Three Health Advantages Of A Vegetarian Diet

While many people lament the nutritional disadvantages

of a poorly planned vegetarian diet, few stress the

health advantages of adopting a vegetarian or vegan diet.

In this article, I will cover the major three nutritional

advantages of becoming a vegetarian.

The first major advantage of a vegetarian diet is

increased heart health. Vegetarians, on average, consume

more nuts (often as a supplemental form of protein). Nuts

contain “good” fats, such as omega-3 and omega-6. This

promotes good heart health by reducing “bad” cholesterol

and unclogging arteries.

In addition to nuts, vegetarians also consume more soy

milk (often to replace milk), which reduces “bad”

cholesterol and has been linked to good heart health.

The second major advantage vegetarians enjoy is increased

skin health. In addition to consuming larger quantities

of nuts (which contain healthful oils), vegetarians tend

to consume more fruit and vegetables, which are rich in

essential vitamins, including A and E, which are linked

to good skin health.

Fruits and vegetables ..

Source: health.

If you want an easy to cook recipe that allows you to give your family a bit from all the food groups, this is it. It is the perfect bite size for little toddlers too!

1 lb ground beef

2 cups frozen mixed vegetables

1 jar (12 oz) beef gravy

1/2 tsp salt

1 bag frozen potatoes O’Brien with peppers and onions, thawed

2 cups shredded Swiss cheese

Heat oven to 350 degrees. Spray a 12×8 inch (2 qt) baking dish with nonstick cooking spray.

Brown ground beef and drain. Stir in mixed vegetables, gravy, and salt. Cook until vegetables are thawed and mixture is thoroughly heated.

In the baking dish, layer 3 cups of the potatoes and 1 cup of the cheese. Spoon the ground beef mixture over the cheese. Top with the remaining potatoes.

Cover with foil and bake 55 - 60 minutes or until bubbly. Remove foil and sprinkle remaining ..

Source: 60_minutes

Nanna asked:

But in my defense, I think so one included this recipe on the fly because I looked it up on the internet after I had to throw out two batches and I found a ton of recipes for this that all had additional ingredients than what mine called for. But I have had plenty of other recipes that I have tried that have bombed as well. I love a challenge and will try a recipe several times before I pitch it. The other day I tried out 5 different recipes for biscuits and one turned out really yummy but I am trying to find a recipe for drop biscuits that tI have seen mixed up and made right out of the bowl..


_Daisy_princess asked:

Can you give me the recipes for these:

A Salad Dressing (no wine or things like that)
Lemon Squares
A good, refreshing drink (no beer or wine or alcohol things)

Thanks! If you want you can just give me one. Like you can just give me the recipe for Lemon Squares, or you can just give me the a Salad Dressing recipe, or you can just give me a recipe for a good drink.

Thanks so much!


cotton_1912 asked:

In the mid-1980’s a major U.S. manufacturer of cake/brownie mixes had a recipe on the back of the box which I believe was called BLACK FOREST CHEESECAKE. The brownie mix was divided and used for both the crust and as an ingredient inside the cheesecake itself. The directions included topping the baked cheesecake with a can of cherry pie filling. However, personally I found that a bit too rich. This was THE BEST cheesecake I have ever tasted. A number of items were missing when we moved and this recipe was one of them. I have contacted the various brownie mix manufacturers and I have been unable to locate the recipe. As I inidicated earlier I may not be using the correct name/title of the recipe. If I remember correctly the recipe called for part of the brownie mix to be mixed with cream cheese and sour cream–along with other ingredients and then baked. If anyone has this recipe I would be grateful if you would be so kind as to share the recipe. Thank you for “listening” and looking!


Cheryl B asked:

I used to have a recipe for a fried won ton that included spinach, minced shrimp, and ground pork. My recipes have disappeared in my last move and I have looked everywhere for this recipe on the internet. I find some of these ingredients in recipes, but not all. I can wing it, but I thought I would see if anyone might have this recipe. I believe it was on the back of a won ton package years and years ago. I dont need any other won ton recipe unless it has spinach, shrimp and pork. Thanks!


 

jenny h asked:

baked sliced potatoes with kind of a cheesey tasting

 

velveeta maybe well some kind of cheese .

anyone know how to make some and some recipes ?

fatima35121 asked:

I would like to make this for my uncle this Thanksgiving. The only ingredients I know that are in it are rice, gizzards, liver or hearts and that is about it. I am not sure if the recipe is Italian or Lebanese. Since my grandmother has passed away I don’t have the recipe and my uncle is blind and he doesn’t remember the recipe either. Any help would be much appreciated.
Thank you everyone for answering my question and I will definately have to make these :)

I have been looking at making my own pasta, and need a recipe for making it as a low-carb pasta suitable for diabetics.

If anyone out there has a recipes, or knows where I can find one please let me know.

?Bubble? asked:

Recipe for picky eater? I want to try some need health food but i am really picky.Do you know a recipe or recipe that i might like? That doesn’t include B. Sprouts ( can’t spell), Boriccluy ( the green sprout that people put cheese on, really sorry) Mushroom, Beans, Olives, onions and peppers. I like fruit( ex pineapple). And i don’t really like meat ( i ? catfish though). Is there any thing i will really like?
I am trying to broaden my eating taste! Why do u think i ask this?


Jenn asked:

How do you make salisbury steak? (I do not want copied and pasted answers)


JustAsking asked:

I’m looking for a recipe for “Arab Coleslaw” that Graham Kerr (the Galloping Gourmet) used to have. I lost the recipe book (from his series). Recipe features cabbage, lemon, garlic, salt - I know the garlic and salt are mashed and then lemon juice is stirred in, then tossed with the cabbage - but the proportions are totally lost, and haven’t been able to reproduce through guessing.

Anyone know this or similar recipe?


Rey asked:

Okay, so, I was lazy this year and didn’t get my mom a V-day gift. So tomorrow morning, I am getting up really early and baking for her. So, my idea is to make a pizza cookie (you know, one giant cookie in the shape of a pizza) The problem is, I don’t know what to do for it. To make a pizza cookie, do you just have to get your baking pan and spread it out in the shape of a big round circle or is it not that simple? I’m assuming also that you just use a regular cookie recipe rather than having some special recipe. Okay, so I would like a recipe for peanut butter cookies. I don’t have peanut butter chips so I can’t use one of those recipes. We also don’t have any chocolate chips so any good recipes for cookies? Thanks in advance!


pamom36 asked:

does anyone have a recipe for liver & onions?


Smoochy asked:

I got a recipe from a cookbook a few months ago called “Ganache Crowns”. They are a shortbread cookie circle with star tip piped ganache (almost like a large Hershey KISS), frozen just until the ganache is hard enough to dip in a white chocolate glaze, then decoratively drizzled with colored white chocolate.

I photocopied the recipe from the book (whose name I no longer remember), but unfortunately the recipe calls for 1 recipe shortbread, 1 double recipe chocolate ganache, 1 recipe white chocolate cookie glaze….d’oh!!

The recipe seems pretty basic from the pics and description, but I would really like the full recipe if anyone has it…oh, and the name of the cookie cookbook if anyone knows what the heck I’m talking about :-)
Alternately, does anyone have a ganache recipe that when chilled will set up almost to a truffle-like consistency and then a recipe for a white chocolate cookie glaze that sets up enough to be somewhat solid/hard to the touch.

Appreciate any help!
I don’t think I was clear on the directions: shortbread cookie circle with the piped ganache on top of the cookie, frozen until solid enough the dip the cookie and ganache in white chocolate. They look like a large white Hershey kiss when they are done.
The name of the cookbook is “The Artful Cookie: Baking and Decorating Delectable Confections” by Aaron Morgan. If anyone has this book, I would really appreciate the recipe.

Thank you for the link to the ganache recipe. Not exactly what I needed but with so little information from me, I appreciate your effort to find me something for me to use :-)

MommyS asked:

My mother used to make a chocolate chip oatmeal pie. We are southern women and a lot of our recipes are just handed down from generation to generation and once you’ve cooked it a few times you don’t need a written out recipe.

My mother passed away in 1997 and she took her recipes with her when she did.

I’ve searched the net for a chocolate chip oatmeal pie and was unable to find one. I have found recipes for oatmeal pies, however.

http://www.cooks.com/rec/view/0,1837,153173-229192,00.html This recipe sounds about like the recipe but has no chocolate chips. I was wondering how much semi-sweet chocolate chips it would take for a recipe like this or if it would even work or make it runny.

If anyone has a recipe it would be great!


Caro V asked:

hey .. i wanted to make something fast easy an dtastey for today but have no ideas… any tips?? its now or never!!!

[nms:carving knife, 3,1,1]

Person asked:

This is probably just me being stupid and not knowing how to cook…but when I try to cook drumsticks in a pan (with garlic, soy sauce, etc), they never seem to cook evenly. Like one part of the drumstick will be cooked through and the juices will run clear when I poke it, but then another part won’t be fully cooked yet, or I’ll think that it’s been cooked through and the meat outside is all browned (and getting pretty dark), but when I actually start eating it, I find that the very inside next to the bone is still red. :( What am I doing wrong? I try cooking it longer but I don’t want to overcook the outside either.


humanoidtyphoon1@sbcglobal.net asked:

ok so i grill all the time, and have slowly mastered pork, beef, fish, and shrimp…but now i want to cook. I plan on making dumplings as my first attempt to real cooking( i guess dumplings count) due to their simpleness…..so what should i put in my Gyoza dumpling? i dont want cabbage in it and also how long does the meat inside need to cook? i know you fry them till they are brown( the dumpling) but does it really cook the meat? And lastly, i need one on one help in cooking, but dont have anywhere to go and my father isnt much of a chef, he is the one who taught me to grill so well…thanks for the advice

P.S I am 15 years old so dont suggest cooking schools..thanks!
also where can i get gyoza dumpling wrappers?


jords-will-solve-it asked:

I am 14 and love to cook, could someone please tell me a good recipe website? chz.


toochins asked:

how do you make spaghetti sauce out of real tomatoes. i know you cook them down somehow.and then add your spices. is that all you do? do you boil them with the skins on or peel them first? plz help, i have alot of tomatoes that will go bad if i dont use them soon.


:)DMK:) asked:

what is the cantina laredo(resteraunt)’s recipe for their delicious guacamole?


Katie M asked:

Hello, I’m going to be cooking with some left over wine and I read that it takes 2.5 hours to burn out the alcohol until there is 5% left, but obviously, it doesn’t take 2.5 hours to make a sauce. So my question is, can the wine cook on the stove by itself? Or will it just all evaporate? Does it HAVE to be cooked with something?


070907_NF asked:

My boyfriend and I have been cooking together, but it seems like he’s the one doing all the cooking and I’m just there helping. He questions me sometimes about when am I going to cook for him. I really want to cook for him but he’s picky with his food that it makes it hard to for me to cook him anything !! I’m not looking for a meal we’ve cooked before — like, steak, porkchop, bbq chicken with veggies on the side along with a salad. Any suggestions?


Meggan’s Mum asked:

I have been given a brace of Partridge and would love a recipe for them. I have several cook books but have only found a couple of recipes, one says cook in wrapped Vine leaves and cooked in white wine! The other has port added to the stock and I really want a reasonably simple recipe, not too rich, which doesn’t use any alcohol. Any help much appreciated.


lazer plate asked:

This is a serious question: all input would be greatly appreciated.

I am a serious cook who loves stimulating the senses. I have found by doing a few simple things: eg. changing the ambient smell (smell of room), changing cutlery (weight shape amount of food on the cutlery) etc to create new experiences can dramatically affect the dining experience.

I started to think this is like how people create sparks in their sex life because they try something new and exciting (i have heard of doing it somewhere new because new smells, new surroundings make it feel like the first time - really new and exciting).

Sooo……has anyone got anymore suggestions of ways treat people’s sense’s to something new that I could adapt for cooking? Cooking or sex tips appreciated (im sure i could find out the underlying sense stimulation for sex tips and adapt it to cooking).

Many thanks,
An enthusiastic chef
the colours thing - so right. I do use them but not enough - paella for instance is nice and colourful and colours stimulate sight
yeah - cooking for a living is hard. you are under a lot of pressure and its mentally exhausting and to put that much effort into each dish would mean you could only serve like 10 customers a day!

this is merely for friends and family - i can cook things better than a lot of restaurants but i wish to rival the great gastronomers who do food science and create an almost spiritual experience for them when they eat what i have cooked. I want food which tastes great, is made with lots of love and explores their senses completely
wow the girl who loved brains - excellent you truly understand. I actually make a delicious handmade pizza which fully explores the earthy sensual feel actually - that is one of my signiture dishes. It evokes memories and creates a vivid picture of where i want to take people when they are eating it…..thanks for your advice especially cause you truly understand


kellygirl3398 asked:

Monthly Recipe War Group

This group is for those who like to cook, collect recipes or just share family traditions through weekend e-mail wars. To explain how a war works: Once each month we will have an open group where everyone can post recipes or traditions to the group from Friday through Sunday evening. We will have themed wars such as Chicken recipes or Cookie recipes for example. We will also have Holiday themed wars to cover Christmas, Easter, Valentines, St. Patrick’s Day, Halloween, Thanksgiving, 4th of July and maybe others too. I would also like to do freezer cooking or once a month cooking, grilling, baking and so on. So when a war is announced please send in your recipes.
I STRONGLY SUGGEST YOU JOIN THIS GROUP IN DAILY DIGEST MODE. IT IS A HIGH VOLUME GROUP DURING THE MONTHLY WAR.
http://groups.yahoo.com/group/Monthly_Recipe_War/
Because the group only “wars” once a month” and it hasn’t started yet. It will start soon though. There are alot of people there waiting. It’g gonna be alot of fun!


David Dickerman asked:

I want to know at what age you started learning to cook (making tea or coffee does not count) and did someone teach you or did you self learn? Both men and women’s answers are welcome.


Bloatedtoad asked:

I cook my fully thawed turkeys with dressing in it at 450 °F sealed in aluminum foil. I throw away the timer and I don’t open it at all until it’s done. I’m trying to develop a simple chart with a sliding scale so can take the turkey weight and cross reference it with the cooking time when I bake it. I usually bake a 20 pounder for 3 1/2 hours and it comes out perfect. I did a 17 pounder once at about 3:06 and it came out perfect. However when I did a 24 pounder at 4 hours (my straight line estimate) that wasn’t enough. So maybe a curve would be better than a straight line. However I really don’t know. If you have worked out perfect cooking times for various weights of turkey with dressing in it I’d like your input. It doesn’t bother me what temperature you do yours (350 °F or whatever) as long as you have worked out the perfect time for cooking all your various turkey weights while cooking in a similar manner to the way I do. It would give me useful information that I could work with.


Wanttoknow asked:

I read the one about Crockpots, where he didn’t care for them.
He mentioned that you lose the flavor, I don’t think so, it can’t go anywhere but inside the pot. I count on all the juice and flavor from the meat.
I just got a 5 qt. Slow Cooker (crockpot). Big enough for a pot roast. I’ve always cooked my roasts on the stove. But, I wanted it to cook by itself, and just fall apart after it’s done. Like Golden Coral’s.
I just LOVE their pot roasts. I put in potatoes, carrots and onions. As it is cooking and the water is hot, I then put in sifted flour. So the water will thicken a little bit. I don’t like any meat all the way cooked. I know when I use the crockpot it probably will. I haven’t used a crockpot in years. Not sure how long I cook a pot roast. I guess I’ll read the manual. My Mom used to use hers a lot. So, any ideas you may have. I would appreciate that.
Oh, it seems that the carrots take longer to cook than the potatoes, why is that? mmm


John S. asked:

I have a problem. It’s my Ex-wife. She has always hated cooking but never will admit to it. Her idea of cooking is opening a can of green beans, putting it in the microwave, and “Voila! Bon Apetite!” No seasoning. No recipe. Just good ol’ “PLAIN COOKIN’!” as she likes to call it.

Right…

I come from a long line of good cooks. Some call me pro because I get hired to cook for other people’s parties with the scrumptuous dishes I’ve learned to prepare. Cooking is not that hard. But you have to TRY. You have to take an INTEREST. It does not happen MAGICLY.

So my 13 year old wants to learn how to cook. She lives 1500 miles away with her mother. I don’t get to see her often. When she tries to cook anything, her mother throws a TIZZY, complaining one crumb was left behind.

No.

My daughter is clean. She doesn’t leave a mess. My Ex is worried her daughter may learn how to cook better than her. ANYONE can cook better than my Ex.
I could try to buy my daughter cooking lessons. But my Ex would not drive her to go there. It’s all about control of their schedule and every decent skill or talent I’ve tried to inspire or foster in my children has been undermined by their mother who is horribly insecure and wants to keep those around her completely subordinated and humble. Yes, you are starting to understand why after 10 years with this dibilitating philosopy where anything you attempted would be undermined, was no longer acceptable. I got away. But my poor kids are still there. Thanks judge for denying me custody. BRILLIANT decision!

But my question is one about how to get these children a talented chef to show them how cooking is easy..so they don’t STARVE the way they frequently do because their mother won’t let them cook for fear of disturbing her “immaculate kitchen”. Literally, a social worker reported her for almost starving these children and it was all because of OCD and insecurity over cooking.
Is there such a thing as a homemaker coming into the home to teach children how to cook? It sounds a little off-beat, but actually could be an interesting home business.

My alternative is to drop ship cooking equipment and food inventory to my daughter so she can set up in her own room (she is 13 and wants a Suzy Homemaker Oven for Christmas, she’s been so kept away from basic cooking skills). At 13, she is adult enough to use a regular oven and sink…it’s just getting her past her crazy mother and I think it will take another adult to negotiate that road block.

Where is Mary Poppins when you need her?

Any ideas you have will be appreciated.
Thanks Responders!

As for the counseling option, yes, I tried to get my Ex to go to marriage counseling…she refused…”Only crazy people go to counseling and I’m NOT CRAZY!” was her answer. So I went instead. For 2 years to make sure I wasn’t making the wrong decision to leave. Tremendous consternation over the potential impact of divorce on my children. In the end, I had to separate and SHE declared divorce to grab all the assets she could. Told me for years, it was all about the money for her, in her book and of course she never loved me in the first place. Word! She said these things to me. again and again. People thought me a saint for lasting as long as I did.

We are divorced and living 1500 miles away so the 3 of us going to counseling together is not an option.

I changed laws to make webcamming for supplemental visitaion easier for 1000’s of parents like me. So we webcam weekly, but in person visits are rare and most expensive given the distance.
Today we had our weekly virtual visitation session by webcam. I set up in my kitchen and showed the difference between onions: white, yellow, yellow sweet, red, and shallots. I showed how to dice garlic…asked what they thought would work in marinade for beef, and then prepared breakfast steaks with mushrooms and fried eggs, blindfolded. Simple dish. I had to quit though because they started whining how hungry they were. They are not starved, particularly…just trained on McDonalds Kids Meals and whatever their mother picks up. I’m trying to show them that home-made is better and often show them how to make salads and healthy meals, not as heavy as today’s breakfast. I cook for an elderly person and they were just hungry for a breakfast steak and eggs today which gave rise to my demonstration. Still not as good as in person, though.
Several Responders suggest counseling. I tried this several times with my Ex when we were married. She would go once then quit claiming “Only crazy people go to psychologists and I’M NOT CRAZY!” A clinical psychiatrist diagnosed her with Histrionic (a.k.a.Hysterical) Personality Disorder, always needing attention and drama, acting out in inappropriate ways, trying to placate a deep inner unresolved insecurity perhaps from childhood. This diagnosis fit but my Ex refused to recognize it. I went to therapy for 2 years just to make sure I wasn’t making a mistake if I chose to leave her as it was my kids who were keeping me hanging in there, and she knew it which is why she lied about using birth control on our honeymoon and our first child was born 9 months after we were married. So trust from the beginning was a big issue as she is a compulsive liar and my children are more than aware of this because she feeds them full of ridiculous lies and breaks her promises with abandon.
In the end, the only thing I could do was save myself and hopefully my kids too if I could win them in a custody battle which yes, I tried, and yes, I spent all I had on it. But as long as the children are not being abjectly abused or neglected, judges are MOST reluctant to let the man have custody, at least in this ultra-conservative Republican county where the children reside. So yes, I tried but lost the case, being born male.

As for me potentially putting the children in the middle, no. Believe me I know all about Parental Alienation Syndrome and became the National Marketing Director for a group dedicated to raising awareness about PAS and how to arrest it. Yes, their mother did all she could to alienate my kids from me & it worked on the eldest but I got new legislation passed to make virtual visitation by webcam a legally enforcable option. So this mitigates Ex’s alienation attempts by countering that negative programming with real life proof, Dad’s a good father.
Since originally posting this Question, I have acted on a couple of suggestions. I discovered a cooking program at a local university where they come into your home and teach a 2 hour class for $125 but you can have up to 4 participants. That opens door for mother or friend to participate and looks less like remedial training and more like a social event so Ex may like that as she always wants to be “The Belle of the Ball”, so to speak. Ego issues, you know.

I’ve also posted an on-line ad to recruit a homemaker type to come in and teach meal preparation. If my 13 year old could cook for her 11 year-old brother and herself, that would take load off busy Mom. Maybe cook for whole family of 5 if she develops proficiency.

As for visiting me in person, they live so far away, this is rare. I had to move away because living in same state was nightmare with Ex continually launching malacious prosecution to keep me on the defense. I moved away so as to have SOME sanity & a new life


wpasha asked:

Sorry some people do not understand my question so i have to edit it again. when my wife is going on vacation she cooks different kind of foods specially nonveg. I put in plastic container and FROZEN it and use it later. It is normal cooking nothing (preservatives) is added in cooking to keep the cooked food in good condition. Maximum how long we can keep COOKED FOOD as FROZEN and use it later.

And once i DEFROZE it within how many hours we have to finish that food. After boiling it nicely can we keep the remainin food in refrigerator again and use it next day say for 24 hours.

Is there any need of adding something during cooking to keep the food in good condition. If so what is that.

What are the other things to take care to preserve the cooked food for a long period.

Thanks in advance for all of you who answers my question.


CharmedP3 asked:

I am trying to figure out an appetizer recipe. It is a croissant filled with a potatoe mixture. The mixture had butter & onion and believe something else. My mom and I used to make it together when I was younger. But we lost the recipe. We believe we got the recipe from the pillsbury cookbook or the back of a instant mashed potato box.


awall71688 asked:

Hi..I have a question. I am a dishwasher/prep cook/ line cook at this one resturaunt. They recently lost 2 cooks, and I know how to line cook and prep cook, as well as a little bit of pizza baking. When I first started cooking there I was a nervous wreck and got better, but they didnt need as many cooks after summer. So I got pushed back to dishes. Now, I offered to cook again and they are considering the offer greatly. I want to cook again, and not mess up a lot. How can I keep calm and make sure I dont mess up everything?


Tracey T asked:

I tasted some incredible brownies at the Borough Market in London this summer and can’t recreate them. I used a kitchen scale and followed the recipe precisely. In a 20-cm (8″ square) square pan, the volume of batter was way too much. The brownies were still liquid after the recommended cooking time. I cut the recipe in half - same problem. I tried cooking it longer - still too “wet”? As the recipe makes them, they’re not “gooey” - they’re liquid. No one could pile them up in a pyramid, let alone carry them in the hand. What would you do next? Make half the recipe and only fill the 20-cm tin up about 1/2 way (there will be lots of leftover batter) and cook? Or use the full recipe in a larger pan? What’s your rationale? The recipe is at http://www.bbcgoodfood.com/recipes/3747/borough-market-brownies.jsp so youcan see exactly what I’m working with. My oven is calibrated and works on other baked goods recipes; I use a scale to weigh the ingredients. Thanks!


?sweetie? asked:

i need a recipe for the smoothie type drinks they have a jamba juice. Like the strawberry wild kind, or just any with strawberries in it.

thanks!
please answer my other question too! http://answers.yahoo.com/question/index;_ylt=AhT1YcB4U1bvvcK5Cp.oKFLsy6IX?qid=20070810112105AAQaHTk

thanks


Vira asked:

My birthday is on Monday and I really want lobster. Usually we would go out to this seafood place back home so I’ve never cooked it before. I asked my boyfriend to cook it for me this time but he’s never cooked lobster before either. I know you have to boil it but how much water do you put in the stock pot and for how long do you cook it? Is there a certain way to put the lobster in the pot? I’ve heard stories about lobsters screaming when they’re put in the boiling water. Is that true? If so I don’t think I can be in the room when he cooks it. I love lobster but if I heard one scream when it was being cooked that would be the end of that. My friend said you should pick it up with a towel and put it in the pot upside down. That way the lobster dies faster. I’ve also heard of putting it in the freezer for about 15 minutes before cooking? Any tips would be appreciated. Thanks.


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