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Tempting desserts and cakes rests the daily hunger. Dessert recipes include a variety of Pies, Cakes...http://bit.ly/1sQFuAo #cakes #deliciousfood #chocolates #meal

Tempting desserts and cakes rests the daily hunger. Dessert recipes include a variety of Pies, Cakes... http://bit.ly/1sQFuAo #cake #fooddelivery #recipe #food

Tempting desserts and cakes rests the daily hunger. Dessert recipes include a variety of Pies, Cakes, Frostings, Puddings, Dessert Sauces, Ice Creams, Cobblers and Many More . Desserts and cakes are the choice for meals at ceremonial occasions like weddings, birthdays and anniversaries parties.

Woah! Fast paced instructions for making a blueberry crumb cake. Impressive How-To video. Caution: this treat might leave you stranded at the kitchen table, wanting more but not daring!

Cake recipes for kids should be easy to find, but it's not and a few of them that you find are actually healthy and delicious at the same time. But isn't that what we are all looking for in food, sweets, juices? Since I was little, I was a sugar maniac, bu...

Have you ever wondered - could "for kids" mean anything else? If you didn't - shame on you! Article Source: http://EzineArticles.com/7122329

"Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan. It originated in today's Indonesia, and especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. The soy protein in tempeh becomes more digestible as a result of the fermentation process. In particular, the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B12[1][2] (though it is uncertain whether this B12 is always present and bioavailable[3]). In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus which makes very little B12 and could be missing Klebsiella pneumoniae which has been shown to produce significant levels of B12 analogs in tempeh when present. Whether these analogs are true, bioavailable B12, hasn't been thoroughly studied yet.

Did you know that a food manufacturer can place a "sugar Free" label on the front of a box of cookies or a cake although the product contains sugar? And this practice is completely legal. How can this be?

"Tuesday, July 8, 2008 Wheat is Invading China Dr. Michael Eades linked to an interesting study yesterday on his Health and Nutrition blog. It's entitled "Vegetable-Rich Food Pattern is Related to Obesity in China." It's one of these epidemiological studies where they try to divide subjects into different categories of eating patterns and see how health problems associate with each one. They identified four patterns: the 'macho' diet high in meat and alcohol; the 'traditional' diet high in rice and vegetables; the 'sweet tooth' pattern high in cake, dairy and various drinks; and the 'vegetable rich' diet high in wheat, vegetables, fruit and tofu. The only pattern that associated with obesity was the vegetable-rich diet. The 25% of people eating closest to the vegetable-rich pattern were more than twice as likely to be obese as the 25% adhering the least. The authors of the paper try to blame the increased obesity on a higher intake of vegetable oil from stir-frying the vegetables, but that explanation is juvenile and misleading. A cursory glance at table 3 reveals that the vegetable-eaters weren't eating any more fat than their thinner neighbors. Dr. Eades suggests that their higher carbohydrate intake (+10%) and higher calorie intake (+120 kcal/day) are responsible for the weight gain, but I wasn't satisfied with that explanation so I took a closer look.

Place the flaked fish, potatoes, butter, parsley, salt and pepper and 1 beaten egg in a bowl and mix gently with a fork. Place in the fridge for 30 minutes. Roll into a long 'snake' on a floured surface. Cut into 8 portions and shape each into a flat round.

Talam ebi ini berasal dari Pulau Jawa. taburan ebi membuat kue talam terasa lebih nikmat. Cara membuat talam ebi: 1. Buat adonan I: seduh tepung beras dengan air mendidih, lalu dicampur tepung tapioca, tepung sukun, gula, garam, dan santan, aduk hingga rata, tuang ke dalam wadah kecil, kukus selama 3o menit. 2. Buat adonan II: masak air sampai mendidih, lalu tuang ke tepung beras,aduk rata. Angkat, lalu dinginkan sebentar. Kemudian campur dengan tepung topika, santan dan gula,aduk sampai rata, setelah itu saring, lalu sisihkan. 3. Buat taburan ebi: campur dan blender semua bahan, lalu disangrai sampai kering. 4. Setelah adonan I matang, tuang adonan II di atasnya, kemudian kukus selama 15 menit, angkat. Jika sudah dingin, keluarkan dari cetakan dan beri taburan ebi. Lalu hidangkan.