Combine acidic lemon juice with a mild abrasive. Apply the lemon juice to the brass. Rinse off the residue. Dry and buff with a soft cloth.

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The most common abrasives including baking soda and cream of tartar. Alternatively, you could also use half of a lemon and a little salt.  Combine 1 to 2 Tbsp (15 to 30 ml) of lemon juice with 1 to 2 tsp (5 to 10 ml) of baking soda. The mixture should fizz at first, but gradually calm down once you stir it together.  Mix 1 Tbsp (15 ml) lemon juice with 2 Tbsp (30 ml) cream of tartar, combining the two together to form an evenly thick paste. If using lemon and salt, cut a lemon in half and remove the seeds from one half. Coat the cut surface with table salt until well-coated. Use a soft cloth or your fingers to wipe the lemon paste onto the surface of the brass, coating it completely. Rub the paste on in a single direction for best results.  Use a soft cotton or terrycloth rag for best results. A lemon-and-baking-soda paste only needs to sit for a few minutes, but a lemon-and-cream-of-tartar paste should sit on the brass for about 30 minutes. If going the lemon-and-salt route, rub the salt-covered lemon half over the entire surface of the brass. Apply more salt to the lemon as needed until the entire brass surface has been polished. Place the brass under lukewarm running water and gently wipe the residue away with your fingers. If parts of the brass still seem dull, you can reapply the lemon solution of choice to that area for additional shine. Wipe the brass dry with a soft, clean towel. Apply even pressure in small, circular passes to give the brass an extra buffing.


Combine all ingredients in a slow cooker. Cover and cook on low. Let the beans sit for 10 to 20 more minutes. Serve warm.

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Add the pinto beans, salt, black pepper, and red pepper to the slow cooker. Pour 7 1/2 cups (1875 ml) water over the ingredients and stir to combine  Slow cooking the beans is less traditional, but it will result in beans that are more tender and creamier. The red pepper is only optional, but adding it does provide the pinto beans with a nice kick. If desired, you could also add margarine to beans for a touch of added creaminess, but the pinto beans will end up being creamy even without the margarine. You can grease the slow cooker with butter or cooking spray before cooking the beans to make your clean-up easier later on. Similarly, you could also use specially-designed slow cooker liners to prevent the pinto beans from sticking. The beans should cook for 7 to 9 hours  Do not open the slow cooker as the beans cook. If you do, valuable steam will escape and you may need to add an additional 30 minutes onto the cooking time. The total time largely depends on the size and age of the pinto beans you use. When done, the beans should appear tender but they should not be falling apart. You can test your beans after the 7-hour mark with a fork to determine how tender they are. After the beans finish cooking, turn the slow cooker off and let the beans sit until they can absorb more of the liquid.  By letting the beans sit, they will absorb more liquid and become creamier Leave the lid of the slow cooker on to help the beans stay warm Enjoy the pinto beans fresh out of the slow cooker


Combine all of the dry ingredients, except for the sugar. Blend the wet ingredients together, including the sugar. Whisk the wet ingredients into the dry until just combined. Heat up a skillet over on the stove. Scoop ¼ cup (60 milliliters) of the batter onto the skillet. Allow the pancake(s) to cook for 2 to 4 minutes before flipping them. Cook the pancake for 2 to 3 more minutes. Serve the pancakes.

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Pour the flour into a large mixing bowl. Add the baking powder, baking soda, salt, spices, and chocolate chips. Stir everything together with a whisk, then set the bowl off to the side. No pumpkin pie spice? No problem! Use ½ teaspoon ground allspice, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Scoop the pumpkin puree into a clean mixing bowl. Add the sugar, egg, oil, and milk. Mix everything together until the texture is smooth and consistent. There should be no streaks of egg yolk left.  For an even smoother batter, do this in a blender or food processor for about 45 seconds. Don't use the canned "pumpkin pie" puree, it is not the same thing. Pat down the flour mixture first, then make a well in the center. Pour the pumpkin mixture into the well, then stir everything together with a whisk until just combined. There will be a few lumps, which is fine. Do not over-stir, or the pancakes will turn out tough. At this point, you can add in more spices to suit your liking. Place a medium-sized skillet on the stove and turn the heat up to medium. Once the skillet is hot, lightly coat it with cooking spray. You can tell if the pan is hot enough if you flick some water on it, and the water begins to sizzle. You can also use an electric griddle. Set it to 350°F (177°C). Use a measuring cup or a soup ladle to do this. If the skillet is large enough, you may be able to fit a few more pancakes on it—make sure that they don't touch, however! Cook the pancake for 2 to 4 minutes. Once you see bubbles form, wait for them to pop, then slide a spatula under it, and flip it over. The pancake is ready when both sides are golden brown. Slide a spatula under it, then transfer it to a plate. Move on to make the rest of the pancakes. You will need coat the skillet with more cooking spray after every couple of pancakes. You can serve chocolate chip pancakes with maple syrup like plain pancakes. You can also add some fresh berries or even ice cream. For a real treat, serve them with some sliced strawberries or a sliced banana.


Combine all of the ingredients except the oils. Grease your hand with the coconut oil. Knead the dough for several minutes.

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Add 2 cups (230 g) of urid or black gram flour, ¼ cup (59 ml) of water, ¾ teaspoon (4 g) of salt, 1 teaspoon (2 g) of whole cumin, freshly ground black pepper to taste, and garlic powder to taste to a large bowl. Mix the ingredients until they just come together.  You can find urid or black gram flour at Indian grocery stores. It’s also available at many online retailers. You want the dough to be stiff, so don’t add any more water than you need to. You can adjust the seasoning amounts based on personal preference. Adding the garlic powder is optional, and you can feel free to add other spices, such as turmeric. The dough can be slightly sticky, so you’ll want to grease your hands before handling it. Lightly coat your hands with coconut oil to prevent the dough from sticking to them.  You can substitute any oil that you like for the coconut oil. Coconut oil works well, though, because it’s a solid at room temperature so it won’t make a mess. You may want to spread some coconut oil across your countertop or work surface to keep the dough from sticking to it. Remove the dough from the bowl, and place it on your counter or cutting board. Use your hands to knead and pound on the dough for 3 to 4 minutes until it’s smooth and soft.


Combine all of the ingredients except the spinach in a crock pot. Cook the soup on low heat for 8-10 hours. Stir in the spinach. Serve.

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Place 1 lb. of green lentils, 1 US-quart (950 ml) of vegetable broth, 4 cups of water, 4 diced celery ribs, 4 diced carrots, 1 diced onion, 3-4 minced garlic cloves, 1 can of diced tomatoes, 1 tsp. of dried oregano, 3 sprigs of fresh thyme, 2 bay leaves, 1 pinch of cayenne pepper, and salt and pepper to taste in a large crock pot. Stir the ingredients well to combine them. Cooking times vary slightly depending on how long it takes the lentils to soften without becoming too soft, and how long it takes for the soup to thicken. When it's ready, turn off the heat. Stir in 1/2 lb. of spinach and let it sit in the pot for a few minutes until it's completely wilted. You may think that you're putting in way too much spinach, but as the spinach wilts, it will get much smaller. Give this soup just a few minutes to cool down and then enjoy it on its own or with a slice of French bread. If you want it to be really creamy, you can even add a teaspoon of sour cream.


Combine all of the like terms and move them to one side of the equation. Factor the expression. Set each set of parenthesis equal to zero as separate equations. Solve each "zeroed" equation independently. Check x = -1/3 in (3x + 1)(x – 4) = 0: Check x = 4 in (3x + 1)(x - 4) = 0:

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The first step to factoring an equation is to move all of the terms to one side of the equation, keeping the x2{\displaystyle x^{2}} term positive. To combine the terms, add or subtract all of the x2{\displaystyle x^{2}} terms, the x{\displaystyle x} terms, and the constants (integer terms), moving them to one side of the equation so that nothing remains on the other side. Once the other side has no remaining terms, you can just write "0" on that side of the equal sign. Here's how you do it:  2x2−8x−4=3x−x2{\displaystyle 2x^{2}-8x-4=3x-x^{2}} 2x2+x2−8x−3x−4=0{\displaystyle 2x^{2}+x^{2}-8x-3x-4=0} 3x2−11x−4=0{\displaystyle 3x^{2}-11x-4=0} To factor the expression, you have to use the factors of the x2{\displaystyle x^{2}} term (3), and the factors of the constant term (-4), to make them multiply and then add up to the middle term, (-11). Here's how you do it:  Since 3x2{\displaystyle 3x^{2}} only has one set of possible factors, 3x{\displaystyle 3x} and x{\displaystyle x}, you can write those in the parenthesis: (3x±?)(x±?)=0{\displaystyle (3x\pm ?)(x\pm ?)=0}. Then, use process of elimination to plug in the factors of 4 to find a combination that produces -11x when multiplied. You can either use a combination of 4 and 1, or 2 and 2, since both of those numbers multiply to get 4. Just remember that one of the terms should be negative, since the term is -4.  By trial and error, try out this combination of factors (3x+1)(x−4){\displaystyle (3x+1)(x-4)}. When you multiply them out, you get 3x2−12x+x−4{\displaystyle 3x^{2}-12x+x-4}. If you combine the terms −12x{\displaystyle -12x} and x{\displaystyle x}, you get −11x{\displaystyle -11x}, which is the middle term you were aiming for. You have just factored the quadratic equation. As an example of trial and error, let's try checking a factoring combination for 3x2−11x−4=0{\displaystyle 3x^{2}-11x-4=0} that is an error (does not work): (3x−2)(x+2){\displaystyle (3x-2)(x+2)} = 3x2+6x−2x−4{\displaystyle 3x^{2}+6x-2x-4}. If you combine those terms, you get...


Combine almond milk with protein powder. Consume almond milk for its nutritional or dietary value.

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Compared to cow's milk, almond milk is low in protein. Most varieties have about 1g of protein per 1 cup (8 oz) serving. Two percent cow's milk, however, has around 8g of protein for the same size serving. Almond milk mixes well with protein powders, making it a good choice for those who want to increase their protein intake without drinking cow's milk. Almond milk has no saturated fat, and has roughly half the fat of 2 percent milk. There is no cholesterol in it and it is naturally high in calcium. Almond milk has 15 percent more of your daily calcium requirements compared to 1 percent milk. Homemade almond milk is an acceptable milk substitute for those who are following raw food diets.


Combine basic steps to create advanced moves. Dance slowly. Watch famous tap dancers. Practice often.

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You can either learn an advanced move from your instructor or invent your own at home. Most complicated tap dancing moves are made up of a combination of shorter, simpler moves. When learning the advanced move, break it down into a series of smaller, basic steps. Once you learn these steps, you will know the advanced dance move.  Write down the sequence of basic steps on a notepad or piece of scrap paper. This will help you remember how to do the dance move. Practice transitioning between the smaller steps. If you transition smoothly enough, the basic steps will come together and look like one long complicated dance move. While learning a difficult move, dance very slowly. Focus on mastering each step and learning the full routine. As you become more comfortable with the dance move, gradually speed up.  If you have a solid understanding of the dance move, you will be able to perform it more quickly. This method is also important for learning basic dance moves. A good understanding of the basics will give you a solid foundation for the more difficult dance moves. If you want to improve, watch talented tap dancers perform. This will give you an opportunity to learn their moves and adopt their styles. For example, watch famous tap dance groups perform if they come to your area. Alternatively, watch famous movies with great tap dancers or watch their routines on Youtube. Examples of famous tap dancers include:  Bill “Bojangles” Robinson in “The Little Colonel” (1935) The Nicholas Brothers in “Stormy Weather” (1943) Fred Astaire and Eleanor Powell in “Broadway Melody of 1940” (1940) If you want to get good at something, you must practice. If you’re taking classes at a studio, see if they offer practice times. During these times, the studio will be open to any students who want to practice independently. If your studio doesn’t offer practice times, you may have to practice at home. If you live in an apartment complex, make sure to practice during the day. Otherwise, your tap dancing may keep your neighbors awake at night.


Combine beer, water, and your seasonings in a medium saucepan. Bring the beer brine to a boil and let it simmer for 5 minutes.

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Get 2 12  fl oz (350 ml) cans of your favorite beer and pour them into medium pot. Stir in 2 cups (470 ml) of water, ¼ cup (68 g) of salt, ¼ cup (170 g) of packed ground sugar, and 1 tablespoon (7 g) of black pepper with a whisk. Continue mixing the beer brine until most of the salt and sugar dissolves.  Add 2 sprigs of garlic and 3 cloves of garlic if you want to put additional herbs in your brine. Experiment with different spices to find new flavor combinations. It’s okay is some of the salt and sugar doesn’t dissolve yet. Put your pot on medium heat and let it warm up to a boil. When the beer brine comes to a rolling boil, reduce the heat to a simmer for 5 minutes. Stir the brine occasionally with your whisk so the remaining salt and sugar dissolves into it. If the salt and sugar still doesn’t dissolve, try adding 1⁄8 cup (30 ml) of water or beer to the pot.


Combine cardio and strength training to burn more calories. Include interval training to temporarily boost your metabolism. Do more activity throughout your day to increase your calorie burn. Alternate workouts regularly to challenge yourself.

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A combination of a variety of exercises can help to speed up weight loss. Both cardio and strength training provide you with different types and amounts of calories burned. Remember that to lose weight, you need to burn fat and build muscle.  Aerobic exercise is primarily used to raise heart rate and burn calories immediately. Types of aerobic exercise include: running, walking, swimming, and biking. Strength training helps boost the metabolism because when muscles contract, they burn much more energy than when they are at rest. In addition, strength training helps increase muscle mass, which helps support a faster metabolic rate. The more muscle mass you have, the more calories you can burn, even when you are at rest.  Types of strength training include: weight lifting, yoga or pilates. Interval training, which involves both high-intensity and moderate intensity levels, may significantly boost your metabolic rate.  Aerobic exercise requires you to use more oxygen during your workout, which prompts the metabolism to work at peak efficiency — even after the workout is over (up to 24 hours later).  Interval training involves short bursts of very high intensity exercises with short bursts of moderate intensity exercises. It's done for a shorter length of time compared to a steady state cardio vascular exercise. Another easy way to burn more calories throughout the day is increasing your daily lifestyle activities. These are things you do in your typical day already — like walking to and from your car or doing yard work.  Increasing your daily lifestyle activity is a simple and quick way to increase your total calories burned each day. Think about your entire day and find areas where you can move more or take more steps. Activity that you have throughout your day can be just as important as planned exercise, as it adds to you overall calorie expenditure. Try: parking farther away, walking to your destination whenever it's safe and feasible, always volunteering to walk the dog, or taking the stairs more often....


Combine chia seed and peanut butter. Sprout chia seeds for adding to salads. Add chia seeds to soup for thickener. Use as breading for baked chicken or fish. Mix with ground beef to bind meatloaf or meatballs.

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Use a seeded whole grain bread and chunky peanut butter for a deliciously nutty PB&J. Spread peanut butter-chia mixture and dried blueberries on celery sticks for a lunchtime snack kids will love. Combine peanut butter-chia mixture with soy sauce, lime juice, ginger, brown sugar, and hot sauce to make a Thai-style peanut sauce for a cold noodle side dish. For added nutrition, substitute agave sweetener for  brown sugar and Bragg's Liquid Amino Acid for the soy sauce. Like bean or alfalfa sprouts, chia seeds make delicious sprouts, a wonderful addition for sandwiches or salads. Put chia seeds in water, drain excess water and leave in a jar for a couple days. Every 12 hours or so, rinse with water and pour the water off. In a day or two, the sprouts will be ready to eat. Ground or whole chia seeds are a good substitute for cornstarch when thickening a soup is required. For a simple and nutritious vegetable soup, thicken with chia seeds: You will need:  2 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 2 stalks celery, chopped 1 medium green pepper, chopped 2 medium carrots, chopped 2 cups fresh green beans 2 quarts of chicken, vegetable or beef broth 4 big tomatoes, chopped and peeled 2 ears of corn, just the kernels 1/2 c. chopped Italian parsley 1/8 c. chia seeds or chia seed powder black pepper, to taste salt, to taste lemon juice (optional) red pepper flakes (optional) In the olive oil, sauté the onion, garlic, celery, green pepper, carrots, and green beans over medium heat. After 5-10 minutes, when the vegetables begin to soften, add the tomatoes, broth, corn, and season with salt and pepper. Increase the heat to high and bring to a boil. When it boils, reduce heat and simmer for 25-30 minutes. Then stir in chia seeds to thicken, and add lemon juice and more seasoning to taste. When the soup thickens, serve immediately, topped with parsley. Serves 6. Mix with garlic powder (to taste) and a small amount of flour for a delicious and crunchy addition to your breading. Be careful not to...


Combine everything except the water.Don't add too much sugar. Mix the paste with 2-3 cups of water. Chill the pani if you wish.

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It will ruin the taste. Place all the spices and herbs together in a blender, food processor or mortar. Process them until they are ground into a fine paste. Add a little water if necessary to loosen the ingredients and make them easier to grind. Place the paste and water in a mixing bowl and mix well. Taste the mixture and add more black salt or spices as necessary. It's often served cold with the puri. If you wish to chill it, cover the bowl and place it in the refrigerator until you're ready to serve pani puri.


Combine in a cocktail shaker. Strain the ingredients into a glass. Serve.

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Shake 0.75 oz. (22 ml.) of whiskey, 0.75 oz. (22 ml.) of gin, 0.75 oz. (22 ml.) of lemon juice, 0.5 oz. (15 ml.) of simple syrup, and 1 dash of grenadine together for at least ten seconds to blend the flavors. Strain the ingredients into a sour glass or an old fashioned glass filled with ice. Garnish this drink with a maraschino cherry and an orange slice and enjoy it immediately.


Combine lemon juice and water. Pour the lemon juice mixture onto your hands. Rinse your hands off.

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Pour equal parts lemon juice and water into of a cup. Mix the solution together with a spoon or other stirring utensil. Rub the mixture over your palms and fingers for at least one minute. Massage the lemon juice into your hands so that the odor of gasoline can be completely eliminated. Continue rubbing for at least one minute, though it may take longer. You can rinse off your hands with water alone or wash with both soap and water. The smell of lemon is usually pretty nice, so you don’t have to work to eliminate the smell. Dry off your hands when you are finished washing them.


Combine marinade ingredients in bowl. Set tuna in marinade to soak. Sear marinated meat as normal. Baste each side of the meat with extra marinade as desired.

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Making a marinade is easy. All you need to do is mix ingredients and seasonings that you like. The recipe above will make you a delicious soy-orange marinade, but you can easily make your own. A few guiding rules for making your marinade are below:  Marinades almost always contain at least one fat and one acid. The fat is generally oil, while the acid can be vinegar, citrus juice, wine, or another acidic ingredient. In addition to this, most marinades have a few other ingredients to give the meat added flavor or aroma. These include herbs, spices, sugar, salt, pepper, and more. In the example marinade recipe above, the orange and lemon juices are the acidic ingredients, the olive oil is the fat, and everything else is for flavor. Once you've made your marinade, transfer it to a sturdy plastic bag. Put your steaks in the bag, massage them so that they get well-coated with the marinade, and set the bag in the fridge. Leave it here for at least half an hour and as long as 24. The longer you let the fish marinate, the stronger the flavor will be. You can double-bag your marinade if you're worried about spills. Heat a pan on the stove, adding oil when it's hot. Remove the steaks from the marinade. Shake off excess moisture. Sear the steaks at high heat for 1-2 minutes per side or as needed — just like you normally would. As you cook the meat, you can add flavor by basting the meat with a little extra marinade. When you flip the meat, the marinade gets caught between the fish and the pan, searing and caramelizing. Since the marinade contains the juice of the uncooked meat, for sanitation reasons, make sure you never add marinade to the top side of the meat right before serving it. You want the marinade you add to touch the hot pan so any germs in it can be killed. If you do add marinade to the top side of the tuna, flip it and cook briefly before serving.


Combine marinade ingredients. Marinate the frog legs with some of the marinade. Preheat grill. Grill frog legs for 6 to 7 minutes. Combine reserved marinade with butter and garlic. Serve frog legs with garlic sauce.

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Mix the vegetable oil, onion, parsley, salt, mustard, and basil in a small bowl. Also add the peel and juice of one lemon. Stir or whisk well to combine. Pour 1/3 cup (80 ml) of the marinade into a small dish. Cover with plastic wrap and refrigerate. Set this portion aside for a later step. Place the frog legs in a single layer inside a baking dish. Pour the remaining marinade over the legs and cover will plastic wrap. Store in the refrigerator for 3 hours.  The frog legs must be in a single layer. Otherwise, they may not marinate evenly. Use tongs to occasionally turn the frog legs in the marinade as they sit in the refrigerator. Brush the grill with additional vegetable oil and preheat it to medium heat.  If using a gas grill, preheat all the burners of the grill to a medium setting. If using a charcoal grill, lay two layers or so of charcoal briquettes along the bottom of the grill. Light and let the flame burn away until a light layer of ash forms on the charcoal. Drain the frog legs and transfer them to the hot grill. Cover the grill and cook for 3 minutes. Turn them over and close the grill again, cooking for another 3 to 4 minutes. There should be no further traces of pink meat when the legs have finished cooking. Additionally, the meat should begin to separate from the bones will little effort once done. Heat the reserved marinade with the butter and garlic in a small saucepan over medium heat. Cook until the butter is melted, stirring often. This should take about 1 or 2 minutes. Transfer the frog legs to a serving plate and drizzle the butter mixture over or around them.


Combine milk, cream, and vinegar. Make it vegan. Finished.

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First, pour ⅓ cup (79 ml) of milk into a small mixing bowl. Add 1 and ⅛ teaspoon of white vinegar and then stir or whisk to combine. Next, pour 1.5 cup (355 ml) of heavy cream in a sealable jar. Give the milk and vinegar mix ten minutes to sit and combine, then pour it into the jar and stir the contents.  After that, let it sit for a full day at room temperature. After 24 hours, place in the fridge to chill before serving. First, measure 1 cup (150 g) of raw cashews into a bowl. Then cover with boiled water and let them soak, ideally overnight. Once they have softened, strain the nuts and dump them in a blender. Add ½ cup (118 ml) of water, 1 teaspoon of nutritional yeast, ¼ teaspoon of salt, and ¼ cup plus 2 tablespoons of lemon juice (89 ml). Then:  Blend them together on a high setting, pausing to push any build-up along the sides back down with a spoon. Continue to blend for five to seven minutes, until all contents have blended and smoothed into a creamy texture.


Combine oats, water or milk, and a dash of salt in a microwave-safe bowl. Microwave the bowl on high for 2.5-3 minutes. Remove your oatmeal from the microwave. Taste your oatmeal. Add toppings to mix up your meal.

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Use 0.5 cup (45 g) of oats, 1 cup (235 ml) of water or milk, and a dash of salt. Stir the ingredients for about 30 seconds until the oats are no longer floating.  For richer oatmeal, use cream or whole fat milk; for a health-conscious alternative, try skim milk or water. If you're following a low-sodium diet, leave out the salt. It won't affect your oatmeal. Watch your oatmeal in the microwave as it cooks to ensure it doesn't boil over. If you notice the oatmeal bubbling up, pause the microwave. Give the oatmeal a stir, and continue with the remaining cooking time.  Pause and stir your oatmeal as needed only if it threatens to bubble over. Otherwise, you can simply let the full cooking time proceed. Cooking time may vary depending on the age and strength of your microwave. Wearing oven mitts or using a kitchen towel, remove your hot bowl of oatmeal from the microwave. Stir the oatmeal for about 30 seconds to cool the oatmeal and remove lumps. If your oatmeal is cooked to your preference, add any desired toppings. If the oatmeal still tastes a little firm, place it back in the microwave and cook it for another minute. Continue sampling and cooking the oatmeal as necessary until it is done. If the oatmeal is undercooked but has absorbed all the liquid, add a splash of milk or water. Stir it before putting it back in the microwave. Jazz up your cooked oats with dried fruit, granola, sweeteners, milk, or any toppings you like. Dried fruit makes an easy shelf-stable topping you can stash in an office drawer.  Try oatmeal with bananas, walnuts, and maple syrup for banana-bread inspired flavors. Add apple and cinnamon for a warm fall flavor combination.


Combine one tablespoon of cornstarch with 1/4 cup of cold water. Whisk the mixture. Test the thickness of the cornstarch mixture.

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Begin by pouring one tablespoon (14.18 g) of cornstarch and 1/4 cup (59 mL) of water into a cup or bowl. This mixture will create a medium-thick sauce. If you need a thicker or thinner mixture, you should use slightly more or less cornstarch.  Cornstarch mixes the best with cold water. It may take some experimentation to create the consistency you desire. Don’t worry if the mixture is a little too thick. You can thin it out later with water. The sauce may not turn out as good as it could be if you don’t thoroughly combine the water and cornstarch. Use a whisk to mix the ingredients together. There shouldn’t be any lumps left when the mixture has been properly combined. Make sure it’s sufficient for thickening. You can test it simply by spooning out some of the mixture and pouring it slowly back into the bowl. Or, you can add it to a small portion of a soup or sauce to see what it does.


Combine peanut butter with cream cheese and sugar. Add whipped topping. Pour into pie crust. Refrigerate until firm before serving.

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In a large bowl, beat these ingredients together until smooth and even. This should take just a few minutes with an electric mixer set to medium.  Note: If you're making your own pie crust, you'll want to set the oven to 350 degrees F (177 C) now to give it time to preheat. If you bought a prepared crust, you won't need the oven. Gradually mix in all three cups of the whipped topping. Fold it into the mixture with a spatula, then stir briefly to combine. Carefully spoon the filling mixture you've just made into your pie crust. When you've transferred all of the filling, use a spatula to get it flat and level with the upper edge of the crust. At this point, you can also add whatever toppings you wish over the filling. See the "Suggested Toppings" section below for a few good ideas. Place the filled pie in a safe spot in the refrigerator. Keep the pie in the fridge until it is well-set. Depending on the temperature of your fridge, this can take from 1-3 hours. When in doubt, you can always let the pie chill overnight to be sure.  When the filling is firm, the pie is ready to eat! Serve the dessert on its own or with the toppings suggested below. If you bought a pie crust that came with a plastic cover, you can use this to protect the pie. If it didn't, you don't need to cover it, but a tented piece of foil will also work.


Combine steroids with DMARDs for mild cases. Take IV steroids at your doctor’s recommendation. Avoid smoking.

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With cases of rheumatoid vasculitis that affects the skin and/or nerves, make an appointment with your healthcare provider to discuss prescription medication regimens. Because this is an inflammatory process, taking steroids coupled with a disease-modifying antirheumatic drug (DMARD) such as methotrexate is considered first line therapy.  Steroid doses range from 30 to 100 mg twice daily at onset for two to four weeks. Methotrexate starts with a dose of 10 mg/week increasing to a dose of 20 to 25 mg/week, based on the effectiveness and side effects. Exacerbation of vasculitis or occurrence of nodules may manifest but it is considered rare. Azathioprine can be substituted for methotrexate in doses of 50mg/day to 150 mg divided daily. Moderate or severe diseases is characterized by organ involvement such as the heart, nervous system or kidneys. Steroids administered by IV will act faster.  The doctor will administer a maximum dose of 250 mg intravenously twice daily. IV steroids may be used in conjunction with the addition of a biologic drug and/or methotrexate. Several small case studies have been reported with successful usage of biologic.,,, , , Literature review studies have reported that smoking tobacco has a strong causal link with rheumatoid vasculitis. The cessation of tobacco use diminished RA vasculitis and extra-organ diseases, and with improved survival, points to a better outcome for patients., Reach out to your healthcare provider, support groups, special counselors for tobacco quitting, and individuals who support your decision and want to help. Your doctor may assess your willingness to quit, then provide you with appropriate treatments such as nicotine gum, nicotine patch, counseling services or prescription medications such as Chantix. Counseling and medication together are more effective than either one alone.


Combine the Borax, washing soda, vinegar, and castile soap. Boil the water and add the Borax mixture. Let the soap cool and transfer it to a soap dispenser.

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In a large bowl, mix together 1 tablespoon (2 g) of Borax, 1 tablespoon (14 g) of washing soda, 2 tablespoons (30 ml) of white distilled vinegar, and ½ cup (120 ml) liquid castile soap. Stir well to ensure that all of the ingredients are well blended.  Borax is a natural mineral that’s ground down into a powder and used in cleaning products, such as dish soap and laundry detergent. You can find it with washing soda in the laundry aisle of most grocery markets. If you want your dish soap to have a scent, you can use a scented castile soap, such as lavender, peppermint, citrus, or tea tree. Pour 2 ½ cups (600 ml) of water into a medium saucepan, and heat on the stove on high until it is boiling, which should take approximately 5 to 10 minutes. Remove the pan from the stove, and gradually pour the Borax mixture into the water, whisking after each addition to fully mix the soap.  If you want your soap to have a stronger scent, add 3 to 5 drops of your favorite essential oil, such as lavender or tea tree, and mix well. It’s okay if your soap is thin and liquidy. It will thicken up as it cools. Allow the soap mixture to cool down to room temperature, which should take 20 to 30 minutes. Next, pour it into a dispenser and place it beside the kitchen sink.


Combine the Nutella and the heavy cream in a small saucepan. Cook the sauce over low heat, stirring constantly. Allow the sauce to cool before storing it. Use the sauce.

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Stir them together with a whisk. Don't worry if the Nutella doesn't dissolve right away. Use more heavy cream for a thinner sauce, and less heavy cream for a thicker one. As the sauce warms, the Nutella will blend with the heavy cream. It is ready when the color is even and the texture is smooth. Once it reaches room temperature, you can pour it into a jar or container, and store it in the fridge. You can also pour it into a mini pitcher used for pouring sauces and cream. Pour it over your pancakes instead of syrup. You can also use it on top of other breakfast foods, such as toast or waffles. Pair it with strawberries or strawberry jam for the ultimate treat! Store the sauce in the fridge and use it within 7 days.


Combine the beef, salt, and pepper. Form meatballs. Brown the meatballs. Place the vegetables and meatballs in the crock pot. Pour the remaining ingredients into the slow cooker. Cook on Low for 6 to 8 hours. Serve warm.

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Place the ground beef, 1 tsp (5 ml) salt, and 1/4 tsp (1.25 ml) black pepper in a large bowl. Use your hands to thoroughly blend the seasonings into the beef. Clean hands are the best way to mix the beef and seasonings, but you may use a wooden mixing spoon instead, if desired. Shape the beef mixture into 1-inch (2.5-cm) balls using your hands. You could also use a greased melon-baller or small spoon to form the meatballs. Place the meatballs in a large skillet and brown them over medium heat.  Make sure that the meatballs are browned on all sides. Stir them frequently as they cook. You do not need to add oil to the skillet in order to brown the meatballs. The fat in the ground beef that renders off into liquid form should suffice, even when using lean ground beef. Drain when finished. Layer the potatoes, carrots, and onions on the bottom. Place the meatballs on top. The potatoes and carrots should be placed on the bottom of the slow cooker because they require more heat to cook. The heating element of the slow cooker is located at the bottom of the device, so the bottom is the hottest portion. Combine the water, ketchup, cider vinegar, basil, and remaining salt and pepper in a separate bowl. Pour the mixture over the meatballs and vegetables. You do not need to stir the sauce into the ingredients in the crock pot. Allow the sauce to seep into the ingredients on its own. If you need to prepare the stew quicker, cook it on High for 4 hours. Keep the lid on the slow cooker at all times. Removing the lid can cause heat to escape, thereby lengthening the necessary cooking time. Scoop the hot meatball stew into individual serving bowls. Keep the crock pot on Low or Warm until everyone has been served.


Combine the breadcrumbs and Greek yogurt. Add your flavorings. Mix in the ground turkey by hand. Form your patties. Chill the patties in the fridge for an hour.

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Start by making a panade by mixing your breadcrumbs and yogurt. If you don’t have plain Greek yogurt, you can substitute it with 1/3 cup (80 mL) of milk or stock.  If you’re using white bread instead of store-bought breadcrumbs, tear up the slices and pulse the pieces in a food processor until you’ve formed coarse breadcrumbs. You can also toast the bread before tearing and pulsing it. A panade will make your patties super juicy, but you can skip this step if you want to cut some calories. Flavor the panade by mixing in the shallot or onion, garlic, Worcestershire sauce, soy sauce, salt, black pepper, chili powder, cumin, ground mustard, and cayenne.  The flavorings aren’t set in stone, so you can add or remove ingredients to suit your tastes. For instance, you could leave out the chili powder and cayenne if you can’t stand heat. You could also try adding 2 or 3 tablespoons of ranch dressing instead of the Worcestershire and soy sauces. Mixing your ingredients by hand is better than using a spoon. If you use your hands, you can gently combine the ingredients evenly without over-mixing them, which can make your burgers tough. Don’t use too much pressure, and stop mixing when the panade and meat are evenly blended. Remember to wash your hands with soap and hot water for 30 seconds after handling raw turkey. Divide your mixture into 4 evenly sized portions. Form them into 1 inch (2.5 cm) thick patties, then place them on a large plate or baking sheet. Make a dimple in each patty by lightly pressing your thumb into the center. The dimple will help prevent the centers from bulging when they cook. Cover the plate or baking sheet tightly with plastic wrap. Refrigerate the patties for at least an hour so they’ll hold their shape better. If you have guests coming over, you can mix and form the patties in advance, then cook them when it’s time to eat.


Combine the brine ingredients. Boil over high heat. Add the beef brisket and let soak.

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Pour the water, salt, liquid smoke, garlic, and pickling spice into a large stockpot.  Make sure that the stockpot you use can fit inside of your refrigerator. You will need to store it there in a later step. Place the stockpot on the stove. Give the ingredients a quick stir with a large mixing spoon to combine well. Turn the burner onto high heat and cook the brine ingredients until they just begin to boil. At that point, the brine should be removed from the heat and cooled to room temperature. Most of the spices in the pickling mix should have had the chance to dissolve, and the same goes for the salt. Essentially, boiling the ingredients together blends the flavors more effectively. Place the brisket in the brine, cover, and refrigerate overnight.  Cover loosely with the stockpot's lid or with a sheet of plastic wrap or aluminum foil. The brisket should chill in the brine for at least 8 hours, if possible. For a stronger flavor and more tender pastrami, though, you could let it sit in the brine up to 3 days.


Combine the cinnamon, ginger, and water in a pot. Allow the mixture to simmer. Strain the tea. Serve with honey.

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Add 3 quarts (2.8 l) of water, 2 cinnamon sticks, and ¾ cup (40 g) of chopped, peeled ginger to a large saucepan . Cover the pan, and place it on the stovetop. For a stronger cinnamon flavor, break the sticks into several smaller pieces. Turn the burner under the pot to medium low, and bring it to a gentle simmer. Let the mixture continue to simmer for at least an hour to ensure that all of the flavor from the cinnamon and ginger is released. You’ll know that the tea is simmering when you see gentle bubbling in the pot. Watch it closely to keep the tea from coming to a full boil. When the tea has simmered for an hour, remove the pot from the stove. Next, use a fine strainer to strain the cinnamon and ginger pieces out of the tea. The recipe makes 3 quarts (2.8 l) of tea, so pour it into individual mugs or teacups for serving. Mix in some honey to taste, and serve. You can prepare the cinnamon ginger tea several hours ahead of time, but be sure to reheat it before serving.


Combine the dairy ingredients. Scoop out the potatoes and add them to the filling mixture. Mix in bacon and cheese. Season to taste.

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In a large mixing bowl, combine 4 tablespoons of butter, ½ cup of milk and ½ cup of sour cream. Stir these together until the butter has melted. Together, the dairy components will give the potatoes a creamy texture. You can add more butter or sour cream to taste, as long as you don’t use enough to change the consistency of the filling. Avoid using too much milk, as this can oversaturate the filling with liquid and make it soupy. Use a serving spoon to scrape the insides of the potatoes out into the mixing bowl. Try not to damage the skin, as you’ll be refilling them later. Use a potato masher or electric hand mixer to combine the potatoes with the dairy ingredients. For best results, the mixture should be blended but still slightly chunky.  Leave a small amount of potato in the shells to ensure that they’re sturdy enough to withstand refilling and baking. Mash the ingredients more thoroughly or use an electric mixer on a higher setting to give the potatoes a smoother consistency. Just don’t mix them too much, as this can cause the starches to separate and make them pasty. Take ½ to 1 full cup of shredded sharp cheddar cheese and add it to the potato mixture. Cook 4-6 strips of bacon and crumble them into the mixing bowl. Mash everything together again until the cheese has melted and the bacon pieces are evenly distributed throughout the filling.  You can also use pre-cooked bacon bits if you’re in a pinch, but the flavor and texture may not be as good as freshly cooked bacon. Set aside some cheese and bacon to add to the tops of the potatoes before baking them a second time, or simply grate or cook a little more. Add salt, cracked black pepper and/or seasoned salt or garlic powder to the filling mixture until it tastes the way you want. Be careful not to oversalt. The filling will be quite salty on its own due to the butter, bacon and cheese. Mix the ingredients together once more after seasoning. A little salt and pepper is all you’ll really need to season the filling. Otherwise, you risk overpowering and...


Combine the dry ingredients. Add the wet ingredients except for the water. Mix in the water.

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In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisking will help to remove lumps from the dry ingredients, and make for a smoother cake batter.  Instead of whisking, you can combine the ingredients in a sifter and sift them into the mixing bowl. To make a chocolate mocha cake, add 1 teaspoon (5 g) of espresso powder to the mix as well. Crack the eggs into a small bowl, and then transfer them to the mixing bowl with the dry ingredients. Add the milk, oil, and vanilla. Beat the mixture with a hand mixer on medium speed for two minutes.  Use a whisk to combine the ingredients if you don’t have a hand mixer. Cracking the eggs into a separate bowl will give you an opportunity to pick out any shells that fall in with the egg. Once you’ve added the water, beat the batter for another minute, until all the ingredients are fully incorporated. Don’t worry if the batter appears thin, because it’s supposed to be like that.  Instead of making your own chocolate cake from scratch, you can also use a prepackaged cake mix. You can also use a brownie recipe or mix to cook in the oranges.


Combine the dry ingredients. Add the yogurt. Knead until a smooth dough forms. Refrigerate the dough. Separate the dough into balls. Flatten the balls into circles. Heat the oil. Fry each bhatura. Drain and serve.

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In a large bowl, mix together the maida, baking powder, salt, and baking soda until evenly combined. Use clean hands or a wooden mixing spoon for best results. Gradually add the yogurt or curd into the flour mixture, using 1/4 cup (60 ml) at a time. Mix after each addition. After adding all the yogurt, knead the dough inside the bowl until it becomes soft, smooth, and a little sticky. If the dough feels too dry or crumbly, you could add another 1 to 2 Tbsp (15 to 30 ml) of yogurt. Do not add any water, though. Tightly wrap the dough in several layers of plastic wrap. Chill it in the refrigerator for 6 to 8 hours before continuing. Alternatively, you could simple cover the top of the bowl with plastic wrap or a loose plate. The covering or wrapping is simply used to prevent the dough from drying out. Remove the dough from the refrigerator and punch it down. Knead it a few times, then break it apart into 8 or 9 equal pieces. Roll each piece into a ball. Note that the balls should roughly be the size of a lime or lemon. Roll the dough balls in additional flour. Use a rolling pin to flatten each one into a circle. Pour the frying oil into a skillet with tall sides and a heavy bottom. Allow it to heat on your stove, on high, until the temperature reaches 350 degrees Fahrenheit (180 degrees Celsius).  Check the temperature using a candy or oil thermometer. If you do not have a cooking thermometer, you could verify that the oil is hot enough by dropping in a small speck of dough. It should immediately sizzle and float to the top. Within moments, the dough should deepen to a light golden color. Drop the bhatura into the hot oil one at a time. When the dough puffs up and the bottom deepens in color, flip it over and fry the other side. When done, there should be golden-brown specks on both sides. The temperature of the oil will usually drop once you add the bhatura and rise when you take the finished bread out. For best results, keep a close eye on the temperature of the oil throughout the process and manipulate the...


Combine the dry ingredients. Whisk together the wet ingredients. Combine the dough into a shaggy ball. Rest the dough for at least an hour.

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Get out a large bowl and put all of the dry ingredients into it. Stir the ingredients until they're combined and then set the bowl aside. For the dry ingredients, you'll need:  2 1/2 cups (312 g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon table salt Get out a small bowl and crack one egg into it. Add 1/2 cup (120 ml) of vegetable oil, 1 teaspoon of white vinegar, and 1/2 cup (120 ml) of water. Whisk the wet ingredients until the egg is completely blended into the liquids. If you'd prefer, you could use schmaltz instead of vegetable oil. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula or wooden spoon to stir the mixtures together. Put the dough onto a work surface and knead it until it forms a rough ball. You'll need to work the dough for about a minute so it comes together. Transfer the knish dough back to the mixing bowl and cover the bowl with plastic wrap. Put the dough aside for one hour to rest while you make one of the fillings. If you'd like to make the dough in advance, chill the dough in the fridge. You can prepare it up to three days before you want to make the knishes.


Combine the eggs, half-and-half, and salt and pepper. Melt more butter in the pan and add the eggs. Stir the eggs around and cook them until they are done.

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To make the scrambled eggs, crack 8 whole eggs into a large bowl. Add ¼ cup (59 ml) of half-and-half and salt and pepper to taste, and stir well to thoroughly blend the mixture.  You can use your favorite egg substitute to make the scrambled eggs if you prefer. If you want your breakfast quesadillas to have a stronger Mexican or Tex Mex flavor, you can also mix some taco seasoning or chili powder into the eggs. Fresh chives and/or cilantro can also be a tasty addition to the scrambled eggs. After you’ve finished blending the egg mixture, add another tablespoon of butter (14 g) to the skillet. Allow the butter to heat over medium-low for 1 to 2 minutes, or until it is mostly melted. Next, carefully pour the egg mixture into the pan with the butter. Make sure that the skillet isn’t too hot or the eggs may cook too quickly. Keep the pan on medium-low. Once the eggs are in the skillet, use a wooden spoon or spatula to drag the mixture around to form curds at it cooks. Allow the mixture to cook until it thickens and there is no visible liquid remaining. Remove the skillet from the heat, and set aside for the moment. If the eggs seem to be cooking too quickly, drop the heat down to low to keep them from burning.


Combine the first four ingredients together in a heavy saucepan. Whisk the ingredients. Gradually add the milk and half and half to the mixture. Serve.

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Combine 1 cup of unsweetened cocoa powder, 1 cup of sugar, ¼ cup of instant espresso powder, 1 tbsp. vanilla, 1 pinch of salt, and 1 cup of cold water in a heavy saucepan and heat the mixture over low heat. Continue to whisk them until the cocoa powder is dissolved and the mixture is smooth and creamy. Add 6 cups of scalded milk and 2 cups of scalded half and half to the mixture over low heat, whisking the ingredients together until they’re hot but not boiling. Add 1 cup of milk and ¼ cup of half and half at a time and continue to add the rest of the milk and half and half in small portions until all of the ingredients are thoroughly blended. Enjoy this tasty mocha hot chocolate as a breakfast treat or during any time of day.


Combine the flour blend, xanthan gum, egg replacer, salt, and powdered milk. Mix the eggs, butter, vinegar, and honey to the bowl of a stand mixer. Add the dry ingredients to the wet ingredients in two batches and blend. Pour the water and yeast mixture into the bowl. Transfer the dough to the bread pans. Allow the dough to rise.

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In a medium size bowl, mix together 4 cups (560 g) of the gluten-free flour blend, 1 tablespoon (22 g) xanthan gum, 1 tablespoon (15 g) gluten-free egg replacer, 2 teaspoons (14 g) salt, and ½ cup (34 g) powdered milk until well blended. Set the bowl aside. Attach the paddle attachment to your stand mixer, and combine 3 large eggs that are at room temperature, ¼ cup (57 g) of butter that’s been softened to room temperature, 2 teaspoons (10 ml) of cider vinegar, and ⅓ cup (112 g) of honey. Turn the mixer to low, and mix the ingredients for approximately 30 seconds.  You don’t necessarily need a stand mixer to make the gluten-free bread. You can use a handheld mixer or even stir the ingredients together by hand. The dough will turn out the same, but it will just take longer to mix it. The mixture will still be slightly chunky when the 30 seconds are up. Just make sure that all of the ingredients are well incorporated. It’s easier to blend the dry ingredient mixture into the wet ingredients if you divide the dry mixture into two batches. Mix in half of the dry ingredients with the mixer set at a low speed until they’re just incorporated. Then add in the second half of the dry ingredients and mix for 30 seconds or until they’re blended in. Because there’s no gluten in the dough, you don’t have to worry about overmixing it as you would with traditional bread. After you’ve incorporated the dry ingredients, leave the mixer set at low, and slowly begin to pour the yeast and warm water mixture into the dough. Once you’ve added all of it, turn the speed up to medium-high and mix it for 4 minutes. When you’ve finished mixing the dough, it should look like extremely thick cake batter. When the dough is completely mixed, pour it into the 2 greased pans. Divide it between the two, and use a spatula to help spread the dough evenly in each pan. After the you’ve transferred the dough to the pans, dip your fingers in some water and use them to smooth the top of each loaf. Place the filled bread pans in a warm location, such as...


Combine the flour, ghee, and salt. Add the water. Knead well. Let rest for 30 minutes. Divide dough into even portions. Roll the portions into flat circles. Heat oil in a deep pan. Fry the luchi. Drain and serve.

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Place the three ingredients in a large mixing bowl and stir them together with a wooden mixing spoon until evenly combined. Add 1 to 2 Tbsp (15 to 30 ml) of water to the flour mixture and stir to moisten. Then, add another 1/2 cup (125 ml) of water and blend it in until a soft dough forms. Note that you may have difficulty mixing the dough with a spoon after you add the 1/2 cup (125 ml) of water. If this is the case, put the spoon down and begin mixing the dough with your hands. Lightly flour a clean kitchen counter. Turn the dough out onto the counter and knead it for 2 or 3 minutes, just long enough for the dough to become smooth. If your hands stick to the dough while you knead it, sprinkle a little flour onto the surface of the dough or dust your hands with flour. Do not add too much, though, since too much flour can cause the dough to crumble. Cover the dough with a clean, damp dish towel and allow it to rest at room temperature. This dough will not rise as much as a dough with yeast in it would rise, but the resting period does still allow the dough to settle and form air pockets. Break off 2 to 3 inch (5 to 7.6 cm) portions of dough and roll them into balls. Arrange the dough on a parchment lined baking sheet, then cover them with a moist dish towel for a few minutes. A large plate would work just as well as a baking sheet here. You will not need the baking sheet to cook the bread. Instead, you only need something to place the uncooked dough on as it waits to be fried. Apply a light coating of olive oil to the balls of dough. Use your hands or a lightly oiled rolling pin to roll them out to circles with a diameter 3 to 4 inches (7.6 to 10 cm) long. Place the dough back on your baking sheet or plate when done rolling it out. Pour 1 inch (2.5 cm) of oil into a deep, heavy skillet. Warm it on the stove using high heat. The oil should reach a temperature of 350 degrees Fahrenheit (190 degrees Celsius) before you move on to the next step. If you do not have a food-safe thermometer to use for checking oil...


Combine the garlic, mustard, vinegar, and salt. Blend in the mayonnaise. Pour the olive oil into the blender. Add the remaining ingredients. Serve.

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Place the minced garlic, Dijon mustard, white vinegar, and salt in a blender or food processor. Pulse to combine.  Continue until the ingredients are thoroughly mixed. You should still see pieces of minced garlic in the mixture; you do not need to blend them down into a smooth paste. Note that you should use fresh minced garlic, not dried. If you choose to use whole cloves, smash and mince four cloves before adding them to the blender. Add the mayonnaise to the blender. Process for several seconds, or until a thick paste forms. The mayonnaise acts as a replacement for the egg yolk found in more conventional Caesar dressing recipes. Mayonnaise contains egg, so it can add the same sort of thickness and richness to the dressing while minimizing the risk of food poisoning. Continue blending the dressing on low speed. Pour a thin, steady stream of olive oil into the dressing through the top opening, and blend until combined. Once everything combines into a thick, even dressing, scrape down the sides of the blender with a spatula. Stir the dressing to mix in these scrapings. Pause the blender. Add the anchovy paste, lemon juice, Worcestershire sauce, Parmesan cheese, and black pepper. Pulse for several more seconds, or until combined.  Alternatively, you could stir these ingredients into the dressing instead of pulsing them in with the blender. If desired, you may omit the anchovy paste. The Worcestershire sauce in this recipe will still give the dressing its characteristic deep, salty flavor, but adding the anchovy paste will further emphasize that particular flavor profile. Taste the dressing at this stage and adjust the seasonings as desired. Toss the finished dressing into a prepared Caesar salad. You can serve it at room temperature or slightly chilled. Ideally, you should use the dressing within one or two days. Store it in the refrigerator in an airtight container, then whisk well before serving.


Combine the ground meat, wine, potato starch, and salt. Mix the chicken stock, soy sauces, sugar, and salt. Heat the oil in a wok or skillet.

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In a small bowl, mix ½ pound (220 g)  of ground meat or shrimp, 2 teaspoons (10 ml) of Shaoxing wine, 1 teaspoon (5 g) of potato starch, and ½ teaspoon (3 g) of salt. Stir until all of the ingredients are well combined.  For the meat in the dish, you can use ground beef, pork, chicken, or turkey, depending on your preference. If you don't have Shaoxing wine, you can use Japanese sake or dry sherry in its place. The potato starch help keeps the meat tender during cooking. If you're using a meat that's higher in fat, such as beef, pork, or turkey, you can omit the potato starch if you want. In a separate small bowl, combine ¼ cup (59 ml) of chicken stock, 2 teaspoons (10 ml) of light soy sauce, 1 tablespoon (15 ml) of dark soy sauce, ½ teaspoon (3 g) of sugar, and  ½ teaspoon (3 g) of salt. Stir until all of the ingredients are thoroughly combined.  The dark soy sauce adds color to the finished dish. You can replace it with 1 tablespoon (15 ml) of light soy sauce if you don't have any on hand. The noodles will be lighter in color, but the taste will be the same. If you don't want to use sugar, you can replace it with 1 tablespoon (15 ml) of oyster sauce or hoisin sauce. Add 2 tablespoons (30 ml) of peanut oil to a large wok or nonstick skillet. Turn the heat to high, and allow the oil to heat for approximately 3 minutes, or until hot. You can replace the peanut oil with grapeseed, safflower or vegetable oil if you prefer.


Combine the hair-lightening ingredients. Apply the mixture to your hair. Cover your hair. Rinse your hair.

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Combine 2 cups of distilled vinegar, 1 cup of raw honey, 1 tablespoon of olive oil, and 1 tablespoon of ground cinnamon. Use a spoon to mix these ingredients together in a medium sized bowl. Use big clips to section off your hair. Since this is a thicker mixture, scoop out a small amount, and use your hands to apply it to your different hair sections. Once most of the mixture is covering your hair, consider using a wide-tooth comb to thoroughly distribute the mixture to your hair. Pull back your hair, and wrap it in plastic wrap. Or, pull back your hair and secure it with a clip, and then put on a shower cap. Let this mixture soak into your hair overnight. The next day, rinse this honey and cinnamon mixture out of your hair. Shampoo your hair normally to remove the mixture residue.


Combine the ice cream base. Mix the egg yolks with the sugar and cotton candy syrup. Whisk and heat the ice cream base. Pour the ice cream base into the egg mixture. Heat the ice cream base and add the optional pink food coloring. Chill the ice cream mixture. Churn the cotton candy ice cream.

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Measure 1 cup (236 ml) of whole milk, 2 cups (470 ml) of heavy cream, 1/6 cup (33 g) of the sugar, 2 pinches of salt, and 1 teaspoon of vanilla. Place the ice cream base ingredients in a saucepan and set it aside. It's important to use whole milk, so your ice cream sets up properly. Get out a large mixing bowl and place 5 egg yolks in it. Add the remaining 1/6 cup (33 g) of granulated sugar and whisk the mixture well. Whisk in 3/4 cup (180 ml) of cotton candy syrup.  You can discard or save the egg whites for another recipe. You can buy cotton candy syrup at some grocery stores or candy shops. Turn the saucepan on to medium heat. Whisk the ice cream base occasionally to keep it from sticking. Heat the base until it comes to a boil. Slowly pour about one-third of the hot ice cream base into the egg mixture while you whisk the egg mixture. Slowly whisk in another third into the egg mixture and stir it well. Add the last of the ice cream base and whisk the mixture well. Slowly whisking the ice cream base into the egg mixture will prevent the egg mixture from curdling. Pour the ice cream mixture back into the saucepan and turn the heat on to medium. Stir the mixture constantly with a heat-proof spoon for 2 minutes. If you want to use pink food coloring to make a bright ice cream, add enough coloring to get your desired shade. Avoid letting the ice cream mixture boil. Turn the heat down if it starts to bubble. Pour the ice cream mixture into a large, clean bowl and let it sit out until it's at room temperature. Put the bowl in the refrigerator and chill the mixture for one to two hours, so it's completely cold. Ensure that you don't use the bowl you whisked the egg yolks in, since the bowl contained raw eggs. Follow your ice cream maker's instructions to churn the ice cream. If you'd like to mix in cotton candy, you can add it during the last 3 minutes of churning the ice cream. Serve the soft, churned ice cream or transfer it to a freezer-safe container. You can freeze the ice cream until it's hard. Consider...


Combine the ingredients in a saucepan. Simmer the mixture for 10 minutes, stirring frequently. Strain the mixture. Add honey and milk to taste.

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Put 1.5 cups (360 mL) of water, 1 tsp (5 g) of turmeric, 1 tsp (5 g) of cinnamon, 1 tsp (5 g) of fresh ginger, and a pinch each of cloves, nutmeg, and black pepper in a medium saucepan. Turn the burner to medium-low heat. Don’t allow the mixture to reach a rolling boil; you simply want it to warm, which will help the herbs steep into the water. Turn off the burner. Strain the mixture through a fine mesh sieve into a mug to ensure only liquid remains. Discard any large pieces that remain in the sieve. A splash of almond milk and a drizzle of honey are the perfect additions to this tea. You could add sugar, coconut milk, or a dash of lemon juice instead, if desired.


Combine the juice from 1 lemon with 1 cup (240 mL) of water. Chop the halves into smaller pieces and place them in the lemon water. Microwave the mixture for 3 minutes. Let the water cool for 5 minutes and remove the bowl from the microwave. Wipe down the microwave with a clean towel.

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Cut a lemon in half and squeeze as much juice as possible from each half into a microwave-safe bowl. Then, pour the water over the lemon juice and stir with a spoon to mix the liquids thoroughly. If you don't have a lemon available, you can use another citrus fruit, like a lime or an orange. Once you've squeezed all of the juice out of the lemons, use a sharp knife to cut the lemon into quarters or eighths. Put all of the pieces into the water, and stir the mixture with a spoon again. This will ensure that any juice still in the lemon will evaporate in the microwave to help remove dirt and debris. Place the bowl in the microwave uncovered, and set it on high for 3 minutes. The water should bubble and boil, and may evaporate out of the bowl. After 3 minutes, leave the door closed so the steam from the water can't escape. If there's still some water left in the bowl, microwave it for an additional 1-2 minutes until almost all of the water is evaporated. Keep the door to the microwave closed until most of the steam has settled and condensed on the walls of the microwave. Then, carefully open the door and remove the bowl so you can start cleaning! First, lift the turntable out of the microwave and wipe it with the towel. Set it aside and wipe the sides and ceiling of the microwave, using the water as your cleaning agent. Don't forget to wipe down inside of the door, as well! The food and markings on the inside of the microwave should wipe off easily.  If you don't want to use a towel, you can use a damp sponge with a scrubbing pad to wipe the inside of the microwave. Remember to replace the turntable once the microwave is clean!


Combine the lemon zest, the ginger, and the water. Bring the mixture to a boil. Strain and transfer the mixture into a measuring cup. Rinse the saucepan and add the honey. Add the strained lemon ginger water and lemon juice to the warm honey. Stir the mixture until it turns into a thick syrup. Take the syrup to relieve your cough. Store the syrup in the refrigerator for up to two months.

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In a small saucepan, combine the first three ingredients of the recipe. If you decide to use fresh ginger in the recipe instead of ground ginger, you can peel it with a paring knife or a vegetable peeler. Once the mixture comes to a boil, simmer it for five minutes. Use a fine strainer or cheesecloth to strain the mixture to remove the ginger slices and lemon zest. Since the mixture will still be warm, it’s best to transfer it into a heat-proof container or a measuring cup.  A glass container with a secure lid or a large canning jar works well. Cheesecloth can usually be found in grocery and hardware stores. After this step you can discard the remaining zest and sliced ginger in the strainer because you’ve infused the water with these ingredients. After rinsing the saucepan out, add the honey to the saucepan and warm it over low heat. You don’t want to boil the honey. When the honey is warm, you can pour in the strained lemon ginger water as well as the lemon juice. Once it is thoroughly mixed, pour the syrup into a clean jar or bottle with a secure lid. Follow the dosage guidelines listed below:  Adults and children 12 years of age and older should take 1 to 2 tablespoons of the syrup every four hours. Children ages five to 12 can be given 1 to 2 teaspoons of the syrup every two hours. Children ages one to five can use ½ teaspoon to 1 teaspoon every two hours. Children under the age of one should not be given honey, because of the risk of infant botulism poisoning. This syrup keeps well in the fridge, and you will probably run out before two months has passed.


Combine the pumpkin, yogurt, honey, and spice in a food processor. Massage the mask into your skin and let it sit. Wash the mask off with warm water.

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In a food processor or blender, mix together 2 cups (450 g) of canned pumpkin, 4 tablespoons (60 ml) of low-fat vanilla yogurt, 4 tablespoons (60 ml) of honey, and 1 teaspoon (5 g) of pumpkin pie spice. Puree until the mixture is smooth.  Pumpkin is loaded with antioxidants and vitamins A and C, which help to moisturize and soften the skin. If you aren’t a fan of the scent, you can omit the pumpkin pie spice. When the mask ingredients are fully combined, use your fingers to gently massage it into your skin. Make sure to coat your entire face in a fairly thick layer, and let it sit on your skin for 10 to 15 minutes. If you don’t want to apply the mask with your hands, you can use a flat makeup brush, such as a foundation brush, to smooth it over your face. After the mask has sat on your face for at least 10 minutes, rinse it off with warm water. Use a gentle microfiber cloth to help remove the mask if you’re having trouble.


Combine the rye flour, salt, and yeast. Stir in the molasses and some of the cool water. Add more water to make a shaggy dough. Knead the dough. Shape the dough into a ball. Prove the dough for at least eight hours. Prepare the oven and a steaming pan. Set the dough on a sheet and slash the top. Bake the dark rye bread.

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Measure out 5 cups (500 g) of rye flour and remove a few tablespoons of the flour. Set this small amount aside for sprinkling over your work surface. Dump the remaining rye flour into a large mixing bowl. Add 1/2 tablespoon (10 g) of salt to one side of the bowl and put 3 1/2 teaspoons (10 g) of instant yeast in the other side of the bowl. Stir to combine the dry ingredients. You want to avoid placing the salt right on the yeast, or the salt could kill the yeast. Measure 1 1/2 cups (350 ml) of cool water and pour about 1 cup (240 ml) of it into the bowl with the dry ingredients. Add 4 teaspoons of molasses. Use your fingers or a rubber spatula to stir the mixture. If you don't have molasses, you could use black treacle. You should have about 1/2 cup (120 ml) of water set aside. Add a few tablespoons to the dough bowl at a time and mix the dough well in between additions. The dough should come away from the sides of the bowl once you've added enough of the water. You might not need to add all of the water to the dough. Avoid adding so much water that the dough becomes sticky and soggy. Spread a little olive oil on your work surface and scoop the shaggy dough onto it. Use the palms of your hands to knead the dough for about 10 minutes. The dough should become smoother (although not as elastic as dough made with white wheat flour). There are many ways to knead dough. For a basic way to knead dough, use one palm to spread the dough away from you. Fold the dough back to the center and turn it about 45 degrees. Use your palm to push the dough away again. Continue pushing, folding, and turning. Use your hands to shape the dough into a smooth ball. You can turn and tuck the dough until you've got a smooth ball with a small seam underneath. Since you won't bake this bread in a pan, it's important to get the dough into a tight free form ball. Sprinkle the inside of a large, round bowl with rye flour and set the ball of dough into it. If the ball has a seam, you should place that on the bottom of the bowl. Cover the...


Combine the seasonings. Cook the chicken, water, and most of the spice blend. Let the chicken cool. Reduce the liquid. Shred the chicken. Return the chicken to the liquid. Thicken the liquid.

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In a small bowl, mix together the paprika, chili powder, sugar, garlic powder, salt, onion powder, black pepper, cumin, and oregano. Whisk them together thoroughly to create a spice blend.  Use plain white granulated sugar for this recipe. Light brown sugar can also be used. Alter the amounts of paprika and chili powder to vary the heat level of your blend. This will create a mildly spicy meat mixture. Place the chicken in a deep skillet and cover with 4 cups (1 l) of water and 4 Tbsp (60 ml) of your spice blend. Bring the mixture to a boil over high heat, then reduce the heat to a simmer.  Cover the skillet and let the chicken cook for 30 minutes, stirring periodically. #*The chicken should be fully cooked and tender when finished. You can also use a Dutch oven or stockpot instead of a deep skillet. Simply make sure that whatever cookware you use is heavy-duty and equipped with a lid. Transfer the chicken from the liquid and let it cool on a separate plate. Do not dump the liquid. As the chicken cools, turn the heat back up, bringing the liquid to a boil again. Keep it boiling.  Do not cover the pan with a lid during this stage. As the liquid boils, much of it will evaporate off, reducing it down to a thicker, more concentrated consistency. When the chicken is cool enough to touch, shred it by pulling the meat apart with two forks.  You could also use your fingers to shred the chicken, but doing so will be much messier. Alternatively, you could use a knife to cut the chicken into rough cubes or strips instead of shredding it. Transfer the shredded chicken back into the liquid. Stir well so that the chicken is evenly soaked in the seasoned liquid. Combine the remaining 4 Tbsp (125 ml) of water, the remaining spice blend, and the cornstarch in a small bowl to form a paste. Add this paste to the skillet and continue cooking until the liquid thickens.  You will need to allow the liquid to boil after adding the cornstarch slurry. Stir constantly until the mixture thickens. Remove from the heat and serve or store...


Combine the shallots, garlic, salt, and pepper in a small saucepan. Stir in the chicken stock and wine. Boil for 15 minutes. Swirl in the butter. Serve warm.

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Place the saucepan on your stove and set the eye to high heat. Only turn on the heat once you are ready to press onto the next step. If you let the garlic and shallots sit in a dry, hot saucepan for too long, they may end up burning. Pour the two liquids into the saucepan and stir well to combine them with each other and with the other ingredients. Add the ingredients quickly, before the pan has a chance to fully heat up. If you add the ingredients after the pan has already become hot, the shallots and garlic may burn, and the liquid ingredients may end up splattering as you pour them in. Stir the sauce occasionally to prevent any of the solid ingredients from sticking to the bottom or burning. Leave the saucepan uncovered for the duration of the cooking process. Add the butter and gently combine it into the other ingredients by stirring the sauce with a whisk.  Remove from the heat as soon as the butter has finished melting. After removing the saucepan from the heat, continue whisking the sauce. The butter must be completely and thoroughly combined, so you should see no streaks of butter appearing throughout the sauce as you stir it. This sauce is best served warm and fresh. This is another sauce that works great when spooned over potatoes, pasta, rice, chicken, fish, veal, or pork chops.


Combine the soap nuts and water. Boil the mixture for 30 minutes. Remove the lid and boil for another 30 minutes. Strain and cool the liquid. Transfer the liquid to an easy-pour container. Store the soap nuts. Store the mixture in the refrigerator. Use a couple of tablespoons per load of laundry.

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Transfer the soap nuts to a large saucepan. Pour the water over the nuts and put a lid on the saucepan. Turn the heat to medium and bring the mixture to a boil.  Soap nuts, which are also called soap berries, are the fruit from the Sapindus shrub, a plant in the lychee family that’s native to parts of India and Nepal. Soapnut shells naturally contain saponin, which is a surfactant, making these berries an ideal biodegradable alternative to commercial laundry detergent. Soap nuts can be purchased in health food stores, alternative grocers, and online. When the water comes to a boil, turn the heat to medium-low and continue simmering for half an hour. This will give the soap nuts time to release their saponins into the water. Watch the mixture carefully as it boils, as soap nut water is prone to boiling over in a sudsy mess. When the mixture has boiled for 30 minutes, remove the lid and keep simmering for another half hour. As the soap nuts boil, mash the shells gently with the back of a fork a few times to help them release more saponins. As the mixture boils with the lid off, the water will reduce and create a more concentrated detergent. Once the water has simmered and reduced, remove the pot from the heat. Position a strainer over a medium bowl and pour the liquid into the strainer to remove the soap nuts. Set the liquid aside to cool to room temperature, about an hour. Leave the soap nuts in the strainer to cool as well. This quantity of water and soap nuts will yield about 3¾ cups (881 ml) of detergent. As soon as the liquid is cool enough to handle, insert a funnel into a clean glass or plastic bottle. Pour the liquid into the bottle through the funnel. Remove the funnel and screw the lid onto the container. It’s best to use a container with an airtight lid, as this will help preserve the detergent longer. When the soap nuts have cooled to room temperature, transfer them to a freezer bag and store them in the freezer until it’s time to make more detergent. Soap nuts can be reused in this way about three...


Combine the sugar and the hot water in a 16-ounce (475 milliliters) cup. Stir in the cold water. Add the lime juice. Adjust the taste of the limeade (if needed). Add some ice.

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Stir the sugar until it dissolves. The water must be hot, or the sugar won't dissolve well; you'll end up with little grains of sugar at the bottom of your cup instead. You are essentially making a very small batch of simple syrup. This will help dilute the simple syrup as well as cool it down. If you add the lime juice too soon, it may discolor; the taste my also change. It would be best to use freshly-squeezed lime juice. If you absolutely cannot get limes, you can try using the kind that comes in a bottle.  Keep in mind that this will affect the flavor of your limeade. Everyone has different preferences, and you may need to tweak the limeade to suit yours. If it is too strong for you, add some more water. If it is too tart, add some more sugar. If it is too sweet, add more lime juice. Stir the limeade well after each addition. How much ice you add is entirely up to you. You can even garnish the limeade further with a slice of lime or a few fresh mint leaves.


Combine the sugar, eggs, vanilla, and salt in a bowl. Add the melted butter to the bowl and mix until blended. Mix the flour and cocoa powder in a separate bowl. Sift the flour mixture into the sugar, butter, and egg mixture, and stir until evenly mixed. Pour the batter into a lightly greased glass baking dish. Microwave the brownies, uncovered, on high until cooked through, about 3 to 4 minutes. Take the brownies out of the microwave and set them down on the counter so that they can cool. Cut the brownies into squares or rectangles and serve them. Finished.

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Smaller servings of microwave brownies can be made directly in a mug, but because you are working with such a large amount, you'll need to mix it in a separate bowl first.  If you are vegan, mix 2 tablespoons (14 grams) of flaxseed meal with 5 tablespoons (74 milliliters) of water in a small dish. Wait 5 minutes for it to thicken, then add to the recipe.  If you are using the vegan option, consider adding ½ to 1 teaspoon (2.5 to 5 grams) of baking soda as well. This will help make the brownies more tender. Melt ½ cup (115 grams) of butter before adding it to the bowl. The melted butter will help the ingredients mix together better, giving you a denser brownie in the end. Use a fork to break up any lumps, clumps, or chunks. Mixing these two ingredients separately will help them mix into the rest a little more evenly. There should be no lumps, clumps, or chunks when you are done. Be careful not to over-mix, however, or your brownies will end up too tough and chewy. Consider adding 1 cup (125 grams) of chopped walnuts for a meatier texture. If you don't like walnuts, you can try another type of nuts, such as pecans or pistachios. The ideal size to work with is 8 by 8 by 2 inches (20.32 by 20.32 by 5.08 centimeters). For extra texture, scatter ½ cup (90 grams) of chocolate chips or chunks on top of the batter after you have poured it. After every minute, you will want to pause the microwave and rotate the baking dish. Keep cooking until there is a 1¼ inch (3.18 centimeters) wide moist spot in the center. Cooking times will vary depending on the strength of your microwave. A 1,100-watt microwave will cook brownies in about 3 to 4 minutes. Don't worry if the top looks moist. The brownies will continue to cook on the inside even after you take them out. You can serve them as they are, or with vanilla ice cream, whipped cream, or hot fudge. If you love coffee, you might like your brownie with a scoop of coffee ice cream.


Combine the vegetables, herbs and stock in the slow cooker. Heat the oil. Brown the lamb shanks. Add the lamb shanks to the slow cooker. Add the wine to the drippings. Cover the slow cooker and cook the shanks. Serve the shanks.

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Put the vegetables, garlic, bay leaf, thyme and chicken stock in the slower cooker. Stir the mixture so everything is combined. Pour the olive oil into a frying pan and place it over medium high heat. Heat the oil until it just begins to smoke. Don't overheat the oil or it will burn. Season them with salt and pepper, then place them in the hot oil. Cook each lamb shank on all three sides, for four minutes on each side. Don't cook the shanks all the way through; just cook them long enough to brown them and bring out their deep flavor. Place them bone-side up in the slow cooker among the vegetables, herbs and stock. Keep the pan in place, since you don't want to waste the drippings. Pour the cup of wine into the hot pan and let it come to a simmer. Scrape off the brown bits from the bottom of the pan with a wooden spoon or spatula. Add the wine to the slow cooker after 1 minute of simmering. Cook them on high for 6 hours according to the manufacturer's instructions. When the shanks are ready, they should easily fall apart when poked with a fork. Place each one on a plate and ladle some of the vegetable and wine sauce over each one. Serve with potatoes, vegetables or rice.


Combine the water, rice and salt. Secure the lid. Decrease the heat and continue cooking. Turn off the heat. Fluff the rice and serve.

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Mix 2 cups (470 ml) brown basmati rice, 2.5 cups (590 ml) of water and 1 teaspoon (5 ml) salt in the pressure cooker and turn the burner to medium-high or high heat to reach high pressure. Begin timing when the pressure cooker reaches high pressure.  Various models will have different types of valves to alert you when the pressure cooker is at high pressure. Those with spring valves generally have a bar or rod that rises; jiggler valves will rock and jiggle slowly at first and then rapidly; weight-modified valves will whistle and hiss as they lift up and down. Reduce the burner's temperature until the pressure cooker has stabilized and let the rice keep cooking. The total time from reaching high pressure until you're done should be between 12-15 minutes. Again, the time depends upon the amount of time you pre-soaked the rice. Allow the temperature and pressure to drop naturally for about 10-15 minutes after turning off the heat. The safety-locking mechanism will disengage or an indicator will alert you that the pressure has dropped.  Alternatively, put on oven mitts and place the pressure cooker in the sink. Run cold water over it to decrease the pressure. Then remove the valve and push the button/twist/press the lever to release water vapor and any remaining pressure.  Either way, be careful while doing this and know from where the vapor will shoot out so you aren't burned. Use a fork to fluff the rice and serve now, or refrigerate or freeze for later use.


Combine the water, soy sauce, white wine, ginger,and cornstarch. Heat the oil and stir fry the garlic. Add the shrimp and stir fry until pink.

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In a small bowl, mix together ⅔ cup (177 ml) of water, ⅓ cup (78 ml) of low-sodium soy sauce, ¼ cup (59 ml) of white wine, 2 tablespoons (16 g) of cornstarch, and 1 ½ teaspoons (7.5 g)  of fresh grated ginger. Stir until the mixture is smooth, and set aside. You can also mix 1 tablespoon (15 ml) of sesame oil and/or 2 tablespoons (30 ml) of oyster sauce into the mixture if you like those flavors. In a large wok or skillet, heat 1 tablespoon (15 ml) of vegetable oil over medium-high heat until the oil is hot and starting to shimmer, which usually takes approximately 3 to 5 minutes. Add 2 cloves of finely chopped garlic to the pan, and stir fry for approximately 3 minutes or until the garlic becomes soft.  If you’re using a skillet instead of a wok, make sure that it’s fairly deep so it has similar dimensions to a wok. When you add the oil to the pan, swirl it around once or twice to ensure that the entire bottom is coated. When the garlic is soft, mix 1 pound (450 g) of large, raw shrimp that have been peeled and deveined into the pan. Stir fry the shrimp for about 3 minutes or until they become pink. Use a slotted spoon to remove the shrimp, so you can place them on a plate and set aside. It’s a good idea to pat the shrimp with paper towel before you add them to the pan. Excess moisture on the shrimp can cause the oil to splatter when you place them in the pan.


Combine the yeast and water. Add the flour, salt, and oil. Knead the pita dough. Set the dough aside to rise. Divide the dough. Roll out the pitas. Preheat a skillet. Coat the skillet with oil. Cook each pita for about five minutes. Allow your pitas to cool before enjoying.

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In a large bowl, stir together the yeast and warm water. Set the mixture aside for about five minutes. This will give the yeast time to dissolve in the water. When the yeast is ready, it will be foamy and creamy-looking. The ideal water temperature for yeast is between 105 °F (41 °C) and 110 °F (43 °C). Water that’s too cold won’t activate the yeast, and water that’s too hot will kill it. When the yeast is foamy and has dissolved, add the remaining ingredients. Stir the mixture with a spoon or fork to incorporate the flour and water and form a loose dough. You can also use a stand mixer outfitted with the dough hook to combine and knead the dough. Sprinkle a counter or other flat work surface with a light dusting of additional flour. Turn the dough out onto the floured surface. Knead the dough with your hands until it forms a smooth and elastic-like ball, about six minutes. Add small amounts of additional flour if the dough sticks to your hands or the counter during kneading. Drizzle the dough ball with a few drops of oil. Use your hands or a pastry brush to coat the entire ball with the oil. Transfer the dough ball to a clean bowl. Cover the bowl with a clean tea towel and set it aside for one to two hours. The dough is ready when it has doubled in size. When the dough has had plenty of time to rise, remove the tea towel. Dust a clean counter with a small amount of flour, and turn the dough out onto the counter. Cut the dough in half four times to get eight equal wedges of dough. Roll each wedge into a ball. Sprinkle a rolling pin with a dusting of flour. Flatten the first dough ball by pressing it down with the palm of your hand. Use the rolling pin to roll out the dough into a circle that’s 9 inches (23 cm) in diameter and a quarter-inch (6 mm) thick. Repeat with the remaining dough balls. Sprinkle the dough and rolling pin with additional flour as you roll if the dough starts sticking to the counter. Place a cast iron or thick-bottomed skillet over medium-high heat and let it warm up for two to three...


Combine the yeast with water, sugar and flour and leave to rise. Combine the flour, sugar, cardamom, coconut milk and yeast mixture. Knead the dough with your hands. Leave the dough to rise.

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In a medium sized bowl, measure in the yeast and mix in a pinch of sugar, a pinch of flour and ¼ cup (59.15 ml) of warm water. Leave the yeast in the bowl to rise for about ten minutes.  The sugar and flour help the yeast to rise. When the yeast rises, it will expand and have a foamy texture. In a large bowl, combine all the ingredients, excluding the cooking oil. The mixture should form a dough. Take the dough out of the bowl and kneed it on a clean counter or cutting board. Kneed gently for a minimum of 15-20 minutes until all the ingredients are incorporated and the dough is soft and smooth. If the dough is still sticky, it means that you should continue kneading. After kneading the dough, place it back inside the large bowl and cover it with a clean cloth. Leave the dough to rise in a warm place for around eight hours, or overnight. This gives the dough enough time to fully rise.  When the dough is double its original size, it means that it has finished rising. If you live in a warm or tropical area, the dough may only need a couple hours to rise. Keep checking on the size of your dough if you are unsure how long you should leave it.


Combine two or more groups of Phase 10 into one game by using a process of promotion and demotion. Select a similar number of participants to play in each group. Promote the winners of the first and subsequent hands along with those scoring the lowest of all players. Add spice to the game by giving point penalties for behaviors you outline ahead of the game.

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This is a great way to get more than six people playing at one time. This method will also keep the groups changing each hand, allowing everyone to play together while also participating in separate games. For example you could do two groups of four, or a group of five with a group of six, or three groups of five, or anything else you choose. Do this at random so as not to be unfair. Demote the players with the highest scores and those who are working on the lowest phases. Hopefully you don't hurt any feelings, but those are the rules of the game! These could be things like talking in general, talking to specific people, laughing, coughing, scratching, or anything else you come up with. For example, maybe you make a rule that the highest player is not allowed to talk to the lowest player. If they do speak to one another, you can apply a penalty to the players.


Combine used green tea leaves with honey for a quick mask. Mix a green tea, coconut oil, honey, and lemon juice mask for brightening. Make a sheet mask using green tea and rice paper. Make a green tea and yogurt mask to exfoliate and nourish your skin.

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Brew a cup of green tea, then remove the tea bag and let it cool. Cut the tea bag open and dump the wet tea leaves into a bowl. Add about 1 US tbsp (15 mL) of honey to the tea leaves and combine them to make a paste. Apply the paste to your clean face and relax for 15 minutes before rinsing off the mask with warm water.  Follow up with your favorite facial moisturizer. This mask can exfoliate your skin, reduce redness, and treat acne. Use this mask as often as once a week. Add 1 tbsp (2 g) green tea leaves, 2 US tbsp (30 mL) of honey, 1  tsp (4.9 mL) of coconut oil, and 2 US tbsp (30 mL) of lemon juice to a bowl. Then, use a whisk or spoon to combine the ingredients until they’re smooth. Apply the mask to your face with your fingers, then relax for 5-10 minutes. Finally, rinse off the mask with warm water.   Apply a moisturizer after you rinse off the mask. This mask can moisturize your skin and may nourish it when it’s stressed or sunburned. Use this mask as often as once or twice a week. Brew a cup of green tea, then pour it into a small baking sheet. Lay your rice paper over the green tea, making sure it’s totally saturated. Leave the rice paper to soak for 1-2 minutes, then pull it out of the green tea. Place the rice paper over your face and relax for 10-15 minutes before removing the sheet. Don’t worry about rinsing your face.  This mask fights inflammation and aging while moisturizing your skin. Follow the mask with your favorite facial moisturizer. Use this mask once or twice a week for best results. Steep a bag of green tea for about 5 minutes. Remove the teabag and let it cool. Then, put about 1 tbsp (2 g) of the wet tea leaves into a bowl. Add about 1 US tbsp (15 mL) of full-fat yogurt to the bowl and mix the ingredients until they’re combined. Use your fingers to apply the mask to your clean face and relax for up to 30 minutes. Finally, wet the mask with warm water, then scrub it off with your fingers.  After you rinse your face, apply your favorite facial moisturizer. Use this mask once a week at...


Combine vinegar, hair conditioner, and hot water. Add 1/4 to 1/2 cup (60 to 125 ml) to your washing machine just before the rinse cycle. Run the rinse cycle as usual.

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In a large bucket or other container, stir together 3 cups (750 ml) white distilled vinegar, 2 cups (500 ml) hair conditioner, and 6 cups (1500 ml) hot water until evenly combined.  You can use any hair conditioner you want for this method. To make it more cost effective, choose a cheap brand. Since there are many varieties and scents of conditioner available on the market, your scent options are nearly endless. Note that this is not an "all natural" solution, but it is quite effective. The vinegar strips aways stiffening residue and the conditioner softens fibers. For a normal load, fill a fabric softener ball with 1/4 cup to 1/2 cup (60 ml to 125 ml) of the fabric softener solution or add the same amount directly to the washer just before the rinse cycle begins.  Do not add the fabric softener to the machine before its primary wash cycle. Pour the rest of the fabric softener into a storage container. Shake or stir well to combine before each use. You do not need to do anything special from this point on. Let your rinse cycle finish up as it normally would.


Combine water, white vinegar and dish soap to create a cleaning solution. Apply the foam to the stain with an old toothbrush. Scrape the foam away. Use a damp cloth to wipe the spot. Use a dry cloth to dry the spot.

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If the urine was dry when you found it, you can still take measures to clean out the spot. First, create a cleaning solution. Combine in a small bowl 1⁄2 cup (120 mL) warm water,1⁄2 cup (120 mL) white vinegar, and 1⁄4 cup (59 mL) liquid dish soap. Mix it together until it creates a foam. Using an old toothbrush both stops you from having to buy a new scrubbing tool, and is soft enough so that the scrubbing won’t damage the upholstery.  This method involves scrubbing, rather than just dabbing or spraying, because the stain may be absorbed further into the upholstery as it has had time to dry and sit. Scrubbing enables the cleaning mixture to go deeper into the upholstery. You can use a rubber spatula to do this, or any other material that is hard and flat. This will effectively and quickly  wipe away any remaining foam. Get a cloth damp with water and use it to dab at the spot and remove any residue from the cleaning solution. Blot the area with a dry cloth until both the former stain and the cloth feel completely dry and stop picking up moisture.


Combine with tea Infuse with spices. Replace regular water with seltzer. Mix in coconut water.

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. Let your fruit sit in the same pitcher as a tea bag or tea strainer. Keep this at room temperature, so the tea infuses without overpowering the other flavors. Steep for 1–3 hours, remove tea, and drink immediately. Try these recipes, adding each one to a quart (liter) of water:  Black tea bag, three mandarin oranges, four basil leaves, black tea bag  Two green tea bags, ½ mango (sliced), ¼ cup (60mL) strawberries Add a stick of cinnamon, a tablespoon (15mL) fresh grated ginger, and/or ¼ tsp (1 mL) vanilla extract. These work particularly well in tangy recipes. Try the following:  ½ cup (120mL) cubed pineapple, ½ sliced orange, 1 tbsp (15mL) grated ginger  1 cup (240mL) blueberries, ¼ tsp (1 mL) vanilla extract Make your own soda replacement with low sugar and no artificial sweeteners. Replace ¼ of your water with coconut water. Try infusing with peaches or honeydew melon. You may use coconut milk instead, but the thicker, richer drink may be more difficult to balance with fruit.