Free...

***Starting Your Internet Business Right !

This EBook is offered FREE OF CHARGE to anyone who would like to read it. If you like,you are welcome to distribute it freely as well,by any method you prefer, as long as it is distributed intact with no changes. The purpose of this EBook is not to convince you to start an online business. That's a decision YOU have to make.

The information contained here is the result of years of hard-won experience with the Internet. Anyone with a home computer can open and run a successful online business, for VERY little money.

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The eBook Corner http://ebook-corner.blogspot.com/

The Encyclopedia of Endocrine

Diseases and Disorders

( Review )


The Encyclopedia of Endocrine Diseases and Disorders is a complete guide to the endocrine system and everything related to it.

Including both major and minor issues, several hundred detailed entries cover treatments, medications, symptoms, illnesses, social issues, anatomy, and much more.

Comprehensive in scope, this accessible encyclopedia contains appendixes listing useful resources, organizations and associations, and publications.

Examining a wide array of different health topics in clear and concise language, The Encyclopedia of Endocrine Diseases and Disorders is an important reference for people of all ages.


More... click here
or on...Health and Fitness eBooks

Building Better Health:

A Handbook of Behavioral Change


By: C. David Jenkins

( Book Review )


Already, noncommunicable diseases are the leading cause of disability and premature mortality in the vast majority of countries of the Americas. If projections hold, chronic degenerative diseases, lifestyle-related diseases, and violence will continue to take up an increasingly greater share of death and suffering, impairing the quality of life among the peoples of the Americas.


They will also overtax health services and drive up health care costs. The good news is that many of these diseases and conditions can be prevented. At the very least, their development can be delayed or slowed, their severity mitigated. Because many of their determinants and risk factors respond to behavior change, health promotion holds the key in this battle. Throughout its 100 years of work in and for health with the countries of the Americas, the Pan American Health Organization (PAHO) has championed the prevention of disease and the enhancement of health.


Following the “Ottawa Charter for Health Promotion” issued by the First International Conference on Health Promotion in 1986, PAHO’s health promotion efforts focused and gathered momentum. Since then, the Organization has worked with its Member States to fulfill the Charter’s health promotion tenets, pursuing efforts that have included the fostering of healthy public policies, creation of supportive environments, strengthening of community actions, and development of personal skills.


The Handbook blends proven disease prevention practices and behavioral science principles into a one-of-a-kind, hands-on manual. Its pages spell out how to think about developing effective health promotion/disease prevention programs and how to carry them out so that they yield the best possible results.


The book explores the causes of morbidity, disability, and premature mortality for each stage in the life cycle—from infancy to the elder years. The Handbook also looks at the protective and risk factors for each of the leading forms of death and disability, and recommends easily implemented, practical preventive interventions.

More...eBooks.com

Cooking With Chinese Taro -

A Perfect Combination Of

Taste And Health

By Abhishek Agarwal

Chinese taro has long been a staple in traditional, Chinese cooking. It is used in a variety of different ways and it prized for it's exceptional taste and the vitamins and nutrients it supplies. In fact, many street vendors even sell Chinese taro because it is so quick and easy to prepare. After incorporating this delicious ingredient in your own cooking, you'll soon realize how the Chinese manage to stay so thin and eat so well.

While Chinese cooking is known for many different ingredients, this is possibly the most popular in traditional Chinese cooking, and its use dates back for centuries. The Chinese model much of their food after the festivals they celebrate, bright colors and loud flavors dominate their plates; Manchurian, spring rolls, and many more recipes emerged.

Chinese taro is a starchy vegetable that grows in water rich soil underneath the ground. It has tall, thick stems that are covered in large triangular leaves. The vegetable is rich in carbohydrates, vitamin c and b-1, iron, potassium and thiamine. Because it grows in wet soil beneath the ground, the vegetable must be peeled to remove the muddy skin. Peel the vegetable until the white flesh is visible and there are purple markings. Depending on the size, the taro should be sliced to at least one fourth inch thick.

One of the most popular dishes that incorporates Chinese taro is Stewed Taro and Green Onions. In this dish, one pound of taro combines with garlic, peanut oil, soy sauce, hot water, and green onions to create a flavorful side dish to accompany any meal. It's important when using taro to follow a few basic guidelines. The wok is covered with oil and is ready to cook with when it begins to emit smoke. The taro can be added to the wok and after a light cook of 15-20 seconds, garlic can be added for flavoring. After the taro has browned, water can be added to the pan until it nearly covers the taro. Bring it to a boil and cook on medium flame for 15-20 minutes stirring regularly to make sure it doesn't stick to the bottom of the wok. The taro can be served with steamed rice for a perfect Chinese meal.

With a few simple tips and some time and patience, the art of cooking with Chinese taro can be easily mastered; it is a traditional Chinese vegetable that packs a lot of flavor in a healthful package.



Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available.
Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal

Keep These Ingredients Around!

By Shawn Garza


When I have to cook for my wife and the family, believe me when I say that I don't always want to do so. But, hey, the Fam's gotta eat so the burden rests on me to get something on the table pronto. I know that if I have the following ingredients in my pantry, fridge or freezer, I can have something ready before you know it.



Pasta --
Fills 'em up and it's ready quickly. I keep a variety such as spaghetti, fettucini, bowties, etc.

Garlic --
Bow down before Lord Garlic. For simplicity's sake you can buy the garlic in a jar. It keeps well in the fridge.

Frozen Boneless, Skinless Chicken Breasts --
These usually come in a plastic bag and can be thawed in the microwave or in a sink of hot water. (Pay attention to poultry and the threat of Salmonella. Thaw poultry either as quickly as possible or over a couple of days in the refrigerator.)

Pork and Beef Country Style Boneless Ribs --
I usually buy these in large "economy" packs. I will thinly slice some, cube others and leave other whole. Freeze the different types separately. Although this may not be the best cuts of meat, for quick and easy meals they can't be beat.


Milk, Butter & Eggs --
The Trinity of the Kitchen.

Various Cheeses -- Duh!

Onions --
I like red onions for their milder flavor and the bit of color they add.

Tomatoes (Fresh) --
I like Romas. I've found they keep better in the vegetable drawer of your refrigerator.

Tomatoes (Canned) --
Stewed, sauce, paste, diced, whole, etc. These are very versatile and definitely come in handy.

Extra Virgin Olive Oil --
Big Mama in my kitchen. Although there are different types of olive oil, I use the extra virgin variety exclusively.

Herbs & Spices --
The staples include: basil, oregano, Italian (blend of spices), chili powder, onion powder, garlic powder, cumin, Kosher salt, black pepper (in a pepper grinder), the Simon and Garfunkle group (parsley, sage, rosemary and thyme).

Dijon Mustard --
This is truly one of my staples. You can use is as a rub on chicken or pork, add it as an ingredient in sauces, or make a quick vinaigrette with it.

Balsalmic Vinegar --
Although not an essential part of the kitchen, I do like to have it around. It adds flavor to sautees, sauces, and vinaigrettes that can't be beat.

Ginger Root --
Although getting the fresh root and grating it is better, for quick-and-easy Asian-inspired meals such as stir fry, use the kind you can find in a small jar. Be careful: A little of this stuff goes a LONG way!

Frozen Vegetables --
I like the whole, thin green beans, especially. I can slap them in boiling water, add a little garlic, Kosher salt and ginger and, Alakazam! I have an elegant side dish
Well, there you have it. Keeping these things around will insure that you can get a meal prepped, cooked and served in one hell of a hurry.


You can learn more about being A Stud in the Kitchen at 2 Bums Cooking.

Shawn Garza is one of the two creative leads of 2 Bums Cooking, a website for men to show them how to be a Stud in the Kitchen.
Article Source: http://EzineArticles.com/?expert=Shawn_Garza

Cooking Tips

By Christine Steendahl


Food Preparation Guidelines----------

The difference between a good cook and a great cook can sometimes be as minute as a couple good cooking tips. Cooking suggestions can help us make cooking dishes much easier and side step the many obstacles in cooking. While it has been said that experience, patience and knowledge are key when cooking, a few practical cooking suggestions can fortunately make many good cooks look like master chefs. Following are just a few cooking suggestions that will ultimately help you in the kitchen.

Food Safety TipsFirst off, the best way to ensure that your food tastes the very best that it can is to make sure that it is fresh. When shopping in the supermarket or produce market make sure you view each item that you buy, checking it for freshness or ripeness. While many packaged foods include an expiration date located on the container, most foods such as fruits and vegetables must be looked over individually. It's also a good idea to familiarize yourself with general produce and the art of spotting top quality produce in your local supermarket.

As far as meats go, make sure that the meats (beef, poultry and fish) you purchase are fresh. Additionally, when preparing meat for a meal keep all meats refrigerated until using, any utensils you use with the meat or that come into contact with the meat should be cleaned with soap and water. Regarding serving, make sure that meats are cooked thoroughly and reach a safe temperature. Cooked foods should reach at least 140 degrees F. Use a cooking thermometer to measure the temperature. It should be noted that while cooked foods should reach 140 degrees F., foods that are chilled such as dairy products should always be stored refrigerated less than 40 degrees F.

Use the Right ToolsJust like a good car mechanic uses the proper tools to fix a car, make sure your kitchen is stocked with items that will help you create dishes easily and properly. This includes a good set of knives, pots, pans and measuring cups. You might also want to invest in a nice blender and food processor.

Low Fat CookingMany people make the mistake of associating low fat cooking with bland, tasteless cooking. This is absolutely false. In fact, low fat cooking can be colorful, vibrant and extremely tasty. The trick is to use a variety of fresh spices, herbs, olive oil and put some thought into the dishes you choose. For example, you can make almost any dish a low fact dish just by ensuring the least amount of oil is used, and selecting lean cuts of beef and pork. In general, chicken and turkey are usually low fat and fish is also a great option for any low in calorie dish.

Beverage SelectionRemember that a meal includes not just the food, but the beverage as well. You can enhance almost any meal by accompanying it with a superb beverage. Whether it is a great wine, flavorful sparkling mineral water or a top notch cocktail, a beverage can easily make a regular meal outstanding.


For more great cooking tips and family friendly recipes visit http://www.dinewithoutwhine.com/archives2005.htm
Article Source: http://EzineArticles.com/?expert=Christine_Steendahl

Cooking Class - Delicious And

Healthy Vegetarian Meals

By Tom Lingle


Eating vegetarian is a wonderful way of nourishing the body. Fresh fruits and locally grown vegetables can be transformed into healthy, delicious gourmet dishes that are quite exciting to create and serve. Meatless cooking isn not limited to a single cuisine, and every meal of the day is appropriate for vegetarian dishes. Vegetarian recipes, combined with a world of cooking techniques means an infinite number of menu possibilities if you possess the desire and a little culinary imagination.

You can learn vegetarian cooking at a local cooking class. In addition, a vegetarian cooking class will provide you with information on fruits, vegetables, and meat replacements. You will learn about the vitamins, minerals, and nutritional values associated with vegetarian menus and the vegetarian lifestyle. Learn how to jump start your day with delicious healthy dishes and keep your body fueled throughout the day with high-quality vegetable protein, carbohydrates and fat.

At a vegetarian cooking class you might learn how to make soup stock from every day vegetables found in your refrigerator. Learn how to take that soup stock and turn it into a hearty dish such as minestrone, baked potato soup, paella, or goulash. The combinations and delicious finished soups, stews, and chowders are endless. Learn how simple and classic salads can be updated and refreshed with new and exciting vegetables and fruits. Learn how to take rice, grains, and beans, and create incredible breakfast, lunch, dinner and dessert dishes.

The truth is, if you have a recipe for a dish like tacos or lasagna, chances are good there are wonderful substitutes for the meat or seafood found in these culinary favorites. Go a little further and you will find that there are thousands of wonderful vegetarian recipes featuring ingredients such as butternut squash, or grilled eggplant, that are incredibly easy to make and just as delicious, nutritious, and visually appealing as dishes with meat, fish or poultry.

Vegetarian recipes offer a healthy addition to cooking with meat, whether occasionally or as a new lifestyle, and learning new techniques and recipes will only enhance your current recipe collection.


Cooking classes are a great way to learn new culinary skills and meet new friends who share your passion for creating in the kitchen. Check out our cooking school directory and find a cooking class near you.
Article Source: http://EzineArticles.com/?expert=Tom_Lingle

Frugal Cooking Ideas

By Shannon Tani


How much money you spend on food is one of the biggest things that you can really control. For most people, housing costs remain fairly stable from month to month. And while there are things you can do to decrease your utility costs, most of those things are just small amounts that add up over time.

However, with the right planning, you can drastically reduce the cost of your food within just one month.

For many people, this can be something as simple as cooking their own food instead of eating out. Eating out seems inexpensive at the time, but if you cook at home, you'll actually be able to produce meals for much less money.

Eating vegetarian meals is a great way to save money on food. Beans (the primary source of protein in a vegetarian meal) are significantly less expensive than meat. While you may not be ready to fully switch to a vegetarian diet, eating less meat overall, or a few vegetarian meals, is going to reduce your food costs.

Planning your week's meals around what's on sale is another great way to reduce your costs. Try not to prepare something for dinner just because it's "what you feel like". Instead, buy food that's on sale and make your meals based on that. You may also want to stock up if there's a good sale.

If you're going to stock up during a sale though, make sure that you can use the food before it expires. Some things are a great deal on sale, but only if you're going to use it. If you find that you're throwing it out, then you've wasted money.

Finally, make sure that you use your leftovers. Throwing away food is wasteful. If you have food leftover from your dinner, take it with you to work the next day for lunch. Or incorporate it into the next night's dinner. Some people keep a bag in the freezer that they can use to store any leftover vegetables. When the bag gets full, it's great to use in a soup!

It's actually quite easy to reduce the cost of your food. With just a little bit of planning, you'll be well on your way.


Would you like to build a better nest egg? Are you sick of living paycheck to paycheck?
Then check out Shannon Tani's Save to Quit blog, which offers many tips for saving money.
Article Source: http://EzineArticles.com/?expert=Shannon_Tani

Expert Advice On Cooking

Indian Food

By Andy Mehta

If you are new to cooking Indian food, then our five simple pointers will help you make a mean Indian meal that will win you accolades, rewards, and a resounding chorus of finger-licking noises that's bound to make you beam with pride! These tips are simple, and will turn any cook into an Indian chef.

Remember, patience is the key to good cooking. Ensure your pastes are smooth, onions are deep brown in color, and spices used are freshly ground. The five steps below are very general to Indian cuisine, but very important:

Flour is not used as a thickening agent in Indian cuisine. Rather pastes such as cashew nut paste or onion or coconut pastes are used as thickening agents. Flour should never be used to thicken sauces.

You must learn the art of toasting (Dry roasting) spices before grinding them into fine powder. Ensure that the spices are not burnt (acrid aroma) nor semi-cooked, this will cause bad flavors to come out. Properly roasted spices give out a full-bodied aroma that is hard to forget but difficult to master!

Remember, to get a smooth and lump less onion, ginger, garlic paste add a dash of water to the ingredients in the grinder and zip away.

To make low-calorie curries, substitute fresh cream for whipped Greek yogurt/Indian curds or crème fraîche and for cooking use groundnut oil instead of ghee.

If a smooth-textured dal has grabbed your fancy, then blend the plain-pressure cooked lentils in a blender before currying.


Andy Mehta - Visit Food Indian for the latest Indian Food Videos and Indian Recipes
Article Source: http://EzineArticles.com/?expert=Andy_Mehta

Frost Bites -

6 Tips Why Use Your Freezer

By Suzanne Harvey


Most of us didn't know that the freezer could actually be a good help when it comes to diet. Here are some of the reason why we should use our freezer more often, we actually eat more and weigh less by using it.

• Fresh or Frozen

Although food critics would not admit this but sometimes frozen food produces would tastes much better than a fresh one, most especially when the vegetable not on the season. A perfect temperature to store food should be 0ÚF. This is like food-processing; they pick the fruits and vegetables when they are ripe enough. What they do is to pick the produce and then blanch it in heated water to destroy the bacteria and enzymes that can cause the food to lose its color and its texture. The foods are then quickly frozen.

• Frozen foods are more nutritious than fresh

This is the quick-chill method that is used in preserving a frozen fruit and vegetable and seals the nutrient content. Since the produce has been taken even before it was ripe, that is why the nutrients have not developed fully. The frozen food actually contains twice as much as vitamins and minerals than the fresh fruits and vegetables.

• Small frozen dinner

When you eat a frozen meal like pizza, this is probably less than 400 calories and leaves your stomach hungry and rumbling. What we could suggest is to supplement with frozen vegetables, sautéing it in oil with onion and garlic is the best way.

• Eat meat forever

By learning the right way of keeping your meat, you will be able to eat or store your meat for a longer period of time without it losing its taste or rotting. To do that, make sure that you include plastic wrapper and a freezer bag in your shopping cart. What you do is remove the steak from the butcher paper since this creates air pockets which allow water molecules to sip in to the steak. As we know water molecule inside a frozen steak is like eating a hound dog on a hot summer day, since water molecule seeks the coolest place and it decreases its energy. To prevent this use an airtight plastic bag, zip the water molecule out.

• Defrosting should be this easy

Defrosting your food that was bought fresh and then store it in the freezer ensures that it will melt but will not become warm enough allowing the bacteria to proliferate. Defrost faster by placing the unwrapped steak, chop, or chicken on a heavy, not aluminum or stainless-steel pan and then put it in the kitchen in an open air, since metal is one the most efficient conductor of heat. It will absorb the warmth of the room and deliver it to the meat.

• Keep your freezer full

Keep your freezer full to lower the electric bill. Chilling air will require more energy. If there is more food in the freezer, the lesser the air, the lesser the energy required.
So that's it, hope you make use of your freezer more often!


I am Suzanne Harvey, I love it here in California so I planned to stay here for the rest of my life. I have two kids, namely Holden and Anya. I love spending time with my kids and kids in school as well. You can know a lot of me and read my article about Frost Bites: 6 Tips Why Use your Freezer at my site.

Article Source: http://EzineArticles.com/?expert=Suzanne_Harvey

Cooking Class - Proven Tips

for Preparing Perfect Cheesecake

By Tom Lingle


Cheesecake is one of the most popular desserts, and is served in a wide variety of mouthwatering flavors and textures. Available in fine restaurants everywhere, gourmet cheesecakes can be produced right in your very own kitchen. With a little effort, bakery quality cheesecake can be prepared with perfect results every time. Select a gourmet cheesecake recipe and follow these time-tested cheesecake-making tips.


Always Use First Rate, High Quality Ingredients at Room Temperature
Pay for quality ingredients when making cheesecake. A smooth, creamy, luxurious cheesecake is best when prepared with the freshest ingredients and a full-fat cheese (typically cream cheese, although ricotta, mascarpone, havarti and cottage cheese are often called for). One of the keys to a creamy, consistent result is to start with all ingredients at room temperature, especially the cream cheese. When the recipe calls for eggs, use room temperature, large, fresh Grade AA. If the recipe does not call for flour or cornstarch, add 1 tablespoon of cornstarch to the sugar, before mixing into the batter and dramatically lessen any chances of the cheesecake cracking.
Use a Springform Pan Sitting in A Water Bath .

Springform pans are the perfect bakeware for cheesecake recipes that require baking. The pan, with removable bottom and interlocking buckle sides, makes removal the cheesecake a snap. Be sure to grease the springform sides to avoid sticking. As most springform pans allow for a small amount of leakage, placing the pan in a water bath will help to avoid batter leaks onto the oven surface. Remove any air bubbles that would cause the cheesecake to crack by tapping gently on the side of the pan prior to baking. Baking the cheesecake in a Bain-Marie (or water bath) produces a moist, rich and creamy texture.

Avoid Over Baking Your Cheesecake

It is best to bake your cheesecake the minimum amount of time the recipe suggests before opening the oven and checking doneness. If the cheesecake center is slightly moist, remove the cheesecake, as it will continue to bake after it is removed from the oven. Run the tip of a knife blade around the top edge of the cheesecake to insure the cake pulls away from the side of the pan. Only after the cheesecake has completely cooled, perhaps overnight, run a knife blade around the entire side of the cheesecake, release the springform pan clamp and remove the side of the pan.

Add Some Finishing Touches

Take cheesecakes out of the refrigerator and remove from springform pan and allow 30 minutes for the cheesecake to warm to room temperature before serving. If possible, garnish cheesecakes with fresh fruits and sauces just prior to serving. When ready, cut cheesecake with a sharp knife that's been warmed by dipping in hot water.

Gourmet cheesecake is a smooth and creamy delicious gourmet end to any meal. Perfect your techniques, experiment with recipes and great flavors and remember a few time tested cheesecake tips will make desserts family and friends will always remember.

Bake amazing cheesecakes! Find dozens of delicious cheesecake recipes to choose from at GourmetCheesecakeRecipes.com, or find a cheesecake preparation cooking class at LocalCookingClass.com

Article Source: http://EzineArticles.com/?expert=Tom_Lingle

5 Secrets for Making

an Award Winning Chili

By Kevin Kannmacher


Have you ever wondered what judges are looking for in a winning chili at a cook-off? According to the International Chili Society, judges grade each chili based on the following five categories.


(1) Aroma - The chili should smell appealing, like something that you would want to taste. When you smell the chili, you should think of words such as scent, fragrance or aroma. These words describe good or pleasant odors. If you think of words like stench, reek or stink, then you might have a tough time getting people to try a bowl full.
For most people, smelling gives them little information about the ingredients or the amounts of those ingredients in the chili. But the odor can provide information that relates to the emotional impact of the food.


(2) Consistency - The chili, whether in a bowl or in the cooking pot, should be a smooth combination of the meat, or meats, and gravy. A winning chili should not be lumpy with big chunks of vegetables or meat. Sometimes, if it is too lumpy, it could be a sign that the chili may be too dry.
The chili should not be greasy or watery from all of the meat or either canned or bottled tomatoes. A winning chili should just be good and smooth.


(3) Red Color - A great chili should have a good appearance. The color should be reddish or reddish-brown. If it is gray, yellow or any other non-reddish color, then something went terribly wrong. The chili should look good enough that you want to try a taste of it.
Up until now, you've used two of your five senses - sight and smell. The goal is to involve as many of the senses as possible in a balanced and good way. If you can hear your chili boiling even when there is no heat around, you may have created a solution to the world's energy problem.


(4) Taste - At the top of the judges' list of criteria is taste. The chili should taste really good. Taste refers to the ability to detect the flavor of foods. In the brain's perception of flavor, the sense of taste combines their less direct sense of smell. Again, there should be a balance between the senses.
The four typical taste sensations include sweet, salty, sour, and bitter. Some scientists believe that there is a fifth basic taste called "umami", which can be described as savory, meaty, or brothy. This fifth taste could easily be applied to chili.



(5) Aftertaste - The chili should leave a pleasant taste in your mouth after swallowing. An aftertaste is the persistence of a sensation of a flavor after the chili has passed out of contact with the sensory end organs for taste. A strong aftertaste is usually used to describe unpleasant flavors.

Spicy food can have notable aftertastes due to the spices used, such as chili peppers or curry. But, the aftertaste should not be bitter or metallic.

These are the five criteria for making a winning chili. The next time that you make your favorite recipe, judge your creation against these categories.

As a cooking tip, always print a copy of the recipe that you are going to make. Then, as you are cooking and make any changes, write those changes on the recipe. So when you make it next time, you'll know exactly how you did it.

And remember, the decisions of the Judges shall be final.


Note: This article is a demo of just one of the seven super tactics Kevin has included in his latest book, "Simple Online Business". (Combine just 2 of these and be way ahead of most marketers!) Check it out at http://www.simplechilibusiness.com
Article Source: http://EzineArticles.com/?expert=Kevin_Kannmacher

Preparing Dungeness Crab

By William Mccabe


It's simple! Preparing your Dungeness Crab is quick, easy & something the whole family or your guests can enjoy participating in. Dungeness Crab has become very popular with many folks who are more familiar with other types of crab. Preparing Frozen Dungeness Crab is different: cooking them as if they were live produces less than stellar results.
(Hint: Boiling the Crab on arrival is a definite No No)

Frozen Dungeness Crab is ready to eat when you receive them! It has already been cooked & brine frozen. You can enjoy it hot or cold! Dungeness Crab is available as Whole Cooked Crab and as Crab Sections (Clusters). What's the difference?

Whole Cooked Crab - The entire crab is cooked from live, quick chilled & brine frozen. They are then placed in poly bags. When you receive the crab, they should be re-heated in a steamer (think spaghetti pot with strainer) or oven at 400 F under tented foil. It will take 9-12 minutes to get the interior temperature of the crab to 165 F. The crab can be steamed from frozen or thawed, cleaned and steamed. DO NOT OVER COOK THE CRAB!!!! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!

Directions:

Cleaning the Crab:
Hold the Crab in your left hand (claws towards the left) and place your right hand on the back of the top shell.
Put your right thumb under the shell and pull up. The whole top shell should remove in one piece. (Clean & save the shell for an oven baked side dish or ramekin for dipping sauce.)
Pull the green gill material off the inside of the opened Crab.
Next, there is a small "V" section of lower Crab shell in the back that cab be removed with your thumb as well.
Remove the loose brown material from the center of the crab.
Rinse the Crab in Cold Water for a few seconds; this will remove the remainder of the brine & internal pieces.
Heating the Crab before serving:
Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil and steam crab for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab).
Oven or BBQ method:
Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.
Cover with an aluminum foil tent.

Place in pre-heated Oven or BBQ at 400 degrees for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab). (165 degree internal temperature)

Dungeness Crab Sections (Clusters)
- Most of the work is done for you! The crab may be butchered from live then cooked or cooked as whole crab and then cleaned. Dungeness Sections contain all the edible portion of the crab. Since they are cleaned before freezing, you may enjoy them hot or cold! If you want to eat them cold, just thaw in the refrigerator, rinse over the sink to remove the brine and eat! The crab can be steamed from frozen or thawed and steamed. It will take 6-9 minutes to get the interior temperature of the crab to 165 F. It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!

Directions:

Heating the Crab Sections before serving:
Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil, add crab & steam for 6-9 minutes. Depending on whether you are steaming thawed or steaming from frozen.
Oven or BBQ method:
Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.
Cover with an aluminum foil tent.
Place in pre-heated Oven or BBQ at 400 degrees for 6-9 minutes depending on whether you are steaming thawed or steaming from frozen. (about as long as a medium rare steak) (165 degree internal temperature)

Enjoy!

Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Dungeness Crab at Wild Ocean Seafoods

MAKING the PERFECT AFRICAN ALMOND CHICKEN...and More

AFRICAN ALMOND CHICKEN (Libya)

4 Servings

3 lbs. whole chicken1 pk peas,Frozen2 c chicken stock1 T sherry1/2 c almonds,chopped1 c celery,dicedsalt,to taste3 tbls. vegetable oilBoil chicken in water until tender - about 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken oil. Then add the celery, peas, chicken stock, almonds, salt and sherry. Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in ¼ cup water. Add to sauce and bring to a boil until it thickens. Serve with noodles or a bowl of steaming rice. __________________________________________________________________________________________________AFRICAN BANANA PEANUT CAKE

8 Servings

2 c all-purpose flour2 t baking powder1/4 t salt1/4 t baking soda2/3 c butter (or margarine)-softened3/4 c sugar2 eggs4 lg very ripe bananas--peeled and mashed,about 2- cups1 c salted peanuts,coarsely-chopped,dividedCombine flour, baking powder, salt and baking soda. Cream softened butter and sugar until light and fluffy; beat in eggs. Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" 5" loaf pan; sprinkle top evenly with remaining chopped peanuts. Bake in 350 degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.

Yields - 4 cups or 6 to 8 servings. __________________________________________________________________________________________________ACCRA BANANA PEANUT CAKE (Ghana)

1 1/4 c butter,softened2 c sugar4 eggs,beaten4 c flour1/4 c cake flour1 t salt4 t baking powder1/2 t baking soda8 bananas,mashed1/2 c peanuts,coarsely chopped1/2 c sugar1 t cinnamonIn a large bowl, cream together the butter and sugar. Add the eggs and beat to combine. In a separate bowl, stir together the flour, salt, baking powder, and Baking soda. Stir the flour mixture into the butter mixture alternately with the bananas and peanuts. Pour the batter into the prepared pan and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack. Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar mixture over the top of the cake as soon as you remove it from the oven.

Makes 1 - 9x13 cake .



Chef ( Roba ) gets is Recipes from elibrary and he is the Publisher of the BlogSite ( eBook Station ) located at... http://ebook-station.blogspot.com/ ** During this Month Promotion ,You have the Possibily of Ordering an Hard Copy Cookbook ( The Shrimp Cookbook ) and this is FREE. Just go to the BlogSite Mentioned above and You will get the Link for the Cookbook. Also You can find Amazing Cookbooks and Other Great Books at the ** eBOOK STATION BlogSite...http://ebook-station.blogspot.com/

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David Blaine's Mega Magic

The Secrets of David Blane Revealed...
by Lance Lines

**Price...only 3.00 $

- Card Tricks
- Coin Tricks
- Bar Magic
- Street Magic
- Mind Reader
- Levitation
- Optical Illusions


Table of contents:

Card Tricks2 of a Kind 49er Fools Gold Ace Party All The Aces Any Way You Count 'Em Assistance Needed Best Friends Build The Houses Card Transposition Count Down Cut To It Deck Predictor Double Turnover Easy Pick ESP Find The Card The Hard Way 4 Friendly Kings A Poker Player's Picnic After Drinks Amazing Ace stopper Appearing Card Back Flip Bottoms Up Calling the Shots Chased Criss Cross Cutting the Aces Do It Yourself Discovery Easy Eights Eight Threatening Kings Find Card The Easy Way Fool-Proof Reversed Card Four in a Row Four Kingdoms Gemini Twins Gladlock the Great Knows All Haphazard Cards I Can’t Believe They Don’t Get It! In My Pocket Keith's Trick Liar, Liar Magic Breath Magic Magnets Colour Separation Magic Pockets Magical Cut Math-magic Mental Thought Mind Reader II Four Islands From Here To There Get Money Half and Half Housing Suits Impossible Card Location Kathy's Prediction Kings Robbery Lucky 13 Magic Flick of a Finger Magic Partner Magic Riffle Math is Beautiful Memory Ace's Mind Reader Mirror Image Mongolian Clock Nice and Easy Not Your Card Obedient Colours On Tap Opposite Decks Pair 'em Up... Pick For Me Poker Trial Psychic Prediction Quick Flip Reverse The Card Seven Detectives Slap Happy Spelling Bee Stop Now Mystery Ten No I got it Number's Game O'Henry Trick Opnick's Dozen Order Please Paper and Predictions Pick-Up 52 Psychic Hotline Psychic Solution Re-appearing Aces Seb's Bottom Trick Sitting on the Card Spectator Performs a Trick Stack The Cards Switcheroo Telepathy The Bottom Card The Changing Card The Four 2's Jive The Hotel The Lazy Magician The Reappearing Combo The Similar Pair The Six Guessed Cards The Turn Around Card Trick The Year Game Think of a Card Three In A Row Turn Around Deck Was There Now It's Here Where's the Card? Teleporting Cards The Changing Ace The Enchanted Card The Four Ace Extravaganzas The Jack's Party The Magnetic Cards The Self-Arranging Deck The Sisters Trick The Sun The Wizard Takes a Holiday Think About It Three Card Match Triple Threat Vanishing Card What's on Your Mind? Who's The Magician?
Coin TricksVanishing Quarter Easy Coin Vanish Minus Your Money Swindled Coin Handkerchief And Coin Trick Palm Penetration Coin Bite French Drop! Coin to Biscuit Silk Handkerchief from Money Hopping Quarter Coin in Wool Double Sided Coin The DeManche Change Falling Quarter
Bar MagicAnti Gravity Beer Everlasting Ash Liquor Switch Penetrating ashes trick Coin Island The Bar Balance Psychic Dice Eye Popper
Street MagicFly Resurrection Coin Bite And Restored Coin Cough, Cough Coin Vanish Card In Bottle Cigarette Through The Coin Trick Ace Shake Voodoo Ash Two Card Monte Twisting Arm Illusion Psycho Kinetic Time Card Through Window Paul Xenon Tax Disc Removal Secret The Card Flick Revelation Mind ReaderLevitation SecretsBalducci Method David Blaine Method 10 Tips to perform the perfect Balducci Levitation Group Human Levitation Floating Bill And Small Objects Levitation Kundalini Rising Card Trick Andruzzi Ascending Optical Illusions

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David Blaine's Mega Magic


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Creating Wealth Through

Adventure with the...

Stan Grist System

Free Promo Ebook
by Stan Grist

Stan Grist's resources for gold prospecting, metal detecting, treasure hunting and exploration stan grist .

If you didn't have to go to work everyday and could afford to travel anywhere in the world to discover gold, ancient treasure or a lost city, where would you want to go and what would you hunt for? Would you like to travel to exotic and remote locations while earning a fortune and having the time of your life? Would you like to learn all the unique, proven methods of a professional treasure hunter, prospector and explorer that are responsible for his greatest discoveries? You can leave the rat race behind, live a life of adventure and freedom plus earn a great living at the same time - I did and I will show you how to do it step by step! Would you love to live the life of Dirk Pitt? Aren't you tired of watching Indiana Jones reruns, wishing that you were living the adventures instead of Harrison Ford? Do you long to search for and find treasure, lost cities or fabulously rich gold deposits? Do you dream of finding Yamashita's Treasure in the Philippines, or The Treasure of Cocos Island near Panama? How about discovering The Lost Padre Mine in New Mexico or La Caverna del Oro in Colorado? Sounds awesome you think, but your reality is you are stuck wasting your life going to a job everyday that you perhaps even hate or that simply bores you to tears and you have no idea how to change this. Welcome to the club! You aren't alone. There are thousands of frustrated adventurers in the world, dreaming of escaping the Rat Race to live their dreams of exotic locations and rich discoveries of gold and treasure. Here's the good news: YOU really can create a lifestyle of adventure for YOURSELF, making the transition from a hobbyist or daydreamer to a professional while earning a great living at the same time. You can even choose to live a life of adventure full time or for several months a year.
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Just sit back and visualize yourself in this scenario: While digging through a used bookstore in a small town, you come across an old book published in the 1880's. The book describes the pioneer history of Montana and Wyoming. It is actually a compilation of stories as told to the author by family members of original settlers. In one of the stories, you come across the mention of an old Spanish mine discovered by a settler on his ranch in 1854. The story tells of Spanish markings carved into the rock near the mine entrance. The markings include a large cross and the word "ORO". With the information in the story, you are able to trace a couple of likely places where this mine was probably discovered over 150 years ago. You already have written reports of ancient Spanish activity in this general area in your personal archives. Using the Internet, you search for the descendents with the family name mentioned in the story. Bingo! You have a hit in a small community in southeast Montana. With all the corroborating photocopied information, maps, data, satellite photos, etc., you strike off in your mini-motorhome, armed with all the high-tech gear you may need to pinpoint the mine entrance. Once you arrive at your destination, you quickly locate the family in question, confirm the identity of their great-grandfather and obtain written permission to search their rather large property. They didn't even know about the discovery made by their relative. A two-day search results in the discovery of the mine entrance filled in by loose rocks and hidden by some thick growth. Sure enough, there is the cross and word "ORO" inscribed into the rock wall at the entrance! You found it! Would you like to live this exciting and adventurous lifestyle fulltime? Or, how would you like to be able to live like this for several months each year? Did you always believe that this is simply impossible for you to do? It's not at all… Like you, even though I was caught in the rat race many years ago, I always dreamed of hiking through remote jungles in search of lost cities and ancient treasure. I literally spent hours everyday, visualizing myself on expeditions all over South America. I discovered a lot of very cool things in those daydreams. It was fun being a famous explorer- in my daydreams. Finally, I resolved to actually start living those dreams of mine in real life. Slowly, I began venturing out, close to home at first and then further and further away. I met a lot of dead ends and dry holes, but I sure had fun searching. I'll never forget the feeling of finally finding my first 1-ounce gold nugget. And I'll never forget the adrenaline of finding a small pouch of gold coins from the 1849 gold rush times near Downieville, California. I was hooked. The recoveries began coming much faster and easier after I learned how to cut to the chase and not waste my time in low-potential, high-risk pursuits. I learned exactly what it takes to properly research a project and then go to the field for a fast recovery. I learned how to turn my discoveries into cash through several proven money making methods. This system of knowledge and experience is what pays the bills and gives you the freedom to live this incredible lifestyle full-time or part-time, whichever you prefer. My name is Stan Grist and it took me decades to figure out exactly how to achieve freedom and success while living an exciting life of adventure and discovery. Along the way, I've struggled long and hard to reach my goals and I nearly gave up many times. But my will to succeed eventually won out. Slowly and surely I kept on trying different methods and focused on the ones that brought me the best results. I learned how to dramatically increase my success rate in my adventures and discoveries while earning a great living at the same time. I'll show you exactly how I did it.
stan grist ebooks
If you have not yet heard of me, simply type "Stan Grist" into any Internet search engine and take a close look at your results. You'll see that I have been around for a long time. I'm regularly called a "Lucky Dog" by those who know me. Many of them have asked me how they can achieve the same lifestyle. I can honestly tell you that luck has nothing to do with my success; it has everything to do with my unique system. My message for you today is real, no-risk, long-term and is as completely dependable as the law of gravity. Believe me, it wasn't always, but now my life is great. I am a full-time professional explorer, prospector and treasure hunter. I live in a beautiful home on the side of a mountain with a 20-mile long view of the valley of Quito, Ecuador. Life is both exciting and peaceful here. The weather is spring-like every day of the year. The food is fresh and healthy. The sunny Pacific coast beach is a 4-hour drive to the west and the awesome Amazon Jungle is a 4-hour drive to the east. I live in "Explorer's Paradise". I don't tell you these things to brag. I only want to let you know that I can show you exactly how to achieve your own dreams of adventure and freedom, anywhere in the world. What's your dream discovery? My unique, proven system can teach you how to zero in and find it PLUS earn a great living with unlimited potential at the same time. You may feel skeptical at first and wonder how such a seemingly impossible transformation from your current situation to living your dreams could really happen for you. My answer to you is brief and simple: Let my past mistakes and tough years of "trial & error" be your shortcut to success. I have shared my time tested and proven methods in my personal system with several dozen people over the years. The results are always the same: my Creating Wealth Through Adventure System works successfully every single time.
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You will never find anything as unique and jam-packed with so many proven methods or truly valuable and specialized information anywhere else in the world. "CREATING WEALTH THROUGH ADVENTURE with the STAN GRIST SYSTEM 2006" literally covers dozens of unique and highly effective methods to help you achieve your dreams, below are just 12 of them: 1. Discover the secrets for unleashing the power of your subconscious mind to automatically prepare yourself for achieving your biggest goals almost effortlessly. (This was my last stumbling block in finally achieving my most important goals) 2. Learn the essential skill you must have: 80% of your success is achieved through research and only 20% in the field. Learn my Investigative Secrets to easily become an "EXPERT" on any subject, especially about where to find lost cities, hidden treasures and large gold nuggets. 3. Learn to "Properly Document Your Discoveries" of: Ancient Mysteries, Lost Cities, Unknown Historical Events, New Animal Species, Virgin Treasure Sites, Rich Gold Deposits, and much, much more. 4. Learn how to turn your "Properly Documented Discoveries" into PURE CASH in literally dozens of different ways FAST, including all you need to know about writing, photography, public speaking, movie making and more. 5. Learn where to go and how to find an ounce of gold each day with only $25 worth of equipment in a small backpack. The real gold is in knowing the "how and where". With this knowledge and experience, you are free to make regular withdrawals from your own gravel banks whenever you need some cash. 6. Learn where to go and how to find valuable: 1. Petrified wood, 2. Dinosaur bones, 3. Trilobites, 4. Ammonites, 5. Fossil Megalodon Shark's Teeth and 6. Meteorites 7. Learn how to turn these ancient treasures into Cash at the highest market prices with no involvement of middlemen wholesalers. You won't believe how much money these treasure are worth! (I found 2 or 3 fully-colored Ammonite Fossils per day, each worth more than $1,500) 8. Learn a simple, great, secret trick for discovering rich pockets of lost gold and diamond jewelry at the beach. Discovering only 1 rich pocket of jewelry per week will earn you a great lifestyle. (I used this trick on the beaches around Miami with amazing results) Once you understand to apply this secret technique, you can also use it to find gold nuggets in gold-bearing rivers as well. 9. Learn to create "royalty deals". This is one of the greatest ways to create a huge passive income that pays you while you do nothing, or better yet, while you work on new projects in fun, exotic places. I have included a complete copy of the actual Royalty Agreement that I signed on an alluvial gold discovery that I made which, after 5 years of testing, will soon be declared the largest commercial alluvial gold deposit ever discovered. 10. Learn to prospect and stake claims on large, precious metals deposits, which you can sell to large companies. These deposits are everywhere but they are completely hidden from the vast majority of people who don't know the secret signs to look for. 11. Learn to market your one-of-a-kind, adventure-related information directly to the public over the Internet. I sell hundreds of e-books and e-packages each month, usually while I sleep. This is an "auto-pilot" business that keeps your cash flowing in as you are out adventuring in exotic locations. This business is super-easy to set up for the non-technician once you know all the secrets that I finally figured out. 12. Learn how to make great money online without a product to sell. Don't have a product to sell on the Internet? No problem!

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How To .....Business Ideas

( 125 Articles )

....Price 4.95 $

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Men And Credit Legibile Hand Writting Avoids Confusion Winning The Credit-card Game What Makes An Entrepreneur Tick? Overcoming Start-up Blues Why Do Companies Ask For Your Ups Address? How Pawnshops Work The Free Credit Card Trap The Sweepstakes Fraud The Cheapest Way To Distribute 8 1/2 X 11" Circulars Signature Loans How To Use High-tech To Market Your Products Referral Cards Work! Nafta Exporter:mexico How To Secure An Merchant Account To Accept Visa & Mastercard Producing Powerful Ad Layouts The Best Way To Get Free Advertising Do You Believe In Magic? How To Use Customer Response Card How "info-loading" Can Increase Your Ad's Pulling Power If Somebody Owes You Money The Problem With Multi-level Marketing How To Evaluate High-technology Stocks Bookkeeping For Dummys Choosing A Bank That's Right For You Selecting The Right Business Name Did You Get Ripped Off Again? Managing Your Time Between Work & Home Commission Circulars: How To Make $5000 For Every Page You Copy Business Idea For Beginners United States Chambers Of Commerce Telephone Directory Of Better Business Bureaus Merchant Account Sources Directory Of Advertising-related Business Opportunities Directory Of Jewelry And Apparel Accessories Business Opportunities Directory Of Automotive-related Business Opportunities Directory Of Beauty And Health Related Business Opportunities Directory Of Building And Roofing Business Opportunities Directory Of Business Services Opportunities Directory Of Children's Products & Services Business Opportunities Directory Of Home Improvement Business Opportunities Directory Of Photo/video Business Opportunities Directory Of Computer-related Business Opportunities Directory Of Free Business Resources Directory Of Retail Business Opportunities

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Top 10 Ways to Generate Traffic

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Craziness Prevention


Introduction -

SCIENTIFIC DREAM INTERPRETATION

by Christina Sponias


FREE AND SAFE PSYCHOTHERAPY FOR EVERYONE

Dreams can be interpreted in many ways, and all the ways can be right, because a dream is a trip to another level of conscience, where things are symbolic. A symbol defines many things and can be interpreted in many ways, but when we understand the symbolic language in depth we can see the difference between the popular interpretation of dreams and the scientific interpretation. The resulting interpretation is completely different, because the scientific interpretation works like psychotherapy, in that the wise unconscious part of our psychic sphere shows us in our dreams everything we need, so that we will be able to see our mistakes and how we can correct them. The scientific interpretation of dreams according to Carl Jung’s method is a psychotherapy that never fails because it is an exact translation of the dreams’ meaning. It is the best translation of the symbolic language used by the unconscious to show to the stupid human conscience the poisonous influence of its wild side. This translation results in deep healing because it explains to the ignorant conscience the real meaning of life.


This ebook took 19 years to complete, from the original Greek version in 1988 to the final English version in 2007, due to the subject’s complexity. Craziness Prevention will teach you: • how to prevent craziness and maintain a safe distance from this danger • how to help the unconscious part of your dream producing psychical sphere cure your neuroses and depression • how to acquire psychical health and maintain it • how to interpret your dreams, the facts and events of the objective reality you live in, acquiring additional information on this reality and its future development • what content emanates from the unknown region of the human psychical sphere • what provokes craziness • how humanity can eliminate terror and find peace Contents:

1. Introduction: An introduction to my work and how I pursued Carl Jung’s research through dream decoding

2. The Beginning: Your first contact with dream decoding

3. Knowledge: Scientific evidence that confirms my statements

4. Craziness and Symbolism: My experience with craziness and how to interpret symbols

5. The Danger: The danger that exists in research of the unknown region and in ignoring its content

6. Dream Interpretation: How to interpret a dream by translating its symbolic language

7. Dream Psychotherapy: Definition of the attitude you must have in order to be cured and transformed through dream interpretation

8. My Work: Detailed outline of my work, my methods, my purpose and responsibility

9. Psychological Types: A summary of Carl Jung’s work on the main psychological types, my conclusions based on this presentation and my advice.

10. Common Themes: A glossary with the principal symbols that appear in dreams

11. Protect Yourself from your Worst Enemy: What you should fear in life and how to protect yourself from it

12. My example: Through my own example, I show you how to interpret your dreams and the importance of this exercise for your mental stability and happiness.

13. Nervousness, Anger and Hate: The definition of nervousness and what to do to calm down

14. The truth: The unknown content of the human psychical sphere and how humanity can eliminate terror and violence from its world to find peace.

Life and death both have specific meanings. Nothing happens without meaning, and in the correct translation of the dreams’ symbolic messages we can find answers for all our doubts. Our psychic sphere comprises three parts: the conscience (the human conscience we know), the anti-conscience (the wild and evil part of us we ignore), and the unconscious (the wise and saint part that is not a part of our conscience). The evil anti-conscience is always trying to destroy the tiny human conscience in order to take its place and control the person’s behaviour. On the other hand, the unconscious is always trying to save the human conscience from the attacks of the anti-conscience and to develop it to its maximum potential through consciousness. Carl Jung himself admitted that the unconscious is always perfectly right, but he was afraid to obey its directions, since he did not distinguish the wild side of human conscience from the unconscious part. He thought that the wild side of our psychic sphere belonged to the wise unconscious, even though there was a vast difference. The scientific research done by Konrand Lorenz, after Jung’s death, gave me all the proof I needed to feel I could trust the unconscious part, in opposition to Jung’s opinion. It was a very dangerous decision, according to what he believed, but Lorenz showed me clearly in his book “Behind the Mirror” that all nature functions according to very well prepared programs, especially animal behavior. Human behavior is no exception to these rules. So, a very wise brain has to prepare all of its internal programs to harmonise with all of nature in order to guarantee the survival of all forms of life. This wise brain is the same one that gives us wise directions and counsel in our dreams.


Although Jung could see many things, there were things he couldn’t see that would have explained to him the difference between the programs made by the wise unconscious and the programs made by the evil anti-conscience that provokes craziness in the human conscience. The power of the anti-conscience is equal to the power of the wise unconscious, which means that evil and good have exactly the same power. Jung was very afraid of craziness, and he was right to be afraid, because a human being cannot deal with an evil anti-conscience that has such tremendous power. It is only when we are connected to our wise unconscious that we can overcome craziness, without losing our human conscience. Konrand Lorenz’s work showed me that the wild human behaviour is part of our learning mechanism and belongs to our nature. So, our nature is different from the nature of the wise unconscious. That means that we are, by nature, evil, and our wise and saintly unconscious self tries to correct our violent behaviour. So, when we interpret a dream according to the scientific method discovered by Carl Jung and continued by me, we have the possibility of achieving psychic health, physical health, and wisdom. We learn how to cooperate with the unconscious part that is trying to transform our wild tendencies and we learn how to guarantee our health. That is of true and profound importance! The interpretation of the dream becomes a map of the place where we are, and through the dream we start seeing many things that we didn’t even imagine existed. We learn from the interpretation how to protect ourselves from the evil influence of the other side of our conscience and how we can always be balanced and calm.


Jung stops his research at the point where he ends the trip inside his soul and accepts ignorance beyond that point. Even if someone followed Jung’s steps exactly and stops at the same point, he will reap many benefits. It’s not absolutely necessary to continue the trip, unless the unconscious of the individual encourages them to do so. What I discovered continuing Jung’s research doesn’t deny any of Jung’s concepts until we reach that point where he stopped his research. For some people, however, the trip has to continue because they have serious problems. That’s when we can see clearly the power of the wild anti-conscience. Some people have an enormous tendency toward craziness, and they have to do a lot more in order to achieve psychical health. This was my case. I didn’t have any other solution, but to continue the research, since I was still too far from peace when I finished my first trip to the unknown side of my psychic sphere.


In the strange romance I wrote after the car accident I suffered when I was fifteen years old, my unconscious showed me, through my own literature, what my psychic disease was. I had to deal with schizophrenia. Other people have to do the same, so they cannot stop at the point where Jung accepts ignorance. Of course, he had to stop because he couldn’t guarantee to anyone that their human conscience would not be destroyed by the unknown part of our psychic sphere. I can guarantee that though because I found proof for God’s existence. The advantage to this is that all existent religions can give us a safe harbour, so that the wild and evil anti-conscience won’t steal from us our human conscience. At this point, a person has to be religious and philosophical. A scientist wouldn’t be able to continue the fight against the evil side of our conscience, because he wouldn’t agree to follow the religious directions. But, fighting with a monster, we need to have clearly in our minds a deep and secure belief in goodness. That’s simply the only way we can keep our human conscience. That’s where we have to have clearly in mind an understanding of what constitutes our philosophical belief. What has the most importance in life? Of course, we all tend to answer “happiness,” but first of all, we have to find peace. Nothing is more important than peace, which is opposite to the evil side of our soul which is completely violent. With the scientific interpretation of dreams we learn how to be patient, forgive our enemies, always be calm and wise, and other values despised by our cruel and indifferent society.

When we use the scientific interpretation of dreams we learn to give importance to philosophy, religion, and art. We begin to see the real meaning of our existence and how we can keep goodness close to us and always be at peace. But most importantly, using the scientific interpretation of dreams enables us to be cured of any disease, physical or psychological, using the best psychiatrist and psychologist we could ever find: the unconscious, which produces our dreams. As I have shown in my research, we will certainly be cured and also be able to cure others after learning Jung’s method of dream interpretation and after learning why the unconscious sends us dreams, if we’ll follow the directions of the unconscious in our dreams.

Christina Sponias Chatzidimou

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* Delicious Italian dishes

.....(Collection of 185 Italian recipes)

......by W. G. Water




Samples:

Italian Sauces

As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.

Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.

No. 1. Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.

No. 2. Velute Sauce
The same as above, but use white stock, no beef, and only
pheasant or fowl trimmings, button mushrooms, cream instead of
glaze, and a chopped shallot.

Italian Soups

No. 1. Clear Soup
Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,
chervil, bay leaf, basil, marjoram), three carrots, three turnips,
three onions, three cloves stuck in the onions, one blade of mace.
Cut up three pounds of stock meat small and put it in a stock pot
with two quarts of cold water, three carrots, and three turnips cut
up, three onions with a clove stuck in each one, a bunch of herbs
and a blade of mace. Let it come to the boil and then draw it off,
at once skim off all the scum, and keep it gently simmering, and
occasionally add two or three tablespoonsful of cold water. Let it
simmer all day, and then strain it through a fine cloth.
Some of the liquor in which a calf's head has been cooked, or even
a calf's foot, will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and
vegetables are in the stock pot.


Contents

Italian Sauces
1. Espagnole or Brown Sauce.
2. Velute Sauce.
3. Bechamel Sauce.
4. Mirepoix Sauce
5. Genoese Sauce.
6. Italian Sauce.
7. Ham Sauce (Salsa di Prosciutto)
8. Tarragon Sauce.
9. Tomato Sauce.
10. Tomato Sauce Piquante.
11. Mushroom Sauce.
12. Neapolitan Sauce.
13. Neapolitan Anchovy Sauce.
14. Roman Sauce (Salsa Agro-dolce)
15. Roman Sauce (another)
16. Supreme Sauce.
17. Pasta marinate (for masking Italian Frys)
18. White Villeroy.

Modern Italian Sauces
1. Fish Sauce.
2. Sauce Piquante (for Meat, Fowl, Game, Rabbit)
3. Sauce for Venison, Hare
4. Tomato Sauce Piquante.
5. Sauce for Roast Pork, Ham etc.
6. For masking Cutlets

Italian Soups
1. Clear Soup.
2. Zuppa Primaverile (Spring Soup)
3. Soup alla Lombarda.
4. Tuscan Soup.
5. Venetian Soup.
6. Roman Soup.
7. Soup alla Nazionale.
8. Soup alla Modanese.
9. Crotopo Soup.
10. Soup all'Imperatrice.
11. Neapolitan Soup.
12. Soup with Risotto.
13. Soup alla Canavese.
14. Soup alla Maria l'ia.
15. Zuppa d'Erbe (Lettuce Soup).
16. Zuppa Regina di Riso (Queen's soup).

Italian Minestre
1. A Condiment for Seasoning Minestre.
2. Minestra alla Casalinga.
3. Minestra of Rice and Turnips.
4. Minestra alla Capucina.
5. Minestra of Semolina.
6. Minestrone alla Milanese.
7. Minestra of Rice and Cabbage.
8. Minestra of Rice and Celery.
9. Anguilla alla Milanese (Eels)
10. Filletti di Pesce alla Villeroy (Fillets of Fish)
11. Astachi all'Italiana (Lobster).
12. Baccala alla Giardiniera (Cod)
13. Triglie alla Marinara (Mullet)
14. Mullet alla Tolosa.
15. Mullet alla Triestina.
16. Whiting alla Genovese.
17. Merluzzo in Bianco (Cod).
18. Merluzzo in Salamoia (Cod)
19. Baccala in Istufato (Haddock)
20. Naselli con Piselli (Whiting).
21. Ostriche alla Livornese (Oysters)
22. Ostriche alla Napolitana (Oysters).
23. Ostriche alla Neneziana (Oysters)
24. Pesci diversi alla Casalinga (Fish).
25. Pesce alla Genovese (Sole or Turbot)
26. Sogliole in Zimino (Sole)
27. Sogliole al tegame (Sole).
28. Sogliole alla Livornese (Sole)
29. Sogliole alla Veneziana (Sole).
30. Sogliole alla parmigiana (Sole)
31. Salmone alla Genovese (Salmon).
32. Salmone alla Perigo (Salmon)
33. Salmone alla giardiniera (Salmon).
34. Salmone alla Farnese (Salmon)
35. Salmone alla Santa Fiorentina (Salmon).
36. Salmone alla Francesca (Salmon)
37. Fillets of Salmon in Papiliotte.

Beef, Mutton, Veal and Lamb
1. Manzo alla Certosina (Fillet of Beef)
2. Stufato alla Fiorentina (Stewed Beef).
3. Coscia di Manzo al Forno (Rump Steak)
4. Polpettine alla Salsa Piccante (Beef Olives).
5. Stufato alla Milanese (Stewed Beef)
6. Manzo Marinato Arrosto (Marinated Beef).
7. Manzo con sugo di Barbabietole (Fillet of Beef)
8. Manzo in Insalata (Marinated Beef).
9. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios).
10. Scalopini di Rizo (Beef with Risotto)
11. Tenerumi alla Piemontese (Tendons of Veal).
12. Bragiuole di Vitello (Veal Cutlets)
13. Costolette alla Monza (Veal Cutlets).
14. Vitello alla Pellegrina (Breast of Veal)
15. Frittura Piccata al Marsala (Fillet of Veal).
16. Polpettine Distese (Veal Olives)
17. Coste di Vitello Imboracciate (Ribs of Veal).
18. Costolette di Montone alla Nizzarda (Mutton Cutlets).
19. Petto di Castrato all'Italiana (Breast of Mutton).
20. Petto di Castrato alla Salsa piccante (Breast of Mutton).
21. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb).
22. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb).
23. Costoletto d'Agnello alla Costanza (Lamb Cutlets).

Tongue, Sweetbread, Calf's Head and Liver
1. Timballo alla Romana.
2. Timballo alla Lombarda.
3. Lingua alla Visconti (Tongue).
4. Lingua di Manzo al Citriuoli (Tongue with Cucumber).
5. Lingue di Castrato alla Cuciniera (Sheep's Tongues).
6. Lingue di Vitello all'Italiana (Calves' Tongues)
7. Ateletti alla Sarda.
8. Ateletti alla Genovese.
9. Testa di Vitello alla Sorrentina (Calf's Head).
10. Testa di Vitello con Salsa Napoletana (Calf's head).
11. Testa di Vitello alla Pompadour (Calf's Head)
12. Testa di Vitello alla Sanseverino (Calf's Head).
13. Testa di Vitello in Frittata (Calf's Head)
14. Zampetti (Calves' Feet)
15. Bodini Marinati.
16. Animelle alla Parmegiana (Sweetbread)
17. Animelle in Cartoccio (Sweetbread).
18. Animelle all'Italiana (Sweetbread)
19. Animelle Lardellate (Sweetbread).
20. Sweetbreads and Mushrooms
21. Cervello in Filiserbe (Calf's Brains).
22. Cervello alla Milanese (Calf's Brains)
23. Cervello alla Villeroy (Calf's Brains).
24. Frittuta of Cervello (Calf's Brains)
25. Cervello alla Frittata Montano (Calf's Brains).
26. Marinata di Cervello alla Villeroy (Calf's Brains)
27. Minuta alla Milanese (Lamb's Sweetbread).
28. Animelle al Sapor di Targone (Lamb's Fry)
29. Fritto Misto alla Villeroy.
30. Fritto Misto alla Piemontese.
31. Minuta di Fegatini (Ragout of Fowls' Livers).
32. Minuta alla Visconti (Chickens' Livers)
33. Croutons alla Principessa.
34. Croutons alla Romana.

Fowl, Duck, Game, Hare and Rabbit
1. Soffiato di Cappone (Fowl Souffle)
2. Pollo alla Fiorentina (Chicken).
3. Pollo ali'Oliva (Chicken)
4. Pollo alla Villereccia (Chicken).
5. Pollo alla Cacciatora (Chicken)
6. Pollastro alla Lorenese (Fowl).
7. Pollastro in Fricassea al Burro (Fowl)
8. Pollastro in istufa di Pomidoro (Braized Fowl).
9. Cappone con Riso (Capon with Rice)
10. Dindo Arrosto alla Milanese (Roast Turkey).
11. Tacchinotto all'Istriona (Turkey Poult)
12. Fagiano alla Napoletana (Pheasant).
13. Fagiano alla Perigo (Pheasant)
14. Anitra Selvatica (Wild Duck).
15. Perniciotti alla Gastalda (Partridges)
16. Piccioni alla Diplomatica (Snipe).
17. Piccioni alla minute (Pigeons)
18. Piccioni in Ripieno (Stuffed Pigeons).
19. Lepre in istufato (Stewed Hare)
20. Lepre Agro-dolce (Hare).
21. Coniglio alla Provenzale (Rabbit)
22. Coniglio arrostito alla Corradino (Roast Rabbit).
23. Coniglio in salsa Piccante (Rabbit).

Italian Vegetable Dishes
1. Asparagi alla salsa Suprema (Asparagus)
2. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts).
3. Barbabietola alla Parmigiana (Beetroot)
4. Fave alla Savoiarda (Beans).
5. Verze alla Capuccina (Cabbage)
6. Cavoli fiori alla Lionese (Cauliflower).
7. Cavoli fiori fritti (Cauliflower)
8. Cauliflower alla Parmigiana.
9. Cavoli Fiori Ripieni.
10. Sedani alla l'armigiana (Celery)
11. Sedani Fritti all'Italiana (Celery).
12. Cetriuoli alla Parmigiana (Cucumber)
13. Cetriuoli alla Borghese (Cucumber).
14. Carote al sughillo (Carrots)
15. Carote e piselli alla panna (Carrots and peas).
16. Verze alla Certosina (Cabbage)
17. Lattughe al sugo (Lettuce).
18. Lattughe farcite alla Genovese (Lettuce)
19. Funghi cappelle infarcite (Stuffed Mushrooms).
20. Verdure miste (Macedoine of Vegetables)
21. Patate alla crema (Potatoes in cream).
22. Cestelline cli patate alla giardiniera (Potatoes).
23. Patate al Pomidoro (Potatoes with Tomato Sauce)
24. Spinaci alla Milanese (Spinach).
25. Insalata di patate (Potato salad)
26. Insalata alla Navarino (Salad).
27. Insalata di pomidoro (Tomato Salad)
28. Tartufi alla Dino (Truffles).

Macaroni, Rice, Polenta, All Other Italian Pastes
1. Macaroni with Tomatoes
2. Macaroni alla Casalinga.
3. Macaroni al Sughillo.
4. Macaroni alla Livornese.
5. Tagliarelle and Lobster.
6. Polenta.
7. Polenta Pasticciata.
8. Battuffoli.
9. Risotto all'Italiana.
10. Risotto alla Genoxese.
11. Risotto alla Spagnuola.
12. Risotto alla Capuccina.
13. Risotto alla Parigina.
14. Ravioli. 15. Ravioli alla Fiorentina.
16. Gnoechi alla Romana.
17. Gnoechi alla Lombarda.
18. Frittata di Riso (Savoury Rice Pancake).

Omelettes and Other Egg Dishes
1. Uova ai Tartufi (Eggs with Truffles)
2. Uova al Pomidoro (Eggs and Tomatoes).
3. Uova ripiene (Canapes of Egg)
4. Uova alla Fiorentina (Eggs).
5. Uova in fili (Egg Canapes)
6. Frittata di funghi (Mushroom Omelette).
7. Frittata eon Pomidoro (Tomato Omelette)
8. Frittata con Asparagi (Asparagus Omelette).
9. Frittata eon erbe (Omelette with Herbs)
10. Frittata Montata (Omelette Souffle').
11. Frittata di Proseiutto (Ham Omelette).

Italian Sweets and Cakes
1. Bodino off Semolina.
2. Crema rappresa (Coffee Cream).
3. Crema Montata alle Fragole (Strawberry Cream)
4. Croccante di Mandorle (Cream Nougat).
5. Crema tartara alla Caramella (Caramel Cream)
6. Cremona Cake.
7. Cake alla Tolentina.
8. Riso all'Imperatrice.
9. Amaretti leggier (Almond Cakes)
10.Cakes alla Livornese.
11. Genoese Pastry.
12. Zabajone.
13. Iced Zabajone.
14. Panforte di Siena (Sienese Hardbake).


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Delicious Italian dishes