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10 enjoyable activities along with your Microwave offers complete step by step directions for enjoyable initiatives you are able to do together with your microwave. how one can make peanut brittle and dye wool, and all approximately what is going to or won't blow up whilst nuked!

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Ebook Details:

ISBN: 0061438502
EAN: 9780061438509
ASIN: 0061438502
Publisher: William Morrow Cookbooks
Publication Date: 2008-04-22
Number of Pages: 176
Website: Amazon, LibraryThing, Google Books, Goodreads

Synopsis from Amazon:

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Additional info for 10 Fun Things To Do With Your Microwave

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This dressing will keep, covered, in the refrigerator for up to one week. CREAMY BLUE CHEESE DRESSING makes 1¾ cups We swear this dressing is so delicious we would rather have a big bowl of it than a bowl of ice cream. Use it as a dip for celery or go retro and serve it with potato chips. There is always French Roquefort, but since there are such great American blues right now, try one of those. ½ cup sour cream ½ cup mayonnaise ½ cup buttermilk 2 scallions, finely chopped ½ small clove garlic, minced ½ cup crumbled blue cheese Salt and pepper Put the sour cream, mayonnaise, buttermilk, scallions, and garlic into a bowl and stir until well combined.

Modena [balsamic vinegar] it’s OK). About 3 tablespoons of extra-virgin olive oil. Salt to taste, about 2 teaspoons (normal salt). Hit the button, and blend until it is all liquefied. ** And that’s your gazpacho. NOTE: If it needs more salt or vinegar, or even garlic, it can be added after it has been blended. It is trickier to add oil. PS*: I don’t always peel them because I don’t have a fuzzy [fussy] family. Some of my friends peel them and then after it’s blended they put it through the “pasapuré” [foodmill] ( I forget how you call that in English, it’s an object that has holes on the bottom and a little handle that you turn around several times until the food goes though the holes, so that way the seeds or peel stays behind) I don’t think it’s at all needed, and it’s a new thing with all the delicate people in this modern world.

We’ve also been known to spoon some on cold plump peeled shrimp. ¾ cup mayonnaise ⅓ cup sour cream 1 tablespoon white wine vinegar Half a bunch watercress, leaves roughly chopped 6–8 chives, chopped Quarter bunch parsley, leaves roughly chopped Leaves from 2 large sprigs fresh tarragon 4 anchovy fillets Salt and pepper Put the mayonnaise, sour cream, vinegar, watercress, chives, parsley, tarragon, and anchovies into a blender or food processor and purée until smooth. Season with a little salt, if the dressing needs it, and a good grinding of black pepper.

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