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Purpose of this site is to archive search engine's result pages (SERP-archive), so you can check how they looked in the past - what pages were on what positions for thousands of queries.
Friday, February 24, 2012
Tuesday, February 14, 2012
Louise Rigestål
It has ranked among the top 100 names given to girls in France, England, Ireland, Scotland, Sweden and Wales in recent years. Common last names associated with the name Louise are: Fuhr, Bolduc, Laustsen, Beckman, Schiby. Darel, Will, Scotty, Elkin, Hannah - those are last names of people with the last name Rigestål. The first name Louise is ranked 129, with 337 people with the same first name. We know of at least 27 other persons called Rigestål. Name's ranking is 659.
Wednesday, May 18, 2011
Two-color paprika soup
Ingredients:
• 20 grams of peppers: red and yellow, carrot
• 30 grams of tomatoes
• 10 grams of onion and butter
• 3 cloves garlic
• 6 grams of cooked rice
• 6 cups vegetable stock
• cream and basil for decoration
• Salt
Preparation:
1. Wash vegetables. Peel and finely chop. Peel and crush garlic with salt. Blanch tomatoes and remove skin. Cut into pieces. Clean the seeds of peppers, rinse and cut into strips. Scrape the carrots and cut into pieces.
2. Fry the onion with garlic butter on a spoon. Divide into two parts and put it into two pots.
3. To one add the red pepper and tomatoes. The second insert yellow peppers and sliced carrots.
4. For both pots pour three cups of broth. Boil for 30 minutes on low heat without lid. Cool.
5. For each soup spoon of butter and add half the cooked rice. Season with salt. Separately, blend and re-heat. Pour into two pots. Whip the cream with a pinch of salt and set aside.
6. With two pitchers (or two chochlami) poured on the plate while the two soup, being careful to not blended.
7. For each serving put a spoonful of whipped cream (you can stick it decoratively spread. Add basil.
• 20 grams of peppers: red and yellow, carrot
• 30 grams of tomatoes
• 10 grams of onion and butter
• 3 cloves garlic
• 6 grams of cooked rice
• 6 cups vegetable stock
• cream and basil for decoration
• Salt
Preparation:
1. Wash vegetables. Peel and finely chop. Peel and crush garlic with salt. Blanch tomatoes and remove skin. Cut into pieces. Clean the seeds of peppers, rinse and cut into strips. Scrape the carrots and cut into pieces.
2. Fry the onion with garlic butter on a spoon. Divide into two parts and put it into two pots.
3. To one add the red pepper and tomatoes. The second insert yellow peppers and sliced carrots.
4. For both pots pour three cups of broth. Boil for 30 minutes on low heat without lid. Cool.
5. For each soup spoon of butter and add half the cooked rice. Season with salt. Separately, blend and re-heat. Pour into two pots. Whip the cream with a pinch of salt and set aside.
6. With two pitchers (or two chochlami) poured on the plate while the two soup, being careful to not blended.
7. For each serving put a spoonful of whipped cream (you can stick it decoratively spread. Add basil.
Wednesday, May 11, 2011
Brussel sprouts soup
Ingredients:
• package of frozen carrots
• 1 / 2 packages frozen Brussels sprouts
• bay leaf
• a few grains of pepper
• 30 grams of bone-in pork shoulder
• onion
• 3 potatoes
• Salt and pepper
• Herbes de Provence
• cream soup
• Dill
Noodles:
• 3 tablespoons flour
• egg
Method:
Boil 2 liters of water, throw in frozen food, bay leaf, pepper, cook 5 minutes. Put the cleaned meat and podpieczoną onions, boil 15 minutes. Add washed and diced potatoes and cook until soft. Remove the meat, bay leaf and onion, seasoning to taste with salt and pepper, cook about 10 min. Prepare lane noodles: mix the egg with flour and a pinch of salt. Funnel noodles to boiling soup, stirring constantly. Separate cooked meat from bones, cut into cubes, add to pot with soup. Season with herbs de Provence. Serve the soup hot, with a splash of cream, sprinkled with dill.
• package of frozen carrots
• 1 / 2 packages frozen Brussels sprouts
• bay leaf
• a few grains of pepper
• 30 grams of bone-in pork shoulder
• onion
• 3 potatoes
• Salt and pepper
• Herbes de Provence
• cream soup
• Dill
Noodles:
• 3 tablespoons flour
• egg
Method:
Boil 2 liters of water, throw in frozen food, bay leaf, pepper, cook 5 minutes. Put the cleaned meat and podpieczoną onions, boil 15 minutes. Add washed and diced potatoes and cook until soft. Remove the meat, bay leaf and onion, seasoning to taste with salt and pepper, cook about 10 min. Prepare lane noodles: mix the egg with flour and a pinch of salt. Funnel noodles to boiling soup, stirring constantly. Separate cooked meat from bones, cut into cubes, add to pot with soup. Season with herbs de Provence. Serve the soup hot, with a splash of cream, sprinkled with dill.
Wednesday, May 4, 2011
Strawberry Cooler
Ingredients:
• 1.5 kg mature strawberries
• 2 / 3 cup sugar
• 1 cup milk
• 2 cups water
• 2 egg yolks
• 1 tablespoon lemon juice
• a piece of cinnamon bark
• 1 level teaspoon potato flour
• black berries and whipped cream cream for decoration
Preparation:
1. 1 kilogram of washed strawberries to put in a pot, cover with water. Add half the sugar and cinnamon. Cook over medium heat 10 minutes.
2. Cold milk mixed with potato flour.
3. Set over low heat with a thick bottom saucepan, add egg yolks and remaining sugar. Vigorously stir until the sugar is completely dissolved, and the mass becomes clear cream. Then pour the milk, stirring all the time. Once the mass of thickened (consistency of pudding rare), remove from heat.
4. Blend the cooked strawberries and combine with the mass of yolk. Add fresh strawberries mixed. Set aside in the refrigerator for at least 1 hour.
5. Serve with blueberries and whipped cream cake. For this perfectly fit the biscuits.
• 1.5 kg mature strawberries
• 2 / 3 cup sugar
• 1 cup milk
• 2 cups water
• 2 egg yolks
• 1 tablespoon lemon juice
• a piece of cinnamon bark
• 1 level teaspoon potato flour
• black berries and whipped cream cream for decoration
Preparation:
1. 1 kilogram of washed strawberries to put in a pot, cover with water. Add half the sugar and cinnamon. Cook over medium heat 10 minutes.
2. Cold milk mixed with potato flour.
3. Set over low heat with a thick bottom saucepan, add egg yolks and remaining sugar. Vigorously stir until the sugar is completely dissolved, and the mass becomes clear cream. Then pour the milk, stirring all the time. Once the mass of thickened (consistency of pudding rare), remove from heat.
4. Blend the cooked strawberries and combine with the mass of yolk. Add fresh strawberries mixed. Set aside in the refrigerator for at least 1 hour.
5. Serve with blueberries and whipped cream cake. For this perfectly fit the biscuits.
Saturday, April 2, 2011
Veal escaplopes Italian style
Ingredients
Veal 4 (after 11.5) units (grams each)
salt 1 / 2 tsp
pepper 1 / 4 tsp
1 tablespoon flour
4 tablespoons butter
white wine 1 / 4 cup
chopped parsley 1 / 2 tsp
oregano, chopped 1 / 2 tsp
chopped basil 1 / 2 tsp
tomato sauce 1 / 2 cup
Method
In a bowl, mix together salt, pepper and flour.
The resulting mixture sprinkle escalopes.
In a large skillet melt the butter and fry the meat for at least 4 minutes on each side. Place meat on a platter and keep warm. glaze the pan with white wine, herbs and spices add tomato sauce, heat to simmer, uncovered, for 10 minutes.
Just pour the prepared sauce and serve escalopes.
Veal 4 (after 11.5) units (grams each)
salt 1 / 2 tsp
pepper 1 / 4 tsp
1 tablespoon flour
4 tablespoons butter
white wine 1 / 4 cup
chopped parsley 1 / 2 tsp
oregano, chopped 1 / 2 tsp
chopped basil 1 / 2 tsp
tomato sauce 1 / 2 cup
Method
In a bowl, mix together salt, pepper and flour.
The resulting mixture sprinkle escalopes.
In a large skillet melt the butter and fry the meat for at least 4 minutes on each side. Place meat on a platter and keep warm. glaze the pan with white wine, herbs and spices add tomato sauce, heat to simmer, uncovered, for 10 minutes.
Just pour the prepared sauce and serve escalopes.
Monday, March 28, 2011
Pineapple and coconut cake
Ingredients
30 dkg flour
1 cup sugar
3 pcs eggs
250 ml Whipping
vanilla sugar 1 pc
baking powder 14 grams
1 cup sugar
6 tablespoons butter
desiccated coconut 17 grams
can pineapple
2-3 tablespoons milk
Method
Lightly whip the cream, pouring sugar and vanilla sugar. Add 3 eggs in succession, without stopping the whipping. Mix flour, baking powder, add to the weight of the entire mix to a uniform consistency. Plaque smear fat, transfer the dough to insert into the hot oven. Bake for 15 minutes. In the range of approximately 175C. Brown the desiccated coconut in dry skillet. Boil milk with sugar and fat, mix well. Pour chips, remove the pan from the heat. Drain pineapple, cut into small pieces, add to the weight of the coconut. Remove podpieczone batter evenly spread with the mass of dough ready. Re-insert the sheet into the hot oven. Bake cake for 20 minutes to a dry stick. Remove from oven and cool. Wystygnięte cake cut into squares.
30 dkg flour
1 cup sugar
3 pcs eggs
250 ml Whipping
vanilla sugar 1 pc
baking powder 14 grams
1 cup sugar
6 tablespoons butter
desiccated coconut 17 grams
can pineapple
2-3 tablespoons milk
Method
Lightly whip the cream, pouring sugar and vanilla sugar. Add 3 eggs in succession, without stopping the whipping. Mix flour, baking powder, add to the weight of the entire mix to a uniform consistency. Plaque smear fat, transfer the dough to insert into the hot oven. Bake for 15 minutes. In the range of approximately 175C. Brown the desiccated coconut in dry skillet. Boil milk with sugar and fat, mix well. Pour chips, remove the pan from the heat. Drain pineapple, cut into small pieces, add to the weight of the coconut. Remove podpieczone batter evenly spread with the mass of dough ready. Re-insert the sheet into the hot oven. Bake cake for 20 minutes to a dry stick. Remove from oven and cool. Wystygnięte cake cut into squares.
Wednesday, March 23, 2011
Black spaghetti with shrimps
Ingredients
pasta 200 grams of black spahgetti
onion pieces
a little lemon juice
chilii pepper 1 pc
canned tomatoes 1 pc
white wine 1 / 3 cup
150 grams prawns
parsley
clove garlic 1 pc
olive oil for frying
lemon juice 1 / 2 pcs
olive oil 2 tablespoons
garlic 1 tablespoon dried
Method
Make a marinade for the shrimp: the juice of half a lemon, dried garlic, 2 tablespoons of olive oil. Marinate the shrimp, let stand for minutes. 30 minutes. In hot oil fry the onion and garlic, add some chopped parsley and chilli. Toss shrimp with marinade and cook together half a minute. Add the tomatoes, pour the wine to evaporate. Supplemented if necessary with water if sauce thickens too much. Season with salt, pepper and lemon juice. In the meantime, cook spaghetti, drain. Serve with parsley sauce.
pasta 200 grams of black spahgetti
onion pieces
a little lemon juice
chilii pepper 1 pc
canned tomatoes 1 pc
white wine 1 / 3 cup
150 grams prawns
parsley
clove garlic 1 pc
olive oil for frying
lemon juice 1 / 2 pcs
olive oil 2 tablespoons
garlic 1 tablespoon dried
Method
Make a marinade for the shrimp: the juice of half a lemon, dried garlic, 2 tablespoons of olive oil. Marinate the shrimp, let stand for minutes. 30 minutes. In hot oil fry the onion and garlic, add some chopped parsley and chilli. Toss shrimp with marinade and cook together half a minute. Add the tomatoes, pour the wine to evaporate. Supplemented if necessary with water if sauce thickens too much. Season with salt, pepper and lemon juice. In the meantime, cook spaghetti, drain. Serve with parsley sauce.
Friday, March 18, 2011
Spinach delight
Ingredients
1.5 liters of batter
50 grams of yellow cheese
salt
pepper
milk 1 / 2 cup
cream 12% or 18% 6 tablespoons
frozen spinach, 12 balls
2 cloves garlic
Method
1. Prepare the batter, fry the cakes for 2-4 Wed 20-25cm.
2. Defrost spinach stuffing (8 balls) (preferably in a microwave) when it is thawed into a bowl grate cheese and mix everything, press a clove of garlic and season to taste with salt and pepper, stir
3. On the fried pancakes prepared to impose and spread the stuffing around the pancake, roll up the sides of the measure and a pancake in a roll (you can have an open roll) stuffed pancakes so strongly put into preheated oven (200stopni C) for 10 minutes, let the pancakes are browning and cheese stuffing slightly melted
4.The time baking prepare sauce, spinach crepes, thaw the remaining four balls of spinach (in a microwave), thawed spinach to translate into a saucepan pour the milk and cream, boil the sauce is not leading to a rapid boil, the sauce together and pressed garlic and season with salt and pepper
5. Browned pancakes put on plates, slice in half and pour over the spinach sauce.
1.5 liters of batter
50 grams of yellow cheese
salt
pepper
milk 1 / 2 cup
cream 12% or 18% 6 tablespoons
frozen spinach, 12 balls
2 cloves garlic
Method
1. Prepare the batter, fry the cakes for 2-4 Wed 20-25cm.
2. Defrost spinach stuffing (8 balls) (preferably in a microwave) when it is thawed into a bowl grate cheese and mix everything, press a clove of garlic and season to taste with salt and pepper, stir
3. On the fried pancakes prepared to impose and spread the stuffing around the pancake, roll up the sides of the measure and a pancake in a roll (you can have an open roll) stuffed pancakes so strongly put into preheated oven (200stopni C) for 10 minutes, let the pancakes are browning and cheese stuffing slightly melted
4.The time baking prepare sauce, spinach crepes, thaw the remaining four balls of spinach (in a microwave), thawed spinach to translate into a saucepan pour the milk and cream, boil the sauce is not leading to a rapid boil, the sauce together and pressed garlic and season with salt and pepper
5. Browned pancakes put on plates, slice in half and pour over the spinach sauce.
Sunday, March 6, 2011
Dolmades (stuffed grape leaves)
Ingredients:
- 50 fresh vine leaves
- 400 g rice
- 100 ml oil
- 2 onions
- 1 bunch green onions
- 1 tablespoon mint
- 2 tablespoons chopped dill
- 2 tablespoons parsley
- juice of large lemon
- salt, pepper,
Preparation:
1. Vine leaves thoroughly washed and dried.
2. Chop the spring onions and brown in hot oil. Add rice and other herbs and spices. Pour water and boil for 10 minutes, cool.
3. Stuffing is arranged on the leaf and form a small stuffed cabbage-shaped candies.
4. The bottom of the pan put the remaining leaves, place them on layers of cabbage rolls and pour water and lemon juice, simmer covered for 90 minutes.
- 50 fresh vine leaves
- 400 g rice
- 100 ml oil
- 2 onions
- 1 bunch green onions
- 1 tablespoon mint
- 2 tablespoons chopped dill
- 2 tablespoons parsley
- juice of large lemon
- salt, pepper,
Preparation:
1. Vine leaves thoroughly washed and dried.
2. Chop the spring onions and brown in hot oil. Add rice and other herbs and spices. Pour water and boil for 10 minutes, cool.
3. Stuffing is arranged on the leaf and form a small stuffed cabbage-shaped candies.
4. The bottom of the pan put the remaining leaves, place them on layers of cabbage rolls and pour water and lemon juice, simmer covered for 90 minutes.
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