How to Plant a Salsa Garden

Many people do not know what Salsa is. Salsa is a type of sauce that comes from Mexico. The ingredients of the sauce include; tomatoes, herbs, peppers, fruits, garlic, and onion. Most people enjoy this sauce as they know of the health benefits that come with the sauce and its ingredients. The ingredients that make up the sauce can be grown at home and that is why we call it the Salsa garden. After the growing and harvesting of the vegetables you will then be able to chop and prepare the sauce. Provided that you have all the ingredients in your kitchen you can easily prepare the Salsa sauce on your own.

The type of Salsa that you like
Remember that it is going to be your own garden so you have a choice of deciding what to grow. You will need to grow the ingredients that you would like to find in your Salsa sauce. If you like all the ingredients of the Salsa source then you may as well include all the ingredients in your garden. It is important that you carryout some research in your spare time and find out about the ingredients that can be found in the Salsa sauce and how you can best grow these at home.

The location of your garden
Spotting a place in which to put the garden is very important when it comes to the best results in growing of the Salsa ingredients. You have to chose an area in your yard that gets at least 6 hours or more of sunlight. The tomatoes and pepper love a lot of sunlight and certainly this has to be your main priority when it comes to selecting the spot where you are going to plant the plants. The Salsa garden requires more sunlight and this is important.

The size of your garden
The size of the garden is very important as it gives you a reflection of the amount of time that you are going to spend taking care of the garden. The 4 ft. x 4 ft garden is the perfect garden as this is one that provides enough supply for your kitchen and at the same time is easy to manage.

Soil
These plants grow best in soils that are loose and provide good water drainage. If you do not have this type of soil then you may be able to buy garden soil and use it to grow the Salsa ingredients. There are quite a number of garden soils that are sold and you can get these at the best price.

The Salsa garden will need to be cared for in the long run and you need to make sure that it is free from pests and diseases. The organic way is the best way to deal with the Salsa garden. You will have to make a compost and mulch the garden often so as to make sure the solid maintains its nutrient levels.

Recommend : Chop Onion

Certain Hair Loss Causes Can Be Solved With Simple, Affordable Remedies

In this day and age most of us do not have a ton of money to go spending on the latest treatment for thinning hair. If you take a look at what many of those clinics are charging for such things as hair transplants, you can quickly see why so many people are tolerating a bald head.

You can end up spending thousands and hundreds of dollars on something that just might not work to regrow your hair. Before you do that though, consider the use of natural remedies to boost hair growth. They are not just affordable solutions for those who do not want to chunk out a lot of their money. They are also useful and effective means of preventing and treating hair loss when done correctly.

For instance garlic cloves and onion cloves are very cheap food ingredients that contain the mineral sulphur. Sulphur is a very good mineral for increasing the growth of your hair. All you have to do is take a clove of either garlic or onion, chop it in half, and rub the pulps of the two onto your scalp.

This will send a direct surge of sulphur deep into your hair follicle roots. Most people would shy away from doing this because of the smell, which is why you can also take some coconut milk and use it as a home remedy for your hair.

By adding some chopped garlic to the mixture and rubbing it into the scalp, it will help mask the smell of the garlic. You'll still be able to make a nice hair loss treatment from it that will not cost you a fortune, or make your hair and scalp smell bad.

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These Old-Fashion Beef "Birds" Are Made With Round Steak - Try Them Soon!

I am a firm believer in family-style meals at home several times a week for today's busy families. This is a time for family bonding, discussion, and passing on family values to the younger generation. Call me old-fashion but I do believe that a lot of our old-fashion recipes are the best route to go here. They are easy, usually inexpensive, mostly healthy or can be adjusted to be, and they are tasty. This recipe is a perfect example. The ingredients are relatively inexpensive, easy to prepare, and can easily be adjusted to make it more healthy by using lower-fat cheese, canola oil instead of solid shortening, and cutting the amount of salt in half.

OLD FASHIONED BEEF "BIRDS"
This recipe is another from the area where I grew up in Southern Indiana.

1 1/2 lb round steak
1/2 lb fresh mushrooms
1/2 cup chopped onion
1 cup grated Cheddar cheese
1/4 cup flour
1 tsp salt
1/4 tsp pepper
3 tbsp shortening
1 can condensed consomme
1/2 tsp dry mustard

Cut the steak into 6 serving pieces and pound with a meat mallet or the edge of a saucer.

Chop the mushrooms and mix with the onion and Cheddar cheese. Put 3 tablespoons of the mixture in the center of each piece of steak; reserve remaining mixture. Roll the beef pieces jellyroll style and fasten with a wooden toothpick. In a shallow dish or pie plate, combine the flour, salt, and pepper. Dredge the meat rolls in the flour mixture, rolling to cover all sides.

Melt the shortening in a large skillet and brown the meat rolls in the skillet. Pour off the drippings. Combine the consomme and dry mustard; add to the skillet with the steak rolls. Cover and cook slowly for 45 minutes. Add the remaining cheese mixture to skillet and continue to slow cook for another 45 minutes. If desired, thicken the liquid with some cornstarch or flour to make a gravy to serve over the steak rolls.

Enjoy!

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How to Use Sandwiches As a Main Course

Sometimes we are in a hurry or it is just too hot to cook. And sometimes, let's face it, we are just too tired to cook. Never fear; sandwiches to the rescue. I'm not talking bologna between two pieces of bread. I'm talking Tuna Salad Pita Pockets which give you tuna, veggies, cheese, and grains all in one handful. The Ham Salad Sandwiches have meat, eggs, and relish. With either sandwich, serve some fresh veggies and or fruit. You will not be cheating your family, they will be getting a decent meal.

TUNA SALAD PITA POCKETS

1 can (9-oz) water-packed tuna, rinsed, drained, flaked
1 cup chopped peeled cucumber
1/4 cup part-skim ricotta cheese
2 tbsp reduced-fat mayonnaise
2 tbsp red wine vinegar
2 tbsp chopped green onion
1 tbsp sweet pickle relish
2 cloves garlic, finely chopped
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 cup alfalfa sprouts
2 whole wheat pita breads, cut in half crosswise

In a medium bowl, combine the tuna, cucumber, cheese, mayonnaise, vinegar, onions, relish, garlic, salt and pepper. Blend the mixture well. Divide the alfalfa sprouts evenly among the pita bread halves. Spoon tuna mixture evenly into the pita halves over the sprouts. Serves 4 at 209 calories, 22 g carbs, 22 g protein per serving making them a perfect sandwich for diabetics as the carbs and proteins are equal.

HAM SALAD SANDWICHES

1 lb lean ham, finely chopped or minced
4 hard boiled eggs
1/2 cup sweet pickle relish
1 1/2 cups lite mayonnaise

Chop boiled eggs into small pieces and add to ham. Using a large rubber-type spatula, mix in relish. Add mayonnaise and mix well. Refrigerate until ready to serve. Serve on whole-wheat bread or toast, if desired.

Note: This makes an excellent sandwich spread made with bologna in place of the ham.

Enjoy.

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Pea Shred Pandemonium!

Ingredients: -frozen peas (450g) -a handful of potatoes -2 Kabanos sausages (150g) or smoked pork or frankfurters or.... -2 carrots -200g of whipping cream -an onion -instant broth -savory -some salt -some pepper -water 1. Peel the potatoes and cut them into walnut sized cubes. Peel and slice the carrots, slice the sausages and chop up the onion. 2. Put the carrots, the sausages and the potatoes into a small pot, add a spoonful of instant broth and some water (just enough to cover stuff) and heat it up. 3. Put the onion and the peas in the big pot, add a cup of water, another spoonful of instant broth, a tea spoon of savory, some salt and the whipping cream and heat it up for a couple of minutes. 4. Work the hand blender on the content of the big pot until you have a nice, homogenous pea mash. 5. Keep the big pot boiling. When the potatoes, carrots and sausages in the small pot have been boiling for about 7 minutes, pour the whole content of the small pot into the big pot. Stir and season with pepper. Keep stuff boiling for another 10 minutes. Done. By the user www.youtube.com



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Knife Skills

Knife Skills Chopping an onion



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Summer Squash 101

It's not to late to get the scoop on Summer Squash!



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Going the Healthy Gourmet Way at Dinnertime With Alaska Seafood

There is always a certain amount of doubt every time you sit down to a meal in a restaurant. What exactly are you eating? Where did it come from? What type of caloric content is within? As everyone knows, it is a lot easier to cook a tasty meal when you throw the health factor out the window. Classic French fish dishes go heavy on the butter, while Beef Stroganoff is another famous gourmet meal which piles on the calories. Cooking with Alaska's seafood and some quality recipes, however, can allow you to get big flavor and still provide healthy dinners for your family. Try these recipes.

Baked Snapper for two: Get one pound of fresh snapper, one small onion, dill and sour cream. Mix together about a half cup of sour cream, one half teaspoon of ground pepper and one teaspoon of salt. Place the snapper in a baking dish and dust the filets with the sour cream mixture. Add finely diced onion on top and finish with dill. Bake for about 25 minutes at 400 degrees.

Creole Style Halibut: For a taste of old New Orleans, mix up a Creole dish which is healthy and comes in an excellent presentation. You'll make a sauce similar to pasta sauces, using chopped tomatoes with sautéed garlic and onions. Add salt to taste and let this mixture simmer in a saucepan with a bay leaf, adding chopped green peppers after five minutes. This sauce will need another 15 minutes to be finished. Meanwhile, chop filets of halibut into cubes (about 1/3 lb. per person) and bake at 350 degrees for about 15 minutes. When the fish is done, pour your sauce on top and enjoy one of the jewels of Alaska's seafood.

Grilled Shrimp on Skewers: When you get some excellent shrimp and approach your grill to make some skewers, it is important to add the right ingredients. Any poor use of vegetables will take away from the shrimp - one of the best examples of Alaska's seafood. Ripe red peppers are perfect for presentation and flavor. In fact, using just red and green peppers to complement the shrimp is a perfect recipe for success. Serve with baked potatoes for a healthy, delicious meal.

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How to Make Old Fashion Appetizers For Your Next Party

Take a step back in time with these old fashion appetizer recipes. Great for any party but would be especially fitting for a 50s or 50s themed party. Bring out the music from the 50s and 60s, serve Appetizer Cheesecake, Braunschweiger Ball, and/or Old Fashion Cucumber Dip and party on!

APPETIZER CHEESECAKE

This recipe is from the mother of children I went to school with in the 1950s.

2 cups sour cream
1/2 cup green pepper
1/2 cup celery
1/4 cup olives
1 tsp Worcestershire sauce
2 tsps lemon juice
5 drops hot pepper sauce
1 cup cracker crumbs

Finely chop the green pepper, celery, and olives and mix with the sour cream, Worcestershire sauce, lemon juice and hot pepper sauce. Line a 4-cup bowl with clear plastic wrap. Spread 1/2 cup of the sour cream mixture in the bottom of the bowl. Layer with half of the cracker crumbs, then 1 cup of the sour cream mixture, 1/2 cup of the crumbs, then the remaining sour cream mixture. Cover and chill for 24 hours. Unmold onto a serving platter; remove the plastic wrap. Top with the remaining cracker crumbs. Serve with fresh vegetables and assorted crackers.

BRAUNSCHWEIGER BALL

This is an old Southern Indiana recipe.

1 lb braunschweiger
1 pkg (8-oz) cream cheese
milk, as needed
1/2 tbsp chili sauce
1 onion, minced
dash of garlic salt
Chopped pecans, optional
Chopped olives, optional

Mix together the braunschweiger, chili sauce, onion, and garlic salt; being sure it is mixed well. Form mixture into a ball and chill. Add enough milk to the cream cheese to make a consistency similar to frosting. Spread the cream cheese over the braunschweiger ball. Roll the ball in crushed pecans or chopped olives.

OLD FASHION CUCUMBER DIP

This recipe is from an old country cookbook.

1/2 large cucumber, peeled
1/4 onion
8-oz pkg cream cheese
1 tbsp mayonnaise
1/2 tsp garlic powder

Blend the cucumber and onion together in an electric blender; drain well. Mix the cream cheese, mayonnaise, and garlic powder together in blender and add well drained cucumber and onion mixture. Serve with your choice of chips, crackers, or fresh veggies.

Enjoy!

See Also : Leek Onion

Leftover Chicken Or Turkey - 10 Simple Solutions

(Feel free to substitute turkey for chicken in any of these recipes below)

1. Chicken quesadilllas
- chop up chicken
- put a tortilla on a heated griddle
- sprinkle with cheese, chopped chicken (and we like chopped onion, too)
- when cheese melts fold in half
- fun to dip in salsa or sour cream and eat (the kids love these!)

2. Chicken stuffing casserole
- mix chopped chicken with a can of cream of mushroom or chicken soup
- if it's still a little dry add some sour cream or mayonnaise
- spread in the bottom of a greased casserole dish
- make some stuffing from a box and spread on top
- bake at 350 degree and viola!

3. Stewed chicken
- toss the deboned chicken in a pot (or crockpot) with some chicken broth (or water and chicken boullion cubes) and any leftover vegetables you have (or chop up some onions, celery, and carrots)
- cook until vegetables are tender
- to thicken broth, mix a couple tablespoons of flour or cornstarch in 1/2 cup of water and stir in, bring to boil and stir until thick. (If using crockpot, add add the flour/cornstarch mixture at the beginning

4. Chicken wraps
- spread a wrap or tortilla with cream cheese
- add chicken and whatever other fillings you desire (cheese, lettuce, spinach, onion, peppers, tomato, avocado, sprouts, etc.)
- roll up and enjoy

5. Chicken salad
- chop chicken and mix in mayonnaise, salt, and pepper ( a little ranch dressing is good, too)
- serve with salad or use to make sandwiches
- can also add chopped celery or onion if desired (sometimes we even add some halved grapes)

6. Caesar salad
- cube chicken and serve on top of romaine salad with croutons and Caesar salad dressing (or ranch if you prefer)
- add other vegetables as desired

7. Chicken and gravy over biscuits
- open a jar of chicken gravy or make some from a packaged mix (or if you happened to have some chicken broth, make it from scratch here)
- add deboned chicken to gravy and cook until heated through
- serve over biscuits
- you can also add peas to the gravy or other leftover vegetables

8. Chicken spaghetti
- add deboned chicken to spaghetti sauce and simmer till heated through
- serve over pasta and pass the Parmesan

9. Chicken Divan
- good way to get your kids to eat broccoli
- layer chopped cooked broccoli and chicken in casserole dish
- mix can of cream of chicken soup with 1/4 c. Parmesan cheese, 1/2 c. mayonnaise, and 1/4 t. curry powder
- spread on casserole
- sprinkle with more Parmesan or breadcrumbs and paprika
- bake at 350 degrees for 30 to 40 minutes till heated through and bubbly

10. Easy Chicken Potpie
- add a can of cream of chicken soup to your chopped chicken
- add any leftover gravy you have
- stir in any leftover vegetables you have (or add some frozen or canned mixed vegetables)
- put in a pie crust (the ready made refrigerated kind), cut a few slits in the top
- bake until crust is golden brown and filling bubbly (about 45 minutes at 350 degrees)

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Simon's Simon Stew

It was once again our family's turn to work in the church soup kitchen.. Our turn came twice a year. Grandpa said it should have come around only once in two years cause our congregation numbered close to five hundred, and what with all the new babes expected it was soon to rise. He went on to say the church membership exceeded the number of people in our small community. I asked how this could be possible. Grandpa stuck his chest out like a proud peacock and said "Child, that there is cause folks drive for pert near thirty miles every Sunday morning to hear the fired up preaching of our young Pastor Jackson!"

For today, Simon, was the fired up one. A member of our church who considered himself to be "called of the Lord" as Head Chef of the Purdon Community Non-Denominational Church. Simon didn't talk, he yelled. I noticed my head had taken on a heart beat because it throbbed to the beat of every word that proceeded out of Simon's mouth. You see, Simon was injured in a hunting accident a few years back (ever since I could remember) and he was totally deaf. Grandma had instructed me that upon arrival at the church kitchen I was to look straight at Simon, shake my head in agreement while smiling constantly so's Simon would know that I was listening to orders and would carry them out correctly.

Simon's speech was perfect cause his accident happened to him after he was already growed up and had formed his speech pattern. That was what Grandma said. The only thing was, Simon had a base baritone voice. This was mighty revered by our church choir director. However, Simon yelled in the same tone when he spoke to you. This here scared off a lot of folks from volunteering in the soup kitchen. Grandpa said that this was just a covenant excuse for lazy folk. Grandma said I can't discuss this. So, I won't.

I was especially amazed at Simon's talent. He could tell what a person was saying from across the room, or, down the block. He didn't need ears as long as he could see their lips moving. Our neighbor, Ginny, had come along to help. I wondered how he kept from becoming hypnotized by staring at her lips for such long periods of time as they never seemed to pause in their movement. As for me, my cheeks were beginning to ache from the permanent grin fixed on my face when ever Simon did look in my direction. Not to mention my neck and head was feeling like the neck and head of one of them there dogs you see in the back window of some folks car going down the freeway just a bobbing up and down.

I thought about how Simon must be viewing this entire situation. Six people who came to volunteer, namely, Grandma, Grandpa, Aunt Nelly, Aunt Nita, Ginny, and myself, tripping over each other, bobbing their heads up and down, grinning like they had something to hide, and standing at attention like tin soldiers. I wondered if he might think they picked us up off the street holding one of them there signs "Will work for food." He must be thanking the good Lord that we at least knew how to peel potatoes, chop onions, and slice carrots.

Simon adjusted just fine, even with all of us stepping over each other, not knowing where utensils, or, pot's and pan's were located, besides feeling totally lost in this kitchen. I decided he was right about one thing. A person had to be called of the Lord to do this job. Simon's Simple Stew was a huge hit. There wasn't even one teaspoon leftover. It taste far from simple and still remains one of my all time favorites. Give it a try, you'll have a new favorite too!

Simon's Simple Stew

1 C butter

4 cups onions (peeled, washed, and diced)

½ C. Paprika

4 T. tomato paste

1 tsp. sea salt

½ tsp. black pepper

½ cumin

4 cups beef broth (may used canned)

2 cups V-8 tomato vegetable juice

3 cloves garlic (minced)

3 bay leaves

4 lbs stew meat (washed, drained, and cubed)

½ C vegetable oil

½ C. flour

6 large Irish potatoes (peeled, washed, and cubed)

4 large carrots (peeled, washed, and cut into rounds)

3 stalks celery (wash, take off strings and chop thinly)

1 C frozen corn

1 C frozen peas

IF YOU ARE COOKIN FOR ONLY TWO THIS RECEIPE IS EASILY ADJUSTED. REMEMBER THIS AMOUNT IS FOR A CROWD.

Melt butter in a large Dutch oven; add onion and cook until onions caramelize. Stir in paprika, tomato paste, sea salt, and cumin. Mix well. Add beef broth, V-8 juice, garlic, and bay leaves. Turn heat to med, place lid on top and let cook. Meanwhile, in a large heavy skillet add ½ C oil put on low heat setting. Place stew meat on a cutting board or a cookie sheet and coat with the ½ C of flour on all sides. Place the meat in the preheated skillet and brown on all sides. (about 5 minutes) Use a ladle to get some of the broth from the Dutch oven to deglaze the skillet and stir the stew meat well. Add the stew meat and all the pan drippings to the Dutch oven very carefully so as not to burn your self. Add the potatoes, carrots, celery, corn, and peas. Let the stew cook for 20 minutes, stir occasionally. When the vegetables are tender the stew is done.

Warning: The aroma from this hearty stew will draw a crowd to your kitchen before the stew is actually done!

From a collection "Tastebud Tidbits" by Joyce M. Edwards

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Shu Qi accept a nice day ENGLISH SUB 鬼馬舒小舒淇3/3

Shu Qi have a nice day 鬼馬舒小舒淇3/3 TRANSLATION: (Thanks to mojoutube) S: No, if there's demanding for her to continue acting. I will do so. H: Even after you have kids, will tie up & sacrifice & just stay at home? S: No, never thought abuout that. H: Hv. you ever got friends who stopped befriending you after they've bf. or afraid that their bf. will fall or go after you? Bcs. initially b4 knowing u, I was concern of it as well. S: Last time no. But after that..recently, yes. Bcs of a recent incident. D'gal stopped seeing me after that. H: How do you feel? Will u talk to the guy/gal about it? S: No. Bcs it's sad. More painful thn breaking up wth your own bf. So just let it go. H: Funny thing was, I used to tell Ekin tht he just becareful of his relationship wth female. S: The irony was Ekin always tell me to do that too! To becareful of relationships wth male. So their gf won't be jealous or misunderstood and in fact the guys must becareful as well. H: OMG! It's Ekin the one who should watch out as well.Tht's why he's always so blur & never understood women. Anyway I've always wished you will hv a bf. So I can see you dive deep n kiss the guy. But don't ever stop cooking for me. S: I can always cook for you anytime =) This time I came, I've done some research online & cooked at home & brought it to work 2 times & they said it's good. So I'm going to demo it. S: This is preserved duck meat/wax duck. U must steam it, and remove the oil. The oil will be used later to fry ...



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Go Meditarrenean With Greek Salad

Greek Salad is characterize by its fresh taste. Made only with crisp vegetables. It is a very healthy dish that requires little or less than ten minutes to prepare. Greek salads are a fusion of colors. You have the greens, the yellows, the reds and the oranges. Below is a compilation of some of the most fantastic Greek salad recipes.

GREEK SALAD RECIPE

3 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 clove garlic: minced (crushed)

½ teaspoon dried oregano

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper, and extra for garnish

3 tomatoes: cut into wedges

¼ red onion: sliced into rings

½ cucumber: sliced into thick half-moons

½ green pepper (capsicum): julienned

4 oz (120g) feta cheese: cut into small cubes

16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

MEDITERRANEAN GREEK SALAD

INGREDIENTS

3 cucumbers, seeded and sliced

1 1/2 cups crumbled feta cheese

1 cup black olives, pitted and sliced

3 cups diced roma tomatoes

1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved

1/2 red onion, sliced

DIRECTIONS

1. In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving.

GREEK SALAD

3 vine ripe tomatoes, cut into chunks

1 red onion, thinly sliced

1/2 European seedless cucumber, cut into bite-size chunks

1 small red bell pepper, seeded and chunked

1 small green bell pepper, seeded and chunked

1 cubanelle pepper, seeded and chunked

1 cup Kalamata black olives

Several sprigs fresh flat-leaf parsley, about 1/2 cup

2 (1/4 pound) slices imported Greek feta

1/4 cup (a couple of glugs) extra-virgin olive oil

3 tablespoons (3 splashes) red wine vinegar

1 teaspoon dried oregano, crushed in palm of your hand

Coarse salt and black pepper

Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese.

Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Natasha's Greek Salad

1 bunch leaf lettuce

2 cucumbers

4 large tomatoes

1 small yellow onion

Garnish:

Greek black olives

feta cheese

Dressing:

1 part red wine vinegar

1 part olive oil

crushed garlic

salt and pepper to taste

2 pinches sugar

Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2). Combine and garnish to taste. One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine.

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Pork, The Other White Meat

Pork has been called the other white meat but in my opinion, it should be the only white meat. It has more flavor and is juicier than the white meat of any fowl. There are many ways of preparing pork and especially the center cut pork chops. One of my favorite ways of preparing center cut chops is stuffed. Following are some stuffed pork chop recipes that I enjoy making and eating

1. Stuffed Pork Chops With Veggies (serves four)

Ingredients: Four fairly large butterfly center cut pork chops, one small onion chopped small, one small bell pepper chopped small, three stalks celery peeled and sliced fine, one large carrot shredded, three large button mushroom sliced thinly, about one cup of bread crumbs or corn flake crumbs, one egg. salt and pepper to taste.

Preparation: In a bowl combine onion, pepper, celery, carrot, and button mushrooms. Mix these veggies thoroughly. Beat egg until fluffy and add to the veggie mixture. Combine thoroughly and add bread crumbs or corn flake crumbs together with salt and pepper to taste. When thoroughly mixed it should be solid and not crumbly. When you pick up a portion of this mixture you should be able to roll it into a ball.

Open the butterfly center cut pork chops and place one fourth of the mixture into the chops and close with a toothpick. This stuffed pork chop recipe can be cooked in two different ways. You can either dip in egg and bread crumbs and fry it or bake it. If you bake it be sure your oven is at 350 and the center of the chops should be about 140-160 . Be sure the pork is cooked thoroughly. This is by far my most favorite of all stuffed pork chops recipes.

1. Stuffed Pork Chops With Legumes And Nuts (Serves four)

Ingredients: Four fairly large butterfly center cut pork chops, one small onion chopped fine, one small bell pepper chopped fine, one cup black or red beans cooked, half cup walnuts or almonds chopped fine, half cup of white or dark raisins, one egg, salt and pepper to taste.

Preparation: In a bowl combine the onion, pepper, beans, nuts and raisins. Mix thoroughly. Beat the egg until fluffy and add to the aforementioned mixture mixing until everything is mixed thoroughly. Add the salt and pepper. The mixture should hold together without crumbling. The beans are the basis of this stuffed pork chop recipe and will hold all of the ingredients together. Open the butterfly chops and place one fourth of the ingredients into the chop. Close with toothpick to hold it together. Place the chops in a baking dish with has been oiled with olive oil drizzle some of the oil on top of the chops and bake in a 350 oven until done.

Variations: Instead of the beans in the second recipe you can add one cup of cooked rice either brown or white whichever you prefer. You may add other veggies into the first recipe or delete some of the veggies you do not like. Some veggies I would suggest would be: spinach, broccoli chopped very fine or finely chopped cabbage. Use your own discretion.

These stuffed pork chop recipes can be served with mashed or baked potatoes, green beans sautéed in butter with almonds. This combination will make a well balanced tasty meal that will be enjoyed by everyone.

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How to Chop Onions : Slicing an Onion

How to slice onions; learn more about green, yellow, and spring onions in this free cooking video. Expert: Manish Paul Bio: Manish Paul received his training the College of Hotel Management & Catering (BTE) in Mumbai. He graduated in 1998 . Manish also holds a bachelor degree in Hotel & Tourism Management. Filmmaker: mandar bharde



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How to chop an onion...

More free advice from Natives.co.uk - the season work experts.



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Tips For Perfect Pizza in an Outdoor Pizza Oven

There is nothing as good as a pizza cooked in a real outdoor pizza oven over a hot fire. There are a few tips that can make your pizza extra good when you use one of these ovens. Follow these tips for all the pizza recipes you use and you will find they turn out better than ever.

Before you put any toppings on, drizzle a little olive oil on the dough. It enhances the flavor and keeps the crust crisp during baking.

Make your own sauce with vine-ripened tomatoes. If you do not want to take the time to make a sauce, you can just place thin slices of these juicy delicacies on top of your pizza in place of sauce. If you must use canned tomatoes to make sauce when tomatoes are out of season, add just a bit of sugar to brighten the flavor a bit.

Bake at a hot temperature. Outdoor ovens are made to cook at high temperatures. At 450 degrees Fahrenheit, a 12 inch pizza can cook in only 8 or 9 minutes. If your oven gets hotter, you can eat even faster. This is a great advantage if you are making several pizzas to feed a crowd.

Bake your pizza on quarry tiles or a pizza stone to get that crisp crust you are hankering for. Heat your oven up at least half an hour before you are ready to bake to heat them up. Use a pizza peel to place your pizza safely in the oven and get it out again.

Recipe for Traditional Brick Oven Pizza

What You Need

3-1/2 cups all purpose flour
1 Tablespoon honey
1 teaspoon active yeast
3 Tablespoons olive oil
1 cup warm water

(makes 3 crusts)

Toppings:

1 pound mozzarella, grated
1 small onion, chopped
1 can black olives
8 ounces mushrooms, sliced
1 pound sausage, crumbled
1 14-ounce can stewed tomatoes
6 ounces cream cheese
Fresh basil

How to Make It

To mix the dough:

Add the yeast, oil, honey to warm water, and stir until well combined. Add the flour and 1 teaspoon of salt to the mixer bowl and slowly add the liquid, mixing continuously until the dough is tacky and pulls easily away from the sides. Knead the dough or run the mixer on low for 7 minutes with the bread hook to knead. Place finished dough in an oiled bowl and cover. Let it rest until it has doubled in volume.

Heat your outdoor pizza oven. Chop and slice the toppings as needed. Set aside.

Divide dough into thirds, rolling each third out until it is about 1/4 inch thick. Dust the pizza peal with a little corn meal so the dough does not stick. Set the dough on the peal and add your sauce, meat, vegetables, and cheese as desired. Place pizza in the outside pizza oven for approximately 6 to 10 minutes, depending on the size of your pizza. Remove and let it rest a few moments before slicing. Enjoy!

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Um Jammer Lammy Play Through Pt 1

Intro movie and stage 1. This play through im going to try to avoid getting a "COOL" so you can still hear the lyrics and the stage masters. Enjoy =]



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Campfire Cooking Recipes - Hamburger Stew

There is nothing better than hamburger stew on the open flames of the campfire and there are some wonderful recipes that even the least experienced cook can handle on the outdoor fire ring. Here is a recipe that any cook would love to have in their recipe files to make camping. You should first start with the perfect fire and it will make the difference in how hot the charcoals are, they will be ashy and gray. Depending on how hot the coals are will determine how fast the stew will cook. You can prepare the ingredients at home before your trip to eliminate some of the work when you get to your campsite. Chop your vegetables prior to your trip. Chop your celery, carrots, onions, and potatoes mix with salt and pepper then place in a zip lock baggy. Be sure to place them on ice or in a cooler so they do not turn brown.

Ingredients

. 1 -1/12 pound(s) ground beef
· 1 -2 c chopped carrots
. 2 celery stalks (diced)
· 1 medium onion, chopped
· 4 -5 medium potatoes, chopped
· 1 bag frozen peas
· 1 package onion soup mix
· water
· salt and pepper
· oregano or basil
· 1 loaf french or sourdough bread

Brown the meat in a large cast iron pot or dutch oven. Add the carrots, celery onions, potatoes and onion soup mix with enough water to cover. Cover the pot and simmer until the potatoes are tender (about 20-30 minutes). Slice and butter the bread. Wrap it in foil and place near the fire so that the bread will toast from the heat of the fire. Add the peas to the pot. Season to taste with salt, pepper and oregano or basil. Simmer until the peas are hot. Serve with the warm bread. Yummy, there is nothing better then campfire cooking

Another recipe that you cook on the campfire is Brunswick stew. You can also eliminate the chopping, dicing, and cutting for home prior to your camping trip.

Ingredients

· 3 pound(s) stewing chicken (cut up)
· 2 pound(s) beef stew meat
· 2 bay leaves
· 1 tsp thyme, parsley
· 3 stalks celery
· 2 onions
· 1 Tbsp black peppercorns
· 2 Tbsp salt/pepper Blend
· 2 cans tomatoes (cut up)
· 2 cup carrots (peeled and chopped)
· 2 cup celery (chopped)
· 2 cup onions (chopped)
· 3 large potatoes (diced)
· 2 cup lima beans (frozen)
· 3 cup corn (fresh off the cob)

Directions

Add chicken and beef stew meat to dutch oven then place on the hot coals. Add bay leaves, thyme, parsley, celery stalks, onion wedges, salt and pepper blend and peppercorns. Simmer covered until chicken and beef are thoroughly tender, about 2 hours. Remove meat and set aside to cool. Strain the stock and discard veggies and herbs. Skim off some of the fat. Add tomatoes, carrots, chopped celery, onions, potatoes, lima beans and corn to strained stock. Simmer uncovered until all vegetables are tender, about 30 to 45 minutes. Bone chicken and remove pieces of ham hock from the bone. Return meat to pot.

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Moles, Warts & Skin Tags Remedy

Are you worried about your moles, warts, and skin tags? Are scared about the idea of removing them surgically using laser, knife or some acid?

Moles and warts are skin infection caused by specific wart viruses, producing bumps on various parts of body or the soles of feet. Here are some remedies for removal of moles, warts and skin tags.

Soak your wart in warm water for 15-20 minutes and dry. Apply apple cider vinegar with a cotton ball and leave on for 10-15 minutes. Wash off with water and dry.

Dissolve an aspirin with a small drop of water and apply to the wart. Cover with a band-aid. Repeat twice daily.

Mix some baking soda in water and rub on the wart 3-4 times daily. You can soak a cloth guage with a mixture of baking soda and castor oil and apply it on the mole. Secure it there with a band-aid. Leave it for overnight.

For getting rid of plantar warts, daily take a piece of ripe (or raw) banana peel and apply the pulp side to the wart and cover with a band-aid. Remove it only when taking bath. Apply daily for many months.

For quite old warts, chew some cashews and place it on the wart. Your warts should melt away in 3-4 weeks.

Open the stem of a dandelion and rub on the warts 2-3 times daily until the wart disappears in 3-4 weeks.

Rub crushed garlic on the wart 2-3 times daily until the wart disappears in 3-4 weeks. OR mash a garlic clove so it is pulpy and moist. Cover the wart with this pulp and secure it there with a band-aid. Leave it for overnight. Wart will start disappearting from the first night.

Chop one raw onion and cover with salt and leave overnight. Apply the juice to the warts 2-3 times daily until warts disappear.

Apply a drop of grapefruit seed extract to the wart and cover with a band-aid, 2-3 times daily. Your warts should fall off in 3-4 weeks.

[You have permission to publish this article in your web sites, ezines or electronic publication, as long as the piece is used in its entirety including the resource box, all HTML hyperlinks (clickable) and references and copyright info.]

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Traditional Vegetable Chopping Knife (Nakiri-bocho)

Chop, chop, chop! The Nakiri-bocho is a traditional Japanese knife that is especially useful for chopping vegetables. Made in Takefu city in Japan, this knife is carefully hand-forged, hammered, balanced and sharpened over several days using traditional methods to achieve its maximum performance. The completely handcrafted construction of this knife follows similar techniques when forging a traditional Japanese samurai katana sword. Furthermore, the mahogany handle is also very comfortable to hold and work with for a right or left-handed individual.



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Simple Pad Thai Recipe - An Authentic Thai Taste With No Cooking Experience Need

Pad Thai is one of the most Authentic Thai Food Restaurant prepared. This delicious dish is filled with some of the healthiest ingredients. So, cook great, get healthy, and enjoy yourself with this simple yet authentic Thailand mealthat taste exactly like the original!

Tools
Wok/large skillet
Pot
Blender to chop,and grate some ingredients
Large Spoon

Ingredients
salt
4 eggs
3 cups bean sprouts
6 ounces pad thai rice noodles
3 tablespoons lemon juice
3 tablespoons ketchup
1 tablespoon brown sugar
1/4 cup fish sauce ***
3 tablespoons peanut oil
1 tablespoon minced garlic
1 1/2 teaspoons red pepper flakes
2 cups grated carrots
1 cup green onions cut in 1-inch pieces
2/3 cup chopped peanuts

(it is best to chop, and grate the ingredients before you begin)

Servings 4-6

*** There is no substitutions to fish sauce, it can be purchased at any local food store. I normally get mine at Meijers in the traditional foods aisle. Do not get oyster sauce, nor clam sauce, but a labeled fish sauce.

Steps

1.Boil water in pot and put in the bean sprouts in boiling water for approximately 30 seconds then remove, and bean sprouts drain well. Set off to the side.

2.When the water returns to a boil then add noodles. Let the noodles cook for 3 to 5 minutes or until tender but firm; drain and rinse under cold water.

3. In a small bowl, beat the eggs and add a pinch of salt.

4. In another small bowl, stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl. Set aside for later use.

5. Heat the peanut oil in a wok/large skillet over medium-high heat. Add the garlic and let it fry for a few seconds. Then add the pepper flakes and grated carrots. Let it cook for one minute, then remove.

6.Again, add a little bit of peanut oil to the wok/large skillet. Add the beaten egg, and gently scramble.

7. When the eggs have set, pour in the sauce mixture, carrots, bean sprouts, noodles, peanuts, and green onions and toss together.

8. Serve Hot.

9. For more flavor, you can add the lemon juice before serving to each plate.

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Foodreporters recipes (Greek pastitsio)

Pastitsio Ingredients 1 kilo ground meat (beef or minced lamb) Parsley Grated cinnamon Salt, pepper 1 large onion ¼ cup olive oil Béchamel Butter Sun oil Corn flower 1 egg 2 vegetable cubes Grated cinnamon Nutmeg Salt, pepper Parmesan grated Preparation Chop onion, parsley and preheat oven. Sauté the diced onion in a large pan without oil. Add meat and stir it well. Once the meat is completely browned, add parsley pepper, salt, cinnamon. During this we boil pasta (about 3/4 of the suggested cooking time on the package). We prepare the béchamel sauce: Start by melting the butter in a deep saucepan. Heat 3 cups of milk, 3 cups of water in an other pan and 2 vegetable cubes. Slowly incorporate the corn flour by adding it to the melted butter. Stir it well. Once the flour has been fully incorporated, slowly add the hot milk and water with the cubes while continuing to constantly stir the butter and flour. When it becomes creamy we add the grated parmesan. Remove it from the fire and add the egg by stirring it gently. Drain the water completely from the pasta. Add pasta in a large baking dish. Make sure to spread the pasta evenly in order to completely cover the bottom of the dish, make sure not to leave any empty spaces. Spread the meat sauce overtop of the bottom pasta layer. Pour the béchamel sauce over of the final pasta layer, make sure to cover the entire surface area of the dish. lace the casserole uncovered in an oven pre-heated to 350°F (180°C) and bake for ...



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3 Delicious Low Calorie and Vegetarian Recipes For Bread, Cabbage, and Carrot Soup

Bread Soup

½ lb. of stale crusts of Allinson wholemeal bread
4 onions
2 turnips
1 stick of celery
1 oz. of butter
½ oz. of finely chopped parsley
8 pints of water
½ pint of milk

Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.

Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.

Cabbage Soup

1 fair-sized cabbage
a large Spanish onion
1-1/2 oz. of butter
Pepper and salt to taste
½ saltspoonful of nutmeg
1-1/2 pints of milk
2 tablespoonfuls of Allinson fine wheatmeal

After preparing and washing the cabbage, shred up very fine, chop up the onion, set
these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

Carrot Soup

4 good-sized carrots
1 head of celery
1 onion
3 oz. of Allinson wholemeal bread without crust
1 oz. of butter, pepper and salt
1 blade of mace

Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.

Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.

When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

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Cake and Biscuit Recipes

Try these out with this simple and easy recipes for cake and biscuits. It is surprising how little time it takes to prepare such satisfying favorites as cheese cakes, coconut tarts, peanut biscuits, coconut biscuits, peanut puffs and curry puffs.

Cheese Cakes Recipe

Pastry:
4 oz. flour
2 oz. margarine
1 tablespoon raspberry jam
cold water
Cake mixture:-
2 oz. flour, castor
sugar and margarine
1 egg
½ teaspoon baking powder
½ teaspoon vanilla

Method:
1. Sieve the flour for the pastry into a mixing bowl,rub in the margarine and make short crust pastry.
2. Roll out the pastry 1/10" thick and cut into rounds with a fluted cutter. Make 10-12 rounds.
3. Line the patty tins with the rounds of pastry and leave them aside to relax.
4. Cream the margarine and sugar for the cake mixture until light and fluffy.
5. Add in the beaten egg gradually and beat well.
6. Add in the vanilla.
7. Sieve the flour together with the baking powder and fold it into the creamed mixture.
8. Put a little jam into each pastry case and spoon the cake mixture over it.
9. Bake in a hot oven, at 400ºF, for 20 to 25 minutes.
10. When the cakes are nicely browned, cool them on a wire tray before serving them on a doily.

Coconut Tarts Recipe

Ingredients:
4 oz. short crust pasty
1 tablespoon raspberry jam
Filling:-
2 oz. margarine
castor
sugar
grated coconut
1 egg
½ teaspoon vanilla

Method:
1. Make short crust pastry and line 10 to 12 patty tins with it.
2. Cream the margarine and sugar till it is light and fluffy.
3. Beat in the eggs gradually and add in the vanilla.
4. Mix in the grated coconut.
5. Put a little jam in each pastry case and cover it with the coconut mixture.
6. Place crossed strips of pastry on top and bake in a hot oven, at 400ºF for 20 to 25 minutes.
7. When tarts are brown and well cooked, cool them on a wire tray before serving them on a doily.

Peanut Biscuits Recipe

Ingredients:
4 oz. flour
2 oz. margarine
1½ oz. castor sugar
1 oz. peanut (lightly fried, skinned and chopped)
½ teaspoons vanilla

Method:
1. Grease two baking sheets.
2. Sieve the flour into a mixing bowl and rub in the margarine.
3. Sieve the chopped peanuts. Keep the big pieces aside and add the finely chopped nuts to the flour.
4. Add the sugar and mix well.
5. Separate the egg and add 2 teaspoons of water and the vanilla to the egg yolk.
6. Add the egg mixture to the flour and mix quickly into a stiff dough. Add more water if necessary.
7. Knead the dough lightly on a pastry board, and roll it out to â...>" thick.
8. Cut into rounds or rings with fluted cutters. Lift the biscuits carefully with a table or palette knife on the baking sheets.
9. Brush the top with egg white and sprinkle the remaining peanuts on top.
10. Bake the biscuits for 15 to 20 minutes in a moderate oven, at 350ºF, until they are a pale brown color.
11. Cool the biscuits for minute or two on baking sheets before lifting them on to a wire tray to cool them further. Store biscuits in an airtight tin.

Coconut Biscuits Recipe

Ingredients:
4 oz. flour
2 oz. margarine
1 oz. desiccated coconut
1½ oz. castor sugar
1 egg
1 teaspoon vanilla

Methods:
1. Grease two baking sheets.
2. Sieve the flour into a mixing bowl and rub in the margarine.
3. Add the sugar and the coconut and mix well.
4. Separate the egg and add 1 tablespoonful of water and the vanilla to the egg yolk.
5. Add the egg mixture to the flour and mix into a stiff dough.
6. Knead the dough lightly and roll it out to â...>" thickness.
7. Prick the dough well with a fork.
8. Cut the dough into neat fingers or rounds and lift them carefully on the greased baking trays.
9. Glaze the biscuits with egg white and bake in a moderate oven, at 350ºF, for 15 to 20 minutes.
10. When the biscuits are cooked and are a pale brown color, take them out, leave them for a couple of minutes before lifting them on to a wire tray to cool.
11. Store cool biscuits in an airtight tin.

Peanut Puffs Recipe

Ingredients:
4 oz. short crust pastry
3 tablespoon fried peanuts
3 teaspoons fried gingelly seeds
3 teaspoons castor sugar

Methods:
1. Make short crust pasty, roll out to 1/10" thickness and cut into rounds with a plain cutter.
2. Chop up the peanuts and mix it with the sugar and gingelly seeds.
3. Put an equal amount of filling on each round of pastry, wet the edge of the pastry and fold it over to make a puff.
4. Seal the edge by pressing it together with a fork or by folding the pastry over to get a twisted edge.
5. Fry the peanut puffs slowly in lightly smoking oil till brown.
6. Drain well and serve on a doily.

Curry Puffs Recipe

Ingredients:
4 oz. short crust pastry
75 gram meat or 115 gram prawns
1 potato
1 tablespoon curry powder
½ Bombay onion
2 onions
a few curry leaves
salt
oil

Methods:
1. Wash and mince the meat or shell and dice the prawns.
2. Peel, wash and dice the potato and Bombay onion.
3. Peel, wash and chop up the onions.
4. Heat up 1 tablespoon of oil and fry the chopped onions.
5. Add the curry leaves and curry powder and fry for 2 to 3 minutes.
6. Add the meat or prawns and fry for another minute or two.
7. Add the potato, salt and ½ cup water. Cover and cook until the potato is soft and the filling is dry. Season well and cool the filling on a plate.
8. Make the short crust pastry, roll out to 1/10" thickness and cut it into rounds.
9. Put an equal amount of the cooled filling on each round of pastry, wet the edges of the pastry rounds, fold over to make the curry puffs.
10. Seal the edge of each puff with a twisted edge.
11. Fry the puffs slowly in lightly smoking oil till the pastry is thoroughly cooked. Drain well and serve with a sprig of parsley.

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HCG Diet Recipes Cookbook

Phase 2 of the hCG diet suggests on eliminating the "white" starchy complex carbohydrates in your diet such as breads, pastas, potatoes, rice, oatmeal, cereal, legumes and granola bars. Phase 2 also recommends to eliminate alcoholic beverages, sweets (cakes, pastries, candy, muffins, cookies, chocolate, donuts), fried foods, fast foods, canned foods, deli meats, butter, artificial sweeteners, tap water, dairy products, soft drinks, products containing MSG (monosodium glutamate-flavor enhancer) and products containing high fructose corn syrup.

It is also important to avoid food products that contain herbicides, pesticides, flavor enhancers, antibiotics and growth hormones. These flavor enhancers may slow down weight loss and prevent you from reaching your weight loss potential. Here are the most popular and delicious hCG Diet Phase 2 Recipes with a detailed grocery shopping list.

Western Egg White Omelette

1 serving
3 egg whites (or egg white beaters)
1/2 oz. diced tomatoes
1/2 oz. green pepper
1/2 oz. white/green onion
2 tablespoons water
2 tablespoons unsweetened soy milk
sea salt and pepper
cooking spray

Directions: Mix water and eggs in large bowl, whip thoroughly. Coat pan with cooking spray. Place all vegetables in pan on medium heat and saute. Season with salt and pepper. Remove vegetables from pan. Place egg mixture in pan, pour vegetables on top of egg mixture, fold omelet over and serve on a dish.

Garlic Shrimp

1 serving
• 4 oz. shrimp (peeled and deveined)
• 4 garlic cloves, minced
• 1/2 cup HCG chicken broth
• pinch of black pepper and sea salt
• 1/2 tsp. parsley
• 1/8 tsp. dried thyme
• 1/8 tsp. crushed dried red pepper
• 1 bay leaf

Directions: Heat a non-stick pan over MED heat. Mix 1/4 cup broth with crushed red pepper, minced garlic, and bay leaf. Add to pan. Cook for one minute. Add shrimp and cook for 4 minutes. Remove shrimp from the pan. Add the remainder of the 1/4 cup broth, parsley and thyme. Bring to a boil. Cook for 1-2 minutes until reduced by half. Return shrimp to pan and toss to coat. Discard bay leaf and serve!

Ginger Chicken

• 4 oz. of chicken breast
• 3 stalks celery
• 3 tbsp of blue agave (optional)
• 2 tbsp of liquid amino marinade
• 2 tsp of ground ginger

Directions:

Chop celery and saute in pan. Cook half way through then add chicken, adding just enough water through-out cooking to maintain food so it will not burn. When finished add all ingredients and let slowly caramelize over low heat.

Apple Chicken Salad

• 4 oz. diced chicken breast
• 4 diced celery stalks
• 4 tbsp lemon juice
• 2 pinches of cinnamon
• 1 stevia pkg
• squeeze of lemon
• 1 large diced green apple

Directions:

Mix ingredients together and serve!

Lemon Ginger Asparagus

• 1 1/2 cup asparagus
• 1/2 cup water
• 1/2 tsp minced ginger root
• 3 cloves minced garlic
• 1 squeeze of lemon
• black pepper

Directions:

Preheat pan over MED heat. Snap off woody ends of asparagus spears and discard. Snap spears into 2-3 pieces. Add garlic to the pan and cook for 2-3 minutes, add asparagus and water. Bring to a boil. Remove asparagus and top with lemon and pepper. Serve.

Strawberry Vinaigrette Dressing

• 6-8 fresh frozen strawberries
• 2 oz. apple cider vinegar
• 1 stevia packet

Directions:

Place 6-8 fresh frozen strawberries in a bowl. Sprinkle Stevia on top of frozen strawberries and allow thawing. Pour strawberry juice into separate bowl and add apple cider vinegar. Add pulp from defrosted strawberries if desired, mix and serve!

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Okra Pachadi

Okra Pachadi - Spicy Ground Okra Gravy Ingredients Okra - 150gm,Onion - 1 medium,Tomato - 2 medium,Ginger Garlic Paste - 1 teaspoon Tamarind - small lemon size,Turmeric - a pinch,salt - to taste,Red Chilly - 3, Mustard seed - 1/4 teaspoon,Urad Dal - 1/4 teaspoon,Cumin Seed - 1/4 teaspoon,Curry Leaves - few Oil - any refined oil Method Chop okra and fry it in a pan with 1 tablespoon oil. Keep it aside. Take another pan. Heat about 2 tablespoon of oil. Add chopped onion and fry for 1 minute. Add red chillies, ginger garlic paste, tomatoes and fry for 2 mins. After it is fried add okra, tamarind and stir it well. Add 1.5 glass water till it covers the vegetable. Close with lid and cook in medium heat for about 10 mins. Stir in between 1 or 2 times. Once it is cooked allow it to cool. Grind the mixture to a coarse paste. Temper it with mustard seed, cumin seed, urad dal and curry leaves. This goes well with idly, dosa, roti and also plain white rice.



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How to Make Tomato Soup : Chop Onions for Tomato Soup Recipe

Learn how to chop onion to make tomato soup in this free instructional cooking video. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis



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Veggilada - Cooking afterwards Gastric Bypass Surgery

Veggilada 1 lb chicken breast, approx 3 breasts 2 carrots, cut in large chunks 1 red pepper, cut in large chunks ½ large red onion, cut in large chunks 2 jalapenos, halved and seeded 2-3 tomatoes, cut in large chunks 1 can black beans, drained and rinsed 1 can tomato sauce 1 cup salsa 2-3 tbsp Adobo seasoning 4 tbsp chili powder (divided) 3 tbsp cumin (divided) 2 tbsp oregano (divided) 2 tbsp fresh cilantro chopped or 1 tbsp dried 4-5 low carb flour tortillas 2 cups low-fat Monterey Jack cheese Extra Virgin Olive Oil Cooking spray Green onions, lettuce, tomatoes, sour cream for topping Preheat oven to 425. Spray a foil lined cookie sheet with cooking spray. Place chicken and veggies on cookie sheet. Lightly drizzle everything with some olive oil. Sprinkle about half of the dried seasonings (not cilantro) over the veggies and chicken. Toss veggies to coat. Bake for 20-25 mins, until chicken is cooked through. Reduce oven temp to 350. Meanwhile, bring the tomatoes sauce, salsa and remaining seasonings (not cilantro) to boil, cover and simmer for about 5 mins. Drain black beans and put into a large bowl with cilantro. Once veggies and chicken are cooked, allow to cool enough to handle and chop into pieces, mix with beans. Spray a square baking dish and spoon a little of the sauce on the bottom. Place a tortilla in the bottom, spoon some of the chicken mixture over it, sprinkle with some cheese and spoon sauce over. Continue to layer, ending with cheese. Cover with foil and ...



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Baked Macaroni

Tender macaroni baked in a cheesy sauce is sure to catch the attention of the most picky eater.

What you will need:
900 grams macaroni
900 grams ripe tomatoes ( peeled and finely chopped
2 tablespoons tomato paste
100 grams butter
650 grams lean minced beef
½ tablespoon cinnamon
1 tablespoon sugar
Pinch of nutmeg
Salt and pepper to taste
200 grams onion (chop fine)
100 grams halloumi cheese

What you will need for the sauce
50 grams butter
50 grams flour
600 ml milk
3 eggs (beat the eggs well)
Seasoning

What to do
Preheat the oven to 200c

In a heavy frying pan heat the 50 grams of butter and fry the onions until they are translucent. About 5 minutes.

Add the meat, salt and pepper and fry gently on low heat for approx. 10 minutes
Then add tomatoes, tomato paste and sugar, and continue to cook gently for another 10-15 minutes

Make the sauce
Melt butter in a saucepan, add the flour mixing vigorously, You are making a roux that needs to cook 2-3 minutes.

Remove pan from heat adding milk at little a time being sure to beat constantly as you add the milk.

Put back on heat and take 1 tablespoon of the hot sauce and add it to the beaten eggs. then pour this into the sauce. Cook the sauce for about 4-5 minutes, keep stirring but don't let it boil.

Cook the macaroni in hot water with some salt just until tender. Do not overcook. Drain well.

Heat the remainder of the butter and pour it over the macaroni.

Grease a baking tray, and put ½ of the macaroni in it. Sprinkle with cheese.

Add 2 tablespoons of the white sauce to the meat mixture and put this on top of the macaroni layer.

Add the next layer of the macaroni, which is the remainder, sprinkle on some cheese then cover with the white sauce.

Put the rest of the cheese on top and a bake in oven until the top turns brown and crusty.

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