Ingredients

-15 graham crackers, crushed
-2 tablespoons butter, melted
-4 (8 ounce) packages cream cheese
-1 1/2 cups white sugar
-3/4 cup milk
-4 eggs
-1 cup sour cream
-1 tablespoon vanilla extract
-1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Ingredients

-6 cups grated carrots
-1 cup brown sugar
-1 cup raisins
-4 eggs
-1 1/2 cups white sugar
-1 cup vegetable oil
-2 teaspoons vanilla extract
-1 cup crushed pineapple, drained
-3 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 teaspoon salt
-4 teaspoons ground cinnamon
-1 cup chopped walnuts

Directions

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

By allrecipes

Ingredients

1 1/2 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt, divided
1 cup plus 2 tablespoons couscous
1 large tomato, cut into small dice
1 cup frozen petite peas, thawed
1/2 cup chopped fresh mint
5 tablespoons olive oil, divided
2 tablespoons lemon juice
Fresh-ground black pepper
1 pound large shrimp, shelled

Directons

In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt and 1/4 teaspoon pepper to the couscous.

In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.

Variation:

Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.

From Cooking

Lopez recently launched #BeTheGirl Challenge, a fitness competition that encourages women to be happier and healthier.Star has given a look at what she eats in a day.

Many of us know that Jennifer Lopez despite her age she has a perfect body that any woman might envy .

But not in vain , she has a perfect body . The star follows a special diet to keep her body in shape .

Here's what Jennifer Lopez consumes in a day :

 
Hydration
Water throughout the day

Breakfast
BodyLab TastyShake Berry Berry Good smoothie
1 scoop of BodyLab TastyShake
3/4 cup strawberries
1/4 cup blueberries
1/4 cup raspberries
1/4 cup Greek yogurt
1/4 tsp. cinnamon
1/4 tbsp. honey
1/4 tsp. fresh lemon juice
1/4 cup ice cubes

Lunch
Kale salad with queso
1 bunch of kale, large stems removed and leaves finely chopped
2 tbsp. toasted pumpkin seeds
2/3 oz. crumbled queso
2/3 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
1/3 of a large shallot, minced, sea salt to taste

Snack
A medium-size apple

Dinner
1 boneless, skinless grilled chicken breast with:
1/2 cup sautéed brussels sprouts
1/2 cup baked yams with sea salt

Dessert
Chocolate chip cookie

Total Calories
1392

Ingredients

-200 g dark chocolate, chopped
-2 Coles Brand Navel oranges, rind finely grated, juiced
-1 tsp vanilla extract
-2 Coles Brand Australian Free Range Eggs, separated
-300 ml thickened cream
-2 tbsp brown sugar
-2 tsp orange zest, to garnish

Directions

1-Place chocolate, rind, orange juice and vanilla in a medium heatproof bowl over a saucepan of simmering water (do not allow bowl to touch water). Stir for 3 minutes or until mixture is smooth. Remove bowl from heat. Set aside for 20 minutes to cool. Stir in egg yolks.
2-Use an electric mixer to beat cream in a bowl until soft peaks form. Fold three-quarters of the cream into chocolate mixture. Chill remaining whipped cream until required. Beat egg whites and sugar in a bowl until thick and glossy. Fold into chocolate mixture. Divide among 6 x 3/4 cup capacity serving glasses. Chill for 2 hours or until set.
3-Top mousse with remaining cream and sprinkle with orange zest.

Ingredients

-185 g butter, softened
-2/3 cup (150g) caster sugar
-2 tsp vanilla extract
-3 Coles Brand Australian Free Range eggs
-1 cup (150g) self-raising flour
-1/2 cup (75g) plain flour
-1/3 cup (80ml) milk
-400 g pineapple, cut into thin wedges
-20 g butter, melted, extra
-1/2 tsp ground cinnamon
-1 tbsp white sugar
-Double cream, to serve

Directions

1-Preheat oven to 180°C. Grease a 20cm square cake pan and line the base and sides with baking paper.

2-Use an electric mixer to beat the softened butter, caster sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Sift combined flour over the egg mixture. Fold until just combined. Add milk. Fold until just combined. Spoon into the prepared pan and smooth the surface. Arrange pineapple, slightly overlapping, on top of batter. Brush with melted butter. Combine cinnamon and white sugar and sprinkle over the top.

3-Bake for 50 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Transfer, top-side up, onto a wire rack. Serve warm or at room temperature with cream.

Food products are different types. They differ not only by the fact that they are limone or tomato or apple spinach. They change and within their type. This change comes given the way they are produced.
So differentiate products, which are:
BIO (natural)
GMO (genetically modified organisms)
BIO products are all those products derived from organic products. They are not genetically modified and are not used pesticides for growth. There are products that grow in a natural manner, but not modified as conditions example field tomato production is natural, whereas greenhouse tomato is cultivated.
Chickens reared in poultry, chickens reared vary by family.
GMO products, are products that are produced genetically interfered by of man. The use of chemicals, pesticides are large quantities. The use of needles (hormones) that promote:
1) Increase the amount of production;
2) Maturing before his time;
3) Conservation for longevity (up to 3 months);
Use of chemicals indirectly affects human health, adding here some diseases such as obesity, cancer, autism, etc.
The decision for these products belong CITIZEN. If falling demand for these products, then manufacturers would Seat level of production.