Food and cooking tips

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

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

Dieting tips

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet is still one of the most popular diets today. Having many well known film stars amongst its supporters, it claims to allow fat reduction whilst encouraging you to eat many of the foods you love, such as lamb and hard cheese.
With the atkins diet you are supposed to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carb/high protein, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Steamed Stuffed Clams Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

18 Cherrystone clams, cleaned

1/2 ts Salt

1/2 lb Pork, finely ground

1/4 c Fresh mushrooms, finely

-diced 1 tb Soy sauce

1 tb Chablis

1 tb Cornstarch

1 tb Scallion, minced

1 tb Ginger root, peeled and

-minced 1/2 ts Sesame oil

1/2 ts Salt

Place the clams into a large pot together with the salt and 1/2 cup of water. Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open. Drain the clams. Remove clams from the shells, discarding any shells that have not opened. Mince the clams. Rinse and dry 18 half shells. In a mixing bowl, combine clams and all the remaining ingredients. Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it. With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 minutes. From: The Clam Lovers Cookbook Shared By: Pat Stockett

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<h1>Steamed Stuffed Clams</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>18 Cherrystone clams, cleaned <P>1/2 ts Salt <P>1/2 lb Pork, finely ground <P>1/4 c Fresh mushrooms, finely <P>-diced 1 tb Soy sauce <P>1 tb Chablis <P>1 tb Cornstarch <P>1 tb Scallion, minced <P>1 tb Ginger root, peeled and <P>-minced 1/2 ts Sesame oil <P>1/2 ts Salt <P>Place the clams into a large pot together with the salt and 1/2 cup of water. Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open. Drain the clams. Remove clams from the shells, discarding any shells that have not opened. Mince the clams. Rinse and dry 18 half shells. In a mixing bowl, combine clams and all the remaining ingredients. Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it. With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 minutes. From: The Clam Lovers Cookbook Shared By: Pat Stockett <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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