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موضوع: ترجمه متون انگلیسی

نمایش نتایج: از 41 به 48 از 77
صفحه 6 از 10 نخستنخست ... 3456789 ... آخرینآخرین
  1. #41
    Pomegranate is rich in vitamins A, B, C; it contains minerals including potassium and phosphorus, sodium, magnesium, iron and important antioxidants such as flavonoids and phytoestrogens. It has anti-aging, anti-oxidising and anti-cancerous proprieties and it may be effective in reducing the risk of heart related diseases.
    Pomegranate is also a very versatile fruit to use in recipes; its delicate flavour is sweet and slightly sour and it can be used in sweet as well as savoury dishes



    Light sabayon with pomegranates and pistachios.
    For 4 glasses
    the seeds from 2 pomegranates
    40 g toasted pistachio nuts (toasted in the oven for about 10 minutes )
    340 g greek yogurt
    for the sabayon
    6 egg yolks
    130 g of brown sugar
    1 tablespoon orange liqueur




    Method.
    1. In a stainless steel bowl, combine the eggs with the sugar.
    2. Place the bowl over a bain-marie (with very *** water, but not boiling) over a very low heat, then whisk the mixture.
    3. Add a tablespoon of orange liqueur, whisk for a few more minutes, then turn off the heat and set aside to cool.




    4. Once the sabayon has cooled, mix gently with the yogurt.
    5. Separately, chop the pistachios.



    6. Take 4 tall glasses and fill with a layer of pistachios, then alternate a layer of pomegranate seeds with one of sabayon and another of the pomegranate seeds. Finish with a layer of sabayon and garnish with pomegranate and pistachios.





    7. Place in the fridge to cool and serve.

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  2. بانک بند ناف
  3. #42
    Watermelon Bars Recipe



    Ingredients

    • For Crust:
    • 1cup all-purpose flour
    • 3tablespoons powdered sugar
    • ¼teaspoon salt
    • ⅓cup butter
    • 2 or 3 drops of green food color
    • For Filling:
    • 1 cup granulated sugar
    • 2 eggs
    • 220ml fresh watermelon puree or juice
    • 1 teaspoon lemon juice
    • 3 drops red food coloring (optional)
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • Powdered sugar
    • 1 tablespoon chocolate chips chopped



    Instructions

    1. Preheat oven to 350 degrees F. Line an 10x8x2-inch baking pan with baking paper.
    2. For crust, in a large bowl stir together 1 cup flour, 3 tablespoons powdered sugar, green food color and ¼ teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
    3. In a medium bowl whisk together granulated sugar, eggs, lemon juice, watermelon puree and food coloring (if using) until smooth. Stir in 2 tablespoons flour and ¼ teaspoon salt and chocolate chips. Pour watermelon mixture over the *** crust.
    4. Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Use foil to lift uncut bars out of pan. Place on a cutting board. Cut into bars. Dust bars with powdered sugar

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  4. #43
    White Chocolate "Watermelon" Fudge
    Ingredients:
    1 8oz package of cream cheese
    4 cups confectioners sugar
    1 + 1/2 teaspoons vanilla extract
    12oz white chocolate, chopped or chips
    Red + Green Food Coloring (Wilton gels suggested)
    2 tablespoons Valrhona Dark Chocolate Pearls or Mini Chocolate Chips

    Directions:
    1. Line an 8x8" baking pan with plastic wrap
    2. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth
    3. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth
    4. Fold melted white chocolate into cream cheese mixture.
    5. Separate mixture into thirds and dye one third red and one third green
    6. Spread the green fudge into first, smoothing with an offset spatula. Allow to set in fridge for 3-4 minutes.
    7. Spread the white fudge in second, smoothing again with an offset spatula. Allow to set in fridge for another 3-4 minutes.
    8. Spread the red fudge layer third, smoothing once more with an off set spatula. Place chocolate pearls or chips to look like seeds. Allow fudge to set in fridge for at least 2 hours.
    9. Cut rough edges off first, then cut fudge into 1"x1" squares
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  5. #44
    Watermelon blondie bars recipe


    Serves 8-10


    Ingredients:


    • 6 tablespoons unsalted butter
    • 6 ounces white chocolate chips
    • 3/4 cup granulated sugar
    • 1/4 cup watermelon juice
    • 2 eggs
    • 1/4 teaspoon salt
    • 1-3/4 cups all-purpose flour
    • 1/3 cup watermelon-flavored Jell-O
    • Black sesame seeds (can substitute with mini chocolate chips)



    Directions:


    1. Preheat the oven to 350 degrees F.
    2. In a microwave-safe bowl, melt the white chocolate chips with the butter in 20-second increments. Stir until the mixture is smooth.
    3. Add the sugar, and mix well.
    4. Add the salt, eggs and watermelon juice until just mixed together.
    5. Add the flour until well incorporated.
    6. Pour 2/3 of the batter into another bowl, and tint it pink. Tint the remaining 1/3 light green.
    7. Add the green batter to a 6-inch round, nonstick or floured pan. Spread it into an even layer.
    8. Spread the pink batter evenly on top.
    9. Sprinkle sesame seeds on top of the batter.
    10. Bake for 30 minutes or until just brown at the edges. Do not overbake.
    11. Once cooled, cut into triangles, and serve.


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  6. #45
    • pomegranate-and-cucumber-salad
      Sometimes the most delicious things are the easiest to make. Wanted to share one of my favorite, easy, on-the-go salads. It’s so refreshing, delicious and healthy. Pomegranates are one of the oldest known fruits, originally native to Persia. They are a nutrient dense food rich in phytochemicals, which can lower blood pressure, help to prevent heart attacks, strokes and protect against cancers such as breast and prostate.
    • What you will need:1 1/2 to 2 cups pomegranate seeds
      2 1/2 cups chopped cucumber (English or Persian)
      1/3 cup Greek yogurt
      1-2 cloves garlic chopped or pressed
      red onion thinly sliced
      1 T chopped fresh or dried dill
      lemon
      salt & pepper
    • Cut up cucumber and chop dill. Thinly slice red onion. Place in a mixing bowl with the pomegranate seeds and add the pressed garlic.
    • Add the yogurt, a few squeezes of lemon and salt and pepper to taste. Mix well.
    • That’s all there is to it! This serves about 4 as a side dish and is an excellent accompaniment to fish. It’s so pretty too
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  7. #46
    Purslane and beet salad



    The salad above contains wild zaatar as one of its ingredients (the long variety); it can be substituted with another herb (dill for example) or vegetable (how about green peas?)


    • 2 cups purslane or any other green
    • 1 cup beets, sliced or cut into matchsticks (previously roasted till tender)
    • 1 cup wild zaatar or dill or green peas or fava beans
    • 1 cup pomegranate arils
    • Dressing: 1/2 cup olive oil, 1/4 cup lemon juice, 1 Tbsp pomegranate molasses, salt and black pepper. Mix right before adding to the salad and
    • toss
    • Combine all of the above ingredients, toss and serve
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  8. #47


    All Natural Pomegranate Gum Drops




    WHAT YOU WILL NEED

    • 3 Tbsp (4 envelopes) unflavored gelatin
    • 3/4 cup and 1 1/8 cup of pomegranate juice, measured separately
    • 3 cups granulated sugar, plus more for coating the candy

    INSTRUCTIONS

    • Line an 8x8 inch pan with plastic wrap. Spray the wrap with cooking spray.
    • Put the 3/4 cup of pomegranate juice in a saucepan. Sprinkle it with the gelatin and let sit for 5 minutes.
    • Bring the remaining 1 1/8 cup juice to a boil in a different saucepan, and then add it to the the juice and gelatin mixture, stirring to dissolve the gelatin.
    • Add the sugar to the pan and stir to combine. Bring the mixture up to a boil, then turn the heat down and simmer (keep it gently bubbling) for about 20-25 minutes. Stir almost constantly.
    • Pour the mixture into the plastic lined pan. let cool slightly, then cover with plastic wrap and let chill in the refrigerator for 4 hours, or overnight.
    • Coat a surface with sugar and then gently lift the cold jelly out of the pan, using the plastic wrap to hold it. Turn it over onto the sugar. Coat the top with sugar.
    • Slice the jelly into approximately 1/2 inch strips, and then into 1/2 inch cubes. I sprayed my knife with cooking spray at first, but then the buildup of sugar on the knife actually helps it not stick. Gelatin is very forgiving and flexible, so just slice right through and pull it apart. It will spring back into shape.
    • Coat all surfaces of the candy with granulated sugar and let air dry for several hours. Then you can package them for gifts, or eat them up.
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  9. #48
    Pomegranate White Chocolate Almond Scones
    A buttery, flaky scone bursting with juicy and tart pomegranates, white chocolate chips, and slivered almonds!


    Ingredients

    • 2½ c. flour
    • 3 tbsp. sugar
    • 1 tbsp. baking powder
    • dash of salt
    • ½ c. cold unsalted butter
    • 1 c. white chocolate chips
    • ⅓ c. slivered almonds
    • 1 c. pomegranate seeds
    • 2 eggs, lightly beaten
    • ½ c. eggnog or half-and-half
    • 1 tsp. almond extract
    • 1-2 tbsp. eggnog or half-and-half, for brushing scones
    • sugar, for sprinkling



    Directions

    1. In a large bowl, combine flour, sugar, baking powder, and salt.
    2. Using a pastry blender or a knife, cut in butter until mixture is crumbly.
    3. Add in white chocolate chips and slivered almonds, tossing to combine well.
    4. Carefully fold in pomegranate seeds.
    5. In a small bowl, stir together eggs, eggnog, and almond extract.
    6. Make a well in the center of the flour mixture, and pour the egg mixture into the well.
    7. Turn dough out onto a generously floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
    8. Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about ¾-inch thick.
    9. Cut into 8 wedges, and gently pull the wedges slightly apart.
    10. Brush each scone lightly with eggnog, and sprinkle with a pinch of sugar.
    11. Bake at 400 degrees for 15-18 minutes, or until edges are golden brown






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صفحه 6 از 10 نخستنخست ... 3456789 ... آخرینآخرین
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