This challenge is one that I failed. Well, I failed it as far as my friend who levied it is concerned. Richard's challenge was actually for me to buy Hot Pockets in a box and heat them in a microwave. I knew I was going to fail based on those criteria alone. First, I would never buy Hot Pockets in a box; second, I don't own a microwave. But I was determined to make Hot Pockets that I would be proud to serve. In that regard, it was a huge success. I even heard murmurs...let's tell her that it wasn't quite right. Then she'll have to make them again. I raised the question on social media about favorite Hot Pocket flavors and the one that sounded good to me: sausage and mushroom. So, I started with some empanada dough and stuffed it with a saute of Italian sausage with shitakes and oyster mushrooms. Ingredients makes approximately 5 half-plate sized pockets Dough 3 C flour 1 egg yolk ½ C butter 1 C milk, warmed (I used whole milk) ½ t salt Sausage Filling 2 T butter splash of olive oil 1 onion, peeled and diced 1 lb ground Italian sausage 2 C mushrooms (I used a mixture of oyster and shitake mushrooms) 1 T smoked paprika 1 T fresh oregano, chopped 1 T fresh parsley, chopped freshly ground salt freshly ground pepper Other Filling 1 C homemade marinara or other tomato sauce 1 C shredded mozzarella cheese Procedure Dough Mix the flour and salt in a large mixing bowl. Add the butter and blend well. Add the egg yolk and, then, the milk. Knead until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll the dough out between two pieces of parchment paper. Cut out round disc shapes for pockets - we used a plate. Filling In a large, flat-bottom pan melt butter in a splash of olive oil. Add the onions and cook till the onions are softened and translucent. Add the sausage and mushrooms to the onions and cook on medium heat until the sausage is cooked, stirring frequently. Season with paprika, oregano, parsley, salt and pepper. Let the sausage mixture cool, then place at your work area. Assembly To assemble the hot pockets place a smear of marinara on one half of your circle. Sprinkle with shredded cheese. Place a spoonful of the sausage mixture on top of the sauce and cheese. Fold the discs in half and seal the edges by twisting and folding the edges with your fingers. Place the finished pockets on a parchment-lined baking sheet. Preheat the oven to 400 degrees F. Bake for 20 to 25 minutes - till nicely browned, firm to the touch, and puffed. As I wrote - not a success according to my task of buying Hot Pockets for my family. But they enjoy my version! Surprisingly, so did I!

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This challenge is one that I failed. Well, I failed it as far as my friend who levied it is concerned. Richard's challenge was actually for me to buy Hot Pockets in a box and heat them in a microwave. I knew I was going to fail based on those criteria alone. First, I would never buy Hot Pockets in a box; second, I don't own a microwave. But I was determined to make Hot Pockets that I would be proud to serve. In that regard, it was a huge success. I even heard murmurs...let's tell her that it wasn't quite right. Then she'll have to make them again. I raised the question on social media about favorite Hot Pocket flavors and the one that sounded good to me: sausage and mushroom. So, I started with some empanada dough and stuffed it with a saute of Italian sausage with shitakes and oyster mushrooms. Ingredients makes approximately 5 half-plate sized pockets Dough 3 C flour 1 egg yolk ½ C butter 1 C milk, warmed (I used whole milk) ½ t salt Sausage Filling 2 T butter splash of olive oil 1 onion, peeled and diced 1 lb ground Italian sausage 2 C mushrooms (I used a mixture of oyster and shitake mushrooms) 1 T smoked paprika 1 T fresh oregano, chopped 1 T fresh parsley, chopped freshly ground salt freshly ground pepper Other Filling 1 C homemade marinara or other tomato sauce 1 C shredded mozzarella cheese Procedure Dough Mix the flour and salt in a large mixing bowl. Add the butter and blend well. Add the egg yolk and, then, the milk. Knead until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll the dough out between two pieces of parchment paper. Cut out round disc shapes for pockets - we used a plate. Filling In a large, flat-bottom pan melt butter in a splash of olive oil. Add the onions and cook till the onions are softened and translucent. Add the sausage and mushrooms to the onions and cook on medium heat until the sausage is cooked, stirring frequently. Season with paprika, oregano, parsley, salt and pepper. Let the sausage mixture cool, then place at your work area. Assembly To assemble the hot pockets place a smear of marinara on one half of your circle. Sprinkle with shredded cheese. Place a spoonful of the sausage mixture on top of the sauce and cheese. Fold the discs in half and seal the edges by twisting and folding the edges with your fingers. Place the finished pockets on a parchment-lined baking sheet. Preheat the oven to 400 degrees F. Bake for 20 to 25 minutes - till nicely browned, firm to the touch, and puffed. As I wrote - not a success according to my task of buying Hot Pockets for my family. But they enjoy my version! Surprisingly, so did I!

Beatrice,Brazil,14 anos.

The girls have fully embraced their inner sexpots as they pose for the shoot, with Leigh-Anne Pinnock leading the way in a daring, plunging bodysuit.

Lançado pelos marinheiros e velejadores do início do século passado, o estilo navy é bem-vindo tanto no verão como no inverno. Para adotar não tem mistério!