How To make Hot Chile Pepper Twists Abm
1 c Water
plus
2 tb Water :
(if needed)
2 tb Oil
1/3 c Cilantro Leaves -- lightly
-packed 1 1/2 ts Salt
1/2 c Cornmeal
2 1/4 c Flour
1 1/2 ts Sugar
2 ts Yeast
FILLING:
16 oz Black or Refried Beans
16 oz Black Olives drained
4 1/2 oz Green Chiles :
chopped
1/2 c Salsa
8 oz Monterey Jack Cheese
-shredded
Place all dough ingredients except cilantro in pan. Program for knead and first rise. Program a kitchen timer to go off 10 minutes before the end of the machine's second kneading cycle. Check the dough when timer goes off and adjust with flour or water if needed. Add the cilantro. While the dough is rising, prepare the filling. When dough is finished transfer to lightly greased work surface. Divide the dough in half. Working with one half at a time, roll it into a 15 x 10" rectangle. Transfer the rectangle to a lightly greased cookie sheet. Visually divide the rectangle into thirds, each 10 x 5". Working on the middle third of the dough, and leaving 1" of space at each end, layer on half the beans, half
the olives, half the chilies, half the salsa and then half the cheese. Using a rolling pizza wheel or a sharp knife, make 6 evenly space 5" long cuts in the dough, cutting from the edge of one side of the unfilled sides just to where the filling starts. Repeat with the other unfilled side. Fold the small piece of dough at each end of the filling, tucking them underneath the dough on the opposite side. Repeat the entire process with the other piece of dough. Tent the twists with lightly greased plastic wrap and set them aside to rise for 1 hour, or until they're noticeably puffy. Bake the twists in a preheated 375?F oven for 30 minutes. Remove the twists from the oven, transfer them to a wire rack, and allow them to cool for 10 minutes before cutting. Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised
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My Yellow Table: Give the everyday bhindi a yummy twist
In this episode of My Yellow Table, chef Kunal Kapur is preparing the cuisine he's best at – Indian. On the menu is jamun kala khatta, ghost beliram, bhindi aam singhara, and missi roti.
Akanksha Joshi, the guest in this episode, isn't a fan of ladyfinger. Will the chef manage to appease her tastebuds?
Watch full show:
Lunch Box Ideas for Vegetarians
Lunch Box Ideas for Vegetarians.
hese five tips should help.
1. Keep everything clean.
This goes for everything from your hands to your produce and surfaces. Be sure to wash your hands—before, during and after handling food. Wash and dry any fresh produce you’re packing. Clean the counter on which you’ll be preparing the lunches so that surface germs can’t make contact with the food. And be sure you’re putting the lunch in a clean box or insulated bag.
Encourage your children to clean their hands before eating lunch. One way you might do that is to include moist wipes with their food.
2. Separate raw from ready-to-eat.
At home, keep fruits, vegetables and lunch meats separate from raw meats. If you’re preparing tomorrow’s lunch and tonight’s dinner at the same time, use separate utensils and cutting boards for raw meats, lunchmeats, bread, and fresh produce.
3. Refrigerate or insulate.
Perishable foods can be unsafe to eat by lunchtime when packed in a paper bag, so invest in an insulated lunch box for each child. Even if your children have access to a refrigerator at school, an insulated lunch box can help keep cold foods cold.
Be sure your kids know they should put their lunch in the fridge as soon as they get to school. (And if you’re making lunch the night before, don’t you forget to put it in the refrigerator overnight!) If your little student doesn’t have access to a fridge at school, adding a frozen icepack to the bag will ensure eggs, yogurt or sandwiches stay cold.
Pro tip: Try freezing a juice box the night before and using it in place of an icepack. By the time lunch rolls around the next day, it will have thawed to a drinkable state and kept any perishables cold.
You may need an insulated container if you’re sending your child to school with something hot, like soup or a stew. Here’s what to do: First, fill an insulated container with boiling water. Let it stand for a few minutes, empty it and pour in the hot food. Instruct your child to keep the insulated container tightly sealed until lunchtime so the food stays hot.
4. Keep a stash of handy shelf snacks.
Canned fruits (in their own juices). Bananas. Oranges. Packaged pudding. Crackers. These items make lunch preparation easy, and your kids will love finding these grab-and-go foods in their school lunch box.
5. Toss all perishable leftovers.
It’s great if your children eat everything you packed for them. But if there are any perishable leftovers, they shouldn’t be kept for an afternoon snack. Play it safe and tell your children to throw them out.
EcoChef Love's Light & Healthy Vegan Cheese Sauce for Nachos & Pasta (1/2)
• VEG1691; Aired on 2 May 2011
Ms. EcoChef Love teaches us how to make vegan pasta and cheesy nachos.
(For all ingredients, please use organic version if available)
Cheese sauce:
3 cups unsweetened soy milk (or any milk substitute)
¼ cup sweet rice flour or brown rice flour
2 tbs vegan butter ( or olive oil or canola oil)
3 cups (12 ounces) grated/shredded vegan cheddar cheese (Daiya cheese recommended)
1 tsp mustard
½ tsp fine sea salt
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Zombie Ate My Neighbours is TOUGH | Droxen plays ZAMN VOD
Its fun, but it gets tedious towards the end. Still love the game tho
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EXPLORATION TOWER CAPE CANAVERAL
EXPLORATION tower in walking distance of jetty park campground. We also wanted to share some waterfront restaurants that are also within walking distance of both the exploration tower and jetty park campground. They do have plenty of parking if you choose to drive to both the Exploration tower and the restaurants.We hope you enjoy thanks for watching
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