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1  Science / General (any science topic) / Looking for a native english content writer on: November 25, 2016, 11:28:02 AM
For my blog, im looking for a native English content writer.
Take a look into my blog and let me know if you are interested to write unique articles. I offer 0,01$ per word.
2  Home / Cooking / Venison Cutlets with Apples on: September 29, 2009, 03:44:51 PM
1 slice venison, 1/2 inch thick

4 apples

Powdered sugar

1/3 cup port wine

Salt and pepper to taste


12 candied cherries

Wipe, core, and cut apples in 1/4−inch size slices. Sprinkle with

powdered sugar; add wine, cover, and let stand 30 minutes. Drain

(reserving wine) and saute in butter. Cut venison in cutlets, sprinkle

with salt and pepper, and cook 3 to 4 minutes in lightly greased pan.

Remove from pan. Melt 3 tablespoons butter in pan; add wine drained

from apples and cherries. Reheat cutlets in sauce and serve with apples.
3  Home / Cooking / Tuxedo Turkey Pizza on: September 29, 2009, 03:41:52 PM
Tuxedo Turkey Pizza

2 tablespoons dry-pack sundried tomatoes, julienned
1/2 cup fresh mushrooms, sliced
1 (2.25-ounce) can ripe olives, drained, sliced
1/4 cup red onion, finely chopped
3 tablespoons fat-free White Wine Vinaigrette or Italian salad dressing
3 tablespoons mayonnaise or salad dressing
1 (16-ounce) loaf herb focaccia bread or prebaked boboli crust
8 ounces turkey (or chicken) strips, cooked, boneless, skinless
2 Slices (2 ounces) provolone cheese, cut into strips

   1. Preheat oven to 350°F (175°C).
   2. Soak tomatoes in hot water for 30 minutes. Drain and set aside.
   3. Combine mushrooms, olives, red onion and dressing. Set aside.
   4. Spread mayonnaise on focaccia. Top with tomatoes, turkey and cheese.
   5. Place focaccia on foil-lined pizza or cookie sheet.
   6. Bake until cheese is melted and focaccia is heated thoroughly (about 5 minutes).
   7. Top sandwich with mushroom mixture. Cut into wedges and serve with fresh fruit.

Makes 4 to 6 servings.

Cook's Note: To reduce fat: Use low-fat or fat-free mayonnaise, salad dressing or cheese and reduce amount of olives or substitute with drained, sliced artichoke hearts.

Nutritional Facts Per Serving: 533 calories, 21g fat, 35% of calories from fat, 59mg cholesterol, 1072mg sodium, 55g carbohydrate, 3g (13% of Daily Value) fiber, 31g protein, 181 IU (4%) Vitamin A, 1.4mg (2%) Vitamin C, 247mg (25%) calcium, 4mg (23%) iron.
4  Home / Cooking / Thai Turkey Satay on: September 29, 2009, 03:40:41 PM

Skewered turkey marinated in onion, garlic, and ginger root and broiled (or grilled).

Thai Turkey Satay

1/2 medium onion, minced
2 cloves garlic, minced
2 tablespoons freshly grated ginger root
1 1/4 pound Honeysuckle White Breast Cutlets (or breast strips)
3 tablespoons soy sauce
2 teaspoons hot chili sauce
1 teaspoon granulated sugar
2 tablespoons lime juice
Sweet hot chili sauce to taste (for dipping)
Wooden satay skewers

   1. Soak wooden satay skewers in cold water for 1 hour before cooking to keep them from burning while cooking.
   2. Marinade: Dice onion, mince garlic, and peel ginger root. Grate the peeled ginger root using a small grate. Mix all marinade ingredients together.
   3. Turkey: If you are using Honeysuckle White turkey cutlets, cut them into 1-inch strips. Cut the strips into 3-inch long pieces.
   4. Lay strips in a pan and pour marinade on top, mixing so the turkey is coated evenly. Cover and refrigerate for 20 minutes to 2 hours.
   5. Thread marinated turkey pieces onto soaked sticks and place on broiler pan. Cover broiler pan with tin foil. Broil for approximately 8 minutes on each side.
   6. Serve with a small bowl of sweet hot chili sauce for dipping, available in the Asian section of the grocery store.

Makes 4 servings.
5  Home / Cooking / Pumpkin Fudge on: September 29, 2009, 03:37:53 PM


    * 2 tablespoons butter
    * 2 1/2 cups white sugar
    * 2/3 cup evaporated milk
    * 1 cup white chocolate chips
    * 7 ounces marshmallow creme
    * 3/4 cup canned pumpkin
    * 1 teaspoon ground cinnamon
    * 1 teaspoon vanilla extract


   1. Line a 9x9 inch pan with aluminum foil, and set aside.
   2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
   3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
   4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
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