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      "body": "Congratulations @doouo! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@doouo/birthday1.png</td><td>Happy Birthday! - You are on the Steem blockchain for 1 year!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@doouo) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=doouo)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "body": "Thank you so much for sharing this amazing post with us!\n\nHave you heard about Partiko? It’s a really convenient mobile app for Steem! With Partiko, you can easily see what’s going on in the Steem community, make posts and comments (no beneficiary cut forever!), and always stayed connected with your followers via push notification!\n\nPartiko also rewards you with Partiko Points (3000 Partiko Point bonus when you first use it!), and Partiko Points can be converted into Steem tokens. You can earn Partiko Points easily by making posts and comments using Partiko.\n\nWe also noticed that your Steem Power is low. We will be very happy to delegate 15 Steem Power to you once you have made a post using Partiko! With more Steem Power, you can make more posts and comments, and earn more rewards!\n\nIf that all sounds interesting, you can: \n\n- Download Partiko Android at [Google Play](http://bit.ly/2SRFIta)\n- Or Download Partiko iOS on the [App Store](https://apple.co/2PcXkSd)\n\nThank you so much for reading this message!",
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      "body": "Warning! This user is on my black list, likely as a known plagiarist, spammer or ID thief. Please be cautious with this post!\nIf you believe this is an error, please chat with us in the #cheetah-appeals channel in [our discord](https://discord.gg/7FkETjJ).",
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      "permlink": "sex-before-marriage-5-reasons-every-couple-should-do-it",
      "title": "Sex Before Marriage: 5 Reasons Every Couple Should Do It",
      "body": "![f462f90e2a4d1b0312b5da43ed890868.jpg](https://cdn.steemitimages.com/DQmTZZRgGbcXuq9861qA3mw2nPhRcGzq7jSRbX9ggTG1h15/f462f90e2a4d1b0312b5da43ed890868.jpg)\nA lot of teens these days are taking something called the \"purity pledge,\" wherein they vow not to have sex until they get married. Hey, I'm all for people putting off sex until they're adults and can handle the ramifications. Because even with safe sex, sex comes with responsibilities. It does tend to emotionally bond you to someone, and that can mean getting emotionally attached to the wrong person. Once sex enters the equation, a relationship is never the same. But one woman recently wrote about her “purity pledge” that went wrong. It led to an incredibly short starter marriage. Once she realized that she and her new husband had absolutely zero sexual chemistry, she counted down the days until she could get a divorce, which happened six months into their marriage. Here are five reasons to get rid of that purity pledge and do the dirty before you say \"I do.\"\n\nSexual chemistry.\n\nJessica Ciencin Henriquez, who kept her \"purity\" until her wedding night, writes in Salon:\n\nOur bodies wanted different things from one another, so what we ended up with was a horizontal battle. I would hear married girlfriends talk about the joys of make-up sex and continue to sip my coffee in silence. We would fight, and then have bad sex and then fight some more. Every flaw in our marriage and in him seemed much more miserable when combined with the possibility of faking orgasms until death did we part. There was no relief. Six months into our marriage, the idea of separating seemed more appealing than feigning headaches for the rest of my life.\nAs Jessica found out, sexual chemistry is something that can really only be ascertained by, well, having sex. Jessica would make out for hours with her husband before their marriage, so she thought that would translate into awesome horizontal mambo. But it didn't.\n\nSexual identity.\n\nI know too many couples where one partner was able to cover up his or her true sexual persuasion because he or she simply didn't have sex with anyone. Not having sex with the opposite sex can also mean you ignore those longings you might have for the same sex, and therefore don't acknowledge them.\n\nSex itself.\n\nNot everyone is great in bed, and most people don't start out very good at all. A lot of good sex is about listening to your partner and being able to respond accordingly. But how do you know if someone is a good listener or responder unless you try it first?\n\nSize.\n\nDon't you want to know if your husband is packing a hunting rifle or a tiny little plastic kid's pistol? After all, he knows how big your boobs are. I'm not saying size would be a dealbreaker, but don't you have the right to know what's down there?\n\nSexual issues.\n\nSexual problems like premature ejaculation, inability to get an erection, or even an allergy to your partner’s semen are all possibilities, wouldn't you rather deal with those issues before you're married? This way you know if your future is even going to address them.\n\nLet's face it, sex plays a big role in marriage. Just like you should discuss children, religion, and where you both want to live before tying the knot, sex is too big a part of a relationship to leave to chance.",
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      "body": "Warning! This user is on my black list, likely as a known plagiarist, spammer or ID thief. Please be cautious with this post!\nIf you believe this is an error, please chat with us in the #cheetah-appeals channel in [our discord](https://discord.gg/7FkETjJ).",
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      "body": "![6df3b5b491768259bdc0a9d5cf9718ff.jpg](https://cdn.steemitimages.com/DQmYQxjbQyVMSKK6rtkFDWMnDLTTeYithNtv8eQF6FvUNtF/6df3b5b491768259bdc0a9d5cf9718ff.jpg)\n\nIngredients:\n\nFor the chicken marinade:\n3 to 4 lb (1.4 to 1.8kg) boneless, skinless chicken thighs\n1/4 cup (59ml) rice wine vinegar\n1/4 cup (40g) minced garlic\n1/4 cup (59ml) light soy sauce\n2 tbsp (31g) chili paste\n1/4 cup (48g) sugar\n\nFor the pad thai veggie mix:\n1 cup (66g) sliced mushrooms\n1 bunch scallions, chopped\n1/4 cup (63ml) pad Thai sauce\n1 tbsp (26ml) cooking oil\n4 eggs\n20 (5\" [12.5cm]) white corn tortillas\n\nFor the toppings:\n1 bunch cilantro, chopped\n1 bunch scallions, chopped\n1/4 cup (40g) chopped peanuts\n2 limes, cut into wedges\n\nDirections:\n\nTo make the chicken marinade, combine all the ingredients in a bowl and let rest overnight in the refrigerator. Cook the chicken on an open flame grill or on the stove for 8 to 10 minutes, until cooked through. Once the chicken is cooked and has cooled, dice the meat.\n\nTo make the veggie mix, combine the mushrooms, scallions, pad Thai sauce and the oil in a large skillet over medium-high heat. Let the mushrooms and scallions cook through for 2 to 3 minutes, then add the eggs. Scramble the eggs with the veggie mix until the eggs are cooked. After another 2 to 3 minutes, add the diced chicken and stir to combine.\n\nHeat the tortillas up on a griddle or stovetop for 1 minute on each side, then add the pad Thai mix (double up the tortillas if you prefer). Garnish with the cilantro, scallions and peanuts and serve with a lime wedge.\n\nExcerpted from Food Truck Road Trip by Kim Pham & Philip Shen. Reprinted with permission. All rights reserved.\nAmazon.com",
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      "body": "Warning! This user is on my black list, likely as a known plagiarist, spammer or ID thief. Please be cautious with this post!\nIf you believe this is an error, please chat with us in the #cheetah-appeals channel in [our discord](https://discord.gg/7FkETjJ).",
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      "title": "25 Common Cooking Mistakes You May Be Making",
      "body": "![2750254075cc65be30ba11590be4dc9e.jpg](https://cdn.steemitimages.com/DQmcC6i8fNCAyi9JPYQev1vzZszchXJXzfahTxWbD3rGWKn/2750254075cc65be30ba11590be4dc9e.jpg)\nWhether you’re a novice or an accomplished chef, there’s one thing all cooks have in common: we all make mistakes in the kitchen. But you can avoid many cringe-worthy moments with your foodie friends if you steer clear of these common cooking mistakes:\n\n1. You don’t let meat sit after cooking.\nThis is a cardinal sin in the culinary world. Whatever you do, fight the urge to cut into that beautifully-marbled piece of meat after you take it off the grill. Wait 5 minutes for the juices to distribute. Your taste buds will thank you.\n\n2. You don’t taste the food as you’re cooking.\nWhile it’s good to have confidence in your cooking, not tasting your food is a big no-no. Even if you’re following a recipe, taste early and often.\n\n3. You put too much food in the pan.\nOvercrowding your pans means more uneven heat distribution. Instead of stuffing the pan with food, make two batches.\n\n4. You flip the meat on the grill constantly.\nYou know how many times you need to flip a good piece of meat? Once. That’s all it takes to get a nice, beautiful sear.\n\n5. You cook beef, chicken, or fish directly after you remove it from the fridge.\nLet meat sit in the sink for about 30 minutes before you cook it so it reaches room temperature. This allows for even cooking, so you don’t get a medium-well steak when you want a medium-rare one.\n\n6. You try and save a bad dish by adding more stuff.\nSometimes kitchen experiments go horribly wrong. It happens to the best of us. Don’t be afraid to scrap a bad dish every once in a while. It’s part of the creative process of cooking.\n\n7. You take the lazy way out.\nIt’s easy to choose the “ready-made,” highly processed junk. But nothing makes up for the real thing. Buy all natural, real ingredients (from local farmers whenever possible).\n\n8. You overseason.\nIt’s easy to get aggressive with the salt and other seasonings. When this happens, use water or an acid like lemon juice or vinegar to dilute it.\n\n9. You under-season.\nThe only thing worse than over-seasoning is under-seasoning. That’s why you should always taste your dishes before you serve them (see number 2).\n\n10. You overcook the meat.\nThere’s a simple solution for this one: use a meat thermometer.\n\n11. Your food sticks to the pan or grill.\nBuy a plastic bottle and fill it with olive oil. This will help grease the grates on the grill or pan so food doesn’t stick.\n\n12. Your breading doesn’t stick to the food.\nTry this no-fail process for getting your breading just right: first dredge in flour, then dip in liquid (like beaten eggs or buttermilk), then coat with bread crumbs.\n\n13. You don’t know your kitchen appliances’ cooking times.\nHey, we’ve all been there. Sometimes it takes some getting used to your appliances, especially if they’re new. Practice makes perfect.\n\n14. You added too much heat.\nSpicy foods are great but it’s easy to overdo it with the spice. If possible, add a little water, lemon juice, or salt to neutralize the heat. Or grab an extra glass of water, some tissues, and eat it anyway.\n\n15. Your egg whites won’t whip.\nThere’s an easy fix for this one: let the eggs sit in the bowl on your counter for at least 15 minutes. Eggs whip easier at room temperature.\n\n16. Your salads are soggy.\nGreen leafy vegetables are among the healthiest foods you can eat but they’re also some of the most delicate. To decrease the odds of a soggy salad, rinse your greens under cold water then dry them in a salad spinner.\n\n17. You forgot to thaw the meat in the refrigerator.\nHere’s a quick fix to thaw frozen food: put in a plastic bag and let it sit in a bowl of cold water for an hour.\n\n18. You’re using the wrong cooking oil.\nCertain cooking oils have lower smoke points, which means it helps to know which oils to use at various temperatures. Use olive oil and butter for low-temperature cooking; olive oil and coconut oil for medium-heat cooking; and peanut oil, avocado oil, and ghee for high-heat cooking.\n\n19. You don’t follow the recipe.\nIf there’s one common cooking mistake I’m personally guilty of the most, it’s this one. For those of you who like to “make it your own,” this can often lead to disastrous results. Sometimes it’s better to just follow the recipe, especially for traditional and complex dishes.\n\n20. You don’t heat up the pan properly.\nYour cooking surface needs to be hot before you place anything on it. Give your pan or grill at least 5 minutes to heat up.\n\n21. You overcook your veggies and they taste mushy.\n“Shock” those veggies when they’re done cooking, which means tossing them into very cold water after the allotted cooking time is up. This works particularly well for green beans, broccoli, asparagus, and corn.\n\n22. You burn the bacon.\nCooking bacon in a pan can be a greasy debacle in your kitchen. Bake your bacon instead at 400 degrees for 20 minutes.\n\n23. Your guacamole turns brown.\nGuacamole has a tendency to oxidize, which turns it an unappetizing brown color. If you’re serving guac, just squirt a little lime juice or lemon juice on the top periodically to prevent browning.\n\n24. Your eggs are tough and dry.\nIf you struggle with eggs, lower the cooking temperatures. Lower the heat and cook at low to medium heat until the eggs are still moist. Remove them from the heat source immediately and serve.\n\n25. You remove the crock pot lid.\nUsing a crockpot can produce some of the most tender, memorable meals you can eat. But taking the lid off every half hour means heat escapes, which can affect the cooking time and ultimately the taste of your food. Check on your crockpot creation a maximum of once every 2-3 hours.\n\nSo what did we miss? What are other common cooking mistakes you’ve made?",
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      "body": "Warning! This user is on my black list, likely as a known plagiarist, spammer or ID thief. Please be cautious with this post!\nIf you believe this is an error, please chat with us in the #cheetah-appeals channel in [our discord](https://discord.gg/7FkETjJ).",
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      "title": "Guy Recipes: Sweet-Potato-and-Bell-Pepper Pasta",
      "body": "![5cc3eb0dc8b1b67f1a2d7739147f42f3.jpg](https://cdn.steemitimages.com/DQmawT9KZmd5Wh5mTCA4p5ZomYpreEgdYxY1vUfgkcAcGwi/5cc3eb0dc8b1b67f1a2d7739147f42f3.jpg)\n\nWhether you’re cooking for a hot vegetarian or just want to give your guts a meat break, this simple, delicious recipe will do the trick.\n\nA burger from a fast food joint or a steak off of your Foreman are fine once in awhile, but if you’re cooking for a woman who happens to be a vegetarian — or if you’re planning to live past 50 — you need to change it up. But you don’t have to give anything up; you can still love what you’re eating and feel satisfied at the end. This easy-to-make guy recipe for sweet potato and bell pepper pasta takes you about 30 minutes start to finish. It’s loaded with fiber and vitamin C, and contains 12 grams of protein. Serve with a garden salad as a starter and you’ve got yourself a meatless meal that’ll leave you and your lady friend looking forward to dessert!\n\nGod we hate ourselves for writing that.\n\nPrep time: 10-12 minutes\nCooking time: 17-20 minutes\n\nIngredients\n8 ounces whole-wheat angel hair pasta\n2 tablespoons extra-virgin olive oil\n4 garlic cloves, minced\n3 cups of sliced sweet potato\n1 large bell pepper, thinly sliced\n1 cup diced plum tomatoes\n1/2 cup water\n2 tablespoons chopped fresh parsley\n1 tablespoon chopped fresh basil\n1 tablespoon lemon juice\n3/4 teaspoon sea salt\n1/2 cup crumbled goat cheese\n\nHow to cook it\n1. Boil a large pot of water and drop in the pasta. Cook 4 to 5 minutes.\n2. Place 1 tablespoon of oil and garlic in a large skillet and cook over medium heat for 2 to 5 minutes. Stir occasionally.\n3. Add sweet potato, pepper, tomatoes, and water to skillet, and stir occasionally for 5-7 minutes.\n4. Remove from the heat and cover to keep it warm.\n5. Drain the pasta, but keep about 1/2 cup of the cooking water in the pot before returning the pasta to the pot.\n6. Add the vegetable mixture, the remaining 1 tablespoon of oil, parsley, tarragon, lemon juice, sea salt, and cheese; toss to combine.\n7. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.",
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      "title": "Lavash wraps Recipes: It looks good and taste good",
      "body": "Ingredients (serves 4) 4 pieces lavash bread 1/2 cup tomato salsa 200g shaved pastrami 200g low-fat\n![321a204f6cb8ef2f0d57a38fd4a33c7c.jpg](https://cdn.steemitimages.com/DQmY6FbPSXL2yiY1DxytuCs2Kn7uoLYYU9nupD6Pi8b6CC6/321a204f6cb8ef2f0d57a38fd4a33c7c.jpg)\n\nIngredients (serves 4)\n\n4 pieces lavash bread\n1/2 cup tomato salsa\n200g shaved pastrami\n200g low-fat ricotta cheese (see note)\n80g baby spinach, trimmed\n\nMethod\n\nPreheat a sandwich press (see tip). Place lavash on workbench. Spread with salsa, leaving a 1cm border around the edges. Top with pastrami.\n\nCrumble ricotta over the pastrami. Season with salt and pepper. Roll up lavash to enclose filling.\n\nPlace lavash, seam side down, in sandwich press. Cook for 1 to 2 minutes or until toasted and heated through. Cut in half diagonally. Serve with spinach.\n\nNotes\n\nBuy ricotta from the deli. Ricotta sold in tubs is too soft and watery to crumble.\n\nTip: If you don't have a sandwich press, preheat oven to 210°C. Place lavash on a baking tray. Bake for 10 minutes or until filling is warmed through.\n\n Nutritional information\n\nThis information is per serve.\n\nProtein\tDietary Fibre\n20.90g\t3.60g\nFat Total\tEnergy\n5.00g\t1249kJ\nFat Saturated\tSodium\n1.40g\t1131mg\nCarbohydrate Total\tCholesterol\n40.20g\t2.00mg\nCarbohydrate Sugars",
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      "permlink": "779btf-sweet-potato-and-red-lentil-bisque-recipe",
      "title": "Sweet Potato and Red Lentil Bisque Recipe",
      "body": "![1acf3860c3a2a6f38798a80fc56724fc.jpg](https://cdn.steemitimages.com/DQmVNFV6szc7XYfiMoU55n59F6h7DThjXRWQtFJoq6PiFuh/1acf3860c3a2a6f38798a80fc56724fc.jpg)\nMakes 6 servings\n\nIngredients\n\n1 pound sweet potatoes, peeled and roughly chopped\n1 cup red lentils, picked over and rinsed\n½ cup dried apricots, quartered\n¼ cup chopped onion or shallots\n¼ to ½ tsp. Thai red chili paste\n4 cups chicken or vegetable broth\n¾ cup light coconut milk\n½ tsp. salt, plus more to taste\n½ tsp. ground black pepper\nChopped cilantro (optional)\n4 Tbsp. pomegranate juice or seeds (optional)\n\nDirections\n\nActive time: 25 minutes \nTotal time: 50 minutes\n\nPlace sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.\n\nAdd coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.\n\nTo serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).\n\nTips: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. Freeze up to 8 weeks.",
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      "title": "Thanksgiving Recipe: Herb-Glazed Turkey Recipe",
      "body": "![6edfabfc6e0d73c5f311567fc4027e89.jpg](https://cdn.steemitimages.com/DQmSpbXbnrmMG1y1iNw2NGPgFaSHLD7hvP2SdiPt8z1N9Uj/6edfabfc6e0d73c5f311567fc4027e89.jpg)\nHerb-Glazed Turkey Recipe.jpg\nHoney and corn syrup blend with savoy herbs and seasonings to give turkey a slightly sweet flavor. This tried-and-true recipe never fails to win me compliments.\n\nPrep: 10 min. Bake: 4 hours + standing Yield: 16-18 Servings\n\nIngredients\n1 turkey (14 to 16 pounds)\n1/4 cup olive oil\n2 teaspoons dried thyme\n1-1/2 teaspoons salt divided\n1-1/4 teaspoons pepper, divided\n1 cup honey\n1 cup corn syrup\n1/4 cup butter, melted\n2 teaspoons dried rosemary, crushed\n1 teaspoon rubbed sage\n1 teaspoon dried basil\n\nDirections\n* Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours.\n* In a small bowl, combine the honey, corn syrup, butter, rosemary, sage, basil and remaining salt and pepper. Brush over turkey. Bake 2 hours longer or until a meat thermometer reads 180°, basting frequently with pan drippings.\n* Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before carving. Yield: 16-18 servings.\n\nNutritional Facts\n1 serving (1 pound) equals 570 calories, 25 g fat (8 g saturated fat), 197 mg cholesterol, 380 mg sodium, 30 g carbohydrate, trace fiber, 56 g protein.",
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      "title": "Sweet Potato and Red Lentil Bisque Recipe",
      "body": "Makes 6 servings Ingredients1 pound sweet potatoes, peeled and roughly chopped1 cup red lentils, pic\n![1acf3860c3a2a6f38798a80fc56724fc.jpg](https://cdn.steemitimages.com/DQmVNFV6szc7XYfiMoU55n59F6h7DThjXRWQtFJoq6PiFuh/1acf3860c3a2a6f38798a80fc56724fc.jpg)\nMakes 6 servings\n\nIngredients\n\n1 pound sweet potatoes, peeled and roughly chopped\n1 cup red lentils, picked over and rinsed\n½ cup dried apricots, quartered\n¼ cup chopped onion or shallots\n¼ to ½ tsp. Thai red chili paste\n4 cups chicken or vegetable broth\n¾ cup light coconut milk\n½ tsp. salt, plus more to taste\n½ tsp. ground black pepper\nChopped cilantro (optional)\n4 Tbsp. pomegranate juice or seeds (optional)\n\nDirections\n\nActive time: 25 minutes \nTotal time: 50 minutes\n\nPlace sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.\n\nAdd coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.\n\nTo serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).\n\nTips: You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead. Freeze up to 8 weeks.",
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      "body": "![eb8f498c7b4760ccbd36b3735c4642af.jpg](https://cdn.steemitimages.com/DQmTcvsSzGTdQrkeBphbXSaVgh9ggEyYCnroshwCdepbMxE/eb8f498c7b4760ccbd36b3735c4642af.jpg)\n5pumpkin-pie-milk.jpg\n\"My husband is on a restricted diet, so his mom shared the recipe for these pared-down pies,\" says Carol Kloes of Arlington, Texas. \"Now my family enjoys them on holidays.\"\n\nThis recipe is: Healthy\n\nPrep: 20 min. + freezing Bake: 50 min. Yield: 16 Servings\n\nIngredients\n2 cups all-purpose flour, divided\n2 teaspoons sugar\n1/2 teaspoon salt\n6 tablespoons shortening\n6 tablespoons cold water\n\nFILLING:\n1/2 cup egg substitute\n1 egg\n1 cup packed brown sugar\n1/2 cup sugar\n1 teaspoon salt\n1 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n1/4 teaspoon ground cloves\n2 cans (15 ounces each) solid-pack pumpkin\n2 cups fat-free evaporated milk\n2 cups reduced-fat whipped topping\n\nDirections\n1.  In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk water and remaining flour until smooth. Gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide pastry in half. Roll out each portion between two pieces of plastic wrap into an 11-in. circle. Freeze for 10 minutes.\n2.  Remove one sheet of plastic wrap from one pastry; transfer to a 9-in. pie plate coated with cooking spray. Remove remaining\nplastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry.\n3.  In a large bowl, beat the egg substitute, egg, sugars, salt and spices until blended. Beat in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean. Garnish with whipped topping. Yield: 2 pies (8 servings each).\n\nNutritional Analysis:\nOne serving (1 piece with 2 tablespoons whipped topping) equals 245 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 282 mg sodium, 41 g carbohydrate, 3 g fiber, 6 g protein. \nDiabetic Exchanges: 2-1/2 starch, 1 fat.",
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      "title": "Thanksgiving Recipe: Baked Cranberry Pudding Recipe",
      "body": "![084f3583ddf45befe762ec45303cb785.jpg](https://cdn.steemitimages.com/DQmYGHcxCCUrbU9rLkMVTbTA43pdQqZjsTkic1jyjojppyr/084f3583ddf45befe762ec45303cb785.jpg)\nThis is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado\n\nPrep: 20 min. Bake: 45 min. + cooling Yield: 10 Servings\n\nIngredients\n2 eggs, separated\n1-1/2 cups all-purpose flour\n3 tablespoons grated orange peel\n1 teaspoon baking powder\n1 teaspoon ground cinnamon\n1/2 teaspoon ground nutmeg\n1/2 teaspoon cream of tartar, divided\n1/8 teaspoon salt\n3 cups coarsely chopped cranberries\n1 cup packed brown sugar\n1/2 cup heavy whipping cream\n1/4 cup butter, melted\n2 teaspoons vanilla extract\n\nTOPPING:\n1-1/2 cups sugar\n1/2 cup orange juice\n2-1/2 cups whole cranberries\nThin orange peel strips, optional\n\nDirections\n1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.\n2. In a large bowl, mix the flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Stir in chopped cranberries. In another bowl, mix the brown sugar, cream, butter, vanilla and egg yolks. Add to flour mixture; stir just until moistened. (Batter will be stiff.)\n3. Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in center comes out clean.\n4. Meanwhile, for topping, combine sugar and orange juice in a small saucepan; bring to a boil, stirring frequently. Cook 2-3 minutes longer or until sugar is dissolved. Add cranberries; reduce heat and simmer for 6 to 8 minutes or until berries begin to burst. Remove from the heat; cover and keep warm.\n5. When pudding tests done, place springform pan on a 15-in. x 10-in. baking pan. Spoon cranberry mixture over top. Return to the oven; bake 10 minutes longer.\n6. Cool for 10 minutes before removing sides of springform pan. Cool for at least 1 hour before serving. If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange peel strips before serving. Yield: 10 servings.\n\nNutritional Facts\n1 piece equals 402 calories, 10 g fat (6 g saturated fat), 71 mg cholesterol, 143 mg sodium, 75 g carbohydrate, 3 g fiber, 4 g protein.",
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      "body": "Warning! This user is on my black list, likely as a known plagiarist, spammer or ID thief. Please be cautious with this post!\nIf you believe this is an error, please chat with us in the #cheetah-appeals channel in [our discord](https://discord.gg/7FkETjJ).",
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      "title": "Christmas Cookies: 'n' Soft Sugar Cookies Recipe",
      "body": "The holidays just wouldn't be the same without cutout cookies. This easy recipe yields cookies so soft they'll melt in your mouth. Have fun baking them in your favorite holiday shapes! —Cathy Hall, Phoenix, Arizona.\n![f35e2d464ab3081a7fd93bc1a4fb2d32.jpg](https://cdn.steemitimages.com/DQmNvaUPUWZ1Pu4UXcnA45WEVNKkQi1x8XxetcSNTRNQd3u/f35e2d464ab3081a7fd93bc1a4fb2d32.jpg)\nPrep: 1-1/2 hours + chilling Bake: 5 min./batch + cooling Yield: 42 Servings\n\nIngredients\n\n * 1 cup butter, softened\n * 1-1/2 cups confectioners' sugar\n * 1 egg\n * 1-1/2 teaspoons vanilla extract\n * 2-1/2 cups self-rising flour\n\nFROSTING:\n\n * 2-1/2 cups confectioners' sugar\n * 1/4 cup water\n * 4 teaspoons meringue powder\n * 1/4 cup light corn syrup\n * Green, red and yellow food coloring\n\nDirections\n\n * In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle.\n * On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets.\n * Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough.\n * For frosting, in a small bowl, beat the confectioners' sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.\n * Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Yield: 3-1/2 dozen.",
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      "body": "Who wants to preheat an oven—never mind make the house even hotter—when you can throw together these no-fuss meals with in-season fruits and veggies?\n![01.jpg](https://cdn.steemitimages.com/DQmVDU9x5y9Rquz4nBXNuChvoM85PcxUoRBNAEYGfwTLDcg/01.jpg) \n\nA Fruity, Juicy Quencher with a Deliciously Salty Kick\n\nSince watermelon's season coincides with heirloom tomatoes', Shauna Ahern, a.k.a. Gluten-Free Girl, combines the two in a salad with feta, tarragon, fruit-olive oil and champagne vinegar. The finished dish is equal parts sweet, salty and creamy.\n\n![02.jpg](https://cdn.steemitimages.com/DQmTz3HR7Ew786oBcHohRZx59Hit9eJwRBrY1qCuYRk6AMB/02.jpg)\n\nA Red and Green Bowl That's Really Good for You, Too\n\nStrawberries and spinach, which form the base of this bright salad, are a dynamic dietary duo (their nutrients pack a much greater punch in tandem rather than solo). Poppy seeds and chopped pecans add texture, and you can toss in ricotta salata if you're in an Italian mood; feta cheese if you're also eating pita; or, any other cheese you'd like.\n\n![03.jpg](https://cdn.steemitimages.com/DQmSwUHW1qPvbHdkFErHZw71eiVpAcAkGtRYRNUvpbA6Qm9/03.jpg)\n\nA Lighter Take on a Classic Summer Potluck Dish\n\nMarina Delio, author of The Yummy Mummy Kitchen, figured out how to make a delicious broccoli salad that isn't loaded with the usual bacon and cheddar. After steaming the florets for two minutes, she combines them with sweet, red grapes and creamy, honey-mustard dressing.\n\n![04.jpg](https://cdn.steemitimages.com/DQmXwTKjHRcoSUoHofXabJ5gBZwhQqKTPFWiDZCHck9Wfur/04.jpg)\n\nFennel and Beets—Without a 350-Degree Oven\n\nWe often see beets and fennel roasted, but they're wonderful raw, too—just shave them thinly with a mandoline or very sharp knife. This salad from homeopathic doctor Toni Bark also includes greens, berries, avocado and cucumber, so you get a vibrant mix of sweet, smooth and crunchy.\n\n![05.jpg](https://cdn.steemitimages.com/DQmRdvXwyNBKAFUQLCN8jbSnBdKB2zEjUAQNdcrjbtNXkhK/05.jpg)\n\nThe Tomato Salad That Could Double as Artwork\n\nEven if you use just one or two varieties of heirloom tomatoes—which come in a dazzling array of colors and have names like Big Rainbow, Green Zebra, Chocolate Cherry and Aunt Ruby's German Green—this salad will look stunning. Serve it with crusty bread to sop up the sweet and tangy juices.\n\n![06.jpg](https://cdn.steemitimages.com/DQmU2YGfBNs3YDGs1YSx38fuFiPKrL7HN7GiB7h9ebb6JHY/06.jpg)\n\nThe New Way to Eat All Those Peaches\n\nStone fruit and sharp Italian cheese may not seem like an obvious match, but they play off each other wonderfully. In this salad, shaved pecorino Romano adds the perfect salty contrast to sweet summer peaches.\n\n![07.jpg](https://cdn.steemitimages.com/DQmeBwDAN6sykWuFXEkPackF1tvhN6x3gV8ayTumT2tj5MM/07.jpg)\n\nThe Quickest Way to Make a Head of Romaine Taste Really Special\n\nMaking an outrageously good salad dressing doesn't have to be complicated, as Ina Garten shows us in this ultimate back-pocket recipe. Just whisk together champagne vinegar or white wine vinegar, Dijon mustard, minced garlic, salt and pepper—and then slowly add quality olive oil while you continue whisking. It's a brilliant combination that goes with pretty much any green you have on hand.",
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      "body": "Warning! This user is on my black list, likely as a known plagiarist, spammer or ID thief. Please be cautious with this post!\nIf you believe this is an error, please chat with us in the #cheetah-appeals channel in [our discord](https://discord.gg/7FkETjJ).",
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      "title": "Christmas Cookies: Martha Stewart’s Gingerbread Men",
      "body": "As we round up the best Christmas cookie recipes for the holiday season, we turn to Martha Stewart \n\n![dbb01bc442c5e25c4ed5f654f3847761.jpg](https://cdn.steemitimages.com/DQmVyCecdSD1u4SHmhLg4KDdJnzwxP46Anu9f9sz3NVDXU4/dbb01bc442c5e25c4ed5f654f3847761.jpg)\nAs we round up the best Christmas cookie recipes for the holiday season, we turn to Martha Stewart for a sentimental favorite.\n\n“My mom was a very big cookie baker at Christmas, and I am the direct descendant of that enthusiasm,” says Martha. “I’ve made these cookies to eat, to decorate Christmas trees, and to make a gingerbread house. They’re easy to roll out, the dough is fragrant and spicy, and the cookie shapes stay true if they are chilled after cutting and before baking. Frosted, they are charming.”\n\nTime: 1 hour 45 minutes (plus chill time)\nYields: About 24 cookies\n\nIngredients\n\n• 3½ cups all-purpose flour\n• 1½ tsp. baking soda\n• ¼ tsp. salt\n• 1¼ tsp. ground cinnamon\n• 1¼ tsp. ground ginger\n• 1¼ tsp. ground allspice\n• ¼ tsp. ground cloves\n• 1 cup (2 sticks) unsalted butter, softened\n• ¾ cup granulated sugar\n• ¾ cup packed dark brown sugar\n• 4 tsp. peeled and grated fresh ginger\n• 1 egg\n• ¼ cup unsulfured molasses\n• Royal Icing, optional (recipe below)\n\nDirections\n\n1. In large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves; set aside.\n\n2. In bowl of electric mixer fitted with paddle attachment, beat together butter, sugars, and fresh ginger on low speed until combined. Increase speed to medium; beat until light and fluffy, 2 to 3 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and molasses until blended. Reduce speed to low and gradually add in flour mixture, beating until just incorporated.\n\n3. Transfer dough to clean work surface. Dough will be very sticky and wet. Divide dough in half, and flatten each half into a disk and wrap in plastic. Refrigerate at least 4 hours or overnight.\n\n4. Arrange 2 racks in upper and lower thirds of oven. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper; set aside. Remove dough from refrigerator, and let stand until slightly softened. (This will help keep dough from cracking when rolled.) On large piece of parchment paper lightly dusted with flour, using a floured rolling pin, roll dough to about ¼-inch thickness. To prevent dough from sticking to parchment while rolling, occasionally run large metal offset spatula under dough, and sprinkle work surface with more flour. Place parchment paper with rolled-out dough on another cookie sheet; freeze until very firm, about 15 minutes.\n\n5. Remove dough from freezer; working quickly, with floured cookie cutters, cut out desired shapes. (If dough begins to soften and cookies don’t hold their shape, return to freezer for a few minutes.) With wide metal spatula, transfer cutouts to prepared baking sheets; refrigerate until firm, about 15 minutes.\n\n6. Bake cookies until crisp but not darkened, 12 to 15 minutes, rotating sheets between upper and lower racks halfway through baking. Keep cookies on parchment and transfer to wire rack to cool completely. Decorate as desired with decorative sugar or Royal Icing.\n\nRoyal Icing Recipe:\n\n• 2 cups confectioners’ sugar\n• 2 tbs. meringue powder (an edible product available at baking and craft stores)\n• Food coloring, as desired\n\n1. In bowl of electric mixer fitted with whisk attachment, beat confectioners’ sugar, meringue powder, and 3 tbs. water until blended. Scrape side of bowl with rubber spatula. Increase speed to medium; beat until soft peaks form, about 10 minutes. Icing should be just stiff enough to hold its shape. Thin with more water, if needed.\n\n2. Tint icing with food coloring as desired; cover surface with plastic wrap until ready to use.",
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      "author": "steemitboard",
      "permlink": "steemitboard-notify-doouo-20181215t080950000z",
      "title": "",
      "body": "Congratulations @doouo! You have completed the following achievement on the Steem blockchain and have been rewarded with new badge(s) :\n\n<table><tr><td>https://steemitimages.com/60x70/http://steemitboard.com/@doouo/comments.png?201812150751</td><td>You made more than 10 comments. Your next target is to reach 50 comments.</td></tr>\n</table>\n\n<sub>_[Click here to view your Board of Honor](https://steemitboard.com/@doouo)_</sub>\n<sub>_If you no longer want to receive notifications, reply to this comment with the word_ `STOP`</sub>\n\n\n\n> Support [SteemitBoard's project](https://steemit.com/@steemitboard)! **[Vote for its witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1)** and **get one more award**!",
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      "body": "thanks",
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