If you love watching porn, and your girl is not a porn fan, then watch this dirty, sexy little film, which will show you how to get your partner interested in naked people, blue movies and erotic art. Good luck tiger!
The video can’t be viewed in embed mode ( I found out after uploading this post ) Just click on the videojug link or go to youtube to watch it!
Jason Hill of Chef Tips shows you how to make a moist banana bread recipe that is sure to please your entire family!
This easy banana bread recipe makes a very moist banana bread.
You can turn it into a banana nut bread recipe by simply adding about a cup of gourmet black walnuts, which make the tastiest addition over traditional walnuts.
This recipe came from a bed and breakfast in the California mountains, and the secret to its moistness comes from sour cream!
It’s an old fashioned banana bread that you can easily picture coming from your grandma’s kitchen.
Your friends will beg you for this recipe for banana bread.
Enjoy, and we hope you enjoy our easy recipes! Thanks for Tubing In
Ingredients:
Four large ripe bananas (or six small)
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar
1/2 tsp salt
2 eggs
1 tsp vanilla
4 tablespoons sour cream
Mix dry ingredients together and sift. In a mixing bowl, cream softened butter with the sugar and salt. Mix in eggs, vanilla and sour cream. Mix until just blended.
Add flour mix to the batter. When making banana bread, use ripe soft bananas. Mash into bowl and add into mixture.
Spray a Bundt pan with cooking spray or grease with fresh butter. Pour batter into pan. Bake in preheated 350 F for 1 hour. If a toothpick comes out clean, its done.
Sour cream is the secret ingredient to this banana breads moist texture.
My wife and I have tried several banana bread recipes through the years and this is definitely our favorite. Give it a try. Youll be glad you did!
Moist Banana Bread Recipe 2 (Different Recipe From Other Website)
OMG I am sooo loving Fall right now!! I’ve been in a baking frenzy since it began and yesterday I woke up in the mood for some good ol banana bread. This is one of my favorite recipes for banana bread because it tastes exactly like the old school banana bread that my great grandmother use to make; super moist (without being soggy) on the inside, tons of banana flavor with that hint of cinnamon and vanilla and gorgeously golden on the outside. Other added bonuses: It’s very easy, stays incredibly moist for days, freezes well and that banana bread aroma that fills your home…priceless!
This banana bread never last long in my house, matter of fact…I made this yesterday and my husband finished up the last slice for breakfast this morning. I didn’t even get a chance to eat it with cool whip like I normally do. Ah well I’ve got10 bananas getting super black on my counter so hopefully this weekend I’ll be baking up some batches for myself and to give to others. (because I’ll never hear the end of it if my peeps found out I made this bread without sending some their way)
SOUR CREAM! Note* If you plan on making this bread and freezing it, add in a 1/2 c. of sour cream.
Ingredients (Makes 1 loaf)
1/2 c. butter, softened (1 stick)
2/3 c. brown sugar
2 eggs (beaten)
4-5 extremely ripe bananas (the blacker the better)
Step 1. ) In a large bowl, cream together 1 stick of soften butter & 2/3 c. brown sugar.
Step 2.) Stir in 2 beaten eggs and 1 t. vanilla. (If adding sour cream, fold in after adding the vanilla)
Step 3.) Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.
Step 4.) In a separate bowl, add 1-3/4 c. of flour, 1/2 t. salt, 1 t. baking soda, 2 t. baking powder, & 1 t. cinnamon.
Step 5.) Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.
Step 6.) Slowly add the flour mixture to the banana mixture (half the bowl at a time). Gently stir JUST UNTIL COMBINED.
NOTE* PLEASE PLEASE PLEASE DO NOT OVER STIR! Or you’ll have a super densed, dry banana bread on your hands. I learned this the hard way. I have a habit of going overboard with stirring things. Banana bread only needs to be stirred just until the flour mixture is mixed in good. Once that is done JUST PUT THE SPOON DOWN AND RESIST THE URGE…I know it’s hard.
Step 7.) Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.
Step 8.) Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me. When done, remove from oven & butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.
My grandmother says you shouldn’t cut banana bread (or any kind of bread) until it has completely cooled off because the steam inside the loaf keeps it moist. (don’t know if that’s true or not) and I don’t have the balls to question her when it comes to cooking.
Adam travels to the Big Easy where he dives into a classic New Orleans Dish – BBQ shrimp. New episodes of Man v. Food air Wednesday nights at 10PM, only on the Travel Channel. http://travelchannel.com
So, you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider “French Toast.” But, if you want truly amazing French toast, give this classic restaurant method a try.
The main difference is the bread is sliced thicker, it’s soaked in a custard batter (really, really soaked), and then after being brown slightly in a pan, it’s baked. That is the real secret. The baking cooks the custard inside the bread and gives it an unbelievable texture. The outside is crisp and golden, and the contrast between the two is magical. The problem with just pan-frying is by the time the inside is really cooked, the outside is too dark and bitter. You can use thinner bread, of course, but then you don’t get the same creamy, custardy, almost bread pudding-like texture, as from the thicker slices. Give this a try. The one extra step of baking it is sooo worth it. When you bite into this, I’m sure you’ll agree. Enjoy!
Ingredients:
6 thick slice of French bread
2 eggs
1/2 cup milk
pinch of salt
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
butter for frying
maple syrup?
Sexy Macaroni And Cheese Recipe, I also kinda like the one from Foodwishes.com , in fact I like them even way more then this one, but I felt I should not act racist and just add this random weird guy too ^^
Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
When I’m cooking corned beef, watching it simmer in the aromatic broth, I’ll sometimes close my eyes and picture the delicious plate of food I have coming. The funny thing is, it’s not the sliced corned beef and cabbage I’m dreaming of, it’s the corned beef hash I’m going to be making with the leftovers.
There are certain dishes I would never talk someone into trying, or argue on behalf of its virtues. It’s one of those, “there are two kinds of people in the world” things. Either you really love corned beef hash, or you don’t eat it. It’s not a dish for the indifferent.
Now, that the non-hash people have stopped reading, let’s talk crust. As you well know, what separates a great hash from a transcendent hash is the “crust.” You can’t rush a corned beef hash crust – it’s built slowly, over medium heat, with multiple turnings and pressings, the meat and potatoes crisped and caramelized in the combination of butter and beef fat.
I’ve always felt it’s a poached eggs greatest achievement to meet its end on a pile of perfectly crusty corned beef hash. In addition to the textural pleasures, it also features one of the food world’s greatest sights – the egg’s golden yolk slowly running over and through the steaming hash. They don’t know what they’re missing. Enjoy!
Ingredients:
1 tbsp butter
1 1/2 pounds cooked corned beef, diced
1 1/2 pounds white potatoes, peeled quartered
1/4 cup prepared roasted tomato salsa
2 clove garlic, crushed
1 bunch green onions, white parts chopped, green parts reserved for garnish
salt and fresh ground black pepper to taste
Step 3.) Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.
Step 5.) Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.
Youtube Videos 