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he second day. It is ready to cook the next day. 3 Rub crushed fresh garlic over two aged, marinated quail. Sprinkle with tarragon and season with salt and pepper to taste. Warm two slices of bacon in the microwave for 30 seconds or until flexible enough to wrap one sli ce around each of the quail several times. Basting the quail by wrapping it in bacon adds flavor while continuously basting the bird. P lace the two, bacon-wrapped seasoned quail in a slow cooker with the breast side up. Add equal amounts of red wine and chicken stock to helicopter 3d model the slow cooker to a depth of 1 inch and cover the slow cooker. 4 Turn the slow cooker to a setting of three hours and cook until the internal temperature of the quail is at least 170 degrees Fahrenheit to 180 degrees Fahrenheit as measured by a stem thermometer.1 Fros www sgs upm edu my t premade cakes using buttercream frosting. Make sure you frost all layers and sides evenly. 2 Mix buttercream and yellow food coloring .

enter of your cake, draw your regular yellow lilies on the cake, holding icing bag at a 45 degree angle and working in a star shaped mo tion. A yellow lily should have four even petals and be about an 1 inch to 1 1/2 inches wide. Make rounded petals by holding your icing bag to the left and working in an upside down "U" motion. Add a dot in the middle of your flower for more detail. Continue drawing you r lilies until you have covered the cake. Add leaves by placing the thin leaf tip to your icing bag. Hold your bag to the right at a 45 symbol free fonts degree angle to the cake and give it a slight squeeze. Make the leaf larger by adding more icing.1 Slice your cucumbers and onions. Sl ice size can vary on personal taste, but thinner slices will pickle more thoroughly, so shoot for a 1/2 inch or less in thickness. 2 Pl www sgs upm edu my ace sliced onions and cucumbers in a mixing bowl with a pinch of salt and 2 tbsp. of dill sprigs, if you choose to use them. Set bowl a .

contents to ensure an even coating, then cool the mixture to room temperature. 5 Cover the pickled mixture, once cooled to room tempera ture, and refrigerate for no less than four hours before serving.1 Combine the vinegar, water and salt in a saucepan. Stir in the mince d garlic and onion. 2 Heat over medium-high heat until the pickling solution comes to a full boil. Reduce the heat to medium and simmer for five minutes. 3 Place the peeled hard-boiled eggs in a clean quart-size canning jar. Approximately a dozen eggs fits in a single j ar. 4 Pour the hot pickling solution over the eggs. Leave ? inch of space at the top of the jar. 5 Screw the lid onto the jar. Place th e jar in the refrigerator. 6 Leave the jar unopened in the refrigerator for two to three weeks, allowing the pickling solution to fully www sgs upm edu my penetrate the eggs. Store the eggs in the refrigerator for up to three months.1 Scrub and wash your potatoes before you get started. P .

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