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Recipes

Simple Lunch Recipes Anyone Can Enjoy

by shedboy71 25th November 2019

Tuna Pasta
When it comes to brain food, tuna is very much one of the kings thanks to its high omega 3 content. Pasta meanwhile is great as a source of complex carbs – especially when cold.

To make, simply mix some tuna fish chunks with a little mayonnaise and horseradish (this is crucial) and then add to a pot of cooked pasta and onion. You can boil the pasta in with the onion to save time.

Use brown pasta to make this a little healthier and consider adding sweetcorn.

Sandwiches
If you choose the right bread then there’s no reason a sandwich can’t be perfectly healthy! Just choose some form of meat for your protein intake and add plenty of salad.

Not convinced? Then why not go carb-free on this one by ditching the bread entirely! You can use two big mushrooms to keep your filling in place for instance or wrap your sandwich in a large salad leaf! Either of these options will also pack your food with extra nutrition!

Ham, Cucumber, Olive and Tomato Skewers
The ingredients are already listed in the title so I won’t repeat myself here! But suffice to say that another great way to enjoy lots of fillings without the carb-hit of the bread is just to use a skewer and create a cocktail!

Falafel Wrap
All this needs is some falafel, some salad, some chopped tomatoes and a little humus. Add to a wrap or a pita bread and you have a delicious and convenient meal that can be enjoyed in one hand while you shop or call a friend.

Chicken Caesar Salad
Salad might not always be the most exciting lunch but a good Caesar salad can be if you get it right and is certainly very healthy! Just grab some mixed leaves and some ready-cooked chicken breast (unless you have time to cook some at the start of the weak) then mix in a little Caesar dressing, some croutons and a cherry tomato or two.

This meal is packed with nutrients, it’s easy to make and it’s surprisingly delicious! Just remember to pack a fork…

Greek Salad
A Greek salad is quite different from the classic Caesar salad and provides even more nutrition! Take some orange or yellow peppers, some cucumber and some tomatoes and chop them up before tossing in a bowl. Now add some oil and a small amount of feta cheese.

Often a good way to tell if a meal is nutrient dense is to look at the different colors. Here you have a ton of different colors which tells you that you’re getting a nicely varied meal! Boiled Eggs Instead of a packet of crisps, enjoy your chosen sandwich or salad with two boiled eggs. This will give you some easy amino acids, choline for brain power and saturated fat for nutrient absorption and testosterone levels.

Try to stay fairly consistent with your lunches. Work out the calories of each of your favorite options and that way you’ll know what number you’re on by the time it gets to dinner and you won’t need to count calories!

Lunches and breakfasts are generally functional meals. While dinner is usually quality time with family or friends and a chance to unwind, these two meals simply serve a purpose. That makes them perfect for getting your diet off to a strong start every day.

Easy Dinner Recipes
If you have used options from the last two chapters for your breakfast or lunch (or something similar) then you should be at around 600-800 calories by the end of the day.

This means you can enjoy all kinds of indulgent meals for dinner without worrying that you’ll exceed 2,000/2,500 calories!

As long as you eat generally ‘healthily’ – i.e. no ready meals – then there are tons of things you can enjoy that will be perfect for eating with your family. Here are some quick and easy ones…

Carbonara
One of my personal favorites, carbonara provides nutrients from egg, cheese and onion and is very satisfying without being too high in calories.

The jury is out on the bacon but you can swap that for ham if you’re concerned!

Simply take some chopped onion and bacon and fry to the point where they’re almost burned (adding oil). Meanwhile, boil some brown pasta. Once they have finished, drain the pasta and add to the frying pan. Now grate some cheese over the top and sir.

Next turn off the hob and add a single beaten egg and make sure to cover all the pasta thoroughly. Serve quickly.

Homemade Pizza
One thing you may have noticed about this diet book is that it’s letting you get away with some of the meals you might previously have thought of as being forbidden or bad for you! But as long as you’re getting lots of nutrition and you’re not overindulging, a lot of these things are actually fine when you make them yourself.

Consider pizza for instance. Simply buy a pizza base and then add the toppings you want. This can include things like tomato, pepper, pineapple (rich in bromelain) and chicken. All very good for you!

Bolognese
Another very healthy pasta meal is Bolognese – and this is easy to make as well. Simply cook up some mince with onion and boil some brown pasta. Add a tin of chopped tomatoes and heat til ready.

Beans on Toast
In a hurry? Then just whip up some beans on toast. Beans are a good source of protein and are packed with other nutrients. They’re also relatively low calorie and this is super easy to prepare.

Baked Potato
Similarly easy is to bake a potato and add beans to that. While the potato is a simple carb (and not one of your five a day), it does contain some useful nutrients and the skin will help to slow absorption. You can top with a number of healthy options – ranging from mixed tuna fish, to egg or beans.

Squid, Chorizo and Haloumi Salad
This one is a bit more ambitious but it’s delicious! Take some salad leaves and mix up with some chopped red peppers and baked cherry tomatoes. Now fry up some chorizo, squid and thinly sliced halloumi and add to your concoction. Throw on a dressing made from vinegar and vegetable oil and enjoy!

Stir Fry
Simply fry some vegetables and beans in a pan and then add a few strips of beef or chicken and some soy sauce.

Fish and Salad
Another really easy one. Just take some ready-cooked fish such as salmon or mackerel and then enjoy with a salad. This can leave you a little hungry – so try adding some avocado to the salad.

Steak and Salad
That’s right – steak is good for you! Really good in fact. It contains saturated fat but as we’ve seen, that’s no bad thing. You’ll also get creatine, amino acids, PQQ, CoQ10 and more.

Likewise, you can place other meats with salads for easy meals. How about some gammon? This is a great lean meat for keeping calories down! Pork chop is another option.

Steamed Rice and Chicken If you want to go really clean and eat something that is low in calories, then steam some rice and vegetables and mix together (peas, broccoli and sweetcorn being good options). Toss and then place one or two boiled chicken breasts on top. Add a little paprika as well for extra flavor.

Recipes

14 delicious slow cooker recipes

by shedboy71 23rd October 2019

Detox Slow Cooker Loaded Vegetable Soup

Crock Pot Lasagna

Thanksgiving Made Easy with Slow Cooker Recipes

Southern Collard Greens

3 Cheese Broccoli Soup in the Slow Cooker

Slow Cooker Ribs

EASY SLOW COOKER BEEF STEW

Beef Stifado by The Good Greek

Mongolian Beef Recipe

Slow Cooker Beef & Broccoli

Crock Pot Jambalaya

SLOW COOKER WINTER VEGETABLE SOUP

Slow Cooked Beef Recipe

Instant Pot Smoky BBQ Pulled Pork

I recommend these channels

Six sisters stuff – https://www.youtube.com/channel/UCMcBPW_r_ww_oiATl2UuF8w
Smokin’ & Grillin’ wit AB – https://www.youtube.com/channel/UC6tJ9C5SBvK6b-0cejoc4vg

Recipes

10 WORKOUT BOOSTING JUICING RECIPES

by shedboy71 24th September 2019

Here are some great juicing recipes to power your workouts. These recipes pack a lot of punch and they will fuel your pre and post-workout routines.

Preparation of these juices will depend on your juicer model, as they are all different in requirements for cutting, speed settings and order in which to juice.

Get juicing!

MAGNESIUM MAGIC

Too many of us don’t get enough magnesium, yet this micro-nutrient plays an essential role in a solid workout. If you’re looking to find a way of sneaking more of this mineral into your diet, this represents a fantastic way to do so.

Ingredients:

Large Handful Of Parsley
3 leaves of chard
1 Cup Watermelon
4 carrots
1 Peach
2 Celery Stalks Including The Leafy Tops
1 Lemon

DYNAMITE BLEND

Stop reaching for a sports drink after your exercise, and start making this antioxidant-and
vitamin C rich juice instead. It’s super rich in all your essential vitamins and minerals.
Ingredients:

1 Orange
2 Kale Leaves (or collard greens leaves)
1 Green Apple
1 Lemon
1 Lime
4 Broccoli Florets (including stems and leaves)

REPAIR AND RECOVERY

This is nature’s best antidote for aiding recovery so that you can go again soon. It helps to repair muscle and tissue damage and makes your body tougher over the long-term.

Ingredients:

1 Green Apple
½ Cup Strawberries
½ Pound Of Organic Tart Cherries
2 Celery Stalks
4 Kale Leaves
½ Cucumber
½ Lemon

THE RED RESURRECTOR

Tomato juice is super rich in electrolytes, and ideal for maintaining proper hydration during and before a workout. Tomatoes also have many other health benefits and essential antioxidants to prevent chronic disease.

This juice includes an added boost from coconut water, which is naturally rich in electrolytes, so you can skip the sports drink and get your energy from juice instead.

Ingredients:

1 Lemon
5 Medium Carrots
2 Tomatoes
1 Cucumber (super hydration)
Handful Of Cilantro
1/ Cup Of Coconut Water

BEET POWER JUICE

Ingredients:

3 carrots
3 kale leaves
1 Beet Including Leafy Tops
1” Piece of Fresh Ginger
1 Garlic Clove
1 Lime
½ Grapefruit

POST WORKOUT BLISS JUICE

Another great all natural post-workout recovery blend.

Ingredients:

2 Beets (nitric-oxide to oxygenate the blood)
2 Pears
1″ piece of ginger (anti-inflammatory)
1 Handful Of Spinach (strong bones)
1 cucumber (super hydration)

PRE-WORKOUT ENERGY BLAST JUICE

Get all the energy you need for your intense workouts with this refreshing blend.

Ingredients:

3 Beets
2 Large Carrots
2 Green Apples
2″ Piece of Fresh Ginger
1/4 Lemon
1/4 Lime

IRON INFUSION JUICE

This juice is loaded with healthy iron rich vegetables for healthy production of hemoglobin, healthy red blood cells, and fighting fatigue.

Ingredients:

1 Apple
1 Orange
6 to 7 Spinach leaves
1/2 Beet Including The Leafy Tops

GREEN IRON POWER JUICE

Another iron rich blend, with super healthy greens and ginger that fights inflammation.

Ingredients:

35 Spinach Leaves
25 Sprigs Of Fresh Mint
15 Sprigs Of Fresh Coriander
1/2 Lime
1″ Piece Of Ginger
1/2 Lemon

VITAMIN D INFUSION JUICE

Get your vitamin D fix from this blend.

Ingredients:

Handful Of Kale leaves
Handful Of Spinach Leaves
1 kohlrabi
1 Cucumber
1 Mango
1 Grapefruit
1 Peach

Recipes

10 of the best Christmas recipes to make

by shedboy71 24th September 2019

In this article we bring you 10 fantastic Christmas based recipes to make

Christmas Stuffing with Bacon

No holiday would be complete without amazing food. Christmas is no exception. In an effort to forever rid the world of stale fruit cake and overly- sagey dressing, here’s one recipe that I recommend. Enjoy!

Ingredients

8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces

Rice:
4 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice

Vegetables:
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag frozen pearl onions, thawed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional

Directions

Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.

For the rice:
In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with fork.

For the vegetables:
In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.

Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and
cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl. Serve.

Notes
Cook’s Notes: The rice can also be cooked in 4 cups of broth and 1/2 cup of water.

To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.

One extra note… Eat entirely and enjoy thoroughly!

Fig And Orange Glazed Ham

Christmas is the perfect time of year to over-indulge in all of your favorite foods, and believe me, I take full advantage of that excuse. I know most people get excited about confections and baked goods this time of year, but for me, the big draw is ham. There are so many different ways to make it, and it’s almost impossible to mess up. This recipe gives a little something extra to that special ham in your life.

Ingredients

1 spiral-sliced half ham
1 cup fig jam
2 tablespoons dijon mustard
Grated zest of 1 orange
1/3 cup fresh orange juice

Directions

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

Meanwhile, combine the jam, mustard, and orange zest and juice in a small saucepan over low heat. Cook, stirring, just until the jam melts (do not boil). Spoon half of the glaze over the ham and bake for the remaining 30 minutes.

Remove the ham from the oven and spoon the remaining glaze on top. Transfer to a cutting board and carve.

This recipe is super-simple and super-delicious. I cannot wait to get started on mine. I hope you enjoy it as much as do. I also really like substituting the fig jam for raspberry,
you know, just to keep it interesting. Feel free to experiment with yours and make it your own. Ham is just delicious no matter how you slice it, or, in this case, glaze it.

Brussels Sprouts with Chestnuts, Pancetta and Parsley

So many people associate Christmas with ham, turkey, or duck and while these are all amazing dishes and completely essential to any holiday feast, let’s not overlook the side dishes. Sides are the glue that holds your meal together- the understudies and stage managers of the play that is Christmas dinner. This recipe for Brussels Sprouts is so amazing, it might just steal the show.

Ingredients

2 1/4 pounds Brussels sprouts
1 tablespoon vegetable oil
9 ounces pancetta, rind removed and cut into 1/2-inch cubes
2 tablespoons butter
About 8 to 9 ounces vacuum-packed chestnuts
2 fluid ounces Marsala wine
1 large handful fresh parsley, chopped, divided Freshly ground black pepper

Directions

Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite.

Remove the pan from the heat and drain the excess water from the Brussels sprouts.

Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out.

Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly.

Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper.

To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top.

This easy and yet elegant side is sure to become a staple of your Christmas dinner.

Creamed Onion Gratin

Every meal can be made a million times better simply by adding a casserole. Christmas dinner is certainly no exception. This buttery, creamy southern dish is so good, it is a must-bake! I hope you love it- I know I do!

Ingredients

3 pounds sweet onions (such as Vidalia, Walla Walla, or Maui onions)
3 tablespoons cream sherry
6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 cup whole milk, scalded
1 cup freshly grated Parmesan cheese
Kosher salt and pepper
1/2 cup panko crumbs

Directions

Preheat the oven to 375 degrees. Lightly grease a gratin dish or medium casserole.

Cut off the root and tip of the onions. Slice in half length-wise and peel. Lay the cut-side of the onion down and slice length-wise into thick wedges.

In a Dutch oven or heavy pot, melt two tablespoons of butter over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 40 minutes. Add the sherry and simmer until it evaporates. Remove the onions from the pan and pour through a fine mesh sieve. Let them drain while making the bechamel sauce. (Draining the onions prevents a runny gratin because the onions will continue to release more liquid in the oven.)

In the same Dutch oven, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for one minute. Add the scalded milk and cook, whisking constantly, until the sauce is very thick. Remove from the heat. Fold in the Gruyere and stir until completely melted. Season with salt and pepper, to taste. Add the onions to the cheese sauce and toss to thoroughly coat. Pour the onion mixture into the gratin dish.

Melt the remaining tablespoon of butter and toss with the panko crumbs. Sprinkle over the top of the onions and bake until bubbly and golden brown, about 30 minutes. Serve warm.

This dish is so amazing gooey and bubbly, it will surely have you guests clamoring for more.

Broiled Porterhouse with Roasted Garlic and Lemon

Are you and your family growing tired of the usual Christmas dinner staples- turkey, duck, or ham? If so this recipe is a delicious way to mix things up a bit. And don’t be afraid of the smoke, it’s locking in the flavor.

Ingredients

Two 24-ounce dry-aged prime porterhouse steaks
Kosher salt
4 strips bacon or 2 tablespoons bacon fat
Roasted Garlic Schmear (roasted garlic and cream cheese)
1 head roasted garlic, peeled
Juice and zest of 1 lemon
1/4 cup chopped parsley
2 tablespoons olive oil
1 tablespoon chopped oregano
1 tablespoon sea salt

Directions

The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.

Turn the oven to broil.

Prepare your pan(s).

Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.

Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.

At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.

Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.

This delicious main will cure your Christmas dinner of all of its turkey-induced boredom, and snap it back to life with a rush of amazing flavor.

Carrot Cake

No Christmas dinner would be complete without an amazing array of sweet treats, and while variety and creativity can’t be over-used, some traditional desserts are perfect just the way they’ve always been.

Ingredients

CAKE:
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 teaspoons baking soda
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup flaked coconut
3 cups grated carrots (about 1 pound)
1 cup chopped walnuts

CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; lightly flour the pans.

In a large bowl, with an electric mixer, combine granulated sugar, oil, eggs, baking soda, flour, cinnamon, salt, coconut, carrots, and walnuts, blending 30 seconds to 1 minute, or until a smooth, thick batter forms. DO NOT OVER-MIX! Pour batter evenly into prepared cake pans.

Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean and the tops are golden. Let cool completely.

In a large bowl, with an electric mixer, make frosting by combining cream cheese and butter; mix well. Add vanilla; mix well. Gradually add confectioners’ sugar, continuing to mix until well combined.

Place one cake layer on a serving platter and frost top of cake. Place second layer on top of frosted layer. Frost top and sides of entire cake. Serve immediately, or cover and chill until ready to serve.

This timeless classic is sure to please all of your sweet-toothed guests.

Ruby Red Velvet Cake

This creamy and indulgent cavalcade of savory cream cheese frosting and fluffy cake may have southern roots, but its amazing flavor is enjoyed every Christmas nationwide. You’ve been good all year, be a little sinful with this sinfully delicious classic.

Ingredients
1 (18.25-ounce) package butter-flavored yellow cake mix
1/4 cup unsweetened cocoa
3/4 cup (1-1/2 sticks) butter, softened, divided
1 cup water
3 eggs
1 (1-ounce) bottle red food color
1 1/2 cups confectioners’ sugar
1 (8-ounce) package cream cheese, softened
1 tablespoon milk

Directions

Preheat oven to 350 degree F. Coat two 8-inch round cake pans with cooking spray. In a large bowl, with an electric beater on medium speed, beat cake mix, cocoa, 1/2 cup butter, the water, and eggs until well combined. Add food color and beat until well combined. Pour batter into prepared cake pans.

Bake 35 to 40 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 15 minutes then invert onto wire rack to cool completely. Using a sharp knife, carefully slice each cake in half horizontally, making a total of 4 cake layers.

In a medium bowl, with an electric beater on medium speed, beat confectioners’ sugar, cream cheese, milk, and remaining 1/4 cup butter until well combined and smooth.

Place 1 cake layer cut-side down on a serving platter and top with 1/4 of the frosting, spreading just to the edge. Repeat 3 more times with remaining cake layers and frosting, ending with frosting on top and leaving sides unfrosted. Serve, or cover loosely and chill until ready to serve.

Nothing needs to be added this desserts rich flavor except a fork and some friends to share it with! Enjoy!

Sugar Cookies

We all loved them as a child, baking them with mom on Christmas eve and decorating them for Santa. This Christmas treat is not only completely delicious, it is also tons of fun for the family to bake together.

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.

Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.

Serve as is or ice as desired. Store in airtight container for up to 1 week.

I highly recommend these cookies at Christmas time, or anytime year around. And icing and decorating them is the best part! Have fun.

Chocolate Caramel Candy

Who doesn’t love getting a box of chocolates during the Christmas season? Imagine how much more it would mean to your family and friends if they were hand made by someone they love? Share this sweet and delectable recipe with all those you love this year.

Ingredients
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts

CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream

ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Directions

Line a 13×9-in. pan with foil; butter foil with 2 teaspoons butter and set aside. In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.

For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set.

For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.

These sweet treats will certainly warm the hearts of those you love; and you can always keep the leftovers for yourself!

Homemade peanut butter cups

OK, so maybe its just me, but I think chocolate and peanut butter combined is truly the most brilliant invention of man. Imagine knowing how to make your own, and being able to enjoy and share them for years to come. Sounds pretty sweet to me!

Ingredients
1 cup creamy peanut butter, divided
4-1/2 teaspoons butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

Directions

In a small bowl, combine 1/2 cup peanut butter, butter, confectioners’ sugar and salt until smooth; set aside.

In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.

Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.

Recipes

9 assorted and varied vegan recipes to make

by shedboy71 17th September 2019

This article gives you a sampling of some of the recipes you can prepare on a vegan diet. Feel free to adapt and change them as you see fit. People’s tastes differ and you may also want to change things around depending on your mood or what you have on hand.

Keep a cooking journal so you can keep track of what you liked and didn’t like about each of the recipes. That way, if you prepare something you like, you can replicate it. If you didn’t quite like it, you can make adjustments the next time.

CLASSIC MINESTRONE SOUP

This is an all time favorite. The nice thing about it is that you can use whichever vegetables you have on hand. This recipe can start you off.

Ingredients:

2 large carrots, peeled and chopped
3 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 zucchini, chopped
1 cup broccoli florets
1 cup spinach leaves
1 can crushed tomatoes
1 cup canned kidney beans, rinsed
8 cups water
1 cup small pasta like elbows or orzo
salt and pepper to taste
Fresh chopped parsley for a garnish

Instructions:

Combine all of the ingredients except the pasta in a soup pot. Bring to a boil and then simmer for at least one hour until the vegetables are soft. Add pasta during the last fifteen minutes of cooking and cook for eight to ten minutes. You can also cook the soup in the crock pot. Just add all of the ingredients at once.

SALADS

VEGAN CESAR SALAD

The Cesar salad is a classic but the dressing is definitely not vegan friendly. This recipe changes that.

Ingredients for the Dressing:

1/2 cup vegan mayonnaise
1/2 cup brewer’s yeast
Juice of 1 lemon
2 teaspoons cracked pepper

Ingredients for the Salad:

4 cups torn romaine lettuce leaves
1 cup chopped black olives
3 tablespoons grated soy parmesan’

Instructions:

At the bottom of a large salad bowl, whisk all of the salad dressing ingredients together. Toss in the romaine lettuce until dressing is well coated. Top with black olives and parmesan cheese and serve.

CLASSIC SALAD

The classic salad is by nature vegan friendly. Just choose the vegetables that you want and the dressing that you want, as long as it is vegan. You can make your own vegan dressings, too. Vinaigrettes are especially easy because all they require is equal parts of oil and vinegar whisked together. You can also add salt, pepper, and spices to taste.

Salads are nice because you can use whatever you have in the house. Keep your fridge well stocked with produce and you can make a healthy salad whenever you want.

MAIN COURSES

VEGAN LENTIL TACOS

Lentils make a nice substitute for the traditional beef that usually goes in tacos.

Ingredients:

1 cup dried, brown lentils
1, 8 ounce can of tomato sauce
1 packet taco seasoning mix (vegan)
Corn tortillas or taco shells
Shredded romaine lettuce
Cucumber slices
Chopped, fresh tomatoes
Soy sour cream
Salsa
Guacamole

Instructions:

Soak the lentils in a large bowl until soft, about one hour. Transfer to a saucepan and mix with tomato sauce and taco seasoning. Add about ¼ cup of water. Simmer on low until heated through. Spoon into taco shells or tortillas and top with things like sour cream, salsa, lettuce, cucumber, and tomato.

HEALTHY VEGETABLE CASSEROLE

Casseroles are another healthy dinner option for vegans. The nice thing about them is once you have the recipe down pat, you can make substitutions.

Ingredients:

1 cup cooked brown rice
1, 8 ounce can of tomato soup
1, 8 ounce can legumes such as chick peas or kidney beans
4 cups vegetables of choice – try zucchini, mushrooms, carrots, celery, eggplant, tomatoes, leeks, onions, garlic, potatoes

Instructions:

Spray a medium casserole dish with nonstick cooking spray. Layer with brown rice. Add vegetables on top of the rice. You can mix the vegetables together, choose one type of vegetable, or layer different kinds – it’s up to you. Pour soup over vegetables. Cover and bake at 350 degrees for 45 minutes.

SIDE DISHES

When it comes to side dishes, there are a lot of options you can take. Here is a list of some ideas:

Cover a baking sheet with vegetables such as carrots, zucchini, eggplant, asparagus, and parsnips. Sprinkle with olive oil, salt, and paper and bake at 400 degrees until soft.

You can add water or vegetable stock to cooked squash, cauliflower, or potatoes and mash or whip. Use salt and pepper to taste. Miso broth works especially well.

Serve a nice salad as a side dish, or sticks of fresh vegetables.

Choose your favorite grain, such as quinoa, millet, or couscous and prepare according to the package directions. Season with salt and pepper and serve with your main course. You can also add vegetables and herbs to give it more nutritional value.

Don’t forget pickled vegetables – these make a nice alternative to standard side dishes.

Use your imagination. You can also serve fruit as a side dish, or vegan apple sauce.

DESSERTS

VEGAN BROWNIES

It is important to make sure that all of these ingredients are vegan friendly. Yes, they even have vegan chocolate!

Ingredients:

1 cup white flour
1 cup whole wheat flour
1 cup water
1 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
¾ cup cocoa powder for baking
½ cup vegetable oil
½ teaspoon baking powder

Optional:

½ – 1 cup chopped nuts,
½ – 1 cup chocolate chips

Instructions:

Spray a 9 x 13 baking sheet with nonstick cooking spray. Combine flour, water, brown sugar, and salt. (A wire whisk works best). Stir in vanilla extract, coco powder, vegetable oil, and baking powder using a wooden spoon. Spread evenly into the baking sheet and bake at 400 for about 30 minutes, until a toothpick inserted on the sides comes out clean

THINGS TO DO WITH FRESH FRUIT

Seasonal fresh fruit makes for a nice dessert. You can serve it by itself or try any of these options:

Make a fresh fruit salad with your favorite seasonal fruits. Season the salad with citrus juice.

Top fresh fruit with vanilla soy yogurt

Add fresh fruit such as chopped apple to a small baking dish. Top with walnuts, brown sugar, and cinnamon and bake at 350 until apples are soft.

by shedboy71 11th September 2019

Jerky is quite often made using beef but in this article we show you 10 random jerky recipes

Deer Jerky 1

1 1/2 To 2 lbs lean boneless deer meat, partially frozen
1/4 c Soy sauce
1 tb Worcestershire sauce
1/4 ts Ground pepper
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Hickory smoked salt
1/4 c Firmly packed brown sugar
1 sm Bottle liquid smoke

Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150F or 200 degree F oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in a glass jar.

Chinese Beef Jerky

3 lb Flank steak – or London broil

Marinade:

1/2 c Light soy sauce
4 1/2 tb Honey
4 1/2 tb Dry Sherry
6 lg Garlic cloves – minced
1 1/2 tb Ginger – fresh, minced
1 1/2 tb Sesame oil
1 1/2 tb Red pepper – crushed
Dash freshly ground white pepper

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly

into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavour and shine. Makes 36 pieces or 10 buffet servings.

Jim’s Jerky

1 lb Steak or roast
5 tb Soy sauce
3 tb Worcestershire sauce
2 tb Brown sugar
1 ts Paprika
1/2 ts Pepper
1/2 ts Garlic powder
1/2 ts Onion powder

Trim ALL the fat off the meat and slice into 1/4″ thick strips. Mix other ingredients together. Marinate meat overnight in the mixture. Line cookie sheets with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 200 deg F, turning every 2 hours. Cool and store in a tightly covered jar or sealed in a plastic bag. Other marinade ingredients [ optional]: 1/2 ts or more hot pepper sauce/1/4 ts cayenne/1 ts chili powder 1 tb or more liquid smoke 1 tb parsley flakes 1/2 ts ginger 1/2 ts allspice

Marinated Beef Jerky

1 lb Beef; your choice; if not tender cut; slice paper thin; tender cut slice 1/8 to 1/4″ thick
1/2 ts Pepper
1 ts Onion powder
1/2 ts Garlic salt
3 tb Soy sauce +1 teaspoon; can use light
5 tb Worcestershire sauce

Trim all fat off the beef. Mix other ingredients together. Marinate meat overnight in the mixture. Remove from marinade and pat meat between towels. Line cookie sheet with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 200~, turning after 6 hours. Cool and store in a tightly covered jar or sealed in plastic bag.

Microwave Jerky

1/2 lb Trimmed venison *
1/4 ts Salt
1/3 ts Garlic Powder
1 ts Accent
1/4 ts Black Pepper
1/4 c Worcestershire Sauce
1/4 c Soy Sauce
1/4 c Water
6 Drops Liquid Smoke

Cut meat into 1/8″ thick strips, which is easier if it is slightly frozen. combine ingredients, and place with meat in refrigerator overnight to marinate. Then place the meat strips in a microwave roasting rack. set the microwave on high for 4 to 6 minutes. after 4 minutes add time in 30 second increments. The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it’s texture. That’s it!

Modern Jerky

2 lb Round steak; 1″ thick
1/2 c Worcestershire sauce
1 ts salt
-pepper to taste
2 tb Parsley flakes

1/4ts Garlic powder; optional

Note: Chili powder, barbeque salt, paprika, horseradish, and onion salt or flakes may also be used in the marinade. (Or any ideas of your own).

Slice steak into 1/2 inch wide strips and place in a single layer in a pan or baking dish. Mix other ingredients and pour over meat. Marinate in refrigerator overnight. Remove and place meat carefully on cookie sheet. Dry in 175~ oven for one hour and then reduce temperature to 150~. Continue baking strips in the low oven until dry, but pliable, one to three hours. Cool jerky and store in tightly sealed containers.

Original Jerky

Meat; cut into 1/2″ thick by 1″ wide
Wire
Cord
-brine solution; boiling
1 cu salt
1 ga water

Cut meat strips 1/2 inch thick by 1 inch wide. String onto a piece of wire or cored. Dip into boiling brine solution (1 cup salt to 1 gallon water) until meat loses its red color. Remove meat from water and let drip dry. Hang near a fire, but not so close as to cook the meat. May be air dried or sun dried, but this takes much longer (days or weeks), and the meat must be protected from insects.

Oven Jerky #2

1 Flank Steak
1 Clove
1/2 cup Honey
Pepper
4 tablespoon Lemon Juice
1/2 cup Soy Sauce
Salt

Put steak in freezer for 1/2 hr, until just firm. Slice across the grain into 1/4″ thick strips. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan, and dry in oven at 150 degrees for 12 hours, or until when bent, it will crack, but not break

Pillow Case Jerky

1 lg Boneless Butt Roast
-Salt And Pepper

Get as large a Boneless Butt as you can. Cut the individual muscles out of the meat and cut off and discard all the fat and connecting tissue. Cut the meat across the grain as thin as possible. 1/16 to 1/8th of an inch. The thinner the slices, the easier it will be to dry. Salt and pepper the meat generously on both sides, using more pepper than salt. Lay out the meat strips on a cake or oven rack without overlapping them. Set the rack in an insert fireplace and cook on low heat for 8 to 10

hours, turning every 3 to 4 hours, until dried. You can do the same with a dehydrator or oven, but it wont turn out as good. After it’s done, store in a pillowcase. Don’t STORE it in plastic, as the meat has to be able to breath, and a paper sack will leave a paper taste.

Smoked Hamburger Jerky

1/2 cup Soy sauce; can use light
1 tb Allspice
4 tb Sugar
2 ts Fresh ginger; grated
1 Clove garlic; minced
1 tb Liquid smoke; hickory or mesquite
2 lb Ground meat; leanest poss.

Press hamburger meat into flat strips 5 inches long by 1-1/2 wide and 1/4 inch thick. Place one layer of hamburger strips in dish for marinating. Mix marinade ingredients together in a bowl. After well mixed, sprinkle marinade sauce over meat, soaking well. Turn meat over and sprinkle with sauce. Add layers of hamburger strips to marinating dish and repeat sprinkling of marinade. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. rotate layers of meat occasionally. Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.

Recipes

20 jerky recipes for you to make

by shedboy71 11th September 2019

Beef Jerky #1

2 lbs round steak (or flank or brisket)
1/4 C. soy sauce
1 Tbsp. Worcestershire
1/4 tsp. ea. pepper and garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke-flavored salt

Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices. In a bowl combine all but meat. Stir until seasonings dissolve. Add meat and mix thoroughly. Let stand one hour. Shake off excess liquid and put meat slices on oven racks or shallow baking pan. Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.

Beef Jerky #2

1 1/2 lb Flank steak

Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.

Beef Jerky #3

1/2 ts Pepper (MORE FOR HOT)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper

Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 – 12 hours.

Jack Link’s Premium Cuts Teriyaki Beef Jerky, 3.25 oz x 3 Bags

Beef Jerky #4

1 Flank Steak Or London Broil
Coarse Black Pepper
1/2 c Soy Sauce
Garlic Powder

Cut flank steak or london broil into 1/4″ strips. Sprinkle with garlic powder and coarse ground black pepper. Marinate in soy sauce for 24 hours. Bake in 150 degree F oven for 10 to 12 hours. DO NOT exceed 150 degrees F.

Beef Jerky #5

2 lb London Broil
1/2 c Soy sauce
2 tb Worstershire sauce
2 ts Garlic powder
2 ts Onion powder
2 ts Fresly ground black pepper
2 ts Red pepper flakes, less for sissies
2 tb Liquid smoke

Freeze the London Broil or other lean roast. When ready to make jerky, remove the roast from the freezer and let partially thaw. When just able to slice, first remove all fat and then slice against the grain in thin (1/4 inch or less) slices.

Cover the meat with the marinade, turn from time to time and let marinade overnight. In the morning line a shallow cookie sheet with a few layers of paper towels. Place on lower rack. Place upper rack in oven in top position and lower rack in lower position. Hang the beef slices from the upper rack with tooth picks above the paper towels. 6 hours at 160F average temp is about right. If your oven is real tight, you might crack open the door a bit to allow the water vapor to escape.

Beef Jerky #6

2 lb Round steak, chuck steak or roast
1 ts Onion salt
1/2 ts Salt
1/2 ts Garlic salt
1/2 ts Lemon pepper
1/2 ts Sausage seasoning
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Basil

Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALL fat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 hrs. Turn and put back for another 4 hrs. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light may be enough to provide the heat. Store in a plastic bag. Also may be stored in a pillowcase. Do not store in a paper bag.

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Beef Jerky #7

1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Beef Jerky #8

1/2 c Soy Sauce
1/2 c Worcestershire Sauce
2 tb Ketchup
1/2 ts Pepper (more for hot)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast

Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 -12 hours.

Beef Jerky #9

2 lb Very lean Flank Steak or Brisket
1/3 c Tamari Soy Sauce
1 Garlic Clove, minced

Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4″ strips. Combine soy sauce and garlic in mixing bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally. Drain and arrange in single layer on cooling rack set in baking pan. Bake overnight at 150 degree F for 12 hours until dried. Blot meat on paper towel to absorb excess fat. Store in tightly covered container. Will keep for several weeks. Does not require refrigeration.

Beef Jerky #10

2 -3 lb beef
1/2 c Soy sauce
1/2 c Worcestershire sauce
2 ts Accent
2/3 ts Garlic powder
2 ts Onion powder
2/3 ts Black pepper
2 ts Seasoned salt

Cut meat with the grain into 1/2-inch thick strips. Mix all other ingredients to make a marinade.

Submerge meat in marinade for 24 hours. Place meat strips directly on the rack in the oven and cook for 8 hours at 150 degrees.

Country Archer Beef Jerky – Original 3 Oz

Beef Jerky #11

1 kg Round steak ( semi-frozen)
40 ml Soy sauce
25 ml Liquid smoke
2 ml Garlic powder
2 ml Onion powder
1 ml Black pepper

Have about 1 kg. round steak in a semi-frozen state, then slice in 1 cm. strips across grain. marinate meat in covered container for 4 hrs ( or over night ) in fridge. Remove meat from marinade . spread strips on racks placed on cookie sheets. bake at 100 degrees C. ( 200 degrees F. ) for 6 to 7 hrs turn off heat and let sit in oven over night.

Beef Jerky #12

Lean beef
Soy sauce
Lemon Pepper
Garlic Salt

Freeze lean beef for 30 minutes. Slice 1/4 inch thick. Remove all fat. Dip into soy sauce to which you have sprinkled lemon pepper and garlic salt. Spread slices on cake racks placed on cookie sheets. Place cookie sheets in 150 degree oven for 10-12 hours. Store in air tight container.

Beef Jerky #13

1 lb Lean beef
1/4 c Soy sauce
1 ts Garlic powder

Slice the lean beef (should cuts, flank or round steak) with the grain 1/4 to 1/2 inch wide and 2-6 inches long. Pain on or dip the strips into a mixture of soy sauce and garlic powder. Place on wire rack in a deep oven pan; dry completely in 150F for 8-12 hours.

Beef Jerky #14

1 lb Beef loin tip << >> 1 lb Beef brisket
Jetton’s Barbecue Sauce << >> Another with no sugar
Onion salt
Garlic salt

If necessary, roll out meat slices as thin as possible. Trim off fat. Set oven at 200 degrees and line cookie sheets with foil. Brush one side of meat with sauce. Put slices on cookie sheet; DO NOT STACK. Sprinkle lightly with onion and garlic salts. Cook for 8 to 9 hours. Turn meat after 6 hours of cooking and brush with sauce. Cool and store in a tightly covered jar or sealed in a plastic bag.

Wagyu Beef Jerky Variety Pack

Beef Jerky #15

1/2 lb Flank steak
1 ts Salt
2 ts Sherry
4 ts Honey
3 tb Sugar
1 tb Catsup
1 tb Hoisin sauce
1 tb Oyster sauce
1 tb Light soy sauce
1 tb Dark soy sauce
pn Salt

Partially freeze meat first, then thinly slice beef Marinate in rest of ingredients for at least 1 day. Bake single layer at 250 degrees for 45-55 minutes.

Beef Jerky #16

5 lb Beef (roast)
1/4 c Soy sauce
1 tb Worstershire sauce
1 ts Garlic powder
1 ts Onion powder
1 ts Black pepper (cracked if possible)
Red pepper flakes; optional
1 tb Liquid smoke

Place the strips of meat into marinade and let soak for about 24 hours. Remove from marinade and allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and
smoke meat at a low temperature.

Beef Jerky #17

1 Flank steak
1 Clove garlic, minced
1/2 c Honey
1 Pinch pepper
4 tb Lemon juice
1/2 c Soy sauce
1 Pinch salt

Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place
slices on rack in pan and dry in oven at 150 degrees, 12 hours.

Beef Jerky #18

3 lb Rump roast (or similar cut)
1/2 c Light japanese soy sauce
1/4 c Worchestershire sauce
1/4 c White vinegar
1 c Water
1/2 ts Ground ginger
1/4 ts Ground red pepper
1/4 ts Ground black pepper
1 tb Onion powder
1 Clove garlic; smashed

Have the butcher cut your roast in 1/8 inch slice against the grain. OR do it at home. if you don’t have good cutlery, have the butcher do it. it won’t be worth it! Cut off the slice of fat on the bottom. separate the two distinct sinews. (you can tell, the grain goes one way on one, and the other way on the other). Trim out the “gristle” that is between them. Slice the two sinews against the grain into 1/8 inch slices.

Mix the soya, and remaining ingredients to make the marinade. Marinade the meat slices for 6 or 8 hours in the fridge.

Beef Jerky #19

2 To 3 Pounds Round, Chuck Steak Or Chuck Roast
1 ts Onion Salt
1/2 ts Salt
1/2 ts Garlic Salt
1/2 ts Lemon Pepper
1/2 ts Sausage Seasoning
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Basil

Combine the spices in a dish. Cut the meat into strips less than 1/4 of an inch thick. Remove ALLMfat. Sprinkle one side with the combined seasonings and beat with a meat hammer. Turn and repeat the seasoning and beating. Place the strips on a cookie sheet or other flat pan. Place in a 120 degree F. oven for 4 hours. Turn and put back for another 4 hours. Keep the oven door propped open for the entire time to allow the moisture to escape. With a gas oven, the pilot light

may be enough to provide the heat. Store in a plastic bag.

Beef Jerky #20

2 qt Water
2 c Salt
1 c Vinegar
2 tb Pepper

Cut meat as thin as possible. Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1 1/2 to 2 hours at 200 degrees F. Leave oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar.

Recipes

19 varied keto based recipes

by shedboy71 8th September 2019

In this article we provide you with 19 keto based recipes

Lets get started

Net carbs per serving: 4g

Keto Main Meals

4. Spaghetti Squash Casserole

Serves 4

Ingredients

Sea salt and black pepper, to taste
3 ounces of Italian salami, thinly sliced
½ teaspoon of dried Italian seasoning 4 tablespoons of butter
½ cup of organic tomatoes, diced
1 large spaghetti squash, halved and seeded
1 cup of onion, diced
A handful of Italian flat-leaf parsley, roughly chopped
4 large pastured eggs
2 cloves of garlic, minced
½ cup of Kalamata olives, halved

Instructions

1. Heat oven to 400 degrees and place spaghetti squash on rimmed baking sheet, cut side up. Spread 1 tablespoon of butter on each half and sprinkle with black pepper and salt. Bake for about 45 minutes to 1 hour.
2. As the spaghetti bakes, heat a skillet and add remaining butter to it. Once melted, add onions, garlic, pepper, and salt to taste. When the onion starts turning golden, add the salami and tomatoes.
3. Sauté for about 10 minutes and add in the olives.
4. Once done, scrape off the flesh from the spaghetti squash and mix it with the onion mixture. Create four wells in the mixture and crack an egg onto each.
5. Place pan in oven and bake the egg whites cook through. Just before serving, sprinkle some fresh parsley.

Net carbs per serving: 13.25g

5. Tuna Salad

Serves 1

Ingredients

1-tablespoon virgin olive oil
1 head lettuce
Salt taste
1 tablespoon fresh lemon juice
140g of tinned tuna
2 tablespoons mayonnaise
1 medium spring onion
2 organic hard-boiled eggs

Directions

1. Tear up the lettuce, wash, and then drain.
2. Spread the leaves at the bottom of your serving bowl and place the shredded tuna on top.
3. Place the mayo, fresh chopped onions, and the boiled egg on top. Mix well, drizzle with olive oil and enjoy.

Net carbs per serving: 3.9g

6. Ginger Beef

Serves 2

Ingredients

2 sirloin steaks cut into strips
1 clove of garlic, crushed
1-tablespoon olive oil
4 tablespoons apple cider vinegar
1 small onion
Salt and pepper
1 teaspoon ground ginger
2 small diced tomatoes

Instructions

1. Add oil to a skillet and cook the steak over medium-high heat until brown.
2. Once the steaks are well seared, add in tomatoes, onion, and garlic.
3. In a bowl, stir ginger, pepper, vinegar and salt and stir.
4. Cover, lower the heat and simmer until the liquid evaporates. Serve and enjoy.

Net carbs per serving: 3g

7. Keto Casserole

Serves 4

Ingredients

1 package cream cheese
½-cup low sugar ketchup
½ pound corned beef
2 cups Swiss cheese
1 can sauerkraut
½ teaspoon of caraway seeds
2 tablespoons of pickle brine
½ cup of mayo

Instructions

1. Heat oven to 350 degrees.
2. In low heat place pan, melt cream cheese; add ketchup and mayo.
3. After a few minutes, add the sauerkraut, beef, and Swiss cheese. Mix until the cheese melts.
4. Remove from the heat and mix with the pickle juice. Pour this into a greased dish and top with the remaining Swiss cheese.
5. Garnish with caraway seeds. Place in the oven until the cheese melts and enjoy.

Net carbs per serving: 6g

Recipes

11 delicious fudge recipes

by shedboy71 8th September 2019

Fudge

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking.

Stir in nuts, if desired. Pour into well-greased 8×8-inch glass baking dish. Refrigerate until set.

Peanut Butter Fudge

2 cups peanut butter chips
1 cup semisweet chocolate chips
1/2 cup butter
1 (14 ounce) can sweetened condensed milk

Line a 9×9 inch square pan with wax paper. In a medium sized saucepan, melt butter over medium heat. Stir in the condensed milk. Add the peanut butter and chocolate chips, stirring constantly until everything is melted and blended together.

Pour the mixture into the prepared pan and refrigerate for 3 hours.Cut into squares when cool. Comes out perfect every time!

Mocha Fudge

1 tablespoon instant coffee granules
3 cups white sugar
1 pinch salt
1 cup milk
2 tablespoons light corn syrup
3 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1/2 cup pecan halves, for decoration (optional)

In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).

When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect.

Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

Raspberry Fudge Balls

1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry jam
3/4 cup finely chopped almonds

In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool slightly. In a mixing bowl, beat the cream cheese and melted chocolate until smooth.

Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator.

White Chocolate Fudge Cake

1 (18.25 ounce) package white cake mix
1 1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 (1 ounce) squares white chocolate, melted

FILLING:

3/4 cup semisweet chocolate chips
2 tablespoons butter (no substitutes)

FROSTING:
1 (16 ounce) can vanilla frosting
3 (1 ounce) squares white chocolate, melted
1 teaspoon vanilla extract
1 (8 ounce) carton frozen whipped topping, thawed

In a mixing bowl, combine the dry cake mix, water, egg whites, oil and vanilla. Beat on low for 2 minutes. Stir in white chocolate. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.

Meanwhile, in a microwave or heavy saucepan over low heat, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely.

In a mixing bowl, beat frosting; stir in white chocolate and vanilla. Fold in whipped topping; frost cake. Store in the refrigerator.

Microwavable Chocolate Fudge

2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts (optional)
1 cup miniature marshmallows

Grease an 8×8 inch square pan.

Place the chocolate chips and sweetened condensed milk into a medium sized microwavable bowl. Microwave on high for 2 to 3 minutes, stirring occasionally, until smooth. Stir in the vanilla, then fold in the walnuts and marshmallows. Spread evenly into the prepared pan. Chill until set.

Strawberry Fudge

1 (12 fluid ounce) can evaporated milk
3 cups white sugar
2 tablespoons butter
1 3/4 cups sliced fresh strawberries
2 tablespoons lemon juice

Butter a 9×9 inch dish.

Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice.

Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving

Triple Fudge Cookies

7 (1 ounce) squares semisweet chocolate, chopped
1 (1 ounce) square unsweetened chocolate, chopped
3 tablespoons butter, softened
3 eggs
1 cup white sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 350 degrees F. Grease cookie sheets.

Melt the chocolate squares and butter or margarine in a double boiler. Stir well and remove from heat. Cream sugar and eggs in medium sized bowl until thick and creamy. Mix in vanilla and melted chocolate.

Mix in the flour, baking powder and salt until well blended. Stir in chocolate chips and nuts.

Drop by teaspoonfuls about 1 1/2 inches apart on cookie sheet. Bake for 8 minutes or until tops crackle and look shiny.

Cool 3 to 5 minutes. Remove to racks; cool completely

Easy Cinnamon Fudge

3 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 cup butter
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts (optional)

Line an 8×8 inch baking pan with aluminum foil, allowing foil to hang over the edges.

Grease the foil.

In a medium bowl combine confectioners’ sugar, cocoa and cinnamon.

Heat butter and milk in a medium saucepan over medium heat. When butter is melted stir in vanilla. Remove from heat and stir in sugar mixture and walnuts.

Pour into prepared pan. Refrigerate for 1 hour, or until firm. Lift foil out of pan. Cut fudge into 2 inch squares, and then cut in half diagonally to make triangles

Cranberry Fudge

1 (12 ounce) package fresh or frozen cranberries
1/2 cup light corn syrup
2 cups semisweet chocolate chips
1/2 cup confectioners’ sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract

Line bottom and sides of an 8×8 inch pan with plastic wrap. Set aside.

In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat.

Immediately add chocolate chips, stirring untill they are melted completely. Add confectioner’s sugar, evaporated milk, and vanilla extract, stirring vigorously until mixture is thick and glossy. Pour into pan. Cover and chill untill firm.

Orange Flavored Fudge

1 1/3 cups white sugar
1 (5 ounce) can evaporated milk
1/2 cup butter, melted
2 1/2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup finely chopped pecans
1 teaspoon grated orange peel
2 tablespoons orange liqueur

In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.

Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.

Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.

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