Heat chili on the stove. Slit open the side of each Frito bag. Spoon chili and cheese into each bag.

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Pour the can of chili into a pan over medium heat. Cover and let warm, stirring occasionally.  You can make homemade chili instead, or use the recipe below. For more flavor, add diced tomatoes and/or canned beans if the canned chili does not include them. Most Texan chili skips both of these ingredients. A "walking taco" is a Frito pie served in the Frito bag instead of a bowl. Each person gets one Frito bag. Cut each bag open along the side instead of the top to make a larger opening. Spoon the chili directly into the Frito bag, then top with melted cheese. You can leave this as is to keep the chips crunchy, or stir it together for a delicious mess.  Diced onions and sour cream are optional toppings. If you want room for more chili, crush some of the chips first by squeezing the bag.


Heat cooking oil in a medium-sized pan over medium heat. Fry the dumplings for 2-3 minutes until their bottoms are light brown. Add 50 milliliters of water to the pan and heat it over high heat. Add some oil to the pan and fry the dumplings until they are crispy with golden brown bottoms. Cook the remaining dumplings. Serve.

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You should cook about 8 dumplings at a time if the size of the pan allows it. Once the oil heats up, you should place the first 8 dumplings on the pan while trying to move them apart enough so that they don't stick together.  Cover the skillet and let it steam until the water has completely evaporated. Then, turn the heat back to medium to continue frying the dumplings. Once you've finished frying these dumplings, remove them from the pan and place them on a plate with a paper towel on it to absorb the excess oil. You can also remove the dumplings with a slotted spoon and shake the extra oil back into the pan. Then, cook the remaining 12 or so dumplings in two batches. Do exactly what you did with the previous batch of dumplings, adding more oil when necessary. Serve the dumplings while they're warm with your favorite dipping sauce.


Heat either oil or butter in a pan. Stir the broccoli rabe stems occasionally. Add the leaves when the stems are almost tender.

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Wait until the pan is thoroughly heated up and the butter is melted (if you are using butter) before adding the broccoli rabe stems. Add garlic for more flavorful broccoli rabe. Stir occasionally for 1 to 2 minutes or until done.


Heat oil in the pressure cooker pot. Brown the meat in small batches. Add the onion and beef broth. Cook at high pressure for 15 minutes of cook time. Mix the flour and water. Add this slurry to the cooked meat and boil. Serve.

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Add 1 Tbsp (15 ml) of cooking oil to the pressure cooker pot and select the "browning" setting. Give the oil a minute or so to become hot. Add the cubed tip sirloin roast to the hot oil in the pressure cooker a little at a time. Cook, stirring frequently, until all sides have browned. Do not crowd the meat. It would be better to remove some of the beef from the pot as you add more batches to ensure that all the meat is equally browned. When done, place all the browned meat back into the pressure cooker pot. Sprinkle the chopped onions over the meat and pour in the beef broth. Stir quickly to mix the ingredients. Cover the lid and lock it into place. Select the "high pressure" setting and cook the meat for 15 minutes. Note that the cook time only refers to the amount of time at which the device is sitting at its cooking pressure. It will also take 15 minutes for the machine to pressure up and another 20 minutes for it to release that pressure. In a small bowl, whisk together the flour and water to form a slurry. This slurry will be used as a thickener for the drippings in the pressure cooker. Without it, you would be unable to form any gravy. Stir the flour slurry into the broth and meat in the pressure cooker pot. Select the "browning" setting and let the liquid reach a boil. Continue cooking at a boil for a couple of minutes, or until the liquid thickens to gravy consistency. When thickened, add a little salt and pepper into the gravy according to your own tastes. Spoon out the sirloin tips and gravy into serving dishes filled with hot cooked egg noodles.


Heat on high heat, one tablespoon of vegetable oil in a large skillet or wok. Use the same exact pan and put the onion and garlic in. Grab one of the lumpia wrappers and place it down on a cutting board (or a hard surface). Get a heavy skillet and pour a half inch depth of oil. Fry about 3 to 4 rolls at a time for about 1 or 2 minutes.

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Place the ground beef in the skillet and cook thoroughly; get an all-around cooked/brown color leaving no pink. Remove pan from the heat and drain all the grease from the pan. Cook these for 2 minutes and then add the green onions, cabbage, carrots, and ground beef in the mixture. Cook these together and sprinkle pepper, salt, soy sauce, and garlic powder. Stir and then remove pan from heat again. Scoop up a good 3 tablespoons of the cooked mixture near one corner in a diagonally direction. Try to leave at least 1 1⁄2 inch (3.8 cm) space at both ends of the wrapper. Grab the corner nearest to the filling and fold it over the filling. Keep rolling and when you reach around the middle, tuck in both sides. Continue to wrap, but be sure to roll tight to keep everything in. When you reach the end, use a little water to seal the edge and then wrap it to create your roll. Use Saran Wrap or any plastic wrap to wrap each roll as you do the rest of the rolls. This is to keep the moisture in the roll. Heat the oil for about 5 minutes. Use the sides of the skillet to "slide" the rolls into the oil. When you use the sides, you're preventing oil from splattering when each piece hits it. Depending on how hot it is, you can also wait until the lumpia is golden brown. Place done rolls onto paper towels to drain excess oil. Serve immediately.


Heat palm oil in a pan. Sautée the chopped onion in the palm oil. Pour the blended chopped tomatoes and hot peppers into the skillet. Add the stock, chili powder, and 1 tablespoon (15 mL) salt to the skillet. Simmer for 5 minutes.

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Choose a large, deep skillet and pour in a generous amount of palm oil, about 2 tablespoons (30 mL) to begin with. Place the skillet over a large burner, and turn the heat up to medium-high. Once the palm oil is hot, scrape the chopped onion off of your cutting board and into the skillet. Use a plastic or wooden spatula to stir the onions as they cook. The onion is sautéed when it has begun to caramelize and turn brown. Be careful not to let the oil splatter onto your hands or clothing. Once the onions have finished sautéeing, add the tomatoes and scotch bonnet or habanero peppers. Let these fry in the oil also. Stir the tomatoes and peppers regularly to prevent them from burning or sticking to the pan. The tomatoes and peppers are cooked when they look browned and crisp. Once the tomatoes and peppers have cooked, pour the leftover meat stock into the skillet. Add your 1 tablespoon (15 mL) of chili powder and another 1 tablespoon (15 mL) of salt. Use your wooden spatula to mix the ingredients together. Turn the burner down to medium-low heat and let the soup simmer. Leave the lid off of the skillet while the efo riro simmers, so excess moisture evaporates.


Heat some oil in a pan. Combine your dry ingredients. Mix in the wet ingredients. Cook your pancakes. Flip your pancakes. Add more oil and repeat.

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Pour a teaspoon of vegetable oil into a clean frying pan and heat it on medium heat. Popular vegetable oils for frying include soy, coconut, or canola. Avoid olive, peanut, or sesame oil for pancakes, as these oils have very strong flavors. Oil is optional for cooking pancakes, especially if you are using a non-stick pan. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Pour in the milk and oil. Whisk the mixture until the ingredients are incorporated, but don't worry about a few lumps. Overmixing can actually make your pancakes chewy when you want them fluffy. This basic pancake batter is ready to cook now, but it can also be spruced up! According to your taste, you can also add things like:  Fresh fruit, such as blueberries and banana chunks Dried fruit, such as raisins and cranberries Chocolate chips Nuts and seeds Pour a small amount of batter into the center of the frying pan. For larger pancakes, use about one-third to one-half cup of batter per pancake. For smaller pancakes, use one-eighth to a quarter-cup of batter. For small, silver dollar pancakes, use one tablespoon of batter per pancake. When the center of your pancake batter is full of bubbles that are starting to burst, the pancake is ready to flip. Continue cooking on the other side for one to two minutes, until it’s golden brown. To keep your pancakes warm, keep them in a warming drawer, cover them with foil, or place them on a baking sheet and kept warm in an oven on its lowest heat. Repeat this process until all the batter is gone and the pancakes are all cooked. Add a splash of oil before adding new batter.


Heat the bacon grease and add the chopped ham. Stir in the onions, celery, bell peppers, and seasonings. Add the herbs, sausage, and ham hocks, and cook until the meats are browned. Mix in the garlic.

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In a large pot, heat 3 tablespoons (39 g) of bacon grease on medium high heat for 1 to 2 minutes. Next, add ¼ cup (50 g) of chopped ham to the pot, and allow it to cook for 1 minute, stirring regularly.  You can replace the ham with bacon if you prefer. You can collect bacon fat any time you fry up some bacon. Pour the fat and grease that’s left in the pan in a jar and store it in your refrigerator. The fat will solidify, but you can just scoop out a few tablespoons when you need them. After you’ve cooked the ham briefly, add 1 ½ cups (240 g) of chopped yellow onions, ¾ cup (80 g) of chopped celery, and ¾ cup (112 g) of chopped green bell peppers to the pot. Sprinkle ½ teaspoon (3 g) of salt, ½ teaspoon (3 g) of freshly ground black pepper, and a pinch of cayenne pepper to season. Allow the mixture to cook for about 4 minutes, or until the vegetables are soft. You can substitute 1 tablespoon or so of Creole or Cajun seasoning for the salt, pepper, and cayenne pepper to taste. When the vegetables are soft, mix in 3 bay leaves, 2 tablespoons (8 g) of chopped fresh parsley, 2 tablespoons (8 g) of fresh thyme, ½ pound (227 g) of smoked sausage that’s been split in half lengthwise and cut into 1-inch pieces, and 1 pound (454 g) of smoked ham hocks. Cook the mixture on medium high until the sausage and ham hocks brown, which should take approximately 4 minutes. Stir the pot while you’re heating the mixture to ensure that the meats cook evenly. When the sausage and ham hocks are browned, add 3 tablespoons (45 g) of chopped garlic. Stir the mixture in the pot well, and allow it to cook for approximately 1 minute or until the garlic is lightly browned. If you don’t have fresh garlic, you can substitute 1 teaspoon of garlic powder.


Heat the butter and sugar in a saucepan. Stir with a spoon or spatula until the butter melts and the sugar dissolves. Pour the mixture over the yams and mix gently with a spoon. Consider baking the yams in the oven for 20 minutes. Transfer the yams to a serving dish.

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Place the sticks of butter together with the sugar in a medium saucepan. Turn the burner on medium or medium low to melt the butter. The butter and sugar will cook together to create a glaze perfect for classic candied yams. Cutting the butter into smaller cubes will help it melt faster. Once the butter melts, the glaze will begin to bubble up and change texture. Stir constantly until the sugar completely dissolves, but the glaze is still quite runny. Remove the glaze from heat when it is smooth and pourable.  If you overcook the glaze, it will caramelize and become hard. Remove it from heat before it begins to thicken. You can keep the glaze from caramelizing by keeping the heat low and stirring constantly. Be sure that the yams are coated evenly. Use a spoon to gently mix the yams and the glaze so that all the yam pieces get thoroughly coated.  Sweeten your yams to taste. You will have enough glaze to make very sweet, sticky candied yams. If you'd prefer, use only half of the glaze to keep the dish from being too sweet. Don't overmix the yams and the glaze. The soft-cooked yams will fall apart if you stir too much. Pre-heat your oven to 400°F (205°C). Once the oven reaches the right temperature, put the yams into a casserole dish, and bake them for 20 minutes. The glaze will caramelize on top of the yams, and give them a slightly crispy texture. Pour the candied yams into a large bowl or onto a platter. Serve immediately, while the yams are still hot and steaming. If you'd like, serve the yams with a dish of extra glaze on the side.


Heat the butter in a large skillet. Season both sides of the pork chops. Add the pork chops and sear them in the hot pan. Cook until done. Serve hot.

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Add the butter or olive oil to a large skillet and place it on the stove over medium-high heat, until the butter has melted or the oil has become smooth enough to coat the entire pan. Sprinkle both sides of the chops with equal amounts of salt, black pepper, dried herbs, and garlic powder or onion powder. Pat the chops gently to run the spices into the meat. Sear the chops for 2 minutes on each side, or until each side is well-browned. Pork chops are notorious for drying out when cooked, but there are a few ways to prevent this. Searing the meat is one of the simplest ways. Searing the surface of  the meat creates a barrier along the surface, thereby locking more of the moisture inside. Lower the heat to medium, cover the skillet, and let the chops cook for another 5 to 10 minutes.  To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat.  If you do not have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut. If the meat is white, it is likely safe to eat. Let the pork chops rest for roughly 3 minutes before placing on individual serving plates and enjoying.


Heat the butter, milk, and sugar in a saucepan until the butter melts and the sugar dissolves. Bring the butter mixture to a boil and cook it for 30 seconds. Remove the saucepan from the stove and stir in the chocolate chips. Let the mixture cool a little before pouring it over the brownies. Consider sprinkling chopped walnuts over the fudge topping. Allow the frosting to set before cutting and serving the brownies.

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Pour the milk into a medium-sized saucepan, then add the sugar. Cut the butter into smaller cubes, and toss it in. Cook the mixture over medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Stir the mixture often to prevent it from scorching or forming a skin on top. Keep stirring until the chocolate chips melt. If the chocolate chips are not melting at all, place the saucepan back onto the stove, and turn the heat on to low. Stir the mixture until the chocolate chips melt, then remove the saucepan from heat. The mixture will thicken a little as it cools. This will not only make it easier to spread, but also prevent it from soaking into the brownies. This is not completely necessary, but it will give your brownies some extra flavor and texture. How much chopped walnuts you add is entirely up to you, but you still want to be able to see the fudge frosting. The frosting will eventually harden up like fudge. Once the frosting is set and the brownies are completely coo, you can cut them into squares and serve them.


Heat the canola oil over medium-high heat for 2 to 3 minutes. Lay the chicken in the skillet and cook it for 5 to 7 minutes. Flip and cook the chicken until it reaches 165 °F (74 °C). Remove and rest the covered chicken for 3 minutes. Slice the chicken into 1/2 in (1.3 cm) strips.

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Pour 2 tablespoons (30 ml) of canola oil into a large skillet or pot. Turn the burner to medium-high and let the oil heat until it shimmers. Avoid using a nonstick pan because it will prevent the chicken from developing a nice crust. Slowly lower the seasoned chicken breasts into the hot oil and leave them to cook without moving them around. Leaving the chicken undisturbed will help it develop a crisp brown crust. Use tongs or a spatula to flip the breasts over and put 1 tablespoon (14 g) of the butter in between them. Leave the chicken to cook undisturbed for another 5 to 7 minutes. To ensure the chicken is finished cooking, insert an instant-read meat thermometer into the thickest part of a breast. It should reach 165 °F (74 °C). Turn off the burner and transfer the chicken breasts to a cutting board. Lay a piece of aluminum foil over the chicken and leave it to rest before you cut it. The juices will redistribute within the meat as it rests. Use a sharp knife to cut each chicken breast into evenly sized strips. Leave these on the cutting board and lay the aluminum foil back over them while you make the sauce.


Heat the coconut oil in the microwave for 10-second intervals.

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Coconut oil melts relatively fast using a microwave, so small time intervals work best. For reference, it takes roughly 45 seconds to melt ½ cup of coconut oil in the microwave.  The actual time that it will take for the coconut oil to melt will depend on the make and wattage of your microwave. Between each 10-second interval,  give the coconut oil a good stir to help it melt evenly.


Heat the condensed milk and chocolate in a saucepan over low heat. Add the icing sugar, salt, and vanilla. Pour the ingredients into an 8-inch (20 cm) pan lined with wax paper. Refrigerate for at least 2-3 hours. Serve.

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Just place the chocolate squares into the pan and pour the condensed milk over them. Heating the ingredients over low heat will allow them to combine without thickening too much. As the pan heats up, stir the ingredients together using a wooden spoon. You can also use chocolate chips instead of chocolate squares, if you prefer. Continue stirring until the ingredients are thoroughly melted together and you've created a nice, even mixture. You should insert a candy thermometer into the mixture. It's done when the temperature reaches 240°F (115°C). Now, add the remaining ingredients to the melted mixture and stir them together until all of the ingredients are thoroughly combined. The stirred product should be rich and creamy, not chunky. Once the mixture has reached its desired temperature and everything is mixed together, you can remove it from the heat. Once the ingredients are combined, you should pour them into a pan as carefully as you can. This will give the chocolate fudge enough time to set. Just cut the fudge into 1 inch (2.5 centimeter) squares and serve it. It's tasty enough to be enjoyed on its own, though you can always have it with a glass of milk or even a cup of vanilla ice cream.


Heat the developer and the blix to 40 °C (104 °F) in a bath of hot water. Rinse the film with warm water. Fill the film tank with the developer solution and let it soak for 4 minutes. Pour the blix into the film tank and let it sit for 6 minutes. Rinse the tank and film in warm water. Put your stabilizer in the film tank and soak the film for 1 minute.

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Fill either a large plastic tub or a sink with hot water, checking the temperature periodically with a kitchen thermometer. Once it reaches 40 °C (104 °F), place your bottles of chemicals in the bath until they reach the same temperature.  The developer makes the images appear on the film strip. The blix is a bleach and fixer solution that stops the development process and solidifies the image on the film strip. Fill the film tank with water heated to about 20 °C (68 °F) and seal the cap on top. Agitate the water by rocking or inverting the tank back and forth for 1 minute so the chemicals can stick to the film easier. Once you’re done rinsing, empty the tank. Fill the tank with the developer solution provided in your chemical kit and seal the tank. Invert the tank repeatedly for the first 10 seconds and then once every minute. This ensures that the developer coats the film evenly and allows all the images to develop. After 4 minutes, drain the tank. Store the developer in an airtight storage bottle if you want to reuse it later on. Fill the tank and seal the cap. Agitate the solution for 10 seconds. Once every minute, rock the tank back and forth to agitate it again. After 6 minutes have passed, empty the tank. Save the blix in a storage bottle if you want to use it again for more film, but don’t let it mix with the developer. If any of the blix mixes with the developer, it will not work. Fill the tank with water heated to 20 °C (68 °F)  and agitate the water to clean off any of the chemicals. Empty the water after about 30 seconds. Fill the tank with the stabilizer and leave the film inside. You do not have to agitate the stabilizer for it to work. After 1 minute, drain the stabilizer from the tank and your film is done. If your chemical kit does not come with a stabilizer, then all you need to do is rinse your film.


Heat the drain basket with a hair dryer. Fit the drain wrench into the basket. Unscrew the drain basket. Clean off the old seal.

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Turn your hair dryer on “hot” or “warm” and let it blow on the drain basket (where the stopper was) for a few minutes. The basket, also known as a flange, is sealed with plumber’s putty. Warming it up will make it easier to remove. Try the various heads of the drain wrench until you find one that fits well. It should slip into the basket and onto the crossbars that are at the bottom of the basket.  A drain wrench (also called a smart dumbbell) usually has several heads of different shapes/sizes to fit into a variety of drains. In a pinch, you can use a pair of pliers and a strong screwdriver instead of a drain wrench. Place the tips of the pliers between the crossbars and set the screwdriver between the pliers’ handles so you can turn the tool. Grasp your drain wrench and turn it counterclockwise. This may be tough, but keep going. If you need more torque, try placing a strong screwdriver across the drain wrench’s handle so you have a little more to hold on to. Once the basket loosens up, you should be able to remove it by continuing to turn it counterclockwise. There will be old plumber’s putty and grime stuck around the drain hole once you remove the basket. Pick this off and throw it away. If the putty is stuck, use a plastic putty knife to loosen it. Once it’s gone, clean the drain with a cloth and a mild bathroom cleanser or a 50/50 mix of vinegar and baking soda.


Heat the frying oil in a skillet. Fry the cakes in a single layer until browned. Drain the cakes on paper towel.

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Add 1-inch (2.5 cm) of vegetable or canola oil to a large, heavy-bottomed skillet, and turn the burner to medium. Allow the oil to heat for approximately 3 to 5 minutes. Carefully place the salmon cakes in the skillet, making sure that they’re in a single layer. Allow them to cook until they’re browned, which should take approximately 3 to 4 minutes per side.  Depending on the size of your skillet and the amount of cakes that you make, you may need to fry them in more than one batch. Use a wide spatula or fish turner to carefully flip the cakes when it’s time to cook the other side. Once the cakes are browned on both sides, use a spatula to remove them from the pan. Place them on a plate or tray lined with paper towel to drain the excess oil. Before serving the cakes, you may want to squeeze the juice from the lemon that you zested over them to help brighten their flavor.


Heat the gelatin and ginger ale. Add the whiskey and food coloring. Transfer the mixture to a cupcake tray. Refrigerate your cupcakes. Make the frosting. Frost your cupcakes.

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Add your ginger ale to a medium saucepan. Then, sprinkle the gelatin on top of the ginger ale. Let the ginger ale and gelatin soak for two to three minutes before transferring the mixture to the stove. Cook over low heat until the gelatin dissolves completely. Once the gelatin is dissolved, remove the ginger ale from the stove. Pour in two thirds a cup of your whiskey and then add a few drops of food coloring. Mix everything together until you have an even consistency. There is no precise amount of food coloring to add, but avoid adding an excessive amount as this can cause an artificial taste. Spray down your cupcake tray with a nonstick spray. Fill each compartment with the ginger ale mixture. Set your cupcakes in the refrigerator. Let the mixture chill until the jello becomes solid. Times will vary, but this will take at least a few hours. Add the butter to a mixing bowl, as well as the additional tablespoon of whiskey, the powdered sugar, and the salt. Beat everything together using an electric mixture until you have a light, fluffy frosting. Remove the cupcakes from the refrigerator once they've set. Add a dollop of frosting to the top of each cupcake. If you want, you can add embellishments like sprinkles.


Heat the gelatin and lemonade. Add the vodka and milk. Divide the mixture between six bowls. Add your food coloring. Refrigerate the red gelatin. Add the remaining layers. Refrigerate the cupcakes overnight. Garnish your cupcakes with frosting and sprinkles before serving.

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Use a small saucepan. Pour in your lemonade first and then sprinkle the gelation on top. Heat the pan over low heat, making sure to stir the entire time. Heat it until the gelatin dissolves, which usually takes around five minutes. Remove the gelatin from the heat. Add the vodka and the condensed milk. Stir all the ingredients together until they're evenly combined. Take six small mixing bowls. Divide your batter evenly between each bowl. Each bowl should have about half a cup of the gelatin mixture in it. To make a rainbow, each bowl of gelatin should colored in one color of the rainbow (red, orange, yellow, blue, green, indigo, violet). Add a few drops of food coloring to each bowl of gelatin to change it into a color of the rainbow. For the strongest colors, add about six drops of food coloring to each bowl. Spray down a mini muffin tray with a nonstick cooing spray. Spoon about three fourths of a teaspoon of your red gelatin into the bottom of each compartment. Refrigerate the red gelatin until it sets slightly. This should take about 10 minutes. Once the red gelatin has set, add about three fourths a teaspoon of your orange gelatin on top of the red gelatin. Refrigerate the gelation for about five minutes. Keep up this pattern until you've added all six layers of gelatin. Add your colors in the order of the colors of the rainbow: red, orange, yellow, blue, green, indigo, violet. After you've added all the layers, place your jello shots in the fridge. Let them refrigerate overnight so they set. If you want, you can add a dollop of frosting to every cupcake. Then, top it off with sprinkles. This adds a little more decoration and flavor to each cupcake.


Heat the ingredients. Create a powdered sugar well. Pour the gum base into the well. Make bubble gum dough. Roll out the dough. Finish the gum.

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Place the gum base, corn syrup, glycerine, citric acid and bubble gum flavoring in the top part of a double boiler. Place the double boiler on the stove and turn the burner to medium high. Stirring occasionally with a spoon, heat the mixture until it becomes warm and gooey.   You can find gum base, glycerine and citric acid at candy supply stores or online retailers. Choose a classic bubble gum flavor or go for something unique, like lemon lime. You can also add a few drops of food coloring to the mixture to color your gum. Make a double boiler if you don't already have one by finding two pots, one small and one large. Fill the larger pot with a few inches of water and place it on the stove. Put the smaller pot inside the larger pot so that it's floating on the water. Place all of the ingredients except the powdered sugar in the smaller pot and turn on the burner. Bring the mixture up to temperature, stirring well. Set aside about a tablespoon of powdered sugar and pour the rest into a pile on a cutting board or another clean work surface. Use your fingers to create an indention in the powdered sugar pile. Carefully pour the melted gum base directly from the double boiler into the powdered sugar well. Be careful not to get any water in the mixture. Dust your fingers with some powdered sugar and start kneading the gum base mixture and the powdered sugar together. Work the powdered sugar into the gum base until the base gets sticky, then add more powdered sugar and keep kneading. Knead for at least 15 minutes, until the dough is soft and pliable and no longer sticky.  If you don't knead the dough enough, the gum will tend to fall apart, so don't skip this step. The dough should be smooth and stiff when you're finished. Place the dough in front of you, and place your hands palm-down on top of it. Roll the dough using your hands so that it becomes a long, thin rope. Try to roll it so that it's the same width down the length of the rope. Use a knife to cut the rope into bite-sized pieces.  You can roll the dough...


Heat the milk in a medium saucepan. Add 1.5 tbsp of lemon juice to the saucepan. Strain the whey. Add all of your sugar. Add 1 or 2 pinches of cardamom powder to the mixture. Add ½ tbsp of ghee to the mixture. Transfer your mixture to the plate or pan. Garnish the cake with pistachios. Wait 24 hours for the cake to cool. Serve your cake.

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Heat milk on a high setting until it comes to a boil. Lower the heat to medium once the milk is boiling. Stir the milk at regular intervals as it comes to a boil. This will prevent it from sticking to the pan. Keeping the heat at medium, mix in the lemon until it curdles. Strain 2 ½ cups (600 ml) to reduce the sourness of the mixture. Keep stirring the mixture, now on a low heat, until the consistency is dense, which should take about 10 minutes. Keep stirring the mixture. Using a small amount of green cardamom can lend your cake a minty yet sweet flavor. Stir until well mixed. Use the other ½ tbsp of ghee to grease the plate or pan you will place your cake on. Shape the cake by pressing firmly on all sides until it molds to the shape of the plate/pan. You can use a handful of pistachios - just enough to be decorative but not too much that the flavor is overpowering. You can leave the cake on the countertop or place it in the refrigerator if you would like it to cool faster. To remove the cake from the pan, run a knife around the edges, re-heat the pan for 5-6 seconds over medium heat, then flip the cake over a plate. Cut the cake into square pieces.


Heat the milk. Add the lemon or lime juice. Remove from the heat. Place a piece of muslin or cheesecloth over a bowl. Pour the milk mixture through. Wash the curd well. After 30 minutes, check the paneer. Form balls from the dough. Heat the 4 cups of water in a wide-bottomed vessel. When the syrup boils and starts to bubble, add the paneer balls. Add a lid. The rasgullas are done at this stage. Add chopped pistachios to the mixture. Serve chilled.

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Pour into a heavy based pan and bring to the boil. Reduce the heat and allow to simmer. Stir through well. Stir until the whey water clears and the milk completely curdles. Take a little whey water out and set aside. Add the ice cubes. Allow them to melt completely. Hold taught with an elastic band. The whey water will go into the bowl and the cloth will capture the curd. The curd will become "paneer". Wash under running water until you have removed the lemon odor. Squeeze out any excess water, then hang it up for 30 minutes to drip. Do not disturb it. It should have a crumbly appearance. Knead it well for 10 minutes until a smooth dough forms. Roll into balls about the size of a standard lemon. Set aside. You should be able to make about 13-15 mini balls. Add sugar to taste and cardamom powder. Keep stirring until the sugar completely dissolves; this will make a sugar syrup. Add them slowly, one by one. Allow to simmer for 3 minutes. The balls will go to the corner, so keep shifting them back to the middle with a wooden spoon or spatula. Cook for 10 minutes. However, open every 3-4 minutes to ensure that the steam escapes and to prevent the sugar syrup from boiling over. After 10 minutes, you'll find that the balls have doubled in size. Remove from the heat. Allow to cool completely. Transfer to a serving dish. Place in the refrigerator to chill for an hour.


Heat the oil and chop the shallots and garlic. Sauté the shallot and garlic for 1 to 2 minutes. Stir in the cognac, beef stock, and peppercorns. Dissolve the cornstarch in heavy cream and whisk it into the sauce. Stir in the mustard and simmer the sauce for at least 5 minutes.

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Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic. Stir the minced shallot and garlic into the hot oil. Stir and cook the aromatic mixture until the shallot softens. This should take 1 to 2 minutes. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it's as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak. Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.


Heat the oil and season the tilapia. Fry the fish for 4 to 5 minutes. Remove the fish and pour out some of the oil. Cut the garlic, red onion, and ginger. Sauté the garlic, red onion, and ginger for 3 to 4 minutes. Julienne Stir in and simmer the vegetables, tomato sauce, and soy sauce. Pour in the water, vinegar, and brown sugar. Dissolve the cornstarch in the water and add it to the sauce. Simmer and season the sauce in the skillet. Serve the fish escabeche.

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Pour ½ cup (120 ml) of vegetable or canola oil into a large skillet and turn the heat on to medium-high heat. Clean 1 pound (453 g) of tilapia or lupa lupa and remove the bones and guts. Sprinkle the fish generously with salt and pepper. Slowly lower the fish into the hot oil. It should begin to bubble and crisp up as it cooks. Turn the fish over once or twice as it cooks, so both sides become golden brown. This should take about 4 to 5 minutes. Turn off the heat and use a fish spatula or turner to lift the fried fish out of the skillet. Set the fish on a platter and set it aside. Pour out all but 2 tablespoons (30 ml) of the oil from the skillet. You might want to pour the hot oil into an old can before you discard it. Avoid pouring hot oil directly into a trash can or down the sink. Peel 4 cloves of garlic, 1 medium red onion, and 1-inch (2.5 cm) of fresh ginger. Use a sharp knife to mince the garlic, finely chop the onion, and slice the ginger into strips. Turn the heat on the skillet to medium and add the chopped aromatics to the skillet. Stir the mixture and sauté it for 3 to 4 minutes, so the onion softens a little. the bell peppers and carrot. Peel 1 carrot and use a sharp knife to cut it into long, narrow strips. Trim the stems off of 1 small red bell pepper and 1 small green bell pepper. Cut the peppers in half and rinse out the seeds. Slice each bell pepper into thin, narrow strips. Add the sliced bell peppers and carrots to the skillet along with a ½ cup (115 g) of tomato sauce and 2 tablespoons (30 ml) of soy sauce. Simmer the mixture for 2 minutes. Keep the heat on medium and pour in ½ cup (120 ml) of vinegar, 3 tablespoons (37 g) of brown sugar, and 1/2 cup (120 ml) of water. Do not stir these ingredients into the skillet until the liquids begin to boil. Place 2 tablespoons (19 g) of cornstarch into a small prep bowl and pour in ½ cup (120 ml) of water. Stir until the cornstarch is dissolved. Whisk the dissolved cornstarch into the skillet. Whisk and simmer the sauce for 2 minutes, so the sauce...


Heat the oil in a deep saucepan. Fry the chin chin in batches. Drain on paper towels.

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Pour 1/2 to 1 inch (1.25 to 2.5 cm) canola or vegetable oil until a medium skillet or saucepan. Heat on high until it reaches a temperature of 350 degrees Fahrenheit (190 degrees Celsius).  The saucepan or skillet you use must have a heavy bottom and deep sides to prevent as much hot oil splatter as possible. Check the temperature of the cooking oil using a candy thermometer or a frying thermometer. If you do not have a thermometer, you can check the approximate temperature of the oil by tossing a small piece of dough into it. If the oil immediately begins to sizzle, the oil should be ready. Add the chin chin pieces to the hot oil one handful at a time. Fry for 3 to 8 minutes, turning only as needed, until the pieces turn golden-brown on all sides.  The small squares will usually only need 3 to 5 minutes. They may not need to be turned during the cooking process, either. The knots may need a bit longer, from 6 to 8 minutes. Use a slotted spoon or tongs to gently flip them over once, after the bottom begins to brown, so that both sides will cook evenly. Watch the temperature of the oil as you cook the chin chin. It may rise once you remove the pieces and lower once you add them. For best results, adjust the temperature controls on your oven to consistently maintain the temperature of the oil at 350 degrees Fahrenheit (190 degrees Celsius). Remove the fried chin chin using a slotted spoon. Place them on a plate lined with clean paper towels to drain off the excess oil. Repeat the frying and draining steps until the entire batch has been cooked.


Heat the oil in a large skillet. Cook the onion until softened. Add the kidney beans and tomatoes. Stir in the remaining ingredients. Bring the chili beans to a boil. Simmer for 20 minutes. Serve.

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Add the oil to a large skillet with high sides and warm it on medium heat for several minutes. When ready, the oil should glide easily along the bottom of the pan, but it should not have reached its smoking point yet. Add the chopped onion to the hot oil in your skillet and cook for roughly 2 minutes, or until the onion has softened and just begun to brown at the edges.  Stir the onions continually as they cook. Do not allow the onions to burn. Stir the canned kidney beans and canned tomatoes into the skillet, mixing the new ingredients well so that the beans, onions, and tomatoes are all evenly distributed. The kidney beans should be drained and rinsed before you add them, but you should add the full contents of the canned tomatoes, including the liquid. Add the tomato paste, golden syrup, oregano, paprika, salt, pepper, and chili powder to the contents of the skillet. Mix thoroughly so that all of the ingredients are evenly combined. Note that golden syrup can be difficult to find. If you do not have it, you can substitute two parts light corn syrup plus one part molasses or equal parts honey and corn syrup. Turn the heat up to medium-high until the beans reach a steady boil. Stir frequently to prevent the beans from burning. Reduce the heat to medium or medium-low so that the beans sit at a mild simmer.  Leave the skillet uncovered. Stir the beans occasionally as they simmer to prevent sticking or burning. These chili beans can be enjoyed alone, over rice, or used as the base of a quick chili recipe.


Heat the oil in a large skillet. Layer the vegetables in your crock pot. Season the beef. Brown the beef. Cook the garlic. Place the beef in your crock pot. Create the stew sauce. Thicken the sauce. Add the sauce to the slow cooker. Cook for 6 to 9 hours on Low. Serve warm.

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Pour the olive oil into a large, heavy skillet and heat on the stove using medium to medium-high heat. You need a hot skillet in order to brown the beef and create the sauce. Place the cubed potatoes on the bottom, followed by the carrots, celery, and onion. The potatoes should be peeled, rinsed, and cut. The remaining vegetables should also be cleaned and cut. Sprinkle the beef with a dash of salt and pepper.  Rinse the beef and pat it dry before seasoning it. You can purchase pre-cut beef from the butcher's department at most grocery stores. Alternatively, you could cut a whole chuck roast or bottom round cut into 1-in (2.5-cm) pieces. Place the beef in the skillet of hot oil and cook, uncovered, until browned on all sides.  This should take about 5 to 7 minutes. Stir the beef frequently so that all sides are browned. The beef does not need to be browned beforehand, but doing so creates a more complex flavor and prevents the grease from causing it to clump up in the crock pot later on. Add the garlic to the hot pan and cook for 1 minute until fragrant.  If using pre-minced garlic, use 1 1/2 tsp (7.5 ml). If using garlic powder, use about 1/2 tsp (2.5 ml). Do not let the garlic burn. Transfer the contents of the skillet to the slow cooker, including both the beef and garlic. Make sure that the beef is on top of the vegetables. You do not need to stir the beef and vegetables together. Add the butter to the skillet and let it melt. Also add the beef broth, red wine, beer, tomato paste, sugar, soy sauce, and thyme. Boil for 2 minutes and let simmer an additional 10 minutes.  Use a wooden spoon to stir the ingredients together, scraping the bottom of the pan, as well. The liquid deglazes the pan, lifting off more flavor. Let the sauce boil over medium heat for 2 minutes. Reduce the heat to low and let simmer for 10 minutes. Season with an additional dash of salt and pepper. Stir well to mix. In a separate bowl, mix the cornstarch and water together. Stir this slurry into the sauce and heat to a boil briefly....


Heat the oil in a paella pan. Sautee the onions and peppers. Add the garlic. Add the squid.

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Paella pans are wide, metal pans that can be used on the stove or on a grill. Pour in the olive oil and heat it over medium heat on a burner or an outdoor grill. Add the chopped onions first, cooking them until they become translucent.  Next add the bell peppers and sauté until they're bright and slightly soft. Lower the heat first, so the garlic won't burn, then sprinkle it over the onions and peppers. Let the mixture cook for another 2 minutes. sauté the pieces on one side for three minutes, then turn them over to sauté the other side. Cook them long enough to impart their flavor to the base, but not so long that they're entirely cooked through.  Stir the squid to keep the pieces from sticking to the bottom of the pan.     Add a little more oil to the pan if the squid starts to stick before it's finished sauteing.


Heat the oil in a skillet. Cook the onion. Add the garlic and spices. Brown the ground beef. Add the remaining ingredients.

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Pour the oil into a medium skillet pan and heat over medium heat for several minutes. The oil is ready when it appears to shimmer and can glide over the bottom of the pan without resistance. Add the minced onion to the hot oil and sauté it until it becomes soft. This should take roughly 5 minutes. If you do not have fresh minced onion, you could use dried minced onion flakes or onion powder, instead. Add these dry seasonings to the skillet when you add the other spices. Use 1 Tbsp (15 ml) dried flakes or 1 tsp (5 ml) onion powder. Stir the minced garlic, chili powder, cumin, oregano, and cayenne pepper into the onions. Also add about 1 tsp (5 ml) salt. Cook for 30 seconds, or until the mixture becomes fragrant.  If you do not have full garlic cloves, you can use about 1 Tbsp (15 ml) of bottled, moist minced garlic instead. You could also use 1.5 tsp (7.5 ml) of dried minced garlic or 1/2 tsp (2.5 ml) garlic powder.  The chili powder can be adjusted to taste. This amount will create a mildly spicy meat filling, but you can add more for a hotter flavor or less for something even tamer. Add the ground beef to the skillet and cook until it is no longer pink. This should take about 5 minutes.  Break the ground beef up with a heavy spatula or wooden spoon as you cook it. This will ensure that it browns evenly and more quickly. For a healthier version, you could use ground turkey instead of ground beef. Pour the tomato sauce, chicken broth, cider vinegar, and brown sugar into the pan. Stir it in and continue cooking until thickened. This should take about 10 minutes.  When possible, opt for a low-sodium chicken broth. Make sure that the ingredients are well-blended. Stir them together continually as they cook. Add more salt, if desired.


Heat the oil until it starts popping. Repeat until your wings are all cooked!

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If you have a thermometer, it should be about 350˚–375˚ Fahrenheit, or 175˚–190˚ Centigrade (Celsius). This is about equivalent to the  “Medium” to “Medium High” settings on your stovetop.


Heat the oil. Cook the onion and garlic until they're soft. Mix in the veggie ground round, spices, and green chilies and cook for 5 minutes. Preheat the oven. Bring the broth to a boil. Lower the heat and simmer the broth. Dip the tortillas in the broth and drain on paper towel. Spoon the filling onto the tortilla and top with cheese. Roll up the taquitos and place on a baking sheet. Spray the taquitos with cooking spray and bake until they're crisp. Serve the taquitos with salsa.

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Add 1 teaspoon (5 ml) of canola oil to a large, nonstick skillet. Allow it to heat over medium-high heat for about 3 minutes. When the oil is heated, add ½ cup (75 g) of finely chopped onions and 1 teaspoon (3 g) of minced garlic to the skillet. Let them cook for 3 minutes, or until the onions are soft. Once the onion is soft, add 1 ½ cups (248 g) of veggie ground round, ¼ teaspoon (1 ½ g) of salt, ¼ teaspoon (½ g) of cumin, ¼ teaspoon (½ g) of ground red pepper, and a 4.5 ounce (127 g) can of chopped green chilies that hasn't been undrained to the skillet. Stir well to combine the ingredients, and allow it to cook for another 5 minutes. Veggie ground round is usually soy protein crumbles, but you can use any vegetarian ground meat substitute that you like. While the veggie ground round mixture is cooking, set the oven to 425°F (220°C). Allow it to fully preheat. Add 2 cups (473 ml) of vegetable broth to a large saucepan. Place it on the stove on high heat, and allow the broth to come to a boil. Once the broth has come to a boil, reduce the heat to medium. Let it simmer gently. For the taquitos, you'll need (16) 6-inch (15-cm) corn tortillas. Use pair of tongs to dip each tortilla in the hot vegetable broth for 2 to 3 seconds to soften them. Place the tortillas on a paper towel to drain slightly. When all of the tortillas are softened, spread approximately 1 tablespoon (20 g) of the veggie filling over the center of the tortilla. Use ⅔ cup (65 g) of shredded cheddar cheese to sprinkle over the filling on all of the tortillas tortilla. With the filling and cheese inside, tightly roll up each taquito. Place them on a baking sheet lightly coated with nonstick cooking spray. Make sure that the seams are facing down when you place the taquitos on the baking sheet. When the taquitos are on the baking sheet, lightly mist them with cooking spray. Place them in the oven, and allow them to bake for about 13 minutes, or until they're crisp and golden brown. When the taquitos are finished baking, use a pair of tongs to...


Heat the olive oil in a large skillet. Add the asparagus and cook. Season Remove from heat and serve.

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Add the oil to the skillet before placing it on the stove. Heat the oil over medium-high heat for one to two minutes.  You can also use butter or another type of vegetable oil in place of the olive oil. Use a wok, if you have one available. A frying pan with low sides is better than one with tall sides. Dump the asparagus into the pan, adding the pieces slowly to prevent the oil from splashing on you. Cook, stirring constantly, for roughly 3 to 5 minutes.  Use a heat-resistant flat spatula to stir the pieces of asparagus. It is important to stir the asparagus to prevent the pieces from burning and sticking to the bottom of the pan. The asparagus should be tender-crisp when done. Stick a fork into the largest, thickest piece. If it goes through, the asparagus is ready. Do not allow the pieces to become soggy, however. with salt during the final minute. Sprinkle the pieces with salt and continue stirring to distribute the seasoning evenly. Turn the heat off and transfer the asparagus to a serving dish.  Use a slotted spatula or slotted serving spoon to drain away excess oil as you transfer the asparagus. Alternatively, drain the oil by pouring the contents of the pan into a colander. If you do not have a colander, hold the lid of the pan over the pan itself, leaving a small gap on one side. Pour the oil through that gap and into a sink.


Heat the oven and gather your equipment. Work the butter into the dry ingredients. Cut the scallions. Add the remaining ingredients. Roll and cut the dough. Bake and serve.

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Set your oven to 375 F (191 C). For this recipe, you will also need your ingredients, one large and one small bowl, a whisk, a greased baking sheet, a sharp knife, and a spoon or fork. Instead of greasing the baking sheet, you can line it with parchment paper or a silicone baking sheet. Sift or whisk together the flour, salt, and baking powder in a large bowl. Then, use your fingers to work the butter into the flour. You want the dry ingredients and butter to come together into pea-sized crumbs. You can use a pastry cutter or two table knives instead of your hands to work the butter into the dry ingredients. Trim the tips and ends off the scallions and rinse them under cold water. With the knife, mince them into small pieces. For an extra savory dish, you can also cut up some cooked ham into small bites as well to make ham and cheese scones. Add them to the mixture when you add the scallions. Add the cheese and scallions to the flour and butter mixture. In a separate bowl, whisk together the eggs and milk, then add them to the large bowl. Add the mustard and hot sauce as well.  Instead of milk, you can also substitute in cream, ricotta cheese, or sour cream for a richer and slightly heavier scone.  Good mustard choices for these scones include spicy, horseradish, and Dijon. Both the mustard and hot sauce are optional ingredients in this recipe. Leaving them out will result in a tasty scone that isn't spicy. Turn the dough out onto a lightly floured surface. With lightly floured hands, roll the dough out into a circle with a diameter of eight or nine inches (20 or 23 cm), and a thickness of about one inch (2.5 cm). Cut the dough in half horizontally, then again vertically. For smaller scones, cut each of those quarters into thirds, for a total of 12 scones. For larger scones, cut each quarter in half, for a total of eight scones. Arrange the scones on the baking sheet, leaving at least one inch (2.5 cm) of space between them. Bake them for 20 to 23 minutes. They are ready when they turn golden brown and are...


Heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Arrange the biscuits on your baking sheet. Bake the biscuits in in your preheated oven. Meanwhile, pour your can of gravy into a small saucepan. Pour the warm gravy over the finished biscuits.

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Prepare a baking sheet by lining it with parchment paper or nonstick aluminum foil. Note that the instructions for your refrigerated biscuit dough may vary from those provided here. These instructions are meant to serve as a general guideline. When preparing your biscuits, follow the baking instructions provided on the label. The biscuits should be arranged on your prepared baking sheet roughly 1 to 2 inches (2.5 to 5 cm) apart from one another. If you place the biscuits any closer, they may stick together as they expand in the oven. Let the biscuits cook for 11 to 17 minutes, or until they turn golden brown. Premade commercial gravies are already completely cooked. All you need to do to prepare the gravy is warm it up. If possible, use a "country style sausage gravy." If this type of premade gravy is not available at your store, however, you could also use a premade brown gravy or chicken gravy. Place one or two biscuits on a serving dish and ladle over the warm gravy. Allow the gravy to soak into the biscuit slightly before enjoying.


Heat the seeds prior to ingestion. Grind the seeds after heating. Place the powder in an airtight container. Purchase black seed oil or processed seeds.

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You cannot eat whole, raw seeds. They must be heated to protect your stomach and make them taste better. Place the seeds in a pan and turn the stove onto the low setting. Stir the seeds every few minutes. You will know that the seeds are done when they taste bland. After you have heated them for around five minutes, start tasting them. If they still have a harsh taste, they need to be heated longer. Take the seeds and grind them up in a coffee or spice grinder. Grind them to a small enough size that you can easily ingest them. Grinding them into a powder-like substance is usually the easiest way to consume them. You can also grind them with a mortar and pestle. You must place the ground black seeds in a container that won’t allow moisture inside. You can put them in pill capsules or keep the powder in a jar so you can easily access it when you need it each day. If you don’t want to heat and grind your own seeds, you can instead buy already heated seeds or black seed oil. You can find these online or at natural food and natural health stores. Avoid buying products that suggest taking large amounts. You only need to take small amounts, such as a teaspoon, one to two times a day.


Heat the soy milk, if needed. Combine soy milk and the acid. Let stand. Strain, if necessary.

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Soy milk will usually begin to curdle even if you do not heat it, but to create the maximum amount of curds, you should pour the milk into a saucepan and heat over medium heat until it starts to steam. Soy milk curdles more easily than standard whole dairy milk, but if you add an acid to the soy milk without heating it first, the resulting curds will be smaller and less firm. Moreover, they will also take longer to form. If you only need the soy milk to sour or become grainy and do not need actual curds, you can skip the heating portion of this method, though. Whisk in an acid, like lemon juice, to thoroughly incorporate it. You should notice some curds beginning to form already.  Lemon juice is the recommended acid of choice for curdling soy milk. On average, you will need about 1 Tbsp (15 ml) of lemon juice for every 1 cup (250 ml) of soy milk.  Note that adding more acid will cause more prominent curds to form while adding less acid will cause smaller curds or grains to form. Remove the saucepan from the heat, if applicable. Let the acid and soy milk combination stand at room temperature for 10 minutes. If you heated the soy milk before adding the vinegar, you should notice curds beginning to form. If the curds have not reached the desired size or consistency yet, you can let the milk sit longer or return it to the heat for a few minutes. If using the soy milk curds for vegan cheese or another similar recipe, you should strain the curds through cheesecloth to separate them from the liquid whey.  Note that you may need to let the whey drain for several hours to a day, depending on how runny your curdled milk is when done. If you do not need to separate the curds from the whey, you can use the curdled soy milk without straining it.


Heat the sugar, water, cardamom, saffron, and rosewater in a pan for 5 minutes. Turn off the heat. Combine the milk powder, Bisquick, and butter. Add the whole milk to the dry ingredients until the dough becomes firm. Divide the dough into 20 portions. Roll each portion into a ball.

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Stir the ingredients well to combine them. Do not overheat it, or the syrup will turn into caramel. If it does begin to caramelize, though, all you have to do is to add a bit of water, stir the ingredients together, and heat it up again. Set the syrup aside -- you'll need it later when you have to soak the dough balls in it. Alternately, you can keep it warm over very low heat. Stir these ingredients well in a bowl to fully combine them. You should melt the butter a bit first to make it easier to combine. These ingredients will add a unique texture to this tasty dessert. Continue to stir the ingredients until you create a nice thick and creamy substance. If the dough is still not creamy enough, keep adding a bit more milk until the dough is smooth and creamy. This doesn't have to be exact, and not every portion has to be identical. Just try to pinch out roughly twenty portions of dough, which you will then roll into balls. Try to make each ball smaller than a small lime. They will become larger when you deep fry them, and you don't want them to be too big. Just take each portion and roll it into a ball using one hand to roll it in your other palm, or rolling it on an even surface like a cutting board. Try to make the balls as smooth as possible because cracks will make the Jamuns disintegrate when they're soaked in syrup. To make them as smooth as possible, you can grease your palms with oil or ghee while you make the balls. When you've finished, place them on a plate and get ready to fry them.


Heat the wash in the still slowly, until it just reaches a boil. Turn on the condensing tube after the wash hits 120º - 140º F (50º - 60º C). Throw out the heads. Collect the body in 500 mL batches. Throw out the tails. Turn off the heat source and let the pot still cool down completely.

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With whiskeys, you don't want to rush the distillation; heat up the still on medium heat over the course of 30 minutes to an hour until it just begins to boil. Heating the wash too quickly will result in burnt wash and off flavors. The temperature zone in which you'll distill your alcohol will be between 172° and 212° F (78° and 100° C). Why this temperature? Alcohol and water have different evaporation points. Alcohol begins to evaporate at 172° F, whereas water doesn't begin to evaporate until 212° F. So if you can heat the wash up to at least 172° F but no more than 212° F, the evaporated liquid in the still will be alcohol and not water. The condensing tube takes the evaporated alcohol and cools it quickly, turning it back into liquid form. Slowly, the condensing tube should begin to spit out liquid. The heads are a mixture of volatile compounds that evaporate from the wash and should not be consumed. They include methanol, which is lethal in large quantities. Luckily, the heads come out of the wash first. For a 5 gallon (18.9 L) wash, prepare to throw out the first 50 - 100 mL of condensed liquid just to be safe. After the heads is collected and dumped, you're ready to collect the good stuff. When the thermometer on the condensing tube hits 175º - 185º F (80º - 85º C), you're starting to collect the valuable prize — moonshine. This is also referred to as the "body" of the distillate. Continue collecting the body until the thermometer on the condensing tube begins reading 205º F (96º C). At this point, the evaporated liquids you start distilling are fusel oils, which should be thrown away. Allow your distilled moonshine to cool off as well.


Heat the water the boiling. Add the yeast nutrient. Add pectic enzyme. Combine mixture with brewed juice in the fermenter. Add your sugar, if desired. Add your yeast. Cover the fermenter and attach an airlock. Let sit for several weeks.

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Bring the water to a boil in a small saucepan over medium-high heat. Turn the heat off once the water boils. You only need to boil the water if you plan on using a yeast nutrient, and you only need to use a yeast nutrient if you do not plan to use a starter. A starter essentially serves the same purpose as the yeast nutrient, so you only need to use one or the other. Stir the yeast nutrient into the hot water until dissolved. Let the water cool until it reaches a range between 80 and 100 degrees Fahrenheit (27 and 38 degrees Celsius). Note that it is perfectly normal for the mixture to smell bad after you add the yeast nutrient. If desired, stir the pectic enzyme into the mixture once it drops to room temperature.  Pectic enzyme is used to clear cloudiness. If using a starter instead of the yeast nutrient, combine the pectic enzyme with the starter just before adding the starter to the fermenter. Make sure that the starter is at room temperature. Pour your juice into the fermenter if it is not already inside. Add the nutrient mixture or starter to the juice and stir slightly to combine.  A professional-grade fermenter may work best, but you could use five 1-gallon (4-L) empty milk jugs for a cheaper option. Make sure to leave at least 2 inches (5 cm) of empty headspace at the top of the fermenter. The sugar is not necessary, but adding sugar to the juice before you ferment it will create a cider with a higher alcohol content. Moreover, hard cider with sugar in it will continue to improve the longer it ages. Gently stir any remaining yeast into your cider. Gases will build up inside the container as the cider ferments, but a plastic airlock will permit these gasses to escape while sealing off the inside of the container.  Fit the airlock into the top of the fermenter. Note that instead of an airlock, you could use a piece of plastic wrap stretched over the top of the fermenter and held in place with a rubber band. This method does not work quite as well, but is usually effective. Place the cider out of direct...


Heat the water. Steep.

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Use a stovetop kettle, saucepan, microwave, or electric hot pot.  If heating water in a kettle or saucepan, fill it with enough water and set it to a boil on the stove using medium to high heat. To microwave water, place the water in a microwave-safe dish with a wooden chopstick or other non-metallic utensil. Heat in 1 or 2 minute intervals. Fill an electric hot pot with as much water as necessary and plug it in. Set the heat to medium or high and let boil. Let the coffee steep for 3 to 4 minutes.  If you prefer stronger coffee, you could steep it for 4 to 5 minutes. For weaker coffee, steep it for 2 to 3 minutes. No stirring is needed during this time.


Heat three tablespoons of olive oil in a large pan. Add the vinegar, sugar, and tomatoes to pan. Add the basil to the sauce. Make the mascarpone topping.

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While the pan is heating, crush eight cloves of garlic and add them to the oil. Stir the crushed garlic in the oil for one minute or until it starts to soften. If you are short on time, you can choose to use store-bought tomato sauce instead. Store-bought garlic and basil tomato sauces work particularly well for this recipe. These ingredients will make up the majority of your sauce. Turn the heat down to a simmer and let the sauce cook for approximately 20 minutes. Make sure that you stir the sauce occasionally so that it doesn’t burn on the bottom. Once the sauce is done simmering, you can add the basil, give it a good stir, and then set the sauce aside. Either keep it in the pan or put in a container if you plan on making your cannelloni later in the day. You can also separate the sauce into two different baking dishes if you prefer to have the sauce under the cannelloni. Or, pour half the sauce into the baking dish and save the other half of the sauce to pour over the cannelloni. This is an optional step but highly recommended. Scoop 250 grams of mascarpone (approximately two tubs) into a medium sized bowl. Add three tablespoons of milk to the mascarpone and beat the ingredients together. Add any desired seasoning and then set this topping aside.


Heat up a clothes iron. Run the iron over the dented area. Rewet the wood and repeat as needed.

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Plug the iron in and turn it on to the highest setting. Give it a few minutes to start warming up—it needs to be nice and hot in order to work effectively.  The iron will be very hot after you’ve turned it on. Touching the surface could result in a painful burn. When you’re not using the iron, set it on a hard, level surface where it won’t get tipped over. Press the iron into the cloth above the dent and move it around using slow circular motions. Make a few passes, gradually widening the area that you’re ironing. Keep heating the wood until the cloth is dry, then lift a corner to check your progress.  The heat from the iron (coupled with the moisture of the water) will cause the compressed wood in the dent to swell, returning it to its original form. Try not to let the iron sit in one place for too long, or it may scorch the cloth or the wood underneath. A single ironing might be all you need to deal with minor dents. For more severe depressions or areas with multiple marks, continue adding water and ironing slowly until the worst of the dents have been raised.  Between attempts, be sure to dampen the cloth with fresh water or grab a fresh paper towel. You might not be able to remove deep dents entirely. However, steaming will help to level them out and make them less noticeable.


Heat up an iron.You should put the iron on the lowest setting, no steam setting. Use a barrier to transfer the wax. Place the barrier over the remaining wax. Place the iron over the barrier. Iron over the barrier as necessary until the wax is gone. Use a gentle oil to remove any remaining wax.

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The low setting will lessen the chance of scorching the carpet and it's important that there's no steam. This way the moisture won't melt the wax back into the carpet.   Practice ironing on an old shirt if you've never used one before. This will ensure you do not scorch your carpet. If you don’t have an iron, you can use a hair dryer. Barriers should be white cloths, white paper towels, cardboard, or paper bags. Don't use paper bags or cardboard with print on them. The ink may transfer and stain the carpet. The barrier should be clean and should cover the entire stain. Gently press the preheated iron over your barrier of choice and begin moving the iron in a circular motion. The wax underneath the barrier will begin to melt and transfer itself to the barrier. Never let the iron sit still for long while face down as it may burn the carpet. This may need to be done several times depending on how much wax has been spilt.  Have extra cloths, towels, cardboard, or paper bags on hand. Use a clean barrier each time until all the wax has been completely transferred and none remains on the carpet. Baby oil or vegetable oil will dissolve left over wax residue that you can then blot up with a paper towel.


Heat up the wax. Remove the wax. Clean the glass.

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While wax hardens and becomes difficult to remove after it dries, it can easily be melted again by applying heat. In its melted state, it will be much easier to remove.  While you can use a microwave or boiling water to melt wax off a glass plate or votive candle stick, you’ll want to find an easier method for a table. Use a hair dryer to heat up the wax until it becomes viscous. Use a damp cloth or a soft sponge to wipe the wax off the table. Use a flat, dragging motion instead of dabbing at the wax. Spray the area with glass cleaner and wipe it down with a lint-free cloth.


Heat up your hot glue gun. Squeeze a line of glue one-fourth the way around the outside of your felt circle. Lay one end of the lace ribbon across this glue line. As you wrap the lace, you will need to turn it in a circular pattern. Squeeze a glue line along the remaining edge of the circle. Apply another line of glue in a circle on the felt, just inside the outer layer of lace. Cut the lace if you have excess in the center of your circle. Glue a pearl or sew a button on to the center of the lace flower. Attach a clip or pin to the back of the flower for use as an accessory.

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You can also use very strong fabric glue, as long as it is applied with a fine tip applicator.  Make sure you set the rough, inside edge against the glue, instead of your finished edge. Allow the glue to set for five minutes, so that it doesn’t come loose while you wrap the ribbon around the felt. As you wrap it, it will gather into a circular bloom shape. Wrap your lace ribbon around that edge in a circle. When you come to the starting edge, you will bring the lace inside to spiral it in a petal pattern. Hold the lace in place and allow the glue to set for five minutes, if the lace is slipping away from the felt circle. Wrap the lace in a spiral and press the edge onto the glue. Repeat the spiral of glue and lace until you come to the center of the circle. Press the lace down with a toothpick or pencil to avoid burning yourself with hot glue. Use a matching thread and a needle to secure the center of the lace on the felt circle as you would a button. It will look like a style, or center, of the flower. You may want to choose a contrasting color to improve your flower design.


Heat up your rollers. Begin with smooth, dry hair. Add mousse to your hair. Divide hair into 1-inch sections. Place the roller in the center of the first section. Wind the roller up to your scalp. Secure the roller with a clip. Continue adding rollers to the rest of your hair. Allow the rollers to cool. Remove the hot rollers. Spritz a dry texturizing spray on your hair. Finger-comb your hair.

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Plug in the hot roller set and allow it to heat up. Follow the directions on the hot rollers to find out how long you should let them heat up for, though it’s usually no more than a few minutes. It’s important that you start this style with dry hair that is free of tangles. You can wash and dry your hair, or add curlers to hair that has been washed a day or two ago. Brush out your hair before beginning. Adding mousse gives your hair more texture and volume, which is key to creating curls that will last. Put a quarter-sized amount of mousse in the palm of your hand, then rub your hands together. Run your hands through your hair to distribute the mousse, then comb through it to make sure your locks are evenly coated. If your hair is very long and thick, you might need to use a bit more mousse. Divide your hair into small, even sections. Each section should be no more than 1 inch (2.5 cm) wide. Separate the sections with clips to prevent your hair from becoming tangled. Start at the top of your head and work your way down. Hold the roller vertically, rather than horizontally, and position it in the middle of the first section of hair. Wrap the ends of your hair around the roller. Take care to ensure they are smooth and secure. Then, wind the roller up until it reaches your scalp. Hot rollers come with heat-safe clips to secure them in place. Once the roller is wrapped up to your scalp, place a clip over top of it to keep it secure. Using the same method, continue adding rollers to your hair until each section is done. You want to let the rollers cool completely before removing them. This may take 30 to 60 minutes, so make sure you set aside enough time to complete this style before beginning. Undo the clip and gently unroll the roller from your hair. Continue until all the hot rollers are removed. Using a dry texturizing spray (a powder- or polymer-based product that absorbs oil and adds texture) will help your curls to set and stay all day. Avoid using wet products, like gel, at this stage that could ruin your...


Heat up ¼ cup (45 grams) of applesauce. Stir in a packet of gelatin. Add in 1 to 2 pinches of cocoa powder. Take the pan off the stove. Add in some oatmeal and cereal for texture. Spread the fake vomit onto a plate. Let the vomit cool for a few hours.

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Pour the applesauce into a small pan, and place it on the stove. Turn the heat up to low or medium. Wait for the applesauce to get hot enough to make steam. Any type of applesauce will work. If you can't find any, try baby food. Don't use flavored gelatin, like Jello, or the vomit may change color. If you only have Jello at home, try yellow or orange. It will give you a more natural color. Give the vomit another stir. Sprinkle it over the contents in the frying pan and stir. This will help give the vomit some color. If you can't find any cocoa powder, you can use hot chocolate mix or even a pinch of dirt. Set it down onto a trivet or folded towel so that you don't ruin the counter. You will need a small handful of each. Give the vomit another stir to mix everything in. If the cereal has large flakes, you can crumble them with your hands first. If you don't have Raisin Bran or Cornflakes, you can use another type of brownish, flaky cereal. Granola is a great one! Use a spatula to move the vomit from the pan to a plate. Spread it around into a vomit shape with a spoon. If you want to, you can add more oatmeal or crushed cereal on top. Don't get too carried away! After that, you can take the vomit off the plate with a spatula and put it somewhere to gross someone out.


Heat water in a double broiler. Place the beeswax and coconut oil in the top of the double broiler. Melt the ingredients, stirring constantly. Add in essential oils.

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Pour in about 1 ½ cups (354.8 ml) of water in the bottom of a double broiler. Heat on medium heat until the water is hot and steaming. You do not need to boil the water, you just need it to be hot enough to melt the beeswax through steaming. If you don't have a double broiler, you can also simply heat water in a pot on the stove, then put an equal sized pot on top of it to create the effect of a double broiler. Once the water has heated and is steaming, place 1 cup (240 ml) of beeswax and ¼ cup (60 ml) of coconut oil in the top pan of the double broiler. Place the top of the double broiler on top of the bottom pan. Once you place the beeswax and coconut oil over the bottom of the broiler, they should begin to melt. As they melt, stir the ingredients constantly so that they don't get stuck to the sides of the pan. If you want your wax to be fragrant, add a few of drops of essential oils when the wax and coconut oil have melted and mixed together. Popular oils to use are lavender, peppermint, lemon or rosemary. If you prefer the subtle scent of the coconut oil, don't add any essential oil.


Heat your 2 tablespoons of oil or fat over a heavy skillet on medium heat. Add 2-3 garlic cloves to the pan and cook until brown on both sides. Smash the garlic up with a fork and add 1/2 chopped white onion to the pan. Add salt, pepper, cumin, and chili powder to the pan and stir to coat. Add the two cans of beans, liquid and all, to the pan bring to a simmer. Smash the beans into your desired texture with a potato masher. Continue cooking until your desired consistency, adding more liquid where necessary.

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Like the fresh bean method, the hierarchy of fats is pretty standard-- lard and animal fat, like bacon, are best, with vegetable oil in the middle and butter being used only in a pinch. Garlic has three general "stages." Raw, it is sharp and pungent. Sauteed, it mellows out a bit, retaining spice but losing its raw edges. Roasted, garlic has a rich, nuanced warmth to it. For this recipe, you can get all three flavors with ease by roasting the outside of whole cloves, while the inside retains some of the sharpness Smashing the garlic up will make it much easier to eat later on. You can also remove them, let them cool, and cut them up into small bits if you're worried about biting into a chunk of garlic. Cook the garlic with the onions together for 3-5 minutes. Many spices, especially chili, reveal their best flavors only under a little heat. "Toasting" the spices will bring out a delicious richness of flavor, but only if you move quickly. You should add the beans (the next step) within thirty seconds of the spices. The liquid in these beans is necessary to keep them hydrated as they cook. That said, you can always substitute other liquids for the beans if desired, such as stock, water, or even milk If you don't have a potato masher, a food processor, hand mixer, blender, or the back of a wooden spoon can usually cover for you. You can either grind them into a smooth, consistent puree or leave some chunks and skins around -- it is entirely up to you. If the beans become too thick or dry, add some water or chicken stock, stir it in, and bring everything back to a simmer. The beans are ready to heat whenever you are -- serve hot! Top with shredded cheese, fresh cilantro, or a squeeze of fresh lime.


Heed the warning signs. Drive at a safe speed. Drive defensively. Observe your surroundings. Be especially wary at sunset and sunrise. Drive carefully at night. Slow down when other cars are behaving differently. Be alert -- even when you're approaching a town or a city. Know when not to swerve. Honk your horn at the deer or moose in short bursts.

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Collisions occur most often in prime moose or deer habitats such as forested areas and waterways. If you see a deer or moose crossing sign, be extra alert and slow down. Moose and deer cross roads for a wide variety of reasons and at different times of the year. Often they want to get to another part of their habitat. Rutting season and hunting season also cause them to move. Stay alert. Do not speed when you are driving through moose or deer country. You'll still arrive if you go more slowly and you'll have more time to avoid an animal if you spot it. Wildlife experts have recommended 90 kph/55 mph as a suitable speed for wildlife zones in good weather conditions, as it provides you with some reaction time to stop. Here are the things that suffer when you travel at too great a speed:  You can't stop quickly enough to avoid a collision. The impact of a car/truck is far greater the faster you travel. Your ability to take evasive action is massively reduced and you're more likely to resort to swerving instead of braking and gently responding. Be prepared to take evasive action, which includes being able to quickly slow down, brake suddenly or turn down blinding headlights.  Drive so that you are able to stop within the space of your headlights; practice this in a safe area if you don't know how fast this is for your vehicle. Make sure your seat belt is on and check that all passengers are wearing theirs as well. A sudden lurch could have people catapulting from the car. Actively scan the sides of the roads as you drive for any signs of wildlife. If you have passengers, get them involved but ask them not to shout out as this is very startling and can cause the driver to react incorrectly. Ask them to calmly tell you that they see moose or deer lurking about. Look on the road sides, the shoulders, down into ditches (they love the grass there), median strips, intersecting roads, on the road itself and try to spot any signs of movement, flashes of eyes or body shapes. Watch both sides of the road; there is some...


Help a person with DID avoid triggers. Introduce yourself. Encourage treatment compliance.

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Trauma is comma among people with DID, and dissociation is generally associated with severe emotional stress. This means intense emotions may trigger "switching." To help a person with DID avoid switching, help them stay calm in stressful situations. If you see an encounter is becoming emotionally charged, it is best not to make a big deal of it.    Drugs and alcohol may also trigger "switching," so discourage use. Avoid asking questions of other alters if the person does switch because this could be dangerous. If you are present when an alter presents the alter may or may not know you. In the event an alter does not know you, the person may be confused or frightened. Help put the person at ease by introducing yourself and explain how you know them. If the person with DID happens to be a spouse, you may want to avoid introducing yourself as a husband or wife with some altars. For example, a child alter may be respond as very confused and an alter of a different gender may become upset by the implications of sexual identification. Treatment for DID typically includes regular counseling and lifestyle changes. People who experience depression and/or anxiety may also be treated with prescription medication. Treatment must be followed to be effective, so support the persons efforts to comply.  Encourage the person to attend counseling by offering to go with them. Lifestyle changes usually involve eating a healthy diet, regular exercise, and abstaining from drugs and alcohol. You can encourage adherence to these lifestyle changes by adopting them yourself, at least while you are with the person being treated. Suggest the person set an alarm to remind them to take medication as directed. If the person indicates they are non-compliant or is thinking about becoming noncompliant, urge them to speak to them doctor about treatment options.


Help around the house. Help with younger siblings. Listen to them. Respect their decisions. Do your homework. Be honest with them. Set and follow through with your goals Offer extra help. Introduce them to your friends and your friends’ parents.

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Make sure that you do all your chores without your parents having to remind you.  Beyond that, take on extra responsibilities, as well.  Clean not only your room, but the common areas like the living room and dining room, too. Your parents will appreciate the extra help.  Don’t take any shortcuts on your chores.  Do a good and thorough job. Keep your eyes open for small things that you can help with like clearing the table after dinner. If you have younger siblings, assist your parents with them.  If you can, change their diapers, fix their bottles, or help out with their homework.  If you’re old enough, offer to babysit them so your parents can go out on the town.  If you are able to stay at home alone, your parents might let you babysit your younger siblings. You can ask them by saying “Hey Mom & Dad, since you all let me be at home alone more often now, I wanted to let you know that I don’t mind keeping the kids sometimes if you wanna go out for dinner or a movie.” When your parents are giving you advice or just sharing information with you, take heed.  They have a lot of experiences that you haven’t had yet, so respect their knowledge.  Use their advice in your life so you can avoid mistakes they made. For instance, if they tell you follow the speed limits, be sure to drive carefully.  If they don’t trust one of your friends, spend less time with that friend. If your parents set a curfew of 11PM for you, be home by 10:45.  Always honor their rules as long as you are living in their home.  Show them that you respect them and never ignore them. If you are still in school, be sure to have your homework done as soon as you can.  You don’t want them to always have to remind you.  If you need their help, just ask them!  Parents typically like to feel needed, even when their kids are older. If you’re struggling with something or have done something wrong, tell them.  Don’t keep any secrets from them, but instead come to them openly. If you need to tell them something serious, sit them both down to have a talk....


Help children understand the new cat. Get your cat acclimated to your family. Relocate her food and litter box.

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When you first get a new cat, explain to your children that she needs time and space to settle in. Let them visit the new cat under supervision and for short periods of time. Give the children treats to place on the floor to offer her or else let them take in her food bowls. This will help the children feel part of the situation.  Encourage them to be quiet and still in the cat's room, sit on the floor, and be patient to see if the cat comes to them. Do not allow the children to pull the cat's tail, ears, legs, or whiskers or mistreat her at all. Do not allow children to stare at the cat in her hiding place because she will feel threatened. Also, teach the children to respect the cat's body language. If she hisses, hunches up, or her eyes go big and black, she is afraid. If any child sees her do this, he should back off and make sure the cat has a clear, unblocked route to her hiding place. First, bring in things from the rest of the house so she can get used to different smells and sights. Let her smell a pillow from the couch or a blanket from your guest room. Next, open the door and wait for cat to venture out on her own as she explores the sights and smells of the rest of the house. You should be around for this, but don't distract her.  The first few times you leave the door open, do so at night when the house is quiet and she can get her bearings. If she leaves the room of her own, she can find her way back if she feels threatened. If you're not at home, put the new cat back into the safe room. Wait for her to feel completely comfortable with the rest of the house before you let her roam when you're not around. Once she gets used to the rest of the house, slowly move her food and litter box to the place you want to keep them permanently. Just make sure the cat knows where you move them, or she will be very anxious. All of these methods will work for introducing a new cat to your family whether you have other pets or not.


Help motivate the person toward treatment. Discuss treatment options to open the door to professional help. Accompany your loved one to a psychiatrist or psychologist to get effective treatment. Involve family members in treatment. Support taking medication as prescribed. Move on with your life if your loved one refuses treatment.

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One way to motivate your loved one with OCD is to help her identify the advantages and disadvantages of change. If the individual still has trouble becoming motivated for treatment you can do some of the following:  Bring literature home. Encourage the person that treatment can help. Discuss ways in which you have accommodated the OCD behavior. Suggest a support group. Your support is one of the most important aspects of helping an OCD sufferer, as it will lift some of the weight off her shoulders and will help her find the best treatment possible. Make it a point to discuss the treatment options with your loved one, in order to introduce it as a discussion topic.  Be sure to let your loved one know that OCD is very treatable and her symptoms and distress can be seriously decreased. You can ask your general practitioner for more information on OCD treatment as well as a list of local mental health specialists. Don’t force anything on him or her, but rather discuss the different therapy methods and what might be most suitable for their specific case.  These methods can include medication, cognitive behavior therapy, and family support and education. Several medications have shown success in treating OCD, and work to control some symptoms, but are not cures. Cognitive Behavioral Therapy (CBT), exposure therapy, and response prevention are the treatments of choice, with or without medication. For OCD, exposure with response prevention will help with the OCD symptoms. This form of therapy gradually helps the sufferer refrain from engaging in their rituals.  Another treatment which may be helpful for the whole family is family therapy. This could serve as a safe place to discuss emotions and offer support. In order to find the most effective treatment, you will need to see a psychiatrist (MD), psychologist (PhD, PsyD), or a counselor (LPC, LMFT). Family involvement in treatment has been shown to help decrease OCD symptoms. Preferably, you should see someone who specializes in OCD or at least has experience...


Help out with food. Offer your help with chores. Provide entertainment. Offer to go to any follow-up exams with your friend.

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Food is one of the biggest issues post-surgery as we all need to eat, and oftentimes cooking and even shopping are difficult in the wake of an operation. Be prepared to help your friend with meals during their recovery.  Offer to get groceries. If you're able to go grocery shopping for your friend, do so. Check in with them if you're planning a shopping trip for yourself and see if there's anything they need. Bring over dishes. If your friend is uncomfortable with someone else doing their shopping, cook for them. Great options for meals are dishes that are re-heatable and keep for long periods. Aim for casseroles, soups, lasagnas, and salads. Be aware of any diet restrictions your friend might have. Oftentimes, certain foods are forbidden after an operation. Ask your friend about any kinds of food the doctor has advised against before preparing them a dish. Also, if your friend had any diet restrictions before the surgery - such as being gluten-free or a vegetarian - make sure you are aware of this. Don't tell them to call you if they need anything.  They will probably not want to bother you. Offer specific help, like, "I have some free time this afternoon, do you need help with anything?" Household chores are a burden after surgery and your friend will really appreciate a helping hand.  Do laundry, dishes, dusting, and any other cleaning. Your friend is probably laid up, so don't let them fall behind. If you have an extra hour, donate it to your friend in need. If they have pets, help with that. Clean the cat's litter box, walk the dog, make sure the animals have food or water. All of this will be appreciated. If needed, provide free childcare. Whether your friend is a single parent or has a spouse who's busy with work, chances are they will need help with the kids after surgery. Free childcare is much appreciated. While cooking and cleaning are tangible means to help a friend in need, sometimes recovery gets boring and all a person wants is good conversation and a little entertainment. Spend a weekend night...


Help people out during everyday life when you have the opportunity. Listen to the people in your daily life and show them empathy. Mentor a young person Volunteer Give blood if you’d like to help injured or unhealthy people.

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While they may not be glamorous, small gestures of kindness at a one-on-one level are a great way to be useful in your community. When you spot an opportunity to make a direct intervention and help another person in your community, do it with a smile.  For example, help an elderly man or woman cross a busy street. Or, give a few dollars to a homeless person. Better yet, buy them a meal and chat with them while they eat. If you see someone struggling to open a heavy door or carry a heavy package, go and help them. Our friends, family, and co-workers are members of society, and we can contribute by showing them emotional support. Or, if you need to talk about a negative experience with somebody else, let them share their own experiences, too.  For example, if a co-worker recently lost a loved one, say something like, “I’m so sorry, that’s hard to go through. If you want to talk about it, I’m happy to sit and listen.” Or if a friend is having a hard time in school, say, “That sucks. Sorry you’re struggling so much this term. Let’s have a coffee; want to talk about your classes?” in your community to build their character. If you’re an adult, you’ve probably accumulated decades of practical knowledge and worldly experience that many young people could benefit from. Mentorship programs exist for this purpose and allow adults to pass on personal or professional knowledge to young people who are struggling with an aspect of their lives. For example, you could mentor a young person in your area through the Big Brothers or Big Sisters program. Many churches or social groups (like the Boy Scouts) also encourage mentorship programs. at a community organization to help others in society. Volunteering is a great way to interact with your local community and help out people who are less fortunate than yourself. Volunteering will only take a small amount of your time each week and can make a huge difference in the lives of people in society around you. Depending on your personal interests, you could:   Volunteer at a local...


Help the homeless Help women

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. The homeless are a vulnerable group that are often misunderstood. By helping the homeless, both locally and across the world, you'll be improving people's lives and helping to create more sustainable and safe cities. . Women have traditionally been another vulnerable group. Though conditions have improved in many places, even in the most feminist countries you will still see unequal pay and disproportionate abuse. Do what you can to help women not just in the obvious places, like third world countries, but also closer to home. Remember: by creating a gender equal society, we open up more opportunities for everyone.


Help the kids on their hunt if they are young.

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If you’re playing with younger children, you may need to give them hints or add additional labels to your map so they know which direction to head in. For example, you could tell them that the parrot along the dotted line on the map indicates they should look in the room where there is a painting of birds. The goal is to have fun, so don’t make the treasure hunt so hard that it becomes frustrating for anyone! Give hints, travel along, and you could even dress up and talk like a pirate!