General tips

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Weight loss

The Glycaemic Index Diet
The gi index weight loss regime is linked to the gi index, a list showing foods and an indicator of the speed with which the glucose and energy in the food type gets converted to sugar in the dieters bloodstream. The claim is that long-acting foods (ie with a low Gi number), suppress your appetite and help to take in fewer food without feeling you are missing out.
It's also extremely useful for diabetes sufferers, as the low GI food types are beneficial in controlling surges in blood sugar levels.

Bean Soup with Dumplings Recipe

	Category	Bean Recipes
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Ingredients And Procedures

3 cups water

1 can (15 1/2 oz) kidney beans -- rinsed and drained

1 can (15 oz) black beans -- rinsed and drained

1 can (14 1/2 oz) Mexican-style stewed tomatoes

1 can (4 oz) chopped green chilies

1 package (10 oz) frozen corn -- thawed

1 cup chopped onion

1 cup chopped carrots

3 beef bouillon cubes

3 garlic cloves -- minced

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

DUMPLINGS 1/2 cup all-purpose flour

1/4 cup yellow cornmeal

1 teaspoon baking powder

Dash salt and pepper 1 egg white -- beaten

3 tablespoons milk

1 tablespoon vegetable oil

In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).

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<h1>Bean Soup with Dumplings</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 cups water <P>1 can (15 1/2 oz) kidney beans -- rinsed and drained <P>1 can (15 oz) black beans -- rinsed and drained <P>1 can (14 1/2 oz) Mexican-style stewed tomatoes <P>1 can (4 oz) chopped green chilies <P>1 package (10 oz) frozen corn -- thawed <P>1 cup chopped onion <P>1 cup chopped carrots <P>3 beef bouillon cubes <P>3 garlic cloves -- minced <P>1 teaspoon chili powder <P>1/2 teaspoon salt <P>1/4 teaspoon pepper <P>DUMPLINGS 1/2 cup all-purpose flour <P>1/4 cup yellow cornmeal <P>1 teaspoon baking powder <P>Dash salt and pepper 1 egg white -- beaten <P>3 tablespoons milk <P>1 tablespoon vegetable oil <P><P>In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover). <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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