Home Remedies for Stomach Cramps Stomach cramps can be caused by various factors like indigestion, gas or menstrual.
Try the following home remedies for terrible persistent stomach cramps: * Prepare herbal solution by mixing fennel and peppermint tea. Drink this herbal solution to ease stomach cramps. * Drink chamomile tea that helps to soothe the swollen mucous membranes in the stomach. * Prepare a cup of hot tea with lemon juice and one tsp. of whiskey. * Something like a hot water bath can also be beneficial as it helps to relax the muscles of the uterus and relieves you from cramps.
* You can even use a heating pad over your stomach. * Bake rice in a microwave and place it on your abdomen. * Prepare a mixture of basil leaves, &frac; teaspoon of salt, 3 tablespoon of curd and pinch of black pepper. Eat the mixture. * Drink herbal tea of red raspberry leaf, comfrey or alfalfa to alleviate cramps. * Drink plenty of water to flush out all the toxins and nutrients causing cramps. * Mixture of calcium, Vitamin D and magnesium is used for eliminating menstrual cramps. * Red wine, vodka and cranberry juice are an excellent cure for abdominal pain. ... View related article.
1/2 fresh pineapple, peeled and diced (about 1 cup) Ingredients 3/4 cup sugar 2 tablespoons water or pineapple juice 2 tablespoons lemon juice 1 teaspoon low fat buttermilk
In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature. Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended. Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy! Hope this is it. ... View related article.
4 c. water 1 lb. corn flour (should use fine San Antonio corn flour) 1/4 c. butter 3/4 c. sugar 1 tsp. salt
Boil water, butter, sugar and salt. Remove from heat, add corn flour. Mix until all lumps are dissolved. Return to heat for about 20 minutes, stirring occasionally. Cool to handle, then add 2 teaspoons of baking powder and all-purpose flour a little at a time until dough is easy to handle by kneading.
Roll into corn stick shape (dust hand with a little white flour to prevent sticking). Fry in a frying pan which is half filled with oil on a medium heat. Turn until all sides are golden. Serve hot with coffee. ... View related article.
try gently steaming them over a tea kettle and separating the pages slowly. Either that or try running a sharp knife slowly from the inside edge, slowly out toward the outside of the book ... View related article.
5 ears fresh corn (or fresh off cob) 1/5 lb. (100 g.) linguica (Portuguese smoked sausage), sliced 1/4 squash 1/2 lb. (1/4 kg.) fava beans, (or lima beans) fresh or dried 2 ripe tomatoes (or equivalent tomato paste) 2 tablespoons of olive oil 2 peppercorns 1 bunch of flat leaf coriander 1 large onion, sliced
Scrape off the fresh corn kernels into a boiler pot. Gently saute onion, linguica, and pepper in olive oil. Add to the corn the rest of the ingredients and a sufficient amount of water. Bring to a boil. Reduce heat and let simmer. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro).
CACHUPA RICA
4 c. samp (hominy) 1 c. kidney beans 1 c. large lima beans 1/2 c. shell beans whole chicken 2 lbs. spareribs (pork or beef) 1 chourico (garlic spicy sausage), sliced l blood sausage, when avallable, sliced 1/4 lb. lean bacon, diced 2 lbs. cabbage, chopped coarsely 2 lbs. tomatoes, quartered 2 lbs. green bananas, peeled and sliced 2 lbs. fresh yams, peeled and chunked 2 lbs. fresh sweet potatoes, peeled and chunked 2 lbs. hard winter squash, peeled and chunked (e.g. buttercup, butternut, hubbard etc.) 1 onion, chopped 2 cloves of garlic, peeled 2 bay leaves Flat leaf coriander
Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.
Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.
Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl. ... View related article.
2 c. linguica (sausage) 1 lb. slice in 1/4 inch bacon 1 can red kidney beans, drained 4 c. instant white rice 4 c. water Salt and pepper 1 tsp. garlic powder 1 tsp. onion salt
Step 1: Take linguica cut up in small chunks. Put in pot.
Step 2: Take 1/4 inch slice bacon put in with liguica.
Step 3: Cook linguica and bacon for 20 to 25 minutes on low to medium heat.
Step 4: Add 4 cups of water, salt, pepper, garlic powder and onion salt. Bring to a boil.
Step 5: Add 4 cups of instant rice, and 1 can of drained kidney beans.
Step 6: Take pot off the burner and let it sit for 10 to 15 minutes. Then mix. ... View related article.
1 medium onion 3 cups of rice 1 1 5 oz. can of beans (lima or kidney) salt, pepper and paprika 2 bay leaves frsh parsley 4 tablespoons of oil
DIRECTIONS: Cut up onions in a 2 qt. pan and simmer until golden brown in oil (of choice). Add 6 cups of water to onions and season (to taste) with salt, pepper, paprika, bay leaves and parsley. Bring to a boil and add 3 cups of rice. Lower heat, add beans (of choice), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked. Turn off stove and let stand.
