INPUT ARTICLE: Article: In your rice cooker, combine 3 cups (555 g) of white rice, 1 tablespoon (15 g) of Dashida seasoning, 1 tablespoon (15 g) of bacon fat, ¼ teaspoon (1.25 g) of black pepper, 1 teaspoon (5 g) of chopped garlic, 4 green onion stalks that have been chopped, 1 packet achiote powder, and 3 ½ cups (828 ml) of hot water. Stir well until all of the ingredients are combined.  You can use long or medium grain rice. Make sure to rinse the rice in cool water and drain well before adding it to the rice cooker. Dashida seasoning is a beef seasoning that’s similar to bouillon. You can find it at most Asian grocery stores. You can substitute olive or vegetable oil for the bacon fat if you prefer. Achiote powder is often sold as ground annatto in the spice aisle of the grocery store. Follow your rice cooker’s instructions to turn it on and activate the Cook setting. Stir the rice after 2 minutes of cooking and then again after another 5 minutes of cooking. Once you’ve stirred it twice and have ensured that the achiote powder has colored all of the rice, you can leave the dish to cook the rest of the way. Allow the rice to cook until your cooker goes into the Warm or Keep Warm setting, which typically takes 15 to 20 minutes. When your rice cooker indicates that the rice is done, transfer it to a serving dish or platter. Serve it alongside your favorite meat dish while still warm.

SUMMARY: Add all of the ingredients to a rice cooker and stir well. Turn the rice cooker setting to Cook, and stir it periodically as it cooks. Remove the rice from the rice cooker and serve.


INPUT ARTICLE: Article: You can find jalapeno pepper seeds at a garden or home improvement store, as well as online. If you already have a jalapeno plant, you can cut open a mature pepper and use those seeds for planting. You can find a seed-starting mix at your local garden or home improvement store, as well as seed trays perfect for starting small seedlings. Fill each space in the seed tray about ¾ of the way full with the soil. Pour the jalapeno seeds into your palm and drop a few into each section of the seed tray. Try to space them evenly so that they’re not on top of each other, even if they don’t all grow. You don’t need to push them down into the soil, just place each one in the soil gently. A fine sprinkling of soil will do—you just want the seeds covered with a light layer of soil so that water or wind doesn’t move them. Use the same soil that you used to fill the seed tray. While you don’t want to drench the seeds in water, they’ll need to be properly hydrated in order to grow. Use a spray bottle to dampen the soil after the seeds are planted, and check the soil each day to make sure it isn’t dry. Make sure the seed trays have proper air ventilation so that the soil doesn’t become soggy. If you live in a climate that gets lots of warm sun, put the seed trays near a windowsill so that they can get sunlight. You can also use artificial light from lamps to heat up the seeds and help them grow, if necessary.  If you’re going to use artificial lighting, hang growing lights 2–4 inches (5.1–10.2 cm) above the plants. If you notice the seedling starting to wilt, the lights may be too close. How long it takes for the seeds to germinate will depend on the growing conditions, such as the amount of sunlight, water, and soil temperature. By 5 weeks, your seeds should have started growing into small seedlings. Some types of jalapeno seeds only take about 10 days to germinate, so keep an eye on your plant daily to check for progress. When it has reached this height, it’s strong enough to be moved to a larger pot for more growing space. Use nutrient-rich potting soil when you transfer the plant, and make sure to give it full sunlight and plenty of water. Another way to tell if the plant is ready to be repotted is to look for at least 4 leaves.

SUMMARY: Purchase jalapeno seeds or use seeds from your own jalapenos. Fill a seed tray with seed-starting mix. Place 1-3 seeds in each seed tray. Cover the seeds with a thin layer of soil. Mist the soil with water when it becomes dry. Expose the seeds to light for up to 16 hours a day. Wait 3-5 weeks for the seeds to germinate. Transfer the plant to a larger pot when it’s at least 2 inches (5.1 cm) tall.


INPUT ARTICLE: Article: Hazelnuts take on a smoky flavor when roasted over an open fire such as a fire pit or barbecue. They also make for a delicious snack if you're out camping with friends. Here's what you have to do if you want to roast hazelnuts over an open fire:

SUMMARY: Roast hazelnuts over an open fire. Place the shelled nuts in a fire safe pot or pan and carefully set them on hot coals. Stir them frequently for 2 to 3 minutes, depending on the heat, until they are brown, roasted and fragrant.


INPUT ARTICLE: Article: Fill a clean glass, lidded jar with your herb of choice. The herb should be packed loosely in the jar. Pickling or preserving jars work very well for this. Fill the jar with your chosen base oil, making sure to cover all the plant with the oil. Cover the jar tightly. Cover the bottom of a baking pan with enough water to cover the bottom half of the jar. Then, place the jar with the herbs and oil into the pan and place in your oven. Turn the oven on with the lowest heat possible, usually 200o F, and let it cook for five to six hours.  You can also preheat the oven to the lowest possible temperature, place the pan with the herb and oils in the oven and turn off the oven. If you do this, you will have to repeat the process by re-heating the oven over the five to six-hour period. The goal is to have a steady temperature as possible. Use an oven thermometer to help you keep track. Check every hour or so to be certain the oil is not bubbling or smoking. If it is, carefully removes the pan and let the oven cool down a bit. Once it cools, put the jar back into the oven. After five or six hours, carefully remove the pan from the oven. Allow the jar to cool down by letting it sit. When it is cool, pour the oil through a cheesecloth into a new clean glass, lidded jar. This separates the herbs from the oil. Store the oil in a cool, dry, dark place.

SUMMARY:
Place the oil and herbs in the jar. Put the jar in the oven. Remove the jar.