Low Fat, Low Cholesterol Baked Tortilla Chip with a Mango Salsa Dressing

Written by Hans Dekker

Many low fat low cholesterol recipes are usually bland and un-flavorful but you can find some unique and tasty treats on our website that are full of flavor.

Here are a couple of low fat low cholesterol recipes that are just great for sitting around watching television. For this first Baked Tortilla Chip recipe that is fast to create in your microwave you will need 12 corn tortilla chips, vegetable oil, and salt. Userepparttar vegetable oil and brushrepparttar 151152 tortilla shells on both sides, now cut each tortilla chip into 6 separate wedges. Place in a single layer in your microwave. Microwave on high for around 1 ˝ minutes, then turnrepparttar 151153 wedges and microwave again for another 1 ˝ minutes. Continue turning and cooking atrepparttar 151154 same intervals until all tortilla chips are crisp. They will become crisper after you remove them fromrepparttar 151155 microwave. Saltrepparttar 151156 chips after removing them fromrepparttar 151157 microwave. The normal cooking time is around 7 minutes.

The Stuff of Poetry – Mead

Written by Paul Rinehart

People have been drinking fermented beverages sincerepparttar dawn of civilization. At first,repparttar 151111 production of alcohol may have been accidental. Over time, it became an art.

Mead is a beverage made from fermented honey. This very drink wasrepparttar 151112 founding father of wine and beer. A purist might just stick to justrepparttar 151113 simplest recipe of honey, water, and yeast, but some people, like myself, add a few additional ingredients to complimentrepparttar 151114 main ingredient.

My first introduction to mead was on my birthday. I prepared a medieval feast, each ingredient carefully chosen to be historically accurate or at least as accurate as it could be. A friend of mine brought along mead made by a brewery also known for brewing Tej, an Ethiopian honey wine. It was a welcome accompaniment torepparttar 151115 sweet and savory flavors ofrepparttar 151116 various medieval dishes.

I acquired a taste for mead while in Denmark. I was attending a folk school, and two of our favored activities were singing and drinking. A local liquor store carried mead in a ceramic bottle. The label depicted two Vikings, who seemed rather happy enjoying their brew out of horns. My friends and I started having little parties we appropriately dubbed “Viking Giggle Fest.”

After school ended, I returned home. I yearned to make mead. I had been brewing for years, but most of these experiments ended in failure. This time around I was determined to make something drinkable. My first batch was rather scaled down. I boiled honey in water, let it cool to room temperature, added yeast, and set it aside to ferment for two weeks. I wanted to try it, so afterrepparttar 151117 two weeks were up, I decided to try it. It wasn’t bad, but it wasn’t wonderful either. It showed signs of carbonation, its bubbles gently tickled my palate. The taste was a little watered down, but I was working off of a theory and not off of a recipe.

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