Why The Pepper So Hot? #SandwichRecipesWorldwide

Why The Pepper So Hot? #SandwichRecipesWorldwide

Pepper is not only delicious, but also can prevent food spoilage and extend the function of the storage time. The ancient Mayans used a mixture of pepper drugs to heal infected wounds, gastrointestinal diseases, and ear pain. The experiment proved that the pepper extract is a pharmaceutical raw material that can inhibit the growth of some microbial pathogenicity. But these are clearly not reason why chili evolved spicy.

The peppers spicy is from capsaicin. Capsaicin can stimulate the nerves on the tongue and skin sensor. These nerve sensors also responsible for the feelings of temperature rise. View on neurons and brain, the feeling of your mouth is not much different with fired. When the temperature rises to a certain extent, it will stimulate the secretion of adrenaline, resulting in rapid heart beat. The scientists say these the reaction is precisely the reason why people fascinated with pepper.

Human use pepper as spices have been at least 8,000 years. At the beginning, they used wild pepper. Adding some while in the production of potatoes, corn and cereals. Ancient Americas began planting pepper as early as 6000 years ago. But for the main purpose of pepper also controversial at that time. Human beings began planted peppers very early, and it spread to far away places, and the reason is very simple, because it is delicious, are you like the sweet potato pot insipid, or put pepper sweet potato? Researchers have different views, they feel that human beings are aware that peppers can prevent food spoilage for a long time, with he function of extending the storage time. Some researchers believe that the pepper has medicinal value. The ancient Mayans used a mixture of pepper drugs to heal infected wounds, gastrointestinal diseases, and ear pain. The experiments show that the pepper extract can inhibit the growth of some microorganisms pathogenic body, capsaicin was also used for local anesthesia.

In the process of research different varieties of pepper containing spiciness, the capsaicin manufacturer found that the lower the capsaicin concentration the higher the degree of fungal infections. In addition, the fungus in wet environments is the most active, but Bolivias pepper spiciness seems as the humidity changes: the environment is humid, the higher the degree of local capsaicin. In the laboratory, the discovery of the fungus in a spicy pepper easily trace capsaicin suppression, while in the high degree of spicy chili, fungus can withstand a higher concentration of capsaicin.

The capsaicin show the beauty of evolution. Plants with a special chemical substances against microbial --- human use of pepper borrow the same principle to preserve food --- but capsaicin does not prevent the birds dispersing seeds. Sometimes, the nature select to ask conflicts to species, in results, it evolved with a truly wonderful solution. The method of pepper against an enemy is a classic example.

Beef Brisket Sandwiches #SandwichRecipesWorldwide

Beef Brisket Sandwiches #SandwichRecipesWorldwide


Slow Cooker beef brisket with lots of ingredients to tenderize and sliced to make sandwiches. Serves: 8

Ingredients:

• 1 (pound ) brisket, trimmed
• 1 1/2 teaspoon(s) coarse sea salt
• 3/4 teaspoon(s) pepper
• 1 tablespoon(s) vegetable oil
• 1 large onion, coarsely chopped
• 1 1/2 tablespoon(s) garlic, minced
• 1/2 cup(s) dark beer
• 1 tablespoon(s) Worcestershire sauce
• 2 tablespoon(s) lemon juice
• 3 tablespoon(s) honey
• 1/2 cup(s) ketchup
• 1 teaspoon(s) paprika
• 8 kaiser (or other sandwich ) rolls

Procedures:

1. Cook the brisket: Season the brisket with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the brisket, brown on all sides, and transfer to a slow cooker.

2. Add the remaining ingredients to the slow cooker and stir well. Slow-cook, covered, until the meat is very tender -- 8 hours. Remove the meat, place it on a cutting board, and let it rest for 15 minutes. Reserve the sauce.

3. Carve brisket into thin slices and divide it among kaiser rolls topped with reserved sauce. Serve warm .

BLT Wrap Sandwich #SandwichRecipesWorldwide

BLT Wrap Sandwich #SandwichRecipesWorldwide

These delicious sandwiches can be made ahead of time and placed in an insulated lunchbox along with ice packs or a frozen juice box or two. Yield: 4 sandwiches

Ingredients:

• 3 oz. pkg. cream cheese, softened
• 4-5 (10 inch) flour tortillas
• 2 tomatoes, seeded and chopped
• 2 avocados, chopped
• 2 green onions, chopped
• 2 cups mixed salad greens
• 10 slices bacon, fried crisp and crumbled
• 1/3 cup ranch salad dressing
• 2 Tbsp. mayonnaise

Procedures:

1. Spread some of the softened cream cheese on each flour tortilla.

2. In large bowl combine tomatoes, avocado, green onion, salad greens, cooked bacon, ranch salad dressing, and mayonnaise and mix well.

3. Place on tortillas and roll up. Serve immediately or wrap well and chill for 3-4 hours, then serve.

About Panini: Authentic Italian Panini #SandwichRecipesWorldwide

About Panini: Authentic Italian Panini #SandwichRecipesWorldwide

Paninis are among the world's most awesome sandwiches. They tend to be simple consisting of a couple of slices of coarse bread, some meat, and some cheese that are pressed together. Traditionally they were grilled over a charcoal fire, but these days they're more often made using a panini press.

The trick to making a panini using a real fire is letting the coals burn down to medium heat, pushing them all to one side and then grilling the sandwiches off the fire. You still need to keep a close eye on them to prevent burning. But they come off the grill crackly from the olive oil, smoky from the fire, and luscious with meat and cheese. Also, be careful to choose substantial bread. Soft bread simply won't work properly.

The ingredient lists for these sandwiches are short and simple. That's because they rely on the best ingredients I can get and too many extraneous flavors detract from rather than add to the sandwiches.

General direction for all panini:

• 1) Place a slice of bread oil-side down on the grill.
• 2) Add fillings.
• 3) Add last slice of bread oil-side up.
• 4) Place a baking sheet over the sandwiches and press down - but not too hard. Weight baking sheet with couple of large cans.
• 5) Cook for 4 to 5 minutes until dark grill lines appear.
• 6) Turn sandwiches over, press down with baking sheet again, and weight down again.
• 7) Cook 3 to 5 minutes longer and serve.

Authentic Italian Panini:

This Italian panini uses simple ingredients such as fresh basil, olive oil, and balsamic vinegar to create an authentic Italian flavor. Serve with a fresh salad or fruit.

Ingredients:

• 1 Tbsp olive oil
• 2 tsp balsamic vinegar
• 8 1-oz. slices Italian bread
• 8 oz. thinly sliced deli ham
• 4 1-oz. slices part-skim mozzarella cheese
• 2 Tbsp minced fresh basil

Preparation:

1. Whisk together the olive oil and balsamic vinegar in a small dish. Using a basting brush, brush each slice of bread, on one side, with the olive oil mixture.

2. Heat a two-sided grill, or panini press, and coat with cooking spray. With the oiled side up, top 4 of the slices of bread each with 2 oz. of ham, one slice of cheese, and 1/2 of a tablespoon of the minced basil. Top each panini with another slice of bread, oiled side down.

3. Grill each panini about 4 minutes, or until the cheese is melted, and the bread is crisp. Serves 4

Pesto Panini and Soup Recipes

Soup Ingredients

2 tablespoons olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
sea or kosher salt and fresh ground pepper
1 large can roma tomatoes, crushed
2 quarts chicken stock
½ pound green beans, cut into ½” pieces
1 can kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 cup small shaped pasta, cooked and cooled
1 cup Swiss chard or spinach, cut into 1″ pieces
1 small lemon, juiced
2 cups cocktail meatballs, cooked, defrosted if frozen, optional

Pesto Ingredients

½ bunch basil leaves, packed
1 tablespoon pine nuts, toasted
1 clove garlic, minced
1 cup Parmesan cheese, grated
salt and pepper to taste

Panini Ingredients

8 slices of thick French or Italian bread
sun-dried tomato pesto or Dijon mustard
4 slices Black Forest ham
1 cup Fontina cheese, grated, divided

Soup Instructions

1. If your slow cooker has an insert, place it over medium heat with oil; otherwise use a heavy fry pan. Add onions, carrots and celery, season with a little salt and pepper and sauté until translucent.
2. Return the insert into the slow cooker and add tomatoes, stock, and green beans. Cook on low heat for at least 1 hour or up to 8 hours.
3. About 15 minutes before serving, add kidney and cannellini beans, pasta, Swiss chard or spinach and meatballs, if using. Serve with a swirl of pesto and lemon juice to taste.

Pesto Instructions

1. In a blender or the bowl of a food processor, add garlic and pine nuts. Pulse until you have fairly small pieces.
2.Add basil and pulse until it becomes a paste. Add cheese and pulse to blend; with motor running, add oil until you have a smooth paste.
3.Season with salt and pepper, set aside.

Panini Instructions:

1. Heat a panini grill while you prepare the sandwich. Or if the sandwich is pre-made, remove from refrigerator and let come to room temperature.

2. Brush pesto or mustard on one side of all 8 slices of bread. Layer with ham and cheese, cover with the other side of prepared bread. Brush the outside of the bread very lightly with oil or butter and place that side down on the hot panini press. Brush the slice of bread facing up with a little butter or oil and close the panini lid. Cook until the cheese is melted and the bread has toasted to a light brown.

Grilled Beef Strips With Yogurt Sauce Sandwich #SandwichRecipesWorldwide

An easy way to make sandwich out of grilled beef strips with yogurt sauce.

Ingredients:

200 grams beef tenderloin strips
1 pack fajita seasoning

For the yogurt sauce:

1 tub yogurt
3 tablespoons each sour cream
3 tablespoons chopped cucumbers
3 tablespoons chopped tomatoes
pita pockets or bread of your choice
shredded iceberg lettuce

Procedures:

1 Marinate beef in fajita seasoning. Leave for 10 minutes.

2 Make the yogurt sauce: Mix yogurt with sour cream, cucumbers, and tomatoes.

3 Cook beef until done then place in pita pocket with shredded iceberg lettuce. Top and serve with yogurt sauce.