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napsgear
genezapharmateuticals
domestic-supply
puritysourcelabs
Research Chemical SciencesUGFREAKeudomestic
napsgeargenezapharmateuticals domestic-supplypuritysourcelabsResearch Chemical SciencesUGFREAKeudomestic

Sharing A Recipe...

simply dave

MVP
EF VIP
This is my own creation. It's a spicy pasta salad that is low fat. I tend to hate commercially available pasta salads as they're usually quite bland tasty and high in fat. That being the case, I set out to perfect my own recipe and I believe I succeeded as this recipe keeps them comin' back for more...

Ingredients:

2 bags of rotelle tri-colored pasta
2 bunches cilantro, chopped
1 white onion, thinly sliced
3-5 serrano chilis, diced
1 can diced jalapeno chilis
3 tomatoes, diced
2 cans sliced black olives
1 red bell pepper, diced
1/2 cup lemon juice
kosher salt (to taste)
black pepper (to taste)
Red Wine Vinegar
Balsamic Vinegar
Extra Virgin Olive Oil

Directions:
Prepare all ingredients ahead of time. Once the pasta is done, immediately transfer to large mixing bowl and add a healthy amount of red wine vinegar and mix. Add small amount of salt and begin adding the remaining ingredients. Before you add the cilantro, add the lemon juice and balsamic vinegar to taste. Once everything is incorporated, add just enough olive oil to lightly coat everything. Once mixed, chill in refrigerator overnight.

It's important to let the salad chill overnight as the taste is markedly different when warm.
 
Will it give me the dreaded ring of fire?
Heh...It definitely could. Mine would most likely as I tend to make all my dishes on the spicy side. However, I tell folks who ask for my recipe that they can "adjust" the amount of peppers to suit their taste.
 
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