officialarturdavis.com

After you have arrived here with a search-engine, do not ever miss the entire informational article on Lamb and Mutton that includes lamb history, selection and storage, grades, and cooking tips. From basic roasted leg of lamb to exotic dishes, your cooking options abound. Lamb shanks, a cheap cut, cooks up heavenly with the crackpot.

Many people serve lamb with mint jelly, a classic custom originally utilized to disguise the strong flavor of mutton. Aficionados prefer an additional savory mint sauce (presented bottled in most cases imported from England) instead of the overly-sweet mint jelly. Please do not overcook that beautiful tender lamb roast! Cook it to some rosy-pink, medium-rare doneness, and you’ll be thankful. Just like any recipe, you can modify it to satisfy your wants and tastes of your family.

This are classified as the Lamb recipes using different types of cooking

Coffee and spices provide a Mid-Eastern aromatic flair to delicious pan sauce served over lamb shoulder chops. This can be great served over cooked rice. The Preparation Time is 5 minutes; cooking time is definitely 30 minutes which similar to 35 minutes all in all.

Ingredients:

– 6 lamb shoulder chops

– Kosher salt and freshly ground black pepper

– 1 teaspoon (about) essential olive oil

– 4 Tablespoons (1/2 stick) butter

– 1/3 cup strong coffee

– 1/3 cup honey

– 2 Tablespoons Worcestershire sauce

– 1/4 teaspoon mace

– 1/4 teaspoon cardamom

– 1/2 teaspoon cinnamon

– 1/4 teaspoon curry powder

– 3/4 teaspoon fresh lemon juice

Preparation:

Season lamb chops with salt and pepper. Heat much, deep skillet over medium-high heat. Add essential olive oil and swirl to coat the bottom of the pan. Sear lamb upon each side, turning just once. (Do that in 2 batches if you need to, adding a little bit more essential olive oil if needed.) Eliminate to the platter.

Reduce heat to medium-low. On the same skillet, add butter, stirring until melted. Whisk in coffee, honey, Worcestershire sauce, mace, cardamom, cinnamon, curry powder, and fresh lemon juice, scraping up any browned bits in to the sauce. Provide a boil and simmer for three to five minutes, until thickened.

Return lamb shoulder chops into the skillet together with any accumulated juices. Use coat with sauce and simmer for 2 minutes to reheat before serving.

Ingredients or some kinds of preparation.

Ground lamb, feta cheese, olives, herbs, and spices make piquant meatballs perfect for sandwiches possibly a sauce for pasta or simply just for an appetizer. The Preparation Time is 15 minutes; preparing food period is simply 10-20 minutes which equal to 25 minutes in general to finish the cooking.

Ingredients:

– 3 slices bread, country-style white or whole-wheat

– 2 pounds fairly lean ground lamb

– 1/4 pound feta cheese, crumbled

– 1 cup kalamata olives, pitted and chopped

– 1 egg, beaten

– 1/2 Tablespoon cinnamon

– 1/2 teaspoon hot red pepper flakes

– 3 cloves garlic, crushed

– 1 bunch cilantro, chopped

– 3 Tablespoons olive oil

Preparation:

Cut the crusts through the bread; soak the slices in water, wring them out, and crumble them. Using your fingers mix the lamb well, with all the bread, feta cheese, olives, egg, cinnamon, hot pepper flakes, garlic, and cilantro. Form into 10 large meatballs.

Inside the heavy fry pan, cook the meatballs within the organic olive oil until crisp and brown somewhere; then turn and brown the balls on every side, a maximum of ten minutes, on the relatively high temperature. The meat must be rare.

If you Google the history of Farkle, you’ll find numerous theories as to the origin of the game, all significantly different. But one thing we know for sure:

Farkle is older than dirt. First there was Farkle, then dirt.

Why do you suppose it’s been around for so long? Probably because it’s fun. Farkle has just the right combination of luck and skill to have amassed a broad appeal among people around the world and to have remained popular for hundreds of years. If you have never played Farkle, you should give it a try.

Many Farkle enthusiasts insist that luck is much more prominent in determining a winner than any skill involved. This is true in a single game. But as more games are played, skill becomes more significant and luck less significant in determining the overall winner. If you sit down with 3 friends and play 12 games of Farkle, luck alone dictates that you’ll win about 3 games, and so will your friends. 3 times 4 equals 12.

However, if you use my Winning Strategy For Farkle (and assuming your friends do not), you’ll more likely win about 4 games rather than 3. No, it doesn’t mean you’ll win every game, but over time, you will emerge as the best Farkle player in your group. Your friends will start calling you “The Farkle Expert”, or “Mr. (or Mrs. or Miss) Farkle” or “The Farkle Guru”. Would that be cool or what?

My strategy assumes the following rules:

· It takes 500 points to get “on the board”.

· It takes 10000 points to win.

· A five is worth 50 points.

· A one is worth 100 points.

· Three 1’s is worth 300 points.

· Three 2’s is worth 200 points.

· Three 3’s is worth 300 points.

· Three 4’s is worth 400 points.

· Three 5’s is worth 500 points.

· Three 6’s is worth 600 points.

· Any 4-of-a-kind is worth 1000 points.

· Straight (1-2-3-4-5-6) is worth 1500 points.

· Three Pair (2-2-3-3-4-4) is worth 1500 points.

· Any 5-of-a-kind is worth 2000 points.

· Triplets (2-2-2-3-3-3) are worth 2500 points.

· Any 6-of-a-kind is worth 3000 points.

The Strategy:

1. In the beginning of a game, when you are trying to get the required points to get “on the board”, stop throwing after you have the required points on the table, unless you can throw all 6 dice again. If you can throw all the dice again, that is called “.. and rolling” and you should do that.

Example #1: You throw 5-5-5-2-3-4

The three 5’s are worth 500 points. So you have enough to get “on the board”. So do not throw the remaining 3 dice again. Just stop and take the 500 points.

Example #2: You throw 1-2-3-4-5-6

You have a straight worth 1500 points so you could stop and satisfy the “on the board” requirement. But since you can throw all 6 dice again, you should do that.

Now that you have satisfied the “on the board” requirement, we can talk about the rest of the game.

2. If, after any turn, you discover that all six dice are worth points, so that you can throw all six dice again if you choose, you should throw the dice again. This rule is especially difficult to adhere to when you have just thrown triplets or some other high-scoring combination, and you’re thinking to yourself, “If I throw all six dice and get nothing (a Farkle, a goose-egg, the big zero, the old ‘bust-a-roo’), then I’ll loose the 2500 points for my Triplet. Oh gosh, I don’t think I could go on living if that happened. It would be devastating. It would put a hole in my self-esteem the size of the Belgian Congo”

Nah. It’s not that bad. You’ll bust (or “Farkle”) less than 10% of the time which means over 90% of the time you’ll throw some more points and improve your score.

3. So the big decision, the one you’ll have to make dozens of times in each game of Farkle, is “should I stop now, or keep throwing?”

The exact answer to this question is very complicated. But we can simplify it and put it into terms everyone can deal with. You just need two pieces of information: 1) how many dice am I considering throwing and 2) how many points would I have if I didn’t throw, i.e., if I stopped now?

If you are considering throwing:

6 dice Just do it! Don’t worry about it.

5 dice Stop at 2000 points or more. Otherwise go ahead and throw.

4 dice Stop at 1000 points or more. Otherwise go ahead and throw.

3 dice Stop at 500 points or more. Otherwise go ahead and throw.

2 dice Stop at 400 points or more. Otherwise go ahead and throw.

1 dice Stop at 300 points or more. Otherwise go ahead and throw.

4. Never hold a 5 (worth 50 points) unless you have no other choice.

Example #1: You throw 5-5-2-3-3-4

You could hold on to the two fives (worth 100 points total) and throw the remaining 4 dice. But it’s better to hold just one of the fives (worth 50 points) and throw the remaining 5 dice.

Example #2: You throw 1-5-5-2-3-3

Here, you have a single one (worth 100 points) and two fives (worth 100 points combined). So you could save those three dice and throw the other three. But you would be making a mistake. The rules say that you must hold at least one die before you can continue your turn and throw again, so the correct strategy is to hold the single one and not the two fives. So you would throw five dice.

5. When an opponent gets above 8000 points, you need to start thinking about playing a little more aggressively. Especially if your total is 5000 or less. When the difference between your score and leader becomes greater than the difference between the leader and winning the game, it’s time to take the gloves off. Up those totals in rule 3 above. Don’t stop at 400 points when you have 2 dice to throw. Keep throwing!

When my opponent is within 1000 points of winning the game, and I’m way down at 5000 points or so, I don’t stop throwing until I get above 2000 points. Every so often, I get that big throw that puts me right back in the game.

Look at it this way, although it may look dangerous to continue throwing when you have 700 or 800 points, especially if you’re only throwing 2 dice, the alternative of stopping isn’t going to do you any good! Adding 700 or 800 points to a pitiful score like 5000 isn’t going to change the outcome of the game… you are still going to lose! The only thing that will save you now is some big 4-digit turns.

So stop worrying about it and throw those dice! Throw them fast and furiously. Throw ’em like there’s no tomorrow. Throw ’em like a drunken sailor.

As I mentioned at the outset, this strategy will not guarantee a victory on any particular game. But it will ensure that you win more than your share of games. Remember, your goal is to be known throughout your town as the “Farkle Queen” (or “King” as the case may be).

This recipe incorporates the now popular “Flank Steak,” I often think of different ways to prepare it. Typically flank steak is tough because it doesn’t have much fat.

However, through careful preparation, this recipe makes the steak easy to chew and of course it’s quite tasty!

A few years back, flank steak was dubbed “London Broil,” and it sold for $1.99 per pound. After the low fat craze hit “London Broil” was renamed to “Flank Steak” and now sells for about double.

Who said changing your name can’t give you more value? Well, whatever the case is, this now popular low fat meat earns it’s place on my ingredient list.

Give this recipe a try, I’m sure you won’t be sorry that you did!

Difficulty (Scale from 1-10): 6

Serves: 4

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients for Stir Fry



12 ounce flank steak

1/2 cup of drained black beans (from can)

1 large Vidalia onion

1 head of broccoli

3 tablespoons of peanut oil

3 cloves of garlic – minced

1/2 teaspoon of ginger powder

Ingredients for Sauce

1 tablespoon of soy sauce

1/3 cup of water (cold)

2 teaspoons of sugar

2 teaspoons of sesame oil

2 teaspoons of cornstarch

Preparation of Sauce

In a bowl, whisk cornstarch with 1 tablespoon of cold water. Continuing to whisk combine soy sauce, remaining water, sugar, and sesame oil.

Preparation of Stir Fry

Freeze beef only until firm enough to slice into paper-thin slices (be sure to use a very sharp knife).

Put black beans into a strainer and briefly rinse under cold water, then lightly salt. Place beans into a small bowl and mash with a fork.

Peel onion & cut into 6 wedges. Cut broccoli into bite-sized pieces and add to salted boiling water for 2 minutes and drain broccoli.

Heat wok and be sure that it is very hot, add 1 tablespoon of peanut oil, swirl to coat wok surface.

Stir fry onion for one minute, then add broccoli and cook for one more minute. Remove broccoli and onion and put aside.

Add 2 tablespoons of peanut oil to the hot wok, add ginger and beef then stir-fry over high heat. Make sure that the beef loses all of it’s redness. Add mashed black beans and continue frying while stirring for one minute. Add sauce mixture and reduce heat to a simmer and cook for 2 minutes while stirring. Add broccoli and onions and toss together until food reaches a uniform temperature.

Remove from wok and immediately serve over white rice.

Enjoy your meal!

Salmon is a fish that is healthy in omega-3 and protein. It cooks in no time and is easy to tell when it is done. When cooked carefully, it can be a very flavorsome meal. But the basics on how to manipulate salmon are critical to making the ideal fish. The key note is to keep the fish refrigerated until its set to be cooked.

There are a number of methods to prepare and cook salmon- it can grill be grilled, baked, broiled or poached. Crowned with sauces, marinades, and other preparations salmon can deliver a very versatile meal. Another key note is to not overcook, as this may cause the fish to become tough and dry.

If you are going to cook the salmon some days after you have acquire it, cleanse the fish in cold water and fraction the salmon into the acceptable sizes for consuming, then place in a freezer bag to prevent freezer burns. The ideal way to thaw salmon is to remove it from the freezer and place it in the refrigerator 24 hours before preparing it so that it thaws on its own. Make sure to not place the fish beneath warm or cold water.

Keep the skin on even as you cook salmon. It helps keep the fish together and makes it much better to move and also prevents the meat from curling. An characteristic of when the fish is done is when the meat becomes “flaky” and changes color; you can test by simply embedding a fork into the thickest part of the fillet and twisting it. If the fish flakes easily, it is done.

Broiling is a popular method that is easy and straightforward. The oven rack should be arranged six inches from the heat. By arranging parchment paper on the broiling pan (and eventually the fish on the parchment paper) the pan will be far easier to clean once the meal is complete.

If you are cooking your salmon whole, allow eight minutes for each half pound of fish. Fillets and steaks need to be cooked six minutes for each half inch of thickness. If you are cooking fillets ensure sure you place the skin down when you cook it.

To grill the salmon, standard cooking time for a whole fish is 20 minutes for each half pound. Turn the fish once half way through the cooking process. Grilling salmon steaks or fillets follows the same timing style to broiling the fish. Cook 5 or 6 minutes for each half inch of thickness at a medium temperature. Try turning the steak or fillets only once.

To poach salmon, pour water into a shallow skillet until it is half full. Bring the water to a boil and add sliced lemon, onion and fresh herbs for flavor. Reduce the heat to a gentle boil and add the salmon, simmering until it is done. Simmer for 5 minutes for each half inch of thickness.

Ensure leftovers are refrigerated at once.

Candida albicans is the scientific name for the yeast which causes yeast infections. Candida is a naturally occurring microorganism in every man, woman and child on the planet. This is why treatment of chronic yeast infections can be so problematic. Because it occurs naturally in our bodies, when our bodies get out of balance the yeast can begin to take over. If you have chronic yeast infections perhaps the best way to get rid of them for good is to change your diet. Candida is a yeast and as such, feeds off sugary and starchy foods. By reducing and even eliminating these types of foods from you diet you can begin to fight back against recurring yeast infections.

Yeast infections can be caused by many things including an antibiotic regimen related to another problem, stress, poor diet and even auto-immune diseases such as AIDS. Regardless which is the cause in your situation you can fight back. By adjusting your diet and even supplementing it you can help ensure that yeast infections never come back. The key to doing this is by making a series of small lifestyle changes. If you could start today by just changing your food intake you could begin to starve off the Candida that has been plaguing your life.

Foods that should be avoided in order to starve off yeast include:

• Most Dairy (butter is ok)
• Fruits
• Sweeteners
• Breads
• Cereals
• Pasta

I know that sounds like a lot and it does cut out quite a bit of the average American diet. However, if you are truly sick of fighting these yeast infections perhaps it is time for a change. Plus an additional benefit of altering your diet can be weight loss. I don’t want to pile too much onto your plate but if you need to begin changing your diet for chronic yeast infections then perhaps you can do so to lose a little weight too. If it is needed of course.

This was an unintended side effect of the 90 day yeast infection program for me. After altering my diet and taking some additional supplements I have not had a yeast infection in over a year and prior to that I seemed to be fighting them off almost monthly. It took me about a month to see a dramatic reduction in my symptoms and have really enjoyed changing my diet. Not only have I cured the yeast infections but I am much healthier. It turns out food is the best natural cure for yeast infection.

Below are two of my favorite recipes that are really easy to make and delicious to eat. Plus my husband will eat these with me and I do not end up making two dinners or sending him out to get his own dinner. I hope you enjoy.

RECIPE 1

Breakfast – Mexican Omelet

4 Eggs

4 Tablespoons amount of Rice, Soy or Almond Milk (unsweetened) if desired

1 Diced Avocado

Cotija Cheese

Pico de Gallo – See Below

Pico de Gallo

1 1/2 cups tomatoes seeded and diced

1/4 cup red onion diced

1 tablespoon jalapenos diced

1 tablespoon garlic minced

Juice of 2 limes

2 tablespoons cilantro

Salt and pepper

Directions: Combine all ingredients for the Pico de Gallo in a bowl and set aside. For omelet combine the eggs and rice, soy or almond milk in a bowl. Pour the egg mixture into a skillet over medium heat until the center firms up. Using a rubber spatula to loosen the edges from the sides and then tilt the skillet to allow the eggs to run underneath and cook. Fold over the sides of the eggs into center once cooked.

Spoon desired amount of Pico de Gallo over top of omelet and then top with Cotija cheese.

RECIPE 2

Dinner – Roast Chicken

1 roasting chicken (6 lbs. or so)

2 tablespoons unsalted butter

1 lemon

3 large garlic cloves sliced

4 sprigs fresh thyme

Salt and freshly ground black pepper

Directions: Let chicken and 1 tablespoon butter come to room temperature. This should take about a half hour. Preheat oven to 425 degrees. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry the chicken thoroughly towels. Tuck the wing tips underneath the body of the chicken. Sprinkle the inside of the chicken liberally with salt and pepper, and set aside.

Roll the lemon on a flat surface using firm pressure under your hand to free up the juice inside. Then pierce the lemon liberally with a fork so that the juice can run freely. Cut the garlic cloves into 4 large pieces each. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in roasting pan. Use about 18 inches of twine to secure the legs..

Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, this should take about 1 1/2 hours. Be sure to use a meat thermometer to check that it is cooked thoroughly.

Remove chicken from oven, and transfer to a cutting board. Let chicken stand 10 to 15 minutes so the juices settle. Carve and serve.