Thursday, 24 January 2013

New Orange Beef Recipe

If you're in the mood for a little Chinese, you might want to try this recipe for orange flesh. This dish consists of slices of meat topped with crunchy delicious orange sauce. Perhaps the biggest challenge for this dish is getting sliced ​​crispy beef. Here are some tips you can do it in a pot or pan, but I have to recommend fryer. Also, be sure not to overload the fryer or skillet with many slices of beef. The only place the minimum to fill a wok or deep skillet. Another thing is, after a layer of meat with cornmeal want to let it sit for a few minutes. Sauce is easy to do if you have problems getting the sauce to thicken, mix some cornstarch with a little cold water and pour into it, a little at a time until it reaches desired fish sauce.
1 1/2lbs beef top sirloin (sliced into thin strips)
¼ cup cornstarch
2 cups oil (for frying)
1/3 cup white sugar
1/3 cup rice wine vinegar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon soy sauce
 2 teaspoons orange zest
3 tablespoons fresh ginger (grated)
1 ½ tablespoons garlic (minced)
1 bunch green onions (sliced)
Broccoli florets (cooked)
1 cup long grain rice (cooked)

Sunday, 13 January 2013

simple real food recipe

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Peach Cobbler


1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg


1 (28 ounce) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg


Melt butter in a 9 x 13 inch pan.
Mix together flour, sugar, baking powder & salt.
Stir in milk & egg.
Pour evenly over melted butter.
Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream.

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Sunday, 6 January 2013

Asparagus Ham Dinner

I've been doing this low-fat meals for my family for years, and always well received. Pasta with tomatoes, asparagus and pieces of pork, it is tempting combination of flavors and textures. Rhonda-Zavodny David City, Nebraska


  • 2 cups uncooked spiral pasta
  • 3/4 pound fresh asparagus, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, julienned
  • 1 tablespoon olive oil
  • 3 cups diced fresh tomatoes (about 6 medium)
  • 6 ounces boneless fully cooked ham, cubed
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 cup shredded Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until tender. Add tomatoes and ham; heat through.
  • Drain pasta; add to the vegetable mixture. Stir in seasonings. Sprinkle with cheese. Yield: 6 servings.

New Zucchini meat

Zucchini is one of my favorite vegetables. Not much flavor, and the texture is something you do not like. But I started using more and more because I have started to add to recipes. Sliced​​, chopped or shredded chicken with a little added spice, cheese or ground, and one of my favorite vegetables for one, is delicious. But the best news is that I am not the only growing vegetables in my diet. My son is too.


  • 1 pound ground beef
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 small zucchinis, shredded
  • Salt and pepper to taste
  • 1 cup shredded Italian cheese blend
  • 1 (6 ounce) package biscuit mix


  1. Preheat the oven to 400 degrees F and spray a 9-inch pie plate with nonstick cooking spray.
  2. Prepare the biscuit mix according to the package directions and set aside.
  3. Cook the beef, onion and zucchini in a large skillet over medium-high heat until onions are tender and beef is no longer pink. Drain the fat and stir in the salt and pepper.
  4. Spread the beef mixture in the prepared pie plate. Sprinkle the cheese over the top.
  5. Spread the prepared biscuit mix over the top of the beef, vegetable and cheese mixture and bake for 25 minutes or until a knife stuck in the center comes out clean. Let cool for five minutes, cut into wedges and serve.

Tuesday, 1 January 2013

Latest New England Clam Chowder

2 cans (10 oz.) Bumble Bee® whole Baby Clams, drained (reserve liquid) and minced
1 tablespoon vegetable oil
1 medium onion, finely diced
2 stalks celery, finely diced
2 tablespoons margarine
1/4 cup flour
3 cups milk
3 medium potatoes, boiled and cut into 1/2 inch cubes
6 slices bacon, fried and crumbled

Directions:In skillet, heat oil and saute onion and celery until tender; set aside.  In medium stockpot, melt margarine and add flour; stir until smooth.  Add milk and reserved clam juice; stir until slightly thickened. Add cooked celery and onion, potatoes, minced clams, and bacon. Stir over low heat until well combined. Do not boil.
Nutrition Facts: For one serving (373g) Calories 310 (from Fat 120), Fat 13g (Saturated 4.5g), Trans Fat 0g, Cholesterol 30mg, Sodium 870mg, Total Carbohydrate 35g, Fiber 3g, Sugars 7g, Protein 15g.

Italian Tuna Salad

From the shores of Italy and arrived classic power lunch pitch provided, and tuna in olive oil Italian, making deliciously moist and flavorful. Add to that fresh cherry tomatoes and sweet green beans and a touch of basil on a bed of green fields.
1 can (5oz.) Bumble Bee® Prime Fillet® Tonno in Olive Oil Solid Light Tuna, do not drain
3 tablespoons canned garbanzo beans, drained and rinsed
3 tablespoons canned white beans, drained and rinsed
¼ cup cooked cut fresh green beans
6 cherry tomatoes, halved
Salt and pepper, to taste
2 tablespoons white balsamic vinaigrette (recipe below)
2 cups mixed salad greens
1 tablespoon fresh basil leaves

Balsamic Vinaigrette:
1 tablespoon white balsamic vinegar (or vinegar of choice)
3 tablespoons olive oil
Juice of half a lemon (about 2 tablespoons)
Salt and pepper, to taste

Prepare Balsamic vinaigrette recipe: In a small bowl, combine vinegar, olive oil, lemon juice, salt and pepper.  Set aside.  (Stir vinaigrette mixture later before pouring.)  In a medium bowl, combine garbanzo beans, white beans, green beans, tomatoes, salt, pepper and half of the vinaigrette, stir gently.  In a separate bowl, toss salad greens with the remainder of the vinaigrette.  Place tossed salad greens on a platter and top with bean mixture.  Add the Tonno in olive oil tuna on top of salad and bean mixture.   Garnish with fresh basil leaves.

Nutrition Information: For one serving (267g) Calories 300(from Fat 130), Fat 14g (Saturated 2g), Trans Fat 0g, Cholesterol 35mg, Sodium 350mg, Total Carbohydrate 19g, Fiber 6g, Sugars 3g, Protein 25g