Best Home Remedies For Chronic Dry Cough

Dry cough starts by infections and cold allergic reactions, traumas, lung cancer, airway hitch, and other abnormalities. Chronic dry cough, soreness is an important feature. People having various respiratory conditions, such as asthma, bronchitis, COPD, cystic fibrosis and many others can be the victims of dry cough. Dry cough get worse at night due to lack of oxygen and excess of CO2.

Natural dry Cough Remedies


It is always good to treat a problem with natural ways. There are useful and best home remedies for dry cough which will actually work for you without any side effects.

Breathing Exercise for dry cough

Sit down in a comfortable position, at any table or a straight chair. While having the bout of coughing, try your best to relax and at the end of your usual exhalation, pinch your nose and hold your breath your mouth should be closed all the time until you experience moderate discomfort. This exercise will trigger oxygen in your brain cells and will comfort your lungs.

Pinching Nose while dry coughing

If you feel difficulty in holding your breath due to rigorous coughing then pinch your nose and keep your mouth closed while coughing without any air exchange. Your goal is to increase the CO2 content in your esophagusso that you calm down the cough-receptor cells that become motivated due to mechanical and biochemical factors during acute-coughing bouts. These nerve cells stimulate the breathing centre in the brain both to initiate and to continue coughing.

Natural home made syrup for dry cough

This is the best home remedy for dry cough. Mix the juice of one lemon, 2 tablespoons of glycerin, add 12 teaspoons of honey and grinded cloves of garlic stir before each use. Take one tea spoon after every half an hour and reduce gradually.

 Natural remedy for dry cough with onion

Another useful kitchen remedy for dry cough is to chop an onion and soak it in honey overnight. The next morning, strain the mixture of juice and honey and take one teaspoon 4 or 5times a day.

Herbal tea for dry cough

For cough with mucus, make a tea of ginger, a pinch of clove, and a pinch of cinnamon powder and two slices of apple  in one cup of water.

Gargling mixture for sore throat due to dry cough

Gargle with solution made from one pinch of salt and two pinches of turmeric powder added to glass of warm water.

If you are interested in diagnosing and helping to relieve the cough symptoms of others, consider a healthcare management online degree and get started today.

Dangers Linked with Blue Waffle

Each year there may seem to be new diseases discovered. Most of these diseases come as a result of unhealthy practices of people posing danger not only on the person suffering from this disease but also surrounding people. One of the new diseases to ever be discovered is the blue waffle disease.

Blue waffle is often linked to sexually transmitted infections. It is a disease that affects the female population as it greatly affects the female genitalia. This can be classified as a new disease but its effects have already been rattling a number of population. Aside from causing severe itchiness on the genitalia, it actually comes with dangers too when it is taken for granted.

Blue waffle disease is primarily characterized by itchy patches on the genital area. If these patches continued to spread, it may cause the barriers of the skin to break. The skin is the first line of defense of the body from infection and once its barriers are jeopardized, infection may easily set in. Never to mention how painful it is to feel the burning pain of swelling due to infection.

Just when infection sets in, the body’s immunity is also jeopardized. You may think that the danger of having blue waffles will just end with infection but this is in fact the start of every danger you may encounter with the disease. With poor immunity, the body is susceptible to other diseases that may come along the way. If the body’s immunity is severely affected, you may even have other diseases coming along with blue waffle that may pose serious threats.

In severe cases where the female genital is severely affected, the surrounding organs may also be affected. As bacteria progresses from one area to another, several other diseases will unfold. In fact, it may even cause cancers of the vagina and surrounding organs. Remember how it can make a turning point from being just a simple infection characterized by bluish discoloration up to the dangerous big “C”.

The dangers are not solely for the person suffering the disease though. Since blue waffle is a sexually transmitted disease, it can be passed on to different people and that the mentioned dangers are equally shared. Once the person infected goes in contact with an uninfected person, the disease may just transfer and that the cycle of disease formation will then continue.

Looking at the dangers that a person can get into once blue waffle sets in and is not regarded as soon as possible, you will get enough idea that there is really a need to prevent it from coming as it is exceedingly fatal. These severe dangers will only come once prompt attention is not given. But as long as extreme caution is practiced and that preventive measures are done, you can never really go wrong. So before it comes affecting you, it is best to practice safe sexual habits while taking measures to take care of the important and most sensitive part of the female body – the genitalia.

Recipes Red Velvet Cake

Red velvet cake is actually a chocolate flavored cake with a very distinctive red coloring. I adore it for its moisture and beauty, but my kids prefer cupcakes any day. Here is our compromise.

Red Velvet Cupcakes

7 Large Cupcakes or 12 Mini Cupcakes

Cupcake Ingredients:
1 1/8 Cups Sifted Cake Flour
1/3 Cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Buttermillk
1 1/2 tsp Red Food Coloring
1/2 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
3/4 Cup Sugar
1/4 Cup (1/2 Stick) Butter (softened)
1 Egg

Preheat Oven to: 350 Degrees Fahrenheit

Cupcake Instructions:
Grease cupcake tins or line with paper liners.

Sift together cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

Whisk buttermilk, red food coloring, apple cider vinegar, and vanilla extract together in a small bowl.

Beat butter and sugar together in a large bowl.

Add egg to the butter mixture and beat until smooth.

Alternate adding the flour mixture and the buttermilk mixture to the large bowl while stirring. Both start and finish with some of the flour mixture, and stir all until just combined.

Spoon this batter into the cupcake tins. Fill each cup about 3/4 full.

If making large cupcakes, bake for 20-22 minutes at 350F until an inserted toothpick comes out clean.

If making mini cupcakes, bake for about 15 minutes at 350F until an inserted toothpick comes out clean.

Frosting Ingredients:
8 Oz. Mascarpone Cheese (at room temperature)
2 Tbsp Butter (at room temperature)
2 tsp Vanilla Extract (or Vanilla Paste)
1 Tbsp Milk
1 1/4 Cups Confectioner’s Sugar

Frosting Instructions:
Beat mascarpone cheese and butter together until well combined.
Add vanilla and milk while beating.
Stir in confectioner’s sugar.
Once it has been well-mixed, use a hand mixer to beat on high for 1-2 minutes until the icing is smooth.
Spread icing over each cupcake once they’ve cooled.

This recipe came from www.pogo.com. Yes, a gaming site, but as you win one of the games, you get cookbook pages. Who would’ve guessed I’d find such a treasure there? Happy baking!

What is Pumpkin Pie Spice

Pumpkin pie spice is a catchall for the flavoring spices used to make pumpkin pie filling. Pumpkin pie is a fall staple, and Thanksgiving without it would be unthinkable.

The spice combination for pumpkin pie spice combines a sweet taste with just a little savory, bitter and tang (from the ginger). You can buy it premixed right from the supermarket, but you can also make it from scratch in just a couple of minutes.

Your basic pumpkin pie spices are cinnamon, nutmeg, ginger, and allspice. They’re all ground up and mixed together. The main spice is cinnamon, which comes out to nearly as much as all the rest put together.

A good ratio for making pumpkin pie spice from scratch is 4 tbsp ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger, 3 tsp ground allspice. You can store this mixture in an airtight container for as long as you can store any of the other spices.

Cinnamon is one of those spices that’s so unique and basic that it’s hard to describe its smell and taste except by saying it’s like cinnamon. The ginger and cinnamon both give the pumpkin pie filling a good, rich, sweet smell with just a little bit of zing.

Allspice got its name because it smells and tastes a bit like cinnamon, nutmeg, and cloves mixed together. Of course, it’s not exactly like cinnamon, nutmeg, and cloves mixed together, or you wouldn’t have to add it separately.

You can also add some cloves in if you like, but you’ve got to keep the amount very, very small because they’re really strong. A tiny trace of cloves has a unique scent that really brings out the sweetness. Too much, and your mouth will go numb. If you use cloves, you won’t need as much allspice.

Some people use mace as part of the mix or use it instead of the nutmeg. Nutmeg’s a bit sweeter. Mace is more subtle.

Pumpkin pie filling

Your basic ingredients are pureed pumpkin pulp, eggs, and condensed milk. Your basic flavourings are pumpkin pie spice and sugar.

Really, all you need to do is to mix all the ingredients together really well and pour them in a pie shell. The mixture isn’t really watery, so you shouldn’t have any problems with leaking. You can buy a premade pie shell or make your own.

Bake, cut into pieces warm out of the oven, deck with whipped cream, and wait for the compliments!

Home Remedies for Rusty Roasting Pans

Roasting pans develop rust. It’s a fact of life, but does a rusty pan have to hit the recycling bin? Not at all as there are ways to get that rust off roasting pans and make them safe to use once more.

Why do roasting pans and other kitchen utensils rust? Simply, because of moisture. If pans are washed and then left to drain, or not dried properly, moisture will get into any little crack or hole, seep through damaged surfaces and get to work creating rust. Even the best cared for pans can develop rust through the abrasive action of repeated washing over time which wears away the protection at the surface.

Enamel – Rust on enamel pans can be removed with a little help from a kitchen basic, baking soda. This marvel is great for cleaning projects all around the house, but is very useful for enamel as it is gentle. Enamel is easily scratched and damaged so treating it gently when cleaning is a must.

Grab a raw potato. Cut it in half and dip the cut side into some baking soda — fine salt or gentle dish washer granules could also be used — and rub the cut surface over the rust in circular motions. Rinse and repeat until the rust is gone. Dry thoroughly before storing.

Another tip for cleaning roasting pans is to go down the route of commercial detergents. Add 1 cup of powdered laundry detergent to the rusty pan. Also add a couple of tumble dryer sheets. Place the pan in a safe place, to prevent spills during the next stage, and then pour hot water over the powder and sheets. Leave to soak for a few hours, preferably overnight for tough rust. Pour away, rinse thoroughly, dry thoroughly and store away from moisture.

Try heating a cup of distilled vinegar to deal with tough rust on non-stick pans. Heat to just below boiling — a microwave works well, if possible – then put on rubber gloves. Pour the hot vinegar into the rusted pan and wipe clean with a kitchen sponge. Rinse, repeat as needed, rinse, dry thoroughly and store.

A way to keep roasting pans free of rust is to oil them. Clean the pan using the tips above. Once free of rust, rinse and dry thoroughly. Now use a few drops of flavourless oil, such as groundnut, to oil the surfaces of the pan. Over time, the oil builds up a protective layer which is a barrier to rust.

If the rust proves too stubborn, the roasting pan need not be thrown out. Cover it securely with kitchen foil and it is perfectly safe to use.

Recipes Fast and Easy Cakes

GRAM’S EGGLESS CHOCOLATE CAKE

SOURCE: Unknown – However, this recipe goes back to my earliest memories.

INGREDIENTS:

1 1/2 cup brown sugar
1/2 cup butter
1 cup boiling water
1/2 cup cocoa
1 cup sour milk (with 1 teaspoon soda added to it)
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder

DIRECTIONS:

Mix as given (thin batter)

Bake in moderate oven. (350F)

There’s not a lot of information given in this recipe as to the method, however,

I remember that if she didn’t have sour milk, she would add a spoonfull of white vinegar to the milk in a glass and stir. The amazing thing about it is that you could hear the change in the tone of the mixing spoon hitting the glass, as the milk soured!

There’s no baking time given in this recipe. One of Gram’s common kitchen tools was an old steel knitting needle (double ended) which she used for baking. She would stick the needle into the cake. If it came out clean, the cake was one. If it came out with stuff on it, she would wipe it clean on her apron and give the cake another few minutes, then test it again.

Enjoy!

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Pumpkin Muffins

Pumpkin muffins are tasty at any time, but are especially good during the fall months.  This recipe incorporates another favorite fall flavor: maple.

Makes 12 muffins.

Ingredients:

3 ½ cups all-purpose flour (substitute up to 1 ½ cups whole wheat flour or 1 cup oat flour, if desired)

½ to 2/3 cups (depending on personal preference for sweetness) dark brown sugar

4 teaspoons baking powder

½ teaspoon salt

2 large eggs, beaten

1 cup milk (any variety)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon maple flavoring (optional)

1 15-ounce can of pumpkin

Instructions:

Preheat oven to 400 degrees.  Grease a standard-sized 12-cup muffin pan with cooking spray.  Don’t use paper liners.

Stir together the flour, sugar, baking powder, and salt.  Make a well in the center of this mixture and then set aside.

In another bowl combine the eggs, milk, oil, vanilla, maple flavoring, and pumpkin.  Add this mixture to dry mixture.

Stir the batter until everything is just mixed.  The batter may have lumps, which is fine.

Spoon or pour batter into the prepared muffin cups.  Each cup will be full to the top.  The finished muffins will be large.

Bake for about 30 minutes.  Insert a toothpick into the center of a muffin near the middle of the pan to check for doneness.  If toothpick is clean when removed, then the muffins are done.  If not, bake another 5 minutes and then check again for doneness.

Place muffin pan on a rack to cool for a few minutes, and then remove the muffins from the pan to finish cooling on the rack.  The muffins can be served warm with butter or cream cheese.  Leftovers can be stored in an air-tight container for one to two days.  Reheat the leftover muffins in the microwave or oven if desired.

Recipes Banana Muffins

Sweet treats for kids that are also healthy can be hard to come by, healthy treats that the kids actually like even harder. This recipe has been tried and tested by a part of the blogging community all around the world and as far as I can tell has been universally a hit with kids and parents alike. The muffins are moist and keep for a few days, have a good crust and flavour and get devoured as soon as they have cooled down enough to eat. Mums like them because the yoghurt and oatmeal ingredients spell Nutrition with a capital N, kids like them because they taste good and they didn’t actually see you putting that healthy stuff in, when you were baking them. If your kids are picky and recoil in horror from such things as plain yoghurt and oats, present them with the baked muffins without telling them what’s in them!

You can experiment with your own flavours. I used banana and cinnamon for mine, as that was what I had in the house and because my kids pick raisins out of any baking, leaving a trail of crumbs around the house, or a heap of raisins and crumbs for me to eat in Hoovermum mode. I’d like to try with nuts too, but again only one child likes nuts so the same thing would happen. I do believe that chocolate chips would go down well though, if only I had some in the house!

Yoghurt and Oat Muffin Recipe

1 cup unsweetened plain yoghurt
1 cup rolled oats
1 egg
cup vegetable oil
cup sugar
1 cups self-raising flour
1 ripe banana mashed
teaspoon cinnamon

Alternative flavour combinations:
instead of the banana and cinnamon try adding
1 teaspoon vanilla extract and cup chocolate chips or
cup mixed nuts and raisins
or make up your own variation with whatever berries and fruits are in season.

Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.

Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C / 400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.

Small muffins are excellent for school lunch boxes if there are any left over. They also solve that eternal dilemma of contributions to those school bake sales and class events when teachers ask for healthy foods only, but your child wants to take something delicious – if you tell the teacher what’s in the muffins they’re sure to count them as healthy, just use raisins and nuts rather than chocolate chips in this case!

Chinese Recipes for a Dinner Party

The cuisine brought over from China has so much flavor and frivolity that it is ideal for a dinner party. It can also be quite complicated. Following are some Chinese recipes that won’t keep you in the kitchen all day and will still give the appearance that you were. All recipes will make 8 servings.

Moon Gate Orange Chicken

*Ingredients
2 oranges
4 green onions, cut in 1/4 inch long pieces
1/3 cup soy sauce
1/4 cup sugar
1 cup orange juice
Vegetable oil for deep frying
3 pounds boneless skinless chicken breasts/thighs, cut in bite size pieces
2 tbsp. vegetable oil
1 tsp. ground ginger
1/4 tsp. hot pepper sauce

*Instructions
Score peel of one orange in quarters and remove peel. Remove all white membrane from peel and cut peel into long, thin strips. Peel second orange. Section both oranges. Reserve sections and orange peel strips. Combine green onion, soy sauce, sugar, and orange juice in a small bowl. Set aside. Pour oil to a depth of 3 inches in a large, heavy saucepan. Heat to 375 degrees on deep fat thermometer. Fry chicken pieces, a small amount at a time, about 4 minutes, or until pieces lose their pink color. Remove with slotted spoon and allow to drain on paper towels. Heat 2 tbsp. oil in a large skillet or wok. Add ginger, hot pepper sauce, and orange peel strips. Stir fry for about 1 1/2 minutes. Add chicken pieces and stir fry for 3 minutes. Add orange juice mixture and stir fry another 3 minutes. Transfer to heated serving dish.

Lantern Festival Snow Peas

*Ingredients
3 7 oz. packages frozen snow peas
1/4 cup butter
1 8 oz. can water chestnuts, drained and sliced

*Instructions
Prepare snow peas according to package instructions and drain. Add butter and water chestnuts. Heat over low heat to melt butter. Stir gently to mix. Serve.

Bean Sprout Salad

*Ingredients
1 1/2 pounds bean sprouts
1/4 cup shredded carrot
2 tsp. salt
1 tsp. grated, fresh ginger root

*Instructions
In a large bowl combine sprouts, carrot, salt, and ginger root. Cover and let stand while preparing the following dressing.

Salad Dressing

*Ingredients
1/4 cup rice wine vinegar
5 tbsp. sugar
1 tbsp. peanut oil
1/2 tsp. sesame oil

*Instructions
In a small saucepan, bring vinegar, sugar, and peanut oil to a boil. Remove and pour over salad, tossing gently to mix well. Chill until time to serve. Sprinkle with 1/2 tsp. sesame oil just prior to serving.

This is everything you’ll need for a fabulous Chinese dinner party. These are very pretty and colorful dishes you can be proud to serve. The best part? You’ll still have energy to entertain when your guests arrive. Enjoy!

Easy no Bake Oatmeal Cookie Recipe

Everybody enjoys a good oatmeal cookie but have you ever tried the No bake oatmeal cookie recipe? Well you don’t have to wait any longer because I have a fun and simple oatmeal cookie recipe sure to delight even the most picky eater.

I enjoy making these Oatmeal cookies with my nephew. Its such a simple recipe that he can partly prepare the cookies himself. And he gets such enjoyment out of telling everybody how he made the cookies.

He also likes to make these oatmeal cookies to give to his grandparents and parents on special occasions. Nothing can match the look of pride and accomplishment when he tells everyone he made the cookies.

So grab that little one you love and get to baking. This could just become a great family tradition passed down for generations to come. I sincerely hope this recipe will bring you and your family the enjoyment that it has brought mine.

No Bake Oatmeal Cookie’s

Ingredients:

1 3/4 cup of sugar

3 tablespoons of cocoa

1/2 cup of milk

1 tsp. vanilla

3/4 cup of peanut butter

2 cups of instant oatmeal

1 cup chopped pecans

Direction’s:

Mix sugar and cocoa together, add butter and milk.

Bring to boil, boil 1 1/2 minutes.

Remove from heat, add vanilla and peanut butter, blend well.

Add oatmeal and nuts, spoon teaspoonfuls onto wax paper.

Let cool, eat, enjoy.