Not exact matches
ingredients: 3 1/2
pounds ground sirloin (I use the lowest in
fat) 5 tablespoons unsalted
butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
During the sixty - year period from 1910 to 1970, the proportion
of traditional animal
fat in the American diet declined from 83 percent to 62 percent, and
butter consumption plummeted from 18
pounds per person per year to four.
Certainly a different and special cake, but not worth the hype, and after a
pound and a half
of butter — I think I would want more return on my
fat calories.
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2
pounds pork tenderloin (trimmed
of excess
fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted
butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted
butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
1 teaspoon vegetable oil 1
pound chicken breasts, bone - in, skin - on, trimmed
of excess
fat and skin salt and pepper 4 tablespoons (1 stick) unsalted
butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
1 lb wide egg noodles, cooked and drained (I used whole wheat) 1 cup (2 sticks)
butter, melted (I used only about 2 - 3 tablespons
of Brummel & Brown) 1
pound cottage cheese (I used reduced
fat) 2 cups light sour cream 1 tsp ground cinnamon 1 cup sugar (I used only a tiny bit, a few tablespoons) 2 tsp vanilla extract 6 eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained
1/2 teaspoon ground or powdered red chile 1 5 -
pound leg
of lamb, trimmed
of fat 8 ounces plain yogurt 1/2 level teaspoon powdered ginger 2 cloves garlic, crushed 2 ounces ground pistachio nuts 1/2 teaspoon saffron, or substitute annatto (available in Latin markets) 1/4
pound butter or shortening
I did all that (and still do) by eating unlimited calories and
fat:
butter, bacon, eggs, cheese, hamburger, broccoli, cauliflower, avocado... and when I say unlimited, I'm talking about a 1/2
pound to a full
pound of butter a day... MINIMUM.
1 gallon beef stock 4 — 12 ounce packages brown rice pasta (Tinkyada is a good brand) 4
pounds ground beef (or a mixture
of ground beef and ground organ meats) 1 tablespoon salt 4 onions, finely chopped 6 — 8 carrots, peeled and sliced small 3 — 4 heads
of broccoli or cauliflower Additional vegetables may be added or substituted, as desired Clarified
butter or beef
fat, if desired
I'll make a long story short and just let you know that by not starving my body
of saturated
fats like
butter and coconut oil I was able to loose 15
pounds of baby weight I couldn't get off.
Pound Cakes 1 cup -LCB- 2 sticks -RCB- unsalted
butter, room temperature, plus more for pan 3 cups all - purpose flour, plus more for pan 3/4 cup low -
fat buttermilk finely grated zest
of 2 lemons 1/3 cup fresh lemon juice 1 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 cups sugar 5 large eggs