Food Sites of Interest

Recipe Ideas
Another collection of free recipe ideas.








Diet info

Low calorie diet

In a nutshell, a low calorie weight loss regime states that if you want to reduce weight, the important thing to injest less calories than you actually use.

What is a calorie?
The calorie is the standard unit for energy measurement in dieting. A food calorie is the the energy required to increase the temperature of 1 gram of water by 1 degree centigrade at normal atmospheric pressure. If something has higher calories, then it will turn into more energy to use when your body burns it.

Examples of low calorie foods include brussels sprouts, mushrooms, melon, beef based meals, and bamboo shoots.








Stir-Up-A-Stew Recipe
Stir-Up-A-Stew Category Lamb Recipes 
Views 72 
Ratings 0 
Ingredients And Procedures
Ingredients
  ---SELECT ONE MEAT---
1 1/2poundbeef stew meat, 1 inch cubes
1eachchicken, broiler-fryer
1 1/2poundpork stew meat, 1 inch cubes
1 1/2poundlamb stew meat, 1 inch cubes
  
  ---SELECT ONE BROTH---
1cnbeef broth (13 3/4 oz)
1cnchicken broth (13 3/4 oz)
1teaspooninstant beef bouillon AND 1 1/2 c water
2teaspoonintant chicken bouillon AND 1 1/2 c water
  
  ---SELECT ONE LIQUID SEASONING---
1tablespoonworcestershire sauce
1teaspoonprepared horseradish
1tablespoonsoy sauce
1teaspoonprepared mustard
  
  ---SELECT ONE DRY SEASONING---
1teaspoondried thyme, crushed
1teaspoondried marjoram, crushed
1teaspoondried basil, crushed
1teaspoondried oregano, crushed
  
  ---SELECT VEGETABLE(S)---
5cupvegetables, chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)
  
  ---USE ALL OF THESE---
1/4cupflour
1eachbay leaf
1/2teaspoonsalt
3/4teaspoonsalt
1/4teaspoonpepper
1/4cupwater
2tablespooncooking oil
2tablespoonflour

Directions:

In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and pepper. Add half of desired meat at a time to bag, shaking to coat well. (Shake a few pieces of chicken at a time.) In a Dutch oven cook meat, half at a time in hot oil till lightly brown. Drain off fat. Return meat to pan. Add your choice of broth, liquid seasoning, dry seasoning, the bay leaf, and the 3/4 ts salt to Dutch oven. Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour for beef, pork, and lamb; 30 minutes for chicken or till meat is tender.

Add 5 cups assorted vegetables. Cover and simmer 30 minutes more or till the vegetables are tender. (If using chicken, transfer pieces to platter; keep warm.) Combine 1/4 cup water and the 2 tablespoons flour. Add to stew. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Discard bay leaf. (Return chicken to stew.)
 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: