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Vegetable Quesadilla Wedges | Recipies | The Banditos
BANDITO'S ROASTED VEGETABLE QUESADILLA WEDGES

STARTERS

BANDITO'S ROASTED VEGETABLE QUESADILLA WEDGES

Serves 4

1 yellow and 1 orange pepper, each quartered and seeded
2 red peppers, quartered and seeded
2 red onions, cut into wedges
8 baby aubergines, halved lengthways
30ml olive oil
400g mozzarella cheese, grated
2 fresh green chillies, sliced into rounds
1 tbsp Bandito's Guadala Gunpowder Sauce
8 Bandito's Tortilla Wraps
Handful fresh basil
Salt and ground black pepper
Ready-made guacamole
Sour cream
1 tbsp Bandito's Hot Jalapeno Salsa Dip

 

Preparation

Prepare the braai, when the flames have died down, place a lightly-oiled grill rack over the coals to heat. When the coals are medium hot, place and heat a griddle pan until a few sprinkled drops of water evaporate instantly. In a large, oiled baking tray, toss the peppers, onions and aubergines, keeping the peppers separate. Place the peppers, skin side down, on the griddle pan - or directly onto the grill rack - and cook until seared and brown underneath, don't let the peppers char.

Remove, put the peppers into a bowl, cover with cling film, and set aside. Grill the onions and aubergines until they have softened slightly and are branded with brown grill marks, then set them aside. Rub the skins off the peppers with your fingers, cut each piece in half and add to the onions and aubergines. Add the grated mozzarella cheese, chillies and Bandito's Guadala Gunpowder Sauce to the bowl. Stir well to mix, and season with salt and pepper to taste. Place the griddle pan back over the heat and cook all the Bandito's Tortilla Wraps on one side only. Lay a Bandito's Tortilla on the griddle, cooked side up, and pile about a quarter of the vegetable mixture into the centre. Scatter some basil leaves over. When the Bandito's Tortilla browns underneath, put another Bandito's Tortilla on top, cooked side down. Carefully turn the quesadilla over and continue to cook until the underside has browned and the cheese just starts to melt. Remove from the pan and leave to cool slightly before cutting into quarters. Place quarters onto a serving plate and top with a dollop of the ready-made guacamole, sour cream and the Bandito's Hot Jalapeno Salsa dip. Serve immediately.


* Recipe development by Tantalizing Taste Events

  • Bandito’s Hot Salsa Dip - 250g
  • Bandito’s Hot Jalapeño Salsa Dip - 250g
  • Bandito’s Mild Tomato Salsa Dip - 250g
  • Bandito’s Jalapeño Slices - 250g
  • Bandito’s Cheeky Tomato & Jalapeño Salsa Relish - 250ml
  • Bandito’s Hot Salsa Relish - 250ml
  • Bandito’s Sweet Chilli and Onion Relish - 250ml
  • Bandito’s Mild Salsa Relish - 250ml
  • Bandito’s Habanero Sauce - 250ml
  • Bandito’s Guadala Sauce - 250ml
  • Bandito’s Tortilla Wraps – 340g
  • Bandito’s Nachos - 250g
  • Bandito’s Habanero Sauce - 125ml
  • Bandito’s Peri Peri Sauce - 125ml
  • Bandito’s Guadala Sauce - 125ml
  • Bandito’s Jalapeno Sauce - 125ml