From Martha Stewart Living Omnimedia
Garnish our Creepy Cocktail with this spider Loop Hong Kong.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
creepy
Courtesy of Martha Stewart
Yields: 1
Ingredients
U.S. Metric Conversion chart
Black licorice
Scissors
Directions
Loop a 36-inch-long black licorice lace around three fingers four travel newsletter
times.
Remove fingers and wrap long end of lace around middle of bundle three times.Hong Kong trade directory Tuck loose end under last wrap and pull through to secure.
Cut through the ends of the bundle to create 8 dangling legs on each side.
2015年1月27日星期二
2015年1月22日星期四
Fruitful Morning Muesli
From Quaker Oats
For extra flavor in this make-ahead, fresh-fruit muesli, toast nuts before sprinkling over top (see Tips).
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Nutritional Information
Calories 300
Total Fat 4g
Saturated Fat 1g
Cholesterol 5mg
Sodium 45mg
Total Carbohydrate 62g
Dietary Fiber 5g
Sugars 30g
Protein 9g
Calcium 127g
fruitful morning muesli
Courtesy of Quaker Oats
Serves: 4
Yields: 4 servings
Ingredients
U.S. Metric wine hong kong Conversion chart
2 cup(s) Quaker? Oats (quick or old fashioned) , uncooked
2 cup(s) apple juice or apricot nectar
1 1/2 cup(s) sliced fresh fruit (any combination of banana, peaches, nectarines or strawberries)
1 carton(s) (8-ounce) vanilla low-fat yogurt
2 tablespoon(s) chopped nuts (optional)
Directions
Combine all ingredients except nuts; mix well.
Cover; refrigerate 8 hours or overnight.
Serve cold; sprinkle with nuts, if desired. Refrigerate PDQ Trays in airtight container up to 4 days.
Nutrition Information per Serving: Vitamin A: 0%, Vitamin C: 10%, Calcium: 15%, Iron: 15%, Dietary Exchange: 2 starch, 1/2 non-fat milk, 2 fruit
For extra flavor in this make-ahead, fresh-fruit muesli, toast nuts before sprinkling over top (see Tips).
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Save this recipe
Add ingredients to my shopping list ac dc electric motors
Submit your version
Nutritional Information
Calories 300
Total Fat 4g
Saturated Fat 1g
Cholesterol 5mg
Sodium 45mg
Total Carbohydrate 62g
Dietary Fiber 5g
Sugars 30g
Protein 9g
Calcium 127g
fruitful morning muesli
Courtesy of Quaker Oats
Serves: 4
Yields: 4 servings
Ingredients
U.S. Metric wine hong kong Conversion chart
2 cup(s) Quaker? Oats (quick or old fashioned) , uncooked
2 cup(s) apple juice or apricot nectar
1 1/2 cup(s) sliced fresh fruit (any combination of banana, peaches, nectarines or strawberries)
1 carton(s) (8-ounce) vanilla low-fat yogurt
2 tablespoon(s) chopped nuts (optional)
Directions
Combine all ingredients except nuts; mix well.
Cover; refrigerate 8 hours or overnight.
Serve cold; sprinkle with nuts, if desired. Refrigerate PDQ Trays in airtight container up to 4 days.
Nutrition Information per Serving: Vitamin A: 0%, Vitamin C: 10%, Calcium: 15%, Iron: 15%, Dietary Exchange: 2 starch, 1/2 non-fat milk, 2 fruit
2015年1月13日星期二
Sun-Dried Tomato Gnocchi
Pureed sun-dried tomatoes add a bit of tomato flavor and color to traditional potato gnocchi. Toss them with Bolognese or your favorite marinara sauce.
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Nutritional Information
Calories 215
Total Fat 1g
Saturated Fat --
Cholesterol 35mg
Sodium 297mg
Total Carbohydrate 46g
Dietary Fiber 3g
Sugars --
Protein 7g
Calcium --
sun-dried tomato gnocchi
Ken Burris
Serves: 6
Yields: About 12 dozen (or 6 cups) gnocchi, for 6 servings
Total Time: 2 hr 15 min
Prep Time: 1 hr
Ingredients
U.S. Metric Conversion chart
2 pound(s) medium Yukon Gold or russet potatoes
3/4 teaspoon(s) salt
1 large egg yolk, beaten
1/3 cup(s) sun-dried tomatoes (not oil-packed)
1 cup(s) all-purpose flour, divided
Directions
Preheat oven to 400°F.
Pierce potatoes in several spots with a fork. Bake directly on Loop Hong Kongthe center rack until tender when pierced with a knife, 45 minutes to 1 1/4 hours, depending on the size and type of your potatoes. Remove to a wire rack and let stand until cool enough to handle, 15 to 20 minutes.
Scoop the insides out of the potato skins and push through a potato ricer fitted with a fine disc onto a clean counter. (If you don't have a ricer, mash the potatoes until smooth.) Gather the potato into a mound on the counter, sprinkle with salt and let cool, about 15 minutes.
Meanwhile, soak sun-dried tomatoes in boiling water until soft, 10 to 20 minutes. Place the egg yolk in a food processor. Drain the tomatoes; transfer to the food processor with the yolk; pulse until pureed.
Put a large pot of water on to boil.
Pour tomato puree over the cooled potato and then sprinkle student exchange1 cup flour on top. Use a bench knife or metal spatula to gently fold the flour and tomato puree into the potatoes until combined (it will not look like dough at this point). Gently squeeze, knead and pat the dough until it holds together and resembles biscuit dough or cookie dough. The dough will be a little sticky; if it's very sticky, add more flour, about 1 tablespoon at a time, as necessary. Be careful not to overwork the dough: Overworked dough will yield tougher gnocchi.
Pat the dough into a 1 1/2-inch-thick disk and then divide it into 4 equal pieces. Working on a lightly floured surface with lightly floured hands, roll each portion into a 24- to 26-inch-long "snake," 1/2 to 3/4 inch wide. Start at the center of the dough and roll out using your fingertips and very light pressure; gently pull the dough out as you roll. Cut the snake into 3/4-inch pieces. Use your fingertip to make an indentation (or "dimple") in the center of each gnocchi. Place the gnocchi on a lightly floured baking sheet as they are made. Repeat with remaining dough.
Adjust the heat so the water is at a gentle boil. Add about one-quarter of the gnocchi at a time. When the gnocchi float to the top, transfer to a parchment or wax paper-lined baking sheet with a slotted spoon. Continue boiling the gnocchi in batches until they are all cooked, returning the water to a gentle boil between batches. Serve immediately or see Tips & Techniques for another variation.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 215
Total Fat 1g
Saturated Fat --
Cholesterol 35mg
Sodium 297mg
Total Carbohydrate 46g
Dietary Fiber 3g
Sugars --
Protein 7g
Calcium --
sun-dried tomato gnocchi
Ken Burris
Serves: 6
Yields: About 12 dozen (or 6 cups) gnocchi, for 6 servings
Total Time: 2 hr 15 min
Prep Time: 1 hr
Ingredients
U.S. Metric Conversion chart
2 pound(s) medium Yukon Gold or russet potatoes
3/4 teaspoon(s) salt
1 large egg yolk, beaten
1/3 cup(s) sun-dried tomatoes (not oil-packed)
1 cup(s) all-purpose flour, divided
Directions
Preheat oven to 400°F.
Pierce potatoes in several spots with a fork. Bake directly on Loop Hong Kongthe center rack until tender when pierced with a knife, 45 minutes to 1 1/4 hours, depending on the size and type of your potatoes. Remove to a wire rack and let stand until cool enough to handle, 15 to 20 minutes.
Scoop the insides out of the potato skins and push through a potato ricer fitted with a fine disc onto a clean counter. (If you don't have a ricer, mash the potatoes until smooth.) Gather the potato into a mound on the counter, sprinkle with salt and let cool, about 15 minutes.
Meanwhile, soak sun-dried tomatoes in boiling water until soft, 10 to 20 minutes. Place the egg yolk in a food processor. Drain the tomatoes; transfer to the food processor with the yolk; pulse until pureed.
Put a large pot of water on to boil.
Pour tomato puree over the cooled potato and then sprinkle student exchange1 cup flour on top. Use a bench knife or metal spatula to gently fold the flour and tomato puree into the potatoes until combined (it will not look like dough at this point). Gently squeeze, knead and pat the dough until it holds together and resembles biscuit dough or cookie dough. The dough will be a little sticky; if it's very sticky, add more flour, about 1 tablespoon at a time, as necessary. Be careful not to overwork the dough: Overworked dough will yield tougher gnocchi.
Pat the dough into a 1 1/2-inch-thick disk and then divide it into 4 equal pieces. Working on a lightly floured surface with lightly floured hands, roll each portion into a 24- to 26-inch-long "snake," 1/2 to 3/4 inch wide. Start at the center of the dough and roll out using your fingertips and very light pressure; gently pull the dough out as you roll. Cut the snake into 3/4-inch pieces. Use your fingertip to make an indentation (or "dimple") in the center of each gnocchi. Place the gnocchi on a lightly floured baking sheet as they are made. Repeat with remaining dough.
Adjust the heat so the water is at a gentle boil. Add about one-quarter of the gnocchi at a time. When the gnocchi float to the top, transfer to a parchment or wax paper-lined baking sheet with a slotted spoon. Continue boiling the gnocchi in batches until they are all cooked, returning the water to a gentle boil between batches. Serve immediately or see Tips & Techniques for another variation.
2015年1月5日星期一
The judges will pick
Who picks the startups that will compete?
The TechCrunch editors who run the TechCrunch Startup Battlefield competition will choose the finalists from the application pool.
Who will judge the pitch-offs?
TechCrunch and Facebook will select four judges for each theme. They will be noted entrepreneurs, investors and technologists with experience relevant to the category. A TechCrunch editor will moderate the judging and cast the tie-breaker ballot, if needed Next Generation Firewall.
What is the pitch-off format?
Each company will have five minutes to present. The judges will have five minutes to ask questions. Live demos are strongly encouraged.
What are the judging criteria?
Productivity and Utility — The judges will pick the startup with the product or service most likely to go into full commercial production and have the biggest impact on human potential and/or the largest exit Cloud Provider.
Social Good — The judges will look for the startup with the product most likely to catalyze social and economic development through technology.
Gaming and Entertainment — the startup with the product or service most likely to see wide consumer adoption and have either the biggest exit and/or impact on gaming and entertainment.
When is the application deadline?
July 21, 2017 at 5pm PST.
When will the finalists be notified?
August 21, 2017 at 5pm PST Study Tour.
Will TechCrunch’s team help prepare startups for the pitch-off?
Yes; in-person training and rehearsal sessions will be required, as well in-person rehearsal on October 10.
The TechCrunch editors who run the TechCrunch Startup Battlefield competition will choose the finalists from the application pool.
Who will judge the pitch-offs?
TechCrunch and Facebook will select four judges for each theme. They will be noted entrepreneurs, investors and technologists with experience relevant to the category. A TechCrunch editor will moderate the judging and cast the tie-breaker ballot, if needed Next Generation Firewall.
What is the pitch-off format?
Each company will have five minutes to present. The judges will have five minutes to ask questions. Live demos are strongly encouraged.
What are the judging criteria?
Productivity and Utility — The judges will pick the startup with the product or service most likely to go into full commercial production and have the biggest impact on human potential and/or the largest exit Cloud Provider.
Social Good — The judges will look for the startup with the product most likely to catalyze social and economic development through technology.
Gaming and Entertainment — the startup with the product or service most likely to see wide consumer adoption and have either the biggest exit and/or impact on gaming and entertainment.
When is the application deadline?
July 21, 2017 at 5pm PST.
When will the finalists be notified?
August 21, 2017 at 5pm PST Study Tour.
Will TechCrunch’s team help prepare startups for the pitch-off?
Yes; in-person training and rehearsal sessions will be required, as well in-person rehearsal on October 10.
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