General kitchen advice

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Weight loss info

The Glycaemic Index Diet
The glycaemic index diet is based around the gi index, a chart showing food types and a score representing the ease with which the glucose and energy in the food type gets changed to sugar in the dieters bloodstream. The theory is that slow release foods (ie those foods with a low Glycaemic index score), keep you feeling full longer and help to injest less food without being miserabl;e.
It's also extremely efficient for individuals with diabetes, as the low GI foods are helpful in minimizing surges in blood glucose amount.

Double Mocha Madness (Recipe For Caramel Rum I

	Category	Chocolate Recipes
	Views	13
	Ratings	0

Ingredients And Procedures

---------------------------KAREN PHILLIPS CBTX40A--------------------------- -----------------------------HAZELNUT PRALINES----------------------------- 1/4 c Hazelnuts

1/2 c Granulated sugar

1/4 ts Lemon juice

---------------------------DOUBLE MOCHA ICE CREAM--------------------------- 8 oz Semi-sweet chocolate;

-broken into 1/2 oz pcs 2 oz Unsweetened chocolate;

-broken into 1/2 oz pc 1/4 c Brewed coffee; full strength

2 tb Instant espresso powder

2 c Heavy cream

1 c Half-and-half

1 c Granulated sugar

5 Egg yolks

EQUIPMENT: 2 baking sheets with sides, 2 large 100%-cotton towels, food processor with metal blade, 2

2 1/2-qt saucepans, metal spoon, 2 2-quart plastic

containers with lids, double boiler, electric mixer fitted with a paddle, rubber spatula, 2 stainless steel bowls (1 large), instant-read test thermometer, ice-cream freezer Preheat the oven to 325 degrees. Toast and skin the hazelnuts, then allow the nuts to cool to room temperature. In the bowl of a food processor fitted with a metal blade, chop the hazelnuts into pieces 1/8 inch in size. Spread the chopped hazelnuts onto a baking sheet with sides. Combine 1/2 cup granulated sugar and the lemon juice in a 2 1/2-qt saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 4 1/2 to 5 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Pour the caramelized sugar over the chopped hazelnuts. Stir the mixture with a spoon, then spread it into an uneven mass, about 4 to 5 inches in diameter. Allow the pralines to cool to room temperature. Break the pralines into uneven pieces, then place in the bowl of a food processor fitted with a metal blade. Chop the pralines into 1/8-inch pieces. Transfer the chopped pralines to a plastic container with a lid. Freeze until needed. Makes 1 1/2 quarts Directions Continued >>>

Rate this recipe!

Post this recipe to your site

<h1>Double Mocha Madness (Recipe For Caramel Rum I</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------------------------KAREN PHILLIPS CBTX40A--------------------------- -----------------------------HAZELNUT PRALINES----------------------------- 1/4 c Hazelnuts <P>1/2 c Granulated sugar <P>1/4 ts Lemon juice <P>---------------------------DOUBLE MOCHA ICE CREAM--------------------------- 8 oz Semi-sweet chocolate; <P>-broken into 1/2 oz pcs 2 oz Unsweetened chocolate; <P>-broken into 1/2 oz pc 1/4 c Brewed coffee; full strength <P>2 tb Instant espresso powder <P>2 c Heavy cream <P>1 c Half-and-half <P>1 c Granulated sugar <P>5 Egg yolks <P>EQUIPMENT: 2 baking sheets with sides, 2 large 100%-cotton towels, food processor with metal blade, 2 <P>2 1/2-qt saucepans, metal spoon, 2 2-quart plastic <P>containers with lids, double boiler, electric mixer fitted with a paddle, rubber spatula, 2 stainless steel bowls (1 large), instant-read test thermometer, ice-cream freezer Preheat the oven to 325 degrees. Toast and skin the hazelnuts, then allow the nuts to cool to room temperature. In the bowl of a food processor fitted with a metal blade, chop the hazelnuts into pieces 1/8 inch in size. Spread the chopped hazelnuts onto a baking sheet with sides. Combine 1/2 cup granulated sugar and the lemon juice in a 2 1/2-qt saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 4 1/2 to 5 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Pour the caramelized sugar over the chopped hazelnuts. Stir the mixture with a spoon, then spread it into an uneven mass, about 4 to 5 inches in diameter. Allow the pralines to cool to room temperature. Break the pralines into uneven pieces, then place in the bowl of a food processor fitted with a metal blade. Chop the pralines into 1/8-inch pieces. Transfer the chopped pralines to a plastic container with a lid. Freeze until needed. Makes 1 1/2 quarts Directions Continued >>> <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>