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