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Braised Beef Shanks

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default Braised Beef Shanks

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Video Rating: 4 / 5
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Atkins Diet Recipes: Low Carb Chicken Alfredo (IF)

Recipes with Atkins diet: Low Carb Chicken Alfredo (SI) , you will see, make your favorite video Esson recipe garlic bread

In this video, I show that good Italian is indeed possible to Atkins or low carb diet. The unique ingredient in this Low Carb Chicken Broccoli Alfredo is to give the cream cheese into the sauce. As I mentioned in the video, there are many different options for the sauce instead: – spaghetti squash (shown in the video) – Dream Field Pasta www.amazon.com – or one of my pieces favorite, cauliflower Riced. INGREDIENTS (Nutrition) * 2.1 cup butter * 1 (8 oz) cream cheese (low fat acceptable) * 1 teaspoon garlic powder 1 clove garlic * 1 cup cream * water * 1 / 2 cup * 1 / 2 cup grated Parmesan cheese * 3 oz Parmesan cheese * 1 / 8 c. teaspoon black pepper directions the first Quarter of spaghetti squash and cook for 20 minutes in pan. Second Chicken fried in olive oil, salt, pepper and Italian seasoning third butter in a nonstick skillet over medium average. Cream cheese and garlic powder, whisking until smooth. Add water. Cream, a little at a time, stirring to smooth out the bumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce is quickly thick, thin with additional whipped cream, if cooked too long. Cook the broccoli fourth. 5th Cut the chicken and toss with broccoli and Alfredo sauce. For 8 +. Nutritional value: (based on 8) 470 calories, 38g fat, 3.7 g of total carbohydrates (0.8 g fiber), 28g protein (SI = Induction Friendly)
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Q&A: Your worst cooking nightmare/embarrassment?

Question by thebassistsgirlfriend: Your worst cooking nightmare/embarrassment?
Okay, so I can’t be the only person in the world who has unintentionally released THINGS from my kitchen. You know. Monstrosities the likes of which should never grace a plate or be seen by sane men. Generally, if you listen to my husband, I’m a damned good cook with what I know, but I’m always learning, and along the way things sometimes get . . . messy.

So! I’d like to hear some stories about your greatest/worst/funniest culinary mishaps. Top Chef premiers tonight, and I need some good tales to get me in the mood. A terrible recipe, a mistaken ingredient, or just a dinner disaster. Best story gets the Best Answer prize, of course, and you get to make some people laugh or grimace with sympathy.

I’ll start. I’m a big fan of Alton Brown (he makes learning fun! :D ) and recently I saw the Duck episode. He basically shows you how to strip down a duck into quarters and cook it in a way that renders most of it’s fat out, making it leaner and tastier. My biggest mistake in attempting this myself a few days later may have been the fact that my knives were about as sharp as playskool safety scissors, but I also had no experience disassembling birds whatsoever. The carnage that day was terrible, I tell you. I abandoned my ill-suited kitchen shears halfway through and simply resorted to hammering on the joints with an extremely dull cleaver. It was like something out of Kill Bill. I de-boned sections that didn’t need de-boning and I did it POORLY. I had bits all over the front of my apron. It took me over an hour for one small bird. To top it all off, I ended up forgetting it in the oven for over an hour while I got distracted in the herb garden by something shiny, like a small, stupid puppy would. Burnt to a brick. Oh well. When my husband got home and asked what was for dinner, I just said “Nothing” and changed the subject. At least it was a lesson in humility.

So come on! Don’t be shy. Share you stories and maybe spare someone else the misfortune of making the same mistake.

Best answer:

Answer by Penny B
Macaroni and cheese that flubbed. It was for a church dinner. I had run out of cheese except for a package of cheap american artficial cheese. Well, needless to say, the cheese did not melt. The mac and cheese tasted terrible, and looked just as bad. I felt like a fool. Well, needless to say, I never made mac and cheese for a church dinner again. I now just take a simple dish of buttered corn.

What do you think? Answer below!

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Making Jerky, Anyone have experience with different ways?

Question by Gon: Making Jerky, Anyone have experience with different ways?
So, i’ve been looking around, and some of the most effective ways appear to be getting flank steak or eye of the round cuts, marinating them in a jerky solution (i know the recipe and hopefully people answering know too and don’t need it), and EITHER smoking the strips in a smoker, OR using a dehydrator.

Now the only controversy I have seen that really peaks my interest, is abroad all the hunters that do their share of videos, one of my idols, Alton Brown, posted a video a while back about COLD DRYING the jerky?! Granted, he’s the only person who has done this I believe, but it seriously makes sense (I mean heck, i don’t want overdone, cooked leathery jerky…, I want purely chewy).

His basic steps include the ones leading up to the smoking/ dehydrating, and instead using a fan to give the jerky a constant airflow WITHOUT the heat from a smoker or dehydrator (kinda like cold smoking now that I think about it? If you wish to watch the video, the link is on youtube at: http://www.youtube.com/watch?v=rIK4DVLHf7Y )

I am VERY INTERESTED in the differences, and might honestly just make a batch using each. However, to save money, I would like to hear peoples thoughts on all these above ideas, and any experiences they have had with them? Preferably, also describe in detail the final product you obtained (was it rich in flavor? Was it chewy to the point you would have about the same chance of chewing leather? stuff like that).

Thank you very much for answering this question!

Best answer:

Answer by B.
Regular heat smoked with apple wood is best to me.
It all boils down to PERSONAL taste. Find the one that YOU like best and use that. I am not sure I would trust a cold method with meat. Too many ways for it to develop salmonella in my opinion.

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