ÇANAKKALE 24 Temmuz 1915'te düşman Seddülbahir mıntıkasında ikinci hatta bulunan bölüğümün İlderesi'ni takiben Gaziler Tepesine yetişmek için silaha sarıldıkları bir günde bütün bölüğe misal olan fedakar dört neferin kahramanlıkları:
Sabah güneşinin doğmasıyla birlikte yüzlerce topun soğuk namlusundan müthiş seslerle çıkan mermilere asabiyetle yumruklarını sıkan askerlerim düşman üzerine atılmak ve onları yere sermak için dört gözle bekletilen ileri hareketin emrini aldı. Gazileri takviyeye gidiyorduk . İlderesi düşmanın yüzlerce mermisin düştüğü yer olup buradan geçmek biraz tehlikeli ise de düşmandan intikam için bütün bedenleri titreyen a****** din kardeşlerine yetişmeğe mani olan her şeye bir alakalı bakışla fırlayarak ileri atıldılar. Yol üzerinde her nasılsa düşman mermisinden ateş alan bir sandık cephane yolu bütün bütün kapamışdinivatanı milleti için yoldan geçmeye çırpınan bu Türk kalpleri civardan tedarik ettiği kum torbalarını omuzlayarak yanan sandık üzerine hemen dördü birden atıldı. İki saniye sonra sandık torbalar altında kalmış ve yolumuza mani olacak müşkülat ortadan kaldırılmıştı. Bu dört askerin cesareti ve fedakarlığı sayesinde İlderesi yolu açıldı. Tam zamanında Gaziler'de bulunan silah arkadaşlarını yetişmek mümkün oldu ise de Ethem Onbaşı ismindeki nefer bu vazifeyi yerine getirdikten sonra sol kalçasından şarapnel misketi ile yaralanarak şu sözleri söyledi: "Bir senedir kullandığım silahımla hunhar düşmana bir kurşun atmadan hastaneye gidiyorum. Bari benim intikamımı siz alın" diye ellerime kapandı ve sulu gözlerinden yaşlar akıtarak ayrıldı. Bu dört yavrunun azmini değil kurşun süngüler toplar bile kesemediğinden kahramanca haraketleriecdatımızın Osmanlı Tarihindeki sırasına geçmekle gelecek nesillere yadigar olmak üzere isimlerinin zikr olunmasını görev bilirim.
Lemon Butter Tarts Recipe - İngilizce Pasta Tarifi
Ingredients
1/2 cup butter
2 teaspoons lemon zest
1/3 cup lemon juice
1 1/2 cups white sugar
3 eggs
2 egg yolks
12 (3 inch) tart shells, baked
3 egg whites
1/4 cup white sugar
Directions
Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.
Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.
2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 cups all-purpose flour
1/4 cup butter, softened
Directions
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
Easy Mexican Hot Chocolate Recipe - Kolay Meksika Sıcak Çikolata Tarifi
Ingredients
3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
1/2 teaspoon ground cinnamon
1 pinch chili powder
1/4 cup milk
3/4 cup boiling water
Directions
In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.
1/2 cup butter (no substitutes), softened
1/3 cup sugar
1 teaspoon ground ginger
1 cup all-purpose flour
Directions
In a mixing bowl, cream the butter, sugar and ginger. Add flour; mix well (dough will be crumbly). Press dough into an ungreased 8-in. round baking pan. Using a fork, prick score lines to form eight wedges. Bake at 325 degrees F for 32-35 minutes or until edges are golden brown. Immediately cut into wedges along score marks. Cool in pan on a wire rack.
In a blender or food processor, combine the coconut, lemon peel and lime peel. Cover and process until finely chopped, about 30 seconds; set aside. In a mixing bowl, combine whipped topping, eggs, dry whipped topping mix and lemon juice. Add dry cake mix and coconut mixture; mix well.
Drop by tablespoonfuls into a bowl of confectioner's sugar. Shape into balls. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
Too Much Chocolate Cake Recipe - Çikolatalı Kek Tarifi
Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Preheat oven to 325 degrees F (165 degrees C).
In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.
1. Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.
4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste
Directions
Preheat the oven broiler.
Slice the tops off of the tomatoes and hollow out by removing the seeds.
In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.
1 large grapefruit
2 tablespoons honey
1/3 bunch fresh cilantro, chopped
1/8 teaspoon orange extract
2 jicama, peeled and diced
2 pears - peeled, cored and diced
3 oranges - peeled, sectioned, and cut into bite-size pieces
2 Golden Delicious apples - peeled, cored and diced
1 mango - peeled, seeded and cubed
Directions
Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside.
Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.
Roquefort Pear Salad Recipe - İngilizce Salata Tarifi
Ingredients
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
Directions
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.