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Sunday, September 13, 2009 by big big
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Thursday, February 26, 2009 by big big
Time For Marijuana Legalization?Andrew Cohen: Economic Crisis Spurring Politicians To Talk About Legalizing PotComments Comments 84Feb. 25, 2009 | by Andrew CohenSend this story via emailE-Mail StoryPrint this storyPrint StoryRead related blogs & articles about this storySphereShareText Size: A A A (DEA)RelatedSubstance Abuse In AmericaInteractiveSubstance Abuse In AmericaGet the facts on a national problem. Find out where to get help, learn how drugs affect the body and compare state drunk-driving laws.Stories * Border Patrol Expands Role In North * Cop: No Pot Charge For Phelps After PhotoAnswers.com(CBS) Attorney Andrew Cohen analyzes legal issues for CBS News and CBSNews.com.Apparently, it was nothing personal after all. Apparently, it was strictly business all along.After generations of defending capital punishment and marijuana possession laws on moral, ethical and religious grounds, after years of declaring that the death penalty acted as a deterrent against violent crime and that pot smokers were more dangerous to society than, say, alcohol consumers, all of a sudden thanks to our economic crisis more and more mainstream powerbrokers are considering dramatic changes to our criminal justice system.The New York Times today has a late-arriving piece by Ian Urbina which posits that lawmakers in several states are considering abandoning the death penalty because it’s just too expensive and cuts into other law enforcement priorities. State officials are beginning to acknowledge that they can more productively spend their budget funds on cracking unsolved cases or ensuring better police protection than on keeping pot smokers in prison or fighting for decades with capital defendants. This, Urbina writes, is forcing a sea-change around the nation: “Last year, in an effort to cut costs, probation and parole agencies in Arizona, Kentucky, Mississippi, New Jersey and Vermont reduced or dropped prison time for thousands of offenders who violated conditions of their release. In some states, probation and parole violators account for up to two-thirds of prison admissions each year; typical violations are failing drug tests or missing meetings with parole officers.
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The "birth control" pill...and so much morepartner * by Dr. Kate, The Daily Bedpost, on Tue Apr 1, 2008 9:07am PDT * 128 Comments * Post a Comment * Read More from This Author » * Report Abuse[Ed. note -- Matters of contraception make for - ahem - big and long-lasting conversation here on Shine. Right now, we can't stop talking about the many ways The Pill works in our body and the many reasons, even outside of birth control, we use it. Add your opinion to the mix!]My new patient J. came into my office with her mother last week to discuss her awful periods. She's 13, and has been to the emergency room several times (and missed over a week of school this year) because of heavy bleeding and disabling pain. I was excited about offering J. the birth control pill--I don't often have the chance to greatly improve someone's life with a simple prescription. But her mother resisted, because when she was young, "only bad girls went on the Pill that young." Forty-five minutes of conversation later, J.'s mother promised to think about it.This encounter was a reminder that the birth control pill has a bad name.
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Your oddest body quirks explainedpartner * by Liz Vaccariello, Editor-in-Chief, PREVENTION, on Wed Feb 11, 2009 12:13pm PST * 14 Comments * Post a Comment * Read More from This Author » * Report AbuseGoose bumps. Popping joints. Laughing till’ you cry. These little body quirks are certainly familiar, but it doesn’t make them any less mysterious. Here is what’s behind a few of your body’s stranger habits, plus why a less-than-desirable physical trait could actually be healthy: 1. WHY DOES CHOPPING ONIONS MAKE YOU TEAR UP?When you cut into an onion, you rupture its cells, releasing enzymes that produce a gas called propanethial sulfoxide. Once that gas reaches your eyes, it reacts with tears to produce a mild sulfuric acid. And that hurts. The brain then signals the eyes’ tear glands to produce more liquid to flush the stuff out. The more you chop, the more irritating gas you produce and the more tears you shed. “The onion’s chemical reaction is a defense mechanism that evolved to repel pests,” explains University of Wisconsin–Madison horticultural professor Irwin Goldman, PhD. Keep the stinging and crying to a minimum by chilling an onion in the freezer before cutting it cold temperatures slow release of the enzymes. The highest concentration of enzymes is at the bottom of the onion, so cut it last to postpone the weeping (and the irritation) for as long as possible. If you don’t like cooking with onions, check out our recipe finder for more great onion-free dishes.2. IS IT TRUE THAT YOUR EARS GROW THROUGHOUT LIFE?Yes, the outer ears do. Starting at birth, the ears are, proportionally, the body’s largest feature, with a Spock-like prominence. They grow rapidly until about age 10, then slow to the languid pace of about 0.22 millimeter per year, according to a study by Britain’s Royal College of General Practitioners. Other studies show that the earlobe itself also lengthens throughout life (men have longer lobes than women). However, the size of the ear canal, which is formed by bone and cartilage, does not increase with age. Don’t love the size of your ears? Find other ways to look and feel great. 3. WHY DO YOUR JOINTS CRACK?The most common type of joint in the human body is the diarthrodial joint — knuckles and shoulders are examples — in which two bones come together in a capsule. Inside that joint capsule is a lubricant called synovial fluid, which contains dissolved gases. When you stretch the joint, you’re actually compressing it and the fluid within, forcing those nitrogen-rich gases to escape the synovial solution. The release of “air” within the joint capsule is what you hear as a “pop.” Once the gas is released, the joint is a bit more flexible (enabling you to go a little further in a yoga pose, for example). But you’ve probably noticed that you can’t immediately crack the same joint again. That’s because the gases released in a pop must first reabsorb into the fluid, a process that takes 15 to 30 minutes. If you habitually crack your knuckles to relieve tension, try concentrating on your breath for 30 seconds instead.
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Menstrual Pain vs Ovulation Painuser * by taleayahjohnson, on Fri Apr 25, 2008 9:17pm PDT * 2 Comments * Post a Comment * Read More from This Author » * Report AbuseAs women, at some point in time we have all experienced the monthly cramping, bloating, headaches, and changing moods associated with our menstrual cycle. This uncomfortable time of the month has transcended through biblical times to modern times, and undoubtedly will forever remain with man-kind. It is something that women endure and unfortunately there is little to nothing we can do about it. However, consider if you had a similar pain 14 days after your menstrual cycle but without “Aunt Flow”. This is called Mittelschmerz, which is a medical term used to describe mid-cycle pain or ovulation pain. Ovulation pain! When did ovulating become painful? Well, there are a few of us who experience this every month or intermittently. The pain is often intense, sharp, and lasts for hours. Eventually, it does subside and reduce to a dull nagging pain in your side where your ovaries are located.
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Long Lasting Painuser * by djgreetings.com, on Sun Feb 22, 2009 8:31am PST * 400 Comments * Post a Comment * Read More from This Author » * Report AbuseGreetings !!! Long Lasting PainGround combat in the 1991 Persian Gulf War lasted just 100 hours, but it's meant 17 years of pain and anguish for hundreds of thousands of veterans who went.
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STARS ON THE WATER by J MONTANAuser * by J Montana, on Wed Feb 18, 2009 6:51pm PST * 1141 Comments * Post a Comment * Read More from This Author » * Report AbuseEveryone has a friend or loved one in the military that is either on active duty or hasRetired. I want to take the time to remember the heroes of today, as well as our fallenSoldiers that we have lost as a result of the war. I have a few friends here on ShineThat have Husbands that are on active duty. Please leave your prayers for them.These are our Heroes. If you have a friend or family member that has past on or isOn active duty please leave them your prayers and well wishes here. My wish is toHave all of our soldiers come home safely. These soldiers fight for a freedom thatWe take for granted. We need to come together and rememberwho has foughtThe good fight for us. It was not I. I can not even fathom the thought of going intoBattle just so our children can feel safe at night. Remember the fallen soldiers.My father was my hero.
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Kutter's Bar and Grilluser * by Kutter, on Mon Feb 23, 2009 6:39am PST * 1789 Comments * Post a Comment * Read More from This Author » * Report AbuseSo, you think that your day was tough? Well, join the club. Whenever you enter this establishment upset, you will leave with a smile on your face. We are here to drown your sorrows, and make you feel better. So what are you having? You may have noticed that there are no clocks on the walls. We did this for a reason. Time may fix your problems, but a few drinks are going help you along the way. Tell me what is going on. The good and the bad. The pretty and the ugly. The ups and the downs. It doesn't matter if you are a QuietThinker or as loud as a rock concert. Whatever! Enough of the examples. I’m here to make you your drinks. I’m here to make a paycheck. I’m here to make you smile, but please follow the ToS rules. If you annoy me too much then I will be forced to call in my bouncers. Our security is run by BJ, and she owns over 200 guns, so please be smart about your decisions. You don’t want any Harley riders telling you where to go. You could get your feelings hurt. You might be looking up at the Sky and notice that Sunshine is not smiling at you. We also have a builder named Bob that knows how to “plant” a two by four. If you get by Bob then you will be dealing with Big Ron, and he has a habit of loving you to death. On the other hand, Lady Jane will escort you through our establishment if you set an appointment. Also, don’t mess with the lawn guy because Blade has been known to Kut you In The Flesh. We only try to run a nice Traezy establishment. Kim is the main level waitress, but do not take your drinks off of her ass. She will serve you in an, out of the oven, hot Biscuit type of manner. There is a guy named Defiant that shows up every now and again, and he claims to be Valiant, and he has some great stories. He’ll tell you a joke anytime that you are willing listen. He works in a hospital with DocNewYork and Nurse Di. She believes that Zombies are very witty. I have to agree with the “witty” part. Be very careful though, Satan does have angels. We do have a person that Chex this. Christie and Mandi will be around to offer Jello shots, but please remember that you will have to go home eventually. Betty will be the one to administer those shots, but no more than 29. If you enjoy snakes then please visit our Viper display in the northwest corner. A lot of people find this display very Groovy. We also have a Theno Scorpio in there. You really shouldn’t mess with a Scorpio. If you want to play, then play with the Viper. Rockin’ will be handling all of the DJ music, and if you enjoy the Dolphin dance then please join in. If she is not here then please note that the jukebox is stuck on Neil Diamond’s song, sweet Caroline. If you decide to dance then please notice that there is a Rose on each table. Please respect the beauty and the time it takes to create each one of these. We do have another level, which we call the Montana room. Cherry blossoms are everywhere and Jack will be your server. It is very naughty but very nice. It is, shall we say, Mr. Clean up there. Nothing but the best attention will be served. We also have our own handyman Maguire to handle any odd jobs. We have a Wicked chocolate bar, which is hosted by Nestle, and it is absolutely Lucious. Kendra will be happy to deliver drinks to your area. The thoughtful and generous Tony D, will survey any actions on this level. The layout is nice and Cozy with a fireplace. We posted a sign above the fireplace, which reads, Hot Dangerous, so please be careful.
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TEARS FROM THE SUN for VIPER by J MONTANAuser * by J Montana, on Fri Feb 20, 2009 6:31pm PST * 1796 Comments * Post a Comment * Read More from This Author » * Report AbuseThere is a man who we all adore. He has honor and love for us all. He bringsRomance and poetry to us even though he may feel less worthy. He is a greatFriend to us. When we are having a bad day he is there to lift us up. I want toThank him for being a cherished member of our Shine Community. His nameIs The Viper. He was one of the first friends that I had on Shine. When I had abad day he was there to lift my spirits. He is the best of the best here on Shine.Viper, You make us smile. You bring joy to our life through your writing.Please know that we care very much that you are here with us. We need you.I know that you have been having trials and tribulations. We are all battlingDemons. We want to help you now. We want to be here for you. We will liftYou up. Le us share your sorrow, my friend. I will Shine a light for you whenIt is dark. When you feel blue, let us help you through the tough times.
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TEARS FROM THE SUN for VIPER by J MONTANAuser * by J Montana, on Fri Feb 20, 2009 6:31pm PST * 1796 Comments * Post a Comment * Read More from This Author » * Report AbuseThere is a man who we all adore. He has honor and love for us all. He bringsRomance and poetry to us even though he may feel less worthy. He is a greatFriend to us. When we are having a bad day he is there to lift us up. I want toThank him for being a cherished member of our Shine Community. His nameIs The Viper. He was one of the first friends that I had on Shine. When I had abad day he was there to lift my spirits. He is the best of the best here on Shine.Viper, You make us smile. You bring joy to our life through your writing.Please know that we care very much that you are here with us. We need you.I know that you have been having trials and tribulations. We are all battlingDemons. We want to help you now. We want to be here for you. We will liftYou up. Le us share your sorrow, my friend. I will Shine a light for you whenIt is dark. When you feel blue, let us help you through the tough times.
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Top ten worst foods of 2009 user * by FatFighterTV, on Tue Feb 24, 2009 12:20pm PST * 27 Comments * Post a Comment * Read More from This Author » * Report AbuseFrom an astonishing amount of calories to several days' worth of fat in one meal to over the top levels of sodium, this is one place you don’t want to see any of your favorite foods. Every year, the Center for Science in the Public Interest (CSPI) comes up with its list of the Top Ten Worst Foods and I always look forward to it. Once in awhile I find out I’ve enjoyed one of the “worsts” (and stop immediately!). But this year, I’m happy to report I have not indulged in anything on CSPI’s list for 2009.1. Pepperidge Farm Roasted White Meat Chicken Premium Pot Pie - There are 510 calories and 9 grams of saturated fat in this baby. Oh wait - that’s just for half a pie. The whole thing has 1020 calories and 18 grams of saturated fat.2. Romano’s Macaroni Grill Spaghetti and Meatballs with Meat Sauce - This dish will set you back a staggering 2,430 calories and nearly three days’ worth of saturated fat (57 grams) plus 5,290 milligrams of sodium - more calories and saturated fat than two Macaroni Grill Tuscan Rib-Eye steak dinners.3. Progresso Traditional, Vegetable Classics, and Rich & Hearty soups - Half a can averages more than half of a person’s daily quota of salt. Instead, CSPI says try Progresso’s Health Favorites reduced-sodium soups with up to 50 percent less salt. Also, see: Hidden sodium in foods you wouldn't think to check.4. Dove Ice Cream - A half cup has about 300 calories and an average of 11 grams of saturated fat - that’s half-a-day’s worth of the bad stuff. You may be better off with these 5 frozen treats under 100 calories.5. The Cheesecake Factory Chris’ Outrageous Chocolate Cake - It’s layers of chocolate cake, brownie, toasted coconut pecan filling, and chocolate chip coconut cheesecake.
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News big :
Obama to Seek New Assault Weapons BanPrevious Ban Expired in 2004 During the Bush AdministrationBy JASON RYANWASHINGTON, Feb.
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It seems facebook's permissions on photos tagged by others isn't as great as one would imagine.
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It seems facebook's permissions on photos tagged by others isn't as great as one would imagine.
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It seems facebook's permissions on photos tagged by others isn't as great as one would imagine.
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Friday, February 20, 2009 by big big
I created this salad several years ago for Christmas holiday entertaining by combining all the green, red and orange salad ingredients I could think of and tossing them with one of my favorite vinaigrette dressings. It's very festive looking and extremely delicious because it combines the sweet flavors of mandarin oranges and dried cranberries with savory vegetables, olive oil, garlic, and balsamic vinegar.
This salad is a much welcomed healthy addition to a holiday meal. You can vary the ingredient ratios based on your own preference. Good Seasons salad dressings are one of the few prepared foods I buy. Just add your own oil, vinegar, and water, and the flavor is always fresh and delicious.
4 cups (a 5-oz. bag) arugula, washed (or more to taste)
4 cups (a 6-oz.
1 cup canned mandarin oranges, drained
1 cup dried cranberries
1 cup red pepper, cut in thin 1 1/2-inch strips
1 cup canned, julienned beets
1 pint cherry tomatoes, cut in half
1 medium cucumber, peeled, and cut in thin 1 1/2-inch strips
1 cup crumbled blue cheese or Gorgonzola (optional)
1 cup pecans, lightly toasted (optional)
1 Good Seasons Roasted Garlic, Zesty Italian, or Garlic & Herb flavor dressing made with olive oil and balsamic vinegar according to the directions on the packet
1. Chill the dressing in the refrigerator.
2. Because this salad makes such a nice presentation, it's best to serve it in either a large glass or wooden bowl. Mix together the arugula and baby spinach. Decoratively place the remaining ingredients over the greens. If using the crumbled cheese and toasted nuts, sprinkle them evenly on top.
3. At the last possible moment, toss the salad with the entire bottle of dressing.
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For me, baking cookies is always one of the most fun bonding experiences of the year. It's a great way to spend quality time with family and friends, and the cookies make wonderful gifts for teachers, co-workers, and just about everyone else. It's fun to experiment and try a few new recipes each year. Here are 6 cookies from around the world, featuring a variety of shapes, colors, and ingredients (recipes follow):
Alfajores from Argentina and Peru. Alfajores are shortbread cookies filled with dulce de leche, the cooked milk jam that has recently become so popular in the United States. While dulce de leche is the typical filling, you can also fill the cookies with any fruit jam you like.
Benne (Sesame) Seed Wafers from West Africa. These are crisp and delicious with the nutty flavor of sesame seeds. Hulled white sesame seeds are more dainty looking, but the darker seeds with hulls have more flavor.
Speculas Spice Cookies from Belgium and Holland. These flavorful cookies were developed centuries ago using spices from the Far East that were brought back to Northern Europe. Many Americans know them for their windmill designs made from special molds, but if you don't have the molds, cookie cutters work equally well.
Scottish Shortbread from Scotland. This centuries-old classic is one of the most comforting of cookies and goes wonderfully with hot chocolate. You can use an attractively decorated 8-inch square mold or make them in a round baking pan with removable sides.
Viennese Crescents from Austria. Austrians are some of the finest bakers in the world, and Viennese Nut Crescents are my favorite cookies. I love the dough, which is crumbly, nutty, buttery rich, and not too sweet. Other countries have their own variations and shapes.
Brigadeiros from Brazil. Technically, these aren't cookies. They’re really a cross between a truffle and fudge, shaped in little balls about an inch in diameter. They're tremendously popular in Brazil and great for the holidays because they can be rolled in colorful sprinkles or nonpareils, finely chopped nuts, or grated coconut. For an extra fancy presentation, place them in little paper candy cups.
Recipes
Alfajores
(makes approximately 3 dozen sandwich style cookies)
1 ½ cups (3 sticks) sweet butter, softened
¾ cup sugar
½ cup confectioner’s sugar
1 ½ teaspoons vanilla extract
½ teaspoon salt
3 cups all-purpose flour
1 ½ cups dulce de leche (in a jar or homemade: see below)
Confectioner's sugar (optional)
Grated coconut (optional)
1. Preheat the oven to 350 degrees.
2. Cream together the butter and two sugars. Add the vanilla extract.
3. Add the flour and salt to the butter mixture.
4. When the dough is well blended, divide it in three. Shape into 3 thick disks, cover them in plastic wrap, and chill for one hour. The disk shape will make it easier to roll later.
5. When ready to make the cookies, roll the dough to ¼-inch thick. Use a 2-inch round cookie cutter to cut circles. With a fun shaped mini cutter such as a heart, a star, or a Christmas tree, cut a little shape in the center of half the circles. These will be the tops of the cookies and will allow the filling to show through.
6. Place the cookies on a lightly greased cookie sheet and bake approximately 12 minutes, or until they start to brown. Let them cool on a cookie sheet.
7. Spread approximately 1 teaspoon of dulce de leche or jam over the full circles. Top each with the circles that have cut outs in the middle. If you’d like to roll the edges in grated coconut, add a little extra filling so it oozes out slightly. That will give the coconut something to adhere to.
8. If you'd like to sprinkle them with confectioner's sugar, omit the coconut.
Homemade Dulce de Leche Filling
(Makes at least 2 cups. If you have extra, you can use it as an ice cream topping.)
2 cans sweetened condensed milk (14 oz. each)
Empty the sweetened condensed milk into the top of a double boiler. Add water to the bottom compartment and cook over medium heat approximately 1¼ hours, stirring periodically to prevent scorching. It’s ready when the mixture turns a tan color and thickens to the consistency of jam. It will get thicker as it cools.
Benne Seed Wafers
(makes approximately 4 dozen cookies)
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sesame seeds
1. Preheat the oven to 350 degrees.
2.
3. In a small bowl, mix together the flour, baking powder, salt and 1/2 cup of the sesame seeds. Add this dry mixture to the butter and sugar mixture. Mix well.
4. Form the dough into 1-inch balls. If the dough is too soft to form balls, add a little extra flour. Spread the remaining 1 cup of sesame seeds, 1/2 cup at a time, over a large plate. Roll the balls in the sesame seeds.
5. Place the balls on a greased cookie sheet and flatten them with the bottom of a glass.
6. Bake for approximately 10-12 minutes, or until light brown in color.
Speculas Spice Cookies
(makes approximately 3 dozen cookies)
You don't need to add all 7 spices. That is the authentic spice mixture. The cinnamon and cloves are essential, but if you don't have all the other spices in your cupboard, add what you have on hand.
3/4 cup sweet butter, softened
1 1/4 cups dark brown sugar, firmly packed
1 egg
1 1/2 teaspoons vanilla extract
2 3/4 cups all purpose flour
1/2 cup almonds, finely ground
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/4 teaspoon ground anise
1/2 teaspoon salt
1/8 teaspoon baking powder
1. Preheat oven to 350 degrees.
2. Cream together the butter and brown sugar. Add the egg and the vanilla extract.
3. Combine the flour, baking powder, salt and spices. Then add them to the butter and sugar mixture.
4. Divide the dough in thirds and form them into thick disks. This will make them easier to roll out later. Chill for about 1 hour.
5. If using decorated clay molds, oil them and dust with flour. Press dough into the molds to cover, about 1/4-inch thick. Trim the excess around the edges of the mold. Tap the molds and place the cookies on a greased baking sheet. Reflour the molds as needed, but you won't need to regrease them. If using regular cookie cutters, roll the dough 1/4-inch thick.
6. Bake the cookies approximately 10-12 minutes, or until they look brown and done. The dough will be somewhat dark, due to the spices. Cool several minutes on the cookie sheets.
Scottish Shortbread
(makes approximately 32 1-inch X 2-inch bars or 16 large wedges)
2/3rds cup sweet butter, softened
1/3 cup confectioner's sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1. Preheat oven to 325 degrees.
2. Cream the butter and sugar. Add the flour and salt and mix until smooth.
3. If using a decorative, 8-inch square clay mold, flour the mold and then evenly spread the dough into it. Trim any excess off the edges. If you don't have a mold, use a 9-inch baking pan with a removable bottom, like a cheesecake pan. With the tines of your fork, mark the circle in quarters, and mark each quarter in 4 wedges. This will make it easier to break or cut the wedges once the shortbread has baked.
4. Bake the shortbread for about 45 minutes, or until it's a rich golden brown. Let the shortbread cool for a few minutes in the pan. While it's still a little warm, gently remove it from the mold or baking pan and cut the shortbread. If using the square mold, place a cutting board over the mold and invert it before cutting.
Viennese Crescents
(makes approximately 5 dozen)
It's important that the nuts be very finely ground or the cookies will be too crumbly and fall apart. I like pecans or walnuts best, but hazelnuts and almonds are also good choices.
1 cup sweet butter, softened
3/4 cup confectioner's sugar
1 1/2 teaspoons vanilla extract
1 cup finely ground nuts (walnuts, pecans, almonds or hazelnuts)
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup confectioner's sugar for dusting
1. Preheat oven to 350 degrees.
2. Cream together the butter and confectioner's sugar. Then incorporate the vanilla.
3. Add the ground nuts, flour and salt and mix well.
4. Use approximately 1 tablespoon of dough to form each cookie in a crescent shape. Place on a greased cookie sheet.
5. Bake approximately 15 minutes, or until the cookies turn light brown. Let the cookies cool for several minutes.
6. Sift the confectioner's over the cookies while they're still warm so it adheres to the cookies.
Brigadeiros
(makes 24 truffle like candies)
3 tablespoons butter
2 cans (14 ounces each) sweetened condensed milk
6 tablespoons of Chocolate Nesquik powder
Colored sprinkles or non-pareils
Chopped nuts (optional)
Shredded coconut (optional)
1. Melt the butter in a medium-size saucepan over low heat.
2. Add the two cans of sweetened condensed milk and Nesquik powder and stir well. Continue stirring constantly for 10-15 minutes, until the mixture becomes very thick, like chocolate pudding. When it's ready, it should "slide" from side to side when the pan is tilted.
3. Pour the chocolate mxiture into a shallow bowl and refrigerate until cool (about one hour).
4. Put the sprinkles, chopped nuts, or coconut in a shallow dish or pie plate.
5. Grease your hands with oil. Take about one tablespoon of the cooled mixture and roll it into a ball shape. Then roll the ball in the sprinkles to coat it all around. Place the Brigadeiros on a plate or in little individual candy cups. Add more oil to your hands to keep the candies from sticking.
For more visit http://www.magicalmeltingpot.com
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All over the world, everyone loves shrimp. They cook so quickly they're perfect for dinner in a hurry, and they're mild enough they lend themselves easily to many culinary interpretations -- all depending on which ingredients you add. Woks are great for cooking all types of stir-fried shrimp (not just Asian), because they enable the shrimp to cook quickly and uniformly at high heat. The Peruvian recipe below can also be found inThe Magical Melting Pot cookbook.
Chinese Shrimp with Garlic & Ginger
(makes 4 servings)
1 1/2 pounds shrimp, peeled and deveined
1/4 cup peanut or vegetable oil
1-inch piece of ginger, peeled and minced
3 cloves of garlic, minced
4 green onions (scallions), cut in 1-inch lengths
Salt and pepper to taste
1. Heat the oil in a wok over high heat.
2. Add the minced ginger, garlic, and scallions and stir-fry for about 1 minute.
3. Add the shrimp and cook until shrimp turn pink.
4. Season with salt and pepper.
5. Serve with white rice.
Peruvian Saltado de Camarones
(makes 4-6 servings)
1/4 cup vegetable oil
1 1/2 pound shrimp, peeled and deveined
2 cups cooked potatoes, cut in bite-size pieces (leftover baked or boiled potatoes work well, though Peruvians often use French fries)
1 large onion, cut in half and sliced
1 large tomato, coarsely chopped
3 cloves garlic, minced
3 tablespoons red wine vinegar
2 tablespoons soy sauce
Salt and pepper to taste
1/4 cup chopped cilantro
1. Heat the oil in a wok over medium-high heat. Stir-fry the onions, garlic, and tomatoes until they become soft (about 3 minutes).
2. Raise the heat and add the shrimp. Stir-fry about 2 minutes.
3.
4. Season with salt and pepper.
5. Sprinkle with chopped cilantro, and serve.
Greek Shrimp
(makes 4 servings)
1/4 cup olive oil
1 1/2 pound shrimp, peeled and deveined
1/4 cup chopped onion
1/2 cup chopped tomato
1 tablespoon chopped fresh oregano or 1 teaspoon dried
Juice of 1 lemon
3 tablespoons chopped parsley
Salt and pepper to taste
1/2 cup crumbled feta cheese
1. Heat the olive oil in a large wok. Add the chopped onion and tomato and stir-fry for about 3 minutes. Add the oregano and cook 1 minute more.
2. Add the shrimp and stir-fry about 3 minutes, or until the shrimp turn pink.
3. Add the lemon juice and parsley and stir-fry one minute more.
4. Add the crumbled feta and toss just so it heats through.
5. Serve with white rice or orzo.
Spanish Shrimp with Garlic
(makes 4 servings)
1/4 cup olive oil
1 1/2 pound shrimp, peeled and deveined
8 cloves garlic, sliced
1 teaspoon Spanish paprika
1/2 teaspoon red pepper flakes (optional)
3 tablespoons lemon juice
3 tablespoons Sherry or Cognac (optional)
Salt a nd pepper to taste
1/4 cup chopped parsley
1. Heat the oil in a wok over high heat.
2. Add the garlic and red pepper flakes and stir-fry about 2 minutes. (Don't let the garlic brown.)
3. Add the shrimp and paprika and stir-fry about 2 more minutes.
4. Add the lemon juice and Sherry or Cognac and stir-fry another 2 minutes, or until the shrimp turn pink.
5. If you added Sherry or Cognac, remove the shrimp to a serving dish once they're cooked and keep the sauce on the heat until it's reduced slightly. Then spoon the sauce over the shrimp and sprinkle with the chopped parsley.
6. Serve with white rice.
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by big big
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