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This course is a survey of art history from the Paleolithic era through the Proto-Renaissance period. Students will analyze paintings, sculptures, and architecture and their relationship to contemporary societies. The course requires writing assignments and has various assessments including quizzes, exams, projects, and journal entries. Students will be evaluated on attendance, participation, quizzes, written assignments, a research project, and exams. The syllabus outlines the schedule, assignments, policies, and resources for the course.
Print and play file for a game called Unbound:Endless War. It was formerly known by the working title, "Hexit Strategy." for more information visit http://www.clichegames.com/games/unbound-endless-war/
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This document provides information about Direct Relief International's finances and medical assistance programs. It discusses Direct Relief's high ratings for efficiency and accountability from independent organizations. It also details how Direct Relief selects and supports partners in over 65 countries by providing requested medical supplies and equipment to care for over 13 million people annually. Furthermore, the document discusses Direct Relief expanding its domestic assistance by providing $3.4 million in supplies to 51 community clinics in California to help the uninsured.
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Vizualizeaza cataloagele Carrefour din orasul tau! Nu rata promotiile si ofertele saptamanale! Produse de cea mai buna calitate la preturi avantajoase.
1. CHEC APERITIV
Acesta este un aperitiv pe care il fac foarte des la petreceri. Pregatirea lui imi ia foarte putin timp
si nu necesita foarte multe ingrediente.
INGREDIENTE:
300 g sunca taiata cuburi
300 g cascaval ras
4 oua crude
4 oua fierte tari si taiate cuburi
3 linguri smantana
3 linguri faina
sare
piper
verdeturi (marar sau patrunjel)
PREPARARE:
Amestecam toate ingredientele intr-un vas si condimentam cu sare si piper. Tocam verdeturile si
le amestecam si pe acestea
Punem ingredientele intr-o tava de chec tapetata cu ulei si pesmet, sau cu hartie de copt. Coacem
compozitia la 180°C pentru 45 de minute.
Gata!
2. BUDINCA CU CIUPERCI
INGREDIENTE:
2 cutii cu ciuperci
50-80 g cascaval ras
3-4 cepe taiate si calite usor
3 felii franzela inmuiate in lapte
sare, piper, patrunjel, marar verde
6 oua batute bine
PREPARARE:
Pentru inceput taiem si calim ceapa.
Apoi batem albusurile spuma tare. Adaugam galbenusurile, unul cate unul, sau toate in acelasi
timp si amestecam usor.
Incorporam si ceapa calita, painea rupta in bucatele mici, cascavalul, ciupercile si verdeata.
Turnam compozitia intr-o tava tapetata cu ulei si faina si dam la cuptor pentru 40-45 minute la
180°C.
Simplu, rapid si delicios.
Pofta buna!
3. RULADA CU SPANAC UMPLUTA
INGREDIENTE:
Pentru blat:
4 galbenuşuri de ou
150 ml smantana
1 plic praf de copt
1 lingurita de sare
5 linguri faina
200 g spanac congelat
4 albusuri
Pentru umplutura:
100 g feta – rasa
125 g crema de branza Philadelphia
150 g telemea sarata – rasa
50 g mozzarella – rasa
200 g ciuperci din conserva -tocate putin
100 g sunca taiata cubulete
1/2 ceapa
PREPARARE:
Intr-un vas amestecam galbenusurile cu smantana. Adaugam spanacul dezghetat si scurs bine (in
pumn) de apa, apoi integram faina amestecata cu praful de copt si sare.
La sfarsit adaugam albusul batut spuma si amestecam usor. Turnam aluatul in tava tapetata cu
hartie de copt (dimensiuni 25*35cm) si il coacem in cuptorul preancalzit la 180°C timp de 20-25
minute.
In acest timp calim ceapa tocata marunt si ciupercile intr-o lingura de ulei. Le scoatem si le lasam
sa raceasca. Amestecam feta cu crema de branza si telemea, apoi adaugam sunca. Amestecam
pana se omegenizeaza.
La final adaugam ciupercile racite, apoi amestecam.
Scoatem blatul, il rasturnam pe un prosop umezit usor, presaram mozzarella rasa, apoi amestecul
de branzeturi cu ciuperci. Rulam usor. Rulada o punem intr-o folie de staniol dupa ce se raceste,
apoi o lasam sa stea la frigider pentru minim o ora.
Pofta buna va doresc!
4. RULADA CU CIUPERCI SI CASCAVAL
Rulada cu ciuperci si cascaval este un aperitiv perfect pentru mesele festive. Este chiar delicioasa,
si o putem servi deopotriva adultilor cat si copiilor.
INGREDIENTE:
Pentru blat:
200 g unt
350 g lapte
4 oua
200 g faina
1 praf de sare
Pentru umplutura:
1 lingura ulei masline
400 g ciuperci din conserva
250 g cascaval
sare
piper
1 legatura marar
Pentru topping:
100 g cascaval ras
PREPARARE:
Topim untul intr-o tigaie mai mare, apoi incorporam faina. Din acest moment nu mai lucram pe
foc, eu am lucrat in continuare in tigaie din comoditate.
Adaugam galbenusurile unul cate unul si amestecam pana se omogenizeaza compozitia. Turnam
apoi laptele caldut si amestecam usor.
La final adaugam albusurile batute spuma tare cu un praf de sare.
Turnam aluatul intr-o tava de cuptor, in care am pus hartie de copt. Vom coace rulada 35- 45 de
minute in cuptorul preancalzit la 180°C.
Cat timp aceasta se coace noi calim ciupercile in ulei de masline timp de 2-3 minute. Adaugam
mararul tocat marunt si asezonam cu sare si piper.
Cand blatul este copt, il scoatem rasturnadu-l peste un prosop umezit. Dezlipim usor hartia de
copt si acoperim cu prosop umed. Lasam cateva minute sa se raceasca, apoi punem ciupercile
peste blat. Le acoperim cu un strat de cascaval ras.
Rulam usor cu ajutorul prosopului, presaram cascavalul ras pesntru topping si invelim rulada intr-
o folie alimentara, sau folie de staniol. O dam la rece pentru cateva ore, apoi o putem taia felii si
servi. Pofta buna!
5. PLACINTA CU CARNE SI CIUPERCI
INGREDIENTE:
750 g carne tocata (eu am folosit cantitati
egale de porc, vita, pui)
350 g ciuperci
1 ceapa maricica
2 cepe verzi
4 oua
sare
piper
1/4 lingurita cimbru
1 praf de boia dulce
1/2 legatura ptarunjel verde
cateva fire marar
3 linguri gris
ulei pentru calit
1 galbenus
1 lingura smantana
2 foi aluat foietaj
PREPARARE:
Calim ceapa tocata marunt in cateva linguri de ulei pana incepe sa se inmoaie. Separat calim
cipercile tocate cubulete. Punem carnea tocata si ciupercile peste ceapa calita, turnam 100 ml apa,
asezonam cu sare, piper, cimbru, boia, amestecam bine si o lasam la foc mic, in jur de 20 -25
minute.
Adaugam compozitiei si verdeata tocata marunt. Cand incepe sa isi schimbe culoarea o luam de
pe foc si o lasam sa se raceasca. Punem tigaia sub un mic unghi, tragem carnea in partea de sus a
tavii, astfel incat sa se scurga surplusul de ulei si grasime, pe care il vom indeparta din
tigaie.Cand s-a racit complet adaugam ouale (cel mai bine ar fi sa le batem inainte). Tapetam o
tava mai inalta (22*33cm) cu hartie de copt si punem o foaie de aluat de foietaj. O intepam din
loc in loc cu furculita. Presaram 2 linguri gris intr-un strat subtire. Punem carnea tocata si
amestecata cu ciuperci si oua peste prima foaie, presaram inca 1 lingura gris, acoperim cu a doua
foaie de foietaj pe care o intepam cu o furculita din loc in loc. Separat batem un galbenus de ou
cu smantana si il intindem peste foaie cu ajutorul unei pensule. Coacem placinta in cuptorul
preancalzit 180 pentru 45-55 minute, sau pana cand aceasta se rumeneste si se desprinde de
marginile tavii. Cand o scoatem din cuptor o punem pe un grilaj sa se raceasca, apoi o putem taia.
Sa aveti pofta!
6. Ruladă din omletă
Ingrediente
6 ouă
200 ml smântână dulce
6 felii caşcaval
6 felii șuncă presată
100 g măsline fără sâmburi, felii
3-4 fire pătrunjel verde
busuioc
oregano
rozmarin
sare
piper
1. Se bat ouăle cu smântâna şi condimentele, cât să se omogenizeze, nu mai mult.
Compoziţia obţinută se toarnă într-o tavă (de 32×35 cm) tapetată cu hârtie de copt.
Deasupra, se presară măslinele feliate şi pătrunjelul.
2.
2. Tava se introduce în cuptorul încins şi se lasă la copt aproximativ 20 de minute. Nu vă
speriaţi dacă face valuri, îşi va reveni la final. Când omleta s-a rumenit puţin deasupra,
este gata.
3.
3. Se răstoarnă pe o altă hârtie de copt cu atenţie, să nu se rupă. Pe toată suprafaţa omletei,
se aşază feliile de şuncă şi de caşcaval. Se rulează strâns cu ajutorul hârtiei de copt şi se
lasă câteva minute.
4.
4. Se desface apoi din hârtie şi se feliază.