General cooking tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Dieting 101

The South Beach Diet
The South Beach diet is a weight loss system created by Miami-based cardiologist arthur agatston which emphasizes that dieters should be eating "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Doctor agatston invented the south beach diet for people who have cardiac problems, as a consequence of his detailed analysis of scientific studies completed on other nutritional studies.
Good foods include, lean cuts of beef, chicken breast, fish and shellfish, feta cheese, pistachios, eggs and certain vegetables, such as black beans, cabbage and sprouts.

Londonderry Cheesecake Recipe

	Category	Baking Recipes
	Views	745
	Ratings	5

Ingredients And Procedures

1 1/2 cup All-purpose flour

Sugar Grated lemon peel 1/2 cup Butter or margarine

4 Egg yolks

Vanilla extract 4 (8 oz) pkgs cream cheese

1 cup Very sharp cheddar cheese

finely shredded 4 Eggs

1/4 cup Beer

1/4 cup Heavy cream

1/2 teaspoon Grated orange peel

Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon grated lemon peel.

With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 teaspoon vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425 degrees, F. 2. Press one third of the chilled dough evenly into the bottom of a 9 inch springform pan. Bake 8 - 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1 inch of top. Do not bake. 3. In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes.

Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended.

Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake 10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger. 6.

Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill. Makes about 12 servings.

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<h1>Londonderry Cheesecake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 cup All-purpose flour <P>Sugar Grated lemon peel 1/2 cup Butter or margarine <P>4 Egg yolks <P>Vanilla extract 4 (8 oz) pkgs cream cheese <P>1 cup Very sharp cheddar cheese <P>finely shredded 4 Eggs <P>1/4 cup Beer <P>1/4 cup Heavy cream <P>1/2 teaspoon Grated orange peel <P><P>Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon grated lemon peel. <P>With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 teaspoon vanilla to form a very stiff dough. Chill 30 minutes. Preheat oven to 425 degrees, F. 2. Press one third of the chilled dough evenly into the bottom of a 9 inch springform pan. Bake 8 - 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1 inch of top. Do not bake. 3. In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes. <P>Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended. <P>Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake 10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger. 6. <P>Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill. Makes about 12 servings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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