Evil SEO tactics
SEO tactics. Evil SEO tricks and tips. My latest article on SEO tactics practiced by evil souls published in Web upon Five Evil and Illegal Seo Tactics to Boost Page Ranking
Firefox Addons.
This is a bit offtopic but, I recently came across a good article about Firefox Addons. Here is the link 10 Best Firefox Addons is a must read article on Firefox addons.
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Related Searches:adblock plus best firefox addons browser addons browser tips cooliris Firefox firefox addons firefox extensions firefox plugins flashgot google latest firefox addons Mozilla Mozilla Firefox shareaholic twitterfox webmail notifier xmarks
Miraculous Health Benefits of Aloe Vera
The Aloe Vera plant has been used to heal a variety of different skin conditions like skin lesions. Aloe Vera is also believed to be good for constipation. Aloe Vera can be found in South Africa, Latin America, and also in the Caribbean Islands. Aloe Vera still remains one of the most popular prescribed medicine herbs in the United States and Canada today.
History of Treatment using Aloe Vera
In 1,500 BC the Egyptians believed to have used a herbal plant which suits the description and medicinal properties of Aloe Vera in treating burns, infections and some parasites. The African hunters use the juice of Aloe Vera on their bodies to reduce perspiration and to cover up body scent. Aloe Vera flowers are tubular, mostly yellow, red or orange and are borne on densely clustered, simple or branched leafless stems. Both the Greeks and Romans recommended Aloe vera as an effective relief of constipation, burns, wounds, bruises, skin irritation, kidney problems and more. In Indian ayurveda, Aloe Vera was called the “Silent healer” by Hindus, Chinese call it the “Harmony Remedy”.
Out Of the 500 different species of “Aloe” that are known to exist, the following possess therapeutic healing properties. These are
Aloe Vera
Aloe Arborensis
Aloe Saponaria
Aloe Ferro
Aloe Perryi
Natural Chemical Ingredients in Aloe Vera
Aloe Vera survives in extremely dry climates. The leaves of Aloe vera stores moisture for future use. The Aloe vera can survive for months or years even if it is uprooted. Some of the main characteristics of Aloe vera gel are listed below.
Aloe can penetrate the layers of skin
Aloe is a bactericidal
Aloe is virus killer
Aloe is fungus killer
Aloe stops bleeding
Aloe works as a local anesthetic
Aloe promotes cell division
Aloe dilates capillaries where applied
Aloe is an anti-inflammatory
Aloe is a natural moisturizer
Aloe stops itching and burning
Aloe is a natural cleanser
Aloe reduces the fever or heat sores
Gels that are made from Aloe Vera are used to treat burns and other minor scrapes. Aloe Vera benefits range from soothing inflammation, pain relief, and a reduction in the likelihood of infections.Many studies have also showed that regular use of an Aloe Vera based gel will actually speed the healing process in minor wounds, and even in severe burns. This plant has been used in this capacity for hundreds of years. The thick leaves can be snapped open, and the moist open end of the leaves can be rubbed unto the burn or scrape directly.
Aloe vera is used in skin lotions, cosmetic products, shampoos, lip balms, soaps and sunscreens. Some Aloe
Vera benefits include a strong moisturizing capacity, and its extract contains a number of vitamins and minerals that are believed to promote healthy skin. It is a very gentle substance in itself, so one of the benefits of Aloe Vera is that it can be used in sensitive areas, such as around the eyes.
Aloe plants, that include Aloe Vera, have also found medicinal uses internally. This plant is used rimarily as a laxative, the juice from the aloe can be dried into a dark powder composed of yellowish granules that are quite bitter to taste. Internal use of Aloe is marketed as a treatment for coughs, ulcers, muscle pain, headaches, and even for cancer and HIV.
The only proven Aloe Vera benefit in internal use is the relief of constipation. Additionally, even in this use, internal use of the plant has a number of side effects, it can cause nausea and should not be taken if you are pregnant.
Aloe Vera Gel contains active substances known as glycoproteins and polysaccharides, Glycoproteins are protein-carbohydrate compounds that speed the healing process by stopping pain and inflamation. Polysaccharides are a type of carbohydrate that stimulates skin growth and also skin repair. These substances are also thought to stimulate the immune system.
Aloe latex contains compounds known as anthraquinones that stimulate the activities of the gastrointestinal tract.
Slit the leaf of an Aloe Vera Plant lengthwise and remove the gel from the inside of the leaf. Carefully clean affected areas then apply the aloe gel liberally on the skin.
Boils, Wrinkles, Stretch marks,
Sunburn, Stomach ulcers
Insect bites, Intestinal worms
Bee stings, Pigmentations,
Cuts, First Degree Burns,
Carbuncles, Diabetes
Abrasions, Heartburn
Rashes, Irritable Bowel
Hair loss, Headaches
Urinary tract infections
High blood pressure
Indigestion, Cirrhosis, Hepatitis
Gout, Kidney infections, Liver
Warts, gull bladder
Acne, Eczema
Athlete’s foot
Hemorrhoids, Prostate problems
Gingivitis
Gum sores
Head sores
Menstrual cramps
Arthritis, Colitis
Rheumatism
Viral infections
Parasites
Constipation
Dermatitis
Dandruff, Peptic ulcers
Cradle cap
Fatigue, Hemorrhoids
Genital herpes
Muscle Pain and HIV
FDA
The U.S. Food and Drug Administration on May 9th 2002, issued a final rule banning the use of aloe and cascara sagrada as laxative ingredients in overthe- counter drug products. Aloe latex is a harsh stimulant laxative that has FDA approval for OTC use as a laxative ingredient. Few studies have tested whether taking aloe gel internally can influence wound healing. One study has shown that it improves wound healing in mice, with the researchers attributed to increased capillary blood flow to the injured area. During the 1970s, two FDA advisory panels concluded that there was insufficient evidence that aloe vera gel was useful for treating minor cuts, burns and other abrasions, or for treating minor vaginal irritations.Herbal Tea Recipes For Menstrual Regulation Formulations
Estrogen Tea - take from Day 1-10
Licorice root - 1 part
Angelica root - 1 part
Peony root - 1 part
Agnus Castus - 1 part
Red Clover - 1 part
Progesterone Tea - take from Day 10-27
Sarsaparilla - 4 parts
Blessed Thistle -2 Parts
Raspberry leaf - 4 parts
Ginseng - 1 part
Agnus Castus -1 Part
The tea is made in the standard way: 1 oz. of the dried mixed herbs is steeped (infused) in one quart of water, kept just under a boil, for atleast 20 minutes. The tea is strained and the liquid drunk, 6 oz. four times per day, during the days indicated in the table above.
On days 27,28 and day 1 or the comparable days when the cycle is normally longer or shorter, the parsley tampon and the dietary advice are recommended.
Licorice root - 1 part
Angelica root - 1 part
Peony root - 1 part
Agnus Castus - 1 part
Red Clover - 1 part
Progesterone Tea - take from Day 10-27
Sarsaparilla - 4 parts
Blessed Thistle -2 Parts
Raspberry leaf - 4 parts
Ginseng - 1 part
Agnus Castus -1 Part
The tea is made in the standard way: 1 oz. of the dried mixed herbs is steeped (infused) in one quart of water, kept just under a boil, for atleast 20 minutes. The tea is strained and the liquid drunk, 6 oz. four times per day, during the days indicated in the table above.
On days 27,28 and day 1 or the comparable days when the cycle is normally longer or shorter, the parsley tampon and the dietary advice are recommended.
CAPRESE SALAD, CAPRESE SALAD RECIPE
caprese salad
CAPRESE SALAD, CAPRESE SALAD RECIPE
This is the perfect Italian appetizer for any occasion. I bring this to baby showers, birthday parties, Superbowl Sunday and everywhere else! It is so easy to make and super delicious! I have written this recipe to be as adjustable as ...
Caprese Salad is the ultimate in easy appetizers. What I like about the Caprese Salad is it's simplicity. All you need is a tomato, mozzarella, olive oil, balsamic and basil. There you have it. The fundamentals of a Caprese Salad. ...
This recipe comes from Barefoot Contessa's newest cookbook, Back to Basics. A friend of mine made it during our winter trip to Vermont & I thought it was great. My sister loves Caprese salad & this one is perfect during the winter ...
CAPRESE SALAD, CAPRESE SALAD RECIPE
This is the perfect Italian appetizer for any occasion. I bring this to baby showers, birthday parties, Superbowl Sunday and everywhere else! It is so easy to make and super delicious! I have written this recipe to be as adjustable as ...
Caprese Salad is the ultimate in easy appetizers. What I like about the Caprese Salad is it's simplicity. All you need is a tomato, mozzarella, olive oil, balsamic and basil. There you have it. The fundamentals of a Caprese Salad. ...
This recipe comes from Barefoot Contessa's newest cookbook, Back to Basics. A friend of mine made it during our winter trip to Vermont & I thought it was great. My sister loves Caprese salad & this one is perfect during the winter ...
margarita recipe, margarita recipes, best margarita recipe, margarita mix, frozen margarita recipe, strawberry margarita recipe
For more excellent cocktail & mocktail recipes, see this link on 10 Cocktails for an Out-of-this-world Experience
Feliz Cinco de Mayo! I’ll be heading out for the evening, but if you are staying in or having people over try out this killer organic Margarita recipe for a little liqurious goodness:
- 3oz of 4 Copas 100% Agave Organic Tequila
- 2oz of freshly squeezed organic lime juice
- 1oz of simple agave syrup
- Topped with some organic sugar and kosher salt for the rim
Directions...
Prechill your glasses.
To make the simple syrup add:
- 1 part agave nectar,
- 1 part organic sugar &
- 1 part water
to a sauce pan and cook & stir over low heat until the sugar is disolved.
Next fill your coctail shaker with the tequila, lime juice, syrup and ice and shake unitl until mixed and cool.
Mix up 2 parts salt and 1 part sugar and put it in a dish. Now dip the rim of your chilled glass in the sugar/salt mix, it should stick. (Make sure you do this before you fill your glass with Margarita ;o). Now strain the Margarita into your glass and enjoy!
In this week's Thirst column, I posit that Cinco de Mayo should not, in fact, be about Margaritas. Or lime. There are many other ways to cut the Tequila.
But if you're going to stick by the lime today, at least consider it a time to re-evaluate your Margarita habits. It's something Stacy Finz considered for us last year. But there's no tradition that can't be mucked with a bit more.
Don't get me wrong. A good Margarita is a beautiful thing indeed. But it has been denigrated, misconceived, lowbrowed and turned into a wobble-inducing Slushee. You can squabble all you like about rocks/up, salt/no salt and so on. But at this point it's safe to say there's no real sacred ground so far as Margaritas are concerned. (But if you use subpar Tequila, you do get what you deserve.) So it's a drink completely open to being tweaked.
I've been making this version of what initially was called the Highfalutin' Margarita for about a year now. The recipe has stuck; the name, mercifully, hasn't. It incorporates a bunch of cocktail trends in one -- the use of agave nectar put forward by Tres Agaves and Tommy's Mexican Restaurant; the egg white (natch); the Creole Shrubb as a nod to rum lovers and a more rounded twist on Cointreau.
What it isn't, clearly, is a Margarita. What handle it should carry has been confounding me for months. The two current contenders are the Ojo del Dia and the Gloriosa, but I came up with those so long ago that I don't remember what the reasoning was.
Can you find this drink its name? If you can, you'll get ... well, you'll get the satisfaction of a really good Tequila drink on a day that should celebrate the wonders and legacy of agave.
Y mucho mas: In addition to our local winners Nate Appleman and Douglas Keane, it's worth noting the wine and spirits folks who were honored at last night's Beard Awards. Wine director Aldo Sohm of Le Bernardin won for outstanding wine service. Cocktail expert Dale DeGroff was honored for outstanding wine and spirits professional. And the CIA's wine team of Steven Kolpan, Brian Smith and Michael Weiss took best beverage book for "WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine."
Highfalutin' MargaritaOjo del Dia, or Gloriosa, or ...Serves 1
2 ounces blanco Tequila (Milagro is a good choice)
3/4 oz. Clement Creole Shrubb
2 oz. lime juice, or one large lime's worth
1 tsp. agave nectar
1 egg white
2 dashes orange bitters (optional)Instructions: Combine all the ingredients except the bitters in a shaker. Add ice. Shake vigorously for about 30 seconds. Strain into a cocktail glass. Add the bitters on top.
| May 05 2009 at 09:20 AM
Listed Under: Bitters, Cocktails, Rum, Spirits, TequilaChocolate Fondue. How to make Chocolate Fondue ?
Chocolate Fondue. How to make Chocolate Fondue ?
8 ounces good quality chocolate
8 ounces heavy whipping cream.
1 shot grand mariner or liqueur of choice.
Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate and stir until chocolate is melted. Place dessert pot over a tea candle to keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies.
8 ounces heavy whipping cream.
1 shot grand mariner or liqueur of choice.
Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate and stir until chocolate is melted. Place dessert pot over a tea candle to keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies.
Chicken Pate. How to make Chicken Pate ?
Chicken Pate.
How to make Chicken Pate ?
3 chicken breasts, boneless and skinless
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon
Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut up chicken into cubes. In medium bowl combine all ingredients. Place mixture into small jello mold or small loaf pan. Make sure to coat pan with oil so mixture will come out smoothly. Refrigerate for at least 8 hours. Serve withcrackers.
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon
Cook chicken breasts in boiling water for 30 − 45 minutes. When cooled cut up chicken into cubes. In medium bowl combine all ingredients. Place mixture into small jello mold or small loaf pan. Make sure to coat pan with oil so mixture will come out smoothly. Refrigerate for at least 8 hours. Serve withcrackers.
Cheese And Artichoke Fondue. How to make Cheese And Artichoke Fondue ?
Cheese And Artichoke Fondue. How to make Cheese And Artichoke Fondue ?
1−1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3−quart saucepan. Cook over medium−low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all−purpose flour
1 teaspoon ground mustard
1−1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3−quart saucepan. Cook over medium−low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers.
Cheese & Olive Bruschetta. How to make Cheese & Olive Bruschetta ?
Cheese & Olive Bruschetta. How to make Cheese & Olive Bruschetta ?
1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.
Caramel Snack Mix. How to make Caramel Snack Mix ?
Caramel Snack Mix. How to make Caramel Snack Mix ?
1/2 cup butter3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal
Preheat oven to 275F. Spray a large roasting pan with non−stick cooking spray. In a medium−size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden into one big lump.
BBQ Chicken Pizza. How to make BBQ chicken pizza ?
BBQ Chicken Pizza. How to make BBQ chicken pizza ?
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Preheat oven to 425F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Preheat oven to 425F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
Bacon And Tomato Cups. How to make bacon and tomato cups?
Bacon And Tomato Cups. How to make bacon and tomato cups?
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Natural sources for Vitamins and Minerals
The original version of Natural sources for vitamins and minerals can be viewed here
A list of all vital vitamins and their natural sources which will help you to maintain a healthy life.
According to wikipedia definition a vitamin is an organic compound required as a nutrient in tiny amounts by an organism. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by us, and must be obtained from our diet. Some of the vitamins are preformed in our body while others should be supplied via our diet. This brings us to today's topic of the list of essential vitamins and their natural sources.
VITAMIN A (Double-Barreled Health Protection)
Vitamin A
is an essential human nutrient. It exists not as a single compound, but in several forms. It major benefits include improving vision (especially night vision), Keeps your skin smooth and Wards off cancer.
The best sources of Vitamin A are listed below in the order of abundance.
* Liver (beef, pork, chicken, turkey, fish) (6500 μg 722%)
* Carrots (835 μg 93%)
* Venttani (817 μg 91%)
* Broccoli leaves (800 μg 89%) - broccoli florets have much less
* Sweet potatoes (709 μg 79%)
* Kale (681 μg 76%)
* Butter (684 μg 76%)
* Spinach (469 μg 52%)
* Leafy vegetables
* Pumpkin (369 μg 41%)
* Collard greens (333 μg 37%)
* Cantaloupe melon (169 μg 19%)
* Eggs (140 μg 16%)
* Apricots (96 μg 11%)
* Papaya (55 μg 6%)
* Mango (38 μg 4%)
* Broccoli (31 μg 3%)
* Peas (38 μg 4%)
B vitamin Family (One big happy family)
The B vitamins are eight water-soluble vitamins that play important roles in cell metabolism. Historically, the B vitamins were once thought to be a single vitamin, referred to as vitamin B (much like how people refer to vitamin C or vitamin D). Later research showed that they are chemically distinct vitamins that often coexist in the same foods. Supplements containing all eight B vitamins are generally referred to as a vitamin B complex. Individual B vitamin supplements are referred to by the specific name of each vitamin (e.g. B1, B2, B3).
Thiamin or Vitamin B1
You need thiamin to keep all your body's cells, but especially your nerves, working right. Thiamin is important for mental functions, especially memory. You also need it to convert food to energy.
The most common sources are Wheat Germ, Ham, Beef liver, Peanuts and Green peas
Riboflavin or Vitamin B2
Riboflavin is really important for releasing energy from food. It's also vital for normal growth and development, normal red blood cells, and for making many of your body's hormones.
The most common natural sources are Beef liver, Milk, Yogurt, Avocados, Collard Greens
Niacin or Vitamin B3
More than 50 body processes, from releasing energy from food to making hormones to detoxifying chemicals, depend on niacin.
Chicken, Salmon, Beef, Peanut butter and potatoes are the most naturally occurring sources for Niacin.
Pantothenic acid or Vitamin B5
This vitamin works closely with several of the other B's in the breakdown of fats, proteins, and carbohydrates into energy. You also need it to make Vitamin D, some hormones, and red blood cells.
Beef liver, Eggs, Avocados, Mushrooms and Milk has B5 in abundance.
Pyridoxine or Vitamin B6
The main job of pyridoxine is shuffling around your amino acids to make the 5,000-plus proteins your body needs to run properly. It's also involved in making more than 60 different enzymes.
Bananas, Avocados, Beef, Chicken and Fish are the main sources.
Biotin or Vitamin B7
Biotin is needed for a lot of body processes that break down fats, proteins, and carbohydrates into fuel you can use. Biotin is sometimes called Vitamin H.
Beef liver, Almonds, Peanut butter, Eggs and Oat bran are some of the most common sources of B7.
Folic acid or Vitamin B9
The main job for folic acid is helping your cells grow and divide properly-it's important for preventing birth defects. You also need it for making the natural chemicals that control your mood, your appetite, and how well you sleep. And folic acid is vital for keeping your arteries open and lowering your chances of a heart attack or stroke.
This vitamin is abundantly present in Beef liver, Spinach, Orange juice, Romaine Lettuce and Beets
Cobalamin or Vitamin B12
You need cobalamin to process the carbohydrates, proteins, and fats in your food into energy. It also forms the protective covering of your nerve cells and keeps your red blood cells healthy, and helps prevent heart disease.
The most common sources are Beef liver, Clams, Tuna, Yogurt and Milk
Vitamin C (The real hero)
Half of all American adults take extra Vitamin C. Those people know that a daily dose of Vitamin C helps keep them healthy and they also know that, Vitamin C can help them feel better faster when they're sick. Vitamin C really does help protect you against cancer, heart disease, cataracts, and other serious health problems. Doctors once scoffed at the health claims for Vitamin C. Now many advise their patients to take Vitamin C supplements.
* Broccoli 90 mg
* Brussels sprouts 80 mg
* Strawberry 60 mg
* Orange 50 mg
* Lemon 40 mg
Vitamin D (Sunny Vitamin)
Out in the sun for just for ten minutes a day on a nice afternoon in July, that's all the sunshine you need to get your daily dose and then some of Vitamin D. Vitamin D is essential for keeping your bones and your immune system healthy and it could also keep you from getting colon cancer and some other types of cancer as well. So the next time you go to the beach out in the sun, don't feel guilty instead feel healthy! But remember to put your sunscreen on as soon as you've gotten enough rays for your Vitamin D.
The main sources of this vitamin are
* Canned Sardines
* Mackerel
* Herring
* Shrimp
* Fortified Milk
Vitamin E (The Excellent Vitamin)
On the vitamin report card, E stands for excellent. Vitamin E is at the head of the class for heart health. It's an honor student in cancer prevention. And it's an A+ student in immune system improvement. All that, and it plays well with others, too. Vitamin E teams up with Vitamin A and Vitamin C to give you maximum antioxidant protection.
The major sources of Vitamin E include
* Wheat germ oil
* Safflower oil
* Sunflower oil
* Spinach
* Wheat germ
Vitamin K (The Band Aid)
What made the bleeding stop when you cut your hand last time? It's Vitamin K. Life is full of minor injuries, of course, which is why your blood needs to be full of Vitamin K. For most people, that's not a problem as real shortage of Vitamin K is pretty rare. Vitamin K is essential for making the blood clots that quickly stop the bleeding whenever you injure yourself.
The major sources of Vitamin K are
* Turnip greens
* Broccoli
* Cabbage
* Spinach
* Beef liver
A list of all vital vitamins and their natural sources which will help you to maintain a healthy life.
According to wikipedia definition a vitamin is an organic compound required as a nutrient in tiny amounts by an organism. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by us, and must be obtained from our diet. Some of the vitamins are preformed in our body while others should be supplied via our diet. This brings us to today's topic of the list of essential vitamins and their natural sources.
VITAMIN A (Double-Barreled Health Protection)
Vitamin A
is an essential human nutrient. It exists not as a single compound, but in several forms. It major benefits include improving vision (especially night vision), Keeps your skin smooth and Wards off cancer.
The best sources of Vitamin A are listed below in the order of abundance.
* Liver (beef, pork, chicken, turkey, fish) (6500 μg 722%)
* Carrots (835 μg 93%)
* Venttani (817 μg 91%)
* Broccoli leaves (800 μg 89%) - broccoli florets have much less
* Sweet potatoes (709 μg 79%)
* Kale (681 μg 76%)
* Butter (684 μg 76%)
* Spinach (469 μg 52%)
* Leafy vegetables
* Pumpkin (369 μg 41%)
* Collard greens (333 μg 37%)
* Cantaloupe melon (169 μg 19%)
* Eggs (140 μg 16%)
* Apricots (96 μg 11%)
* Papaya (55 μg 6%)
* Mango (38 μg 4%)
* Broccoli (31 μg 3%)
* Peas (38 μg 4%)
B vitamin Family (One big happy family)
The B vitamins are eight water-soluble vitamins that play important roles in cell metabolism. Historically, the B vitamins were once thought to be a single vitamin, referred to as vitamin B (much like how people refer to vitamin C or vitamin D). Later research showed that they are chemically distinct vitamins that often coexist in the same foods. Supplements containing all eight B vitamins are generally referred to as a vitamin B complex. Individual B vitamin supplements are referred to by the specific name of each vitamin (e.g. B1, B2, B3).
Thiamin or Vitamin B1
You need thiamin to keep all your body's cells, but especially your nerves, working right. Thiamin is important for mental functions, especially memory. You also need it to convert food to energy.
The most common sources are Wheat Germ, Ham, Beef liver, Peanuts and Green peas
Riboflavin or Vitamin B2
Riboflavin is really important for releasing energy from food. It's also vital for normal growth and development, normal red blood cells, and for making many of your body's hormones.
The most common natural sources are Beef liver, Milk, Yogurt, Avocados, Collard Greens
Niacin or Vitamin B3
More than 50 body processes, from releasing energy from food to making hormones to detoxifying chemicals, depend on niacin.
Chicken, Salmon, Beef, Peanut butter and potatoes are the most naturally occurring sources for Niacin.
Pantothenic acid or Vitamin B5
This vitamin works closely with several of the other B's in the breakdown of fats, proteins, and carbohydrates into energy. You also need it to make Vitamin D, some hormones, and red blood cells.
Beef liver, Eggs, Avocados, Mushrooms and Milk has B5 in abundance.
Pyridoxine or Vitamin B6
The main job of pyridoxine is shuffling around your amino acids to make the 5,000-plus proteins your body needs to run properly. It's also involved in making more than 60 different enzymes.
Bananas, Avocados, Beef, Chicken and Fish are the main sources.
Biotin or Vitamin B7
Biotin is needed for a lot of body processes that break down fats, proteins, and carbohydrates into fuel you can use. Biotin is sometimes called Vitamin H.
Beef liver, Almonds, Peanut butter, Eggs and Oat bran are some of the most common sources of B7.
Folic acid or Vitamin B9
The main job for folic acid is helping your cells grow and divide properly-it's important for preventing birth defects. You also need it for making the natural chemicals that control your mood, your appetite, and how well you sleep. And folic acid is vital for keeping your arteries open and lowering your chances of a heart attack or stroke.
This vitamin is abundantly present in Beef liver, Spinach, Orange juice, Romaine Lettuce and Beets
Cobalamin or Vitamin B12
You need cobalamin to process the carbohydrates, proteins, and fats in your food into energy. It also forms the protective covering of your nerve cells and keeps your red blood cells healthy, and helps prevent heart disease.
The most common sources are Beef liver, Clams, Tuna, Yogurt and Milk
Vitamin C (The real hero)
Half of all American adults take extra Vitamin C. Those people know that a daily dose of Vitamin C helps keep them healthy and they also know that, Vitamin C can help them feel better faster when they're sick. Vitamin C really does help protect you against cancer, heart disease, cataracts, and other serious health problems. Doctors once scoffed at the health claims for Vitamin C. Now many advise their patients to take Vitamin C supplements.
* Broccoli 90 mg
* Brussels sprouts 80 mg
* Strawberry 60 mg
* Orange 50 mg
* Lemon 40 mg
Vitamin D (Sunny Vitamin)
Out in the sun for just for ten minutes a day on a nice afternoon in July, that's all the sunshine you need to get your daily dose and then some of Vitamin D. Vitamin D is essential for keeping your bones and your immune system healthy and it could also keep you from getting colon cancer and some other types of cancer as well. So the next time you go to the beach out in the sun, don't feel guilty instead feel healthy! But remember to put your sunscreen on as soon as you've gotten enough rays for your Vitamin D.
The main sources of this vitamin are
* Canned Sardines
* Mackerel
* Herring
* Shrimp
* Fortified Milk
Vitamin E (The Excellent Vitamin)
On the vitamin report card, E stands for excellent. Vitamin E is at the head of the class for heart health. It's an honor student in cancer prevention. And it's an A+ student in immune system improvement. All that, and it plays well with others, too. Vitamin E teams up with Vitamin A and Vitamin C to give you maximum antioxidant protection.
The major sources of Vitamin E include
* Wheat germ oil
* Safflower oil
* Sunflower oil
* Spinach
* Wheat germ
Vitamin K (The Band Aid)
What made the bleeding stop when you cut your hand last time? It's Vitamin K. Life is full of minor injuries, of course, which is why your blood needs to be full of Vitamin K. For most people, that's not a problem as real shortage of Vitamin K is pretty rare. Vitamin K is essential for making the blood clots that quickly stop the bleeding whenever you injure yourself.
The major sources of Vitamin K are
* Turnip greens
* Broccoli
* Cabbage
* Spinach
* Beef liver
BEAUTY Tips using fruits
Avocado Facial
Avocado is a naturally rich moisturizer. Mash the meat of the avocado into a creamy texture. Massage into the face and neck. Leave on for 15 minutes and gently rinse off.
~~~~~~~~~~~~~~~~
Facial Mask
Squeeze half a lemon and mix the juice with one beaten egg white. Leave on your face overnight or, for a quick pick-me-up, just 15 minutes. Splash warm water on your face to rinse. It helps to removes blotches, because the lemon works as a bleaching agent.
~~~~~~~~~~~~~~~~
Egg & Honey Mask
Mix together 1 tablespoon honey, 1 egg yolk, 1/2 teaspoon almond oil and 1 tablespoon yogurt. Honey stimulates and
smoothes, egg and almond oil penetrate and moisturize, and yogurt refines and tightens pores.
~~~~~~~~~~~~~~~~
Cornmeal Facial Mask
Two tablespoons of cornmeal mixed with enough water to make a thick paste makes a great inexpensive facial mask. Gently apply to face and wash off.
~~~~~~~~~~~~~~~~
Lighten Circles under Eyes
To lighten dark circles under your eyes, wrap a grated raw potato in cheesecloth and apply to eyelids for 15-20 minutes. Wipe off residue and apply an eye cream.
~~~~~~~~~~~~~~~~
Egg, Avocado & Mud Facial Mask
(best for oilier skin types)
Clay is available in powder form at any health food store. Mix 1 tbsp. dry clay with 1 egg yolk, 1/4 of a mashed avocado and enough witch hazel to create a smooth mixture. Mud dries excess sebum while the egg yolk and avocado replenish lost moisture. Witch hazel tones.
~~~~~~~~~~~~~~~~
Egg & Olive Oil Hair Mask
Mix two whole eggs with four tablespoons of olive oil. Smooth through hair. Wrap head with plastic wrap, and leave in hair for 10 minutes. Rinse well.
Fruit Smoothie Hair Mask
Blend 1/2 a banana, 1/4 avocado, 1/4 cantaloupe, 1 tablespoon wheat germ oil and 1 tablespoon yogurt. For extra conditioning, squeeze in the contents of a vitamin E capsule. Leave in hair for 15 minutes.
~~~~~~~~~~~~~~~~
Facial Exfoliater
2 heaped tsp. fine oatmeal 1 tsp. baking soda
Combine ingredients, and add enough water to make a paste. Apply to skin and rub gently. Rinse and gently pat dry.
~~~~~~~~~~~~~~~~
Banana Wrinkle Fighter
Banana is wonderful as an anti-wrinkle treatment. Mash 1/4 banana until very creamy. Spread all over face and leave for 15-20 minutes before rinsing off with warm water followed by a dash of cold. Gently pat dry.
~~~~~~~~~~~~~~~~
Grape Cleanser
Grape juice makes an excellent cleanser for any skin type. Simply split one or two large grapes, remove pips and rub the flesh over face and neck. Rinse off with cool water.
Avocado is a naturally rich moisturizer. Mash the meat of the avocado into a creamy texture. Massage into the face and neck. Leave on for 15 minutes and gently rinse off.
~~~~~~~~~~~~~~~~
Facial Mask
Squeeze half a lemon and mix the juice with one beaten egg white. Leave on your face overnight or, for a quick pick-me-up, just 15 minutes. Splash warm water on your face to rinse. It helps to removes blotches, because the lemon works as a bleaching agent.
~~~~~~~~~~~~~~~~
Egg & Honey Mask
Mix together 1 tablespoon honey, 1 egg yolk, 1/2 teaspoon almond oil and 1 tablespoon yogurt. Honey stimulates and
smoothes, egg and almond oil penetrate and moisturize, and yogurt refines and tightens pores.
~~~~~~~~~~~~~~~~
Cornmeal Facial Mask
Two tablespoons of cornmeal mixed with enough water to make a thick paste makes a great inexpensive facial mask. Gently apply to face and wash off.
~~~~~~~~~~~~~~~~
Lighten Circles under Eyes
To lighten dark circles under your eyes, wrap a grated raw potato in cheesecloth and apply to eyelids for 15-20 minutes. Wipe off residue and apply an eye cream.
~~~~~~~~~~~~~~~~
Egg, Avocado & Mud Facial Mask
(best for oilier skin types)
Clay is available in powder form at any health food store. Mix 1 tbsp. dry clay with 1 egg yolk, 1/4 of a mashed avocado and enough witch hazel to create a smooth mixture. Mud dries excess sebum while the egg yolk and avocado replenish lost moisture. Witch hazel tones.
~~~~~~~~~~~~~~~~
Egg & Olive Oil Hair Mask
Mix two whole eggs with four tablespoons of olive oil. Smooth through hair. Wrap head with plastic wrap, and leave in hair for 10 minutes. Rinse well.
Fruit Smoothie Hair Mask
Blend 1/2 a banana, 1/4 avocado, 1/4 cantaloupe, 1 tablespoon wheat germ oil and 1 tablespoon yogurt. For extra conditioning, squeeze in the contents of a vitamin E capsule. Leave in hair for 15 minutes.
~~~~~~~~~~~~~~~~
Facial Exfoliater
2 heaped tsp. fine oatmeal 1 tsp. baking soda
Combine ingredients, and add enough water to make a paste. Apply to skin and rub gently. Rinse and gently pat dry.
~~~~~~~~~~~~~~~~
Banana Wrinkle Fighter
Banana is wonderful as an anti-wrinkle treatment. Mash 1/4 banana until very creamy. Spread all over face and leave for 15-20 minutes before rinsing off with warm water followed by a dash of cold. Gently pat dry.
~~~~~~~~~~~~~~~~
Grape Cleanser
Grape juice makes an excellent cleanser for any skin type. Simply split one or two large grapes, remove pips and rub the flesh over face and neck. Rinse off with cool water.
THE PERFECT SMOOTHIE
1. Put the fruit in the blender first. Make sure that the items are smaller than a golf ball so they will blend completely. Add the liquid ingredients next.
2. Fasten the lid and press the start button. Use high speed for about 20-30 seconds.
3. Stop the blender and check to see if the ingredients are well blended. Sometimes the frozen fruit will jam under the blade. If there is jammed fruit, use a spatula to unjam the fruit, and blend again.
4. Once the mixture is evenly blended, slowly add two ice cubes through the opening of the blender lid. Keep adding one or two ice cubes at a time until the blender sounds smooth instead of gravelly. If your blender is not strong enough to blend ice cubes, omit the ice and substitute just enough ice cold water so that the shake will have a milkshake consistency.
5. If the shake/smoothie is too thin, add more fruit or ice. If it’s too thick, add more liquid.
2. Fasten the lid and press the start button. Use high speed for about 20-30 seconds.
3. Stop the blender and check to see if the ingredients are well blended. Sometimes the frozen fruit will jam under the blade. If there is jammed fruit, use a spatula to unjam the fruit, and blend again.
4. Once the mixture is evenly blended, slowly add two ice cubes through the opening of the blender lid. Keep adding one or two ice cubes at a time until the blender sounds smooth instead of gravelly. If your blender is not strong enough to blend ice cubes, omit the ice and substitute just enough ice cold water so that the shake will have a milkshake consistency.
5. If the shake/smoothie is too thin, add more fruit or ice. If it’s too thick, add more liquid.
HOW TO MAKE HOMEMADE FRUIT AND VEGETABLE JUICES
1. You'll need an inexpensive juice machine.
2. All fruits and vegetables should be juiced raw.
3. Small seeded fruit, such as watermelon and pears, may be juiced with their seeds with the exception of papaya and apple seeds. Orange and grapefruit seeds might impart a bitter taste to your juice. Remove the large pits from fruits like peaches and nectarines, etc.
4. Peel all fruits and vegetables that are not organically grown because the peel is where most of the chemical residues can be found. While most skins of organically grown fruits and vegetables may be left on, with the exception of waxed produce, the skins of pineapples, kiwis, oranges, grapefruits and papaya should be removed.
5. Choose fresh ripe produce. Rubbery vegetables, bruised fruit, wilted greens and over or under-ripe fruits will produce juices that are neither tasty nor healthful.
6. Cut the fruits or vegetables into pieces that will fit into the mouth of your juice machine. Turn the juice machine on and push the pieces through the mouth of the juicer. As you clean the pulp out right away, it will develop a sour odor and tiny gnats and fruit flies may appear after 8 to 10 hours.
7. It is best to drink freshly made juices within one day.
2. All fruits and vegetables should be juiced raw.
3. Small seeded fruit, such as watermelon and pears, may be juiced with their seeds with the exception of papaya and apple seeds. Orange and grapefruit seeds might impart a bitter taste to your juice. Remove the large pits from fruits like peaches and nectarines, etc.
4. Peel all fruits and vegetables that are not organically grown because the peel is where most of the chemical residues can be found. While most skins of organically grown fruits and vegetables may be left on, with the exception of waxed produce, the skins of pineapples, kiwis, oranges, grapefruits and papaya should be removed.
5. Choose fresh ripe produce. Rubbery vegetables, bruised fruit, wilted greens and over or under-ripe fruits will produce juices that are neither tasty nor healthful.
6. Cut the fruits or vegetables into pieces that will fit into the mouth of your juice machine. Turn the juice machine on and push the pieces through the mouth of the juicer. As you clean the pulp out right away, it will develop a sour odor and tiny gnats and fruit flies may appear after 8 to 10 hours.
7. It is best to drink freshly made juices within one day.
FRUIT JUICES AND SMOOTHIES Recipes
A FUN and EASY way to get more vitamins & minerals into your diet is by drinking freshly made fruit juices, vegetable juices, and by blending thick and frothy smoothies and shakes from frozen fruit.
A friend of mine describes drinking freshly made fruit juices like this:
"If you have never taken a mouthful of cantaloupe juice or strawberry juice mixed with apple, you simply have not lived. Blueberry juice is a taste of liquid heaven."
Freshly made juices are a tremendous source of bio-available vitamins and minerals which are the partners of enzymes and co-enzymes. Vitamins activate enzymes and without vitamins, enzymes could not carry out their work, and we could not live.
Enzymes act as catalysts in hundreds of thousands of chemical reactions that take place throughout your body, and are essential for digesting, absorbing and converting food into body tissue. Enzymes produce energy at the cellular level and are critical for most of the metabolic activities taking place in your body every second of every day.
Another benefit of drinking fresh juices and smoothies is that your body can absorb MORE of the vitamins and minerals than if you were to eat the fruits and vegetables whole! Many of the nutrients are TRAPPED in the fiber and by blending fruits and vegetables, you break down the fiber and release the vital nutrients.
Example:
When you eat a raw carrot, you are only able to assimilate a small percentage of the available beta carotene. When a carrot is juiced, removing the fiber, a LARGE percentage of the beta carotene can be assimilated by your body.
Of course, you still need to eat whole produce because fiber is also an important part of your daily diet.
Meeting you or your children's need for energy and nutrients is essential for good health. Children who do not meet their needs for energy may stop growing and gaining weight. In severe situations, they can develop a condition which is life threatening called protein energy malnutrition. Vitamins and minerals are only required in very small amounts, but a diet insufficient in these can cause SEVERE deficiency diseases.
You may be showing signs of malnutrition if you ...
• feel tired and weak.
• feel like you never have the energy to clean your home, make meals or even do the dishes.
• have difficulty losing or gaining weight.
• can't easily get to sleep.
• feel stressed and/or nervous.
• feel drowsy during the day.
• sometimes can't concentrate, you're mind feels numb, or you get confused easily.
• have problems with your digestion.
• have constipation and/or hard dry stools.
• have mood swings, or get easily upset.
• don't have patience for anything.
• sometimes feel depressed.
• have overly dry or oily skin.
• sometimes have nausea and/or abdominal pain.
• have annoying eye twitches.
• bruise easily.
• have muscle cramps and/or low back pain.
• sometimes get cracks and sores in the corners of your mouth.
• notice that your nails have become thin and/or brittle.
• are losing your hair.
• have water retention.
• have uncontrollable temper outbursts.
• don't eat a well-balanced nutritious diet EVERY DAY
Natural vitamins are found only in living things, that is, plants and animals. Your body, with a few exceptions, can't manufacture vitamins. They must be supplied in your food or in dietary supplements but supplements can't replace food, especially fruits and vegetables which provide thousands of substances, some of which have well-known functions, and some whose roles in the human body are not yet understood or recognized.
A friend of mine describes drinking freshly made fruit juices like this:
"If you have never taken a mouthful of cantaloupe juice or strawberry juice mixed with apple, you simply have not lived. Blueberry juice is a taste of liquid heaven."
Freshly made juices are a tremendous source of bio-available vitamins and minerals which are the partners of enzymes and co-enzymes. Vitamins activate enzymes and without vitamins, enzymes could not carry out their work, and we could not live.
Enzymes act as catalysts in hundreds of thousands of chemical reactions that take place throughout your body, and are essential for digesting, absorbing and converting food into body tissue. Enzymes produce energy at the cellular level and are critical for most of the metabolic activities taking place in your body every second of every day.
Another benefit of drinking fresh juices and smoothies is that your body can absorb MORE of the vitamins and minerals than if you were to eat the fruits and vegetables whole! Many of the nutrients are TRAPPED in the fiber and by blending fruits and vegetables, you break down the fiber and release the vital nutrients.
Example:
When you eat a raw carrot, you are only able to assimilate a small percentage of the available beta carotene. When a carrot is juiced, removing the fiber, a LARGE percentage of the beta carotene can be assimilated by your body.
Of course, you still need to eat whole produce because fiber is also an important part of your daily diet.
Meeting you or your children's need for energy and nutrients is essential for good health. Children who do not meet their needs for energy may stop growing and gaining weight. In severe situations, they can develop a condition which is life threatening called protein energy malnutrition. Vitamins and minerals are only required in very small amounts, but a diet insufficient in these can cause SEVERE deficiency diseases.
You may be showing signs of malnutrition if you ...
• feel tired and weak.
• feel like you never have the energy to clean your home, make meals or even do the dishes.
• have difficulty losing or gaining weight.
• can't easily get to sleep.
• feel stressed and/or nervous.
• feel drowsy during the day.
• sometimes can't concentrate, you're mind feels numb, or you get confused easily.
• have problems with your digestion.
• have constipation and/or hard dry stools.
• have mood swings, or get easily upset.
• don't have patience for anything.
• sometimes feel depressed.
• have overly dry or oily skin.
• sometimes have nausea and/or abdominal pain.
• have annoying eye twitches.
• bruise easily.
• have muscle cramps and/or low back pain.
• sometimes get cracks and sores in the corners of your mouth.
• notice that your nails have become thin and/or brittle.
• are losing your hair.
• have water retention.
• have uncontrollable temper outbursts.
• don't eat a well-balanced nutritious diet EVERY DAY
Natural vitamins are found only in living things, that is, plants and animals. Your body, with a few exceptions, can't manufacture vitamins. They must be supplied in your food or in dietary supplements but supplements can't replace food, especially fruits and vegetables which provide thousands of substances, some of which have well-known functions, and some whose roles in the human body are not yet understood or recognized.
SUBSTITUTIONS & EQUIVALENTS
1 lb. butter / shortening = 2 cup
4 oz. cheddar cheese = 1 cup grated
1/2 pt. whipping cream = 1 cup ( 2 c. whipped)
8 oz. sour cream = 1 cup
1 lb. flour = app. 3 1/2 cup
1 cup marshmallows = 11 large or 110 miniature
1 lb. brown sugar = 2 1/4 cup (packed)
1 lb. granulated sugar = 2 1/4 cup
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water -or-
= 1 cup reconstituted dry milk + 2 tbs. butter
1 cup buttermilk = 1 cup milk + 1 tbs. vinegar -or-
= 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. corn starch
1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice
1 stick butter = 1/4 lb. or 1/2 cup or 8 tbs.
1 lb. loaf bread = about 17 slices
1 1/2 tsp. cornstarch = 1 tbs. all purpose flour
1 cup Honey = 1 1/4c sugar + 1/4c water or other liquid
1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine crackers,
14 graham crackers
1 Tbs. instant minced onion= 1 small fresh onion
1 Tbs. prepared mustard = 1 tsp. dry mustard
1 cup sugar = 2/3 to 3/4 cup honey
1 cup honey = 1 cup molasses
1 whole egg = 2 egg whites = 1/4 cup egg substitute
= 1 egg white + 1 tsp. oil
1 cup sour cream = 1 cup plain low-fat yogurt
1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil
1 Tbs. cornstarch (for thickening) = 2 Tbs. flour
4 oz. cheddar cheese = 1 cup grated
1/2 pt. whipping cream = 1 cup ( 2 c. whipped)
8 oz. sour cream = 1 cup
1 lb. flour = app. 3 1/2 cup
1 cup marshmallows = 11 large or 110 miniature
1 lb. brown sugar = 2 1/4 cup (packed)
1 lb. granulated sugar = 2 1/4 cup
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water -or-
= 1 cup reconstituted dry milk + 2 tbs. butter
1 cup buttermilk = 1 cup milk + 1 tbs. vinegar -or-
= 3/4 cup milk + 1/4 cup butter + 1 1/2 tsp. corn starch
1 cup sour milk = 1 cup sweet milk + 1 Tbs. vinegar / lemon juice
1 stick butter = 1/4 lb. or 1/2 cup or 8 tbs.
1 lb. loaf bread = about 17 slices
1 1/2 tsp. cornstarch = 1 tbs. all purpose flour
1 cup Honey = 1 1/4c sugar + 1/4c water or other liquid
1 cup of fine crumbs = 22 vanilla wafers, 4 slices of bread, 26 saltine crackers,
14 graham crackers
1 Tbs. instant minced onion= 1 small fresh onion
1 Tbs. prepared mustard = 1 tsp. dry mustard
1 cup sugar = 2/3 to 3/4 cup honey
1 cup honey = 1 cup molasses
1 whole egg = 2 egg whites = 1/4 cup egg substitute
= 1 egg white + 1 tsp. oil
1 cup sour cream = 1 cup plain low-fat yogurt
1 oz baking chocolate = 3 Tbs. cocoa powder + 1 Tbs. oil
1 Tbs. cornstarch (for thickening) = 2 Tbs. flour
ONE POT DINNERS
The idea is to create a stew or casserole in one pot. A mixture of starches, proteins, vegetables, and spices or a delectable sauce can become a grommet feast. The following recipes are examples. Use the Chart to help create your own specialties. One pot dinners can be easy to prepare with a little thought before hand. Which foods need to cook longer? - Start them first. How much water is needed? - Is the pot big enough?
Try to maintain texture in the food. Mush is mush and no amount of spices will dress it up.
Plastic freezer bags can serve for carrying and mixing items such as instant potatoes. Reduce the cleanup, add the boiling water to the bag and mix. This works with quick rice as well.
Directions:
1. Select and assemble your ingredients from the grocery store, camping outlet or food co-op. Amounts of each ingredient can be adjusted to suit individual preferences and appetites.
2. Determine the order of preparation based on the cooking times of each ingredient. Items with similar cooking times and methods may be dumped together in a plastic bag. Put the bulkiest or main items in a large bag, and put the other items in smaller bags and seal them. Place these smaller bags inside the large bag and seal it.
3. Check the instructions for each component to be sure you include any extra items such as butter, dry milk, etc. that are needed.
4. Decide how much water you need to start with based on what is needed for each ingredient.
5. Write instructions for each package in the meal down, based on the items determined above. Include order of preparation, cooking times, ingredients not included in the bags, etc.
6. Include the instructions for each package with the package. Include the instructions for the whole meal with the large bag, in addition to the instructions for that bag.
7. Label each bag i.e. Large bag can be labeled “dinner Day 3” with list of contents Orange drink, chicken soup, Mac & cheese, chocolate pudding Inside might include separate bags for drink, soup, and pudding. Instructions can be written on bags with a marker that will NOT WASH off or cut from boxes and placed in bag.
Try to maintain texture in the food. Mush is mush and no amount of spices will dress it up.
Plastic freezer bags can serve for carrying and mixing items such as instant potatoes. Reduce the cleanup, add the boiling water to the bag and mix. This works with quick rice as well.
Directions:
1. Select and assemble your ingredients from the grocery store, camping outlet or food co-op. Amounts of each ingredient can be adjusted to suit individual preferences and appetites.
2. Determine the order of preparation based on the cooking times of each ingredient. Items with similar cooking times and methods may be dumped together in a plastic bag. Put the bulkiest or main items in a large bag, and put the other items in smaller bags and seal them. Place these smaller bags inside the large bag and seal it.
3. Check the instructions for each component to be sure you include any extra items such as butter, dry milk, etc. that are needed.
4. Decide how much water you need to start with based on what is needed for each ingredient.
5. Write instructions for each package in the meal down, based on the items determined above. Include order of preparation, cooking times, ingredients not included in the bags, etc.
6. Include the instructions for each package with the package. Include the instructions for the whole meal with the large bag, in addition to the instructions for that bag.
7. Label each bag i.e. Large bag can be labeled “dinner Day 3” with list of contents Orange drink, chicken soup, Mac & cheese, chocolate pudding Inside might include separate bags for drink, soup, and pudding. Instructions can be written on bags with a marker that will NOT WASH off or cut from boxes and placed in bag.
Fluid Standard Measures
3 Teaspoons = 1 Tablespoon = 1/2 oz = 29.57 milliliters
16 Tablespoons = 1 Cup = 8 oz = 0.236 liters
2 Cups = 1 Pint = 16 oz = 0.473 liters
2 Pints = 1 Quart = 32 oz = 0.946 liters
4 Quarts = 1 Gallon = 128 oz = 3.785 liters
1 Gallon water = 8 pounds
1.05680317041 Gallons = 4 liters
16 Tablespoons = 1 Cup = 8 oz = 0.236 liters
2 Cups = 1 Pint = 16 oz = 0.473 liters
2 Pints = 1 Quart = 32 oz = 0.946 liters
4 Quarts = 1 Gallon = 128 oz = 3.785 liters
1 Gallon water = 8 pounds
1.05680317041 Gallons = 4 liters
Camper's measurements without utensils Learn to measure without utensils
1 Open Fistful = 1/2 cup
Five-Finger Pinch = 1 Tablespoon
Four-Finger Pinch = 1 Teaspoon
One-Finger Pinch(with thumb) = 1/8 Teaspoon
One-Finger Gob of shortening = 1 Tablespoon
Palm of hand (center) = 1 Tablespoon
Five-Finger Pinch = 1 Tablespoon
Four-Finger Pinch = 1 Teaspoon
One-Finger Pinch(with thumb) = 1/8 Teaspoon
One-Finger Gob of shortening = 1 Tablespoon
Palm of hand (center) = 1 Tablespoon
Magnolia cupcake recipe. How to make Mangolia Cupcake
Magnolia Bakery cupcakes from Magnolia Bakery cupcakes
I have tried a lot of magnolia bakery recipes. But this one is clearly the best. I will try to put recipes for vanilla cupcake recipe and chocolate cupcake recipe from the magnolia bakery in the coming weeks.
Makes 2 dozen cupcakes
INGREDIENTS
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
You can find lots of other great recipes here
How to make Lemon Ginger Ale or Lime Ginger Ale
How to make Lemon Ginger Ale or Lime Ginger Ale
1 apple, cored and sliced½ inch fresh ginger (less if you find the taste too strong) handful of grapes
1/4 lemon
1/2 lime
sparkling mineral water
Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to the top with sparkling water and serve with ice.
White of an egg glair, goral, glyph, gault, egg white
White of an egg glair, goral, glyph, gault, egg white
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HOW TO MAKE HOMEMADE FRUIT AND VEGETABLE JUICES
HOW TO MAKE HOMEMADE FRUIT AND VEGETABLE JUICES
1. You'll need an inexpensive juice machine.
2. All fruits and vegetables should be juiced raw.
3. Small seeded fruit, such as watermelon and pears, may be juiced with their seeds with the exception of papaya and apple seeds. Orange and grapefruit seeds might impart a bitter taste to your juice. Remove the large pits from fruits like peaches and nectarines, etc.
4. Peel all fruits and vegetables that are not organically grown because the peel is where most of the chemical residues can be found. While most skins of organically grown fruits and vegetables may be left on, with the exception of waxed produce, the skins of pineapples, kiwis, oranges, grapefruits and papaya should be removed.
5. Choose fresh ripe produce. Rubbery vegetables, bruised fruit, wilted greens and over or under-ripe fruits will produce juices that are neither tasty nor healthful.
6. Cut the fruits or vegetables into pieces that will fit into the mouth of your juice machine. Turn the juice machine on and push the pieces through the mouth of the juicer. As you juice, pulp will collect in a large receptacle. If you don't clean the pulp out right away, it will develop a sour odor and tiny gnats and fruit flies may appear after 8 to 10 hours.
7. It is best to drink freshly made juices within one day.
FRUIT JUICES AND SMOOTHIES
FRUIT JUICES AND SMOOTHIES
Today onwards i will try to post some good recipes for fruit juices and smoothies. You can also visit one of the first articles i wrote about 10 healthy and exotic fruit juice and smoothie recipesA FUN and EASY way to get more vitamins & minerals into your diet is by drinking freshly made fruit juices, vegetable juices, and by blending thick and frothy smoothies and shakes from frozen fruit.
Freshly made juices are a tremendous source of bio-available vitamins and minerals which are the partners of enzymes and co-enzymes. Vitamins activate enzymes and without vitamins, enzymes could not carry out their work, and we could not live.
Enzymes act as catalysts in hundreds of thousands of chemical reactions that take place throughout your body, and are essential for digesting, absorbing and converting food into body tissue. Enzymes produce energy at the cellular level and are critical for most of the metabolic activities taking place in your body every second of every day.
Another benefit of drinking fresh juices and smoothies is that your body can absorb MORE of the vitamins and minerals than if you were to eat the fruits and vegetables whole! Many of the nutrients are TRAPPED in the fiber and by blending fruits and vegetables, you break down the fiber and release the vital nutrients.
Example:
When you eat a raw carrot, you are only able to assimilate a small percentage of the available beta carotene. When a carrot is juiced, removing the fiber, a LARGE percentage of the beta carotene can be assimilated by your body.
Of course, you still need to eat whole produce because fiber is also an important part of your daily diet.
Meeting you or your children's need for energy and nutrients is essential for good health. Children who do not meet their needs for energy may stop growing and gaining weight. In severe situations, they can develop a condition which is life threatening called protein energy malnutrition. Vitamins and minerals are only required in very small amounts, but a diet insufficient in these can cause SEVERE deficiency diseases.
Natural vitamins are found only in living things, that is, plants and animals. Your body, with a few exceptions, can't manufacture vitamins. They must be supplied in your food or in dietary supplements but supplements can't replace food, especially fruits and vegetables which provide thousands of substances, some of which have well-known functions, and some whose roles in the human body are not yet understood or recognized.
Vitamins and minerals … ...
◊ reduce your risk of getting a stroke or heart attack!
◊ strengthen your nails!
◊ improve your hair condition, strength and growth by providing certain essential nutrients to the hair follicle!
◊ beautify your skin by keeping it smooth, soft and disease- free!
◊ provide essential compounds that are necessary for growth, health, normal metabolism and physical well- being! Without them, you would die!
◊ promote normal growth and development!
◊ maintain bone density and strength!
◊ regulate blood clotting!
◊ help in the function of nerves and muscles, including regulating a normal heart beat!
When it comes to choosing a healthy diet for their children, many parents don't realize the important role that beverages play. For example, fruit flavored drinks and soft drinks are not a substitute for real fruit. Many of these drinks only contain 10% real fruit juice. The very best drinks are made from whole fruit and you can make great fruity healthy drinks at home.
Signs of malnutrition. Symptoms of malnutrition
• feel tired and weak.
• feel like you never have the energy to clean your home, make meals or even do the dishes.
• have difficulty losing or gaining weight.
• can't easily get to sleep.
• feel stressed and/or nervous.
• feel drowsy during the day.
• sometimes can't concentrate, you're mind feels numb, or you get confused easily.
• have problems with your digestion.
• have constipation and/or hard dry stools.
• have mood swings, or get easily upset.
• don't have patience for anything.
• sometimes feel depressed.
• have overly dry or oily skin.
• sometimes have nausea and/or abdominal pain.
• have annoying eye twitches.
• bruise easily.
• have muscle cramps and/or low back pain.
• sometimes get cracks and sores in the corners of your mouth.
• notice that your nails have become thin and/or brittle.
• are losing your hair.
• have water retention.
• have uncontrollable temper outbursts.
• don't eat a well-balanced nutritious diet EVERY DAY
• feel like you never have the energy to clean your home, make meals or even do the dishes.
• have difficulty losing or gaining weight.
• can't easily get to sleep.
• feel stressed and/or nervous.
• feel drowsy during the day.
• sometimes can't concentrate, you're mind feels numb, or you get confused easily.
• have problems with your digestion.
• have constipation and/or hard dry stools.
• have mood swings, or get easily upset.
• don't have patience for anything.
• sometimes feel depressed.
• have overly dry or oily skin.
• sometimes have nausea and/or abdominal pain.
• have annoying eye twitches.
• bruise easily.
• have muscle cramps and/or low back pain.
• sometimes get cracks and sores in the corners of your mouth.
• notice that your nails have become thin and/or brittle.
• are losing your hair.
• have water retention.
• have uncontrollable temper outbursts.
• don't eat a well-balanced nutritious diet EVERY DAY
CHEESE AND MACARONI SALAD
CHEESE AND MACARONI SALAD
chicken macaroni salad, tuna salad recipe, tuna macaroni salad recipes, potato salad recipe and other easy macaroni salad. I found a good Cheese and Macaroni salad recipe recently in a book which i would like to share with you. The author has done a wonderful job. Have a look.
INGREDIENTS:
1 ½ cups of elbow macaroni
3 tbsp of butter
3 tbsp of green onions (finely chopped)
3 tbsp of onions (finely chopper)
3 tbsp of flour
1 tsp of salt
½ tsp of crushed basil leaves
1 ¾ cups of milk
1 cup of grated Parmesan cheese
2 medium thinly sliced tomatoes
Buttered bread crumbs
METHOD
Cook macaroni to package directions; drain. Melt butter in a large saucepan. Saulte onions until they are tender. Blend in flour, salt and basil. Gradually stir in milk. Cook and stir over medium heat 19 until mixture comes to a boil and thickens. Remove from heat. Stir in cheese. Mix sauce with macaroni. Arrange half the tomato slices in bottom of a 2 quart casserole dish; top with half the macaroni. Repeat layers. Top with buttered bread crumbs. Bake uncovered, in moderate oven at 375 degree F. or 30 to 35 minutes.
Follow the relevant links to read about the following recipes.
macaroni salad recipes
1 ½ cups of elbow macaroni
3 tbsp of butter
3 tbsp of green onions (finely chopped)
3 tbsp of onions (finely chopper)
3 tbsp of flour
1 tsp of salt
½ tsp of crushed basil leaves
1 ¾ cups of milk
1 cup of grated Parmesan cheese
2 medium thinly sliced tomatoes
Buttered bread crumbs
METHOD
Cook macaroni to package directions; drain. Melt butter in a large saucepan. Saulte onions until they are tender. Blend in flour, salt and basil. Gradually stir in milk. Cook and stir over medium heat 19 until mixture comes to a boil and thickens. Remove from heat. Stir in cheese. Mix sauce with macaroni. Arrange half the tomato slices in bottom of a 2 quart casserole dish; top with half the macaroni. Repeat layers. Top with buttered bread crumbs. Bake uncovered, in moderate oven at 375 degree F. or 30 to 35 minutes.
Follow the relevant links to read about the following recipes.
macaroni salad recipes
pasta salad recipe
chicken salad recipe
chicken macaroni salad
tuna salad recipe
tuna macaroni salad
potato salad recipe
easy macaroni salad
shrimp salad recipe
potatoe salad recipe
pasta salad recipes
fruit salad recipe
best macaroni salad
amish macaroni salad
chicken salad recipe
chicken macaroni salad
Verde Azzor recipe. How to make Verde Azzor ?
Verde Azzor recipe. How to make Verde Azzor ?
Here is a nice and easy way to make Verde Azzor.2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice & cook, stirring, for 2 minutes or until rice turns opaque. Add the onions, cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower the heat & simmer, covered, for 15 minutes or until the rice is almost tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake uncovered for 15 minutes or until the rice is tender. Garnish with cilantro & serve hot.
Taco Salad Recipe.How to make Taco Salad Mexican Style ?
Taco Salad Recipe.How to make Taco Salad Mexican Style ?
Here is a nice little Taco Salad Recipe.
1−1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream
Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt, pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn, beans, radishes and enough dressing to moisten. Toss lightly. For each salad, serve meat mixture over tortilla chips. Top with lettuce mixture, avocado, cheese, olives and sour cream, as desired.
1−1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream
Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt, pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn, beans, radishes and enough dressing to moisten. Toss lightly. For each salad, serve meat mixture over tortilla chips. Top with lettuce mixture, avocado, cheese, olives and sour cream, as desired.
Sopaipillas recipe. How to make Sopaipillas?
Sopaipillas recipe. How to make Sopaipillas?
Here is a nice Sopaipillas recipe.4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1−1/2 Teaspoon Salt
1 1/4 Cup Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10−15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.
Salpicon. How to make Salpicon mexican style recipe?
Salpicon. How to make Salpicon mexican style?
Here is a nice Salpicon recipe3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12−ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4−ounce can chile chipotle, drained and chopped (reserve liquid)
¼ cup light olive oil
¼ cup vinegar
½ pound Monterey Jack cheese, cut in ¼−inch cubes
2 large avocados, sliced length−wise
Oven: 325 degrees
Place brisket in heavy pot and cover with water. Add halved onion, carrot, celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper. Cover and cook in oven approximately 4 hours until very tender, Remove from liquid, cool slightly and shred thoroughly with a fork. In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let cool in refrigerator at least 4 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad. For spicier flavor, use more chile chipotle or pickled jalapenos or chopped or fresh green chile strips.
Ropa Vieja. How to make Ropa Vieja mexican style?
Ropa Vieja. How to make Ropa Vieja?
3 pounds flank steak
1−1/2 cups water
6 whole garlic, peeled
6 whole black peppercorns
salt to taste
8 poblano peppers, fresh
1/2 cup lard, bacon drippings, or veg.oil
2 garlic clove, peeled and sliced
1 large onion, sliced 1/8" thick
flour tortilla
1. Cut the flank steak in half horizontally so it will fit into a large Dutch oven. Place it in the pot and cover it with the water. Add the six whole cloves of garlic, along with the peppercorns and salt as desired. Place over low heat and bring the liquid to a simmer. Cover and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about one and a half to two hours.
2. While the meat is stewing roast, peel and seed the peppers and slice each pepper lengthwise into strips an eighth of an inch wide. Set aside.
3. When the meat is tender, remove the Dutch oven from the heat and let the meat cool in its own broth. When it coolds enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into stips about two inches across. Using your fingers, pull the meat into fine shreds. Return it to the broth.
4. Heat the lard or other fat in a large heavy skillet over medium heat until it is rippling. Crush the sliced garlic cloves and add to the hot fat. Saute for one minute, stirring frequently. Add the sliced onions and saute until it's somewhat soft, about three minutes. Add the reserved pepper
strips to the pan and continue sauteing and stirring for about two minutes.
5. Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently until the flavors are blended about 10 to 15 minutes. Serve the meat hot, rolled up in heated flour tortillas.
Puchero. HOW TO MAKE PUCHERO
Puchero. HOW TO MAKE PUCHERO
1/2 Cup Chickpeas
2 Small Zucchini
1/4 Pound Boneless lamb
2 Small Sweet potatoes
1/4 Pound Boneless beef
1 Cup Corn cut from the cob
3 Pound Chicken
2 White potatoes, boiled in jackets
1/2 Pound Ham
3 Barely ripe bananas
1 Large Onion
1/2 Teaspoon Coriander seeds, crushed
3 Cloves garlic
1/4 Teaspoon Pepper
1 Veal knuckle, split
3 Tablespoon Oil (or butter)
1 Teaspoon Salt
2 Pears
2 Quart Chicken broth
3 Peaches
1/2 Small Cabbage
2 Limes
2 Small Turnips
1 Large Carrot
Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2−inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt
in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and Puchero.
cut into 2−inch slices. Sauté potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil sauté the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a tablespoon of Guacamole.
Pork Loin Vampiro Mexican recipes pork
Pork Loin Vampiro Mexican recipes pork. How to cook?
3 medium−sized ancho chiles, stems, seeds and veins removed
2 cups fresh squeezed orange juice
3 tablespoons lime juice
1/4 cup grenadine
1/2 cup tequila
1 teaspoon salt
1 teaspoon thyme
1 cup sliced white onion
3 pound, lean boneless pork loin, (either a single loin or two loins tied together)
salt and pepper to taste
2 tablespoons lard or olive oil
Preheat your oven to 350 degrees
Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on each side, but do not allow them to scorch. Tear the chiles into pieces, place them in a bowl, cover them with boiling water, and allow them to rehydrate and soften for 15 minutes. Drain the chiles and place them in the bowl of a blender. Add the orange juice and lime juice and blend for 1 minute. Strain the mixture through the fine blade of a food mill, then add the grenadine, tequila, salt, thyme and onion, and reserve. Salt and pepper the pork. In a Dutch−oven or heavy baking dish, heat the oil
over medium high heat until it is very hot but not quite smoking. Add the pork and sear it, turning as necessary, until it is golden brown on all sides, about 4 minutes. Remove the pork to a plate and the pot from the heat and allow it to cool, briefly. Add the chile mixture, stirring well to
incorporate any caramelized pieces of pork and juices from the bottom of the pot. Put the pork back in the pot, fat side up, replace it on the burner and heat until the sauce just begins to bubble lightly, but do not bring it to a complete boil. Place the pot in the preheated oven and bake, uncovered, until pork reaches an internal temperature of between 145 and 150 degrees, (about 30 minutes per pound for a roast with two loins tied together, or a total of about 1 hour for a single loin) spooning some of the sauce over it every 15 minutes. Remove the pork from the pot, and allow it to rest for 5 minutes, then slice it into servings. While the meat is resting you can
reduce the sauce if it is too thin. Spoon some sauce on each of 4 serving plates, and top with a slice of pork. Mexican style white rice and sauteed nopalitos or squash go well with this dish.
2 cups fresh squeezed orange juice
3 tablespoons lime juice
1/4 cup grenadine
1/2 cup tequila
1 teaspoon salt
1 teaspoon thyme
1 cup sliced white onion
3 pound, lean boneless pork loin, (either a single loin or two loins tied together)
salt and pepper to taste
2 tablespoons lard or olive oil
Preheat your oven to 350 degrees
Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on each side, but do not allow them to scorch. Tear the chiles into pieces, place them in a bowl, cover them with boiling water, and allow them to rehydrate and soften for 15 minutes. Drain the chiles and place them in the bowl of a blender. Add the orange juice and lime juice and blend for 1 minute. Strain the mixture through the fine blade of a food mill, then add the grenadine, tequila, salt, thyme and onion, and reserve. Salt and pepper the pork. In a Dutch−oven or heavy baking dish, heat the oil
over medium high heat until it is very hot but not quite smoking. Add the pork and sear it, turning as necessary, until it is golden brown on all sides, about 4 minutes. Remove the pork to a plate and the pot from the heat and allow it to cool, briefly. Add the chile mixture, stirring well to
incorporate any caramelized pieces of pork and juices from the bottom of the pot. Put the pork back in the pot, fat side up, replace it on the burner and heat until the sauce just begins to bubble lightly, but do not bring it to a complete boil. Place the pot in the preheated oven and bake, uncovered, until pork reaches an internal temperature of between 145 and 150 degrees, (about 30 minutes per pound for a roast with two loins tied together, or a total of about 1 hour for a single loin) spooning some of the sauce over it every 15 minutes. Remove the pork from the pot, and allow it to rest for 5 minutes, then slice it into servings. While the meat is resting you can
reduce the sauce if it is too thin. Spoon some sauce on each of 4 serving plates, and top with a slice of pork. Mexican style white rice and sauteed nopalitos or squash go well with this dish.
Pork Carnitas. How to make mexican Pork Carnitas?
Pork Carnitas. How to make mexican Pork Carnitas?
Guacamole4 Poblano Chiles; roasted and peeled
1 Onion; Medium, Cut in halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips
1 Clove Garlic; Finely Chopped
2 Teaspoon Vegetable Oil
2 Teaspoon Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt
1/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream
Prepare Guacamole; set aside. Cut chiles and onion halves lengthwise into 1/4−inch strips. Cook pork, chiles, onion and garlic in oil in a 10−inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes;
cook until hot. Serve with tortillas, Guacamole and sour cream.
Pay De Nuez Pecan Pie Mexican dessert
How to cook Pay De Nuez Pecan Pie Mexican dessert?
1 unbaked pie crust, homemade or bought
1 egg yolk beaten with a pinch of salt until it is thick and creamy
1 cup milk
4 tablespoons granulated, white sugar
2 tablespoons light brown sugar
2 cups chopped pecans
1 pound pitted dates, finely chopped
1/4 teaspoon salt
2 tablespoons honey
4 tablespoons butter, cut into 4 pieces
1 teaspoon vanilla
32 pecan halves
Line a pie pan with the crust and press a piece of aluminium foil on top of it to conform to its shape and covering the edges of the dough. Pour 1 pound rice or an appropriate amount of pie weights into the foil and mound alongthe edges to keep the sides of the crust from losing their shape. Place the dough in the oven and bake for 20 minutes. Take the dough out of the oven
and remove the foil and its contents. Prick the bottom of the crust all over with a fork, brush the top and half way down the sides with the beaten egg yolk and replace the pan in the oven until it is a golden brown all over, about 5 − 7 minutes longer.
To make the filling place the milk and sugars in a large saucepan, bring to a boil and simmer until the mixture thickens and produces large bubbles, about 15 minutes. Stir in the chopped pecans, dates, salt and honey and cook until the mixture is thick, just a few minutes more. Stir in the butter, then when it has melted add the vanilla. Spoon the mixture into the pie crust and place the pecan halves in eight lines going from just off the center to the side of the pie, so that each piece, when it is cut, will have a line of nuts down the center. Allow the pie to cool, then refrigerate overnight. Before serving bring the pie to room temperature. It is a famous mexican dessert
Menudo cooking recipe mexican style food
How to make Menudo? Mexican style cooking recipe.
2 1/2 Pound Tripe
1/2 Calf's foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water
Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe and calf's foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot thoroughly. Place in a large pot. Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste. Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe is tender. After 1 hour, skim foam from surface of soup. Skim again as needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems from chiles. Break chiles open and rinse out seeds. Place in a saucepan with water to cover. Bring to a boil. Continue to boil until chiles are softened, about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add enough water to make puree the consistency of tomato sauce. Press pureed chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as directed above.
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