Dear AsianBeauties.com:

I am Christine from Chengdu in Sichuan, China. I want to kindly thank you for the great opportunity of meeting my wonderful American husband on your matrimonial website. We found each other just little than less one year ago, summer 2008. My new husband, Max, is the most wonderful man any Chinese girl could want. Your site was so easily and helpful, we found each other so quickly and after we found a fiancé visa we now live happily in Chicago with a baby on the way! My mother will also come for awhile to help with the new baby.

Thank you again so much.

Christine and Max, Chicago
April 2009

Hello Customer Service,

I want to write you to say thanks for changing my life and help me find my new husband, George. My name is Chau. I work as HR manager from Thanh pho Ho Chí Minh in Vietnam. I registered on your site and in February I was contacted by George who was already in Vietnam working in import-export. We met and fell in love. I am now awaiting a visa to be able to live with my husband in New York, United States and also help him with his business. I think none of this fairy tale would have come true for me if it was not for your organization who brings girls like me in connection with their true happiness.

Chau, Ho Chi Minh City, Vietnam
April 2009

Yummy perspectives

Personal ads with photos: Suzy, one of Asian ladies from Asianbeauties.com dating site

Suzy	ID: 1159395

Take a look at a sweet photo of Suzy, one of Asian ladies from Asianbeauties.com dating site

Character:
I am kind
Interests:
I like comfort everywhere
Looking For Type:
I would like to see him a kind, family oriented, who likes children
Looking For Age:
40 - 60

Armenian cuisine is representative of the tastes of the Mediterranean and Caucasus, with strong influences from Eastern Europe, the Middle East and, to a lesser extent, from the Balkans. The preparation of a large number of meat, fish and vegetable dishes in the Armenian kitchen requires stuffing, frothing and pureeing.

Amich Amich is a traditional Armenian dish. This is a baked chicken stuffed with rice, dried fruits, nuts and spices. Amich is considered an excellent dish for the holiday table. Ingredients: 1 ea chicken. 1/2 cup rice. 1/2 cup peeled almonds. 1/4 cup dried apricots. 1/4 cup raisins. 6 dates. 1 tablespoon chopped basil. 2 cloves. 1 teaspoon cinnamon. 100 g melted butter. salt.
DIRECTIONS: Cook rice until half done, then fry in oil. Salt to taste. Fry dried fruits and nuts in oil for 5 minutes. Combine rice with fried fruits and stuff the chicken with this mass. Sear the chicken until light golden. Then grease with butter and put in a deep pan. Pour over 1/2 cup water and bake in a preheated oven for 40 minutes, pouring just regularly, until done.

Dolma

Ingredients:
2 pounds boned shoulder lamb or chuck beef chopped or one pound of each
1 onion diced
1/2 bunch of fresh dill minced
1/2 bunch of fresh mint minced
1 dash of salt
1/2 cup uncooked rice
1 clove garlic minced
2 jars of grape leaves
1 - 2 sticks of butter (or margarine)

DIRECTIONS:

Cook meat and onion together in a saucepan. While meat is cooking, remove grape leaves from jar, gently unroll and wash brine from each grape leaf. Cool the meat. When meat is cool add dill, mint, rice and garlic. Place a teaspoonful of filling in the bottom center of each leaf, fold in sides and roll up. Arrange in a large saucepan or stock pot (you don't want too many layers otherwise the rice will not cook), in layers, with chucks of butter between layers. Pour in 2 cups of water, place a plate on top of leaves to weigh them down. Cover pot and cook on low heat until leaves are soft and rice is cooked (1 hour or more). Replace water as necessary to prevent dehydration. Serve hot or cold with sour cream or yogurt for dipping.

VOSPOV ABOUR (Lentil soup) Ingredients: 1 lb. lentils 1 cup celery, chopped (opt.) 1 cloves garlic, chopped 1/4 cup olive oil salt, pepper to taste 2 tbsp. tomato paste 1 cup carrots, chopped 2 med. onions, chopped 2 tsp. flour (for thickening) 2 tbsp. basil, dried and crushed
DIRECTIONS: Wash lentils first, then boil them in a quart of water. When they are partially cooked (Approximately 1 hour), add rest of ingredients and mix well. Cover and simmer another 1/2 hour until all vegetables are tender.

Preeyatnava apetita! (bon appetite) your Anastasia Web Suzy will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)

ea - Each;

tb - Table spoon;

ts - Tea spoon;

c - Cup