Authentic Mexican Salsa Recipes - Fresh Tomato Salsa

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Let this wonderful salsa sit for a while so that all the flavors blend together.

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1/2 sweet onion, chopped

1/2 green bell pepper, coarsely chopped

1/4 cup fresh cilantro

5 slices pickled jalapeno peppers, or use fresh jalapeno peppers

6 fresh tomatoes, quartered

2 teaspoons olive oil

2 teaspoons red wine vinegar

1/2 lime, juiced

1/8 teaspoon salt

Directions

Place the onion, bell pepper, cilantro and jalapeno peppers into a food processor. Pulse until finely chopped. Add in the tomatoes, and pulse just a few times until the tomatoes are coarsely chopped.

Transfer to a bowl with a tight fitting lid.

In a separate bowl, whisk together olive oil, red wine vinegar, lime juice and salt.

Pour dressing over tomatoes and stir well. Cover and refrigerate for at least 1 hour.

Company Tomato Salsa

This salsa recipe makes a large amount and is great for canning several jars for storage.

5 pounds Roma tomatoes

3 green bell peppers, diced

4 stalks celery, chopped (optional)

4 to 8 jalapeno peppers, seeded and minced

2 tablespoons white sugar

4 cloves garlic, minced

4 (4 oz.) cans diced green chilies

3 tablespoons salt

2 tablespoons dried oregano

1 tablespoon ground black pepper

3 onions, chopped

3 tablespoons fresh cilantro, chopped

Directions

In a six quart pot of boiling water, blanch the tomatoes; drain and cool under cold water.

Peel the skin off tomatoes and coarsely chop. Return chopped tomatoes to the pot and bring to a boil; reduce heat. Skim juice from top of tomatoes and reserve for another use. Do not overcook. Tomatoes should be chunky.

Pour salsa into hot canning jars and seal.
In two quarts of boiling salted water, add the chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.

Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.

Hot pack the salsa in clean pint jars. Follow manufacturers directions.

Spicy Mango Salsa

This exotic salsa tastes great with chicken and pork. Wear gloves when working with hot chili peppers.

2 cups fresh mango, diced

2 cups fresh peaches, pitted and chopped

2 cloves garlic, minced

1 tablespoon fresh ginger root, chopped

1/4 cup fresh cilantro or basil, chopped

1 or 2 serrano chili peppers, diced

1/4 cup fresh lime juice

Directions

In a large bowl, mix together the mangoes, peaches, garlic, ginger and cilantro.

Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Zesty Cheese Salsa

Monterey Jack cheese adds a different twist to this tasty salsa.

2 large tomatoes, diced

6 green onions, chopped

1 cup Monterey Jack cheese, finely shredded

1 (4 oz.) can chopped green chilies

1 (2.25 oz.) can sliced ripe olives, drained

1/4 cup Italian salad dressing

Tortilla chips

Directions

In a bowl, combine the tomatoes, onions, cheese, chilies, olives and salad dressing. Toss well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
Three Bean Salsa

A healthy salsa featuring three kinds of beans, plus corn, tomatoes and spices.

1 (16 oz.) can kidney beans, rinsed and drained

1 (15.25 oz.) can whole kernel corn, drained

1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

2 cups fresh tomatoes, chopped

2 jalapeno peppers, seeded and chopped

1/4 cup green onions, chopped

1/4 cup lime juice

2 tablespoons fresh cilantro, minced

2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon pepper

Tortilla chips

Directions

In a bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

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Top 3 Red Lobster Recipes

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Red Lobster Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes

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Heat oven to 450.
Mix Bisquick, garlic powder, milk and cheese until well blended.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Combine butter, garlic powder, old bay, parsley and salt.
Melt in microwave for 20 seconds.

Red Lobster Shrimp Alfredo
Ingredients:
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons each lemon juice and chopped parsley
1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounce size) cooked and drained

Directions:

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I'm out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.

Red Lobster Shrimp Scampi
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined

Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.

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The Medieval Kitchen - Medieval Appetizer Recipes

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For the well-to-do, medieval meals were made of several courses. Displaying extravagance was very important to show others how well off you were. The main course was usually a very elaborate dish. Appetizers were often served between courses or at the end of a meal.

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Appetizers could be sweet or savory. Meatballs were popular. They could be served in normal ball shapes or sculpted into hedgehogs or fruit. Mini pies could be made with custard or they could be savory. These tiny pasties could be filled with mushrooms, meat or eggs and bacon like a quiche.

Medieval appetizers were also very popular at tourneys and hunting parties. Each lady would have her tent set up for her comfort and convenience. She would have finger foods prepared by her cook to serve to those friends who dropped by. Again, the primary reason was to impress them with their extravagant nature, not really to feed her visitors. Using imported cheeses, wines and spices made her look good in front of all her contemporaries.

Diners were expected to bring their own cutlery, which consisted of a knife and spoon. Forks were not used until the 1600s. If you want to plan a medieval meal of your own, serve your guests with trenchers. A trencher was a deep slice of bread with the center scooped out to form a bowl. The trenchers were filled from the dishes of food served for each course. The most important people got the freshest trenchers. Servants, the poor, and the animals got the leftover trencher portions not eaten by the family and guests. Leftover meat and fruit would be saved for the next day's breakfast.

Recipe for Pumpes

Meatballs were often served between courses as an appetizer for the next course. While this recipe is for beef, you can also substitute pork or any other ground meat that you prefer. Serve these with toothpicks at your own parties to impress your guests, just like the medieval ladies of olde.

What You Need

For the meatballs:

1 pound ground beef 2 egg yolks 1/4 cup currants 1 Tablespoon sugar 1/8 teaspoon pepper 1/4 teaspoon mace 1/4 teaspoon cloves 1/4 teaspoon cinnamon 1/4 teaspoon salt

Pinch saffron

4 cups beef broth 1/4 cup red wine

For the sauce:

2 cups almond milk 1 Tablespoon rice flour 3 Tablespoons sugar 1/8 teaspoon mace 1/8 teaspoon cinnamon

How to Make It

Mix your ground beef with the egg yolks, sugar, currants, and spices. Form into small balls measuring about an inch in diameter.

Boil broth and wine. Add the meatballs and boil until done; approximately 15 minutes. Remove the meatballs from the broth and set them in a serving dish.

Using a separate pan, mix the almond milk, rice flour, sugar, and mace. Bring the mixture to a boil and reduce the heat. Let it simmer over medium until it thickens. Pour sauce over the pumpes (meatballs) until it just coats them. Serve hot.

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additional development invite ("Adrs") and Hospice Care - Three Ways to enhance Documentation

Hospice Of - additional development invite ("Adrs") and Hospice Care - Three Ways to enhance Documentation. The content is good quality and useful content, That is new is that you simply never knew before that I do know is that I actually have discovered. Before the unique. It's now near to enter destination additional development invite ("Adrs") and Hospice Care - Three Ways to enhance Documentation.

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Hospice is a treatment doctrine that focuses on relieve and quality of life. Population are often surprised to learn that it is also a special benefit under Medicare that pays for a great deal more supplies, medications and services than other assurance benefits. Qualifying for hospice care is relatively straightforward. The outpatient must have Medicare Part A and their doctor must certify that they are likely to die within six months if their life-limiting condition runs its staggering course. Prognosticating on dying patients, on the other hand, can sometimes be difficult. Research has shown that some patients undoubtedly improve with the increasing of hospice services and other patients' rate of decline may be slower than expected. This problem of prognostication is causing hospices to perceive increased government scrutiny. At the core of this scrutiny is concern that patients who are receiving hospice care may be chronically ill rather than terminally ill and therefore, ineligible for hospice care. The fact is that hospice serves only about 39% of all dying patients and 50% of those dying patients received care for only three weeks rather than 6 months.

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This narrative deals with the most basic level of hospice scrutiny, supplementary amelioration Requests or Adr's. Adrs are when the Medicare Fiscal Intermediary or Medicare executive contractor decides to withhold cost on a group of patients until the hospice sends documentation that confirms that the outpatient met both technical and medical eligibility criteria. If complicated claims are denied, the hospice will perceive delays in cost and eventual financial hardship. The end consequent may be that fewer patients receive hospice care because the hospice becomes fearful that accepting patients early could consequent in Adrs or audits and subsequent financial hardship.

There are some easy changes in documentation that the hospice clinical staff can make to ensure medical eligibility is well documented and Medicare denials avoided.

First, document at least monthly all necessary changes in the patient's condition that indicate decline especially those outlined by the Local Coverage determination ("Lcds") established by Medicare. Play close attentiveness to weight loss or changes in mid-arm circumference measurements. Consider that dysphagia is not just coughing after swallowing but is a constellation of symptoms including: drooling, refusal to eat inescapable foods, a hoarse voice or gurgling sounds after eating.

Second, avoid generic documentation by closely assessing the outpatient according to their specific hospice diagnosis. For example, with patients who have end stage heart disease, rather than request generically about pain, focus your questions on the symptoms you would expect them to have. Ask the following questions: how many pillows do they sleep on at night? Do they wake up at night due to shortness of breath? Do they have a sensation of pressure in their chest and what activities bring on this sensation?

Third, document measurable data instead of observational data. Rather than stating that your patients with continuing obstructive pulmonary disease had difficulty breathing, document measured changes in their respiratory rate (breaths per minute). What was their respiratory rate after walking 20 steps and how many minutes did they require to return to baseline after they rested.

Too many patients are not offered hospice care at the end of life. The end consequent of this increased Medicare scrutiny of hospices could consequent in still fewer patients receiving hospice care. Hospices may decree to limit their admissions to those patients that will not cause them whether Adrs or audits. Clinical Staff play a key role in preventing this. easy changes in clinical documentation can demonstrate that hospice patients are in fact declining and therefore eligible and appropriate for hospice care.

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Wildlife in the Western Cape of South Africa

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The Western Cape of South Africa has many wildlife reserves and national parks for residents and visitors to enjoy. The wildlife that can be found in the Western Cape of South Africa includes hundreds of thousands of fish, reptiles, birds, and mammals. Some of the most popular forms are buffalo, leopards, lions, elephants, and rhinoceros'.

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Sanbona Wildlife Reserve

The Sanbona Wildlife Reserve derives its name in part from the name of the indigenous peoples who lived there for generations, the San. The Sanbona Wildlife Reserve has over one hundred thirty thousand acres at the base of the Warmwaterberg. The reserve includes the only free ranging lions on a private reserve in the Western Cape of South Africa.

While the San people roamed this area of the Western Cape of South Africa for thousands of years they created a variety of art that can now be enjoyed by guests of the reserve. There are seven separate sites of rock art within the reserve. Many of these religious art works are more than thirty-five hundred years old.

Some of the lions being bread in this area of the Western Cape South Africa is the extremely rare white lion. While this species of lion has always been rare in this region it has now largely been completely eliminated in many areas. It is the hope of the owners of this private reserve to be able to one day release these lions into the wild.

This Western Cape of South Africa wildlife reserve offers guided tours to guarantee that guests have an unforgettable experience. The reserve also has a variety of luxurious lodges for guests to enjoy when they aren't out watching the amazing wildlife.

Ko-Ka Tsara Game Reserve

The Ko-Ka Tsara Game Reserve is located near the city of Cape Town in the Western Cape of South Africa. This thirty thousand acre reserve has more than twenty species of animals and almost two hundred different varieties of bird.

Guests to the Ko-Ka Tsara Game Reserve in the Western Cape of South Africa can go on night or day guided drives to observe the wildlife. There are also hiking trails and bird watching areas for those who want a more private experience. After a day of animal and bird watching guests are invited to enjoy a nightly campfire and gaze at the stars.

This Western Cape of South Africa reserve offers guests a choice of seven stylish chalets as well as a conference center and lounge. All of the chalets have been built using local materials to help them blend more easily into their surroundings. The reserve offers a kitchen for guests to cook their own meals or guests can request a cook to cater their meals.

There are more than a dozen wildlife reserves and parks located in the Western Cape of South Africa. No matter which location you choose you are sure to view a vast array of wildlife. The Western Cape of South Africa has such a diversity of wildlife that no two trips will ever be the same.

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