All About Foods, Drinks etc.

There is a diet that really has nothing to do with the Atkins Diet, called the Atkins Grapefruit diet, that combines elements of it’s famous namesake and an all grapefruit diet. A closer look into this diet shows that it may not be all it claims to be. See out fat loss plans.

First of all it’s pretty difficult to find information on the Atkins grapefruit diet plan. Smart people know that when someone is perpetrating a deception, or a con, they will often gloss over facts. This possible con does it’s best to make people assume it has something to do with the official Atkins diet. Take a look at fat burning meal plans.

Does the Atkins grapefruit diet have anything to do with the actual Atkins diet? No, in fact the Induction phase of the Atkins diet is bereft of fruit, and there’s no mention of the grapefruit version on the Atkins web site.

The induction phase includes the following foods
Flying game such as turkey and chicken
Shellfish of any variety
Meat, such as beef and pork
Eggs cooked in any style including fried
All sorts of cheese
All sorts of vegetables
A variety of herbs and spices
A variety of fats and oils including butter
Drinks low in carbohydrates such as diet soft drinks

Not a piece of fruit to be found. Later phases of the Atkins diet do include limited amounts of fruits such as cantaloupe and even lemon juice, and the pre-maintenance and maintenance phases even specifically allow small quantities of grapefruit. But there is far more grapefruit in the Atkins Grapefruit diet than Dr. Atkins would ever dream of allowing.

The Atkins Grapefruit Diet recommends a cup of grapefruit juice or a cup of grapefruit sections, with 8 and 18 carbs respectively. Even the most generous phases of the Atkins diet, when it comes to grapefruit, recommends limiting intake to below 8 carbs per day. That’s a severe disagreement.

Most reasonable people would look directly at the Atkins site the moment they heard of the Atkins Grapefruit Diet. It isn’t found there, and that turns off a lot of folks.

Keep this in mind. Any diet that relies too heavily on one food, such as grapefruit on a grapefruit diet, is unhealthy in any but extremely short periods. The Atkins Grapefruit Diet is not associated with the Atkins diet, and may interfere with the results of the Atkins diet in its early phases. Click here to visit calories fat loss.

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For some there is nothing better in the morning for breakfast than a poached egg. Not only are they good for you, but they are quick and easy to prepare. However, making a poached egg without an egg cooker is no easy task. That is why many kitchen hacks and chefs alike have added an electric egg poacher to their compliment of small kitchen appliances. These devices demystify the sometimes tricky task of cooking an egg with consistent results.

Electric egg cookers come in many sizes and configurations. There are many features that are available on some models that are very desirable depending on your anticipated needs. One of the more innovative and new additions to the egg cooker market is the egg poacher toaster. For example the Back to Basics Egg and Muffin Toaster is both a toaster and egg poacher. These were specifically designed to efficiently cook a breakfast sandwich in just under 4 minutes.

There are many other design options available. For example, some cookers have automatic timers and shut-offs that allow precise and repeatable cooking. Some electric egg poachers have the capability to either cook a hard or soft boiled egg directly in boiling liquid or steam eggs in detachable non-stick dimpled trays. If your willing to spend a bit more, a durable stainless steel egg cooker should be considered.

Of primary importance to consider when selecting an egg poacher is to find one with a good reputation for reliability. Fortunately there are many online resources that not only contain product descriptions, but also include unbiased owner reviews. This makes it easy to quickly determine which models have enjoyed the best owner satisfaction.

Some cooks will only poach an egg in the traditional way; dropping a raw egg into simmering water. Though this technique is difficult to master, it will also produce excellent results. There are some good demonstration videos on You-tube for those interested.

The cost of electrical egg poachers is surprisingly modest. The most economical units that can cook multiple eggs at once sell for prices starting at $25, while the high-end stainless steel units top out at$90. There are also small poachers available that can poach or steam one egg at a time, and these start at about $15. Should you desire more information about electric poachers and alternative egg cooking methods feel free to click on the links in this article for specific product offerings and detailed reports.

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Bread seems to have about been around since the dawn of time ancient Egyptians have been known to eat bread and it dates right back to the Stone Age and when the wheel was invented.
With several leaps in technology baking bread has never been more unproblematic with introduction of the bread-maker , personally I use the Kenwood rapid bread maker, I have never tasted bread so delicious with this machine but it is the individual’s choice of which machine is right for you and does the job to a good satisfactory standard.
Preparation time: 15 min
Cooking time: 3 hours 15 min (depending on bread maker)
How to make attractive strawberry tasting bread without using strawberries
Things you will need:
1. bread maker or an oven
2. Weighing scales or measuring cups
3. Measuring jug
4. Sauce pan
5. Cooker hob
Ingredients:
1. 225 ml of warm milk
2. 10 grams of salt
3. 400 grams of bread flour
4. 2 table spoons of vegetable oil or olive oil
5. 4 heaped table spoons of strawberry milk shake
6. 10 grams of sugar
7. 7 grams of yeast
Directions:
Put the milk in the sauce pan and heat up the milk on the hob just to a point that is it not boiling, bring the pan off the hob
Place the milk from the pan into the measuring jug and blend in 4 heaped spoons full of strawberry milk shake
Set the rest of the ingredients into the bread makers mixing bowl and then set the bread maker to a white bread setting and press the start button.
The finished bread may look faintlybrowner in colour but it taste of white bread with a strawberry twist
This is by far the best bread that I have ever tasted and the kids go mad for it asking me to bake it every time there down, the next door neighbours have all asked me how I make so I decided to write an article on strawberry bread and doing an internet search I did come up with strawberry bread but that was using real strawberries, this way is much cheaper, a lot quicker and less messy with a staggering tasty result on the finished bread product.
Bread has come a long way since the ancient Egyptians and the Stone Age and who knows what they would make of strawberry bread made with milk shake, the trend of constantly improving on things past is in our nature who knows what the bread of the future will taste like but it can start at home with individuals trying to out better the past
I really do hope you enjoy baking and eating this bread recipe as it is done at low cost

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A Long Island Iced Tea is a cocktail served in a highball glass and made with, among other ingredients, vodka, gin, tequila, and rum. It’s a popular drink throughout the world. Long Islanders certainly love it, but they are not alone. Since the 1990s the drink has gained worldwide acceptance. But despite its popularity, the origins of the Long Island Iced Tea are still a mystery and probably will always be so.

Although we may never know the true story of the drink’s creation, with a little sleuthing some interesting possibilities arise.

One of these possibilities is that the drink was created in the 1920s in the midst of the glory days of prohibition. Bartenders became experts at disguising alcoholic beverages to avoid the law. This common practice very well could have produced the innocent looking “iced tea.”

But perhaps, the Long Island Iced Tea came to be instead, in the place it takes its name from. Urban legend says that during the 1950s the drink was created by house wives mixing a little liquor from the variety of bottles in their liquor cabinets. Since the drink looks like iced tea, that’s what everyone thought they were drinking.

The most widely accepted story of the Long Island Iced Tea’s origin is that it was invented in 1972 by a bartender at the Oak Beach Inn in the Hamptons named Robert Butt. Rosebud always made sure it was fizzing when he served it and always used Jamaican Rum. He specified that white rum never be used as the rum is the ingredients that give the drink it’s signature color.

Whatever the origin of the Long Island Iced Tea, one thing is certain, the mixed drink reached its height of popularity in early 90’s and is now a well known drink nationwide. It has earned its place as a specialty drink on menus all over the world.

So why not try it for yourself? Here are just a couple of the many popular Long Island Iced Tea recipes:

Long Island Iced Tea

1 part vodka
1 part 1800® Tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.

3-Mile Long Island Iced Tea

1/2 oz Gin
1/2 oz Light rum
1/2 oz Tequila
1/2 oz Vodka
Coca-Cola
Sweet and sour
1-2 dash Bitters
1 wedge Lemon

Mixing instructions:

Fill 14oz glass with ice and alcohol. Fill 2/3 glass with cola and remainder with sweet & sour. Top with dash of bitters and lemon wedge.

For lots more mixed drink recipes visit www.MixedDrinksMadeEasy.com today!

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— Farmer’s Potato Bacon Soup —

INGREDIENTS:

2 can (14 oz) chicken broth
3 Russet potatoes ( about 2 lbs), peeled and cut into 1/2 inch cubes
1 medium Onion, finely chopped
1 teaspoon Dried thyme leaves
4 to 6 strips bacon, chopped
1/2 cup (2 oz) shredded Cheddar cheese

DIRECTIONS:

Combine broth, potatoes, onion and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and broil 10 minutes or until potatoes are tender.

While potatoes are cooking, place bacon in microwaveable container. Cover with paper towels and cook on high 6 to 7 minutes or until bacon is crisp, stirring after 3 minutes. Break up bacon. Immediately transfer bacon to broth mixture with slotted spoon; simmer 3 to 5 minutes. Season to taste with salt and pepper.

Ladle into bowls and sprinkle with cheese.

— Harvest Vegetable Soup —

INGREDIENTS:

3 tablespoons Olive oil
1 Onion, diced
1 Leek, light green and white parts only. sliced
3 Cloves garlic, peeled and crushed
3 Ribs celery, diced
2 Carrots, diced
3 1/2 cup (1/2 small head) white cabbage, shredded or thinly sliced.
2 Boiling potatoes, red, chopped with peel on.
1 small Turnip, peeled and chopped.
2 1/2 cups Quarts vegetable broth
1 cup V-8 juice
1/2 teaspoon Dried thyme leaves black pepper to taste and dash of salt.
1 can Drained kidney beans, or great northern whites, or chick peas
1/2 cup Elbow macaroni

DIRECTIONS:

Heat oil in very large soup pot. Add onions and cook, stirring, over low heat for 2 minutes. Add the leek and garlic; cook, stirring, for another minute or so. Add celery and carrots; cook, stirring, for an additional minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours, or until the vegetables are tender. Add macaroni and beans during the last 30 minutes.

Serve hot with crusty bread or rolls.

— Rancher’s Bunkhouse Soup —

INGREDIENTS:

1 pound Ground beef
1 medium Onion
16 ounces Can mixed vegetables
10 ounces Can Rotel tomatoes
13 ounces Can Spanish Rice
14 1/2 ounces Can stewed tomatoes
17 ounces Can cream-style corn

DIRECTIONS:

Brown ground beef and onion lightly in a 4-quart kettle.

Add remaining ingredients, cover and simmer for 40 minutes.

— Old Fashioned Farm Style Sweet Corn Soup —

INGREDIENTS:

12 ears sweet corn
3 cups milk
2 tbs butter
1 tomato, peeled and diced
1 sliced onion
1/2 teaspoon salt
dash of pepper
3 oz cream cheese

DIRECTIONS:

Cut corn from ears being careful not to remove too deep (hard corn kernels can be an unwelcome addition). Scald milk, add half of corn kernels to warm milk. Saute 1/2 kernels in butter. Slowly add remaining ingredients and stir until cream cheese is melted and onion is tender. About 5 minutes. Stir both corn mixtures together over low heat. Serve warm.

— Garden Fresh Spinach Soup —

INGREDIENTS:

1/4 cup Butter or margarine
1/4 cup Chopped onion
1/4 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Dry mustard
1/4 teaspoon Nutmeg
1 can Chicken broth
1/2 cup Shredded carrot
1 package (9-oz.) frozen spinach
2 1/2 cups Milk

DIRECTIONS:

Melt margarine in 2-quart saucepan over medium heat. Add onions; cook and stir until tender. Reduce heat to low. Stir in flour, salt, dry mustard and nutmeg; cook and stir until mixture is smooth and bubbly. Gradually stir in broth. Bring to a boil, stirring constantly. Add carrot and spinach. Reduce heat to medium; simmer 10 minutes or until carrot is tender and spinach is thawed, stirring occasionally. In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Return mixture to saucepan; stir in milk. Cook over low heat until thoroughly heated, stirring frequently.

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