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Tens of thousands protest against Spanish budget cuts

Tri Tip Steaks with Potato Bombs recipe by the BBQ Pit Boys

Tri-Tips are real popular for grilling, and for good reason. Theyre cut from the beef sirloin and are full of that rich beef flavor that steak masters demand when serving up that special steak to friends and family. Serve them up with some BBQ Pit Boys Potato Bombs and now youre talking good eatin at the Pit..!

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Beef Steak Marinade recipe by the BBQ Pit Boys

The tougher cuts of beef steaks are easily tenderized by using a simple steak marinade. For some good eating, check out this classic BBQ Pit Boys beef marinade the next time you fire up your Pit. PLEASE NOTE: This is from our Pit Boys recipe archives. Theres no need to adjust your TV set.\r
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Spain announces measures to save 65 billion euros

Madrid, 11 Jul (EFE).- Spanish prime minister Mariano Rajoy announced on Wednesday a range of measures set to reduce the government deficit by 65 billion euros over two and a half years including a rise in taxes and cut in spending.

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Beef Tips and Apple Crisp

(Crock Pot Girls)

enna's Beef Tips -

Sirloin Tip Steaks (2-3 steaks)
1 can of GOLDEN mushroom soup
½ can of water (use can from soup)
½ can of white cooking wine (use can from soup)
1 packet of onion soup mix
1 clove minced garlic
1 medium onion cut into rings

In your slow cooker, combine soup, water, cooking wine, onion soup mix, and minced garlic. Wisk together to remove lumps, then add onions and steaks (we just put them into the liquid whole, and pull the meat apart once it is cooked... you can cut meat up before cooking if you choose). Make sure the steaks are fully covered in the mixture; you can add a little liquid if needed to cover the steaks. Cook on low for 8 hours.

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10 Beneficios para la Salud de la Schisandra

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El Mejor Caldo de Res Casero Nutritivo y Sabroso.

Caldo de Res es una sopa de carne mexicana hecha con un sabroso caldo de carne y lleno de muchos vegetales como calabaza, maíz, zanahorias, repollo y papas. La forma en que se prepara el caldo y las verduras que se usan varía de una región a otra en México, pero el corte de carne que se usa típicamente es la pierna de carne con hueso y con mucha satisfaccion el hacer un delicioso caldo de res.

Caldo de Res is a Mexican beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage and potatoes. The way the broth is prepared and the vegetables that are used varies from region to region in Mexico, but the cut of meat that is typically used is bone-in beef shank

INGREDIENTES.
CALDO DE RES / BEEF SOUP

2 KILOS DE CARNE RES PARA CALDO.
1 DE COSTILLA TIERNITA.
3 TOMATES.
1 CUCHARADITA DE CALDO DE RES CONSENTRADO.
1 CUCHARADA DE SAL.
1/2 CUCHARADA DE PIEMIENTA ENTERA MOLIDA.
1/2 CUCHARADA DE OREGANO SECO.
1 CHILE VERDE O CALIFORNIA.
2 PAPAS GRANDES.
1 CEBOLLA.
1 CABEZA DE AJO ENTERO.
10 EJOTES SIN COLA.
2 ZANAHORIAS SIN CASCARA.
1 RACIMO DE CILANTRO LA COLA.
1 RAMA DE APIO.
2 RAMAS DE EPAZOTE.
1 CALABAZITA.
1 CHAYOTE.
2 ELOTES.

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bienvenido al canal.


UN CANAL DONDE TE ENSEÑARE PASO A PASO COMO PREPARAR ALGUNAS RECETAS DE COCINA Y SECRETOS QUE YO SE Y COMPARTIRE CONTIGO.

A CHANNEL WHERE I WILL TEACH YOU STEP BY STEP HOW TO PREPARE SOME KITCHEN RECIPES AND SECRETS THAT I KNOW AND SHARE WITH YOU.

MIL GRACIAS POR VER Y COMPARTIR ESTA EXPERIENCIA CONMIGO.

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La pesca del tiburon - Shark fishing 1925

Shark fishing
Educational films Eastman
Kodak Argentina Ltda. - Buenos Aires
Detail: Fixed plates are seen in Spanish language
Description of the film: Images of a man weaving net on the beach. Man hoisting the sail of a boat. Men remove the net from the water and catch a ray, a lobster and some fish. Man throws harpoon to a dolphin caught in the net. A trapped shark gets into the boat. They place the bait on the hooks to catch sharks. They remove a shark from the water and put it in the boat. Returning to the dock, they climb the shark with a pulley to be weighed and cut the shark's fins to be sold to China. Images of drying fins and man removes some for conservation. General views of men working in a warehouse where they select shark hides and smooth them with a machine. (Without sound)
Date: 1925
Duration: 7 minutes 18 seconds
Film code: BG-0177

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Spain: Humans wrestle horses in "Rapa das Bestas"

Video ID: 20140705 035

W/S Crowd
W/S Horses entering arena
W/S Wild horses
M/S Wild horses
W/S People riding wild horses
W/S Wild horses
W/S People wrestling wild horses
C/U People wrestling wild horses
W/S People wrestling wild horses
W/S People wrestling wild horses
M/S People wrestling wild horses
W/S People wrestling wild horses
C/U A wild horse's tail being forcibly cut
W/S A wild horse's tail being forcibly cut
W/S Spectators
W/S People wrestling wild horses
W/S People wrestling wild horses
M/S People wrestling wild horses and forcibly cutting their tails
M/S Wild horses

SCRIPT

Men and women braved the rain and the strength of dozens of wild horses weighing several hundred kilograms Saturday in the Spanish town of Sabucedo for the "Rapa das Bestas," a controversial festival which involves wrestling wild horses and forcibly cutting their manes and tails while the animals try to resist.

The horses used in the festival live in a semi-feral state in the nearby mountains. Wrestling the animals, which can weigh several hundred kilograms, is seen as a test of strength and will. "Rapa das Bestas" means "Cropping the Beasts."

Horse wrestling is considered animal abuse by a number of organisations, such as People for the Ethical Treatment of Animals (PETA). In the U.S. state of Oklahoma, horse wrestling is legally classified as animal cruelty, punishable by a fine of up to $5,000 (€3,680) and seven years in prison.


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Lasaña o Pasticho! Receta Muy Fácil de Preparar y Muy Buena!!!

Receta Muy Fácil de Preparar, con mucho sabor... Muy Buena!!!

INGREDIENTES PARA LA COCCIÓN DE LA CARNE:
150 grs de carne molida
Una zanahoria grande
Un tallo de apio España
Una cebolla mediana morada
30 ml de jugo de tomates
Un diente de ajo
Comino
Aceite de oliva
Sal al gusto
Media cucharada de azúcar
Laminas precocidas para lasaña
100 grs de jamón
100 grs de queso chedar
70 grs de queso parmesano (para la superficie)

Para la Bechamel:
500 ml de Leche
100 grs de Harina de trigo
50 grs de Mantequilla
30 grs de Queso parmesano
Nues Moscada
Sal al gusto

INGREDIENTS FOR COOKING MEAT:
150 grams of ground beef
A large carrot
A stalk of celery Spain
One medium purple onion
30 ml of tomato juice
One garlic clove
Cumin
Olive oil
Salt to taste
Half a tablespoon of sugar
Precooked lasagna sheets
100 grams of ham
100 grams of cheddar cheese
70 grams of Parmesan cheese (for the surface)

For the Bechamel:
500 ml of milk
100 grams of wheat flour
50 grams of Butter
30 grams of Parmesan cheese
Our Moscada
Salt to taste

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Colony of Russian immigrants in Choele Choel - Rio Negro - Argentina 1966

Rio Negro: Colony of Russian immigrants in Choele Choel. Close-up close-ups taken from a moving Jeep truck showing the road and fields; The driver and journalist Andrés Percivale are also seen traveling inside the vehicle. Close-ups of a cake walking along the side of the road, a spider is also seen. General views of the Colorado River and the landscape. Close-up of a National Highway sign indicating the next city and the remaining kilometers to reach: Choele Choel (Center); General Roca (180) and Neuquén (224). General views of a group of Russian immigrants talking with journalist Andrés Percivale outside a house. Report on León, one of the Russian immigrants who lives in the colony, in which he is asked: -León, where did you learn to speak Spanish? (Answer: In Argentina) -Is it a large family? -Are you single? -Are you planning to get married? -Are you of an Orthodox religion? - Is your religion the one that does not allow you, for example, to cut your beard and not smoke? - Do you think that the people of the colony would like to continue traveling or do you plan to stay here permanently, in Argentina? General views of a boy caring for pigs. Close-ups of a man and a young man slaughtering a dead animal. Close-ups of a woman showing journalist Andrés Percivale a blanket that she made. Report on Mr. Manrique, in which he is asked: - Do you consider that these people, the Russians, here in the colony are happy? Close-ups of a young man building a brick house. Report to Maxim, one of the Russian immigrants who lives in the colony, in which he is asked: -How old is he? (Answer: 33 years) -How long have you been here in Argentina? (Answer: 1 year) -Do you have children? -Do you like Argentina? Close-ups of a settler driving a tractor. Close-ups of a young man riding a horse and plowing a field. Report on Estefano, who is the son of one of the settlers and in which he is asked: -How old are you? (Answers: 19 years old) -Do you work here on the farm? -Do you speak Spanish very well, where did you learn? (Responds: Here, at school) -How long have you been here? (Answers: 1 year) -Do you teach those from the other neighborhood to drive the tractor? -Do you like Argentines? -Are you thinking of marrying an Argentina? General views of a group of settlers working on the farm where they remove the land and tend the crops. (No sound / Ambient sound)
Date: 1966
Duration: 6 minutes 28 seconds
Film Code: C-01435

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Escuadrón Suicida - MODO EXTREMO - Actualización - Android - Mundroide

El video fue denunciado por copyright por una canción (That’s How I Cut and Run - Steven Price). En fin, no podemos monetizar el video pero se los traemos igual, porque no solo de monetizar se vive en Android. Esperamos que disfrutes de todas nuestras habilidades jugando a Escuadrón Suicida

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4 Summer BBQ Recipes | Inspired Entertaining

Watch How to Host on The Design Network Here: *Brand New* 30 Days of Smoothies eBook available now: \r
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SUMMER BBQ MENU\r
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Classic Beef Burgers\r
1lb ground chuck (80-20 fat)\r
1 yellow onion, grated\r
1 tsp garlic puree\r
1 tsp Worcestershire sauce\r
salt and pepper\r
\r
In a large bowl mix all ingredients until they are well combine.\r
Form six equal patties.\r
Make an indent in the top of each patty to help them cook evenly.\r
Grill burgers until they have reached your desired doneness.\r
Garnish with lettuce, onion, tomato.\r
Enjoy!\r
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Grilled Veggie Skewers\r
1 red bell pepper, chopped\r
1 orange bell pepper, chopped\r
1 yellow bell pepper, chopped\r
1 small red onion, chopped\r
1 green zucchini, chopped\r
2 tbsp olive oil\r
salt and pepper\r
\r
Soak bamboo skewers in water for at least 30 minutes.\r
Place vegetables on skewers.\r
Coat each skewer with olive oil and season them with salt and pepper.\r
Grill skewers, flipping frequently, until vegetables are soft and theyve developed light char marks.\r
Enjoy!\r
\r
Crunchy Chickpea Salad\r
2 19oz cans chickpeas, rinsed and drained\r
3 carrots, shredded\r
1 head broccoli, cut into small florets\r
1 English cucumber, diced\r
2 cups cherry tomatoes, halved\r
1 small red onion, finely diced\r
3 tbsp white wine vinegar\r
3 tbsp olive oil\r
salt and pepper\r
\r
Toss all ingredients in a large bowl.\r
Refrigerate for at least an hour before to let flavors combine.\r
Enjoy!\r
\r
Blueberry Firecracker Cocktail\r
4oz coconut rum\r
1 lemon, juiced\r
2 tbsp blueberry jam\r
½ cup blueberries\r
soda water\r
\r
Distribute blueberries evenly in four glasses.\r
In a blender combine coconut rum, lemon juice and blueberry jam.\r
Pour a quarter of the rum mixture into each glass.\r
Top with soda water.\r
Enjoy!\r
\r
*SOME links provided above are affiliate links

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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
\r
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
\r
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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For More Videos\r
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Ramadan Recipes

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the buffaloes attacked the deadly dangerous lion ,why?

Unbelievable! Buffaloes Upstream To Defeat Lions To Save Teammate - Buffaloes Kill Lion

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