In a small bowl, mix soy sauce, water and sugar substitute; set
aside. In a wok or large, deep skillet, heat canola and sesame oils
over medium-high heat. Add bok choy, green onions, garlic, soy sauce
mixture and pepper flakes to taste. Stir-fry just until bok choy is
wilted, about 3 minutes. Stir in peanuts and serve immediately.
1 cup dixie diner carb counters bread crumb mix, plain
Preparation instructions
Heat oven to 200°Celsius. Grease a 9x13 baking dish with
butter; set aside. Sprinkle fish with salt and pepper to taste. Spread
mustard over both sides of fish fillets.Combine bread crumbs and
marjoram in a shallow plate. Press fish into seasoned bread crumbs.
Arrange fish in a single layer in prepared dish. Drizzle with melted
butter; bake 10 to 15 minutes, until fish is cooked through and bread
crumbs are crispy and browned.
melt the butter in a large pot, add onions and saute for 10
mins. Add the celery and water, bring to boil then reduce heat and
simmer for 30 mins. Add 2/3 of the cheese to the soup, puree the soup in
small batches. When done, pour into bowls and sprinkle with rest of the
blue cheese.
Heat oven to 220°Celsius. Place beef in a jelly-roll pan. Rub with oil, salt and pepper. Insert a meat thermometer. Roast 30 to 35 minutes for medium-rare doneness. Thermometer should register 50° Celsius.Transfer to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.
1. Heat oven to warm setting. Sprinkle meat with salt and
pepper. 2. In a large non-stick skillet heat oil over medium-high heat.
Brown meat in batches, about 1 minute per side. Transfer to a platter
and place in over. 3. Melt butter in skillet; add onion and cook 3
minutes, until softened. Add mushrooms. Cook 10 minutes, stirring
occasionally, until mushroom liquid evaporates. 4. Add wine; cook 5
minutes. Stir in beef broth and cook 10 minutes, until mushrooms are
coated with a thick sauce. Stir in sour cream and mustard. Add meat and
accumulated juices. 5. Reduce heat to low and cook 2-3 minutes, until
meat is heated through. Season to taste with salt and pepper.
Slice the meat into thin strips and season with salt &
pepper and let stand for 2 hrs to develop flavour. In a frying pan, melt
2 tbsp butter over medium heat, stir in flour until it foams. Add stock
and keep stirring till stock thickens, add mushrooms and stir till
smooth. Return meat & vegetables to pan, toss well and simmer in
sauce for several mins. Add sour cream and heat but don\'t boil. Serve
with fresh dill over top.
Mix together the chilli sauce, cumin seeds, coriander and oil
in a bowl. Add the meat and stir to coat well. Cover and leave to
marinate for 30 mins. Thread the meat onto 4 skewers and cook under high
grill for 2-3 minutes. Mix together the sauce ingredients and serve
with the beef skewers.
1. Trim away all fat from your meat and cut it into 3/4-inch
cubes. Arrange meat, broccoli, and lemon wedges on a platter; cover and
refrigerate. 2. In a small bowl, stir together sour cream, mayonnaise
and mustard; cover and refrigerate.Pour oil to come up 1 1/2 inches into
your fondue pot (about 4 cups for an 8-inch, 2-quart pot). 3. Pour the
oil into a saucepan and place over high heat on your stove top. Heat oil
to 150°Celsius on deep-fry thermometer; oil should bubble energetically
when a piece of meat is lowered in. 4. Carefully pour hot oil back into
your fondue pot and set over high heat. Using fondue forks, cook meat
and broccoli in the hot oil, garnishing with your choice of lemon, salt
or mustard sauce. If the temperature of the oil dips below 135°Celsius
the meat will cook sluggishly. 5. Carefully pour the oil back into the
pot and reheat to 150°Celsius on the stove. Pour back into pot and
continue to cook (you will probably have to do this at least once during
your meal).
1. Arrange rack in centre of oven. Heat oven to 220°Celsius. 2.
Thinly slice white portion of scallion; set aside. 3. To mMake the
Gorgonzola butter, f: Finely chop green portion of scallion, and place
in a small bowl. Add butter and cheese; stir to combine. 4. Sprinkle
each beef fillet with 1/8 teaspoon salt and pepper. Wrap 1 a slice of
bacon around side of each filet, and secure with toothpicks. 5. In a
10-inch non-stick skillet, heat oil over medium-high heat. Add filets
filets to skillet, and cook on all sides, turning frequently with tongs,
until browned, about 5 minutes. Transfer to a rimmed baking sheet.
Roast 7 to 10 minutes. 6. *While filets roast, heat same skillet over
medium-high heat, add mushrooms, reserved white portion of scallion and
remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and
cook, stirring frequently, until mushrooms are tender, about 4 minutes.
7. Spoon mushrooms onto 2 serving plates, and top each with a filetbeef.
Serve with Gorgonzola butter.
1. Make marinade: In a large bowl or resealable plastic bag,
combine garlic, salt, lime juice, jalapeno, cumin and olive oil; whisk
together. Add steak pieces to marinade; coat well. Marinate,
refrigerated at least 1 hour.. 2. Heat oven to 175°Celsius F. Wrap
tortillas in foil; place in over to warm 15 minutes before serving. 3.
Remove steak from marinade; discard marinade. Grill 5 inches over hot
coals (or over medium-high heat) 3 to 4 minutes per side for
medium-rare; set aside. 4. In a large skillet over medium-high heat,
heat canola oil. Cook bell peppers and onion 5 minutes, until vegetables
are softened. 5. Slice steak thinly across the grain. 6. To assemble
fajitas, spread tortillas with salsa, top with steak slices and
vegetable mixture, sour cream, and cilantro. Fold over and serve
In a large frying pan, heat the oil over moderate heat. Add
the onion and cook, stirring occasionally, until translucent, about 5
minutes. Add the garlic and ginger and cook, stirring, for 1 minute. Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper
flakes, turmeric, salt, and water. Add the paste to the
onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the
heat to moderately-high and cook to your taste, stirring, about
2 minutes longer for medium-rare. Stir in the coriander.
1. Combine ground beef, green onion, spinach, tomato, feta,
dill, salt and pepper. Form into 4 patties. 2. Grill or pan-fry over
medium-high heat for 6 minutes on each side for medium doneness. *The
Flatout® Artisan FOLDit Flatbread shown in the picture is only
acceptable in Phases 3 and 4. Add 9g Net Carbs for a total of 10 Net
Carbs per burger with the wrap. For Phases 1 and 2, omit the wrap.
Soak the dried mushrooms in the measurement water for 20 mins.
Remove from water, reserve water and roughly chop mushrooms. Heat the
oil in a nonstick frying pan or wok, add the onions and fry for 3 mins,
add the fresh mushrooms and fry for another 3-4 mins. Put the mushroom
mixture to one side and add the beef & stirfry for 3-4 mins until
browned. Pour in the soaking liquid and dried mushrooms and simmer for 1
min. Stir in the creme fraiche, horseradish & parsley. Heat through
& serve with vegetables of your choice.
Cut cleaned broccoli into tiny florets. Slice stalks into long strips. Set aside.
Cut beef into 1/4 inch slanted slices. In a bowl, mix beef with soya and
garlic and marinade for 15 minutes. Prepare sauce by combining sauce
ingredients. Place pan over medium high heat on stove with a Tbsp of
oil. When oil is hot, add half of the meat mixture and cook until meat
is browned, about 2-3 minutes. Remove from pan and set aside. Add
another Tbsp of oil and repeat cooking the rest of the meat.
Pour remaining oil into pan. Once oil is hot, add broccoli and cook for
about 1 minute. Add water and cover pan, stirring frequently until
broccoli is tender, about 3 minutes. Add cooking sauce, along with meat.
Cook until sauce boils and then thickens.
To make sauce: In a double boiler (or heatproof bowl set over,
but not touching, a sauce pot of simmering water), combine shallot,
tarragon, and vinegar. Cook 5 minutes, until most of the vinegar has
evaporated. Whisk in egg yolk mixture.Whisk continuously until egg yolks
have thickened, about 5 minutes. Whisk in butter gradually, piece by
piece, until incorporated (sauce should have the texture of mayonnaise).
Remove from heat. Season to taste with salt and pepper.
Finely grate the rind of the lemons. Juice the lemons. Combine
the lemon rind, lemon juice, oil, garlic, parsley, fresh oregano and
dried oregano in a bowl. Reserve one-quarter of the mixture. Cut each
lamb rack in half crossways to make six racks. Add the lamb to the lemon
rind mixture and turn to coat. Cover and place in the fridge for 30
minutes to marinate. Preheat a barbecue grill or chargrill on
medium-high. Season both sides of the lamb with salt and pepper. Add the
lamb, fat-side down, to the barbecue and cook for 10 minutes. Turn the
lamb. Close the barbecue. Cook for a further 10 minutes. Transfer to a
large plate and cover loosely with foil. Set aside for 10 minutes to
rest. Place the rocket on a serving platter and top with the lamb.
Drizzle over the reserved lemon juice mixture. Slice into cutlets to
serve.
Bring 10 quarts of salted water to a boil (you may need to use
two pots). Plunge lobsters directly into the boiling water, making sure
they are completely covered.Bring the water back up to a boil. Cover and
cook for 20 minutes from the time the water returns to a boil. Remove
lobsters from water with tongs; drain on paper towels. Serve with butter
in small dipping cups and lemon wedges.
1. Chop eggs roughly, or push them through the large-holed side
of a four-sided box grater. 2. In a large mixing bowl, mix eggs with
mayonnaise, mustard, salt and pepper with a wooden spoon. Stir in
chopped celery.
