General kitchen advice

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Diet types

The South Beach Diet
The South Beach diet is a diet started by Dr. arthur agatston, a cardiologist from miami, usa, which stresses that dieters should be eating "good carbs" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston developed his weight loss regime for people who have cardiac problems, as a result of his analysis of scientific research on other nutritional studies.
Good foods include, lean beef, turkey breast, prawns, fat free cheese, almonds, nonfat yoghurt and some vegatables, like lentils, cauliflower and snow peas.

Pickled Peppers Or Chiles Recipe

	Category	Condiment Recipes
	Views	80
	Ratings	0

Ingredients And Procedures

2 1/2 lb Red or green sweet peppers

-or fresh hot chilies (about 4 quarts) 1 qt Vinegar

1 Guart water

4 ts Salt (to make 8 pints)

Olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving

Rate this recipe!

Post this recipe to your site

<h1>Pickled Peppers Or Chiles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 1/2 lb Red or green sweet peppers <P>-or fresh hot chilies (about 4 quarts) 1 qt Vinegar <P>1 Guart water <P>4 ts Salt (to make 8 pints) <P>Olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-file.co.uk" title="Free recipe">free recipes</a>