Beef with Red Onions will Improve Your Diet

 

 

Vitamin B12 promotes iron absorption in the body. Beef meat also helps overcome tiredness. Beef with red onions specialists advise men with high levels of bad cholesterol eat up to 200 g of lean beef meat on a daily basis. Try this beef recipe with red onion, capers and cabbage. Red onion is slightly spicier than white or regular yellow onions. Beef meat is essential for our health. It contains vitamin B12 because cows feed on green grass.

Ingredients:
1 pound beef (flank or top sirloin steak), cut julienne
2 red onions, chopped
1 clove garlic, crushed
1 piece ginger, sliced
2 green onions, sliced diagonally

Marinade:
1 egg white
2 tablespoons light soy sauce
1 tablespoon cooking wine
1 tablespoon cornstarch
A few drops of sesame oil

Sauce:
3 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon sherry

1/4 cup water (if desired)

Oil for cooking

Directions:

Cut beef across the grain. Add the marinade ingredients, and marinade beef for about 15 minutes. While beef is marinating, prepare vegetables and sauce.

Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove and set aside.

Add oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the green onion. Serve hot with rice.

Nutritional Breakdown per serving (based on 4 servings):
377 calories (kcal); 23 g Total Fat (36 percent calories
from fat); 24 g Protein; 16 g Carbohydrate; 72 mg Cholesterol;
1152 mg Sodium; 2 g Fiber, 551 mg Potassium

TOP CHINESE FOOD

ciang mai steak is also a favorite food in china. many restaurants available to it in thailand. the food is easy cooking and very simple methods. tray it and make on your food software as your favorite food.

Ingredients:

Coconut Milk

1 1/2 cup Water 1 cup Packed -- flaked coconut Steaks

4 Beef tenderloins -- cut 1"

2 tablespoon Creamy peanut butter

2 teaspoon Curry powder

1 Coconut Milk

Kiwi fruit -- peeled and

2 tablespoon All-purpose flour

Sliced -- if desired

1/4 teaspoon Salt

Flaked coconut

1/2 teaspoon Butter

Parsley sprigs

1/2 teaspoon Vegetable oil

Directions:

1. Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes.

2. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut milk,discarding coconut.

3. Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.

4. Shake off excess flour and reserve.

5. Heat butter and oil in large heavy frying pan over medium heat until hot.

6. Add steaks and pan fry 6 to 8 minutes or to desired degree of doneness, turning once.

7. Remove steaks, keep warm.

8. Reduce heat to medium low. Add reserved flour to pan and cook just until brown, stirring constantly.

9. Stir in peanut butter and curry powder until smooth.

10. Gradually add coconut milk and cook until sauce comes to a boil and thickens, stirring constantly.

11. Return steaks to pan and turn to coat with sauce.

Serving Suggestions & Notes:

Place steaks on heated platter.Garnish with Kiwi and

parsley sprigs. Sprinkle with coconut and serve

fast food picture

 

French fries 

  

  

  

biggest humburger by 100 ponds

 

Kentucky Fried Chicken

Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with low quality preparation and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.

extreme food photography

An absurd yet humorous look at what happens when out-of-control food meets the glamorous world of fine dining.

 

This past December, barbecue experts Jason Day and Aaron Chronister wrapped a two-pound sheet of weaved bacon around two-pounds of sausage. Shortly thereafter the Internet phenomenon known as The Bacon Explosion circulated through inboxes causing a nation of cubicle dwellers to simultaneously question the adequacy of their turkey sandwiches. More recently the blog "This is Why You Are Fat" made the cyber scene by featuring gratuitous close-ups of horrifyingly unhealthy foods; the founders already have a book deal thanks in no small part to corndog pizza, deep-fried Coca Cola and something called the "30,000 Calorie Sandwich."

 

 

  

 

 

Several million people in Zimbabwe are facing starvation as extreme food shortages, drought, unemployment and economic meltdown have taken their toll over the years. The Zimbabwean people are extremely resilient; they are survivors in the face of adversity but their spirit is breaking.  The country has an overwhelming need for assistance in many spheres. 

 large donut

 

Food Photography

  

This tropical strawberry sorbet, served in a fresh coconut and playfully decorated with lime slices and colorful edible flower leaves, is a prime example of a quick, easy, yet very appealing setup. Note how the black plate and white tablecloth provide the perfect color contrasts, making the red sorbet really leap out of the picture. The shallow depth-of-field draws the eye to the main attraction, the texture of the sorbet.

Thai Beef Salad

Lemon chicken crepe roulades, feta-filled phyllo pouches, and fried wontons stacked with ahi tuna, spicy sprouts, ginger, and sesame seeds.

 

classic Egg Grandwich–toasted, buttered Grandmother Bread, fried egg, and your favorite cheese (with or without peppered bacon, sliced ham, or a big sausage patty)–is the most requested breakfast on the farm.

 

amateur food photography from my farmhouse kitchen swarming with cats? It’s a challenge, I tell you, a challenge!

 

The food we eat often doesn't look as good as the "stuff" that was photographed to sell it to us. 

 

this Christopher Anderson photo of an egg, and a woman eating a steak, and I started to get very hungry.

Chiken Soup for Diet

mexican chicken soup diet

you eat as much chicken soup as you want but nothing else other than perhaps a small breakfast. If you can live on chicken soup 7 days a week then the chances are you will lose weight but would you want to? There are other options that are far more appealin

Here is the recipe for the chicken soup:
Ingredients:

2 Tbs. oil, best if you use olive oil
4 parsnips cut into 1/2 inch pieces (this is about 1 lb. of parsnips)
4 ribs celery sliced
1 turnip cut into 1/2 inch pieces (3/4 of a pound)
1 jalapeno pepper, seeded and chopped
1 Tbs. chopped garlic
2 tsp. salt
1/2 tsp. cayenne pepper
16 cups reduced fat, low sodium, chicken broth
7 cans (5 oz. each) of chicken, or 5 cups (1 1/2 lbs) fresh chicken (cooked)
1 bag (16 oz.) frozen carrots
1 box (10 oz.) frozen broccoli florets
1 box (10 oz.) frozen chopped collard greens
1 1/2 cups frozen chopped onions
1/4 cup lemon juice
1/4 cup chopped fresh dill or 1 tbs dried dill.

Cooking Method:

Using a large pot, heat the oil over a medium head. Add the parsnips, celery, turnip, jalapeno peppper, garlic, salt and cayenne pepper. Cook all the vegetables until the are crisp-tender...this should take about 15 minutes. Add the broth, chicken, carrots, broccoli, collard greens, onions, lemon juice and dill. Brink it to a boil, reduce heat and let it simmer for 5 minutes.

This will make 26 cups of soup.

Recipe for prostate cancer

pomegranate juice against prostate

Prostate specific antigen (PSA) is a marker used to detect and track prostate cancer in men. Pomegranate juice is rich in antioxidants which is probably the reason why it slows the recurrence of prostate cancer. 

Pomegranate is also called seeded apple, in which vitamin C, potassium and malic acid prevent problems in heart, ovary and prostate. The phytochemicals (plant- or fruit-derived chemical compounds) in cabbage sprouts are 3 to 10 times of that in cabbage itself. Brussels sprouts are also helpful in prostate and ovarian cancer.
Sweet and Sour Greens with Quince and Pomegranate

ingredients:

1 pound assorted bitter greens, including collards, mustard greens, kale, etc.
1 Tbs fruity olive oil
2 tsp finely chopped shallots
3 cloves garlic, crushed and finely minced
1 large ripe quince, peeled, cored, quartered

The cooking syrup for the quince:

1/3 cup granulated sugar
water to cover the quince in the saucepan
1 large cinnamon stick
½ tsp ground nutmeg
6 whole cloves

The sauce for the greens:

¼ cup pomegranate concentrate (also known as pomegranate molasses)
3 Tbs white wine vinegar
 

methods:


1. Wash the greens well. Remove woody stems, where necessary. Pile the leaves of each kind separately. Roll them into compact cylinders and slice crosswise into thin shreds. Set aside.


2. Make the cooking syrup for the quince by combining the sugar, water, and spices in a small saucepan. Bring to a boil, add the quince, reduce to a simmer, and cook over low heat, for about 12-15 minutes, or until the quince is tender but not mushy. (Quince is actually quite forgiving of overcooking.) When done, remove the quince, cut into ½ inch cubes, and mound in the center of a heated serving platter. Keep warm, covered, in a 200 degree oven. Sieve the syrup, discarding the solids, and set aside.


3. Heat the oil in a heavy skillet until hot. Reduce the heat to medium and add the garlic and shallots. Cook stirring constantly for about 2 minutes or until they are tender, but not browned. Add the greens, and cook stirring until they are just wilted but bright green, about 2 minutes. Remove the platter from the oven and arrange the greens over the quince.


4. Add the pomegranate concentrate and the vinegar to the quince syrup and boil until the liquid lightly coats a spoon. In a small saute pan coated with a film of oil, stir-fry the pepper just until slightly wilted. Pour the sauce over the greens and garnish with the red pepper shreds.

Food low calories recipe

the easy way to diet by baked pear

 

baked pear

ingredients: 

• Pears – 2 ( peeled, cored and halved )
• Butter – 1 table spoon ( unsalted )
• Lemon juice – 1 table spoon. ( squeezed freshly )
• Pepper – ¼ teaspoon ( grounded )
• Ginger – ¼ teaspoon ( grounded )
• Cinnamon – ¼ teaspoon ( grounded )
• Water – 2 table spoons
• Vanilla cream – ¼ table spoon ( extracted )  
 

The already heated oven is once again preheated to 375 Fahrenheit. In order to make baked pear fans prepare a slice of pear each one about ¼ inches in lengthwise. Prepare the pans first before you even begin to mix the muffins. Muffins, whether from a purchased mix or made from scratch need to be mixed quickly and as little as possible to prevent them from being tough when baked. So you need to have your muffin pans lined up and waiting, and the oven pre-heated before you mix the batter.

 Chicken Scallopini

ingridients: 

• 4  (6-ounce) skinless, boneless chicken breast halves
• 2  teaspoons  fresh lemon juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/3  cup  Italian-seasoned breadcrumbs
• Cooking spray
• 1/2  cup  fat-free, less-sodium chicken broth
• 1/4  cup  dry white wine
• 4  teaspoons  capers
• 1  tablespoon  butter  

custard

 ingridients:

• 8 fl oz double cream
• 4 fl oz milk
• 5 large egg yolks
• 6 sticks Canderel
• 1 teaspoon vanilla extract   

Cook the custard at a bare simmer- don't let it boil- whisking constantly, especially around the edges of the pan. When the custard thickens, take it off the heat and continue to whisk for a minute or two. Mix the cream and milk in a heavy saucepan and place it over medium heat. In a mixing bowl, preferably one with a sprout whisk the egg yolk together with the sweetener and vanilla until they' re pale yellow. 

French Food

burgundy snail

french burgundy snail is most popular in paris, the Burgundy Snails has a subtle taste, slightly grassy which deserves not to be drowned under a ton of garlic like one too often tends to do it, still today.

ingredients:

1 pound 6 ounces, preferable high-fat European-style, cut into large pieces
1 cup fresh parsley leaves, finely chopped
8 cloves garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
2 tablespoons almond flour
1 tablespoon fine sea slat
1 tablespoon freshly ground white pepper
3 tablespoons Pernod
48 snail shells, cleaned
48 very large canned Burgundy snails, drained

Prehear oven to 400°F. Using a table knife, push 1 teaspoon of the seasoned butter deep into each snail shell, stuff a snail into each shell, and use the remaining butter to fill shells to the rim. Set 12 shells, butter side up, in 4 individual gratin dishes or all of them in a 10½ X 12 inch baking dish.

beouf bourguignon

ingridients:

1 Kg Chuck Steak* cut into 100gm cubes (about 4 inches) 

Large carrot roughly chopped

Large onion chopped 

Two fresh bay leaves  

Two cloves garlic crushed in their skins 

Two cloves  

One bottle robust red wine  

Ten black peppercorns 

Tablespoon Madeira 

Beurre manie (teaspoon flour and teaspoon butter mashed together)  

Tablespoon butter 

Chopped parsley  

Olive oil 

Put the pieces of beef in a large glass bowl and add the next seven ingredients making sure that the beef is covered. Cover the bowl and allow to marinate for 24 hours. Add the drained vegetables from the marinade to the casserole and brown those too and then pour in the wine marinade. Bring the liquid to a gentle simmer and pile the meat back in. The meat should be entirely covered by liquid. If not add a little beef stock or more red wine if you have a bottle handy, bring back to a simmer and place in a low oven (140°C) for three hours.

confit de canard

Confit de canard (preserved duck) is another of those things that is often almost impossible to get outside of France, but in France weighs down the supermarket shelves. It is usually bought in tins containing four - six portions of duck, preserved in goose fat. Confit de canard is essentially duck that has been cooked by simmering in oil for a while, then preserved in goose fat.

Gourmet Food

today i wanna tell you about luxury food. it is good travelling idea as gourmet food.

Lemon Mascarpone Layer Cake

Lemons are especially nice in cakes.The lemon curd is a standard lemon curd. Nothing fancy here. I actually don’t like most lemon curds because I think they are too eggy, and I had the same problem with this one. Once it was layered into the cakes and mixed in with the filling, though, it was okay. Next time, I’ll stick with my regular lemon curd which has only half the amount of eggs as this one.

Mexican Tortilla Soup

mexican tortilla soup is very delicious and luxurious food, combinations between tomato and chiken stock given special texture in the taste. The aroma is intoxicating. And don't forget the garnishes, which really make this soup. i trust it is a wonderful soup.

 

maduranese chiken satay 

in indonesia maduran satay is very popular food. it is rich of protein, delicious and luxurious, but it is cheap. we can find it in the restaurants of bali island.  by enjoying satay we will get more sensation of indonesian traveling.

 

french food 

France is blessed with sunny weather, beautiful countryside, a nice selection of beaches, historic cities, ornate churches, picturesque chateaus, and some of the best food and wine in the world.

gourmet healthy food

tuscany italian food

Tuscany is a treasure trove of Italian food. Try eating at a Tuscan inspired Italian food restaurant, or make sure to visit Tuscany while in Italy to try all the different unique Italian food dishes that they have to share. italian peoples meke tuscany as favorite food it is rich of healty ingredients. really good bread texture of tuscany. it's combination of olive oil,made with sweet chestnut flour with rosemary leaves, breads made from a mixture of different flours; the list goes on and on. Usually Italian food makes one think of all the different forms of pasta, but in Tuscany the Italian food of variety is the bread.

fathous

Fattoush is a Lebanese salad, meaning “moistened bread”. This refers to the fried or toasted pita bread providing the salad with so much crunch but which also absorbs the lemon juice and olive oil dressing. fathous is including vegetarian food, rich of protein and loss fat and calories. star your diet now!

sandwich with tomato and sprouts

sandwich with tomato and sprouts are the best part is to eat the sprouts at their peak of nutritional value. nutrituons and protein of the food are very rich to optimize our healthy diet.

lemonade diet and cabbage soup diet

 lemonade diet

prepare yuor diet by following steps below:

1. in the night before : drink a laxative herb tea
2. every morning drink a laxative herb tea or drink internal salt water bathing
3. every evening drink again the laxative herb tea
4. complete your diet  by drink  lemonade diet this is the recipe: 

• 2 tablespoon lemon juice (use only organic lemon)
• 2 tablespoon grade B maple syrup 
• 1/10 tea spoon cayene pepper 

methods: 

    

    get in volved all ingredients in 8 oz water

    dont change proportion of any ingredients.

 

 

cabbage soup diet

cabbage  soup diet is also necessary intended as weight loss treatment

ingredients: 

•   6 large green onions (1 bunch) 
•  2 green bell pepper
•  1 or 2 cans of tomatoes (14.5 ounce size, diced or whole) 
•  1 bunch celery, sliced 
•  1/2 head cabbage, chopped 
•  1 package (Lipton) onion soup mix
•  1 package (Lipton) onion soup mix
•  1 48 oz can V8 juice, or 6 cups water or light chicken or vegetable broth  season to taste with salt, pepper, parsley, curry, garlic powder, etc.

if slow cooking add seassioning about an hour before done.