Cure Binge Eating Disorder by Making a Small Change to Your Diet

Is it their even a cure? What would be the treatment? What should I eat?

I am going to answer all of these questions with focus on the proper way to eat.

Is it possible? Yes! in fact everyday I read,hear, or am emailed from one of my clients that tell me about major progress and or them defeating "Binge Eating Disorder".

The Treatment-From a diet stand point the first thing to recognize is that we overeat "junk"! In fact the truth is we waste our calories on poorly nutrient dense foods like ice cream, cookies,cakes, and chips. These foods raise sugar level which cause the addictions and low energy levels!

The Cure- So if you have to consume these large meals to feel satisfied try more nutrient dense, natural foods like green veggies, pizza, and other balanced meals.

The Perfect Diet-

As a nutritionist I teach balance meals. Think of food as a source of energy first and a treat second.

Take a look at one of my student's food log who's been suffering "binge eating disorder":

Breakfast: 3 Pancakes,8oz OJ, (Syrup and butter)

snacks: 2 Yogurt cups (one per snack period)

Lunch: Chicken Whopper

Dinner: 6oz. steak, 1/2 cup rice, and corn

Clearly she's not holding back. But... With this balance, and even these portions she's losing weight. She's has more energy. But more importantly she doesn't use food to cover up some mental let down. "Now we all have emotional set backs but it's important to not use food to combat them!"

How to Make a Quick and Easy Breakfast of Sausage and Pancakes

Are you one of those people who has trouble getting started in the morning? Get a coffee pot with a timer, prepare it the night before and having your coffee waiting when you get up. Then make some Chicken Apple Sausage and make pancakes with batter from your refrigerator. Both recipes are easy enough even for sleepyheads. This tasty healthy alternative to fatty pork sausage is easy to make and cooks in minutes. The Pancake Batter will keep up to a week in the refrigerator.

CHICKEN APPLE SAUSAGE

1 large Granny Smith apple, peeled, cored, diced
2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 lb lean ground chicken

In a large bowl, combine the apple, poultry seasoning, salt, pepper, and sage. Crumble the ground chicken over the mixture and mix well. Divide mixture into 8 equal parts and form into patties. Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the patties to the heated skillet and cook 5 to 6 minutes per side or until no longer pink and cooked through. Drain on paper toweling, if needed.

Per pattie: 92 calories, 4 g carbs, 9 g protein

You can freeze these patties either before or after cooking, if desired. Wrap individually for convenience.

REFRIGERATOR PANCAKE BATTER

2 cups all-purpose flour
4 1/2 tsp baking powder
1 tsp salt
1/2 cup sugar
1/4 cup butter, melted
2 eggs, lightly beaten
1 3/4 cups milk

Mix flour, baking powder, salt and sugar together in a bowl with a tight fitting lid. Add butter, eggs, and milk to the dry mixture; stir until blended. Use for pancakes or waffles. Store in refrigerator up to a week. (Mixture will separate so stir to remix before using.)

Enjoy!

Pancake Day

Don't you just love Pancakes? I certainly do! all of my life I have never missed tosssing pancakes on Shrove Tuesday, I never made pancakes today as my daughter wanted to make them. Anyway here I have included some customs for Shrove Tuesday.

Enjoy!

A famous pancake race at Olney in Buckinghamshire has been held since 1445.

Many towns throughout England held traditional Shrove Tuesday football ('Mob Football') games dating as far back as the 12th century. The practice mostly died out with the passing of the 1835 Highways Act, which banned the playing of football on public highways, but a number of towns have managed to maintain the tradition to the present day including Alnwick in Northumberland, Ashbourne in Derbyshire (called the Royal Shrovetide Football Match), Atherstone in Warwickshire,Sedgefield (called the Ball Game) in County Durham, and St Columb Major (called Hurling the Silver Ball) in Cornwall

In Ireland, Australia, and Canada, Shrove Tuesday is known as "Pancake Tuesday", while in Britain it is popularly known as "Pancake Day". In both regions the traditional pancake is a very thin one which is served immediately sprinkled with caster sugar and a dash of fresh lemon juice or alternatively drizzled with Golden syrup.

In the Canadian province of Newfoundland, household objects are baked into the pancakes and served to family members. Rings, thimbles, thread, coins, and other objects all have meanings associated with them. The lucky one to find coins in their pancake will be rich, the finder of the ring will be the first married, and the finder of the thimble will be a seamstress or tailor. Children have great fun with the tradition, and often eat more than their fill of pancakes in search of a desired object.

Pancakes are eaten to use up milk and eggs, which are not eaten during Lent, and would otherwise spoil during this period.

Making a Smooth White Sauce - The Basis of Many Recipes

White sauce is the basis of hundreds of casseroles, soups, vegetable, and meat sauces. When you know how to make a white sauce, you know how to make veloute sauce, cheese sauce, onion sauce, curry sauce, and others. You can buy white sauce packets and, while some are good, others taste artificial.

Nothing tastes as good as homemade sauce. I've been cooking for decades, but sometimes my sauce is lumpy because I am not paying close attention to what I am doing. Follow these tips and you will have a smooth white sauce every time.

1. Use a heavy-bottomed pan. This tip comes from the Epicurious website. Like most recipes, the recipe for white sauce on the website starts with butter.

2. Warm milk beforehand. This tip also comes from the Epicurious website. However, you can make a smooth sauce with cold milk if you are careful.

3. Stir/whisk the sauce constantly. According to the cooks.com website, you should stir the sauce constantly until it boils. Reduce the heat and cook a bit more, whisking constantly, until the sauce is smooth and thick.

4. Watch for sticking. Sometimes the flour in the sauce sticks to the bottom rim of the pan. You can feel this with the spoon or whisk when it starts to happen. To prevent lumping, remove the sauce from the heat, and scrape the bottom rim with a heat-proof spatula.

5. Use granular flour. I can make white sauce with regular flour, but prefer to use granuar (gravy) flour because it is less apt to lump.

Most white sauce recipes call for regular or evaporated milk. My husband and I eat a low fat diet, so I use skim milk. I also use a butter-margarine blend to make the roux. Here is my recipe for white sauce.

INGREDIENTS

1 tablespoon butter-margarine blend

1 1/2 tablespoons gravy flour

dash low-sodium salt

1 cup skim milk

METHOD

Melt butter-margarine blend in a small saucepan. If you have a glass stove top, make sure the saucepan has a flat bottom and fits the burner. Whisk in gravy flour and salt. Cook roux for a few seconds. Add milk, whisking constantly, and cook over medium heat until the sauce thickens.

You can change the flavor of your sauce by adding:

* freshly grated nutmeg (nice with creamed spinach)

* onion powder

* garlic powder (I do this if I'm making Alfredo sauce.)

* light cream cheese (about 2 tablespoons)

* Parmesan cheese (2-3 tablespoons)

* Cheddar cheese (1/3 cup)

* fresh lemon juice (about 1 tablespoon)

* chicken or fish stock instead of milk (Veloute sauce)

After you have made white sauce a dozen times or so you will know the recipe by heart. I hope you make it often and invent new and delicious dishes for your family.

Copyright 2008 by Harriet Hodgson

Foods to Prepare For a Picky Eater

Picky eaters come in all ages. You may be dealing with a fussy two year old or a spouse who cannot tolerate green vegetables. Either way, you can choose to hide vegetables in your meals or you can increase their nutrition levels by tweaking what they eat in many different ways, with or without their knowledge.

Many parents opt to hide vegetables in other meals. They may add shredded zucchini in the spaghetti or make pink pancakes using beet juice. Others may choose fortified breads or pastas or choose whole wheat options. While some experts believe that hiding vegetables in foods is wrong, it has long been used by parents as a way to sneak better nutrition into their kids' dinners. It also works with many adults who will happily eat a meal if they do not know what is in it.

Some studies are now suggesting that it is a normal part of development for children to go through a picky eating phase. Pediatricians may now tell parents not to worry so much about balancing each meal; they suggest that over the course of a week, a child's diet will tend to balance out. As long as a child is full of energy, growing properly and happy, their diet will adapt as they get older.

New studies are revealing that picky eating may be genetic, at least in part. They also suggest that it is perfectly normal for a person of any age to be reticent about eating something new. Repeated exposure to the new food is the key. It may take between five to fourteen days for a new food to be accepted, even when the new food is provided on a daily basis.

Adult picky eaters can be just as obstinate when it comes to eating a balanced diet. Finding additional ways to flavor a salad, for instance, may help make the food more palatable. Small steps may be required to make diet changes work rather than making a huge, radical change all at once. If they are not averse to adding vegetables to recipes where they will not be noticed, it may work very well.

Recipe for BBQ Pulled Chicken in the Slow Cooker

Added zucchini and oat bran boost the nutritional value of this fun meal.

What You Need

1-1/2 cups BBQ sauce
1 cup raw grated zucchini (peel before grating)
1/4 cup broth (vegetable or chicken)
2 Tablespoons oat bran
4 skinless chicken breasts on the bone
6 hamburger buns (whole grain if possible)
How to Make It

Mix the BBQ sauce, oat bran, broth and grated zucchini in your slow cooker. Add the chicken breasts and toss to coat them in the sauce.

Cover the cooker and cook for 5 hours on the low setting or 2-1/2 hours on the high setting. Do not remove the cover while cooking.

When finished, remove the chicken and shred the chicken from the bone using two forks. Toss the meat with the remaining BBQ sauce. Serve the shredded chicken on toasted hamburger buns.

Healthy Foods - What to Eat to Start Off Your Day

When it comes to eating healthy foods, I'm sure you've been told countless times that breakfast is the most important meal of the day. Of course, people never tell you the real reason behind eating a healthy breakfast every morning. They just tell you that a good breakfast will get you through the day. What they probably don't know is that a well balanced nutritious meal in the morning will lift your energy levels to prevent fatigue, prevent the loss of concentration and more.

If you are going to eat healthy foods, you are going to need to follow your meal schedule the way it is formatted. Too many people feel if they skip breakfast, it still will not affect their overall goals, but they are actually hurting themselves. Once you skip a breakfast here and there, it will eventually become a habit. These habits will lead to days of fatigue and days of lack of concentration. So if you don't won't your mornings to result to this, you will make sure you start your day off by eating breakfast.

Lots of people main reason for not starting their day off by eating a healthy breakfast is because they don't have time. Time can be made for you to prepare something to start off your day. If we can make time anything else, we can make time to make a healthy breakfast. It is important that we take a stand and take care of ourselves a little bit better.
For those of you that find it difficult to prepare yourself a meal for breakfast, here are a few ways to make life a little easier for you.

1. You can make some instant oatmeal which only requires milk or water and a couple of minutes in the microwave.
2. Warm up some frozen multi grain waffles, pancakes, or French toast along with fresh fruit.
3. An egg and a couple slices of toast.
4. Cereal bars can be a great alternative for breakfast.

Making yourself a nutritious breakfast does not have to be a difficult task. As long as you make something that is healthy and good for your body, there is no need to worry about how much time is put into making the meal. The key is to develop healthy habits to improve your lifestyle. Overtime, after adapting a healthy breakfast into your daily routine, your whole life will improve because of healthy foods.

Chicken Biryani Recipe - Secrets of Making a Perfect Biryani

Chicken Biryani is by far the most popular Indian rice recipe around the globe.

Biryani and Pulao are the two types of Indian rice recipes that form an integral part of any formal or even informal lunch or dinner. The main difference between the two is the cooking technique.

Biryani, is made from par boiled rice, which is then assembled with the other ingredients, sealed and put on "dum" (put on a very low heat, so that all the flavors inside the pot amalgamate well) for at least 45 minutes.

Pulao on the other hand, is made by tempering the rice in desi ghee (clarified butter) and spices. Exactly measured water is added to the rice. For 1 cup of rice 2 cups water is used. If using a pressure cooker, for every 1 cup of rice 1 and 1/4 of water is sufficient.

Use only good quality basmati rice for the best flavor and appearance. The key to making a good biryani lies in the way you par boil the rice. I cannot stress enough that never over cook the rice.

As far as the list of ingredients goes, please try to use all the ingredients. Each spice, contributes to the overall flavor. Most of the spices will be easily available at any supermarket or definitely at an Indian store.

Please don't get intimidated by the long list, most of them are spices used in a small amount. The onions have to be deep fried to a light brown color (this are called "barista"). Desi ghee (clarified butter) is also very essential.

There are two ways of making a chicken biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat.

The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat.

This recipe is the layered chicken biryani in which chicken is cooked separately.

Making a chicken biryani is a lengthy process BUT totally worth it. Plus you make biryani only occasionally so do put your heart into making it and I promise it will turn out fabulous.

This recipe will easily serve 4-6.

So lets us begin.

The Ingredients required for a chicken biryani are

7-8 Onions (very thinly sliced and deep fried until light brown)
10-15 Cashews (fried in a little desi ghee/clarified butter)
1 Kg Chicken on the bone cut into 12 pieces
1 cup yogurt
2 Tsp Garlic paste
salt to taste
500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
3-4 Tbsp oil
Oil for frying the onions
6-7 cloves
2 (1 inch) Cinnamon
4 green Cardamoms
3 Bay leaves
1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
4 large Tomatoes (chopped finely)
1/4 Tsp of mace powder
1/4 Tsp of grated Nutmeg
1 Tsp Coriander powder
1 Tsp red Chili powder (to taste)
1/2 Tsp Turmeric powder
2-3 green Chilies (to taste, chopped)
1 Tbsp Ginger (chopped)
1 Tbsp Garlic (chopped)
6-7 dried, pitted prunes
1/2 cup of milk
a few strands of Saffron (kesar)
3-4 Tbsp Desi ghee (clarified butter)
2 cups of fresh green Coriander (chopped)

STEP 1

Marination

Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.

STEP 2

Making Barista (fried onions) for chicken biryani

Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.

Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.

Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside.
As they cool down, the onions will become crispy.

STEP 3

Boiling the rice

Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.

Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.

You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4

Preparing the chicken

Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).

Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.

The chicken should be just cooked and dry (because it will get
cooked further in the final step and if any water is left in it the rice will become soggy).

Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5

Make saffron milk

In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.

Final STEP Assembling the chicken biryani

Use a deep heavy bottom pan with a lid.

First spread some desi ghee at the bottom of the pan.
Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.

Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.

Pour the milk and saffron on the top using a spoon, evenly covering the whole area.

Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
Close the lid and seal.

There are 2 ways to seal the lid in order to prevent the steam from escaping.

1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.

Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side.

Funnel Cake Recipe - How To Make Funnel Cakes

Funnel cakes always make me think of Knott's Berry Farm, which is the first place I ever had one when I was a kid. Funnel cakes, a long time staple at carnivals, fairs and ballparks, get their name from how they are made. A runny batter is poured through a funnel into hot oil in a circular pattern and then is cooked on both sides until it is crispy and golden-brown. Traditionally funnel cakes are either coated with powdered sugar or cinnamon sugar to make a sweet treat, or are topped with jam.

Here's a recipe I have for making your own funnel cakes to enjoy at home:

Funnel Cakes

2 eggs

1 1/2 cups milk

2 cups sifted flour

1 tsp. baking powder

1 tsp. salt

2 cups vegetable oil

cinnamon sugar

Sift together the flour, baking powder, and salt. Stir together the eggs and milk in a large mixing bowl. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.

Heat the vegetable oil in an 8" skillet until it is about 360 degrees. Plug the bottom opening of the funnel by putting your finger over it, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar, or add your favorite fruit topping.

These funnel cakes are really easy to make, low cost and are great for breakfast or just for snacking.

Pictures Of African Food Just Does Not Do Justice to The Taste

The basis of African cuisine features a combination of traditional fruits and vegetables, exotic meats and fish that are found on the continent. Added to this, their culinary flare is due to a marinade of cultures, colonies, trade routes, and history. As extensive as Africa is, so too it is difficult to categorize a sweeping term for African Food. The most difficult thing to do when it comes to African Food is to try to categorize it.

For example one would find that the culinary experience of Kenya is much different from dining at the French and British influenced restaurants of Johannesburg, or the Portuguese inspired spices of Angola and Mozambique and perhaps even the coconut and fish stews of Nairobi. Unbelievably, all these are part of African cuisine and can be accredited to Africa's rich history. In reality the food of Africa is known by its region.

Many internationally acclaimed photographers have tried repeatedly to capture the essence of African food by camera, yet the images of these varied platters can never lend justice to the actual taste of the food. Unless you have sampled these marvelous dishes, you will certainly not be privy to just how excellent they really are. Photographers attend culinary shows in an attempt to illustrate to the world the diversity of African dishes, however pictures cannot capture the flavor of the food.

Many photographers sell to the world images of women who sell food from a container perched atop their heads. Usually this type of food requires extensive preparation, and include fried yams, cassava and sweet potato. Truthfully these images are certainly not as pleasant as the taste of these starches melting in the customer's mouth! Although the images of women selling rice and stew from a basin perched on their heads lend a lot of insight into the culture of Africa, unless one savors these sumptuous dishes and treats one can only wonder!

When consumers of African food are asked to describe the taste of their meals, they often find it a difficult task. The most distinguishing factor of native African meals is the use of starch as a focus; accompanied by a stew containing meat or vegetables, or both as many picture albums would reflect. Steamed greens, mixtures of hot spices with root vegetables, stew with and without meat, particularly chicken, all are African inspired pots. An added flavor that is featured heavily in many African dishes is peanut, this rich and savory flavor certainly can never be captured on film!

Largely due to the media explosion, one would find that today volumes of African plant extracts are being imported into Europe as around all of the world. In fact the demand for more knowledge on African cuisine has grown so significant that there is still a scarcity of Recipe books and cook shows on the networks. Try as they might, the pictures still cannot depict the well rounded women selling from rough-hewn sheds perfectly fried yams slathered with a fiery sauce of pulverized Scotch bonnet peppers and garlic.

Fast and Easy Minestrone Soup

A cold wind has blown in from the Dakotas, the temperature is dropping and, according to the weather forecast, Minnesota will have frost tonight. In my mind this forecast translates into "Make bread or make soup." Today I decided to make soup, but I had just gone to the grocery store and didn't want to go again, so I checked the food on hand.

In the pantry I found a jar of non-fat Marinara sauce. In the refrigerator I found a partial carton of chicken stock. In the freezer I found a bag of Italian vegetables. I combined these basic ingredients, added seasonings and pasta, and within an hour, had a kettle full of fragrant Minestrone soup. It was the perfect comfort food for a dark and chilly day.

You may make this recipe in a slow cooker. Just cook the pasta the day before and store it in the refrigerator. Combine the remaining soup ingredients in your slow cooker and set it on low. When you get home turn the dial to high, add the cooked pasta, and cook for another 25-30 minutes.

The best thing about this recipe is that you are getting lots of veggies and lycopene, a natural antioxidant found in tomatoes. For a smoky flavor you may add some leftover chunks of ham or a 2.8-ounce package of precooked bacon pieces. You may also add a can of drained kidney beans to the soup for extra protein.

FAST AND EASY MINESTRONE SOUP

INGREDIENTS

1 26-ounce jar of non-fat Marinara sauce

1 26-ounce jar of water

1 cup of chicken stock

1 1-pound bag of Italian blend frozen vegetables

1/8 teaspoon of garlic powder (or more if you love garlic)

1 teaspoon Italian seasoning

1 teaspoon sugar or Splenda

Salt and freshly-ground pepper to taste

1/2 cup small pasta: acini de pepe (peppercorns), anellini (little rings), tubetti (little tubes), orzo (rice-shaped pasta), or elbow macaroni

METHOD

Combine all ingredients, with the exception of the pasta, in a large soup kettle. Bring to a boil, turn the heat to low, and simmer for one hour. Add pasta and cook until it is al dente (a little bit hard). Ladle soup into bowls and sprinkle with Parmesan cheese. Makes 8-10 servings.

Copyright 2006 by Harriet Hodgson

How to Make Beef Jerky in the Oven Using the Best Beef Jerky Recipes

Jerky recipes are delicious and unique recipes which make great meals. Jim's oven jerky, marinated beef jerky and microwave jerky are 3 recipes that greatly resemble the great jerky meals.

Here are those 3 recipes so you can prepare a jerky meal today:

1. Jim's Oven Jerky

Ingredients:

- 1 lb Steak or roast
- 5 tb Soy sauce
- 3 tb Worcestershire sauce
- 2 tb Brown sugar
- 1 ts Paprika
- 1/2 ts Pepper
- 1/2 ts Garlic powder
- 1/2 ts Onion powder

Directions:

- Trim ALL the fat off the meat and slice into 1/4" thick strips.
- Mix other ingredients together.
- Marinate meat overnight in the mixture.
- Line cookie sheets with foil and arrange meat on it in a single layer.
- Dry for 8 or more hours at 200 deg F, turning every 2 hours.
- Cool and store in a tightly covered jar or sealed in a plastic bag.
- Other marinade ingredients [ optional]: 1/2 ts or more hot pepper sauce/1/4 ts cayenne/1 ts chili powder 1 tb or more liquid smoke 1 tb parsley flakes 1/2 ts ginger 1/2 ts allspice

2. Marinated Beef Jerky

Ingredients:

- 1 lb Beef; your choice; if not tender cut; slice paper thin; tender cut slice 1/8 to 1/4" thick
- 1/2 ts Pepper
- 1 ts Onion powder
- 1/2 ts Garlic salt
- 3 tb Soy sauce +1 teaspoon; can use light
- 5 tb Worcestershire sauce

Directions:

- Trim all fat off the beef.
- Mix other ingredients together.
- Marinate meat overnight in the mixture.
- Remove from marinade and pat meat between towels.
- Line cookie sheet with foil and arrange meat on it in a single layer.
- Dry for 8 or more hours at 200~, turning after 6 hours.
- Cool and store in a tightly covered jar or sealed in plastic bag.

3. Microwave Jerky

Ingredients:

- 1/2 lb Trimmed venison
- 1/4 ts Salt
- 1/3 ts Garlic Powder
- 1 ts Accent
- 1/4 ts Black Pepper
- 1/4 c Worcestershire Sauce
- 1/4 c Soy Sauce
- 1/4 c Water
- 6 Drops Liquid Smoke

Directions:

- Cut meat into 1/8" thick strips, which is easier if it is slightly frozen.
- Combine ingredients, and place with meat in refrigerator overnight to marinate.
- Then place the meat strips in a microwave roasting rack.
- Set the microwave on high for 4 to 6 minutes.
- After 4 minutes add time in 30 second increments.
- The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it's texture.

That's it!

Making Yogurt Recipe

My dad is a yogurt making fiend and this is one of his favourite recipes for making the best tasting yogurt there is. Our family thrives on yogurt and the great thing about making it at home is you can have as many flavours as you want without having to buy huge expensive tubs at the shops! I prefer vanilla, Dad likes his plain mixed with fruit and Mum likes hers with muesli! Try different flavours to find your favourite!

* Ingredients

1. 3 cups 1% organic milk (pasteurized)

2. 1 cup heavy cream

3. 1/4 cup organic raw sugar

4. 1/2 cup of starter yogurt

5. flavours (strawberry jam, vanilla essence etc)

* Equipment

1. saucepan

2. esky

3. clean sterilized jars

4. whisk

5. thermometer

* Instructions

1. Heat the milk and cream in a saucepan and dissolve the sugar into it.

2. Bring the mixture to 43 degrees Celsius (110 degrees Fahrenheit) and add the starter yogurt, whisking well.

3. In the base of the clean jars, add the flavours of your choice leaving one jar plain to be used as starter yogurt for your next batch.

4. Fill the jars with the milk mixture, filling the jar to about an inch from the top. Screw the lids on tight.

5. Fill an esky (a cooler) with hot tap water and then place the jars inside, making sure that the water doesn't cover them entirely.

6. Put the lid of the esky on and leave for 8 hours or so (or overnight.)

7. Place in the fridge to help the yogurt thicken.

Vary the amount of sugar you add to the mixture. This yogurt is extremely creamy and a bit to sweet for my liking. I find just adding fresh fruit or jams makes the yogurt sweet enough. Experiment and find a yogurt that suits you and your family!

Make Your Own Quick Bread Mix

I like to keep a container of quick bread mix on hand for unexpected guests that drop in for coffee. I can have a coffee cake ready in 20-minutes or muffins in a flash. One of my favorites is to make chicken and dumplings from this mix. Pancakes, waffles, banana bread, nut bread or a variety of doughnuts and biscuits can be made from this mix.

To make my favorite mix I measure 10-cups of all-purpose flour into a large bowl. To that I add 1/3-cup of baking powder, 1/4-cup of sugar, and 1-tablespoon of salt. I mix all of those ingredients very well. Next I measure 2-cups of shortening and cut that in until the mixture looks like cornmeal. DO NOT use lard for this because lard requires refrigeration. Use a vegetable shortening. I keep this in a tightly covered container up to 6-weeks at room temperature.

To make a quick banana bread, cream together 8-ounces of cream cheese, 1-cup of sugar. Then add 1-cup of ripe mashed banana and 2-eggs. Next stir in 2-cups of the baking mix until just moistened and add 1/2-cup of nuts. Do not stir too much. Pour the batter into a greased 9x5x3-inch loaf pan and bake 350-degrees for 60-minutes. Cool in pan for 10-minutes before removing from pan.

To make chicken and dumplings, I fry my chicken and while the chicken is frying I mix 2-cups of the baking mix and 2/3-cup of milk together. I bring 2-3-quarts of chicken stock to a boil. Then I drop rounded tablespoons of mixture into the boiling stock. I cook that 10-minutes uncovered and the I turn the heat down and put the cover on the pot and cook for another 10-minutes.

Now I have golden fried chicken, fluffy dumplings and flavorful gravy for dinner. There is no need for potatoes. I add a vegetable dish and condiments and enjoy!

The Best Clam Chowder

The best clam chowder I ever tasted was at a small restaurant in Sacramento. It was so tasty, I asked the chef for the recipe. Of course, he didn't give it to me, but I was determined to make this mouth watering chowder. Could I create this wonderful recipe by taste, "I asked myself?"

The first few attempts to make this recipe were mediocre at best. There was one ingredient that provided a wonderful flavor to this seafood chowder that I wasn't familiar with. After purchasing every herb and spice that I did not have, I discovered the secret herb.

The aromatic herb was called Tarragon. Its aroma is similar to anise. The French use this flavorsome herb as one of the main ingredients for their famous Béarnaise sauce. Once I added this herb to my clam chowder, I had recreated the best clam chowder that I ever had.

Here's the recipe: First you make a fish stock. I usually buy a whole fish, any kind will do, and after cleaning and filleting it, I throw it in a pot of boiling water. Add carrots, thyme, celery salt and pepper and prepare a day or two before you need it. I won't be given you many exact measurements, because your challenge is to figure out how much of each ingredient to use in your own great clam chowder.

Ingredients:
Half and Half
Chicken Stock
2 tablespoons flour to make rue
Butter
Sherry
Tarragon
Thyme
Salt & Pepper
Carrots chopped small
Celery chopped smal
Onions chopped small
Red Potatoes
1-2 Cans Clams and Juice

Cooking First, peel and quarter several potatoes and boil in fish stock until stock is reduced and potatoes are done. Take potatoes out of stock and put in blender. Add some fish stock to the blender and blend until smooth. Put aside until rue is complete.

Make the rue: Sauté your onions in butter and add carrots and celery, then add clams and sauté. Add 2 table of flour and stir to start making a rue. Add sherry and stir.

Add your clam juice, half and half and some chicken stock. Also, add some tarragon to taste. Your chowder will start to thicken. Add your blended potatoes and simmer until done. Be sure to add enough salt and pepper to taste. Enjoy your creation!

How To Make Granola Bars

Ingredients:

1 1/2 cups of thick oats (not the instant variety) and sesame seeds (change the proportions according to your preference)

1 1/2 cups of seeds, nuts, coconut, raisins, chocolate chips, Rice Crispies (you can choose a combination of these and then decide on the proportions according to your preference)

1/4 cup of brown sugar

1/4 cup of honey

1/4 cup of tahina

Method:

Lighly toast the oats and sesame seeds in the oven or in a pot on the stove.

In an empty pot mix the sugar, honey and tahini.

Cook on the stove for about 1 minute at a low temperature.

Add the toasted ingredients and the rest of the ingredients to the pot.

Mix well.

Put the mixture in a pan. Cover it with a sheet of baking paper and press down firmly so that the mixture is tightly packed in the pan.

Put the pan in the fridge for a few minutes (approximately 10 minutes).
Cut into bars or squares.

Put it back in the fridge for about 30 minutes.

Separate the pieces and store in the fridge or freezer in an airtight container.

Tips:

These granola bars make an excellent snack for kids and a much healthier alternative to candy bars.

You can wrap these up nicely and they will make a nice healthy gift.

When purchasing tahina make sure that you get a product that is 100% ground sesame and not a dip or other product made by diluting the concentrated tahina.

If you are in a rush and want to make the recipe in under 10 minutes then don't toast the ingredients (it doesn't make a huge difference if you don't) and cut the bars after only a few minutes in the fridge.

If you wait too long to cut the bars then they will be too hard to cut.

Variations:

Any ingredients can be used as long as you have 3 cups of dry ingredients to the 1 1/2 cups of honey, sugar and tahina. The reason that the dry ingredients have been seperated is to toast those ingredeints that need to be toasted. Feel free to add any other dry ingredient that you want as long as you keep the quantities constant.

How to Make a Perfect Birthday Cake

Birthday is the day which all waits to come and celebrate. It is the children who eagerly wait for their birthday to come. Birthday is the time when all can enjoy. It is the time for party, dancing and eating. Birthday without cake is of no use. It is the birthday cake whose aroma fills the entire atmosphere with joy and happiness. Though cake is always like by all but cake on special occasion has its own importance. For that making birthday cake and offering a special party can give immense pleasure to the person whose birthday it is. For giving that perfect gift of love one you need

Ingredients:
1. 70gms sieved wheat flour,
2. 30gms cocoa powder,
3. 100gms powdered sugar,
4. 4 eggs,
5. 1 tsp baking powder,
6. Chocolate essence,
7. Sheets of Butter Paper,
8. Butter or ghee,
9. Cake mould

Method:

Beat eggs in a mixing bowl, add powdered sugar and blend using a hand blender. Add chocolate essence. Sieve together wheat flour, cocoa powder and baking powder. Add wheat flour into this mixture into portions, to avoid lumps. Mix using the cut and fold method. In a mold, place butter paper, grease it with ghee or butter, pour the mixture into it, and spread evenly. Preheat the oven at 180 degrees C for 5 minutes and then bake this cake at the same temperature for 30-35 minutes or till the cake has baked.

Then decorate the cake with icing of flavored colors. Even top of that it can be decorated with Sweets and chocolates, spreading sparkling colors candles and even dry fruits. One can also add cherries and other fruits cut into small pieces. There are different varieties of birthday cakes are there such as apple, chocolate, Honey and pineapple strawberry, orange cake and many more. According to the taste it can be prepared. One can also place toy on top of the cake if it is child's birthday. With different floral colors of ribbons cake can look beautiful. Thus birthday is a special occasion and without cake it is incomplete. For that exotic birthday cake can be a day of remembrance.

How to Make Portabella Mushroom Ravioli With Creamy Basil Garlic Sauce

If you have ever made homemade ravioli, you know it's quite a chore! First you must make the dough and then roll it paper thin. This is not easy if you don't have a pasta maker. Even with a pasta maker it can be very messy and time consuming. Since, I love great ravioli and find it difficult to find quality ravioli in any west coast supermarket, I decided to make my own from scratch.

Don't worry, I'll show you a fast way of making your pasta dough. Go out to your local grocery store and buy some Won Ton Wrappers! They work great!

I have tried many different ways of making these delicious morsels of stuffed pasta squares. You can get real creative in choosing your fillings for your ravioli. I've tried pumpkin and various combinations of meats and cheeses, but my most recent creation is my favorite.

Here is my recipe for "Portabella Mushroom Ravioli with a Creamy Basil Garlic Sauce.

Ingredients:

1 package of Chinese won ton wrappers
32 oz or Ricotta cheese
1-2 tablespoons black pepper
¼ cup of chopped parsley
¼ cup of mixed Parmigiano-Reggiano and Romano cheese
¼ cup of mozzarella cheese
2 large Portabella mushrooms
¼ cup of sherry wine
2 cloves of fresh garlic minced
1 tablespoon of butter and olive oil
1 egg

First slice your mushrooms and saute' in the butter and olive oil. Turn up the heat a little and add the sherry until it evaporates. Place all the mushrooms in a food processor.
Put all the other ingredients, accept the won ton wrappers, into a food processor and pulse until chopped and blended. Your won ton wrappers should be at room temperature before you start.

When you're ready, take two won ton wrappers and wet the ends with water. Put a spoon full of the mixture in the center. Place the second wrapper on top and press close with your fingers. Use a fork or a pie crust edge roller to seal the edges.

Boil the ravioli for 5 minutes or until the ravioli all float to the top. Top with your sauce

Creamy Garlic Basil Sauce

1-2 large cooked (boiled) peeled potatoes
1 -2 cups of milk or half and half
3-4 cloves of garlic chopped
1 tablespoon of olive oil
1 tablespoon of butter
Black pepper to taste
Grated nutmeg to taste
A hand-full of some chopped parsley
½ cup of grated Romano (Asiago, Parmigiano-Reggiano) cheese
1-2 tablespoons of fresh chopped basil

Combine half the milk and the two potatoes in a blender and blend until smooth. Add more milk if you need it. Saute' the garlic in the olive oil and butter. Add all the other ingredients accept the Romano Cheese and stir until the sauce thickens. About 10 minutes. Add more milk if your sauce evaporates too fast. Add all the cheese right before you serve and stir into the hot creamy mixture

I hope you love it!

Ruth's Chris Steakhouse's Barbecue Shrimp Orleans - Make it at Home

Ruth's Chris Steak House is that fancy restaurant with the funny name.

A restaurant critic once suggested that Ruth's Chris Steak House could be used as a sobriety test: anyone who could say that name three times certainly couldn't be intoxicated.

Why the Funny Name?

Single mother, Ruth Fertel, bought a restaurant in 1965 named "Chris Steak House," and she acquired the right to use that name as long as the restaurant remained in the original location. But after a kitchen fire destroyed the first building they were forced to move and Ruth needed a new name. She didn't want to lose customers who knew and loved Chris Steak House but she couldn't use the name at the new location. So she added her name and "Ruth's Chris Steak House" was born. It has proven to be effective as people remember the name because it's so unusual.

The Ruth's Chris Steakhouse website reports that it is the nation's largest upscale restaurant company with 109 operations (United States, Puerto Rico, and internationally) selling over 17,000 steaks a day and grossing more than $250 million annually.

How Do They Get the Steaks to Taste So Good?

Well, obviously, they start with the very best cuts of beef money can buy. The best beef produces the best steaks. The beef is aged and cut thick to make it tender and juicy.

Then they cook it in a way that would be impossible for most home cooks. They sear each side at 1800 degrees Fahrenheit (over 3 times hotter than any average home stove will get.) The seasoning is simple and something you can try at home: Salt, pepper, parsley and lots of butter are all that are used. Real butter is the key to most restaurant foods tasting better than most home foods according to Anthony Bourdain in Kitchen Confidential. Ruth's Chris uses one ounce per steak.

Then the steaks are served on plates heated to 500 degrees Fahrenheit (as hot as a home oven will get.)

A Ruth's Chris Steak House Recipe You Can Try at Home

The San Antonio Express-News published this recipe, for one of Ruth's most popular appetizers, a while back.

INGREDIENTS

Barbeque Butter

1 pound Butter

2 teaspoons Black Pepper

1/4 teaspoon Cayenne Pepper

1 1/2 teaspoon Paprika

1 teaspoon Salt

1/2 teaspoon whole dried Rosemary Leaves (measured, then finely chopped)

2 ounces (1/4 cup) Garlic, finely chopped

2 teaspoons Worcestershire Sauce

1 teaspoon Tabasco Sauce

1 1/2 teaspoons Water

For Shrimp

1 tablespoon plus 1 teaspoon Olive Oil

1 pound (16-20 count), cleaned, peeled and deveined shrimp

1/4 cup chopped Green Onions

1/2 cup dry White Wine

Sourdough Bread, for serving

DIRECTIONS

For Barbecue Butter:

Soften butter at room temperature to 70-80 degrees.

Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl.

Whip on high speed 3 minutes or until thoroughly blended.

Refrigerate to 40 degrees.

For the Shrimp:

This will use 1 cup of the butter; reserve extra for another use
Makes about 2 1/2 cups

Pour olive oil in a hot sauté pan.

Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.)

Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

Add white wine and cook until reduced to 1/4 cup.

Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.

Serve immediately in a bowl preheated to 160 degrees.

Traditional Italian Minestrone Soup

Traditional Italian Minestrone Soup

½ lb dried cranberry beans

2 ½ quarts of water

½ lb fresh green beans, broken into halves

3 oz diced salt pork

½ lb peeled and diced potatoes

1 ½ Tbs extra virgin olive oil

½ lb peeled and diced onions

12 oz can diced tomatoes, or 1 cup peeled and diced fresh ripe tomatoes

2 mashed cloves of garlic

¼ tsp fresh ground black pepper

½ tsp salt

1 small carrot, peeled and diced

1 stalk celery, diced with leaves

1 pork hock, or hambone

8 oz spaghetti

1/8 Cup butter

Soak and drain beans according to package directions. Add beans to the water and bring
to a boil. Lower the heat to a simmer and add all the other ingredients (except the spaghetti and butter). Cover and cook for two hours.

When the beans are finished cooking boil a second pot of water to which add spaghetti broken into 1 ½ inch pieces. When the spaghetti is cooked drain it and add the butter. Place 1 oz cooked spaghetti in the bottom of each bowl.

Ladle one scant cup soup on top of spaghetti. Serve piping hot. ( I have found with this particular meal that about the time the soup is served people beginning to get full. So I stick with small portions which works very well. You want people to enjoy the entire meal. My father in law is the only person who has ever picked at this meal, but, by the end he says this is better than that stuff out of the jar.)

Purchasing a Property to "Flip" It

If you decide to enter the world of flipping homes, then you must have the necessary funds and the right attitude first. Doing this activity will not be an easy task. It will require a lot from you: money, time, effort and strategy. Without your commitment, you can lose tons of opportunity that could lead to your success. Without enough funds, you won't be able give your homes its best. And without the right strategy, you are bound to fail selling the property, since there are tons of competitions out there.

Flipping homes may have been easy before. Back then, the housing market was hot and homes were selling like hot pancakes. But at this time, selling homes has been a challenge. Whether it is a resale property or flipped homes, the difficulty will still be there.

With this in mind, you there is a need for you to invest on the right property. You also want to buy a property that does not cost too much to flip. And when we say "does not cost much", this refers to less expenses as to acquisition, maintenance and fixing up.

To help you out in this endeavor, here are some tips to use when it comes to flipping homes:

1. Choose carefully the properties for flipping. It is better to flip homes that are in needed to be fixed cosmetically rather than doing those in need of a major overhaul. Look at this way: a house in need of repainting cost less compared to a house in need of wiring overhaul. Do not be blinded easily by the price tag. If you select this way, you may be bound to be broke and still not get back what you have invested.

2. Choose the right type of financing and make sure you have good credit history to get the best deals. Your mortgage makes your acquisition expensive unless you do something to get lower rates. And lower rates usually mean bigger down payments and good credit scores. Hence, prepare these two things and make sure they meet the lender's requirements to get the best rates.

3. Create a budget. When you fix up homes to sell, you cannot spend so much to make the house perfect. Remember, there is no such thing as perfect. And even if you exert effort to make it perfect, still there will be no guarantee of getting back all of what you have invested. Therefore, choose what you need to repair and in doing so, it is best you focus on fix-ups that make the house fully functional and safe. Also, prepare funds not only for paying upfront cost during closing day but include the holding cost. This is very important considering there is a possibility that the property will not sell right away.

4. Buy properties in great locations. If you have been reading various real estate discussions, location will always be a prime consideration. Houses in great location will have higher values and also will have better chances of being sold easily.

5. Improve curb appeal, advertise the house properly, make the property in a move-in condition and work with great professionals. All of these things will help you sell your flipped homes.

Yes, flipping homes can be quite a challenge financially and selling-wise. But then, if you do all the tips mentioned above, you will be confident to sell your properties and get good returns for it.

Fresh Pumpkin Recipes: 5 Great Ways to Use Fresh Pumpkin

It's autumn, and veggie shops are overflowing with beautiful golden pumpkins. Pumpkin is a highly nutritious vegetable, rich in antioxidants, fiber and vitamins, so it's a great way to add goodness to fall menus.

You can substitute canned pumpkin in any recipe using pumpkin puree, but you'll get a better flavour if you cook fresh pumpkin yourself. For the best flavour, slice and seed fresh pumpkin and roast in a medium oven for 30-40 minutes until tender. When cool enough to handle, remove skin and mash or blend the flesh. Alternatively, peel and seed raw pumpkin, cut into chunks, place in a large pan with the minimum of water and simmer until tender. Drain thoroughly and mash, blend or process to a puree.

Here are 5 ideas for using fresh pumpkin.

Pumpkin soup Pumpkin makes wonderful soup. Cook cubes of fresh pumpkin in vegetable stock, adding other vegetables such as onion, leek, potato, carrot or turnip if you wish. When the vegetables are tender, puree in a blender or food processor. For extra savour, add spices like cinnamon or nutmeg. Ground or grated fresh ginger also work well.




Pumpkin cakes Add up to 175ml (1 cup) pureed pumpkin to teabread recipes, for moistness. Always use spice with pumpkin, because its natural flavour is very mild. Traditional choice is a mix of cinnamon, ginger, nutmeg, cloves and allspice.




Pumpkin pies Thanksgiving wouldn't be complete without a pumpkin pie. The simplest way to make one is to use bake a pastry case or pie crust (or buy a good quality ready-made one). For enough filling for two 9-inch (20cm) pie crusts, mix 450 ml (2 ½ cups) pumpkin puree, fresh or canned, with 5 fl oz low-fat evaporated milk, three beaten eggs and 1 ½ tsp cinnamon, ¾ tsp ginger, ¼ tsp each nutmeg and allspice (but check before adding spices, as some canned pumpkin comes ready-spiced). Bake for 15 mins at 425F/220C/gas 7, lower the temperature to 350F/180C/gas 4 for another 40 minutes.




Pumpkin pancakes Great for breakfast, these are whizzed up in minutes. Substitute 90ml (1/2 cup) pumpkin puree for the same quantity of milk in your favourite pancake recipe and cook in a hot pan, pouring just enough batter to make small pancakes.




Pumpkin in savoury dishes Try cubed pumpkin, browned with onion and garlic, then simmered in a tomato sauce with a dash of chilli. Great with pasta or rice. Or use pumpkin in risotto. Finely chop and soften 4 shallots or one onion in a little olive oil. Stir in 250g ( 1 ½ cups) risotto rice, 500g (3 cups) grated fresh pumpkin (use a food processor to do the grating), then gradually add 850ml (5 cups) hot vegetable stock, making sure each addition has been absorbed into the rice before you add the next. When rice and pumpkin are tender, stir through a generous grating of Parmesan cheese, and leave to stand, covered for 10 minutes to allow the rice to swell.

Pumpkin is only in season for a couple of months, so make the most of it this year in these fresh pumpkin recipes.

What to Look For in a Good Set of Cookware

What is the best cookware out there? Since there are a large number of different cookware manufacturers on the market to choose from, this question can be a very hard question to answer if you're not familiar with them all. The best cookware to use is a set that provides great tasting foods that is safe for you to eat. By considering lots of factors, shopping for cookware should be fun to do and not give you a headache. It is important to consider the features of the cookware, how long it will last, and the capacity of the cookware set you want to purchase.

The pots and pans are very important tools in cooking. However, if we are not careful, they can add toxins to our foods. To avoid this from happening you need to choose healthy cookware made with specific materials that wont deposit these toxins in your food. Using a set of cookware like the Cuisinart Multiclad Pro stainless steel set is the simple solution to maintain healthy foods, and in some cases, it also enhances the flavor of foods.

This could be a reason why stainless steel cookware sets like this one are now becoming extremely popular in the market nowadays. Stainless steel is the least reactive metal so buying a cookware set like this one is the most versatile and healthy cookware option. Each set is composed of basic pots, pans, and other bake wares.

The cooking capabilities of the Cuisinart Multiclad Pro are that it can cook your food evenly and consistently. Its rapid heating allows you to use the lower heat setting to save more energy while reducing the chance of burning the food. The pans also come with a unique surface that is well balanced so you can cook pancakes or grill onions and you still have perfect control to cook everything easily.

Aside from the pan, included in the set are 1 and 3 quart saucepans; 8 and 10 inch skillets; 3 quart saute pan; 8 quart stockpot; steamer insert. The set is durable as well as solid with stainless steel handles that stay cool on your stove top. Because of the strong materials used to produce this cookware set, it is sure to last longer than buying an ordinary set of cookware.

The Cuisinart Multiclad Pro gives you everything you can ask for in a cookware set. This set is not cheap compared to some other brands but they are a great of value for your money and well worth the investment. If you are planning on buying your own set of Cuisinart cookware, make sure to check out Amazon where they are running a special offer right now where you can get a great discount up to 51% plus they will ship it to you for free if you live in the U.S.

How to Get Rid of Sleep Lines

So you forgot to sleep on your back. Or maybe you simply cannot sleep on your back. Maybe you can only get a good night's sleep on your stomach. Maybe you wear a CPAP mask. Whatever the reason, now you have a sheet tattoo design across your not-so-rosy cheeks. The pillow was not your friend and now you look like an ultimate fighter complete with facial scars. And you have a meeting in an hour.

What to do? Wear a full-face mask during the night? Sew tennis balls into the sides of your jammies? Fill the creased canyons with pancake make-up? Too late for those extreme steps? Break out the Botox? Overkill.

Try the following three steps next time you look into the mirror in the morning and see the dreaded skin creases.

1. Slap yourself around. Yep, we have all tried it. And it works. Get some stimulation going. Follow a little cheek slapping session by alternating hot and cold water slaps. Go with cold first. I have found it gets the face muscles taught and frigid. Then when the hot water hits, something about the release of blood into those areas from which it has just retreated gives the crevasses a plumping up.

2. Re-crease the creases. Now go one by one and reverse crease the main offenders. You may not be able to do this for all the little indentations, but there will be a few major linear dents, which will be noticeable across a meeting room. Pinch the skin around them and fold the opposite direction. Do this gently, if you pinch too hard the capillaries underneath may burst. The lines will not go away immediately, but you've redistributed the fleshy fluids away from the fold.

3. Apply a deep moisturizer. Moisturizers lubricate the skin and fill in spaces in the skin's cells. Use a water-based product. These tend to absorb more quickly. A good moisturizer will trap water in the outer layer of your facial skin.

Sometimes I do these steps twice on bad mornings. The lines will not immediately retreat, but I have found that they disappear within several minutes. So use this routine next time you get bed face bad, and you'll stride with confidence into your day, with a nice glow on your face to boot.

How to Cook A London Broil

A London broil is a great way to cook steak. Note that I said a “way to cook.” In other words, it’s a method, not a specific cut of meat. This distinction has confused many a novice cook.

Adding to the confusion, some butchers will call a cut of meat “London broil.” Usually, though, the cut of beef used for a London broil is flank steak, although other cuts, notably top round steak, may be substituted.

Flank steak is naturally tough, so you need to tenderize it (by pounding with a mallet) or marinate it, or both, before cooking with it. To turn it into a proper London broil, you ... broil it. Makes sense, right? But not so fast ... you can also grill it and still call it a London broil.

Here are two recipes, one for broiled London broil, and the other for grilled London broil.

London Broil (Broiled)

Ingredients

<>1 beef flank steak (1 to 2 pounds)

<>1/3 cup Italian salad dressing

<>2 tablespoons red wine or red wine vinegar

1 clove garlic, minced

2 tablespoons cooking oil

Directions

1. Combine salad dressing, wine or wine vinegar, garlic and cooking oil in a bowl to make a marinade.

2. Make several shallow cuts on both sides of the steak. Place the meat in a baking dish.

3. Brush the steak with the marinade; be sure to coat both sides. Cover pan with plastic wrap. Place in refrigerator and let marinate for 1 hour.

4. Remove from refrigerator. Pour off excess marinade.

5. Preheat oven broiler. Place pan with steak approximately 3 inches from top heat. Cook 5 to 8 minutes per side (to medium doneness).

6. Cut steak into slices and serve.

London Broil (Grilled)

Ingredients

3/4 cup cooking oil

3 tablespoons lemon juice

2 tablespoons red wine or red wine vinegar

2 tablespoons soy or Worcestershire sauce

1 clove garlic, minced

1 teaspoon salt

1 tablespoon coarsely ground black pepper

1 tablespoon parsley flakes

1 flank steak (1 to 2 pounds)

Directions

1. Combine all ingredients except the meat in a bowl to make your marinade.

2. Make several shallow cuts on both sides of the steak and place in a baking dish. Try for a cross-hatching effect with several overlapping, diagonal cuts.

3. Brush steak with marinade, making sure to coat both sides. Cover pan with plastic wrap, place in refrigerator and let marinate for at least 1 hour.

4. Grill steak over hot charcoal or other high heat for 5 to 8 minutes per side, depending on the degree of doneness desired. Baste with leftover marinade if you wish.

5. Remove steak from grill, slice into thin strips, and serve.

New Idea - No-Calorie Soda Pop Syrups

In spite of their world-wide reputation as being fattening, pancakes are the perfect breakfast food. It is the toppings and fillings that turns them into fat generators. Take away the butter, milk, sugar, eggs, cooking oil, sour cream, whipped cream, syrups, and jams, and there is nothing left but a perfect balance of protein, carbohydrate, and fat.

Two big pancakes made with cake-flour and smothered in fresh crushed strawberries, sweetened with a good sugar substitute like Splenda, contains less than 250 calories. A tablespoon of cooking oil adds an extra 120 calories, and butter contributes another 100 or so. By the time you add in the sugar, eggs, creams, and syrups, your poor pancakes resemble a skinny dad padded with pillows to play the role of Santa.

Of course, pancakes aren't pancakes without syrup. But now days, syrup doesn't have to be made with sugar. There are many brands of sugar-free syrups on the supermarket shelves. But none of them are as good as some of the things you can make in less than two minutes in your own kitchen!

All you need is water, flavoring, sugar substitute, and cellulose gum to provide the thickness and viscosity of sugar syrups. Maybe add a bit of coloring for a rich, full-bodied look. Mix it for 30 seconds or so in your blender and you've got delicious, thick, slow-pouring maple, almond, strawberry, orange, or lemon syrup.

For a very unusual treat, just add cellulose gum to any flavor no-calorie soda pop. Just imagine - root beer or cream soda syrup! The kids will go crazy! How about a variety of orange crush, lemon-lime, Dr. Pepper, strawberry, peach, and ginger ale. I haven't tried coke or Pepsi, but they should make good syrups too.

You can turn almost any liquid into syrup with cellulose gum. Chocolate milk becomes chocolate syrup, Add some vanilla, cinnamon, and Splenda to soymilk for a healthy and delicious eggnog syrup.

So forget the frozen waffles, toaster strudels, and French toast stix. Stir up some cake flour, baking powder, and water and cook the kids some pancakes. It takes just a couple of minutes. While they are cooking, make a fresh batch of syrup. Everybody will love them and they'll go to school filled with all the even, slow-burning energy they need to keep them active and alert all morning.

How To Help Your Kids Do Algebra

"Mom, I just can't do Algebra."

Of course you'd love to help. But 'Algebra'?

It's a bit outside of a parent's Job Description isn't it?

The good news is you CAN help.

And you don't have to be mathematically minded, either.

All you need is some patience, a little creativity, and being able to see the world through your child's eyes.

Imagine being led into an Egyptian temple, being shown a wall full of weird-looking hieroglyphics, and being asked to translate them.

That's how Algebra feels to some kids.

Your mission is to help your kid understand why we're using hieroglyphics. And then how to use them to solve simple problems.

Here's how you do that:

*** PHASE 1: Get used to the language ***

Algebra uses abbreviations.

It's therefore vital your child is comfortable using abbreviations in daily life.

Explain what abbreviations are and how they're used.

For example, the name Frederick is abbreviated to Fred.

The United States is often abbreviated to the USA or even just the US.

And US states are also abbreviated. New York becomes NY, New Jersey becomes NJ.

Once the basic theory is understood, start introducing abbreviations around the home. There are many ways of doing this. Here are a few ideas to get you started:

~~ Throw a party ~~

Use abbreviations to build up a guest list of invitees.

Bill becomes B.

Marcy becomes M.

And if there's a Jim and a John, use J1 and J2. Or Ji and Jo. Or use surnames to get JW and JS.

~~ Try some home cooking ~~

Teach your child how to make pancakes and give them the recipe as a formula:

2f + 2e + m + s

Where: f=flour, m=milk, s=sugar, e=eggs.

(Okay, I'm no chef, but you get the idea.)

~~ Design a 'healthy eating' schedule ~~

Yes, a little home algebra can even help your family eat more healthily.

Create abbreviations for oranges, apples, bananas, broccoli, celery, etc.

Then plan out your weekly schedule:

Mon: o + a + ba + 2br
Tue: 2ce + p + o + a
Wed: m + 2o
etc.

Once your schedule is drawn up, ask your kid to add up how many of each item you need to buy at the grocery store.

You'd never have guessed a shopping list could make such great algebra training, but it does.

When your child is comfortable with the basic language of Algebra, it's time to move on to the next stage:

*** PHASE 2: Solve some problems ***

Much of Algebra involves finding an unknown value, also known as the "x factor".

The best way to develop problem-solving skills in kids is by playing simple games and puzzles.

Here are two particularly useful games for developing the algebra mind.

~~ "Dollars & Dimes" ~~

The idea is to give your child a formula, and they tell you the amount of money.

So you say something like:

"2d plus n plus i".

This means two dollars plus a nickel plus a dime.

(Notice how the letter 'i' has ingeniously been used to represent a dIme. This is because the letter 'd' has already been reserved for the Dollar.)

The answer should be "Two dollars and fifteen cents."

Play this a few times using several combinations of notes and coins.

You can also tell your child an amount of money, and ask them to give you the formula.

So if you say, "Four dollars and five cents",your child replies: "4d plus 5c".

Ideally they should give you the answer using the least amount of coins possible. So for "fifteen cents", they should say "n + i" or "i + n". Not "15c"!

~~ "Think of a Number" ~~

This is a classic you can play anywhere. Try it on long car journeys.

The objective is to guess the mystery number.

You say: "I've thought of a number, added 3 to it, and the result is 7. What is my number?"

Make the questions as easy as possible to start with. As your child gains confidence, make the questions are little harder.

At some point, say you're going to call the mystery number 'x'. Then ask the question in equation form.

Now don't panic. It's simple.

Suppose your question is: "What number plus 3 makes 17?"

You call the mystery number 'x'. And so your equation is:

x + 3 = 17

You ask your child "if x plus three is seventeen, what's x?"

You can also reverse roles and ask them to give you some puzzles. Most kids enjoy this. And it trains them to think more creatively about algebra too.

*** Summary ***

Just a few subtle changes in the way your child thinks can have profound effects on their results in the math class.

Don't overload your child. Go in very small steps with lots of similar examples to give practice and confidence.

Even the smallest thing may be a stumbling block. Like understanding that 'x' means '1x' (the '1' is not usually written down).

Give lots of praise and reward to create and reinforce the 'feel good' factor.

As in any kind of teaching, it's better to ask lots of questions rather than keep telling someone something.

Take enough little leaps and at some point your kid will experience the "Aha!" moment when the whole algebra thing suddenly clicks into place.

Best Pumpkin Pie Recipe - Easy to Make

Here is a recipe I created that was inspired by my grandmother for
homeade pumpkin pie,
This is always a huge hit in the fall for Our Oldest son's birthday its his special request and I have found through the years that even people who never liked pumpkin pie before are asking for second helpings and the recipe once they give it a try,
This is very mild in flavor and just a super easy recipe,
So if you want to impress your family and friends
you should give this recipe a try. Every time I make this it gets rave reviews.

Susan Pittser's Pumpkin Pie Recipe
1 pack of Pillsbury Ready Roll out Pie crust

4 eggs

1 15oz can of 100% pure pumpkin

1 3/4 cup sugar

1/2 tsp salt

2 teaspoons of Cinnamon Or the Tupperware CINNAMON/VANILLA seasoning blend

2 cans of milnot Evaporated milk (12oz each)
(pet milk, carnation evaporated milk or other brand will work)

You can choose to make either TWO 9 inch pies or
One 9x13 cake pan with a larger pie for larger crowd, I make the 9X13 version alot and use my Tupperware Rectangular Cake Taker to transport it to potluck and get togethers.
To make the cake pan size I just put two of the pie crusts together and shape the dough out to fit.

To make the filling

Beat Eggs, Add Sugar and Pumpkin and salt and mix together add cinnamon vanilla seasoning blend and then last add the milnot to the mixture then pour the filling into your pie crust and bake at 350 degrees for 50 to 60 minutes,

You can tell if the pie is done by piercing the center of pie with a butter knife, if it comes out clean the pie is done, if it doesn't come out clean then bake at 5 minute intervals and testing until done.
Let Stand and Cool and
Top each piece with Cool Whip if desired, Keep refrigerated when storing leftovers.

Tender Quick Corned Beef Recipes

In order for you to make tender quick corned beef, you have to have the tender quick curing seasoning from Morton. It is a blend of different ingredients: salt, sugar, and other preservatives that help with the curing process.

To make truly delicious quick corned beef there are a few things to do:

1. When using tender quick, your corned beef will be extremely juicy and full of great flavor.

2. Tender quick, unlike regular salt, doesn't dry out the meat, and is able to really get down into the meat fibers to help make your meat tender and flavorful.

3. When you make tender quick corned beef with tender quick, the seasoning is evenly spaced throughout the meat, so that you don't have under cured or over cured parts of the corned beef.

Making very appetizing corned beef is easy with a few tips:

1. Make sure that your beef is fresh , cool, and not frozen.

2. Make the pickling spice, by mixing two pounds curing spice per each gallon of water. The tender quick must be stirring until it has thoroughly dissolved.

3. After the mixture has been boiled, and enough time has passed for it to cool, get a container for curing the meat.

4. Place the meat into the container and add the right amount of curing spice to cover the meat completely. you may have to use a weight so that all of the meat is in the spices.

5. When 5 or 6 days have passed, reposition the corned beef so that the bottom pieces are now on top, and the top pieces are now on bottom. you can then add the weight to the meat again and pour the spices back over it.

6. Guidelines that tell how long to cure are at the rate of 2 days for each pound of beef. If you have a 7 pound brisket, it would take 14 days, or two weeks for the cure to be complete.

This recipe takes less time, and is just as delicious:

1. Take the appropriate amount of water and pickle spice, and bring it to a good boil.

2. All the mixture to cool and put it in your refrigerator.

3. For tender quick corned beef, be sure to sprinkle all parts of the meat with the tender quick, to allow curing and juiciness.

4. Cover the beef and let it stay in fridge for 2 hours.

5. Take the water and spices, and put them in the bowl with the meat.

6. Weigh down the meat so that the spices cover every inch of meat. Cover meat and let remain in refrigerator overnight, or at least 8 hours.

7. When finished, drain spice from meat and rinse thoroughly. Now you can cook the meat however you want, and it will be tender and terrific.