Urgent reply needed,

Dear Partner,

Please consider this mail serious despite the fact that you did not expect it. Hope you are doing well. I am Dr.Atiti Damu, the Manager of head opérations department of our bank in Burkina Faso. I discovered a risk-free deal of US$9.9 million from my department which was left unclaimed as a result of non existing body.Provided you will put trust forward, let us share the deal if you are interested. Urgent reply is needed for more details.

Regards,

Dr.Atiti Damu,

from rss mix y1 http://yourself243.blogspot.com/2014/07/urgent-reply-needed.html

Donation

 

-- 
A Donation has been made to you by Gloria Mackenzie,for more info reply to my private email: gloriamackenzie243@hotmail.com  for more details.

from rss mix y1 http://yourself243.blogspot.com/2014/06/donation.html

Curried Couscous

Here’s a sweet-savory recipe for Curried Couscous that is made for your flat-belly diet. Flavorful curry and chicken broth balance the sweetness from raisins and apples, while red pepper and parsley add color to the whole-wheat couscous. You might think of couscous (KOO-skoos) as a grain, but it’s actually a form of pasta. Couscous, which originated in North Africa, is made of semolina granules that are steamed or boiled.

Ingredients:

1-1/2 cups low-sodium chicken broth

2 tablespoons curry powder

1-1/3 cups whole-wheat couscous, dry

1/2 cup parsley, chopped

1/2 cup Honeycrisp apple, diced

1/2 cup raisins

1/2 cup red bell pepper, diced

3 tablespoons 100% orange juice

Directions:

1. In a medium pot, place the chicken broth and curry powder and bring to a boil. Stir in the couscous; cover. Remove from the heat and let stand for 5 minutes.
2. Pour the couscous in a large bowl. Stir in the curry powder until blended.
3. Add the parsley, apple, raisins, bell pepper, and orange juice. Stir until all the ingredients are incorporated.

from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/curried-couscous.html

Lemon roasted chicken salad wrap

Ingredients:

For the chicken:

• One 2.7kg whole fryer chicken
• Olive oil, for drizzling
• Salt and freshly ground black pepper
• 5 cloves garlic, crushed
• 5 sprigs fresh thyme
• 1 lemon, cut in quarters

For the salad:

• 180ml low-fat Greek yoghurt
• 60ml mayonnaise
• 2 tbsp Dijon mustard
• 65g toasted walnuts, chopped
• 50g dried cranberries, chopped
• 2 celery ribs, diced
• 1 small red onion, minced
• 2 lemons, zested and juiced
• 2 tbsp chopped fresh tarragon
• 175g tin water chestnuts, drained and chopped
• Salt and freshly ground black pepper

For the sandwich:

• Four 30cm whole wheat tortillas
• 200g broccoli sprouts
• 2 Roma tomatoes, sliced

• 
  

  Directions:

For the chicken:

• Preheat the oven to 200C/Gas Mark 6 and adjust a rack to the middle position. Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
• Roast the chicken for the first hour at 200C/Gas Mark 6, and then turn up the heat to 230C/Gas Mark 8 and roast until the breast temperature registers 70C and the skin is a golden brown, for the last 30 to 45 minutes.

• Then set the chicken aside to rest and cool. When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately. Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.

For the salad:

• Mix together the yoghurt, mayonnaise, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
• To build the sandwich: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!

from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/lemon-roasted-chicken-salad-wrap.html

Chicken and rocket pita pockets

Ingredients:

• 2 whole-wheat pitas, halved and opened
• 110ml mayonnaise
• 1 tsp. lemon zest
• 110ml rocket pesto, recipe follows
• 2 store-bought rotisserie chicken breasts, diced into 1-cm pieces
• 8 cherry tomatoes, quartered
• 225g rocket

For the rocket pesto:

• 450g packed rocket
• 110g grated Parmesan
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper

• 
  

  Directions:

1. Preheat the oven to 150C/Gas Mark 2.
2. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
3. In a large bowl, combine the mayonnaise, lemon zest and arugula pesto. Stir in the diced chicken.
4. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 60g arugula and serve.
5. For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/chicken-and-rocket-pita-pockets.html

FROM THE DESK OF MR HAMZA MOHAMMED.

Attention: Sir: Madam,

 

I sourced your email from a human resource profile database in the chamber; my name is Mr. Hamza Mohammed. An account officer to late Mr. Morris Thompson from America who is an oil merchant Agent here in Burkina Faso, a well-known Philanthropist before he died. He made a Will stating that $15.5M (Fifteen million, five hundred thousand U.S. dollars only) should be given to a citizen of our choice overseas. I have made a random draw and your e-mail address was picked as the beneficiary to this Will.

 

I am particularly interested in securing this money from the Bank because they have issued a notice instructing me been the account officer to produce the beneficiary of this Will within two weeks or else the money will be credited to the Government treasury as per law here. It is my utmost desire to execute the Will of my late client Mr. Morris Thompson since he is no more alive, both wife Thelma Thompson, and daughter Sheryl Thompson. For more information on how he died, please visit this website:

http://news.bbc.co.uk/2/hi/uk_news/england/london/7194086.stm If you are interested, you are required to contact me immediately to start the documentation process with the help of a legal practitioner. I urge you to contact me immediately for further details bearing in mind that the Bank has given us a date limit, please act fast. I await your urgent response.

E-mail (mrhamzamohammed2013@gmail.com)

 

 

Mr. Hamza Mohammed

Manager Internal Audit/-Foreign Remittance

 

 

 

from rss mix y1 http://yourself243.blogspot.com/2014/04/from-desk-of-mr-hamza-mohammed.html

Salmon en Croute

Ingredients:

• 1 salmon fillet (about 1 1/2 pounds/750 g)
• 1 pound/500 g asparagus, trimmed 
• Salt
• 1/4 cup /60 ml creme fraiche
• 3 to 4 tablespoons chopped fresh dill
• Zest of 1 lemon
• Freshly ground pepper
• 1 pound/450 g puff pastry (2 sheets)
• 1 egg, lightly beaten

• 
  

  Directions:

Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.

Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme fraiche, dill and lemon zest to blend. Season with salt and pepper and set aside.

Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Spread the top of the salmon with the asparagus puree. Lay the raw stems of asparagus on top of the puree, like pencils.

Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.

Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.

from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/salmon-en-croute.html

How To Live A Normal Life Despite Having Allergies

By Scott Porter

Allergies are very common. In fact, one of every three people has allergies. A lot of people who have allergies merely allow it to affect their lives and limit the things they can do. Eczema and asthma are also common. If you have allergies, then you should be looking for treatments by now. Although you can choose to go on with your life and not do anything about your allergies, there is no question that it is still much better if you look for allergy treatment.

If you look online, you will see different eczema and asthma treatments as well as ways to treat rhinitis and conjunctivitis. You can take advantage of the different resources available and get valuable information on how you can treat your allergies too. You can also go to a doctor and get professional advice on how to treat your allergies. There are doctors everywhere and they are more than ready to help you live a better life.

But if you do not have any plans of following a plan that has not yet proven that it works, it would be best to head to America’s Allergist. A DVD series has been made for you and other allergy sufferers. The series is made for people who know that they can still live normal lives despite their allergies and are merely looking for the perfect way to treat their condition. The videos included in the series aim to help all sorts of people with allergies regardless of what causes their reactions and how severe their reactions are.

In the videos you will get to know allergy symptoms for various body parts like the skin, eyes, lungs, and nose. The videos also provide information about eczema and asthma which are conditions that are normally associated with allergies. If you want to improve your quality of life, you have to know your symptoms. By checking out the series, you will be aware of various ways to treat allergies. The good thing with these treatments is that they have already worked for many patients.

The DVD series is informative and has all the information you require. You can easily understand everything stated in the video. After you listen to the explanations as well as the treatments for allergy symptoms, it will be easier for you to live a symptom-free life. Do not look at your allergies as a family curse too. You are very close to changing your life. Consider getting the DVD series so you do not only help yourself, but also your family and friends who are suffering from allergies.

About the Author:

Online writer Scott Porter recommends the DVD series from America’s Allergist for those who are looking for eczema treatment.

from rss mix y1 http://1bestofwaightloss.blogspot.com/2014/03/how-to-live-normal-life-despite-having.html

Wild Rice Soup

I love to have soup for dinner, and so do the kids. I’ve found it’s a great way to sneak some extra veggies into their diet, and they always enjoy dipping crackers or French bread into the broth. This creamy concoction, more sophisticated than regular chicken and rice soup, gets lots of deep flavors from the mushrooms and wild rice, so it’s equally enjoyable for the adults in the family.

Ingredients:

• 4 slices thick-cut bacon, diced
• 1 cup chopped onion
• 4 carrots, halved lengthwise and sliced
• 2 celery sticks, halved lengthwise and sliced
• 1 teaspoon each salt and pepper
• 8 ounces sliced crimini mushrooms
• 1 quart chicken broth, good quality
• 2 cups cubed cooked chicken
• 3 cups cooked wild rice
• 1/2 cup heavy cream
• 1/4 cup dry sherry, optional

Directions:

Step 1

Heat a large stockpot over medium low heat. Add bacon and fry until bacon is crisp and fat is rendered, about 5 minutes. Remove from pan with a slotted spoon and set aside.

Step 2

To the fat add onion, carrots, celery, salt and pepper and sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth, raise heat, and bring to a simmer. Reduce heat to low, cover and simmer for 15 minutes.

Step 3

Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream and sherry, if using. Simmer an additional 5 minutes. Taste for seasoning. Ladle into bowls and top with crispy bacon.

from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/wild-rice-soup.html

Creamy Mushroom and Chicken Soup

A self-described soup aficionado, Joy Howard whipped up this comforting recipe as an alternative to a basic mushroom soup. The cream- and chicken-fortified result, chock-full of potatoes and carrots .

Ingredients:

• 6 tablespoons butter
• 1 medium onion, chopped
• 3 tablespoons flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 cups chicken broth
• 1 1/2 pounds mushrooms, sliced
• 3/4 cup sliced celery
• 3/4 cup chopped carrots
• 2 cups quartered baby red potatoes
• 1 cup chopped yellow squash
• 1 1/2 cups frozen corn kernels, thawed
• 2 teaspoons thyme
• 2 cups light cream
• 3/4 cup grated Parmesan, plus more for garnish if desired
• 2 cups chopped cooked chicken

Directions:

Step 1

In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

Step 2

Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

Step 3

To serve, ladle the soup into a bowl and sprinkle it with more Parmesan .

from rss mix y1 http://topcookingclasses.blogspot.com/2014/03/creamy-mushroom-and-chicken-soup.html