Fights of enamored, doubled loves.
Rose that many smell, its fragrance loses..
lunes, 12 de noviembre de 2007
lunes, 5 de noviembre de 2007
2ª receta
4 cups prepared mashed potatoes (your favourite recipe or instant) try one of these recipes:
mashed potatoes orgarlic mashed potatoesorfat free mashed potatoes
Red liquid food coloring blue liquid food coloring 32 Fresh string beans
Various vegetables to decorate (we used sliced black olives, frozen peas, roasted red peppers and scallions
Makes 4 Servings
In a medium mixing bowl, add red food coloring to the potatoes and stir to combine; add a few drops of blue food coloring to the potatoes and stir again to mix the colors, adding more coloring to achieve the desired shade of pink.
Using clean, damp hands, form 4 small potato balls (each about 1-inch in diameter); place each small ball on a microwave-safe plate to form the spiders' heads. Form the remaining potatoes into four equal balls; place them on the plates to form the spiders' bodies. Insert 4 green beans into each side of the spider bodies for the legs.
To finish, decorate each spider with the vegetables of your choice. To achieve our look, make rows of black olive slices along the top and use slivers of roasted red peppers on the sides. Make spots all over the bodies with frozen peas (thawed) and insert trimmed scallions for antennae. Sprinkle the spiders' bodies with coarsely ground black pepper.
Reheat the spiders in the microwave and serve.
Approximate nutritional analysis per serving: 291 calories, 29 mg cholesterol, 888 mg sodium, 6 g protein, 14 g fat, 40 g carbohydrates, 8 g dietary fiber
mashed potatoes orgarlic mashed potatoesorfat free mashed potatoes
Red liquid food coloring blue liquid food coloring 32 Fresh string beans
Various vegetables to decorate (we used sliced black olives, frozen peas, roasted red peppers and scallions
Makes 4 Servings
In a medium mixing bowl, add red food coloring to the potatoes and stir to combine; add a few drops of blue food coloring to the potatoes and stir again to mix the colors, adding more coloring to achieve the desired shade of pink.
Using clean, damp hands, form 4 small potato balls (each about 1-inch in diameter); place each small ball on a microwave-safe plate to form the spiders' heads. Form the remaining potatoes into four equal balls; place them on the plates to form the spiders' bodies. Insert 4 green beans into each side of the spider bodies for the legs.
To finish, decorate each spider with the vegetables of your choice. To achieve our look, make rows of black olive slices along the top and use slivers of roasted red peppers on the sides. Make spots all over the bodies with frozen peas (thawed) and insert trimmed scallions for antennae. Sprinkle the spiders' bodies with coarsely ground black pepper.
Reheat the spiders in the microwave and serve.
Approximate nutritional analysis per serving: 291 calories, 29 mg cholesterol, 888 mg sodium, 6 g protein, 14 g fat, 40 g carbohydrates, 8 g dietary fiber
hAllOwEn!! (recetas)
2 cups sugar 3/4 cup light corn syrup1/4 cup honey 1/4 teaspoon salt 2 cups heavy cream 3 tablespoons heavy cream3 tablespoon unsalted butter, cut into chunks 1 tablespoon plus 1 teaspoon vanilla extract up to 16 small apples, cold 1 1/4 pounds chocolate 5 to 6 ounces chopped toasted nuts (optional)
Equipmentlong-handled silicone spatula or wooden spooncandy thermometerup to 16 Popsicle sticks
Serves Up To 16
Combine the sugar, corn syrup, honey and salt in a heavy-bottomed 3-quart saucepan. Cook over medium heat, stirring with a spatula or spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from inside the pot with wet pastry brush or a wad if paper towel dipped in water. Cover and continue to cook for about 3 minutes.
Meanwhile rinse the spatula or spoon before using it again later. Uncover the pot and wash the sides once more. Insert the candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without stirring, until the mixture reached 305° F., 5 to 10 minutes.
Meanwhile, bring the cream to a simmer and keep it hot until needed When the sugar mixture reached 305° F., turn the heat off. Stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the pot so that the mixture boils energetically but not violently. Continue to cook, stirring occasionally, until the temperature reaches 250°F., about 30 minutes. Remove the pot from the heat. Stir in the vanilla. Transfer the caramel into a smaller pot or heatproof bowl deep enough to dip the apples. Cool for 10 minutes.
Impale each apple on a stick. Holding the stick, dip and appple into the caramel, allowing the excess to flow back into the pot. Set the apple on a sheet of wax paper. If the caramel gets too cool it will slide entirely off the apples! If necessary, reheat gently (without simmering), then continue to dip. Repeat to coat each apple. Let the dipped apples set until the caramel is cool and firm, at least 30 minutes. Melt 1 pound of chocolate. Dip each apple into the chocolate, allowing excess chocolate to flow back into the bowl. Sprinkle with nuts if desired. Set the dipped apples on a tray lined with wax paper. Apples coated with untempered chocolate must be refrigerated to prevent discoloration. Apples coated with tempered chocolate may be kept at room temperature
hAllOwEn!!
Ancient Origins
Halloween's origins date back to the ancient Celtic festival of Samhain (pronounced sow-in).
The Celts, who lived 2,000 years ago in the area that is now Ireland, the United Kingdom, and northern France, celebrated their new year on November 1. This day marked the end of summer and the harvest and the beginning of the dark, cold winter, a time of year that was often associated with human death. Celts believed that on the night before the new year, the boundary between the worlds of the living and the dead became blurred. On the night of October 31, they celebrated Samhain, when it was believed that the ghosts of the dead returned to earth. In addition to causing trouble and damaging crops, Celts thought that the presence of the otherworldly spirits made it easier for the Druids, or Celtic priests, to make predictions about the future. For a people entirely dependent on the volatile natural world, these prophecies were an important source of comfort and direction during the long, dark winter.
To commemorate the event, Druids built huge sacred bonfires, where the people gathered to burn crops and animals as sacrifices to the Celtic deities.
During the celebration, the Celts wore costumes, typically consisting of animal heads and skins, and attempted to tell each other's fortunes. When the celebration was over, they re-lit their hearth fires, which they had extinguished earlier that evening, from the sacred bonfire to help protect them during the coming winter.
By A.D. 43, Romans had conquered the majority of Celtic territory. In the course of the four hundred years that they ruled the Celtic lands, two festivals of Roman origin were combined with the traditional Celtic celebration of Samhain.
The first was Feralia, a day in late October when the Romans traditionally commemorated the passing of the dead. The second was a day to honor Pomona, the Roman goddess of fruit and trees. The symbol of Pomona is the apple and the incorporation of this celebration into Samhain probably explains the tradition of "bobbing" for apples that is practiced today on Halloween.
By the 800s, the influence of Christianity had spread into Celtic lands. In the seventh century, Pope Boniface IV designated November 1 All Saints' Day, a time to honor saints and martyrs. It is widely believed today that the pope was attempting to replace the Celtic festival of the dead with a related, but church-sanctioned holiday. The celebration was also called All-hallows or All-hallowmas (from Middle English Alholowmesse meaning All Saints' Day) and the night before it, the night of Samhain, began to be called All-hallows Eve and, eventually, Halloween. Even later, in A.D. 1000, the church would make November 2 All Souls' Day, a day to honor the dead. It was celebrated similarly to Samhain, with big bonfires, parades, and dressing up in costumes as saints, angels, and devils. Together, the three celebrations, the eve of All Saints', All Saints', and All Souls', were called Hallowmas.
Halloween's origins date back to the ancient Celtic festival of Samhain (pronounced sow-in).
The Celts, who lived 2,000 years ago in the area that is now Ireland, the United Kingdom, and northern France, celebrated their new year on November 1. This day marked the end of summer and the harvest and the beginning of the dark, cold winter, a time of year that was often associated with human death. Celts believed that on the night before the new year, the boundary between the worlds of the living and the dead became blurred. On the night of October 31, they celebrated Samhain, when it was believed that the ghosts of the dead returned to earth. In addition to causing trouble and damaging crops, Celts thought that the presence of the otherworldly spirits made it easier for the Druids, or Celtic priests, to make predictions about the future. For a people entirely dependent on the volatile natural world, these prophecies were an important source of comfort and direction during the long, dark winter.
To commemorate the event, Druids built huge sacred bonfires, where the people gathered to burn crops and animals as sacrifices to the Celtic deities.
During the celebration, the Celts wore costumes, typically consisting of animal heads and skins, and attempted to tell each other's fortunes. When the celebration was over, they re-lit their hearth fires, which they had extinguished earlier that evening, from the sacred bonfire to help protect them during the coming winter.
By A.D. 43, Romans had conquered the majority of Celtic territory. In the course of the four hundred years that they ruled the Celtic lands, two festivals of Roman origin were combined with the traditional Celtic celebration of Samhain.
The first was Feralia, a day in late October when the Romans traditionally commemorated the passing of the dead. The second was a day to honor Pomona, the Roman goddess of fruit and trees. The symbol of Pomona is the apple and the incorporation of this celebration into Samhain probably explains the tradition of "bobbing" for apples that is practiced today on Halloween.
By the 800s, the influence of Christianity had spread into Celtic lands. In the seventh century, Pope Boniface IV designated November 1 All Saints' Day, a time to honor saints and martyrs. It is widely believed today that the pope was attempting to replace the Celtic festival of the dead with a related, but church-sanctioned holiday. The celebration was also called All-hallows or All-hallowmas (from Middle English Alholowmesse meaning All Saints' Day) and the night before it, the night of Samhain, began to be called All-hallows Eve and, eventually, Halloween. Even later, in A.D. 1000, the church would make November 2 All Souls' Day, a day to honor the dead. It was celebrated similarly to Samhain, with big bonfires, parades, and dressing up in costumes as saints, angels, and devils. Together, the three celebrations, the eve of All Saints', All Saints', and All Souls', were called Hallowmas.
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