Make your own hummingbird nectar with this simple recipe. You only need water and white sugar – super simple and easy to make.


1 part regular white sugar to 4 parts water. (Example: 1 cup sugar, 4 cups water)


1. Boil the water. (Debatable.)
2. Add sugar and stir until dissolved.
3. Let cool.
4. Refrigerate in a designated hummingbird feeder pitcher.


Safely Eliminate Head Lice Once and For All!


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To stop and prevent future infestations, there is a very simple and safe remedy.

Do not use the poison prescription shampoos your doctor will give you. The poisons are absorbed into the scalp and can cause you harm.

Buy a bottle of Denorex with the ingredient “2 % coal tar.” 


Shampoo head as normal, but do not rinse. Allow shampoo to stay on hair until at least 5 minutes have passed.

This does not kill the eggs, so the treatment must be repeated over next 2-3 weeks to kill any hatching lice.

When there is no sign of lice left, use the treatment once per week to avoid another infestation.

Taco Pie


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16 oz hamburger meat
1 egg
1 c milk
1 lg onion chopped
1 sm can sliced olives
1 green pepper chopped
1 c white corn meal
1 Tbsp chili powder
2 tsp salt
1/2 tsp pepper
1/2 c cheddar cheese
1/2 c jack cheese


Preheat oven 350 degrees.

Sauté onions and pepper till soft; add meat and cook till done. In a large bowl combine egg, milk, corn meal, salt, olives, pepper and chili powder. Add meat and mix well.

Pour into well greased baking glass dish. Sprinkle grated cheddar cheese and jack cheese on top. Bake 35 minutes till bubbly and brown on top.

10 Foods That Remove Parasites in Your Body



The ideal environment for parasites to live and grow in our bodies is promoted by a diet that includes refined carbohydrates (sugar), raw fish (sushi), undercooked meat (specifically pork) and even inadequately washed fruit and vegetables.

Parasites can cause health problems such as bloating, cramps, diarrhea, allergies, anal itching, anemia, low immune system, mucus or blood in stools and even affect your mood with anxiety or depression. Picking them up is easier than you think: restaurants with poor hygiene, holidays abroad with impure water, pets and animals.

Here are some of the most common parasites that could be infesting you

• Giardia intestinalis (or lamblia)
• Cryptosporidium parvum
• Enteromoeba Coli
• Entomoeba histolyca
• Dientomeba fragilis
• Blastocystishominis
• Endolimaxnana

Below is a list of 10 foods to include in your diet to get rid of parasites naturally.

1. Pumpkin & Sunflower Seeds

For the freshest pumpkin seeds, remove the seeds from your pumpkin and expose them to air for a few days to dry them out and eat them raw fist thing each morning. Or if you like you can then bake them at 150c for 30 minutes with your favourite cold pressed oils and seasonings such as cinnamon, cloves and nutmeg. Seeds make a crunchy addition to cereals, porridge or salads.

For a morning tonic, grind the seeds along with watermelon seeds into a powder and take with aloe vera juice on an empty stomach each morning.

For a delicious salad dressing; grind seeds with fresh garlic, parsley and coriander leaves. Mix with extra virgin olive oil and lemon juice.

2. Coconut

Coconuts provide the fatty acid, lauric acid. The only other plentiful source of this is from lactating women; breast milk. When ingested, lauric acid is then converted to monolaurin and kills or inactivates protozoa, including several species of ringworm and Giardia lamblia. For tapeworms it is suggested to drink the juice and eat the flesh of one fresh coconut first thing each morning then fast for 4 hours.

3. Pomegranates

This fruit has a sweet and sour flavour and can be used as a remedy for destroying worms in the intestinal tract.
When in season, eat 1-3 per day.

4. Papaya

This fruit has a strong capacity to destroy worms, including most intestinal worms and tapeworm.
To enhance their anti worm powers remove the skin and soak in apple cider vinegar for one day. Then eat eight ounces of this pickled papaya and drink 2 ounces of the vinegar solution for 4 days.

As a preventative while travelling, eat a spoonful of papaya seeds once a day on an empty stomach. If you already have parasites, eat the seeds for one week, then wait a week and repeat. It is important to chew the seeds thoroughly. If you don’t find them palatable you may blend them into smoothies.

5. Garlic

If you (and your partner if you have one) can tolerate it, eat a garlic bud first thing every morning.
Chopping of crushing fresh garlic converts the phytochemical alliin to allicin, to which many of garlic’s health benefits are attributed.

For a tasty garlic hummus, puree 2 cloves of fresh garlic, 350 grams canned chickpeas, 2 tablespoons tahini, 2 tablespoons extra virgin olive oil and 3 tablespoons lemon juice.

Garlic is a great addition to fresh vegetable juices; remove the garlic clove from the bulb and wrap in parsley so that the chlorophyll can bind some of the strong odour and juice it before the other vegetables.

6. Horseradish

Horseradish is effective against food borne illness and is effective against some worms. It is member of the cabbage family and is an ancient herb native to eastern Europe. The Egyptians and early Greeks were quick to value its medicinal qualities. When horseradish is cut, the powerful antibacterial ingredient allylisothiocyanate is released.

Always grate fresh horseradish in a room with an open window to avoid the stringent fumes burning your eyes and nose. A spoonful of fresh horseradish in soup adds a surprisingly mild but delicious flavour. For a sweet tangy sauce for fish or prawns mix grated horseradish with dijon mustard and marmalade.

7. Thyme

Thymus is a Greek name for ‘courage’ but also had the meaning ‘to fumigate’, which may be more appropriate in relation to its ability to cleanse the system of worms. Regularly eat the sprigs of thyme and drink half a cup of thyme tea each morning and evening. For a dressing or marinade add fresh garlic and thyme to extra virgin olive oil and leave for 1 week.

8. Cayenne Pepper

Cayenne is a spice, closely related to the sweet red and chilli pepper, and widely used in Mexican and East Asian cuisines. Also known as Capsicum, its botanical name is derived from a Greek word meaning ‘to bite’. It certainly does add a kick when used as a condiment with food. Start with small amounts before increasing quantities and it will help to repel parasites.

9. Bitter Melon

Bitter melon looks like an ugly cucumber. It is one of the most popular vegetables in asia but an acquired taste for most westerners. In Chinese medicine, bitter foods drain ‘damp’ conditions such candida overgrowth and parasites. If you haven’t managed to acquire the taste but still want to benefit from the medicinal effect, take a 60ml shot of the juice.

10. Green Onions

Like garlic, onions release the enzyme alliinase when it is cut or crushed. A tip for preparing onions and avoiding the ‘crying factor’ caused by the sulphur compounds of onions, is to refrigerate the onions for an hour before cutting and use a very sharp knife.

For an anti parasitic tonic, juice the white part of green onions and add 2 teaspoons of sesame seed oil. Take twice a day on an empty stomach for 3 days.

Chinese Hot & Sour Soup


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Yield: 6 – 8 servings       Prep time: 45 min       Cook time: 30 min


5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce
4 small Chinese dried black mushrooms
12 small dried tree ear mushrooms
1 1/2 tablespoons cornstarch
12 dried lily buds (sometimes called golden needles)
8 oz. can sliced bamboo shoots, cut lengthwise into 1/8-inch-wide strips
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about 1/4 of a block), rinsed, drained, and cut into 1/4″ thick strips
2 large eggs
2 teaspoons Asian sesame oil
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves


Toss pork with dark soy sauce in a bowl until pork is well coated.

Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.

Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.

Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.

Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.

Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.

Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

Lo Mein (Shrimp, Chicken, Pork, or Beef)




1/2 lb fresh noodles or Chinese noodles
1/2 lb roast pork, sliced
1 bunch fresh green scallions
1 knob fresh ginger, 1 1/2 inches
3-4 cloves garlic
1 lb bean sprouts
1/2 cup pea pods (optional)
1/2 cup shredded Chinese cabbage (optional)
1/2 cup baby shrimp, cooked (optional)
2 1/2 tablespoons soy sauce
2 1/2 tablespoons oyster sauce
1 teaspoon cornstarch
1/4 teaspoon sea salt
3 tablespoons peanut or light olive oil
1 tablespoon dry sherry


Boil noodles according to package directions; rinse briefly under cold water and drain.
Slice scallions into 2 inch longs pieces and then slice lengthwise. Wash and peel ginger, then grate using a Microplane or fine grater. Peel and finely mince garlic. Wash bean sprouts well in cold running water.

In a small bowl, combine soy and oyster sauce, salt and cornstarch.

Heat peanut oil in a large wok or skillet until sizzling hot. Add pork, onion and ginger, stirring constantly for 1 minute. Add garlic, and sherry; stir in bean sprouts (and other vegetables and shrimp, if using) and soy sauce mixture.

(Note: if oyster sauce is not available, soy sauce may be substituted.)

Quickly stir in noodles and stir fry for 3 minutes.

Note: Beef, pork, chicken or seafood may be used interchangeably in this versatile dish. Add finely shredded vegetables as desired. The more we make this dish, the more ginger we add. This is an acquired taste and you may want to start off with a small amount at first.

Gourmet Lasagne


Original Recipe Yield: 12 servings

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Jambalaya For 25



4-5 onions, chopped
1 stems of celery, chopped
3 bell peppers, chopped
7-8 garlic cloves, minced
4 pounds spicy garlic sausage, cut into thin rounds
3-1/2 pounds chicken breast, cut into small pieces
3 pounds parboiled white rice
2 chicken bullions
1/4 bottle of ‘’1 Step Chicken Jambalaya Seasoning”
1/4 bottle of “Kitchen Bouquet”
3 teaspoons Tony’s Creole Seasoning
2.5 teaspoons pepper
4 teaspoons ground cayenne pepper
2 or less teaspoons oregano
1/2 bunches parsley, chopped
2 bunches shallots, chopped
3 quarts plus 1 cup of water
1/4 cups oil
Salt to taste


Heat 1/4 cup of oil in jambalaya pot. Add sausages, 1 cloves of minced garlic, 1 teaspoon Tony’s. Cook until all water has evaporated and sausages turn brown. Remove.

Add chicken, 1 cloves minced garlic, 1 teaspoon Tony’s. Cook until chicken turns white and almost 70% done (pink center) and remove.
Drain all fat from the pot. Add 1/2 cup oil and add onion, celery, bell pepper, remainder of minced garlic, 1 teaspoon Tony’s. Cook until veggies are tender and remaining water has evaporated.

Add cooked sausage and chicken. Mix well and cook for 5 more minutes. Add remaining water and all other ingredients except rice, shallots and parsley. Turn heat on high until water comes to a boil. Add salt to taste. Add rice and keep stirring until water comes to a boil again. Turn heat to very low, cover the pot and leave it undisturbed for 20 minutes.

Open the lid and add shallots/parsley. Mix well, cover again and turn off the heat. Let it rest until all the water is absorbed. Serve hot over rice, with a salad. Serves 25.

Wali na Maini, (Rice and Liver)


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This is a Tanzanian Dish. Liver is a tricky one to cook, but this braised liver recipe is simple and really delicious!


4  3oz Liver steaks
1  Tbsp butter
¼  Cup onions, diced
½  Tsp garlic, minced
½  Cup sun-dried tomatoes, minced
1  Tsp paprika
1  Tsp Italian Seasoning
Salt & pepper to taste (optional)


1.  Rinse liver steaks well in cold running water and then blot dry with a paper towel. Cut into 1 inch cubes.
2.  On medium heat, melt butter on a pan for one minute. Add liver cubes and cook stirring for about 1 minute and then remove them from the pan and set aside.
3.  Add tomatoes and diced onions and cook until soft.
4.  Pour in a couple tablespoons of water and then add in garlic, paprika, Italian seasoning, salt and pepper. Cook for 2 minutes or until sauce thickens.
5.  Remove from pan and serve immediately over a mold of saffron rice or steamed grains of your choice.

Fried Deer Steak


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A Bayou Country favorite! It just doesn’t get any better than a deer steak meal with mashed potatoes and English Pea Salad.

1-2 pkg of venison steaks or back strap
1/2 c white vinegar
2 eggs
1 c milk
2 c all purpose flour
Tony Chachere’s to taste
salt and pepper to taste
cooking oil

1. Trim the membrane (white connective tissue) off the meat. Cut in small pieces, about 1/2 the size of a small hand.
2. Soak in cold water with vinegar added, overnight if possible in fridge. This draws the blood out and I try to soak as long as possible.
3. Rinse water, vinegar and blood off of meat. Stir eggs and milk together and pour over meat.
4. In a separate bowl, mix flour and seasoning together. You can adjust these measurements to allow for enough to cover your meat.
5. Heat oil for cooking.
6. Take one piece of meat at a time and cover all sides with flour mixture. I press mine down to cover well all over. Coat all the meat in this manner. I do a little bit at a time as I need it to go into the grease. If you want extra crunchy dip and flour twice.
7. When grease is hot, drop meat in and brown on one side and then flip for other side. I try to turn only once so it will be crispy. When golden brown, drain on paper towel.

Texas Chili



The major difference of Chili and ‘Texas’ Chili is the use of roast, instead of ground beef or chuck.


3 lbs chuck roast, all fat removed and cut into bite size pieces
1 large onion, diced
3 garlic cloves, minced
1 tablespoon paprika
1 teaspoon cayenne pepper
2 beef bouillon cubes
1 chicken bouillon cube
1 (8 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon black pepper
6 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder


In large pot, sear meat in a small amount of oil. Add onion& garlic, cook until tender (do not burn). Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover. Simmer 1 1/2 hours.

Add cumin, garlic powder, oregano, pepper and chili powder. Add salt to taste. Cook another 30 minutes or until meat is tender.

Quick Basic Chili


2 pounds ground beef
2 onions, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dried oregano
4 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans with liquid

1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.