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The World's Five Best Burger Recipes

12/17/11Here's what you will need: 
 
one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2x1x1/4 inch (about four oz) four kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick 'n Chunky salsa 
 
Prepare as follows: 
 
1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce. 
 
Zesty Burgers- 4 Servings 
 
Thanks to http://southernfood.about.com for this delicious recipe. 
 
The ingredients you'll need are: 
 
1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chopped 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of prepared mustard 1 dash of pepper your favorite burger toppings 4 split buns, toasted 
 
Preparation: 
 
Combine lean ground beef with onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties about 1/2 inch thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve with a variety of toppings and split toasted buns. 
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Texas Stuffed Grilled Burgers- Serves 5 
 
Thanks to allrecipes.com for this terrific, original recipe. 
 
Ingredients you'll need: 
 
5 pounds lean ground beef 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chopped onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups shredded Cheddar cheese 
 
To prepare: 
 
Preheat your grill for high heat. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until everything well blended together. Hand shape between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patties (4-5), distribute the onions, the mushrooms, the chopped ham and the cheddar cheese. Cover the piles with the remaining patties, making certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for somewhere between 8 and 10 minutes on each side, or until the cheese in the middle has melted and the burger is well done. 
 
Marinated Hamburgers 
 
Thank you razzledazzlerecipes.com for this culinary delight. 
 
The ingredients you'll need: 
 
3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar 
 
To prepare: 
 
Combine the ingredients. 
 
Use a pound and a half of ground beef to make patties. 
 
Put the burgers in a covered container and pour the marinade over them. Cover and refrigerate overnight. 
 
Remove from marinade and sear over high heat to seal in the juices. 
 
Mushroom Stuffed Burgers- serves 6 
 
This too is from razzledazzlerecipes.com. If you're smart, you'll visit often. 
 
Required ingredients are: 
 
1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter 1/2 pound sliced mushrooms 6 slices Swiss cheese 
 
Proceed as follows: 
 
Mix together the first 7 ingredients. Create a dozen patties, each about a quarter of an inch in thickness. Lightly saute the mushrooms in the butter. Put the sauteed mushrooms on 6 of the patties. Then top with the remaining 6 patties, sealing the edges tightly. 
 
Broil or grill to desired doneness. Top with cheese. Serve on toasted buns. 
 
I hope you will enjoy all five burgers as much as I do. And, if you want even more variety in your backyard cooking, you can find many more good burger recipes on the net.

The World's Five Best Burger Recipes

12/17/11Here's what you will need: one and a half lb lean ground beef two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chiles eight slices pepper Jack cheese, 2…

30 Nov 2011

Ashwagandha - Uses and Benefits

Ashwagandha or Indian winter cherry is considered one of the most important herbs in ayurvedic system of medicines. As because of its vast area of application, ayurvedic physicians have used it extensively in curing people from their ailments. Due to its properties it has gained lots of respect in the eyes of herbal healers. 
 
Ashwagandha is biologically known as Withania somnifera. It is a shrub, normally found everywhere in India especially in northwestern part of the sub continent, but is now a days cultivated in fields because of its great commercial demand. Plant size varies from 1-5 ft. Plant part used is root. It derives its named "ashwagandha" because of two reasons. First reason is that its root smells like horse and the other reason is that it vitalizes body to provide strength just like a horse possess. 
 
Ashwagandha is ushan virya in potency, has laghu (light) and tickt (penetrating) properties. Contains tickt, katu and madhur rasa. Due these combinations of superior properties, ashwagandha acts in numerous diseases with great results. As it is ushan virya in potency, it acts as vata suppressant. There fore relieves from all the illness caused by vata dominance. Also because of its hot potency, it opposes the rise of kapha therefore it also acts in suppressing increased and unbalanced kapha dosha. Root is found to contain biochemical like cuseohygrine, anahygrine, tropine, and anaferine etc. it also contains glycosides, withenolide with starches and amino acid. Ashwagandha is an herb with many uses. 
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Following are its indications: 
 
· It is considered as most important adaptogens in ayurvedic system of medicine. 
· It works in suppressing pains of any sort. It possess this property due to its ushan virya potency, which helps in eradicating vata that is the reason of initiation of pain in body. 
· Good results have been seen in diseases like Amavata (rheumatoid arthritis), sandhi gata vata (Osteoarthritis), vatarakt (gout), gridhasi (sciatica) and other vata dominant diseases. 
· Works as anti-inflammatory substance therefore helps in reducing swellings and restoring blood supply. 
· Its local application also has tremendous results in lymphadenopathy, goiter and on any body part which is supposed to have inflammation and pain 
· Possess great healing properties therefore has great effects in healing wounds and injuries 
· It relieves stress due to presence of vata suppressant properties which helps in nurturing nervous system 
· Helps in promoting calmness and mental satisfaction in mind due to its good penetrating powers, which helps to counter negative adaptogens. 
· It helps in relieving from the feel of numbness and burning sensation in extremities. 
· Helps in providing nourishment to the brain for its better function and greater ability to work. 
· It is often given in a person who regularly suffers from vertigo, uncautiousness, and depression as it helps in curbing mental and physical weakness. 
· Improves mental ability, helps in gaining retaining power and improves mental concentration 
· Increases muscular endurance and helps in building up of stamina. 
· Revitalizes body and decreases untimely fatigue caused due weak body strength accumulation of negative energies in the body. 
· Works as a rasayan i.e. a substance that helps in preventing early aging and rejuvenates whole body to provide youth. 
· It works as powerful immune booster that helps in fighting any foreign invasion in the body. 
· Its antioxidant properties helps in avoiding symptoms of early aging 
· A powerful aphrodisiac thereby helps in enhancing the sexual powers and long lasting endurance 
· It also helps in increasing sperm count and also the quality of sperms. 
· It gives good results in leucorrhoea, as it possesses the properties that suppress kapha. 
· It is considered as one of the most commonly used herb in relieving hypertension with excellent results. 
· It has also been found excellent supplement that helps in proving strength to heart muscles and keeps heart working normal 
· It also possess the properties which helps it to behave as an diuretic therefore is very helpful in treating urinary tract infections (UTI) 
· Wonderful remedy in increasing physical endurance is used extensively in physically weak people or people who are recovering from long illness as in case tuberculosis or surgeries. 
· Good results have also been seen in upper respiratory tract infection (URTI) and in asthmatic condition with wonderful results.

Ashwagandha - Uses and Benefits

Ashwagandha or Indian winter cherry is considered one of the most important herbs in ayurvedic system of medicines. As because of its vast area of application, ayurvedic physicians have used it ext…

22 Nov 2011

Seared Sesame Encrusted Ahi Tuna Steak Recipe

Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into. 
 
Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare. 
 
I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign. 
 
The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be. 
 
I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge. 
 
Let us move on to the recipe shall we? 
 
Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce.. 
 
I should mention one thing before we begin this recipe. I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don't get too mad at me! 
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This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna. 
 
INGREDIENTS: 
 
1/4 Cup Black Sesame Seeds 
1/4 Cup White Sesame Seeds 
1 Tablespoon of Sesame Oil 
2 - 6 ounce Ahi (Also known as Yellow Fin) Tuna Steaks 
Salt and Pepper to Taste 
 
MARINADE/ DIPPING SAUCE 
 
1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?) 
1 Lime (Juice and Zest - If you want more lime flavor, add another) 
1- 2 Cloves of Garlic Minced 
2 Tablespoons of Honey 
1 Tablespoon of Sesame Oil 
2 Tablespoons of Freshly Chopped Cilantro Leaves 
 
1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce. 
 
2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through. 
 
3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so. 
 
4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels. 
 
5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking. 
 
6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely. 
 
7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides. 
 
8) Remove and serve with the reserved dipping sauce. 
 
For side dishes with this recipe I usually keep things pretty bland as I don't want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice. 
 
There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

Seared Sesame Encrusted Ahi Tuna Steak Recipe

21 Nov 2011

Why a Mustard Plant is Considered a Great Plant

Mustard plant is is one of the several plant species that are found in many countries. Their mustard seeds are useful in cooking. Mustard seeds are grinded and mixed with water and transformed into a condiment. From mustard plant we can obtain mustard oil which is very useful. Mustard oil is obtained by pressing the mustard seeds. The importance of mustard plant is also mentioned in the Bible. 
 
Wild and black mustard are some of the species of mustard plant. Mustard plants generally do not achieve their normal height in low rainfall area. Mild white mustard plants grow in North America and the Mediterranean Europe. Mustard plants have the capacity to spread rapidly in areas where they are introduced. 
 
Mustard plant is an interesting plant which is very useful to man. It has both culinary and medicinal value. Black mustard, white mustard plant and leaf mustard are of the many different types of health giving mustard plant. Mustard plant contains volatile oils which have antimicrobial properties Mustard plants are able to cure many problems. 
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Powdered mustard is used an appetite stimulant, anti inflammatory, rubefacient, diuretic, laxative, digestive aid, emetic, irritant and for many other purposes. Mustard plant is also used to combat sinus problems. It enhances blood circulation. Mustard plant gives mustard flour when sprinkled in socks save the toes from frostbite. Seeds of mustard plant are used as preservatives. They are used as a medicine for spleen and liver complaints. Mustard plant also gives mustard plaster which if used as a dressing, increases blood flow to injured areas of the body. Mustard plaster is also used to lessen rheumatism, arthritis and toothache. Muster plaster is an official treatment for reducing fever.  
 
Some mustard  plants are grown and cultivated as green vegetables. Mustard if cultivated properly can produce oilseed which is very useful. Leaves of Indian mustard plant is one of the main ingredient in western and Indian food. Mustard plants are used for removing heavy metals from soil as these plants have high tolerance for such substances. These metals are very hazardous for other plant communities and are found in waste sites. Mustard plant store these metals in their cells. Later these plants are harvested and disposed. This method of removing heavy metals is cheaper and less expensive than other methods. This method is also useful in preventing erosion of soil from such sites. 
 
Greeks have described the Mustard plant as the greatest plant because of its usefulness to mankind. Mustard plant has the ability and capacity to sprout, bloom, and mature at a remarkable rate. Despite rapid growth, their quality is long lasting. Mustard plants have the ability to reproduce itself through the process of natural germination. These plants are functional and useful year after year. Every part of mustard plant can be utilized effectively. Mustard plant is also used for treating patients suffering from cold.  Mustard seeds if applied to chest will prevent pneumonia. Leaf mustard can also be used as a salad. So the next time you see a mustard plant do not uproot it as it is extremely useful.

Why a Mustard Plant is Considered a Great Plant

12 Nov 2011

Curry Powder Recipes - Indian Curries and Garam Masala

Spicy Curry Powder Recipe 
 
Ingredients: 
* Coriander seeds- 1/2 cup 
* Cumin seeds- 1/4 cup 
* Black mustard seeds- 1 tablespoon 
* Black peppers- 1 tsp 
* Red chilies- 5 
* Fenugreek seeds- 3/4 tsp 
* Turmeric powder- 2 tsps 
* Dried curry leaves- 20 
 
Method: 
In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat. Remove from heat. Grind all the roasted ingredients together to a powder. Store in an airtight container. 
 
Basic Curry Powder (Indian Curry) Recipe 
 
6 dried red chilies 
1 ounce coriander seeds 
2 teaspoons cumin seeds 
1/2 teaspoon mustard seeds 
1 teaspoon black peppercorns 
1 teaspoon fenugreek seeds 
10 fresh curry leaves 
1/2 teaspoon ground ginger 
1 tablespoon ground turmeric 
Turn this recipe into a puzzle! [click] 
 
 
Directions: 
 
This medium-hot curry blend can be used in any dish that calls for curry powder. 
 
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. 
 
Curry Powder 
 
Description 
 
Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder--which bears little resemblance to the freshly ground blends of southern India--comes in two basic styles: standard, and the hotter of the two, "Madras" curry powder. 
Uses 
 
Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and marinades, as well as meatloaf and burgers, and chicken, tuna, pasta and potato salads. Since curry powder quickly loses its pungency, it should be stored, airtight, no longer than two months. 
 
Origins 
 
"Curry powder" as we know it was a British invention, not an Indian one, intended to capture the flavor of Indian cooking without the painstaking effort of custom-blending, roasting and grinding spices for every dish prepared. And even more strangely, most curry powder doesn't even contain curry leaves! Curry became a great favorite in Britain at the end of the nineteenth century, and its popularity soon spread to Japan. 
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Flavor Trend 
 
Americans once primarily enjoyed curry in Indian and Thai restaurants. Now, curry blends are being added to familiar foods, from a simple roast chicken breast to sautéed shrimp and vegetables. Curry is a key element of South and Southeast Asian, Caribbean, Japanese, English and Australian cooking. At the heart of most curry blends is a flavor base of black or red pepper, coriander and cumin. A number of spices can be added to this base to create different flavor experiences. Garam masala, for example, is a sweeter curry, featuring cardamom, cinnamon and cloves. Hot Madras curry delivers the heat and intense flavor of the Madras region of India and also includes fenugreek, turmeric and garlic. Red curry blends are a complex mix of select spices, chile peppers and cardamom. As Americans become more familiar with curry, they're discovering a wide range of flavor possibilities. 
What the Experts Say 
 
"We like to combine curry with fruits such as apples, bananas and passion fruit, and sweeter flavors like vanilla," says Chef Shawn McClain, of Spring and Green Zebra in Chicago. "For example, we serve a Maine lobster spring roll with passion fruit-curry sauce." 
 
Perfect Flavor Partners Include: 
 
basil, cilantro, citrus, coconut, garlic, ginger, mango, mint, passion fruit, plantains, vanilla and yogurt 
Color 
 
Bright golden yellow or toasty brown. 
Flavor & Aroma 
 
Both musky and bright; sometimes sweet, sometimes spicy 
Sensory Profile 
 
Since up to 20 spices can comprise curry powder, its profile is complex. Turmeric and fenugreek add earthiness; cinnamon and cardamom add sweetness; chiles and pepper add heat 
 
Goan Curry Powder 
 
3/4 cup shredded unsweetened dried coconut 
1 tablespoon minced garlic 
4 fresh green chili peppers, such as serrano, thinly sliced 
3 tablespoons coriander powder 
2 tablespoons white poppy seeds 
1 tablespoon black peppercorns 
1 tablespoon fennel seeds 
1 tablespoon ajwain seeds 
10 cardamom pods 
10 cloves 
1 teaspoon ground turmeric 
 
1. In a medium-sized skillet, roast the coconut over medium heat, stirring 
continuously for about 8 minutes until it is golden and crispy. Transfer to a 
bowl. 
2. In the same skillet, dry roast the garlic and green chili peppers over 
medium heat, stirring continuously for about 8 minutes until it is dry 
and golden. 
3. Place the remaining spices in the skillet and dry roast over medium heat, 
stirring and shaking the pan until they are golden and very fragrant. Remove 
and cool. 
4. Mix all the roasted ingredients together, put in a spice grinder in batches, 
and process at high speed until spices are finely ground like powder. 
5. Pour into a non reactive container, cover tightly, and store up to 3 months 
 
Garam Masala 
 
This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs. 
 
Garam masala is best made fresh just before you begin cooking, but if you haven't got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. 
Prep Time: 0 hours, 10 minutes 
Cook Time: 0 hours, 4 minutes 
 
Ingredients: 
 
* 4 tbsps coriander seeds 
* 1 tbsp cumin seeds 
* 1 tbsp black peppercorns 
* 1 ½ tsps black cumin seeds (shahjeera) 
* 1 ½ tsps dry ginger 
* ¾ tsp black cardamom (3-4 large pods approx) 
* ¾ tsp cloves 
* ¾ tsp cinnamon (2 X 1" pieces) 
* ¾ tsp crushed bay leaves 
 
Preparation: 
 
* Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. 
* When the spices are roasted turn of the flame and allow them to cool. 
* Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. 
* Grind them all together, to a fine powder in a clean, dry coffee grinder. 
* Store in an air-tight container in a cool, dark place.

Curry Powder Recipes - Indian Curries and Garam Masala

Spicy Curry Powder Recipe Ingredients: * Coriander seeds- 1/2 cup * Cumin seeds- 1/4 cup * Black mustard seeds- 1 tablespoon * Black peppers- 1 tsp * Red chilies- 5 * Fenugreek seeds- 3/4 tsp * Turmer…

11 Nov 2011

Constant Back Pain Under Left Rib Cage

Back pain under the left rib cage is a dilemma for all patients suffering from it. Any constant pain is viewed by doctors as a very serious disorder or disease and requires immediate attention and cure. The rib cage is a formation that is composed by the thoracic vertebrae and ribs, sternum-breastbone, and the coastal cartilages that links the ribs to the sternum. The term cage is defined as a structure to house animals. The rib cage is a similar structure which houses and also protects the animal heart and lungs, also known as a thoracic cage in medical terms. 
 
In the chest-thorax region, nerves spring out from the spine and divide into two parts. The first part goes to just under the skin and further sends fibers to the surface and also travels around half way around the chest. This is a probable reason for the feeling of pain in the back to the side of the chest. The second part travels to the bottom of the rib around the sternum bone, and also surfaces to the skin and then goes back towards the side on the same level as the first nerve. Rib cage pain can be any pain or discomfort in the area of the ribs. 
 
A fractured or cracked rib can cause rib cage pain, costochondritis, inflammation of the cartilage near the breastbone, osteoporosis and pleurisy. If you do encounter such ribcage you must first get the area x-rayed so as to determine if your ribs are fractured. In the event of a fractured rib an immediate surgery should be scheduled. If you've been suffering this pain for a long period of time (3 months or more) it's necessary to go for an MRI or CT scan and consult a professional to check for nerve damage, tumor or cancer. 
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Pain due to inflammation of cartilage between ribs and breastbone can radiate around the back and down the arms. Such type of pain could be enormous enough to give you a syndrome that you are having a heart attack or lung problems. Though this condition is benign but it is very painful and uncomfortable during the period it lasts. 
 
There are instances when constant back pain under left rib cage makes you visit a specialist in gastroenterology since the problem starts with your stomach. Your stomach feels empty and you feel that a big growl wants to come out, nothing that you end to eat makes it better, you often get heart burn and a pain in the left side underneath rib cage. Routine blood pathology should be conducted to eliminate any infection of the intestine or pancreas. Digestive, gastro and bowel disorders must be ruled out by seeking medical advice. Such symptoms might make you start wondering that it is due to twisted bowel, you might have to go for a check up of colon. 
 
Constant pain under the left rib cage is very uncomfortable for pregnant women especially those in advanced stages of pregnancy. They experience extreme pain near the area where the ribcage and breast meet. The pain causes extreme trauma and sometimes makes it difficult to sleep.

Constant Back Pain Under Left Rib Cage

10 Nov 2011

How to Cure Cracks at Corner of Mouth - Angular Cheilitis Treatment

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uULg-gXJ6JjvRpfItiLzzjdkAm4aeAGOxymVoYvi_m-uEex69qOaprru0kn27lDwYoQaCeycMGZsgfIVeE7AYWmevUsbsX2q2zLLyEHGjO9TSYMFDB8IGzQTvoK6zVAiptvYEZhNUi0/s1600/AngularCheilitis.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9uULg-gXJ6JjvRpfItiLzzjdkAm4aeAGOxymVoYvi_m-uEex69qOaprru0kn27lDwYoQaCeycMGZsgfIVeE7AYWmevUsbsX2q2zLLyEHGjO9TSYMFDB8IGzQTvoK6zVAiptvYEZhNUi0/s320/AngularCheilitis.jpg" width="320" /></a>If you currently have cracks at the corner of your mouth, you may be suffering from a common condition known as Angular Cheilitis. 
 
Angular cheilitis is characterized by splitting, ulceration and soreness at the corners of the lips which extends to a small area of the face. Sometimes there will be fine, sore cracks, whereas at other times the area will scab over completely and the sufferer may exhibit this crusty areas which not only look unpleasant but which can cause untold agony. Cracks at the corner of mouth can be extremely painful as everyday essential activities, such as simply eating, drinking and speaking can aggravate the condition. 
 
It is not always easy to determine what has caused angular cheilitis, however, there are sometimes some obvious causes. The cracks at the corner of the mouth can be caused by badly fitting dentures, nutritional deficiencies, loose folds of skin at the mouth edges, pen or finger sucking or extremes of weather. Often, once the infection has established itself, it becomes fungal in nature and very difficult to eradicate as the damp, moist conditions at the mouth edges provide an ideal breeding ground for the bacteria. 
 
Simple angular cheilitis treatment to cure cracks at corner of mouth can include a number of measures. 
 
Obviously, if you think that the condition is caused by an obvious trigger, you should do everything possible to remove this. For example, if badly fitting dentures are a cause, steps should be taken to get these adjusted. If finger sucking or pen biting are causes, you may wish to discourage this by painting some of the bitter "anti-nail biting" substance (available at most pharmacies) on pen ends and fingernails. If the sufferer has a poor diet, deficiencies in Vitamin B and Iron can contribute to angular cheilitis and in these cases, a vitamin supplement can be helpful. If the cracking is very mild and in its early stages, a little petroleum jelly or unperfumed lip balm can provide some instant, welcome relief. 
If the cracks at the corner of the mouth have persisted for more than a couple of days, it is likely that the condition has taken hold and become bacterial or fungal in nature and is unlikely to simply heal up without intervention. Fortunately it is possible to completely cure this condition within 24 hours by using a remedy which is completely guaranteed to work. By this time tomorrow, the pain and soreness will be completely gone-indeed most people notice a significant improvement within a couple of hours. For further information on how to cure cracks at corner of mouth, please visit <a href="http://www.bestnaturaltreatments.info/angular_cheilitis_treatment.html" rel="nofollow" target="_new">Angular Cheilitis Treatment</a>

How to Cure Cracks at Corner of Mouth - Angular Cheilitis Treatment

If you currently have cracks at the corner of your mouth, you may be suffering from a common condition known as Angular Cheilitis. Angular cheilitis is characterized by splitting, ulceration and so…

10 Nov 2011

How to Make a Pastrami Sandwich

Pastrami sandwiches are of many types and ingredients. It is exclusively known as the beef dish in the Jewish and the American regions. Where as in the Romanian tradition, sheep meat was used and over time, pork became the prevalent choice. The Romanians have different specifications with the kinds of pastrami. 
 
It is mostly served as cold cut sandwich, but depending upon individual’s choice and preference it can be also heated. One example of this kind of pastrami is the fried pastrami, with corn mamaliga and green onions. As with corned beef, the pastrami was created as a method for preserving meat from spoilage. This was the period when the modern refrigerators were not present. Now this technique is not necessary, but traditional pastrami sandwich lovers still go for this style of preparation. 
 
In New York, the traditional sandwich is prepared from the navel end of the brisket. It is because the amount of fat is considerably high in this section than that of the chest area. The pastrami is first cured in brine like corned beef, and then it is coated with mixture of spices. The pastrami is usually served after heating it, in a rye bread sandwich along with Russian dressings sometimes. Nowadays old-fashioned Jewish delicatessens are rarely found, thus making it difficult to obtain an authentic pastrami sandwich. 
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The Turkey pastrami sandwich is made by processing the ground turkey similarly fashioned like red meat pastrami. However, the texture and the flavor found in this style are different from the red meat pastramis. One of the best recipes used for preparing the pastrami sandwiches are as below. The ingredients mentioned are for only one serving. 
 
So when it is required to be made for number of people, then increase the proportion accordingly. 
* 6 ounces of nicely sliced pastrami 
* 2 tablespoons of whole-grain mustard 
* 4 ounces of beer 
* 3 slices onion in which its rings are intact 
* 1 tablespoon oil 
* Salt and pepper for taste 
 
Two slices of thick crusty brown bread or rye bread will be enough. Initially preheat the grill or the frying pan, whatever is available. Spice-up the onions using salt, pepper, and brush with oil. After seasoning it with the ingredients mentioned, combine the beer and the mustard. It can be done in a small saucepan and then brought in a bowl. Now add pastrami and cook it for three minutes. Grill onions on both sides and toast bread on the part of the grill that is cooler. When all the ingredients are properly heated, the sandwich can be prepared by placing the pastrami in the sandwiches. Thus, it can be served either hot or cold. 
 
The other way to make the pastrami sandwiches are by considering the following ingredients 
 
* 2 deli top quality crusty buns 
* Mayonnaise and Beef Pastrami deli slices 
* thinly sliced Red onions and Dijon mustard 
* thinly sliced Kosher dill pickles 
* Leafy green lettuce 
 
It is easily done by cutting the buns in two halves by spreading one side with mustard and the other by mayonnaise. Build up the sandwich with several slices of pastrami, and all the above-mentioned ingredients and serve it.

How to Make a Pastrami Sandwich

01 Nov 2011

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