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List of tracks:
1.Tum mera pass raho, 2.Utho ab maati se utho, 3.Chalo phir se muskurayeh, 4.Barkha bares chahat per (with Sheryar Zaidi), 5.Yeh dhoop kinara, 6.Bol ke lab azad (Tina Sani), 7.Wo jo hum mein tum mein, 8.Aaj nazar mein, 9.Yeh hath salamat, 10.Kidhar na paindiyan, 11.Hum ka thehre ajnabi, 12.Tum mera paas raho (Malka Pukhraj), 13.Aai ye are guzaren, 14.Khair ho teri lailaon

The Templars were a shadowy medieval cult proscribed by a joint decision of the King of France and the Pope. It was originally founded to fight for Christianity, but over time_as the Templars acquired immense power, adopted heretical teachings, and established a capitalist system based on material gain, their order fell afoul of the Church. After being dispersed, the cult survived underground. The Templars developed a fierce opposition to the Church and the divine religions in general, and eventually turned into the organization we know as the Freemasons. The Masons’ antireligious philosophy and involvement in revolutions and political movements is a consequence of their Templars ancestry. This book examines the secret history of this Templar/Masonic organization and some of its influences on recent world and Turkish history.

If a person loves herbs, they love basil. It seems to be everyone's favorite herb and the recipes that take advantage of this fresh and spicy leaf are endless.

More than 75 recipes – presented for the first time ever – with the clear, comprehensive instructions you've come to expect from the Joy of Cooking
* Easy-to-follow recipes adhere to USDA guidelines for canned fruits and vegetables, jams and preserves
* Everything you need to know to capture the intense flavors of fruits and vegetables from the garden or farm stand, or to make beautiful gifts of jewel-colored jams and jellies
* Timesaving techniques from microwave oven jams to quick pickles, classic recipes such as Strawberry Jam and Canned Tomatoes as well as exciting new recipes including Christmas Conserves and Four Citrus Marmalade

The Perdue name will lend credibility to this collection of chicken recipes. Written by Mrs. Frank Perdue, it neatly delivers what it promises: a variety of recipes complemented by nuggets of useful advice about nutritiously cooking chicken and preparing and purchasing poultry and other ingredients. It's the kind of information the author claims she should have had on hand when she first faced the intimidating task of cooking for her husband, a man she calls "one of the world's greatest experts" on the bird. Accordingly, recipes are designed and organized for home cooks, including some for the microwave oven, for the grill (boneless breasts Tandoori), for dieters (pasta primavera with chicken) and for the finicky (crispy peanut butter chicken). Also featured are Frank Perdue's favorites–Hawaiian "layered" chicken and chicken a la Montmorency. To Mrs. Perdue's credit, she presumes nothing about her readers' capabilities, and explains as she goes. Only one dish appears totally unappealing: a crown roast constructed of chicken drumsticks. Advertising; author tour. Copyright 1991 Reed Business Information, Inc. –This text refers to an out of print or unavailable edition of this title.

It's impossible to date the first pizza, since it was never invented as such, but rather evolved over thousands of years. Starting from the flat rounds of bread that go way back to all civilizations, most spread some mixture of herbs and oil on them before or after baking. But pizza, as we know it, came into its own when the poorer Neapolitans started topping these humble rounds of dough with tomato. The first pizzeria in America was opened on Spring Street in Manhattan in 1905. However, pizza never caught on in this country until after World War II, when GI's returning home from Naples refused to leave these delectable pies in Italy.

With her detailed knowledge of nutrition, combined with unequaled expertise in the kitchen, Marie Oser has compiled a sensible guide for health that is also a treasury of delicious recipes. (Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine)

I have two slow cookers, and always want to use them, but can never really come up with much more than your basic Pot Roast or Beef Stew. When summer hits I would love to be able to use my slow cookers more, to keep from heating up the kitchen AND to keep my prep work to a minimum. I have seven or eight slow cooker cookbooks, and most seem to be variations on the same old recipes. This book is so different! The recipes are unique and intriguing, and the photos are gorgeous. I've made two recipes in two days and both are keepers! The Cantonese Pork is wonderful, and the Spicy Italian Beef was the easiest and most flavorful beef we've had in a long time! I've got another 10 or 15 recipes marked to try in the coming weeks, and I can't wait! Some recipes call for some so-called 'convenience foods' like Cream of Mushroom Soup or an envelope of Italian Dressing Mix, which I appreciate. I love making things from scratch, but sometimes lowfat or low-sodium convenience food options are practical and tasty, and they can speed up preparation. I highly recommend this cookbook for anyone looking to expand their menu options for their slow cookers!

With her detailed knowledge of nutrition, combined with unequaled expertise in the kitchen, Marie Oser has compiled a sensible guide for health that is also a treasury of delicious recipes. (Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine).

No matter how it's prepared, nothing can quite compare to the taste of fresh seafood. Whether it's baked, steamed, or fried, seafood is packed with flavor and nutritional value. Collectors and seafood lovers will be very pleased with this e-cookbook of over 200 simple, yet tasty recipes from the marvellously interesting to the essential basics. Our goal with this cookbook is to provide cooks with all the information they need to easily and properly prepare seafood and serve it with style. Most of the recipes are simple to make, even for cooks whose experience with seafood is limited. We wanted to encourage people to try new ways of incorporating seafood into their diets.