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---------- Recipe via Meal-Master (tm) v8.06
Title: Irish Soda Bread
Categories: Breads
Yield: 14 Slices
3 tb Butter, softened
2 1/2 c Flour
2 tb Sugar
1 ts Baking Powder
1/2 ts Salt
1/3 c Raisins
3/4 c Buttermilk
Heat oven to 375F degrees. Grease cookie sheet.
Cut butter into flour, sugar, baking soda, baking
powder and salt in large bowl, using pastry blender
or crisscrossing 2 knives, until mixture resembles
fine crumbs. Stir in raisins and just enough
buttermilk so dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead 1 to
2 minutes or until smooth. Shape into round loaf,
about 6 1/2 inches in diameter. Place on cookie
sheet. Cut an X shape about 1/2 inch deep through
loaf with floured knife.
Bake 35 to 45 minutes or until golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Potato Soup
Categories: Soups
Yield: 6 Servings
1 1/2 c Water
5 md Potatoes, peeled & diced
1 md Celery Stalk, sliced
1/4 c Water
1 c Milk
3/4 ts Salt
1/8 ts Pepper
2 Freen Onions, sliced
Heat 1 1/2 cups water to boiling in 3-quart
saucepan. Add potatoes and celery. Cover and heat
to boiling; reduce heat. Simmer about 20 minutes
or until potatoes are tender.
Drain liquid into blender. Remove 3 cups cooked
vegetables from saucepan; place in blender with
liquid. Add 1/4 cup water. Cover and blend about
1 minute until smooth.
Stir pureed vegetables back into saucepan. Stir
in remaining ingredients; heat over medium heat,
stirring occasionally, until hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Corned Beef
Categories: Main Dish, Fish
Yield: 4 Servings
8 md New Potatoes, halved
2 c Baby Carrots
1 c Small Whole Onions, peeled
3 lb Corned Beef Brisket
1/8 ts Black Pepper
1/2 c Water
1 tb Worcestershire Sauce
1 tb Cornstarch
2 tb Cold Water
Mix potatoes, carrots and onions in 4- to 6-quart
slow cooker.
Thoroughly rinse corned beef; discard seasoning
packet. Place beef on vegetables; sprinkle with
pepper. Mix 1/2 cup water and the Worcestershire
sauce; pour over beef.
Cover and cook on low heat setting 8 to 9 hours or
until beef and vegetables are tender.
Remove beef and vegetables from slow cooker; cover
to keep warm. Pour juices from slow cooker into
1-quart saucepan; heat to boiling. Mix cornstarch
and cold water until smooth; stir into juices. Cook,
stirring constantly, until sauce has thickened.
Serve sauce with beef and vegetables.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Ambrosia
Categories: Side Dish
Yield: 8 Servings
7 c Fresh Spinach, torn
1/2 c Shredded Coconut
5 oz Canned Pineapple Chunks, drained
5 oz Canned Mandarin Segments, drained
1/3 c Orange Juice
Toss spinach, coconut and fruit in large bowl.
Drizzle with orange juice. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Irish Cream Bars
Categories: Desserts
Yield: 24 Bars
3/4 c Flour
1/2 c Butter, softened
1/4 c Powdered Sugar
2 tb Unsweetened Baking Cocoa
3/4 c Sour Cream
1/2 c Sugar
1/3 c Irish Cream Liqueur
1 tb Flour
1 ts Vanilla
1 Egg
1/2 c Heavy Whipping Cream
Heat oven to 350F degrees. In medium bowl, mix 3/4
cup flour, the butter, powdered sugar and cocoa
with spoon until soft dough forms. Press in an
ungreased square pan, 8x8x2 or 9x9x2 inches.
Bake 10 minutes.
In medium bowl, beat remaining ingredients except
whipping cream and chocolate sprinkles with wire
whisk until blended. Pour over baked layer. Bake
15 to 20 minutes or until filling is set. Cool
slightly; refrigerate at least 2 hours before
cutting. For bars, cut into 6 rows by 4 rows.
In chilled small bowl, beat whipping cream with
electric mixer on high speed until stiff peaks
form. Spoon whipped cream into pastry bag fitted
with medium writing or star tip. Pipe dollop of
cream onto each bar. Store covered in refrigerator
up to 48 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Basil Cheese Triangles
Categories: Appetizers
Yield: 72 Appetizers
1 lb Feta Cheese
2 Eggs, slightly beaten
1/4 c Fresh Basil, minced
1/4 ts White Pepper
16 oz Frozen Phyllo, thawed
1/3 c Butter, melted
Heat oven to 400F degrees. Grease cookie sheet.
Crumble cheese into small bowl; mash with fork.
Stir in eggs, basil and white pepper until well
mixed.
Cut phyllo sheets lengthwise into 2-inch strips.
Cover with plastic wrap, then with damp towel to
keep them from drying out. Place 1 level teaspoon
cheese mixture on end of 1 strip. Fold strip over
cheese mixture, end over end in triangular shape,
to opposite end. Place on cookie sheet. Repeat
with remaining strips and cheese mixture. Brush
triangles lightly with butter.
Bake 12 to 15 minutes or until puffed and golden
brown. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Minted Fruit Salad
Categories: Salads
Yield: 8 Servings
4 md Oranges, peeled
3 md Bananas, sliced
1 c Strawberries, halved
1 c Green Grapes, halved
1/3 c Orange Juice
1 tb Honey
2 tb Chopped Fresh Mint
Divide oranges into sections and toss with bananas,
strawberries and grapes.
Mix orange juice and honey; pour over fruit. Toss
salad with mint leaves before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Dijon Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Chicken Breasts, boned
1/4 c All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
2 tb Olive Oil
1 Jar Sliced Mushrooms
1 1/2 tb Dijon Mustard
Chopped Fresh Thyme
Between pieces of plastic wrap or waxed paper,
place each chicken breast smooth side down; gently
pound with flat side of meat or rolling pin until
about 1/4 inch thick. In shallow pan, stir
together flour, salt and pepper.
In 12-inch nonstick skillet, heat oil over
medium-high heat. Coat both sides of chicken with
flour mixture. Cook chicken in hot oil 6 to 8
minutes, turning once, until chicken is no longer
pink in center. Remove chicken to serving plate;
cover to keep warm.
Stir broth into skillet. Heat to boiling over
medium-high heat. Stir in drained mushrooms and
mustard. Cook 2 to 3 minutes, stirring frequently,
until slightly thickened. Spoon sauce over
chicken. Sprinkle with thyme.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Rice Casserole
Categories: Side Dish
Yield: 4 Servings
1 c Uncooked Instant Rice
2 c Shredded Cheddar Cheese
2 c Shredded Carrots
1/4 c Green Onions, chopped
2 Eggs
1/4 c Milk
1/3 c Dry Bread Crumbs
1 tb Butter, melted
Heat oven to 350F degrees. Grease square pan,
8x8x2 inches.
Make rice as directed on package. Mix rice,
cheese, carrots, onions, eggs and milk in pan.
Sprinkle with bread crumbs. Drizzle with butter.
Bake uncovered 40 to 45 minutes or until knife
inserted in center comes out clean.
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---------- Recipe via Meal-Master (tm) v8.06
Title: White Chocolate Bread Pudding
Categories: Desserts
Yield: 8 Servings
6 c French Bread Cubes
6 oz White Chocolate, chopped
4 Eggs
3/4 c Warm Water
1 ts Vanilla
14 oz Sweetened Condensed Milk
Spray inside of 3- to 4-quart slow cooker with
cooking spray. Place bread cubes in slow cooker.
Sprinkle with chocolate.
In small bowl, mix remaining ingredients; pour
over bread cubes and chocolate.
Cover; cook on Low heat setting 3 hours 30 minutes
to 4 hours or until toothpick inserted in center
comes out clean. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Citrus Marinated Olives
Categories: Appetizers
Yield: 3 1/2 Cups
1 lb Green Olives With Pits
1 Clove Garlic, minced
1/2 c Extra Virgin Olive Oil
1 tb Red Wine Vinegar
Zest And Juice Of 1 Lemon
1/2 ts Red Pepper Flakes
1/2 ts Dried Tarragon
1/4 ts Curry Powder
Drain and rinse the olives, leaving them whole.
Cover the olives in cool water; soak for at least
5 minutes or up to 5 hours.
In a 1- to 1 1/2-quart container, combine all the
remaining ingredients. Add the olives and stir or
shake to combine. Make sure all the olives are
submerged in the marinade. Let sit in a cool, dry
place for 1 day. Refrigerate for 1 or 2 days
before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Warm Spinach Salad
Categories: Salads
Yield: 4 Servings
1/4 c Italian Salad Dressing
4 c Bagged Baby Spinach
1 c Quartered Artichoke Hearts
2 Hard Boiled Eggs, sliced
1/4 c Crumbled Cooked Bacon
In a microwave-safe bowl, heat dressing in microwave
on HIGH for 30 seconds.
In a large bowl, combine spinach, artichoke hearts,
eggs, and bacon. Pour warm dressing over top and
toss to dress salad. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Souvlaki
Categories: Main Dish, Poultry
Yield: 4 Servings
16 Bamboo Skewers
3 Lemons
2 tb Chopped Fresh Oregano
1/2 ts Crushed Red Pepper Flakes
1/4 c Extra Virgin Olive Oil
4 Cloves Garlic, minced
Coarse Salt, to taste
Black Pepper, to taste
1 1/2 lb Chicken Tenders
2 c Plain Yogurt
1/2 Seedless Cucumber, grated
1/2 ts Ground Cumin
Soak skewers in water for about 30 minutes. Preheat
grill or grill pan to medium-high heat.
Combine the zest and juice of 2 lemons, oregano, red
pepper flakes and olive oil in a dish. Paste the
garlic by mashing it with coarse salt then add 3/4
of it to the marinade, reserving some for dipping
sauce. Add chicken tenders to the marinade and
season with salt and pepper, turn in marinade to
coat, let stand 10 minutes. Thread tenders on
damp skewers and cook 7 to 8 minutes, turning
once, until firm and juices run clear.
While skewers cook, combine yogurt with juice of
remaining lemon, remaining clove of garlic, grated
cucumber, cumin and salt, to taste. Divide the dip
among 4 ramekins. Serve skewers with dipping sauce
alongside.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Bean Casserole
Categories: Side Dish
Yield: 4 Servings
Topping:
2 md Onions, thinly sliced
1/4 c All-Purpose Flour
2 tb Panko Bread Crumbs
1 tb Kosher Salt
Nonstick Cooking Spray
Beans:
2 tb Plus 1 tsp. Kosher Salt
1 lb Fresh Green Beans, trimmed
2 tb Unsalted Butter
12 oz Mushrooms, in 1/2" pieces
1/2 ts Ground Black Pepper
2 Cloves Garlic, minced
1/4 ts Ground Nutmeg
2 tb All-Purpose Flour
1 c Chicken Broth
1 c Half-And-Half
Preheat the oven to 475F degrees.
Combine the onions, flour, panko and salt in a large
mixing bowl and toss to combine. Coat a sheet pan
with nonstick cooking spray and evenly spread the
onions on the pan. Place the pan on the middle rack
of the oven and bake until golden brown,
approximately 30 minutes. Toss the onions 2 to 3
times during cooking. Once done, remove from the
oven and set aside until ready to use. Turn the
oven down to 400F degrees.
While the onions are cooking, prepare the beans.
Bring a gallon of water and 2 tablespoons of salt
to a boil in an 8-quart saucepan. Add the beans
and blanch for 5 minutes. Drain in a colander and
immediately plunge the beans into a large bowl of
ice water to stop the cooking. Drain and set
aside.
Melt the butter in a 12-inch cast iron skillet set
over medium-high heat. Add the mushrooms, 1 teaspoon
salt and pepper and cook, stirring occasionally,
until the mushrooms begin to give up some of their
liquid, approximately 4 to 5 minutes. Add the
garlic and nutmeg and continue to cook for another
1 to 2 minutes. Sprinkle the flour over the
mixture and stir to combine. Cook for 1 minute.
Add the broth and simmer for 1 minute. Decrease
the heat to medium-low and add the half-and-half.
Cook until the mixture thickens, stirring
occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions
and all of the green beans. Top with the remaining
onions. Place into the oven and bake until bubbly,
approximately 15 minutes. Remove and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Blueberry Crumb Cake
Categories: Desserts
Yield: 8 Servings
Streusel:
1/4 c Sugar
1/3 c Light Brown Sugar
1 ts Ground Cinnamon
1/8 ts Ground Nutmeg
1/2 c Unsalted Butter, melted
1 1/3 c All-Purpose Flour
Cake:
6 tb Butter, room temp.
3/4 c Sugar
2 lg Eggs, room temp.
1 ts Vanilla
1/2 ts Grated Lemon Zest
2/3 c Dairy Sour Cream
1 1/4 c All-Purpose Flour
1 ts Baking Powder
1/4 ts Baking Soda
1/2 ts Salt
1 c Fresh Blueberries
Confectioners' Sugar
Preheat the oven to 350F degrees Butter and flour a
9-inch round baking pan.
For the streusel: Combine the granulated sugar,
brown sugar, cinnamon, and nutmeg in a bowl. Stir
in the melted butter and then the flour. Mix well
and set aside.
For the cake: Cream the butter and sugar in the
bowl of an electric mixer fitted with the paddle
attachment on high speed for 4 to 5 minutes, until
light. Reduce the speed to low and add the eggs 1
at a time, then add the vanilla, lemon zest, and
sour cream. In a separate bowl, sift together the
flour, baking powder, baking soda, and salt. With
the mixer on low speed, add the flour mixture to
the batter until just combined. Fold in the
blueberries and stir with a spatula to be sure
the batter is completely mixed.
Spoon the batter into the prepared pan and spread
it out with a knife. With your fingers, crumble
the topping evenly over the batter. Bake for 40 to
50 minutes, until a toothpick comes out clean.
Cool completely and serve sprinkled with
confectioners' sugar.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichokes With Saffron Sauce
Categories: Appetizers
Yield: 4 Servings
4 Artichokes
1 pn Saffron
1 tb Boiling Water
1/4 c Sliced Almonds
2 tb Olive Oil
1 sm Onion, chopped
2 Garlic Cloves, minced
1 c Plain Yogurt
1/4 c Italian Parsley
1 1/2 tb Lemon Juice
Salt, to taste
Black Pepper, to taste
Arrange the artichokes in a steamer basket set over
at least 3 cups of water and steam, covered, until
the leaves can be easily removed, about 1 hour. Let
cool. About halfway through cooking check the water
level and add more, if necessary.
In a small bowl, stir together saffron and the
tablespoon of boiling water. Toast the almonds in
a small dry skillet over medium-high heat until
beginning to brown, about 2 minutes. Remove the
almonds and add 1 tablespoon of the oil to the pan.
Add onion and cook until beginning to brown, 3 to 5
minutes. Add the garlic and cook until fragrant,
about 30 seconds. Transfer to a bowl and let cool.
In a food processor, grind the almonds until finely
chopped. Add the saffron mixture, onion mixture,
yogurt and parsley and puree until smooth. Transfer
to a bowl and stir in the lemon juice and remaining
1 tablespoon olive oil. Season, to taste, with salt
and pepper. Serve with the artichokes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Portobello Mushroom Salad
Categories: Salads
Yield: 4 Servings
4 Portobello Caps, sliced thin
4 Celery Stalks, sliced thin
1/4 c Italian Parsley
1 Lemon
3 tb Extra-Virgin Olive Oil
Salt, to taste
Black Pepper, to taste
Parmiginao-Reggiano
Arrange the mushrooms and celery on a platter and
scatter the parsley leaves around. Squeeze the
lemon juice evenly over the platter then liberally
drizzle the salad with extra-virgin olive oil.
Season the salad with salt and lots of black pepper
and toss. Using a vegetable peeler, shave cheese
and scatter a couple of handfuls Parmigiano-Reggiano
over the salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Scampi
Categories: Main Dish, Seafood
Yield: 4 Servings
1 lb Linguini
4 tb Butter
4 tb Extra-Virgin Olive Oil
1 lg Shallot, finely diced
5 Cloves Garlic, sliced
20 lg Shrimp, peeled & deveined
Salt, to taste
Black Pepper, to taste
1/2 c Dry White Wine
1 Lemon, juiced
1/4 c Chopped Parsley Leaves
For the pasta, put a large pot of water on the stove
to boil. When it has come to the boil, add a couple
of tablespoons of salt and the linguini. Stir to
make sure the pasta separates; cover. When the
water returns to a boil, cook for about 6 to 8
minutes or until the pasta is not quite done. Drain
the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons
butter in 2 tablespoons olive oil over medium-high
heat. Saute the shallots, garlic, and red pepper
flakes until the shallots are translucent, about 3
to 4 minutes. Season the shrimp with salt and pepper;
add them to the pan and cook until they have turned
pink, about 2 to 3 minutes. Remove the shrimp from
the pan; set aside and keep warm. Add wine and lemon
juice and bring to a boil. Add 2 tablespoons butter
and 2 tablespoons oil. When the butter has melted,
return the shrimp to the pan along with the parsley
and cooked pasta and reserved pasta water. Stir well
and season with salt and pepper. Drizzle over a bit
more olive oil and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Bread
Categories: Side Dish
Yield: 6 Servings
2 Sticks Butter, softened
2 Cloves Garlic, minced
1 Scallion, minced
1 tb Grated Parmiginao-Reggiano
1 tb Chopped Parsley Leaves
Hot Sauce, to taste
Salt, to taste
Black Pepper, to taste
1 French Baguette
In a small bowl, mix butter together with garlic,
scallion, Parmesan, parsley, hot sauce and salt
and pepper, to taste. Preheat broiler with rack 4
inches from heat. Slice baguette horizontally.
Spread butter on both halves. Place on a sheet
pan and toast under the broiler, about 2 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Amaretto Dessert
Categories: Desserts
Yield: 4 Servings
16 Amaretto Cookies, crumbled
4 Shots Amaretto
8 Scoops Vanilla Ice Cream
Whipped Cream, in canister
1/4 c Slivered Almonds
Crumble 4 Cream cookies into each of 4 dessert
cups and douse them with Amaretto. Top with ice
cream, whipped cream and almonds.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parsley Deviled Eggs
Categories: Appetizers
Yield: 8 Servings
8 Hard Boiled Eggs, peeled
1/4 c Mayonnaise
2 tb Chopped Fresh Parsley
1/2 ts Ground Mustard
1/4 ts salt
1/4 ts Black Pepper
Cut eggs lengthwise in half. Slip out yolks and mash
with fork. Mix remaining ingredients into yolks.
Fill whites with egg yolk mixture, heaping it lightly.
Arrange eggs on large serving plate. Cover and
refrigerate up to 24 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Yogurt Fruit Salad
Categories: Salads
Yield: 8 Servings
6 oz Key Lime Pie Yogurt
2 tb Orange Juice
2 c Fresh Pineapple Chunks
1 c Strawberry Halves
2 c Green Grapes
1 c Blueberries
2 c Cubed Cantaloupe
1/4 c Shredded Coconut, toasted
Mix yogurt and orange juice; set aside.
In 2 1/2-quart clear glass bowl, layer fruit in order
listed. Pour yogurt mixture over fruit. Sprinkle with
coconut. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Balsamic Glazed Ham
Categories: Main Dish, Meat
Yield: 12 Servings
8 lb Fully Cooked Bone-In Ham
1 c Packed Brown Sugar
2 tb Balsamic Vinegar
1/2 ts Ground Mustard
Heat oven to 325F degrees. Place ham, fat side up,
on rack in shallow roasting pan. Insert meat
thermometer so tip is in thickest part of ham and
does not touch bone or rest in fat. Cover loosely
and bake 1 hour 15 minutes to 2 hours 15 minutes
or until thermometer reads 135F degrees (13 to 17
minutes per pound).
About 20 minutes before ham is done, remove from oven.
Pour drippings from pan. Remove any skin from ham.
Mix brown sugar, vinegar and mustard; pat or brush
on ham. Bake uncovered 20 minutes longer.
Cover ham loosely and let stand about 10 minutes or
until thermometer reads 140F degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hazelnut Parmesan Asparagus
Categories: Side Dish
Yield: 8 Servings
2 c Water
2 lb Asparagus Spears
2 tb Butter
8 oz Sliced Mushrooms
1/2 tb Dried Basil Leaves
1/4 ts Salt
1/4 ts Coarsely Ground Pepper
1/4 c Shredded Parmesan Cheese
1/4 c Chopped Hazelnuts
In 12-inch skillet, heat water to boiling. Add the
asparagus. Heat to boiling; reduce heat to medium.
Cover and cook 4 to 6 minutes or until crisp-tender.
Drain; set aside.
In same skillet, melt margarine over medium-high
heat. Stir in mushrooms. Cook 2 to 3 minutes,
stirring frequently, until mushrooms are light
brown.
Stir asparagus, basil, salt and pepper into
mushrooms until vegetables are coated with
seasonings and asparagus is heated through.
Sprinkle with cheese and hazelnuts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Cream
Categories: Desserts
Yield: 12 Servings
2 Envelopes Unflavored Gelatin
3/4 c Lemon Juice
1/2 c Boiling Water
1/2 c Sugar
2 tb Grated Lemon Peel
4 c Heavy Whipping Cream
1/3 c Sugar
20 oz Raspberries In Syrup
Lightly brush 8-cup mold with vegetable oil.
Sprinkle gelatin over lemon juice in large bowl
to soften. Gradually stir in boiling water until
gelatin is dissolved. Stir in 1/2 cup sugar and
the lemon peel.
Beat whipping cream and 1/3 cup sugar in chilled
large bowl with electric mixer on high speed until
soft peaks form. Fold lemon mixture into whipped
cream. Spoon into mold. Cover and refrigerate
about 2 hours or until firm. Serve with
raspberries.
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