Try 50 onions or 1.3
ounces of beef, according to a new study that ranks the carbon footprints of the things we eat.
For example, 3
ounces of beef liver contains 27,000 IU of vitamin A.
It is found that three
ounces of beef liver contains about one fourteenth of regular dose of vitamin D.
Depending on your weight, aim for between 10 and 20
ounces of beef (if you do not enjoy beef you can eat fish or chicken instead).
Kresser recommends three to six
ounces of beef liver per week, or a three - ounce serving of clams, to stock up on the various B vitamins and minerals you wouldn't get on a diet of chicken breast and broccoli.
As a human, you should have less than 1500 milligrams of sodium every day, so just three
ounces of beef jerky will put you over that limit.
Three
ounces of beef has up to 200 calories, but many restaurant portions are double or triple that size, further increasing the calories you consume.
Shave nearly 20 calories from your meal and cut your saturated fat intake in half by swapping 3
ounces of beef for the same amount of skinless chicken breast.
Three to six
ounces of beef liver or a three - ounce serving of clams can provide a week's worth of B vitamins.
«Liver is an important source of retinol, which is pre-formed vitamin A. Just three
ounces of beef liver contains 26,973 IU of vitamin A, while pork liver and chicken liver contain 15,306 IU and 11,335 IU, respectively.
One serving of beans contains just 109 calories in half a cup, as opposed to the 246 calories in 3
ounces of beef.
«For each burger, take about six
ounces of beef, pack it gently into a patty, and then stop.
I use 32
ounces of beef broth + about 3/4 cup of water.
With 1.3 billion tacos purchased at commercial restaurants each year, it's no wonder that 7 - Eleven stores launched El Taco ™, a «neat - to - eat» taco made with 2
ounces of beef flavored with onion, pepper, and taco seasoning rolled into the shape of a hot dog, wrapped in a flour tortilla, and served with jalapeños.
To make the tacos, stack up 2 of the warm tortillas, lay about 4
ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese.
Presentation: Place about 5
ounces of beef on each plate and spoon the sauce over the beef.
A whopping 106 gallons of water go into making a single
ounce of beef.
The USDA reports than one
ounce of beef jerky has 590 milligrams of sodium.
One
ounce of beef liver provides 2.5 MG of heme iron.
Not exact matches
corned
beef brisket 2 12 -
ounce bottles Irish lager beer 2 cups
of water 1 bay leaf 8 black peppercorns 1/3 cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon fresh ground black pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
Sprinkle 12
ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the mushroom and ground
beef mixture, 1 plum tomato (seeded and diced), and 1/2
of a small red onion (thinly sliced).
According to experts, a 3.5
ounce serving
of lean
beef supplies about 40 percent
of the daily requirements for zinc, a mineral needed to keep the immune system strong.
In large bowl, add cooked ground
beef, sautéed veggies, 16
ounces cottage cheese, whisked egg, and 3
ounces of shredded mozzarella cheese.
• Olive oil 1 pound lean ground
beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28
ounce) can diced tomatoes, drained
of juice 1 cup
beef (or chicken) stock, warm 1 (15
ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Inc. has launched a line extension
of its famous Lil Dude snacks: Lil Dude Big Sticks, a 1 -
ounce all -
beef snack stick.
The company has launched a line
of individually quick - frozen, quarter - pound organic ground
beef patties in a 16 -
ounce box, along with a gourmet hot dog with 100 - percent organic
beef and no nitrates.
The «original» Elevation burger consists
of two 3.2 -
ounce beef patties and features aged cheddar cheese, pickles, lettuce, tomatoes and Elevation Sauce — a creamy, tomato - based sauce.
Ingredients 6
ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground
beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28
ounce can diced fire roasted tomatoes 2 cups
beef broth (plus more if needed) 2 15 -
ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
Look for jerkies made from grass - fed
beef, which have big flavor and just 10 grams
of carbs per serving (about 1.5
ounces).
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8
ounces minced seitan, or a 12 -
ounce package
of vegetarian ground
beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 -
ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful
of fresh parsley or 2 tablespoons
of dried 1/4 teaspoon dried thyme 12 - 14
ounces of red wine, something you would drink 1 cup low sodium
beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
Cut 12
ounces beef (about one - third
of roast) into large pieces.
This sandwich has seven
ounces of medium - rare Ohio grass - fed
beef topped with crispy shallots and brie cheese on a toasted brioche bun, with lettuce, tomato, onion and a bacon - date aioli on the side.
Lean
beef packs a whopping 22 grams
of protein per 3
ounce serving with an amazingly low 140 calories.
boneless
beef chuck, cut into 1 ″ pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves
of garlic, minced 1 16 -
ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons dried thyme 1 bay leaf 1 15.5 -
ounce can low - sodium
beef broth or stock 3 tablespoons tomato paste Salt and pepper to taste
Generously loaded with 14
ounces of savory
beef, whole beans and zesty green chiles, this burrito is the perfect real meal on the go for really big appetites.
2 pounds 80 percent lean ground
beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 slices (4
ounces) light Cheddar cheese 1 package
of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4
ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
1 (9 -
ounce) package vegetarian beefless strips (defrosted) or
beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian
beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
1 (1 - pound) top round steak (1 inch thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups sliced mushrooms 3 garlic cloves, minced 1/3 cup all - purpose flour 1 cup
beef broth a few shakes
of Worchestershire Sauce 1 (8 -
ounce) container low - fat sour cream 1 pound fresh green beans
I had a tablespoon
of blue cheese dressing and some
of my tomatillo salsa for a dressing — 3
ounces of ground
beef, carrots, cucumbers and romaine and boston bibb lettuce.
Spicy, satisfying and filled with 10
ounces of real savory
beef, hearty cooked beans, fiery green chiles and your favorite traditional Mexican food flavors, the GRANDITO ® Beef & Bean with Green Chile Burrito is big on ta
beef, hearty cooked beans, fiery green chiles and your favorite traditional Mexican food flavors, the GRANDITO ®
Beef & Bean with Green Chile Burrito is big on ta
Beef & Bean with Green Chile Burrito is big on taste.
The estimated 634 gallons
of fresh water required to produce one 5.2
ounce (150g)
beef burger would be enough for a four - hour shower.
Tater - Tot CasseroleSERVES 4 1 lb lean ground
beef 1/2 medium onion, chopped 1 (10 1/2
ounce) can condensed cream
of celery or cream
of chicken soup (undiluted) 1 16oz package frozen tater tots 1 cup shredded cheddar cheese salt & pepper Preheat oven to 375 degrees.Brown ground
beef.
1/2
ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds
beef or pork (or a mix
of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup
beef stock 1/2 cup sour cream 9
ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
Charlie's Chili adds one 8 -
ounce cup
of coffee in lieu
of chicken or
beef broth... 2 pounds
beef in lieu
of 1 pound
beef and 1 pound pork mixture, 2 tablespoons cumin in lieu
of 3 tablespoons
of cumin, and they add 1 teaspoon chili seeds which I have omitted altogether.
i made half the recipe for meatballs with 9.7
ounces of ground
beef and it made 7 meatballs.
About that
beef: Meat Market's menu offers a selection
of reserve cuts, such as a 30 -
ounce Kobe
beef tomahawk ribeye, a 7 -
ounce Kobe filet mignon and a dramatically presented 32 -
ounce center - cut dry - aged porterhouse ($ 90).
2 pounds stew meat salt and pepper 2 tablespoons canola oil 1 onion, diced 2 cloves
of garlic, minced 1 (6
ounce) can tomato paste 4 cups
beef broth 2/3 cup red wine 1 tablespoon Worcestershire sauce 1 pound potatoes, cut into chunks 1 pound baby carrots 2 - 3 stalks
of celery, chopped frozen peas, thawed and barely cooked (optional)
1 pound ground
beef or sausage 2 cans (26
ounces each) condensed tomato soup 6-1/2 cup water 1 jar (28
ounce) spaghetti sauce (I use one quart
of homemade) 1 tablespoon Italian seasoning 1 - 16
ounce bag rotini noodles 2 cups cheddar cheese
1, 15 -
ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground
beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 -
ounce can crushed tomatoes 8 -
ounces light ale or wheat beer juice
of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish