lindaleetnlinda

What is the truth about zbiddy?

yes, i fell into the buying bids.....has anyone really won anything?? looks to me, like you buy bids, and then one bids and like a slot machine, it takes everything have have .anyone have any suggestions, except for calling me a looser? just wondering.

yes, i fell into the buying bids.....has anyone really won anything?? looks to me, like you buy bids, and then one bids and like a slot machine, it takes everything have have .anyone have any suggestions, except for calling me a looser? just wondering.

i love fancy script fonts

where can i find them for free

and exactly how do i add them

i can do it, then i forget how i did it....so silly

how can i get two or more windows on my screen??

my screen is 27 inches, so i can afford the space

i remember how then i can't do it next time

Please help this old lady

thanks in adance

i (somehow) put my photos on as my wallpr....? ok>>there are some photos on the scrolling wlpr that i would like to know where they are in my files..i have searched everywhere, and i am not finding them. anyone here that can help with some advice???

looking for pros and cons on the front loaders

like? don't like?

which machine is best?

the recipes looked so good

but i don't seem to be able to find any but the one watermelon salad.

so, don't need that one

but would love those dessert ones

i am curious what your very favorite recipes is that you make and everyone cleans their plate........with the recipe , of course

i love far eastern cooking... i would love it if you would share your favorite way of making oriental cooking.the more the better.....

thanks so much in advance.....hope i pick you for the 10 points.

here is one of mine>>>>now please add your favorites with recipes.please

Smoked Salmon Roll-Ups

Ingredients:

2 cups cooked short grain or sticky rice, cooled

2 tablespoons toasted sesame seeds

2 tablespoons rice vinegar

2 teaspoon sugar

1 teaspoon salt

1/4 cup mayonnaise or salad dressing

1/8 teaspoon cayenne pepper

4 10-inch spinach-flavored flour tortillas

2 3-ounce package thinly sliced, smoked salmon (lox-style)

1 medium avocado, halved, seeded, peeled, and sliced

1/2 of a medium cucumber, halved lengthwise, seeded and cut into thin sticks

1. Combine rice and sesame seeds. Combine vinegar, sugar, and salt; stir to dissolve. Pour vinegar mixture over rice mixture; toss to coat. Set aside.

2. Stir together mayonnaise and cayenne; spread 1 tablespoon mayonnaise mixture over 1 tortilla. Spread 1/2 cup of the rice mixture on half of the tortilla; top with one-fourth each of the salmon, avocado, and cucumber. Carefully roll tortilla up tightly,

here is one i like, but please add yours for me to try.......

This recipe can be prepared in 45 minutes or less.

All over Southeast Asia, yellow is associated with gods, royalty and feasts,

2 tablespoons peanut oil

3 large shallots, chopped

2 cups jasmine rice or other long-grain white rice, rinsed, drained

1 teaspoon turmeric

1 teaspoon ground coriander

1 cinnamon stick

1 teaspoon salt

1/2 teaspoon ground cumin

3 1/2 cups canned low-salt chicken broth

3 fresh or frozen kaffir lime leaves (if available)

6 SERVINGS Heat oil in heavy large saucepan over medium heat. Add shallots and stir 3 minutes. Add rice and next 5 ingredients; stir 2 minutes. Add broth and lime leaves and bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Discard cinnamon stick and lime leaves. Transfer to bowl

i would like to know what brands of hot dogs have the thick skin

that pops when you take a bite.

i know the casing is different

but don't know what the brands are

here i sit with a new vista.

don't like it

if you are using the vista system..please help with any tips you have on operating it.

this is not a consumer friendly system.......and i would love to learn all the tips i can.

here is one for you all:

Adding "Run" to Windows Vista's Start Menu

By default Windows Vista, unlike previous versions of Windows does not show "Run" on the Start Menu. Since a lot of our tips start with "Click 'Run' and type in ....." you might find it convenient to add it to your Vista Start Menu - and, of course, we'll show you how!

To add "Run" to the Start Menu in Vista, do the following:

1. Right click on the taskbar

2. Select Properties

3. Click on the Start Menu tab

4. Click on the Customize button

5. Scroll down and check Run (it's about 2/3's of the way towards the bottom

are there any ways you have learned to use vista with success>?

i can't even find the restore

it is a memory hog

and i have a lot of memory

please help with any suggestions with vista

please no silly answers like got back to xp

cause vista is what is here..and that is my computer......i am so frustrated

here is a great recipe, for example

Artichoke Crowns Stuffed Saffron-Scented Crab

Recipe from: Gratins

by Tina Salter, Paul Moore, Catherine Jacobes

Cookbook Heaven at Recipelink.com

These artichokes topped with creamy, golden, saffron-scented crabmeat make an elegant special-occasion starter. Choose large artichokes, because you’ll be trimming away all of the leaves and choke and using only the meaty base, or “crown.” Saffron is the world’s most expensive spice because it takes more than 4,300 crocus blossoms to produce enough (handpicked!) stigmas to make a single ounce. It’s worth the expense, though; it only takes a pinch to add a beautiful golden hue and subtle but distinctive flavor to foods.

Artichokes, a kind of thistle, have been around since ancient times. Today, most of the artichokes we find at the market are cultivated in Castroville, the self-proclaimed “artichoke capital of the world,” near California’s Monterey coast. Don’t think of artichokes merely as leaves to be dipped in lemon butter; their tender bases can be topped with all kinds of wonderful fillings, an experience well worth the effort it takes to clean and prepare the crowns.

Servings: 6

*

46 large artichokes, trimmed*

*

Topping:

*

1 cup fresh bread crumbs

*

3 tablespoons unsalted butter, melted

*

Kosher salt and freshly ground black pepper

*

1 tablespoon unsalted butter

*

1 1/2 tablespoons all-purpose flour

*

1/2 cup heavy cream

*

1/3 cup clam juice

*

Pinch of saffron

*

Kosher salt and freshly ground black pepper

*

1/2 pound fresh lump crabmeat, picked over to remove any cartilage or shell bits

1.

Bring a large pot of salted water to a boil over high heat. Add the artichokes and cook until a thin-bladed knife can be easily inserted into the bottom of the artichoke, 15 to 25 minutes. Drain and place the artichokes upside down on a clean kitchen towel; let cool.

2.

Preheat the broiler. Lightly butter a 9 by 13-inch (3-quart) gratin dish.

3.

To make the topping: In a small bowl, combine the bread crumbs and butter; toss until the bread crumbs have absorbed all of the butter. Season to taste with salt and pepper and set aside.

4.

Carefully remove the remaining leaves from the cooled artichokes. Using a melon baller or small, sharp- edged spoon, scrape away the fuzzy chokes. With a sharp knife, trim the outside of the artichoke crowns to a smooth shape. Transfer the crowns to the prepared gratin dish and set aside.

5.

In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking constantly, for 1 minute. Whisk in the cream, clam juice, and saffron. Whisking constantly, bring to a boil and cook until thickened, about 2 minutes. Season to taste with salt and pepper. Remove from the heat and add the crab; mix gently with a fork so that the crab is coated with sauce but remains in small chunks.

6.

Spoon the crab mixture into the artichoke crowns, dividing it evenly. Sprinkle the topping over the crab. Place the gratin dish on a sturdy baking sheet. Set under the broiler, about 4 inches from the heat source, and broil until deep, golden brown, 2 to 3 minutes. Serve immediately.

* To trim artichokes:

1.

Working with one artichoke at a time, cut off the stalk flush with the base of the artichoke, then remove the outermost leaves to reveal the sides of the pale, cream-colored heart. Cut off the top about an inch above the base. As each artichoke is trimmed, rub the cut surfaces with lemon to prevent discoloring, or drop them into a bowl of cold water with the juice of 1 lemon.

it almost takes like some 5 spice........

It was a bit red, very sweet and the most delicious thing

ever. The kind of sauce you'd soak up withanything.... they'd give you. I asked and they refused to give me the recipe. they said it was just soy sauce, water and sugar and that's all they would say. Does anyone have an idea what recipe for the

marinade is. PLEASE,

i need real recipes, not just someones 2 cents of being silly....many thanks in advance

Vietnamese-Style Sandwich

Slaw:

1/2 cup water

1/4 cup sugar

1/4 cup distilled white vinegar

1/2 cup julienned carrot

1/2 cup julienned daikon radish

Kosher salt

Seasoned Pork:

1 teaspoon vegetable oil

1 tablespoon finely chopped onion

6 ounces ground pork

1 tablespoon roast pork seasoning mix, available in Asian markets

Pinch garlic powder

Pinch ground black pepper

Sandwiches:

4 (10-inch) baguettes

Mayonnaise, as needed

8 thin slices Vietnamese-style pork roll (Cha lua), or bologna

8 slices Vietnamese-style salami, or ham or turkey

4 teaspoons soy sauce

1/2 cup fresh cilantro sprigs

1/4 medium English cucumber, cut lengthwise into 4 slices

Freshly ground black pepper

Asian-style chili oil, to taste, optional

Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and seas

Warming Ginger Noodle Soup

2 cloves garlic, minced

3 tbsp fresh ginger, minced

8 cups good vegetable stock

1/4 c rice wine vinegar

1/2 c soy sauce (or tamari)

1/2 tbsp freshly cracked black pepper

A few ounces of your favorite noodles

In sauce pan, add garlic and 1/2 cup of the vegetable stock. Simmer for 3 minutes. Add remaining ingredients, bring to a boil, and simmer for a minute or two. Add noodles, vegetables, or tofu as desired.

Dog eat dog world

If there’s one Icelandic phrase every visitor should learn it’s, “Eina med ollu.” These magical words unlock the door to a hotdog-lover’s paradise. Literally translated it means, “Give me one with the works.” The ‘works’ consists of an Icelandic hotdog (pylsa) served in a steamed bun topped with ketchup, mustard, crunchy fried onions, raw onions and a remoulade sauce. Pylsa-stands are sprinkled throughout the city but the most popular is Baejarins Bestu located directly across from Reykjavik harbor. People have been lining up there for delectable, secret-recipe hotdogs every day for decades.

lindatn37932@cocast.net