Creating Apple ID Easily and Fast

How to Create an APPLE ID on your iPhone or iPad

If you want to use iCloud, you need to have an Apple ID. An Apple ID is also required to buy media from iTunes and apps and games from the App Store. You'll also need an Apple ID if you plan on using services such as FaceTime or iMessage. In other words, to get the most out of your devices, you need an Apple ID! Luckily, if you don't already have one, Apple has made it easy to set up right from your iPhone or iPad!

How to create a new Apple ID on your iPhone or iPad

1. Launch the Settings app on your iPhone or iPad.
2. Tap on iCloud.
3. Tap on Get a Free Apple ID.
4. Enter your birthday and tap Next in the upper right hand corner.
5. On the next screen you can choose whether you want to use your current emailor set up a brand new iCloud email. That choice is yours. So choose and then tap Next again.
6. If you chose to set up a new ID, choose what you'd like your new iCloud email to be on the next screen. Once you're done, tap Next.
7. Tap Create on the next screen.
8. If you choose to use an existing email, you'll be asked to check your email andtap on a link to confirm you own the email. Once you do, you can move on.
9. For both methods, you'll be asked to choose a password. We recommend choosing a strong password that has small and capital letters along with numbers and symbols.

Congratulations! You now have a new iCloud account and Apple ID all set up and ready to have fun!

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How to Cook Crab Rangoon Dip

 Crab Rangoon Dip

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
• 8 ounces cream cheese, at room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 12 ounces lump crab meat
• 1 cup shredded Black Creek Sharp White Cheddar Cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• 3 green onions, thinly sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Sriracha, optional
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Preheat oven to 350 degrees F.
• Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
• Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
• In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
• Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
• Place into oven and bake until bubbly and golden, about 20-25 minutes.
• Serve immediately with won ton wrappers.

Yield 8 servings

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How to Cook Crab Fried Rice

How to Cook Crab Fried Rice

 

Crab Fried Rice is a classic and much beloved Thai dish, characterized by its delicate flavors. The crab is really the star of the show here, so a light touch is used when it comes to soy sauce, fish sauce, and the shaoxing wine. The cilantro, scallion, and lime combo adds the perfect fresh flavor.
The first time I had this rice was at a Japanese restaurant in Philadelphia. My professor was paying for lunch for a group of students, which means, hey–SPRINGING for the $15 crab fried rice. At first I wasn’t really impressed by it. It was definitely good, but only later when I ate the leftovers with chili oil did I truly appreciate the flavors.
So, as we do with many dishes on this here blog, we definitely recommend liberal amounts of chili oil on the side. You need just enough so it’s spicy and zingy, but the crab remains, well…crabby. And well at the forefront.
Ingredients

• 3-4 tablespoons oil
• 2 tablespoons minced ginger
• 2 large cloves minced garlic
• 4 cups cooked white rice
• 1/4 teaspoon white pepper
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine, optional
• salt, to taste
• 2 eggs, beaten
• 1 cup cooked lump crab meat (half of a 16 oz. can)
• 2 scallions, chopped
• 1/4 cup cilantro, chopped
• Lime wedges

First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic.

When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice.
Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine. Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice.

Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly.

 When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted.

 Serve and finish with a squeeze of lime and your favorite chili oil!

 

Crab Fried Rice

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

• Yield: 4 servings

Ingredients

3-4 tablespoons oil

2 tablespoons minced ginger

2 large cloves minced garlic

4 cups cooked white rice

1/4 teaspoon white pepper

3 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon Shaoxing wine, optional

salt, to taste

2 eggs, beaten

1 cup cooked lump crab meat (half of a 16 oz. can)

2 scallions, chopped

1/4 cup cilantro, chopped

Lime wedges

First, prep all of your ingredients, including your aromatics--ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.

Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it's thoroughly combined with the ginger/garlic mixture and/or warmed through if you're using leftover rice.

Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it's not quite salty enough for you or if you know you won't be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.

Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.

Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil!

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How to Clean and Prepare Crab

Recreational Crab Fishing

Dungeness and Red Rock Crab

 

 Supplies

Items you’ll need for transporting your crab include an ice chest, ice, and a piece of burlap or large towel.
Determine gender
When hauling in a catch of Dungeness crab, you must immediately check the crabs’ gender and size. All female Dungeness crabs must be returned to the water. (You can keep both male and female red rocks crab.) To avoid getting pinched, either hold the crab on its back or grab its hind part.
Checking gender: Examine the crab. A female crab’s abdomen or tail flap, which is folded closely against its underside, is much broader and rounder than the male’s. Also, the comb-like fringe of hair around the edges of the tail flap is long in the female but rather short and barely noticeable in the male.
Checking size. To legally keep a Dungeness crab, its shell (carapace) must be at least 6¼ inches wide (see how to measure with a shellfish gauge). The shell of a red rock crab must measure at least 5 inches across. Any crab you don’t keep should be gently returned to the water to protect their delicate internal body parts.
Identifying soft-shell crab
Make sure you to check if the crab is soft-shell or not. You are REQUIRED to release soft-shell crab.
Storing and transporting
Crab should be kept alive and cooked as soon as possible. It’s essential to keep crab cool and damp until you are ready to cook them. Place the crabs into an ice chest and cover them with burlap or a towel soaked in salt water. Place ice over the burlap or towel to keep them cool. Don’t store crabs in water because they may not get enough oxygen.   
Two ways to prepare crab
Although most crabs are either alive or have been killed just prior to cooking, they certainly are safe to use if you know they are fresh, i.e., dead for only a few hours.
You’ll need a large pot for boiling, a small mallet or hammer, a nutcracker and a small fork.

1. Cook it, then clean it.

The easiest way to prepare your crab for eating is to cook it first and then clean it.
Here’s how to proceed:

1. Use about ¼ cup of salt per gallon of fresh water and bring to a boil. Immerse the whole crab and again bring the water to boiling. Boil for about 18-20 minutes.
2. Remove the crab from the pot and rinse under cool water to stop the cooking process and cool the shell for handling.
3. Remove the abdomen with your fingers (also called the apron, it is the flap of shell on the underside of the crab).
4. Remove the outer shell (the back of the crab, also called the carapace) by sticking your thumb into the hole left from removing the abdomen and lifting up firmly.
5. The shell will detach from the body with some guts attached.
6. Remove and discard the leaf-like, spongy gills from either side of the body.
7. Rinse out the greenish-brown guts. Break off and discard the mandibles, which are the mouthparts at the front of the crab.
8. Turn the crab upside down, grip it on either side and place your thumbs underneath near the midline on the back (where the shell used to be).
9. Push up with your thumbs and pull down with your hands; the crab will crack easily along its center line.
10. Pull all of the large chunks of meat out of the body, then break open the legs and claws using a mallet or nutcracker.

2. Clean it, then cook it.

Many people prefer to clean their crabs before cooking. The resulting sections require less water for boiling and result in a cleaner table product.
If handling live crabs proves to be a problem when removing the back, the crab can be killed quickly by a blow to the abdomen.
Here’s how to proceed:

1. Remove the abdomen with your fingers (also called the apron, it is the flap of shell on the underside of the crab).
2. Remove the outer shell (the back of the crab, also called the carapace) by sticking your thumb into the hole left from removing the abdomen and lifting up firmly.
3. The shell will detach from the body with some guts attached.
4. Remove and discard the leaf-like, spongy gills from either side of the body.
5. Rinse out the greenish-brown guts. Break off and discard the mandibles, which are the mouthparts at the front of the crab.
6. Turn the crab upside down, grip it on either side and place your thumbs underneath near the midline on the back (where the shell used to be).
7. Push up with your thumbs and pull down with your hands; the crab will crack easily along its center line.
8. Immerse crab sections into boiling water for about 12 minutes. Use water somewhat less salty than used for whole crabs (see 1.1 above)

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How to Cook Lemon Dill Chicken (LOSE WEIGHT)

How to Cook Lemon Dill Chicken (LOSE WEIGHT)

Ingredients

4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
3 teaspoons extra-virgin olive oil, or canola oil, divided
1/4 cup onions, finely chopped
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
2 teaspoons flour
2 tablespoons dill, chopped fresh, divided
1 tablespoon lemon juice
freshly ground pepper, to taste
salt, to taste

Instructions

Step 1

Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.

Step 2

Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.

Step 3

Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

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How to Lose Weight in 05-Days without Diet Pills/Exercise

How to Lose Weight Fast in 5-DAYS

Lose Weight Fast: How to Do It Safely

You can safely lose 3 or more pounds a week at home with a healthy diet and lots of exercise, says weight loss counselor Katherine Tallmadge, RD.

How to Lose Weight Fast

If you burn 500 more calories than you eat every day for a week, you should lose about 1-2 pounds. 

f you want to lose weight faster, you'll need to eat less and exercise more.

For instance, if you take in 1,050 to 1,200 calories a day, and exercise for one hour per day, you could lose 3-5 pounds in the first week, or more if you weigh more than 250 pounds. It's very important not to cut calories any further -- that's dangerous. Limiting salt and starches may also mean losing more weight at first -- but that's mostly fluids, not fat.

"When you reduce sodium and cut starches, you reduce fluids and fluid retention, which can result in up to 5 pounds of fluid loss when you get started," says Michael Dansinger, MD, of NBC's The Biggest Loser show.

Diets for Fast Weight Loss

Dansinger recommends eating a diet that minimizes starches, added sugars, and animal fat from meat and dairy foods. For rapid weight loss, he recommends focusing on fruits, veggies, egg whites, soy products, skinless poultry breasts, fish, shellfish, nonfat dairy foods, and 95% lean meat.

Here are more tips from Dawn Jackson Blatner, RD, author of The Flexitarian Diet :

• Eat vegetables to help you feel full.
• Drink plenty of water.
• Get tempting foods out of your home.
• Stay busy -- you don't want to eat just because you're bored.
• Eat only from a plate, while seated at a table. No grazing in front of the 'fridge.
• Don't skip meals.

Keeping a food journal -- writing down everything you eat -- can also help you stay on track.

"Even if you write it down on a napkin and end up throwing it away, the act of writing it down is about being accountable to yourself and is a very effective tool for weight loss," says Bonnie Taub Dix, MA, RD, author of Read It Before You Eat It .

Besides jotting down what you ate, and when, you might also want to note how you were feeling right before you ate it. Were you angry, sad, or bored? We often focus so much on foods and calories, but our emotions are a huge part of our eating habits.

If you see a persistent pattern in your emotional eating, please consider talking to a counselor about it. They can be a big help in finding other ways to handle your feelings.

Exercising for Fast Weight Loss

It's time to move more! Losing weight requires close to an hour a day of moderate exercise, one study shows.

Plan to do cardio and strength training.

"Cardio burns the most calories, so it is ideal for fast weight loss, but afterward you need to include a few hours a week of strength training," Dansinger says. To burn the most fat, try to break a sweat after your warm-up and keep sweating for the entire hour, Dansinger says. If you're not exercising now, and you have a chronic condition or a lot of weight to lose, it's wise to check in with your health care provider first. They'll be rooting for you! And they'll make sure that you're ready to work out.

Pace yourself. Don't do too much, too soon -- work your way up to help prevent injury.

One way to step up the intensity is to do interval training -- brief bursts of high-intensity, followed by a more mellow pace, and repeating that pattern throughout your workout.

"Interval training allows people to work harder without having to spend the entire time at the higher level, and over time, the more you do it, the easier it becomes to burn more calories," Blatner says.

Fad Diets and Crash Diets

I know how tempting diet crazes can sound, especially if you have a lot of weight to lose. You hear about stars who did it and look incredible.

But remember, if a diet plan sounds too good to be true, it probably is.

Also, please skip any programs that promote detoxification pills, laxatives, fasting, or potions, and any that promise weight loss faster than 2-3 pounds per week. The truth is that cutting calories below 1,050-1,200 per day is counterproductive, because you need strong muscles to be able to exercise effectively.

"When you eat too few calories, you lose fat but also precious muscle, which is the worst thing you could do because it slows your metabolism and makes it more difficult to increase exercise intensity or duration," Dansinger says. Fad diets also set you up for failure by depriving you of what you want. You can't eat like that for long, and it's too likely that you'll rebel and end up back where you started. You deserve better than that!

So by all means, attack your weight loss goal. Put it on the fast track. But please, do it right so you set yourself up for lasting success.

Kathleen Zelman, MPH, RD, is WebMD's director of nutrition. Her opinions and conclusions are her own.

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