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موضوع: ترجمه متون انگلیسی

نمایش نتایج: از 33 به 40 از 77
صفحه 5 از 10 نخستنخست ... 2345678 ... آخرینآخرین
  1. #33
    برای فعال شدن و مشخص شدن روال مباحث ترجمه فعلا چند دستور که بی مناسبت به این روزها هم نیستند اینجا می ذارم
    دوستان هر کدوم رو مناسب دیدن به مدیر مربوطه اعلام کنند تا ترجمه بشه
    ممنون از شما و مدیر مربوطه

    - - - Updated - - -

    POMEGRANATE CUSTARD
    PREP TIME: 15 MINUTES
    COOK TIME: 35 MINUTES
    MAKES: 8 SERVINGS

    1 pomegranate
    2 T butter, melted
    1/3 cup sugar
    ½ cup flour
    ¼ t salt
    1 cup milk
    3 eggs
    1 t vanilla
    powdered sugar for dusting

    1. Preheat oven to 375°F. Fill a medium bowl with water, and quarter the pomegranate. Seed each section of pomegranate underwater. The seeds will sink to the bottom, and the pulp will float. After all sections have been seeded, skim the pulp from the surface of the water and discard. Drain the seeds in a colander and set aside.
    2. Pour butter into a 9” pie plate, and spread it around the bottom and up the sides.
    3. In a food processor or blender, combine sugar, flour, salt, milk, eggs and vanilla. Blend until smooth.
    4. Pour the mixture into prepared pie plate, and add the pomegranate seeds. Bake for 35 minutes. The custard should be puffed up and golden brown. The center will fall shortly after removing it from the oven.
    5. Dust with powdered sugar and serve warm.

    Gather ingredients. Preheat oven to 375°F.

    Fill a medium bowl with water and quarter 1 pomegranate.


    Seed each section of pomegranate underwater. The seeds will sink to the bottom, and the pulp will float.


    After all sections have been seeded, skim the pulp from the surface of the water and discard. Drain the seeds in a mesh colander and set aside.

    Pour 2 T of melted butter into a 9” pie plate.

    Spread the butter around the bottom, and up the sides.


    Add 1/3 cup of sugar, ½ cup of flour, and ¼ t salt to a food processor or blender.


    Pour in 1 cup of milk.


    Add 3 eggs.


    Add 1 t vanilla.


    Blend until mixture is smooth.


    Pour the mixture into the prepared pie plate.


    Add the pomegranate seeds.


    Bake for 35 minutes. The custard should be puffed up and golden brown. The center will fall shortly after removing it from the oven. Dust with powdered sugar and serve warm.

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  2. بانک بند ناف
  3. #34
    Pomegranate Upside Down Cake



    1/3 c. + 1/2 c. unsalted butter, softened, divided
    3/4 c. dark brown sugar, tightly packed
    1 1/2 c. + 1/2 c. pomegranate seeds (Please note that you can choose to harvest these seeds directly from the fresh fruit, or go the lazy route like I did and use the prepackaged fresh arils from POM Wonderful. Either way you will need approximately 3 fresh pomegranates or 3- 4 ounce containers of fresh arils.)
    2 c. all-purpose flour
    1 c. white sugar, granulated
    1 3/4 tsp. baking powder
    3/4 tsp. salt
    2 large eggs
    1/2 c. pomegranate juice
    1/2 c. milk, whole
    1 tsp. vanilla extract
    1 c. heavy cream (optional, for use as garnish; please see serving notes below)

    Preheat oven to 350°.
    A note on baking this cake: I opted to bake my cake in a 9″ springform pan so that it would have enough room to rise without overflowing a standard-depth cake pan. But depending on your springform, some of the melted brown sugar and juice from the pomegranate seeds may leak out of the pan. So I baked my cake on a rimmed sheet pan – no sweat. The leakage won’t detract at all from the flavor or appearance of your cake, you’ll just want to use the sheet pan to contain it so that you don’t wind up with an apocalyptically messy oven. Alternatively, if you have a deep 9″ cake pan, you could simply use that.
    Line a 9″ round springform pan with parchment and lightly grease the sides. Spread 1 1/2 cups of pomegranate seeds as evenly as possible over the bottom of the lined pan, place the pan on a rimmed baking sheet and set aside.
    In a small saucepan, melt 1/3 cup of butter and the brown sugar over medium heat, stirring often. Once the mixture has melted, pour it over the pomegranate seeds and spread it as evenly as possible.
    Meanwhile, in a large bowl, cream the remaining butter and sugar until light and fluffy. Add the eggs and continue to beat. Add the salt, vanilla, baking powder, flour, milk and pomegranate juice, beating until just mixed into a uniform batter. Pour the batter over the seed and sugar mixture and spread evenly. Rap your pan several times on the counter just to remove any air bubbles. Bake your cake for approximately 55 minutes or until slightly golden and puffed. AGAIN, don’t panic when your springform pan leaks out of its bottom while baking – you will have placed it on a rimmed baking sheet so the leak is contained and the cake will still rock.
    Remove the baked cake and allow it to cool completely. Once cool to the touch, remove the spring edges of the pan and invert the cake, removing the pan bottom and paper liner.
    Serving Notes: Once I inverted this cake, I opted to serve it with 1 cup of fresh whipped cream on top. The cake was still warm so the heavy cream melted around the cake, creating a final presentation that resembled a classic tres leches cake. The cake itself is dense, sweet and rich with pomegranate flavor so I found that all of that cream offered a lovely balance and obviously kept the cake extremely moist. You do not have to serve the cake with any whipped cream or any of the 1/2 cup of pomegranate seeds that I chose to use as a garnish. Just keep in mind that if you do choose to go the cream route and you top your cake while it’s still warm as I did, you’ll want to serve the cake on a rimmed platter so that your cream doesn’t melt all over your lovely tablescape.
    YIELD: 8 – 10 servings
    باران67, نويامه, m1361 و 2 کاربر دیگر این نوشته را پسندیده.
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  4. #35
    Green Tea with Lemon and Pomegranate



    Pomegranate seeds, rich in plant compounds, enhance the already potent antioxidant activity in a *** cup of green tea with lemon and honey.




    • 2 teaspoons green tea (or 2 tea bags)
    • 2 cups boiling water
    • 2 thin slices smashed ginger
    • 1 to 2 lemon wedges
    • 1/4 cup lightly crushed pomegranate seeds
    • 2 tablespoons honey or to taste



    Directions

    • Cover green tea with boiling water, ginger, lemon wedges, pomegranate seeds, and honey. Let tea steep for 3 to 5 minutes and remove


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  5. #36
    Vanilla Pomegranate Oatmeal Cookies

    Chunky, chewy and totally crunchy vanilla pomegranate oatmeal cookies that will be perfect for Christmas cookie exchanges.
    Yield: 24 cookies



    INGREDIENTS

    • 10 tablespoons unsalted butter, softened
    • ½ cup plus 2 tablespoon granulated sugar
    • ½ cup plus 2 tablespoons light brown sugar
    • 1 egg, room temperature
    • 2 teaspoon pure vanilla extract (I used Lagrima Vanilla extract)
    • 1 cup cake flour, sifted
    • ¾ cup bread flour
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • 1 ½ cups old fashioned oatmeal
    • 1 cup chocolate chips
    • ½ cup pomegranate seeds (drained and dried on a paper towel)



    DIRECTIONS

    1. In a medium bowl, whisk together the flours, baking soda, salt and oatmeal. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy about 2 minutes. Add the egg and vanilla extract and mix until combined. Add the dry ingredients and mix until just combined. Using a stiff rubber spatula, fold in the chocolate chips and pomegranate seeds.
    2. Cover dough with plastic wrap and chill for 30 minutes to an hour.
    3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
    4. Using a medium cookie scoop, arrange dough balls 2 inches apart. Bake cookies for 12-14 minutes or until lightly golden around the edges. Remove from oven and let cool on baking sheet for to minutes before transferring to a wire rack. Cool completely.







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  6. #37
    Chocolate Mousse Crepe Cake
    Serves 8
    This beautiful chocolate mousse crepe cake is made of 20+ layers of delicate chocolate crepes filled with rich chocolate mousse filling and topped with festive red pomegranates.












    For chocolate crepes

    • • 2 cups (250gr) all-purpose flour
    • • ¼ cup (30gr) cocoa powder
    • • ¼ cup (50gr) sugar
    • • 1 teaspoon baking powder
    • • ½ teaspoon salt
    • • 3 eggs, at room temperature
    • • 2 cups (240ml) milk, at room temperature
    • • 1 teaspoon pure vanilla extract
    • • 2 tablespoons vegetable, or canola oil
    • • Pomegranate seeds for garnish, optional
    • • Powdered sugar for dusting, optional


    For chocolate mousse

    • • 2 tablespoons (15gr) cocoa powder
    • • ¾ cup (150gr) semi-sweet chocolate chips
    • • 1 cup (480ml) heavy whipping cream


    Instructions

    • 1. Sift together flour, cocoa powder, sugar, baking powder and salt.
    • 2. In a large bowl, beat the eggs for a minute in stand mixer, or with handheld electric mixer, or by hand. Stir in milk and vanilla extract. Add the sifted flour mixture and mix until the mixture is smooth and lump-free. Cover the mixture with a plastic wrap, so that it touches the surface of the batter. Let it rest for at least 30 minutes. When ready to fry the crepes, whisk in the vegetable oil.
    • 3. Heat 9-inch non-stick skillet over medium high heat. Place a little less than ¼ cup of batter into the *** pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over. Cook for about 30 seconds or so and stack the crepes on a plate. Cool the crepes completely. You can wrap with plastic wrap and refrigerate for up to a day.
    • 4. To make the mousse filling, dissolve the cocoa powder in ¼ cup (60ml) *** water. Set aside.
    • 5. In a double boiler, melt chocolate chips until smooth. Remove from heat and cool slightly. Stir in the cocoa mixture.
    • 6. In a mixing bowl with whisk attachment, whip the heavy cream until hard peaks form. Fold in the whipped cream into the melted chocolate and gently mix until no white streaks remain.
    • 7. Spread heaping one tablespoon of mousse filling on a crepe. Place another crepe on top and spread another heaping tablespoon of mousse filling. Repeat until all crepes are used. Store in airtight container in the fridge until ready to serve. Top the cake with pomegranate seeds and dust some powdered sugar generously using a mesh sieve right before serving

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  7. #38
    CHOCOLATE POMEGRANATE BREAD TWIST



    INGREDIENTS

    • 2 1/4 t dry active yeast
    • 1 T granulated sugar
    • 3/4 c lukewarm milk
    • 1 egg yolk
    • 2 T butter, melted
    • 2 1/4 c all purpose flour
    • 1/2 t salt
    • 1/4 c unsalted butter, softened
    • 1/4 c granulated sugar
    • 1 T cinnamon
    • 1/3 c chopped pecans
    • 1/3 c chopped dark chocolate
    • 1 egg, beaten
    • pomegranate seeds
    • confectioner's sugar for dusting

    INSTRUCTIONS

    • Stir together the sugar and yeast in a small bowl and set aside.
    • Whisk the egg yolk and melted butter into the warm milk.
    • Pour in the yeast mixing and stir to combine. Let rest 5 minutes as the yeast froths and activates.
    • Meanwhile, mix together the flour and salt in a large mixing bowl.
    • While stirring with a wooden spoon, pour in the milk mixture.
    • Stir together as much as possible before turning out on a flour-dusted work surface.
    • Knead the dough together for about 5-10 minutes, until fairly smooth but not sticky.
    • Place dough in a greased mixing bowl. Cover with a clean kitchen cloth and let rest for about an hour, or until dough doubles in size.
    • Once the dough has rested, pre-heat oven to 375 degrees.
    • Grease a cast iron skillet (about 9-10 inches wide) and set aside.
    • Stir together the softened butter, sugar, and cinnamon.
    • Turn out the dough and give it a few good kneads.
    • Roll out the dough to about a 12" by 18" rectangle.
    • Spread the cinnamon mixture over the dough, leaving a 1" boarder around the edges.
    • Spinkle on the chopped pecans and chocolate, pressing well into the cinnamon mixture.
    • Starting with the long edge of the rectangle facing you, roll up the dough.
    • Leave the dough seam-side down and tuck under the ends.
    • Carefully slice the dough log lengthwise down the center, leaving about 1" on one end still intact.
    • Flip the two strands of dough so the insides face up - with all the pecans and chocolate bits facing up towards you.
    • Carefully overlap the strands of dough to create a braid.
    • Take the braid and connect the two ends create a circle of twisted dough.
    • In one swift, confident motion, transfer the twisted bread to the skillet.
    • Brush the beaten egg onto the doughy parts of the bread.
    • Press in any pecans and chocolate chunks that may have gotten loose.
    • Bake for about 20-22 minutes, or until the edges are golden.
    • Dust with confectioner's sugar and top with pomegranate seeds.
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  8. #39
    NUTELLA & POMEGRANATE CHOCOLATE CUPS

    Dark chocolate cups filled with a surprisingly delicious mix of Nutella and pomegranate seeds




    INGREDIENTS

    • 2½ cups dark chocolate chips
    • 24 teaspoons Nutella
    • ½ cup pomegranate seeds








    INSTRUCTIONS

    1. Line a mini-muffin tray with paper liners; set aside.
    2. Melt 1½ cups of the chocolate in the microwave for 30 second intervals, stirring after each interval until melted. Fill each liner with 1 teaspoon of chocolate; use the back of a small spoon to coat the melted chocolate up the sides of each liner. Place in the freezer for 10 minutes so chocolate hardens and stays in place.
    3. Once firm, place a teaspoon of Nutella in each cup. Top with a few pomegranate seeds in each.
    4. Melt remaining chocolate and pour over each cup, smoothing with a spoon and making sure the edges are fully covered. Refrigerate for about 20 minutes until chocolate has set. Store in an air-tight container in the fridge.
    ویرایش توسط najma : ۱۳۹۳/۰۹/۱۹ در ساعت ۱۲:۱۷ بعد از ظهر
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  9. #40
    Persimmon Almond Rosette Tarts






    [Ingredients
    For the Tart Dough:

    • 5⅓ oz (1¼ cups) all-purpose flour
    • 1 oz (1/4 cup) finely ground almonds
    • 2 oz (1/2 cup) powdered sugar
    • ¼ tsp salt
    • 5 oz cold unsalted butter
    • 1 egg yolk

    For the Filling:

    • 2½ oz unsalted butter
    • 2½ oz (2/3 cup) powdered sugar
    • 1 egg
    • 2½ oz (2/3 cup) finely ground almonds
    • 1 tbsp flour
    • Pinch salt
    • ¼ tsp almond extract
    • 10 Fuyu persimmons
    • ¼ cup honey
    • Pomegranate arils, optional


    Instructions
    To Make the Tart Dough:

    1. Place the finely ground almonds, flour, sugar, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in long 5-second bursts until the dough starts clumping together.
    2. Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray five 6-inch tart shells with removable bottoms, and spray them with nonstick cooking spray.
    3. Press the dough in an even layer into the bottom and sides of the pans. Freeze the shells for 30 minutes, and while they are in the freezer, preheat the oven to 375 degrees F. Spray the tops of the tart dough with nonstick spray, then press a sheet of foil onto each shell, shiny side down, and fill the foils with dry beans, rice, or pie weights.
    4. Bake the tart shells for 15 minutes, until the sides start to take on a little color and the center no longer looks raw, then carefully remove the foil and weights. Allow to cool before adding the filling.

    To Assemble the Tarts:

    1. Combine the butter and powdered sugar in the bowl of a food processor and process until smooth. Add the egg, almonds, flour, salt, and almond extract, and blend in long pulses until well-combined.
    2. Scoop two big spoonfuls of the almond mixture into the bottom of each par-baked tart shell, and spread it into an even layer. Bake the tarts at 375 F for 12-15 minutes, until it is just starting to set. It shouldn't take on any color, and should still be quite soft.
    3. Slice the tops off of the persimmons. Use a very sharp chef's knife or a mandolin to slice the persimmons into paper-thin slices. Arrange them in a rosette shape in the tart shells by starting at the outside edge and placing the slices in concentric circles, pressing down slightly to embed them into the almond layer. Overlap the persimmon pieces slightly as you go around, continuing until the entire top of the tart is filled. Repeat with remaining tarts.
    4. Lower the oven temperature to 350 F, and bake the tarts for a final 10-15 minutes, until the almond filling is puffed and set, and the persimmon slices have softened but are not leathery or hard. Drizzle each tart with a spoonful of honey to serve, and if desired, top with a few pomegranate arils.
    5. These tarts are best the day they are made—the moisture from the persimmons will make them soggy eventually. The tart dough and the almond filling can both be made in advance and kept for several days in the refrigerator until you're ready to assemble the tarts.

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صفحه 5 از 10 نخستنخست ... 2345678 ... آخرینآخرین
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