This document provides recipes for salsas and drinks including margaritas and sangria. It includes over 30 salsa recipes with ingredients and instructions, ranging from fruit salsas to tomato based salsas to roasted pepper salsas. It also includes sections on handling hot peppers and roasting peppers. Additionally, it provides recipes and instructions for classic margaritas, sangria and other drinks.
The document discusses several topics:
1) An earthquake that occurred in Haiti and its impacts.
2) A television program called "Inside Edition" that likely covered the Haitian earthquake.
3) A story about how a piece of pizza provided peace of mind for someone.
4) A story about an ultimate sacrifice made by a person.
This document appears to be a catalog listing for films available from KL Acquisitions, LLC. It contains over 150 titles organized by genre, including action/thriller, drama/comedy, horror/sci-fi, family films, and series/mini-series. The document provides only the titles of films without any descriptions, ratings, or other details about the content of each film.
Herbert L. Clarke describes his journey to becoming a cornetist through 15 chapters. He was inspired by his family's involvement in music from a young age. Though he struggled with health issues, his passion for the cornet sustained him. After rigorous practice and performance experience in bands, he became a professional cornetist and continued honing his skills, developing both classical and popular styles.
Relatório da pesquisa feita na Europa para descobrir quais são as emoções de ser um torcedor e comparar os sentimentos,expressões e comportamento de fãs associados com torcer para seu time de coração.
This document is a handbook on family and community engagement created with support from the U.S. Department of Education. It contains overviews of research and best practices related to engaging families and communities in children's education. The handbook is intended to provide educators, community leaders, and parents with research and guidance on developing strong partnerships between families, schools, and communities to support student success. It contains contributions from many experts in the field organized into sections on framing the discussion, families and learning, and families and schools.
This document lists Arabic names for boys and girls along with their meanings. It provides over 100 names in total arranged alphabetically, with each entry including the name in Arabic script and its meaning in English. The names convey qualities like praiseworthy, commander, honest, generous, messenger, witness, chosen, honored, victorious, and many others.
This document provides guidance on the best biblical texts to use for different types of individuals when sharing the gospel or providing spiritual counsel. It is divided into sections addressing the careless and indifferent, those wanting to know how to be saved, those with difficulties accepting salvation, those with false hopes, those lacking assurance, backsliders, skeptics, those wishing to postpone faith, Roman Catholics, Jews, spiritualists, Jehovah's Witnesses, Mormons, and Christians needing help. Each section lists relevant Bible verses and passages to reference for that group. The goal is to use Scripture in a tailored way to meet people where they are.
The document discusses several topics:
1) An earthquake that occurred in Haiti and its impacts.
2) A television program called "Inside Edition" that likely covered the Haitian earthquake.
3) A story about how a piece of pizza provided peace of mind for someone.
4) A story about an ultimate sacrifice made by a person.
This document appears to be a catalog listing for films available from KL Acquisitions, LLC. It contains over 150 titles organized by genre, including action/thriller, drama/comedy, horror/sci-fi, family films, and series/mini-series. The document provides only the titles of films without any descriptions, ratings, or other details about the content of each film.
Herbert L. Clarke describes his journey to becoming a cornetist through 15 chapters. He was inspired by his family's involvement in music from a young age. Though he struggled with health issues, his passion for the cornet sustained him. After rigorous practice and performance experience in bands, he became a professional cornetist and continued honing his skills, developing both classical and popular styles.
Relatório da pesquisa feita na Europa para descobrir quais são as emoções de ser um torcedor e comparar os sentimentos,expressões e comportamento de fãs associados com torcer para seu time de coração.
This document is a handbook on family and community engagement created with support from the U.S. Department of Education. It contains overviews of research and best practices related to engaging families and communities in children's education. The handbook is intended to provide educators, community leaders, and parents with research and guidance on developing strong partnerships between families, schools, and communities to support student success. It contains contributions from many experts in the field organized into sections on framing the discussion, families and learning, and families and schools.
This document lists Arabic names for boys and girls along with their meanings. It provides over 100 names in total arranged alphabetically, with each entry including the name in Arabic script and its meaning in English. The names convey qualities like praiseworthy, commander, honest, generous, messenger, witness, chosen, honored, victorious, and many others.
This document provides guidance on the best biblical texts to use for different types of individuals when sharing the gospel or providing spiritual counsel. It is divided into sections addressing the careless and indifferent, those wanting to know how to be saved, those with difficulties accepting salvation, those with false hopes, those lacking assurance, backsliders, skeptics, those wishing to postpone faith, Roman Catholics, Jews, spiritualists, Jehovah's Witnesses, Mormons, and Christians needing help. Each section lists relevant Bible verses and passages to reference for that group. The goal is to use Scripture in a tailored way to meet people where they are.
This document is an introduction to the ebook "Principles of Persuasion" by Shane Sparks. It contains 66 short chapters on marketing lessons learned from real-world stories and examples. The introduction explains that the book shares stories about business, life, customers, and how these elements interact in unexpected ways. It discusses marketing in a holistic sense, how everything a business does impacts others. The introduction emphasizes that the book is not a traditional marketing guide, but rather uses stories to illustrate broader marketing principles. It encourages readers to think about the questions posed and have an open mind.
This document is an introduction to Buddhist monastic discipline (Vinaya) according to the Theravada tradition. It begins with a preface and table of contents. The main body of the text is divided into three parts. Part one addresses common questions from novices and newcomers. Part two provides background information on monastic life, such as the precepts, ordination process, duties of monks and nuns. Part three examines in detail the Patimokkha rules that govern monastic conduct, covering topics like harmlessness, relationships, possessions, offerings and proper use of requisites. The document aims to explain Buddhist monastic discipline for both monastics and laity.
The document appears to be a menu from Pierpont's restaurant, listing over 100 martini drink options along with their ingredients and prices. It provides descriptions of classic cocktails as well as some unique martini creations of the restaurant. The menu also shares brief quotes and stories related to alcohol to add historical context and humor.
Comprehensive Primary Care Functions:
1) Access and Continuity;
2) Care Management;
3) Comprehensiveness and Coordination;
4) Patient and Caregiver Engagement; and
5) Planned Care and Population Health.
CPC+ includes three payment elements:
1) Care Management Fee (CMF);
2) Performance-Based Incentive Payment; and
3) Payment under the Medicare Physician Fee Schedule.
This document is a collection of essays and insights from Rav Dovid Simon on various topics related to Jewish law, holidays, and education. It contains over 45 short pieces exploring themes from the weekly Torah portion, holidays, and other timely issues. The essays aim to provide guidance and perspective on topics like parenting, prayer, personal growth, and connecting to God. Each entry is 1-2 pages and independent from the others.
The document discusses the importance of transparency and humility in small group settings, using examples of "Carl the angry guy" and "Jerry the addicted guy" who hide their true struggles from the group. It argues that small groups should be places where people feel safe to openly share their sins and struggles in order to experience true community and spiritual growth through mutual accountability and support.
Christian Mystics Part One A Full Library of Over One Hundred Christian MysticsSister Lara
Christian Mystics Part One
A Full Library of Over One Hundred Christian Mystics is a student workbook offering over one hundred biographies in this part one study for Online School of Prayer Learning Center Students with Instructor Sister Lara
http://onlineschoolofprayer.webs.com
The document is a wholesale pricing guide from Growing Synergy, a Florida food distributor. It works with over 17 farms, ranches, and producers in Florida. The pricing guide includes information on meat, dairy, produce, grains, and artisan products from Florida vendors. It discusses ordering policies at the end.
This document is the 2015 careers guide published by the Sydney University Law Society. It thanks contributors and sponsors who supported the publication. It provides guidance to law students on applying for jobs and internships, qualifying to practice law in Australia and internationally, and includes promotional information from law firm sponsors. The guide covers the application process, interviews, practicing in different jurisdictions and an introduction to clerkships.
This document is a collection of short stories and poems by Iyan Igma titled "Smiling" (笑玲). It contains over 60 pieces focused on happier themes such as love, nature, and spirituality. The stories and poems range from 3 to 10 stanzas and explore topics like chance encounters, appreciation for small moments, and embracing life's beauty. The document also includes author notes, translations, and biographical information about Iyan Igma.
Brown University Black Alumni Reunion 2010 - Program BookletTiffani Scott
This document is a program booklet for the Brown University Black Alumni Reunion taking place from September 24-26, 2010. It includes welcome letters from the University President and the President of the Inman Page Black Alumni Council. The booklet outlines the schedule of events, speakers, and activities planned for the reunion weekend celebrating Black alumni of Brown University.
This report from North Texas Real Estate Information Systems provides economic and real estate data for 67 counties in North Texas for the third quarter of 2010, including statistics for each individual county, as well as sections on trends, the chief economist's commentary, and an economic monitor. NTREIS is a real estate information provider serving over 16,000 real estate professionals in North Texas through strategic alliances and technology products and services.
329 poems and 15 short stories and fables. The true tales from the lives of the fictional nameless faceless, their hopes, their dreams, their fears, and bitter disappointment spanning from the naivete that left them alone and unprepared for a world that devours idealism and love and leaves them in broken pieces to their suicides or unlikely triumphs. As well, the tale of the transformative power of love that knows no bounds and that of a child coping with the lasting effects of divorce.
Available on Amazon at:
http://www.amazon.com/More-Heresies-Iyan-Igma-Condensed/dp/144212816X/ref=sr_1_2?ie=UTF8&s=books&qid=1246644285&sr=1-2
This document contains over 50 salsa recipes from a book published by Traverse Bay Farms. Traverse Bay Farms is an American company that produces award-winning salsas. The document includes recipes for various fresh fruit and vegetable salsas, as well as creams, dips, and other salsa-based dishes. It provides detailed instructions for making each salsa.
The Dining Out Marketing Group is a full-service marketing and PR firm that has served restaurants, destinations, and other entertainment/recreational clients since 2002. It provides integrated marketing solutions including social media, advertising, graphic design, and video production to help clients communicate effectively and maximize their marketing budgets. Client testimonials indicate the firm's website and targeted marketing strategies have significantly increased visitor numbers and interest for their operations.
This document appears to be a menu from Cafe La Bellitalia, an Italian restaurant in Madison, WI. It lists various pasta, pizza, and dessert dishes along with their prices. It also includes children's menu options, family size specials to feed 5-8 people, drink options, and daily pizza deals. The menu provides food and catering options for dine-in, carryout, or delivery customers.
This document provides an overview and contents of the book "Ye Shall Receive Power" by Ellen G. White. It discusses that the book is a collection of selections from White's writings about the Holy Spirit. It provides biographical information about White, noting that Seventh-day Adventists believe she received prophetic gifts from God, including around 2,000 visions. The document outlines the book's contents, which group selections from White's work into chapters about the coming of the Spirit and being transformed by the Spirit.
This document provides information about determining skin type and selecting the appropriate skin care products from Ringana. It contains a quiz with 11 questions about factors like age, weight, lifestyle habits, and skin characteristics. The questions assess skin type characteristics like aging, sun exposure, diet, and tendency toward impurities. Based on the scores from answering the questions, different Ringana product lines are suitable for different skin types. The quiz helps customers find the ideal fresh feeling and most suitable Ringana products for their individual skin.
This document contains the menu for an Italian restaurant. It lists a variety of cold and hot antipasti, salads, soups, pasta dishes, risottos, fish, chicken and side items. Some of the offerings include prosciutto and cheese platters, shrimp cocktail, calamari dishes, pasta dishes like fettuccine puttanesca and seafood linguini, chicken options like piccata and parmigiana, and fish like salmon and red snapper prepared different ways. The menu provides prices for each individual dish.
This document is an introduction to the ebook "Principles of Persuasion" by Shane Sparks. It contains 66 short chapters on marketing lessons learned from real-world stories and examples. The introduction explains that the book shares stories about business, life, customers, and how these elements interact in unexpected ways. It discusses marketing in a holistic sense, how everything a business does impacts others. The introduction emphasizes that the book is not a traditional marketing guide, but rather uses stories to illustrate broader marketing principles. It encourages readers to think about the questions posed and have an open mind.
This document is an introduction to Buddhist monastic discipline (Vinaya) according to the Theravada tradition. It begins with a preface and table of contents. The main body of the text is divided into three parts. Part one addresses common questions from novices and newcomers. Part two provides background information on monastic life, such as the precepts, ordination process, duties of monks and nuns. Part three examines in detail the Patimokkha rules that govern monastic conduct, covering topics like harmlessness, relationships, possessions, offerings and proper use of requisites. The document aims to explain Buddhist monastic discipline for both monastics and laity.
The document appears to be a menu from Pierpont's restaurant, listing over 100 martini drink options along with their ingredients and prices. It provides descriptions of classic cocktails as well as some unique martini creations of the restaurant. The menu also shares brief quotes and stories related to alcohol to add historical context and humor.
Comprehensive Primary Care Functions:
1) Access and Continuity;
2) Care Management;
3) Comprehensiveness and Coordination;
4) Patient and Caregiver Engagement; and
5) Planned Care and Population Health.
CPC+ includes three payment elements:
1) Care Management Fee (CMF);
2) Performance-Based Incentive Payment; and
3) Payment under the Medicare Physician Fee Schedule.
This document is a collection of essays and insights from Rav Dovid Simon on various topics related to Jewish law, holidays, and education. It contains over 45 short pieces exploring themes from the weekly Torah portion, holidays, and other timely issues. The essays aim to provide guidance and perspective on topics like parenting, prayer, personal growth, and connecting to God. Each entry is 1-2 pages and independent from the others.
The document discusses the importance of transparency and humility in small group settings, using examples of "Carl the angry guy" and "Jerry the addicted guy" who hide their true struggles from the group. It argues that small groups should be places where people feel safe to openly share their sins and struggles in order to experience true community and spiritual growth through mutual accountability and support.
Christian Mystics Part One A Full Library of Over One Hundred Christian MysticsSister Lara
Christian Mystics Part One
A Full Library of Over One Hundred Christian Mystics is a student workbook offering over one hundred biographies in this part one study for Online School of Prayer Learning Center Students with Instructor Sister Lara
http://onlineschoolofprayer.webs.com
The document is a wholesale pricing guide from Growing Synergy, a Florida food distributor. It works with over 17 farms, ranches, and producers in Florida. The pricing guide includes information on meat, dairy, produce, grains, and artisan products from Florida vendors. It discusses ordering policies at the end.
This document is the 2015 careers guide published by the Sydney University Law Society. It thanks contributors and sponsors who supported the publication. It provides guidance to law students on applying for jobs and internships, qualifying to practice law in Australia and internationally, and includes promotional information from law firm sponsors. The guide covers the application process, interviews, practicing in different jurisdictions and an introduction to clerkships.
This document is a collection of short stories and poems by Iyan Igma titled "Smiling" (笑玲). It contains over 60 pieces focused on happier themes such as love, nature, and spirituality. The stories and poems range from 3 to 10 stanzas and explore topics like chance encounters, appreciation for small moments, and embracing life's beauty. The document also includes author notes, translations, and biographical information about Iyan Igma.
Brown University Black Alumni Reunion 2010 - Program BookletTiffani Scott
This document is a program booklet for the Brown University Black Alumni Reunion taking place from September 24-26, 2010. It includes welcome letters from the University President and the President of the Inman Page Black Alumni Council. The booklet outlines the schedule of events, speakers, and activities planned for the reunion weekend celebrating Black alumni of Brown University.
This report from North Texas Real Estate Information Systems provides economic and real estate data for 67 counties in North Texas for the third quarter of 2010, including statistics for each individual county, as well as sections on trends, the chief economist's commentary, and an economic monitor. NTREIS is a real estate information provider serving over 16,000 real estate professionals in North Texas through strategic alliances and technology products and services.
329 poems and 15 short stories and fables. The true tales from the lives of the fictional nameless faceless, their hopes, their dreams, their fears, and bitter disappointment spanning from the naivete that left them alone and unprepared for a world that devours idealism and love and leaves them in broken pieces to their suicides or unlikely triumphs. As well, the tale of the transformative power of love that knows no bounds and that of a child coping with the lasting effects of divorce.
Available on Amazon at:
http://www.amazon.com/More-Heresies-Iyan-Igma-Condensed/dp/144212816X/ref=sr_1_2?ie=UTF8&s=books&qid=1246644285&sr=1-2
This document contains over 50 salsa recipes from a book published by Traverse Bay Farms. Traverse Bay Farms is an American company that produces award-winning salsas. The document includes recipes for various fresh fruit and vegetable salsas, as well as creams, dips, and other salsa-based dishes. It provides detailed instructions for making each salsa.
The Dining Out Marketing Group is a full-service marketing and PR firm that has served restaurants, destinations, and other entertainment/recreational clients since 2002. It provides integrated marketing solutions including social media, advertising, graphic design, and video production to help clients communicate effectively and maximize their marketing budgets. Client testimonials indicate the firm's website and targeted marketing strategies have significantly increased visitor numbers and interest for their operations.
This document appears to be a menu from Cafe La Bellitalia, an Italian restaurant in Madison, WI. It lists various pasta, pizza, and dessert dishes along with their prices. It also includes children's menu options, family size specials to feed 5-8 people, drink options, and daily pizza deals. The menu provides food and catering options for dine-in, carryout, or delivery customers.
This document provides an overview and contents of the book "Ye Shall Receive Power" by Ellen G. White. It discusses that the book is a collection of selections from White's writings about the Holy Spirit. It provides biographical information about White, noting that Seventh-day Adventists believe she received prophetic gifts from God, including around 2,000 visions. The document outlines the book's contents, which group selections from White's work into chapters about the coming of the Spirit and being transformed by the Spirit.
This document provides information about determining skin type and selecting the appropriate skin care products from Ringana. It contains a quiz with 11 questions about factors like age, weight, lifestyle habits, and skin characteristics. The questions assess skin type characteristics like aging, sun exposure, diet, and tendency toward impurities. Based on the scores from answering the questions, different Ringana product lines are suitable for different skin types. The quiz helps customers find the ideal fresh feeling and most suitable Ringana products for their individual skin.
This document contains the menu for an Italian restaurant. It lists a variety of cold and hot antipasti, salads, soups, pasta dishes, risottos, fish, chicken and side items. Some of the offerings include prosciutto and cheese platters, shrimp cocktail, calamari dishes, pasta dishes like fettuccine puttanesca and seafood linguini, chicken options like piccata and parmigiana, and fish like salmon and red snapper prepared different ways. The menu provides prices for each individual dish.
The document provides options for refreshments, breakfast items, lunches, and other food items that can be served for events. It includes selections for tea and coffee, healthier items, chilled beverages, baked goods, sandwiches, platters, finger foods, curries, canapés, street food, and private dining menus. Refreshment options range from biscuits and pastries to fresh fruit and yogurt. Lunch options include sandwiches, salads, and hot buffets. Private dining menus offer three courses including appetizers, entrees, and desserts.
This document provides exercises to practice English grammar structures including the present simple, present continuous, past simple, and prepositions of time. The exercises include filling in blanks, writing sentences, forming questions, and reading comprehension questions about short texts. Key grammar points covered are verbs like be, have, can for ability, prepositions like in/at/on, and verb tenses.
The document discusses preparing churches for harvest by adopting a cell church model. It outlines how the early church met in homes and had close-knit communities that facilitated rapid growth. However, most modern churches use a program-based model instead of empowering members to evangelize within their natural relationships. The cell church model resembles how the early church operated through small group communities that provided accountability, fellowship and outreach. The document suggests churches need to equip and train members to start new cell groups in order to effectively prepare for a spiritual harvest.
This document is the contents page for "The Vegetarian Curry Bible" recipe book. It lists over 70 vegetarian curry, rice, and side dish recipes organized into sections such as 'Vegetable Curry', 'Tomatoes', 'Kormas & Coconut Curries', 'Jalfrezi', 'Eggs', 'Rice & Rice Dishes', 'Manchurian', 'Kofta', 'Subzi', 'Balti', and 'Dals'. The recipes include classics like Aloo Gobi, Vegetable Korma, Egg Curry, Vegetable Biryani, and Dal Makhani.
This document provides the text of a book containing Sri Swami Sivananda's "Twenty Important Spiritual Instructions" which offer guidance on daily spiritual practices. The instructions cover topics like waking up early, yoga postures, chanting mantras, diet, charity, study of scriptures, celibacy, prayer, association with spiritual people, fasting, use of prayer beads, silence, truthful speech, reducing wants, and more. The document contains explanations and commentary for each instruction from Sri Swami Chidananda to help the reader implement these practices in their daily life.
This document provides a summary of the context and contents of the 1902 book "Testimonies for the Church Volume Seven" by Ellen G. White. It describes how the Seventh-day Adventist church had grown significantly in size and global scope in the decades since its organization, necessitating a reorganization. Volume Seven addresses topics like the medical work, publishing work, work in cities and the Southern United States, and counsels for church leaders. It reflects Ellen White's guidance during a time of rapid growth and institutional development for the Adventist church.
This document provides a menu for Express Menu. It lists appetizers, salads, risottos, pastas, entrees, pizzas and desserts. Appetizers include bruschetta, Mediterranean salad, and salads with salmon, chicken or steak. Entrees include chicken, veal, tilapia, salmon and steak served with vegetables and a starch. Pizzas include options like margherita, pepperoni and specialty pizzas.
SO SAID THE PROMISED MESSIAH (PEACE BE ON HIM)muzaffertahir9
SO SAID
THE PROMISED MESSIAH
(PEACE BE ON HIM)
PREFACE
Hazrat Mirza Ghulam Ahmad (1835 - 1908), the
Promised Messiah and Mahdi, peace be on him, was raised in
this Age to reform the world at large. The Holy Prophet
Muhammad, sallallaho alaihi wa sallam, had called him the
Hakam and Adl. He had also said that even if the Faith would
have gone to the pleiades, he would bring it back. Indeed,
he was to establish the Law of God and revive His nob le
religion. This, he did, alongwith other things, through his
writings and discourses on various occasions, especially,
sittings after the five daily prayers or exhortations after the
initiations of those who came to join his Fold.
His discourses have been collected and compiled in ten
volumes and have been named "Malfoozat". They being in
Urdu, very great need was felt that an English rendering should
also be brought out for the benefit of the English speaking
friends. That in view, a brief collection was published some
years back. Later on arrangement was made to select passages
from all the ten volumes for a bigger collection. This selection
was first published in the monthly Tahrik-i-Jadid and now it
is being presented to the readers in book form. This volume
contains selection from the first three volumes of "Malfoozat".
It is hoped that two more volumes would be soon published
which would cover the remaining seven volumes; in fact they
have already been published in the monthly Tahrik-i-Jadid.
We pray to God that He may enable all of us to benefit
from this publication. Amen.
NASEEM SAIFI
Vakilut Tasnif
The document contains a 17 question survey about people's consumption and views of sweets. It asks respondents for their age, gender, whether they buy and consume sweets, how regularly and much they spend on sweets. It also asks if sweets have changed over time, what their favorite sweet is, what colors and music they associate with sweets. Additional questions cover preferences for a documentary about sweets and viewing habits for documentaries and the film Willy Wonka and the Chocolate Factory.
Healthy cookbook no fuss recipes for nutritious ready to go mealsduc huynh
Cookbooks and Spice Storage Are Keys to Home Cooked Meals
Many Americans struggle to have the time, energy and know how to cook a healthy, filling meal after work. The new norm has become a trip through the drive through or a frozen dinner. Not only can this lifestyle be a drain on your wallet, but an unhealthy way of life that has led to widespread obesity. You can change that with a little effort. Arm yourself with the right ingredients, organized spice storage and menu planning and you will be cooking in no time.
The best way to get started in the kitchen is by planning your meals. A huge reason people fail to get a meal on the table is because they do not plan ahead. If you know what you are going to prepare, it makes grocery shopping easier. Consider creating a meal calendar with an accompanying grocery list. If you don't have any ideas, it's time to buy a cookbook. Try at least one new recipe each week to get some variety in your diet. It will make cooking more exciting and you might even discover some new favorite foods.
Now that you are trying new recipes, you will probably have to invest in new spices. While you may already have the basics, new recipes will probably call for things you don't already own. Don't let the initial investment discourage you. More than likely you will use these spices again another time. Once you start to get a collection, it's always a good idea to keep them organized. There are tons of spice storage options available for this.
It was primarily believed by some particular nations but this view has now been accepted by The World Health Organization that cases of overweight, obesity,
diabetes, heart disease, stroke and hypertension are on their way to increase at an alarming rate, especially in the developed Western world (mainly the United
States of America and in the United Kingdom). Statistics denotes that the last 50 years have witnessed an increase in fatness (which leads to other problems) from nearly 7% of adults to about 35%. In fact, in the countries mentioned
above, almost 50% of the adult population suffers from being overweight.
lloyd Irvin | Classical Martial Arts CenterLloyd Irvin
This document outlines the requirements and curriculum for studying Goju Ryu karate-do and jujitsu at the Classical Martial Arts Centre. It includes the creed and tenets of Goju Ryu, a basic history of martial arts origins, and requirements for belt promotions. Students are expected to master certain kata and techniques for each level and read books on martial arts and Zen Buddhism. Mastery of physical techniques and philosophical teachings are both emphasized as important parts of the training.
Este documento describe un nuevo modelo de baño maría de temperatura constante llamado noon® diseñado específicamente para cocineros. El noon® ofrece mayor precisión y control de temperatura que los modelos anteriores, lo que permite cocinar alimentos de manera más exacta a baja temperatura. El documento también explica los beneficios y aplicaciones de la cocina a baja temperatura.
Este documento es un resumen de tres oraciones del libro "La Solución Paleolítica: La dieta humana originaria" de Robb Wolf. El libro explora la dieta que evolucionó el ser humano y cómo adoptar una dieta similar puede mejorar la salud y el rendimiento físico. El autor describe su propia historia de salud y cómo cambió sus hábitos alimenticios inspirado en la dieta de nuestros ancestros prehistóricos. Explica conceptos científicos sobre la digestión y la inflamación y ofrece recomend
Este documento presenta una serie de recetas saludables para personas con diabetes. Incluye introducciones sobre comer de manera saludable, incluyendo elegir granos enteros, frutas y verduras, proteínas magras, productos lácteos bajos en grasa, y evitar azúcares y grasas agregadas. También contiene secciones sobre bebidas, panes, ensaladas, sopas, vegetales, platos principales y postres, cada una con varias recetas saludables. El objetivo es proveer opciones de comida sabrosas que
Este documento presenta varias recetas para aperitivos en vasitos. La primera receta es un "Vasito de tres pisos" que consta de tres capas diferentes: langostinos y rúcula en la base, seguido de una capa de aguacate y mango, y finalmente una capa superior de coulis de tomate. Otras recetas incluyen un vasito de lentejas para la buena suerte y brandada de bacalao con crema de pimientos. Todas las recetas proporcionan instrucciones detalladas sobre los ingredientes
Este documento habla sobre la gastronomía de Argentina. Explica que la cocina argentina tiene orígenes europeos y describe algunos platos típicos como la pasta italiana, las empanadas españolas y los postres alemanes. También menciona que los argentinos comen mucha carne, especialmente de ternera, y beben vino y mate.
El documento habla sobre las tapas en España. Explica que las tapas son una tradición culinaria española que refleja la pasión y espontaneidad del pueblo español. Las tapas atraen clientes a los restaurantes y permiten la creatividad culinaria. Además, las tapas promueven la socialización ya que la gente suele comerlas en grupo mientras conversan. Las tapas varían según la región de España, pero siempre han sido una parte importante de la cultura gastronómica del país.
El documento describe cómo los olivos están cubriendo las tierras de Pencahue, formando una nueva piel en los cerros y secanos. Menciona que todo el maíz se seca bajo un sol amarillo que alimenta a todos en el valle.
Este documento presenta resúmenes de las ponencias presentadas en el Taller Internacional "El huevo como aliado de la Nutrición y la Salud" que tuvo lugar en La Habana, Cuba en 2006. El taller buscó desterrar mitos sobre los efectos perjudiciales del huevo para la salud y destacar sus beneficios nutricionales. Los expertos cubanos discutieron temas como la calidad nutricional del huevo, rompiendo mitos en torno a su colesterol, y nuevas formas de presentarlo. El documento concluye que
Este documento contiene varias recetas de cremas dulces, incluyendo crema catalana, crema de café con diferentes variantes, crema de capuccino, crema de limón y crema de naranja. Proporciona ingredientes y pasos detallados para preparar cada crema. El documento parece ser un curso de pastelería compartido en línea de forma gratuita.
Este documento presenta una introducción a la dieta baja en carbohidratos y alta en grasas (LCHF) para principiantes. Explica que la dieta LCHF reduce los niveles de azúcar en la sangre y la insulina al limitar los carbohidratos y aumentar las grasas. Proporciona consejos alimenticios básicos como comer carnes, pescados, huevos, verduras y grasas naturales, y evitar azúcares, almidones y productos procesados. También advierte a los diabéticos que
Este documento proporciona instrucciones detalladas para hacer pan casero con masa madre, incluyendo cómo hacer y alimentar la masa madre, mezclar los ingredientes, amasar la masa, dejarla fermentar, darle forma a la hogaza, hornearla y almacenar la masa madre para futuras ocasiones. El proceso toma varias horas pero proporciona un pan casero saludable y sabroso utilizando sólo ingredientes básicos como harina, agua y sal.
Este documento explica cómo freír un huevo frito en dos pasos. Primero, se fríe un huevo normal siguiendo los pasos de calentar aceite, agregar el huevo, salar y cocinar hasta que la clara esté cuajada y el borde dorado. Luego, se cubre el huevo frito con una bechamel hecha de leche, harina y aceite y se fríe nuevamente hasta que quede dorado, resultando en un huevo frito rebozado. El documento también discute varios acompañamientos populares
Este documento presenta una breve introducción a la rica gastronomía española y sus diversas influencias a lo largo de la historia. Incluye 100 recetas tradicionales de platos españoles como el conejo al ajillo, el pollo a la leonesa y el pavo relleno de castañas. El documento celebra la contribución de España a la cocina mundial a través de los siglos.
Este documento describe la historia de la paella en España desde el siglo XIX hasta el siglo XXI. Originalmente un plato campesino de Valencia, la paella se convirtió en un emblema culinario español promovido por el turismo. Aunque se adaptó a diferentes regiones españolas, sigue siendo un plato buscado por los turistas como una representación de la cultura española. El turismo ha ayudado a establecer la paella como un símbolo nacional de España.
Este documento presenta un libro sobre el huevo que incluye información sobre su producción, composición, propiedades nutricionales, usos culinarios y recetas. El libro está patrocinado por el Instituto de Estudios del Huevo y cuenta con la colaboración de expertos en nutrición, veterinaria y gastronomía.
Este documento presenta monografías sobre 103 plantas medicinales tradicionales chilenas. Cada monografía incluye nombres científicos y populares de la planta, ilustraciones, descripciones de características y cualidades curativas y agronómicas, e indicaciones terapéuticas según la resolución ministerial que regula su uso. El documento también proporciona contexto sobre la historia del uso de plantas medicinales en Chile y los esfuerzos recientes del gobierno para regular y promover su uso seguro y sosten
The article discusses a new study that found that the average Chilean consumes more sugar than is recommended by health experts. The World Health Organization recommends that no more than 10% of a person's daily calories come from sugar. However, the study found that the average Chilean gets 13.5% of their daily calories from sugar. Public health officials are concerned about the health effects of excessive sugar consumption.
Este documento presenta el Programa de Gobierno de Michelle Bachelet para el periodo 2014-2018. Propone reformas educacionales, tributarias y una nueva constitución para abordar las desigualdades en Chile. También incluye secciones sobre economía, protección social, descentralización, derechos ciudadanos y compromisos para los primeros 100 días de gobierno, con el objetivo de construir un Chile con mayor bienestar e igualdad de oportunidades para todos.
El documento presenta el informe final de la Comisión Asesora Presidencial sobre el Sistema de Pensiones de Chile de 2015. La comisión evaluó el actual sistema de pensiones chileno y realizó recomendaciones para su mejora. El informe describe el trabajo de la comisión, incluidos los estudios realizados y expertos consultados. Además, analiza las propuestas de reforma consideradas, evalúa los resultados del sistema actual y presenta las recomendaciones específicas de la comisión para mejorar el sistema de pensiones chileno.
4. How To
Roasting Peppers
Fresh peppers can be roasted directly on a gas burner (i.e. grill) or under the broiler. If
you use the broiler you’ll need to turn the peppers periodically to get them evenly
blackened. Cook until charred all over and then transfer to a plastic bag to sweat. Seal
the bag and let steam 10 minutes or longer. Remove blackened skins with fingertips. Do
not place under running water to peel or you will lose flavor as the oils wash off.
Handling Hot Peppers
I’d use gloves for anything with a Scoville rating of over 3,500 (i.e. anything spicier than
a jalapeño). I used gloves when seeding and deribbing a Serrano, but not when I was
mixing things later, and I noticed a slight burning sensation on my fingers about an hour
later. If it gets really hot, make a mild bleach solution and rinse with that (since bleach is
basic, and capsaicin is acidic they neutralize each other). You could probably also do
something similar with baking soda.
4
5. Peppers
Introduction
When we went to get peppers, we realized that they are poorly labeled and a hard time
figuring out which was which. As a result, I figured a color reference page might help.
Listing
Anaheim
Color: Bright green maturing to red, drying to brownish-red
Size: 7 – 10" long, 1 3/4 – 2" diameter
Shape: Elongated, flattened, tapering to a blunt point.
Heat: 1,000 – 1,500
Other Names: Anaheim, California long green chile, chilacate,
chile college, chile colorado, chile de ristra, childe verde,
Chimayo, Hatch long green/red chile, New Mexico No. 9,
pasado
Arbol
Color: Green maturing to bright red
Size: 2 – 3" long, 1/4 – 3/8" diameter
Shape: Narrow, curved
Heat: 15,000 – 30,000
Other Names: Alfilerillo, Bravo, Cola de Rata, Cuauhchilli, Ginnie
Peppers, Pico de Pájaro
Notes: Not often used fresh, but found dried, packaged in many stores.
Habanero
Color: Green maturing to yellow-orange, orange or bright red
Size: 1 – 2 1/2" long, 1 – 2" diameter
Shape: Lantern-shaped, round oblong, with a pointed apex
Heat: 200,000 – 300,000
Other Names: Congo, bonda man, Jacques, bonnie, ginnie,
Guinea pepper, pimenta do chiero, siete caldos, Scotch Bonnet,
pimienta do cheiro
5
6. Jalapeño
Color: Bright to dark green, ripening to bright red
Size: 2 – 3" long, 1 1/2" diameter
Shape: Cylindrical, tapering to a rounded end
Heat: 3,500 – 4,500
Other Names: Early Jalapeño, Jumbo Jalapeño, Espinalteco,
Jalapeño M. Americano, Jarocho, Meco, Morita, Papaloapan,
Peludo, Rayada, San Andres, TAM Mild Jalapeño-1, Tipico
Poblano
Color: Dark green maturing to red or brown
Size: 4" long, 2 1/2" diameter
Shape: Wide at top, tapering to a blunt point
Heat: 2,500 - 3,000
Other Names: Ancho, Chile para Rellenar, Joto,
Mulaot, Pasilla, Chile Colorado
Serrano
Color: Green maturing to bright red
Size: 2 1/4" long, 1/2" diameter
Shape: Elongated cylinder, blunt end
Heat: 7,000 - 25,000
Other Names: Balin, chile verde, cora, serrannito, tipico
6
7. So, You’re a Dip: Salsa Recipes
Raspberry Mango Salsa
Makes: 2 ½ cups
1 pint red raspberries
Meat of 2 mangoes, cut into chunks
½ C jicama, julienne
½ C red onion, minced
2 red fresno chiles, minced
Juice of 2 limes
2 Tbsp fresh-squeezed orange juice
2 Tbsp cilantro, finely chopped
1 bunch cilantro, chopped
1 tsp brown sugar
½ tsp mild New Mexico red chile powder
½ tsp table salt
• Mix all ingredients together, let blend for 2 hours.
• This tropical salsa is an unexpected addition to grilled fish, poultry and pork.
Source: Mad Coyote Joe (http://www.sonorangrill.com)
7
8. Mango Salsa
Makes: 3 cups
1 ½ peeled & finely diced Mango (or a tin ) / PawPaw
1-2 tsp diced chile (you can use less if you don’t want it as spicy)
2 spring onions diced
1 Tbsp chopped fresh corriander or 1 tsp dried corriander (fresh is better)
1-2 cloves crushed garlic (to your taste)
2 tsp lemon juice
• Combine all ingredients, chill and serve
• It says to use PawPaw but we changed it & use tinned mango (easier than fresh to
prepare.) It's great with smoked chicken salads.
Source: International Recipes (http://www.simpleinternet.com/recipes/)
8
9. Tropical Fruit Salsa
Makes: 4-6 servings
1 C mango, diced medium
1 C papaya, diced medium
½ C red onion, diced small
½ C sweet red pepper, diced medium
½ C tomato, diced medium
1 tsp Jalapeño pepper, minced
1 Tbsp garlic, minced
2 Tbsp fresh cilantro, chopped
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
1 ½ Tbsp balsamic vinegar
¼ C olive oil
salt and pepper to taste
• Combine all ingredients and refrigerate for 2 hours.
• Serve cold or slightly warm with your favorite seafood or chicken.
Source: International Recipes (http://www.simpleinternet.com/recipes/)
9
10. Jicama-Melon Salsa
Makes: 8 Servings
1 small mango, peeled & pitted
1 serrano chile, seeded, deribbed & lectured on the dangers of unprotected sex
1 lime, juice only
1 ½ Tbsp red bell pepper, diced
½ C cantaloupe, diced
½ C honeydew, diced
2 Tbls cucumber, peeled, seeded & diced
½ C jicama, peeled & diced
2 Tbsp cilantro, chopped
¼ tsp salt
¼ tsp black pepper, ground
2 Tbsp sour cream
• Puree the mango in a blender or food processor along with the chile and lime
juice.
• Place the diced vegetables and fruit in a mixing bowl.
• Add the puree. Mix thoroughly to combine.
• Mix in the cilantro, salt and pepper.
• Adjust seasonings to taste.
• Gently fold in the sour cream.
• Goes well with grilled fish or chicken.
Jot’s Notes:
• This salsa was the hands down winner in our little salsa festival (as a salsa at
least, the marinade may have been the overall winner).
• It went well with our marinaded chicken.
• To puree the chile, mango, lime juice concoction, we had to use the blender. Our
little food processor wouldn’t do it.
• Good for at least 2 days. There wasn’t any left after that.
Source: Usenet News (news://rec.food.recipes)
10
11. Salsa Picante
Makes: 2 cups
4 small tomatoes, peeled (1lb)
1 onion, coarsely chopped
1 garlic clove
4 jalapeño chiles, peeled & seeded
2 Tbsp vegetable oil
½ tsp salt
• Cut the tomatoes in half and cut out the stems.
• Place in a blender or food processor with the onion and garlic. Blend just until
tomatoes are chopped but not pureed.
• Add the chiles. Blend a few seconds or until chopped.
• Heat the oil in a medium saucepan.
• Add the chile mixture and the salt.
• Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
NOTE: you can reduce the chiles if you want milder sauce...
Source: International Recipes (http://www.simpleinternet.com/recipes/)
11
12. Tomato and Cilantro Salsa
Makes: ~3 cups
1 lb. beefsteak tomatoes, peeled, seeded and chopped
3 garlic cloves, very finely chopped
1 large red onion, chopped
1 red bell pepper, seeded and chopped
1 tsp of something that can not be found at any grocery store in town
Leaves of 1 small bunch fresh cilantro, chopped
2 jalepeño peppers, seeded and chopped
Juice of 1 lime
Coarse salt and freshly ground black pepper
• In a medium-size bowl, mix tomatoes, garlic, onion, pepper, cilantro and
jalepeño.
• Stir in lime juice.
• Add salt and pepper, to taste.
• Let stand at room temperature, at least 30 minutes. Stir well to blend juices, then
taste and adjust seasoning.
• Serve at room temperature or chilled.
Source: International Recipes (http://www.simpleinternet.com/recipes/)
12
13. Chipotle Pico de Gallo
Makes: 3 cups.
This salsa is from Jane Butel's cooking school in Albuquerque, New Mexico and is great
with fajitas or as a dip for chips.
1/4 C fresh lime juice
2 tsp minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 C chopped seed tomatoes
1 C chopped onion
½ C chopped fresh cilantro
• Combine fresh lime juice, chipotle chilies and minced garlic in large bowl.
• Add chopped tomatoes, onion and fresh cilantro.
• Season to taste with salt.
• Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.
Jot’s Notes:
• This salsa was good as a chip salsa, but was worse the next day. I think it
probably should be eaten within 6 hours.
• I’d try it increasing the amount of chipolte chilies, as I didn’t really get a hint of
the adobo sauce taste.
Source: International Recipes (http://www.simpleinternet.com/recipes/)
13
14. Avocado Salsa
Makes: 4 servings
Vegetables:
1 ripe avocado, peeled and diced
4 small tomatoes, diced
1 small red onion, diced
1 green pepper, seeded and diced
1 jalapeño pepper, fresh or canned, finely diced, or 1 green chili, finely diced
Dressing:
1 clove garlic, minced
2 Tbsp red wine vinegar
1 Tbsp olive oil or 1 Tbsp salad oil
4 drops Tabasco sauce
salt to taste
• Combine the vegetables in a medium bowl.
• Mash the garlic with salt in a cup or small bowl.
• Add the vinegar, oil and Tabasco sauce.
• Pour the dressing over the vegetables and toss to combine the ingredients.
• Serve chilled or at room temperature.
Source: Usenet News (news://rec.food.recipes)
14
15. Two-chili Salsa with Avocado
Makes: ~ 3 cups
½ bunch cilantro, chopped fine
Juice of ½ lime
2 tsp kosher salt
1 habanero chile, diced
1 serrano chile, diced
2 tomatoes, diced
1 avocado, peeled, seeded, and cut into ½ " cubes
½ white onion, minced
2 cloves garlic, minced
• Gently mix all ingredients and let flavors blend for 2 hours.
Source: Mad Coyote Joe (http://www.sonorangrill.com)
15
16. Chipotle Tomatillo Salsa
Makes: 1 cup
3 Chipotle chiles, from canned chipotle chiles in adobo sauce, rinsed & patted dry
1 tsp corn oil
1 Lb tomatillos, husks removed, halved
2 tsp corn oil
1 small red onion, chopped
1/3 C fresh cilantro, chopped
1 Tbsp rice vinegar
½ tsp dried oregano
salt
pepper
• Puree the chiles in a blender.
• Transfer to a large bowl.
• Heat the first measure of corn oil in a large, heavy skillet over high heat.
• Add the tomatillos.
• Saute until browned on all sides (about 7 minutes).
• Transfer to a work surface.
• Add the second measure of corn oil to the skillet.
• Saute the onion until tender (about 43 minutes).
• Add the onion to the chile peppers.
• Chop the tomatillos.
• Add to the onion & chile mixture.
• Mix in the cilantro, vinegar and oregano.
• Season with salt and pepper.
• Cover.
• Chill.
• Bring to room temperature before serving.
Source: Usenet News (news://rec.food.recipes)
16
17. Fresh Tomato & Olive Salsa
Makes: 4 Cups
2 ½ lbs tomatoes, large
1 ¼ C black olives, pitted (preferably Kalamata) coarsely chopped
1/3 C cilantro, fresh, chopped
¼ C red onion, minced
1 Tbsp red wine vinegar
1 garlic clove, minced
• Blanch tomatoes in large pot of boiling water 20 seconds.
• Drain.
• Peel, seed and chop tomatoes.
• Transfer to bowl.
• Add all remaining ingredients and toss gently.
• Can be prepared 4 hours ahead. Chill.
• Serve at room temperature.
Source: Usenet News (news://rec.food.recipes)
17
18. Love Apple Salsa
Makes: 2 Cups
1 ½ C plum tomatoes, chopped
1 avocado, peeled & chopped
¾ C sweet red pepper
¼ C red onion, minced
2 Tbsp fresh cilantro
1 Tbsp red wine vinegar
1 Tbsp olive oil
• Combine the ingredients.
• Mix well.
• Serve.
Source: Usenet News (news://rec.food.recipes)
18
19. Roasted Three Pepper Salsa
Makes: 4 Cups
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 celery stalk, chopped
3 Tbsp Italian parsley, fresh chopped
2 Tbsp black olives, (preferably Gaeta - which we couldn’t find, used regular)
2 Tbsp olive oil
2 tsp capers, rinsed, drained
1 tsp rosemary, fresh, minced or 1 pinch rosemary, dried, crumbled
1 garlic clove, minced
1 tsp lemon juice, fresh
2 Corona beers
pepper, freshly ground
• Open beer, taste for quality assurance purposes.
• Roast bell peppers
• Make sure beer is still good.
• Peel and seed.
• Cut bell peppers into 2" x ¼ " strips.
• Further beer tasting required.
• Combine peppers, celery, parsley, olives, olive oil, capers, rosemary and garlic in
medium bowl.
• Cover.
• Finish beer.
• Open second beer.
• Let stand 1 hour to mellow flavors.
• Can be prepared 1 day ahead. Cover and chill. Bring mixture to room
temperature.
• Stir lemon juice and salsa.
• Season with salt and pepper.
• Serve.
Jot’s Notes:
• This salsa would probably have been better as a side dish.
• I’d ignore their cutting suggestion and cut the peppers into smaller strips.
• This was bland the second day. It is probably only good the first day.
Source: Usenet News (news://rec.food.recipes)
19
20. Roasted Pepper Salsa
Makes: 4 servings
3 poblanos, roasted, peeled, seeded & julienned
3 red bells, roasted, peeled, seeded & julienned
2 garlic cloves, roasted, peeled & thinly sliced
½ red onion, thinly sliced
3 Tbsp lemon or lime juice
6 Tbsp olive oil
Salt and black pepper
2 Tbsp chopped fresh oregano
• Mix ingredients together in large bowl.
• Serve at once with grilled or sauted fish or reserve up to 6 hours.
• Serve at room temperature.
Jot’s Notes:
• With 6 Tbsp of oil, I thought it was too oily. I’d drop it back to 4 Tbsp.
• To roast the garlic, just toss the cloves, unhusked in with the peppers when you
roast them. Treat them like little peppers.
• Julienneing roasted peppers is tough. I’d make sure you chop them as fine as you
can.
• This salsa had developed a nice peppery taste after 2 days. It should hold some
appeal for a while.
• Some people thought this was a better side dish than a chip salsa.
Source: Totally Chile Pepper Cookbook, Siegel & Gillingham
20
21. Salsa de Tomate Verde
Makes: 1 Cup
½ Lb tomatillos
1 clove garlic, peeled
4 chiles serranos, chopped
salt
1/3 C water, cold
2 Tbsp white onion, chopped
2 Tbsp coriander, chopped
• Remove the paper husks from the tomatillos.
• Rinse thoroughly.
• Chop coarsely.
• Add the tomatillos to the blender along with the garlic, chiles, salt and water.
• Pulse until the ingredients are chopped finely but not blended.
• Stir in the onion and coriander.
• Serve slightly warmed.
Source: Usenet News (news://rec.food.recipes)
21
22. Yellow Bell Pepper Salsa with Cumin Tortilla Chips
Makes: 6 Servings
1 ½ tsp cumin, ground
1 tsp salt
vegetable oil for frying the tortillas
9 6 inch corn tortillas, each into 8 wedges
2 small yellow bell peppers, chopped fine
1 avocado, chopped fine
1 onion, chopped fine
2 tomatoes, seeded and chopped fine
1 small purple or red bell pepper, chopped fine
1 2 inch jalapeño, fresh, including the seeds, minced
½ C coriander, packed, fresh, chopped fine
14 lbs of some rare spice, finely chopped by hand
3 Tbsp lime juice, fresh
2 Tbsp lemon juice, fresh
• Thoroughly combine the cumin and the salt in a small bowl.
• Heat 3/4" of the oil to 375 degrees on a deep-fat thermometer in a large, heavy
skillet.
• Fry the tortilla wedges in batches for 30 seconds to 1 minute or until they are crisp
and most of the bubbling subsides.
• Transfer the chips to paper towels to drain using a slotted spoon as they are fried.
• Sprinkle the warm chips with the cumin mixture.
• The cumin tortilla chips may be made 1 day in advance and kept in an airtight
container.
• Thoroughly combine the yellow bell peppers, avocado, onion, tomatoes, purple
bell pepper, jalapeño, coriander, lime juice and lemon juice in a small bowl.
• Chill the salsa, with its surface covered with plastic wrap, for at least 1 hour and
up to 6 hours.
• Transfer the salsa to serving bowls and serve it with the chips.
Source: Usenet News (news://rec.food.recipes)
22
23. Salsa Tomatillo
Makes: 2 Cups
1 Clove garlic, peeled
½ Yellow onion, peeled
3 Serrano chiles, stems removed
2 ½ lb fresh tomatillos
1 pinch sugar
salt
4 sprigs cilantro
water
• Use the metal blade of a food processor.
• Drop the garlic through the feed tube with the motor running.
• Add the onion and pulse to chop.
• Place in a strainer and rinse with cool water to remove the bitter milky liquid.
• Remove the husks from the tomatillos. Rinse. Quarter.
• Place the tomatillos and chili peppers in the work bowl of the food processor.
• Pulse to mince finely.
• Add the cilantro.
• Pulse to combine.
• Stir the onions and tomatillos together.
• Add sugar and salt to taste.
• Keeps less than 8 hours.
• Add water if the salsa thickens before being used.
Source: Usenet News (news://rec.food.recipes)
23
24. Salsa Cruda
Makes: 3 Cups
3 jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
5 very ripe fresh tomatoes, cored
2 fresh tomatillos
1 tsp salt
½ tomato sauce
• Remove the stems, seeds and veins from the chili peppers.
• Use the metal blade of a food processor to mince the chili peppers and onion
together (use pulses).
• Place in a strainer.
• Rinse under cold water to remove the bitter milky liquid.
• Remove the husks from the tomatillos.
• Use the metal blade of a food processor to chop the cilantro, tomatoes and
tomatillos.
• Stir the onion and tomato mixtures together by hand.
• Add salt to taste.
• Stir in the tomato sauce.
• Use within 3 hours.
Source: Usenet News (news://rec.food.recipes)
24
25. Salsa Ranchero
Makes: 2 Cups
1 C pico de gallo salsa
1 C tomato sauce
1 C cilantro, minced
2 Tbsp tomato paste
1 tsp sugar
1/4 tsp oregano
¼ tsp black pepper
1 Tbsp safflower oil
1 tsp vinegar
tomato juice
• Use the metal blade of a food processor to process all the ingredients except the
tomato juice until well blended.
• Simmer mixture over medium heat for 10-15 minutes.
• Thin with tomato juice if needed.
• Taste and adjust salt.
Source: Usenet News (news://rec.food.recipes)
25
26. Salsa Fresca
Makes: 3 Cups
5 ripe tomatoes, cored
3 fresh jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
½ tsp salt
1 cup tomato sauce
• Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the
heat source.
• Broil, turning until charred on all sides.
• Set aside to cool.
• Remove the stems from the chili peppers.
• Cut the peppers in half.
• Place the peppers with the onion in a food processor.
• Use the metal blade to mince using a pulsing method.
• Rinse under cool water to remove the bitter milky liquid.
• Place the tomatoes and cilantro in the food processor.
• Puree.
• Stir the onions and peppers in by hand.
• Add salt to taste.
• Add the tomato paste.
• Refrigerate until needed.
• Keeps several days.
Source: Usenet News (news://rec.food.recipes)
26
27. Salsa Rojo
Makes: 4 Cups
1 clove garlic, peeled
3 oz pork back fat
4 C chicken stock
½ C chili powder
6 oz tomato paste
1 pinch sugar
1 tsp salt
½ tsp oregano
6 sprigs fresh cilantro, snipped
• Use the metal blade of a food processor.
• Drop the garlic through the feed tube.
• Set aside.
• Fry the pork fat in a large skillet until rendered (about 5 minutes).
• Discard the solid pieces.
• You'll need about 1 ½ Tbsp of rendered fat for 4 cups of Salsa adjust if needed.
• Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa adjust
as needed), the chili powder and the garlic.
• Stir constantly over medium heat for 3-4 minutes to cook the chili powder and
remove the raw taste. Watch carefully, chili powder burns easily.
• Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano.
• Simmer for 15 minutes.
• Stir in the cilantro.
• Serve hot or cold.
• Can be refrigerated for up to 4 days.
Source: Usenet News (news://rec.food.recipes)
27
28. Mexican Salsa
Makes: 8 servings
1 each 8 oz. can tomato sauce
2 Tbsp crushed red chili
½ tsp cumin powder
½ tsp oregano
1 tsp salt
2 each garlic cloves, minced (or ¼ tsp garlic powder)
2 tsp vinegar
1 each juice of half a lemon
• Combine all ingredients and mix well.
• Let stand for 3 hours.
• Excellent with tacos or as a dip for tortilla chips.
Source: Usenet News (news://rec.food.recipes)
28
29. Uncooked Salsa
Makes: 4 servings
2 each onions, chopped
2 each chopped green peppers
¼ cup red wine (something from France, maybe a Rothschild ’82, or perhaps a
Colt .45, ’02)
1 each juice of a lemon
½ teaspoon basil, oregano, salt
1 quart canned tomatoes, chopped fine
• Pour canned tomatoes through a strainer or a colander to drain off some juice.
You will need about 2 ½ cup of mostly drained tomatoes to make a thick salsa.
• Chop the tomatoes into small pieces.
• Mix all other ingredients into chopped tomatoes.
• Taste and adjust the seasonings.
• Let stand for about 30 minutes so flavors can blend.
• This salsa will keep for 2-3 days in the refrigerator.
Source: Usenet News (news://rec.food.recipes)
29
30. Smoked Chili Salsa
Makes 2 cups. Serves 8.
1 can chipotle chiles in adobo sauce
2 C boiling water
2 Tbsp tomato paste
1 Tbsp strong red wine or balsamic vinegar or more to taste
2 Tbsp brown sugar
• Blend the chiles and water together in a food processor or blender until smooth.
• Add the other ingredients and blend again.
• Taste and adjust the flavorings as desired.
• Serve salsa with beans, eggs or in soups.
Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0
grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0
milligrams cholesterol; 35.7 milligrams sodium.
Source: "The Savory Way" by Deborah Madison, Bantam.
30
31. Roasted Habanero Salsa From Hell
Makes: 2 cups
1 Tbsp virgin olive oil
¼ C virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper
10 habanero chile peppers
¼ C lime juice (about 2 limes)
¼ C chopped cilantro
• Combine tablespoon of olive oil and garlic and mix well.
• Rub tomato halves with this mixture, sprinkle with salt and freshly cracked
pepper and roast in 500-degree oven until they begin to take on some serious
color, about 15 to 20 minutes.
• Remove from oven, cool to room temperature and dice.
• Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored,
2 to 3 minutes.
• Remove peppers from fire and mince.
• In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well, and prepare for takeoff.
• This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because
no mold or bacteria would dare to come near the stuff.
Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and John
Willoughby.
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32. Xnipec Salsa
Makes: 6 servings
4 habanero chiles, seeds and stems removed and diced
juice of 4 limes
1 onion, diced
1 tomato, diced
You don't find too many recipes for Habanero chiles. This is Pinch a Pollo
restaurant's recipe for a delicious pico de gallo made with fresh Habaneros.
• Soak the diced onion in the lime juice for at least 30 minutes.
• Add all the other ingredients and mix.
• Salt to taste.
• Run around naked in back yard. When police arrive, blame it on the habanero.
• Serve with grilled fish or grilled chicken.
Caution: Extremely hot!
Source: Karen Mintzias via news://rec.food.recipes
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33. Xnipec Anaheim Salsa
Makes: 8 Servings
1 purple (Red) onion, into 1/8" dice
4 limes
3 habanero chiles, cored seeded & minced
¼ C cilantro, chopped
1 tsp cumin, ground
1 tsp garlic salt
2 anaheim chiles, cored, seeded, peeled & diced
½ red bell pepper, cored, seeded, peeled & diced
2 tomatoes, diced
• Pierce the limes.
• Place in a microwave safe bowl.
• Warm them in the microwave.
• Squeeze the juice into a non-metallic bowl.
• Add the onions, Habanero chiles, cilantro, cumin and garlic salt.
• Let stand for at least 30 minutes.
• Add the Anaheim chiles, red bell pepper and tomatoes.
• Blend thoroughly.
• Allow any dogs that have been begging to taste, so as to discourage them in the
future.
Source: Usenet News (news://rec.food.recipes)
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34. Salsa Fresca
Makes: 4 cups
3 large ripe tomatoes
½ red onion, diced
1 to 2 serranos, finely diced with seeds
1 bunch chopped fresh cilantro
juice of 1 lime
Salt
Tabasco to taste
• Core tomatoes and finely chop.
• Place in mixing bowl and combine with remaining ingredients, seasoning to taste
with salt and Tabasco.
• Salsa Fresca tastes best served within 3 to 4 hours.
• Keep refrigerated until serving time.
• Great with meat, poultry, fish, cheese, small children and chips.
Source: Totally Chile Pepper Cookbook, Siegel & Gillingham
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35. Salsa de Chile Verde
Makes:
3 to 4 tomatoes, chopped
2 Tbsp chopped onion
1 can (4 oz.) diced green chiles
½ tsp salt
¼ tsp coarsely ground pepper
2 dried cilantro leaves, crushed
Combine all ingredients. This is a mild table salsa that goes with everything.
Source: Simply Sensational Salsa Recipes, Golden West Publishers
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36. Salsa de Chile Verde con Queso
Makes: 6 servings
1 tsp oil
4-5 fresh tomatoes , chopped
1 can (7 oz) diced green chiles
2 Tbsp diced onions
dash garlic powder
salt and pepper to taste
1 can (6 oz) tomato sauce
½ cup shredded longhorn cheese
• In a saucepan, heat oil and saute tomatoes, chiles and onions.
• Stir in garlic powder, salt and pepper, tomato sauce and cheese.
• Add water in small amounts to desired thickness.
• Serve hot or cold.
Jot’s Notes:
• This was much better hot than cold, and not great the next day.
• I thought it was a little runny, so I wouldn’t add any water.
• This isn’t really a cheese sauce, more of a tomato salsa with a taste of cheese.
Source: Simply Sensational Salsa Recipes, Golden West Publishers
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37. Basic Cheese Sauce
Makes: 3-4 cups
2 C longhorn cheese, grated
2000 C longhorn cattle, grated
6 Tbsp olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 can (4 oz) diced green chiles
1 Tbsp vinegar
5 Tbsp evaporated milk
• Melt cheese in hot oil and add seasonings.
• Write great American novel.
• Add chiles, vinegar and milk slowly while stirring.
• Heat to a bubbly boil.
Source: Simply Sensational Salsa Recipes, Golden West Publishers
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38. Barbecue Salsa
Makes: 2 cups
1 C mayonnaise
1 C bottled chili sauce
2 Tbsp Worcestershire sauce
3 Tbsp crushed red peppers, from jar
Garlic salt to taste
• Mix all ingredients together and brush on ribs while cooking.
Source: Simply Sensational Salsa Recipes, Golden West Publishers
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39. Tequila Salsa
Makes: 2 cups
½ C olive oil
½ C lime juice (about 7 limes)
½ C tequila
2 Tbsp Triple Sec
1 can (4 oz) diced green chiles, undrained
• Combine all ingredients.
• Use as a marinade for chicken or turkey, or store in refrigerator in covered glass
jar to use as a side dish.
Jot’s Notes:
• This makes an exceptional chicken marinade. We marinaded for about 3 hours
and grilled, and the chicken was fantastic.
• I’m not sure how well it would work as a side dish.
Source: Simply Sensational Salsa Recipes, Golden West Publishers
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40. Chris Forward’s World Famous Salsa
Makes: ~5 cups
6 large tomatoes
½ large white onion
½ large red onion
6 green onions, chopped
¼ red bell pepper, chopped
2 jalapeños with seeds, chopped
2 Tbsp cilantro, chopped
1 ¼ apple cider vinegar
½ tsp cayenne pepper
½ Tbsp oregano
1 tsp chili powder
½ tsp cumin
1 large garlic clove, crushed
1 tsp of lemon juice
1 tsp salt (more or less to taste)
1 tsp brown sugar
½ tsp fresh ground pepper
• Combine ingredients and allow to sit for one hour. Great with chips.
Source: Chris Forward
40
41. Drinks to Sip: Margaritas & Sangria
Citrus Sangria (Red)
Makes: 3 ½ quarts
1 (50.7oz) bottle chilled burgundy (2 regular size bottles)
1 ½ C brandy
1 6 oz can frozen orange juice concentrate, thawed, undiluted
Grated rind of 4 lemons (optional – we skip this)
Juice of 4 lemons
¾ to 1 C sugar (we generally go with 1 cup)
1 liter chilled club soda
• Combine first 6 ingredients, stirring well to dissolve sugar
• Let it set overnight.
• Add club soda before serving.
• Serve over ice.
Jot’s Notes:
• We have made this a few times, and everyone enjoys it.
41
42. White Sangria
Makes: 2 ½ quarts
2 oranges, sliced
white grapes (optional)
1 lemon sliced
1 lime sliced
2/3 C brandy
½ C sugar
2 3 inch sticks of cinnamon
2 750 Mil bottles of chablis
1 quart chilled club soda
• Mix together all except the club soda
• Let mixture set for 4 hours or overnight, stirring occasionally.
• Remove cinnamon sticks and stir in club soda.
• Serve over ice.
Jot’s Notes:
• This had an odd aftertaste. We think it might be the fruit rinds. You might
consider peeling and slicing.
• This was not as popular as the Red Sangria
42
43. Margarita Mix
Makes: 1 serving
2 parts fresh lime juice
1 part fresh lemon juice
Sugar to taste
Source: Tequila Grill
43
44. Classic Margarita
Makes: 1 serving
2 ounces Don Julio silver tequila
1 ounce Tuaca liqueur
1 ounce Citronge (orange liqueur)
3 ounces margarita mix
Splash of fresh orange juice
• Mix tequila, Tuaca, Citronge and margarita mix.
• Pour over ice into margarita glass.
• Top with splash of orange juice.
Source: Tequila Grill
44
45. Tequila Grill’s Signature Margarita
Makes: 1 serving
2 ounces El Tesoro tequila
½ ounce Grand Marnier
½ Cointreau
3 ounces margarita mix
• Combine all ingredients.
• Shake with ice in a martini shaker
• Strain into martini glass.
Source: Tequila Grill
45
46. Raspberry Margarita
Makes: 1 serving
2 ounces tequila
1 ounce Triple Sec
2 ounces raspberry puree
4 ounces margarita mix
• Mix all ingredients with ice in a blender until smooth.
• Serve in a margarita glass.
Source: Tequila Grill
46
47. Phoenician Gold Margarita
Makes: 1 serving
1 ½ ounces Patron tequila
1 ounce Cointreau
½ ounce fresh squeezed lime juice
4 ounces fresh lemonade
• Combine ingredients in a shaker and mix well.
• Salt the rim of the glass if desired and pour the drink over ice.
• Garnish with a lime wedge if desired.
Source: Windows on the Green
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