando was sound asleep, that she made over formally, putting her hand and seal finally to the parchment, the gift of the great monastic house that had been the Archbishop’s and then the King’s to Orlando’s father.
Orlando slept all night in ignorance. He had been kissed by a queen without knowing it. And perhaps, for women’s hearts are intricate, it was his ignorance and the start he gave when her lips touched him that kept the memory of her young cousin (for they had blood in common) green in her mind. At any rate, two years of this quiet country life had not passed, and Orlando had written no more perhaps than twenty tragedies and a dozen histories and a score of sonnets when a message came that he was to attend the Queen at Whitehall.
‘Here’, she said, watching him advance down the long gallery towards her, ‘comes my innocent!’ (There was a serenity about him always which had the look of innocence when, technically, the word was no longer applicable.)
‘Come!’ she said. She was sitting bolt upright beside the fire. And she held him a foot’s pace from her and looked him up and down. Was she matching her speculations the other night with the truth now visible? Did she find her guesses justified? Eyes, mouth, nose, breast, hips, hands — she ran them over; her lips twitched visibly as she looked; but when she saw his legs she laughed out loud. He was the very image of a noble gentleman. But inwardly? She flashed her yellow hawk’s eyes upon him as if she would pierce his soul. The young man withstood her gaze blushing only a damask rose as became him. Strength, grace, romance, folly, poetry, youth — she read him like a page. Instantly she plucked a ring from her finger (the joint was swollen rather) and as she fitted it to his, named him her Treasurer and Steward; next hung about him chains of office; and bidding him bend his knee, tied round it at the slenderest part the jewelled order of the Garter. Nothing after that was denied him. When she drove in state he rode at her carriage door. She sent him to Scotland on a sad embassy to the unhappy Queen. He was about to sail for the Polish wars when she recalled him. For how could she bear to think of that tender flesh torn and that curly head rolled in the dust? She kept him with her. At the height of her triumph when the guns were booming at the Tower and the air was thick enough with gunpowder to make one sneeze and the huzzas of the people rang beneath the windows, she pulled him down among the cushions where her women had laid her (she was so worn and old) and made him bury his face in that astonishing composition — she had not changed her dress for a month — which smelt for all the world, he thought, recalling his boyish memory, like some old cabinet at home where his mother’s furs were stored. He rose, half suffocated from the embrace. ‘This’, she breathed, ‘is my victory!’— even as a rocket roared up and dyed her cheeks scarlet.
For the old woman loved him. And the Queen, who knew a man when she saw one, though not, it is said, in the usual way, plotted for him a splendid ambitious career. Lands were given him, houses assigned him. He was to be the son of her old age; the limb of her infirmity; the oak tree on which she leant her degradation. She croaked out these promises and strange domineering tendernesses (they were at Richmond now) sitting bolt upright in her stiff brocades by the fire which, however high they piled it, never kept her warm.
Meanwhile, the long winter months drew on. Every tree in the Park was lined with frost. The river ran sluggishly. One day when the snow was on the ground and the dark panelled rooms were full of shadows and the stags were barking in the Park, she saw in the mirror, which she kept for fear of spies always by her, through the door, which she kept for fear of murderers always open, a boy — could it be Orlando?— kissing a girl — who in the Devil’s name was the brazen hussy? Snatching at her golden-hilted sword she struck violently at the mirror. The glass crashed; people came running; she was lifted and set in her chair again; but she was stricken after that and groaned much, as her days wore to an end, of man’s treachery.
2015年4月28日星期二
Broccoli Gratin
triple-tested at the Good Housekeeping Research Institute
We've trimmed the fat from a family favorite by using creamy Yukon Gold potatoes as the base of this dish.
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Nutritional Information
Calories 95
Total Fat 3g
Saturated Fat 2g
Cholesterol 6mg
Sodium 305mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars --
Protein 6g
Calcium --
broccoli gratin
Tara Donne
Serves: 8
Yields: About 4 cups
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Ingredients
U.S. Metric Conversion chart
1 pound(s) broccoli florets
1 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks
2 cup(s) water
Pinch ground nutmeg
3/4 cup(s) (about 21?2 ounces) freshly grated Parmesan cheese
Salt and coarsely ground black pepper
Directions
In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In shallow, broiler-safe 1- to 1 1/2-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
We've trimmed the fat from a family favorite by using creamy Yukon Gold potatoes as the base of this dish.
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Nutritional Information
Calories 95
Total Fat 3g
Saturated Fat 2g
Cholesterol 6mg
Sodium 305mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars --
Protein 6g
Calcium --
broccoli gratin
Tara Donne
Serves: 8
Yields: About 4 cups
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Ingredients
U.S. Metric Conversion chart
1 pound(s) broccoli florets
1 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks
2 cup(s) water
Pinch ground nutmeg
3/4 cup(s) (about 21?2 ounces) freshly grated Parmesan cheese
Salt and coarsely ground black pepper
Directions
In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In shallow, broiler-safe 1- to 1 1/2-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
2015年4月21日星期二
Decadent Chocolate Espresso Pie
This recipe has been tested by Country Living
Inspired by Anna Jones's winning pie at the 2013 state fair of Texas.
By Lyda Jones Burnette
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
decadent chocolate espresso pie
Romulo Yanes
Serves: 10
Total Time: 7 hr 40 min
Prep Time: 40 min
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) milk, divided
1/3 cup(s) cornstarch
3/4 cup(s) sugar
1/2 teaspoon(s) salt
1 teaspoon(s) instant espresso powder
3 large egg yolks
1 teaspoon(s) vanilla extract
1 bar(s) (4 ounces) semisweet chocolate, chopped
1 bar(s) (4 ounces) bittersweet chocolate, chopped
4 ounce(s) milk chocolate, chopped
1 recipe baked Perfect Piecrust
Espresso Whipped Cream
1 1/2 cup(s) heavy whipping cream, divided
2 teaspoon(s) heaving whipping cream, divided
2 teaspoon(s) instant espresso powder
6 tablespoon(s) powdered sugar
Grated chocolate, for garnish
Directions
Whisk together 1 cup milk and cornstarch in a small mixing Information Security bowl until smooth.
coffee machines In a 3 1/2-quart saucepan combine sugar, salt, and remaining 1/2 cup milk. Cook over low-heat, stirring frequently until sugar is dissolved. Whisk in espresso powder and cornstarch mixture. Cook over medium heat until mixture thickens, about 5 to 7 minutes.
Whisk about 1/2 cup cornstarch mixture into egg yolks in a Best Restaurants in Hong Kong large mixing bowl. Whisk this back into espresso mixture in saucepan and cook over medium-low heat 5 minutes, or until mixture is thickened further.
Remove from heat and whisk in vanilla and chopped chocolate. Transfer to one prebaked and cooled Perfect Piecrust. Place plastic wrap directly onto filling (to prevent film from forming). Let stand 1 hour; then refrigerate for 6 hours.
Microwave 2 teaspoons cream in a small microwave-safe bowl for 10 seconds. Stir in espresso powder. Place remaining cream in a chilled mixing bowl. Beat at medium-high speed until soft peaks from. Add powdered sugar, 1 tablespoon at a time, until medium firm peaks form. Add espresso mixture, beating just until incorporated. Spread over chilled pie and top with grated chocolate.
Inspired by Anna Jones's winning pie at the 2013 state fair of Texas.
By Lyda Jones Burnette
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
decadent chocolate espresso pie
Romulo Yanes
Serves: 10
Total Time: 7 hr 40 min
Prep Time: 40 min
Ingredients
U.S. Metric Conversion chart
1 1/2 cup(s) milk, divided
1/3 cup(s) cornstarch
3/4 cup(s) sugar
1/2 teaspoon(s) salt
1 teaspoon(s) instant espresso powder
3 large egg yolks
1 teaspoon(s) vanilla extract
1 bar(s) (4 ounces) semisweet chocolate, chopped
1 bar(s) (4 ounces) bittersweet chocolate, chopped
4 ounce(s) milk chocolate, chopped
1 recipe baked Perfect Piecrust
Espresso Whipped Cream
1 1/2 cup(s) heavy whipping cream, divided
2 teaspoon(s) heaving whipping cream, divided
2 teaspoon(s) instant espresso powder
6 tablespoon(s) powdered sugar
Grated chocolate, for garnish
Directions
Whisk together 1 cup milk and cornstarch in a small mixing Information Security bowl until smooth.
coffee machines In a 3 1/2-quart saucepan combine sugar, salt, and remaining 1/2 cup milk. Cook over low-heat, stirring frequently until sugar is dissolved. Whisk in espresso powder and cornstarch mixture. Cook over medium heat until mixture thickens, about 5 to 7 minutes.
Whisk about 1/2 cup cornstarch mixture into egg yolks in a Best Restaurants in Hong Kong large mixing bowl. Whisk this back into espresso mixture in saucepan and cook over medium-low heat 5 minutes, or until mixture is thickened further.
Remove from heat and whisk in vanilla and chopped chocolate. Transfer to one prebaked and cooled Perfect Piecrust. Place plastic wrap directly onto filling (to prevent film from forming). Let stand 1 hour; then refrigerate for 6 hours.
Microwave 2 teaspoons cream in a small microwave-safe bowl for 10 seconds. Stir in espresso powder. Place remaining cream in a chilled mixing bowl. Beat at medium-high speed until soft peaks from. Add powdered sugar, 1 tablespoon at a time, until medium firm peaks form. Add espresso mixture, beating just until incorporated. Spread over chilled pie and top with grated chocolate.
2015年4月14日星期二
Shrimp-and-Papaya Summer Rolls
These cool and spicy summer rolls are stuffed with shrimp, papaya, mint, and peanuts -- a classic combination of Thai flavors.
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Nutritional Information
Calories 437
Total Fat 6g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 76g
Dietary Fiber --
Sugars --
Protein 29g
Calcium --
shrimp and papaya summer rolls
James Baigrie
Serves: 4
Yields: 12 rolls
Prep Time: 45 min
Ingredients
U.S. Metric Dream beauty pro Conversion chart
1/2 cup(s) Thai-style sweet chili sauce
2 tablespoon(s) fish sauce
2 tablespoon(s) fresh lime juice
2 teaspoon(s) reduced-sodium soy sauce
1 teaspoon(s) grated fresh ginger
4 ounce(s) vermicelli rice noodles
2 carrots, finely shredded or grated
1/2 cup(s) mint leaves, chopped
1/4 cup(s) chopped salted cocktail peanuts
12 (8 1/2-inch) rice-paper wrappers
12 large leaves Boston lettuce (from 2 heads), thick ribs removed, washed, and dried
3/4 pound(s) cooked, peeled, and deveined medium shrimp
1 (3/4-pound) red-fleshed papaya, peeled, seeded, and cut into 24 strips
1 red bell pepper, cut into 24 strips
Directions
In a medium bowl, whisk chili sauce, fish sauce, lime juice, soy sauce,Dream beauty pro and ginger; set sauce mixture aside.
Bring 6 cups water to a boil in a 2-quart glass measure in microwave; remove measure from microwave; carefully add noodles. Place back in microwave; microwave 5 minutes longer, or until noodles are translucent and tender. Drain in a colander; rinse under cold water. Using scissors, cut noodles into 4-inch lengths. Place noodles in a bowl with carrots, mint, and peanuts; add 1/4 cup of the sauce and toss to combine. Reserve the remaining sauce for dipping.
To make rolls: Fill a large bowl with hot water; immerse wrappers, 2 Dream beauty pro at a time, until soft, about 1 minute. Stack wrappers in 2 piles with damp paper towels between each wrapper.
Place a lettuce leaf on lower third of a rice wrapper, lining up both edges. Spoon 1/4 cup of the noodle mixture in a row on lettuce; top with 3 shrimp, 2 papaya strips, and 2 bell pepper strips. Lift edge of rice paper closest to you up and over filling just to cover; fold in sides. Roll into compact cylinders and place on a platter; cover with damp towels. Make the remaining rolls. Serve with the remaining dipping sauce.
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Nutritional Information
Calories 437
Total Fat 6g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 76g
Dietary Fiber --
Sugars --
Protein 29g
Calcium --
shrimp and papaya summer rolls
James Baigrie
Serves: 4
Yields: 12 rolls
Prep Time: 45 min
Ingredients
U.S. Metric Dream beauty pro Conversion chart
1/2 cup(s) Thai-style sweet chili sauce
2 tablespoon(s) fish sauce
2 tablespoon(s) fresh lime juice
2 teaspoon(s) reduced-sodium soy sauce
1 teaspoon(s) grated fresh ginger
4 ounce(s) vermicelli rice noodles
2 carrots, finely shredded or grated
1/2 cup(s) mint leaves, chopped
1/4 cup(s) chopped salted cocktail peanuts
12 (8 1/2-inch) rice-paper wrappers
12 large leaves Boston lettuce (from 2 heads), thick ribs removed, washed, and dried
3/4 pound(s) cooked, peeled, and deveined medium shrimp
1 (3/4-pound) red-fleshed papaya, peeled, seeded, and cut into 24 strips
1 red bell pepper, cut into 24 strips
Directions
In a medium bowl, whisk chili sauce, fish sauce, lime juice, soy sauce,Dream beauty pro and ginger; set sauce mixture aside.
Bring 6 cups water to a boil in a 2-quart glass measure in microwave; remove measure from microwave; carefully add noodles. Place back in microwave; microwave 5 minutes longer, or until noodles are translucent and tender. Drain in a colander; rinse under cold water. Using scissors, cut noodles into 4-inch lengths. Place noodles in a bowl with carrots, mint, and peanuts; add 1/4 cup of the sauce and toss to combine. Reserve the remaining sauce for dipping.
To make rolls: Fill a large bowl with hot water; immerse wrappers, 2 Dream beauty pro at a time, until soft, about 1 minute. Stack wrappers in 2 piles with damp paper towels between each wrapper.
Place a lettuce leaf on lower third of a rice wrapper, lining up both edges. Spoon 1/4 cup of the noodle mixture in a row on lettuce; top with 3 shrimp, 2 papaya strips, and 2 bell pepper strips. Lift edge of rice paper closest to you up and over filling just to cover; fold in sides. Roll into compact cylinders and place on a platter; cover with damp towels. Make the remaining rolls. Serve with the remaining dipping sauce.
2015年4月8日星期三
Cookies with Lemon Glaze
These delightful cookies get their rich lemon flavor from fresh lemon juice and zest.
Recipe courtesy of Giada De Laurentiis
By Giada De Laurentiis
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
giada de laurentiis's lemon ricotta cookies with lemon dr max glaze
Jim Franco
Yields: 44 cookies
Ingredients
U.S. Metric Conversion chart
Cookies
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Glaze
1 1/2 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Directions
Heat oven to 375°F. Line two baking sheets with parchment paper.
Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, dr max beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
Spoon about 2 tablespoons of dough for each cookie onto dr max prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative container.
Recipe courtesy of Giada De Laurentiis
By Giada De Laurentiis
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
giada de laurentiis's lemon ricotta cookies with lemon dr max glaze
Jim Franco
Yields: 44 cookies
Ingredients
U.S. Metric Conversion chart
Cookies
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
2 cup(s) sugar
2 large eggs
1 container(s) (15-ounce) whole-milk ricotta cheese
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Glaze
1 1/2 cup(s) powdered sugar
3 tablespoon(s) fresh lemon juice
Grated zest from one lemon
Directions
Heat oven to 375°F. Line two baking sheets with parchment paper.
Cookies: In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, combine butter and sugar. Using an electric mixer, dr max beat mixture until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest and beat to combine. Stir in the dry ingredients.
Spoon about 2 tablespoons of dough for each cookie onto dr max prepared baking sheets. Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheets 20 minutes.
Glaze: In a small bowl, combine powdered sugar, lemon juice, and zest; stir until smooth. Spoon about 1/2 teaspoon onto each cookie, and use back of the spoon to gently spread. Let the glaze harden about 2 hours. Pack the cookies in a decorative container.
2015年3月25日星期三
Roast Rosemary Chicken
By Woman's Day Kitchen
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Nutritional Information
Calories 509
Total Fat 21g
Saturated Fat 4g
Cholesterol 108mg
Sodium 574mg
Total Carbohydrate 48g
Dietary Fiber 6g
Sugars n/a
Protein 32g
Calcium --
My Plate Inspired
Charles Schiller
Serves: 4
Total Time: 40 min
Prep Time: 10 min
Ingredients
U.S.Cleen Metric Conversion chart
8 small chicken drumsticks (about 1 3/4 lb)
4 large red potatoes, each cut in 8 wedges, wedges halved
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in 1/2-in.-thick slices
2 tablespoon(s) olive oil
3 tablespoon(s) chopped fresh rosemary or 1 1/2 tsp dried
2 tablespoon(s) chopped garlic
1/2 teaspoon(s) each salt and freshly ground pepper
1/2 cup(s) pitted Kalamata olives, cut in half
Serve with: balsamic vinegar to drizzle over chicken and vegetables
Directions
Position racks to divide oven in thirds. Heat oven Dermes Hong Kongto 500°F. You'll need 2 rimmed baking sheets lined with nonstick foil.
Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
Arrange on platter; add olives.
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Nutritional Information
Calories 509
Total Fat 21g
Saturated Fat 4g
Cholesterol 108mg
Sodium 574mg
Total Carbohydrate 48g
Dietary Fiber 6g
Sugars n/a
Protein 32g
Calcium --
My Plate Inspired
Charles Schiller
Serves: 4
Total Time: 40 min
Prep Time: 10 min
Ingredients
U.S.Cleen Metric Conversion chart
8 small chicken drumsticks (about 1 3/4 lb)
4 large red potatoes, each cut in 8 wedges, wedges halved
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in 1/2-in.-thick slices
2 tablespoon(s) olive oil
3 tablespoon(s) chopped fresh rosemary or 1 1/2 tsp dried
2 tablespoon(s) chopped garlic
1/2 teaspoon(s) each salt and freshly ground pepper
1/2 cup(s) pitted Kalamata olives, cut in half
Serve with: balsamic vinegar to drizzle over chicken and vegetables
Directions
Position racks to divide oven in thirds. Heat oven Dermes Hong Kongto 500°F. You'll need 2 rimmed baking sheets lined with nonstick foil.
Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
Arrange on platter; add olives.
2015年3月24日星期二
Chicken Salad
From Martha Stewart Living Omnimedia
For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
asian rotisserie chicken salad
Courtesy of Martha Stewart
Serves: 4
Total Time: 30 min
Prep Time: 30 min
Ingredients
U.S. Metric Conversion chart
2 cup(s) fresh cilantro Maggie Beauty leaves and soft stems
1/4 cup(s) (from 2 limes) fresh lime juice
1/4 cup(s) vegetable oil
Coarse salt
Ground pepper
1 (about 2 1/2 pounds) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
1/4 medium (8 ounces) red cabbage, cored and thinly sliced crosswise
1 red bell pepper, ribs and seeds removed, thinly sliced
2 scallions, thinly sliced
1 head(s) (large) romaine lettuce, torn into bite-size pieces
1/2 cup(s) cashews
Directions
Make dressing: In a blender, combine cilantro, lime juice, Maggie Beautyand oil; season with salt and pepper. Blend until smooth.
In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle Maggie Beauty all with remaining dressing, and sprinkle with cashews
For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
asian rotisserie chicken salad
Courtesy of Martha Stewart
Serves: 4
Total Time: 30 min
Prep Time: 30 min
Ingredients
U.S. Metric Conversion chart
2 cup(s) fresh cilantro Maggie Beauty leaves and soft stems
1/4 cup(s) (from 2 limes) fresh lime juice
1/4 cup(s) vegetable oil
Coarse salt
Ground pepper
1 (about 2 1/2 pounds) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
1/4 medium (8 ounces) red cabbage, cored and thinly sliced crosswise
1 red bell pepper, ribs and seeds removed, thinly sliced
2 scallions, thinly sliced
1 head(s) (large) romaine lettuce, torn into bite-size pieces
1/2 cup(s) cashews
Directions
Make dressing: In a blender, combine cilantro, lime juice, Maggie Beautyand oil; season with salt and pepper. Blend until smooth.
In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle Maggie Beauty all with remaining dressing, and sprinkle with cashews
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