MINADO’S PERFECT SUSHI RICE Ingredients * 2 cups sushi rice * 2 cups water * 4 tablespoons rice vinegar * 3 tablespoons sugar * 2 teaspoons salt * 2 tablespoons mirin * kelp‚ leaf (optional) Directions 1. Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear. 2. Place rice to drain in a strainer. 3. Drain for one hour the winter‚ 30 min in the summer. (Sounds
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economic condition. One of the Department of Health’s health maintenance promotion is to use alternative health care such as herbs as long as it is not contraindicated with other health care problems. Example of herbal alternative cure is eucalyptus‚ garlic etc. These herbs may be available at our very own backyards & is practical. B. Statement Of Problem • How can we make an All-Natural Insect Repellent which is affordable and environment-friendly? • Will this All-Natural Insect Repellent be effective
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ingredients you need are: bay leaves‚ water‚ pork‚ depending on how many people are going to eat is how much pork you need‚ yellow onions‚ garlic‚ and the last thing you need for it‚ is the chile sauce. The ingredients for the chile sauce are: dried ancho chiles‚ seeds‚ stem removed‚ dried guajillo chiles‚ yellow onion‚ garlic‚
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texture‚ which is further enhanced by creamy Greek yogurt and pools of melted‚ golden butter. Use any leftover cauliflower mash as a topping on shepherd pie or as a delicious snack. Under 30 Minutes‚ One Pot 8 cups cauliflower 2 teaspoons minced garlic ¼ cup Greek yogurt 2 tablespoons olive oil‚ divided 2 tablespoons butter ½ teaspoon sea salt 1. Place a large saucepan with 3-inches of water over high heat and bring to a boil. 2. Place the cauliflower
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Inactiv e Prep Time: Cook Time: 1 hr 0 min 30 min 1 hr 0 min Lev el: Intermediate Serv es: 6 to 8 servings Ingredients For the Duxelles: 3 pints (1 1/2 pounds) white button mushrooms 2 shallots‚ peeled and roughly chopped 4 cloves garlic‚ peeled and roughly chopped 2 sprigs fresh thyme‚ leaves only 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper For the Beef: 1 (3-pound) center cut beef tenderloin (filet mignon)
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Study Guide Chapter 1: The Main Themes of Microbiology 1. Define Microbiology. The area of biology that deals with living things ordinarily too small to be seen without magnification. 2. Discuss the impact of microbes on earth. 3. List the 6 categories of microbes. Bacteria – Ecoli Viruses – Influenza Fungi –Candida albicans Protozoa –Entamoeba histolytica Algae – Diatoms Helminths -Tapeworm 4. Define Microbiology’s subcategories. Bacteriology Mycology Protozoology
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Unknown Lab Report Dr. Nathan Cahoone Microbiology 204 December 9‚ 2010 Introduction There are many reasons for knowing the identity of microorganisms. The study and test was done by applying all of the methods that have been learned so far in the microbiology laboratory class for the identification of an unknown bacterium which I was using unknown #25. Results Unknown #25 had the following morphology on a streak plate: medium sized butyrous cream colored colony. Gram-staining was utilized
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apron * Wash hands * Start! Artichoke Dip: * Gather ingredients * Mince garlic * Drain & chop artichoke hearts * Measure 2 cups mayonnaise * Mix in bowl * Bake 25 min. at 350◦ Herb Tomato Sauce * Gather ingredients * Finely chop: Basil‚ Oregano‚ Thyme & Parsley * Mince garlic * Chop Italian style tomatoes * Heat olive oil in sauce pan * Sauté garlic * Add remaining ingredients * Bring to simmer * Cook on medium heat 25 min
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about to make it even more amazing‚ I also have listed the amount of each you need to know. 1 clove garlic‚ minced (meaning to cut into very small pieces) 1 stick of unsalted butter (melted) 1 cup dried bread crumbs 1/3 cup grated Parmesan cheese 1/3 cup Mozzarella cheese 2 tablespoons chopped fresh parsley (only if you want‚ not needed though) 1/4 teaspoon salt 1/4 teaspoon garlic salt A large pinch of Italian seasoning (herb mix) 1/8 teaspoon ground black pepper 2 lbs of skinless
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*MAIN COURSE Chicken in Cream Sauce Recipe This chicken in cream sauce recipe‚ famously known as volaille a la crème in the Bresse region‚ is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. That’s all there is to it! Prep Time: 15 minutes Cook Time: 40 minutes
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