Method wash vegetables for non-toxic.

We are increasing health concerns. Vegetables before cooking. We should know how to wash vegetables and non-toxic and better than before.
How to wash vegetables and non-toxic.
Vegetables means vegetables that are free of toxic residues (Pesticide residue free) is required by the crop in the ground without chemicals. It uses a natural approach to farming and farmers need to be taken care of very well meaning, but the other one. Vegetables are toxic. The vegetables are also mixed with some residue. But not exceeding the MRL (Maximum Residue Limit), a careful monitoring of pesticide residues. The World Health Organization.

How to make it less toxic residues in vegetables. To protect health. Consumers in various ways. Cooking and eating as before.

Stripping or peeling.
Then soak vegetables in water for 5-10 minutes, then rinse with water again reduced. Pesticide residues 27-72 percent.
Salad with lime water for 10 minutes.
Then rinse with water again. The residues 34 to 52 percent.
Heat.
The residues 48 to 50 percent.
Salad with potassium permanganate for 10 minutes.
Use of potassium permanganate crystals 20-30 with 4 liters of water, then rinse with water again. The residues 35 to 43 percent.
Wash vegetables with water from the tap for 2 minutes.
The residues 25 to 39 percent.
Salad with Ngmsawkgaw for 10 minutes.
Rinse with clean water again to residues 29 to 38 percent.
Salad with vinegar or salt.
Simply use. 1 tablespoon vinegar or salt water, and washed with 4 liters of water to residues 29 to 38 percent.
Salad vegetables washed with water for 10 minutes.
Rinse with clean water again to residues 22 to 36 percent.

I recommend using chitosan (an extract from shrimp shells) to wash vegetables with 5 cc. A basin of water while the salad. Rinse the water twice. This is not to try it.

Method as long life a lemon.

Some of the lime is very expensive. This is particularly hot we had to learn tips on how to keep make long lime.
Method as long life a lemon.

Wax coating to prevent rot. The eggs of the white cube. Enough heat to melt the lime-washed, and then dip coated in this way will keep for months.
Peel the plastic juice bottles, frozen, ice tray on the left was taken out of water. The sour and smell the same. Another way is. When the juice and syrup mixture. Salt stored in the upper (ie, 1 bag per 1 cup) when I spun it into a drink it's thirsty.

If you want make take lemon juice and more. I used the microwave for a minute. I was asked to bring it life or remove the lemon slices, then roll back and forth, then the juice.

Kinds of food additive commonly used for drying fruits and vegetables.

Acid
The acid in the fruit and vegetable products. To improve flavor and to inhibit the growth of microorganisms. The product was stored for a longer time. The acid also reduced. Temperatures required for processing of vegetables and fruit products. The acid used will depend on the type of acid that is a lot of fruit / vegetables, the most common fruits are citric acid (citric acid) containing tartaric acid of grapes. (Also known as acid, tamarind, etc.).
Materials to be stable.
To improve the quality of the image, the texture of vegetables. And fruit, the better. The substance is known since ancient times was the chalk lime and alum, but because these substances are. Other factors that affect the quality of the product. In the industrial processing of fruits and vegetables and calcium chloride.
Substances used to prevent browning.
Most of the reactions to food additives such as sulfur dioxide. And sulfur compounds.
Preservatives.
The chemical compounds that help in preserving the shelf-life of food. Or inhibit the growth of microorganisms. The cause of the loss of production of vegetables and fruits.

The herb juice preparation.

Preparation of a herbal drink. We will have clean water, herbs. Non-toxic, natural flavor, taste and the flavor of the herbs. And affordable.
The herbal preparations and herbal preparations to get the health benefits are truly consider what follows.

The selection of herbs. That will be medicinal water. If the fresh herbs. I choose to live. Collected from the new seasonal colors and types of herbs. No bruise rot. Fresh herbs can be highly nutritious. Colorful appetizing. The dried herbs. Choose herbs that clean new look, style, color, odor and believe this.
Clean the herbs. Should be washed properly. The herbs must be dried out at least 1-2 times a fresh herb. Wash for at least 2-3 times to prevent chemical contamination at the source.
Containers must be clean to suit different types of herbs. Containers should be boiled glazed pot. Do not use aluminum pots. It can cause acid in the herb container milling. If a pot or pan of brass. The flavor of the herbs to the water. In addition, we drink water containing heavy metals are mixed herbs. May be harmful to the body. For containers should be glass. It is easy to steam to kill germs. And herbs do not react with glass. It is also clear glass container to drink more. Steam sterilization containers after washing it. Should be boiled or cooked with boiling water. The plates were then dried and steamed to sterilize the containers should be at least 20-30 minutes, let cool, then put the cold frame roof. If you follow this process can take up to 2-3 weeks.

How to drink more water and herbal considerations.

People often think of ways to treat diseases. The medicinal use of herbs, vegetables, fruits, cereals and some types of drinking water is difficult. In the early days of drinking may be made to feel uncomfortable. The taste does not quite match the taste of the drink. It is only a short way to drink good. Drink a sip slowly. And drink as soon as cooked. To get the nutritional value of foods and drugs. Left more than a drink. As the value decreases.
It can also be made to drink hot or cold according to preference of the individual. The same kind of herbal drink well for a long time can cause the formation of Some of the effects on the body. Drinking hot herbal water. A temperature of 60 degrees Celsius above the esophageal epithelium are not immune. Only, and may result in absorption of carcinogens. And microorganisms easily.

Preservation techniques vitamins in vegetables.

In addition, we have to buy a good quality, then how to prepare food and eat it is very important. It will help to preserve the vitamins in vegetables that are most
Preservation techniques vitamins in vegetables.
Vegetables.

The green leafy vegetables such as kale and parsley, Cantonese, etc. should be in a box or plastic bag, close tightly, then soak them in the vegetable bin of the refrigerator.
And vegetables such as potatoes, carrots, etc. The plant is kept in a flow with Agadir as a pantry to store up to eat vegetables without losing nutrients.

Prepare the vegetables.

Women are not supposed to cut up vegetables. Before cooking. Do not cut too small. The vitamins in vegetables are lost easily.
Also, do not soak them in water and chopped vegetables. This will result in loss of vitamins. Which can be dissolved in water.

Cooked vegetables.

There should be no time to cook vegetables in the pot. While the water is not boiling. The vegetables may lose some vitamins to heat.
Cook the remaining vegetables to the vitamin. I need to cook the hot water. The minimum amount of time. This will allow the vegetables to lose your food around.
If using the microwave, it should put a little water. Stir-fried vegetables. Or steam is the best way to preserve your vegetables. And vegetables during cooking should be discarded. The soup can be made.

Vegetables.

Let's turn to eat some raw vegetables. By eating foods with spicy chili, or to quench the heat Or eat a snack with some. That is full of vitamins.
Eating vegetables daily. Not only is it delicious, and stomach. Vegetables also contain values ​​that are beneficial to the body and health as well. Do not forget to eat fruits and vegetables as well here.

Venison with plums

serves 4
ingredients
2 tablespoons olive oil
500g/1lb 2oz venison fillet, cut into
1cm/1⁄2in strips
4 plums, halved, stoned and sliced
1 teaspoon chopped fresh sage
6 spring onions, cut into 2.5cm/1in
lengths
1 tablespoon cornflour
2 tablespoons freshly squeezed
orange juice
150ml/5fl oz chicken stock
4 tablespoons port
1 tablespoon redcurrant jelly
1 tablespoon brandy
salt and freshly ground black pepper

• Heat the oil in a heavy frying pan, and sauté the venison over a high
heat for about 2 minutes until browned. Remove from the pan with a
slotted spoon and set on a plate.
• Add the plums, sage and spring onions to the pan, and cook for
2 minutes, stirring occasionally.
• Mix the cornflour with the orange juice, and add to the pan. Add the
stock, port and redcurrant jelly, and heat, stirring, until thickened.
• Return the venison to the pan, season with salt and pepper, and pour in
the brandy. Heat through and serve immediately.

Chicken Like The Colonel's

Yield: 20 Servings
ELEVEN SECRET SPICES ===========
1 T rosemary
1 T oregano leaves
1 T powdered sage
1 t powdered ginger
1 t marjoram
1 1/2 t thyme
3 T brown sugar,Packed
3 T dry parsely,Minced
1 t pepper
1 T paprika
2 T garlic salt
2 T onion salt
2 T powder chicken bouillon*
1 pk lipton tomato cup-a-soup
1 mix
* or 4 cubes mashed There are actually 11 spices in the above
combination, but an additional 3 ingredients were necessary to derive
that special flavor. Place all ingredients in blender with on\off
speed for 3-4 minutes to pulverise, or rub through a fine strainer.
Store in an airtight container so it will not lose potency. Makes
about 3/4 cup. To use with flour: Add 1 oz. mix to cup of flour for
coating chicken.

Sweet & sour venison

serves 4
ingredients
1 tablespoon vegetable oil
350g/12oz venison steak, cut into
thin strips
1 garlic clove, crushed
2.5cm/1in piece of fresh root
ginger, finely chopped
1 bunch of spring onions, trimmed
and cut into 2.5cm/1in pieces
1 red pepper, halved, seeded and
cut into 2.5cm/1in pieces
100g/4oz mangetout, topped
and tailed
100g/4oz baby sweetcorn
3 tablespoons light soy sauce, plus
extra for serving
1 tablespoon white wine vinegar
2 tablespoons dry sherry
2 teaspoons clear honey
225g/8oz canned pineapple
pieces in natural juice, drained
25g/1oz beansprouts

• Heat the oil in a large frying pan or wok until hot, and stir-fry the
venison, garlic and ginger for 5 minutes.
• Add the spring onion, red pepper, mangetout and baby sweetcorn to the
pan, then add the 3 tablespoons soy sauce and the vinegar, sherry and
honey. Stir-fry for a further 5 minutes, keeping the heat high.
• Carefully stir in the pineapple and beansprouts, and cook for a further
1–2 minutes to heat through. Serve hot.

Chi-Chi's® Baked Chicken Chimichangas

Yield: 8 Servings
1/2 c onion,Chopped
1 T garlic,Minced
2 T olive oil
1/2 T chili powder
16 oz salsa
1/2 t cumin,Ground
1/2 t cinnamon,Ground
1 pn salt
2 1/2 c chicken -- shredded,Cooked
8 flour tortilla
1 c refried beans
olive oil -- for brushing
-In large saucepan, saute onion and garlic in oil until tender.
-Stir in chili powder, salsa, cumin, cinnamon, and salt.
-Stir in shredded chicken.
-Let cool.
-Heat oven to 450 degrees.
-Grease rimmed 15' X 10' X 1' baking pan.
-Working with one tortilla at a time, spoon a heaping tablespoon of
beans
down center of each tortilla.
-Top with a scant 1/2 cup of the chicken mixture.
-Fold up the bottom, top and sides of tortilla.
-Secure with wooden toothpicks if necessary.
-Place chimichangas in greased baking pan, seam side down.
-Brush all sides with the oil.
-Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.
NOTES : Serve with sour cream and guacamole.

Chick-Fil-A Chicken Sandwich

Yield: 1 Servings
3 c peanut oil
1 egg
1 c flour
1 c milk
2 1/2 T powdered sugar
1/2 t pepper
2 T salt
2 skinless,boneless chicken>>>
1 breasts-halved
4 plain hamburger buns
2 T butter,Melted
8 dill pickle chips/slices
1) Heat oil in a pressure cooker over med. heat to about 400 F.
2) In small bowl, beat egg and stir in milk.
3) In separate bowl, combine dry ingreds.-mix well.
4) Dip each piece of chicken in milk until it is fully moistened.
5) Roll moistened chicken in flour mixture until completely coated.
6) Drop all 4 chicken pcs. into hot oil and close pressure cooker. When steam
starts shooting through the pressure release, set timer for 3 1/2 min.
7) While chicken is cooking, spread a coating of melted butter on face of each
bun.
8) When chicken is done, remove from oil and drain on paper towels. Place two
pickles on each bottom bun; add a chicken breast, then the top bun.
Yield: 4 sandwiches

Rabbit with parsley sauce

serves 4
ingredients
100ml/31⁄2fl oz light soy sauce
5 drops of Tabasco sauce
1⁄2 teaspoon ground white pepper
1 tablespoon sweet smoked paprika
1 teaspoon dried basil
1.4kg/3lb rabbit, cut into pieces
3 tablespoons olive oil
75g/3oz plain flour
1 large onion, finely sliced
250ml/9fl oz dry white wine
250ml/9fl oz chicken stock
2 garlic cloves, finely chopped
4 tablespoons chopped fresh
flat-leaf parsley
2 teaspoons salt
• Combine the soy sauce, Tabasco, white pepper, paprika and basil in a
medium bowl. Add the rabbit pieces and turn them over in the mixture
so that they are coated thoroughly. Leave to marinate in the refrigerator
for at least 1 hour.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Heat the oil in a flameproof casserole dish. Coat the rabbit pieces lightly
in the flour, shaking off the excess. Brown the rabbit pieces in the hot oil
for 5–6 minutes, turning them frequently. Remove with a slotted spoon
and set aside on a plate or dish.
• Add the onion to the casserole dish, and cook over a low heat for
8–10 minutes until softened. Increase the heat, add the wine and stir
well to mix in all the cooking juices.
• Return the rabbit and any juices to the casserole dish. Add the stock,
garlic, parsley and salt. Mix well and turn the rabbit to coat with the
sauce. Cover and transfer to the oven. Cook for about 1 hour until the
rabbit is tender, stirring occasionally. Serve hot with mashed potatoes
or boiled rice.

Thai-style rabbit

serves 4
• In a large bowl, mix the wine, two-thirds of the onion, half of the garlic,
the sesame oil, the fish sauce, half of the galangal and the chillies. Put
in the rabbit pieces and turn to coat in the marinade. Cover in cling film
and marinate in the refrigerator overnight.
• Just before cooking, sear the rabbit pieces in 1 tablespoon of the
sunflower oil in a heavy frying pan, and transfer to a plate. They should
still be raw in the middle.
• Add the remaining oil to the pan, and fry the remaining onion and
garlic and the celery until softened, then add the remaining galangal
and stir before returning the rabbit to the pan.
• Add the stock with any remaining marinade, and season with salt and
pepper. Add the lemon grass and lime leaves. Cover the pan and
simmer for 10–15 minutes.
• Check that the rabbit is done. Discard the lemon grass, and serve the
rabbit immediately.
ingredients
300ml/10fl oz dry white wine
350g/12oz onion, diced
4 garlic cloves, chopped
3 tablespoons sesame oil
3 tablespoons Thai fish sauce
2 x 2.5cm/1in pieces of
galangal, grated
2 fresh red chillies, seeded and
thinly sliced
1 rabbit, head removed, jointed and
cut into three
50ml/2fl oz sunflower oil
2 celery sticks, thinly sliced
300ml/10fl oz chicken stock
salt and freshly ground black pepper
1 lemon grass stalk
2 kaffir lime leaves

Chi-Chi's Mexican "Fried" Ice Cream

Yield: 2 Servings
1/2 c vegetable oil
2 6-inch
1/2 ts ground cinnamon
2 TB sugar
1/4 c cornflake crumbs
2 lg scoops vanilla ice cream
1 cn whipped cream
2 maraschino cherries with
: stems
: flour tortilla
Prepare each tortilla by frying it in the hot oil in a frying pan
over medium/high heat. Fry each side of the tortilla for about 1
minute until crispy. Drain the tortillas on paper towels. Combine
the cinnamon and sugar in a small bowl. Sprinkle half of the cinnamon
mixture over both sides of the fried tortillas, coating evenly. Not
all of the sugar mixture will stick to the tortillas, and that's
okay. Combine the other half of the cinnamon mixture with the
cornflake crumbs in another small bowl. Pour the cornflake mixture
into a wide, shallow bowl or onto a plate. Place a large scoop of ice
cream in the cornflake crumbs, and with your hands roll the ice cream
around until the entire surface is evenly coated with cornflake
crumbs. You should not be able to see the ice cream. Place the ice
cream scoop on the center of a cinnamon/sugar-coated tortilla. Spray
whipped cream around the base of the ice cream. Spray an additional
pile of cream on top of the ice cream. Put a cherry in the top pile
of whipped cream. Repeat for the remaining scoop of ice cream. Serve
with a side dish of honey, chocolate syrup, or strawberry topping, if
desired.

Chi-Chi's Sweet Spanish Corn Cake

Yield: 8 Servings
1/2 c butter (or margarine --)
1 softened
1/3 c masa harina -- *see note
1/4 c water
10 oz pkg corn -- thawed,Frozen
1/3 c sugar
3 T yellow cornmeal
2 T whipping cream
1/4 t baking powder
1/4 t salt
1 chili peppers,Sliced
1 parsley,Chopped
With an electric mixer, beat butter or margarine until fluffy.
Gradually beat in masa harina. On low speed, beat in water. Place
corn in the bowl of a food processor and pulse until chopped coarse.
Stir in masa mixture. In a small bowl, stir together sugar, cornmeal,
cream, baking powder, and salt. Stir into corn mixture. Spread in a
greased, 8-inch-square baking pan. Cover with foil. Place in a larger
pan and pour boiling water half way up the side of the smaller pan.
Bake at 350 degrees for 50 minutes or until set. Remove smaller pan
from water, uncover, and let stand 15 minutes. Sprinkle with chilies
and parsley, if desired.
Makes 8 servings.

Liver, bacon & onions

serves 4
ingredients
900g/2lb liver, cubed
450ml/3⁄4pt milk
225g/8oz bacon, cubed
2 large onions, chopped
2 tablespoons vegetable oil
200g/7oz plain flour
2 tablespoons cornflour
pinch of dried basil
pinch of dried thyme
salt and freshly ground black pepper
• Soak the liver in the milk and leave in the refrigerator for 24 hours.
• Heat the oil in a heavy frying pan. Fry the bacon and onions, and set
aside. Dredge the liver in the flour and season with salt and pepper.
• Add the liver to the frying pan, and fry until slightly pink in the middle.
Remove and set aside.
• Mix the cornflour and 3 tablespoons water, and pour into the frying pan
while off the heat, adding the basil and thyme. Add the liver, bacon and
onions to the gravy, and simmer for 15 minutes. Serve immediately.

Peppered liver

serves 4
ingredients
1 tablespoon plain flour
2 tablespoons crushed black
peppercorns
225g/8oz lambs’ liver, very
thinly sliced
25g/1oz low-fat spread
1 tablespoon freshly squeezed
lemon juice
1 small onion, grated
2 tablespoons chopped fresh
flat-leaf parsley
3 tablespoons Worcestershire sauce
• Mix the flour with the peppercorns, and use to coat the liver.
• Melt the low-fat spread in a large frying pan, and fry the liver on one
side until golden underneath. Turn over and cook until the pink juices rise
to the surface.
• Remove from the pan, and transfer to warmed serving plates.
• Add the remaining ingredients to the juices in the pan, and cook,
stirring, for 1 minute, scraping up any residue in the pan. Spoon over
the liver, and serve immediately.

Stir-fried lamb with orange

serves 4
ingredients
450g/1lb minced lamb
2 garlic cloves, crushed
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 red onion, sliced
finely grated zest and juice of
1 orange
2 tablespoons light soy sauce
1 orange, peeled and segmented
salt and freshly ground black pepper
• Heat a wok or large heavy frying pan, without adding any oil. Add the
lamb to the wok, and dry-fry for 5 minutes until evenly browned. Drain
away any excess fat from the wok.
• Add the garlic, cumin, coriander and onion to the wok or pan, and
stir-fry for a further 5 minutes.
• Stir in the orange zest and juice and the soy sauce, mixing thoroughly.
Cover, reduce the heat and leave to simmer, stirring occasionally, for
15 minutes. Remove the lid, increase the heat and add the orange
segments. Stir to mix. Season with salt and pepper, and heat through for
a further 2–3 minutes.
• Transfer the stir-fry to warmed serving plates, and serve immediately.

Chi Chi's Mild Salsa

Yield: 1 Servings
1 cn Stewed Tomatoes (14 Oz.)
-sliced
2 lg Green onions,snipped*
1 lg Ripe Tomato,cored and
-diced
1/2 t Salt
1/2 t Black Pepper
1 ds Tabasco® Sauce,or to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh
tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at
once from heat. Put half of mixture through blender just to mince fine but not to
puree. Return to remaining half of mixture.
Cool and refrigerate in tightly covered container to use with a few
weeks. Freezes well to use within 6 months.

Chevy's Garlic Mashed Potatoes

Yield: 1 Servings
4 medium/large russet potatoes
1 T butter
1 T minced fresh garlic,(3-4
-cloves)
3/4 c water
1/2 c cream
3/4 t salt
1/8 t black pepper
1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbingthem lightly with oil and then baking them in
the preheated oven for 1 hour until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You want to leave the rest
in.
4. Melt the butter in a large suacepan over medium heat, then add garlic and
saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for 5-10 minutes while
stirring often until garlic mashed potatoes are very hot.
Serves 4.

Chevy's Mesquite-Grilled Bbq Chicken Quesadilla

Yield: 1 Servings
**Mesquite Marinade **
1/2 c water
1 t mesquite-flavored liquid
-smoke
1/2 t salt
1 ds black pepper,Ground
**Spicy BBQ Sauce **
1/2 c Bull's-Eye Original BBQ
-Sauce
1/4 t cayenne pepper
1 ds chili powder
**Other Ingredients**
1 boneless chicken breast
1/3 c red bell pepper,Sliced
1/3 c green bell pepper,Sliced
1/3 c Spanish onion,Sliced
2 lg fat-free flour tortillas
-(12-inch)
1 1/3 c Monterey Jack,Shredded
-cheese
1. Prepare the marinade by combining the ingredients in a medium bowl. Add chicken
breast fillet to the bowl, cover, and chill for one hour.
2. When the chicken is finished marinating, preheat your grill to high temperature.
3. As grill is heating, prepare the spicy BBQ sauce by mixing the ingredients in a small
bowl.
4. Throw the chicken on the grill and cook it for 4 to 5 minutes per side or until it's done.
When the chicken is done cooking, chop it into bite-size pieces.
5. Spray a light coating of nonstick cooking spray on a medium skillet over medium
heat. Saut the sliced peppers and onion in the pan for 4 to 5 minutes or
until the veggies start to brown.
6. Set a large skillet over medium/low heat.
7. Put one flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the
tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken.
8. Spoon a generous portion of the spicy BBQ sauce over the chicken, followed by
another 1/3 cup of cheese.
9. Fold the other side of the tortilla over the filling, and press down so that it stays in
place.
10. By this time, the cheese on the bottom should be melted. If not, wait another
minute or so, then flip the quesadilla over and heat for another couple minutes or until all
of the cheese has melted.
11. Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat for the second
quesadilla and serve immediately with salsa on the side.
Serves 4 as an appetizer.

If the wound is to boil the eggs have to do.

Eggs are cracked, but I took it to a boil. to be afraid anymore. We can help.
If the wound is to boil the eggs have to do.
The egg is full of food. The nutritional value. Known to eat one egg every 5 food groups every household is required to house the eggs. The eggs are easy to cook. And a meat dish cooked through. The chicken or duck eggs and sweet, if not carefully considered. Eggs may be causing the leak. When we bring to a boil. Egg will spill out of the cracks.

So, before we can bring to a boil, crack eggs and add salt, 1 tablespoon of water to a boil, salt the salt off not meat, eggs, crack the eggs flow out. Boiled egg yolk in order to harden it can be used to boil for about 8 minutes.

Chef Paul Prudhomme's Poultry Magic

Yield: 4 Servings
1 1/2 t salt
1/2 t paprika
1/4 t cayenne
1/4 t onion powder
1/4 t garlic powder
1/4 t black pepper,Ground
1/4 t thyme,Dried
1/4 t oregano,Dried
1/4 t rubbed sage
dash cumin
Combine all ingredients in a small bowl. Store in a covered
container. Sprinkle on any poultry to taste.

Chevy's Fresh Salsa

Yield: 1 Servings
6 md tomatoes
10 jalapenos,(red is best)
1/4 a medium Spanish onion
2 cloves garlic
2 T fresh cilantro,Chopped
2 T white vinegar
2 t salt
1 1/2 t mesquite-flavored liquid
-smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato.
You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all
of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes
and the peppers. When almost the entire surface of the peppers has charred
black you can remove them from the grill. The tomatoes will turn partially black,
but when the skin begins to come off they are done. Put the peppers and
tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from
the tomatoes and place them into a food processor. Pinch the stem end from
each of the peppers and place them into the food processor as well. Toss out
the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed
for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or
overnight while the flavors develop. Makes approximately 2 cups.

How I make sticky rice steaming.

Rice the staple food of the Northeast and the favorite food of many people and how much to eat sticky rice steaming.
How I make sticky rice steaming.
Steamed glutinous rice to make it.
When rice is done, it is sleek and simple look pretty appetizing.
By providing rice to water. Swing with a 2-3 alum, about 5 minutes.
Then soak them overnight in water so the steam heat until cooked but graceful.
Rice has a sleek look pretty appetizing.

Let's try to boil an egg.

Boiled eggs, eggs harden. How do I cook. I must stop now. Take the time to boil a few minutes.
Let's try to boil eggs, boiled eggs to. We need to use eggs that are room temperature. Thus, if the egg is immersed in the refrigerator. Or should I leave it to soak through the water. The time taken to boil an egg will not break.

The boiled eggs are different. The eggs in a pot with water. Then set fire to the fire. Wait until the water starts to boil, reduce the heat down. I started this time.

Soft-boiled egg is not cooked, the yolk is not cooked (boiled egg that is served in Japanese Food).
Large eggs: 3.20 minutes.
Egg medium: 3 minutes.
Egg size: 2.40 minutes.

Medium-boiled egg whites are stiff but not too ripe. (Eggs harden).
Large eggs: 4.15 minutes.
Egg size: 3.50 minutes.
Egg size: 3.20 minutes.

Hard-boiled egg yolk, egg white, hard, hard.
Large eggs: 10 minutes.
Egg size: 8 minutes.
Egg size: 7 minutes.

How to cook spicy salad. Also delicious.

Thanks for that salad. It is a spicy dish. I do not eat it once. Why do not you like to do it.
How to cook chicken. Also delicious.

If the type of dish, salad, then I would Salika a sideline to the other two groups is a salad with chicken meat, vegetables, fruit, which the taste of raw material. The salad was not the same. We notice that the chicken meat to the family of herbs and vegetables. To a strong smell (such as onions, shallots, garlic Aฉe unadjusted) to remove the fishy smell of the meat. And a salad with spicy flavor. If a vegetable or fruit salad. The strong smell of herbs. These will be reduced. Some fruit salad dish. Not even garlic.
How to cook a delicious salad. The main things to consider include.

The freshness of the ingredients. Still the key. The taste is forever.
Yam is a professional butler, maid's lap, I would say that the measure, and knead it for people to taste delicious. Thanks, but spicy. The salad was good to go, so I suggest mixing up a salad before. Then mixed with other ingredients to make a simple salad of water-soluble sugar in hot water. The syrup is thick enough to melt. The recovered heat and set aside. Then mix the fish sauce and lime juice in equal proportion. Add a little salt to the melted mixture into the syrup. (Or use to dip into the sugar to dissolve it. It does take a little time. The food has to taste like. Usually it is advisable to have a sweet, sour, salty, as well as before.
Pound the garlic and spicy chili together. If you want to use the alley very spicy chili. Or lightly pounded on it. The flavor is less pungent. Then remove the chicken mixture into the prepared water. The time may not have to put garlic pepper. It's quite a premium position at all. If it is too spicy. Spoon chili into moderation. The spicy taste to it with a little better.
Time to toss the salad ingredients. To combine first. (Ingredients, except the frame. Later put it), then mixed into the salad and mix well. Taste and add seasoning to taste. Then put the box down. Mix well and set aside. Shall be available.

If you like spicy pickled garlic. The garlic beef. Add water, garlic, pickled spicy flavor, it allows us to enjoy it more.

BBQ meat tenderizer ... so to know.

For food lovers in the flesh. Steak is not a type of BBQ (Barbecue) is the grill on the stove, both indoors and outdoors.
American soft ... do not know.

Current food shopping. Grilled barbecue style prevalent in the sea food lovers. What a summer. At the beach party to celebrate. Or even a home barbecue is always a hero.

BBQ is not very difficult. The marinated meats are prepared in advance. It was grilled skewers alternating with vegetables of various colors. Make it palatable. Eating meat is not too heavy. It is a relationship of co-workers. Have fun. During the cooking together.
Tips to make a delicious barbecue.

First, choose the appropriate animal species. Then cut the meat across the fibers. To get a flavor of the meat is soft and sticky it.
The marinated meat, put the olive oil. The meat is tender. Cut pineapple slices into marinade with pineapple enzymes to help digest the protein in meat, meat tenderizer, and a delicious sweet and sour flavors of pineapple.
Add the olive oil with a soft texture. Fermentation time, use a fork, pierce meat all over. The water penetrates the meat more easily.
The barbecue grill on the stove or oven is electric. The convenience and lifestyle of eating. I have the power to maintain constant and appropriate to the type and size. Of the tissue.

The grilled pork or beef, sliced ​​to a medium heat. If roast beef and a thick, relatively soft to medium heat. For the meat gently. Ripe to break-in. Grill until cooked but not too long. The meat is grilled to a stiff brush dipped in barbecue sauce. Or oil paint over. In order not to dry the meat.

Meat to barbecue. Popular in the beef, pork, beef, seafood, poultry and processed meat products. The crab and pork sausage and meatballs. Can be applied to a barbecue. Buy quality products. And have a little flour. And do not put borax.

Raspberry cupcake with pink buttercream

Cup cake mix.
1. All-purpose flour 2 1/2 cup.
2. Cake flour (non self-rising) 2 tsp.
3. Baking powder 2 1/4 tsp.
4. Salt 1 1/4 tsp.
5. Milk 1 1/4 cup.
6. Vanilla 1 tbsp.
7. 2 sticks unsalted butter with 2 tablespoons Otia.
8. Sugar 2 1/4 cup.
9. Eggs 6 eggs.
10. Raspberries from 150 to 170 g, divided 1/2 the ground that half the roughly chopped.
11. Pink, red food coloring.

Butter cream, for garnishing (Pink We Butter Cream).
5 cups of the mixture can be prepared.
1. 1 cup sugar 2 tbsp.
2. Egg whites (large) 5 eggs.
3. Salt.
4. 4 sticks unsalted butter, cut into small pieces and let it soften.
5. Pink, red food coloring.

How to make cupcakes.

Heated oven at 180 degrees Celsius for paper and put it in a muffin pan.
Mix flour, baking powder, salt together and set aside.
Beat the butter with a mixer to medium speed, beat until fluffy, gradually add sugar gradually and beat until fluffy, gradually add the eggs take about 3 minutes eggs. Beat until homogeneous.
Reduce speed to low and add the flour mixture alternately with milk and flour until the dough starts to pour. Mix the raspberries into a new estate. Then a few drops of food coloring.
Cup cake mixture. Into a paper cup about 3/4 of a cup, then bake for about 20 minutes and then left to cool in a colander and set aside about 15 minutes, then decorate with. Butter cream pink. And heart-shaped chocolate.


How to Make Butter Cream (Pink We Butter Cream).
5 cups of the mixture can be prepared.

Beat sugar, egg whites, salt, together with steam to broil. Until the sugar dissolves. It is like syrup.
Beat mixture at medium speed 5 minutes, then add it. Medium-high and beat until it looks promising. It takes about 6 minutes.
Reduce speed to medium and add butter, mix well, then add food coloring.


How to make chocolate heart-shaped decorations.

Melt chocolate and semi-sweet 120 g using a double boiling pot of soup or until melted, let it cool. Then pour into a piping bag.
I was forced to draw it away to cool in the refrigerator about 15 minutes and then removed using a spatula. Used to decorate cupcakes.

What is Poaching Roasting

There are many techniques for cooking. Each model has a different way. To acquire. Flavor, moisture, taste, touch. Of the dish. Today we have come to know and Poaching Roasting.
Poaching Roasting What is.

Poaching (blanching), remove the meat and vegetables. To the edge of the container. Then add liquid such as water, milk or wine, the other driven by the heat of 160-18 oF (71-85 oC) and stew is cooked by make heat through the liquid. Cook until done .... I have a simple example. Boiled egg, a pear.

Roasting (baking) is the meat and vegetables grilled with direct heat to it. Heat about 200 oC (400 oF).

If you grill the meat to the pan or plate without water, it is also the technique of Roasting.

Level of Steak cooked dish.

The passion for the charms of country-style cuisine. That comes into the era of the cowboy hat riding a horse in the pasture. I miss the super steak imported from America, Australia, New Zealand, Japan, Mexico, or even in Jane's comment. Has been recognized for quality and are exported to various countries.
Level of Steak cooked dish.
Indian cuisine is Country Style delicious. The most popular since ancient times to the present. Fast food is not difficult. Only use good quality meat is marinated in oil, pepper or herbs until soft and fragrant, then fry roaster decorated with dishes of vegetables or potatoes. You will have a steak in a simple dish.

And consumption of meat is not common. Features and values ​​in the consumption of alcoholic beverages, not wine. They have always served with steak. Eating steak is a delicious addition to the craft of cooking. Steak cooked to different levels depending on the preference of consumers. Steak, which is currently available in stores and restaurants and water levels. Maturity is.

Rare (rare).
Grayish brown meat on the outside. Global meat is still red and pink.
Medium rare (medium rare).
Grayish brown meat on the outside. Global meat is reddish gray. Most, if not add anything special. We are Indian in this manner.
Medium (medium).
The meat is pink inside. The rest of the meat is brown-gray.
Powell Medium (medium well).
All the meat is brown-gray. You will see a pale pink. Juiciness of the meat will begin to decline at this level.
Powell pressure (well done).
All the meat is brown-gray. Juiciness and tenderness of the meat is reduced. The meat is cooked all the popular steak sauce was fragrant with the consumption of salad vegetables, butter, vegetables, roast potatoes, roast potatoes, mashed potatoes, fried rice with butter and bread. The popular beverage is wine, served with steak.

Cooking steak may be grilled, fried, baked and cooked by frying in the pan, make it easier and faster to use a frying pan or griddle with a track called Griddle with it, the more cooked steak can taste, touch the top. The grill is very important, but the trick is to heat the oven before you grill or fry the meat down to the outer surface of the meat is cooked immediately. In the meat juice does not flow out of the strength of the grill or fried as a. The degree of maturation of the meat as it cooked on the outside to scorch the meat. I used cooked in high heat. The cooked meat medium. I use the medium. If you want the meat cooked outside and inside, use fried over low heat until done. Test the meat by hand in the ice.