Candy Candy - Final Italiano

Final Feliz Italiano Aunque el anterior sea el final original de la trama, cuando pasaron la serie en Italia, los italianos pensaron que no era apta para todos los públicos por su alto contenido de dramatisismo, y que los miles de fans quedarían hundidos o traumados al saber que al final, y después de todo, el amor no triunfe y Terry no se quede junto con Candy, así que decidieron crear una escena extra. Cuando Candy regresa al Hogar de Pony cobn todos sus amigos, Annie le da un periodico que de portada dice que Terry y Susana se han separado, y le escribe carta de Terry que le dice que se reencuentren. Candy emocionada, viaja hacia Nueva York, donde está Terry, su gran amor y la escena final sale Candy llegando en un tren a una estación donde está Terry esperándola. Se funden en un gran abrazo entre la nieve cayendo y la frase de Terry "No te dejaré nunca más, ¡Te amo! Cuánto he deseado este momento... cuánto lo he soñado. Nuestro amor durará para toda la vida" y un beso final. Muchos fans prefieren este final que el original, porque triunfó el amor de Candy y Terry y por fín ella es feliz con el amor de su vida. Más info en: www.eymard7vivas.com http www.facebook.com

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Pastillaje rápido

Masa consistente y rápida de hacer con tres ingredientes:100 cc de agua fría,10,5 gr de gelatina sin sabor y 1 kilo de azúcar pulverizada (glace, impalpable, nevazucar).

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RAP DO CHOCOLATE 5 X 0 CORINTHIANS

RAP DO CHOCOLATE 5 X 0 CORINTHIANS MC RATO FAZENDO UMA RAP PRA A TORCIDA CORINTHIANA EU SOU SANTISTA ( MAIS EU CURTII DAHORA )

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How to Make Pork in a Smoker Bag with Big Acres Mango Peach Chile Sauce | Melanie's Fine Foods

bit.ly All natural BBQ sauce, gourmet sauces & spices and rubs. Melanie's also distributes the SAVU Smoker Bag for Oven and Grill and unique kitchen gadgets. This video introduces the company and their products.

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Pasta Dishes - How to Make Lasagna From Scratch

Lasagna is a favorite dish of many people and can be simple to make. Before starting out to make your lasagna, you must decide what kind of lasagna you would like to make. Is it Lasagna Bolognese (with meat sauce), vegetarian lasagna, mushroom lasagna or seafood lasagna? Once that decision is made the next step is to make a list of ingredients that you will need. Before heading out to the market, check your store of groceries at home. You will be surprised at what you may find.

Do you want to use dried pasta, fresh pasta, domestically made pasta or imported pasta? It is important to use a good quality so that the lasagna will not only taste good but will hold together after it is baked and when you serve it. Fresh pasta can be purchased at your local Italian deli. The advantage of purchasing fresh pasta is that you can buy it in large sheets, thereby making it easier to assemble your lasagna. If you purchase dried lasagna, be sure to follow the cooking directions on the package. If you purchase fresh lasagna it will only need to be cooked for 1-2 minutes or not at all if you use a liberal amount of sauce when assembling your lasagna.

Next, decide on the type of sauce you are going to use. You can use your favorite homemade pasta sauce or you can purchase ready-made sauce at the market or your local Italian deli. For a 9 x 12 pan of lasagna you will want to have at least a quart or more of sauce. My favorite is a mushroom sauce which has several varieties of mushrooms.

The other ingredients you are going to need is at least a pound of mozzarella cheese, a pound of ricotta cheese and some shredded Parmesan. To make it easy to shred the mozzarella, place it in the freezer for about half an hour before shredding it. To make the ricotta easy to spread on the pasta, first make a bechamel (medium cream sauce) and combine it with the ricotta. One cup of cream sauce made with 2 tablespoons of butter and flour and one cup of milk should be sufficient to combine with one pound of ricotta cheese. Season it to taste with salt and white pepper.

After you cook your pasta and drain it, lay it out on plastic wrap in a single layer so that the pieces do not stick together. Prepare your lasagna pan by lightly oiling with a small of amount of olive oil. Assemble all your ingredients so that they will be in easy reach of the pan and your assembly location. To make the lasagna be sure you have the following all prepared and laid out first:

Oiled lasagna pan or 9 x 12 baking dish
Cooked and separated lasagna noodles
One quart or more of your favorite Sauce
One pound or more of shredded mozzarella
Ricotta combined with a bechamel sauce
Parmesan Cheese

Assemble the lasagna in the following manner:

Place a layer of pasta lengthwise in the baking dish.
Spread a thin layer of the ricotta/béchamel mixture over the pasta.
Add a thin layer of sauce and some Parmesan over the sauce.
Add a layer of mozzarella over that.
Place a layer of pasta crosswise over the mozzarella layer. (This will make it easier to cut and serve the lasagna)
Repeat the layering process as you did with the first layer of pasta.
For the third layer, place the noodles lengthwise again. Mozzarella should be the last item on your lasagna.

If desired, you can put the sauce only on the first and third layers as well as the mozzarella. The second layer then would only be the pasta and the ricotta. Save any leftover sauce to serve on the side.

Once the lasagna is assembled it can be refrigerated or frozen until ready to use or it can be baked immediately. To bake the lasagna immediately, place it in the middle of a 350 degree oven and bake for approximately 45 minutes or until the dish is hot and the cheese on top is melted and bubbling and just beginning to show some color.

Frozen lasagna should be thawed before baking but if you plan to bake it from the frozen state do not put the last layer of mozzarella on the top. Instead, cover the dish with foil and place it on the middle shelf of a cold oven. Then turn the oven on to 350 degrees. If you are using a ceramic dish, placing it in a cold oven will avoid breakage. Placing a very cold dish in a hot oven will cause it to contract too quickly and break, thereby destroying all your work in making the lasagna and creating a large and potentially dangerous mess in the oven to clean up. Once the lasagna has thawed and is almost hot enough to serve, you can then add the top layer of mozzarella cheese.

Refrigerated lasagna should also be placed in a cold oven as with the frozen lasagna; the refrigerated lasagna will take longer than the just finished lasagna but not as long as the frozen lasagna. Just be sure your lasagna is hot and the cheese on top is melted and bubbling.

To serve, cut the lasagna into squares and remove with a lasagna spatula (short, squat spatula). Serve with extra sauce on the side and a fresh green salad with Italian Dressing and hot bread or garlic bread.

If you have a squash or other vegetables in your refrigerator, they can be sliced, sauteed in olive oil with a little fresh basil and garlic and added to your lasagna during the layering process. Lasagna can be simple to make and delicious to eat. Try your hand at it and then try your own variations. You will be surprised at what you may come up with! Enjoy!

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Long appellation aliment accumulator allotment 1

A short 3 part film on how to store food in buckets for long term food storage. Food storage for peak oil, to zombies, to reddawn to SHTF to survival and basic disaster preps you name it, this is the way to do it.

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Budgeting Tips - How to Stretch Your Grocery Budget

When my boys were young, and our budget was tight, I clearly remember having this sick feeling every time I was at the grocery check out. While I was waiting for the customer in front of me, I would be looking over my cart to see if there was any item that we could do without. I felt I had to justify every purchase because I knew the bill was going to be high.

Now that my sons are grown, my husband and I are the only ones I need to buy for, and groceries are still expensive. Yet we can control our grocery spending if we use self-discipline and some simple techniques. Here are some suggestions.

1. Plan Your Grocery Budget

Look over your income and your bills. Decide how much you can realistically spend on groceries. If you are planning for the whole month, divide that amount into weeks. This will give you a guideline to stay within on each trip to the store.

2. Use a Calculator

Don't be embarrassed to bring a calculator to the store. Record the price of everything you put in your cart, and keep a running total. Then you won't run the risk of going over your limit for that week.

3. Use Cash

This is helpful to some people. It's easy to spend too much or impulse buy when you are using a check or debit card. But when you have cash only, you can't go over that. If you find that you haven't used all of your grocery allowance, save what's left instead of buying something extra that you don't need.

4. Keep a Master Shopping List

I have a long list of items from "food" to "paper products" to "health and beauty." It is typed out and protected in a plastic binder sleeve. Before I go to the store, I consult my master list. I can check for things that I might be running low on, and the list helps me not to forget things. I make my weekly grocery list from that.

5. Stick to Your List

Once you get to the store, stick to your list. Discipline yourself not to give in to the impulse buying that the store is designed to cause you to do. Pass it up and give yourself time to think about the item. By the time you get back to it, you'll probably realize you didn't want it that much.

6. Use Coupons Wisely

I only use coupons if I'm going to buy that item anyway, and if it is cheaper with the coupon than the store or generic brand is. Some store brands are cheaper than the name brand even when a coupon is used.

7. Store Specials

You may get your store flyer in the mail in the middle of the week. If not, they are usually right in the front of the store. Take advantage of these specials, but again, don't buy a lot of things that you don't need or can't afford just because they are on sale. But if you have the money to take advantage of some specials and stock up, by all means do it while the price is lower.

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Chad Vader : Day Shift Manager - Chad Vader : Day Shift Manager (HD) - New Job : S1 Ep6

CHAD VADER SEASON 3 DVD IS OUT! Take a look: www.blamesociety.net Chad Vader is back. He battles many obstacles in his search for meaningful employment. Meanwhile back at the store Clint is letting his newfound authority go to his head. Special cameo appearance by Madison Mayor Dave Cieslewicz. From Blame Society Productions at blamesociety.net Written and Directed by Matt Sloan and Aaron Yonda Co-Written by Craig Johnson and Rob Matsushita http Produced by Courtney Collins courtneycollins.com http Starring: Chad / Hal - Aaron Yonda myspace.com Clint/Voice of Chad - Matt Sloan myspace.com Randy/Chad Vader body double - Brad Knight monkeybusinessinstitute.com Jeremy - Paul Guse http Clarissa - Christina LaVicka myspace.com Lloyd - Rob Matsushita robmatsushita.blogspot.com Ghost - Mike McCafferty Telemarketee - Damon Butler Boss in Office - Erin Baal Boss in Alley - Anthony Roman http Telemarketing Boss - Jason Stephens monkeybusinessinstitute.com Office Co-worker - Kirk Everson http Mayor - Mayor Dave Cieslewicz With Chad Albert, Susan Fuszard, John Gourdoux, Linda Hedenblad, Christopher Morris, Mike Rafferty Director of Photography/Art Direction- Tona Williams tona.bigbite.org http Assistant Director/Lighting Designer - John Urban urbanphotoco.com 2nd Assistant Director - Doug Chapin http Boom Operator - Kathy Fischer Grips - Kirk Everson and John Gourdoux oakslopeproductions.com Sound Designer - John Lee Second Unit Director of Photography - Ben Pluimber http Music ...

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Kandy learns to comedy chess - Episode 9

Is Bald Sexy? That is the question on Star Bytes. Rohit and Ronit Roy feature with Archana Puran Singh on Face 2 Face as they discuss their careers and the casting couch! Watch this! Get set for an exciting show that will truly make you sit up and take notice. The vivacious Archana Puran Singh and her extremely witty co host Kandy will titillate you with the gossip of all the celebrities from Bollywood and the small screen industry. Catch the latest news on the most happening parties, behind the scene news and loads of the juiciest inside dope on some of the biggest stars. Hear all about the scandals, explosive breaking news and experience the bold style of Kandyfloss. And of course Ekta Kapoor of Balaji Telefilms will provide never-seen-before access into the personal lives of all the characters of her favorite soaps.

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Seinfeld "The Blood": Sex & Pastrami

A piece from a Seinfeld Episode "The Blood" (S09E04). George soars too close to sex on wings of pastrami...

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Hippie With a Petition Prank

See the OUTTAKES: youtu.be Steve tries to get strangers to sign ridiculous things. Camera: Greg Checchi Music: "Rags to Riches Rag" by audionautix (aka Jason Shaw): www.youtube.com Tweet'r! twitter.com My Face! facebook.com 2nd Channel! youtube.com

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Why the Luxury Chocolate and Chocolate Industry Will Remain Strong

The year 2008 was seen by many as the year most of the companies take a tumble, no thanks to worsening economic conditions. This was the time too that people lost their jobs and the year when some companies are stream-lining and cost cutting. And with these grim scenarios, people will expect that everything was bitter for the year 2008 and for 2009 will be the same year. Or is it? Chocolate manufacturers have sweet news for the industry and for the fans of luxury chocolate gifts.

Based on some reports coming from the industry, it is expected that the global market for premium chocolate that includes gourmet French chocolate will remain strong no matter what the condition of the economy will be. Market research coming out of the industry suggests that the industry is at least not going the way of most economies in this troubled times. Two research companies that come up with the findings include Mintel and Package Facts collaborated with each other in terms of findings and prospects for the industry that produce top-notch quality chocolate products and the finest chocolate gifts. These two research firms echoed the same sentiment that consumers will continue to treat themselves with premium chocolate and the finest chocolate gifts for this year. And since money is limited due to the economic crunch, some of the traditional chocolate consumers will have to cut back on the spending on some aspects. This means that all players in the chocolate industry like the reliable best chocolate gift delivery service providers out in the market will at least have a fighting chance to stick it out with the market.

In the published report by Packaged Facts for the US consumers, the reports have it that though the consumers are cutting back on their purchases, they still have to give in to chocolates which many considers as some of life's nicest pleasures. In fact chocolates are samples of life's simple pleasures. This can be considered as logical since market is down and people not feeling good about the economy, some may find consolation and a friend in these sweet creations. The reports further noted that the sale of these sweet delicacies especially the upscale ones will still move and increase five times by 2012. Between ordinary or conventional chocolates and high-end chocolates, the latter is expected to grow no matter what the economy says. As of 2003, the high-end sweets have grown 17.3 percent since 2003 while the conventional chocolate has grown to a mere four percent during that same period. With people looking for ways to satisfy their cravings for high-end chocolates like the gourmet French chocolate, the market for these prized finest chocolate gifts will be stable or even grow and grow more.

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Sagatiba - Carla Pernambuco - The Pure Spirit of Brasil

Carla Pernambuco, famous chef and owner of Brasil's Carlota restaurant, talks about her life and culinary influences. Brought to you by Sagatiba Pura Cachaca. The Pure Spirit of Brasil now playing at www.sagatiba.com.

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History of Twix Candy

The Twix is a tasty candy bar topped with butter and a thick layer of caramel while the whole bar is covered with dairy milk chocolate. The size of Twix candy bar is about four inches long and two are packed together in one wrapped. The brand is owned by Mars Inc. which is one of the famous and largest worldwide confectionery manufacturers.

Mars Limited created it first in UK in 1967. This is also where the current Mars chocolate bar was created by Forrest Mars Sr. in the 1930s. In addition, the Slough factory is also home factory of other popular brands such as Snickers, Skittles, Topic and Starburst. Succeeding the years after the creation of Twix bar, it was launched throughout the West Europe bearing the name Raider.

The Twix candy was finally available in the US in 1979. It was wrapped in a gold colored cover having orange text and was branded as Twix Cookie Bar. Twix always did it advertising tastefully in the form of a photo with one of the bars snapped in two and the caramel curling out slightly from one piece showing its softness.

A period of continuing sales through the beginning of 1980s suggested that Mars Inc. were happy with the Twix brand. The candy brand was in fact not performing fairly well at the retail and the quest was started for replacing or improving which came with the peanut butter Twix in 1983. There was an addition of soft peanut butter blend and the caramel was removed. This had a positive reaction in the market.

Mars rebranded the Raider chocolate bar to Twix during 1991, this was in line with their global branding but it resulted in public disdain. An advertising campaign was with the slogan translated as Raider is now Twix and there was no other change. Public perceived the change as a mocking attempt to revive sales of an old product by rebranding it. It was so much that the Twix brand became synonymous with cynical rebranding in Germany in term of both politics and the corporate world.

The name change from Raider to Twix became bungles marketing. The criticism of Twix marketing campaign continued during most of the 1900s entering into the new millennium. There were perceptions that the brand was marketed for attracting young teenage boys with greedy sexual appetites for women. Many women movements described the advertisement of brand as similar to beer ads in which unlucky young men would be able to attract beautiful women by simply eating a Twix candy bar.

Twix was chosen during the early 1990s as a part of strengthening the brand and Mars Inc's overall product development. The plan was to rework the brand to compete in the ice cream space with frozen Twix bars for attracting mall ice cream vendors. The individual wrapped bars turned out are popular and boosted sales of Mars confectionery brands outside their traditional markets.

The recent controversy related to Twix brand was in 2007 when Mars Inc. in Europe replaced whey in their candy bars with animal rennet resulting in large public protests and negative press publicity. In late 2007, Mars Inc. stopped using animal rennet in their candy and reverted to their old recipe. However in 2008, a whistle blower pointed out that animal rennet was still being used despite assurances to the contrary made by the company.

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Chocolate City (Love Song) - Deep Dish

Engineer - Victor Imbres Keyboards [Solo] - David Bach Saxophone - Walter Tates Written-By, Producer - Dubfire & Sharam

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Organic Kona Coffee - Cultivating the Very Best of Quality Gourmet Coffee

Traditional coffee trees were grown under the protection of taller fruit trees and hardwood species. But during the last 20 years, a new kind of technique in coffee cultivation has been becoming more and more popular in coffee-growing areas of the world. The new method abandons the age-old concept of mixing coffee amongst taller trees. With high applications of synthetic fertilizers, pesticides, and other chemical substances, some producers have succeeded in cultivating coffee in huge tracks of shade-less land. Such coffee grown under the direct heat of the sun is called sun coffee.

Planting sun coffee can indeed raise production; nevertheless, this non-traditional way of cultivating has serious repercussions. For one thing, production techniques can result to increased rates of soil degradation. Sun coffee plantation technique also calls for clearing large tracks of forest lands. So it is not surprising that this method of planting coffee can greatly heighten the rate of deforestation, depriving wildlife of their natural habitat. Worse, heavy usage of pesticides result in a double-jeopardy case for animals living along the fringes of sun coffee plantations.

Aside from posing threats to the environment and the wildlife, this somewhat industrial way of cultivating coffee may also have serious negative repercussions for consumer. As discussed earlier, loads of chemicals are needed to grow coffee under the direct heat of the sun. Sure, most of these chemicals are washed away by occasional rains, but it is highly possible that a minute quantity might just seep into the cherries. And what's contained in the cherries may also be retained once the beans are roasted and packaged. For all you know, you might be drinking coffee tainted with unwanted chemical contents. This is not some sort of a scare-tactic: it is a fact.

But the whole thing is not all that dark. There is a positive side to every story. In today's world, the consumer has the power to choose. Not all coffee sold in the market nowadays come from sun coffee plantations. There are still retailers that sell coffee produced by farmers adhering to traditional coffee cultivation methods. One particular example is the organic Kona coffee that comes from Hawaii's Kona district.

Coffee first came in Kona during the early part of the 19th century. Since then, little has changed in the way coffee's grown in the slopes of Hualalai and Mauna Loa, the major areas where organic Kona coffee are generally grown. Coffee in Kona is grown without the help of taller fruit trees. But that does not mean that Kona farmers resort to heavy application of pesticides like sun coffee growers do. After an intensely sunny morning, humid clouds roll throughout the mountainous coffee plantation areas, providing much needed shade to Kona's delicate Arabica coffee trees. Coupled with the fact that Kona is blessed with a very nutrient-rich volcanic soil, it stands to reason why farmers here do not resort to artificial means to enhance growth of their coffee.

The end result to this all-natural coffee growing process is a pure organic coffee that not only provides a flavorful and great-tasting drink to consumers, but also a healthy product that is free of unwanted chemical compounds. Buy organic Kona coffee now and experience the joy of drinking coffee at its unadulterated natural form.

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The Best Italian Pasta Books

A good English language pasta book is hard to find. Sounds silly doesn't it, after all there are so many of them on the market.

Ten years of living in Italy and being married to a wonderful Italian chef (also a great lady) has helped me to realize that most of the pasta cook books on the market are not at all "authentic."

The pasta dishes in Italy are just so wonderful and so varied but so few cook books reflect this. Something is always missing or the recipes have been changed greatly from the real Italian original. To illustrate my point, did you know the Pasta Alfredo does not even exist in Italy and neither does deep pan pizza.

Well getting back on track, my wife and I have kind of developed a pet project. We have vetted a whole bunch of books to find those that truly capture the real Italian cuisine. Many of these books reflect Italian cooking in general (see the link at the bottom of the page for details) and not just pasta. But when it comes to great English language books exclusively about pasta there is one that all pasta lovers should have handy in the kitchen. No doubt you already have it if you love cooking pasta, it is a real classic. The book is: Everyday Pasta.

Very well written and presented, our edition of this book is so well used that it is now very dog-eared. The recipes are ideal for that quick dinner or light lunch. They are easy to follow, very simple and yet they are really delicious. Some are very slightly changed from the original Italian recipes but most are 100% authentic. I love the Capellini Piemontese and the Fried Zucchini but there are many many more great dishes.

Everyday Pasta will sort you out with a good deal of pasta recipes but there is so much more to Italian cooking and my next article will be about a really special book with hundreds of quite magnificent recipes.

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