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Sweet Avocado Sandwich Recipe

Avocado is my favorite fruit .. ^ ^ The fat in avocado helps lower "bad cholesterol" or LDL cholesterol and raise "good cholesterol" or HDL, thus significantly reduce the risk of stroke and heart attack.
Creative recipes from this time is one attractive alternative to avocado recipes to be serving lunch as well as practical and easy as you Party! Good luck!

  • 6 pieces of Bread
  • 6 ripe avocado, peeled and cut into pieces
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweetened condensed milk
  • 3 pieces of cheese slices
how to make :
  • Mix the mayonnaise with sweet condensed milk in a Tupperware container Soup Bowl, stir well and set aside.
  • Take a piece of bread, spread with mayonnaise mixture and then arrange slices of avocado and cheese on top, then cover again with the bread.
  • Serve with Tupperware Serving Platter or for lunch with a Tupperware container Small Square Round.

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Recipe Of Banana Peach Caramel Recipe

of course you want to know how sweet and fresh taste of banana and peach fruit blend makes this one dessert dish very special. Be sure to use an old sweet bananas and ripe. ok, for the first a wont to tell you what should to prepare to make Banana Peach Caramel. First, you must to prepare the Ingredients :
like that...

  • 10 pieces of Banana kepok
  • 4 Peach canned fruit, cut into pieces
  • 2 cans of Nestlé BEAR BRAND
  • 100 grams of grated cheddar cheese


  • 100 grams of granulated sugar
  • 2 tablespoons lemon juice
end then, this is how to make  Banana Peach Caramel :

How to Make:
  • Prepare heat-resistant dish, rub with margarine, stacking bananas and peaches. set aside
  • Caramel: cook sugar and lemon juice until the caramel. lift
  • BEARBRAND Pour over banana malt and caramel.
  • Sprinkle with grated cheese, then baked with a temperature of 180 º C for 20 minutes until cooked.

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Sardine Rillettes

Say the word "sardines" around people and you get one of two reactions. Either they love them... or they don't. I haven't found many inbetweeners. Obviously, given the title of this recipe, we fall in the "love them" camp. As in seriously love them. Fresh sardines, canned sardines, heck, I'll even happily eat sardine sushi. Growing up we always had several cans in the pantry. Sardines packed in olive oil, packed in mustard, or packed in tomato paste. Must have something to do with my father's Minnesota roots. We also had pickled herring and if we were lucky, smoked dried herring in the fridge. (You think sardines are strong? You should try smoked dried herring!) So when Dorie Greenspan had a recipe for sardine rillettes in her fabulous cookbook, Around My French Table, I couldn't wait to try it. So. Darn. Good! I've made these several times and everyone loves them. Think a cross between a tuna spread and caviar.
If you are unfamiliar with the French term "rillette", it is basically a pâté, often made with pork that has been cooked slowly in fat and shredded. One of the things I love about these sardine rillettes is that the thinly sliced green onions sort of mimic the texture of pulled pork. They easily spread over crackers, my favorite way to eat them.


  • Two 3 3/4 ounce cans of sardines, packed in olive oil, drained
  • 2 1/2 ounces of Neufchâtel cheese or cream cheese
  • 1/4 cup minced shallots (or minced red onions that have soaked in lemon juice for a few minutes)
  • 1-2 scallions (green onions), white and light green parts only (about 3 inches from root), halved lengthwise and thinly sliced lengthwise
  • 1/4 cup lime juice or lemon juice, or to taste
  • 2-3 Tbsp minced fresh herbs such as chives, parsley, or dill
  • Pinch of cayenne
  • Salt and freshly ground black pepper to taste


1 Remove the sardines from the cans. Using a small, sharp knife, carefully open each one down the belly and back, folding them open to expose the backbone. Remove and discard the bones. Cut away and discard any tails. Set aside.
2 Place the cream cheese or Neufchâtel in a medium bowl. Fold and stir with a rubber spatula until smooth. Add the shallots, scallions, fresh herbs, and most of the lime or lemon juice, mixing into the cheese with the spatula.
3 Add the now boneless sardines to the cheese mixture. Use a fork to smash the sardines and stir into the cheese. Add cayenne, salt, and pepper to taste. Add more lime or lemon juice to taste.
Either serve immediately (Dorie suggests chilling at least 2 hours, but I haven't found that necessary), or chill. Can make up to two days ahead if you carefully cover with plastic wrap so there is no exposure to air, and chill.
Serve on crackers, bread, celery sticks, or as a stuffing for cherry tomatoes.

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Black Magic Cake


  • 1 3/4 cups all-purpose flour
  • 2 eggs
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup strong brewed coffee
  • 2 teaspoons baking soda
and than, how to make a black magic cake..????
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

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