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Webmaster | 31. July 2006 @ 18:17
This a recipe that I obtained from my Malay friend. Try it! [b]Ingredient A[/b] * 300g green bean * Adequate Water [b]Ingredient B [/b] * 180g sugar * 200g dessicated coconut (used fresh ones) * 100g flour * 1/2 teaspoon salt [b]Ingredient C[/b] * 200g self raising flour * 100g cornflour * 30g instqant custard * 350g water * 2 tablespoons oil ---------------------------- [b]Cooking methods[/b] 1 Soak and cover green bean with enough water. 2 Cook till soft. 3 Add in B and cook again until dries up. 4 Knead into a ball shape when cool 5 Dust balls with batter from C 6 Deep fry in hot oil until golden brown. :) hope u loved this recipe
R~ Snacks :: Comments (0) :: Link
Webmaster | 30. July 2006 @ 18:17

Made with oatmeal, raisins, walnuts and milk, Baked Oatmeal Supreme is a heart-healthy -- and delicious! -- way to start your day (makes an excellent in between meals snack, too).

2 cups dry oatmeal (I like to use old-fashioned oatmeal)
1/4 to 1/2 cup brown sugar (1/2 cup makes it very sweet)
1 1/2 cups milk
2 eggs
1 teaspoon baking powder
1/4 to 1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup walnuts (or slivered almonds)
1/2 cup raisins

Use a fork to mix all ingredients together thoroughly in a mixing bowl. Bake for 40 to 45 minutes at 350 degrees in a greased 8x8 inch casserole dish or an 8x8 inch cake pan. Serve with milk if desired.

About the author:

LeAnn R. Ralph is the author of the books "Cream of the Crop (More True Stories from Wisconsin Farm)" (trade paperback, Sept. 2005); "Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade paperback 2004); "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book 2004). You are invited to read sample chapters, order books and sign up for the free newsletter, Rural Route 2 News --

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Webmaster | 29. July 2006 @ 22:08

Constipation is a common condition in the very young and the more mature. It’s most often a problem for infants, toddlers, and persons over the age of 55.

Fortunately, constipation remedies are simple, effective, and often free. What are the most common constipation remedies?

Your most important constipation remedies may be the medications you don’t take.

Ask your doctor about alternatives to prescriptions that may be causing you to suffer chronic constipation. Constipating medications include codeine or hydrocodone painkillers (such as Vicodin), antacids that contain aluminum, many antidepressants, all iron supplements, and some drugs used to treat Parkinson’s disease, multiple sclerosis, and bipolar disorder.

If you don’t take any of these medications, the next most important of the constipation remedies is to make sure you drink at least 8 glasses of water a day.

Dry stools are constipating. Increasing the amount of water you drink is more important than any other change to your diet.

Fiber, however, also helps.

Fiber from fruits and vegetables is always more beneficial than fiber from supplements That’s because plant foods provide fiber in small doses. There’s enough fiber in fruits and vegetables to contribute to regularity but not so much fiber as to create its own blockages in your colon.

When using fiber-based constipation remedies, always start with the smallest possible dose. Build up to taking enough fiber to increase regularity. Slowly increasing your dosage of fiber supplements helps you avoid problems with bloating and gas.

There are two types of fiber, soluble and insoluble.

Soluble fiber mixed with water forms a gel. Insoluble fiber does not.

Soluble fiber slows down the digestive process. It combines with and keeps fats and sugars from being absorbed into the bloodstream.

Insoluble fiber speeds up the digestive process. It flushes toxins out the digestive tract. It may or may not keep fats and sugars from being absorbed through the large intestine.

Soluble fiber is found in barley, beans and peas, apples and oranges, carrots, flax seed, oatmeal and oat bran, and psyllium (the fiber source used in Metamucil).

Insoluble fiber is found in peels and skins of fruits and vegetables, corn bran, flax seed, vegetables such as green beans and cauliflower, and whole-wheat products.

Among natural constipation remedies, soluble fiber relieves constipation slowly. Insoluble fiber, on the other hand, relieves constipation quickly. Both kinds of fiber are beneficial, and you should take both in moderation.

Fiber doesn’t always help constipation, particularly if you have had a neurological condition like Parkinson’s disease for a long time. If these nerves controlling the passage of digested food and waste products through the lower digestive tract have been damaged, adding to the amount of waste products that has to be moved won’t help. For persons with these conditions, the issue of insufficient peristalsis must be addressed with prescription drugs.

Prunes contain fiber, but fiber isn’t what makes them among the most effective constipation remedies. Prunes and prune juice contain sorbitol and other sugars that are only slowly absorbed into the bloodstream.

While these sugars sit in the intestine, they draw water into the central cavity. The additional water softens the stool.

The common herbal remedies for constipation—aloe bitters, cascara sagrada, buckthorn, frangula, rhubarb, and the most familiar, senna—act as the “heavy artillery” of natural constipation remedies by alternately stimulating and paralyzing nerves that serve the colon.

Once chemicals in these herbs have been converted to their active forms by friendly bacteria, they stimulate the muscles that push stool downward and relax the muscles that hold stool in place. Stimulant laxatives made from herbs don’t work if the colon does not host Lactobacillus and related microorganisms. They aren’t a good idea if you’re taking antibiotics.

The effect of any stimulant laxative, herbal or synthetic, diminishes with use. Don’t use any stimulant laxative for more than 2 weeks at a time. Avoid using fiber and stimulant laxatives at the same time.

Other constipation remedies are things you do.

Exercise can help—or it might not. If you don’t exercise at all, exercising even as little as walking around the block is one of the most effective constipation remedies. If you already exercise, however, more exercise probably won’t increase your regularity.

Experts advise that one of the best constipation remedies is to set aside a regular time, every day, to attempt to evacuate your bowels. For most people, the best time to try to have a bowel movement is immediately after breakfast. Sit on the commode for at least 10 minutes every day, whether your bowels move or not.

Eventually, your body will attempt to take advantage of the opportunity to evacuate the bowel, if you are taking other steps to maintain bowel health.

Author: Anthony France

Free Health Information Website -

Description= Articles about most health issues, causes,symptoms and available treatments. Free news letter, RSS feed and blog.

You are free to use this article as long as this resource box is left intact

About the author:

Anthony France has been involved within the health related industry for many years, now semi retired he created a website to share his knowledge through written articles free to visitor. Have no time eating vegetable and fruits? Try Supergreen then! Easy to drink and built up your immune system too! click here [url][/url]

HT~ Optimum Health :: Comments (0) :: Link
Webmaster | 29. July 2006 @ 21:11
Want something for your children? Click here [url][/url] :)
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Webmaster | 28. July 2006 @ 05:30
In order to keep Americans running during the summer season of barbeques, beaches and heat waves, Dunkin' Brands Executive Chef Stan Frankenthaler and his culinary team have developed a mouth-watering, coffee-themed summer menu that will keep the grills fired and the backyard chefs cool. Click here for info [url][/url]
R~ Desserts :: Comments (0) :: Link
Webmaster | 25. July 2006 @ 05:53
Ice-cream is every one's favourites. Click here for more recipes
R~ Ice Cream Recipes :: Comments (0) :: Link
Webmaster | 22. July 2006 @ 04:13
Crisps are a delightful way to get your fruit and enjoy it too. Click here for WILD BLUEBERRY CRISP recipe. hope you will like it :)
R~ Hot Dessert :: Comments (0) :: Link
Webmaster | 19. July 2006 @ 17:02

How is chocolate made you are wondering? Chocolate is derived from a cocoa bean removed from the pod of the cocoa tree. Cocoa trees are found growing in equatorial zones in the South America region. Once the Cocoa beans have been harvested they are then placed into large shallow pans to be heated. This is also known as the fermentation process. In some regions where the climate is warm the beans may be fermented by the sun. Throughout this fermentation workers stir them often to ensure that all the cocoa beans have been equally fermented.

One of the first things that industrial chocolate manufacturers do is dry roast the beans. The process of dry roasting helps develop the flavor into what we enjoy when eating it. The cocoa nibs, otherwise known as beans are comprised of two very important ingredients: cocoa solids and cocoa butter. The cocoa butter is basically a fat while the cocoa solids are predominantly coarse cocoa powder. The seperation of the two ingredients is very crucial in producing a smooth, high quality chocolate candy.

The process of removing the cocoa butter from the cocoa solids is to convert the nibs into a non alcoholic liquid called liquor. Once this is done the liquor is then sent into high pressure to press and squeeze the butter from the solids. What remains is a cake of solid cocoa. After the butter is removed it is then refined for future use, such as use in the cosmetic industry. Once the cocoa solids have been extracted and ground into a coarse fine powder it is then mixed together with other ingredients to become the chocolate candy we enjoy today.

To produce the bitter sweet dark chocolate the powder is mixed with cocoa butter and some sugar. Milk chocolate is made by mixing the powder with a minimum amount of cocoa butter, sugar and milk. White chocolate is produced by combining all the ingredients and by adding real vanilla flavoring as an emulsifier.

Once all the ingredients are combined they are all stirred together under heat to make a molten chocolate. The mixture is then placed into larger vats where it will be conched. The conching process is done by large smooth granite rollers that keep the chocolate mixture stirred and continue to grind the powder into relatively small pieces. To make the smooth velvety texture, the mixture is conched by very small granite rollers. The conching process takes several days at a time.

After all these steps have been completed the chocolate is then poured into molds where it is then allowed to cool and then removed and placed in a wrapper. Then the famous candy treat is ready to be dispersed to enjoy.

About the author:

James McDonald writes for where you can find Hershey gourmet chocolates and many other types of sweets. Enjoy our selection of treats and other recipes.

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Webmaster | 18. July 2006 @ 17:02

What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed?

Most of us run out of ways to prepare lamb before our mint jelly is finished. If young mutton ranks high on your list of preferences, you’ll be interested to know the Royal Cooks for the Mughal Empire in India were able to create a different preparation of lamb for each day of the year. That’s well over three hundred dishes—far more than today’s cooks would be able, or inclined, to create.

Although other meat showed up in the Mughal cuisine, lamb was their meat of choice for both religious and geographical reasons. As Muslims they didn’t eat pork. Large quantities of beef were unavailable in the predominantly Hindu country (India) they ruled. Fish and other seafood were unfamiliar and not easily available in their landlocked empire.

These wealthy Mughals, builders of the memorable Taj Mahal, lived a life of luxury, drama, and complexity—an opulence which was reflected in their food. Any ingredient they wanted could be summoned to their table. Gold and silver foil garnished tops of food. Fifty different dishes would be prepared for a banquet. Multitudes of spices were daily ground for their meals.

A favorite Mughal lamb appetizer was muzbi. Its preparation began with a lamb breast. A marinade of garlic, onion, ginger, green chili, turmeric, red chili and garam masala was ground together then mixed with yogurt. Fatty cubes were cut from the marinated breast and dipped into a thin paste of crushed almonds, poppy seeds, and sesame seeds. Then the muzbi was quickly sizzled on hot stones. Several pieces would be served to each person on plates garnished with sliced onion, green chutney, and a wedge of lime.

You might not want—nor have the facilities—to prepare a whole fattened sheep and platter it on its back with its legs in the air, but the Mughal cooks did. First they liberally slashed the animal and filled each incision with spices. Then it was roasted on a spit. After the meat was cooked, the carcass was stuffed with flavored rice, whole roasted chickens, and hard-boiled eggs. The entire concoction was baked in a cauldron with butter, water, vegetables, rice, and more spices. The graphic shape wasn’t always attractive, but the taste was a tantalizing combination of strong lamb, bland chicken and eggs combined with the snappy combination of spices, vegetables and rice. Large feasts required several of these plattered animals.

Mughal kitchens are gone but many of their recipes, some of them adaptations, are still favorites in many parts of the world. The preparations below use lamb without the complexity and over-the-top- richness so frequently found in Mughal food.

One is biryani which is a rice and lamb combination. Spices such as cumin, pepper, cinnamon, cloves, peppercorns, cardamom, mace, nutmeg, and saffron are used in various combinations. Biryani is garnished with small sheets of edible silver leaf.

Another, ground lamb meatballs filled with hard-cooked eggs, is a visually stunning dish we can thank the Mughals for. When Nargesi Kofta is sliced, the egg in the middle is sunnily exposed, reminiscent of the narcissus reflected in its name.

A third is kababs, seasoned ground lamb shaped into elongated “sausages” around skewers. They are grilled or broiled and served with a sprinkle of masala and perhaps a sauce made from pistachios, almonds, cardamom and cream.

Lamb can be prepared with a variety of masalas, each changing the flavor of the finished product. Masala is a combination of spices, herbs and others seasonings ground or pounded together and is used as the base for Indian curry sauces. They are fresh daily, and adjusted to the current ingredients. Coconut, coriander, hot chilies, ginger root, garlic, and onions are enjoyed in addition to the powdered ingredients.

Complex lamb dishes involving extended preparations, significant staff and unusually large platters are limited to royalty and the very wealthy. For the rest of us, cookbooks provide a wide range of ingredients and methods that present lamb as a worthy entrée.

A basic, home-style lamb curry for today’s cooks is accomplished by creating a sauce and cooking it with the meat. Sauté 2 chopped onions, four cloves of garlic, ¼” chopped fresh ginger, 1 ½ t coriander powder, a pinch of turmeric, ½ t cumin powder, ¼ t garam masala, 1 t chili powder. Add a cup of water and cook for 10 minutes. Add two chopped tomatoes and cook another five minutes. Now the curry sauce is ready for the 10 ounces of lamb cubes and 2 ½ cups of water. Cook until done and serve sprinkled with chopped coriander leaves.

About the author:

Sandra Wilson is an author, teacher and international lecurer. Her historical fiction, TAJ, was inspired by visits to the "poem in marble" of the title several times during her four years teaching in India. For more information, go to

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Webmaster | 17. July 2006 @ 17:02

Here’s an Italian baked ziti recipe with an interesting twist – barbecue sauce. If you love the taste of barbecue, this casserole’s for you.

3 cups uncooked ziti pasta
1 pound ground beef
½ cup onion, chopped
¼ cup fresh parsley, chopped
1 cup milk
1 cup barbecue sauce
1 cup shredded mozzarella cheese
½ cups shredded cheddar cheese


Preheat oven to 350 degrees.

Grease a 2-quart casserole.

Cook and drain pasta as directed on package.

While pasta is cooking, cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes; stirring occasionally, until beef is brown; drain.

Mix beef, pasta, 3 tablespoons of the parsley, milk, barbecue sauce, mozzarella cheese, and 1 cup cheddar cheese. Spoon into casserole dish. Sprinkle with remaining ½ cup cheddar cheese.

Bake uncovered 30-40 minutes. Sprinkle with remaining parsley before serving.

About the author:

© Donna Monday
Over 100 easy-to-make meals at your fingertips

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Webmaster | 16. July 2006 @ 17:02

This delicious southwestern beef recipe features juicy steak with fresh salsa.

½ cup thick and chunky salsa
½ cup canned black beans, rinsed and drained
2 tablespoons red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
1 ½ teaspoons chili powder
½ teaspoon dried oregano
4 boneless beef steaks (about 1 ½ pounds)


Mix salsa, beans, onion, cilantro, lime juice, and ½ teaspoon of the chili powder. Cover and refrigerate while preparing steaks.

Set oven control to broil. Sprinkle remaining 1 teaspoon chili powder and the oregano over both sides of beef; gently press into beef. Place beef on rack in broiler pan.

Broil steaks with tops 4 to 5 inches from heat for 6 minutes; turn. Broil 2 to 5 minutes longer for medium doneness. Serve steaks with salsa mixture on top.

About the author:

© Donna Monday
Cha…cha…cha…it’s chili time!

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Webmaster | 16. July 2006 @ 08:38
New Series of GoGo are back!!! Natural Fruits Drinks that are used for treatment!!! For today mostyummy like to introduce GoGo Perfect Skin Drink - for those who suffer from spotty skin. [b]Ingredient [/b] *1 Carrot *1 apple *1 celery Juice the ingredients together. Add ice to the mixture, if desired --------------------------------------------------------------------------------------------------------- If your nails constantly break, the GoGo Perfect Nails Drink is a must then. [b]Ingredient [/b] *1 medium pasnip *1 green pepper * smaal bunch of watercress *1/2 cucumber *1 tablespoon mint,chopped Juice the ingredients together. Add ice to the mixture, if desired Hope GoGo drinks will solve your problems! :lol:
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Webmaster | 13. July 2006 @ 08:52
Ina Jessup is certainly one of Indiana's finest cooks. For years this sweet lady dished up favorites to her family, church members and club friends in Shirley. click here for her recipe [url][/url]
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Webmaster | 12. July 2006 @ 08:49
Fresh blueberries are already in most markets across the country in quantity, at reasonable prices, in what looks like one of the largest blueberry harvests ever in the United States. click here to get the recipes [url][/url] Hope you like it :)
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Webmaster | 11. July 2006 @ 17:02

Indian children love the Khomcha-Wallah. He wanders the streets, the busier the better, basket of goodies on his head and a cane stool under his arm. When he encounters a likely crowd he sets down his basket on the stool and starts to trade. The basket will contain the half-prepared ingredients of what is known in northern India as chaat - savoury snacks from traditional Hindu cuisine - which may be served in a banana leaf bowl.

One item might be Aloo Chaat which is fried, golden-brown potato cubes tossed with chilli powder, roasted cumin powder and chaat masala**.

Another, Dhai Baras which are split-pea patties. They will be already fried and softened in warm water. To complete the dish the Khomcha-Wallah may add beaten, creamy plain yoghurt with salt on top, and a choice of spice mixes. One mixture will be aromatic and probably contain roasted cumin, black pepper and dried mango powder, another will be hot a fiery with chillies, another sweet and sour like tamarind chutney.

Some Indian cities have become renowned for a certain sort of chaat - Jaipur for Paapri Chaat (similar to Dhai Baras but served with cubed potatoes chick peas) and Mumbai for Pau Bahji (spicy potato and vegetable curry served in a bun) but it is Delhi which is the chaat capital of India.

Some other chaats are:

Aloo Samosa - little pastry triangles filled with a spicy mixture of small diced potatoes and peas with chillies, chilli powder, fresh coriander, cumin and garam masala.

Keema Samosa - similar to above but including minced beef or lamb.

Aloo Tikki - mashed potato mixed with peas, cumin powder, corn flour, chilli powder and salt, formed into patties and fried until crisp and golden.

Tandoori Chicken Chaat - Tandoori chicken, shredded and mixed with diced green mango, onions, green chillies, coriander leaves and chaat masala**, dressed with lemon juice, oil and chilli powder.

**Chaat Masala is a spice mix made by combining the following ingredients.

4 tsp powdered dried mango
3 tsp cumin seeds, roasted and ground
3 tsp salt
½ tsp ground black pepper
1 tsp garam masala
1 tsp coriander seeds, roasted and ground
½ tsp ground ginger
½ tsp fennel seeds, roasted and ground (optional)
¼ tsp cayenne pepper

For all your Indian cooking needs why not visit my Asian Food Online Store at

About the author:

Liz Canham is the webmistress Asian Food and Cookery at and Travellers' Tales at

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Webmaster | 10. July 2006 @ 17:02

Only with beer can chicken taste good – a sentiment shared by passionate beer drinkers. Gourmet meals are enjoyed by many; when one thinks of the beverages served in a high class restaurant, wine comes to mind most frequently. A diner may choose a tasty liquer such as Drambuie or whiskey to enjoy with coffee after a fine meal. It brings to mind silk dresses, tuxedos, a night at the opera. Many traditionalists would be surprised to learn that beer is now on the fine dining menu.

Despite its sporty, pub-crawl, keg party reputation, beer has been transformed into a chilled, foamy beverage served among the elite. It is becoming commonplace for hosts and hostesses to wonder what beer to serve with the meal they will serve their guests. On recent observation at a restaurant, I saw the people at the next table peruse a list of beers, not wine.

What type of beer goes with the dishes served at dinner parties and in restaurants? There are many different types of beer: lager, ale, pilsner, brown, bock, porter and stout. How do these beers pair up with food? There are so many types of food to choose from: Mexican, Chinese, Thai, Japanese, British, German etc. The easy answer is to choose what you, the diner, believe to be a great taste match. Everyone’s tastes differ and there are enough choices to go around. For those of you who are stuck and don’t know where to begin, the following is a good place to start.

One possibility is to choose a beer that matches the country of origin of the food being served. I recently went out for sushi and decided to have a Japanese beer with my tempura and maki. I have never tasted the beers from Japan before and I enjoy new experiences. I chose Kirin beer, which was a light, delicate beer ideally suited to the delicate tastes of sushi. The Kirin website ( claims their beer has complimented sushi for almost a century.

In Mexico and south western United States, some people like to drink chilli beer – a lager style beer that is rich, malty and roasty. This rather hot beer is the perfect match for spicy Mexican offerings such as burritos. I like to drink Corona beer with lime as it is the perfect match for natchos and tacos.

British beef and Yorkshire pudding go best with a stout beer like Guinness. Guinness itself is like a meal in a glass. A hearty meal tastes better with a hearty beer. A stout beer can also be paired with other heavier meals such as lasagne, pasta, pizza and game dishes.

Fish dishes demand a delicate beer mate – unless the fish is heavily battered and deep-fried. Fresh fish tastes best with a pilsner or a light lager. Fish and chips, British-style, can accompany a brown ale or a heavier lager.

Chicken tastes good with almost anything and the choice of beer depends on individual tastes. Dramatic-tasting chicken dishes, such as curried or Thai heavily-spiced chicken can be paired with stronger beers like a malty amber or a dry porter. A roasted chicken might go well with a light lager or pilsner.

To end a dinner, diners may want to try dark ale, cream stout, Oatmeal Stout, Double Bock or Scotch Ale. All of these beers are heavy and sweet and would taste great with cheesecake or tortes. Imperial Stout needs a dessert made with chocolate as it is quite bitter and heavy.

If the dessert is light and fruity, perhaps a fruit-flavoured lambic would go well. Lambics are wheat beers produced in Belgium and some of them are flavoured with raspberry, cherry and peach. It is common sense that a fruity beer would pair well with a fruity dessert.

What an amazing, unique experience it would be to invite friends over for a six-course meal using various beers for each course, pairing each dish with an appropriate beer. It would be the dinner party talked about for years to come.

About the author:

Andrea Nichol is a contributing writer to Excalibur Communications, the company that created The Beer Home Page – Your Online Guide to Great Brew Pubs and Beer Labels. If you would like to find the best breweries worldwide and discover the world of beer, visit

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Webmaster | 9. July 2006 @ 17:02

There’s no bottle of brew that tastes quite as good as the one you’ve made yourself. It's also a fun hobby. So what are you waiting for? Here’s how to brew your own beer.

There’s some equipment you are going to need. You should be able to pick it all up for under $200, and it’s not hard to find. Any local brewing supply store or online brewing site will have everything you need which includes:

Brewing Pot
Plastic hose
Bottling bucket
Airlock and stopper
Bottle brush
Bottle capper
Thermometer – the stick-on type is best
Small bowl
Oven mitts
Wooden mixing spoons

The easiest way, especially for beginners, is to pick up a beer kit. It will contain all the needed ingredients, which include yeast and hopped malt concentrate. You also need to buy fermentables, which are what add the different flavors to your brew. Of course you can buy your ingredients separately, but the kit is a foolproof way to get everything you need.

You will need to sanitize all your equipment. In fact, it’s the most important thing you will do. Clean everything with hot soapy water. Then you need to sanitize all your equipment by using either the iodine solution or chlorine solution that came with your brewing equipment.

Now that everything is sterilized, you are ready to start. Put two quarts of water in your brew pot; then heat to around 180F or until it steams; then remove it from the heat. Add your beer kit and fermentables. Follow the instructions provided with your kit.

Stir until everything is dissolved; then put the lid on and leave it sit for 20 minutes on low heat. Add your mix, which is called the wort, to the fermenter which should be filled with four gallons of water. Stir for 4 minutes. This oxygenizes the mixture. When the wort is cool to the touch you can add your yeast.

Now it’s time to let your wort ferment. The process starts right away and continues for 5 days. During this period it’s important to keep the temperature constant, around 65F, and to keep your wort in a dark place. You’ll be able to tell when your wort is fermenting because you will see tiny little air bubbles rising to the top.

When 5 day arrives you need to start checking your beer each day. When there are no more air bubbles your beer is ready to bottle. Don’t be impatient. If you don’t wait for the fermenting to complete you’ll wreck your beer’s taste.

Before you bottle you have to prepare what’s called the primary solution. This is what carbonates the beer. In your saucepan add 2 cups of water and ¾ cup dextrose. Bring to a boil over medium heat, and then let it cool for 30 minutes. Pour it into the bottling bucket.

Attach the hose to the spigot on your fermenter and put the other end of the hose in your bottling bucket. Open the spigot and transfer your beer over to the bottling bucket. When done, detach and clean the hose and toss the fermenter. Fill each bottle leaving 1” of air at the top. Cap securely and make sure there are no leaks.

Wait, it’s not quite time to drink it yet. You need to put your bottled beer in a cool dark place for the second fermentation process. Don’t put it in the fridge as that’s too cold. Basements work great. It now needs to sit for 2 more weeks. And then it will be time to enjoy!

About the author:

Gray Rollins is a featured writer for NormalBrew. To learn more about brewing beer, visit us at and

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Webmaster | 7. July 2006 @ 17:02

Pilates is a body fitness system that was developed in the twentieth century by J Pilates. He named the method The Art of Contrology, which references the way the motions promotes the use of the mind to control the muscles. It is an exercise system that centres on the core postural muscles that help keep the body balanced and are essential to providing support for the spine.

Pilates can aid in losing weight by toning your body and conditioning your muscles. Large people that need to lose weight may find it to be a great alternative to regular conditioning classes at the local gym.

There are 2 ways of doing pilates. Either on a mat on the floor or you can use the reformer machine. Both techniques requires trained pilates instructors to teach you individually or as part of a larger group.

This type of pilates exercise is great for older people as well as improving balance and flexibility and also great if you have arthritis or any other joint immobility problems.

In pilates exercises a totally new awareness is discovered while using the body mind connection to be able to perform the movement properly. The movements focus on strengthening the powerhouse muscle groups: your lower back, abdomen and buttocks and help you tone and lose weight in these areas as well.

The best part of all is that whatever your current fitness level or your muscle strength, any normal person can do pilates. It is a very safe method of exercise. The movements are based upon dance and yoga exercises and emphasises body alignment as well as body awareness the same way dance exercises do.

To keep your muscles flexible is of great importance if you are overweight. The more lean muscle mass of your total body composition you have, the more fat mass you will burn on a daily basis. If you don't have the discipline to workout by yourself and lift weights to keep your muscle mass from disappearing completely, pilates is a great alternative.

If money is the option, mixing both might be what would fit your budget and your schedule to tone and shape your body effectively. Pilates is not for anybody who is trying to build size or increase muscle mass in any larger volume. Pilates is usually performed over hour long sessions.

About the author:

Article by John Glover of ( The Pilates physical exercise information resource )

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Webmaster | 6. July 2006 @ 17:02

If you spent 10 minutes a day you can keep up your body. I spoke with many people that have no time to go to sport club, because they have to travel 20 minutes, undress, make routines, dress, travel back to office – in best cases this take minimum 1 hour and you have to be very fast. This is very complicated situation and people prefer to skip workouts and related with that stress.

Instead of nervous going to fitness club you can make your workout in the office in front of your computer and desk. People can not imagine how to do it. You can sit in your chair and for example lift your legs to the body or stand up and move legs to the back and up. There are many exercises that don't need any equipment; you can use your body's parts as weight. Women's most problem areas are thighs, hips and but. Use your problem part in your daily workout.

1) While I am writing this article I sit on chair and tighten up my butt and rest, 30 reps.

2) After that stand up and lift all body weight on your toes – make 30 reps – this exercise is for calve muscles.

3) March on side for 20 seconds and start lift your leg to the side – tighten hips, both legs and lift one leg – make 20 reps. Alternate the other leg.

4) Rest while marching on side.

5) Sit on your chair, bend knees and lift them to the ceiling – this exercise is for the abs. Make 30 reps.

6) Stay sit on the chair put your palms on the edge on your desk. Bend elbows and move your breasts to the desk, then push out the body to the back. Make 30 reps.

If you have strong longing to tone your body or even loose weight you can find the way.

About the author:

Rumiana Ilieva is the Webmaster at and an avid amateur trainer. The site reviews weight loss workout routines and offers many free video workouts. To train on line visit . You can print this article in your internet site or print media, but cite a source.

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Webmaster | 5. July 2006 @ 17:02

Wild rice is healthy and delicious, but sometimes it gets boring. Well, here’s a wild rice recipe that will spice things up a bit.

1 cup uncooked wild rice, rinsed
3 cups water
6 slices bacon, cut into ½-inch pieces
1 cup chopped onions
½ cup chopped celery
½ cup chopped carrot
1 cup sliced fresh mushrooms
1 (10 ½ oz.) can condensed chicken and rice soup


Preheat oven to 350 degrees.

In medium saucepan, combine wild rice and water. Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed.

Meanwhile, grease a 1 ½-quart casserole dish.

In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.

Discard all but 1 tablespoon drippings in skillet. Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon.

Add cooked rice to skillet; mix well. Spoon into greased casserole; cover. Bake 30-35 minutes.

About the author:

© Donna Monday
Over 100 easy-to-make meals at your fingertips

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Webmaster | 4. July 2006 @ 17:02

‘Olive oil’, ‘Virgin’, ‘Extra Virgin’, ‘Light’, ‘Pure’ - Is there a difference? If so, does it matter? Which is better? Are all olive oils ‘extra virgin’? What is ‘extra virgin olive oil’? Are all products sold as ‘olive oil’ essentially the same thing? Here are some answers in plain English:

What is ‘Olive Oil’

A. Olive oil is olive juice, plain and simple.

What is ‘Virgin?’

A. Virgin means mechanical extraction. The oil or juice is extracted by machines with no chemicals used in the process.

What is ‘Extra’?

A. Mechanically extracted (virgin) olive oil is not all the same quality. 'Extra' is the highest quality and is thus classified because it goes through a battery of tests, both laboratory (analytical) as well as 'taste' (a cutting by an olive oil master similar to the way wines are taste tested). Virgin olive oil that is judged to have ‘no defects’ is classified as extra. So ‘extra virgin’ means – mechanically extracted olive juice that passes laboratory and taste testing with no defects.

Olive oil with slight defects, but that is still good for human consumption is classified as ‘Fine’. Low quality oil with numerous defects is classified as either ‘Ordinary’ or ‘Lampante’ (lamp oil). This oil is either used for industrial purposes or is chemically refined.

What is ‘refined’ oil?

A. Olive oil that is not suitable for human consumption is refined by a heat and chemical process. Chemically refined oil is totally insipid (0% acidity) which means it is flavorless and no quality standards stated or implied. Refined oil is mixed with virgin for color and flavor.

What is ‘pomace’ oil?

A. Pomace is produced by a heat and chemical process from the waste of the 'virgin' olive oil after the virgin olive oil is extracted. It is also insipid (0% acidity) with no flavor and no quality standards stated or implied. Pomace is used as a cheap alternative to ‘refined’ oil in order to lower the product cost of the packers who mix it with virgin and refined oils.

What is ‘pure’ olive oil? What is ‘light’ olive oil? What are ‘olive oil blends’?

A. 'Pure', 'Light', 'Extra Light', etc. are not olive oil classifications. They are mixes of refined and/or pomace with virgin oil. Mixes (or blends as packers like to call them) are generally 90-95% pomace/refined with 5–10% virgin oil. Some packers mix in seed, soybean, hazelnut or other oils.

Is there a difference between extra virgin olive oil and the refined oil mixes?

A. Yes. They are two entirely different products. Refined mixes are cheap to produce. Because they are sold at a premium price the mixes benefit the seller more than the consumer.

Extra virgin olive oil is an entirely natural product and is more expensive to produce. Extra virgin olive oil is much better tasting than the refined mixes and provides all of the health benefits that are associated with olive oil.

About the author:

Kelly Martinez - Managing Director

Antonio Celentano Extra Virgin Olive Oil

Antonio Celentano Extra Virgin Olive Oil is extracted from locally grown olives, bottled on site in Córdoba, Spain and most importantly 100% real extra virgin olive oil. Please visit: for product and contact details.

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Webmaster | 3. July 2006 @ 17:02

That fasting has health benefits is not widely known. No, not only can it help in weight loss; it can help in the improvement of the total function of the entire body system. It may sound unbelievable but fasting could even cure diseases such as colds, fever, cough and other stomach disorders. Some religious sects regard fasting as holy, a sacrifice, voluntary abstinence for religious reasons. But there is more to fasting than the religious aspect. It was discovered years ago that it could help improve a person’s health.

For colds, people normally resort to medicine. “Take something for it”, is the usual attitude at the first sign of such ailments (as with fever and coughs). However, there is an alternate to cure those illnesses and that is through fasting – at the advisable duration of three days.

As treatment for colds and coughs, try not eating anything for three days. But take all the water you can take until your pulse and body temperature returns to normal. Take a good long rest in bed and after three days, you will feel like you’ve never been sick.

To others, it may sound suicidal to go on a fasting when you are already sick. Some may argue that you need to gain more nourishment when you’re sick to recover easily. But the real deal there is that a sick person is not really able to digest food well. So there is no worry that the sick person would become malnourished in the duration of the fasting. In fact it is an advisable process to prevent more stomach indigestions. Since a sick person could not digest food very well, there is a big chance of acquiring stomach disorders.

The digestive system, just like any overworked motor, needs to rest to prevent overheating. Oftentimes, stomach disorders are mainly caused by overworked digestive system – basically due to improper eating habits such as eating too fast and not chewing your food sufficiently. Remember that your stomach doesn’t have teeth so if you feed it with half-chewed food the digestive system becomes overstressed as it has to work harder to digest the food.

Fasting is also a good cleansing process for your digestive system. It can prevent dyspepsia and would also help the liver function very well. The beneficial effect of fasting is that it gives the stomach needed rest from any digestive disorders. Just do not forget to eat lightly after the three-day fast; don’t splurge on food immediately. This will prepare your stomach to a full meal without distressing the digestive system. Eat soft foods in moderation.

About the author:

The writer, Ismael D. Tabije, runs the websites,,, where you can find a wide collection of fitness, health and beauty tips e-books by world-renowned experts.

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Webmaster | 2. July 2006 @ 17:02

Besides the fact that organic food tastes better and it reduces the amount of cancer-causing chemicals that enter your body, there are plenty of other very good reasons why you should buy organic food. Here are just a few:

Organic Meat Comes From Healthier Animals

The animal from which you got your meat is guaranteed to have been healthy throughout its life. Why? Part of the criteria governing organic products is agreeing not to use antibodies to treat an illness. Animals that are raised with the ultimate goal of being organic are raised in more humane conditions (as outlined by the United States’ Humane Society). These better living conditions result in healthier animals and healthier animals simply are less prone to illness and disease. Of course, nothing can guarantee an animal will never become ill, and occasionally one will require antibiotics to cure an ailment. When this situation happens however, the animal that was treated with the antibiotics must be removed from the organic farm. The affected animal loses its organic status and is usually sold to a conventional farm where it lives out the remainder of its life.

Buying Organic Is A Form of Protest

When you buy organic food, you’re basically making a statement that you care about what you’re putting into your body. So much is happening to our food before it enters the supermarket. We hear about it, yet we do nothing to stop it. If you ever took a few moments to think about all that food is exposed to, from start to finish, the details likely would boggle your mind. Sure, all that perfectly-shaped produce and those rather full-sized chicken breasts look enticing, but those perfections are the end result of growth hormones, genetic engineering, and an abundance of pesticides and fertilizers. You’ve probably heard the saying, “Nature is not perfect” countless times, yet time and again you continue to reach for that perfect tomato. When you buy organic, you are in effect saying you don’t want to be part of that scene any longer. When enough people buy organic, and more are making the switch every day, food companies will be forced to listen to consumers.

It’s Something You Can Do to Protect the Environment

The chemicals that go onto the fields that produce the fruits and vegetables you eat and that feed the cows and pigs that turn into your hamburgers and pork chops contaminate the soil and the water. This affects the animals that live off the land and it also contaminates the environment. When you choose foods that are produced without these cancer-causing chemicals, you are not adding to this problem. Your purchases likely won’t put an end to environmental damage, but as with all things in life, change begins with one person. Get a few friends to change their buying and eating habits, and then have them get a few friends to change and soon enough, a sizeable impact will be in the works.

About the author:

Gray Rollins is a featured writer for OrganicNourishment. To learn more about organic food, visit and

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