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I am very happy with the owner's manual. I bought a used Casio and was so relieved that I was able to get a hold of a owner's manual. It was very easy to download the manual and I had no problems with printing it. Thank you! Nancy Whalen
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The purchased manual is an high-quality scan of the original JVC paper-based Owner´s Manual. I am very satisfied!
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Very satisfied with received document, all is right, Thank You very much, it was a Pleasure to work with You.
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great site, the most easy and fastest way to find the manual you need, no 5 star because the manual was only available in german, but I speak german as well so no problem for me.
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thanks for this download i got a pioneer bdp-lx70a blu-ray player and it had no manual i search everywhere on the internet and came across owner-manuals.com and i found that it was so easy to find and downloaded from this site if i ever need a manual again this would be the first place that i would come too thanks guys
SOUPS
Spain 1. Peel the soft, ripe avocados, remove the stones, cut the flesh into pieces and purée. Save two thin slices to decorate each portion and sprinkle with lemon juice. 2. Put the meat stock, avocados and cream into a dish, season with salt and pepper and cook with the lid on. Stir occasionally. 11-13 min. 900 W 3. Stir the soup until it is creamy and decorate with the saved avocado slices. After cooking allow the soup to stand for approx. 5 minutes. 1. Place the vegetables into the bowl with the fat (2 tbsp), cover, and heat. 2-3 min. 900 W 2. Add the meat stock, the wine, crabmeat, and seasoning to the vegetables. Cover and cook. 7-9 min. 450 W 3. Take out the pepper corns and the bay leaf. Mix the flour with a little cold water and stir into the soup. Add the cream, stir well, and heat. 2-3 min. 900 W 4. Stir the soup and allow to stand for about 5 minutes. Add the butter (1 tbsp) just before serving.
AVOCADO CREAM SOUP
Total cooking time: approx. 11-13 minutes Utensil: dish with lid (2 l capacity) Ingredients 3 avocados (600 g of flesh) lemon juice 700 ml meat stock 70 ml cream salt & pepper
Sweden
CRAB SOUP
Total cooking time: approx. 11-15 minutes Utensil: bowl with lid (2 l capacity) Ingredients 1 onion (50 g), chopped finely 50 g sliced carrots 3 tbsp butter or margarine (30 g) 500 ml meat stock 100 ml white wine 100 ml madeira wine 200 g tinned crab meat 1/2 bay leaf 3 white peppercorns thyme 3 tbsp flour (30 g) 100 ml cream
Switzerland
BARLEY SOUP
Total cooking time approx. 27-34 minutes Utensil: bowl with lid (3 l capacity) Ingredients 2 tbsp butter or margarine (20 g) 1 1-2 15 g 1 3 200 g 50 g 50 g onion (50 g), finely chopped carrots (130 g) sliced celery, roughly chopped leek (130 g), cut into rings white cabbage leaves (100 g), in strips veal bones streaky bacon, cut into strips barley corn
1. Place the butter and chopped onion into the bowl, cover and braise. approx. 1-2 min. 900 W 2. Add the vegetables to the bowl. Add the bones, the streaky bacon and the barley, and fill the bowl with the meat stock. Season with pepper, cover and cook. 1. 9-11 min. 900 W 2. 17-21 min. 450 W 3. Chop the frankfurters into small pieces and heat with the rest of the soup for the last five minutes. 4. Allow to stand for about 5 minutes after it has cooked. Take the bones out just before you serve the soup.
700 ml meat stock pepper 4 frankfurters (300 g)
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