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Cooking Turkey Made Easy

Cold, Major Snowfall Grip Italy and Turkey

Bitter cold and heavy snow falls continued to grip central Italy and much of Turkey on Monday, with freezing temperatures halting plane flights and disrupting ferry traffic.

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Mr Bean and the Christmas Turkey

The famous Mr Bean turkey sketch. In this hilarious clip, Mr Bean tries to cook christmas dinner for him and his girlfriend but gets the turkey stuck on his head.

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COMPRÓ 7.000 ORDENADORES APPLE para revenderlos, PERO APPLE SE LOS QUITÓ Y TIRÓ A UN VERTEDERO

Hoy os contamos la historia de Bob Cook, un empresario que firmó un contrato junto a Apple para comprar y revender 7000 Apple Lisa que la compañía de la manzana no conseguía vender. Antes de que pudiera hacerlo, Apple se los quitó para enterrarlos en un vertedero.

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Fosun compra un 5% de Thomas Cook por 127 millones de euros

El chino Fosun compra un cinco por ciento del capital del grupo de viajes británico Thomas Cook, después de haberse quedado con el francés Club Med. El conglomerado chino pagará 127 millones de euros, lo que supone una prima respecto al valor de las acciones del cuatro por ciento, y desea doblar en el futuro su participación. Aunque el objetivo de Fosun no es comprar en su totalidad la agencia de viajes más antigua del mundo.

Por su parte, los responsables de Thomas Cook esperan que la entrada del chino sirva para aprovechar la red del Club Med y abrirse al mercado del país oriental. Fosun se hizo en enero pasado con el Club Med por 939 millones de euros, tras una puja con el hombre de negocios italiano Andrea Bonomi.

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Middle Eastern Lamb Stew Recipe

Lamb Bulgar Cumin Courgette Aubergine recipe how to cook great food Arabic \r
As part of the HOW TO COOK GREAT NETWORK - \r
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Also take a look at our channel for other great cooking genres.\r
And look at the websites for in detail recipes, gallery and cooking tips.\r
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and many more - see you again soon.\r
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This lamb dish is a mix of both Arabic and Mediterranean cuisine. Cumin and Tomatoes are widely used in both foods. Lets just call this a Eastern Mediterranean dish.\r
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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialities—many with strong regional associations.\r
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).\r
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Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.\r
Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.\r
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Learn ASL: Sign about Thanksgiving and Black Friday in American Sign Language

Learn American Sign Language (ASL) Signs related to the Thanksgiving holiday and Black Friday! \r
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You can find the signs at the time links below: \r
0:32 THANKSGIVING\r
0:48 HOLIDAY\r
1:08 FALL / AUTUMN\r
1:24 NOVEMBER\r
1:37 THURSDAY\r
1:58 NORTH AMERICA\r
2:14 SHIPS / BOAT \r
2:26 PILGRIM\r
2:52 INDIAN (American Indian)\r
3:10 NATIVE AMERICAN\r
3:24 CELEBRATE\r
3:37 FAMILY\r
3:51 FRIENDS\r
4:06 GATHER / get together\r
4:20 HOME\r
4:36 THANKFUL\r
5:00 APPRECIATE / ENJOY\r
5:09 THANKSGIVING DAY\r
5:23 FOOTBALL \r
5:36 PLAY\r
5:43 PARADE \r
6:03 WATCH\r
6:18 COOK\r
6:35 BAKE \r
6:47 DINNER\r
7:07 DESSERT \r
7:20 HUNGRY / HUNGER / APPETITE\r
7:31 FOOD\r
7:45 EAT \r
7:57 FEAST / gobble up / eat a lot\r
8:10 FULL / STUFFED (from food) \r
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A quick/brief intro to some Thanksgiving food signs (8:25)\r
8:29 TURKEY\r
8:41 GRAVY\r
8:50 POTATOES\r
8:57 SWEET POTATO \r
9:04 APPLE\r
9:12 PUMPKIN\r
9:22 PIE\r
9:33 MORE PLEASE\r
9:39 BLACK FRIDAY \r
9:51 SHOP / SHOPPING\r
10:07 SALE\r
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10:45 The End and a Special Thanks to YOU!

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Restaurant Style Chicken Shawarma Video | Lebanese Chicken Shawarma | Homemade Chicken Shawarma

Restaurant Style Chicken Shawarma Video | Lebanese Chicken Shawarma | Homemade Chicken Shawarma\r
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Shawarma sandwiches are a tasty way to add meat to pita bread or similar unleavened bread. Chicken makes a good filling because it is easy to cut into sandwich sized slices and tastes delicious.\r
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Shawarma is vastly popular across the middle-east. Chicken baked in a yoghurt marinade, rolled up in pita bread and served with tahini.\r
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Ingredients - How to make Lebanese Chicken Shawarma Wrap - Delicious Spicy Chicken Shawarma\r
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*My 1 tbsp Oil = 50 ml or (One Ladle = 50 ml)\r
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*2 whole Boneless Chicken Large Breast\r
*6-8 Pita Bread \r
*1/2 tsp Black cardamom powder\r
*2 tsp Garam Masala Powder\r
*1 tsp Black pepper powder\r
*2 tbsp Minced garlic or finely chopped Garlic\r
*2 tbsp Yoghurt/Curd\r
*3 tsp Olive oil or Vegetable Oil\r
*1 tsp Red chilli powder\r
*2 tbsp Malt vinegar, Apple cider vinegar or white balsamic vinegar\r
*3 tbsp Lemon Juice\r
*Salt to Taste\r
*2 Cup Shredded Cabbage\r
*1 Fresh parsley Sprigs (Optional)\r
*1/2 cup chopped cucumber\r
*1/2 cup chopped Beetroot\r
*1/2 cup chopped Tomato\r
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Shawarma White Sauce\r
*7 finely chopped Garlic cloves\r
*3 tbsp Fresh cream\r
*3 tbsp Mayonnaise\r
*2 tbsp Apple cider vinegar\r
or white vinegar\r
*1 tsp Black pepper powder\r
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Okay, so technically this recipe should ually be called Shawarma-Style Chicken. True shawarma is cooked with stacked, spice-marinated meats lamb, turkey, chicken, beef, or a mix of meats on a vertical spit. \r
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The shawarma turns and cooks on the spit for hours and hours, basted in fat and its own juices. Fat = flavor = tasty, amazing shawarma. Thin slices of meat are shaved from the surface and served, either on their own or tucked inside a warm flatbread, topped with tahini or garlic sauce. Shawarma is one of lifes great pleasures.\r
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Ive been trying to replicate the flavor of shawarma at home for months, playing with different spice combinations and cooking methods. At first I tried buying premade shawarma spice blends from the Middle Eastern markets, but none of them made my mouth happy. I needed more spice, more flavor, more oomph. So I began to experiment. Then finally, last week, I nailed it.\r
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This recipe is probably as close as Ill ever come to making shawarma at home. My family says its even better than the shawarma at our local Lebanese restaurant. \r
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You have two choices for cooking this recipe in the oven or on the grill. To be honest both cooking methods taste great, there really isnt a big difference between the two. \r
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I use boneless skinless chicken meat (a combination of dark and light meat) in the recipe. Shawarma gets a lot of its flavor from the meat fat that it is basted in. Ive replaced the flavor of the skin fat with olive oil, including a final saute in olive oil prior to serving. \r
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It may seem strange to saute meat that has already been cooked, but youre going to have to trust me on this one. The extra saute adds a ton of flavor and really gives it a shawarma-like texture that cant be replicated in the oven or on the grill. \r
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If youre trying to cut down on your oil intake you dont need to do the extra saute, it will save you 2 tablespoons of olive oil… it wont taste exly like shawarma, but it will be yummy. But please, dont replace the chicken thighs with breast meat. \r
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This dish really needs some dark meat in it to make it taste great. You can make it with all chicken thighs, if you prefer (I ually love it that way), but dont sub all chicken breast. Pretty please.\r
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How To Make Delicious Chicken Shawarma At Home\r
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