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63GOD’S CHALLENGE TO ME
by Emma Riley Sutton
Are you like me and can't stand it when you are told that you can't do something? I really have to be careful because that can be a real problem for me. I've been told all my life that I can't do something... published 3 days ago
57Steak in Roasted Sesame Seed Marinade
by Jizan Boy
Steak In Roasted Sesame Seed Marinade Ingredients: 2 tbsp. sesame seeds 1 clove garlic, crushed 3 cm ginger; peeled and grated 2 tbsp. soy sauce 1 tbsp. sake 1 tsp. caster sugar 500... published 3 weeks ago
52Szechuan Beef
by hub linker
Szechuan Beef Ingredients: 1 lb. steak, shredded 2 tbsp. oil 1 sweet red pepper, shredded 2 tbsp. cornstarch ½ cup stock 4 tbsp. soy sauce ½ dried chili pepper, crushed ... published 4 weeks ago
66What's A Good Source of Protein?
by 2Fit4You
There are many bits and pieces of nutritional advice that can be given to dieters and bodybuilders alike, but if you're looking to tone your body or build muscle, there is absolutely one piece of advice that... published 4 weeks ago
54Whisky Steaks Recipe
by Forever
Ingredients: 2 steaks (fillet, sirloin or rump) salt freshly ground black pepper 1 oz butter 1 garlic clove, crushed 4 tbsp whisky 1 tsp Worcestershire sauce chopped fresh chives to... published 4 weeks ago
64How to Cook Melt in the Mouth Beef
by MummyAnn
I think one of the best beef joints is Brisket, it has just the right amount of fat marbled through, this makes it cook better when slow roasting. What if you can only get expensive cuts, Fillet, Topside... published 5 weeks ago
62I like to slow cook beef but can't get braising steak or stewing steak here. The more expensive cuts of beef go tough...
by Wicked Prayer
I have that same problem too. I take chops or steak that I have and I will fill up the slow cooker at lest half way and let the meat simmer in the water for a few hour its faster on the stove just to... published 5 weeks ago
64Slow Cooking made easy
by AFTiggerIntel
Many receipies call for specific types of meat in order to prepare the receipe properly. The biggest problem many suffer is if they cannot get the right cut, they will have to substitue say a chuck steak for a... published 5 weeks ago
55Cooking with Beef
by Gordon Hamilton
Beef is probably the red meat which vegetarians object to the most. It is strong in flavour, robust in texture and probably symbolises the human carnivore or omnivore's eating habits. It comes in many shapes... published 5 weeks ago
63Swiss Steak Recipe
by einfo
1 1/2 to 2 lbs grass fed sirloin steak or round steak 3 T extra virgin olive oil 1/4 C flour 1 ... published 6 weeks ago
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