What are some good home remedies for dry hair?
I’ve teased and straighten it every single day. Yes I had scene hair, and I bleached it twice. Now my hair is black and it’s pretty damped and dry.
Deep conditioning home remedies and recipes for fried hair include mayonnaise, avocado and egg, but some of us prefer to eat our salads, not wear them. You can get the job done using any cooking oil (but peanut oil will make you smell peanutty!) Coconut suntan oil is a favorite, and it smells terrific, too. Rinse your hair with warm water, apply the oil from the palm of your hand, working it into your hair. Now comes the warm part: wrap your head in a towel or a plastic hair bag that comes with hair color kits, or in some cling wrap, and sit around in it as long as you can. Cover your pillow with a safety-pinned towel and sleep on it overnight. Next day, use a moisturizing or baby shampoo to wash out the greasiness.
How long to tan with baby oil?
It’s going to be 77 degrees, should I put a thin or a thick layer?
How long should I tan with baby oil.
I know it can burn you, but I don’t burn easily.
Sorry to say it, but you should NOT tan with baby oil. The reason for that is that most of them contains mineral oil which will clog your pores and prevent your skin from “breathing”.
The best way to tan is in short session in the middle of the day. That is when sunlight contains UVB-rays that will make your skin create more melanin which will help you to get a better, more even and longer lasting tan.
Instead of baby-oil, use tanning lotions based on coconut juice and that contains Tyrosine. It will have a wonderful moisturizing and pH-regulating effect at the same time as it will boost your pigmentation.
Does anyone know of any healthy prawn recipes?
My mom gave me half a kilo of medium sized prawns. I’m 5 months pregnant, and I was wondering if any of you can recommend yummy but healthy recipes for me & my baby?
Here’s a couple recipes hun! Hope you and your baby enjoy them, haha.
Fennel Spice Prawns w/Citrus Salad
12 jumbo prawns or shrimp, about 1/2 pound total, peeled and deveined
1 tablespoon Fennel Spice Rub, recipe
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 blood orange
1/2 large grapefruit
2 naval or other large oranges
Salt and pepper
1 large bunch watercress
Sprinkle the fennel spice evenly over the flesh side of the prawns and let sit, covered and refrigerated, overnight.
Preheat the oven to 400 degrees F.
Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium high heat until hot. Lay the prawns, flesh down, against the curved sides of the pan, tails up and heads toward the center of the pan. Press them down with spatula or rest a slightly smaller pan on top of the prawns as a weight, so they cook evenly and rapidly. This will give them a gently curled shape. Cook until they begin to turn pink around the edges, about 2 minutes. Place the pan in the oven until the prawns are evenly pink, about 2 minutes longer.
Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments and juices. Season with the salt and pepper and add the remaining 2 tablespoons of the olive oil. Toss well, taste for balance and reserve.
To serve, place 1/4 of the watercress on 4 plates. Toss the citrus mixture again and spoon around and over the watercresss, moistening with juices. Arrange 3 prawns around each salad, standing them in a circle, tails up, and serve hot, warm or at room temperature.
Fennel Spice Rub:
This is my favorite spice mixture. There is almost nothing it doesn’t taste good on or in. Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup. If you don’t have time to make it, we do it for you, with our Fennel Spice Rub
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
Coconut Prawn Curry
2 garlic cloves
1/2-inch peeled fresh gingerroot
3 fresh hot green chilies, serrano
2 1/2 cups thinly sliced onion
1/4 cup vegetable oil
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (14 – ounce) can unsweetened coconut milk
2 pounds jumbo tiger prawns or jumbo shrimp (about 24) shelled and deveined
Mince garlic and gingerroot. Finely chop chilies. In a deep 12-inch heavy skillet cook onions in oil over moderate heat, stirring occasionally, until edges are browned. Add garlic, gingerroot, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately low heat, stirring occasionally, 8 minutes. Stir in coconut milk and remove skillet from heat. Sauce may be made days ahead and cooled completely before being chilled, covered. Shell prawns or shrimp, leaving tails and first shell segments intact, and devein if desired. Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.
Green Papaya Salad w/Grilled Prawns
2 serrano chiles, thinly sliced
2 cloves garlic, minced
1 large green, unripe papaya, peeled and shredded (or substitute cucumbers)
1 carrot, peeled and shredded
1/4 cup crushed fermented crab, or dried shrimp
1 teaspoon palm sugar or brown sugar
2 tablespoons fish sauce
Juice of 1/2 lime, plus 1 lime quartered for garnish
6 cherry tomatoes, quartered
8 jumbo shrimp, in the shell
4 wooden skewers, soaked in cold water for 30 minutes
Oil for brushing shrimp
In a large heavy bowl, or mortar and pestle, combine the chiles and garlic with a spoon, pressing down gently to break them down slightly. Add the papaya and mix, again pressing down to soften the shreds. Add the carrots and crab or shrimp and toss. Add the sugar, salt, fish sauce, and lime juice and toss well. Add the cherry tomatoes and toss to combine. Set aside.
Preheat grill. Using a sharp knife, cut through the shell to make a slit down the back of each prawn, leaving the shell on. Thread 2 prawns onto each skewer. Brush the prawns with oil and place on the hot grill. Grill for 1 to 2 minutes per side, or until just cooked through.
Transfer the salad to a serving platter or individual plates, top with the grilled prawns, and garnish with lime wedges.
What could I use as a substitute for baby oil?
I cant go buy any baby oil so some other household product that i could use instead.
INSTEAD OF BABAY OIL..I WUD USE COCONUT OIL..ITS MOST HARMLESS
BUT IF YOU DNT LIKE ITS STIKINESS I WUD SUGGEST nivea vitamin e cream
Got a good recipe for coconut curry, preferably with beef or fish?
1 T. Oil
1 onion, finely chopped
1 – 2 cloves garlic, minced
1 T. Lemon juice or vinegar
2 tsp curry powder (or to taste!)
1 lb beef, cut in 1-inch chunks
1/2 cup tomato juice or tomato sauce
1/2 tsp salt
1/2 – 1 cup broth or water
Heat oil in heavy skillet or kettle.
Sauté onions and garlic.
In small bowl, blend lemon juice (or vinegar)
and curry powder.
Stir curry mixture into sautéed onions
and fry lightly 1-2 minutes.
Add beef and stir-fry briefly to coat meat with spices.
Add tomato juice (or sauce), salt and broth (or water).
Bring to a boil, reduce heat, cover and simmer about 2-3
hours. Add more liquid if needed.
Serve over hot rice.
Ingredients: 1 lb fish, sliced and de-boned
1 tsp salt
½ tsp pepper
1 or 2 blades eschallot
1 small onion, chopped
2 tbsp oil or ghee
1 tbsp curry powder
1/3 pint coconut milk
Preparation: Season the fish with salt, pepper and eschallot and set aside
for about 20 minutes.
Fry the fish on both sides until light brown in colour.
In a separate pan, heat the oil or ghee and fry the onion lightly for a few
Mix the curry powder to a paste with a little water and stir in.
Add the fish and cook for a few minutes.
Add the coconut milk and simmer gently for about 20 minutes. Do not allow
the fish to break up.
Remove the fish and place on a hot dish. Pour the curry sauce all around.
Decorate with lemon and sourie rings.
RED CURRY BEEF
1 can(s) Coconut milk
2 tablespoon(s) Red curry base
to taste Fish sauce
4 cup(s) Jasmine rice, cooked, for accompaniment
14 ounce(s) Baby corn, canned, drained
1 cup(s) Thai basil, chopped
3/4 cup(s) Whole green beans, fresh or frozen
2 teaspoon(s) Sugar
1 tablespoon(s) Lemon zest
1 pound(s) Beef steak, sirloin or rib eye, cut into narrow strips
In a large saucepan, combine half the coconut milk and curry base
over low heat. When oil appears on surface, add the beef. Simmer for
Add fish sauce to taste, remaining coconut milk, zest, sugar, corn,
and green beans, cover and simmer for 10 minutes, stirring
occasionally. Garnish with basil and serve over rice.
PANANG SEAFOOD CURRY
1 Tbs. Thai Kitchen Panang Curry Paste
1/4 Cup Of Basil
2 Tbs. Thai Kitchen Fish Sauce
1/4 Cup Of Bamboo Shoots
6 Oz. Thai Kitchen Coconut Milk
2 Sliced Zucchini
1 Tbs. Thai Kitchen Palm Sugar
3 Oz Of Shrimp Or Scallops
In A Sauce Pan, Combine Panang Curry Paste, Fish Sauce, Coconut Milk And
Palm Sugar. Simmer 15 Minutes. Add Fresh Basil, Bamboo Shoots (Rinsed
And Drained), Sliced Zucchini, And Cleaned Shrimp Or Scallops. Simmer 10
Minutes. Serve With Jasmine Or Other r Rice
Dopiaza (Meat And Onion Curry)
1360 g chicken,joints -=or=-
680 g lean meat,cubed
500 g onions,finely chopped
4 garlic cloves,finely choppd
1/2 c ghee (or oil)
150 ml plain yoghurt
500 g onions,thinly sliced
4 fresh tomatoes,halved
1 T fresh parsley (or coriander)
1 brown cardamom
2 inches cinnamon stick
1/2 t ginger,Ground
1 t turmeric
1 t chillies (cayenne),Ground
1 t garam masala
If using chicken, skin it and cut into joints. If using meat, remove
fat, and cut into 1″ cubes. Fry the finely chopped onions (the 1st
quantity) and garlic until golden in the ghee or oil. Fold in the
spices and stir fry about 5 minutes.
Combine mixture with meat or poultry, the yoghurt and a cup of water,
and put it all into a casserole (dutch oven). Place in a preheated
oven at Gas mk 4 350F 180C and cook for 20 minutes (or longer if
Add and mix in the raw thinly sliced onions (the second quantity), and
tomatoes, together with the coriander or parsley. Salt to taste.
Raise heat to 425F 220C Gas 7 and cook for a further 40 minutes or
to taste Curry powder
1/2 cup(s) Coconut milk
1 tablespoon(s) Lemongrass, finely chopped
to taste Nuoc nam (fish sauce)
Select Harvest Jasmine Rice
to taste Salt
2 pound(s) Grouper or eel, cleaned
4 clove(s) Garlic, crushed
4 Small onions, sliced
Cilantro, mint, and basil as needed
2 Red chiles, chopped
Cut fish into ¼-inch slices; reserve.
Heat oil and sauté lemongrass, chiles, garlic, and onions until
Add fish. Season with salt, black pepper, fish sauce, and curry
powder according to taste. Continue frying for 10 minutes.
Add coconut milk and cook at low heat until the sauce is thickened.
Add cilantro, mint, and basil to garnish. Serve with rice.
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