Article: Spoon 1 to 2 tsp (5 to 10 ml) of refried beans into each sope, then use the back of the spoon to smooth the beans into an even layer. While sope toppings typically vary by personal preference, including an initial layer of refried beans is common among many traditional recipes. Take a handful of romaine, iceberg, or green leaf lettuce and shred the leaves into thin strips. Spread a layer of the shredded lettuce over the refried beans. Lettuce is another traditional component of sope toppings, but it can also be skipped if you have an aversion to it or don't have any presently available. Nearly any shredded or cubed meat would work. Spoon a layer of the meat into the center of each sope, directly on top of the bed of lettuce.  Any prepared taco meat would be one option worth considering, especially if you have some leftover from another meal. You could also add chopped cooked chorizo, albondigas meatballs, or seasoned shrimp. Omit the meat if you'd prefer serving vegetarian sopes. After layering on the meat, you can add your favorite chopped vegetables, cheeses, and creams.  Some popular vegetable options include diced onion, diced avocado, diced bell pepper, diced chile pepper, and diced tomato. Similarly, you could add your favorite commercial salsa or homemade pico de gallo. Crumbled queso fresco is the most conventional choice of cheese, but if you can't find it, mild feta cheese is a good substitute. If you don't like the taste of these cheeses, shredded cheddar or a shredded Mexican-style cheese blend are other options worth considering. Similarly, Mexican crema is a type of heavy cream used as a garnish for many Mexican dishes, but if you don't have any, you could use sour cream instead. Once you've finished filling and garnishing the sopes, they're ready to eat. They don't store well, so you should enjoy them while they're warm and fresh.
Question: What is a summary of what this article is about?
Spread the refried beans. Layer the lettuce. Add the meat, if desired. Top with your favorite garnishes. Enjoy.
Article: The amino acid cucurbitacin in pumpkin seeds paralyzes works and expels them from the digestive tract. These seeds are very potent and effective, particularly against tape- and hookworm.  Grind up pumpkin seeds into a fine powder and add one teaspoon for each 10 – 15 lbs. of body weight daily. Do this for two weeks and then add wheat bran to the dog's diet; soak the bran in water and add an eighth teaspoon per 10 lbs. of body weight to larger animals and just a pinch for smaller ones. You can even feed the seeds to him directly as a treat. Just make sure you use the same measurement guidelines. Also be sure to use unsalted, organic pumpkin seeds. These incredibly healthy seeds have many positive effects on the bodies of both humans and dogs. Proven to fight 800 bacterial and viral strains, it also supports the immune system, fights cancer, and, in this instance, are a natural for killing, weakening, and repelling parasites.  Grind up the seeds to a find powder. Sprinkle 8 mg for every 2.2 pounds of body weight (OBW) onto your dog's food. There are no restrictions as to how long to continue this treatment as grapefruit seeds are highly beneficial to your dog's overall health. Try GSE (grapefruit seed extract). Purchase this at your local health food store. For a minimal dosage, give your pooch .5 drops for every 2.2 pounds OBW orally. For maximum dosage, give your dog 10-15 drops per every 10 pounds OBW. Rich in papain, an enzyme that will destroy the worms' outer coating and cause them to get weak and lose their hold on the intestinal wall, papaya seeds are also a great digestive aid. Grind the papaya seeds into a fine powder. Sprinkle 8 mg for every 2.2 pounds of body weight (OBW) onto your dog's food. There are no restrictions as to how long to continue this treatment as grapefruit seeds are highly beneficial to your dog's overall health. If your dogs will eat it, the flesh of the papaya is also rich in papain. You might want to use this in combination with another method – even the papaya seeds. That way they will get all the health benefits and not rely solely on a small amount of papaya to do the job.  There is a reason you only want to feed them a small amount. Feeding them a lot can lead to the same problems you can have with all fruits: too much in one end can lead to a loose result on the other. Feed your best friend fresh or dried papaya. Try to make it organic though. That will have the most papain and be the healthiest option for your dog. Rich in the enzyme ficin, eating figs will destroy the worms' outer coating and cause them to get weak and lose their hold on the intestinal wall. Same general fruit warning: too much of a good thing can lead to too much of a bad thing. Feed your dog dried figs in moderation. One or two as a treat after meals is fine.
Question: What is a summary of what this article is about?
Utilize the power of pumpkin seeds. Get on the grapefruit seed bandwagon. Grind up papaya seeds. Feed your dog the papaya. Feed your dog dried figs.
Article: While this may sound weird, it is actually a really effective way to coat your roast in seasoning. Make sure the bag you use is sealable. Once your meat is in the bag, add two tablespoons of flour, one teaspoon kosher salt (or regular salt), one-half teaspoon of black pepper, and two teaspoons of garlic powder. Seal the bag and shake well until the meat is thoroughly coated in the seasoning. If you are following a specific roast recipe, such as wikiHow's recipe for  cranberry pork roast, you should follow the seasoning directions listed in the recipe. In order to do this, place a tablespoon of olive oil in a large skillet. Bring it to a high heat, place the meat in the skillet and simply sear all sides of the meat so that they turn a golden brown color. Browning meat adds flavor to the roast. Slow cooker are great because they are the epitome of the 'one-pot meal'. Simply through in your meat and vegetables and your dinner will cook itself. Place the vegetables in the cooker before the meat so that they absorb some of the meat's delicious flavors. Traditional slower cooker roast is made with carrots, potatoes, and onions but you can really cook whatever vegetables you want. Get creative! Just make sure to cut up whatever veggies you use into small chunks so that they cook more thoroughly. You can also cover the meat with the vegetables, or surround the meat with the veggies--it really is up to whatever you prefer. Many people choose to use a half cup of beef broth to slow cook their roasts in, as it adds to the natural flavor of the roast. Others use wine, cream of mushroom soup, water, or a variety of other ingredients like Worcestershire or soy sauce. The secret to a roast is cooking slowly, letting it absorb as much juice as possible. Use your cooker's low setting and let it do the rest of the work. Beef roasts should generally be left in the slow cooker for 8 to 10 hours, while pork roasts will generally be done after 6 or 7 hours. It should be tender and easy to cut. If you find that your roast isn't as moist as you want it to be when the cooking time is up, take it out of the cooker, cut it into smaller pieces, and return it to the cooker to absorb some more of the moisture. When it is done, slice it up and serve alongside the vegetables. Enjoy!
Question: What is a summary of what this article is about?
Place your meat in a plastic bag.  Brown the meat. Add any vegetables you are cooking with your roast. Decide what liquid you would like to cook your roast in. Cover your slow cooker and turn it to low. Take the roast out of the slow cooker.