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    Chili Cook Off

    Chili Cook Off

    Join us for our annual Chili Cook off! Use the registration link to enter your chili into the contest. Chili will be blind tasted by residents from 1:30 PM – 2:30 PM on a first come first serve basis. You must be 16 or older to receive your free sample to vote on the chili.

    Rules for entry:

    1. Entry Form due by October 12, 2022
    2. Each contestant is responsible for their own crock-pot. Extension cords will be provided.
    3. Chili is defined as any kind of meat or combination of meats cooked with chili peppers, various other spices and other ingredients.
    4. Prizes will be awarded for the Top 3 finishers. Each 1st place vote will receive 5 points, 2nd place vote 3 points, and 3rd place vote 1 point. Winners will be determined by overall points scored.
    5. Chili must be brought “ready” to the event in a covered crock-pot and kept to proper temperature.
    6. Each contestant must cook a minimum of 5 quarts of chili. It will be served in a 2 oz cup with lid for attendees to taste. The cups will be marked with the contestant’s number. The number will only be known by the contest officials and not the attendee voters.
    7. The winners will be determined by who receives the top votes.
    8. Judging and tasting will begin at 1:30 pm at 2:30 pm or when chili is out.
    9. The winners will be announced at 3:30pm.

    SAFE FOOD HANDLING

    • Basics for Handling Food Safely Safe steps in food handling, cooking, and storage are essential to prevent food borne illness. You can’t see, smell, or taste harmful bacteria that may cause illness.
    • Clean – Wash hands and surfaces often.
    • Separate – Don’t cross contaminate.
    • Cook – Cook to proper temperatures.
    • Chill – Refrigerate promptly.
    • Shopping – Purchase refrigerated or frozen items after selecting your non- perishables.
    • Never choose meat or poultry in packaging that is torn or leaking.
    • Do not buy food past “Sell By,” “Use By,” or other expiration dates.
    • Storage – Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90°F).
    • Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
    • Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
    • Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
    • To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
    • In general, high acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years – if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
    • Preparation – Always wash hands with warm water and soap for 20 seconds before and after handling food.
    • Don’t cross -contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
    • Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
    • Marinate meat and poultry in a covered dish in the refrigerator.
    • Thawing Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
    • Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
    • Microwave: Cook meat and poultry immediately after microwave thawing.
    • Cooking Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F. All cuts of pork, 160 °F. Ground beef, veal and lamb to 160 °F. All poultry should reach a safe minimum internal temperature of 165 °F.
    • Serving Hot food should be held at 140 °F or warmer.

    Date

    Oct 15 2022

    Time

    1:30 pm - 2:30 pm

    Location

    Providence Park

    Organizer

    Sterling Ranch CAB
    Phone
    720-661-9694
    Email
    info@sterlingranchcab.com

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