Chicken Packs Search Results

How To: Draw a simple frog

If you are a beginner cartoonist, drawing a simple frog is a good place to start. But, don't get confused. This frog may be simple, but he is not boring! This little guy is packed with personality and still easy to draw. This tutorial will show you how to draw a frog from geometric shapes and get you started on the road to becoming a skilled cartoonist.

How To: Make a homemade moisturizing yogurt facial mask

How to make a home-made moisturizing face-pack with yogurt:Chanelbluesatin shows us how to make a simple moisturizing face-pack with yogurt. All you need is plain yogurt, a tea-spoon, some honey and a few drops of lemon juice. Now let’s start off. Take a one or two tea-spoon of yogurt in the bowl. Mix well before putting the yogurt into the bowl. Add one or two drops of concentrated lemon juice to it. Then, take one tea-spoon of honey and add it to the mixture. Mix it well. Now, before you ap...

How To: Make sweet potato salad

Here's a healthy recipe for a sumptuous sweet potato salad and a refreshing beverage to complete your dessert table. For the potato salad: 1. Place the diced sweet potato in a large bowl. 2. Add the diced chicken, some chopped onions, some scotch bonnet pepper, some sweet pepper (green, yellow and red), the mixed vegetable, mayonnaise and raisins. 3. Toss and mix the ingredients well. 4. Place the potato salad on a bed of lettuce leaves and garnish as desired. For the mango-cherry lime splash...

How To: Make Filipino grilled isaw

Have you ever wanted to make Filipino dishes? Watch this video and teach yourself how to make a Filipino grilled isaw. You will need isaw (intestines of pork or chicken), dry bay leaves, full peppercorns and salt. The dish is very easy to cook and you will have a mouthwatering grilled isaw in no time. The isaw is boiled in water with the listed ingredients and when it is done, a skewer is inserted and it is grilled. Try this dish which cooks in no time for your evening party.

How To: Make a pasta bake for 4 people in 30 minutes

In this video David from "The One Pot Chef" demonstrates how to make Pasta Bake. It is a very easy recipe and can be made in very little time. For this, first take some pasta. It can be macaroni or penne or any other form. Add a can of tomato soup in it and some frozen vegetables. Next add shredded chicken pieces and mix all the ingredients well. Add some water so the the soup sticks to the pasta. Then add some seasoning. Put the mixture in a baking tray and top it with grated cheese. Bake th...

How To: Make braised wild rice

In this video, Jo Pratt is demonstrating how to make braised wild rice. For this, you need to first heat your pan on medium heat. Then add some butter. Once the butter melts add chopped onions, chopped garlic and chopper bell pepper. Stir them and sauté for some time. Then add the basmati rice and wild rice and put the vegetable or chicken stock in it. Next add salt and ground pepper. Then close the lid and place it in the oven at 170 degrees for 20 minutes. After 20 minutes the rice will be ...

How To: Make paneer tikka masala

In this video, Chef Vah teaches you how to make a delicious paneer tikka masala. Full of spices and tons of flavor, this is a great dish to please all your vegetarian cravings. This is very similar to the chicken masala, with a few alterations. Chef here gives you a play by play of everything you need to know and do to achieve this great dish for an authentic Indian meal. Full of tips, and thorough instructions of how to make this, your mouth will be watering before you even begin your own pr...

How To: Make a hot & hearty vegetable soup

David from "The One Pot Chef Show" demonstrates how to make vegetable soup. It's a great dish for a cold winter day. This hearty soup contains potato, onion, carrot, parsnip, celery, diced tomatoes and turnip. To make it, you will need these ingredients as well as broth (David uses chicken) and soup mix. Chopping up the vegetables, preparing the soup mix and bringing it all to a boil on the stove is really all it takes. This video gives a great step by step demonstration and looks delicious!

How To: Make vegetarian penne pasta

This video tutorial shows you how to make a delicious vegetarian penne pasta. Use a very large pan. Put two tablespoons of olive oil in the pan. Add four cloves of garlic chopped up. Heat the garlic over medium heat until it is golden brown. Next add one teaspoon of Italian seasoning and some crushed chilli flakes and stir for about thirty seconds. Add one sliced onion and mix the sliced onion with the other ingredients in the pan. Let the mixture cook for about one minute. Next add two bell ...

How To: Practice chest lifts for pilates

Chest Lift is a basic ab exercise that focuses on the rectus abdominus, the long "6 pack abs" muscle that runs down the front of the abdomen. This pilates how-to video will show you the proper way to do pilates chest lifts. Keep doing these chest lifts to sculpt and tone your abdominals.

How To: Give yourself a manicure

More and more people are having regular manicures, and it's the sort of thing you can learn to do at home, This how to video shows a few simple rules that you can use to improve the appearance of your hands and nails. The basic equipment you'll need to complete the task are : A pack of cotton wool balls, some fingernail polish remover, 1 emery board, a nail trimmer, a cuticle remover, a bottle of fingernail polish, and some paper towels.

How To: Make venison salami

This is a short video teaching you how to make beef, venison, or beef & venison salami. Commonly available vertical sausage stuffer and mixer were used to produce 2-5lb salamis. The process excludes the grind but is concentrated on the mixing, stuffing, and cooking process in a residential environment. Slicing and packing are touched on lightly using a commercial slicer and residential vacuum sealer. The recipe is available at the end.

How To: Make a venison pastrami log

This is a short video on how to make beef, venison, or beef & venison pastrami log. Commonly available vertical sausage stuffer and mixer are used to produce 2-5lb pastrami logs. The process excludes the grind but is concentrated on the mixing, stuffing, and cooking process in a residential environment. Slicing and packing are touched on lightly using a commercial slicer and residential vacuum sealer. The recipe is available at the end.

How To: Do glass chunk casting

Learn about chunk casting with Corning Museum of Glass experts. Chunk casting is a method of casting glass by packing a mold with chunks of glass and melting the chunks in the mold, instead of filling the mold with molten glass.

News: Top 5 Features Missing from Samsung's Android Oreo Update

At this point, we've seen Samsung's vision for Android Oreo on both the Galaxy S8 and Galaxy Note 8. Just last month, Samsung opened its Oreo Beta Program for the S8 to the public. A few days ago, we obtained and detailed a leaked beta build of Oreo for the Note 8. While both of these updates have some compelling new features, there are always tweaks we hoped to see that didn't make the cut.

News: The Best Black Friday 2017 Deals on iPhone Accessories

A new iPhone is only as good as its accessories. Whether it's a case, screen protector, or charger, your iPhone's ecosystem depends on accessories to keep it powered, protected, and personal. Prices on all of these extras are going to be at an all-time low this Black Friday weekend, so we've rounded up the best deals around to help you get the essentials you want and prices you can afford.

How To: 5 Reasons Why You Should Always Keep Stale Cereal

It happens to even the most avid cereal eaters: sooner or later you open a box, unfurl the crinkled plastic bag, and find that the cereal inside is stale. Maybe you forgot about it, maybe you ate it too slowly, or maybe you just found a new, better cereal and left it behind like Andy left Woody. Either way, the crunchy goodness is now stale, and you grab the box and walk to the trash can. Stop!

How To: Easily Separate Fat from Stock, Soup, or Meat Drippings

I love making stock. It's thrifty because you get extra use out of poultry bones and vegetable peelings, plus having homemade stock on hand makes so many things taste better, from soup to stews to pasta sauces. If you deglaze a pan, homemade turkey stock, booze of some kind, and butter will create an eye-rollingly good sauce in mere moments. One task I do not love? Figuring out how to skim the damn fat off the stock (or soup) after I've made it. It's necessary to skim the fat as you boil down...