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closeAromatic Chemicals - Menthol / Vanillin / Ethyl Vanillin / Other
closeBakery Emulsions (Ethyl Alcohol Free)
closeBottles / Containers - Under Construction
closeChili Peppers
closeEssential Oils, Pure, Undiluted, Therapeutic Grade
closeImitation Extracts / Flavors
closePropylene Glycol Free (PG Free) Extracts / Flavors
closePure Extracts / Natural Flavors
closeTTB Approved Flavors for Beer, Wine & Spirits - Under Construction
closeBourbon Madagascar / Papua New Guinea / Indian / Uganda / Vanilla Beans and Seeds
closeVanilla Extracts / Vanilla Paste / Vanilla Sugar
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Silver Cloud Estates, LLC
1550 Caton Center Drive
Suite H
Halethorpe, MD 21227
Phone  410-565-6600
Fax 410-565-6601

    

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Great Recipes

 

Chili Con Carne

Chili Con Carne from The Complete Low Fat Cookbook.

Ingredients:

  • 6 oz. dried black-eye peas
  • 1-1/2 lb. fresh tomatoes
  • 1-1/2 Tbsp. vegetable oil
  • 2 lbs. trimmed chuck steak, cubed
  • 3 onions, thinly sliced
  • 2 cloves garlic, chopped
  • 2 tsp. ground Cumin Seed
  • 1 Tbsp. Spanish Paprika, Spanish
  • 1/2 tsp. ground Allspice (Pimento)
  • 2 Tbsp. ground Chili Powder, dark
  • 1 Tbsp. brown sugar
  • 1 Tbsp. red wine vinegar

Directions:

Put the beans in a bowl, cover with water and leave overnight to soak. Drain well. Place the tomatoes in a bowl of boling water for 30 seconds, then transfer to a bowl of ie water. Drain and peel the skin from tomatoes. Halve tomatoes and remove seeds and finely chop.

Heat 1 Tbsp. oil in a pot and add half the meat. cook over medium heat for 2 minutes, or until weel browned. Remove from pot and repeat with remaining meat.

Add onions to pot with rest of the oil. Saute onions over medium heat for 5 minutes. Add garlic and spices and cook while stirring for an additional 1 minute. Add 2 cups of water and stir. Return meat to pot with beans and tomatoes. Bring to a boil and then reduce heat and simmer, partially covered for 2 hours or until meat is tender. Stir in sugar and vinegar and season with salt. Serve with flour tortillas.

Serves: 6

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Eggplant, Masala

Recipe by Nisha Verma

Ingredients:

Directions:

Slit eggplant lengthwise without removing tops and spoon out some of the meat and seeds to make a small cavity in each. Mix all ingredients except onions, tomatoes and salt in a bowl. Add a couple of tablespoons of water to make an almost dry filling. Stuff filling in prepared eggplant. Arrange in a shallow oven-proof dish and bake for 10-12 minutes at 375 degrees until tender. Allow to cool. Lightly saute onions and add tomatoes. Add cup of water and salt to onion and tomato mixture. Continue cooking until sauce is reduced and thickens. Pour sauce over eggplant and sprinkle with cilantro.

Serves: 4 - 6

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Silver Cloud Estates

Vanilla beans, vanilla extract, natural flavors, TTB flavors, imitation extracts, essential oils, bakery emulsions, propylene glycol free flavors, vanillin, ethyl vanillin, menthol and chili peppers for baking, beverages (including beer, wine & spirits) and ice cream – Silver Cloud Estates.

News

We are offering very attractive pricing on Gourmet, Grade A and Grade B Madagascar Bourbon Vanilla Beans. The Grade A beans are representative of some of the very best beans grown in Madagascar in the last few years. Plump, moist and full of caviar. The less expensive, but still great quality Grade B beans are ideal for customers looking for beans to make vanilla extract or to use in the manufacture of beer, wine and spirits. We should have vanilla beans from Mexico, Papua New Guinea and Uganda soon. If you are a vanilla connoisseur you will want to visit our site often.

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