Search Food 2 Good Health
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By Cuisine
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By Cuisine
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All over the world, every cuisine has its own unique food, which is influenced by its culture, life style, availability of food, weather conditions, eating pattern and cooking method. Most popular world cuisines are Italian, Chinese, Mexican, Thai, Indian etc.
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Adai (Lentil Crepes) Recipe
Ingredients: rice, green mung, channa daal, toor daal, onion, green chili, cilantro leaves, curry leaves, pinch a...
Prep.time: 00:20[hh:mm]
Cook time: 00:10[hh:mm]
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African Lamb Curry Recipe
Ingredients: lean lamb, butter, all-purpose flour, thyme, ground ginger, curry powder, onion, garlic, apples, be...
Prep.time: 01:00[hh:mm]
Cook time: 00:33[hh:mm]
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African Peanut Soup Recipe
Ingredients: margarine, butter, onions, peppers, garlic, flour, chicken, creamer, pepper, harissa, sunflower...
Cook time: 00:15[hh:mm]
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Almond Bars Recipe
Ingredients: flour, sugar, butter, salt, cream cheese, eggs, lmond, sugar, butter, milk, almond, almonds...
Prep.time: 00:10[hh:mm]
Cook time: 00:30[hh:mm]
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Almond Beef With Broccoli Recipe
Ingredients: broccoli, beef sirloin, almonds, vegetable oil, wine, soy sauce, sugar, cornstarch, garlic powder, g...
Cook time: 00:35[hh:mm]
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Feeling guilty about that second or third (or fourth!) cup of coffee in the morning? It’s time to erase that guilt because a new study shows extra coffee may be helping fight depression in women! Yes, “A few cups of coffee a day may help keep the blues at bay”. Caffeine which is the most frequently used central nervous system stimulant in the world & often associated with boosting ...
Kitchen secrets/Cooking tips
Kitchen Cleaning Tips
Grease Removal from Kitchen Cabinets
Use baking soda to remove the grease for a more environmentally friendly alternative or a mild detergent, used to wash the dishes, to cut through the grease.
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Green Eating
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Eat it Raw
Many people swear by the benefits of eating raw. Whatever the health advantages may be, preparing raw food consumes less energy and because raw food is usually fresh by definition, it is more likely to be locally grown.
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Why engineers don’t write cook book
Ingredients:
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
7. 4.9 cm3 methyl ether of protocatechuic aldehyde
8. Two calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)
Method:
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
Using a screw extrude attached to a #4 nebulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston’s first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
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