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resepi cream cheese pound cake

ESSENHAUS FOODS EMPLOYEES' FAVORITE RECIPES

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.

Index Of Recipes Armed Forces Recipe Service - Army ...

INDEX OF RECIPES ARMED FORCES RECIPE SERVICE UNITED STATES ARMY TM 10-412 UNITED STATES NAVY NAVSUP Publication 7 UNITED STATES AIR FORCE AFM 146-12, Volume 2 UNITED STATES MARINE CORPS MCO P10110.4G 2003 INDEX Supercedes TM 10-412/NAVSUP Pub 7/AFM 146-12, Vol II/MCO P10110.43E, May 1999 COG I Stock No. 0530-LP-011-3090 Instructions: 1) Click on the links below to view a Sections Index. 2) Click on a Recipe link to view a Recipe Card. 3) After viewing a Recipe Card, use your readers “Back” Navigation Button to return to the Index. 4) Use the “Bookmarks” Tab on the left to view a listing of “quick links” to Sections and Categories within this Index. RECIPE SECTIONS: Section A – General Information Section B – Appetizers Section C – Beverages Section D – Breads & Sweet Doughs Section E – Cereals & Pasta Products Section F – Cheese & Eggs Section G – Cakes Section G – Frostings Section H – Cookies Section I – Pastry & Pies Section J – Puddings & Other Desserts Section K – Desserts (Sauces & Toppings) Section L – Beef, Pork, & Lamb Section L – Fish Section L – Poultry Section M – Salads Section M – Dressings Section N – Sandwiches Section O – Dressings, Gravies, & Sauces Section P – Soups Section Q – Vegetables Meatless Entrée Alternatives...

Tips and Recipes for Cooking Grass-Fed Beef

Tips and Recipes for Cooking Grass-Fed Beef 1. Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture. 2. Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking. 3. We highly recommend the Jaccard meat tenderizer which uses no chemicals. This tenderizer has won the prestigious Gold Medal presented by Chefs in America and the easiest way to produce a great meal. Plus in literally seconds the Jaccard will tenderize all your meats including grass fed beef, grain feed beef, poultry, veal, venison, pork and lamb. 4. If you don't own a Jaccard meat tenderizer, we recommend marinating your beef before cooking especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator. 5. If you do not have time to marinate and don't own a Jaccard meat tenderizer, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed beef. Don't go overboard and flatten your beef unless your recipe calls for it. If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient. 6. Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of ...

Wild Game Recipes
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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

How to Have Your Cake While Losing Weight - PhillyFIT

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- Pureed Diet - University of Chicago Medical Center

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.

Carrot Cake - U Weight Loss Clinics

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 ...

Glass and Metal Pans for Use with Microwave ... - Spesifikasii.Com

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 - BBC

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 - Ideal Weight Loss Center

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

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