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How to make fried rice

In order to make a fried rice, it is best to follow this simple step which was shown by this video. In fact, this is the first time I braise myself to cook fried rice that is so delicious because I have learned it through this video.
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Shrimp and Bacon Bits

1 pound (16 to 20) very large shrimp
Boiling salted water
About ½ pound thinly sliced bacon
1 clove garlic, minced or mashed
½ cup tomato-based chili sauce

Starting several hours before you plan to serve these, cook the shrimp in the boiling salted water until they turn pink, about 3 minutes. Drain and cool enough to shell and devein them. Also broil the bacon slices on one side only (they should not be crisp); drain bacon, then cut each slice in half crosswise. Blend the garlic with the chili sauce. Dip each shrimp into the sauce t coat all over, wrap in a half-slice of bacon, and secure with a toothpick. When all are prepared, cover and refrigerate until you are ready to broil and serve them.

Arrange the appetizers on a rack in a broiler pan and broil until they are heated through the bacon is crisp, turning to brown and crisp both sides. Serve hot. Make 16 to 20 appetizers.
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Almond Caramel Bars

Surprise the brown baggers in your family by tucking in one of these cookies with the usual lunchtime fare. Chewy and easy to make, they are topped with a rich caramel-nut glaze.

¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
¾ cup chopped almonds
¾ cup firmly packed brown sugar
2 tablespoons butter or margarine
1 tablespoon milk

In a medium-size bowl, combine flour, baking powder, salt, eggs, granulated sugar, ½ cup of the almonds and ½ cup of the brown sugar; beat until well blended. Spread batter evenly in a greased 9-inch-square baking pan. Bake in a 350 degrees oven until a wooden pick inserted in center comes out clean (about 20 minutes).

Meanwhile, melt butter in a small pan over low heat. Stir in remaining 1/4 cup almonds, remaining ¼ cup brown sugar, and milk. Remove pan from heat.

Spread almond-sugar mixture evenly over hot baked cookies. Broil about 4 inches below eat until topping is bubbly all over and golden brown (about 2 minutes). Let cool in pan on a rack. To serve, cut into bars. Make about 24 cookies.
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Pasta and Bean Soup

Colorful and quick, this healthful soup is thick with pasta and vegetables. Use any home-cooked or canned white beans- Great Northerns, cannelloni and navy beans all work well.

1 large red onion, chopped
1 teaspoon olive oil
1 cup chopped celery
4 cloves garlic, chopped
2 ½ quarts chicken broth
1 ½ cups dry small shell-shaped pasta
3 to 4 cups cooked or canned white beans, drained and rinsed
1 package (about 10 oz.) frozen tiny peas
Grated Parmesan cheese

Set aside 1/3 cup of the onion. In a 6-to 8-quart pan, combine remaining onion, oil, celery and garlic. Cook over medium-high heat, stirring often, until onion is lightly browned (5 to 8 minutes). Add broth and bring to a boil. Stir in pasta and beans; reduce heat, cover and simmer until pasta is tender to bite (5 to 7 minutes). Add carrots and peas; bring to a boil. Ladle soup into wide bowls and sprinkle with reserved 1/3 cup onion, offer cheese to add to taste. Make 6 to 8 servings.
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Baked Beef Stew with Carrots

This oven stew takes time to cook, but it doesn’t demand much attention.

2 ½ pounds boneless beef chuck, trimmed of fat and cut into 1-inch cubes
2 medium-size onions, chopped
1 tablespoon all-purpose flour
2 cups beef broth
¼ cup red wine vinegar
2 teaspoons dry thyme
4 cups ¼ inch-thick carrot slices
Salt and pepper
About 6 cups hot mashed potatoes

In a shallow 3- to 3 1/2-quart casserole, mix beef and onions. Bake in a 450 degrees oven, stirring occasionally, until meat is well browned (40 to 45 minutes). Remove from oven. Sprinkle meat mixture with flour; stir gently to coat. Reduce oven temperature to 350 degrees.

In a 1 ½-quart pan, bring broth vinegar, thyme and the 1 teaspoon pepper to boil. Add to meat and onions, stirring to scrape browned bits free. Stir in carrots. Cover tightly and bake until meat is very tender when pierced (1 ½ to 2 more hours). If stew is soupy, uncover and continue to bake to reduce liquid. Season to taste with salt and pepper; serve with potatoes. Makes 6 servings.
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Blueberry-Lemon Muffins

Simple blueberry muffins get a bright flavor boost from grated lemon peel.

2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
¼ cup salad oil
½ cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen blueberries

In a large bowl, stir together flour, sugar, baking powder, and salt. In a small bowl, beat egg with oil until blended; then stir in milk and lemon peel. Add egg mixture to flour mixture an stir just until dry ingredients are evenly moistened (batter will be stiff). Gently fold in blueberries.

Divide batter evenly among 12 greased or paper-lined 2 ½-inch muffin cups. Bake in a 375 degrees oven until muffins are golden (about 20 minutes). Turn out of pans onto racks; serve warm or at room temperature. If made ahead, let cool; then wrap airtight and refrigerate for up to 1 week or freeze for up to 6 months. Make 12 muffins.
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