Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

Lobster rolls are an omni present offering of many locations throughout New England as well as the Canadian Maritime Provinces. It is a sandwich that is filled with lobster meat. Traditionally, they contain all of the meat that a one-pound lobster can offer.

The lobster meat is combined with mayonnaise, such chicken or tuna salad, and then served on a grilled hot dog bun. In many cases, it is served on a lightly toasted New England style hot dog bun. New England hot dog buns are different from ordinary hot dog buns in that they have no crust on the sides. The top of the roll is split as well, rather than being sliced like ordinary hot dog buns. The lobster roll is served with the opening of the sandwich on top, rather than being on the side.

The filling of the sandwich is made of cooked lobster meat, mayonnaise, and a variety of other ingredients. Traditionally, lobster roll stuffing can contain diced celery and or scallions. Another variation is using drawn butter in place of mayonnaise. Drawn butter can also be used with the mayonnaise. A lobster roll sandwich can also have lettuce and lemon.

In the United States, they are associated with the state of Maine. While Maine seems to get the benefit of the doubt when it comes to all things lobster related, lobster rolls are commonly available at seafood restaurants across the New England states as well as on Eastern Long Island. These delights are available in any area where lobster fishing is common.

During the summer months, they are a staple summer meal. In Canada, Nova Scotia in particular is fond of lobster rolls. Here they may appear on hamburger buns, baguettes, or other types of bread rolls. Lobster rolls have even been served in pitas. For side dishes, the majority of the time people are given potato chips and dill pickles.

McDonald's, in an effort to conform to the native diet, has been known to offer the McLobster in restaurants located in New England as well as in the Canadian Maritime provinces. While seasonal, the McLobster is still sold. It has been sold, in years past, for $4.75. McDonald's does not use a New England style roll, merely a toasted roll for their lobster rolls.

For more information on lobster rolls and other traditional summer treats, please visit http://www.cdkitchen.com

Joseph Devine

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Colon Health by Dr. Norman Walker

Colon Health by Dr. Norman Walker Features & SpecificationsColon Health by Dr. Norman Walker Book DescriptionColon Health will take this forgotten part of your body and focus your full attention on it--and you'll never again take it for granted. This book shows how every organ, gland, and cell in the body is affected by the condition of the large intestine.About the AuthorDr. Norman Walker is the longest-lived, widely-known raw-foodist of the modern era. Thousands upon thousands of people credit Dr. Walker's live-vegetable-juice therapy for healing them of "incurable" diseases, including Jay Kordich, known to the world as "The Juiceman." When Jay Kordich had cancer, he met and was tremendously inspired by Dr. Walker. After healing himself of cancer through The Raw-Food Diet and juice therapy, Jay worked with Dr. Walker beginning in the 1940s up until Dr. Walker's death in the mid-80's at an age of well over 100.For more than 100 years, Norman W. Walker, Ph.D., proved through research and experience that well-being and long life go hand-in-hand. Through the non-stop activities of raw-food enthusiasts, such as Nature's First Law, modern day nutritionists and medical researchers are finally discovering the raw truths which Dr. Walker knew and taught throughout the twentieth century. Dr. Walker was living proof that a longer, healthier, more enjoyable life is achieved through The Raw-Food Diet, mental poise, and intelligent body care. Dr. Walker's contributions to the common heritage of humankind began before the turn of the century in London, where as a young man he became seriously ill due to over-work and stress. Unable to accept a sentence of ill-health and early death, Dr. Walker healed himself with living foods and vegetable juices. Among Dr. Walker's greatest contributions was his discovery of the therapeutic value of fresh vegetable juices and in 1930, the development of what would become known as the Norwalk Press Juicer. The present "juicing" craze is direct

There are times when you just have to have that rack of barbecue ribs. Maybe they have been sitting in your freezer since fall and you just cant wait any longer, you just have to have those ribs. But with the cold of winter set in getting out to the grill is more of an exercise in survival making it hard to truly enjoy the barbecue experience. Throw in some snow and wind and the idea of cooking barbecue ribs on the grill goes out the door.

Now if your are truly hardcore you can put on your snow boots, bundle up in hat, coat and gloves, shovel a path out to the grill, get it lit and hope the wind doesnt blow it out. The next part may be even trickier; actually grilling the ribs. While barbecue ribs arent all that hard to make they do need constant attention. Standing outside in the cold and wind can make this difficult not to mention that its either getting dark out or the sun has already gone down. Grilling in the dark, even with a flashlight, is not easy because its hard to tell if and when the ribs are done.

Now this doesnt mean it cant be done because many a hard core griller has endured the elements to fix their favorite barbecue dish. But if this isnt youre idea of barbecue fun then there is an alternative. If you have a large crock pot or pot you can put on the stove you can be enjoying tender barbecue ribs in a few hours.

Heres how you do it.

Get your crock pot or large pot set up. Pour in some barbecue sauce then set your ribs in the sauce. You may have to cut your ribs into sections if you are doing a rack of baby back ribs. Pour the rest of the sauce over the ribs making sure to cover them well. You want to cook them slowly so dont turn the stove up to high. With a crock pot set them to high to get the temperature up and then turn them down to low and let them simmer. By cooking slow you are looking at letting them cook for two to three hours, or even longer. The flavors of the sauce will work deep into the meat leaving it moist and tender. It will also fill your house with the smell of barbecue, which is good if you like that kind of thing.

While this isnt exactly the same as cooking barbecue ribs on a grill it is a great way to enjoy the taste of barbecue even on the coldest of winter nights.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips for a successful barbeque visit his web site Backyard Barbeque.

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Nesco¿FD-1018P American Harvest 1000-Watt Gardenmaster Dehydrator and Jerky Maker

If you live anywhere near a hunter or hunting area, then chances are you are going to get some deer meat. There are some great, easy recipes besides the old, tried and true-deer chili, deer stew, deer roast with vegetables, deer stroganoff, grilled venison tenderloins or chicken fried deer steaks with gravy and mashed potatoes.

Deer Jerky

You aren't a true deer connoisseur unless you have tried to make your own deer jerky. You don't have to have a dehydrator; you can use your oven, set on 200-250, with a hot pad stuck in the oven door to let the moist air out. It can take anywhere from 5-10 hours, depending on how chewy you want it. You can use the meat from the ribs, the flank steaks and the scrap meat that doesn't end up ground in hamburger or sausage for this. Keep in mind that the meat you start with, ends up about a half or two thirds less after drying. Marinate inch strips and pieces overnight, in some liquid smoke, Tabasco sauce, Worcestershire sauce, soy sauce, a little seasoning salt, garlic powder and onion powder. Next day, spread meat on wire rack, foil underneath and put in oven until done, 5-10 hours.

An easy appetizer is Venison Cherry Spread

1 pkg. of softened cream cheese, to cup of dried or fresh crushed cherries or pie filing and leftover cooked venison, roast or ground, (and a few red pepper flakes if desired for heat) and spread on crackers.

Venison Roll-ups are another easy appetizer

Simply slice steaks with the grain to make thin breakfast steaks. Roll around two or three asparagus or green onions, or one of each and secure with a moistened toothpick and throw on the grill until the meat turns brown.

Venison Roast Pizza is an easy leftover meal

Get a cooked, prepared pizza dough, or use a loaf of flatbread or French bread, split. Mix 1 pkg. of softened cream cheese with a tablespoon each of: horseradish sauce, ranch dressing, Italian dressing and spread on pizza dough or bread. Top with leftover venison roast or cooked ground venison, onions, pepper, olives or mushrooms, as desired, top with Italian blend or mozzarella cheese, bake at 350 until golden brown and cheese melts.

Crescent roll Venison Lasagna pie

Take 2 rolls of crescents and open on a pizza pan or (large round baking pan), spread with tips outward, like a sun shape. Mix together: pound of venison, pound sausage, tomato sauce, onions, peppers and green and black olives, and one pack of dry ranch dressing, prepared as instructions. Once mixed, place in the center of the "Sun", top with shredded cheese, fold all the points towards the middle, and bake at 375 until golden and inside is bubbly.

Venison Cottage Cheese Pie

Mix 1 pound of ground venison, mushrooms and onions together and put in a 9" frozen pie shell. In a separate bowl, beat 2 eggs and add 1 cup of cottage cheese and pour over the top of the meat mixture. Bake at 350 for 30-40 minutes until set, or top mixture turns golden brown.

Whether you're an avid hunter or just someone who enjoys the offerings of a hunter you are sure to impress somebody with these easy venison recipes.

You'll find lots of single men and women to share your deer cooking with at RedneckAndSingle.com Over 18,000 single rednecks are waiting to meet you for dating, friendship and adventure. Check out http://www.redneckandsingle.com today.

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Five Easy Steps to a Raw Food Diet

STEP 1

When you are considering a raw food diet, start with a good colon cleanse which will make the transition to a raw food diet a whole lot easier. This will prepare you both physically and emotionally for the change.

A colon cleanse could be as simple as taking 2 tablespoons of grounded flaxseeds with your normal daily diet for about 2-4 weeks. You can also choose to go on a strict rigid fast such as The Master Cleanse.

This will clear out your colon and put you in a "ready" state of mind.

Explore all the colon cleanse possibilities and choose any one you feel most comfortable applying. This will ease you gently and comfortably onto the next stage of eating majority raw.

STEP 2

Most people feel so refreshed and fantastic after a colon cleanse that they are ready to go full blast 100% on a raw food diet right from the off. If this is the case for you, don't spoil the momentum, go for it and charge ahead. Others may use the cleanse to take little tentative steps, working their way up bit by bit. either way, this is the time to take stock and prepare yourself for what lies ahead.

STEP 3

Beware of the weird and wonderful gourmet raw food recipes that's being touted in recipe books and other websites. Ignore all these at first and stick to basic, as few as possible ingredients. With so much ingredients and preparation and clean ups you will fall off the wagon in no time.
Stick to basic, clean, short recipes. Only consider raw gourmet dishes from time to time as a special treat for yourself when you're flush with cash and have plenty time on your hands.

STEP 4

Consider purchasing a dehydrator (a piece of equipment which lightly heats the food without destroying the precious enzymes) this will allow for easier transitioning as it changes the texture of the produce, making them crunchy, crispy and interesting, reminiscent of cooked food. You can make crackers, breads and bases for raw fruit cakes.

STEP 5

Start each and every morning with a huge smoothie or a large bowl of mixed fruit and nut. Lunch and dinner will be your normal foods keeping it as healthy as possible. Have fruits as snacks in between meals. Do this for two weeks.

After two weeks of having a raw breakfast, extend it now to having a raw breakfast and a raw lunch. Make lunch a huge smoothies with plenty of greens and/or superfoods. Have a crunchy salad, adding olives or avocado if you need that bit extra. Make this the biggest meal of the day. Have a small healthy cooked meal for dinner. Carry this out for another two weeks.

After having most of your meals raw for the last two weeks, you are ready to go all the way. (some may prefer to continue having at least one cooked meal per day). Now include your raw dinner making sure it's light and quick to prepare

Make it easy going raw and get really motivated. Grab some free reports and enjoy some quick and easy recipes, go to http://www.beginnersrawfoodguide.com/begin-raw-form.html

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