Articles, tagged with "chilies", page 1
06th August 2012
There are few things in life that taste better than a properly prepared hamburger. If you have good hamburger and good ingredients (cheese, onions and bun), and grill it right, you have a very tasty meal. However, this can get a bit dull after a while. So... Read >
Author: Lawrence Reaves
10th January 2012
You don't actually need an Armani suit or a Ferrari parked outside to seduce women. Understand these 4 tips to learn how to make women see you in romantic way.
As you go with your everyday life there comes a time when a special girl catches your eye.
... Read >
Author: Simone Brown
01st August 2011
Assorted chocolates are really common. A large percentage of American will eat 12 lbs associated with chocolate per year while many people in Switzerland consume roughly twenty three pounds every year. It's no wonder when things get challenging and every ... Read >
Author: Rocky Cantu
01st September 2010
This Szechuan dish is named soon after Chengdu, which is the capital of China's Szechuan province. This recipe serves 3 men and women as an entree or six if you are serving a different dish with it. The very hot bean insert offers the dish plenty of flavo... Read >
Author: Hubert Flores
01st June 2009
Scientists in India have shown how curcumin (a compound derived from turmeric) and capsaicin (a compound found in chilies) work to prevent gallstone formation.
80 % of all gall stones are known as cholesterol stones. As their name implies they consist ... Read >
Author: Keith Scott MD
08th September 2008
There are several ways of preserving chilies and my favorite has to be drying, but more of that later.
The simplest way to preserve a chili is to freeze it. One of the major problems with this is that the chili then loses its eating quality. If you eat... Read >
Author: Ric Wiley
21st January 2008
Mee Ka Ti (Rice Vermicelli with Coconut Cream)
Mee Ka Ti sauce 1250 g
Soaked rice vermicelli 750 g
Bean sprouts 200 g
Chinese chives cut 1.5 inches 40 g
Coconut milk 200 g
Note: This portion is ... Read >
Author: Author Unknown