QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
dr sb it is just unexpectd u r here with my birth day wish at right time thnx much thnx a lot at this moment only two mwmbers are here u and me aiye cake kat'tay hain
QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
aaj akhir kaar main nay us ko pakar hi liya aik jasoos nay us ka new cell nbr dia mujhay wo 9th aril say hai pak main aur 23 tak rehna hai aaj wah cant main pakra us ko sialkot ki taraf janay ki tayyari thi us nay kaha abhi jaldi hai kal ya person detail call ho gi lets c
1. Preheat oven to 350 degrees F. Toast Brazil nuts, almonds, cashews, and pine nuts on cookie sheets until lightly browned and fragrant. Set aside to cool. , 2. In a medium saucepan, combine dark and golden raisins with Marsala. Bring to a boil, reduce heat, and simmer gently until liquid has evaporated (20 to 30 minutes). Set aside to cool. , 3. Combine cooled toasted nuts with raisins, pistachios, coconut, sunflower seeds, and apricots. Season with salt and Worcestershire sauce (if used). , Makes about 10 cups.
1. Place cream, sugar, cocoa, instant coffee, and rum (if used) in large mixing bowl. Beat with electric mixer or whisk until cream forms soft peaks but is not stiff. Adjust flavoring to taste. , 2. Spoon into small dessert dishes and refrigerate until serving. Decorate tops with a dusting of confectioners' sugar or cocoa, if desired, just before serving. , Mousse will fill 6 to 8 Truffle Cups (recipe included in this cookbook). , * Timesaver Tip: Recipe can be prepared up to a day ahead and stored, covered, in refrigerator. , Note: Dutch-process cocoa (or "dutched cocoa'') has been treated with a mild alkali, such as baking soda, to neutralize the natural acids present. The alkali modifies the flavor and darkens the color. Dutch-process cocoa is available at supermarkets, but any unsweetened cocoa powder may be used.
QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Coconut-Cream Clouds Ingredients
8 ounces cream cheese -- softened , 1 teaspoon vanilla extract , 3/4 cup coconut snow , 1/4 cup cream of coconut , 2 tablespoons lemon juice , 2 cups whipping cream , fresh fruit for garnish, such as , strawberries or kiwi fruit , toasted coconut (optional)
1. In large bowl of electric mixer or food processor fitted with steel blade, beat together cream cheese and vanilla. , 2. Beat in coconut snow, cream of coconut (stir well before adding), and lemon juice. , 3. In another bowl, whip cream until it forms soft peaks. Fold into cream cheese mixture. , 4. Divide mixture among 6 to 8 souffle dishes, dessert cups, stemmed glasses, or charlotte molds. Refrigerate 1 hour or longer. , 5. Garnish with fresh fruit, and toasted coconut, if desired. , Serves 6 to 8. , * Timesaver Tip: Dessert can be made up to a day ahead.
1. Preheat oven to 350 degrees F. Lightly oil an 8-inch round baking dish. Slice onion into rounds. Slice zucchini and tomatoes about 1/2 inch thick. , 2. In a large skillet over medium heat, place 1 tablespoon of the oil, and saute onion and garlic until translucent (5 to 8 minutes). , 3. Place zucchini slices vertically along the edge of the baking dish (cut edge against side of dish). Place the tomato slices against the zucchini, then some of the sauteed onion-garlic mixture against the tomato slices so vegetables stand up around perimeter of baking dish. Repeat with zucchini, tomato, and onion-garlic mixture to form alternating rings. Place remaining vegetables in center. Sprinkle with salt, pepper, thyme, and cheese. , 4. Bake for 25 minutes. Serve warm or at room temperature.
Place cranberries, oranges, and honey in a food mill or grinder, and grind until pulpy but not pureed. Chill and serve. , Makes approximately 6 cups. , Variation: If molded cranberry sauce is desired, add 1 package gelatin or 1 cup agar flakes to sauce and place in a small pan. Bring to a boil over medium-high heat and simmer 5 minutes. Pour into a lightly oiled decorative mold and refrigerate until set (3 to 4 hours). To unmold, dip decorative mold in hot water then invert it over a platter. , Makes 7 cups.
QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Baked Vegetable Jalfrazie Ingredients
1 teacup chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas) 2 chopped onions 4 tablespoons chopped capsicum 1 chopped tomatoes ½ to 1 teaspoon chili powder a pinch garam masala 2 tablespoons chopped coriander 4 tablespoons grated paneer, plus a little extra for topping 1-1/2 teacup tomato gravy 4 teaspoons oil Salt to taste
First heat the oil and fry the onions for ½ minute. Add the capsicum and tomatoes and fry again for 2 minutes. Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes. Spread the tomato gravy on top and sprinkle a little grated paneer over it. Bake in a hot oven at 200C for 10 minutes. Best when served hot.
Cook the rice. Cool and keep aside. Cook the dal in a pressure cooker. Add 2-1/2 teacups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the onion slices and green chilies and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal with the cooked rice
QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
kal say khap pari hui hai its about telenor n jazz kuchh figures aatay hain then screen red hoti hai jab recieve ki jati hai call tou raiz brain dage kertay hain suna hai kuch log mar bhi gaye sach hai ya afwah i don know
may be kisi aur mobile company nay in ka bussiness thup kernay ko phailai ho ye baat
behar haal aaj aur kal logon nay cell off rakhay noujawanon nay sms bhaij kay :mout aap ka taqub ker rahi hai: noy kiya
aur awam nay ptcl say call ker kay idher udher logon ko warn kiya ptcl ki chandi
