Adele Wechsler Bridal Collection

World famous women fashion designer Adele Wechsler, the wedding dresses collection from this brand is always giving brides amazing surprise! The style of Adele Wechsler Bridal Gowns is full of feminine and romantic sense which all of the girls dream about all the time!

What have Adele Wechsler brought to us these years? Girls who love fashion and stylish dresses design, but not focus this brand before, today, you can have a new vision and choice about wedding dresses from now. Look at these Adele Wechsler wedding dresses collection below:

Adele Wechsler Bridal Collection

Crazypotato98's Roasted Ratataouille

Ratatouille can be made on your stove top, in your oven, or on your grill! The ingredients vary to personal taste - so when Crazypotato98 says "squash" - you use the type you love! The nutrition facts can be found at Calorie Count.

Roasted Ratatouille

Ingredients:

3 ½ cups  eggplant, cubed

1 cup  squash, cubed

8  pearl onions, halved

1  yellow sweet pepper, cut into 1-inch strips

2 tbsp  fresh parsley, snipped

1 tbsp  olive oil

2 cloves  garlic, minced

1/8 tsp  salt

1/8 tsp  black pepper

2 large  tomatoes, chopped

1 ½ tsp  lemon juice

Directions:

Coat a 15x10x1 inch baking pan with cooking spray. Place eggplant, squash, onions, sweet pepper, and parsley in the pan.

In a small bowl, stir together oil, garlic, salt, and black pepper. Drizzle over vegetables; toss to coat.

Roast, uncovered, in a 450 oven about 20 minutes or until vegetables are lightly browned, stirring once. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.

BluejeanSue's Corn with Bacon & Caramelized Onion

5 stars/2 thumbs up, scrumptious. and simple to prepare. The nutrition facts are at Calorie Count!

Corn with Bacon & Caramelized Onion

Ingredients:

4 ears fresh corn
6 bacon slices, chopped
2 medium size sweet onions, cut in thin strips
2 Tbl light molasses
1/4 tsp salt
1/4 tsp pepper

Directions:

Cut corn from cob; set aside in a bowl.

Cook bacon in a heavy skillet until crisp; remove bacon. Leave 1 Tbl drippings in pan for the next step. Crumble the bacon and set aside on plate or bowl.

Add onion to reserved drippings in skillet; cook over medium-high heat stirring often, about 15 minutes or until onion is caramel colored. Do not cut this step, the onions need to turn a beautiful deep brown and become sweet and soft...in fact, cut up even more onions than you think you need so you can "test" them repeatedly to make sure they are tasty.

Add corn and cook, stir often, 8 minutes. Stir in in molasses, salt and pepper. Place in serving dish and sprinkle with the crumbled bacon.

Note:

If you only have dark molasses, that's fine, just use a little less!

2012 Fashion Trends

Who do not want to catch the first-hand news about fashion? We all love to walk in front of others. Every year, when this year is not over, we would like to wonder what trends will have in the next year! How the fashion will perform in 2012? We can know now, duo to the super power of Internet, we can know the information what we care about!

2012 Fashion Trends

2012 Fashion Week, which city’s fashion trend you want to get most? New York? London? Or Pairs?

If you are a fun of stylish and fashionable dresses, then you come the right place! I will always bring you the latest fashion dresses, wedding dresses, evening dresses, OL dresses or others trends for you.

Follow my blog, if you like!

Pat's Grilled Baba Ganoush

Remember with Baba Ganoush, a lot is open to your taste preferences. Some like more lemon, some more tahini paste........Enjoy! The nutrition facts for this wonderful dish can be found at Calorie Count!

Pat’s Grilled Baba Ganoush

Ingredients:

1 eggplant

1 t olive oil

1/4 cup lemon juice – or more to taste

1/4 cup tahini – or more to taste

2 tablespoons sesame seeds

2 cloves garlic, minced

salt and pepper to taste

1 1/2 tablespoons olive oil

Directions:

Heat the grill. When the grill is hot, slice the eggplant to about 1/2 inch thick, brush with a bit of olive oil, and grill until soft (about 10-14 minutes), allow to cool and then chop.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree – or place in a large bowl and blend with an immersion blender. Remove to a bowl and season the mix with a bit of salt and pepper. Slowly stir in olive oil, taste and adjust seasonings. Cover the bowl tightly and refrigerate a few hours before serving.

Experimental Ratatouille

This is one of my experimental recipes. I've found a bunch of ratatouille recipes on line and in cookery books. I kind of liked the layered idea in this one. It may be that I'll just pan saute the whole thing, but I'd like to see what you all think first!

not mine, but I thought it was pretty ratatouille!

Experimental Ratatouille

Ingredients:

1 tablespoon olive oil

1 large onion, chopped

1 eggplant

3 cloves garlic, minced

2 teaspoons dried parsley

1 t thyme

Crushed red pepper to taste

Black pepper to taste

1 t basil

1 cup grated Parmesan cheese

1 tablespoon olive oil

2 zucchini, sliced thin

1 cups fresh mushrooms, sliced thin

1 red bell pepper, chopped

2 large tomatoes, chopped

2 T Romano cheese - optional

Directions:

Preheat oven to 350 degrees F. Spray Pam inside a 1 1/2 quart casserole.

Cut all vegetables except the eggplant and measure your spices to make assembly a snap.

Heat remaining 1 tablespoon olive oil in a medium high skillet over medium heat. Saute onion until soft. While the onion is sautéing, quickly dice the eggplant and add the diced bits to the pan as they are chopped until the entire eggplant is in the pan. Exposure to air is not a friend of eggplants and one reason it is often bitter or soggy. Add the chopped garlic and stir until the eggplant is soft (10 minutes or so). Add parsley and other seasonings – stir well.

Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with some of the cheese.

Add alternating layers of zucchini and cheese, mushrooms and cheese, bell pepper and cheese, and finally tomatoes and cheese on top of the eggplant.

Bake, covered, in preheated oven for 30 minutes, remove the lid and allow the cheese to brown and the juices to evaporate a bit.

Top with a sprinkle of Romano cheese and serve with couscous.

Eggplant Curry

This is a curry I found doing a recipe search at Calorie Count! The nutrition facts can be found here.

Eggplant Curry

Ingredients:

1 large  eggplant

2 tbsp  vegetable oil

1 tsp  cumin seeds

1 medium  onion, thinly sliced

1 tbsp  ginger garlic paste

1 clove  garlic, minced

1 tbsp  curry powder

1  tomato, diced

½ cup  plain yogurt

1  fresh jalapeno chile pepper, finely chopped

1 tsp  salt

1/8 cup  cilantro, finely chopped

Directions:

Preheat oven to 450 degrees.

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat. Cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger garlic paste, curry powder, garlic and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.