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Top Healthiest Foods You Should Be Eating

Are you a health nut or a coach potato. If you are a borderline health nut than how a a little push to the healthy side. If you are trying to maintain a healthy lifestyle and obtain a great figure than you better learn what to eat and what you should avoid. According to a health article, some of the best foods for you are probably the ones ignored by you. The article found the following as the top seven healthiest foods you should be eating and they are: kale, sardines, pomegranate, oatmeal, quinoa, kefir, and lentils. There are plenty of foods that you can eat which are good for you. Other great eats in world’s healthiest foods include: avocados, beets, cabbage, garlic, apples, grapefruit, papaya, salmon, almonds, beans, lamb, cheese, barley, ginger, turmeric and more. Knowing what foods you should not eat is just as important at the ones that you should be eating. According to another article, some of the top foods that you should avoid include: fruit juice, soy protein, sugar alcohols, tilapia, microwave popcorn, factory farmed meat, margarine, shrimp, and vegetable oils.

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Katsudon Recipe

Katsudon is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and salty broth and placed over rice. Don (donburi) means a bowl, and Donburi dishes are a popular kind of casual rice dish in Japan. Because you have to prepare Tonkatsu first, it is a little bit of work involved since you cannot cook everything in one pan.  Katsudon is a hearty dish compared to other Japanese food because Tonkatsu is breaded and deep-fried, but the taste is so good that you will not mind the extra calories from the oil.  Besides, since deep-fried Tonkatsu is cooked in tasty broth and is crunchy yet juicy, you may not notice the grease at all (well, maybe, just maybe, calories might stay in, or near, your tummy).

Katsudon was once portrayed as a hearty, soul food in Japanese culture.  A typical scene for it was in TV detective dramas: a criminal gets interrogated by a tough detective intensely first, and then the detective asks if the criminal wants to have Kastudon.  While they eat, the detective asks how the criminal’s mother is doing in his home town in the country, and as you may guess, the criminal confesses with tears.  That’s a pretty old fashioned drama, and we don’t see it much today (fortunately?), but Katsudon was the symbol of tasty and warm food that can melt even the coldest part of a criminal’s heart

Just like Oyakodon, Katsudon is a very typical lunch dish you can get at casual restaurants. Udon noodle shops, small corner restaurants, and bento shops all have this tasty dish.  If you don’t want to deal with a lot of cooking oil at home, it is much easier to eat out or buy Katsudon from stores.  However, a lot of us here are outside Japan and may not have good Japanese restaurants nearby who serve tasty Katsudon. So once again, we can make it at home!  And it really is not as difficult to make as you might think.

We didn’t here, but you can add sliced brown onion and cook in the sauce before adding Katsu and eggs if you like.  Also the recipe below is for one person because it is easier to make individually, but you can multiply and make a bunch at once in a bigger pan when you  serve for your entire family.

Katsudon Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 1 serving


  • 1 Tonkatsu
  • 1/4 C Dashi
  • 1 Tbsp soy sauce
  • 1/2 Tbsp sugar
  • 1/2 Tbsp Sake
  • 1/2 Tbsp Mirin
  • 1-2 eggs
  • green onions, chopped (optional)
  • Steamed Rice
  • roasted seaweed (Nori), thinly sliced


  1. Cut Tonkatsu into strips, set aside.
  2. In a small frying pan, add Dashi, soy sauce, sugar, Sake, and Mirin, and cook at medium heat until it boils. Reduce heat to low-medium.
  3. Add cut Tonkatsu to the sauce in the pan. Beat egg(s) in a small bowl and pour over the Tonkatsu. Cover and cook for 1 minute. Sprinkle chopped green onions if you like.
  4. Slide Tonkatsu and egg(s) with sauce over rice in a bowl.
  5. Sprinkle sliced Nori on top.

Brussels Sprouts with Rice

½ lb Brussels sprouts, cut in half

2 medium potatoes, cut in cubes

2 medium carrots, julienne cut

1 medium onion, chopped

½ cup rice, washed and drained

1 Tbsp tomato paste

3 Tbsp extra virgin olive oil

1 tsp salt to taste

A pinch of fresh black pepper

1-11/2 cup hot water

Saute the onions with olive oil over medium heat and then add the tomato paste. Stir in carrots and potatoes. Cook for 2 minutes and add the Brussels sprouts and rice. Cook for 2 more minutes tossing gently. Finally stir in the hot water and salt to taste. Close the lid and cook over medium low heat until the rice and the vegetables are cooked (about 30 min).

Sprinkle with freshly grinded black pepper and serve hot.


*This is a vegetarian dish

Salmon and Egg Donburi Recipe

Donburi is rice with some topping in a bowl.   Typical toppings are chicken and egg (Oyakodon), Tempura (Tendon), or beef (Gyudon).  It’s a complete meal in a bowl.

The topping, however, can be anything you like, really.  I had leftover baked salmon from dinner the night before, so it was recycled into this dish.  And I have to say, salmon still made a pretty good Donburi.

If you ‘d like to see more details on Donburi dishes, please check out our Oyakodon Video.

Salmon and Egg Donburi

Cook Time: 15 minutes

Yield: 4 servings


  • 1 cup (240ml) Dashi
  • 2 Tbsp sugar
  • 2 Tbsp Sake
  • 4 Tbsp soy sauce
  • 2 Tbsp Mirin
  • 1 small onion, thinly sliced
  • 3/4 cup cooked salmon, largely flaked
  • 4 eggs
  • 4 bowls of steamed rice
  • green onions, thinly sliced


  1. Add Dashi, sugar, Sake, soy sauce and Mirin in a large frying-pan. Heat until boiling.
  2. Add onion and cook for 2 minutes at medium heat. Then add salmon.
  3. Beat the eggs in a bowl and pour over the salmon and onion. Cover and cook for 1 minute.
  4. Pour eggs and salmon with sauce over rice in each bowl. Sprinkle with green onions.

How to Make Perfect Banga Rice

As far as Nigerian cuisine goes, you’ve probably heard the word ‘Banga’ being thrown around. Banga soup is hugely popular in Nigeria and throughout its neighbouring countries. So what is Banga? Banga is actually a tasty juice made from the Palm Nut, which is then used to make various dishes. We’re going to focus on Banga rice, because it is a fantastic way of making various delicacies such as stews and seafood-paella type dishes, and is a scrumptious addition to basically any dish that requires rice. Traditionally, Banga rice is actually a seafood dish, filled with those fresh ocean delights that make for a hearty, unforgettable meal. If you want to learn how to make the perfect Banga rice – follow the steps below.

Step 1:

If you’re using fresh palm kernels, wash and then boil the palm nut until it is extremely soft. This will take between an hour and an hour and a half. Using a mortar and pestle, pound your boiled palm nut until the skin begins separating from the nut. Using a strainer or cheese cloth, squeeze the juice from the mixture.

Step 2:

Scoop all the pounded nut pieces and place them in a bowl, add water and massage the mixture firmly. Use the sieve to strain the juice and then finally rinse with hot water.

Note: If you are using canned palm nut sauce, simply pour it into a large pot or wok, add two cups of water and boil for about 20 minutes until the sauce has thickened.

Step 3:

Wash your rice in hot water and add in the palm nut sauce. Stir all until evenly mixed together and then cook for about 15 minutes until the rice is ready to your liking.

Step 4:

Once the rice is strained, you can season it to taste with a mix of salt, pepper and various other mixed spices. If you have Banga spice, now is the time to add a good few teaspoons and then stir all the seasonings through thoroughly.

Step 5:

In a separate pot, cook or fry some seafood of your choice. Shrimps, dried fish and other seafood pieces will work well. You can fry up your seafood and some fresh chillies in a dash of coconut oil for added flavour.

Step 6:

Throw your Banga rice back into the pot, mix together with all your cooked seafood and then serve immediately.

There you have it, a delicious, almost fool-proof recipe for some scrumptious Banga rice! Seafood lovers and lovers of Nigerian-cuisine alike will be impressed by this dish. Not only this, but as far as fish recipes go, this is a fish stew to die for!

Recipes For Chinese Food Fried Rice

Learn Some of the Best Chinese Food Recipes Now

Over the last few decades, Chinese food has become a staple in the diet of many Americans. It is thought that more than a quarter of the world’s population eats Chinese food every single day! A Chinese restaurant or Chinese takeout place can be seen on most main streets in the United States. The great news is that you do not have to go to a restaurant anymore to feed your cravings. The goal of this website is to offer you the best recipes for Chinese food that you can enjoy anytime from your own home absolutely free. We wish to share our favorite Chinese food recipes with you so that you can experience the benefits of these delicious delicacies whenever your heart desires.

All of the recipes on our website are easy to follow and include ingredients that can be cheaply purchased from any grocery store and stored safely at home. Chinese food goes far beyond the tremendous tastes and flavors that you have tried at your local restaurant though! We are going to offer Chinese food recipes from the following cultures: American, Canadian, Japanese, Korean, and of course Chinese! You are in for a great experience as each of these recipes will give you a whole new level of appreciation for the variety of different flavors that Chinese food offers. We will also offer some healthy Chinese food recipes that taste just as great.

Some of the common ingredients that you will be cooking with include white or brown rice, soy sauce, oil, Chinese red wine, garlic, mushrooms, onions, and bean sprouts. More personal ingredients include chicken, pork, egg, and corn. However, some of the recipes that we offer will sometimes require additional ingredients. We will make sure not to include any type of product that is too difficult to find. These ingredients will come together to build recipes for some of your favorite Chinese food dishes. A few of these dishes include chicken with broccoli, egg rolls, chow Mein, orange chicken, sweet and sour chicken, and our personal favorite, General Tso’s chicken.

Please keep a few things in mind when reading our recipes for Chinese food. Remember to use every single ingredient at the listed amount. We have gone through countless tests in order to find the right ratios to make the Chinese food reach its full flavor. While you are welcome to try to add your own style to each recipe, it is not recommended until you have mastered the art of the original recipe. As with cooking anything, preparation is crucial to the process going smoothly. We find that it works best to have all of the ingredients for the dish measured and chopped in an orderly fashion. These recipes often contain very small ingredients which can be overlooked if not properly prepared prior to cooking.

As mentioned before, we are going to offer Chinese food recipes from different cultures. This means that we will offer multiple unique recipes for orange chicken since they are all from different cultures! We love trying different variations of our favorite dishes and believe you will as well. We are going to have a featured recipe that is updated monthly. We will also break up the recipes by culture and offer a healthy Chinese food recipes section. We wish you the best of luck in finding the appropriate recipes for Chinese food for your taste buds!

Preparing fried rice is not an extremely difficult task. The whole process including preparation and cooking takes about twenty minutes to a half hour. Depending on your personal preferences, you may wish to add or subtract some of the ingredients listed which will affect the total time. This should give you a better understanding on how to make fried rice at home.


The first and most important necessary ingredient is rice of course! We recommend 3-4 cups of refrigerated long grain white rice.

The next ingredient is soy sauce. 1.5 to 2 teaspoons is a number that we find works well. Oyster sauce can also be used if that is your personal preference.

4 tablespoons of vegetable oil

1-2 onions based on personal preference

½ to 1 teaspoon pepper

½ to 1 teaspoon of salt

Optional ingredients include:

1-2 eggs

Shredded carrots



Frying pan or wok

Large spoon


Preparing the Ingredients

Make sure all of the ingredients are readily accessible. This includes making sure that the rice is precooked, chopping up the onions, beating the eggs and basically making sure that you will not have to search for anything in the middle of the cooking process. This will save you a lot of time in the kitchen. When everything is ready, it is time to begin the cooking process.

Cooking the Fried Rice

The first step is to put the wok or frying pan on the burner and turn the heat to medium high. Allow it to heat a little and add half of the vegetable oil amount that you will be using. When the bottom is coated reduce the heat to medium and add the eggs. Cook until finished and then remove them from the pan. Clean out the residue in the pan and add the rest of the vegetable oil. Add all of the rice. Using the large spoon, stir occasionally for a few minutes. The next step is to add in the oyster or soy sauce. After a minute or so, add in the rest of the ingredients. This includes the finished scrambled eggs. Stir a few more times and allow the ingredients to form a nice mixture. When hot, remove from burner, place in bowl, serve and enjoy!

We hope that you now know how to make fried rice at home.



8-10 US
  • 1(16 ounce) can pinto beans
  • 1(16 ounce) can white beans or 1 (16 ounce) can kidney beans
  • 1(11 ounce) canniblet corn
  • 1(11 ounce) can Rotel tomatoes & chilies
  • 1(28 ounce) can diced tomatoes
  • 1(4 ounce) can diced green chilies
  • 1(1 1/4 ounce) envelope taco seasoning mix
  • 1(1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix
  • 1lb shredded chicken, ground beef or 1 lb any meat


  1. Cook meat and drain.
  2. Shred if needed.
  3. Add all ingredients to crock pot.
  5. Stir.
  6. Cook on high for 2 hours or low for 4 hours.
  7. Keep on low until serving to keep hot.
  8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Choosing How to Display Your Menu

Depending on the style of your restaurant, there are many different menu holders available. Styles, professionalism, and prices differ, but all offer the ability for the menu to be stationary on the table while the guest is perusing his options.

Curved Menu Holders

This type of menu holder is created in an elongated pyramid style. The menu stands on the edges of the pyramid, allowing your customers to have a trifold view. You can separate your menu into three sections for optimal viewing. The benefit of this menu option is that it comes in a variety of sizes and colours that you can select to best fit your restaurant. These menus are easy to use and can be updated as needed.

Metal Holders

You can choose between two styles of metal holders – a grip metal holder and a plain metal holder. They are both created from aluminium that was brushed to give it a fine, glossy look. Because of its shining silver colour, it can fit well with any restaurant decor. Menus you choose to place within these holders will need to be laminated. Fingers may be touching them while eating – children may grab them to look at them more closely. They will quickly become grungy if they have no sort of protection. While other menu holders give you the option to slide your menu into a plastic protector, these two options do not. Make sure you consider the cost of both steps before you make a decision.

Numbered Menu Holders

Similar to the option above, this holder is created by using aluminium. You can choose whether you would like the aluminium brushed in silver or in gold. You will be able to display table numbers distinctly, and you can additionally select if you would like a script or a logo next to the table number. You may also choose to simply have the table number and nothing else. The menu is placed inside the holder for double-sided viewing.

Acrylic Menu Holders

This option can be one of the cheapest, so if price is a big deciding factor, you may want to consider these holders. Because they do not contain any kind of fabric or exposed paper, they are easy to clean in the case of any sort of spill. Additionally, they offer a modern way to view the menu. You can use these holders for a menu with two sides or for a menu with one.

Wooden Menu Holders

A wooden holder produces many opportunities for personalisation. You can imprint your restaurant’s logo on it, and you can choose the size and type of wood for your menu. This holder does not provide any sort of protection against spills, but it does offer a professional, serious look. It can be small for each accommodation, or large, making a memorable statement if you wish.

In the end, you can choose the way to display your menu that best meets your restaurant’s needs. Many options are available, and you will certainly find one that fits your restaurant.

Easy to Make Rice Recipes

Rice recipes are some of the easier things to be done at a dinner-day job. Various easy rice recipes can be used to serve the expectant people at dinner, and that also requires the process of knowing your ingredients as well as your time at hand to prepare the recipes quite well. The presence of these simple rice recipes is quite welcome for any person to make any meal more comforting as well as substantial. All that one needs to do is to get him ready, gear up a little, pull out a few socks, and then get up to the rice making recipes as such. One thing that even a common person can tell us is that the rice is quite a common part of any common meal that is to be carried out. Consider it to be almost staple as possible. For most of the people, rice automatically becomes a very common part in the recipe collections of rice.

That we have already mentioned rice to be a quite staple and a common part of the meal is a matter of no doubt at all. However, the other thing that we need to consider is to provide the rice related recipes as a part of the meal, we should know how better it can get with time. This just calls out for preparing rice in the meal just not simply as plain rice, but preparing it by some suitable methods as possible. This is where the rice recipes come into the picture.

However, if one expects a large number of homecoming as such, one needs to make it quite sure that a person has time enough to prepare any sort of rice recipe that can be good enough to serve time. This makes out the use of some proper cook books and other places where a person can easy refer to and get them out as quickly as possible. All that one really needs to do is to search and find out some of the easy rice recipes, some of those simple rice recipes to make that can easily be served out to an immense gathering as soon as it becomes an order of the day for the person. Just a few moments being chalked out into some proper Internet sources or some other sources, and one can easily prepare a dish that is best possible for him/ her.


Broad Beans with Serrano Ham

Andalusia is the traditional home of the tapa and in certain bars a small plate of food will automatically be given with, or ‘placed on top of’, every drink purchased: originally, tapas were small slices of bread topped withSerrano ham, cheese or chorizoand were served to the sherry drinkers in Andalusian taverns; the reason, apparently, was to stop the fruit flies from invading their wine.

This was once a habitual practice in most of Andalusia but it isa tradition that has almost vanished like so many other idyllic Spanish customs:In today’s crisis stricken atmosphere however, the free tapa is making a come-back in order to attract much needed customers to some of the financially crippled bars and restaurants of Spain.

The tradition of the tapa is likely to have developed from the result of poverty and the high day-time temperatures; two issues that make the eating of a large meal impracticable.While the actualorigin of the tapa has numerous different explanations concerningwhere or why they originated,the term’tapa’is generally perceived to have come from the verb tapar, which means to cover.

Some believe the name originated around the middle of the 16th century when the owners of taverns found that the strong taste and smell of mature manchego cheese could help disguise the bad wine that they served; thus ‘covering’ it.

It is also said (although somewhat unconvincingly) that King Alfonso X of Castile was responsible for the introduction of the tapa: Alfonso was said to have recovered from an illness by drinking wine accompanied by small dishes of food and after regaining his health the king is reported to have ordered that taverns would not be permitted to sell wine unless it was accompanied by a small snack or ‘tapa’.

Another theory is attributed to Felipe III who is said to have passed a law in order to curb the drunken behavior of his soldiers; the law stated that in order to slow the effects of alcohol, every drink sold must be accompanied by a small plate of food.

The tapa reflects a very refined attitude towards eating and drinking because it extends lunch-time into a protracted eating experience that offers one the opportunity to taste an enormous variety of dishes.

Meat, fish, seafood and vegetables of all kinds will be used as tapas; as are pulses, rice and cured hams and sausages and the following recipe combines some of Spain’s most popular ingredients,including Serrano ham, broad beans and sherry.

The broad bean (haba) was used in ancient Egypt and are as old as the Pharaohs but the Greeks had reservations about them because they believed them to bring bad luck, whereas in Spain,and many South American countries, a broad bean is placed inside the Rosca de Reyes(kings cake) and the person who receives it has various privileges and obligations.

There are many varieties of broad bean but the best for this recipe would be the ‘habas finas’. These can be purchased frozen and are far easier to usethan the dried version – which require a lengthycooking process.Some versions of habas con jamon will call for thin slices of succulent Serrano ham, which will almost melt into the cooking juices of the dish, while others will use ham that has been diced; but be careful with the seasoning because the ham will normally suffice where salt is concerned.

This dish would be suitably accompanied by a chilled glass of crisp white wine like aBarbadillo; one of Spain’s bestselling wines. Made from the same Palomino grape that is used in Barbadillo sherry,this easy drinking, medium bodied wine comes from the bodegas Antonio Barbadillo, (founded in 1821) one of the largest operations in Sanlucar de Barrameda that is particularly associated with excellent manzanilla wine.

If one prefers sherry or manzanilla, then Barbadillo’s excellent Solearwould also make a good accompanying tipple because this extremely dry sherry has a characteristic salty tang that pairs well with this dish.

Both wines cost less than 5 Euros per bottle and the ingredients for habas con jamon will cost less than the wine; so tapas and manzanillafor four people will cost around ten Euros; Ole!

450grms habas finas (broad beans)
1 sprig fresh thyme
3 bay leaves
I medium onion chopped into small dice
2-3 cloves chopped garlic
150 grams diced Serrano ham
Extra virgin olive oil
Ten black pepper corns
½ teaspoon pimenton dulce (ground red pepper or paprika)
1 glass sherry
1 cup water
½ chicken stock-cube


Gently saute the garlic, onion, pimenton dulce and peppercorns in the olive oil for two minutes and then add the chopped Serrano hamand continue cooking for a further one minute. Add the broad beans, thyme, and bay to the onion, and mix the ingredients thoroughly before adding the sherry, water andstock-cube. Cook for a further 20 minutes until the liquid has halved and the beans are tender.Check the seasoning and add a pinch of salt if necessary. Leave to stand for ten minutes; before serving with some crusty bread to mop up the delicious juices – Buenprovecho!