I haven't received mail from this group in weeks am I still a member?
Dori

I totally know what you're talking about.  I just returned from a 3
week trip to Chile to visit the in-laws.  Great food in Chile but the
life style is a killer.  Lots of bread, corn and pastries.  The last
meal of the day is usually around 9-10 PM.   I returned last Saturday
night and have been talking to myself about getting back on the
track.  So far my exhaustion has won out so I'm not there yet but I'm
getting to that state and hope to be back on shortly.

How will this happen?  For me, I do the worst possible thing I could
do but it also gives me a type of peace of mind.

The rest of you, close your ears cause you're going to scream.

I make a plan.  First, I decide what day I will begin Atkins.  This
is usually two or three days from the day I decide it is time to get
back on track.  Next, I select a few of my favorites foods. It is
important that the selection is one that gives me the greatest
satisfaction.  Once I have completed my list of yummy foods, I'm
ready for Atkins.

This is the plan that is successful for me.  I've tried to skimp in
the past and not eat all on the list.  It doesn't work.  I lose
slowly because I'll eat Atkins correct food but overindulge to the
point of losing so slow that it becomes pointless.  Why do I do
that?  Because I'm looking for the yummy thing I didn't eat before
returning to the program.

So. What will work for you?  What was your state of mind the last
time you were on Atkins?  What do you need to do or what to you need
to think .... to get you to the point that starting back on Atkins is
mentally and physically what you want in life?

You are the only one that can answer that question.

Answer the following questions:

Do you want to go on Atkins?
Why do you want to follow Atkins?
What benefits will you have if you start Atkins?
What are the negatives of going on Atkins?
Do you benefits outweigh the negatives?

The last time you were on Atkins, how did you feel?
     were you proud of yourself?  <---- That's a real kicker of a
reason to be on it.
     were other people proud of you?  <----- another kicker of a reason

There are many other thoughts but you need to find that one that speaks to you.

Remember, that you are doing it for you and if that's what you want
to do for yourself then it will happen.

Just think of all the yummy food you can eat while on Atkins.  I do
and that helps too.

Cherri

PS.  Try doing Atkins while living in Mexico.  <groan>  It's the pits
watching everyone eat tortillas but I'm used to it now.



>I am not sure if this is the right place to post this. I tried Atkins
>a few years ago and successfully lost a lot of weight. Unfortunately,
>I had some unfortunate life evefnts happen and needless to say, I
>gained a lot of weight back. I know that Atkins works, but I am having
>a hard time making the first move. I'd appreciate some motivational
>feedback to get me to start up again. I thank you all in advance.

I am not sure if this is the right place to post this.  I tried Atkins
a few years ago and successfully lost a lot of weight.  Unfortunately,
I had some unfortunate life evefnts happen and needless to say, I
gained a lot of weight back.  I know that Atkins works, but I am having
a hard time making the first move.  I'd appreciate some motivational
feedback to get me to start up again.  I thank you all in advance.

God Bless

Hi Mandy, I love your attitude toward going healthy!  It sounds like you have
made and researched how to lose your weight in a healthy way.  I saw this recipe
on line, it sounded so weird that I decide to try it.  To my surprise it was
really good.  Give it a try: Pancakes serving for one....1/2 c of instant
oatmeal, 1/4 cup of cottage cheese, 2 eggs, a dash of vanilla, cinnamon and
nutmeg.  Put in blender till mixed well and cook.  Yes it sounds weird but I
promise it was good.  Good Eating from Texas!V.


To: Atkins_Diet_Recipes@...: mandy.landon@...: Thu, 3
Jan 2008 21:58:33 +0000Subject: [ atkins diet recipes ] New Member




Hi everyone, I just joined several lists and wanted to introduce myself!I am
Mandy Landon and I am 27. I have gained a lot of weight due tosome family
problems, and of course, just plain over eating! I want toloose 100 to 120
pounds and keep it off! So, I have joined some liststo help me through
encouragement, ideas, and motivation. I am marriedand we have two daughters and
one boy. The girls are 3 and 5 and myson is 1 and half. I want to set a good
example for them. None of mychildren have any weight problems and I want to
insure we keep it thatway. I did not gain much weight with the first two, but,
wow, my sonput almost 60 pounds on me. At least I am blaming it on him.
HeheAnyway, thanks for letting me join the list. I most likely will justlurk and
learn, except for joining in on any "list activities". I amreally serious about
these 100 pounds! I am not in a hurry though. AllI want to lose is about 1 to 2
pounds a week, so I have given myself ayear to lose those 10 bowling balls. I
just received my copy of the"Steak and Sex Diet" book on CD. Just for fun I
ordered it severalweeks ago, and gave it to my husband, who needs to lose about
60pounds. He got a kick out of it when he opened it on Christmas Eveafter the
kids were in bed. He promises to follow it, even the romancepart. I ordered the
tame version, but, of course, he wants be to getthe not so tame version. We will
see how it goes first! Has anyonefollowed it?Oh, I live in Iowa, and so it is a
little hard to do any exercisingout doors for a while, or at least for me. I do
not like to go out into the cold! Well my husband and I going to start on losing
thisweight first thing in the morning, so tonight we are cleaning out
therefrigerator and cupboards. I am going to donate a lot of the stuff toa
senior center.We are going to watch carbs and fats, and start exercising
everyday.My husband says that he is going to follow the steak and sex diet
forsure. Hehe I am not sure about it yet, but I will begin to look at theday to
day suggestions and recipes. I have read the first chapter andit was not quite
like the name suggests. Not as much emphasis on thesex as I was afraid of! Of
course, with the kids we could use somehelp in that area, too. My husband told
me Christmas that if we makethe effort to change our eating habits, he will get
us an ellipticalmachine. Has anyone used them and how do they help? Do you have
topurchase an expensive one? I looked at some at Sears day beforeyesterday, and
they looked like they were made well, and we have aSears card. Has anyone on the
list used a Sear's machine?I know, I know, eating right and exercise, is the
key, right? We arenot really going to follow any "regular" diet plan, unless we
find onewe like by joining these lists. We have agreed not try any fad diet,but
instead just quit eating as much, and change when we eat and ofcourse, start
moving more. Thanks again for letting me join, and I will be learning through
yourposts and suggestion for sure.Mandy






_________________________________________________________________
Connect and share in new ways with Windows Live.
http://www.windowslive.com/share.html?ocid=TXT_TAGHM_Wave2_sharelife_012008

[Non-text portions of this message have been removed]

This is a downloadable recipe magazine I get every month and it's  wonderful
and FILLED with tested Betty Crocker recipes that are very  good.  This month
has low carb and low sugar recipes.

Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618) 654-3561 SW Illinois/Metro St. Louis  reservations/information
www.dependablelimos.com
2003 1st Runner-up  Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company  of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004  Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************Start the year off right.  Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489


[Non-text portions of this message have been removed]

In a message dated 1/17/2008 10:09:19 A.M. Central Standard Time,
mandy.landon@... writes:

he will get us an elliptical
machine. Has anyone used them and  how do they help? Do you have to
purchase an expensive one? I looked  at some at Sears day before
yesterday, and they looked like they were  made well, and we have a
Sears card. Has anyone on the list used a  Sear's machine?



I've had 4 back surgeries and an elliptical is all I can  use--try it before
you buy it and get the one with the smoothest action  and no impact--this is
so important.  I actually LOVE using an  elliptical and I am a lazy
exercise-hating piece of crap!!  I  also have an Atkins group called
atkinslowcarblosers
at yahoogroups that  has all low carb recipes in the archives which are
searchable.

Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618) 654-3561 SW Illinois/Metro St. Louis  reservations/information
www.dependablelimos.com
2003 1st Runner-up  Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company  of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004  Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************Start the year off right.  Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489


[Non-text portions of this message have been removed]

In a message dated 1/17/2008 10:09:19 A.M. Central Standard Time,
mandy.landon@... writes:

Anyway, thanks for letting me join the list. I most likely will  just
lurk and learn, except for joining in on any "list activities".  I am
really serious about these 100 pounds! I am not in a hurry  though. All
I want to lose is about 1 to 2 pounds a  week,


You will lose quicker than that at first, so take advantage of  it.  Start
with gentle exercise on a daily basis--one lap around the  block, then two, then
three....etc. until you get up to about 2-3 miles a  day.  Then start timing
yourself and start cutting the time it takes  you to do it.  When I first
started on the elliptical machine, I  couldn't do 10 minutes and it took me 22+
minutes to do a mile.  I  now do a mile in 9 minutes, 1.5 miles in 14 mins, 2
miles in 21 minutes  and 3 miles in 35 minutes without stopping.   You will work
up  to it but don't go crazy all at once and kill yourself or hurt  yourself.
  Stick with the program--I'm a sugar slut all the way, so I  have to have a
sweet before bed or I can't stick with it.  I eat  virtually no carbs during
the day and then at night I have a dish of the  Breyer's Carb Smart ice cream
before bed and it keeps me on the plan  because I look forward to it all day!  I
do creative things with it  and mixed with diet soda for floats or shakes,
it's yummy!  I add  nuts to the chocolate, crushed sugar-free Oreos (2) for
cookies-n-cream or  other creative twists.  I also have recipes for sugar-free
and
low  carb cheesecake--also keep in mind that sugar free DOES NOT mean low
carb!!!!  It can be sugar-free but not low carb, but it can't be  low-carb with
sugar in it!

Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618) 654-3561 SW Illinois/Metro St. Louis  reservations/information
www.dependablelimos.com
2003 1st Runner-up  Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company  of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004  Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************Start the year off right.  Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489


[Non-text portions of this message have been removed]

Hi everyone, I just joined several lists and wanted to introduce myself!

I am Mandy Landon and I am 27. I have gained a lot of weight due to
some family problems, and of course, just plain over eating! I want to
loose 100 to 120 pounds and keep it off! So, I have joined some lists
to help me through encouragement, ideas, and motivation. I am married
and we have two daughters and one boy. The girls are 3 and 5 and my
son is 1 and half. I want to set a good example for them. None of my
children have any weight problems and I want to insure we keep it that
way. I did not gain much weight with the first two, but, wow, my son
put almost 60 pounds on me. At least I am blaming it on him. Hehe

Anyway, thanks for letting me join the list. I most likely will just
lurk and learn, except for joining in on any "list activities". I am
really serious about these 100 pounds! I am not in a hurry though. All
I want to lose is about 1 to 2 pounds a week, so I have given myself a
year to lose those 10 bowling balls. I just received my copy of the
"Steak and Sex Diet" book on CD. Just for fun I ordered it several
weeks ago, and gave it to my husband, who needs to lose about 60
pounds. He got a kick out of it when he opened it on Christmas Eve
after the kids were in bed. He promises to follow it, even the romance
part. I ordered the tame version, but, of course, he wants be to get
the not so tame version. We will see how it goes first! Has anyone
followed it?

Oh, I live in Iowa, and so it is a little hard to do any exercising
out doors for a while, or at least for me. I do not like to go out in
to the cold! Well my husband and I going to start on losing this
weight first thing in the morning, so tonight we are cleaning out the
refrigerator and cupboards. I am going to donate a lot of the stuff to
a senior center.

We are going to watch carbs and fats, and start exercising everyday.
My husband says that he is going to follow the steak and sex diet for
sure. Hehe I am not sure about it yet, but I will begin to look at the
day to day suggestions and recipes. I have read the first chapter and
it was not quite like the name suggests. Not as much emphasis on the
sex as I was afraid of! Of course, with the kids we could use some
help in that area, too. My husband told me Christmas that if we make
the effort to change our eating habits, he will get us an elliptical
machine. Has anyone used them and how do they help? Do you have to
purchase an expensive one? I looked at some at Sears day before
yesterday, and they looked like they were made well, and we have a
Sears card. Has anyone on the list used a Sear's machine?

I know, I know, eating right and exercise, is the key, right? We are
not really going to follow any "regular" diet plan, unless we find one
we like by joining these lists. We have agreed not try any fad diet,
but instead just quit eating as much, and change when we eat and of
course, start moving more.

Thanks again for letting me join, and I will be learning through your
posts and suggestion for sure.

Mandy

The book Specifically say's Oat Bran. I didn't Find it at Bob's Red Mill.
Flax just makes me sick! it is tooooo slimy! Kinda makes me think of snot!!!
LOL
Can't even look at it let alone eat it. :-)

We live in our Camper in Berea KY.

Dori


[Non-text portions of this message have been removed]

In a message dated 1/11/2008 7:16:53 P.M. Central Standard Time,
dorioakes@... writes:

Where can I buy Oat Bran?
We are having difficulty finding it  here in KY.


You should be able to find it at any health food store, any bran will  do
though.


Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618) 654-3561 SW Illinois/Metro St. Louis  reservations/information
www.dependablelimos.com
2003 1st Runner-up  Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company  of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004  Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************Start the year off right.  Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489


[Non-text portions of this message have been removed]

We are using the 8 Week Cholesterol Cure to lower my dh cholesterol level.
I also subtract fiber in my low carb diet so Oat bran is ok for me too.
Where can I buy Oat Bran?
We are having difficulty finding it here in KY.
Dori

My husband has a top secret security clearance and never  sends anything that
isn't real--I checked this out too.  BE  CAREFUL--NEVER GIVE YOU SS TO
ANYONE!!


Subject:         FBI Bulletin (Jury Duty Identity Theft Scam)
Good Morning All,
This was passed to us by NGA security.  This  has been verified by the FBI
(their link is also included below). Please  pass this on. Apparently there is a
resurgence of this activity from the  original notification date in June 2006
by the FBI.
The caller claims to be a jury  coordinator. If you protest that you never
received a summons for jury  duty, the scammer asks you for your Social Security
number and date of  birth so he or she can verify the information and cancel
the arrest  warrant.  Once you give this information, case closed your
identity  has been stolen.

The fraud has been reported so far in 11 states,  including Illinois and
Missouri.  The FBI and the federal court  system have issued nationwide alerts
on
their web sites, warning consumers  about the fraud.

_http://www.fbi.gov/page2/june06/jury_scams060206.htm_
(http://www.fbi.gov/page2/june06/jury_scams060206.htm)
v/r
SDDC G2  SAFB
220-5801/5422

Hey.....where  are we going? And why are we in a handbasket......? Is it
getting warm in  here or is it just me............?

Teri  Davis-Newman   "Limo Barbie"
Dependable  Limos
(561) 389-2582 South Florida reservations/information
(618)  654-3561 SW Illinois/Metro St. Louis  reservations/information
www.dependablelimos.com
2003 1st Runner-up  Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company  of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004  Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************Start the year off right.  Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489


[Non-text portions of this message have been removed]

In a message dated 1/9/2008 9:29:31 A.M. Central Standard Time,
sim_eyes@... writes:

I dont have alot of money anything that can help i will try to.
Someone please help me.


No sugar, no flour, no rice and no potatoes.   Meats--chicken and green
veggies and salads.  Eggs and cheese  too.

Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618) 654-3561 SW Illinois/Metro St. Louis  reservations/information
www.dependablelimos.com
2003 1st Runner-up  Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company  of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004  Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************Start the year off right.  Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489


[Non-text portions of this message have been removed]

what you need to tell us is who you are.  Age, Sex weight and  height.  you
can reach me at _fgt22@..._ (mailto:fgt22@...)

Fran


In a message dated 1/9/2008 7:30:03 A.M. Pacific Standard Time,
sim_eyes@... writes:




what can i eat for breakfast, lunch and dinner.

I dont have alot of  money anything that can help i will try to.
Someone please help me.

Sim

Sim <_sim_eyes@..._ (mailto:sim_eyes@...) > wrote:
I  need help to loss 50lbs I need a mento. I live in Jamaica can you help me.


sim

_LimoBarbie@..._ (mailto:LimoBarbie@...)   wrote:

Herb And Spice Dictionary

_A_ (_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#A) )  _B_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#B) )  _C_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#C) )  _D_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#D) )  _E_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#E) )  _F_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#F) )  _G_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#G) )  _H_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#H) )  _I_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#I) )
_J_ (_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#J) )  _K_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#K) )  _L_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#L) )  _M_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#M) )  _N_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#N) )  _O_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#O) )  _P_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#P) )  _Q_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Q) )
_R_ (_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#R) )  _S_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#S) )  _T_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#T) )  _U_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#U) )  _V_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#V) )  _W_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#W) )  _X_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#X) )  _Y_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Y) )  _Z_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rech_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Z) )

Allspice (berries)- This fragrant spice comes from the dried berries  of an
evergreen tree native to Jamaica, Mexico and Honduras. Reminiscent  of a mix
of
cloves, nutmeg, and other spices, allspice is used for baking,  pickling
spice, and jerk seasonings.

_Coffee Can Pumpkin Bread_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41806&om=162/) )
_Pickled Chipotle Chiles_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37050&om=174/) )
_Jamaican Jerk Pork Tenderloin_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29504&om=285/) )

Anise- These small, oval seeds are related to dill and cumin and come  from
Spain and Mexico. They taste and smell like licorice. Anise is used  in
baking
sweets, making liqueurs, and in the curries for stoups and stews  in India
and
the Middle East.

_Middle Eastern Souvlaki_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41328&om=297/) )
_Italian Braided Easter Bread_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35448&om=162/) )
_Lemon-Anise Biscotti_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30942&om=154/) )

Basil- Although there are many types of basil used in cooking (sweet  basil,
lemon basil, purple Thai basil), the basil leaf is known for its  pungent
aroma and _flavor_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.rec_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#) )
similar to mint and clove. Basil is a versatile herb well suited to
tomatoes,
meat dishes (especially in Thai cooking), and is a primary  ingredient in
pesto sauce.

_Thai Basil Chicken_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41914&om=186/) )
_Fresh Tomato Pie_ (_http://www.recipe4lhttp://wwwhttp://ww_
(http://www.recipe4living.com/Recipes/R)
ecipe.aspx?id=ecipe&om=om=<WBR>17
_Pesto_ (_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35170&om=107/) )

Bay Leaves- Grown in the Mediterranean, bay leaves, with their sharp  and
savory taste, are an important part of American cooking and many  French
dishes.
One or two whole leaves are added to sauces, stews, and  soups, but removed
before serving. Putting a couple leaves in stored  grains helps to repel
insects.

_Lentil and Chestnut Soup_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41562&om=177/) )
_Beef and Cabbage Casserole_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=33138&om=185/) )
_Salmon Baked in Milk with Bay Leaf and Onion_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32788&om=187/) )

Caraway- This seed, the fruit of an herb in the parsley family, is  sweet,
nutty and tangy. Caraway seeds are popular in rye bread, cheese,  and
sprinkled
over lamb or pork before roasting. Caraway helps to reduce  the smell of
cabbage in many dishes.

_Cabbage Gratin_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35910&om=164/) )
_Brewed Brat Sandwich with Caraway Kraut_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34290&om=173/) )
_Russian Black Bread_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26842&om=162/) )

Cardamom- A member of the ginger family, this expensive spice comes  from
ground cardamom seeds and has an intense, sweet flavor. A little goes  a long
way
with this spice. Cardamom is used in Arabic countries to flavor  coffee, in
many Scandinavian dishes, and in many curry blends in  India.

_Strawberry-_Strawberry-<WBR>Rhuba
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40640&om=165/) )
_Chicken with Coconut Curry Sauce_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41872&om=186/) )
_Gesthemane Beef_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34324&om=185/) )

Cayenne Pepper- Made from the dried pods of chili peppers, this fiery  spice
is popular in Mexican, Southwest American, Indian, and Italian  cooking. It
has little aroma but is hot to the taste.

_Black Bean  Cakes_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40552&om=167/) )
_Jambalaya Shortcakes with Cayenne Cream_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37124&om=187/) )
_Captain's Choice Tilapia_
(_http://www.recipe4l.recipe4l.recipe4l<WBR>i.recipe4l<WBR&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34386&om=187/) )

Celery Seed- Small, dried brown seeds from the same species as the
vegetable celery with a similar warm, slightly bitter,  flavor.

_Tomato Apple Relish_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37064&om=165/) )
_Rummage Salad_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35026&om=172/) )
_Slow-Cooker Rustic Stew_
(_http://www.recipe4lhttp://wwwhttp://www.rhttp://wwhttp:/_
(http://www.recipe4living.com/Slow-Cooker%20Rustic%20Stew) )

Chervil- Related to parsley, this aromatic herb, with a more  distinctive
taste, is popular in French cooking. Chervil is used like  parsley in things
like
mashed potatoes, soups, and hamburgers. It is a  milder alternative to raw
onion.

_Herb Spread_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35814&om=107/) )
_Lobster Ravioli_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34494&om=187/) )
_Cucumber Tea Sandwiches_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32724&om=107/) )

Cilantro- The young leaf of the coriander plant, this herb is popular  in
Middle Eastern, Mexican, and Asian cooking as a cooling counterpoint to
fiery
spices. The taste is a mix of parsley and citrus.

_Island  Chicken with Fruit Salsa_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41848&om=186/) )
_Avocado Salad_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36190&om=107/) )
_Santa Fe Pasta_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41630&om=186/) )

Cinnamon- Probably the most common baking spice, cinnamon is made from  the
dried bark of various laurel trees, native to Sri Lanka and other  regions.
Cinnamon has a sweet and woody taste and is used in beverages,  apple dishes,
and many savory meat dishes.

_Moon Chai Tea_ (_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41980&)
om=106/)
_Apple Butter Pork Loin_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41446&om=169/) )
_Pumpkin Coffee Cake_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40918&om=154/) )

Cloves- Cloves are dried, unopened flower buds from an evergreen tree  native
to Madagascar, Brazil, and other areas. Cloves, with their very  strong
pungent, sweet taste, are used in spice cookies and cake, and many  other
savory
dishes.

_Applesauce Cookies_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41724&om=154/) )
_Old German Spice Cake_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40910&om=154/) )
_Peking Duck_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37040&om=227/) )

Coriander- Coming from Morocco and Romania, coriander is a mild seed  with a
flavor similar to that of a lemon and sage blend. Coriander is used  in
Middle
Eastern cooking, sausage making, curries, and the whole seeds  are used in
pickling and special drinks.

_Sri Lankan Crab Curry_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40594&om=187/) )
_Orange Ratafia_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34602&om=106/) )
_Gazpacho_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41208&om=177/) )

Cumin- Available in seed and ground forms, cumin is the dried, pale  green
seed (like caraway) from a member of the parsley family. Cumin is  often used
in
Mexican and Middle Eastern dishes. Cumin has a nutty, warm  flavor.

_Indian Kheema_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41274&om=291/) )
_Basic Texas Chili_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36670&om=185/) )
_Chicken Tacos_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36448&om=186/) )

Dill- Both the leaves and the seeds from this feathery frond plant are  used
in cooking. Both have a sharp taste, but Dill Weed is mellower and  fresher
than Dill Seed. Dill is often added to cold salads and dips, hot  potato
dishes,
and delicate meats.

_Golden Herb Rolls_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40842&om=162/) )
_Salmon in Lemon-Dill Sauce_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37110&om=187/) )
_Chilly cucumber dip_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35188&om=107/) )

Fennel- All parts of the fennel plant are used in various ways in  cooking.
Fennel seed is similar to anise but is sweeter and more aromatic.  It's used
in
chili and soups. Fennel leaves have a sweet flavor well  suited to fish and
veal sauces.

_Chicken Breast with Fennel and  Tomatoes_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37020&om=186/) )
_Barbecue Sauce Spare Ribs_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34040&om=222/) )
_Fennel Cleanser_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25580&om=161/) )

Ginger- Ginger is a warming, pungent root that is crushed and powdered  to
make the spice. Ginger is used in baking, as with gingerbread, and in  many
Asian dishes.

_Shrimp Kabobs in Ginger Marinade_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37104&om=187/) )
_Ginger Carrot Soup_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41406&om=177/) )
_Gingerbread with Orange Glaze_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35870&om=154/) )

Mace- The nutmeg tree produces two spices: nutmeg and mace. Mace is  the
outer covering of the nutmeg seed which is dried and slowly roasted to
create the
spice. Mace is similar to nutmeg, but more pungent. Mace is  used in both
sweet and savory dishes and is often the dominant flavor in  doughnuts.

_Challah (Braided Bread)_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26950&om=162/) )
_Spiced Beef_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=24720&om=185/) )
_Scalloped Sweet Potatoes and Apples_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27810&om=166/) )

Marjoram- The leaf of a plant member of the mint family, marjoram is
indigenous to the Mediterranean and is used in flavoring meat dishes. It  has
a
delicate sweet flavor and a bold floral aroma, and helps to deepen  the
flavor of
foods like spinach and mushrooms.

_Grilled Chicken  with Pico de Gallo_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41904&om=186/) )
_Rice Salad with Grilled Vegetables_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37036&om=172/) )
_Herb Butter-Roasted Turkey_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32274&om=168/) )

Mint- Mint comes from the leaf of a perennial herb, which is usually  dried.
The popular flavor is strong, sweet, and cooling. Mint is used in  soups,
lamb
dishes, and chocolate desserts, just to name a  few.

_Mint Mocha_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=51828&om=106/) )
_Irish Fresh Pea Soup_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41146&om=227/) )
_Butterflied Leg of Lamb with Mint and Orzo_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26364&om=169/) )

Mustard- Mustard seed comes from the brown and white mustard shrubs  native
to Asia. Brown mustard is more pungent. The spicy taste of whole  mustard
seed
and powdered mustard enhances meat dishes, salad dressings,  and the process
of pickling.

_Fridge Pickles_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35646&om=176/) )
_Apple Orchard Barbecue Sauce_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29258&om=174/) )
_Rummage Salad_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35026&om=172/) )

Nutmeg- The tall nutmeg tree produces two spices: nutmeg and mace.  Nutmeg
comes from the inner brown seed of the tree's "fruit," and is  sweeter than
mace, made from the outer covering of the seed. Nutmeg is a  baking spice,
common
to fruit dishes, and an essential part of  eggnog.

_Old Fashioned Eggnog_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=31112&om=106/) )
_Sausage-Stuffed Eggs Gratinee_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40852&om=108/) )
_Apricot French Toast_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40838&om=108/) )

Oregano- Like mint, oregano comes from the dried leaf of a perennial  herb.
Oregano is peppery with a pungent odor, and is responsible for the
distinctive
taste of pizza. The herb is popular in hearty meat dishes,  tomato sauces,
and blends well with garlic and lemon.

_Pizza  Quattro Stagioni_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27672&om=170/) )
_Chipotle Country Ribs_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41388&om=169/) )
_Greek Roasted Chicken and Potatoes
_ (_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36820&om=186/) )
Paprika- This bright red powder comes from a mild red pepper, and is the
main flavor in Hungarian cooking. The flavors of paprika range from sweet
and
mild to spicy hot, and many consider Hungarian paprika the best.  Paprika is
popular in shellfish dishes, casseroles, and as a  garnish.

_Hungarian Style Chicken and Noodles_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41102&om=186/) )
_Country Style Quail_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_ (http
://www.recipe4living.com/Recipes/Recipe.aspx?id=40966&om=169/) )
_Baked Low Fat French Fries_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37212&om=167/) )

Parsley- This herb leaf is most popular as a garnish (and a breath
freshener), and is more often used dried than fresh. The light, fresh  flavor
and scent
lends itself to many different dishes and the appearance  adds to any
presentation.

_Coq Au Vin_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=42136&om=186/) )
_Creamy Seafood Pasta_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41608&om=187/) )
_Mushroom Onion Soup
_ (_http://www.recipe4lhttp://wwwhttp://wwhttp://www.rec_
(http://www.recipe4living.com/Mushroom%20Onion%20Soup) )
Pepper- Pepper is the most popular spice in the world and comes from dried
peppercorn berries. Black peppercorns, of which the Tellicherry variety  are
the most prized, add spice to most cooking and give the best flavor  when
freshly ground. White peppercorns are produced when the black  peppercorn
berries
are allowed to ripen and the husks are  removed.

_Easy Pepper Steak_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29018&om=185/) )
_Egg Foo Yung_ (_http://www.recipe4lhttp://wwwhttp:_
(http://www.recipe4living.com/Recip)
es/Recipe.aspx?es/Recip&<WBR>om=287/)
_Ginger Spice Cookies_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41756&om=154/) )

Poppy Seed- From a yellowish brown opium plant, poppy seeds are tiny  and
nutty-tasting. The crunchy seeds are used in baked goods, like  muffins, are
popular in desserts, and are used in fish and vegetables  dishes.

_Chilled Creamy Poppy seed Pasta and Fruit Salad_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29240&om=166/) )
_Raspberry Poppy seed Muffins_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25014&om=162/) )
_Sun-Dried Tomato Sticks_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37208&om=107/) )

Rosemary- Also an herb in the mint family, rosemary comes from the
needle-like leaves of an evergreen shrub. Rosemary has a lemon and pine
aroma and
flavor. The herb is used in teas, rice, pizza, baked goods, and  many
different
sauces.

_Savory Pork Stew_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41136&om=169/) )
_Low Fat Cheese Muffins_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40570&om=162/) )
_Grilled Chicken with Rosemary and Lemon_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36440&om=186/) )

Saffron- Since it takes around 35,000 flowers to produce a pound of  saffron
(from the flowers' stamens), saffron is the most expensive spice  in the
world. Saffron is dark orange and thread-like, with a spicy flavor  and
aroma.
Saffron, even crushed, is added right before serving to retain  its full
flavor
and aroma.

_Yellow Rice_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30150&om=175/) )
_Paella Salad_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26510&om=132/) )
_Halibut Fillets with Creamy Saffron Sauce_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34554&om=187/) )

Sage- Also in the mint family, sage is the herb leaf from an evergreen  shrub
and has an earthy and warm flavor. Soft, silvery sage leaves are  often
ground lightly. The herb is featured in many holiday dishes, salads,  and
meat
dishes.

_Chicken Burgers with Sage Pesto_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=28536&om=186/) )
_Sage Corn Bread_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29686&om=162/) )
_Fried Sage Omelet_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37094&om=108/) )

Sesame Seed- The tiny yellow, red, or black seeds come from an annual  herb
and have a mild and nutty flavor. Sesame seed is the most common  produced
seed and is used in many breads, stir-fries, pasta, and other  dishes.

_Catfish Roasted with Sesame Seeds, Basil, Garlic and Spinach_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34400&om=187/) )
_Crockpot Sesame Seed Chicken_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=31338&om=186/) )
_Golden Herb Rolls_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40842&om=162/) )

Tarragon- The dark, pointed green leaves of this shrubby herb have a  flavor
similar to anise. The most popular variety is French Tarragon, with  the
flavor of sweet licorice. Tarragon is very popular in French cooking,  in
fish
dishes, and in herbal vinegar for cooking.

_Tomato Tarragon  Bisque_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27216&om=177/) )
_Tarragon Lover's Scallops_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37112&om=187/) )
_Prosciutto Wrapped Shrimp_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37102&om=107/) )

Thyme- Thyme comes from the tiny, gray-green leaves of an herb in the  mint
family. Thyme leaves are often dried and ground. The versatile herb  has
pine,
mint, and lemon flavors, and a subtle aroma. Thyme works well  with poultry,
soups, lamb, eggs, and more.

_Irish Lamb Stew_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41292&om=292/) )
_Thyme-Rosemary Tea Bread_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34198&om=162/) )
_Thyme Beef Stroganoff_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25392&om=185/) )

Turmeric- Much like ginger, turmeric spice comes from an underground  stem
and is a main ingredient in most curries and curry powders. While you
probably
wouldn't call turmeric hot on its own, the root is certainly warm  and
aromatic. The chemical curcumin in turmeric gives curry powder its  bright
saffron
yellow color, and is responsible for the spice's  kick.

_Cholay (Curried Chick Peas)_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34974&om=169/) )
_Thai-style Tilapia_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34550&om=187/) )
_Tandoori Chicken_
(_http://www.recipe4lhttp://wwwhttp://www.recihttp://www.re&<WBR>om_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30000&om=186/) )

Hey.....where are we going? And why are we in a handbasket..Hey.....where ar
getting warm in here or is it just me..........get

Teri  Davis-Newman "Limo Barbie"
Dependable Limos
(561) 389-2582 South  Florida reservations/(561) 389-2
(618) 654-3561 SW Illinois/Metro St.  Louis reservations/(618) 654-3
www.dependablelimoswww.
2003  1st Runner-up Small Limo Company of the Year-USA
2004 Nominee Mid-size  Limo Company of the Year-USA
2004 Nominee Chauffeur of the Year-USA  (Joey)
2004 Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated  Company USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006  Top-Rated Company USA- Limos.com
2007 Top-Rated Company USA-  Limos.com
"It's on time or it's on us!"
Florida Limousine Association  Member
Board Member International Taxi Safety Council
Martin County  Chamber of Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last gleaming?
Whose  broad stripes and bright stars, through the perilous fight,
O'er the  ramparts we watched, were so gallantly streaming?
And the rocket's red  glare, the bombs bursting in air,
Gave proof through the night that our  flag was still there.
O say does that star spangled banner yet wave
O'er  the land of the free, and the home of the brave?

************************<WBR>**Start the year off right. Easy ways to st
_http://body.http://body.<WBRhttp://body.<WBRhttp://body.<WBRhttp://bo_
(http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489)

[Non-text  portions of this message have been  removed]

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**************Start the year off right.  Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489


[Non-text portions of this message have been removed]

what can i eat for breakfast, lunch and dinner.

   I dont have alot of money anything that can help i will try to.
   Someone please help me.

   Sim

Sim <sim_eyes@...> wrote:
           I need help to loss 50lbs I need a mento. I live in Jamaica can you
help me.

sim

LimoBarbie@... wrote:


Herb And Spice Dictionary

_A_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#A) _B_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#B) _C_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#C) _D_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#D) _E_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#E) _F_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#F) _G_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#G) _H_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#H) _I_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#I)
_J_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#J) _K_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#K) _L_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#L) _M_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#M) _N_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#N) _O_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#O) _P_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#P) _Q_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Q)
_R_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#R) _S_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#S) _T_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#T) _U_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#U) _V_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#V) _W_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#W) _X_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#X) _Y_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Y) _Z_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Z)

Allspice (berries)- This fragrant spice comes from the dried berries of an
evergreen tree native to Jamaica, Mexico and Honduras. Reminiscent of a mix of
cloves, nutmeg, and other spices, allspice is used for baking, pickling
spice, and jerk seasonings.

_Coffee Can Pumpkin Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41806&om=162/)
_Pickled Chipotle Chiles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37050&om=174/)
_Jamaican Jerk Pork Tenderloin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29504&om=285/)

Anise- These small, oval seeds are related to dill and cumin and come from
Spain and Mexico. They taste and smell like licorice. Anise is used in baking
sweets, making liqueurs, and in the curries for stoups and stews in India and
the Middle East.

_Middle Eastern Souvlaki_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41328&om=297/)
_Italian Braided Easter Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35448&om=162/)
_Lemon-Anise Biscotti_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30942&om=154/)

Basil- Although there are many types of basil used in cooking (sweet basil,
lemon basil, purple Thai basil), the basil leaf is known for its pungent
aroma and _flavor_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#)
similar to mint and clove. Basil is a versatile herb well suited to tomatoes,
meat dishes (especially in Thai cooking), and is a primary ingredient in
pesto sauce.

_Thai Basil Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41914&om=186/)
_Fresh Tomato Pie_ (http://www.recipe4living.com/Recipes/R
ecipe.aspx?id=37048&om=175/)
_Pesto_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=35170&om=107/)

Bay Leaves- Grown in the Mediterranean, bay leaves, with their sharp and
savory taste, are an important part of American cooking and many French dishes.
One or two whole leaves are added to sauces, stews, and soups, but removed
before serving. Putting a couple leaves in stored grains helps to repel
insects.

_Lentil and Chestnut Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41562&om=177/)
_Beef and Cabbage Casserole_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=33138&om=185/)
_Salmon Baked in Milk with Bay Leaf and Onion_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32788&om=187/)

Caraway- This seed, the fruit of an herb in the parsley family, is sweet,
nutty and tangy. Caraway seeds are popular in rye bread, cheese, and sprinkled
over lamb or pork before roasting. Caraway helps to reduce the smell of
cabbage in many dishes.

_Cabbage Gratin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35910&om=164/)
_Brewed Brat Sandwich with Caraway Kraut_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34290&om=173/)
_Russian Black Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26842&om=162/)

Cardamom- A member of the ginger family, this expensive spice comes from
ground cardamom seeds and has an intense, sweet flavor. A little goes a long way
with this spice. Cardamom is used in Arabic countries to flavor coffee, in
many Scandinavian dishes, and in many curry blends in India.

_Strawberry-Rhubarb Cardamom Jam_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40640&om=165/)
_Chicken with Coconut Curry Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41872&om=186/)
_Gesthemane Beef_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34324&om=185/)

Cayenne Pepper- Made from the dried pods of chili peppers, this fiery spice
is popular in Mexican, Southwest American, Indian, and Italian cooking. It
has little aroma but is hot to the taste.

_Black Bean Cakes_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40552&om=167/)
_Jambalaya Shortcakes with Cayenne Cream_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37124&om=187/)
_Captain's Choice Tilapia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34386&om=187/)

Celery Seed- Small, dried brown seeds from the same species as the
vegetable celery with a similar warm, slightly bitter, flavor.

_Tomato Apple Relish_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37064&om=165/)
_Rummage Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35026&om=172/)
_Slow-Cooker Rustic Stew_
(http://www.recipe4living.com/Slow-Cooker%20Rustic%20Stew)

Chervil- Related to parsley, this aromatic herb, with a more distinctive
taste, is popular in French cooking. Chervil is used like parsley in things like
mashed potatoes, soups, and hamburgers. It is a milder alternative to raw
onion.

_Herb Spread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35814&om=107/)
_Lobster Ravioli_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34494&om=187/)
_Cucumber Tea Sandwiches_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32724&om=107/)

Cilantro- The young leaf of the coriander plant, this herb is popular in
Middle Eastern, Mexican, and Asian cooking as a cooling counterpoint to fiery
spices. The taste is a mix of parsley and citrus.

_Island Chicken with Fruit Salsa_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41848&om=186/)
_Avocado Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36190&om=107/)
_Santa Fe Pasta_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41630&om=186/)

Cinnamon- Probably the most common baking spice, cinnamon is made from the
dried bark of various laurel trees, native to Sri Lanka and other regions.
Cinnamon has a sweet and woody taste and is used in beverages, apple dishes,
and many savory meat dishes.

_Moon Chai Tea_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=41980&
om=106/)
_Apple Butter Pork Loin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41446&om=169/)
_Pumpkin Coffee Cake_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40918&om=154/)

Cloves- Cloves are dried, unopened flower buds from an evergreen tree native
to Madagascar, Brazil, and other areas. Cloves, with their very strong
pungent, sweet taste, are used in spice cookies and cake, and many other savory
dishes.

_Applesauce Cookies_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41724&om=154/)
_Old German Spice Cake_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40910&om=154/)
_Peking Duck_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37040&om=227/)

Coriander- Coming from Morocco and Romania, coriander is a mild seed with a
flavor similar to that of a lemon and sage blend. Coriander is used in Middle
Eastern cooking, sausage making, curries, and the whole seeds are used in
pickling and special drinks.

_Sri Lankan Crab Curry_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40594&om=187/)
_Orange Ratafia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34602&om=106/)
_Gazpacho_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41208&om=177/)

Cumin- Available in seed and ground forms, cumin is the dried, pale green
seed (like caraway) from a member of the parsley family. Cumin is often used in
Mexican and Middle Eastern dishes. Cumin has a nutty, warm flavor.

_Indian Kheema_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41274&om=291/)
_Basic Texas Chili_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36670&om=185/)
_Chicken Tacos_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36448&om=186/)

Dill- Both the leaves and the seeds from this feathery frond plant are used
in cooking. Both have a sharp taste, but Dill Weed is mellower and fresher
than Dill Seed. Dill is often added to cold salads and dips, hot potato dishes,
and delicate meats.

_Golden Herb Rolls_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40842&om=162/)
_Salmon in Lemon-Dill Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37110&om=187/)
_Chilly cucumber dip_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35188&om=107/)

Fennel- All parts of the fennel plant are used in various ways in cooking.
Fennel seed is similar to anise but is sweeter and more aromatic. It's used in
chili and soups. Fennel leaves have a sweet flavor well suited to fish and
veal sauces.

_Chicken Breast with Fennel and Tomatoes_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37020&om=186/)
_Barbecue Sauce Spare Ribs_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34040&om=222/)
_Fennel Cleanser_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25580&om=161/)

Ginger- Ginger is a warming, pungent root that is crushed and powdered to
make the spice. Ginger is used in baking, as with gingerbread, and in many
Asian dishes.

_Shrimp Kabobs in Ginger Marinade_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37104&om=187/)
_Ginger Carrot Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41406&om=177/)
_Gingerbread with Orange Glaze_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35870&om=154/)

Mace- The nutmeg tree produces two spices: nutmeg and mace. Mace is the
outer covering of the nutmeg seed which is dried and slowly roasted to create
the
spice. Mace is similar to nutmeg, but more pungent. Mace is used in both
sweet and savory dishes and is often the dominant flavor in doughnuts.

_Challah (Braided Bread)_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26950&om=162/)
_Spiced Beef_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=24720&om=185/)
_Scalloped Sweet Potatoes and Apples_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27810&om=166/)

Marjoram- The leaf of a plant member of the mint family, marjoram is
indigenous to the Mediterranean and is used in flavoring meat dishes. It has a
delicate sweet flavor and a bold floral aroma, and helps to deepen the flavor of
foods like spinach and mushrooms.

_Grilled Chicken with Pico de Gallo_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41904&om=186/)
_Rice Salad with Grilled Vegetables_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37036&om=172/)
_Herb Butter-Roasted Turkey_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32274&om=168/)

Mint- Mint comes from the leaf of a perennial herb, which is usually dried.
The popular flavor is strong, sweet, and cooling. Mint is used in soups, lamb
dishes, and chocolate desserts, just to name a few.

_Mint Mocha_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=51828&om=106/)
_Irish Fresh Pea Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41146&om=227/)
_Butterflied Leg of Lamb with Mint and Orzo_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26364&om=169/)

Mustard- Mustard seed comes from the brown and white mustard shrubs native
to Asia. Brown mustard is more pungent. The spicy taste of whole mustard seed
and powdered mustard enhances meat dishes, salad dressings, and the process
of pickling.

_Fridge Pickles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35646&om=176/)
_Apple Orchard Barbecue Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29258&om=174/)
_Rummage Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35026&om=172/)

Nutmeg- The tall nutmeg tree produces two spices: nutmeg and mace. Nutmeg
comes from the inner brown seed of the tree's "fruit," and is sweeter than
mace, made from the outer covering of the seed. Nutmeg is a baking spice, common
to fruit dishes, and an essential part of eggnog.

_Old Fashioned Eggnog_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=31112&om=106/)
_Sausage-Stuffed Eggs Gratinee_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40852&om=108/)
_Apricot French Toast_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40838&om=108/)

Oregano- Like mint, oregano comes from the dried leaf of a perennial herb.
Oregano is peppery with a pungent odor, and is responsible for the distinctive
taste of pizza. The herb is popular in hearty meat dishes, tomato sauces,
and blends well with garlic and lemon.

_Pizza Quattro Stagioni_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27672&om=170/)
_Chipotle Country Ribs_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41388&om=169/)
_Greek Roasted Chicken and Potatoes
_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=36820&om=186/)
Paprika- This bright red powder comes from a mild red pepper, and is the
main flavor in Hungarian cooking. The flavors of paprika range from sweet and
mild to spicy hot, and many consider Hungarian paprika the best. Paprika is
popular in shellfish dishes, casseroles, and as a garnish.

_Hungarian Style Chicken and Noodles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41102&om=186/)
_Country Style Quail_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40966&om=169/)
_Baked Low Fat French Fries_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37212&om=167/)

Parsley- This herb leaf is most popular as a garnish (and a breath
freshener), and is more often used dried than fresh. The light, fresh flavor and
scent
lends itself to many different dishes and the appearance adds to any
presentation.

_Coq Au Vin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=42136&om=186/)
_Creamy Seafood Pasta_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41608&om=187/)
_Mushroom Onion Soup
_ (http://www.recipe4living.com/Mushroom%20Onion%20Soup)
Pepper- Pepper is the most popular spice in the world and comes from dried
peppercorn berries. Black peppercorns, of which the Tellicherry variety are
the most prized, add spice to most cooking and give the best flavor when
freshly ground. White peppercorns are produced when the black peppercorn berries
are allowed to ripen and the husks are removed.

_Easy Pepper Steak_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29018&om=185/)
_Egg Foo Yung_ (http://www.recipe4living.com/Recip
es/Recipe.aspx?id=42166&om=287/)
_Ginger Spice Cookies_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41756&om=154/)

Poppy Seed- From a yellowish brown opium plant, poppy seeds are tiny and
nutty-tasting. The crunchy seeds are used in baked goods, like muffins, are
popular in desserts, and are used in fish and vegetables dishes.

_Chilled Creamy Poppy seed Pasta and Fruit Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29240&om=166/)
_Raspberry Poppy seed Muffins_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25014&om=162/)
_Sun-Dried Tomato Sticks_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37208&om=107/)

Rosemary- Also an herb in the mint family, rosemary comes from the
needle-like leaves of an evergreen shrub. Rosemary has a lemon and pine aroma
and
flavor. The herb is used in teas, rice, pizza, baked goods, and many different
sauces.

_Savory Pork Stew_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41136&om=169/)
_Low Fat Cheese Muffins_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40570&om=162/)
_Grilled Chicken with Rosemary and Lemon_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36440&om=186/)

Saffron- Since it takes around 35,000 flowers to produce a pound of saffron
(from the flowers' stamens), saffron is the most expensive spice in the
world. Saffron is dark orange and thread-like, with a spicy flavor and aroma.
Saffron, even crushed, is added right before serving to retain its full flavor
and aroma.

_Yellow Rice_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30150&om=175/)
_Paella Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26510&om=132/)
_Halibut Fillets with Creamy Saffron Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34554&om=187/)

Sage- Also in the mint family, sage is the herb leaf from an evergreen shrub
and has an earthy and warm flavor. Soft, silvery sage leaves are often
ground lightly. The herb is featured in many holiday dishes, salads, and meat
dishes.

_Chicken Burgers with Sage Pesto_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=28536&om=186/)
_Sage Corn Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29686&om=162/)
_Fried Sage Omelet_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37094&om=108/)

Sesame Seed- The tiny yellow, red, or black seeds come from an annual herb
and have a mild and nutty flavor. Sesame seed is the most common produced
seed and is used in many breads, stir-fries, pasta, and other dishes.

_Catfish Roasted with Sesame Seeds, Basil, Garlic and Spinach_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34400&om=187/)
_Crockpot Sesame Seed Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=31338&om=186/)
_Golden Herb Rolls_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40842&om=162/)

Tarragon- The dark, pointed green leaves of this shrubby herb have a flavor
similar to anise. The most popular variety is French Tarragon, with the
flavor of sweet licorice. Tarragon is very popular in French cooking, in fish
dishes, and in herbal vinegar for cooking.

_Tomato Tarragon Bisque_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27216&om=177/)
_Tarragon Lover's Scallops_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37112&om=187/)
_Prosciutto Wrapped Shrimp_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37102&om=107/)

Thyme- Thyme comes from the tiny, gray-green leaves of an herb in the mint
family. Thyme leaves are often dried and ground. The versatile herb has pine,
mint, and lemon flavors, and a subtle aroma. Thyme works well with poultry,
soups, lamb, eggs, and more.

_Irish Lamb Stew_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41292&om=292/)
_Thyme-Rosemary Tea Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34198&om=162/)
_Thyme Beef Stroganoff_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25392&om=185/)

Turmeric- Much like ginger, turmeric spice comes from an underground stem
and is a main ingredient in most curries and curry powders. While you probably
wouldn't call turmeric hot on its own, the root is certainly warm and
aromatic. The chemical curcumin in turmeric gives curry powder its bright
saffron
yellow color, and is responsible for the spice's kick.

_Cholay (Curried Chick Peas)_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34974&om=169/)
_Thai-style Tilapia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34550&om=187/)
_Tandoori Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30000&om=186/)

Hey.....where are we going? And why are we in a handbasket......? Is it
getting warm in here or is it just me............?

Teri Davis-Newman "Limo Barbie"
Dependable Limos
(561) 389-2582 South Florida reservations/information
(618) 654-3561 SW Illinois/Metro St. Louis reservations/information
www.dependablelimos.com
2003 1st Runner-up Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's on time or it's on us!"
Florida Limousine Association Member
Board Member International Taxi Safety Council
Martin County Chamber of Commerce Member

O say, can you see, by the dawn's early light,
What so proudly we hailed at the twilight's last gleaming?
Whose broad stripes and bright stars, through the perilous fight,
O'er the ramparts we watched, were so gallantly streaming?
And the rocket's red glare, the bombs bursting in air,
Gave proof through the night that our flag was still there.
O say does that star spangled banner yet wave
O'er the land of the free, and the home of the brave?

**************Start the year off right. Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

[Non-text portions of this message have been removed]

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[Non-text portions of this message have been removed]

I need help to loss 50lbs I need a mento. I live in Jamaica can you help me.

   sim

LimoBarbie@... wrote:




Herb And Spice Dictionary

_A_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#A) _B_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#B) _C_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#C) _D_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#D) _E_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#E) _F_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#F) _G_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#G) _H_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#H) _I_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#I)
_J_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#J) _K_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#K) _L_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#L) _M_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#M) _N_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#N) _O_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#O) _P_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#P) _Q_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Q)
_R_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#R) _S_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#S) _T_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#T) _U_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#U) _V_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#V) _W_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#W) _X_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#X) _Y_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Y) _Z_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Z)

Allspice (berries)- This fragrant spice comes from the dried berries of an
evergreen tree native to Jamaica, Mexico and Honduras. Reminiscent of a mix of
cloves, nutmeg, and other spices, allspice is used for baking, pickling
spice, and jerk seasonings.

_Coffee Can Pumpkin Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41806&om=162/)
_Pickled Chipotle Chiles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37050&om=174/)
_Jamaican Jerk Pork Tenderloin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29504&om=285/)

Anise- These small, oval seeds are related to dill and cumin and come from
Spain and Mexico. They taste and smell like licorice. Anise is used in baking
sweets, making liqueurs, and in the curries for stoups and stews in India and
the Middle East.

_Middle Eastern Souvlaki_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41328&om=297/)
_Italian Braided Easter Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35448&om=162/)
_Lemon-Anise Biscotti_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30942&om=154/)

Basil- Although there are many types of basil used in cooking (sweet basil,
lemon basil, purple Thai basil), the basil leaf is known for its pungent
aroma and _flavor_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#)
similar to mint and clove. Basil is a versatile herb well suited to tomatoes,
meat dishes (especially in Thai cooking), and is a primary ingredient in
pesto sauce.

_Thai Basil Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41914&om=186/)
_Fresh Tomato Pie_ (http://www.recipe4living.com/Recipes/R
ecipe.aspx?id=37048&om=175/)
_Pesto_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=35170&om=107/)

Bay Leaves- Grown in the Mediterranean, bay leaves, with their sharp and
savory taste, are an important part of American cooking and many French dishes.
One or two whole leaves are added to sauces, stews, and soups, but removed
before serving. Putting a couple leaves in stored grains helps to repel
insects.

_Lentil and Chestnut Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41562&om=177/)
_Beef and Cabbage Casserole_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=33138&om=185/)
_Salmon Baked in Milk with Bay Leaf and Onion_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32788&om=187/)

Caraway- This seed, the fruit of an herb in the parsley family, is sweet,
nutty and tangy. Caraway seeds are popular in rye bread, cheese, and sprinkled
over lamb or pork before roasting. Caraway helps to reduce the smell of
cabbage in many dishes.

_Cabbage Gratin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35910&om=164/)
_Brewed Brat Sandwich with Caraway Kraut_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34290&om=173/)
_Russian Black Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26842&om=162/)

Cardamom- A member of the ginger family, this expensive spice comes from
ground cardamom seeds and has an intense, sweet flavor. A little goes a long way
with this spice. Cardamom is used in Arabic countries to flavor coffee, in
many Scandinavian dishes, and in many curry blends in India.

_Strawberry-Rhubarb Cardamom Jam_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40640&om=165/)
_Chicken with Coconut Curry Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41872&om=186/)
_Gesthemane Beef_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34324&om=185/)

Cayenne Pepper- Made from the dried pods of chili peppers, this fiery spice
is popular in Mexican, Southwest American, Indian, and Italian cooking. It
has little aroma but is hot to the taste.

_Black Bean Cakes_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40552&om=167/)
_Jambalaya Shortcakes with Cayenne Cream_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37124&om=187/)
_Captain's Choice Tilapia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34386&om=187/)

Celery Seed- Small, dried brown seeds from the same species as the
vegetable celery with a similar warm, slightly bitter, flavor.

_Tomato Apple Relish_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37064&om=165/)
_Rummage Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35026&om=172/)
_Slow-Cooker Rustic Stew_
(http://www.recipe4living.com/Slow-Cooker%20Rustic%20Stew)

Chervil- Related to parsley, this aromatic herb, with a more distinctive
taste, is popular in French cooking. Chervil is used like parsley in things like
mashed potatoes, soups, and hamburgers. It is a milder alternative to raw
onion.

_Herb Spread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35814&om=107/)
_Lobster Ravioli_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34494&om=187/)
_Cucumber Tea Sandwiches_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32724&om=107/)

Cilantro- The young leaf of the coriander plant, this herb is popular in
Middle Eastern, Mexican, and Asian cooking as a cooling counterpoint to fiery
spices. The taste is a mix of parsley and citrus.

_Island Chicken with Fruit Salsa_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41848&om=186/)
_Avocado Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36190&om=107/)
_Santa Fe Pasta_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41630&om=186/)

Cinnamon- Probably the most common baking spice, cinnamon is made from the
dried bark of various laurel trees, native to Sri Lanka and other regions.
Cinnamon has a sweet and woody taste and is used in beverages, apple dishes,
and many savory meat dishes.

_Moon Chai Tea_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=41980&
om=106/)
_Apple Butter Pork Loin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41446&om=169/)
_Pumpkin Coffee Cake_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40918&om=154/)

Cloves- Cloves are dried, unopened flower buds from an evergreen tree native
to Madagascar, Brazil, and other areas. Cloves, with their very strong
pungent, sweet taste, are used in spice cookies and cake, and many other savory
dishes.

_Applesauce Cookies_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41724&om=154/)
_Old German Spice Cake_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40910&om=154/)
_Peking Duck_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37040&om=227/)

Coriander- Coming from Morocco and Romania, coriander is a mild seed with a
flavor similar to that of a lemon and sage blend. Coriander is used in Middle
Eastern cooking, sausage making, curries, and the whole seeds are used in
pickling and special drinks.

_Sri Lankan Crab Curry_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40594&om=187/)
_Orange Ratafia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34602&om=106/)
_Gazpacho_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41208&om=177/)

Cumin- Available in seed and ground forms, cumin is the dried, pale green
seed (like caraway) from a member of the parsley family. Cumin is often used in
Mexican and Middle Eastern dishes. Cumin has a nutty, warm flavor.

_Indian Kheema_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41274&om=291/)
_Basic Texas Chili_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36670&om=185/)
_Chicken Tacos_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36448&om=186/)

Dill- Both the leaves and the seeds from this feathery frond plant are used
in cooking. Both have a sharp taste, but Dill Weed is mellower and fresher
than Dill Seed. Dill is often added to cold salads and dips, hot potato dishes,
and delicate meats.

_Golden Herb Rolls_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40842&om=162/)
_Salmon in Lemon-Dill Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37110&om=187/)
_Chilly cucumber dip_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35188&om=107/)

Fennel- All parts of the fennel plant are used in various ways in cooking.
Fennel seed is similar to anise but is sweeter and more aromatic. It's used in
chili and soups. Fennel leaves have a sweet flavor well suited to fish and
veal sauces.

_Chicken Breast with Fennel and Tomatoes_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37020&om=186/)
_Barbecue Sauce Spare Ribs_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34040&om=222/)
_Fennel Cleanser_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25580&om=161/)

Ginger- Ginger is a warming, pungent root that is crushed and powdered to
make the spice. Ginger is used in baking, as with gingerbread, and in many
Asian dishes.

_Shrimp Kabobs in Ginger Marinade_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37104&om=187/)
_Ginger Carrot Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41406&om=177/)
_Gingerbread with Orange Glaze_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35870&om=154/)

Mace- The nutmeg tree produces two spices: nutmeg and mace. Mace is the
outer covering of the nutmeg seed which is dried and slowly roasted to create
the
spice. Mace is similar to nutmeg, but more pungent. Mace is used in both
sweet and savory dishes and is often the dominant flavor in doughnuts.

_Challah (Braided Bread)_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26950&om=162/)
_Spiced Beef_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=24720&om=185/)
_Scalloped Sweet Potatoes and Apples_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27810&om=166/)

Marjoram- The leaf of a plant member of the mint family, marjoram is
indigenous to the Mediterranean and is used in flavoring meat dishes. It has a
delicate sweet flavor and a bold floral aroma, and helps to deepen the flavor of
foods like spinach and mushrooms.

_Grilled Chicken with Pico de Gallo_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41904&om=186/)
_Rice Salad with Grilled Vegetables_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37036&om=172/)
_Herb Butter-Roasted Turkey_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32274&om=168/)

Mint- Mint comes from the leaf of a perennial herb, which is usually dried.
The popular flavor is strong, sweet, and cooling. Mint is used in soups, lamb
dishes, and chocolate desserts, just to name a few.

_Mint Mocha_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=51828&om=106/)
_Irish Fresh Pea Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41146&om=227/)
_Butterflied Leg of Lamb with Mint and Orzo_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26364&om=169/)

Mustard- Mustard seed comes from the brown and white mustard shrubs native
to Asia. Brown mustard is more pungent. The spicy taste of whole mustard seed
and powdered mustard enhances meat dishes, salad dressings, and the process
of pickling.

_Fridge Pickles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35646&om=176/)
_Apple Orchard Barbecue Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29258&om=174/)
_Rummage Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35026&om=172/)

Nutmeg- The tall nutmeg tree produces two spices: nutmeg and mace. Nutmeg
comes from the inner brown seed of the tree's "fruit," and is sweeter than
mace, made from the outer covering of the seed. Nutmeg is a baking spice, common
to fruit dishes, and an essential part of eggnog.

_Old Fashioned Eggnog_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=31112&om=106/)
_Sausage-Stuffed Eggs Gratinee_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40852&om=108/)
_Apricot French Toast_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40838&om=108/)

Oregano- Like mint, oregano comes from the dried leaf of a perennial herb.
Oregano is peppery with a pungent odor, and is responsible for the distinctive
taste of pizza. The herb is popular in hearty meat dishes, tomato sauces,
and blends well with garlic and lemon.

_Pizza Quattro Stagioni_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27672&om=170/)
_Chipotle Country Ribs_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41388&om=169/)
_Greek Roasted Chicken and Potatoes
_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=36820&om=186/)
Paprika- This bright red powder comes from a mild red pepper, and is the
main flavor in Hungarian cooking. The flavors of paprika range from sweet and
mild to spicy hot, and many consider Hungarian paprika the best. Paprika is
popular in shellfish dishes, casseroles, and as a garnish.

_Hungarian Style Chicken and Noodles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41102&om=186/)
_Country Style Quail_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40966&om=169/)
_Baked Low Fat French Fries_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37212&om=167/)

Parsley- This herb leaf is most popular as a garnish (and a breath
freshener), and is more often used dried than fresh. The light, fresh flavor and
scent
lends itself to many different dishes and the appearance adds to any
presentation.

_Coq Au Vin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=42136&om=186/)
_Creamy Seafood Pasta_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41608&om=187/)
_Mushroom Onion Soup
_ (http://www.recipe4living.com/Mushroom%20Onion%20Soup)
Pepper- Pepper is the most popular spice in the world and comes from dried
peppercorn berries. Black peppercorns, of which the Tellicherry variety are
the most prized, add spice to most cooking and give the best flavor when
freshly ground. White peppercorns are produced when the black peppercorn berries
are allowed to ripen and the husks are removed.

_Easy Pepper Steak_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29018&om=185/)
_Egg Foo Yung_ (http://www.recipe4living.com/Recip
es/Recipe.aspx?id=42166&om=287/)
_Ginger Spice Cookies_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41756&om=154/)

Poppy Seed- From a yellowish brown opium plant, poppy seeds are tiny and
nutty-tasting. The crunchy seeds are used in baked goods, like muffins, are
popular in desserts, and are used in fish and vegetables dishes.

_Chilled Creamy Poppy seed Pasta and Fruit Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29240&om=166/)
_Raspberry Poppy seed Muffins_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25014&om=162/)
_Sun-Dried Tomato Sticks_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37208&om=107/)

Rosemary- Also an herb in the mint family, rosemary comes from the
needle-like leaves of an evergreen shrub. Rosemary has a lemon and pine aroma
and
flavor. The herb is used in teas, rice, pizza, baked goods, and many different
sauces.

_Savory Pork Stew_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41136&om=169/)
_Low Fat Cheese Muffins_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40570&om=162/)
_Grilled Chicken with Rosemary and Lemon_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36440&om=186/)

Saffron- Since it takes around 35,000 flowers to produce a pound of saffron
(from the flowers' stamens), saffron is the most expensive spice in the
world. Saffron is dark orange and thread-like, with a spicy flavor and aroma.
Saffron, even crushed, is added right before serving to retain its full flavor
and aroma.

_Yellow Rice_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30150&om=175/)
_Paella Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26510&om=132/)
_Halibut Fillets with Creamy Saffron Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34554&om=187/)

Sage- Also in the mint family, sage is the herb leaf from an evergreen shrub
and has an earthy and warm flavor. Soft, silvery sage leaves are often
ground lightly. The herb is featured in many holiday dishes, salads, and meat
dishes.

_Chicken Burgers with Sage Pesto_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=28536&om=186/)
_Sage Corn Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29686&om=162/)
_Fried Sage Omelet_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37094&om=108/)

Sesame Seed- The tiny yellow, red, or black seeds come from an annual herb
and have a mild and nutty flavor. Sesame seed is the most common produced
seed and is used in many breads, stir-fries, pasta, and other dishes.

_Catfish Roasted with Sesame Seeds, Basil, Garlic and Spinach_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34400&om=187/)
_Crockpot Sesame Seed Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=31338&om=186/)
_Golden Herb Rolls_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40842&om=162/)

Tarragon- The dark, pointed green leaves of this shrubby herb have a flavor
similar to anise. The most popular variety is French Tarragon, with the
flavor of sweet licorice. Tarragon is very popular in French cooking, in fish
dishes, and in herbal vinegar for cooking.

_Tomato Tarragon Bisque_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27216&om=177/)
_Tarragon Lover's Scallops_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37112&om=187/)
_Prosciutto Wrapped Shrimp_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37102&om=107/)

Thyme- Thyme comes from the tiny, gray-green leaves of an herb in the mint
family. Thyme leaves are often dried and ground. The versatile herb has pine,
mint, and lemon flavors, and a subtle aroma. Thyme works well with poultry,
soups, lamb, eggs, and more.

_Irish Lamb Stew_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41292&om=292/)
_Thyme-Rosemary Tea Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34198&om=162/)
_Thyme Beef Stroganoff_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25392&om=185/)

Turmeric- Much like ginger, turmeric spice comes from an underground stem
and is a main ingredient in most curries and curry powders. While you probably
wouldn't call turmeric hot on its own, the root is certainly warm and
aromatic. The chemical curcumin in turmeric gives curry powder its bright
saffron
yellow color, and is responsible for the spice's kick.

_Cholay (Curried Chick Peas)_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34974&om=169/)
_Thai-style Tilapia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34550&om=187/)
_Tandoori Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30000&om=186/)

Hey.....where are we going? And why are we in a handbasket......? Is it
getting warm in here or is it just me............?

Teri Davis-Newman "Limo Barbie"
Dependable Limos
(561) 389-2582 South Florida reservations/information
(618) 654-3561 SW Illinois/Metro St. Louis reservations/information
www.dependablelimos.com
2003 1st Runner-up Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's on time or it's on us!"
Florida Limousine Association Member
Board Member International Taxi Safety Council
Martin County Chamber of Commerce Member

O say, can you see, by the dawn's early light,
What so proudly we hailed at the twilight's last gleaming?
Whose broad stripes and bright stars, through the perilous fight,
O'er the ramparts we watched, were so gallantly streaming?
And the rocket's red glare, the bombs bursting in air,
Gave proof through the night that our flag was still there.
O say does that star spangled banner yet wave
O'er the land of the free, and the home of the brave?

**************Start the year off right. Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489

[Non-text portions of this message have been removed]






---------------------------------
Looking for last minute shopping deals?  Find them fast with Yahoo! Search.

[Non-text portions of this message have been removed]

Herb And Spice Dictionary

_A_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#A)    _B_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#B)    _C_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#C)    _D_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#D)    _E_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#E)    _F_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#F)    _G_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#G)    _H_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#H)    _I_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#I)
_J_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#J)    _K_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#K)    _L_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#L)    _M_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#M)    _N_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#N)    _O_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#O)    _P_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#P)    _Q_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Q)
    _R_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#R)    _S_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#S)    _T_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#T)    _U_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#U)    _V_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#V)    _W_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#W)    _X_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#X)    _Y_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Y)    _Z_
(http://www.recipe4living.com/Common/Article.aspx?id=50924#Z)


Allspice (berries)- This fragrant  spice comes from the dried berries of an
evergreen tree native to Jamaica,  Mexico and Honduras. Reminiscent of a mix of
cloves, nutmeg, and other  spices, allspice is used for baking, pickling
spice, and jerk  seasonings.

_Coffee Can Pumpkin Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41806&om=162/)
_Pickled Chipotle Chiles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37050&om=174/)
_Jamaican Jerk Pork  Tenderloin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29504&om=285/)

Anise- These small, oval  seeds are related to dill and cumin and come from
Spain and Mexico. They  taste and smell like licorice. Anise is used in baking
sweets, making  liqueurs, and in the curries for stoups and stews in India and
the Middle  East.

_Middle Eastern Souvlaki_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41328&om=297/)
_Italian Braided Easter Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35448&om=162/)
_Lemon-Anise Biscotti_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30942&om=154/)

Basil- Although there are many  types of basil used in cooking (sweet basil,
lemon basil, purple Thai  basil), the basil leaf is known for its pungent
aroma and _flavor_ (http://www.recipe4living.com/Common/Article.aspx?id=50924#)
similar to mint and clove.  Basil is a versatile herb well suited to tomatoes,
meat dishes (especially  in Thai cooking), and is a primary ingredient in
pesto sauce.

_Thai Basil Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41914&om=186/)
_Fresh Tomato Pie_ (http://www.recipe4living.com/Recipes/R
ecipe.aspx?id=37048&om=175/)
_Pesto_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=35170&om=107/)

Bay Leaves- Grown  in the Mediterranean, bay leaves, with their sharp and
savory taste, are  an important part of American cooking and many French dishes.
One or two  whole leaves are added to sauces, stews, and soups, but removed
before  serving. Putting a couple leaves in stored grains helps to repel
insects.

_Lentil and Chestnut Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41562&om=177/)
_Beef and Cabbage Casserole_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=33138&om=185/)
_Salmon Baked in Milk with Bay Leaf and  Onion_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32788&om=187/)

Caraway- This seed, the fruit of an herb in  the parsley family, is sweet,
nutty and tangy. Caraway seeds are popular  in rye bread, cheese, and sprinkled
over lamb or pork before roasting.  Caraway helps to reduce the smell of
cabbage in many dishes.

_Cabbage Gratin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35910&om=164/)
_Brewed Brat Sandwich with Caraway Kraut_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34290&om=173/)
_Russian Black  Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26842&om=162/)

Cardamom- A member of the ginger  family, this expensive spice comes from
ground cardamom seeds and has an  intense, sweet flavor. A little goes a long
way
with this spice. Cardamom  is used in Arabic countries to flavor coffee, in
many Scandinavian dishes,  and in many curry blends in India.

_Strawberry-Rhubarb Cardamom Jam_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40640&om=165/)
_Chicken with Coconut Curry Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41872&om=186/)
_Gesthemane Beef_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34324&om=185/)

Cayenne  Pepper- Made from the dried pods of chili peppers, this fiery  spice
is popular in Mexican, Southwest American, Indian, and Italian  cooking. It
has little aroma but is hot to the taste.

_Black Bean Cakes_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40552&om=167/)
_Jambalaya Shortcakes with Cayenne Cream_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37124&om=187/)
_Captain's Choice Tilapia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34386&om=187/)

Celery  Seed- Small, dried brown seeds from the same species as the
vegetable celery with a similar warm, slightly bitter, flavor.

_Tomato Apple Relish_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37064&om=165/)
_Rummage Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35026&om=172/)
_Slow-Cooker Rustic  Stew_
(http://www.recipe4living.com/Slow-Cooker%20Rustic%20Stew)

Chervil- Related to parsley, this  aromatic herb, with a more distinctive
taste, is popular in French  cooking. Chervil is used like parsley in things
like
mashed potatoes,  soups, and hamburgers. It is a milder alternative to raw
onion.

_Herb Spread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35814&om=107/)
_Lobster Ravioli_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34494&om=187/)
_Cucumber Tea  Sandwiches_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32724&om=107/)

Cilantro- The young leaf of  the coriander plant, this herb is popular in
Middle Eastern, Mexican, and  Asian cooking as a cooling counterpoint to fiery
spices. The taste is a  mix of parsley and citrus.

_Island Chicken with Fruit Salsa_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41848&om=186/)
_Avocado Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36190&om=107/)
_Santa Fe Pasta_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41630&om=186/)

Cinnamon-  Probably the most common baking spice, cinnamon is made from the
dried  bark of various laurel trees, native to Sri Lanka and other regions.
Cinnamon has a sweet and woody taste and is used in beverages, apple  dishes,
and many savory meat dishes.

_Moon Chai Tea_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=41980&
om=106/)
_Apple Butter Pork Loin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41446&om=169/)
_Pumpkin Coffee  Cake_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40918&om=154/)

Cloves- Cloves are dried, unopened  flower buds from an evergreen tree native
to Madagascar, Brazil, and other  areas. Cloves, with their very strong
pungent, sweet taste, are used in  spice cookies and cake, and many other savory
dishes.

_Applesauce Cookies_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41724&om=154/)
_Old German Spice Cake_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40910&om=154/)
_Peking Duck_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37040&om=227/)

Coriander-  Coming from Morocco and Romania, coriander is a mild seed with a
flavor  similar to that of a lemon and sage blend. Coriander is used in Middle
  Eastern cooking, sausage making, curries, and the whole seeds are used in
pickling and special drinks.

_Sri Lankan Crab Curry_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40594&om=187/)
_Orange Ratafia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34602&om=106/)
_Gazpacho_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41208&om=177/)

Cumin- Available  in seed and ground forms, cumin is the dried, pale green
seed (like  caraway) from a member of the parsley family. Cumin is often used in
  Mexican and Middle Eastern dishes. Cumin has a nutty, warm  flavor.

_Indian Kheema_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41274&om=291/)
_Basic Texas Chili_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36670&om=185/)
_Chicken Tacos_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36448&om=186/)

Dill- Both the  leaves and the seeds from this feathery frond plant are used
in cooking.  Both have a sharp taste, but Dill Weed is mellower and fresher
than Dill  Seed. Dill is often added to cold salads and dips, hot potato dishes,
and  delicate meats.

_Golden Herb Rolls_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40842&om=162/)
_Salmon in Lemon-Dill Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37110&om=187/)
_Chilly cucumber dip_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35188&om=107/)

Fennel- All parts of the fennel plant are used  in various ways in cooking.
Fennel seed is similar to anise but is sweeter  and more aromatic. It's used in
chili and soups. Fennel leaves have a  sweet flavor well suited to fish and
veal sauces.

_Chicken Breast with Fennel and Tomatoes_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37020&om=186/)
_Barbecue Sauce Spare Ribs_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34040&om=222/)
_Fennel Cleanser_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25580&om=161/)

Ginger- Ginger is  a warming, pungent root that is crushed and powdered to
make the spice.  Ginger is used in baking, as with gingerbread, and in many
Asian  dishes.

_Shrimp Kabobs in Ginger Marinade_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37104&om=187/)
_Ginger Carrot Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41406&om=177/)
_Gingerbread with Orange Glaze_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35870&om=154/)

Mace- The nutmeg  tree produces two spices: nutmeg and mace. Mace is the
outer covering of  the nutmeg seed which is dried and slowly roasted to create
the
spice.  Mace is similar to nutmeg, but more pungent. Mace is used in both
sweet  and savory dishes and is often the dominant flavor in doughnuts.

_Challah (Braided Bread)_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26950&om=162/)
_Spiced Beef_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=24720&om=185/)
_Scalloped Sweet Potatoes and  Apples_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27810&om=166/)

Marjoram- The leaf of a plant  member of the mint family, marjoram is
indigenous to the Mediterranean and  is used in flavoring meat dishes. It has a
delicate sweet flavor and a  bold floral aroma, and helps to deepen the flavor
of
foods like spinach  and mushrooms.

_Grilled Chicken with Pico de Gallo_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41904&om=186/)
_Rice Salad with Grilled Vegetables_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37036&om=172/)
_Herb Butter-Roasted  Turkey_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=32274&om=168/)

Mint- Mint comes from the leaf  of a perennial herb, which is usually dried.
The popular flavor is strong,  sweet, and cooling. Mint is used in soups, lamb
dishes, and chocolate  desserts, just to name a few.

_Mint Mocha_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=51828&om=106/)
_Irish Fresh Pea Soup_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41146&om=227/)
_Butterflied Leg of Lamb with Mint and  Orzo_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26364&om=169/)

Mustard- Mustard seed comes from  the brown and white mustard shrubs native
to Asia. Brown mustard is more  pungent. The spicy taste of whole mustard seed
and powdered mustard  enhances meat dishes, salad dressings, and the process
of  pickling.

_Fridge Pickles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35646&om=176/)
_Apple Orchard Barbecue Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29258&om=174/)
_Rummage Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=35026&om=172/)

Nutmeg- The tall nutmeg tree produces  two spices: nutmeg and mace. Nutmeg
comes from the inner brown seed of the  tree's "fruit," and is sweeter than
mace, made from the outer covering of  the seed. Nutmeg is a baking spice,
common
to fruit dishes, and an  essential part of eggnog.

_Old Fashioned Eggnog_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=31112&om=106/)
_Sausage-Stuffed Eggs Gratinee_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40852&om=108/)
_Apricot French Toast_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40838&om=108/)

Oregano- Like mint, oregano comes  from the dried leaf of a perennial herb.
Oregano is peppery with a pungent  odor, and is responsible for the distinctive
taste of pizza. The herb is  popular in hearty meat dishes, tomato sauces,
and blends well with garlic  and lemon.

_Pizza Quattro Stagioni_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27672&om=170/)
_Chipotle Country Ribs_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41388&om=169/)
_Greek Roasted Chicken and Potatoes
_ (http://www.recipe4living.com/Recipes/Recipe.aspx?id=36820&om=186/)
Paprika- This  bright red powder comes from a mild red pepper, and is the
main flavor in  Hungarian cooking. The flavors of paprika range from sweet and
mild to  spicy hot, and many consider Hungarian paprika the best. Paprika is
popular in shellfish dishes, casseroles, and as a garnish.

_Hungarian Style Chicken and Noodles_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41102&om=186/)
_Country Style Quail_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40966&om=169/)
_Baked Low Fat French  Fries_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37212&om=167/)

Parsley- This herb leaf is most  popular as a garnish (and a breath
freshener), and is more often used  dried than fresh. The light, fresh flavor
and scent
lends itself to many  different dishes and the appearance adds to any
presentation.

_Coq Au Vin_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=42136&om=186/)
_Creamy Seafood Pasta_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41608&om=187/)
_Mushroom Onion  Soup
_ (http://www.recipe4living.com/Mushroom%20Onion%20Soup)
Pepper- Pepper is the most popular  spice in the world and comes from dried
peppercorn berries. Black  peppercorns, of which the Tellicherry variety are
the most prized, add  spice to most cooking and give the best flavor when
freshly ground. White  peppercorns are produced when the black peppercorn
berries
are allowed to  ripen and the husks are removed.

_Easy Pepper Steak_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29018&om=185/)
_Egg Foo Yung_ (http://www.recipe4living.com/Recip
es/Recipe.aspx?id=42166&om=287/)
_Ginger Spice Cookies_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41756&om=154/)

Poppy  Seed- From a yellowish brown opium plant, poppy seeds are tiny  and
nutty-tasting. The crunchy seeds are used in baked goods, like  muffins, are
popular in desserts, and are used in fish and vegetables  dishes.

_Chilled Creamy Poppy seed Pasta and Fruit  Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29240&om=166/)
_Raspberry Poppy seed Muffins_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25014&om=162/)
_Sun-Dried Tomato Sticks_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37208&om=107/)

Rosemary- Also an herb in the mint family,  rosemary comes from the
needle-like leaves of an evergreen shrub. Rosemary  has a lemon and pine aroma
and
flavor. The herb is used in teas, rice,  pizza, baked goods, and many different
sauces.

_Savory Pork Stew_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41136&om=169/)
_Low Fat Cheese Muffins_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40570&om=162/)
_Grilled Chicken with Rosemary and  Lemon_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=36440&om=186/)

Saffron- Since it takes around 35,000 flowers  to produce a pound of saffron
(from the flowers' stamens), saffron is the  most expensive spice in the
world. Saffron is dark orange and thread-like,  with a spicy flavor and aroma.
Saffron, even crushed, is added right  before serving to retain its full flavor
and aroma.

_Yellow Rice_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30150&om=175/)
_Paella Salad_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=26510&om=132/)
_Halibut Fillets with Creamy Saffron  Sauce_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34554&om=187/)

Sage- Also in the mint family,  sage is the herb leaf from an evergreen shrub
and has an earthy and warm  flavor. Soft, silvery sage leaves are often
ground lightly. The herb is  featured in many holiday dishes, salads, and meat
dishes.

_Chicken Burgers with Sage Pesto_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=28536&om=186/)
_Sage Corn Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=29686&om=162/)
_Fried Sage Omelet_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37094&om=108/)

Sesame  Seed- The tiny yellow, red, or black seeds come from an annual  herb
and have a mild and nutty flavor. Sesame seed is the most common  produced
seed and is used in many breads, stir-fries, pasta, and other  dishes.

_Catfish Roasted with Sesame Seeds, Basil, Garlic and  Spinach_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34400&om=187/)
_Crockpot Sesame Seed Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=31338&om=186/)
_Golden Herb Rolls_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=40842&om=162/)

Tarragon- The dark, pointed green  leaves of this shrubby herb have a flavor
similar to anise. The most  popular variety is French Tarragon, with the
flavor of sweet licorice.  Tarragon is very popular in French cooking, in fish
dishes, and in herbal  vinegar for cooking.

_Tomato Tarragon Bisque_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=27216&om=177/)
_Tarragon Lover's Scallops_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37112&om=187/)
_Prosciutto Wrapped  Shrimp_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=37102&om=107/)

Thyme- Thyme comes from the  tiny, gray-green leaves of an herb in the mint
family. Thyme leaves are  often dried and ground. The versatile herb has pine,
mint, and lemon  flavors, and a subtle aroma. Thyme works well with poultry,
soups, lamb,  eggs, and more.

_Irish Lamb Stew_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=41292&om=292/)
_Thyme-Rosemary Tea Bread_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34198&om=162/)
_Thyme Beef  Stroganoff_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=25392&om=185/)

Turmeric- Much like ginger,  turmeric spice comes from an underground stem
and is a main ingredient in  most curries and curry powders. While you probably
wouldn't call turmeric  hot on its own, the root is certainly warm and
aromatic. The chemical  curcumin in turmeric gives curry powder its bright
saffron
yellow color,  and is responsible for the spice's kick.

_Cholay (Curried Chick Peas)_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34974&om=169/)
_Thai-style Tilapia_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=34550&om=187/)
_Tandoori Chicken_
(http://www.recipe4living.com/Recipes/Recipe.aspx?id=30000&om=186/)



Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618) 654-3561 SW Illinois/Metro St. Louis  reservations/information
www.dependablelimos.com
2003 1st Runner-up  Small Limo Company of the Year-USA
2004 Nominee Mid-size Limo Company  of the Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004  Nominee Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************Start the year off right.  Easy ways to stay in shape.
http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489


[Non-text portions of this message have been removed]

please remove



**************************************See AOL's top rated recipes
(http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)


[Non-text portions of this message have been removed]

Adapted from a recipe from Lois

Strawberry Buttermilk Salad

1 (20 ounce) can crushed  pineapple in juice, undrained

5 packets Splenda

1 (6  ounce) package sugar-free Strawberry flavored gelatin

2 cups  buttermilk

1 (8 ounce) container frozen sugar free cool whip,  thawed

Mix pineapple and splenda together in a medium saucepan, and  bring to a low

boil,  stirring  occasionally.  Stir  in gelatin until completely dissolved,

remove from heat, and cool  to room  temperature. Add buttermilk, and

refrigerate 1 hour,  or until partially set.

Gently fold in whipped topping. Pour  mixture into a lightly oiled gelatin

mold. Refrigerate  8   hours, or until completely set.

Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618)  654-3561
www.dependablelimos.com
2003 1st Runner-up Small Limo  Company of the Year-USA
2004 Nominee Mid-size Limo Company of the  Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee  Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************************************See AOL's top rated recipes
(http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)


[Non-text portions of this message have been removed]

I thought these might come in handy--sometimes the most obvious  is the
hardest to see!
Al dente: Characterizes cooked pasta that is still  somewhat firm.
Bake: To cook food by dry heat, usually in an oven,  convection oven, toaster
oven, or even a slow cooker.
Baste: To brush or spoon liquid or melted fat over  food during cooking.
Basting keeps food moist as it cooks and adds  flavor.
Batter: Uncooked, liquid mixture for pancakes, cakes,  muffins, cupcakes,
etc. Batter usually consists of a liquid, such as milk  or oil, a dry
ingredient,
such as flour and sometimes eggs.
Blend: To combine two or more ingredients with a  spoon, food processor,
blender or whisk, into one uniform mixture.
Boil: To bring a food or a liquid up to bubbling in  which bubbles must
continuously rise and break at the surface of the food  or liquid and continue
to
do so, even while the food is being stirred.
Braising: To cook food on the stovetop, covered, in a  little liquid and at a
low temperature. Braising is better than roasting  for less tender cuts of
meat. Try it with short ribs or lamb shanks.
Broil: To cook food directly under a dry heat source,  such as an oven
broiler or toaster oven broiler. Broiling is great for  most steaks and chops,
and a
broiler can melt a cheese topping on a  casserole in just a minute or two.
Brown: To cook food in a little oil or fat until it  turns brown. Recipes
also may indicate to cook until "golden brown" or  "light brown," but to brown a
food means to cook, usually over medium or  high heat, and quickly, just until
it turns brown.
Chill: To put food in the refrigerator until it's  cold. The recipe will
usually indicate how long a particular dish should  be chilled.
Chop: To cut food into irregularly shaped, bite-size  pieces with a knife or
a food processor. Chopped food is larger and more  uneven than food that is
diced, smaller than food that is cut up and  larger than food that is minced.
Coat: To cover food evenly with a dry ingredient, such  as flour or bread
crumbs, or with a wet ingredient, such as a batter. Easy  methods of coating
food
with dry ingredients include putting them in a  plastic or paper bag, adding
the food, sealing and shaking; or gently  press the food into a soup bowl to
coat. Foods may be dipped in beaten egg  before coated with dry ingredients,
and sometimes they are dipped in flour  or cornmeal before they are dipped in
batter.
Cool: To let hot food stand at room temperature until  it reaches a specific
temperature or cools completely. The recipe usually  indicates how long to
cool a dish.
Cover: To put a lid, wrap or foil onto or over a  container of food. Covering
food while it cooks prevents liquids from  cooking away, helps the food cook
more thoroughly and brings up the  temperature inside the pan more quickly.
Crush: To smash food into smaller pieces.
Cube: To cut food into equal-size cubes about 1/2-inch  in size.
Cut up: To use a knife or kitchen shears to cut food  into smaller pieces
that are not necessarily even.
Dice: To cut food into even 1/4-inch pieces.
Dip: To immerse a food completely into a liquid  mixture to coat it.
Drain: To remove the liquid from a food typically with  a colander or a
strainer.
Drizzle: To pour a thin stream of a liquid ingredient  but not completely
covering the food.
Fold: To add a food ingredient to a mixture by  carefully and lightly mixing
it in so that the mixture does not deflate. A  rubber spatula is generally
used, and the food is mixed together in  gentle, figure-eight movements.
Garnish: To decorate food with small amounts of other  foods. A garnish is
typically made from food that is already an ingredient  in the dish. A basil
leaf could garnish a plate of pasta and tomato-basil  sauce.
Grate: To mince a food into very small pieces or  shreds with a box grater, a
food processor, or a hand-held grater. Firm  foods can be grated more easily
than soft foods. Foods can be grated to  different sizes based on the various
sized holes on the graters.
Grease: To rub a thin layer of oil, shortening, butter  or margarine, or to
spray nonstick cooking spray on a dish or pan to  prevent foods from sticking
during cooking or baking. Cooking sprays that  combine oil and flour are handy
in recipes for baked goods that call for  greasing and then flouring pans.
Marinate: To soak or let food stand in a seasoned  liquid, the marinade, to
add flavor and to tenderize food. Marinades used  to tenderize food contain
some sort of acid, such as lemon juice, vinegar  or wine. If a marinade contains
an acid, use a glass or ceramic dish since  acid can react with metal and give
the food an off-flavor.
Melt: To use heat to change a solid food into a liquid  one.
Microwave: To heat, thaw, or cook food in a microwave  oven.
Mince: To cut food into very small, irregularly shaped  pieces, smaller than
chopped or diced.
Mix: To combine two or more ingredients, usually by  stirring with a spoon or
fork or by using an electric mixer, a blender, or  a food processor.
Peel: To remove the skin of a fruit or a vegetable  with a knife, a vegetable
peeler, or your fingers.
Preheat: To bring heat to the desired temperature  before cooking. This may
involve turning on the oven a few minutes before  cooking to achieve the
desired temperature.
Purée: To turn food into a smooth consistency,  usually by using a blender
or a food processor. Baby food is a good  example of a purée.
Reduce: To cook liquid rapidly, uncovered. Reducing  causes the water to
evaporate, leaving a thicker and more intensely  flavored liquid. It is often
called for when making sauces and soups.
Refrigerate: To chill or store food in the  refrigerator. These foods should
be covered to keep them from drying  out.
Roast: To cook meat, poultry, fish, vegetables—even  fruit—in an
oven.
Roasting is mostly done uncovered and brings out the  wonderful browned and
sweet flavors of foods. Only tender meat cuts should  be roasted; other cuts
need to be cooked on the stovetop with liquid.
Roll: To use a rolling pin to flatten dough.
Season: To use pepper, herbs, spices, or other  seasonings to flavor foods.
Shred: To use the large holes of a grater or food  processor to cut food into
fine, narrow strips.
Simmer: To cook liquid gently just below the boiling  point. Tiny bubbles
begin to break the surface of the liquid.
Slice: To cut food into flat, thin pieces of equal  size.
Soften: To set out cold food, such as a stick of  butter or package of cream
cheese, at room temperature until it softens.  You can also soften some foods
by zapping them in the microwave for a few  seconds on low power.
Stew: To cook food that is barely covered in liquid  slowly in a covered pot.
Stew generally contains a mixture of meat,  vegetables, and liquid resulting
in fork-tender and flavorful food.
Stir-Fry: To cook food in a small amount of fat, such  as oil or butter, over
medium-high or high heat, stirring frequently.
Strain: To pour a mixture through a strainer or a  piece of cheesecloth. This
removes any lumps or chunks of food and  provides a clearer liquid.
Tender-Crisp: To cook food until it is softened but  still somewhat crisp to
the bite. This usually applies to vegetables.
Toast: To brown food in a toaster, oven, or  skillet.
Toss: To mix ingredients gently by using two utensils  to lift and drop them
in a bowl or other container.
Zest: The most outer layer of the peel of citrus  fruits. To remove the zest,
use a sharp paring knife, a vegetable peeler,  or a special tool called a
zester.

Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618)  654-3561
www.dependablelimos.com
2003 1st Runner-up Small Limo  Company of the Year-USA
2004 Nominee Mid-size Limo Company of the  Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee  Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************************************See AOL's top rated recipes
(http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)


[Non-text portions of this message have been removed]

OOPS I forgot to add I am Dorioakes at Spark People!


--- In Atkins_Diet_Recipes@yahoogroups.com, "dorioakes"
<dorioakes@...> wrote:
>
> I recently Joined Spark People http://www.sparkpeople.com/ if aqnyone
> is a member there can you add me to your friends list.
> Dori
>

I recently Joined Spark People http://www.sparkpeople.com/ if aqnyone
is a member there can you add me to your friends list.
Dori

Pickled Eggs
24 Fresh Eggs
6 cups of cider  vinegar
2 tbl peppercorns
1 tbl allspice
1/2  tablespoon mace
1/2 tbl corriander seeds
1/2 tbl  cardamon seeds
1/2 tbl cloves
10 small hot red  peppers
3 tbl sugar (or  Splenda)

Cook the eggs in hot water for 15  minutes. Place in cold water, remove the
shells and pack the eggs in  preheated jars. In a kettle combine vinegar,
spices and sugar, bring to a  boil and simmer for 5 minutes. Pour over the eggs
and
seal. Set containers  in refrigerator until ready to use.


Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618)  654-3561
www.dependablelimos.com
2003 1st Runner-up Small Limo  Company of the Year-USA
2004 Nominee Mid-size Limo Company of the  Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee  Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************************************See AOL's top rated recipes
(http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)


[Non-text portions of this message have been removed]

I am looking for a _/*Free*/_ Diary Diet type software that is free I
like the interface of http://www.dietsindetails.com/software.html but it
has no printables and when you just do a screen print it only does part
of your foods but shows the general list. Let me know if you have a
better free software.



[Non-text portions of this message have been removed]

I am struggling staying low carb I was wondering if there were a few
people who are in the same boat who would like to do a daily Journal
group with me where you can be honest about why you have a struggle what
you ate whether low carb or not and just about anything you want to talk
about.
I set the group up at
http://health.groups.yahoo.com/group/MyLCD
Feel free to join but remember daily journaling is the key.ow why Low
carb is the best way of life for us.
Also we are storing Articles that sh
Dori

Low-Carb Diet Finding: Study Identifies New Regulator Of  Fat Metabolism

ScienceDaily (Jun. 6, 2007) — Over the  past several years, animal studies
have shown that high-fat,  low-carbohydrate "ketogenic" diets cause demonstrable
changes in  metabolism and subsequent weight loss. Now, researchers at Beth
Israel  Deaconess Medical Center (BIDMC) have identified a key mechanism behind
  this turn of events. Their findings, which appear in the June 2007 issue  of
Cell Metabolism, demonstrate that a liver hormone known as FGF21 is  required
to oxidize fatty acids -- and thereby burn calories.
"When the diet is extremely low in starches and sugars, blood sugar  levels
drop substantially so that muscle and brain have to turn to  alternative
fuels," explains senior author Eleftheria Maratos-Flier, MD,  an investigator in
the
Department of Endocrinology, Diabetes and  Metabolism at BIDMC and Associate
Professor of Medicine at Harvard Medical  School. "Consequently, fatty acids
are broken down in the liver and  converted to ketones, which then serve as a
major fuel source."
Known as ketosis, this metabolic state is characterized by extremely  low
insulin levels, as would occur during periods of fasting or starvation  or while
consuming a low-carb diet, such as the popular Atkins diet  model.
For the past several years, Maratos-Flier's laboratory has been  studying the
physiologic states of animals consuming various types of  diets -- including
standard "animal chow" diets and diets moderately high  in both fats and
carbohydrates, as well as ketogenic diets. And she has  found through her
experiments that even though mice are fed exactly the  same number of calories,
the
composition of the calories causes them to  gain weight in different ways.
"The differences in weight gain reflect differences in metabolic  rates," she
explains. "These, in turn, result in hormonal changes that  lead to different
disposition of the calories."
In this latest paper, Maratos-Flier and colleagues studied mice that  had
been fed a ketogenic diet high in both saturated fat and unsaturated  fat and
practically devoid of carbohydrates.
"Despite the high fat content of this diet, the study animals  maintained
normal levels of circulating lipids," she explains. "We wanted  to learn what
factors might be responsible for creating this state in  which consumed calories
were being burned off in the liver rather than  being stored as fat."
Because the physiologic changes in the animals didn't appear to be  explained
by typical hormonal regulators -- neurotransmitters that  normally regulate
appetite -- the researchers set out to identify which  genes were unique to
this ketogenic phenotype, exploring the possibility  that hepatocytes were
playing an active role in the process.
And, using micoarray gene analysis, they discovered that their hunch  was
correct: FGF21, a liver-derived fibroblast growth factor gene, was 
significantly
increased in the mice that had been fed ketogenic diets.
"FGF21 had previously been identified as a potential metabolic  regulator by
scientists at Eli Lilly, who showed that transgenic mice that  overexpressed
FGF21 were protected from diet-induced obesity, had smaller  fat cells and had
more brown adipose tissue,"says Maratos-Flier. "But  little was actually known
about FGF21's physiologic roles. Working with  Jeffrey Flier's lab, we were
able to show that FGF21 is essential for  fatty acid oxidation."
Furthermore, she explains, when FGF21 was inhibited, the mice developed  a
massive accumulation of fat in the liver and an extreme increase in  circulating
lipids.
A second study by Maratos-Flier and colleagues published in the June  2007
issue of the American Journal of Physiology further elucidates the  unique
metabolic changes that occur with the consumption of a ketogenic  diet.
"Although the purpose of both of these studies was to glean insights  into
metabolic physiology, our findings suggest that increased levels of  FGF21 may
be a potential mechanism behind low-carbohydrate diets'  beneficial properties
when it comes to lipid metabolism," says  Maratos-Flier. "Diets that limit
carbohydrates and eliminate transfats, and at the same time emphasize  fiber and
good fats, appear to be healthiest, especially among individuals  who are
predisposed to developing diabetes."
This study was supported, in part, by grants from the National  Institutes of
Health and from Takeda Pharmaceuticals.
Coauthors include BIDMC investigators Michael Badman (lead author),  Pavlos
Pissios, Adam Kennedy and Jeffrey S. Flier, MD; and George Koukos  of Boston
University School of Medicine.


Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618)  654-3561
www.dependablelimos.com
2003 1st Runner-up Small Limo  Company of the Year-USA
2004 Nominee Mid-size Limo Company of the  Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee  Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************************************See AOL's top rated recipes
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http://www.sciencedaily.com has articles that help support the low carb
way of life.
Dori

Crust Ingredients: (OPTIONAL--I NEVER MAKE IT)  1/4 cup confectioners' sugar
  1 1/2 cups graham cracker crumbs  4 ounces butter, melted  .  Filling:  1
cup granulated sugar Or SPLENDA TO EQUAL 1 CUP  3 packages (8 ounces each) cream
cheese  1 teaspoon vanilla extract  4 eggs  .  Topping: (OPTIONAL)  1 to 2
cups sour cream  1 can (21 ounces) cherry pie filling or sweetened sliced
strawberries  (drain excess strawberry juices)

Hey.....where are we going? And why are we in a  handbasket......? Is it
getting warm in here or is it just  me............?

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618)  654-3561
www.dependablelimos.com
2003 1st Runner-up Small Limo  Company of the Year-USA
2004 Nominee Mid-size Limo Company of the  Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee  Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************************************Check out AOL's list of 2007's hottest
products.
(http://money.aol.com/special/hot-products-2007?NCID=aoltop00030000000001)


[Non-text portions of this message have been removed]

3 cups walnuts (about 3/4 pound)

1 tablespoon all-purpose  flour

� teaspoon baking powder

8 large eggs,  separated

1 cup Spenda for baking, divided

2 1/2 tablespoons  orange zest (from about 1 large orange)

1 1/2 cups whipped cream,  whipped topping or frozen vanilla yogurt, for
garnish.

Preheat oven  to 350 degrees. Grease a 10-inch springform pan and line the
bottom of the  pan with parchment paper. Lightly grease the paper. Set aside.

In a  food processor fitted with the metal blade, process the walnuts until
very  finely chopped. Reserve 2 tablespoons nuts and transfer the remaining
nuts  to a mixing bowl. Stir in the flour and baking powder well.

In  another bowl, beat the egg yolks on the medium speed of an electric mixer
  until well blended. Then gradually beat in 1/2 cup sugar. Continue beating
until the mixture is light and lemon-colored. The eggs should form a  ribbon
when dropped from a spoon. Stir in the orange zest and the ground  walnut
mixture.

In a clean bowl with clean beaters, beat the egg  whites with an electric
mixer on medium-high speed until soft peaks form.  Gradually beat in the
remaining � cup sugar and keep beating until stiff  peaks form. Fold a large
spoonful
of the whites into the walnut mixture to  loosen it, then gently fold in the
remaining whites.

Spoon the  batter into the prepared pan and sprinkle with the reserved 2
tablespoons  walnuts. Bake in the center of the oven 40 to 50 minutes or until
puffed  and golden. Remove to a wire rack to cool. The cake will settle a bit as
it cools.

To serve, remove the side of the springform pan and cut  into 12 wedges.
Garnish each serving with about 2 tablespoons of your  choice of topping. Makes
12
servings.

\"Two things  are wanted by a true man, danger and play. Therefore, he seeks
a woman, as  the most dangerous toy."
-----Friedrich Nietzsche

Teri  Davis-Newman   "Limo Barbie"
Dependable  Limos
(561) 389-2582 South Florida reservations/information
(618)  654-3561
www.dependablelimos.com
2003 1st Runner-up Small Limo  Company of the Year-USA
2004 Nominee Mid-size Limo Company of the  Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee  Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************************************Check out AOL's list of 2007's hottest
products.
(http://money.aol.com/special/hot-products-2007?NCID=aoltop00030000000001)


[Non-text portions of this message have been removed]

Pole Beans With Ham


(http://ad.doubleclick.net/click;h=v8/3615/0/0/*/c;156372658;0-0;0;12928610;4307\
-300/250;23513850/23531703/1;;~okv=;tk=11381;tk=11382;ptype=ps;slug=sfl-fl1
5thanksr2brnov15;rg=ur;ref=sun-sentinelcom;pos=1;dcopt=ist;sz=300x250;tile=1;~
sscs=?http://www.ginnsurmer.com)
Forget tender crisp veggies here. These beans are braised until  fall-apart
tender and filled with smoky ham flavor.
1 tablespoon  vegetable oil
1 cup diced sweet onions
8-ounces thick-sliced ham  with bone or a ham bone or 2 smoked ham hocks*
3 pounds pole beans,  washed, stringed and broken in halves or thirds (3-inch
pieces)
1 cup  water
In large pot, heat the oil over medium-high heat. Add the onions  and saute
until soft. Add the ham of choice and cook about 2 minutes. Add  pole beans and
saute 1 minute to coat with fat. Add water; bring to boil.  Reduce heat,
cover and simmer 1 to 1 � hours. Check occasionally to make  sure you have
enough
liquid so beans do not burn. (You want to use a  minimum of liquid to
concentrate the flavor of the beans). Makes 12  servings.

Per serving: 71 calories, 39 percent calories  from fat, 3 grams total fat,
.71 gram saturated fat, 9 milligrams  cholesterol, 8 grams carbohydrates, 4
grams total fiber, 3 grams total  sugars, 4 grams net carbs, 4 grams protein,
154
milligrams  sodium.

*If ham comes in a piece, you can cut it into smaller  pieces. If you use a
ham bone, just leave meat on bone as it will fall off  as it cooks


"Two things are wanted by a true man, danger and play.  Therefore, he seeks a
woman, as the most dangerous toy."
-----Friedrich  Nietzsche

Teri Davis-Newman   "Limo  Barbie"
Dependable Limos
(561) 389-2582 South Florida  reservations/information
(618)  654-3561
www.dependablelimos.com
2003 1st Runner-up Small Limo  Company of the Year-USA
2004 Nominee Mid-size Limo Company of the  Year-USA
2004 Nominee Chauffeur of the Year-USA (Joey)
2004 Nominee  Employee of the Year-USA (Gigi)
2004 Top-Rated Company  USA-Limos.com
2005 Top-Rated Company USA- Limos.com
2006 Top-Rated  Company USA- Limos.com
2007 Top-Rated Company USA- Limos.com
"It's  on time or it's on us!"
Florida Limousine Association Member
Board  Member International Taxi Safety Council
Martin County Chamber of  Commerce Member

O say, can you see, by the dawn's early  light,
What so proudly we hailed at the twilight's last  gleaming?
Whose broad stripes and bright stars, through the perilous  fight,
O'er the ramparts we watched, were so gallantly  streaming?
And the rocket's red glare, the bombs bursting in  air,
Gave proof through the night that our flag was still there.
O  say does that star spangled banner yet wave
O'er the land of the free,  and the home of the brave?





**************************************Check out AOL's list of 2007's hottest
products.
(http://money.aol.com/special/hot-products-2007?NCID=aoltop00030000000001)


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