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  1. Today we introduce a different type of steak recipe. It’s called, “Berdeans Cube Steak.” It takes a few hours to cook fully, but we felt the results deemed the time spent. This recipe serves four people and is just 395 calories per servings. We enjoy eating steak because for the most part, you can get full from just the meat. By bypassing the carbs, you enjoy a hearty meal at only half the calories. Ingredients 4 (4 ounce) cube steaks salt and pepper to taste 1/4 cup all-purpose flour 1/3 cup vegetable oil 1 teaspoon beef bouillon granules Instructions Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side. Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours. Enjoy! Via Healthiguide
  2. We found an amazing shrimp recipe called, “Garlic Shrimp Linguine.” Shrimp is one of our favorite seafood ingredients to put into meals. It is one of the healthiest forms of protein to consume because it is very low in calories. Which also makes it an amazing weight cutting tool. This recipe includes a hint of Parmesan cheese. Avoid that if you want to cut calories. It also includes a tablespoon of butter, but you can either use fake butter or avoid to all together. Enjoy! Ingredients 1 pound uncooked linguine 1 tablespoon butter 3 tablespoons white wine 2 teaspoons grated Parmesan cheese 3 cloves garlic, minced 1 teaspoon chopped fresh parsley 1 pinch salt and pepper to taste 1 pound medium shrimp, peeled and deveined Instructions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired. Enjoy! Via Healthiguide
  3. Today we present another popular Korean dish called, “Easy Bulgogi.” This meal is a staple to most if not all Korean restaurants and households. It’s fairly easy to make, taking only 1 hour and 15 minutes to prep and cook. It’s relatively healthy and can be consumed with or without rice (save calories). Adding a teaspoon of honey adds a kick to the dish. Try it out! Ingredients 1/4 yellow onion, thinly sliced 2 green onions, chopped, dark green parts separated from white and light green parts 1/3 cup soy sauce 3 tablespoons white sugar 2 tablespoons toasted sesame seeds 3 cloves garlic, minced 1 tablespoon sesame oil 1/4 teaspoon Korean red pepper flakes 1/4 teaspoon minced fresh ginger 1/8 teaspoon ground black pepper 1 1/2 pounds beef sirloin steak, cut very thin using kitchen shears 1 teaspoon honey, or to taste Instructions Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day. Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions. Enjoy! Via Healthiguide
  4. I don't really like the corn in the flour. I prefer it ground up. Other than that... it does look delicious.
  5. D. Whipping creamIf you whip it, it won't be good. But applesauce, Greek yogurt and avocados are all acceptable butter substitutes. This is the answer to this question:
  6. The Cranberry Spinach salad is both a fruit and veggie delight! Easy to prepare and a real pleasure to eat… truly enjoyable. Ingredients For 8 people 1 tablespoon(s) butter 3/4 cup(s) almonds, blanched and slivered 16 ounce(s) spinach, rinsed and torn into bite-size pieces 1 cup(s) dried cranberries 2 tablespoon(s) toasted sesame seeds 1 tablespoon(s) poppy seeds 1/2 cup(s) white sugar 2/3 tablespoon(s) minced onion 1/4 teaspoon(s) paprika 4 tablespoon(s) white wine vinegar 1/4 cup(s) cider vinegar 1/2 cup(s) vegetable oil 1/2 cup(s) goat cheese, crumbled Directions In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving, then sprinkle on cheese. Ready in 20 min Please upload photos of yours as a reply below once you have made it. (And any secret improvements you might want to share)
  7. Hot Dog Styles From Around The World Food and Drink
  8. ishtargates: A restaurant in Baghdad has opened which has images of King Gilgamesh and depictions from his life story and other ancient Near Eastern myths around the restaurant. It is apparently apart of a chain with another restaurant in London, England. There is also a restaurant in Lebanon with the same name, but I’m not certain if it’s from the same chain. The restaurant is described as being a pan-Asian restaurant. The London location serves Chinese, Japanese, Vietnamese, and Malaysian food but the new Baghdad location hopes to serve cuisine from it’s own local culture as well. ~Hasmonean Food and Drink
  9. feastofflavors: FROM THE LAND OF THE PHARAOH’S: EGYPTIAN SEMIT BREAD If you have ever had the pleasure of visiting the nation of Egypt, you know of the incredible beauty this ancient land possesses. Of course if you were there, you also had some delicious food. The Egyptian diet is one of unadulterated freshness and I think they actually have some of the best desserts in the world. When it comes to food staples in Egypt (and really anywhere in the Middle East), bread is a staple. You will find a plethora of breads ranging from flat breads to loaf breads but one bread which is a national treasure is called Semit. It is baked into individual loaves and goes perfectly with anything – including eating it on its own, which I often do. As opposed to many breads of this ilk, this one does have a few more ingredients and it is these ingredients which give the bread its wonderful texture. To be authentic, you would top this bread with poppy seeds. You can also use sesame seeds or if you prefer no seeds at all, use some coarse salt (which would be nomad style). This is a yeast risen bread, so there are a few rising periods. There is no need to watch the bread while it rises, so go ahead and continue with your daily activities. EGYPTIAN SEMIT BREAD (makes 8 pieces, depending on size): Ingredients needed to make Egyptian Semit Bread: 1 ¼ cups hot milk 1 ¼ cups warm water 2 Tbs. lard 2 Tbs. butter 2 ½ Tbs. sugar 1 Tbs. salt 1 ½ Tbs. dry yeast 7 cups all-purpose flour 1 egg yolk, beaten 1 Tbs. cold water ¼ cup poppy seeds Steps: 1) In a large bowl, whisk together the hot milk, ¾ cup warm water, lard, butter, sugar and, salt. Set the bowl aside. 2) In a small bowl, whisk the remaining water and yeast. Set the bowl aside 10 minutes for the yeast to proof (foam). 3) Whisk the proofed yeast into the milk mixture. 4) Stir in the the flour to make a stiff dough. Cover the bowl and let the dough rest 10 minutes. 5) Place the dough onto a floured surface and knead 10 minutes. 6) Place the dough back into the bowl, cover, place in a warm area and let rise 2 hours. 7) Remove the dough from the bowl and place on a floured surface. Knead the dough 5 minutes. 8) Divide the dough into 8 portions and roll each portion into a 7-inch rope of about ¾-inch thick. 9) Line a baking sheet (or two) with parchment paper or a silicon sheet. 10) In a small bowl, whisk the egg yolk and cold water (this is an egg wash). 11) Place the breads onto the prepared baking sheet(s) and brush each with the egg wash, followed with a sprinkling of poppy seeds. 12) Let the breads rise 1 hour. 13) Pre-heat your oven to 450 degrees. 14) Place the breads into the oven and bake 10 minutes. 15) Reduce the heat to 350 and bake 20 minutes or until golden. 16) Remove from the oven and let cool on a wire rack. **If using 2 baking sheet, switch their position mid-way during each baking process** Food and Drink

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