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About How Processing Affect Apricots
Ninety-eight percent of all juices, including apricot juices, sold in the United States are pasteurized to stop the natural enzyme action that would otherwise turn sugars to alcohols. Pasteurization also protects juices from potentially harmful...
Asparagus Juice For Cooking And Nutrition
Asparagus juice is usually taken in the quantity of a
sherry-glassful three times a day before meals. Asparagus
extract has been used not only to remove water from the body but
as a purifier of the blood, to tone up the nervous system and as
a...
Christmas Cookies with The King Arthur Flour Cookie Companion
Everyone has fond memories of warm cookies straight from the oven. The warmth of the cookie, the sweet taste in your mouth, I have never met someone without a favourite cookie, many of them centered around the holiday season. Lets face it, even your...
Rockfish Bessie
Ingredients 5-6 lbs. Whole Rockfish 1 Onion 1 Lemon 1 Lime Cilantro Corn Husks Olive Oil Salt and Pepper Preheat over to 375F. Make sure the fish is clean of all entrails. Slice the onion, salt and pepper it and place it in the cavity. Chop...
The Taffy Pull (A Story and a Recipe)
One year when I was growing up on our Wisconsin dairy farm, the Brownie leaders had announced we were going to make some extra-special candy at our next meeting.
So — when school let out one winter afternoon — I lost no time getting to the...
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Chili Recipe - A Red Chili Nightmare!
This chili recipe is, indeed, a really nightmare! Taste it only when curiosity becomes unbearable and courage is strong! :o)
Ingredients:
- 1 cup Pinto beans, dried
- 1 tsp Paprika
- 5 cups Water
- 1 Nutmeg, ground, whole
- 2 tbsp Lard
- 1 tsp Cumin
- 1 tbsp Bacon drippings
- 2 tsp Oregano, dried, pref. Mexican
- 1 Onion
- 4 tbsp Sesame seeds
- 12 oz Pork sausage, country-style
- 1 cup Almonds, blanched, skins removed
- 1 lb Beef, coarse grind
- 12 Red chiles, whole dried
- 4 Garlic cloves
- 1 tsp Anise
- 1 1/2 oz Milk chocolate, small pieces
- 1/2 tsp Coriander seeds
- 1 can Tomato paste (6oz ea)
- 1/2 tsp Fennel seeds
- 2 tbsp Vinegar
- 1/2 tsp Cloves, ground
- 3 tsp Lemon juice
- 1 Cinnamon stick, ground
- 1 Soft tortilla, chopped
- 1 tsp Black pepper, freshly ground
- Salt
Instructions for this special chili recipe:
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked
but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.
Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.
Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Serve.
**MUST TRY** Recipes: Easy Meatball Recipes and Cheese Ball Recipes
Copyright 2005
About the Author
Jonathan loves eating! If you are like him, then you definitely need to visit Easy Recipes Secrets– The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!
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