Biscuit Joinery and Pocket-Hole Technology For Woodworking Enthusiasts

As craftsmen strive to create a perfect joint the question of wood joinery hangs over the heads of many professionals. To achieve these sought after smooth, strong, and durable joints there are many methods to choose from. Techniques like biscuit, or plate joinery, and pocket-hole joinery offer individual and effective ways to create a powerful and strong joint. Each method provides a different and efficient way to enhance the strength of your joints.

Biscuit or plate joinery involves the insertion of a biscuit into an oval, or crescent shaped slot that is cut into opposite edges of two pieces of wood. Biscuits are pre-cut, oval-shaped pieces of compressed wood that range in size from 1/2in to 2-1/4in in length. There are also biscuits available in plastic, aluminum, and steel for special applications, generally however, wood biscuits are the most prominently used. Biscuits (dabbed with glue) are inserted into specially cut slots in the wood that are shaped identically to the biscuit, the two pieces of wood are clamped together to set, and thus form a strong, durable joint. The biscuits also tend to soak up the glue applied to them before insertion which causes them to swell and make the joint tighter, and stronger. Porter Cable, DEWALT, and Makita each offer high quality plate joiners with unique, and individual features to help meet your needs, and build your joints better.

Porter Cable offers a Deluxe Plate Joiner Kit with a powerful 7.5 amps and 10,000 rpm. This joiner has many features that simplify the joining process, including: a precise micro height-adjustment knob to keep biscuits exactly centered, and a 1in O.D. (outer diameter) dust port that works with standard bags or can simply hook up to a vacuum. The DW682K has a fence tilt of 0 to135 degrees with a positive adjustable stop at 90 degrees; additionally, the bale handle is attached to the fence (rather than the motor) for increased stability and control while cutting. The joiner also has a lock-on trigger for continual use and a supremely accurate (at any angle) height scale to precisely measure positions. Porter Cable's plate joiner has seven-position rotating depth stop to accommodate a variety of biscuit sizes and depths, and a spindle lock mechanism for simple blade changes. For standard and face-frame biscuits, Porter Cable's Deluxe Plate Joiner Kit includes both 2in and 4in diameter blades. The kit also includes a centering plate, dust bag, a chip deflector, Allen wrench, and a carrying case for portability and convenience.

DEWALT offers a similar Heavy-Duty Plate Joiner with 6.5 amps and no load speed of 10,000 rpm; tough enough to work through even the hardest wood. The DW682K offers a dual rack and pinion system that ensures the blade and fence are always parallel for the most accurate joints - every time. The one piece fence is also adjustable with a 0-90 degree tilt, and, at zero degrees, a flush cut can be made without removing the fence. Additionally, the fence has a locating notch at 45 degrees that allows indexing off the outside surface of a mitered joint: in other words, the fence has a positive lock at 45 degrees to keep your joints always accurate. With a no marring, heavy-duty aluminum shoe, the joiner can be clamped down for stationary work - and has retractable, anti-slip pins to help hold your work in place, and preset depth stops for all common biscuit sizes. DEWALT's joiner kit comes with a carbide blade, dust bag, a vacuum adapter, Torx key, wrench, and a heavy-duty kit box for security. The DW682K comes with DEWALT's one year free service contract, and a three year limited warranty.

Makita also provides an excellent option in biscuit joinery. Their 3901 plate joiner runs on 5.6 amps, and with a no load speed of 10,000 rpm. Although with slightly less amps, the tool is strong enough to make the tight, and lasting joints craftsmen expect from biscuit joinery. Makita's joiner has a one-touch 6 depth setting that allows for immediate depth change when working, and accommodates most common biscuit sizes. Makita's 3901 also features a shaft lock for fast, simple blade changes, and easy to operate cam locks for added security. With a cast aluminum pivot fence with positive stops at 0, 45, and 90 degrees the joiner is always accurate and precise, and is designed to quickly and simply make strong and durable plate joints. The tool has a maximum cut depth of 25/32in, a large top grip handle, no mar rubber strip insert, and is double insulated for additional security/safety on the job. Makita's 3901 plate joiner includes a carbide tipped blade (4in in diameter), an angle guide, dust bag, lock nut wrench, set plate, inner flange, lock nut, and a plastic tool case for convenience and portability. The tool is just over a foot long and weighs 6.2 lbs.

Pocket-hole technology involves drilling an angled hole into one workpiece and joining it to another with a self-tapping screw. This process eliminates tedious drilling applications, and provides a fast, strong joint in which the screw acts as a permanent internal clamp pulling and holding two workpieces together. Kreg offers a Jig Master System specifically designed for pocket-hole joinery. The K3MS is effectively two tools in one having interchangeable drill guide blocks that can shift between bench-top and portable bases. The tool has an easy access, spring-loaded, front-side clamp that eliminates reaching around big panels to get to your toggle clamps; it keeps everything within arms reach so you can maintain speed and greater ease on the job.

Kreg offers a three-hole drill guide with a hardened steel core that helps you perfectly place pocket holes even in a variety of widths and thicknesses. This steel core also protects bits by keeping them completely covered, and supports work pieces throughout the entire drilling process. This technology reduces bit deflection and tear-out, and provides a clean, smooth, and plug-able pocket-hole. Kreg's jig also has a material support stop that can be set at any distance from the jig enabling you to repeat the same pocket-hole numerous times. This stop can also swing or flip out of the way to act also as a height support for large panels. Additionally, Kreg utilizes an optimized drilling angle specifically configured to enhance driving efficiency and reduce the pocket-hole's overall size to less than 1-1/2in. A wood-chip relief system -which consists of one wood-chip relief hole per every drill guide hole - keeps messy debris out of your drill bits and decreases drill torque output, thus increasing the life of your drill bits. This system allows the user to make smooth pocket-holes in only one plunge. Kreg jigs are built with an unique composite material that is flexible, resilient and also strong and durable; each jig is also built in-part with heavy-duty glass-reinforced nylon that maintains its strength and longevity.

Each of these joinery options is unique and provides professional results and professional strength to your joints. Both biscuit joinery, and pocket-hole joinery offer simple and strong solutions to achieving the perfect woodworking joint.

Top 3 Red Lobster Recipes

Red Lobster Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes

Heat oven to 450.
Mix Bisquick, garlic powder, milk and cheese until well blended.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Combine butter, garlic powder, old bay, parsley and salt.
Melt in microwave for 20 seconds.

Red Lobster Shrimp Alfredo
Ingredients:
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons each lemon juice and chopped parsley
1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounce size) cooked and drained

Directions:

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I'm out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.

Red Lobster Shrimp Scampi
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined

Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.

Make Restaurant Recipes at Home

If you are like me you love going out to eat. I can think of 50 restaurants of the top of my head, which I love. And better yet, as soon as I am there, I know exactly what I am going to order, and my mouth waters just thinking of how good it is going to taste. Of course these are my luxuries on the rare occasions my husband and I can find a babysitter and get out of the house.

See there are a few problems when it comes to eating out.
1) Waiting for a table,
2) The price and
3) Trying to keep my kids entertained while we wait for our food so that I can actually enjoy it when it comes.

None of the above is an easy task.

So what is a person to do, when you love the food but don't have the means to go out and get it? I love "Olive Gardens" Fettuccine Alfredo; I have tried hundreds of recipes and never found one that even came close. "Red Lobster", of course the seafood is good, but what about those cheddar biscuits they serve with every meal, have you ever tasted a better biscuit? I know I haven't. My husband is a huge fan of "Hooters" wings, but the one's you buy in the freezer department just don't compare. Have you been to "Starbucks" lately, great coffee, huge prices! I could go on and on about the top restaurant chains and how great their food is, but then, we go right back to my top three issues, time, money and kids, and I am right back where I started from.

So I started doing some research on restaurant dishes and recipes on how to make them, people have ton's of opinion but I couldn't find any that compare, but then I found "Copy Cat" recipe book and "Official Secret Recipes" what a god sent, I enjoy my favorite food now for the fraction of the cost and in the relaxed atmosphere of my own dining room table. Here is a sample from Copy Cat Cook book on "Red Lobster" Cheddar Bay Biscuits enjoy:

Red Lobster Cheddar Bay Biscuits

2 C. Bisquick

1/2 C. cold water

3/4 C. grated, sharp cheddar cheese

1/4 C. butter

1 tsp. parsley flakes

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

Preheat oven to 450 degrees. Mix together baking mix, cold water, and grated cheese. Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick. Cut biscuits with a cutter, and place onto an un-greased baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8 to 10 minutes.

7 Rules to Making Perfect Biscuits From Scratch Every Time - Plus 1 Great Buttermilk Biscuit Recipe

Making biscuits is not an exact science, but it does require some basic tips and techniques to get the job done right. Take any any biscuit recipe you have (see below), apply these 7 simple rules to that recipe, and you will be making perfect homemade scratch biscuits every time.

1) Use a good low-gluten, soft-wheat flour.

2) Sift the flour one time by itself, then sift it again with the other dry ingredients in the recipe. This will create the perfect lightness for your biscuits.

3) The flakiest, best-textured biscuits are made when using lard as the fat in the biscuit recipe. If you do not feel good about using all lard for your biscuits, try using half lard and half vegetable shortening. But never use any vegetable oils in any biscuit recipe.

4) Chill the bowl and the fat used, and work quickly to keep the fat from melting. Every grain of flour needs to be covered in fat in order to prevent the flour's gluten from being activated by the water. If you activate the gluten, you will end up with a hard, heavy biscuit.

5) Buy a good biscuit cutter that makes a nice, sharp cut. It should also allow air to escape (an open top), which gives biscuits the chance to rise properly.

6) Pat the biscuit dough out only one time. Re-rolling dough will cause the gluten in the biscuit recipe to toughen the dough, making very heavy and dense biscuits.

7) To bake evenly, turn the baking sheet around one time during the baking. If baking more than one cookie sheet full of biscuits at a time, switch the positions of the pans once during cooking.

Before baking powder was ever invented, cooks always used buttermilk in biscuits. This would help them rise. Although it still works today, people go more for the flavor buttermilk provides than for its ability to rise the biscuit dough.

Buttermilk Biscuit Recipe

Ingredients:

2 1/2 cups good soft-wheat flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons lard, well chilled
2 tablespoons vegetable shortening, chilled
1 cup chilled buttermilk

Directions:

Position the oven rack in the middle, and preheat the oven to 450 degrees Fahrenheit. Grease a baking sheet.

Sift the flour, then sift together all dry ingredients in a large bowl. With a large fork or pastry blender, blend in the lard and vegetable shortening until a course meal is formed.

Pour in the buttermilk, and stir together ingredients until a sticky dough is formed.

Flour your hands and a pastry board or counter top. Turn out the dough and knead it gently, just 4 to 6 times. Pat out the dough until it is about 1/2 inch thick.

Cut the dough with a 2 to 3-inch round biscuit cutter, or a round cookie cutter.

Move the biscuits to the baking sheet, arranging them so they just barely tough each other. Bake the biscuits for about 10 minutes, or until raised and golden brown in color (Remember to turn the baking sheet at the halfway point).

Serve the biscuits hot and with butter.

Easy Homemade Dog Treat Recipes

Don't think you have the time to prepare homemade dog treats for your best friend? Well, think again. This pumpkin dog biscuit recipe is not only super easy to make it's healthy for your dog, too.

A healthy well-balanced diet is important for your dog's overall health and well-being. Even small amounts of food in the form of treats or snacks play an important role. So instead of grabbing the first bag of dog treats off the super market shelf or from your local pet store (that are probably loaded with chemicals and preservatives) take few moments to learn how easy and cost-effective it is to make your pooch their very own dog treats right from your kitchen.

Homemade Pumpkin Dog Treat Biscuits:

2 cups whole wheat flour
2 eggs
1 1/2 cup canned pumpkin puree ( not pie filling)
1 tsp. ground cinnamon

Directions:

Preheat oven to 350 degrees
In a large bowl, mix all ingredients thoroughly
Roll out dough and cut out shapes
Place shapes on a lightly greased cookie sheet
Bake for 20 minutes
Allow to cool completely before treating your anxiously awaiting pup.

Your dog will love this pumpkin dog biscuit recipe and it's good for him too. Pumpkin is good source of vitamins and minerals, particularly vitamin A (for healthy vision) and potassium (good for blood pressure). Also, the fiber content pumpkin provides your dog is great for maintaining healthy digestion. Cinnamon not only provides great flavor but also has anti-inflammatory properties to help ease joint pain and has been used to help regulate blood sugar levels, as well.

Note: Canned pumpkin is readily available during the fall, so you might want to stock up on some before the season's end. If you do run out, you can substitute sweet potatoes in the recipe. An easy way to do this is to buy sweet potato jars of baby food.

Remember: A healthy dog is a happy dog.

Calories in restaurant foods are higher than expected

The Americans get a third of daily calories, and spend half their food dollars to food, which can be a problem if one considers that the calories in restaurant food is often higher than expected. To search for and seek customers in continuation of this behavior, given the difficult economic situation, seem to offer more and more restaurants are loaded with portions of saturated fat, calories and salt food.

In fact, the typical restaurant appetizer, meal and desert about 1,000 calorieseach. More than you think, does not it?

And since it is almost unheard of for a restaurant nutrition information to distribute the order to get most of us more salt, fat and calories than we did, that to think about dinner.

To inform the guests, the Center for Science in the Public Interest (CSPI) has to come up with a list of the worst restaurant meals in the form of calories, fat and salt.

The group ESSEN 2009 Xtreme dishes that appear in the June issue of NutritionAction Health Letter include:

- Applebee's Quesadilla Burger and fries, bacon cheeseburger wrapped in a quesadilla that packs 1,820 calories, 46 grams of saturated fat and 4410 milligrams of sodium. You can add these sums by topping up your fries with chili and cheese anymore.

- Chili's Big Mouth Bites serves four mini (not all very small) over bacon cheeseburger, fries and onion strings with jalapeno ranch dip to 2350 calories, 38 grams saturatedFat, 3940 milligrams sodium.

- Chili's Original Baby Back Ribs half rack adds 490 calories, 12 grams of saturated fat and 2,050 milligrams of sodium non starter. Consider how the addition of a Quarter Pounder with cheese in your meal.

- Olive Garden Tour of Italy brings home the lasagna, chicken parmigiana and creamy fettuccine Alfredo lightly floured to create a trifecta of a meal with 1450 calories, 33 grams of saturated fat and 3,830 milligrams of sodium.

- Gambero Rosso Fondue Ultimate includes shrimp and crab in a lobster covered with cheese sauce in a warm, crunchy sourdough bread bowl to give you 1,490 calories, 40 grams of saturated fat, sodium, 3580 milligrams.

- The Cheesecake Factory Fried macaroni and cheese supplies four balls of fried cheese and marinara creamy white flour and supplies 1,570 calories, 69 grams of saturated fat (3 ½ days value) and AS1, 860 milligrams sodium.

- The Cheesecake Factory and chicken> Cookies is far from comfort food, even though the centers around a potentially healthy chicken breast. The problem comes from the mashed potatoes, shortbread biscuits, mushrooms, peas and carrots covered with rich gravy that carry a cumbersome 2,500 calories.

- The Cheesecake Factory Philly Style Flat Iron steak with french fries add cheese to a large extent, grilled red meat and fries for 2320 includes calories, 47 grams of saturated fat (2 ½ daysvalue) and 5,340 milligrams of sodium (3 days worth).

- Uno Chicago Grill mega-sized Deep Dish Sundae dessert that starts with a monster chocolate chip cookies, add ice cream, whipped cream and chocolate sauce topped with a sweet with 2,800 calories and 72 grams of saturated fat to create.

Menu Education and Marking (Food) Act, a measure of menu labeling, only to Congress in May 2009 was introduced, has the strong support of the Center for Science in the public interest andChance, adopted in the near future.

The measure requires fast-food chains and restaurants (some with over 20 seats) for information on the nutrient-screen menu, and tags, which should include the number of calories show values of more trans fat saturated fat, carbohydrates and sodium.

The National Restaurant Association points that there are healthier options on menus than ever before. They also argue that the size of portions, rather than increases to be smaller,As a measure of economic slowdown.

While not opposed to the idea of nutritional information is facing, the organization of supporting a measure in calories, salt and fat in other places, such as a brochure or a poster would show.

help If you want to eat even better when consumed by a dinner, you can:

1. Check the nutrition information of menu items on-line before arriving at the restaurant.

2. Ask for healthy cookingAlternatives such as baked or broiled or, failing that, a vegetarian for a side dish, or choose one of the many decorations unhealthy Instead of all of them.

3. Cut the portion size in half by ordering a lunch-size or half-pint, reducing the impact of the calories in restaurant food, or take half of your meal from the pot before you start eating, and put it in a box "to go to store and play back later.

The Five Best Healthy Dog Treats

Healthy dog biscuits are the best treat for dogs. They are tasty and very easy to make. Shapes could be anything, but I prefer bones, paws and chicken drumstick cutters. Treats should be stored in an airtight container, away from the sun for up to 1 week. Always remember to spray parchment paper with oil.

Paprika-Parsley Dog Treat:

Ingredients

2 1/2 cups all-purpose flour
1 cup rolled oats
3/4 cup cornmeal
1 tablespoon sugar
3 tablespoons bouillon (chicken, vegetable or beef)
1 tablespoon paprika
1 tablespoon brewers yeast
1 tablespoon dried parsley (or use fresh, finely chopped)
1 cup of boiling water
1/3 cup of butter
1/2 cup of milk
1 egg

Blend oats until coarse. Cream water, butter, milk and egg. Add all dry ingredients and kneed until mixture forms a think dough. On lightly floured surface, spread dough into 1/2 inch thickness. Cut into desired shapes, place on parchment paper and bake in preheated oven at 350°F for 30-35 minutes.

Double Chicken Dog Treat:

Ingredients:

2 cups Flour
1 cup cornmeal
1 egg, lightly beaten
1/2 cup chicken broth
3 tablespoons vegetable oil
2 teaspoons fresh, chopped parsley
1 cup cooked chicken livers, chopped

Combine flour and cornmeal in a bowl. In a large bowl add egg, oil and broth - the add 1/3 of the flour mixture at a time, mixing well between additions. Add chicken livers until well incorporated into dough. Kneed dough on floured surface for about 1 minute, cut and place on parchment paper. Bake in preheated oven at 400°F for 15 minutes.

Many-Grain Healthy Dog Biscuits:

Ingredients:

3 1/2 cups all-purpose flour
2 cups whole-wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat (bulgur)
1/2 cup non-fat dry milk powder
4 tsp salt
2 cups chicken stock
1/4 oz active dry yeast (one package)
1 egg
1 Tbsp milk

In a bowl combine flours, cornmeal, milk powder and salt. In separate bowl dissolve yeast mixture in ¼ cup lukewarm water until it bubbles; add chicken stock. Mix in dry ingredients into stock and yeast, kneading on a floured surface. Roll out to a ¼ inch thickness, cut and place on parchment paper. Mix milk and egg to brush top of biscuits and put in preheated oven at 300° for 45minutes.

Cheesy Healthy Dog Biscuits:

Ingredients:

1 cup rolled oats
1/3 cup margarine
1 cup Boiling water
3/4 cup cornmeal
1 tablespoons sugar
2 teaspoons chicken or beef flavored instant bouillon
1/2 cup milk
1 cup shredded cheddar cheese
1 egg, beaten
2 - 3 cups whole wheat flour.

In bowl combine rolled oats, margarine and boiling water. Let it stand for ten minutes. Stir in corn sugar, bouillon, milk, cheese and egg. Mix well. Lightly spoon flour into measuring cup and level off. Add flour one cup at a time, mixing between additions to combine properly. Once finished the dough will be stiff. On floured surface, kneed dough until it is no longer sticky, rather has a smooth texture. Roll dough out to ½ inch pieces, cut and place onto parchment paper. Bake in preheated oven at 325°F for 35-45 minutes.

Tuna Healthy Dog Biscuits

Ingredients:

1 cup rolled oats
1 cup cornmeal
1 teaspoon flax seed, ground
1/4 teaspoon baking powder
1 small can tuna or salmon
1/3 cup water (or as needed)

Grind flax seed, oats - set aside. Smooth tuna in food processor. Add the rest of the ingredients until pulse food processor until it forms a ball. If it's too dry, add water - one teaspoon at a time. Turn out onto lightly floured dough surface, kneed until soft: approximately 1 minute. Cut, place on parchment paper and bake in preheated oven at 350°F for 20-25 minutes.

Ceramic Cookie Jars

Cookie jars are used for keeping biscuits inside. If the jars are made of ceramic material, then it is called as "Ceramic Cookie Jars". In early days, the cookie jars were made of glass with lids. You can screw or unscrew the lid of the jar. Nowadays the jars are made of ceramic materials, which would make the appearance of the jars more appealing.

Ceramic jars are used to store any of the following items.

Cookie
Biscuits
Candy
Once you keep the biscuits or cookies inside, you have to screw the jar and lock it so that it gets air tightened. This is safe for keeping the cookies or biscuits inside. As it is air tight, the eatables will be crispier inside for more days.

Why Ceramic Products?

Ceramic materials are used to prepare more decorative materials. So with the use of ceramic materials, it is easy to prepare ceramic jars more attractive. If you use glass, you cannot make it more decorative as you can make using ceramic materials. Most of the ceramic products are manufactured from china. The products made from china looks good and it can be bought online.

How to buy the jars?

You can buy any ceramic jars either online or by visiting the shop. Nowadays a lot of online stores are available which makes more easy purchase of the ceramic jars. You can visit a lot of trusted sites to buy ceramic products.

Next Step: You can buy ceramic products online by visiting any of the websites.

Recipe For Red Lobster Biscuits - Why Should You Add Cheddar to Red Lobster Biscuits?

Do you love red lobster biscuits? Do you think they are perfect as they are, or are you willing to experiment a little to see if they can be made even better? I love my basic recipe for red lobster biscuits, but once in a while I get the urge for something a little bit different. At times like these, the simplest thing I can do is to add cheddar cheese to my biscuits. Here are 3 reasons why I love adding cheddar, and why you should try it too:

1) I love cheddar in my red lobster restaurant biscuits because cheese is always a welcome addition to almost any food.

Why not try it out for yourself? Vary the amount of cheddar cheese you add to change the "cheesiness" of the taste. Test out different amounts of cheese to find just the right balance for you. I like just a small amount for a more subtle flavoring, as well as moderate amounts for a balance between the original red lobster taste and the cheesy taste. I rarely go for the recipes which add so much cheese that it overpowers the original scent of the red lobster.

2) I love cheddar cheese with red lobster biscuits because of its moderate strength.

There are so many different types of cheese you can add to your lobster biscuits, it makes your head spin. But I prefer cheddar for mine. Why? Because of its moderate taste.

I find that Edam and Gouda cheeses are too mild-tasting to contribute anything to my recipe for red lobster biscuits. However, from time to time, I do enjoy eating plain red lobster biscuits with these mild-tasting cheese.

Swiss cheese and blue cheese are both too strong for me, overwhelming the taste of lobster in my biscuits. In any case, I rarely buy them. However, if you like these stronger-tasting cheeses, it may be worth trying them with your favorite red lobster biscuit recipes. Who knows, it may work well for you.

When testing different types of cheese with my biscuits, I normally eat plain red lobster biscuits with the cheese. Sometimes I use the cheese as a dip. If I like the new taste, I'll experiment adding that type of cheese into my recipe.

3) I love cheddar cheese for its low lactose content.

Cheese is made from milk, a good source of many important nutrients like calcium. However, I am lactose-intolerant. Since cheddar only contains 5% of the lactose in whole milk, I find it an ideal source of natural calcium and phosphorus. If you are completely lactose-intolerant, try hard cheeses like Swiss cheese, aged cheeses like Brie or Camembert, or soy cheeses. If you are allergic to cow's milk, but not lactose-intolerant, try cheese made from goat's milk.

To add cheese to your recipe for red lobster biscuits, simply shred or grate the cheese before adding it to the biscuit mix. Stir the cheese so that it is evenly distributed throughout the mix. After this, just cook it in the oven the same way as any normal recipe mixture. For me, three ounces of cheddar works well (with most normal recipes). Your mileage may vary. The best way is to try different amounts of cheddar in YOUR recipes.

Recipe for Iced Chocolate Biscuits

A super treat for the kids on birthdays and other special occasions.

Ingredients:

110 grams Butter
60 grams Castor Sugar
110 grams Self Raising Flour
pinch of Salt
3 grams Sweetened Chocolate Powder

For Glace Icing:

450 grams Icing Sugar
1 Egg White
Food Colouring

Method:

Set the oven to 190 degrees Celsius.
Soften the butter in a bowl.
Work in the sugar with a wooden spoon.
Beat until light.
Sift the flour with a pinch of salt and the chocolate powder.
Sift the powder mixture a second time and then stir it into the butter mixture.
Roll the dough into small balls. When flattened these should be biscuit-sized.
Place the balls well apart on a greased baking tray and flatten with a wet fork.
Bake for 10 minutes.
Leave the biscuits on the baking tray for a further 2 minutes and then lift onto a wire rack to cool.

Glace Icing:

Sift 225 grams of icing sugar into a bowl and mix to a stiff paste with a little water. The water should be added 1 teaspoon at a time.
Stand the bowl in a basin of hot water and stir gently until the icing thins a little.
Coat each biscuit with the icing and leave it to set.

Decoration:

Sift the remaining icing sugar into a bowl.
Mix the egg white with a fork.
Beat in enough sifted icing sugar to give a very stiff mixture.
Mix in a bit of food colouring.
Pipe onto the biscuits.

Scrumptious!

Homemade Biscuit Recipe

The following recipe is what is called making biscuit's from scratch - My Grandmother made them like this, but mother was lazy and opted for the canned variety - that we all know taste, well not that great.

Making biscuits from scratch is not hard at all - it takes us about 20 minutes from beginning to out of the oven and ready to eat. They taste so much better and you can have quality time with the kids making them - Why? Because there is a cookie cutter involved and it's like working with Play-Doh!

Ingredients:

2 ¼ cups of all-purpose flour (never really tried anything else)

3 teaspoons of baking powder

½-teaspoon salt

½ cup of shortening (Crisco)

1-cup milk (we use buttermilk)

Cooking Directions:

Preheat Oven to 450 F. degrees

In a large bowl, combine flour, baking powder, and salt. Using blender, cut shortening into flour until consistency of course meal. Pour in milk; stir with fork until mixture leaves sides of bowl and forms a soft moist dough, toss lightly until no longer stocky, Roll out to ½ inch thick, and cut with 2-inch floured cookie cutter. Place on un-greased cookie sheet. Bake biscuits in oven on middle or top rack at 450 degrees for 8-12 minutes or until lightly golden. Serve hot with butter and favorite jams and jelly or honey. Makes about 12-15 biscuits.

For snacks throughout the morning leave the left over biscuits plated on the top of the stove, and they can ad peanut butter, or their favorite spreads for a mid morning treat.

Ceramic Cookie Jars

Cookie jars are used for keeping biscuits inside. If the jars are made of ceramic material, then it is called as "Ceramic Cookie Jars". In early days, the cookie jars were made of glass with lids. You can screw or unscrew the lid of the jar. Nowadays the jars are made of ceramic materials, which would make the appearance of the jars more appealing.

Ceramic jars are used to store any of the following items.

Cookie
Biscuits
Candy
Once you keep the biscuits or cookies inside, you have to screw the jar and lock it so that it gets air tightened. This is safe for keeping the cookies or biscuits inside. As it is air tight, the eatables will be crispier inside for more days.

Why Ceramic Products?

Ceramic materials are used to prepare more decorative materials. So with the use of ceramic materials, it is easy to prepare ceramic jars more attractive. If you use glass, you cannot make it more decorative as you can make using ceramic materials. Most of the ceramic products are manufactured from china. The products made from china looks good and it can be bought online.

How to buy the jars?

You can buy any ceramic jars either online or by visiting the shop. Nowadays a lot of online stores are available which makes more easy purchase of the ceramic jars. You can visit a lot of trusted sites to buy ceramic products.

Next Step: You can buy ceramic products online by visiting any of the websites.

Marian Rivera - From Biscuits to Stardom

It all started with a biscuit commercial and the rest is history.

Who thought that the unknown but beautiful model in a biscuit commercial is now the most popular actress in the Philippines? Call it luck, and Marian Rivera is indeed very lucky.

She was then noticed by GMA-7 bigwigs and given a break. She first starred in an afternoon soap opera Kung Mamahalin Mo Lang Ako. It was followed by "Agawin Mo Man Ang Lahat" and "Pinakamamahal" opposite Oyo Boy Sotto. Another afternoon shows followed namely "Muli" with Alfred Vargas and "Super Twins".

She debuted in the big screen through a Regal Films horror movie entitled "Pamahiin" along with Dennis Trillo and Iya Villania. Nevertheless, only a few have noticed Marian Rivera at that time.

Then came the big break. In 2007, GMA-7 was doing the Philippine remake of the popular Thalia starrer "Marimar". Marian joined the audition for the title role alongside big names in the Philippine showbiz. Marian surprisingly captured the coveted role and started taping opposite Dingdong Dantes.

The program debuted on the small screen on August 13, 2007 and garnered 36.6% in the TV ratings, the highest in its time slot. The show captivated the Filipino audience that it sit in the top of the TV rating charts during its airtime. Due to the success of Marimar, she was awarded as the PhenomenalTV Star in the 38th Box Office Entertainment Awards.

In the same year she starred in two MMFF movie entries "Bahay Kubo" and "Desperadas".

In 2008, she starred in a movie opposite Richard Gutierrez entitled "My Best Friend's Girlfriend" which became a box office hit. She also played the role of "Dyesebel" with Dingdong Dantes which also made to the no.1 spot in the TV ratings.

In second year in a row, she again starred in an MMFF entries, "Shake, Rattle & Roll X" and "Desperadas 2". Her tandem with Dingdong Dantes debuted in the big screen with the movie "One True Love" which was also a certified box office hit.

In 2009, she started it with "Ang Babaeng Hinugot Sa Aking Tadyang" with Dingdong Dantes and the show premiered on the top spot of the Philippine TV ratings.

Controversies also came along to her career but with Marian Rivera's strong personality, she can withstand them all and look forward for a brighter showbiz career.

Wheat biscuits that are healthy?

We told you how good biscuits and can not promote fat storage. But then there are the biscuits called healthy biscuits, cookies, such as wheat, high fiber cookies, etc. So we decided to find out two things. First, if this grain, high fiber cookies are very healthy, and what they are among the healthiest: Britannia Marie Gold, Sunfeast Marie Lite, Britannia and nurse McVities (the original)

All had biscuitsvery similar ingredients. Britannia Marie Gold was the lowest in calories to 441 calories per 100 g. This was a bit 'less calories Sunfeast Marie Lite. The higher fiber Britannia Nurse-to 6 g per 100 g, but had a high caloric intake of 487 calories and twice the fat of Marie biscuits.

Honestly, it was a close race:) Overall, cookies not only nutritious, so it was more a question of which biscuits are wheat,less harmful.

Fith choice of healthy wheat biscuits Britannia Marie Gold with the lowest calorie content of its enriched with vitamins (A, D, B, E) and calcium.

Funny side note: Britannia Marie Gold said, a pack of Marie Gold contains the same amount of protein a glass of milk. But a pack contains 616 calories Marie Gold, for a glass of low fat milk has about 60-80 calories. You can choose your source of protein:)

Below is the nutrition labeling ofhealthy wheat biscuits in India (Note: Nutritional values per 100 grams per product):

Britannia Marie Gold: 441 calories Carbohydrates-76, 5 g (27 g of sugar), 8 g protein, 11.5 g fat (5 g saturated fat, unsaturated fat 5 g), 48.6 mg of calcium, Vitamin A 880 mcg, 5.8 mcg of vitamin D, vitamin E 17.6 mg, vitamin B1, B2, B3, B6, folic acid.

Ingredients: wheat flour (58%), sugar, vegetable oil, milk solids, invert sugar syrup, butter

Sunfeast Marie Lite: 446-76 calories, 3 g carbohydrate (19.2 g of sugar), 8.4 g protein, 11.9 g fat (5.8 saturated, unsaturated, 6.1), 3.4 g fiber, 0 cholesterol

Ingredients: wheat flour (66%), sugar, vegetable oil, wheat fiber (0.13%)

Britannia Nurse (fiber system tract): 487 calories, 58 grams of carbohydrates (15g sugars), 7.5 g protein, 25 g fat (12 g saturated fat, 12 grams of unsaturated fat), 6 g fiber , 0 trans fat, 0 cholesterol.

Ingredients: wheat flour (41%), edibleVegetable oil, wheat flour (19%), sugar, wheat bran (4.5%)

McVities (the original digestive system): 478 calories, 6.7 protein, 63.4 carbohydrate (16 g of sugar), fat 21.9 g (10.4 sat), 3.4 g fiber

Ingredients: Wheat flour (56%), vegetable oil, sugar, wheat products (13%)

Make Peanut Butter Dog Treats

Have you ever tried giving your dog peanut butter? If you haven't, you may be surprised just how much your dog might like it! You can buy peanut butter dog treats, but it is a lot more fun, rewarding and cheap to make them yourself! Don't worry, gourmet cooking skills are not required for this recipe.

Ingredients:

Peanut Butter

Whole wheat flour

All purpose flour

Baking powder

Milk

First you should preheat the oven to about 180C




Now mix the milk and the peanut butter. Keep going until the mixture has no lumps left in it.




Now mix the two types of flour and baking powder into the mix, without making it too dry.




Now the fun but messy bit. Knead the mixture, making sure it isn't too dry. If it is, add some more milk or even a small amount of water.




Once you've rolled the mix, cut it into whatever shape you want and bake for 15 minutes.




Let the treats cool and then give your dog a surprise!

The great thing about these treats is that they can be stored easily and for a relatively long amount of time. Your dog will love you forever after making these treats! Once you have made your first batch you can experiment with amounts to make sure the mixture isn't too dry or watery, although most dogs aren't that fussy when it comes to things they like.

Once you've made the treats, how can you use them to your advantage? Well dog training is a completely different subject, but peanut butter dog treats make great rewards. Once your dog follows a command, or even if it does something you like without being ordered, giving it a treat is a brilliant way to encourage that behaviour.

I hope your dog enjoys the treats!

Feeding Your Dog Treats - Is it Good Or Bad?

You know how important it is to feed your pet healthy. Whether you feed your dog dry food, canned food, or you make it yourself there may be something very important you're overlooking. Do you give your dog scraps from the table or a rawhide to chew on every once in a while? They may seem like a small treat but can have an impact on your dog's diet if given enough of it. You may not have thought about it but anything you feed tour dog becomes a part of his diet. But how big of a role to treats play in your dog's diet. Do you give your dog a treat once a day or a bunch throughout the day?

The type of treats you feed your dog also affects his diet. Do you feed your dog whatever you eat? What's good for you may not be so good for your dog. Raisins for example, they are a healthy snack for people to eat throughout the day, but could harm your canine companion. Rawhides can be both good and bad; it depends on your opinion. Some feel that they are not a good treat to give to your dog, but others feel it's a great treat and helps keep your dogs teeth clean and keep him busy. But his best thing to do would be to go to your vet and see what he thinks. If you decide to give your dog rawhides try not to give them to your dog a lot. They can cause thin stools and contain many empty calories.

Dogs see treats as special snack and usually don't care what it is. It can be a carrot piece of meat, or a milk bone, they are just happy to get it. If you feed your dog a lot of treats, you may want to modify his diet to keep a healthy weight. Giving your dog a bunch of treats is fun but may not be the best choice health wise. Think about giving your dog less treats, or even break one milk bone into several pieces and give it to them one at a time. Giving your dog little pieces of apples, carrots, and ice cubes are a great treat choice. Treats like these will make little difference in your dog's diet, and makes monitoring your dog's diet easier. This way you can focus on what your dog is getting at mealtime. Ensuring your dog is eating healthy will help keep him healthy for years to come.

A Must Have Recipe For Cracker Barrel Biscuits

Cracker Barrel has been known for their fine food and how satisfying their menus can be.

There are many people who wonder how these meals are made, especially the Cracker Barrel biscuits. There are a number of different versions for the recipe for cracker barrel biscuits available in the World Wide Web for all to try and enjoy.

There are recipes for cracker barrel biscuits which require the use of buttermilk while there are some which require self rising flour. People who have tried them have attested to the fine outcome and how delectable it is.

One particular recipe uses a fair amount of instant biscuit pre-mix, some buttermilk, sugar and melted butter both for the dough and for brushing. It requires having all the ingredients mixed together in a bowl until it forms a soft dough.

A pre-heated oven with a temperature of 450 degrees should be standing by as well. As soon as the dough is formed, it should be transferred to a floured surface and kneaded for 20 times and rolled to ½ inch thick (unless one would like the piling biscuits then it could be thicker).

The butter in the dough will prevent the biscuits from sticking to the sheet so; ungreased baking sheets can be used. The cut dough should be placed close together and brushed with the melted butter. Bake the batch of biscuits for 8 to 10 minutes (though a lot finds and prefers 8 minutes to be ideal).

As soon as the biscuits are done, take them out of the oven and brush them again with the melted butter. This is a recipe which will certainly be enjoyed by people of all ages.

Diversity of Bakery Products - Something For Everyone

Bakery products are integral part of meals in our daily life. We use different types of food or foodstuffs prepared in bakeries in or around our neighborhood. Some common and most popular bakery products are cakes, cookies, biscuits, and breads. People from all ages love group love these products and use them in their daily meals.

However, there are a few specific products for people with some special taste of attributes. Even the same product can have different flavors or taste based on their ingredients. The choices of these products are always different for different set of people. It is not necessary that all members of a family love the same product.

Evergreen Products by expert Bakers

An expert baker knows the taste of people and then prepares the products based on their individual choices. The most important thing required in all bakery products is the hygiene, quality and durability. To fulfill the demand for different taste and flavors, bakers produces same product with different flavors and ingredients.

Some all time favorite products with different variations in their flavors, ingredients and taste are as following:

Cakes - The best example of this variation is our most loving bakery product, Cake. There are numerous flavors of cake available in market. Some people love chocolate cake, some love vanilla cake, some love pineapple cake. These cakes have different flavors. Similarly, a few people avoid having cakes that contain egg. To cater the tasting need of such customers, expert bakeries always produces eggless cakes.

Cookies - Cookies are a favorite bakery product of kids as well as elders. Everyone loves to have them after their dinner or all other time during the day if possible. Some people are crazy for cookies. They keep cookies with them always. Again, you can find variation in types of cookies. You can find chocolate cookies and other sweet cookies with different fruit flavors.

Biscuits - You cannot imagine your morning tea and evening tea without a few biscuits to nibble. Here again people have different types of taste for biscuits. To fulfill their demands bakers produce different types of biscuits including cream biscuits, sweet and salty biscuits with cashew nuts, and almonds as their secondary ingredient.

All About Strawberry Shortcakes

Strawberry shortcake may be a 200 year-old American invention. With the advent of chemical leavenings in the early 1800's, biscuits became popular. Since strawberries have always been readily available, it is likely that biscuits and strawberries have been together for quite some time. Before the middle of that century, strawberry shortcake recipes were showing up in the recipe books.

Today strawberry shortcakes are made from every recipe from biscuits to white cake and even angel food cakes but the original recipes always called for biscuits. Usually these biscuits are made richer with dairy products and sugar. This is an original biscuit-like shortcake. It is rich and tender and flaky and very, very good.

What follows are a strawberry shortcake recipe, a blueberry cream cheese shortcake recipe, and a chocolate caramel raspberry shortcake recipe.

Three Ways to Make Shortcakes

1. Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency.

2. Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don't add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three-inch discs. If the dough is wet and the shape is a little ragged, it's perfect.

3. Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.

Strawberry Hints

Always use fresh, succulent, ripe strawberries. Choose plump looking strawberries with green caps and avoid those that look bruised or mushy. Do not wash them or remove the caps until they are ready to use. Strawberries should be used promptly; they will not stay fresh long.

Original Strawberry Shortcake Recipe

Ingredients

2 cups all-purpose flour (or more--see above)

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more--see above)

1 tablespoon melted butter or cream for brushing

2 tablespoons large crystal sugar such as turbinado sugar

2 pints ripe strawberries

1/4 cup sugar

1 cups heavy cream

1 teaspoon vanilla

2-4 tablespoons sugar

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the strawberries:

Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.

For the whipped cream:

Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.

To serve:

Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.

Chocolate Caramel Raspberry Shortcake Recipe

Ingredients

1 3/4 cups all-purpose flour (or more--see above)

1/4 cup cocoa

1/3 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more--see above)

1 tablespoon melted butter for brushing

2 tablespoons large crystal sugar such as turbinado sugar

1 1/2 pints ripe raspberries

1 cup heavy cream

1 teaspoon vanilla

2-4 tablespoons sugar

Chocolate syrup

Caramel syrup

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, cocoa, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into dough on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter. Sprinkle the tops with sugar. Bake for about fifteen minutes or until done. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the raspberries:

Wash the raspberries. Garnish the dessert with the raspberries.

For the whipped cream:

Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.

To serve:

Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries. Drizzle with chocolate and caramel syrup.

Blueberry Cream Cheese Shortcake Recipe

Ingredients

2 cups all-purpose flour (or more--see above)

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup cold butter cut into chunks

1 large egg

3/4 cup cream (or more--see above)

1 tablespoon melted butter or cream for brushing

1 1/2 pints ripe blueberries

2 tablespoons sugar

2/3 cup heavy cream

1 eight-ounce package cream cheese

2/3 cup powdered sugar

1 teaspoon lemon zest

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the blueberries:

Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble.

For the whipped cream:

Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy.

To serve:

Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries.

See photos and the printable version of All About Shortcakes.

Calories in Restaurant Food Are Higher Than You Expect

Americans get a third of their daily calories, and spend half of their food dollars on eating out, which can be a problem when you consider that calories in restaurant food are often higher than expected. To try and tempt customers into continuing this behavior in the face of a struggling economy, restaurants appear to be offering ever-larger servings of saturated fat, calorie and salt laden foods.

In fact, the typical restaurant appetizer, meal and desert have about 1,000 calories each. More than you thought, isn't it?

And since it's almost unheard of for a restaurant to provide nutrient information when you're ordering, most of us get more salt, fat and calories than we think from that dinner out.

To help inform diners, the Center for Science in the Public Interest (CSPI) has come up with a list of the worst restaurant meals in terms of calorie content, fat and salt.

The group's Xtreme Eating 2009 dishes, appearing in the June issue of its Nutrition Action Healthletter, include:

- Applebee's Quesadilla Burger with Fries, a bacon cheeseburger wrapped inside a quesadilla that packs 1,820 calories, 46 grams of saturated fat and 4,410 milligrams sodium. You can add to these totals by topping your fries with chili and more cheese.

- Chili's Big Mouth Bites serves up four mini (not all that small really) bacon cheeseburgers, fries and fried onion strings with jalapeno ranch dipping sauce to deliver 2,350 calories, 38 grams saturated fat, 3,940 milligrams sodium.

- Chili's Original Half Rack of Baby Back Ribs adds 490 calories, 12 grams saturated fat and 2,050 milligrams sodium to any entree. Think of this as adding a Quarter Pounder with Cheese to your meal.

- Olive Garden Tour of Italy brings together Homemade Lasagna, Lightly Breaded Chicken Parmigiana and Creamy Fettuccine Alfredo to create a trifecta of a meal with 1,450 calories, 33 grams saturated fat and 3,830 milligrams sodium.

- Red Lobster Ultimate Fondue includes shrimp and crabmeat covered in a lobster cheese sauce served in a warm, crispy sourdough bread bowl to bring you 1,490 calories, 40 grams saturated fat, 3,580 milligrams sodium.

- The Cheesecake Factory Fried Macaroni and Cheese delivers four deep fried cheese and white flour balls over creamy marinara sauce and supplies 1,570 calories, 69 grams saturated fat (3½ days worth) as well as1,860 milligrams sodium.

- The Cheesecake Factory Chicken and Biscuits is anything but comfort food though it centers around a potentially healthy chicken breast. The trouble comes from the mashed potatoes, shortcake biscuits, mushrooms, peas and carrots covered in rich gravy that bring the calorie count to an uncomfortable 2,500.

- The Cheesecake Factory Philly Style Flat Iron Steak with Fries adds cheese to a substantial portion of charbroiled red meat and includes fries for 2,320 calories, 47 grams saturated fat (2½ days worth) and 5,340 milligrams sodium (3 days worth).

- Uno Chicago Grill's Mega-Sized Deep Dish Sundae is a dessert that starts with a monster chocolate chip cookie, adds ice cream, whipped cream and drizzled chocolate sauce to create a sweet treat with 2,800 calories and 72 grams saturated fat.

The Menu Education and Labeling (MEAL) Act, a menu labeling measure just introduced to Congress In May 2009, has the strong support of the Center for Science in the Public Interest and a chance of being passed in the near future.

The measure calls for fast-food and chain restaurants (places with over 20 locations) to show nutrient information on menus and display tags that should include the number of calories, levels of saturated plus trans fat, carbohydrates and sodium.

The National Restaurant Association points out that there are more healthy options on menus today than ever before. They also contend that portions sizes, rather than rising, are getting smaller, as a measure of the slowing economy.

While not fundamentally opposed to the idea of offering nutritional information, the organization is backing a measure that would allow the details on calories, salt and fats to be shown in other places like a brochure or poster.

If you want to help yourself eat better when enjoying a dinner out, you can:

1. Check the nutritional information of menu options online before you get to the restaurant.

2. Ask for healthy cooking alternatives, like baked or grilled; substitute a veggie for a side dish, or choose one of multiple non-healthy toppings instead of indulging in all of them.

3. Cut your portion size in half by ordering a lunch size or half portion to reduce the impact of calories in restaurant food, or take half of your meal off the plate before you start eating, and put it into a "to go" container to save and enjoy later on.

A Coffee Diet-I've Heard It All Now

A coffee diet! I've heard the lot now. The next thing you know we'll be having something like 'loose 10 pounds in 7 days with tea and biscuits!' I mean, who comes up with these fat blasting ideas? Or more importantly, who buys into them? You can just imagine it in the staffroom at your workplace. Everyone fighting to get their Cornish pasty in the microwave and there's you quietly preparing your lunch with nothing but a kettle. Okay, ribbing aside, I guess we should look at this diet in a little more detail and see what method is behind this seeming madness.

The article, which was in a slimming magazine, caught my eye for a couple of reasons. First, because I'm a lover of java, and second, I could do with losing a few pounds myslef, so I couldn't help but read it out of curiosity if nothing else. When I got to thinking about this, I remember my mother always telling to drink a cup of black coffee in the morning as it would curb my appetite until lunch time. And she was right.

Anyway, moving on a tad, the advocates of the coffee diet propose that anyone who wants to shed a bit of weight should do the same as my mother's suggested, although they made no reference to her personally you understand!

However, this weird weight loss approach needs to be looked into a little deeper before we all jump onto the coffee diet bandwagon mouth first. I mean, there's such an abundance of get-thin-quick plans floating around these days, it's best to take a couple of steps back and consider the situation. This goes for any of the new found fads and not just the coffee diet

Before embarking on any new weight loss program, it's always wise to pay a visit to your local doctor first. A complete physical never hurt anyone and your physician will have valuable insight into the coffee diet approach, but somehow I can't see any responsible doc giving the thumbs up to a drinks for food diet. Take the coffee diet to an authorized nutritionist and I bet the response is the same. I could be wrong though and you may find through these two visits that a coffee diet is the probably the right thing for your weight loss needs.

You know, we're always looking for the next lazy, or should I say easy, no, perhaps effortless weight loss program, but despite it all, the old fashion way still wins every time. Can you remember the original diet? It's simply to put less in your mouth and get more exercise. That's it! Okay, so there are a few whistles and bells to add like the right types of food and a sensible exercise regime, but you get the idea.

Another thing worth pointing out with the coffee diet is that it's supposedly a quick fix and not a new way of eating (or starving), so perhaps if the dieter uses it as a jump start to a more sensible eating plan, it's not such a bad thing. It also went on to say in the article that the coffee diet is not the foundation of the program. Now this probably doesn't make a lot of sense, so I'll try to explain. Advocates of the coffee diet strongly urge you to eat well throughout the day. By well, they mean adopt a healthy food diet consuming small portions as part of the regime.

The coffee diet simply allows the dieter a moderate intake of coffee throughout the day time, but the coffee has to be pure. Lattes and cappuccinos and all those other fandangled coffee cups are out. Hmm! it's sounds ok, but at the end of the day, we're still not eating properly because the coffee diet is removing our natural appetite and I'm not totally convinced that's a good thing.

One final point that may give you food for thought is your insulin. Caffeine can make your blood sugar unstable. The insulin in your body will not be able to process it properly and it winds up stored in the body as fat. So, if you do decide to take on the coffee diet, make sure that you don't drink too much.

Recipe for rich chocolate mousse

The recipe for this chocolate mousse is from the Basque region of France. A recipe for rolled cookies are delicious extra, a supplement to the mousse is also expected.

Ingredients:

For the chocolate mousse

Block 170 grams of dark chocolate (chopped fine)
3 tablespoons black coffee (liquid)
15 grams of butter
1 tablespoon rum
3 drops vanilla essence
3 eggs
250 ml whipped cream

For rolled cookies

2Protein
115 grams powdered sugar
55 grams of butter
• 55 grams of flour (sifted)
3 drops vanilla essence

You also need 4 small baking dishes to share the mousse.

Method:

For the chocolate mousse

Put chocolate in a saucepan with the coffee.
Stir constantly over low heat until chocolate is melted.
Remove from heat and immediately add the rum butter and vanilla essence.
Be sure to keep the hot chocolate.
Break the eggs oneat a time. Place the egg whites in a bowl and drop into the hot chocolate mix.
Mix well after each egg yolk added.
Beat the egg whites until firm and then vigorously stir in the chocolate.
Part of the mousse into muffin cups and place in refrigerator for 12 hours.

Meanwhile, it is possible in the preparation of rolled biscuits.

For rolled cookies

Preheat oven to 200 degrees Celsius.
Place the egg whites in a bowl along with theSugar until smooth.
Melt the butter.
Mix the flour and add egg white.
Flavour with vanilla essence.
Grease and flour a baking sheet.
Spread the mixture on the baking sheet into rectangles about 5 cm to 10 cm.
Bake in the oven.
Bake for 6 minutes.
Take the right corner of the oven.
Remove rolls from pan with a sharp knife and any tightly around a wooden stick.
Taking it off the spit and leave immediatelyAllow to cool.

Store cookies in an airtight container.

To serve

When ready to serve the mousse, which can be coated or decorated top with whipped cream and rolled biscuits found attractive in a glass, a plate next to the mousse mousse or cream inserted into the hood.

Line a baking pan for homemade cookies

Simple food is to eat some of the most delicious and this is certainly true of the traditional cookie. This small bakery cookies are easy to make and eat well. They can be eaten alone or in combination with making a cup of tea or coffee for a quick snack and easy.

Biscotti is something that most people are looking at one time or another. This is a relatively simple task and can be fun if you have kids. Teaching the art of making cookies is a very positive experienceand fun for you and your children. There are many different flavors with some of these, including the classic chocolate chip and peanut butter.

If you bake cookies, have a biscuit dough. Many people like to prepare your own homemade pasta ingredients. But others prefer the simplicity of pre-mixed cookie dough that is sold in many grocery stores. This rule is in the documents or dried and its use is reduced tothe preparation necessary to make a batch of cookies.

Biscotti is easier to do if you have a baking sheet, are available. These are the typical flat metal pan with a little lip around the edge. However, other materials used to make them. Other names for this type of products containing baking sheets or trays.

Cookie sheets are available in a variety of materials and styles. The different types that are available on the market are made of aluminum, silicon, and isolatedstainless steel plates. Most people have a preference, that bake cookies for the most effective. But each has its advantages and disadvantages of use.

Insulated trays can be a good option if you plan to bake cookies they are. They are using two sheets of metal with an air gap between them. When you use a leaf off the cushion of air heated at the same temperature of the oven and can cook it all yourself. You cancan also help to stop burning the bottom of the cookie sheet as a more traditional single-step, cookie sheet. The cost for an insulated baking sheet may be about 20.

Many people prefer to produce silicon baking sheets of cookies. These have the advantage of being able to permanently and also easy to clean, like biscuit dough is less likely to stay with them and to burn. These products at affordable prices with the cost of a silicon baking sheet typically about 10$ 20.

Cookies are a treat everyone can enjoy and what is with trays, a relatively simple process. If your dough right then you have a requirement for the kitchen scale and some of the most interesting of the area are made from Dualit. They also make the Dualit toaster and coffee, toast and sweet snack is an easy and quick to eat when hunger strikes.

Ogden, Iowa - Home Style Sausage Biscuits & Gravy

Hamilton coach here and I must tell you that it is a place in Ogden, Iowa, where breakfast is never a breakfast of biscuits and sausage gravy country style is better that you have the feeling that you just ate.

The small restaurant makes our small town of Ogden, Iowa, famous for its style home cooked evening meals. This great little restaurant is "The Country Chit Chat". Farmers in all the stoves in their morning coffee and orders of someone when> Biscuits and Gravy is seeing something special.

The waitress takes the plate and the aroma of hickory flavor with the smell of sausage gravy, you're crazy. expect to see too, the sauce is on the edge of the plate. Now there are only two reasons why the owner can drive the sauce would be beyond the edges of the plate.

One, two, the plates are too small, or there is an enormous amount of accumulated and Southern Style BiscuitsSausage Gravy. I must admit, after trying to eat a bowl of this amazing breakfast itself is simply too much food on your plate to eat that for a man. ... So the answer is that landowners Chit Chat prefer to leave full and satisfied.

They say the secret of biscuits and gravy is the perfect tasting type of sausage and spices used in Hickory. I could never get the owner to me to find out the exact recipe. He said it was hislittle secret. I promise to keep bugging them for it.

The restaurants I review and the "Country Chit Chat Restaurant in Ogden, Iowa controlled, I can tell you that specialize in country cooking. They should be very proud of them when preparing large portions of the restaurants serve it with a smile.

If roast beef sandwiches ... as the country Chit Chat Restaurant certainly a place. The lunch specials are good ... Special. The owneris proud to serve high quality food products at the lowest price in town. I quote the owner: "Our burger baskets are larger and less expensive than McDonalds!"

Made four out of Chocolate Chip Cookies

Cookies are one of the most popular cookie in the world - here are some interesting and fun facts about chocolate chip cookies, which are born the difference between an American and an English biscuit, and as was the cookie.

Ruth Wakefield's Toll House restaurant is credited to the first person, a chocolate biscuit as we know it today will be cooked. Chocolate Chip Cookie was created because it was actually a bit 'lazy. Ruth decided to start smallChocolate chips in its mix of cookies, provided that the melting (and thus produce biscuits for his drop goal was). Melt the chocolate took Ruth, and nobody would notice the difference. For Ruth, it was a shortcut that actually paid. Your customers loved the chocolate chip cookies and the "Toll House Cookie was born. Nestle then bought the brand.

In Britain, the term "cookie" generally refers to other forms of biscuits and chocolate biscuitsare called "cookies" - in America, in general, each type of cookie is called a cookie.

Cookies are very important in Pennsylvania - to 7 February 2001, the cookie is the official cookie of the Commonwealth of Pennsylvania said

Historically, the "biscuit" cookies play an important role in the travel industry - remain fresh for long periods, and then had a good meal with a very long shelf life. And for years, when the sails, one ofimportant points was made on a cookie ship.

If you love cookies, I suggest you find a place that served cookies made by hand - will test much better than all in one package.

Baking powder biscuits - Tips for scones always perfect

The following article will help you a bit 'as the science behind food and a little understanding' of this science can help her cheeks. There are special tips for creating perfect baking powder biscuits (scones).

The trick of baking powder flakes loose biscuits always given a very important reminder: it uses a chemical reaction to increase.

This is what makes the baking soda. Baking powder is just bakingSoda (a base) with cream of tartar (acid) and mixed, if it gets wet, acid and base, mix a gas (carbon dioxide in this case) produce. And 'this gas that is trapped in layers of flour, as the fat melts, leaving small pockets.

Why is it important to remember that? Three reasons

Reason one:

If you do not have enough chemicals to the amount of filler (flour) will not have enough gas to get them.

Reason two:

ChemistryBurn the chemical reactions that match are consumed. If you mix about before they did in the furnace gas in the air instead of the pretty bags from melting fat will escape capture.

Basic three:

The more pockets in the mix of gas and more places to catch the soft ones. That's because the flour of seven. They are, in the air, and is lighter and the gas will be easier to push the flour particlesaround.

Here are all the things I have over the years and with the help of National Academy of Sciences of my mother, I learned from my disaster happened.

As it was a science here, I find that so much to cook is a bit 'like black magic. You can get a feel of things. You know when the dough is mixed just enough, but it's hard to pass that on to someone else.

The more you do, the easier it gets.

The problem: The biscuits do not rise ordoes not increase much.

The solution: the classic symptom of over mixing and kneading up. Unfortunately, once the cookies are baked there's not much you can do, except slather with butter and jam and cream.

The problem: The biscuits are rising, but are rather difficult and / or hard.

The solution: This is a common symptom of over mixing.

Mix and knead to activate the gluten in flour. Gluten is a protein, and while this is an importantmixture of yeast, gluten is also your cookies very hard and difficult. can be exactly like a yeast bread!

cookies are baked in, there's too much you can do, but you can prevent disasters by using sweet flour.

What is cake flour? This is a flour that has a low gluten content. You can make your cake flour replaced by the conclusion of one tablespoon per cup of flour in the recipe and replaced it with the cornstarch.

This is also one of the occasions whenSeven charged. To be honest I can not be bothered most of the time, but it makes a difference.

The problem: The biscuits are brown on the outside, but still first for hours in the oven for half an hour after central

The solution: lower the temperature. Everyone's device works differently, but an oven at 350 degrees for perfect scones should be golden brown in the oven.

I hope this article helped you understand some of the interesting sciencebehind a very simple food, and that helps your scones and pastries are detached, easy and delicious!

Copyright 2010 Clarissa Hancock

Gourmet dog biscuits

There's nothing you can do to make your dog healthier and happier life, as well as provide food to feed your dog with natural and organic ingredients. Remember that there are many things in dog food and regular mainstream really hurt the dog more than helping your dog.

dog food with a high percentage of corn, for example, are harmful to the digestive system of your dog and dog food, meat and bone meal that might include things like claws or paws or featherseach of which can harm your dog. dog food, not all have natural chemicals and other preservatives that your dog is sick, and at least he will not allow the kind of life, that he should live his life.

There are many ways to ensure your dog lives the life he wanted to live as possible. Making his home-made gourmet dog biscuits can own, that only this. Can offer goodies that make it healthy andhappy.

In order includes basic dog, you must first collect a large bowl and ingredients. In a bowl, mix 3 ½ cups flour 2 cups unbleached flour 1 cup full of flowers and corn flour. Also add 1 ½ cups of skim milk powder.

Now you need to package dry yeast and 1 tablespoon and a half to three cups of hot stock or broth.

Let the yeast dissolve in the broth of chicken or meat. If you have dealt with very rich broth that tastesbest for your dog. Let the mixture stand for about 10 minutes, then add the flour mixture you made earlier.

This should be a dough that can then scroll down to about ¼ inch thick. Then you can cut cookies into shapes and brush with egg wash. It is possible for about 45 minutes in the oven to 300 degrees, which is hard to cook. Then turn off the oven but leave the cookies in one night so that they receivehard.

Another great recipe for cookies with pieces. You should be a medium bowl, 2 cups whole wheat flour or flour, 1 cup of corn flour, ¼ cup wheat germ, 2 tablespoons of beef broth and ½ teaspoon of yeast extract powder is mixed.

After being mixed, add 1 egg, 1 tablespoon of cooking oil, and 1 cup of hot water. It is recommended to mix all ingredients together and roll out the dough. Create your cookies and then cook them in aungreased baking sheet for about 2 hours to 275%. You should end up very difficult, but let it sit overnight so that they are the right consistency for your dog.

More recipes for your camping adventures

Discover some of the best recipes and easier to camp there, and you can make your vacation a bit 'more acceptable, without excessive effort useless. They want something simpler when it comes to outdoor cooking during the holidays, something beautiful but not too good? Well, if you love cooking, you can actually like a king in the middle of the forest to eat.

Consider the types of equipment already in need of portability, and what types ofFoods you'll want to eat your stay. Camping current technology and modern kitchen equipment and camping can help, great food tent on site. Some of the things I have in other articles, however, are already said, to treat as absolutely delicious and beautiful.

You can start with the right ingredients uncontaminated fuel in a game, activity, enthusiasm and a great breakfast on the day of your adventure. One ofboth traditional (in my opinion) one of the most delicious breakfast meals is a nice plate of biscuits and gravy. Yum. And of course you can serve biscuits and gravy, at any time of day. Breakfast and dinner can take a bath after a day in the lake something that everyone agrees will scarf down the fire.

You need the following items for this recipe:

You can store the cookie, half a pound of soil, packed lunchSausage. You need flour, of course, but only about 4 tablespoons for this recipe. Need a quart of milk, and, of course, salt, pepper and other spices of your choice. Needless to say, it is always easier to cook if you are a VR store ingredients. In contrast with pancake mix, sometimes there are camping recipes that require ingredients refrigerated or cooled.

You must be a casserole, cover and bake cookies. The furnaceshould be greased and preheated at a set temperature (the time depends on your height) bake cookies for ten to fifteen minutes. Preheat the gallon of milk. At the same time, add the sausage in a large frying pan. This part (the sauce, that is) can actually be run temporarily chimneys and furnaces. Spread (fat), browned the meat with flowers and continue to boil more than four minutes or so before gradually the hot milk to get started. Do not stop stirring.Continue cooking until the sausage sauce a bit 'thick - because thicken (as many recipes) and the sauce as it cools. If you do not give a slow cooker, you can always toast or something instead of freshly baked cookies.

There is also ideal for camping recipes you can prepare it before it's easy to get ready to leave after a long day of hiking, swimming, fishing, or whatever. Sometimes (asYou can love for cooking), you can return the tent or mobile home hungry after a good meal, but without a great desire to spend 40 minutes cooking a meal. The night before you go on your camping, prepare the chicken thawed. Wash chicken and pat dry with paper towels. Choose your favorite seasonings and rub on the outside of the chicken to cover. You just have chicken and almost no other ingredients. You will also need a can of beer, malt beer. Also, if, You can choose to lead and spices or seasonings you think you need.

Keep the bird in a freezer bag. Obviously, if stored in a freezer, the chicken is not ready to be ready, thaw. However, this is usually not a problem because your bird will thaw quickly enough for an outdoor summer tour, do not you think? Yet she keeps in his pocket during the trip. When it comes time to prepare for this dinner, the cooking grill to start and / orFire Pit. Begin once the coals are hot. First, remove the chicken from the bag. Put an open can of beer and grilled chicken with beer, then beer is literally in the cavity of the bird on the grill. Be careful not to burn the leaves will cook faster than the rest of the chicken. Because of heat, steam beer, dampen and absorb in the chicken during cooking.

There is no agitation, no frequent contact, let your chickenRest on the grill and check it when it seems on the verge of being completed. The meat will fall off the bone when the bird is ready to eat. This is the ideal kitchen for the first night. And remember to bring a meat thermometer to check the breast meat. Although not absolutely necessary to do so, if you can. raw chicken can make you sick.

Tired of hot dogs and trail mix, but to understand you just pay for it on your vacation. However, it is not necessary.That's because you never know, but there are all kinds of great recipes perfect for camping and cooking outside. Some of the recipes that follow can only be what you are looking for help, add a burst of extra flavor to your camping trip. Camping meals can be the same again. And there are many great recipes that make it easy for your camping trips are. These are recipes that are prepared in advance or cooked on site - even if the field isBases.

The most important principle on a solid recipe for Red Lobster Biscuits

If you are interested in creating your own recipe for Red Lobster biscuits, then welcome to the club. Not that there is a genuine attempt Club, but thousands of us like to think of us as a culinary Sherlock Holmes to investigate the true shape of the Red Lobster Restaurant Recipes. In fact, most of us only as Lestrade struggled - often think you understand, but at the last moment of truth escapes our fingers. This is fine, though. more The Red LobsterCookie recipes we try, the more we learn. And the journey is half the fun, right?

Never forget that the recipe for those cookies do not do it overnight. There was a lot of trial and error involved - two steps forward and one step back. First, the recipe was just right to explore a maze with many dead ends and retracing of steps. The unique taste fine, airy texture, the way the cookies seem to melt in your language. Red Lobster has the right, in aExample, that a hit with customers. So even if you try to copy them, the cookies, remember that you must pass through many trials and errors.

Do not worry, I guarantee you that for the first time will be a disaster. But as long as you in your efforts, there is as long as you practice more and more you will get better results. With more experience, there is closer to the perfect biscuit. Note that Edison failed one thousandTimes before inventing the light bulb.

Not that you must be a thousand times. Just look at sites or cookbook recipe, recipes, Red Lobster's biscuits are. If you follow the steps in the recipe, I will be your perfect cookie fast. This does not mean they will not fail - it simply means that you will have faster success. Finally, no prescription to cover every detail. Remember that practice makes perfect! If cookies first sight or just bad taste to try to understand whatwent wrong and do it again.

Do not worry. Just have fun and you will eventually all the cookies you make your perfect Red Lobster restaurant. Remember that nothing is without practice. The same applies to this corner of paradise.

Quick Bread Mix (with recipes for pancakes, biscuits, and muffins)

10 cups flour

1 / 3 cup baking powder

1 / 4 cup sugar

1 tablespoon salt

2 cups vegetable shortening

Cut the shortening into the flour, baking powder, sugar and
Sale. Continue working the mixture until it resembles fine
Ground meal.

Quick Bread Mix can be stored in an airtight container for 6
Weeks.

Pancake

~~~~~~

2 cups Quick Bread Mix

1 1 / 3 cup milk

1 teaspoon vanilla

2 tablespoons sugar

2Eggs

When the pancake mix seems too thin, a bit 'faster
Baking mix. If the mixture seems too thick, a bit 'more
Milk.

Drop Biscuits

~~~~~~~~~~~

2 cups Quick Bread Mix

1 / 2 cup milk

Mix well and then falls on a greased baking sheet
spoons. Bake at 350 degrees for 15 to 20 degrees Fahrenheit
Minutes or until golden brown.

Muffins

~~~~~~

3 cups Quick Bread Mix

1 cup milk

1Egg

1 / 2 cup sugar

Mix all ingredients until only the cooking is quick mix
cloth. Drop by tablespoon into greased muffin tins or
Muffin tins lined with cupcake papers. Bake at 350 degrees
Fahrenheit for 15 to 20 minutes or until golden brown.

Note: Blueberry Muffins 1 cup cranberries
make apple muffins, add 1 teaspoon cinnamon and 1 cup
chopped apples.

LeAnn R. Ralph copyright 2005

Trans fats KEEP fat!

Trans fatty acids, lurking like hydrogenated fats and oils in processed foods known. Everything from fast food and ready meals, biscuits are full of them - even margarine! Look on the ingredient list of your favorite foods. If you do not eat list.

This type of fat is a man of similar structure in plastic, added to food to give them a longer life and very difficult process for the body. Avoid like the plague if you have a good health and a lackencouraging number! You'll be surprised how many times this name appears in the foods we eat ...

"Trans fats" have no nutritional value and the body finds it almost impossible to digest or treatment of these deadly deceiver! They are really good quality fats give a bad name! Trans fats are used by food manufacturers, instead of hydrocarbons, which reduce costs, expand the product and help the durability, perceived taste and texture of the food improved.

"Trans fats, often described as the heartAttack in a Box "

These fats, called trans-fatty acids are also a blockage of the arteries, cancer-causing fats formed when vegetable oils are hardened into margarine or shortening, fried foods to be used in cakes, biscuits, confectionery and.

Not only do trans fats in many foods, but are known to increase the "bad" cholesterol, while lowering the good cholesterol. " Trans fats can also help type 2 diabetes, heart disease, and many othersserious health problems. Enough said!

Simon TIPS: trans fats

Look for 4 suspects first Trans Fat. Trans fats can be disguised as one of the following four ingredients. Come and sniff out the bad fats: hydrogenated vegetable oil, "" partially hydrogenated vegetable oil "," vegetable fat "and / or" margarine ".

Be sure to check the ingredients list. If the words "partially hydrogenated" appear in the list of ingredients the product contains trans fats. If the wordoil "shortening" in the list of ingredients, the product may contain partially hydrogenated - Trans Fat.

Know where trans fats are lurking. Be aware that most crackers, marketed as a healthy, trans fat! Trans fats are many thousands of everyday foods, including margarine, pastries, cakes, biscuits, some vegetable oils, cheap chocolate, ice cream, puddings and pudding mixes, pizza, French fries, donuts, salsa and tomato sauce mix, prepared meals and food marketsThe children, including some sugary breakfast cereals. These fats are also buried in snacks, fried foods and baked goods, as well as in fast food. 40% of the products in the supermarket contain trans fat!

Ditch margarine and butter in the diet instead opt. Butter and margarine-like spreads are high in trans fats. They can be marketed as a healthier alternative to butter, but they are not! Go for unsalted butter in the kitchen and use the bread.