Snares And Traps Disclaimer: Traps are presented for information purposes only, they are dangerous, some lethally so. Using them is also illegal in all likelihood. Don't use them except in a survival situation. SPRING SNARE: Game running through the snare disengages the trigger bar,and the prey is flung off the ground. BAITED SNARE: Construct as for spring snare but using the release mechanism shown. LEG SNARE : Push a natural fork or two sticks tied together into the ground. PLATFORM TRAP: Site over a small depression on the game trail. FIGURE 4 DEADFALL : A simple and effective deadfall trap, can be made to any size. TRIPWIRE DEADFALL : A heavy log is suspended over a busy game trail, trips the wire and pulls a retaining bar from under two short pegs secured in a tree trunk. SPEAR DEADFALL : Same as tripwire deadfall but utilizing rocks to add weight and sharpened sticks to add trauma to the crushing blow.
Red Wine Sauce Recipes for Home Cooks Mustard and Thyme Red Wine Pan Sauce This sauce is easy to make and don’t take that much time and the quick recipe cuts down the time even more. In a restaurant, they would have on hand demi-glace or a reduced brown sauce to make these sauces but most of us don’t have the time or energy to make them at home. There are commercial products on the market, my favorite being Demi Glace Gold and Glace de Viande from More Than Gourmet. Red Wine Pan Sauce with Mustard and Thyme Ingredients 2 medium shallots - minced 1/2 cup dry red wine 1/2 cup homemade stock (chicken, beef, lamb, or venison) 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 3 tablespoons unsalted butter - cut into pieces 1 teaspoon fresh thyme leaves - minced Salt and ground black pepper - to taste How To Prepare At Home After sautéing properly, remove meat or chicken from the pan leaving the residual fat that it was cooked in. Raise the heat to high, add wine, stock, and bring to a boil. Remove from heat and stir in butter.
2-Minute Chocolate Chip Cookie For One « Recipe This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time.We all know that kind of situation, don’t we? I definitely do, I confess.And you know what? This impressive cookie not only takes less than 5 minutes to prepare, it tastes really delicious. Just like a good chocolate chip cookie.The preparation is beyond easy… just have a look… First you need this stuff. 1. 2. 3. 4. Save a few for the top, if you wish to.5. Ta-dah! 6.
Jungle Survival: Finding Water" Because jungles are so wet, collecting rainwater is probably the easiest part of survival. Leaves on the rainforest floor are large because of the limited amount of sunlight they get. The larger the leaf, the more of the sun's rays it can soak up. Large leaves are useful in collecting dew and rainwater. If you have a container to store water, simply angle a leaf into it overnight or during a rainstorm and you have some fresh drinking water in no time. If you have a poncho, tie it to a tree on a slant to allow the rain to collect and drain. You'll fare even better if you can find a running water source. Believe it or not, plastic bottles also work for boiling. Green bamboo has clear and odorless water inside it that you can drink. Another way to collect water is to make a solar still. The moisture from the ground reacts with the heat from the sun to produce condensation on the plastic. These are just a few methods you can use.
Chicken Marsala and Chicken Piccata Recipe Italian Delight A bottle of red, a bottle of white It all depends upon your appetite I’ll meet you any time you want In our Italian Restaurant. - Billy Joel When I lived in New York City, there was a restaurant in Hell’s Kitchen, 39th and 9th Avenue, just across from the Port Authority called Guido’s Restaurant or Supreme Macaroni. The front of the restaurant was a small store with shelves lined with pasta. You would walk through the store to get to the restaurant in back. In my memory, Guido’s was bigger than the descriptions I’ve been reading online. Photo from www.billyjoel.com I also remember you could order wine in carafes and they would give you what looked like juice glasses to drink from. Ingredients 4 skinless, boneless chicken breasts All-purpose flour, for coating the chicken Salt and freshly ground black pepper 2 tablespoon olive oil 4 tablespoon butter 1/4 cup white wine 1/4 cup fresh lemon juice 1/4 cup chicken stock 1/4 cup brined capers 1/4 cup fresh parsley, chopped
Panko Mozzarella Sticks! I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. You’ll need a bunch of string cheese—one string cheese per two fried mozzarella sticks you’d like to make. You’ll need a bowl of flour… A couple of eggs… A little milk… And some dried parsley flakes. Oh! Yum!
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients 3/4 cup all-purpose flour3/4 teaspoon baking powder3/4 cup whole milk1 large egg lightly beaten 4 oz shredded whole milk mozzarella4 oz pepperoni, cut into small cubes1/2 cup pizza sauce2 Tablespoons finely chopped fresh basil Directions Preheat oven to 375 degrees F.
Pumpkin Roll 3 eggs 2/3 cup plain pumpkin (not pie filling) 1 cup sugar (maple sugar may be used if available) 3/4 cup flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon ginger (optional) 1/2-3/4 cup chopped walnuts or pecans powdered sugar (for sprinkling) Preheat oven to 350°F. Combine all dry ingredients, add eggs and pumpkin (fresh, frozen or canned; if using frozen, drain out excess liquid). Butter or spray with non-stick spray a jelly roll pan (11x15 inch). Spread pumpkin mixture evenly over paper liner. Bake at 350°F for about 15 minutes or until done. While the pumpkin roll is baking, spread a large clean cotton dish towel or cloth on a work surface; sprinkle the towel with powdered sugar. When cake is done, remove from oven. Using the towel to help lift the cake, roll up the towel (cake and all) beginning at the short side of the cake; continue rolling until you have the cake in the shape of a jelly roll.
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. They’ll come out looking all cheesy and inviting.
49 Fascinating YouTube Videos to Learn About the Human Body | Health Perfect As any doctor, nurse practitioner or other health care professional knows, the body is an interesting system. In many ways, it’s like a machine, with many complex parts. There is a lot to learn about the body and how it works, as well as how its different systems interact to create a larger system. Brain Your brain directs the rest of the body’s functions. How the Body Works: The Regions of the Brain: An interesting look at the different regions of the brain, and what they are responsible for.Brain Anatomy Function: How brain works? Nervous System The nervous system brings messages from the brain to all over the body. How the Body Works: The Anatomy of the Central Nervous System: Find out how the nervous system is set up, and how it works.How the Body Works: Anatomy of Nerve: The nervous system is made up of thousands of nerves. Muscles Our ability to walk, lift things and even lounge around comes from our muscles. Skeleton Circulatory and Respiratory Systems Other Systems Disease and Injury
Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min