14/1/56

Melissa's Dried Ancho Chiles, 3 Bags (3 oz)

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3 x 3 ounce packages
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Melissa's Dried Ancho Chiles, 3 Bags (3 oz) Review

The most commonly used dry chile in Mexico, Melissas Ancho Chiles pack a robust, earthy flavor with mild to moderate heat. The Ancho ranges from 3 - 5 on a heat scale of 1 to 10, and Scoville heat units are 1,000 to 3,000. Actually a dried poblano, Ancho Chile is the sweetest of the dried chiles, and becomes very fruity and aromatic when toasted. These chiles are a must for many classic Southwestern and Latin recipes, including moles, salsas, soups, and stews. Ancho Chiles from Melissas are hand selected for excellent quality, and will kick up your recipes with authentic, full-bodied flavor.

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There is nothing more delicious than a fresh, hot tamale. If you take your time and make these tamales with loving care, you will receive lots of compliments.

4 pounds boneless chuck roast

Melissa\'s Dried Ancho Chiles

4 cloves garlic

Authentic Mexican Tamales Recipes - Authentic Mexican Beef Tamales

3 (8 oz.) pkgs. dried corn husks

4 dried ancho chiles

2 tablespoons vegetable oil

2 tablespoons all purpose flour

1 cup beef broth

1 teaspoon cumin seeds

1 teaspoon ground cumin

2 cloves garlic, minced

2 teaspoons fresh oregano, chopped

1 teaspoon red pepper flakes

1 teaspoon white vinegar

Salt to taste

1 tablespoon salt

9 cups masa harina

Directions

Place the beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as the water boils, reduce heat to a simmer and cover the pot. Let simmer for 3-1/2 hours, until the beef is tender and shreds easily with a fork.

After the beef is done, remove from pot, reserving 5 cups of cooking liquid. Discard the garlic. Allow meat to cool slilghtly. Shred into small pieces with 2 forks.

Meanwhile, place corn husks in a large container and cover with warm water. Allow husks to soak for 3 hours, until soft and pliable. You may need to weight them down with an inverted plate or heavy can.

Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove the stems and seeds. Crumble and grind the chilies in a clean coffee grinder or with a mortar and pestle.

In a large skillet, heat up the oil. Mix in the flour and allow it to brown slightly. Pour in 1 cup beef broth and stir until smooth.

Mix in the ground chilies, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir in the shredded beef and cover. Let simmer for 45 minutes.

Place the lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add in the masa harina and beat at low speed until well mixed. Pour in the reserved cooking liquid, a little at a time, until the mixture is the consistency of soft cookie dough.

Drain the water from the corn husks.

Flatten out each corn husk, one at a time, with the narrow end facing you. Spread 2 tablespoons of the masa harina mixture onto the top 2/3 of the husk.

Spread 1 tablespoon of the meat mixture down the middle of the masa harina.

Roll up the corn husk, starting at one of the long sides. Fold the narrow end of the husk down onto the rolled tamale and tie with a piece of butchers' twine.

Place wrapped tamales into a steamer basket. Steam over boiling water for one hour, until the masa is firm and holds its shape. Make sure the steamer doesn't run out of water.

Serve immediately, allowing each person to unwrap their own tamales.

Keep leftovers inside their husks and store them uncovered in the refrigerator.

=> Authentic Mexican Tamales Recipes: Mexican Tamale Relish

Delicious over your hot tamales or other meats like beef, pork and chicken. Try adding plums for an additional flavor boost.

8 large medium ripe tomatoes, peeled and chopped into 3/4-inch chunks

2 cups firm apples, chopped

1-1/2 cups fresh peaches, chopped

1-1/2 cups fresh pears, peeled and chopped

1-1/2 cups onion, finely chopped

1 cup celery, finely chopped

3 tablespoons whole pickling spices

2-1/2 cups lightly packed brown sugar

2 teaspoons pickling salt

1-1/2 cups apple cider vinegar

Directions

Place the tomatoes, apples, peaches, pears, onion and celery into a heavy pot. Stir in the pickling spices, brown sugar, pickling salt and vinegar. Bring to a boil, while stirring constantly.

Reduce heat to medium and simmer until mixture is thick; stirring occasionally to prevent sticking. Cook about 45 minutes.

Pour the fruit relish into hot jars, leaving 1/-inch head space. Adjust caps. Process for 15 minutes in a boiling water bath. Cool jars. Store relish in a cool, dry place.

Authentic Mexican Tamales Recipes - Authentic Mexican Beef Tamales

Cha...cha...cha...it's chili time!

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11/1/56

Mexican Soup - Traditional Menudo Recipe

Menudo is one of many traditional Mexican foods and this soup contains calves' feet or pigs' feet, tripe, chilies and more. The word "menudo" refers to both the stomach meat used to make it and the soup itself. This soup is very popular in Mexico and you can see big menudo meat blocks in meat markets all over the country.

It is reputed to help with hangovers and have medicinal properties because of the way it induces sweating, making it popular on New Year's morning. Other popular ingredients in menudo include crushed red chilies, oregano, onions and cilantro, although there are various recipes for menudo and each is slightly different. Hominy is added to this soup in northern Mexico but not in some other areas.

Poblano

For such a popular soup, both in Mexico and the southwest of the United States, it might sound surprising that it has not found its way on to many Mexican or Tex Mex restaurant menus. This is perhaps because of the unusual ingredients in the soup and the fact that it takes so long to make.

Mexican Soup - Traditional Menudo Recipe

Tips for Tasty Menudo

Menudo is made with tripe. Choose honeycomb tripe because it is not as tough as other kinds. To improve the flavor of the soup, skim the fat off the top several times an hour while it cooks. A lot of fat comes out of the meat. Menudo takes a long time to make so you need to plan it the day before making it. It is said to taste better after being reheated, since the flavors become stronger. Menudo keeps for a couple of days in the refrigerator so you could try this.

Recipe for Mexican Menudo

This is a very easy dish to make and you can serve it with chopped cilantro and onion, as well as tortillas. If you like, you can take out the pigs' feet at the end, take the meat off them, and then return the meat to the pot, discarding the rest.

What you will need:

2 cups dried hominy 2 lbs pigs' feet 3 lbs chopped honeycomb tripe Water, as needed 1 tablespoon dried oregano 5 black peppercorns 5 chopped cloves garlic 2 roasted poblano chilies, seeded, peeled and chopped 1 roasted ancho chili, seeded, peeled and chopped 1 chopped onion

How to make it:

Cover the hominy with water. Leave it to soak for at least eight hours or overnight. Transfer it to a saucepan and cover it with a few inches of water. Bring it to a boil, and then simmer it for two hours. Add more water if you need to, to keep the hominy covered.

Drain off the water, and then add the tripe, onion, oregano, pigs' feet, peppercorns and garlic. Add water to cover everything and bring the mixture to a boil. Simmer for two hours, then add the chilies and simmer for one more hour.

Mexican Soup - Traditional Menudo Recipe

If you are looking for typical Mexican recipes, you might like to try making menudo. If you thought Mexican food was all tacos and fajitas, you might like to try some authentic recipes, such as menudo soup. MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food.

10/1/56

Best Chili Recipes - 5 Tips For Cooking Great Chili!

Chili is a metaphysical thing in the world of cooking. There are major competitions all over the United States, and believe me they can get really cutthroat. People take their chili seriously! Chili is a creation that is highly personal to the person that has created the dish. Lots of folks can work a lifetime to perfect a chili recipe and that is no joke. Just ask anyone that has ever competed in a chili cook off. If you are a newbie to the world of chili and want to get out of "the canned stuff," then welcome! Even if you are an old hat at making chili, welcome! The tips herein will do no harm and only enhance your chili experience! Lets get some tips!

Tip 1. What if your chili is too thick? What kind of chili is it? White?, Red? Beef? Chicken? If your chili is too thick do not use water to thin it out that is what everyone in the world does. Use broth instead! Water will "kill" the hard worked for flavor of your chili creation. Broth adds the liquid that you need and unlike water it also adds flavor and depth to your chili recipe!

Poblano

Tip 2. What if your chili is way to thin? You could add some tomato paste to it as one way to thicken it. Try it a little bit by little bit until you achieve the consistency that you are looking for! What if the tomato paste does not make your chili thick the way you want it to? Then the next step is to try to use something like cornstarch or corn flour commonly called masa flour! You can also try the old school use of cornmeal. I like this one myself. Cornmeal gives a good texture. Some people I know in the Southern United States say to just use good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then the is the no calorie way to do it by using arrow root mixed with a bit of water and then added to the chili and stirred. As you can see there are many way to make your chili thicker. The choice is yours and you should experiment.

Best Chili Recipes - 5 Tips For Cooking Great Chili!

Tip 3. Most people that I know of that make chili at home just use plain old boring everyday Jalapeno's. This is fine in most cases and they do bring the "heat!" But the fact of the matter is that there is a world of different chilies out there. Anaheim, Poblano, Serrano, Sante Fe Chilies, Ancho Chilies, The very popular these days Chipotle in Adobo sauce or Chipotle powder, Cayenne, Tabascos, Thai Chili, Habanera, and Scotch Bonnets! The list can go on and on from country to country. So why not try to use more than one type of chili pepper in your chili? Change the flavor, do not settle for the mundane! Have fun!

Tip 4. first thing is first! Cook the meat! Any meat that you are using should be cooked first. Brown the meat way before you have to add the liquids to the recipe. Browning the meat aids in locking in the flavor of the meat. You do not want your meat to get soggy with the liquids from the chili recipe. I prefer to sear cook my meat. That is turn the flame up high and putting the meat in the pan of my fave the cast iron skillet and so it sizzles quick and stir it around a bit and then turn the heat down. This is a classic searing technique that locks the flavor into the meat.

Tip 5. The better the meat the better the meal! It is a fact that the better the quality of any meat or main component for a meal the better the meal. Remember that is it quality over quantity! Just because you can get some meats cheap and get lot's of it does not mean that it is quality meat and that you will get a quality meal. If you have to use a cheaper meat that is less tender then expect to cook your chili longer to soften it up and consider using a meat tenderizer on it to aid in the softening of the cheaper cuts and cook the chili longer and you should be OK. In the long run if you can afford to get the better cuts then I always day do it!

Best Chili Recipes - 5 Tips For Cooking Great Chili!

We have looked at 5 Tips For Cooking Great Chili [http://bestchilirecipes.net/]. I hope that you have enjoyed reading this information. If you would like to learn more about chili cooking and chili recipes then please visit: [http://bestchilirecipes.net/].

8/1/56

Preserving Peppers - Hot Peppers and How to Preserve Them in a Variety of Tasty Ways

Whether you enjoy mild sweet peppers or the hotter varieties, they are easy to grow and preserve. There are many pepper varieties that can be eaten fresh, dried, or used in pepper vinegars, salsas, and hot sauces. Some of my favorite varieties include:

* Jalapeno peppers

Poblano

* Sweet bell peppers

Preserving Peppers - Hot Peppers and How to Preserve Them in a Variety of Tasty Ways

* Sweet and hot banana peppers

* Poblano peppers

* Habanero peppers

* Serrano chili peppers

* Cayenne peppers

* Tabasco peppers

* Gypsy hybrid peppers

* Cherry peppers

* Hungarian wax peppers

* Cubanelle peppers

The method you choose for preserving peppers depends largely on the variety. Typically, I preserve my harvest in one of these ways: by freezing, in sauces, in salsas, in vinegars, or by drying.

To freeze peppers, harvest fresh and crisp young peppers and wash them. Peppers will go limp quickly, so pick them shortly before you plan to freeze them. Cut the peppers in half and remove seeds. I dry the seeds, place them in small plastic storage bags, label, and save for next year's planting.

Slice peppers into rings or julienne slices. Boil water and blanch peppers for 2-3 minutes. Cool quickly in ice water and thoroughly drain. Place in zippered freezer bags and seal. Label outside of bag with a permanent marker, including the variety and the date. Use the frozen peppers in cooked foods such as soups, stews, gumbos, chili, pasta dishes, spaghetti sauce, stir fries, etc.

To make hot pepper vinegar, pack washed hot peppers into a glass jar or bottle. I use Tabasco peppers. I often mix green and red peppers together. Be sure it is glass designed to withstand heat so it will not crack from the hot vinegar. I prefer to use a bottle designed for pouring or sprinkling. Add salt if desired for flavoring. Pour hot vinegar over the peppers, leaving a bit of head space. Seal tightly and let steep for 4-5 weeks. Experiment with different types of vinegar such as white, cider, sherry, and other flavored vinegars. Hot pepper vinegar makes a nice gift. Give it a personal touch by adding homespun fabric and a handmade gift tag.

You can also make your own salsa. There are many recipes for homemade salsa. Your recipe choice depends largely on your taste. The choice of peppers depends on whether you want mild or hot salsa. Once your salsa is made, ladle into Mason canning jars and process according to your home canner directions. Be certain that each jar "pops" when cooling from the canning process. This indicates that the jar has properly sealed. Unsealed canned foods are not safe.

You can dry peppers in an oven, in a food dehydrator, or you can simply air dry them. I prefer the air drying method. I take a very strong needle and "sew" them together with very strong quilting thread. I leave room between peppers so air can circulate. I suspend them in front of a sunny window and allow them to completely dry, which usually takes several weeks. When fully dried, store in zippered bags or plastic containers. I use these primarily in stir fries, fried rice, and pasta dishes. Dried seeds, such as hot red pepper flakes, are great for seasoning foods like pizza and pasta. You can rehydrate dried peppers prior to use by soaking in water, if desired.

Be careful when handling hot peppers. The oils can burn you. I use thin latex gloves when handling hot peppers, and I avoid touching my skin, face, lips, and eyes. Be care of other items you handle also during this process. When my daughter was young, I was in the midst of handling hot peppers and she wanted a kiwi. I peeled and sliced the kiwi, and she complained that it was a very spicy kiwi. You can always remove your gloves and wash your hands if needed.

REPRINT RIGHTS statement: This article is free for republishing by visitors provided the Author Bio box is retained as usual so that all links are Active/Linkable with no syntax changes.

Preserving Peppers - Hot Peppers and How to Preserve Them in a Variety of Tasty Ways

Laura Brown is an experienced ghostwriter and professional freelance author. She also enjoys gardening and cooking. You can find some delicious recipes and gardening tips on her website, The Rancher's Daughter, along with a lot of useful information on gardening, cooking, flowers, and living in the country. Learn more about Preserving Peppers at Laura's website.

7/1/56

Chili Mac Recipe - Old Fashioned Chili Mac

This chili mac recipe will bring back memories from long ago. Now you can create new memories for hungry young and young-at-heart chili lovers.

1 cup elbow macaroni 1 pound ground beef 1 small onion, chopped 1 cup celery, chopped 1/2 large green bell pepper, chopped 1 (15 oz.) can kidney beans, drained 2 (10.75 oz.) cans condensed tomato soup 2 (14.5 oz.) cans diced tomatoes 1/8 cup brown sugar Salt and pepper to taste
Directions

Poblano

In a large pot, bring lightly salted water to a boil. Add in the pasta and cook for 8 to 10 minutes; drain. In a small saucepan, add in the celery and green pepper; cover and cook until tender; drain. In a large skillet, cook the ground beef over medium heat until brown. Add in the onion and cook until tender; drain off the excess fat. Add in the celery and green pepper. Stir in the kidney beans, tomato soup, diced tomatoes and brown sugar. Add salt and pepper to taste. Stir in the macaroni.
=> Chili Mac Recipe: Mexican Style Chili Mac

Chili Mac Recipe - Old Fashioned Chili Mac

This spicy chili mac has a more grown-up flavor for those who enjoy that authentic Mexican taste.

2 fresh poblano chile peppers 1/2 tablespoon corn oil 1 pound chorizo sausage 1 medium onion, chopped 2 cloves garlic, minced 1 (28 oz.) can diced tomatoes with juice 1 (15 oz.) can black beans, rinsed and drained 1 cup water 1/2 pound macaroni 3/4 teaspoon salt 1/4 teaspoon black pepper 1/2 tablespoon dried Mexican oregano
Directions

Preheat oven to broil. Place the poblano peppers on a baking sheet and broil until their skin is blackened. Cook all sides of peppers until done (do not overcook). Remove peppers from oven and place them in a paper bag. Seal the bag and let them sit for 15 to 20 minutes. Take the peppers out of the bag and peel the skin off each one under running water. Remove the stems and the seeds. Chop peppers. In a Dutch oven, heat up the oil over medium heat. Squeeze the chorizo out of their casings and into the hot oil. Use a wooden spoon to break up the sausage; cook for 4 minutes. Remove sausage from pot and set aside. Add the onion to the pot and cook until tender and clear. Stir in the garlic and cook for 1 minute. Add in the poblano peppers and heat through for 1 minute. Increase the heat to high and stir in the tomatoes (along with the liquid), black beans, water, macaroni, sausage, salt, pepper and oregano. Let the heat get up to a low boil. Reduce heat to low; cover and cook for 10 minutes; stirring occasionally.
=> Chili Mac Recipe: Quick and Easy Chili Mac

This is a great recipe to make when you're hungering for some homemade chili mac, but short on time.

2 cups uncooked elbow macaroni 1 1/2 teaspoons dried minced onion 1 (15 oz.) can chili without beans 1(10.75 oz.) can condensed cream of mushroom soup, undiluted 1 cup cheddar cheese, shredded and divided
Directions

Preheat oven to 350 degrees. In a saucepan, cook the macaroni in boiling water for 5 minutes. Stir in the onion. Cook for 1 to 2 minutes or until the macaroni is tender; drain. In another saucepan, combine the chili and mushroom soup. Heat thoroughly. Stir in the macaroni and 3/4 cup of the cheese. Transfer to a greased 11x7-inch baking dish. Cover and bake for 20 minutes. Uncover and sprinkle on the remaining cheese. Bake for 5 to 10 minutes, or until cheese is melted.

Chili Mac Recipe - Old Fashioned Chili Mac

Cha…cha…cha…it’s chili time!

[http://www.best-chili-recipes.com]

Pacific Natural Foods All Natural Poblano Pepper and Corn Chowder, 17.6-Ounce Boxes (Pack of 12)

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BPA Free
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Pacific Natural Foods All Natural Poblano Pepper and Corn Chowder, 17.6-Ounce Boxes (Pack of 12) Review

Chef-inspired heary soups that deliver fresh home-made taste in an easy open tear package; no can openers or scissors required; no sharp edges.

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3/1/56

Earth & Vine Red Bell Pepper & Ancho Chili Jam

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Net Wt. 9 oz.
Product of USA

Earth & Vine Red Bell Pepper & Ancho Chili Jam Review

This bold, yet mild jam is excellent on a smoked turkey or grilled chicken sandwich. Serve along side lamb, pork or poultry. Pour over cream cheese or warmed Brie for an outstanding appetizer. Top salmon mousse, or spread over meat loaf stuffed bell peppers and bake.

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Earth Sciences

The name earth sciences refers in general to all scientific fields that study the earth and its atmosphere. They include geography, geology, geophysics, as well as scientific branches of mineralogy, oceanography, and meteorology. All of them are closely linked not only to each other but also to related sciences. The most important related sciences are chemistry, physics, biology, and history.

Earth & Vine Red Bell Pepper & Ancho Chili Jam

Within the framework of various segments, geology deals mainly with the rocks of our Earth (petrography), both on the surface as well as in the interior of the earth. It involves the study not only of the present state but also of how it was in the past and how it has changed during the course of Earth's history - how it happened, etc. It includes the impact of exogenous forces such as the sun, wind, water, and ice; and endogenous forces such as convective flows in the interior of the earth, volcanic activity, earthquakes, plate tectonics, etc. Paleontology studies plant and animal fossils and thus acquires knowledge of the past. This knowledge provides valuable help for geological dating (historical geology).

What is Earth Sciences and the History of It

Geophysics utilises in its study of the Earth the knowledge acquired by physics. It includes, among other things, a study of the earth's magnetic field, the earth's temperatures, the effects of the moon on the tides (high tide and low tide), and the study of the earth's gravity. Predicting earthquakes (seismology) and volcanic activity is also of the of tasks of geophysics. Meteorology, another area of geophysics, deals with the study of the Earth's atmosphere. Here, the study of the climate and weather forecasting play an important role.

Geography deals with the study and description of the Earth's surface. It is divided into two parts: one is the general geography dealing with the Earth's phenomena on a global basis, the other is the regional geography which concentrates on the specifics of a given region.

Earth sciences also includes oceanography. Oceanography studies oceans, that is to say, it studies their chemical and physical properties and their currents. It also deals with the relationship between oceans and the climate, raw material deposits underneath the ocean bed, pollution in the oceans, and other issues.

In addition, there are numerous branches, such as soil science, geodesy, cartography (map-making), geography of plants, geoinformatics, aerial survey of the Earth, and many others. A great and diverse number of institutes and research centres are dedicated to acquiring continuously new information which is in part important also for the future of the human race, in particular when it concerns climate changes, environmental damage, and other areas of vital importance.

History of Earth Sciences

Ancient geology, which mainly studied the structure of the earth with its composition, formed part of natural philosophy. The question of the Earth's origins was always in the foreground.

Natural phenomena such as earthquakes and volcanic eruptions were being linked to gods and goddesses. As early as in the 6th century before Christ, Greek philosopher and astronomer Anaximander of Millet developed a theory that the universe, and therefore the earth as well, consists of concentrically arranged cylinders. Greek poet and philosopher Xenophanes discovered that, ages ago, fossilised seashells were made from the imprint of animals. Around 100 B.C., people began to realise the link between the tide and the moon.

Fossils played an important role when acquiring new information in medieval times as well. In linkage to the work of N. Stensen, a Danish naturalist, the year 1669 marks the beginnings of modern geology in that he determined that the upper layers of the earth are younger than the lower layers. He also ascertained that earth layers originally deposited horizontally were fractured and deformed by the internal forces of the Earth.

Modern geology of the 18th century noted a definite separation between the bible's notion of creation and earth's actual history. The first geological map of a specific region was made (by Füchsel, in 1761). A discussion ensued with regard to whether all rocks were the result of the action of water or of volcanic activity. In 1875, thanks to the efforts of Eberhard Süß, the first comprehensive theory concerning the origins of mountains was proposed. At that time, it was still assumed that the Earth is continually contracting, thus causing the "folding" of the mountain ranges (contraction theory).

The discovery of radioactivity in the 20th century provided a new method of dating of the rocks. Alfred Werner, with his idea about continental shift, introduced a new line of thought concerning the origins of great mountain ranges. This approach was later incorporated in the lithospheric plate tectonics, which today is generally accepted.

In the field of geography (branch area) dealing with the description and interpretation of the surface of the earth, Egyptians, Chinese, and the Phoenicians already explored unknown regions during their far-reaching trips. In the 4th century B.C., Aristotle determined that the Earth is round. Eratosthenes (276-196 B.C.) was the first person to calculate the earth's circumference. In the 2nd century A.D., Greek astronomer Ptolemy compiled a wealth of geographical information gathered by Greeks and Romans during their conquering wars and travels.

No major advancement of science was registered in the early Middle Ages because there was only a small number of exploratory travel. New and important discoveries, however, came about in the 13th century with Marco Polo, and the in the 15th and 16th centuries with the explorations of the Spanish and Portuguese seafarers along the African coast. At that time, it was recognised beyond any doubt that the earth is a sphere and not a cylinder, as it was previously assumed.

For a long time, the work of the German geographer Varenius, who categorised geography into three parts, was considered to be the cornerstone of science. The first part concerns the study of the earth's shape and size; the second one deals with the seasons, climate, and the tide in relation to the position of the earth in the universe; and the third part concentrates on comparing the various regions of the Earth.

In the 18th century, Immanuel Kant ,and in the 19th century Alexander von Humbolt, were among those whose work in various branches of the science of geography resulted in an important progress of this science. At that time there was a proliferation of geographic societies and magazines which supported the science by publishing and disseminating new geographical knowledge. At the start of the 20th century, the old methods were still used. Later on, new geographical knowledge started to be evaluated using mathematics and statistics.

Beginning in the 1960s, the development of modern computers facilitated the compilation, analysis, and, most importantly, the storage of geographical data. Today, computer simulations play a very important role.

What is Earth Sciences and the History of It

What is Earth Sciences and the History of It
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Earth & Vine Tube. Duration : 1.23 Mins.

Earth & Vine's Red Bell Pepper & Ancho Chili Jam and their Pineapple Sake Teriyaki Marinade

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