Turkeys .33 a pound this week
Judy Good
4 years ago
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aok27502
4 years agolast modified: 4 years agoamylou321
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How I loss 30 pounds in 2 months
Comments (13)I know this is an old post but this may help i too lost 30 pounds with dr beale in 2 months however he did not have me on the 500 cal diet. Most people dont say how her puts on on a diet depending on you goal/ need. i didnt have a time frame to loose i just wanted to loose so i was over 300 pounds when i went to him. My allowed foods was the same but i could eat as many times a day as i preferred but i count not have anything that was not on the list. with all the veggies and fruits sub for all the chips and candy my calorie intake dropped drastically. I was average 1200-1400 a day (2-4 pound lost weekly) and 1000-1200 a day (4-6 pounds weekly) she was right the maintenance work as well. I stopped going becuase i got pregnant and just never went back but recommend to anyone. He is no longer practicing (R.I.P) but what he started is still being followed by his colleagues whic includes his daughter. so to answer one question the less you have to loose the shorter time he will have you on the diet. and how fast you are planning to loose it ie weddings is a factor too. you go in every week some people twice a week to be monitored....See MoreAnother chapter in the stupid turkey saga
Comments (28)there are lots of good cooks....but the problem is organization and the lessons that to figure out how much you need to feed 50 is not a recipe that feeds 6 multiplied out 8 and 1/2 times. My 2 principal side kicks are a former caterer and a dietitian who works in a nursing home. One knows amounts and the other food safe methods. I've learned a lot from them! As I remember there were different grades of that heavy aluminum stuff, and the colored stuff was not as heavy as some of the other stuff....and then there was Magnalite....super shiny and super expensive.... My mother bought me my first Le Cruset dutch oven....and a "friend" said...it's pretty but it will chip and my magnalite will always be beautiful. She was right...it did chip, and I literally wore that pot out...stirred it to death! I still have it....chipped and dinged though it is...but I learned how to make a great potroast with great gravy with that pot....and the Magnalite gal still hasn't learned! LOL! Linda C...See More16 POUNDS of Ground Turkey
Comments (12)How about a couple of different version of chicken patties: Asian Chicken Patties Note: I didn't measure anything when I made these. So I wrote up the recipe as approximate. Use the recipe as an outline and adjust seasoning to suit personal taste. 1 pound chicken breasts 3/4 cup fresh grated bread crumbs 1 egg 1 large clove of garlic Fresh ginger Asian chili pepper paste Splash of rice wine vinegar Green onions Cilantro Salt Grind chicken breasts in Food processor until it looks like ground chicken. Do not over process. Empty in to large bowl. Add fresh grated bread crumbs. Add egg, minced garlic clove and minced ginger to food processor and pulse. Add green onion, cilantro and splash of rice wine vinegar and chili pepper paste. Pulse to coarsely puree. Add to chicken and bread crumbs. Mix by hand. Fry a taste test piece and adjust seasoning as needed. Shape in to patties. Heat skillet, add peanut oil and saute until cooked. Patties should be lightly browned on both sides. Place in oven to keep warm while cooking remaining patties. (I used a cast iron skillet). Home Cookin Chapter: Recipes From Thibeault's Table ========================================== Spicy Chicken Cakes with Horseradish Aioli ========================================== * Posted by doucanoe (My Page) on Tue, Jul 31, 07 at 8:38 Spicy Chicken Cakes with Horseradish Aioli CAKES 2 (1 1/2-ounce) slices whole wheat bread 1 pound skinless, boneless chicken breast 1/4 cup chopped fresh chives 3 tablespoons low-fat mayonnaise 1 teaspoon Cajun seasoning 1/4 teaspoon salt 2 large egg whites 2 teaspoons canola oil NOTE: I used real Helmans, not low-fat and I added a minced garlic clove and cayenne pepper in place of the cajun seasoning. NOTE: Made my own Aioli. A garlic Lemon Aioli using the extra egg yolks, and adding 3 large cloves of garlic, fresh squeezed lemon juice, lemon zest salt, pepper and olive oil. AIOLI: 2 tablespoons low-fat mayonnaise 2 teaspoons prepared horseradish 1 teaspoon bottled minced garlic 1/8 teaspoon salt To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done. ---------------------------------------------------------- These meatballs work with ground chicken or turkey. Pork Meatballs seasoned with Garlic and Fresh Basil =================================================== 1 1/2 pounds ground pork *(or ground turkey or ground chicken) 2 cloves garlic, mashed 1/2 cup fresh basil 1/2 cup fresh breadcrumbs 2 eggs 1/4 cup chicken broth 1/2 cup Parmesan cheese freshly cracked black pepper salt Sauce olive oil 2 to 3 cloves of garlic 2 cans of tomatoes high quality dried basil salt and pepper 1/2 cup fresh chopped basil For the Meatballs Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. Tip: To check for seasoning by frying a small piece. Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour. For the Sauce Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not let the garlic brown. Add the tomatoes, dried basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender. Just before serving add fresh chopped basil....See MoreTurkey, Turkey, Turkey -----------
Comments (38)Thanksgiving is the only day we eat turkey. The rest of the time, give me a roast capon or a duck prepared almost any way at all. DH and I are just not turkey lovers. My niece makes a very fine brined and roasted turkey, but once a year is enough for us. We're sauce and gravy people. Stews, braises, casseroles - we love them. I do a fair amount of cooking and a lot of dining out, and we hold that a fine sauce is a work of art. Even though we eat a lot of steaks and roasts, a great sauce is always to be admired. There are too many bad ones around to not acknowledge when something is done correctly. One of our favorite restaurants does a great poached monkfish. This is the fish known as "the poor man's lobster" for both its taste and texture. It's a great little fish, with wonderful flavor. But nap it with Amoricaine sauce, and it rises to a whole 'nother level. This is a Bretonnese classic, and for good reason. Red wine and marrow Bordelaise on a rib-eye? Absolutely! Black truffle cream sauce on a filet? Yum! Mop that goodness up with a well made starch - roasted fingerling potatoes, barley risotto, fresh pasta, freshly baked bread rolls. Gravy and sauce was the way to extend meat to feed a lot of people. Most of the world still loves sauced dishes as treasured childhood memories. Like soup, they are warmth and comfort, soothing and homey. Chicken strips that are velveted and steamed with lop cheong sausage (classic Chinese technique) are stunningly tender, almost as soft as sous vide but we like the flavor and texture better. Perfect with a roasted garlic-oyster sauce gravy over lots of rice! Far better than stir-frying or roasting. As Charles Phan of The Slanted Door restaurant in SF points out in today's WSJournal, steaming is considered the ultimate test of a professional chef in Asia. Getting back to the NY Times' and Pepin's suggestions for steaming, one of the greatest dishes in Chinese cuisine is steamed sliced chicken breast with thin slices of Hunan ham. My mother introduced me to this dish (she took classes from one of the leading Chinese restaurateurs in San Francisco) and it still ranks with DH and me as one of the three finest poultry dishes we've had in our 45 yrs of dining. A glaze should always be light. Heavy-handedness is the mark of a bad cook. Peking Duck would not be the same without the glaze applied, for example....See MoreMarilyn Sue McClintock
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Judy GoodOriginal Author