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Fudge Peanut Butter Fudge Layer

A pleasantly sweet and tender delicacy with a taste that will satisfy lovers of peanut butter. Easy to make and also very fast. Chilling time is approximately one hour. The downstairs comprises a filling peanut butter that has a balance of sweet / salty reminder that a little chocolate Reeses. The top floor is a chocolate ganache with peanut butter. It is simply delicious and sinful.
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A recipe that was called Reeses house that I found on the blog The Palace Gourmet: http://lepalaisgourmand.blogspot.com/2010/12/reeses-maison.html
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Responsible:

margarine 1 cup 1 cup peanut butter 1
1 / 2 cup graham
2 1 / 2 cup powdered sugar
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In a saucepan, melt margarine and peanut butter. Remove from heat and stir in graham crumbs and sugar. Stir well and pour into a 9 x 13 pan lined with waxed paper for easy removal. Cool a few minutes.
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Top:
8 ounces chocolate chips
1 / 2 cup peanut butter
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Melt both ingredients in a water bath and pour over the cooled mixture. Put in refrigerator until it is well taken. Cut into pieces and serve.

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BENTLEY incorrigible!! SIR JAMES RANDOLPH

You're funny Bentley, and then you'll say that I am looking!
hahahaha loser will, instead of putting covers that you do not go pissing your blog buy you the lp! hahahahahahahaha
Here mythomaneries not, look below and nourishes you in refs! And I'm still in the foot if you still want to do the sly devils! hahahahahaha
Go I let you ruminate slacker, I quit my bullshit blog, I've damn shame enough for my taste! hahahahahahaha lol

Hamilton Brothers ... hahahahahaha hihihihihihih hohohohohoh too good that the Bentley!

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Slow Cooker Beef Chili peppers in slow cooker with 4

Chile has a whip! Tasty but powerful enough to give some sweats. Those who have sensitive mouths can easily reduce the intensity this meal, and omitting the cayenne by reducing the amount of Tabasco, jalapeno or serrano chili. This Chile is inspired by a recipe that was in the instruction manual for my slow cooker. I changed some proportions of spices, but I especially loved the magic touch of Ricardo from his recipe for Chile is ketchup. It seems sacrilege to do but ketchup enhances the taste of tomato and brings a nice not too sweet peppers soften aggression. For those wondering, the 4 peppers are: cayenne, serrano, green pepper and chili.
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To save time, cut all your vegetables and take brown your meat before the recipe. The next morning before leaving for work, you just mix everything in slow cooker, close lid and turn it on''Low.'' The recipe calls for serrano peppers, which has a power that lies between the jalapeno and cayenne. It is very powerful but also difficult to find in grocery stores. If you are unable to find it, substitute it for a jalapeno.
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1 + 1 / 2 Lb ground beef
3 / 4 cup beef broth 1 C.

tsp oregano 2 C. tablespoon chili powder 1 C.
tsp cumin
5 cloves garlic, crushed 1
Tin of 756 ml 756 ml of red beans, rinsed and drained
5 drops of Tabasco sauce
1 can of 756 ml of crushed tomatoes 1 can
of 156 ml of tomato paste
1 / 2 C.
teaspoon salt 1 / 2 C. teaspoon black pepper
1 / 2 C. teaspoon cayenne pepper 2 red peppers

1 Serrano pepper (or jalapeno )
chopped finely diced 1 / 4 cup ketchup
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Brown the meat in a skillet and drain.
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Transfer meat to slow cooker. Add remaining ingredients and mix well.
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Cover and cook on low 8 hours power or high power 5 hours.
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Mix well before serving

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Ice Cream

Even in cold weather, I made ice cream. It a good taste of spring, melting snow and sugar shack. The maple flavor of this creamy ice cream is natural. The only sugar present is a reduction of maple syrup. It is very sweet while being pleasant. You can add walnuts or pecans to the mixture. But I like the sweetness and simplicity of an ice cream smooth. To taste it detects only the cream and maple.
. A recipe
: http://www.cupcakeproject.com/2009/05/maple-ice-cream-recipe.html
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Ingredients:
3 / 4 cup maple syrup 1 cup milk
3.25%
2 cups 35% cream
a pinch of salt 4 egg yolks

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Heat maple syrup in a saucepan to boil and reduce by about one third.
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Add milk, cream and salt. Heat to a temperature of 65-70 ° C.
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In a bowl, whisk the egg yolks. Gently pour the egg yolks 1 / 3 cup hot cream while stirring. Transfer contents of bowl into the pan.
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Vanner ( stir gently ) preparation gently under a medium heat until the cream reaches a temperature of 85 ° C.
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Filter preparation obtained over a bowl using a fine metal sieve.
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Cover with plastic wrap and refrigerate the preparation completely ( between 6 and 8 hours ) before using it in your ice cream maker according to instructions of the device.

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Maple Pecan Crusted Chicken

Again, a simple recipe terribly while having sufficient character to impress. The chicken breasts are coated with a mixture of chopped pecans, oregano and Parmesan. The breasts are browned in pan and then baked. The result is very tasty. Pecans release their fragrance in the heat and offers a pleasant crunchy chicken. Parmesan cheese acts as glue to seal the pecans and chicken. This has the effect of serving a very juicy breast. Oregano is timid but noticeable. I recommend serving these culinary jewels with a little honey Dijon sauce and accompany small steamed vegetables.
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pecan crust is very fragile in skillet. To handle the chicken, use a large spatula and proceed gently. If your non-stick pan is too small, you are better to cook your chicken in two pans or in two stages. This way, you will have enough space to handle your chicken.
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A recipe simply Clodine: http://tva.canoe.ca/emissions/toutsimplementclodine/recettes/fiche.php?article=70131
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Ingredients 1 cup ground pecans
¼ cup freshly grated Parmesan cheese 1 tablespoon
tsp dried oregano 1 egg beaten

4 boneless chicken breasts 150 g 3 tbsp each
to tab olive oil
. Preparation

Preheat oven to 350 degrees F.
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a plate, combine pecans, Parmesan cheese and oregano. Break the egg into a bowl. Dip each chicken breast in egg, then breadcrumbs pecans, pressing lightly to make it adhere. Add salt and pepper.
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In a nonstick skillet, heat oil over medium-high heat and grab the chicken for 1 minute per side or until crust is golden. Place chicken in a baking dish.
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Bake about 12 minutes or until chicken breasts have lost their color pink inside.

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Sailing Sailing Bentley dear! hahahahahahaha
To have a heart attack, he'd have something I envy you possess my old gold is really not the case! hahahahahahahaha
Instead of coming here looking for refs, you the expert, in fact we discover! hahahahahahahaha
the way:
Hey my favorite sucker, Bigtoe of course, you want to more private press LP's, tell me if it is!?
Maybe, I Will take some pictures just for you, bastard! lol

Oh, excuse me, I Bentley not had time to put yourself extracts, pressed late in the day, jurors promised, I will put! hahahahahahahaha





Bentley, you're a slacker! lol

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crisp apple maple cream

Ok .. say it now, only for sweet tooth. Apples and pears are softened in a creamy maple at 50%. The liner is generously covered with a thick roof crunchy oat sweet and fragrant with cinnamon and nutmeg. This is a winning recipe of the show aired on channel featuring life. Enjoy it warmed with a big glass of milk.
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The only correction I made this recipe for the butter to do the crunchy oatmeal. By adding 1 / 4 cup more, I found that I had a better texture.
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http://www.canalvie.com/cuisine/recette/2962/croustade-pour-les-jours-de-fete-par-elyse-caron-beaudoin/
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Crisp 5 apples, peeled, cut into thin slices 3 pears
peeled, cut into thin slices
2 1 / 2 cups oatmeal
1 1 / 2 cup flour
3 / 4 cup brown sugar
3 / 4 cup softened butter
1 / 2 c. Tea
cinnamon 1 / 4 c. Tea
nutmeg Juice and zest of one lemon
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Sauce Maple
1 cup maple syrup 1 cup milk
or 35% cream 2 tbsp
unsalted butter 3 tablespoons

tablespoons cornstarch.
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Method:
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Crisp
Peel apples and pears, mix in a bowl with the lemon juice to stop oxidation.
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Arrange fruit in two ramekins with a capacity of 4 cups or pan pyrex 8''x8''and coat with maple sauce (recipe below).
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Mix dry ingredients.
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Add butter and mix with your hands.
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Spread mixture over the fruit evenly.
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Bake at 375 degrees F for about 30-35 minutes, until top is golden brown.
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Although the cool crisp.
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Sauce Maple
Heat all ingredients over high heat, stirring continuously and once thickened the sauce, set aside.

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Roast pork chops and gravy Chicken Cacciatore

Simple, cheap and yet worthy of a fine table. Roast pork ribs are cooked on a bed of onions, garlic, carrots, celery, and rosemary. After cooking, the vegetables were caramelized pork fat. Simply puree the vegetables, bring to a boil with a little white wine and beef broth. Sift, thicken with flour and you get it one of the best sauce in the world. This sauce is extremely high in calories but also vitamins. The roast is very tender and skin is crispy roasted and salted as bacon. But it's the sauce that elevates this dish.
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For this recipe, you must grease the pan with wine and reduce. For this kind of task I recommend the cheapest wine you can find. I have a little bit of heart for the wine style format juice carton that is sold in packs of four. These wines are almost given and the small size of the boxes is ideal for making sauces. With this small handy format, you do not have to open a bottle and being forced to eat the rest for fear of losing the wine. Regarding the expensive wines, you will mutilate the wine under the heat and smother it with vegetables and seasonings ... It is a little sacrilege to waste a good wine for a sauce.
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A recipe from Jamie Oliver Jamie's book translated from
Food Revolution.
Rib Roast Pork:
4 pound roast pork ribs
2 Onions cut into quarters 2 carrots cut
log
2 stalks celery cut into sticks
1 bulb of garlic peeled
leaves 3 sprigs fresh rosemary
1 bay leaf Salt and pepper dried

4 C. tablespoon olive oil
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Remove pork roast from the refrigerator 30 minutes before starting the recipe.
Preheat oven to 475 degrees F.
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Place the vegetables and herbs in a casserole and sprinkle with a tablespoon of olive oil.
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Using a sharp knife, make cuts and linear oblique on the rind without cutting up the meat. Brush entire surface of roast pork about 3 tablespoons oil olive. Salt and pepper the roast on its entire surface. Place the roast in the casserole rind side up.

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Bake the casserole uncovered at 475 degrees F for 5 minutes. Then reduce the oven to 400 degrees F. Bake for about 1 hour and 20 minutes or until the internal temperature of roast reaches 160 ° F .
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Remove roast from pan and wrap in aluminum foil time to prepare the sauce.

Gravy Sauce: 2 C.
of flour
187 ml white wine
2 Cups beef broth
vegetables roast pork
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Using a potato battery, transforming any pureed vegetables in the casserole. Pour the flour onto the puree and mix. Pour the wine into the pan and bring to a boil while stirring. Add beef broth and see the mixture to a boil. Reduce heat and simmer 10 minutes.

Over a bowl, sift the contents of the pan to collect the sauce. We must press the puree sieve cons to effectively collect all the liquid.
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If you want a thicker sauce, you can thicken with a little extra flour in a saucepan. Personally I prefer to serve the sauce in small cup and dip my pieces of pork . Serve the roast with mashed potatoes.

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A breast of chicken is browned in oil and baked in a savory tomato sauce, basil, garlic, Parmesan cheese and mascarpone. This recipe goes perfectly with pasta. The chicken is tender and succulent and the sauce goes perfectly with chicken.
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To make this recipe, it is strongly suggested to use chicken breasts with skin. You do not have but the skin acts as a protective crispy chicken during his stay in the oven.
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A recipe inspired by Olive magazine http://www.bbcgoodfood.com/recipes/4251/chicken-cacciatore
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INGREDIENTS: 1 onion finely chopped

2-3 cloves garlic, pressed
1 can crushed tomatoes 796 ml
1 Tomato cut into cubes 1 bouquet
basil
4 C. Soup
mascarpone 1 / 2 cup finely grated Parmesan cheese
6 half chicken breasts with skin
Salt and pepper to taste
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Preheat oven to 375 degrees F.
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In a saucepan, soften the onion and garlic in a little olive oil. Add the can of crushed tomatoes, diced tomatoes and basil. Stir and simmer for 10-15 minutes. Add cheese and stir to incorporate. Adjust seasoning to taste. Pour the sauce into a Pyrex mold 9''X13 '.
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In an oiled nonstick skillet, brown chicken on both sides starting with the skin side.
Place chicken on sauce skin side up without overwhelming them in the sauce.

Bake uncovered for 30 minutes or until chicken is cooked through. Serve over pasta.

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Log chocolate mascarpone

A log quick and easy to achieve with a good taste of chocolate, coffee, vanilla and mascarpone cheese. The sponge cake is soft and of espresso. The mascarpone frosting is very sweet and tasty without being aggressive.
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The cake batter is simple and does not require too much delicacy. However, roll the cake is still the most dangerous step. You can use a clean cloth to roll the cake but I prefer to use a large sheet of parchment paper.
. A recipe from Ricardo
: http://www.ricardocuisine.com/recettes/gateaux/860-buche-au-chocolat-et-au-mascarpone
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INGREDIENTS:

Cake 3 / 4 cup all-purpose flour
1 / 2 c. Tea
baking powder 1 oz bittersweet chocolate, chopped
1 / 4 cup unsalted butter
1 / 4 cup cocoa 4 eggs

3 / 4 cup brown sugar
1 / 4 cup strong coffee, sweetened
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Topping mascarpone cheese
1 cup mascarpone cheese
1 / 2 cup powdered sugar 1 tsp
tsp vanilla extract
1 / 2 cup 35% cream Icing sugar

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PREPARATION:
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Place rack in center of oven. Preheat oven to 400 ° F. Line a baking tray of 43 x 30 cm (17 X 12 inches) with parchment paper by leaving protrude slightly on both sides. Butter and flour the sides.
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Cake In bowl, combine flour and baking powder. Book.
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In a small saucepan, slowly melt the chocolate, butter and cocoa. Whisk until the mixture is homogeneous. Book.
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In another bowl, whisk eggs and sugar with electric mixer until the mixture whitens and triple in volume, about 5 minutes. At low speed, add dry ingredients. Using a spatula, gently fold the chocolate mixture.
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Spread the paste on the plate. Bake 6 to 7 minutes or until a toothpick inserted in center comes out clean.
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Upon exiting the oven, invert cake onto a clean cloth or a large sheet of parchment paper. Remove paper and brush the cake with coffee. Roll the cake while still warm with the clothes from the shorter side. Cool completely.
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Topping mascarpone cheese
Meanwhile, in bowl, beat cream cheese, sugar and vanilla with electric mixer 1 minute. Stir in the cream, whisking until the net stiff peaks.
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Unroll cake and spread with filling. Roll again.
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Before serving, sprinkle with powdered sugar.

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rice beer

recipe comes from a colleague. It is a baked rice very easy to do with good flavors of thyme and garlic. The rice does not taste particularly beer, but its slightly salty taste and scent is delicious. An alternative to potato which combines well with almost everything.
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1 / 2 cup melted butter
2 / 3 cup finely chopped onion
chicken broth 1 ½ cups 2 ½ cups

beer 1 tablespoon tea thyme 2 tablespoons dried
tea garlic garlic salt
1 ¾ cup long grain rice
pepper to taste.
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Mix everything in a baking pan and bake 1 hour at 350.

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BLACK BUSTER - 1975 - The Bump Bump (RCA)


This is an excellent lp Disco Funk sought by collectors here in Australia press!
Now playing 2 of my favorite songs "Get On Up" and of course "The Bump Bump".

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MIKE WILLIAMSON - 1979 - Friends Forever (friends forever)


A very good lp, with the headline "I Can Feel The Music" but also "I Can not Forget About You "! These 2 songs listen! A big thank you to linus!

PS: Thanks to Mike for help and patience history!

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TONTON, YOU ARE ALWAYS A HOLE BALL! HAPPY NEW YEAR !!!!! 2011

Even in 2011, good habits do not change! hahahahahaha
So for starters, you can be you can pay with cts Bernadette Harold Bowen seeking my personal well I hit a 10 €! lol
And finally, I've Fool OOCCBB grilled eh uncle!? lol
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