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ESSENHAUS FOODS EMPLOYEES’ FAVORITE RECIPES BEEF/CHICKEN & NOODLES 7 Cups Essenhaus Broth, Water or Combination 8 oz Essenhaus Noodles Season to taste with Essenhaus Soup Base 1 can Essenhaus Beef/Chicken Meat or Cooked, Boneless Meat of Choice. Directions: Bring liquid to a boil then add noodles. Bring to a boil again. Cover and let simmer until soft (10-30 minutes depending on noodle size). Add Essenhaus Meat of choice and heat through. Serves 4 BEEF STROGANOFF Jim Fisher 1-½ Pounds Beef Round Steak 2 Tbsp. Butter 1-½ Cups Essenhaus Beef Broth 2 Tbsp. Ketchup ½ tsp. salt 1 Garlic Clove, Chopped 8 oz Mushrooms, Sliced ½ Cup Onion, Chopped 3 Tbsp. Flour 1 Cup Sour Cream 8 oz Essenhaus Noodles Directions: Cook noodles according to package directions. Slice steak into thin strips, then brown in butter in separate pan. Reserve 1/3 cup of broth. Combine remaining broth, ketchup, salt and garlic to the steak and bring to boil. Reduce heat, cover and simmer 10 minutes. Stir in mushrooms and onions, cover and simmer 5 minutes. Mix the 1/3 cup broth with flour and gradually stir into beef mixture. Cook to boiling, stirring constantly, boil and stir one minute. Reduce heat, stir in sour cream until heated through and serve over prepared Essenhaus Noodles.
VENISON RECIPES “World Class” Venison Stew 2 lb. venison steaks 2 to 3 T. Vegetable oil 6 c. hot water 2 T. Worcestershire sauce 1 T. salt 1 T. sugar 1 ½ tsp. paprika ¾ tsp. pepper Dash of cloves 4 tsp. beef bouillon 1 med. onion, thinly sliced 2 to 3 lg. carrots, cut to bite-size 2 lg. potatoes, cut to bite-size 2 bay leaves 1 sm. pkg. frozen corn 1 sm. pkg. frozen peas 8 T. cornstarch Small amount of cold water Cube venison steaks into bite-size pieces and brown in vegetable oil. In crockpot, combine browned meat, water, Worcestershire sauce, salt, sugar, paprika, pepper, cloves, beef bouillon, onion, potatoes and bay leaves. Cook for 6 hours. Add corn and peas. Cook for 1 hour. Mix cornstarch with small amount of cold water and add to stew. Simmer until stew thickens. Remove bay leaves. Venison Stroganoff 1 ½ lb. venison round steak Flour, seasoned with salt & pepper 3 T. butter 1 onion, chopped ¼ tsp. basil ¼ tsp. thyme Salt & pepper to taste 1 ¼ c. beef bouillon 1 c. sliced mushrooms 2 T. butter 2 T. flour 1 ½ tsp. prepared mustard 1 c. sour cream Parsley sprigs & pimento chunks
Excerpt from the article: Beware of your credibility blind spots, says Cara Hale Alter, author of The Credibility Code: How to Project Confidence and Competence When it Matters Most (Meritus, 2012).
Can you enjoy the process of shopping, cooking and eating to lose weight and feel great? Who wants to be on a restrictive diet and miss out on all the fun? People of all ages and lifestyles are finding ways to enjoy great food and a full “foodie” lifestyle without weight gain or unhealthy eating habits. Among the fastest growing group that has found a way to enjoy culinary diversity and stay healthy are the baby boomers - some of whom have chosen the “fit foodie” approach to eat food and good health! A fit foodie is basically someone who has a deep interest in the culinary arts, enjoys eating out, loves to cook, explores new ingredients and embraces the world of food as one of life’s great pleasures. At the same time, they have a deep interest in being active, playing sports, exercising and health issues. This huge number of active, vital, adventuresome, full of life, fun seekers has been dubbed the “ZOOMER BOOMERS”- the active generation. This group and people of all ages and backgrounds have discovered how to have their cake and eat it too while maintaining great low fat bodies, robust health and high energy. They are the envy of their couch potato peers who are struggle with age and obesity-related health issues, increased medical costs, numerous doctor visits and hospital stays, even early death. How do you join this exclusive club? It’s never too late and you’re never too old to get back to the best shape of your life and enjoy all the fun life has to offer.
Phase II Diet – Pureed Foods 1. For approximately two more weeks, your new pouch will be swollen because of the surgery. You will need to eat a pureed diet with a consistency of small curd cottage cheese, baby food or applesauce. “Mashing” certain foods or “chewing very well” does not produce the correct consistency; your food must be pureed. This diet will allow the swelling to subside and will minimize the chances of food particles lodging in your stomach opening. Note: Many patients choose not to puree their food but instead eat foods that are already a pureed consistency or considered acceptable by The Surgical Treatment for Obesity staff: Plain yogurt, drinkable yogurt, small curd cottage cheese, melted cheese, refried beans, plain quick/instant oatmeal, cream of wheat, grits, farina, plain scrambled egg, liver sausage, hummus, sugar-free pudding, stage I baby foods Tip: To save time and to avoid wasting food, many people puree food and then pour it into ice cube trays, let it freeze, and then place it into plastic bags. When it is time to eat, simply microwave a few cubes and you have a quick meal. 2. Each meal should contain no more than 2 oz. (1/4 cup) of food. 3. Eat only three meals daily. Liquids must be consumed between meals only. Drinking while eating may cause the food you have consumed to move through the pouch more quickly, and may lead to overeating. Always wait at least 60 minutes after you have finished eating to begin drinking.
INGREDIENTS Whole wheat flour ¾ cup scoops U-Protein 4½ Baking powder 1 ½ tsp Stevia 13 gm Salt ½ tsp Cinnamon (to taste) 1 ½ tsp Nutmeg (to taste) tsp 1½ with juice Crushed pineapple 1/2 cup d carrots 1 ½ cups Grate sauce Unsweetened apple ¾ cup Eggs 2 large Egg whites 2 large Vanilla extract 2 tsp NTS ICING INGREDIE 8 oz 13 gm 2 tsp Light cream cheese Stevia Vanilla INSTRUCTIONS Carrot Cake n with 3/4 ur a 10” tube pa dry 0 ˚F. Pam and flo heat oven to 35 , mix together all Pre medium bowl wheat flour. In a gether all wet cup whole bowl, mix to wet seperate medium redients, pour the ingredients. In a ...
Cereal Chem. 67(5):448-451 Temperature profiles and quality characteristics (batter specific gravity, weight loss, cross-sectional area, and symmetry) were evaluated in a lean cake formulation heated by microwave and conventional energy in metal and glass baking pans for the purpose of choosing one pan type for future studies. The statistical results showed that cakes baked in glass pans in microwave and conventional ovens had more similar crosssectional areas and weight losses than their metal pan counterparts. Also, temperature profiles showed hottest edges and coolest centers for cakes baked in glass pans in both oven types. Cake quality is influenced by pan size and shape and by pan materials (Charley 1950, 1952, 1956; Toledo 1980.) For example, a shallow cake often results in a better quality layer cake (Charley 1952). Cake volume was higher when dark, dull pans composed of steel, japanned iron, or anodized aluminum were used, and it was lower in shiny aluminum, tinned iron, stainless steel, and copper pans (Charley 1950, 1952). Also, the heat transfer characteristics were different in glass than in metal pans. Glass pans...
Clementine cake with passionfruit and limoncello ice cream over 2 hours preparation time over 2 hours Ingredients cooking time Serves 8-10 For the clementine cake 375g/13oz clementines (about 4-5) butter, for greasing 6 free-range eggs 225g/8oz caster sugar 250g/9oz ground almonds 1 heaped tsp baking powder For the clementine syrup 2 clementines, juice only 50g/2oz caster sugar 1 tbsp orange marmalade For the orange sticks reserved orange peel, from the orange sorbet (see below) 150g/5oz granulated sugar 100ml/3½fl oz water For the passionfruit and limoncello ice cream 2 passion fruit 300ml/10½fl oz double cream 300ml/10½fl oz full-fat milk 50ml/2fl oz limoncello 100g/3½oz caster sugar For the orange sorbet 300ml/10½fl oz freshly-squeezed orange juice, from about 4-5 oranges, peel reserved for orange sticks 100g/3½oz caster sugar 2 star anise For the lime Chantilly cream 200ml/7fl oz double cream 50g/2oz icing sugar 1 vanilla pod, split, seeds scraped out 1 tsp lime juice Preparation method 1. For the clementine cake, place the clementines into a large, deep pan and cover with cold water. Bring to the boil and cook for two By Kirsty Wark From Celebrity MasterChef This impressive citrus-based dessert plate also includes ...
Mediterranean Cauliflower Cake Serves 8 - Alternate and Maintenance Phases Ingredients: 1 head of cauliflower, trimmed and broken into small florets 1 T. olive oil 1 medium onion, thinly sliced ½ tsp. ground coriander ½ tsp. crushed red pepper flakes ¾ tsp. sea salt ¾ cup almond flour ½ tsp. baking powder 6 large eggs 1 jarred roasted red pepper, chopped ¾ cup feta cheese, crumbled 3 T. fresh dill, chopped Directions: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Bring 1 inch of water to a boil in a large pot with a steamer basket. Add cauliflower and steam for 8 to 10 minutes. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring until tender, about 8 minutes. Add the coriander, crushed red pepper and ½ tsp. sea salt, and stir until fragrant, about 1 minute. Next, gently stir in the cooked cauliflower to coat, and cook for 2 to 3 minutes. In a bowl whisk the almond flour, baking powder, and ¼ tsp. sea salt. Whisk eggs in a large bowl. Next, sprinkle the dry ingredients over the eggs and whisk to combine. Stir in roasted red pepper, feta, and dill. Add the cauliflower mixture and stir to combine. Spread the mixture evenly into the springform pan. Bake until golden, 35-45 minutes. Let the cake cool before removing from pan. Serve warm or at room temperature. Calories – 99, Fat – 5.8 g, Carbohydrates -7 g www.youridealweightloss.com
Pretty much all all women can begin to play a beautiful, soothing, supple, great coupled with sophisticated facial skin. Having this memorable flesh every one of us all have to choose to stay on the lookout for gorgeous flesh recommendations. As well as like we adult, it is all extra needed to get started with directly by way of a high quality scrub your pores clean programs; once we don't have at the moment succeeded in doing so.Rinse your face two tmes a day. Eliminate rubbing sensitive skin simply because pores of the skin could possibly much more than generate cooking oils. Readily SPF confront cream in order to cleanse see your face. Lotion must be in the old days care for sensitive skin as a result of dryness. Everyone receiving fried surface of the skin do not have to hydrate commonly in the event that compared by way of individuals with dry and fresh, conventional or else merge the skin. Time to incorporate overall body emollient is immediately subsequent a bathroom; mainly bec