Lose 5 Kilos

bean and sesame seed spread

Andi — Thu, 20 Nov 2008 08:50:47 +0000

You might not believe you could lose weight while on a diet plan which includes bean and sesame seed spread but it is achievable. It is pivotal to not eat bean and sesame seed spread or other high calorie appetizers, dips every day but in moderation.

For example, I allow myself high calorie food one day per week. I eat a healthy diet 6 days a week, say 1500 to 1600 calories each day, and then on the 7th day, I eat anything - without going overboard of course.

I have been using this method for the last 4 weeks and it has helped me to lose 5 kilos. I have not increased my exercise habits or taken any vitamins or diet aids. I have only been aware of what I eat 6 days per week and then eat whatever I like one day a week.

I also believe it makes things easier if you have some support when on a weight loss program and for that I joined the Biggest Loser club. They have lots of tools to enable you to monitor your progress and reach your goals.

Join the Biggest Loser

Bean and Sesame Seed Spread (Hummus)

This is also known as "hummus bitahini."

1 (15 ounce) can garbanzo beans, drained
1/2 cup sesame seed
1 clove garlic, cut into halves
3 tablespoons lemon juice
1 teaspoon salt
Snipped parsley
Pocket Bread, crackers or vegetable dippers

Place reserved bean liquid, sesame seed and garlic in blender container. Cover and blend on high speed until mixed. add beans, lemon juice and salt; cover and blend on high speed, stopping blender to scrape sides if necessary, until of uniform consistency. Garnish with parsley.

Serve as a spread or dip with wedges of pita bread.

english sausage rolls

Andi — Thu, 20 Nov 2008 07:40:27 +0000

You might not believe you can lose weight while on a diet which includes english sausage rolls but it is feasible. The key is to not eat english sausage rolls or other high calorie beef/pork/lamb/veal every day but in moderation.

For example, I allow myself these kinds of food once per week. I eat a low calorie diet 6 days a week, say 1200 to 2000 calories each day, and then on the last day, I eat whatever I like - without going overboard of course.

I have been using this method for the last 4 weeks and it has helped me to lose 5 kilos. I have not increased my exercise routine or taken any vitamins or diet food. I have only been aware of what I eat most days of the week and then eat whatever I feel like one day per week.

I also believe it helps to have a little support when dieting and for that I registered with the Biggest Loser club. They have numerous tools to show you how to monitor your progress and reach your goals.

Join the Biggest Loser

English Sausage Rolls

1 cup all-purpose flour
1/2 cup (1 stick) margarine
1 dash poultry seasoning
3 tablespoons cold water
1/2 pound ground sausage

Mix together flour, margarine and water to form soft dough ball. Roll on floured surface. Cut into strips, 6 x 3 inches long. Season sausage meat if using unseasoned meat, and roll into small ovals. Place each in one pastry strip. Roll up, seal with water. Place on greased cookie sheet, seam side up, one inch apart. Bake at 350 degrees F for 35 minutes.

Serve warm with mustard.

sachertorte

Andi — Thu, 20 Nov 2008 02:24:44 +0000

You possibly will not believe you could lose weight while on a diet which includes sachertorte but it is feasible. It is fundamental to not eat sachertorte or other high calorie desserts every day but in moderation.

For instance, I allow myself moderately high calorie food once per week. I eat a reduced calorie diet for most of the week, say 1200 to 1800 calories a day, and then on the 7th day, I eat whatever I like - without going overboard of course.

I have been eating this way for the last few weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise regime or taken any vitamins or diet drinks. I have simply been aware of what I eat most days of the week and then eat whatever I feel like one day of the week.

I also believe it is helpful if you have some support when dieting and for that I joined the Biggest Loser club. They have many tools to enable you to monitor your progress and attain your goals.

Join the Biggest Loser

Sachertorte (Chocolate Torte ? Austria)

This recipe was invented by Franz Sacher, once a Viennese court cook. Viennese homemakers like to bake a Sachertorte to accompany afternoon coffee, and they usually serve it decorated with whipped cream.

5 ounces sweet chocolate, broken into small chunks
3/4 cup butter or margarine
6 egg yolks, beaten
6 egg whites
1 cup confectioners? sugar
1 1/4 cups sifted cake flour
1/3 cup apricot jam

Melt chocolate in top of double boiler. Add butter, stirring until melted. Add egg yolks, beating constantly. Add sugar and beat until well mixed. Cool.

Beat egg whites until stiff. Fold in chocolate mixture and flour alternately. Pour into greased 8-inch square pan lined with greased wax paper. Bake at 325 degrees F for 30 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool. Melt jam over hot water. Spread on top of cake. Let stand 20 minutes. Frost.

Frosting
3 ounces unsweetened chocolate
3/4 cup confectioners’ sugar
2 tablespoons hot water
1 egg
1 egg yolk
5 tablespoons butter or margarine

Melt chocolate over hot water. Remove from heat; add sugar and water and beat until well blended. Using a wire whisk, beat mixture into egg. Add egg yolk and beat. Add butter, a tablespoon at a time, beating constantly. Spread on top of the cake. Cool and serve.

hot cajun pickles

Andi — Wed, 19 Nov 2008 10:57:44 +0000

You possibly will not accept that it is possible to lose weight while on a diet plan which includes hot cajun pickles but it can happen. It is crucial to not eat hot cajun pickles or other high calorie vegatables every day but in moderation.

As an example, I allow myself these kinds of food one meal per week. I eat a low calorie diet for most of the week, say 1200 to 1800 calories a day, and then on the last day, I eat what I please - within reason of course.

I have been sticking to this diet for the last 4 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise regime or taken any supplements or diet food. I have just been careful of what I eat 6 days per week and then eat whatever I want one day per week.

I also find it is helpful if you have a little support when on a weight loss program and for that I signed up with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and achieve your goals.

Join the Biggest Loser

Hot Cajun Pickles

1 gallon dill hamburger chips
5 pounds granulated sugar (yes, that’s right)
2 ounces Tabasco Sauce

Pour pickles in colander and drain for 30 minutes, pressing on pickles every now and then.

Mix sugar and hot sauce together and layer pickles and sugar mixture. Stir every 24 hours for 5 days. After 5 days, pickles are ready. These pickles can be repacked for gifts.

chicken-chile cheesecake

Andi — Mon, 17 Nov 2008 08:03:19 +0000

You possibly will not believe you can lose weight while on a diet which includes chicken-chile cheesecake but it is feasible. The key is to not eat chicken-chile cheesecake or other high calorie poultry every day but in moderation.

As an example, I allow myself these kinds of food one day per week. I eat a reduced calorie diet 6 days a week, say 1400 to 1600 calories each day, and then 1 day, I eat whatever I like - without going overboard of course.

I have been eating like this for the last few weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise habits or taken any supplements or diet food. I have simply been careful of what I eat 6 days per week and then eat whatever I feel like one day per week.

I also find it helps to have professional support when trying to lose weight and for that I joined the Biggest Loser club. They have lots of tools to show you how to monitor your progress and attain your goals.

Join the Biggest Loser

Chicken-Chile Cheesecake

1 1/3 cups finely crushed tortilla chips
1/4 cup butter, melted
24 ounces cream cheese, softened
4 large eggs
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
3 tablespoons minced scallions
1 1/2 cups shredded cooked chicken*
4 roasted green chiles, skins and seeds
removed, chopped, or 2 (4 ounce) cans
chopped green chiles, drained
1 1/2 cup shredded Monterey Jack cheese
1 (16 ounce) ctn. sour cream
1 teaspoon seasoned salt
Garnish: minced scallions
Picante sauce

* Make sure the chicken is finely shredded.

Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.

Beat cream cheese at high speed of electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in chili powder and next 3 ingredients.

Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top. Bake at 350 degrees F for 10 minutes; reduce heat to 300 degrees F, and bake an additional hour or until set.

Cool completely on a wire rack.

Combine sour cream and seasoned salt, stirring well; spread evenly on top of cheesecake. Cover and chill at least 8 hours. Garnish.

Serve with picant? sauce, if desired.

chuckwagon chili beans

Andi — Mon, 17 Nov 2008 05:35:00 +0000

You may not think you could lose weight while on a eating plan which includes chuckwagon chili beans but it is possible. The key is to not eat chuckwagon chili beans or other high calorie beans every day but in moderation.

For example, I allow myself rich food one day per week. I eat a reduced calorie diet for most of the week, say 1200 to 2000 calories each day, and then 1 day, I eat anything - without going crazy of course.

I have been sticking to this diet for the last month and it has helped me to lose 5 kilos. I have not increased my exercise routine or taken any vitamins or diet food. I have just been aware of what I eat most days of the week and then eat whatever I feel like one day a week.

I also find it helps to have some support when trying to lose weight and for that I registered with the Biggest Loser club. They have lots of tools to help you monitor your progress and achieve your goals.

Join the Biggest Loser

Chuckwagon Chili Beans

6 cups boiled pinto beans, cooked just until
almost tender, with cooking water*
1 cup tomato pur?e
3 tablespoons powdered red chiles
1 teaspoon cayenne (optional)

Preheat oven to 325 degrees F. Stir tomato pur?e and powdered chiles into the beans and their cooking water, cover the casserole and bake for about 1 hour or until the liquid has thickened to a sauce.

* Prepare the beans as in the Frijoles de Olla recipe, cooking them just until almost tender because they will cook further in this recipe.

carnitas tamales

Andi — Mon, 17 Nov 2008 01:23:36 +0000

You possibly will not accept that you could lose weight while on a eating plan which includes carnitas tamales but it is obtainable. The key is to not eat carnitas tamales or other high calorie desserts every day but in moderation.

For instance, I allow myself high calorie food one meal per week. I eat a low calorie diet for most of the week, say 1500 to 1800 calories each day, and then one day, I eat what I please - within moderation of course.

I have been eating like this for the last 4 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise habits or taken any pills or diet food. I have only been careful of what I eat 6 days per week and then eat whatever I feel like one day per week.

I also find it is helpful if you have a little support when trying to lose weight and for that I signed up with the Biggest Loser club. They have many tools to help you monitor your progress and attain your goals.

Join the Biggest Loser

Carnitas Tamales

Yields 12 to 18 tamales.

1 pound Carnitas (recipe follows)
2 cups Masa Harina
1 2/3 cups warm chicken stock
1 1/2 cups soft butter
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons roasted anise seeds
4 teaspoons cayenne pepper
4 teaspoons paprika
12 to 16 large dried corn husks, soaked in hot water until pliable
2 cups Manchamantel Sauce (recipe follows)

Make the Carnitas, shredding meat by hand.

Mix the Masa Harina and stock with whisk In a large bowl, whisk the butter, baking powder, salt, anise, cayenne, and paprika until very light and fluffy. Blend in the masa in 1/4 cup scoops and continue beating after each. You want this to be very fluffy and light. Test by taking a teaspoonful and dropping into a glass of water. It should float. If it falls to the bottom, keep on beating. Divide the masa and Carnitas filling evenly between the corn husks, roll and tie tamales. Then steam for 30 minutes. Serve with Manchamantel sauce.

Manchamantel Sauce
1/2 pound whole dried ancho chiles
2 quarts (8 cups) water
1/2 pound Roma tomatoes
3 garlic cloves, roasted and peeled
1 3/4 cups diced fresh pineapple
1/2 pound ripe bananas
1 large green apple, peeled, cored, and chopped
3 teaspoons cinnamon
1 tablespoon apple cider vinegar
Pinch of ground cloves
1/4 teaspoon ground allspice
1 teaspoon salt
1 tablespoon granulated sugar
3 tablespoons peanut oil
Cayenne (optional)

Remove stems and seeds from chiles. Dry roast the chiles in oven at 250 degrees F for 5 to 10 minutes. Do not allow then to blacken or they become dreadfully bitter! Put the dry roasted chiles in a pan, cover with water and simmer very slowly for 30 to 40 minutes to allow them to dehydrate. Cool. Blacken tomatoes under broiler for 4 or 5 minutes. Put chiles, tomatoes, and the remaining ingredients in food processor and puree. Add a little liquid if needed. Use the chile water IF it’s not bitter. Add the oil to a high sided pot and heat until almost smoking. Refry the sauce and sizzle for 4 to 5 minutes stirring constantly.

Carnitas
2 pounds pork butt with fat, cut into 1 1/2-inch cubes
2 cups water
3 tablespoons chile Caribe
1 1/2 teaspoons kosher salt
5 cloves garlic, roasted, peeled, and chopped
1/2 cup chopped onion
2 cloves
1 teaspoon anise seed
1 stick canela (or cinnamon)
1 tablespoon Mexican oregano

Place pork, water, chile Caribe, salt, garlic, and onion in a heavy pot. Bring to a slow simmer Roast spices and oregano in a dry saucepan over medium heat until fragrant, you know when you start sneezing! Add this to the pork and simmer on low for 1 1/2 to 2 hours until tender. Increase the heat until all liquid is gone. Reduce heat a little and continue cooking and stirring until the cubes of meat are a rich mahogany brown. Let the Carnitas cool.

chinese spareribs

Andi — Sun, 16 Nov 2008 21:30:18 +0000

You possibly will not accept that you could lose weight while on a eating plan which includes chinese spareribs but it is obtainable. It is pivotal to not eat chinese spareribs or other high calorie beef/pork/lamb/veal every day but in moderation.

For instance, I allow myself rich food one day per week. I eat a healthy diet 6 days a week, say 1400 to 1800 calories each day, and then one day, I eat what I please - within reason of course.

I have been eating like this for the last few weeks and it has aided me to lose 5 kilos. I have not increased my exercise regime or taken any pills or diet drinks. I have just been careful of what I eat on most days and then eat whatever I like one day a week.

I also find it is helpful if you have some support when dieting and for that I signed up with the Biggest Loser club. They have numerous tools to help you monitor your progress and attain your goals.

Join the Biggest Loser

Chinese Spareribs

Tender And Delicious!

Posted by liz at recipegoldmine.com May 26, 2001

Source: Cookin’ Dad - posted 11-04-2000 10:50 am

I made these last night and they were wickedly good. The meat was soooo tender! My father-in-law made Chinese spareribs for me when he last visited and the flavor delicious. The meat was very tender, but could have been a tad more tender by my standards (don’t get me wrong, his meat was still tender!) The other day I got to thinkin’ that in the past I have steamed my ribs and they are always delicious, even more tender than FIL’s. However, FIL last time he visited, insisted on boiling them, allowing them to cool, dipping ribs in corn starch and frying before pouring sauce over meat. This method is good, but cumbersome. Anyhow, sorry for rambling. I decided to boil my ribs, but I added 2/3 cup soy sauce and about 1/4 cup red wine along with several slices of ginger (coarsely sliced and shaped like quarter) I placed ribs in 2 quart pot and put enough water in to make sure ribs were well covered (amount. of ribs I used filled pot a little more than halfway full–sorry no exact measurements!) After I brought water/soy sauce/red wine mixture to boil, I put lid on, reduced heat and SIMMERED ribs for exactly 2 hours and 20 minutes THE RIBS WERE UNBELIEVABLY TENDER!!! Boiling them for two hours in regular water will also get them very tender, but the red wine, soy sauce and clamping lid down made a huge difference. I swear by this method from here on in! For American style ribs, I’ll use a combination of coke, water and probably apple cider vinegar. After I boiled the ribs, I removed them from liquid with tongs and set them in greased Pyrex dish. After ribs had cooled for a while, I basted generously with the sauce below, which is a minor variation of the crispy fish sauce recipe I posted the other day

Sauce
1/3 cup ketchup
3/4 cup granulated sugar
1/2 cup white vinegar
1/4 cup chicken broth
2 teaspoons regular prepared mustard**
1 tablespoon ginger (minced as fine as possible)
1 teaspoon garlic (minced as fine as possible)
About 3 tablespoons green onions, green part only
About 1 tablespoon cornstarch mixed with little more
than 1 tablespoon water for thickening sauce
About 2 tablespoons hot oil (add to sauce after thickened)

To tell you the truth, you could use the original crispy sauce recipe and the ribs will still turn out great. Really the only difference is that I used a bit more ketchup and ginger. After you have basted ribs in sauce, place in preheated 325 degree F oven and bake for about 25 minutes basting generously once or twice. I know you rib fans will love this recipe!

P.S. If you want a soy sauce-based sauce recipe for ribs, you can use the one for crispy beef and use a bit more soy sauce (about 1/3 cup and ginger - about 1 tablespoon).

green chile pie

Andi — Sun, 16 Nov 2008 17:59:45 +0000

You may not believe you can lose weight while on a diet plan which includes green chile pie but it is feasible. The key is to not eat green chile pie or other high calorie vegetables & salads every day but in moderation.

As an example, I allow myself rich food one meal per week. I eat a healthy diet for most of the week, say 1200 to 2000 calories each day, and then 1 day, I eat what I please - within reason of course.

I have been eating like this for the last month and it has aided me to lose 5 kilos. I have not accelerated my exercise regime or taken any supplements or diet aids. I have just been careful of what I eat most days of the week and then eat whatever I want one day per week.

I also find it helps to have professional support when on a weight loss program and for that I registered with the Biggest Loser club. They have lots of tools to show you how to monitor your progress and achieve your goals.

Join the Biggest Loser

Green Chile Pie

12 to 14 Hatch green chiles, roasted,
peeled, halved and deveined
10 slices bacon, fried and drained
1 pound Cheddar cheese, shredded
1/3 pound Swiss cheese, shredded
6 eggs, beaten
Salt and pepper to taste
Slices of Muenster cheese

Line bottom and sides of 9-inch pie pan with prepared chiles. Crumble bacon over chiles. Mix Cheddar and Swiss cheeses; beat in eggs, salt and pepper. Pour mixture into pie pan. Top generously with slices of Muenster jack cheese. Bake 45 to 50 minutes at 325 degrees F.

dr. pepper texas chocolate cake

Andi — Sun, 16 Nov 2008 13:43:57 +0000

You possibly will not accept that you can lose weight while on a eating plan which includes dr. pepper texas chocolate cake but it is possible. It is crucial to not eat dr. pepper texas chocolate cake or other high calorie bread, pastries, bisquits every day but in moderation.

As an example, I allow myself high calorie food once per week. I eat a calorie controlled diet for most of the week, say 1200 to 2000 calories each day, and then on the 7th day, I eat whatever I want - within reason of course.

I have been eating like this for the last few weeks and it has enabled me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet food. I have only been careful of what I eat 6 days per week and then eat whatever I like one day a week.

I also think it helps to have a little support when trying to lose weight and for that I registered with the Biggest Loser club. They have numerous tools to enable you to monitor your progress and attain your goals.

Join the Biggest Loser

Dr. Pepper Texas Chocolate Cake

2 cups sifted all-purpose flour
1 cup granulated sugar
1 cup dark brown sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 cup Dr. Pepper
1/2 cup chocolate chips
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract

Frosting
3/4 cup butter-flavored vegetable shortening
6 tablespoons unsalted butter, softened
4 cups sifted confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/4 cup Dr. Pepper
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans, tapping out any extra flour.

Sift together flour, granulated sugar, brown sugar, cocoa and baking soda into a bowl and set aside.

Pour the Dr. Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Remove from heat and set aside.

Combine eggs, buttermilk, oil and vanilla extract in a mixer bowl and mix on medium speed until combined, about 2 minutes. With the mixer running, slowly pour in the Dr. Pepper-chocolate mixture and continue beating until combined, about 1 minute.

With mixer on low, gradually add the dry ingredients. Increase speed to medium and beat 2 minutes more. Divide the batter between the 2 pans. Bake for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean. Cool the layers in the pan for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.

To make frosting, beat shortening and butter in a mixer bowl until soft and fluffy. Add the confectioners’ sugar and cocoa, and continue mixing until combined. Stir together the Dr. Pepper and vanilla extract and very slowly pour it into the frosting, beating with mixer on high speed to thin it a bit. Continue beating until light and fluffy, about 1 minute.

Set first layer, top down, on a flat plate. Spread 1 cup of the frosting on top. Top with the second cake layer and spread remaining frosting on the top and sides of the cake, making attractive swirls.

Yield: 12 servings.