Slow-loading pages could easily turn off your website visitors. Therefore, if you have a large image on your web page you might want to slice it into different parts to help the page load faster. In this Photoshop CS2 video tutorial you will learn how to use the Slice tool to do that. Make sure to hit "play tutorial" in the top left corner of the video to start the video. There is no sound, so you'll need to watch the pop-up directions. Use the Slice tool in Photoshop CS2.
This tutorial shows you how to edit images and text in a Zen Cart template by working with the slices in Photoshop. Work with slices from a Zen Cart template in Photoshop.
If you’ve watched The June the Homemaker Show, you’ve heard me mention once or twice that I’m a vegetarian. Over the course of my restricted diet eating, I’ve noticed that vegetarianism is a touchy subject among vegetarians and carnivores alike, particularly in meal-type situations. Here are some things for omnivores and, uh, not-omnivores to keep in mind when talking to each other about food preferences.
I have said it before, and I’ll say it again: if the United States can put a monkey in space, it can certainly come up with a way for me to eat 5-10lbs of chocolate per day without gaining any weight! Sadly, however, no one seems to be tackling the calorie-less food problem, so I’m here to share my favorite foods that don’t land on your thighs.
In this Illustrator CS2 video tutorial you will learn to slice and export an Illustrator file for the web. You'll see it's the same procedure in Photoshop. Remember to select PNG or GIF file formats if you want to reserve transparency layers when exporting images. Make sure to hit "play tutorial" in the top left corner of the video to start the video. There is no sound, so you'll need to watch the pop-up directions. Slice and export an Illustrator file in Illustrator.
Ingredients 3-5 browned bananas
Do you want this refreshing Miami Vice at home? This simple guide can help you make this refreshing summer cocktail with ease. If you like rum, piña colada and the taste of strawberries, you can't not mix this.
This omelet is thanks to SIB, a friend who gave me a pack of Korean dried seaweed, which I had never seen or tasted before. Since no one at my home dare try and eat it raw, in my experience, almost anything tastes good with eggs, so I experimented with the seaweed and tried mixing it with eggs for breakfast, hence the name Korean Seaweed Omelet. So, here’s how I made it.
If you're not a fan of warm or hot carrots, it's probably because you haven't tried the right ones. These oven-roasted carrots are sure to change your mind about warmed up carrots. This recipe from Katie Barszcz is almost dessert-like, which makes it the perfect side dish for a Thanksgiving feast.
Just because it says "steaks" doesn't mean there's any meat here. Unlike most dishes that call for cauliflower, this one creatively slices the cauliflower into "steak" slabs instead of the usual separated florets. You won't believe your eyes! Or your mouth! This is the perfect side dish to liven things up.
Roasted beets just aren't the same without their skins, so make sure you follow this recipe for roasting beets, which are easy to make at home. Lynne Viera simply roasts local red and yellow beets with olive oil, salt and pepper. The sugars in these vibrant root vegetables concentrate during roasting, yielding a perfect, nutritional addition to any appetizers, salads or sides.
This recipe is great for both breakfast and brunch, though it might be a little too filling for a small breakfast (if you plan on eating it all yourself). But once you try it, you won't be able to resist the pizza-like style of bacon and eggs.
Sink your teeth into some dry-cured ham— prosciutto. But that's not all— this prosciutto is just the outer layer of some delicious tuna with queso fresco and basil stuffing, topped with Poe-Co Loco Seasoning and chile corn purée.
One of Thailand's most popular dishes is Pad Thai (or Phat Tai), which, in this case, is stir-fried rice noodles with eggs, chicken, shrimp and tons of other goodies. This is one of the most flavorful and versatile of all Thai dishes, not to mention easy to make.
Most smoothies stick to the fruit, but what if you included some good old fashioned oats? It no longer is just a smoothie, it's a complete meal! Check out this video recipe for the full details of the oatmeal fruit smoothie.
You've probably never had corn on the cob like this before, unless you ate it in Mexico. It's not your average buttered cob, but a sweet, spicy and salty cob, grilled to perfection. Erwin Ramos of Olé Mexican Grill demonstrates how this cob of corn is served Mexican street-vendor style.
Blood Mary's seem like a simple alcoholic drink, but the more complicated they get, the more you'll love them. That's why this Blood Mary drink is one to remember, because it isn't just vodka you're adding… it's poblano, sun-dried tomatoes, and garlic infused vodka. Mmm!
Properly carving roast beef is very important in determining how tender the meat is after you have cooked it. Determining which way the muscle grain flows is essential so you can cut across the grain when carving the roast beef. You only want to carve the amount of meat you will eat. If you carve more than you need and put it in the refrigerator, it will cause the meat to dry out. Putting the meat in the fridge as a large block rather than slicing it is better. So, for $9–$10, you can have an...
Thai street vendor food can be quiet inexpensive, not to mention absolutely delicious! But what is their secret to these sidewalk dishes? Follow along with this cooking how to video as a Thai food vendor shows you how to make a fried mussel pancake. It can be made with oysters, squid, or any seafood of your choice. Fried mussel pancake is also known as "Hoi Tod" in Thailand. Follow closely and you’ll be cooking like a professional street food vendor in no time.
Ingredients 8 ounces bittersweet chocolate, chopped
Ingredients 1 package dry yeast
Ingredients 1 pound fresh green beans, trimmed, cut to fit feed tube horizontally
If you want to fry up some clams, but know absolutely nothing about frying clams, then you're in luck— this video recipe pits Chef Keith Pooler against some beautiful and bold clams, which he turns into a simple, but delicious meal. It's made with his preference of Maine Select clams with smaller bellies, thus creating "the perfect bite." The clams are dredged in a mix of corn flour and all-purpose flours then fried crispy yet maintaining the soft and juicy clam inside. Try some homemade tart...
If you love granola bars, you have to try out this quick recipe for an awesome honey almonds granola. You can shape them into bars if you want, eat it with milk (like cereal), or even eat it with yogurt. You can do practically anything with this tasty granola mixture.
Tired of the same old quesadillas? Try this awesome recipe out for crab and corn quesadillas. It's great for any Mexican-style dinner. You can even make miniature versions of these for appetizers at parties!
Cookies… when you think of them, you think of sugar, nuts… chocolate, but the one thing you never imagine is peppers. But once you try these green chile pepper cookies, you'll never go back to the average Toll House variety. Maria Collins bakes a batch of sweet, tangy and crunchy cookies made with corneal, whole wheat and oat flour. Roasted Anaheim and serrano green chiles add just the right touch of heat while fresh lime juice in the cookie dough and finishing glaze makes this a citrus lover...
Six. It's the magical number for marinara sauce. A great sauce doesn't need a huge list of ingredients, only a handful, and six ingredients are all it takes to make Christine and Carla Pallotta's marinara. The nebo ristorante chef/owners' recipe makes a large batch of vibrant tomato sauce which is a great idea. Use what you need and the rest will freeze perfectly for up to 3 months. That way you'll always have a hearty red sauce available when you've got a craving for the Pallotta sisters' 5-...
If you haven't prepared Mexican food before, don't worry, this tamales recipe isn't difficult. Just get all of the ingredients below and follow the step-by-step instructions to learn how to make the perfect chicken tamales with a delicious tomatillo sauce, which adds a great fruity flavor and aromatic smell.
Chutney is always at hit when eating Indian food. It goes with practically anything. Use it as a naan dip, a samosa sauce, or anything else. You can really put chutneys on anything! See how to make this coconut-ginger chutney recipe.
Meatballs…mmm… but wait, tuna meatballs? Really? Yep, and they're every bit as good as regular old beef meatballs. See for yourself and try out this video recipe that is sweet and tangy, with sushi-grade ahi tuna.
Don't make a plain, old meatloaf for dinner. Make a rockstar meatloaf. This meatloaf recipe is sure to be a family favorite, and includes baking, veal, carrots, tempura, and plenty of other goodies. The perfect loaf for meat lovers.
You will need a cleaned eel, and fresh herbs including oregano, citronella, sage, mint, thyme, bay leaves, parsley, tarragon, wild chervil, chives, and basil. Also use spinach, fresh butter, shallots, double cream, lemon, white , water, salt and pepper. Fillet the eel and remove the spine. Cut it into very large pieces. Lightly fry it in butter and add diced shallots. Season it with ground pepper and salt. Add white wine and water and simmer for about 10 minutes. Remove the pieces of eel and ...
This is an innovative soup. You won't regret trying out this delicious recipe. Juicy cantaloupe and green grapes get a touch of tang with sherry vinegar.
Chef Charlie Trotter demonstrates how to make oven-dried fruit chips; Fruit slices oven dried to a perfect crisp. He slices banana, apple, and strawberry before putting them in the oven. Make oven-dried fruit chips.
Most get their pickles from the grocery store shelf, but for those of you daring for better pickles, it's time to make your own, right in your own kitchen! It's even better if you use fresh cucumbers out of your home garden. Watch the magic of pickling spices and vinegar with cucumbers. Learn how to make these dills from Chef Keith Pooler and his assistant.
Tzatziki sauce is the Greek spread for pita bread that's absolutely irresistible. It's also used as an appetizer, and it's super simple to make in your own kitchen. Anytime you go to a Greek restaurant, you're going to experience this Greek sauce.
This creamy sauce goes best with a pan-seared rainbow trout, but you could also find other uses for this elegant seafood sauce, it doesn't have to stop at trout. This video recipe will show you just how to make the versatile sauce with rendered bacon and shallots, deglazed with aged sherry and veal stock, and thickened with butter. Keith Pooler of Bergamot Restaurant shows you the trick.
Want to know what the perfect summer salad is? Let's just say it involved mouthwatering watermelon. And feta cheese! Check out this video recipe for a watermelon and feta salad.
This Mexican sauce is perfect for any occasion, and the poblano is a great addition. If you want an authentic Mexican experience, then this mole recipe is perfect. It's great for parties or fiestas, because it feeds up to 24 people, and the poblano peppers will drive your dinner guests crazy!
Before you begin to make your skillet grilled chicken fajitas, place a skillet in your oven at about 350 degrees. You will also need flour tortillas. Heat up another pan and drizzle some olive oil into the pan. Slice up an onion and place in pan to brown. Add a pinch of sugar and a sprinkling of red wine vinegar to bring out the sweetness in the onions. Make sure you stir regularly so the onions don't burn. Choose either a red, yellow, or green pepper and wash it. Cut out the stem/top, pull o...
