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PEA - one of the oldest cultures known to mankind: used as food in the Stone Age, so rich in proteins that could compete with the meat, if it were not for the lack of some essential amino acids. Peas are rich in vitamins A, E, K, PP, group B, but in particular - contains choline, calcium and potassium, phosphorus and manganese.
The broth of peas used as a diuretic for kidney stones
the disease. It is useful in diseases of the heart.
Green peas and cheese.
 Boil peas in salted water, drain, season with butter toasted crushed biscuits, to pass on to a plate and sprinkle with grated cheese. Serve with yogurt.
450 g green peas, 40 g butter, 40vr cheese, crackers 30 grams, z00 g of yogurt. Salt to taste.
Puree of green peas.
From the bones and vegetables to cook the broth: 10 g peas, 100 g carrots, 100 g leeks 200 g potato, 100 g savoy cabbage, 200 g of bone. Bone removed, rub the vegetables, adding the broth, season with 20 g of flour, dissolved in a small amount of cold bouillon.
Shake with two egg yolks 100 g sour cream, pour into the soup.
Serve with croutons.

  Puree  of green  peas. In  water,  put salt, sugar,  lettuce,  peas, parsley, and cook over medium heat.
After 10 minutes, drain the water, rub peas through a sieve, add the butter - 50 g and 2 tbsp. tablespoons of cream. 800 g peas - 1 cup lettuce and 1 tablespoon. spoonful of chopped parsley.
Pea salad with meat. Cooked meat and vegetables cut into small cubes, combine with cooked peas and chopped egg steep. Dress with mayonnaise.
On / 5 g of peas - 400 g pork, 150 g potatoes, 250 g pickled cucumbers, 2 eggs, 250 g of mayonnaise.
Canned green peas is recommended along with warm broth, then pour the broth.
Frozen peas need to be immersed in boiling water steep, no pre-defrosting. In this case it will be tastier and even more vitamins preserved.
Melon.
Many attribute it, like watermelons, fruit. In fact, it is a vegetable belonging to the category of dessert.
You should know that melon - a valuable food diet product with therapeutic properties. In addition to sugars, there are lots of volatile aromatic substances, carotene, vitamins, and fats, pectin, and nitrogen.
Melon stimulates the process of hematopoiesis, has a calming effect on the nervous system, is used in arteriosclerosis and anemia, liver and bladder, constipation, and heart failure, hemorrhoids. Used as a diuretic.
Folk medicine has used the melon as a painkiller, tuberculosis, scurvy, urinary retention, bladder stones, gout, strong cough.
Salad of melon. 1 kg of peeled and sliced ​​melon flesh pour 100 grams of powdered sugar and add to salad bowl. Squeeze the juice of half a lemon in 100 grams of wine and pour this mixture in a salad.
Serve chilled as an appetizer to the port or muscat.
Marmalade Melon.
 1 kg of ripe melon, sliced, fully razvarit on low heat. Wipe through a sieve. Pour puree in 1 kg of sugar and cook, stirring, until thick. Chilled marmalade kept in a glass jar.
Melon jam. In the pot (not cast iron, it blackens and becomes jam smell) put flesh overripe fruit. Boil in their own juice, rub through a sieve. Per 1 kg add 300 g sugar, 15 g of citric acid and cook on low heat, stirring with a wooden spoon, until thick.
Store in sealed container glass.