Food 20 adjectives, ANGIELSKI, !!!!!!!!!!pomoce, słownictwo, food
Frommer's Naples and the Amalfi Coast day BY Day, Travel Guides- Przewodniki (thanx angielski i stuff)
Frommer s Sicily Day By Day, Travel Guides- Przewodniki (thanx angielski i stuff)
Fuyumi Ono - Twelve Kingdoms 01 - Shadow of the Moon a Sea of Shadows, Angielskie [EN](4)(2)
Farago&Zwijnenberg (eds) - Compelling Visuality ~ The work of art in and out of history, sztuka i nie tylko po angielsku
Forex Study Book For Successful Foreign Exchange Dealing, gielda walutowa, Angielskie
Fundamentals of Anatomy and Physiology - 8e - M22 MART5891 08 SE C22, Angielskie [EN](4)(2)
Fundamentals of Anatomy and Physiology - 8e - M27 MART5891 08 SE C27, Angielskie [EN](4)(2)
Fundamentals of Anatomy and Physiology - 8e - M14 MART5891 08 SE C14, Angielskie [EN](4)(2)
Fundamentals of Anatomy and Physiology - 8e - M12 MART5891 08 SE C12, Angielskie [EN](4)(2)
Fiddle Faddle« & Screaming Yellow Zonkers«, przepisy, Przepisy Pizza Hut KFC MC DONALDS, Przepisy po angielsku
[ Pobierz całość w formacie PDF ]Fiddle Faddle� & Screaming Yellow Zonkers�I know the most popular candy corn out there is Cracker Jack,but my favorite has always been Screaming Yellow Zonkers andFiddle Fiddle from Lincoln Snacks Company. Fiddle Faddle isbutter toffee-coated popcorn with almonds thrown in. ScreamingYellow Zonkers (you gotta love the name) is similar, but withoutthe almonds. The secret to the yellow coloring of the Zonkers:buttered popcorn.Fiddle Faddle (butter toffee with almonds)3/4 cup granulated sugar1/4 cup brown sugar1/2 cup (1 stick) butter1/2 cup corn syrup1/2 cup water1/2 teaspoon salt1/2 teaspoon vanilla1 1/3 bags plain or natural-flavored microwave popcorn1/2 cup roasted almondsZonkers1 cup granulated sugar4 tablespoons butter1/2 cup corn syrup1/2 cup water1/2 teaspoon salt1/2 teaspoon vanilla1 1/3 bags butter-flavored microwave popcorn1. For either recipe, combine sugar, butter, corn syrup, waterand salt in a large saucepan over medium heat. You're going tobring the candy to 265-275 degrees, or what is known as the hardball stage. For this it's best to use a candy thermometer. If youdon't have one, don't worry. Drip the candy into a small glass ofcold water. If the candy forms a very hard, yet slightly pliableball, bingo, you're there. Watch your mixture closely so that itdoesn't boil over.2. While candy cooks, pop both bags of popcorn and spread about 2quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle)on one large or two small cookie sheets. Put the popcorn in youroven set on its lowest temperature. This will keep the popcorn hotso that the candy will coat better.3. When your candy has reached the hard ball stage, add the vanilla.4. Pull the popcorn from the oven and, working quickly, pour thecandy over the popcorn in thin streams. Mix the popcorn so thateach kernel is coated with candy, put the popcorn back into the ovenfor five more minutes, then stir once again. This will help to coateach kernel. You can repeat this step once more if necessary to getall of the popcorn coated. Pour popcorn onto a large sheet of waxpaper to cool. Spread the popcorn out, but be careful...it's hot.5. When popcorn is cool, break it up and immediately put it into atightly sealed container, such as Tupperware. This will ensure thatit stays fresh. This stuff gets stale very quickly in moist climatesif left out.Makes about 4 quarts. [ Pobierz całość w formacie PDF ]
