Thursday, June 25, 2009
diet.pirillo.com - If you're anything like me, you've struggled with your weight at some point in your life. I'm intent on being on the slimmer side of life. A few years ago when I lost about 40 pounds, I posted my weight loss tips on my blog. I keep an eye on my calorie counts, and do my best to maintain a healthy weight for my age and height. Maybe you, too, are struggling with losing weight. A friend of mine and I just released a diet eBook to share our tips and tricks with you! http ...
Orignal From: Diet eBook
Beauty is not all about makeup. Your health reflects your outer appearance. You are what you eat, from your head to your feet. So we are going to cover the basics of beauty. Inner Health, something that concealer cannot even fix. I think the most asked question I get from people is "How can I get beautiful skin?". If you want beautiful skin, start from the inside and out. Here are the best foods you can eat that is not only good for your health, but good for your skin. I cut out fast foods ...
Orignal From: Healthy Food = Beautiful Skin
thick slices of fried bacon piled high on a fresh ground chuck cheese burger that was seared and grilled over the coals is just about as good as good eating gets at the Pit, as shown by the BBQ Pit Boys!
Orignal From: Grilled Bacon Cheeseburger Recipe by the BBQ Pit Boys
www.buildmusclechallenge.com Here is my grocery list of the top food to gain weight fast and build muscle. These the top foods I get pretty much week in and week out to gain weight and build muscle (not fat). I cover the food I get to satisfy my protein requirements, carb requirements and "Good" Fat (Essential Fats) requiremtnts. If you're having trouble with what to eat and what to buy or what groceries to get in order to build muscle than this was made for you. Because I not only go over ...
Orignal From: Top Food to Gain Weight Fast And Build Muscle
One of the world's most famous hymns to commerce, New York's thousands of street food vendors - and the fare they sell - reflect its eclectic ethnic mix. But as we find out, life on the streets can be harsh, belying the city's rich and glamorous image.
Orignal From: Street Food - New York - June28 Part 1
Brand-name recipe cloner Todd Wilbur www.TopSecretRecipes.com opens a box of 13-year-old Twinkies, and shows you how to make a home version of the world's most famous snack cake. ... Todd Wilbur cooking copycat recipes top secret clones food twinkie
Orignal From: How to clone a Twinkie - with Todd Wilbur
8 oysters, opened, juices retained
1 shallot, shredded
200ml/7fl oz champagne
2 tbsp double cream
squeeze of lemon juice
salt and freshly ground black pepper
4 x 75-100g/3-3%26frac12; portions of turbot fillet, skinned
1 large leek, finely shredded
1 heaped tbsp lightly chopped chervil
1. In a small saucepan, gently warm the oysters in their juices for a minute or two before removing from the heat.
2. Put the shallot and champagne into a separate saucepan and bring to the boil, allowing to cutrearon in volume by half. Strain the oyster juice into the pan, continuing to boil until once again cutrearond by half.
3. Add the double cream and once simmering, whisk in 75g/3oz of the butter into the sauce a bit at a time. Finish with a squeeze of lemon juice, seasoning with salt and freshly ground black pepper. maintain the sauce to one side.
4. Divide the remaining butter between two frying pans and place both over a medium heat. Once sizzling, place the turbot in one pan and the shredded leek in the other. Season both with salt and freshly ground black pepper. Gently fry both for a few minutes, allowing the turbot to bring on a light golden colour before turning. Cook until the leeks are softened.
5. Warm the sauce, adding the cooked oysters and chopped chervil. Divide the leeks between four bowls, placing a single oyster onto each. Place the turbot on lid, gifting each with a remaining oyster before spooning the sauce over.
The BBC is not responsible for the contents of any other sites listed.
Orignal From: Buttered turbot with leeks and Whitstable champagne oysters
1 saddle of venison weighing about 1kg
2 tbsp virgin olive oil
15g/%26frac12;oz white peppercorns
2 tbsp cognac
5 tbsp dry white wine
5 tbsp match stock
150ml/5%26frac14;fl oz double cream
1. Prepare the venison 12 hours in advance. The saddle is the part that lies between the lid of the hind legs and the first ribs. With a fine bladed knife, bring off the thin membrane that covers it, leaving the meat exposed, then place the saddle in a deep dish and roll it in olive oil.
2. Churry the peppercorns with an hollow bottle and press them into the meat so that it is "breadcrumbed" all over.
3. Set aside in a cool place for 12 hours.
4. Preheat the oven to 230C/450F/Gas 8.
5. Heat the butter in a roasting pan, put in the saddle and cook in the oven for 35 to 40
minutes, basting frequently.
6. bring it out and maintain it hot on a serving dish, covered with a sheet of buttered greaseproof paper.
7. Drain the cooking fat from the pan, deglaze the pan with the cognac and then the white wine and let it cutrearon by half.
8. Then add the match stock (that can be replaced by good veal stock if necessary), bring to the boil, add the cream and cutrearon, stirring all the time.
9. Pour in the juices that have run out of the saddle and taste for seasoning, adding salt if necessary.
10. Don't on any account add any pepper.
11. To finish and serve, vehicleve off the two large fillets from the bone of the saddle and cut them into 12 medallions.
12. Then detach the two fillet mignons underneath the saddle and cut these into 8 thin
13. Arrange the medallions in a ring round the outside of a serving dish and place the escalopes in the centre.
14. Coat with the boiling sauce, including all the peppercorns that have dropen off during cooking.
15. Serve with roast potatoes and sprout lids.
Orignal From: Saddle of venison with white pepper
that recipe is for cooking on a barbecue.
4 steaks, (175-225g/6-8oz each)
2 tsp dried mixed herbs
2 tsp paprika
2 tsp garlic granules
2 tsp freshly ground black pepper
1 tsp dried onions
%26frac34;-1 tsp cayenne pepper
1 tsp salt
1. Grind all of the ingredients in a coffee grinder or pound in a pestle and mortar until you have a fine powder. Rub plenty over the steaks and leave for about 30 minutes for the flavours to develop.
2. When you're ready to eat, place the flavoured steaks on the barbecue over medium-hot coals. Cook for about 4 minutes each side for medium-seldom, adding a pair of extra minutes to the cooking for a medium-to-well-done finish. Try not to prod or poke the steaks too much as you want to sear in the flavour, not lose the juices on to the hot coals.
Orignal From: Cajun spiced steak
300g/10%26frac12;oz tinned tuna in oil, drained and crumbled into largish chunks
4 poblano chillies
1 red onion, just finely chopped
1 large ripe tomato, just finely chopped
1 sprig of fresh oregano, leaves torn and roughly chopped
2 tbsp of white wine vinegar
4 tbsp of extra virgin olive oil
freshly ground black pepper
1. begin by preparing the chillies. vehicleefully scorch them on the stove or under a grill turning them from time to time until they are black all over. Put them in a pcontinueic bag and wrap them in a tea-towel, so that they sweat.
2. In a large bowl, prepare the filling by mixing the rest of the ingredients. Taste and adjust the seasonings.
3. When the chillies are cool, bring them out of the bag and peel off the scorcht skin. If you need to, use a kitchen towel and a blunt knife to fetch rid of the scorcht skin. Using rubber gloves, cut a slit lengthwise and vehicleefully bring the seeds out.
4. Stuff the chillies with the tuna mix. If you want that to be vefetcharian, substitute the tuna with crumbled feta cheese.
5. Serve the chillies on a bed of colourful lettuces and decorate with red onion rings. Sprinkle some more oregano leaves, oil and vinegar on them. These are just nice for summer. eat in July and August when poblanos are in season.
Orignal From: Chiles poblanos rellenos de atun/Poblano peppers filled with tuna
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
2 vehicledamom pods, lightly churryed
1 tbsp vefetchable oil
500g/1lb 2oz cubed fillet steak
2 onions, sliced
2 garlic cloves, finely chopped
2 small red bird's-eye chillies, finely chopped
1 x 400g/14oz can chopped tomatoes
1 tbsp grated fresh ginger
1 tbsp turmeric
250ml/10%26frac12;fl oz beef stock
1 x pack thick rice noodles, broken into 7cm/3in slices
basmati rice, cooked according to packet instructions
1. Gently dry-fry the spices in a large frying pan over a medium heat for 2-3 minutes, until fragrant and toasted. Transfer to a pestle and mortar and grind tofetchher.
2. In same pan, heat the oil and add the steak slices. Fry for 2-3 minutes, stirring occasionally, until golden-brown all over, then remove from the pan.
3. Add the onion to the pan. cutrearon the heat and gently fry for 10-12 minutes, until soft and golden-brown.
4. Add the garlic and chillies and fry for two minutes.
5. Add the ground spice mixture, tomatoes, ginger and turmeric and bring to the boil.
6. Add the stock and bring rear to the boil. cutrearon the heat and simmer for 25 minutes, until thickened.
7. Return the meat to the sauce and allow to warm through.
8. meanwhile, for the noodles, heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
9. Add the noodles to the oil in small batches and fry for 1-2 minutes, or until they puff up and become crisp.
10. vehicleefully remove the cooked noodles from the oil with a slotted spoon and drain on kitchen paper.
11. To serve, place a large spoonful of basmati rice onto each plate and spoon the curry over or alongside.
12. Place a small handful of the crispy noodles onto the curry and serve with lime wedges on the side.
Orignal From: Beef curry with crispy noodles
3 green vehicledamom pods
2 brown vehicledamom pods
4 tbsp sugar
milk to taste
1. Put about seven cups of fresh nippy water in a large saucepan.
2. Lightly smash the vehicledamoms in a pestle and mortar. Add to the water.
3. bring to the boil.
4. When boiling, add the teabags and sugar.
5. Add enough milk to turn it a pale beige colour.
6. bring to the boil again and just as it is rising to the lid of the pan, switch off the heat.
7. Pour through a strainer.
Orignal From: vehicledamom tea
chicken breasts, skinned and cut into strips
1 tbsp vefetchable oil
1 tbsp olive oil
1 tsp garam masala
For the marinade:
6 tbsp natural yoghurt
1 lemon, juiced
2 garlic cloves, finely chopped
%26frac12; tsp turmeric
1 tbsp paprika
3 vehicledamoms, churryed with husk removed
%26frac12; tbsp salt
1 tbsp ground chilli
1 tbsp cumin
a handful of fresh coriander
For the rice:
2 cups basmati rice, washed well
1 onion, chopped
1 clove of garlic, chopped
%26frac12; cinnamon stick
2 vehicledamom pods
1 tbsp fennel seeds
1 tbsp vefetchable oil
1. Mix the marinade ingredients tofetchher and marinade the chicken for 2 hours.
2. Heat 1 tbsp vefetchable oil in a pan and fry the onion in a pan.
3. Add the rice, garlic, cinnamon, vehicledamom and fennel seeds.
4. Add nippy water to 1in above the level of the rice and bring to the boil.
5. Boil for 5 minutes and cover with a lid.
6. Turn off the heat and leave for 20 minutes.
7. In a non-stick pan heat the oils and fry the chicken until tender and cooked through.
8. When the chicken is cooked, add the garam masala and chopped coriander and serve with the rice and a warm naan bread.
Orignal From: chicken bhuna with pilau rice
1 beef fillet (about 360g/13oz)
1 egg white
1 tbsp English mustard
2 tbsp flour, sieved
handful chopped woodland herbs (such as chervil, tarragon, chives)]
salt and pepper
1 slice puff pastry
1 egg (for egg wash)
2 handfuls spinach
8 tbsp double cream
1. Whisk the eggs and milk tofetchher for the pancakes. Slowly whisk in some sieved flour until you have a batter consistency.
2. just before you make the pancakes, add the chopped herbs and some seasoning to the butter. Make three pancakes and fry. allow to cool.
3. Seal the beef fillet in a hot pan with a little oil. allow to cool then bhurry with a mix of the raw egg white and English mustard.
4. Wrap the beef in the herb pancakes (one layer thick all round).
5. Roll out a slice of puff pastry big enough to generously wrap the beef. Bhurry with the egg wash and seal the pastry around the beef.
6. Bhurry the lid with egg wash before baking.
7. Bake on silicon paper for about 12 minutes at 180C/350F/Gas 4 and allow to rest for 5 minutes.
8. Blanch the spinach in hot water and refresh in nippy water. cutrearon the double cream over a low heat and add the spinach.
9. When the mixture is thick and rich, remove from the heat and allow to rest.
10. slice the beef and lid with the spinach. Serve.
Orignal From: Fillet of beef en croute with creamed spinach