what is the best recipe for homemade chilli?
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THIS SITE WORKED FOR ME - HOT
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welld oint this can be tricky without proper sterile procedure... however it is not impossible...\n\n\nget a sleeve of plastic or glass petri dishes\n\nmix up a mixture of Malt Extract And Agar... and put it in a sealable vessle that can be pressure cooked or boiled at a high temperature...\n\nIn a clean environment after boiling or pressure cooking for about 15-25 minutes, \n\ntake the vessle and pour your agar plates...\n\ntake the dishes and let them cool in a very clean environment\n\nonce cool....\n\ntake a qtip and swab the inside of your mouth really well\n\nopen each plate and swab the surface with the qtip\n\nrepeat for each plate\n\nincubate the plates at room temperature for about 3 days or so\n\nyou should see some growth\n\nor you can do it this way\n\nhttp://www.science-projects.com/NAplates.htm\n\nwww . Science-Projects . com \n\n\n\n\n--------------------------------------------------------------------------------\n\nMaking Nutrient Agar ("NA") Plates\n \n| Site's Table of Contents | Site's Index |\n\n\n--------------------------------------------------------------------------------\n\nThere are several ways to make NA plates, all depending on what you have to start with. The well equipped person has clean and sterile empty petri plates, and a bottle of NA powder sitting on the shelf. That person needs only to follow the directions on the bottle. As it is the purpose of this website to assist those who, being mostly young students, have neither NA powder nor even petri plates. What are they to do? Here's what! \n\nPETRI PLATES FROM SCRATCH\n(click this to find ready-made plates) \n\nFirst, you must find something that simulates a petri plate. Rather shallow glass custard cups covered by a double thickness of aluminum foil works well. \n\nSecond, you must have the nutrient agar to put in them. What might you use as a alternative to the commercially available microbiological stuff? The answer is canned beef or chicken broth (supermarket) and agar (health foods store; sometimes called "agar agar"). \n\nThird, you must sterilize these things in appropriate combinations. Included in the following steps will be the way to use a pressure cooker. There is NO substitute for a pressure cooker or autoclave, which is an automated pressure cooker. Boiling is not a sterilizing condition. Boiling doesn't work! The only commonly employed sterilizing conditions are wet heat at 120°c (250°F) for 20 minutes (pressure cooker), or dry heat in excess of 190°c (375°F) or more for an hour or more (oven). \n\n\nMeasure and record the amount of water that half-fills a custard cup. \nDetermine the number of plates (custard cups) you will need to use, and from that the amount of medium you need to make to half-fill all the cups. \nEmpty a can of fatfree beef or chicken broth into a large measuring cup and dilute, if necessary, with water as per the instructions on the side of the can. Mix. Discard the excess beyond what you need for your cups. Pour this into a sauce pan. \nAdd 1 level teaspoon of agar per 2/3 cup of broth. Stir the required amount of agar into the COLD broth in the sauce pan. \nTurn on the heat, and with constant and continuous stirring and/or swirling bring just to a boil. Keep swirling, and then adding small amounts of heat, and do this until all the granules of agar are dissolved. Agar solutions burn very easily - just like making gravy (in which you have added another polysaccharide as a thickening agent). An alternative way to do it is to place the broth/agar mix into a glass bowl and place it in a microwave oven. But do this cautiously as the mix will suddenly foam up. So be ready to shut off the energy at any moment. Give the dissolving solution a swirl, and microwave a bit longer. Swirl and energize repeatedly until all the granules are dissolved.§ \nDistribute the hot medium among the cups you need. \nPlate pieces of double-thick aluminum foil over the cups so that at leas
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2/3 freash or frozen pommegranate juice\n1/3 orange juice with a  little bit of lime juice.\n\nmix together and cool to 1 degree c.
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I Just Heard This New Recipe! Its Typical White Trash Trailer Park Entree' But It Sounds So Good!\nOne Of The Women At Work Was Going TO Make IT Last Night For Her Family!\nTater ToT Casserole!\nLol..\nTake Your Casserole Dish And Layer The Bottom With Tops And Pop It In The Oven To Brown And Crisp!\nWhile Its In The Oven, Brown A Pound Of Ground Beef, In A SKillet With And Onion OR Whatever You Prefer To Flavor It.\nWhen Done, Drain Fat And Add A Can Of Condensed Cream Of Mushroom Soup To The Meat And Stir. Add The Meat Mixture To The Top Of The Tater Tots, Top With Cheese And Pop Back IN Oven To Melt The Cheese!\nWah-Lah! Youre Done!\nStart To Finish, 20 Mins..\nServes About 8 Sevings..\nYou Can Always Fancy It Up With Whatever Else You Think Might Add SOme Great Flavor!\nI Was Thinking Some Velveeta In The Mushroom Mix, And Maybe Some Jalepenos For A Bit Of A SPice!\nLemme Know How You Like!\n♥...\nKriSTiE
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Go to http://www.aiol.com/recipe/muttonbiryani.htm\nALL INDIA ON LINE, they have them all there!
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I think a mix would be good.\n\n1/4 American, 1/2 Mexican, and 1/4 Asian\n\nMix at medium speed for 2 minutes until fluffy\nPour into a 13x9 pan that is lightly greased\nBake at 350 degrees for 15 minutes\n\nThe recipe to prefection!
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my favorite is. filet it and drop it in a zip-loc bag with some potato flakes (instant mashed potatoes, idahoan for example) a little salt and pepper. cook till golden in shortening or oil.
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One popular local dish is matooke (bananas of the plantain type) which are cooked boiled in a sauce of peanuts, fresh fish, meat or entrails. Matooke really goes with any relish, except that the best and most respectable way the Baganda cook it is to tie up the peeled fingers into a bundle of banana leaves which is then put in a cooking pan with just enough water to steam the leaves. When properly ready and tender, the bundle is removed and squeezed to get a smooth soft and golden yellow mash, served hot with all the banana leaves around to keep it hot. In Buganda, the food production process revolves around the banana tree. Tender banana tree shoots are removed from the plant and singed over fire to make a fine foil into which chunks of pork or beef are tied up and steamed on top of a bundle of bananas. This style of cooking preserves all the flavours and cooks up food  like a pressure cooker, if not better. Dry banana leaves are used like bandages when bundles of matooke are being wrapped up for steaming. Strips and chunks cut from the banana tree stem can be used as a foundation at the bottom of the cooking pan so as to avoid the boiling water touching the bundle of the matooke being steamed.\n\nFor more details see the website below.
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I like chicken, turkey breast (grilled or steamed ) with lots of garlic, onions and green pepper) i dont use salt instead i used mr, dash., i cook lots of veggies and greens\nfor more recipes\ncheck this sites\n\nhttp://setyoureyeson.blogspot.com\nhttp://about.com/health\nhttp://prevention.com\nhttp://fitnessmagazine.com\nhttp://bodybuilding.com
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My mom used to make turkey soup every year...pick the carcass pretty clean...then boil it...remove it from the broth, strain the broth through a cheese cloth so it's clear...add back a small amount of turkey meat you got off the bones...some potato, carrots, and celery (even some of the leaves)...season to taste and cook all that together until the potatoes are done (dice them up very small, as well as the other veggies)\n\nIt's simple, and you use whatever amount of veggies and meat you want to, depending upon how much broth you make (you want soup, not stew so don't add a whole lot).\n\nEnjoy!
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this recipe cost me $60.00...\n\nThis has worked several times for me!\n\ntake three whole bunches of green onions...wash them well.\nchop them up including the roots.\n\ntake a large piece of ginger (about the size of a half of carrot)... peel it and chop it up very fine.\n\nput the onion and ginger in two quarts of clean water.  Bring it to a rolling boil then reduce the heat ro medium..and when the mixture has been reduced by 2/3's..it is ready.\n\nkeep it in the refridgerator.  drink one hot cup in the morning and one hot cup in the evening.\n\ndrink this for colds, coughs and flu..\n\nstay very warm...and only drink warm or hot fluids.
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Boil sweet potatoes (small to medium, the big ones are tough) in their jackets, until just done or under done. Rinse in cool water and peel. In a large casserole, spread soft butter all over (the more butter the merrier) and alternate cut up potatoes with brown sugar (I think you call it demara sugar) and little lumps of butter. Crumble a potato all over as a final step (that's my sisters trick) it makes the sauce tasty. Bake until bubbly brown. Some people insist on miniature marshmallows on top but not our family.
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Here is one directly from my website.  \n\nThe bottom line - you need hot pepper plants more than anything else - salt and pepper won't work.\n\nBefore OC can be distributed to the various buyers, it must first be processed through three different levels and meet specific criteria. The manufacturer must decide if they want oil or water based formula and the desired level of pungency. They must also ensure that the capsaicin remains evenly dispersed throughout their final product. How the three levels of oil and water based OC are created are:\n\n \n\nLevel 1-\n\nPeppers are gathered and harvested from around the world.  They will vary in pungency dependent on the type and quality. It is not the quantity of the peppers, but rather the quality of the peppers that matter.  The peppers are then dried and micro-pulverized.  After the peppers are pulverized the capsaicinoids must be extracted.  Oleoresin Capsicum is derived by adding solvents to peppers in order to remove the natural oils, fats, and waxes where the Capsaicinoids are found. This mixture of peppers and solvents is called Miscella.  Once the process is completed, the solvents are removed by distillation or evaporation, and the thick, oily substance which remains is the Oleoresin Capsicum in its purest state. The capsaicinoids exist within the oily mixture. This OC is extremely pungent and must be diluted in order to be used commercially. Besides pepper spray, some common products that are produced are hot sauces, analgesic creams and rubs.\n\n \n\nNOTE: This compound is so intense that it will literally cause 2nd degree burns to exposed skin.\n\n \n\nLevel 2 – \n\nOnce the first level has been completed, the manufacturer must decide what type of level three OC formulation they desire; oil or water based.\n\n \n\nLevel 2 oil based OC- The level 1 OC is diluted with other oils to meet the desired level of pungency in it’s level 2 formulation. Common oils used are mineral oil, vegetable oil, or soy oil. Once the level 2 is produced it will contain 4.0% capsaicinoids, which equates to 1,000,000 Scoville Heat Units.\n\n \n\nLevel 2 water based OC- The level 1 OC is diluted by adding distilled water and an emulsifier to meet the desired level of pungency in it’s level 2 formulation. Water based OC was developed so water could be used as the primary carrier, replacing hazardous industrial solvents and ensuring that the product is nonflammable.  To ensure water solubility, the refinement process removes sufficient fats, oils, and waxes.  The capsaicinoid content is reduced and consequently the pungency is lowered. Water based OC does not require high concentrations of solvents to ensure capsaicinoid dispersion within the OC formulation.  Water based OC is nonflammable due to high levels of water and low levels of solvents.  Once the level 2 is produced it will contain a 2.0% capsaicinoid content, which equates to 500,000 Scoville Heat Units.                                                                                                                                                                             \n\n                                                \n\nLevel 3- \n\nCriteria - Prior to the commercial use of OC it is necessary for the OC manufacturer to dilute the level 2 OC product at a specific pungency level as specified by the commercial manufacturer. The manufacturer must ensure that the capsaicin remains evenly dispersed throughout the formulation.\n\n \n\nLevel 3 oil based - By the very nature of their oily characteristic, oil based solutions must be mixed with strong industrial solvents to ensure even suspension of the capsaicin.  It will require approximately 19 parts of solvent to 1 part of Level 2 OC (19:1)  The one part of OC solution represents 5.0% of the total formulation and therefore it is typically referred to as 5.0% pepper spray.\n\n \n\nLevel 3 water based OC – The water based level 3 formula is created by adding more water. Small qu
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by following this recipe:\nhttp://hometown.aol.com/ckckside/reports/volcanoes/vol10.htm
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You can make chacolate chip cookie mix in a jar in pretty layers and wrap it with raffia. it's inexpensive and cute. :)\ncheck out this link: \nhttp://allrecipes.com/Recipe/Cookie-Mix-in-a-Jar-I/Detail.aspx
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It takes about four hours to prepare cranberry sauce including the time it takes to chill.\n\nIngredients:\n1¼ cup Sugar \n1¼ cup Water \n16 oz Fresh Cranberries \nMethod:\nPour the water in a saucepan and add sugar to it. \nWhen they start boiling, add cranberries to the syrup. \nLet the mixture boil and them put them on low heat and let them cook for another 10 minutes while stirring them now and then. \nCranberries will split open from the heat. \nPour everything in a strainer put over a bowl and use the back of the spoon to push the sauce through the strainer and there is no juice left in the pulp. \nStir the cranberry sauce well and cover it with a plastic lid. \nLet the sauce cool in the fridge for more than three hours before serving. \n\nHope this helps\n                  ~Haley
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Homemade flour tortillas. Make them (recipes are all over the net). Then cut the tortillas into pie shapes before you bake them. As you are baking them, use a temperature that is 50' above the recommended temp. They'll come out crispy.\n\nHEART HEALTHY FLOUR TORTILLAS\n\n6 cups flour\n1 teaspoon baking powder\n1 1/2 to 2 cups warm water\n1 teaspoon salt\n1/2 cup corn oil\n\nMix dry ingredients, add oil and blend;add 1 1/2 cups warm water. Mix well;if it’s still too dry, add a little more water;knead dough. Make into balls about the size of a medium egg, rub with oil and let rest 15-20 minutes while covered. Roll out each ball with a rolling pin. Bake on a hot griddle until bubbly on top and turn over and cook on the other side. Makes 1 ½ dozen, 8 1/2 inches in diameter. \n\nIf you bake these instead of using a hot griddle (at 400' - preheated), they will come out crispy for you. You'll just need to monitor them to make sure they don't burn.\n\nSorry it took me so long to get back to you.