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» Eggs – Benefits of Eggs
By Mack LeMouse | Published 06/14/2009 | Food Drink | Unrated

Eggs are one of the main staples in many bodybuilders' diets.


» Save Money on Groceries by Beating the System
By Jason Ladock | Published 04/27/2009 | Food Drink | Unrated

You’ve decided you’ve had it. You’re tired of spending so much money to feed your family every week.


» Saving Money on Food and Warehouse Stores
By Javier Hernandez | Published 04/27/2009 | Food Drink | Unrated

Shopping at warehouse and wholesale shopping clubs is fun!


» How to Save Money on Food
By Jason Ladock | Published 04/25/2009 | Food Drink | Unrated

Regardless of your reason, sometimes you just need to cut back on how much it costs to feed your family and save money on food.


» Dangers of Food Additives and Preservatives
By Adam Brookover | Published 04/17/2009 | Food Drink | Unrated

At the outset I want to say to you, "Eat no food that contains any chemical food additive."


» How to Make Juice: Selection and Preparation
By Adam Brookover | Published 04/14/2009 | Food Drink | Unrated

It is your duty to procure the best produce available for your juice.


» Benefits of Drinking Water Daily
By Adam Brookover | Published 04/14/2009 | Food Drink | Unrated

Water may or may not be classed as a food .... depending on one's definition of food.


» Fruit Juice Vs. Vegetable Juice
By Adam Brookover | Published 04/14/2009 | Food Drink | Unrated

There appears to be a difference of opinion concerning the merit of fruits versus vegetables.


» Fresh Food: What Food Processing Is as Good as Fresh?
By Adam Brookover | Published 04/14/2009 | Food Drink | Unrated

Fresh is one of the most used and abused words in the English language.


» Health Benefits of Juices
By Adam Brookover | Published 04/13/2009 | Food Drink | Unrated

For many years I opposed the use of juices for health, as I maintained that the whole fruit or vegetable was better than the juice and, therefore, the whole fruit or vegetable should be eaten.


» Hungarian Kitchen: Salads
By Christopher Kwan | Published 12/7/2008 | Food Drink | Unrated

Make from potatoes, which don't cook asunder.


» Hungarian Kitchen: Sauces
By Christopher Kwan | Published 12/7/2008 | Food Drink | Unrated

Clean, wash and slice the mushrooms and the parsley.


» Hungarian Kitchen: Garnishings
By Christopher Kwan | Published 12/7/2008 | Food Drink | Unrated

Clean the greens and cook tender with peeled potatoes.


» Hungarian Kitchen: Dishes of Eggs
By Christopher Kwan | Published 12/7/2008 | Food Drink | Unrated

Wash the potatoes, cook in their peels, press them through a potatomasher after peeling, and fry minced diced bacon.


» Hungarian Kitchen: Mushroom Dishes
By Christopher Kwan | Published 12/7/2008 | Food Drink | Unrated

Sufficiently cleaned, washed, medium size mushroom heads boil in salted, with lemon seasoned water and drain off.


» Hungarian Kitchen: Dish Made of Potatoes
By Christopher Kwan | Published 12/7/2008 | Food Drink | Unrated

Boil peeled, washed, in cubes cut potatoes in salted water until they are tender, mash and add 0.3 l milk, half of butter, beat foamy.


» Hungarian Kitchen: Wild-Hog Dish, Part 2
By Christopher Kwan | Published 12/6/2008 | Food Drink | Unrated

Clean the roast of pellicles and cut into 40-50 g slices.


» Hungarian Kitchen: Wild-Hog Dish, Part 1
By Christopher Kwan | Published 12/5/2008 | Food Drink | Unrated

Mix 1 l light white wine and 2 l water together.


» Hungarian Kitchen: Deer Dishes
By Christopher Kwan | Published 12/5/2008 | Food Drink | Unrated

Wash thoroughly lights and heart. Put in a pot, pour in water.


» Hungarian Kitchen: Pork Dishes
By Christopher Kwan | Published 12/5/2008 | Food Drink | Unrated

Lengthen the sliced meat with a flatting hammer, salt, turn flour and fry for a few minute, place in a cassarol dish.


» Hungarian Kitchen: Venison Dishes
By Christopher Kwan | Published 12/5/2008 | Food Drink | Unrated

Wash fresh venison liver, skin and lard with smoked speck stripes.


» Hungarian Kitchen: Hare Meat Dishes
By Christopher Kwan | Published 12/5/2008 | Food Drink | Unrated

De-bone hare legs and backbone and cut the meat in inch thick stripes.


» Hungarian Kitchen: Dishes Made of Nutria
By Christopher Kwan | Published 12/4/2008 | Food Drink | Unrated

Soak legs and backbone in cooking oil and grease whole surface of the meat.


» Hungarian Kitchen: Moufflon Dishes
By Christopher Kwan | Published 12/4/2008 | Food Drink | Unrated

Wash and clean backbone or leg. Lard with smoked speck, add salt, pepper.


» Hungarian Kitchen: Beef Dishes
By Christopher Kwan | Published 12/4/2008 | Food Drink | Unrated

Clear away pellicle and tallow. Cut the meat in one and half inches thick strips (120-150 g).


» Hungarian Kitchen: Fish Dishes, Part 2
By Christopher Kwan | Published 12/2/2008 | Food Drink | Unrated

Clean, de-gut the fish, remove the flesh from the backbone and de-skin.


» Hungarian Kitchen: Fish Dishes, Part 1
By Christopher Kwan | Published 12/2/2008 | Food Drink | Unrated

Cold fish dishes are mostly served as entrees.


» Hungarian Kitchen: Veal Dishes
By Christopher Kwan | Published 12/2/2008 | Food Drink | Unrated

Fry the veal cutlets on both sides in half the butter to a light brown, on high heat.


» Hungarian Kitchen: Lamb and Mutton Dishes
By Christopher Kwan | Published 12/2/2008 | Food Drink | Unrated

Cut the meat into finger thick squares, leaving the fat on it.


» Hungarian Kitchen: Poultry and Bird Dishes
By Christopher Kwan | Published 12/2/2008 | Food Drink | Unrated

Clean and de-gut the pheasants, cutting off legs and neck.


» Hungarian Kitchen: Poultry and Bird Dishes
By Christopher Kwan | Published 12/2/2008 | Food Drink | Unrated

Clean and wash the chickens and split them into half lengthwise.


» Hungarian Kitchen: Soups, Noodles and Dumplings, Part 2
By Christopher Kwan | Published 12/1/2008 | Food Drink | Unrated

Cut the meat into biggish pieces.


» Hungarian Kitchen: Soups, Noodles and Dumplings, Part 1
By Christopher Kwan | Published 12/1/2008 | Food Drink | Unrated

Put the head, neck, lungs and liver of a lamb into cold water and cook.


» Hungarian Kitchen
By Christopher Kwan | Published 11/28/2008 | Food Drink | Unrated

A lively life starts with a laden table full of appetizing dishes, since this offers one of the greatest of enjoyments, that of eating.


» Tips for Planning a Buffet
By Jason Ladock | Published 05/26/2008 | Food Drink | Unrated

When entertaining, a buffet is one of the most convenient options for presenting food and beverages to your guests.


» Tips for Planning Dinner Parties
By Jason Ladock | Published 05/23/2008 | Food Drink | Unrated

You have decided to host a dinner party.


» The Art of Canning: Enjoy the Benefits of Local Produce All Year Long
By Jason Ladock | Published 02/11/2008 | Food Drink | Unrated

There are many reasons why consumers should consider buying locally grown produce.


» The Truth About Turkey
By Janice Wee | Published 10/15/2007 | Food Drink | Unrated

All along, turkey has been associated to once a year family feasts.


» Descriptions of Cheeses — Part 14
By H. E. Walter | Published 10/10/2007 | Food Drink | Unrated

Void, a soft cheese similar to Pont l'Évêque and Limburger, is made in the Department of Meuse, France.


» Descriptions of Cheeses — Part 13
By H. E. Walter | Published 10/10/2007 | Food Drink | Unrated

Swiss (Emmentaler) cheese, which is a large, hard, pressed-curd cheese with an elastic body and a mild, nut-like, sweetish flavor, is best known because of the holes or eyes that develop in the curd as the cheese ripens.


» Descriptions of Cheeses — Part 12
By H. E. Walter | Published 10/10/2007 | Food Drink | Unrated

Sardo, or Sardo Romano, is a Romano-type cheese made on the Island of Sardinia.


» Descriptions of Cheeses — Part 11
By H. E. Walter | Published 10/10/2007 | Food Drink | Unrated

Rangiport cheese, which is practically the same as Port du Salut, is made in the Department of Seine-et-Oise, France.


» Descriptions of Cheeses — Part 10
By H. E. Walter | Published 10/10/2007 | Food Drink | Unrated

Potato cheese is made in Thuringia, central Germany, usually from cow's milk but also at times from ewe's or goat's milk.


» Descriptions of Cheeses — Part 9
By H. E. Walter | Published 10/9/2007 | Food Drink | Unrated

Nieheimer, a sour-milk cheese, is named for the city of Nieheim in the Province of Westphalia, Prussia, where it is made.


» Descriptions of Cheeses — Part 8
By H. E. Walter | Published 10/5/2007 | Food Drink | Unrated

Manur cheese is made in Serbia from either cow's or ewe's milk.


» Descriptions of Cheeses — Part 7
By H. E. Walter | Published 10/5/2007 | Food Drink | Unrated

Koppen, also called Bauden, is a sour-milk cheese that is made by herders in their huts in the Sudetic Mountains between Bohemia and Silesia.


» Descriptions of Cheeses — Part 6
By H. E. Walter | Published 09/26/2007 | Food Drink | Unrated

Goya cheese, manufactured in the Province of Corrientes in Argentina, resembles medium-cured Asiago.


» Descriptions of Cheeses — Part 5
By H. E. Walter | Published 09/26/2007 | Food Drink | Unrated

Feta, a white, so-called pickled cheese, is the principal soft cheese made by the shepherds in the mountainous region near Athens, Greece.


» Descriptions of Cheeses — Part 4
By H. E. Walter | Published 09/26/2007 | Food Drink | Unrated

Cotronese is a ewe's milk cheese similar to Moliterno.


» Descriptions of Cheeses — Part 3
By H. E. Walter | Published 09/26/2007 | Food Drink | Unrated

Camosun is a semisoft, open-textured cheese that is said to resemble Gouda and Monterey.




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