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  • tourists | Cooking With Fire
    Ron and Mike have been dear friends for over fifty years They met at the grocery store in Santa Clara that they were both working at while in high school and college They share a rich and wonderful history together and have seen each other through much of life’s journey
  • diners | Cooking With Fire
    When Ron and I left Santa Fe, we drove though southern Colorado to reach Moab, Utah for the night We wanted to get an early start so that we could explore as much of Utah’s National Parks and natural beauty as possible before heading on to Nevada and ultimately California Stretch and Mary had warned us that there were some bad storms in the area and we here a bit concerned about how the
  • desert | Cooking With Fire
    The beauty of this desert landscape is awe-inspiring The variety of cacti and scenery will surprise anyone visiting this apparent “last frontier” for the first time and I am amazed and thrilled every time we have the opportunity to see it There are so few people to have actually driven the Baja, and my precious Mom is now among them It is an incredible experience and I’m so grateful
  • shrimp | Cooking With Fire
    Preheat oven to 425F In a large bowl, toss broccoli florets with 2 tbsp oil, coriander, cumin, 1 4 tsp salt, 1 2 tsp black pepper and chile powder In a separate bowl, combine shrimp (thawed and drained, if using frozen), remaining 2 tbsp avocado oil, lemon zest, remaining 1 4 tsp salt and remaining 1 2 tsp black pepper
  • hottest pepper | Cooking With Fire
    The Naga Jolokia (the name originates from the ferocious Naga warriors what once inhabited Nagaland, an area in the far north-east part of India), also known as the Bhut Jolokia, ghost or cobra chile, is considered to be the hottest in the world The Guiness World Records certified in 2007 that the Naga Jolokia was the hottest chile pepper recorded to date, being 400 times hotter than Tabasco
  • Australian | Cooking With Fire
    Guerrero Negro is a company town – the main industry is the salt plant and business owned by the Mitsubishi corporation of Japan The other industry here is eco-tourism based around the whale migration Like Santa Rosalia, my least-favourite town on the Baja drive, Guerrero Negro has lots of employment but seems to lack the soul and personality found in other places
  • uppity | Cooking With Fire
    Our other occurence was memorable, but in a completely different way We stopped at a Waffle House location, another restaurant chain that appears all over the south, because Ron has a soft spot for waffles and I was determined to try some cheese grits We stopped at a Waffle House located in Lafayette, Louisiana, and the comedy that we experienced far surpassed the quality of the food we were
  • jalapeño | Cooking With Fire
    It’s interesting that regardless of the heat rating that a chile may have, everyone’s palate is different and some lower registering chiles will taste hotter to some people than a higher registering chile For example, an East Indian dish may taste very hot to someone used to Mexican spicing, even though the chiles used measure lower on the heat scale
  • cottage cheese | Cooking With Fire
    Serious hot sauce lovers and collectors already use “liquid fire” in all kinds of ways Outlined below are some suggestions that people may not have thought of or for those more timid, to convert and inspire them to “eat the heat”: • Try mixing a small amount of hot sauce with softened cream cheese as a spread for bagels or as a dip for vegetables or crackers
  • strawberries | Cooking With Fire
    One of our organic farmers, Manuel, had some beautiful black beans available for sale at the market on Saturday and I couldn’t resist buying them I soaked the whole bag and cooked them the next day with a chopped onion and a generous amount of epazote (to eliminate gas – or at least we always hope so!)





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