what is the  recipe for cassis granite?
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The below link has what you might be looking for but I'm not sure.  The recipe that appears is Cassis (Black Current) Ice Cream.  Below that recipe is a good amount of similar recipes.  Check those out if the one I gave doesn't fit what your looking for.\n\nBy the way, it sounds really, really good.
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Ingredients:\n\ncheerleader urine\n4 wooden chalises\na bottle of white whine\na rock from the highest hill near you\nthe wing of an already dead butterfly\n\nInstructions:\nplace cheerleader urine in a wooden chalise.\nplace wine in the rest\ninvite some friends, give the urine to the christian,\nrelease the soul of the butterly from it's body and ask if you may use it's wing\nplace the butterly wing under the christian's seat.\nafter they realize their cup is filled with urine, \nuse the rock to jam up the spokes of their bicycle\nso you can get away safely
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ok put the oven on warm, spill some coffee (light coffee) on it, and stick it in the oven for a few minutes (make sure u have an extra copy and make sure it doesnt burn)\n\nafter you take it out, if you want it to look super old, shape out the edges with heat or fire to give it burnt marks.\n\nit turns out great, use gothic font. or calligraphy
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i've never heard of one.  you can make them from wingbones, slate, wood, etc.
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Adas Polo\n\n3 cups (305g) basmati rice\n8–10 cups (1.9–2.4L) water\n1 1/2 cup (345g) lentils\n8 cups (1.9L) water\n4 Tbsp (60mL) oil\n2 tsp (12g) salt (sea salt if on a corn-free diet*)\n1/4 tsp (1g) saffron\n2 onions, thinly sliced\n2 cloves of garlic, chopped\n3 Tbsp (45mL) oil\n1 cup (150g) raisins\n1/2 tsp (1g) cinnamon\n1/2 tsp (1g) turmeric\n1/2 tsp (1g) cumin\n1/2 tsp (3g) salt\n1/4 tsp (1g) pepper\n\nWash lentils thoroughly; add water to a medium-sized pot and boil uncovered on medium-high for 10–15 minutes or until done (don’t overcook). Drain lentils in a colander, saving the liquid. Dissolve the saffron in a small amount of hot water and add to the lentils. Set aside.\n\nWash the rice thoroughly. To a separate pot add water, half of the oil and salt and bring to a boil. On high heat, boil the rice for about 10 to 15 minutes or until slightly soft. Drain rice in a large colander and rinse with warm water.\n\nSelect a large heavy-bottom pot. Coat the bottom of the pot with the remaining oil and add 1/3 of the rice. Add 1/3 of the lentils and mix well. Repeat until all the rice and lentils are mixed in the pot. Shape the rice/lentil mixture into a pyramid and cover with a lid and steam over a medium to medium-low heat for about 30 to 40 minutes.\n\nSlice the onions thinly and lightly brown (carmelize) over low heat with oil. Add the remaining ingredients and cook for about 5 more minutes. Serve the lentil rice on a serving platter and top off with the caramelized onion mixture.\n\n* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.\n\nRecipe by Omid Roustaei\n\nNutrition Facts\nCalories: 520\nTotal Fat: 14g (Saturated Fat 2g)\nCholesterol: 0mg\nSodium: 250mg\nTotal Carbohydrate: 87g (Dietary Fiber 16g, Sugars 17g)\nProtein: 15g\n(Analyzed for 8 servings)\n\nBarley Beef Supper\n\n3/4 pounds (340g) extra lean ground beef, uncooked\n1/2 cup (90g) onion, chopped\n1/2 cup (75g) celery, chopped\n1/2 cup (75g) green pepper, chopped\n1 tsp (1g) marjoram\n1 tsp (5mL) Worcestershire Sauce\n2 cups (425g) canned tomatoes, (one 15-ounce can) broken up with a fork\n2 cups (480mL) water\n1 cup (180g) barley, uncooked\n\nSauté meat, onions, celery, and green pepper in a large nonstick skillet.\n\nStir in all the remaining ingredients and bring to a boil.\n\nCover and reduce heat to simmer. Cook for about 1 hour, until most of the liquid is absorbed. It should be moist, but not runny.\n\nNutrition Facts\nCalories: 401\nTotal Fat: 16g\n% Calories from fat: 34%\nProtein: 23g\nCarbohydrate: 43g\nCholesterol: 59mg\nSodium: 270mg\n\nCran-Apple Crisp\n\n3 cups (525g) cranberries, fresh or frozen, coarsley chopped\n3 cups (400g) apples, unpeeled, cored & thinly sliced\n1/2 cup (100g) sugar, white\n1 tsp (2g) cinnamon\n1 Tbsp (15mL) lemon juice\n1 Tbsp (8g) flour\n3 Tbsp (30g) brown sugar, packed\n3 Tbsp (25g) flour, unbleached\n3/4 cup (65g) rolled oats, regular or quick\n3 Tbsp (40g) margarine, melted\n\nPreheat oven to 375°F (190°C).\n\nIn a large bowl, combine cranberries, apples, sugar, cinnamon, lemon juice and 1 Tbsp (8g) flour. Transfer mixture to 9-inch (20cm) square or oval baking dish that has been sprayed with vegetable oil spray.\n\nIn a small bowl, combine topping ingredients. Mix throughly with a fork. Sprinkle over fruit mixture.\n\nBake 40 minutes or until top is lightly browned and apples are tender when pierced with a fork.\n\nNutrition Facts\nCalories: 256\nTotal Fat: 7g\n% Calories from fat: 22%\nProtein: 3g\nCarbohydrate: 49g\nCholesterol: 0mg\nSodium: 71mg
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http://www.chemistrystore.com/index.html\nhas ingredients and recipes
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Here's how u can do it:\n\n(Step 1): Take an asbestos sheet of any diameter you like depending upon the size u want to make.\n\n(Step 2): Take a long jar and build a mountain with modelling clay with a hollow(but not very deep) pit.\n\n(Step 3): Leave it in the sun for drying.\n\n(Step 4): Get Ammonium Dichromate (NH4)2Cr2O7 from a chemical shop.\n\n(Step 5): Place a small amount of Ammonium Dichromate into the pit and drop a lighted camphor in the pit. You will see that Ammonium Dichromate increases in its volume, sparks are evolved and a green coloured lava flows out of the pit.\nThis is Chromium Oxide and the reaction can be represented like this:\n(NH4)2Cr2O7 --> Cr2O3 + 4 H2O + N2\n\nNote: Ammonium Dichromate and camphor are both toxic chemicals. Have a teacher around you to help u and keep a bucket of water near u.
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I THINK ROSEMARY. MAYBE A HINT OF LEMON JUICE. JUST PLAY AROUND W/ THE HERBS. YOU CAN'T REALLY GO WRONG. GOOD LUCK. IT'LL TURN OUT GREAT.
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Dinner in a pouch. Just put some sort of beef, carrots, potatoes, celery, onions, spices in a sealed foil pouch. Cook in the coals for 30-40 minutes and eat. Yumm. \n\nDump cake - Pour cake mix in a dutch oven and pour in a can of 7-up. Mix slightly, not thoroughly. Place a few hot coals on top and bottom of the dutch oven and cook the amount of time stated on the cake mix. The cake will be slightly gooey, but delicious.
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Try this:\nhttp://www.sallys-place.com/food/columns/williams/choc_tempering.htm
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by following this recipe:\nhttp://hometown.aol.com/ckckside/reports/volcanoes/vol10.htm
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You know, I answered exactly the same question not 2 days ago.\n\nAnhydrous copper sulfate and water would be the easiest two. \n\nYou can buy copper sulfate at any good garden supply shop and most larger hardware stores. The copper sulfate usually sold is hydrated, and is already blue in colour.\n\nYou can make it anhydrous by putting it the oven, uncovered on a sheet of tin foil at 160oC or hotter. You will know when it has become anhydrous beause it goes white. This is quite safe to do in your kitchen oven, all you are doing is driving off the water. No nasty fumes or residues are produced.\n\nStore the crystals in an airtight jar to stop them absorbing water from the air. When you are ready add some water to a few crystals they will retrun to their original blue colour.\n\nThe other possibility is to manufacture your own cabbage indicator. That will make a bluish purple colour when mixed with baking soda. I've included a link with instruction on how to do this.
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H2S\n\nthats two hrdrogens for every 1 sulpher\n\nso get pure hydrohen and pure sulpher and mix 2:1
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I Just Heard This New Recipe! Its Typical White Trash Trailer Park Entree' But It Sounds So Good!\nOne Of The Women At Work Was Going TO Make IT Last Night For Her Family!\nTater ToT Casserole!\nLol..\nTake Your Casserole Dish And Layer The Bottom With Tops And Pop It In The Oven To Brown And Crisp!\nWhile Its In The Oven, Brown A Pound Of Ground Beef, In A SKillet With And Onion OR Whatever You Prefer To Flavor It.\nWhen Done, Drain Fat And Add A Can Of Condensed Cream Of Mushroom Soup To The Meat And Stir. Add The Meat Mixture To The Top Of The Tater Tots, Top With Cheese And Pop Back IN Oven To Melt The Cheese!\nWah-Lah! Youre Done!\nStart To Finish, 20 Mins..\nServes About 8 Sevings..\nYou Can Always Fancy It Up With Whatever Else You Think Might Add SOme Great Flavor!\nI Was Thinking Some Velveeta In The Mushroom Mix, And Maybe Some Jalepenos For A Bit Of A SPice!\nLemme Know How You Like!\n♥...\nKriSTiE
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This site gives a lot of information:\n\nhttp://home.comcast.net/~cassarole/machine.html
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Green bean casserole. I follow the directions on the back of the can of Durkee French Fried Onion Rings. I've also seen it on the back of the Campbell's Cream of Mushroom can and the Green Giant Green Bean can.
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It will make a metabasite. The type (or grade) of metabasite it makes depends on the depth (temperature and pressure) at which it is buried.\n\nLow grade metamorphism of basalt (meaning not very hot and not too great of pressure) results in zeolites or hornfels. High pressure and low temperature conditions are rare and so is blueschist. This really neat (my very favourite of all rocks) sky-blue rock can be found in accretion zones where a back-thrusting top plate can bring this rock back to the surface. As temperature climbs, greenschist, amphibolite and then granulite can be formed. Greenschist is a smooth green rock, amphibolite is a jagged dark green rock (with high amounts of the mineral amphibole, usually hornblende), and granulite is a grainy greyish rock (the samples I saw anyway, it may vary but in my class it was gneissic granulite). The highest grade metamorphic rock is eclogite, found at great depths. I admit I have never seen this rock or heard much about it so you're on your own to look that one up.