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To boil chicken, clean chicken first. Remove the skin, if you want to remove the fat. Wash thoroughly with cold water. Boil a big pot of water and add salt. Add the chicken in the boiling water. Makes sure, the water covers the chicken. If you intend to use the boiled chicken for other stir fried dishes, leave it a little underdone and complete the cooking later.

Be careful not to leave the chicken raw. It harbours harmful bacteria and can cause serious infections. Chicken is white when cooked and pink when raw. If unsure if the chicken is done, cut a piece from the middle and check the colour. After boiling, leave the chicken to rest for a few minutes.

Add a little lemon juice and crushed garlic and ginger to flavour the chicken while boiling. Chicken can be boiled to make chicken stock and soup. The shredded chicken can be used to make salads and sandwiches. To make chicken salad, add a little mayonnaise, mustard, chopped celery, carrots, spring onions, salt and freshly ground pepper to the chicken salad.

Boiled chicken can be used to make sandwiches also. Spread a little mayo and mustard on the bread. Then add chicken, sliced green peppers, tomatoes, and cheese slices on top. Grill the sandwich till the cheese melts. Serve with soup.

Chicken breast contains less fat than chicken thighs. To cook chicken you can boil grill or bake it. Various spices can be added to chicken to flavour it. It is a very versatile meat and eaten with grilled vegetables, pastas, rice dishes, can be stuffed with vegetables and cheese, and baked.

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Recommended: Official Secret Restaurant Recipes Yummy! Delicious!

Grilling a juicy steak takes experience but there are several tips that you can follow to cook a perfect steak. Start by searing the steak on high heat. This provides grill marks on the outside of the steak and locks the juices inside. After searing shift the meat to medium heat, and cook through. Avoid flipping the meat more than once during cooking. Let it rest after cooking to let the juices rest.

Preheat the grill to medium or high. This can take up to 12-15 minutes. Do not place the meat on a cold grill. It makes the meat dry and delays the cooking process. Though rubbing salt and pepper is enough to season the steak, rubbing a mix of dry spices of your choice on the steak adds more flavour. Make sure that the meat is evenly spread, leave the marinade for some time before grilling. A little marbling on the steak adds even more succulent flavour to the meat.

Usually steak is enjoyed cooked to rare or medium rare. Over cooking a steak makes it dry. Slice cooked steak after letting it rest for a few minutes. Medium rare steak is pinkish from inside. If you enjoy steaks, always start with a good cut of meat. Sirloin, porterhouse and filet mignon are very good cuts to choose from.

Serve steak with grilled vegetables, salads and french fries. To grill vegetables, wash and season well with salt and pepper and rub a little olive oil. Place on medium high grill. Do not over cook the vegetables otherwise it becomes limp. Take off heat when it is still crisp. You can prepare creamy mushroom gravy or store-bought gravy mixes to serve with meat.

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The time frame for the exposure to Chlamydia and the start of the symptoms varies among individual and it ranged from days to months. It is not like any other sexually transmitted disease, it does not show the signs and symptoms that your are affected after intercourse. The symptoms for Chlamydia may only appear after 3 weeks after sexual intercourse with an infected person .

Watch out for these symptoms of Chlamydia in women :
• Painful urination.
• Cloudy urine.
• Abnormal vaginal discharge.
• Abnormal vaginal bleeding with intercourse or between periods.
• Genital itching.
• Irregular menstrual bleeding.
• Lower abdominal pain.
• Fever and general tiredness.
• Swollen and painful glands at the opening of the vagina (Bartholin glands).
• Conjunctivitis.

You are advised to consult your doctor if you experience these symptoms, as Chlamydia is a leading cause of cervical cancer for women. Most women and men transmit the virus to their partners because they are unaware that they are carrying the virus. Chlamydia can be cured if it is being treated properly. Chlamydia remains dormant in the body for at least 60 days before the symptoms emerge. If you are sexually active, you are advised to go for constant check up with your doctor. This is to prevent you from transmitting the virus to other people and the best way to cure Chlamydia is an early treatment before it become dangerous.

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The best cut of meat to make roast beef is tenderloin, though rump is also a good choice. Cook a five to eight pound roast takes approximately 17-19 minutes to cook rare, 20 to 23 minutes to medium rare, 23 to 26 minutes medium and 26 to 30 for well done. That being said, the time taken to roast beef also depends on how long it’s been aged, and the amount of fat in the meat.

Select a good cut to meat for your roast depending on your budget. Season it well with salt and pepper. Although light seasoning works well with roast beef, you can season it with a good rub of your choice. This includes onion powder, garlic powder, paprika, and any dry herbs of your choice.

If you want to flavour further, make small incisions on the meat and insert slivers of garlic. Also make sure the fat side of the meat faces up so that when fat melts it bastes the entire meat.

You can either roast beef at a constant temperature of 300-325°F till done, or cook at very high temperature of 500°F for fifteen minutes and then lower temperature to 375°F later. According to some cooks, the former method yields juicier meat.

Bake till done and measure the internal temperature with a meat thermometer to confirm. The meat thermometer reads 130-140°F for medium rare, a few degrees lower for rare and a few degrees higher for medium and well done. Roast according to your preference. Let meat rest after you take it out of the oven. This makes it easier to carve the meat and evenly distributes the juices. Slice and serve with steamed vegetables, mashed potatoes and gravy.

To make the gravy, use the drippings in the roasting pan, water, red wine, and corn starch. Add a little butter to make the sauce creamy. Add thyme sprigs for flavour. Heat the sauce to thicken. Season with salt and black pepper and stir continuously to avoid forming lumps. Serve on slices of meat and mashed potatoes.

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Recommended: Official Secret Restaurant Recipes Yummy! Delicious!

Grilling salmon takes about eight to ten minutes. To grill salmon, marinate it for twenty to thirty minutes. A simple marinade includes olive oil, lemon juice, black pepper, and fresh herbs like parsley or cilantro. Another flavourful marinade is made with soya sauce, ginger garlic, soya sauce and sesame oil. Shake off marinade and pat dry before grilling so that it does not burn. Wait till the fish is opaque and then turn and grill on the other side. Serve with salsa or spicy chutney.

Baking salmon takes ten minutes or so. Preheat the oven to 400°F. Spread a dry rub over the salmon before putting it in the oven. A good rub consists of sea salt, dry herbs and chilli powder. You can bake salmon with the skin on, and can easily take it off once the salmon is done. The fish continues to cook even after taking it out of the oven, so be careful not to over cook it.

To broil fish, use the same rub or the marinades mentioned in the previous paragraphs. It is difficult to control the temperature while broiling, so be careful not to burn it. Broiling caramelises the top of the fish and enhances the flavour. Serve with bread and a salad.

Salmon can also be cooked by hot smoking or cold smoking it. Most salmon is cold smoked. To do this first place it a brine solution for twenty minutes, dry it and then smoke it at 98.4°F. This method preserves more moisture than hot smoked salmon. The time it takes to smoke salmon depends on the thickness of the fish and might take up to five days. Sprinkle a rub or marinade over it before smoking it. Sprinkle a lemon juice on it before serving. Smoked salmon can be served warm, hot or chilled.

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Hemorrhoids can last for a very short period in some people. This is especially true in people who are having this condition for the first time in their life. A person who has been having the hemorrhoids for a long time will have the condition lasting for a longer period of time in each episode. This should be remembered because this is the first and the most important factor that plays a role in the duration for which the hemorrhoids can last. A person who is having this condition for the first time in their life will have the condition last for a very short time which can be anywhere from one day to two days.

The duration of the condition increases as the condition becomes chronic in the person. The second time the person suffers from hemorrhoids; it can last for a longer period that can range from two days to four days. As the chronicity of the condition increases, the person can have the condition lasting even up to a period of two weeks. This causes severe problems including pain and discomfort for the person suffering from this condition.

The duration of the hemorrhoids can also depend on the type of hemorrhoids that the person has got. If the person has got internal hemorrhoids, then it can last for about a week. If there is a prolapse in the condition that has affected the person, then the duration of the condition can increase and the hemorrhoids can even last for a period of about two months. This makes one to understand the fact that there can be no specific duration for the condition to last, but actually depends on the type of hemorrhoids that the person has, the severity and the frequency of the hemorrhoids.

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Select a cut of meat with a little fat. This adds flavour and keeps the meat moist. Beef tenderloin is an expensive cut of meat and made on special occasions like Christmas. It is moist and juicy and rarely requires a sauce to go with it.

Follow these steps to cook beef tenderloin:

1. Preheat the oven to 400°F.
2. Spread a little olive oil and sprinkle and pepper on the beef tenderloin or some store bought spices.
3. Rub it well on the meat, so that it is well spread on the meat.
4. Adding salt before baking, takes out the moisture from the meat, so wait till the end to season the beef with salt.
5. Place the beef in a shallow baking pan.
6. Bake it uncovered for fifty to fifty five minutes till done.
7. Alternately, beef tenderloin can be seared first in a skillet, and then cooked in the oven till done.
8. Heat a skillet, and brown the seasoned meat till brown on both sides.
9. After searing, place in a baking dish and cook till done.
10. Check if the meat is completely done by using a digital meat thermometer.
11. Medium rare meat reads a temperature of 145°F and well done meat 165°F.
12. After cooking, tent the meat with tin foil and let the meat rest for ten to fifteen minutes to let the meat and juices rest. Slice and serve with vegetables.

To add some variation to this recipe, use a rub with mustard, garlic, rosemary, thyme to the meat. After searing in the skillet, add some shallots and slices of mushroom to the pan. Sauté a little, and add a little red wine to deglaze the pan. Add a little butter to make the sauce. Pour sauce over the sliced meat and enjoy

Other sauces that can be served with beef tenderloin are Bearnaise and Bordelaise sauce. Add dry tarragon, red wine, eggs, lemon juice, salt, garlic powder, butter and boiling water. First reduce tarragon and red wine on heat. Cook the egg yolks over a pan of boiling water till thick and yellow. Mix in the other ingredients and add butter slowly. Now add this to the tarragon mixture, and you are ready to go,

Bordelaise sauce is made by cooking shopped shallots, red wine, crushed peppercorns, thyme bay leaf first till reduced. Then add demi-glaze and simmer for fifteen minutes. Slowly mix in butter and use immediately.

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Preheat the oven between 350°F to 450°F. Baking the fish without preheating the oven tends to make the fish dry. Do not overcook the fish, as it become rubbery and tough. Place the fish on a baking dish lined with a greased piece of foil. Before baking prepare the fish by rubbing spices and herbs or soaking it in a marinade.

Dry rubs include a mixture of sea salt, dry herbs and chilli powder. Prepare a marinade by mixing lemon juice, olive oil, soya sauce, a little white wine, and brown sugar. Fish absorbs the marinade fast, so keep the fish in the marinade only for fifteen minutes to one hour in the refrigerator and bake immediately after. Other marinades include, Asian-flavoured, marinades with Indian or Cajun spices.

You can avoid adding oil in the fish. Wrap the fish in foil, add lemon juice, herbs, salt and pepper, wrap tightly and bake in the oven. Steaming the fish in foil cooks the fish faster, so reduce the time a little bit. Check for doneness before ten minutes (for an inch-thick fish).

For a thick salmon fillet, slice horizontally, and stuff it with sautéed onions, green peppers, mushrooms, and cheese, and bake. This will take less time than unstuffed fish so adjust your time accordingly.

You can also bake the fish with a sprinkle of light seasoning consisting of salt and pepper, and glaze it after. Choose a flavour of your choice. Ginger or pineapple glaze works well with salmon. To make ginger glaze, mix sugar, ginger and mustard in a bowl. Brush on salmon twice or thrice during the cooking process. When caramelized, sprinkle green onions on top and serve.

Salmon is a tasty, versatile and healthy fish. Include it in your diet as it provides rich Omega-3 fatty acids which are good for you. Do not hesitate to experiment with your favourite spics and herbs and cook this fish a few times a week. Serve with mando or another hearty salad to make a complete meal.

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Select fresh bright green stalks of asparagus for cooking. Break the asparagus to check for freshness, it should “snap” when broken from the end and not be limp. When you trim the end, check the ends to make sure that the stem is juicy. Wrap asparagus in a wet towel to store in the fridge or store in a pitcher with a little water.

Wipe the grill and wipe with oil. Brush olive oil, and sprinkle salt and pepper on the asparagus and add to the grill. Flip over when you see grill marks on one side and do the same for the other side. You can also use a marinade to add more flavour. Sprinkle a little olive oil or butter along with garlic and dry herbs like thyme and oregano or any of your choice on the asparagus before grilling. Rub lightly and keep on a piece of foil.

Place the asparagus horizontally on the grates and cook over medium heat till done. Do not cook over direct heat for long otherwise the spears tend to burn on the outside and remain uncooked inside.

You can also steam asparagus on the grill. Add butter and seasoning and wrap the asparagus in foil. Keep it on the grill to steam. Cook on indirect heat for four to six minutes for firmer asparagus and seven to nine minutes for softer asparagus. Do not over cook the asparagus otherwise it becomes mushy. Let it cool for a few minutes before serving. Cut into it and test for doneness. Keep it a little underdone if you want a crisper texture.

Grilled asparagus works well as a side dish with meat and chicken. Sprinkle a little cheese over hot asparagus for more flavour. If you want to make a fancier dish, wrap each spear of asparagus in a slice of bacon and grill it. The flavour of the grill and fat from the bacon adds a special something to this vegetable.

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Potatoes are a versatile vegetable and can be used to make several dishes. Baking and boiling potatoes vary in starch content. Baking potatoes contain more starch than boiling potatoes which are waxier. Choose a potato that suits your dish.

Bake potatoes in the oven if you enjoy a crispy skin and a soft centre. Break open the potatoes after baking and add a dollop of butter or sour cream to enjoy the creamy flavour. Whole baked potatoes are enjoyed with barbeque meats and salads.

You can cook potatoes in the microwave from three up to eight minutes, depending on the size, and number. Scour the potatoes with a fork to allow to steam to escape while cooking. After taking it out of the microwave, wrap it in foil and let it sit for a few minutes. Garnish with herbs and cheese, flavoured butter or sour cream.

Baked potatoes can be eaten as is with chillies and salad. Just add a little sour cream or cheese on top for extra creaminess. Another way is to dice the potatoes into bite size pieces, season the potato pieces with salt, pepper, dried herbs and bake till done. This can serve as a side with any meat along with green vegetables.

Twice baked potatoes are also relished with meat dishes. To make twice baked potatoes, bake potatoes and cut it lengthwise into two halves. Then scoop out the flesh, leaving the skin intact. Add a little sour cream, milk, butter, salt, pepper and green onions and cheddar cheese to the scooped potato. Spoon it on top of the potato flesh. Sprinkle fried bacon, a little cheese and green onions on top and serve.

Potato casserole is also made with potatoes. Add dices onions to cooked potatoes along with bacon bits, fresh herbs, mayonnaise, a little cheese and other blanched vegetables like carrots, peas, and any other vegetables you wish to add. Spray a baking dish with cooking oil. Add into a baking dish and cover with bacon, olives and cheese. Bake at 325°F for an hour.

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