Chocolate cookie with white cream filling.

Baked soft cream cheese with chocolate cookie base.

柔软的烘焙奶油芝士，下面是巧克力饼干底。

Cookie Exchange If you plan on Christmas with a large group, set up a Christmas cookie exchange.

交换饼干如果你打算圣诞节时和一群人一起度过，进行一下圣诞节饼干交换吧。

Therefore, the best gift you can give to yourself and the world during this holiday season is a cup of spiced cider, a delicious Christmas cookie, a round of jingle bells, and the gift of self love.

所以，你能给你自己的最佳的礼物并且世界在这个假日季节其间是一个杯子加香料的萍果汁，一个可口圣诞节曲奇饼，丁当响铃圆，和自已爱礼物。

Cinnamon sticks tied with red raffia lend a spicy scent tucked among jolly Christmas cookie cutters.

红色的酒椰与肉桂棒系在一起，其散发的辛辣之味，在圣诞饼切的“欢快飞舞”下“藏”了起来。

Christmas Cookie Recipe: Christmas Cutouts

圣诞甜点秘方：圣诞形状甜饼

You'll burn off calories and combat some of the blood-sugar effects of the sugar cookie you snuck by traipsing around the grounds in search of just the right tree.

你会消耗掉不少卡路里，为了寻找圣诞树而闲逛时吃掉的甜饼干带来的血糖增高也会有所下降。

As Harold took a bite of Bavarian sugar cookie, he finally felt as if everything was going to be okay.

哈罗德咬了一口巴伐利亚糖饼乾，他终于感到好像一切都会好起来。

The effect was known as a "sugar cookie"

这被称作“糖曲奇”效应

get over being a sugar cookie and keep moving forward

别怕变成“糖曲奇”勇往直前就行了

In addition, a small quantity of jardiniere soup or bits of food contained the ejective steam of the pressure cooker is contained by the bottom cooker, therefore the pot and the stove are not dirtied.

另外压力锅喷出的蒸汽所含的少量的菜汤或饭渣会被底锅盛住，这样就不会弄脏锅灶。

Design of solar energy steam pressure cooker system base on a novel cpc collector

基于新型CPC集热器的太阳能蒸汽压力锅系统的设计

HACCP system of smoked and cooked sausage processing was established. The critical control points were choice and receiving of material meat, repair, the second whipping, smoking and cooking, cutting, the second sterilization and checking of final products.

建立了低温熏煮香肠的HACCP体系，其中关键控制点为原料、修整、搅拌、熏煮、剪节、杀菌和成品检验。

The total microbial number of low temperature-heated smoked and cooked sausage product was 1.5 × 102cfu/ g. The main microflora survived after second sterilization was lactic bacteria, Pseudomonads and Bacillus.

经二次杀菌成品细菌总数为1.5×102cfu/g，残存微生物菌相构成主要是乳酸菌、假单胞菌和芽孢杆菌。

All the results showed that spoilage bacteria produced a dramatic effect on the quality and shelf life of smoked and cooked sausage.

表明腐败微生物的生长繁殖和致腐是影响低温熏煮香肠产品质量和货架期的主要因素。

Studies on the Effect of Texture of Smoked and Cooked Sausage by Adding Different Contents of Fat, Salt, Starch and Water

熏煮香肠中脂肪、食盐、淀粉和水分含量对其质构的影响

Study on the sanitary and qualitative control of low temperature-heated smoked and cooked sausage processing process

低温肉制品加工过程卫生质量控制研究

The gel property of synergistic action between xanthan gum and κ carrageenan and its application in producing cooked ham was studied.

对黄原胶与κ-卡拉胶复配的凝胶特性及在蒸煮火腿中的应用进行了研究。

Effect of sodium nitrite contents, cooking temperature and time on the formation of N-nitrosamine in cooked ham and study on the corresponding correlations

亚硝酸钠含量、煮制温度和时间对蒸煮火腿中亚硝胺形成量的影响及其相关性研究

Study of the dynamic changes of microorganisms in sliced vacuum-packed cooked ham during storage by PCR-DGGE fingerprinting

应用PCR-DGGE指纹技术研究真空包装火腿切片贮藏过程中的微生物动态变化

Effect of high pressure processing on refrigerated shelf-life of sliced smoked cooked ham

超高压处理对烟熏切片火腿保质期的影响