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Friday, May 25, 2012

Increase Your Fabuluos Factor at Regency Beauty Schools

Dear Women of the House...!!!

It is true that "Beauty Lies in the Eyes of the Beholder". But I do not agree with you all. It seems to be something in your hands that reveals the secrets and increase your fabulous factor. Yeah! It is the institution that spends its effort to their students to become a beauty expertise.

Regency Beauty SchoolAmong the few such schools or institutions you must name the Regency Beauty Schools. I am advocating it for the very important reason. Yeah! Regency Beauty Schools students are at the par excellence with beauty expertise and a class of persons that enjoying superior economic status. I don’t think anyone can hear such type of parameter in any other beauty schools. It’s nationwide network of hundreds of salon and industry leaders make them perfect and formulate to set up for success.

Here you can get the real meaning of cosmetology world that undoubtedly set up your life. So why not to shake your hands with Regency Beauty Schools? I think it is sufficient to you all to fill up the online request information.

This blog post was based on information provided by Blogitive. For more information, please visit or contact Regency Beauty Institute – 3583 Alpine Avenue NW – Walker, MI 49544

Thursday, May 10, 2012

Chinese Recipe : Vegetable Rainbow Soup

Dear Women of the House….!!!

If you do not always require meat, seafood, or poultry to create soup; just look at the vegetables at your kitchen. Vegetables are always good for our health. Lots of vegetables can be a turn-off for kids. Actually, some of the tastiest and most popular soups are vegetable based.

Vegetable Rainbow Soup
On the other hand, they may eat a few veggies in soup. Vegetable Rainbow Soup is one that everyone leans to love. The idea is that it has vegetables from all the "color groups," so it has lots of antioxidants and other nutrients. If you have any fresh herbs around, feel free to throw them in.


- 1 medium onion (2 1/2 inches in diameter), chopped
- 2 large stalks celery, chopped
- 4 cloves garlic, pressed
- 1 medium red bell pepper
- 1 cup chopped carrot (you can use chopped pumpkin, if available)
- 1 heaping Tablespoon sweet paprika
- 3 teaspoons turmeric
- 1/2 teaspoon cinammon
- 1 bay leaf
- A little hot sauce
- 1 15 oz can tomatoes, chopped
- 1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green - cut into thin strips
- 10 oz frozen green beans (or fresh)
- Salt and pepper
- 5 cups stock or broth (I like vegetable or chicken Better Than Boullion - but watch the saltiness)
- 1 Tablespoon olive oil


In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.

Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. Adjust seasonings.

Monday, May 7, 2012

Chinese Recipe : Veg Manchurian

Dear Women of the House...!!!

It is a Sunday deal of my family. Vegetable Manchurian is a goodish and making full recipe. No doubt it is mouthful but little bit time intense and backbreaking. But I am sure you will happy to make it...taste it...and delight it.

Veg Manchurian
The vegetable balls can also be steamed and added to the gravy to avoid excess oil, the real taste is in the fried version.

Ingredients: (For 4 Servings)

Veg Balls:

- 3 cups finely chopped cabbage
- 1 1/4 cups carrot, grated
- 1/2 cup chopped onions
- 2 tbsp cornflour
- 5 tbsp plain flour (maida)
- 3 to 4 clove of garlic (lehsun), finely chopped
- 1 slit green chilli, finely chopped
- 1/4 tsp m.s.g powder (optional)
- salt and to taste
- oil for deep-frying

Sauce Preparation:

- 1 tbsp garlic (lehsun), finely chopped
- 2 tsp finely chopped green chillies
- 2 tsp finely chopped ginger (adrak)
- 1 cup clear vegetable stock or
- 1 tbsp soy sauce
- 1 tbsp cornflour mixed with 1 cup of water
- 2 pinches of sugar
- 2 tbsp oil
- salt to taste


The Veg Balls:

Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, ajinomoto, salt and pepper in a bowl. Mix well.

Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

The Sauce:

Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.

Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

Just before serving, put the vegetable balls in the sauce and bring to a boil. Serve hot.