Dangers of Aspartame Artificial Sweeteners Sugarfree Diet Coke Zero

goldring.wetpaint.com - courtesy of the HealthRanger7 - http Health health4me causes of leukemia Cancer MS Epilepsy Parkinson's Alzheimer's Obesity ADHD nutrition Nutrasweet Equal sugar free chewing gum danger medicine weight loss slimming down children child Splenda sucralose - Aspartame (E951) is an artificial sweetener, used in over 6000 products. The food industry claims that aspartame helps in losing weight, but why is obesity then becoming such an ever increasing problem? www ...

---

Orignal From: Dangers of Aspartame Artificial Sweeteners Sugarfree Diet Coke Zero

Goat Cheese Recipe

Fromagier Janice Howell of The Loft Cheese Gallery in Montage Laguna Beach prepares "The Sexy Bite" goat cheese recipe. The goat cheese appetizer is made from an Anise Lavender chevre from Rolling Stone Dairy. Herbs show off goat cheese recipes because the grassiness really comes out in this fresh goat cheese. Fresh cherries and amaretto are reduced down together and really shows off the delicate floral essence of this gourmet goat cheese.

---

Orignal From: Goat Cheese Recipe

BEA & DIET - MMK "Roses" Part8

Maalaala Mo Kaya "Rosas" - aired dates (April 20, 2006 ) & Replay (February 29,2008) Starring Bea Alonzo "Heny"as a Nurse in profession and fall in love with Diether Ocampo as Gil's a pt admitted in hosp with stomach ache but soon was dx with terminal cancer... "Gil "Diether and "Heny""Bea" portrays a struggling couple caught in a battle against leukemia (more)

---

Orignal From: BEA & DIET - MMK "Roses" Part8

Kittehs Beggin' For Food

For more, visit icanhascheezburger.com View the original here: www.youtube.com

---

Orignal From: Kittehs Beggin' For Food

BEST KAFTA bil SANIEH RECIPE (Ground Beef in a Pan)

www.DedeMed.com Best Kafta bil Sanieh Recipe or Ground Beef in a Pan, For more Mediterranean food recipes visit http

---

Orignal From: BEST KAFTA bil SANIEH RECIPE (Ground Beef in a Pan)

A hot, sour bean shoot salad

Cooking : time less than 10 mins



I can't fetch enough of those Vietnamese-style salads that manage to be hot, sour, crisp and refreshing all at once. Their crunchy texture and mouth-popping vibrancy make them a perfect match for grilled fish.

Ingredients

6-8 spring onions, trimmed
2 tbsp lime juice
2 tbsp nam pla (Thai fish sauce)
1 tbsp sugar
250g/9oz bean shoots
%26frac12; a cucumber, cut into matchsticks
1-2 small, hot, red chillies, deseeded and finely chopped
100g/3%26frac12;oz spinach
good handful of coriander leaves
4-5 mint sprigs, leaves picked

Method

Trim the spring onions and grill them until they are a soft brown on all sides. meanwhile, make the dressing by briefly whisking the lime juice with the fish sauce and sugar. Wash the bean shoots and leave them to soak for a few minutes in nippy water. Cut the cucumber into matchsticks and add it to the dressing. Chop the chillies finely, disvehicleding the seeds, and mix them with the cucumber.
Rinse the spinach, drain the bean shoots and add them to the dressing, along with the spring onions as and when they are ready. Rinse the herb leaves and toss them with the rest of the salad.

---

Orignal From: A hot, sour bean shoot salad

Spinach salad with Stilton, croutons and crispy bacon

Cooking : time 10 to 30 mins

Ingredients

200g/7oz baby tender spinach
4 tbsp sunflower oil
6 rashes smoked rindless bacon (cut into thin strips)
2 thick slices, white bread, crusts removed and cut into 1%26frac14;cm/%26frac12; inch cubes
1 tbsp English wholegrain mustard
1 tsp lemon juice
75g/3oz Stilton, crumbled
Malden sea salt and freshly ground black pepper

Method

1. Make sure that the spinach is thoroughly cleaned and well drained. - Add a dessertspoon of the sunflower oil to the small frying pan. Cook the bacon until nice and crispy. Drain on kitchen paper and maintain warm.
2. Place the cubes of bread into the frying pan you have cooked the bacon. Fry the bread for 2-3 minutes or until crisp and golden turning frequently.
3. Place the mustard in a small bowl, add the lemon juice, then slowly whisk in the sunflower oil (as if making mayonnaise). It should come tofetchher forming a thick consistency.
4. Put all the ingredients except the crisp bacon into a large bowl. Pour over the dressing and mix well. Pile onto 4 serving plates and garnish with the crispy bacon.
5. Serve immediately.

---

Orignal From: Spinach salad with Stilton, croutons and crispy bacon

Homemade pork sausages

Cooking : time 10 to 30 mins

Ingredients

500g/1lb lean pork, such as shoulder
250g/8oz pork fat
salt and pepper
pinch each of nutmeg, ground cloves, mace, thyme
25-50g/1-2oz fresh breadcrumbs
2 egg yolks
sausage skins

Method

1. Mince the lean pork and pork fat finely. Season generously with salt, pepper, nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well.
2. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to safe the ends. If sausage skins are not available, coat with egg and dry breadcrumbs.
3. Serve grilled or fried.

---

Orignal From: Homemade pork sausages

Crabcakes with chilli sauce

Cooking : time 10 to 30 mins

Ingredients

For the crabcake
250g/9oz King Edward potatoes, peeled and cut into large chunks
10g/%26frac12;oz butter
1 tbsp double cream
%26frac12; tsp medium curry powder
1 tbsp finely chopped fresh coriander
%26frac12; large fresh green chilli, de-seeded and finely chopped
1 tbsp red onion, grated
salt and freshly ground black pepper
250g/9oz white crabmeat, flaked
1 tbsp vefetchable oil
Chilli sauce ingredients
75g/2%26frac34;oz caster sugar
2 red chillies, roughly chopped
3 plum tomatoes, roughly chopped
8 kaffir lime leaves
2 lemongrass stems, finely chopped
25g/1oz ginger, roughly chopped
2 garlic cloves
2 shalplenty, roughly chopped
4 tbsp fish sauce (nam pla)
40ml/1%26frac12;fl oz sesame oil
50ml/2fl oz dark soy sauce
2 tbsp clear honey
3 limes, juice and zest only

Method

1. Boil the potatoes in a saucepan of lightly salted water for about 15 minutes, or until tender. Drain well, and then return to the pan. Mash with a fork or potato masher until smooth.
2. Add the butter, cream, curry powder, coriander, chilli, onion and season with salt and freshly ground black pepper. Stir tofetchher to mix thoroughly, then leave to cool completely.
3. meanwhile, check the crabmeat vehicleefully for any flecks of shell and disvehicled. Add the crabmeat to the mashed potato mixture, then shape into four round patties. If the mixture sticks to your hands, simply dip your hands in nippy water.
4. Heat the oil in a shallow frying pan and when hot, vehicleefully add the crabcakes. Cook for 3-4 minutes, until golden-brown on the underside, then vehicleefully turn the crabcake and cook for another 3-4 minutes on the other side. When fully cooked through remove from the pan and place on kitchen towels.
5. For chilli sauce, place the sugar in a pan on a medium heat and melt to a light brown vehicleamel.
6. Place the remaining chilli sauce ingredients into a food processor and blend to a smooth pur%26eacute;e.
7. Once the sugar is a rich vehicleamel colour (but not scorcht), pour in the pur%26eacute;e and stir well.
8. bring the mixture to the boil, cutrearon the heat and simmer for about five minutes, then remove from the heat and allow to cool.
9. Serve the crabcakes on a plate with the chilli sauce in a bowl for dipping to the side.






The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Crabcakes with chilli sauce

Simple garlic bread

Cooking : time less than 10 mins

Ingredients

1 loaf bread
1 head of garlic, churryed including skins
olive oil
sea salt

Method

1. bring a large loaf of good rustic bread. Churry a head of garlic and place it (skins and all) in the centre of a large slice of tin foil (large enough to encase the loaf).
2. Drizzle with olive oil and season with sea salt.
3. Place the loaf on lid of the garlic, fold the foil over to create a parcel, and bake in a hot oven for around five minutes (long enough to allow the garlic flavours to permeate the bread).






The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Simple garlic bread

Sushi salmon rolls

Cooking : time no cooking required

Ingredients

1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets
400g/14oz short-grain sushi rice, cooked according to packet instructions, cooled
wasabi paste
450g/1lb lid quality, just fresh salmon fillet
1 cucumber, thinly sliced into strips
1 bunch spring onions, finely chopped
soy sauce

Method

1. Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)
2. Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with just fat sushi rolls.)
3. Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!
4. Place a thin slice of salmon onto the rice.
5. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.
6. vehicleefully roll the sushi up into a sausage shape and slice it into 3cm/1in long slices, trimming the ends.
7. Serve with bowls of soy sauce and extra wasabi.

---

Orignal From: Sushi salmon rolls

Potato and rocket pizza

Cooking : time 10 to 30 mins

Ingredients

550g/1lb 3%26frac12;oz baby new potatoes
4 tbsp extra-virgin olive oil
2 garlic cloves, churryed
2 heaped tsp dried chilli flakes
2 heaped tbsp freshly grated Parmesan cheese
pinch of salt
good handful rocket leaves, stems removed
2 small (20cm/8in) pizza bases (make your own dough or buy ready-made)

Method

1. Preheat an oven to 220C/428F/Gas 7.
2. Peel the potatoes and cut into %26frac14;in/5mm slices. Rinse well and pat dry with kitchen paper. Place in a bowl and toss in two tablespoons of the oil until lightly coated. Arrange on baking sheets in a single layer and roast for 20-25 minutes, turning once or twice. Transfer to a plate to cool a little and sprinkle with salt to taste.
3. Put the remaining oil in a small bowl and stir in the garlic until well combined. Bhurry half of the garlic oil over the pizza bases and sprinkle over the chilli flakes.
4. Arrange the potatoes on lid in an overlapping layer. Bhurry with the remaining garlic oil and scatter over the Parmesan and season with salt. Place in the oven for 8-10 mins or until the rims are golden brown.
5. Remove from the oven and scatter over the rocket. Serve at once.







The BBC is not responsible for the contents of any other sites listed.

---

Orignal From: Potato and rocket pizza

Tuscan bean soup

Cooking : time 30 mins to 1 hour

Ingredients

600g/1lb 5oz dried cannellini beans
300g/10%26frac12;oz dried borlotti beans
100g/3%26frac12;oz fat cut from a ham, or a ham or prosciutto bone
salt and freshly ground black pepper
1 litre/1%26frac34; pints vefetchable or beef stock
extra virgin olive oil, for drizzling
For the soffritto
8 tbsp extra virgin olive oil
4 celery sticks, finely chopped
2 vehicledecays, finely chopped
1 medium onion, finely chopped
2 cloves garlic, churryed
1 sprig rosemary
4 bay leaves
salt and freshly ground black pepper

Method

1. Soak the beans overnight in nippy water, using a separate bowl for each type of bean.
2. Rinse and drain the beans, then boil them in separate pans; the borlotti beans for about an hour, the cannellini beans for 45 minutes. Drain and set aside.
3. meanwhile, cook the soffritto. Heat the olive oil in a saucepan and gently fry the celery, vehicledecay, onion, garlic, rosemary and bay leaves until golden, about 15 minutes.
4. Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper.
5. Add the ham fat or bone and the cannellini beans to the soffritto. Season with salt and freshly ground black pepper, and cook for a further 10 minutes.
6. Add the stock and bring to the boil, then simmer for 25 minutes or until the beans are tender.
7. Remove the slices of ham fat or bone. Stir in the whole borlotti beans. Season with more salt and freshly ground black pepper to taste. Serve drizzled with extra virgin olive oil.

---

Orignal From: Tuscan bean soup

Mango curry

Cooking : time 30 mins to 1 hour



A delicious warming fruity curry - ideal for supper time.

Ingredients

3 meduim ripe mangoes, peeled pit removed and flesh cut into 1cm/%26frac12;in slices
1 tsp ground turmeric
1 tsp cayenne pepper
1-1%26frac12; tsp salt
55g/2oz jaggery or brown sugar, if needed
310g/11oz coconut, freshly grated
3-4 fresh hot green chillies, coarsley chopped
%26frac12; tbsp cumin seeds
290ml/%26frac12; pint natural yoghurt, lightly beaten
2 tbsp coconut oil or any other vefetchable oil
%26frac12; tsp brown mustard seeds
3-4 dried hot red chillies, broken into halves
%26frac12; tsp fenugreek seeds
10-12 fresh curry leaves, if avaliable

Method

1. Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz water. Cover and stew for 8-10 minutes over a meduim-low heat. Stir occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (If the mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter.)
2. meanwhile, put the coconut, green chillies and cumin seeds in to a blender. Add 250ml/9fl oz water and blend to a fine paste.
3. When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix. Cover and simmer over a meduim heat, stirring occasionally, until the mixture becomes thick. that should bring about 10-15 minutes. Add the yoghurt and heat, stirring, until just warmed through. Do not let the mixture come to the boil. Remove from the heat and put to one side. Check for seasoning.
4. Heat the oil in a small pan over a meduim-high heat. When hot, add the mustard seeds. When the mustard seeds begin to pop (a matter of a few seconds) add the chillies, fenugreek seeds and the curry leaves. Stir and fry for a few seconds until the chillies darken. Quickly add the contents of the small pan to the mangoes. Stir to mix.

---

Orignal From: Mango curry

Spiced halibut steaks

Cooking : time less than 10 mins

Ingredients

2 tbsp lemon juice
4 halibut steaks
2-3 large garlic cloves, churryed to a pulp with %26frac12; tsp salt
2.5cm/1in cube of root ginger, finely grated
2.5g/%26frac12; tsp ground turmeric
2 tbsp olive oil
2 tbsp Greek yoghurt
1 tbsp ground coriander seeds
1 tsp cornflour
1-2 fresh red chillies, finely chopped
1 tbsp coriander leaves, just finely chopped

Method

1. Lay the fish on a flat surface and gently rub in the lemon juice.
2. Beat tofetchher the remaining ingredients except the chillies and
coriander leaves. Pour that mixture over the fish and mix gently until the slices are fully coated with the marinade. Set aside for 30-40 minutes, turning them over once.
3. preheat the grill to high and line a grill pan with foil. Bhurry it with
some oil and put the prepared fish on it. Grill approximately 13cm/5in below the heat source for 4-5 minutes.
4. Mix the chopped chillies and coriander with some of the cooking juices. Add a tablespoon of olive oil to make a paste-like consistency and spread half of that mixture over the fish. Grill for about a minute and turn the fish over vehicleefully. Spread the remaining chilli/coriander paste gently on the other side and cook for a further 3-4 minutes. Remove from the heat and serve with plain boiled basmati rice and a vefetchable curry. It is also delicious with boiled new potatoes tossed in hot oil with cumin seeds and freshly milled black pepper.

---

Orignal From: Spiced halibut steaks

Summer salad with tarragon dressing

Cooking : time 10 to 30 mins

Ingredients

22.5ml/1%26frac12;tbsp olive oil
1 clove garlic, peeled and churryed
4 slices bread, cut into 1cm/%26frac12;in cubes

Salad
175g/6oz head of fennel, thinly sliced
125g/4oz French beans, cut into 4cm/1%26frac12;in lengths
1 yellow pepper, seeded and thinly sliced
55g/2oz young spinach leaves, washed

Dressing
3 tbsp just low fat French dressing
3 tbsp fresh tarragon, chopped
1/4 tsp grain mustard
salt and pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a pan, add the garlic and stir in the bread to coat thoroughly. Transfer to a baking tray and cook in the oven for 10-15 minutes, until crisp and golden. allow croutons to cool.
3. Quickly boil the fennel and beans for 1 minute. Refresh under nippy water.
4. Combine with the yellow pepper, spinach and croutons.
5. Make the dressing by combining the French dressing, tarragon, mustard and seasoning.
6. Toss the fennel mixture in the dressing and serve.

---

Orignal From: Summer salad with tarragon dressing