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Aphrodisiaka


Aphrodisiaka
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Crescent roll
2007-10-25 17:20:00
Ingredients:2 tbsp. honey6 tbsp. butter1 tsp. salt1 1/2 c. lukewarm milk1/4 c. lukewarm water2 pkg. dry yeast4 c. unbleached flourMethod:Dissolve yeast in a little lukewarm water. Add remaining water, honey, butter, and milk, and then stir in flour, adding a few tablespoons more or less flour to make a somewhat sticky dough.Let rise until double in size. Roll out, shape into crescents. Let rise and bake at 425 degrees for 12 to 15 minutes. Makes 2 dozen.Aphrodisiacs filling: HoneyChocolate NutellaVanilla cream
Filling cream
2007-10-25 17:05:00
Vanilla Cream:1/2 pint Milk3 oz Sugar4 Egg Yolks1 Vanilla pod (or essence)Method:Put the milk and sugar into a saucepan and let it get hot over a low heat.Beat the egg yolks, gradually adding the sweetened milk and flavour with vanilla pod.Put the mixture into a jug and place this jug in a saucepan of boiling water.Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil or it will be full of lumps than remove from the heat.Pour the cream into an oiled mould and put it in a cool place to set.Chocolate cream:¼ cake chocolate grated½ cup milkYolk 1 egg1 cup sugar1 teaspoon extract vanilla.Method:Boil sugar, chocolate, and milk till thickened, add egg yolk, cook two minutes; take from fire, add vanilla.Method 2:add 2 tbsp of cocoa powder while the vanilla cream (see recipe above) is still warm and stir till the powder as coloured all the creamNut Cream¼ lb almonds blanched and minced¼ lb English walnuts½ lb pecans½ wine glass of brandy...
Walnut burgers
2007-10-15 12:59:00
Ingredients:3 cups of walnuts, soaked for 2 hours1 cups of carrots, topped and tailed1/2 cup of fresh herbs, such as parsley, basil and coriander, tightly packed1/2 cups of red onion1 cups of portabello1/4 red pepper, deseeded and destalked3 sundried tomatoes, soaked for 2-6 hours1 cloves of garlic1/2 dessertspoon of paprika1/2 teaspoon of dried pizza herbs1/2 teaspoon of dried parsleyMethod:Set aside the fresh herbs, the pepper and half the onions. Finely chop the sundried tomatoes. Blend all other ingredients in a food processor. Transfer to a large bowl and continue blending with a hand blender until you achieve a smooth consistency.Very finely chop the remaining ingredients by hand (this ensures a good texture), and mix into the burger mix. Divide into 4 equal portions andform into burger shapes. You can eat it as it is, but we prefer to dehydrate for 4-24 hours for a much more intense flavour.Raw foodism is a lifestyle promoting the consumption of uncooked, unprocessed, and oft...
Chilled chili
2007-10-11 18:46:00
Ingredients: 1/4 cup honey plus1 tablespoon honey1/4 cup water4 cup ruby-red grapefruit juice strained 1 ripe papaya1/4 teaspoon minced chili pepper (Serrano or Jalapeno)1 tablespoon chopped mint1 tablespoon lime juice Method:For dessert, top a scoop of grapefruit ice with a spicy fruit salsa. ICE: Combine 1/4 cup honey and the water in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Cool.Whisk in juice and transfer to a shallow 1 1/2-qt. freezer proof container. Freeze at least 8 hrs. FIRE (salsa): Peel papaya, halve and scrape out seeds. Cut flesh into l/2-in. chunks to make 1 1/2 cups.Combine half of papaya, minced chili, mint and lime juice in a medium bowl. Drizzle with 1 tbsp. honey and toss. Refrigerate 30 min., mixing occasionally. To serve, add remaining papaya to salsa. Remove ice from freezer and chop into fine chunks using a sturdy fork. Place a scoop of grapefruit ice in a bowl or stemware glass and top with salsa. Chilled c...
Saffron bread
2007-09-21 10:51:00
Ingredients:1/2 teaspoon Saffron1/4 cup Hot Water (120 to 130, degrees)1 cup Milk1/4 cup Margarine1 tablespoon Lemon Rind, grated1 tablespoon Active Dry Yeast1/4 cup Sugar1/4 teaspoon Ground Nutmeg2 1/2 To 3 c Flour1 cup Dried Currants -or- Dark, Raisins Method:Steep the saffron in the hot, water for 10 to 15 mMeanwhile, combine the milk and margarine in a saucepan. Heat until the margarine hasmelted. Cool.Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5minutes to dissolve.Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stirin the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp toweland let rise in a warm place until doubled in size. Then punch down and knead on alightly-floured board until smooth.Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled.Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan be...
Potatoes and Bacon
2007-09-11 15:52:00
Ingredients:8 ounces sml red potatoes (washed well)3 slices smoked bacon (thick-cut)1 tablespoons butter1/16 teaspoon kosher saltblack pepper1/2 medium onion (yellow, white or red, peeled & sliced thin)1/4 teaspoon whole cumin seeds1/4 teaspoon chili powder3 ounces smoked gouda cheeseMethod:Boil potatoes in salted water til soft (about 25 min). Drain, cool slightly, quarter & set aside.Place a lrg non-stick sauté pan over med heat & cook bacon to barely crisp. Drain bacon on paper towels, crumble slightly & set aside.Place butter in the sauté pan over med-high heat & sauté the onions w/salt, pepper, cumin seeds & chili powder (stirring occ) till onions are soft & aromatic.Add the quartered potatoes, combine & allow mixture to brown slightly.Sprinkle crumbled bacon & cheese over the mixture, turn heat to very low & cover for 5 min allowing cheese to melt. Serve immediately.Do not exceed in quantity!
Shell and Beef
2007-09-10 17:47:00
Ingredients: 8 Jumbo Shells,uncooked3 oz. extra-lean ground beef1 fl.oz. water2 oz. can refried beans with chilies1 fl.oz. low-fat cheddar cheese, shredded3 oz. cup mild, medium or hot picante sauce1 oz. can low-sodium tomato sauce1/4 oz. can sliced ripe olives, drained0.5 oz. cup thinly sliced green onionssalt or seasoning mix to tasteMethod:Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.Preheat oven to 350° F. Spread half sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over she...
Strawberry spaghetti
2007-07-27 12:58:00
Ingredients:1 pint fresh strawberries1/2 lb spaghetti1/4 cup grated parmesan cheese2 tablespoons butter1/4 cup heavy creammint sprigs (to garnish)Method:Purée strawberries in blender and drain to remove seeds.Cook spaghetti according to package.Drain and toss with cheese.Heat butter and cream in a small saucepan.Place pasta in a sealable container, then add strawberries, followed by the butter sauce.Serve with additional cheese and garnish with mint, if desired.Amazing taste...
Lollipop
2007-07-27 12:33:00
Ingredients:1 cup sugar1/3 cup white (light) corn syrup1/2 cup water1/2 tsp. flavouring (1)Food colouring (2)l/8 tsp. Citric acid (3)Method 1 (fast, less detailed):In a saucepan, blend sugar, corn syrup, and water. Bring to a boil over high heat, until mixture reaches 290 degrees. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color as desired. Too much stirring will cause syrup to solidify into a hard sugary lump. Mold into desired shapes in Pam-sprayed hard candy molds. Work fast.Keep mixture warm over hot water. If mixture becomes too cold and thick it may be warmed for a few seconds in microwave. Put sucker sticks in molds before pouring mixture.Method 2 (it takes more to read than to do):Prepare moulds first by greasing with cooking oil, butter, lard etc. Wipe out excess spray with paper towel. (Some moulds only need to be greased after every two to three uses). If you are using open moulds, use a marble slab or a new cookie sheet turn...
Buttermilk Berry Muffins
2007-07-27 12:25:00
Ingredients:2 1/2 cups (350 grams) all-purpose flour3/4 cup (150 grams) granulated white sugar2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon saltZest of one orange1 large egg, lightly beaten3/4 cup (180 ml) buttermilk2/3 cup (160 ml) safflower or canola oil1 teaspoon pure vanilla extract2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)Method:Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.Fill each muffin cup ...
Rice with mushrooms Punjabi style
2007-06-21 12:01:00
Ingredients:1 tablespoon extra virgin olive oil20 pearl onions; peeled and ends removed1/2 clove garlic; peeled, minced1 cup basmati rice1/2 tablespoon paprika (powdered)1/4 cup dry white wine3 cup vegetable stock, hot1/2 salt and ground black pepper to tas; te1 cup mushrooms, wild or domestic, sliced1 cup broccoli florets, blanched1/4 cup chives (or scallions), diced1/8 cup parmesan cheese, gratedMethod:In a large non-stick saucepan, heat 1 tbsp olive oil over medium-high heat. Add the onions; cook until tender and browned on both sides (about 7 minutes).Add the garlic; cook until it begins to brown, about 2 minutes. Add the rice; heat until it is toasted and hot. Add the paprika and mix well. Add the white wine and cook until all the liquid is gone, about 3 minutes. Add the hot vegetable stock. Season well with salt and pepper. Cover with a tight-fitting lid and lower heat to a simmer. Cook until just about tender, about 15-25 minutes, depending upon your choice of rice.Meanwhile,...
Rose and pear soup
2007-06-04 14:41:00
Ingredients:1 tablespoons unsalted butter2 ripe pears, peeled, cored and diced1/2 tablespoon granulated sugar1/8 teaspoon ground gingersalt & pepper, to taste1 cups chicken broth1 tablespoons sliced almonds, toasted1/2 cup half and half1/8 cup edible rose petalsMethod:Melt the butter in a large saucepan. Add the pears and sauté, tossing often, until golden on all sides. Add the sugar, ginger and salt and pepper and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to meld the flavors.Transfer the broth mixture to a blender and add the toasted almonds, half and half and 1/4 cup of the rose petals. Puree the soup until smooth.Chill the soup thoroughly before serving. Garnish with the remaining rose petals.A delicate soup but with strong effects...
Spaghetti broccoli
2007-06-04 14:24:00
Ingredients:1/4 lb angel hair pasta2 tablespoon olive oil1 cloves garlic finely chopped1/4 head broccoli, separated into flowerets1/2 red bell pepper diced1/2 cup heavy cream1/2 cup parmesan cheese grated1/8 teaspoon nutmegsalt and pepper to tasteparmesan cheese for servingMethod:Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with a tablespoon of the oil to keep it from sticking together, then keep it warm.Heat the remaining tablespoon of olive oil in a skillet. Add the garlic and saute it lightly; do not brown.Add the broccoli flowerets and peppers, and saute over medium heatuntil tender, about 5 to 7 minutes. Remove the vegetables from the skillet. Add the cream to the pan and bring to a boil.Reduce the heat and simmer until it starts to thicken, about 5 minutes.Add the Parmesan cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit more.Add vegetables and the cooked pasta. Toss them together well. Sea...
Saffron scented oysters
2007-06-04 13:45:00
Ingredients:1/8 cup butter, unsalted1/2 medium onion, coarsely chopped1 carrots1 1/2 stalks celery1 small leeks3 parsley sprigs1 garlic cloves, crushed and peeled1 bay leaves1/4 tsp juniper, berries1/2 large tomato, cut into wedges1 1/2 pounds fish bones and trimmings1/2 cup dry white wine3 cups cold water (approximately)1/8 tsp salt (or to taste)2 clams4 oysters, shucked1/2 ounce mung bean threads (cellophane noodles)4 radicchio leaves1/8 tsp saffron threadsMethod:Soak the mung bean threads in hot water for twenty minutes. Drain, and cut into 2-inch lengths. Set aside.Split the carrots, celery and leeks lengthwise in half. Clean, peel, and slice the vegetables into 1/2-inch-thick slices. Melt the butter in a stockpot over medium-high heat. Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter. When the vegetables begin to sizzle, reduce the heat to medium low and cover. Cook, covered, stirring occasionally, abo...
Brasilian pudding
2007-06-04 11:36:00
Ingredients: 1 C sugar1 14-ounce can sweetened condensed milk1 2/3 C whole milk3 eggs1 8-inch ring moldMethod:Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.Put the sugar in a small saucepan over medium heat until sugar melts into a golden brown caramel. Pour the caramel into the ring mold, spooning it up the sides of the mold.Combine the condensed milk, regular milk and eggs in a blender. Blend until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water.Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on ...
Golden fruit salad
2007-05-24 12:45:00
Ingredients:1 Golden Delicious apple, cored and sliced1 Red Delicious apple, cored and sliced1 banana1/2 cup red grapes, halved and seeded- lettuce6 1/2 cups plain low-fat yogurt2-3 Tbsp orange juice- dash nutmegMethod:Combine all fruits; mix well.Serve on lettuce lined salad plates with Orange Yogurt Dressing.Orange yogurt dressing: combine yogurt, orange juice, and nutmeg.Mix well.Put into freezer for an half before serving.
Frosty melon salad
2007-05-24 11:15:00
Ingredients:1/2 cup watermelon cubes1/6 teaspoon salt1/2 cup boiling waterflavored gelatin1 tablespoon lime juice1/2 cup crushed pineapple1/4 cup mayonnaise1 (3 oz.) package fruit1/4 cup cold waterMethod:Prepare gelatin according to package directions. Add lemon juice, mayonnaise and salt. Blend all ingredients with mixer.Chill until firm (20-25 minutes). Turn into bowl and beat until fluffy and thick.Fold in pineapple and watermelon. Pour into molds and chill until firm (45-60 minutes).
Strawberry Chocolate Mousse Cake
2007-05-14 12:16:00
Ingredients:1/6 cup chocolate cookie or chocolate graham cracker crumbs1/2 tablespoon melted butter or margarine1/3 pint baskets California strawberries, stemmed and halved1/3 cup semisweet chocolate chips1/2 cup water1/3 tablespoon light corn syrup1/2 cup whipping cream, divided1/6 tablespoon sugarMethod:In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan.Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks.With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might exten...
M&m's cake
2007-05-11 15:05:00
Ingredients:1 cup crushed chocolate cream sandwich cookies3 8oz.-packages (228 g) cream cheese3/4 cup (180 mL) sugar2 tablepoons all-purpose flour3 eggs1 teaspoon vanilla1 package M&M'S Chocolate Mini Baking Bits3 tablespoons melted butter or margarineMethod:Preheat oven to 350°F (177°C). Measure out 1 cup (240 mL) of crushed chocolate cream sandwich cookies and put this in a small bowl.Melt 3 tablespoons of margarine or butter. Pour the melted butter over the cookie crumbs while stirring mixture with fork.Once the mixture is moist, pour crumbs onto bottom of 9" springform pan. Press crumbs evenly onto the bottom of pan using fingertips.Bake crust in oven for ten minutes. After ten minutes, put crust to the side. Soften cream cheese. (Follow directions on box for softening cream cheese.)Mix cream cheese with 3/4 cup (180 mL) of sugar and 2 tbsp. of flour in mixing bowl on medium speed until creamy and well mixed.Scrape side of bowl and add one egg at a time to cream cheese mixtur...
Aplle & Chees
2007-05-05 19:14:00
Ingredient:1/2 cup all-purpose flour1/2 cup sugar1/4 teaspoon salt1/4 cup butter7 apples, peeled, sliced6 tablespoons water1 tablespoon lemon juice1 cup shredded sharp cheddar cheeseMethod:Mix flour, sugar and salt in small blow. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl. Spoon into greased 8-inch baking dish. Sprinkle with flour mixture.Bake at 350 degrees for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer.Be or not to be (the apple?!)
Shrimp and peach
2007-05-01 19:22:00
Ingredients:2 tablespoons vegetable oil1 pound large shrimp, shelled, deveined1/2 pound broccoli, stems diagonally slicedflowerettes cut into bite-size pieces1 8 ounce can water chestnuts, drained, sliced2 fresh peaches, sliced3 green onions, diagonally slicedGlossy SauceMethod:Heat 1 tablespoon oil in wok or large skillet. Add shrimp and stir-fry until tender, about 4 to 5 minutes. Remove from wok; set aside.Add 1 tablespoon oil and stir-fry broccoli until tender-crisp, about 4 to 5 minutes. Add shrimp, water chestnuts, peaches and onions to wok and heat through.Stir in Glossy Sauce and cook just until thick and glossy.Lovely day for shrimp and peach!
Glossy Sauce
2007-05-01 19:18:00
Ingredients and method:Blend 1 1/2 tablespoons cornstarch with 3/4 cup chicken broth, 1/3 cup sherry, 1 teaspoon soy sauce, 1/2 teaspoon fresh ginger root, minced, and 1 teaspoon sugar.Why don't you have a cornstarch bath too?!
Red Hot Risotto
2007-05-01 19:00:00
Ingredients:1 jar sweet roasted red peppers3 leeks, white parts only chopped2 cloves garlic1 cup arborio rice (risotto rice)3 cups chicken stock1/2 tsp ground coriander1 tsp cumin1 tsp chipotle chili powder1 tbsp olive oil1 tbsp butter3 tbsp parmesean cheeseMethod:Bring chicken stock, coriander, cumin and chili powder to a simmer in small potChop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stockHeat heavy bottomed pan over medium-high heat, add oil and butter.Once butter stops foaming, add leeks and saute 5 minutes, add garlic and rice, cook 1 minute, stirring constantly. Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently.Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir.Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tenderRemove from heat and stir in cheese, serve immediatelyIt really rules...
Grapes and breast
2007-04-25 21:14:00
Ingredients:1cup coarsely chopped seedless grapes1cup frozen corn kernels or canned corn kernels1/4cup chopped onions1garlic clove, minced2tablespoons chopped cilantro1/3cup bottled low-fat Italian salad dressing1cup shredded lowfat mozzarella cheese1loaf focaccia bread, sliced in half horizontally1lb cooked chicken breastsMethod:Combine grapes, corn, onion, garlic, cilantro and dressing;refrigerate.Sprinkle 1/2 cup cheese on bottom half of focaccia bread, arrange chicken on cheese, top with 1 cup grape relish and sprinkle remaining cheese over relish.Wrap in heavy-duty foil and grill over medium heat 5 minutes, turn and grill 5 minutes longer.Carefully unwrap sandwich, cut into 4 wedge-shaped portions and serve hot with remaining relish.Hummm... well, got the grapes, got the breast. Oooooooooops. You meant chicken breast!
Pallid Chilli
2007-04-25 13:17:00
Ingredients:1 lb. white beans, soaked overnight in cold water8-10 cups chicken broth2 cloves garlic, minced (or 1 tsp. garlic powder)2 medium onions, chopped1 tbsp. oil2 4-ounce cans green chopped green chiles2 tsp. ground cumin1 1/2 tsp. dried oregano1/4 tsp. ground cloves1/2 tsp. red cayenne pepper4 cups cooked chicken or turkey breast, diced3 cups monterey jack cheesesour cream (optional)Directions:Combine beans, chicken broth, garlic and one onion in big soup pot. Bring to a boil. Simmer until onions are very soft (usually about three hours or more). Add more broth, if necessary. Saute remaining onion in oil until tender. Add green chiles and seasonings to onion and oil; mix thoroughly. Add mixture to beans. Add chicken/turkey, mix well, and continue to cook for one hour.Serve with grated monterey jack cheese and sour cream on top.note: it makes a lot of chilli, but I'm sure you'll love itAccompain it with the triple pepper bread or some oder aphrodisiac bread, have look to ba...
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