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Labels: Lingerie

1 1/4 cups cream
1 (1 pound) can apricot pie filling
1 egg white

Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator.

Serves 4 to 5.

Labels: Food n Drink Recipes

2 quarts cream
2 quarts milk
3 pounds granulated sugar
Pinch of salt
12 to 16 ounces melted semisweet chocolate
4 cups egg yolks
1/4 cup vanilla extract

In a large pot over medium-high heat, combine the cream, milk, sugar, salt and chocolate. Temper in the egg yolks (that is, add a little of the hot liquid to the egg yolks to warm them, then slowly add the egg yolks to the hot mixture). Add the vanilla extract. Cook until the mixture thickens and coats the back of a spoon. Use immediately, or chill in the refrigerator.

Makes 5 quarts.

Labels: Food n Drink Recipes

About 1 3/4 cups sweetened condensed milk
2 tablespoons cornstarch
3 eggs, separated
Granulated sugar, to taste
4 bananas
Juice of 1 lime or lemon
Few drops of vanilla extract

Add enough water to the condensed milk to make 1 quart. Put the cornstarch in a cup and stir in a little milk until smooth.

In a heavy-based saucepan, bring the remaining milk to a boil. Pour into the blended cornstarch, stirring. Return the mixture to the boil again, stirring constantly. Continue to cook until the mixture thickens. Check for sweetness.

Beat the egg yolks, with sugar if needed, in a bowl and stir in the hot milk. Mash the bananas with the lime or lemon juice and beat into the custard with the vanilla extract. Leave to cool, stirring occasionally. Pour the mixture into a container, cover and freeze until just becoming firm. Beat well in a bowl. Whip the egg whites until stiff, but not dry, and fold into the custard. Spoon the mixture back into the container. Cover and freeze until firm.

About 30 minutes before serving, transfer the ice cream to the refrigerator.

Serves 6 to 8.

Labels: Food n Drink Recipes

Source: Bon Appetit 1991 Yearbook

Makes 5 cups

3 cups whipping cream, divided
1 cup half-and-half
3/4 cup granulated sugar
4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas
3 tablespoons fresh lemon juice

Bring 1 cup cream, half-and-half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.

Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold.

Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions.

Labels: Food n Drink Recipes

1 quart half-and-half
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup Bailey's Irish Cream Liqueur
3 eggs, beaten
Enough milk to bring to 1/2 gallon

Blend ingredients together. Freeze in ice cream freezer according to manufacturer's instructions.

Serve with fresh strawberries and brownies.

Labels: Food n Drink Recipes

2 eggs, separated
1/3 cup granulated sugar
1 1/4 cup light cream
2 avocados
Finely-grated zest and juice of 1 large orange
1 1/4 cups heavy cream, whipped

Put egg yolks with the sugar in a bowl and beat until thick. Put the light cream in a heavy-based saucepan, and heat to just below simmering point then beat into the egg yolks. Return to the rinsed pan and cook over low heat, stirring constantly, until thickened. Set aside to cool, stirring occasionally.

Remove the flesh from the avocados and purée with the orange zest and juice and put in a bowl. Beat in the cooled custard and fold in the whipped cream. Spoon into a container, cover and freeze until just becoming firm. Beat well in a bowl. Whip the egg whites until stiff but not dry and fold into the avocado mixture. Spoon the mixture back into the container. Cover and freeze until firm.

About 30 minutes before serving, transfer the ice cream to the refrigerator. When serving, top each bowl of ice cream with a lemon slice.

Serves 6 to 8.

Labels: Food n Drink Recipes

1 cup (about 6 ounces) dried apricots
1/3 cup plus 2 tablespoons granulated sugar
2/3 cup water
1 1/2 cups milk
2 tablespoons Earl Grey tea leaves
1 1/2 cups heavy cream
Pinch of salt
4 egg yolks
1 tablespoon apricot brandy or orange liqueur

In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and water. Bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, uncovered, until the apricots are tender, 10 to 12 minutes.

Transfer the apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. Set aside.

In a heavy medium saucepan, combine the milk and tea leaves. Warm over low heat until the milk is hot. Remove from the heat and let steep for 5 minutes. Strain the milk through a fine-meshed strainer.

Return the milk to the saucepan and add the heavy cream, remaining 1/3 cup sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. Remove from the heat.

In a medium bowl, whisk the egg yolks until blended. Gradually whisk in one-third of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan.

Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes; do not let boil.

Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a larger bowl of ice and water. Let the custard cool to room temperature, stirring occasionally.

Whisk in the reserved apricot puree and the brandy until blended. Cover and refrigerate until cold, at least 6 hours or overnight.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions.

Labels: Food n Drink Recipes

5 cooking apples, peeled and cored
2 cups cottage cheese, divided
1 cup half-and-half, divided
1/2 cup apple butter, divided
1/2 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 eggs

Chop apples into 1/4-inch dice; set aside.

In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half-and-half, 1/4 cup apple butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.

Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

Makes 2 quarts.

Labels: Food n Drink Recipes

1 1/2 pounds peaches, peeled, pitted, sliced
1 cup granulated sugar
2 tablespoons fresh lemon juice
1 cup crumbled amaretti cookies
3 tablespoons Amaretto
6 large egg yolks
2 teaspoons vanilla extract
2 cups well-chilled heavy cream

In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and purée peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach purée, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Makes about 2 quarts.

Labels: Food n Drink Recipes

1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream to a saucepan with the almonds. Bring to a boil and remove from heat.

Mix the egg yolks with the sugar until light and fluffy. Add the almond mixture and mix well. Return the mixture to the saucepan. Heat mixture over medium low heat until the custard thickens and coats the back of a spoon. Do not boil.

Strain custard into a clean bowl and refrigerate until cold. Freeze ice cream according to manufacturer's directions. Transfer to a container and freeze until firm.

Serve in Almond Phyllo Shells.

Almond Phyllo Shells:
3 sheets filo dough
1/4 cup (1/2 stick) butter, melted
1 tablespoon almond extract
1/4 cup sliced almonds, chopped super fine
1/2 teaspoons coarse salt

In a small bowl, combine the butter and almond extract and stir until smooth.

Heat oven to 350 degrees F.

Place the almonds on a jellyroll pan and toast until they are fragrant, 3 to 5 minutes. Remove the almonds from the oven and sprinkle them with the salt.

Set the first filo sheet on a work surface and brush with some butter. Sprinkle half of the almonds over the top, concentrating on the middle third of the filo sheet.

Lay a second filo sheet over the top and press down around the edges to seal it to the bottom sheet.

Brush the second sheet with more melted butter and sprinkle over the remaining almonds. Top with the third filo sheet, and press to seal. Cut the filo into 6 squares. Gently press them into a cupcake tins to form shells.

Bake the shells until golden brown, 12 to 15 minutes. Remove and set aside to cool.

Labels: Food n Drink Recipes

1/4 cup blanched almonds
2 cups whole milk
3/4 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 teaspoon kirsch

Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

Labels: Food n Drink Recipes

巨乳篮球宝贝沙滩写真

Labels: Lingerie

排球美少女海边爆奶写真

Labels: Lingerie

排球美少女海边爆奶写真

Labels: asian girls

Labels: News, Obesity Article

Ministers are drawing up plans for a concerted fight against obesity as they believe that there is a looming public health crisis to rival that of climate change.

Alan Johnson, the Health Secretary, said that efforts to promote exercise and healthy eating had to go "further and faster" in response to the stark findings of a new government study.

The Foresight research, commissioned in 2005 to help ministers to understand the scale of the problem, gave warning that half the population would be obese within 25 years if current trends continue.

Some 86 per cent of men are expected to be overweight within 15 years and 70 per cent of women within 20 years, Professor Klim McPherson, of Oxford University, and Tim Marsh, of the National Heart Foundation, predict.

Mr Johnson said that the Government could not afford to allow the problem to deepen and is set to ask the Food Standards Agency to investigate the use of unhealthy "trans-fats" in fast food. "For the first time, we are clear about the magnitude of the problem: we are facing a potential crisis on the scale of climate change, and it is in everybody's interest to turn things round," he said.

Mr Johnson added: "There is no single solution to tackle obesity and it cannot be tackled by government action alone. We will only succeed if the problem is recognised, owned and addressed at every level and every part of society."

Ed Balls, the Children's Secretary, said schools should scrap "embarrassing" gym kits and offer a wider range of activities, such as yoga and frisbee, to encourage children to be healthy. "If the kit is awful or embarrassing it's much more likely the kids will forget to bring it," he told The Guardian.

Extra cash set aside in Tuesday's Comprehensive Spending Review will fund a long-term obesity action plan.

Labels: News, Obesity Article

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Labels: News, Obesity Article

Labels: News, Obesity Article

PUDUCHERRY: A study conducted among students above the age of 14 in some schools here has revealed that four among 100 were obese, which means they weigh above 90 kg, according to S. Gopinath, diabetes specialist of the Pondicherry Diabetes Specialities Centre.

Addressing presspersons here on Monday, he said the study had been conducted last year in 6 schools. In Puducherry the children, who had been found obese, were put on a proper diet with balanced nutrition.

"We will approach more schools, especially private schools, this year. A study conducted in Chennai among students of private schools revealed that 22.4 per cent of the children were obese," he added.

Labels: News, Obesity Article

It's not just sugary sodas that are adding to the obesity crisis – it's fruit drinks, alcohol and a combination of other high-calorie beverages, say University of North Carolina at Chapel Hill School of Public Health researchers. And during the holidays, when eggnog, cocktails and spiced cider are abundant, the problem can be even more apparent.

Over the past 37 years, the number of calories adults get through beverages has nearly doubled, according to a UNC study published in the November issue of Obesity Research by Kiyah J. Duffey, a doctoral candidate in the department of nutrition, and Barry M. Popkin, Ph.D., professor of nutrition and a fellow at the Carolina Population Center.

The study used nationally representative data to quantify both trends and patterns in beverage consumption among 46,576 American adults aged 19 and older. Patterns and trends of all beverages adults consumed were examined between 1965 and 2002. Researchers found that, over these 37 years, total daily intake of calories from beverages increased by 94 percent, providing an average 21 percent of daily energy intake among U.S. adults. That amounts to an additional 222 calories from all beverages daily.

Water intake was measured from 1989 to 2002, and during that time, the amount of water consumed stayed roughly the same, but the average adult consumed an additional 21 ounces per day of other beverages, Popkin said.

"This has considerable implications for numerous health outcomes, including obesity and diabetes as this is just adding several hundred calories daily to our overall caloric intake," Popkin said.

Most researchers agree that beverages do not fill you up, Popkin said. "Regardless of beverage type – water, sodas, milk, orange juice or beer – those extra calories are not compensated for by a reduction in food intake."

Data analyzed for this study came from the federally funded Nationwide Food Consumption Surveys of 1965 and 1977-1978 and the National Health and Nutrition Examination Surveys of 1989-1994 and 1999-2002.

"For each exam year, we calculated total energy intake, percent consuming and calories per consumer for 16 different beverages, and determined total beverage intake (fluid ounces) for each beverage," Duffey said. "Then, using a method that finds patterns within data, we generated 5 different groups of individuals who had similar patterns of beverage consumption and compared the beverages that comprised these groups in 1977 and 2002 to determine if the combinations of beverages were different."

As it turns out, they were different.

"The biggest difference we observed was that the 2002 beverage patterns were more complex than they were in 1977," she said. "For example, just five beverages dominated the patterns in 1977, but in 2002 there were eight beverages consumed in significant quantities – and new beverages appeared in these 2002 patterns. Fruit and vegetable juices and diet beverages were not important in 1977 patterns, but were in 2002."

Equally important, Popkin noted, are the overall trends in total calories from beverages. In 1965, beverages accounted for just 12 percent of daily energy intake. That number jumped to 21 percent by 2002.

As noted in previous studies, 23 percent more adults reported drinking soda between 1965 and 2002 (accounting for an additional 108 calories per day) while calories from whole-fat milk declined nearly 45 percent (from 119 calories per day in 1965 to 69 calories per day in 2002). Alcohol (up 73 calories per day) and fruit juice (up 20 calories per day) had considerable increases in their contribution to daily energy intake as well.

"One of the strengths of this study," Popkin said, "is that we examined the full range of beverages consumed, providing a broad understanding of the role of beverages, and patterns of beverages, to overall dietary intake."

Because data are not collected on the same individuals over time, conclusions cannot be made about the influence of the observed trends or patterns on changes in individual health outcomes over time, but they can provide a starting point for future analyses to examine this issue.

Labels: News, Obesity Article

Labels: News, Obesity Article

Last Updated: 2007-11-19 12:17:10 -0400 (Reuters Health)

By Will Boggs, MD

NEW YORK (Reuters Health) - Men who are overweight or obese at the time they are diagnosed with prostate cancer are nearly twice as likely to die from their disease after treatment as men who are not overweight or obese.

"This provides one more reason for physicians to counsel their patients on lifestyle modifications aimed at maintaining an ideal body weight," study investigator Dr. Jason A. Efstathiou from Massachusetts General Hospital, Boston, told Reuters Health.

In 2007, over 218,000 American men are expected to be diagnosed with prostate cancer and over 27,000 will die from the disease. While obesity has been identified as a risk factor for more aggressive prostate cancer, the impact of obesity on survival following treatment is less clear.

Efstathiou and associates looked at the relationship between body mass index (BMI) and death from prostate cancer and other causes in 788 men who were treated appropriately for locally advanced prostate cancer.

They report in the journal Cancer that compared to men with normal BMI (below 25), overweight men with BMI between 25 and 30 were more than 1.5 times more likely to die from their cancer. Similarly, obese men with BMI of 30 or above were 1.6 times more likely to die from their disease compared to men with normal range BMI.

After 5 years, the prostate cancer-specific death rate was 6.5 percent for men with a BMI below 25, 13.1 percent for men with a BMI between 25 and 30, and 12.2 percent in men with a BMI of 30 and above.

"We are planning to investigate whether or not lifestyle interventions aimed at weight loss after diagnosis with prostate cancer will lead to better outcomes," Efstathiou said.

"Although it is possible that treatments may be less effective in obese men than in normal-weight men, there is no indication at this time that the form of treatment should be any different," Efstathiou added. "Determining what is the preferred management strategy for obese men warrants further study."

Labels: News, Obesity Article

Patients taking anti-obesity drugs will only see "modest" weight loss and many will remain significantly obese or overweight, according to a study published on bmj.com.

The study, which looked at the long-term effectiveness of anti-obesity medications, found that three drugs recommended for long-term use - orlistat, sibutramine and rimonabant, reduced weight by less than 5kg (11 pounds). This equated to a loss of less than 5% of total body weight. Guidelines from the National Institute for Clinical Excellence recommend stopping the use of anti-obesity drugs if 5% of total body weight is not lost after three months.

While making changes to lifestyle and diet are recommended as the initial treatment for obesity, the use of anti-obesity drugs is common. It's estimated that in 2005 global sales of anti-obesity drugs reached $1.2billion. Current UK guidelines recommend using drug therapy in addition to making lifestyle changes if a patient has a body mass index of greater than 30.

The Canadian researchers reviewed the evidence from thirty placebo-controlled trials where adults took anti-obesity drugs for a year or longer. The mean weight of the volunteers in all of the trials was 100kg (15.7 stone). The mean body mass index levels were 35 - 36.

Professor Raj Padwal and colleagues found orlistat reduced weight by 2.9kg, sibutramine by 4.2kg and rimonabant by 4.7kg. They also found that patients taking the weight loss pills were significantly more likely to achieve 5 - 10% weight loss, compared to those who took the placebo.

The health benefits associated with taking the drugs varied. For example, orlistat reduced the incidence of diabetes in one trial and all three drugs lowered patients' levels of certain types of cholesterol. Adverse effects were recorded with all three drugs, in particular, rimonabant increased the risk of mood disorders such as depression or anxiety. The authors noted that no trials examined rates of death and disease as a result of taking anti-obesity pills. They recommend that trials looking at this should be carried out in the future.

The authors also noted that there were high drop-out levels in all the trials. On average 30 - 40% of patients failed to complete the trial. They say this suggests that a failure to properly adhere to the treatment could be a major factor limiting the effectiveness of anti-obesity drug therapy.

In an accompanying editorial, Professor Gareth Williams warns of the potential damage to society if anti-obesity drugs are licensed to be sold without prescription. This already happens in the United States, and as Glaxo Smith Kline (GSK) has applied to sell orlistat over the counter throughout Europe, it could happen here. He warns:

"Selling anti-obesity drugs over the counter will perpetuate the myth that obesity can be fixed simply by popping a pill and could further undermine the efforts to promote healthy living, which is the only long term escape from obesity."

Labels: News, Obesity Article

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