Add 2 bottles of Newman’s Own Light Lime Vinagrette and Boil-in-bag Cajun seasoning. Put in onions, eggs(if desired) and garlic. Let ingredients come to a rolling boil and then add the sausage. After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob.
Mexico - Taqueria Style Tacos! Ingredients: 3 pounds flank steak 1/3 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, minced 2 limes, juiced 1/2 cup olive oil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon paprika 1 white onion, chopped 1/2 cup chopped fresh cilantro 1 lime, juiced 2 large tomatoes, chopped 2 jalapeno peppers, chopped 1 white onion, quartered 4 cloves garlic, peeled 4 dried New Mexico chile pods 1 pinch salt and pepper to taste 1 (32 ounce) package corn tortillas 2 cups grated cotija cheese (optional) 2 limes, cut into wedges Method: Step 1. Lay the
In the bowl, add 3 table spoons of paprika (this is optional), 3 tablespoons of salt, 3 tablespoons of garlic powder,, 1 table spoon of cumin seeds. Mix them thoroughly, until they are combined into one substance of seasonings and your masa. 3. Add 2 cups of corn oil into the seasoned masa. While doing so, begin to work your hands against the mixture, to create dough out of the seasoned masa, and corn oil.
» 2 Bunsen burners »2 tripods » 2 wire gauzes » 2 × 150 mL beakers » 2 × 250 mL beakers for 70°C and 80°C water baths » 5 Styrofoam cups for unheated water baths » 8 thermometers 0–100°C » 16 test tubes in a rack » 10 mL measuring cylinder » junket tablet » 50 mL milk » Crushed ice » dropper » plastic spoon » marking pen » Distilled water Note: Thermostatically controlled water baths may be used if available. Method 1 Prepare half-filled water baths by mixing different amounts of tap water, boiling water and ice in the styrofoam beakers to give one of each temperature: 10°C, 20°C, 30°C, 40°C and 50°C. Maintain the 70°C and 80°C temperatures by placing water in the beakers on the Bunsen burners and adjusting with cold water as necessary. Alternatively, use thermostatically controlled water baths for the 30°C, 40°C, 50°C, 60°C, 70°C and 80°C experiments. Place thermometers in each water bath to record the actual temperature in each bath.
Kyla Emerine Date of Experiment: April 15, 2015 Report Submitted: August 17, 2015 Title: Colligative Properties and Osmotic Pressure Purpose: To observing changes of colligative properties in freezing and boring points, by adding salt to a solution. Procedure: In this experiment I performed various procedures such as adding different amounts of salt to tap water that was freezing or boiling and observed how it changed the temperatures. Data Tables: Data Table 1. Dialysis Tubing Results Time: |Mass of Dialysis Tubing and Contents | 0 minutes |6.5g| 30 minutes |6.8| 60 minutes |7.2| Questions A. In your experiment, is the light corn syrup in the dialysis tubing hypertonic or hypotonic to the water?
Experiment & Observation I gathered together my items; distilled water, salt, ruler, scissors, stapler pencil, tape, 16 toothpicks, Kool-Aid drink mix strawberry and grape, set of McCormick food coloring red, yellow, green and blue, small bag of M&M candy, plastic beaker 50 mL, petri dish 60mm, well-plate 24, FDC blue dye #1 0.5 mL vial, FDC blue dye #2 0.5 mL vial FDC red dye #3 0.5 mL vial, FDC red dye #40 0.5 mL vial, FDC yellow dye #5 0.5 mL vial, FDC yellow dye #6 0.5 mL vial, unknown 0.5 mL vial, 3 filter paper chrom 14x7 cm. I first made a solvent using a 50 mL beaker with warm room temperature distilled water and a pinch of salt. I made sure the salt was completely dissolved and set the solvent aside. I took out two of the Chromatography filter paper sheets 14x7 and with a pencil very lightly drew a horizontal line 1 cm from the bottom of both sheet. Then horizontally on the line I just drew I marked off 9 spaces 1.5 cm apart.
For the first solution, pour 5 grams of sugar into 250ml graduated cylinder and add water up to the 250ml mark. Place the plastic covering on the top of the cylinder and mix the contents. When finished, place the contents into the sauce pan. Fill up the cylinder, again, with 250ml of water and place into the same sauce pan. Heat the mixture
Take samples from the bags and place them in front of the appropriate bag on a clean surface. Using forceps weigh each kernel on a digital measure scale. Record the data on a separate piece of paper in grams. Follow the procedure for other two brands of the popcorn. Now, to figure out the volume of the kernels by volume measuring cups, fill up the cups by 500 ml of water.
A) the rusting of iron B) the condensation of water vapor C) the baking of a potato D) the formation of polyethylene from ethylene E) the explosion of nitroglycerine 3. A term that relates to how well a particular measurement is able to be repeated by a mearuring device is ---------------- A) qualitative B) precision C) phase D) accuracy 4. What is a chemical process? A) melting of lead B) dissolving sugar in water C) tarnishing of silver D) crushing of stone 5. Which one is not a pure substance?
Ingredients: • 1/2 pound stew beef, or round steak cut in cubes • 1 can carrots, drained • 2 small potatoes, quartered • 4 cubes beef bouillon or beef flavor granules or base • 1 tablespoon Italian herbs • 2 cups water Preparation: Put all ingredients in the slow cooker/Crock Pot. Add water and turn on Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. |CROCK POT BEEF STEW | | |[pic] | |Read more