Egg Breakfast Recipe Ingredients: 6 eggs‚ beaten 6 slices bacon‚ cooked and crumbled 2 cups unseasoned croutons 1 1/2 cup shredded cheddar cheese 2 1/2 cups milk 1/2 teaspoon mustard 1/8 teaspoon onion powder 1/2 teaspoon salt 1 dash pepper Directions: 1. Place croutons and cheese in the bottom of a greased 9x13 pan. 2. Combine eggs‚ milk and seasonings; pour into baking dish. 3. Sprinkle with bacon. 4. Bake at 325 until set (55-65 min). Serve immediately. BEEF TAPA AND
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guaranteed to be absolutely delightful! Ingredients: For this dish‚ you will need: Sesame oil Ground cinnamon 1 onion 4 cloves of garlic Fresh ginger root Turmeric root Water 2 green chili peppers 1 pound of turkey meat (ground or diced turkey) Red chili powder Garam masala Salt and black pepper‚ to taste 2 cups of brown rice Preparation: To begin‚ place the rice in a skillet to cook. You will need about 2 cups of water per cup of brown rice‚ but add an extra half cup to ensure that the
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developed a taste for spice increasing demand Spice Obsessions Only attainable by ruling class Emblems of power‚ gifts of state‚ heirlooms‚ currency Pepper: worth its weight in gold‚ used as currency Plagued by counterfeiting Dried juniper berries (added to extend pepper) Spice Obsession Theories Theory 1: Used spice as preservative (pepper) Not much evidence (salt works fine‚ local spices‚ afford fresh meat) Theory 2: Medicine Theory 3: Medieval palate was dull Theory 4: Trade Route Inflation
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’383--dc22 2007043551 ISBN-13: 978 1 84593 405 7 Typeset by Spi‚ Pondicherry‚ India. Printed and bound in the UK by Biddles Ltd‚ King’s Lynn. Contents Contributors Preface 1 Introduction V.A. Parthasarathy‚ B. Chempakam and T. John Zachariah 2 Black Pepper T. John Zachariah and V.A. Parthasarathy 3 Small Cardamom B. Chempakam and S. Sindhu 4 Large Cardamom B. Chempakam and S. Sindhu 5 Ginger T. John Zachariah 6 Turmeric B. Chempakam and V.A. Parthasarathy 7 Cinnamon and Cassia N.K. Leela 8 Clove
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|Acidity | |Take a tiny piece of jaggery (gur) every hour. Just | |keep it in the mouth and slowly suck it till acidity subsides. | |Drink coconut water 3-4 times a day. Have a plateful of
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CHAPTER I Project Conceptualization A. Introduction It was the Italians who introduced us to the world of pasta and pizza. Migliore’s menu will be one of the most appetizing and delectable lineups of Italian cuisine you could ever find in the Philippines. It offers a wide array of pasta and pizza dishes on top of rice meals and other recipes that imbues homemade Italian appeal consistently. The pasta meals are made of different noodle shapes and sizes‚ different ingredients different
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Measurements Bread 1 gal – 4 lt Tomatoes‚ diced 21 oz – 630 g Fresh Basil‚ chopped 2.5 oz – 75 g Fresh Parsley‚ chopped 2.5 oz – 75 g Red Bell Peppers‚ medium dice 5 oz – 150 g Mushrooms‚ marinated and quartered 5 oz – 150 g Dressing Garlic‚ fine dice 2 tsp – 10 ml Garlic salt TT Fresh Ground Pepper TT Olive Oil 5 fl oz – 150 ml Red Wine Vinegar 2 fl oz – 75 ml Juice of 1 Lime Parmesan‚ grated For Garnish Parsley For Garnish Preparation
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Atchara Atchara is an appetizer made from pickled green papaya. Julienned or grated green papaya are placed in airtight containers and soaked for a week in cooked vinegar and sugar mixture with onions‚ garlic‚ ginger‚ pepper corn‚ and red bell pepper. This is probably the most famous appetizer in the Philippines because every region seems to have their own version. This sweet and sour tasting appetizer is usually served with fried dishes such as fried tapa‚ longganisa‚ tocino‚ and even lechon
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pantries. If you find an army of ants looking to invade any part of your house‚ just sprinkle some cinnamon on the threshold of the door entrances. Ants hate spices so they’ll retreat from stepping a foot inside your home. Spices like red chilies‚ black pepper and salt can be used with the same effect. You can use any of these ingredients to make a thin line underneath a door or windowsills wherever the ants are more likely to crawl there way in from. If you find the smell of these spices a little too
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peeled potato‚ Blade C Pepper and salt‚ to taste ¼ teaspoon of garlic powder 3 packed cups of chopped kale For dressing: 1/4 cup of raw cashews‚ soaked for about 2 hours 1/4 cup of unsweetened almond milk 1 large cloves garlic 1/2 tablespoons of fresh squeezed lemon juice 1/2 teaspoon of dijon mustard Pepper and salt‚ to taste For chickpeas: 1 15-ounce can of chickpeas‚ rinsed‚drained‚ patted dry 1/2 teaspoon ofground cumin 1 teaspoon of chili powder 1/4 teaspoon of cayenne pepper ½ tablespoon of extra
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