Recipes for Kids In Urdu for Desserts for Dinner for Chicken with Ground beef clipart in hindi for c

Friday, July 18, 2014

Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

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The doyen of smart British cookery with a modern twist, Gary Rhodes' amiable style has kept viewers returning to his television series' for the past 10 years.
Watch an exclusive clip of Gary Rhodes on the making of Rhodes Across China...
Gary studied at Broadstairs’ Catering College, Kent where he won Student of the Year award. On leaving college he secured a position at the Amsterdam Hilton but was hit by a tram and had to undergo brain surgery, a life-changing event which made him determined to succeed in his vocation.
Gary came back to England and worked for various London restaurants including the Greenhouse in Mayfair, where he developed his reputation for British classics such as oxtail and bread and butter pudding. It was here he acquired a Michelin star and at this time he filmed his first TV series Rhodes Around Britain.
Awarded an OBE in 2006 his growing empire includes Rhodes 24 in London, Arcadian Rhodes on the P&O superliner, Cumberland Rhodes and Rhodes Calabash, in Grenada. His TV work equally as successful with slots hosting Masterchef and appearances on Hell's Kitchen, the Great British Menu, and Saturday Cooks.
His relationship with Good Food Channel has been long and fruitful, fronting series of Local Food Hero and travelling the globe to film Rhodes Across India, Rhodes Across China, Rhodes Across the Caribbean and Rhodes Across Italy
Gary lives in Kent with his wife Jennie and their two sons, Samuel and George.
According to his 1974 autobiography, before Harland Sanders became a world-famous Colonel, he was a sixth-grade dropout, a farmhand, an army mule-tender, a locomotive fireman, a railroad worker, an aspiring lawyer, an insurance salesman, a ferryboat entrepreneur, a tire salesman, an amateur obstetrician, an (unsuccessful) political candidate, a gas station operator, a motel operator and finally, a restaurateur.
At the age of 65, a new interstate highway snatched the traffic away from his Corbin, Ky., restaurant and Sanders was left with nothing but a Social Security check and a secret recipe for fried chicken.
As it turned out, that was all he needed.
Sanders was born in Henryville, Ind., in 1890. Six years later, his father died, forcing his mother to enter the workforce to support the family. At the tender age of six, young Harland was responsible for taking care of his regional dishes. Over the course of the next 30 years, Sanders held many of the jobs listed above, but throughout it all his skill as a cook remained.
In 1930, the then 40-year-old Sanders was operating a service station in Corbin, Kentucky, and it was there that he began cooking for hungry travelers who stopped in for gas. He didn't have a restaurant yet, so patrons ate from his own dining table in the station's humble living quarters. It was then that he invented what's called “home meal replacement” — selling complete meals to busy, time-strapped families. He called it, “Sunday Dinner, Seven Days a Week.”
As Sanders' fame grew, Governor Ruby Laffoon made him a Kentucky Colonel in 1935 in recognition of his contributions to the state's cuisine. Within four years, his establishment was listed in Duncan Hines' “Adventures in Good Eating.”
As more people started coming strictly for the food, he moved across the street to increase his capacity. Over the next decade, he perfected his secret blend of 11 herbs and spices and the basic cooking technique that is still used today.
In 1955, confident of the quality of his fried chicken, the Colonel devoted himself to developing his chicken franchising business. Less than 10 years later, Sanders had more than 600 KFC franchises in the U.S. and Canada, and in 1964 he sold his interest in the U.S. company for $2 million to a group of investors including John Y. Brown Jr. (who later became governor of Kentucky).
Until he was fatally stricken with leukemia in 1980 at the age of 90, the Colonel traveled 250,000 miles a year visiting KFC restaurants around the world. His likeness continues to appear on millions of buckets and on thousands of restaurants in more than 100 countries around the world.
Not bad for a man who started from scratch at retirement age

Www.Recipes.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Recipes .Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Recipes .Com Biography

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At the age of 14 Grant Achatz was washing dishes and flipping eggs in the kitchen of his parents’ small Michigan town restaurant. But even at that youthful age, Achatz knew that he wanted to be the best at whatever he was going to do.
Now 35, Achatz is at the helm of one of the most lauded restaurants in the world. The Alinea kitchen channels Achatz’s mastermind ingenuity and creativity. The culinary virtuoso uses technique and technology to transform ingredients from humble to extraordinary (a potato was never so familiar andelusive) and assemble flavors in original but still successful ways—making him one of the most respected and closely followed chefs in the country.
The story of Achatz’s evolution as a chef is one of perseverance and—some might say—a bit of luck. After earning a degree at The Culinary Institute of America and working in a few fine dining kitchens in his home state, it was a copy of Charlie Trotter’s 1994 cookbook that sealed Achatz’s ambition to cook at the highest level. Achatz began the stagier circuit hitting Trotter's Chicago's landmark restaurant and visiting several of Europe's Michelin-starred restaurants. But Achatz hadn't found what he was seeking. It wasn't until a disquieted and slightly disillusioned Achatz serendipitously stumbled on a job posting for Thomas Keller's The French Laundry that the tide changed.
Achatz spent the next four years under Keller's wing, and learning, as Achatz puts it "how to cook and how to live life." Within two years, Achatz rose to the rank of sous chef at The French Laundry. And then it was off to Spain for a brief but revolutionary stage at Ferran Adria's el Bulli in 2000.
Achatz returned to the States ready to begin cooking on his own terms. At age 26, he accepted his first executive chef position at Trio in Evanston, IL and began to cultivate his own style. Toward the end of four successful years at Trio, a Chicago entrepreneur and fervent admirer of Achatz, Nick Kokonas, proposed a business partnership that would create a restaurant worthy of the young chef’s talent. Achatz, never shy of a challenge, decided to take up Kokonas on his offer and together they set about materializing Achatz’s vision; soonAlinea would change the Chicago restaurant scene and elevate the level of fine dining cooking across the United States.
Despite its unassuming slate-grey Chicago townhouse veneer, the Alinea kitchen’s ambitious mission is to innovate, a seemingly simple task from the outset—until you understand the scale of the process and effort behind the mission. Achatz employs a team of twenty or so chefs to perpetually create and build ingredient combinations borne of Achatz's and his sous chefs’ imagination. The ideas spring from challenges that Achatz sets for them, such as recreating a childhood memory, or re-interpreting nature—all keeping in tune with seasonal ingredients. The dishes that are selected for development end up on the restaurant's 13 -and 24-course tasting menus. Even with an intensive dish creation process and a large kitchen staff, Achatz's kitchen needs to be extraordinarily efficient. Achatz and his lead chefs maintain an intense level of organization, which is essential for producing the 1,600 intricate dishes they put out every night.
Throughout Achatz's career, including a battle with tongue cancer in 2007 (which he defeated), courage and determination have always paid off. In its fourth year, Alinea is still booked for months ahead and continues to rank amongst the top restaurants in the world. WithAlinea well established and a James Beard Award winning cookbook on store shelves, Achatz now allows himself more time to develop dish ideas, travel to gain inspiration and share ideas with fellow chefs, and plan for the future. But this chef isn't resting on his laurels: A new restaurant project is on his to-do list, and about this he is sure of one thing: “It’ll be a game-changer.” We expect nothing less.
Read the interview to find out what Grant Achatz considers the watershed moments of his career; how his kitchen is organized; how his ideas go from mind to plate; and what angle his new venture will take.Bestselling cookbook author Marlene Koch is known as a "magician in the kitchen" for her extraordinary ability to create amazingly healthy yet unbelievably delicious recipes. A nutritionist and professional cooking instructor whose taught the principles of healthy cooking to chef's across the country for the American Culinary Federation, Marlene's "customer top rated" on QVC where she appears regularly, and her books and better-for-you recipes have been featured on television from the "Today Show" to the "Food Network," in print from publications such as Cooking Light, Men's Fitness, and Diabetes Health, to across the web from Hungry-Girl, to iVillage, and about.com.
Marlene she holds a nutrition degree from U.C.L.A. with advanced training in child and adolescent weight management and is a regular contributor to healthy eating and diabetes publications and websites. Marlene resides in

Recipes .Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Recipe.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Recipe.Com Biography

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Baking as Biography, Diane Tye goes through her mother’s recipe box as a means to better understand the older woman’s life, to examine mid-20th-century Maritime food and domestic culture, and to consider connections between food and nostalgia. Tye, an associate professor at Newfoundland’s Memorial University, situates her book at the crossroads of folklore and women’s studies, and the resulting narrative is fascinating.
Tye reads between the lines of her late mother’s recipes to show how baking defined her as a minister’s wife and mother. Baking, Tye suggests, had subversive implications: it was a form of self-expression that brought women together socially and enabled them to record their histories in the form of recipe books. As convenience foods came into fashion, women ingeniously repurposed things such as graham crackers and Jell-O in ways their male creators had never envisioned.
The recipes Tye uncovers reflect changes in 20th-century food culture. For example, her mother’s biscuits (a staple of Maritime meals) became lighter and sweeter over time. Tye connects this change to the falling price of white sugar after the turn of the century, and a move away from foods sweetened by the more traditional molasses, which came to be viewed as a low-class ingredient. By contrast, as “exotic” items such as orange and coconut became more widely available, they began to be used in baking as an assertion of middle-class status. Chocolate-chip cookies were invented in the 1930s, and Tye’s mother’s were famous in her neighbourhood by the 1970s. Her recipe, however, had unremarkable origins: the back of a package of Nestlé chocolate chips.
Tye’s original notion of recipes being passed down through generations is abandoned as the author comes to understand that technology and fashion changed so rapidly during the 20th century that recipes were more often acquired via women’s magazines or exchanged between friends.
Baking as Biography deconstructs the myths of mid-20th-century housewifery right from its first pages, beginning with Tye’s observation that her mother didn’t even like to bake. How and why, in spite of this, she turned out baked goods so prolifically for nearly 40 years reveals surprising and illuminating details about her life, and about the circumstances of her contemporaries.At the age of 14 Grant Achatz was washing dishes and flipping eggs in the kitchen of his parents’ small Michigan town restaurant. But even at that youthful age, Achatz knew that he wanted to be the best at whatever he was going to do.
Now 35, Achatz is at the helm of one of the most lauded restaurants in the world. The Alinea kitchen channels Achatz’s mastermind ingenuity and creativity. The culinary virtuoso uses technique and technology to transform ingredients from humble to extraordinary (a potato was never so familiar andelusive) and assemble flavors in original but still successful ways—making him one of the most respected and closely followed chefs in the country.
The story of Achatz’s evolution as a chef is one of perseverance and—some might say—a bit of luck. After earning a degree at The Culinary Institute of America and working in a few fine dining kitchens in his home state, it was a copy of Charlie Trotter’s 1994 cookbook that sealed Achatz’s ambition to cook at the highest level. Achatz began the stagier circuit hitting Trotter's Chicago's landmark restaurant and visiting several of Europe's Michelin-starred restaurants. But Achatz hadn't found what he was seeking. It wasn't until a disquieted and slightly disillusioned Achatz serendipitously stumbled on a job posting for Thomas Keller's The French Laundry that the tide changed.
Achatz spent the next four years under Keller's wing, and learning, as Achatz puts it "how to cook and how to live life." Within two years, Achatz rose to the rank of sous chef at The French Laundry. And then it was off to Spain for a brief but revolutionary stage at Ferran Adria's el Bulli in 2000.
Achatz returned to the States ready to begin cooking on his own terms. At age 26, he accepted his first executive chef position at Trio in Evanston, IL and began to cultivate his own style. Toward the end of four successful years at Trio, a Chicago entrepreneur and fervent admirer of Achatz, Nick Kokonas, proposed a business partnership that would create a restaurant worthy of the young chef’s talent. Achatz, never shy of a challenge, decided to take up Kokonas on his offer and together they set about materializing Achatz’s vision; soonAlinea would change the Chicago restaurant scene and elevate the level of fine dining cooking across the United States.
Despite its unassuming slate-grey Chicago townhouse veneer, the Alinea kitchen’s ambitious mission is to innovate, a seemingly simple task from the outset—until you understand the scale of the process and effort behind the mission. Achatz employs a team of twenty or so chefs to perpetually create and build ingredient combinations borne of Achatz's and his sous chefs’ imagination. The ideas spring from challenges that Achatz sets for them, such as recreating a childhood memory, or re-interpreting nature—all keeping in tune with seasonal ingredients. The dishes that are selected for development end up on the restaurant's 13 -and 24-course tasting menus. Even with an intensive dish creation process and a large kitchen staff, Achatz's kitchen needs to be extraordinarily efficient. Achatz and his lead chefs maintain an intense level of organization, which is essential for producing the 1,600 intricate dishes they put out every night.
Throughout Achatz's career, including a battle with tongue cancer in 2007 (which he defeated), courage and determination have always paid off. In its fourth year, Alinea is still booked for months ahead and continues to rank amongst the top restaurants in the world. WithAlinea well established and a James Beard Award winning cookbook on store shelves, Achatz now allows himself more time to develop dish ideas, travel to gain inspiration and share ideas with fellow chefs, and plan for the future. But this chef isn't resting on his laurels: A new restaurant project is on his to-do list, and about this he is sure of one thing: “It’ll be a game-changer.” We expect nothing less.
Read the find out what Grant Achatz considers the watershed moments of his career; how his kitchen is organized; how his ideas go from mind to plate; and what angle his new venture will take.

Recipe .Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Thanksgiving Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Thanksgiving Recipes Biography

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The centerpiece of contemporary Thanksgiving in the United States and Canada is a large meal, generally centered around a large roastedturkey. The majority of the dishes in the traditional American version ofThanksgiving dinner are made from foods native to the New World, as according to tradition the Pilgrims received these foods from the Native Americans. However, many of the classic traditions attributed to the first Thanksgiving are actually myths later introducedAccording to what traditionally is known as "The First Thanksgiving," the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained turkey,waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash. William Bradford noted that, "besides waterfowl, there was great store of wild turkeys, of which they took many."[2] Many of the foods that were included in the first feast (except, notably, the seafood) have since gone on to become staples of the modernThanksgiving dinner.
The use of the turkey in the USA for Thanksgiving precedes Lincoln's nationalization of the holiday in 1863. Alexander Hamilton proclaimed that no "Citizen of the United States should refrain from turkey on Thanksgiving Day," and many of the Founding Fathers (particularly Benjamin Franklin) had high regard for the wild turkey as an American icon, but turkey was uncommon as Thanksgiving fare until after 1800. By 1857, turkey had become part of the traditional dinner in New England.[3]
A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots,hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes.[4]
The White House Cook Book, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions,parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits and coffe
Turkey being the most common main dish of a Thanksgiving dinner, Thanksgiving is sometimes colloquially called “Turkey Day.” In 2006, American turkey growers were expected to raise 270 million turkeys, to be processed into five billion pounds of turkey meat valued at almost $8 billion, with one third of all turkey consumption occurring in the Thanksgiving-Christmas season, and a per capita consumption of almost 18 pounds (8.2 kg).[6] The Broad Breasted White turkey is particularly bred for Thanksgiving dinner and similar large feasts; its large size (specimens can grow to over 40 pounds) and meat content make it ideal for such situations, although the breed must be artificially bred and suffers from health problems due to its size.
Most Thanksgiving turkeys are stuffed with a bread-based mixture and roasted. Sage is the traditional herb added to the stuffing (also called dressing), along with chopped celery, carrots, and onions. Deep-fried turkey is rising in popularity, best accomplished with appropriate equipment for the size of and preparation previous to heating the oil in order to cook the bird. Unsecured pots, not using a safe means of lowering the bird into the pot, failing to realize the displacement when the bird is lowered into the hot oil and the location in which the cooking may occur can lead to unfortunate incidents. In more recent years it is also true that as the wild population of turkeys has rebounded in most of the US, some will hunt and dress their turkey in the woods and then freeze it until meal preparation.[citation needed]
Butterball, a national turkey producer, runs a well-known hotline (the "Turkey Talk Line") for those who need assistance cooking a turkey.[7]Non-traditional foods other than turkey are sometimes served as the main dish for a Thanksgiving dinner. Ham is often served alongside turkey in many households. Goose and duck, foods which were traditional European centerpieces of Christmas dinners before being displaced, are now sometimes served in place of the Thanksgiving turkey. Sometimes, fowl native to the region where the meal is taking place is used; for example, an article in Texas Monthly magazine suggestedquail as the main dish for a Texan Thanksgiving feast. John Madden, who appeared on television for the NFL Thanksgiving Day game from 1981 to 2001, frequently advocated his fondness for the turducken, deboned turkey, duck and chicken nested inside each other then cooked.[8] In a few areas of the West Coast of the United States, Dungeness crab is common as an alternate main dish, as crab season starts in early November."Similarly, Thanksgiving falls within deer hunting season in the Northeastern United States, which encourages the use of venison as a centerpiece. Sometimes a variant recipe for cooking turkey is used; for example, a Chinese recipe for goose could be used on the similarly-sized American bird. Vegetarians or vegans may have a tofu-based substitute; a Field Roast, which is a wheat-based product; or a special seasonal dish, such as stuffed squash. In Alaskan villages, whale meat is sometimes eaten
Irish immigrants have been known to have prime rib of beef as their centerpiece since beef in Ireland was once a rarity; families would save up money for this dish to signify newfound prosperity and hope.
In the United States, a globalist approach to Thanksgiving has become common with the impact of immigration. Basic "Thanksgiving" ingredients, or the intent of the holiday, can be transformed to a variety of dishes by using flavors, techniques, and traditions from their own cuisines. Others celebrate the holiday with a variety of dishes particularly when there is a crowd to be feed, guest's tastes vary and considering the financial means available.There are also regional differences as to the stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white, wheat or rye bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey's giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in some parts of Canada.[citation needed]
Other dishes reflect the region or cultural background of those who have come together for the meal. For example, many African Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie, while some Italian-Americans often have lasagne on the table and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. Other Jewish families may consume foods commonly associated with Hanukkah, such as latkes or asufganiyah; the two holidays are usually in close proximity and on extremely rare occasions overlap.[12] It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn. In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is stuffed with mofongo. Cuban-Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Vegetarians or vegans have been known to serve alternative entree centerpieces such as a large vegetable

Thanksgiving Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Thanksgiving Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies33

Thanksgiving Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Www.Recipe.Com Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Www.Recipe.Com Biography

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RELEASES: By participating in this Sweepstakes, entrants agree to release Sponsor, and any other organizations affiliated with the sponsorship, fulfillment, administration, prize support, advertisement or promotion of the Sweepstakes and each of their respective parents, agents, affiliates, subsidiaries, advertising and promotion agencies, and prize suppliers, and each of their respective officers, directors, agents, representatives and employees, as well as each of their respective successors, representatives and assigns (collectively, the "Released Parties") from any and all actions, claims, injury, loss or damage arising in any manner, in whole or in part, directly or indirectly, from participation in this Sweepstakes and/or acceptance, use or misuse of the prize.
OTHER: Released Parties are not responsible for lost, late, incomplete, damaged, inaccurate, stolen, undelivered, garbled or misdirected entries or registrations; or for lost, interrupted or unavailable network, server, Internet Service Provider (ISP), website, or other connections, availability or accessibility or miscommunications or failed computer, satellite, telephone or cable transmissions, lines, or technical failure or jumbled, scrambled, delayed or misdirected transmissions or computer hardware or software malfunctions, failures or difficulties, or other errors or difficulties of any kind whether human, mechanical, electronic, computer, network, typographical, printing or otherwise relating to or in connection with the Sweepstakes, including, without limitation, errors or difficulties which may occur in connection with the administration of the Sweepstakes, the processing of entries, the announcement of the prizes, or in any Sweepstakes-related materials. Released Parties are also not responsible for any incorrect or inaccurate information, whether caused by site users, tampering, hacking or by any equipment or programming associated with or utilized in the Sweepstakes. Released Parties are not responsible for injury or damage to entrants' or to any other person's computer related to or resulting from participating in this Sweepstakes or downloading materials from or use of the website. Sponsor reserves the right, in its sole discretion to disqualify any person tampering with the entry process, the operation of the web site or otherwise in violation of these Official Rules. Sponsor further reserves the right, in its sole discretion, to cancel, terminate or modify this Sweepstakes if the Sweepstakes is compromised by virus, technical corruption, non-authorized human intervention, or any other causes which, in the sole discretion of the Sponsor, corrupt or affect the administration, security, fairness, proper play or integrity of the Sweepstakes. Sponsor reserves the right in its sole discretion to disqualify any individual it believes has tampered with the entry process. In the event of cancellation or termination, Sponsor reserves the right to select the potential winner in a random drawing from among all eligible, non-suspect entries received prior to date of cancellation or termination. In the event of a dispute regarding online entry, entry will be deemed made by the authorized account holder of the e-mail account associated with the entry and he/she must comply with these Official Rules. The authorized account holder is the natural person who is assigned the e-mail address by the Internet Service Provider (ISP), on-line service provider, or other organization responsible for assigning email addresses. CAUTION: ANY ATTEMPT TO DELIBERATELY DAMAGE THE WEBSITE OR UNDERMINE THE LEGITIMATE OPERATION OF THIS SWEEPSTAKES IS A VIOLATION OF CRIMINAL AND CIVIL LAWS, AND SHOULD SUCH AN ATTEMPT BE MADE, SPONSOR WILL DISQUALIFY ANY SUCH INDIVIDUAL AND RESERVES THE RIGHT TO SEEK DAMAGES (INCLUDING ATTORNEYS' FEES) AND OTHER REMEDIES FROM ANY SUCH INDIVIDUAL TO THE FULLEST EXTENT PERMITTED BY LAW.
Except where prohibited by law, entry constitutes permission to use each entrant's name, hometown (city and state), voice, biographical information, likeness, photograph and any statements regarding this Sweepstakes in all media now known or hereafter discovered, for any purpose, including without limitation, in connection with, and to promote, market or advertise, the Sweepstakes, in whole or in part, without review, approval, credit or attribution, notification or payment from or to entrant or any person or entity, worldwide, in perpetuity, or on a winner's list, if applicable. Sweepstakes is subject to all applicable U. S. federal, state and local laws and regulations. Winner willbe issued an IRS 1099 tax form in the amount of the prize retail value as stated herein.
WINNER'S NAME: For the name of the winner, available after 5/30/13, send a separate, self-addressed, stamped envelope to Winner's Name, $25,000 Sweepstakes, 1716 Locust Street, LN-102, Des Moines, IA 50309.

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