Hummus Feasibility Study

     Cover and cook again for 5 minutes. Next add the fresh seasoned shrimp and boil. When the shrimp turns pink and plump it’s finally ready

4.Once stove has reached medium-high heat (3 minutes has passed), insert 1 popcorn kernel into the pot.

After the 5-minute period, take the Elodea and thermometer out of the beaker, pour the mixture into the beaker down the drain and rinse.

Next, place the first set of germinating peas, dry peas and beads and beads alone in vials 1,2, and 3. Place the second set of germinating peas, dry peas and beads, and glass beads in vials 4,5, and 6. Insert the stoppers in each vial with the proper pipette. Place a washer on each of the pipettes to be used as a weight.

Add onions, peppers and celery. Sauté until slightly tender. Stir in minced garlic and sauté 2-3 minutes.

Place it in the refrigerator and let it sit for 2.5 hours. This is like brining the salmon.

As well as the salsa, all the ingredients need to be out and ready for use. Three cups of flour, one teaspoon of salt, one teaspoon of baking powder, one third of a cup of vegetable oil and one cup of warm water. Getting the water will come when needed to prevent from becoming cold. First mix flour, salt and baking powder in the bowl of a stand mixer. Mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for about one minute, stopping several times to scrape the sides of the bowl. When mixture comes together and begins to form a ball, decrease the mixing speed to low. Continue to mix for another minute or until the dough is smooth. Transfer the dough from mixing bowl to a well-floured work surface. Cut dough in half, then in half again. Continue until you have sixteen fairly equal portions. Form each piece of dough into a ball and flatten with the palm of your hand as much as possible. If dough is too sticky, use a little more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for fifteen minutes before continuing. After the rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about six to seven inches in across, keep work surface and rolling pin lightly floured. Do not stack uncooked tortillas on top of each other or they will become soggy. When the pan has become very hot, place one dough circle into the pan and allow to cook about for about one minute or until the bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If the tortilla is browning too fast, turn down the heat just a bit, if it is taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase the heat a bit. Flip to other side and cook for about thirty seconds. The tortillas are to be soft, with a few small pale golden brown spots on the

Brittany Curtis says: Simple. You buy it. Put it in the pot. Then cook it.

2. Once the bones come to a boil put on simmer. Put in spices, onions, parsley and tomatoes. Add the ThickenThin and Splenda. Simmer for two hours. Take out all the vegetables and put in a food processor until vegetables are pureed. Put in soup base and diced chicken bring to a boil and then simmer for 10 minutes before serving. Makes eight servings.

Add the onions, celery, and green onion tops and cook until the onions turn translucent, about 5 minutes..

Next, I take out three pots for the enchilada sauce, charro beans, and mexican rice. In one of the pots I'm going to pour in the rice in, add butter, set the heat and stir until all the butter is almost melted then add 2 cups of water and let boil for 15 minutes, stirring occasionally. In the other pot I can put the charro beans in and let cook on low heat. While those are cooking I'm going to heat up the enchilada sauce in the small pot to start dipping the corn tortillas in. After that I roll them up with beef and 2 1/2 cubes of cheese in each tortilla then place them in a cassarole dish. I can fit about 16 in one dish. When I'm done rolling all the tortillas I get a bag of shredded cheese and smother it all on top of the tortillas. Then I put the dish in the oven on 350 for about 15 to 20 minutes. Now I go back to my rice and pour in the other can of mexican style tomatoes in while stirring it all together. Let simmer for five more minutes until I remove it from the heat to let cool off.

Let the vinegar stay in the tank for twenty-four to forty-eight hours, but no longer than forty-eight hours. Set a bucket under the drain valve, and keep the drain valve open, so the solution will pour out.

8. Turn down the slow cooker to its lowest setting and let the stew cook for another 3 hours.

1. Place the beaker containing the mixture on the hot plate and heat until the white fumes no longer form (about 15 minutes) during the sublimation process.

In this report, you will find a variety of different recipes that can be made quickly and easily. The best part is these are healthy recipes. You will not only find recipes for main meals, such as breakfast, lunch and dinner, but