How to prepare Beef Morcon Recipe

Ingredients that you will need:

• ½ cup grated cheese
• 4 carrot sticks
• 4-6 pcs hotdogs
• 2 hard boiled eggs, quartered each
• 200gtomato sauce
• cheeseslices (sticks)
• 2 tbsp oil
• ground peppercorn , to taste
• beefbroth (or beef cube dissolved in about 500ml of water)
• 1/2 cup crushed pineapple – for a twist!
• 2bay leaves
• 700g beef sirloin (sliced about 1/4 inch thick, you may request the butcher to do thisfor you)
• 2-4 whole pickles
• 1/2 cup gratedcheese
• 85g liver spread (1 small can)

Marinade:

• 2 tbsp calamansi juice
• 5 tbspsoy sauce

Instructions How to prepare it:

1. First you will have to marinate for two hours or more the beef meat with calamansi and soy sauce.
2. Take out the meat from the marinade and put it on flat surface. After that put the layer of the stuffing over the meat – hotdogs, carrots, eggs and pickles (that you have previously chopped). The stuffing should be only on one side of the meat. Then roll the meat once, and put the layer with cheese stick, and go on rolling the meat.
3. You can fix the meat with a string. The above ingredients are enough for two rolls. But depending of your taste you can change it. For example if you want bigger and thicker rolls you can make only one roll with the same ingredients. You can also change the beef meat amount, and take a kilo instead of 700g.
4. Take a pan and heat oil in it on a stove. Put the beef roll in it and wait until it gets all brown, then take it out from the pan.
5. Then boil the tomato sauce, crushed pineapple and liver spread in the same pan.
6. After some time add the bay and broth leaves into it.
7. Then again put the beef rolls into the pan together with grated cheese and peppercorn. Cover the pan and leave the beef simmer 1-2 hours. There is no need for additional salt, because the cheese will make it salty. And you should not add cornstarch since the sauce is thick. It depends of you and your taste how much you will reduce the sauce.
8. When you are done cooking take the rolls out of the pan and leave them cool down for 5 minutes. Remove the strings and cut the rolls on slices. Serve them in a plate together with the sauce.

The fantastic recipe to fight cancer and weight loss

It might sound strange but the recipe with which we will provide you in this text has been proven to be effective in treatment of cancer, hormonal problems, lowered immunity system and bad blood counts.

Recipe

You will need the following ingredients:

• 15 lemons
• 12 cloves of garlic
• 400 grams / 14 oz of wheat germ
• 1 kg / 35 oz of honey
• 400 grams / 14 oz of walnuts

Instructions how to prepare it:

You will need a glass jar in which you will put the wheat germ. After that fill the glass with water and add the germ to it and leave it sit like that for 12 hours. After this time passes strain the mixture by using gauze. Wash the germ well after that. After one day there should appear sprouts (1 or 2 mm in height).

Now you can put the wet germs together with the garlic and walnuts in a blender and prepare a mixture out of them. Then add 5 of the lemon (unpeeled). Use the rest 10 lemons to squeeze the juice from them which you will add to the mixture. After all this is done you can add the honey to the mixture. Store the mixture prepared in this way into a glass jar and keep it in a refrigerator. You will have to wait at least 3 days to pass and only after that start consuming it.

The following are the health benefits that you will get if you consume it regularly:

• It will boost your immunity system
• Prevent you from infarct
• Decrease the development of atherosclerosis
• It will improve the functions of the kidneys and cleanse them from toxins
• It will also cleanse the liver from toxins
• It will help you recover quickly after surgery
• It is great for treatment of cancer in natural way
• Cleanses blood vessels and improves the work of the heart
• Cleanses the digestive system from pathogenic micro-flora

Grilled Buffalo Chicken Salad With Blue Cheese Dressing

Hot wings with blue cheese dip - a pub favourite - takes on a new persona in this lightened-up grilled chicken salad. Fold it up in a tortilla for a portable dinner on a busy night.

Ingredients

1/4 cup (60 mL) cayenne pepper hot sauce
2 tbsp (30 mL) butter, melted
1 lb (454 g) boneless skinless chicken cutlets

Salad:
1/3 cup (75 mL) buttermilk
1/4 cup (60 mL) crumbled blue cheese
3 tbsp (45 mL) 2% plain yogurt
1 tbsp (15 mL) cider vinegar
1/4 tsp (1 mL) granulated sugar
1 pinch pepper
8 cups (2 L) torn leaf lettuce
1 cup (250 mL) sliced English cucumber
1 small carrot, shredded

Preparation

Combine hot sauce with butter; remove 2 tbsp sauce and set aside.

Place chicken on greased grill over medium-high heat; close lid and grill, brushing with sauce and turning once, until no longer pink inside, about 8 minutes. Let stand for 5 minutes; slice and toss with reserved sauce.

Salad: Meanwhile, whisk together buttermilk, blue cheese, yogurt, vinegar, sugar and pepper.

Divide lettuce, cucumber and carrot among 4 plates. Top with chicken; drizzle with dressing.

Chicken Fingers with Peanut Apricot Sauce

These kid-friendly chicken fingers take minutes to make and contain far less fat and sodium than the store-bought kind. Serve with crunchy vegetable sticks on the side for a very healthy meal.

Ingredients

4 boneless skinless chicken breasts
1 egg
1 tbsp (15 mL) cold water
1 cup (250 mL) dry bread crumbs
1 tbsp (15 mL) chopped fresh coriander
1 tsp (5 mL) cajun seasoning
1/4 tsp (1 mL) salt

Peanut Apricot Sauce:
1/4 cup (50 mL) apple juice
1/4 cup (50 mL) smooth peanut butter
2 tbsp (25 mL) apricot jam
1 clove garlic, minced
1-1/2 tsp (7 mL) cider vinegar

Preparation

Slice each chicken breast lengthwise into 4 strips; set aside. In shallow bowl, whisk egg with cold water. In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt. Dip chicken strips into egg mixture, then into bread crumb mixture to coat all over.

Arrange chicken on greased rimmed baking sheet. Bake in 400°F (200°C) oven until golden and no longer pink inside, about 15 minutes.

Peanut Apricot Sauce: 
Meanwhile, in microwaveable bowl, combine apple juice, peanut butter, apricot jam, garlic and vinegar; cover and microwave at Medium-High (70%) for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.

Easy Chicken Cacciatore

Inspired by sunny Italy, our flavourful chicken cacciatore is rich with herbs and spices that are both healthy and savoury. Whether it's served over pasta or on its own, this Italian dish is sure to please your taste buds.

Ingredients

8 boneless skinless chicken thighs
2 tbsp (30 mL) all purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) vegetable oil
1 onion, diced
2 cloves garlic, minced
1 sweet green pepper, chopped
1 tsp (5 mL) dried Italian herb seasoning
1 28 oz can (796 mL can) diced tomatoes
1/2 cup (125 mL) sodium-reduced chicken stock
1/3 cup (75 mL) tomato paste
2 tbsp (30 mL) chopped fresh parsley

Preparation

Toss chicken with flour, salt and pepper. In large shallow Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate. Drain fat from pan.



Heat remaining oil in pan over medium heat; fry onion, garlic, green pepper and Italian seasoning until tender, 4 minutes. Stir in tomatoes, stock and tomato paste; bring to boil.

Return chicken and any juices to pan; reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 20 minutes. Sprinkle with parsley.

Tip: Keep a few extra dollars in your pocket by buying bone-in chicken thighs and removing the skin; cook for 40 minutes.

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