Also, I recommend using no more than 1/2
pound as beef liver has a very strong taste.
Not exact matches
The restaurants feature a full bar with craft beer, wine, and liquor, and menu items such
as the O.F.D — a half -
pound beef burger with house - made tomato jam, bacon, Swiss cheese, and sautéed mushrooms — and sandwiches like the crispy haddock, which features seasoned panko - breaded haddock fillets topped with lettuce, tomato, and balsamic tartar sauce.
This includes using less meat in recipes (for example: buy two
pounds of ground
beef and divide it into three servings to use in recipes that call for one
pound of
beef), giving our cats a spoonful of wet food
as a treat instead of an entire can, using dish towels instead of paper towels in most situations, etc..
The Golden Arches is gearing up for the national debut of fresh (
as opposed to frozen) quarter -
pound beef patties, which comes one year after McDonald's announced its «hot off the grill» plans and four years since the world's largest restaurant began working on it.
4 ounces fresh coconut, grated Vegetable oil for deep frying 2
pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such
as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
I used a
pound of ground
beef from Rocky Mountain Organic Beef as the base and it made for a beefy, full - bodied s
beef from Rocky Mountain Organic
Beef as the base and it made for a beefy, full - bodied s
Beef as the base and it made for a beefy, full - bodied stew.
2 tablespoons olive oil 2 tablespoons butter, softened 2
pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups
beef or vegetable broth (
beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
• 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
We ate it
as written with chips and had zero leftovers then I made it again and added half a
pound of cooked ground
beef for a more filling option and it was great too.
The 280,000 ft ² plant produces 175 million
pounds (Mlbs) of finished sliced processed meat protein products a year (turkey, pork, chicken and
beef) supplying a range of food service companies (such
as Subway) and retailers across the US (
as co-packer and private label manufacturer).
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1
pound flank steak (or other
beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season
beef Green onions, sliced diagonally for garnish
2
pounds beef, cut into 2 - inch cubes or already packaged
as stew meat (try to buy organic grass fed if available)
US - based Truitt Brothers has begun recalling around 1.77 million
pounds of shelf - stable pasta and ground
beef products
as they may... Read More...
1/4 cup lime juice 1/4 cup olive oil 1 tablespoon Splenda — or other sweetener to equal 1 tablespoon sugar 2 tablespoons dry sherry 2 teaspoons soy sauce 1 teaspoon grated ginger root 1 garlic clove, crushed 1/4 teaspoon pepper 1
pound beef chuck, or thereabouts 1 teaspoon meat tenderizer, or
as needed
Interstate Meat, which specializes in ground
beef and sausage products, is a Northwest regional grinder, distributing approximately 1.2 million
pounds of meat all over the Northwest, but also
as far south
as Modesto, Calif..
Sweet potato skillet (1
pound ground turkey,
beef, or leftover chicken plus 2 - 3 white sweet potatoes shredded or sliced and cooked until crispy, and a steamed vegetable such
as green beans or broccoli).
Since I am still making my way through the 40
pounds of grass - fed
beef I purchased
as part of a cow share program, I used
beef instead of pork in the satay recipe.
1 - 2 tablespoons oil (butter / lard / ghee) 1/2
pound liver (
beef or lamb), cut into thin strips 1/2
pound steak (grass fed), cut into thin strips 1 medium onion, sliced 6 - 8 button mushrooms, sliced 3/4 cup sour cream 1 tablespoon lemon juice Sea salt Pepper Chopped parsley
as garnish (optional)
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered
beef suet 2 1/2
pounds boneless
beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2
pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups
beef stock, or canned low - sodium
beef broth, plus more
as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more
as needed 1 1/2 tablespoons distilled white vinegar, plus more
as needed Sour cream lime wedges
I call my prefered eating style «vegitarian - minded»,
as my body simply doesn't feel right if I'm not eating meats, I wouldn't have survived a grocery stock job without my daily quarter
pound of roast
beef and eighth
pound of cheese with a take - away tray of sushi for my dinner break!
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or
beef stock, homemade (2 cups) Ground pork or
beef sausage, from pastured animals (1
pound) Optional: Dried or fresh fruit, such
as apples, cranberries or raisins, and / or soaked nuts, such
as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB-...]
3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75
pounds) moose (I used bottom round but other cuts such
as brisket or chuck are great
as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups)
beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed
1
pound extra lean ground
beef 1/2 red onion, chopped 1/4 cup shredded cheddar cheese 2 garlic cloves, minced Freshly ground pepper Salt Onion buns Toppings (
as desired)
1 tablespoon chopped or minced fresh green or red chile, such
as serrano or New Mexican 1
pound very lean boneless
beef or lamb, cubed 1/2 cup shortening 1 medium onion, sliced 1 clove garlic, minced 1/4 teaspoon black pepper 1 cup water 1/4 cup dried peas or beans, soaked overnight
1
pound lean ground
beef 1
pound ground pork (with 20 % fat) 2 to 3 tablespoons Hungarian paprika or New Mexico red chile powder (mild, hot, or a mixture, to taste) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup finely chopped onions 6 fresh hot red peppers (such
as cayennes), seeded and finely chopped 4 to 6 large garlic cloves, put through a garlic press Garnishes (see recipe instructions)
1/2
pound extra-lean ground
beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon freshly grated Parmesan cheese 1 teaspoon chopped fresh basil 1/2 teaspoon onion powder 6 cups chicken broth 1 cup minced Italian parsley 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot Garlic hot sauce, such
as Tabasco ®, to taste
Generally, lean boneless roasts, such
as short - loin, rib eye and round will normally give four 3 - ounce portions of cooked, trimmed
beef for each
pound.
When you're cooking lamb at home, keep in mind that although lamb may be cooked the same
as beef, it's best when marinated with olive oil, garlic and herbs and then slow - cooked over an indirect fire until it reaches an internal temperature of 145 degrees F (about 20 minutes per
pound plus 25 minutes for a boneless leg).
3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such
as serranos, stems removed and halved 1 2 - inch piece of ginger, peeled 1 tablespoon cumin powder 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon cayenne powder 2 tablespoons vinegar 3
pounds boneless lamb or
beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds Salt to taste 6 tablespoons vegetable oil
1/4 cup cooking oil 2
pounds cubed lamb or
beef 2 onions, finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or red curry powder) 2 large tomatoes, finely chopped 2 potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots, finely sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black pepper to taste Fresh cilantro for garnish (
as desired)
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for servin
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1
pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for servin
beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such
as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.
I believe that it is my responsibility
as a farmer to harvest
as many
pounds of
beef as possible when my animals make the ultimate sacrifice to become protein to feed to my family and yours.
The «Carne para todos» program was also enacted to provide low - price meat to low - income Argentines, an attempt to counteract one of the biggest complaints of inflation
as it threatens to cut into the approximately 2.25
pounds of
beef the average Argentine eats per week.
While women in the study who already cooked Tofu were twice
as likely to think of it
as a great source of protein and an easy - to - cook food, the non-users thought Tofu was difficult to cook, needed special extra ingredients and was expensive; in fact, many estimated prices being
as much
as one dollar per
pound higher than
beef, when asked to estimate the cost of a 1
pound block of Tofu.
If your workouts are nothing less than brutal and you hit the gym more than 4 times per week, you should strive to consume around 1.5 grams of protein per
pound of bodyweight, while making sure to include
as many different high - quality protein sources
as possible, such
as grass - feed
beef, wild fish, dairy products, eggs and beans, and always have your protein powder with you.
I have never experienced any symptoms of hypervitaminosis A, although I recently reduced my raw liver dose to 2
pounds weekly simply out of a desire to eat other foods (such
as bison heart,
beef bone broth, sardines and fried eggs.)
With the drought in California, many people believe that we should dramatically cut our consumption of
beef as it takes 1,847 gallons of water to produce 1
pound of
beef.
He mixes high fat ground
beef with a so - called primal
beef mix, which consists of large amounts of
beef organs such
as spleen, kidneys, liver, etc, adds ground suet (
beef belly fat) to further raise the fat content and consumes around one and a half
pounds of the resulting mix each day.
A general guideline is to consume 1 - 1.5 grams of protein per
pound of body weight each day from high quality sources such
as fish, poultry, eggs,
beef, milk, peanut butter and cottage cheese.
Ingredients: 3 - 4
pounds of organic meat bones (poultry necks and backs,
beef marrow and knuckle bones, or other assorted bones) 5 - 6 quarts of filtered water, or more
as needed 1⁄4 cup raw apple cider vinegar 2 bay leaves and / or 2 piece of kelp sea vegetable 2 onions, coarsely chopped 3 organic carrots, unpeeled and coarsely chopped 3 celery stalks,... Read More»
*
As a response to the planetary economics of food production: «It takes 2,500 gallons of water, 12
pounds of grain, 35
pounds of topsoil and the energy equivalent of one gallon of gasoline to produce one
pound of feedlot
beef.»
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
am on Day 6 First time... has been the easiest diet ever and was 6 ponds down on the 5th Day and I agree that this diet has lots of nutrition... do nt know what the person above was talking about (dangerously low in nutrition and calories) I have been a purest with it
as well and have not suffered any... my version allows
Beef or skinless chicken on the meat days and does not have all the added things I have seen above; but my cravings for chocolate, ice cream, cookies etc have dissapeared... my diet also warns to take a two week break between rounds... I am hoping the next two weeks I will eat smaller portions and stick to healthy foods... then I will try for the next 10
pounds
I've got half a
pound of ground
beef I need to use up,
as well
as some not - marinara - but - homemade - tomato - sauce....
As a side note, my family of six really needs two
pounds of
beef in their spaghetti sauce to fill them up.
1
pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1
pound extra lean ground
beef 1/2 cup cooked brown rice 1 cup of oats Warm water for the oats 1/2 cup raw carrots, sliced 1/2 cup kale 1/2 cup celery 1/2 cup cottage cheese 1/2 cup frozen mixed vegetables, such
as peas, broccoli and green beans 1 teaspoon alfalfa powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted
beef broth
The
beef and sweet potato flavors has
beef and lamb meal
as its first two ingredients and will run you $ 39.99 for a 28
pound bag.
«We've introduced some larger sizes, like tubs,» Abramson notes, pointing to products like Pet»n Shape's chicken feet and
beef lung products
as items that are now available in bigger, one -
pound sizes.
Reducing costs is one major issue — he estimated that if production could be scaled up, cultured
beef made
as this one burger was made would cost more than $ 30 a
pound.
Birds are bred bigger
as production has become more industrialized, driving down the cost per
pound relative to
beef, which was once America's darling.