Subject: TinnitusCure: Eliminating Tinnitus

From: Stop Ear Ringing Forever <[email-masked]>
Date: Tue, 10 Mar 2015 09:31:23 -0800

Why do I always have constant ringing in my ears?

(Tinnitus) - Scientist pinpoint how to turn-off torturous ringing/buzzing in the ears with simple compound.

Suffering from Tinnitus is no longer something you have to tolerate.

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Over 105,000 people found that their ringing stopped in about 14 days using this home made compound of proteins and household foods.

View public release video here ...

Research conducted by WebMDS | 956 Kingston Cir Sun Prarie WI

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Turkey Soup with Escarole, and Parmesan Stuffing Dumplings

Courtesy of: Sara Moulton

Serves 6

1 1/2 cups stuffing

1 1/2 to 2 cups fresh white bread crumbs

3 large eggs, lightly beaten

1 1/2 ounces freshly grated Parmigiano-Reggianno, plus additional for sprinkling

1 teaspoon hot red pepper flakes (optional)

5 cups turkey or chicken broth

2 tablespoons extra-virgin olive oil

1 cup finely chopped onion

2 garlic cloves, minced

6 cups packed chopped escarole (about pound)

2 cups chopped cooked turkey

1 tablespoons fresh lemon juice

Combine the stuffing, 1 1/2 cups of the breadcrumbs, eggs, Parmigiano-Reggiano, and red pepper flakes in a large bowL. If the mixture appears too soft to roll, add the additional 1/2 cup bread crumbs. Roll ithe mixture into balls about the size of a walnut (you should get about 18).

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By Jennifer Segal
Servings: About 50 mini meatballs (serves 4-6 for a main course, 10-12 as an appetizer)

Ingredients
For the Meatballs
2 large eggs
1/2 cup heavy cream
1-1/2 cups cubed white sandwich bread, crusts removed (you'll need about 4 slices)
1 pound ground pork
2 garlic cloves, minced
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1-1/2 teaspoons salt
2 teaspoons baking powder
1 pound ground beef (85% lean)
For the Sauce
2 tablespoons unsalted butter
2 tablespoons all purpose flour
3 cups low sodium chicken broth
2 tablespoons packed light brown sugar (see note below recipe)
1 cup heavy cream
1-1/4 teaspoons soy sauce
1/4 teaspoon ground black pepper
1 tablespoon lemon juice, from one lemon
Finely chopped parley, for garnish (optional)
Instructions
For the Meatballs
. Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray the rack very generously with nonstick cooking spray.
. Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the meat mixture into 1-1/2-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 20 minutes, until just done.
. Note: You'll notice that the rack will leave little marks on the meatballs but they will not be too noticeable once the meatballs are covered with sauce.