4 pork cutlets - thinly sliced
1 clove garlic - to taste
2 teaspoons rosemary - to taste
salt - to taste
black pepper - to taste
2 tablespoons heavy cream
1 tablespoon sour cream
2 large mushrooms
olive oil
1. Sautee pork and mushrooms and seasonings in olive oil over medium heat until lightly browned.
2. Turn heat to low, add cream and sour cream stir continuously until warm.
Do not let this boil.
CarbsPerServing: 21g carbs total
Source: Atkins Diet Recipes
14 ounces (400milliliters) sushi rice
16 ounces (450milliliters) water
6 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 pack of nori seaweed sheets, halved
Pickled ginger
Wasabi
Soy sauce
For the fillings:
Spring onions
Enoki mushrooms
Raw salmon
Raw tuna
Cucumber
Wash the rice well and drain. Cover with the measured
water and bring to a simmer. Cover and cook for 12
minutes then leave to sit for 5 minutes with the lid on.
Meanwhile, heat the vinegar, sugar, and salt until
dissolved then leave to cool. Turn the cooked rice
out onto a flat tray to cool. When cool, place in a
bowl, stir in the vinegar solution, and mix with a
wooden spoon.
Lay half a sheet of nori seaweed onto a rolling mat.
Dip your hand in cold water and quickly place a
handful of rice in a line along the seaweed. Flatten
out with your fingertips using the water to stop any
sticking. The key is to do this quickly. The rice
should cover half the width of the sheet so now you
can place your combo of filling in the middle of the
rice. Use the mat to roll up the sushi roll, pinch
and squeeze the mat to shape it into a round cigar
shape. Practice makes perfect!
Slice into inch-thick rolls with a sharp knife, turn
onto their sides so the rice is facing upwards, and
serve with the pickled ginger and wasabi mixed with
soy sauce.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Medium
Source: Jamie Oliver cookbook
4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French
bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese
1. Melt butter in an 8 quart stock pot on medium heat.
Add olive oil and stir. Add onions and continually stir
until tender and translucent. Do not brown the onions.
2. Add beef stock, sherry and thyme. Season with salt and
pepper, and simmer for 30 minutes.
3. Ladle soup into individual, oven safe, serving bowls
and place one slice of bread on top, (it can also be
broken into pieces, whichever you prefer). Layer cheese on
top of bread; placing a slice of provolone, 1/2 slice diced
Swiss and then Parmesan cheese. Place bowls on cookie sheet
and broil until cheese bubbles and browns slightly.
Source: e-cookbooks.net
3 tablespoons cold pressed olive oil
2 onions or 6 cloves garlic, chopped
2 (15-oz.) cans refried beans
3/4 cup water
1/2 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon sea salt
Using a deep skillet, sauté the onions or garlic in olive oil until dark brown. Lower heat and add remaining ingredients. Cook for another 5 minutes. Serve with vegetables.
Source: Dr. Allocca recipes
Mc Donald´s Hot Apple & Cherry Pies
4−6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers
(Find them in the refrigerated section)
1. Unroll the Pillsbury turnover dough. You will have six 3″x3″
pieces. You will use four of them. Stretch them out to about 4″x5″
rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on
another, leaving about 1/2″ of dough around edges. Clear a 3/4″ space
lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling.
Crimp the edges. You’ll have what looks like two giant pop−tarts.
4. Cut both of them precisely down the middle, in that 3/4″ space you
created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie.
They should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about
45 minutes, spray all sides of each pie with water mist. Return to
the freezer for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to
deep−fry them.
Source: Insider´s Recipes Master Edition cookbook
2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil
1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.
1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.
2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.
Source: e-cookbooks.net
If you have a good butcher, ask him for the rib or rump end of the pork
loin; it’s more evenly sized, making it easier to cook. Ask him to leave
the skin on and to score it across with lines about 5mm/1/4 in. apart and
then to take it off the bone. Ask him to chop the bones up for you and
take them home to use for your gravy.
1/2 pork loin roughly 7 pounds in weight (on the bone), scored 1/4-inch apart, bone removed
Sea salt
1 tablespoon chopped fresh rosemary
1/2 tablespoon fennel seeds
5 cloves garlic
8 tablespoons balsamic vinegar
4 bay leaves
2 tablespoons olive oil
Pork bones, chopped
5 outer sticks celery, roughly chopped
1 large carrot, roughly chopped
1 large onion, roughly chopped
Lay out your pork on a board and rub some salt and 1 teaspoon
chopped rosemary into the scored lines, trying to get this into every bit
by pushing and rubbing in. In a pestle and mortar smash up the fennel
seeds, then the garlic and remaining chopped rosemary, and rub this
into the meat - not the skin, or it will burn. Place in a large roasting tray
with the balsamic vinegar, bay and olive oil. Leave for about 1/2 hour to marinate.
Meanwhile, preheat your oven to its highest temperature and brown the
bones. Rub the skin of the pork with lots of sea salt - this will help puff it
up and dry it out. Place the pork directly on the bars at the top of the
oven. Finally add the browned bones and vegetables to the leftover
balsamic marinade, add 570ml, 1 pint water and put into the oven
directly under the pork. As the pork cooks all the goodness drips from it
into the tray. This liquid will then become your gravy. You also get quite
charred bar marks on the base of the pork.
The pork will take about 1 hour to cook. After 20 minutes turn the
temperature down to 220C/425F/Gas 7. Once the pork is cooked,
remove it from the oven on the rack and place on a piece of foil to save
any juices. Allow to rest for at least 10 minutes. Finish off any vegetables
that you are going to serve with it and make a gravy out of the juices in
the tray which was underneath the pork.
Put the bones, the liquid and the vegetables into a large pan. Add some
water to the tray that contained the bones and vegetables, as there will
be some Marmite-like, sticky stuff on the bottom to the tray which is very
tasty. Reboil the water, scrape off all the goodness from the bottom of
the tray and then pour everything into the pan. Bring to the boil, shaking
occasionally, remove any oil, grease or scum from the top, then pass the
contents through a sieve, discarding all the vegetables and bones. You
can reduce and then correct the seasoning, to taste.
Yield: 8 servings
Source: Jamie Oliver cookbook
1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
1/2 cup butter
salt and pepper to taste
2 tablespoons dry white wine
Bring a large pot of salted water to a boil, add linguini and return water
to a boil. Let linguini cook until al dente; drain well. In a large skillet,
saute the onion and garlic in olive oil until the onions are translucent.
Drain the cans of minced clams, reserving half of the juice. Stir the clams,
reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20
minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam
sauce over the linguini and serve.
Source: Cooking & Recipes cookbook