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.

How to Make Really Juicy Chicken Breasts : Chicken Breasts

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Honey Roast Chicken with Onions and Figs

Honey and figs provide a glossy companion for this holiday entree.

Ingredients

2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 chicken, (about 3-1/2 lb/1.75 kg)
1 small onion
4 cloves garlic
1/2 lemon
2 sprigs fresh thyme
2 cups (500 mL) dried whole calimyrna figs
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) white wine
1 cup (250 mL) chicken stock

Preparation

In bowl, whisk together 1 tbsp (15 mL) of the oil, 1 tsp (5 mL) of the honey, salt and pepper; set aside.

Remove giblets and neck from chicken. Rinse chicken inside and out; pat dry. Insert onion, garlic, lemon and thyme into cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on greased rack in roasting pan. Toss pearl onions with remaining oil and add to pan.

Roast chicken in 375 degrees F (190 degrees C) oven for 30 minutes; brush with honey mixture. Roast until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185 degrees F (85 degrees C), 30 minutes. Set pearl onions aside. Transfer chicken to warmed platter and tent with foil; let stand for 20 minutes before carving. Discard onion, lemon and garlic from cavity.

Meanwhile, remove hard stems from figs; set figs aside.

Skim fat from pan juices. Add flour; cook, whisking, for 1 minute. Add wine; cook, whisking, until most of the liquid is evaporated, about 1 minute. Add stock, scraping up any brown bits from bottom of pan; simmer, whisking, until smooth, slightly thickened and glossy. Add pearl onions, figs and remaining honey to pan; simmer, stirring, until figs are hot, about 2 minutes. Serve with chicken.

Chicken Cutlets With Cilantro Peanut Sauce

 

This green sauce is like an Asian-style pesto. It is equally nice on grilled fish. It's also a timesaver because you can make this sauce up to two days ahead and refrigerate it, then just bring to room temperature to serve. 

Ingredients

1-1/2 cups (375 mL) packed fresh parsley leaves
1/2 cup (125 mL) packed fresh cilantro leaves
1/3 cup (75 mL) chopped roasted peanuts
1/4 cup (60 mL) peanut oil or vegetabIe oil
2-1/2 tbsp (31 mL) white wine vinegar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 boneless skinless chicken breasts

Preparation

Finely chop parsley and cilantro; transfer to bowl. Stir in peanuts, all but 2 tsp of the oil, the vinegar and half each of the salt and pepper. Set aside.

Between plastic wrap, pound chicken with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness. Brush with remaining oil; sprinkle with remaining salt and pepper.

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 5 minutes. To serve, spoon sauce over chicken.

Spicy, Saucy Rigatoni Bake

Ingredients

1 tbsp (15 mL) olive oil
2 onions, sliced
1 sweet red peppers, chopped
3 garlic cloves, minced
1/2 tsp (2 mL) fennel seeds, crushed
1 lb (454 g) hot Italian sausages
2 jars (700 ml) tomato-basil pasta sauce
1 tbsp (15 mL) wine vinegar
5 cups (1.25 L) rigatoni pasta
2 cups (500 mL) mozzarella cheese, shredded
1/4 cup (50 mL) Parmesan cheese, grated
2 tbsp (25 mL) chopped fresh parsley

Preparation

Preheat oven to 400°C (200°C).

In Dutch oven or large heavy skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes. Add red pepper, garlic and fennel seeds; reduce heat to medium and cook for 10 minutes or until onions are very soft and golden. Transfer to bowl.

Cut sausage into 1-inch (2.5 cm) chunks; add to pan and brown well on all sides, about 8 minutes. Drain off fat. Stir in pasta sauce and vinegar. Return vegetable mixture to pan; reduce heat to medium-low and simmer for 15 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the cooking water. Return pasta to pot; add sauce and reserved cooking water.

Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside. Stir remaining cheese into pasta mixture. Pour into 13- x 9-inch (3 L) glass baking dish, pressing pasta to submerge. Sprinkle with reserved cheese and parsley.

Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.

(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)

Butter Chicken Burgers

Torn between butter chicken and burgers tonight? Why not have both at the same time? Be sure to use thick curry paste (not sauce) to keep the burgers moist but not sloppy. Serve them in kaiser rolls and top with plain Greek yogurt, sliced tomatoes and cucumbers, and lettuce leaves.

Ingredients

1 egg
2 cloves garlic, minced
1/4 cup (60 mL) dried bread crumbs
2 tbsp (30 mL) butter chicken curry paste
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) grated fresh ginger
3/4 tsp (4 mL) garam masala
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) ground chicken 

Cucumber Yogurt:

1 cup (250 mL) Balkan-style plain yogurt
1/2 cup (125 mL) cucumber, peeled and grated
1 green onion, thinly sliced
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) granulated sugar

Preparation

In bowl, stir together egg, garlic, bread crumbs, curry paste, lemon juice, ginger, garam masala, salt and pepper; mix in chicken just until combined.

Divide mixture into quarters; with wet hands, gently press to form 4 patties.

Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 165 degrees F (74 degrees C), 10 to 12 minutes.

Cucumber Yogurt:

Combine all ingredients in bowl, let stand for 10 minutes before serving.

Additional information: Test Kitchen Tip

Gentle Flipping: Chicken, turkey and fish burgers can all be a little more delicate and crumbly than beef and pork burgers. To flip them on the grill without breaking them, use one spatula over and one spatula under to support each patty as you turn it.

20-Minute Chicken Chili

This lean and mean chili uses cubed boneless,skinless chicken breast instead of ground chicken. Not only is this quick and easy chili perfect for a family dinner, but it also makes for great leftovers for lunch the next day. Pack some separately with a whole wheat flour tortilla for your child to stuff and roll up into a chicken chili burrito.

Ingredients

1 lb (454 g) boneless skinless chicken breast
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 chopped sweet green pepper
1 tbsp (15 mL) chili powder
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 28 oz can (796 mL can) diced tomatoes
1 19 oz can (540 mL can) black beans or kidney beans, drained and rinsed
1/2 cup (125 mL) corn kernels

Preparation

Trim any fat from chicken breasts; cut into 1-inch (2.5 cm) cubes. In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside. Transfer to plate.

Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened.

Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes. Add corn. Return chicken to pan; heat through.

Make a Fruit Pizza That You Have Never Eaten Before

We suggest you make a different kind of pizza with fruit and fruit yogurt that will amaze everyone that tries it. This pizza is prepared in half an hour and chances are it will become your favorite desert. 



Requirements:

• Integral dough for the pizza with a thin crust and a diameter of 30cm.

• 2 cups fruit yogurt.

• Optional: chopped fruit – apples, kiwi, strawberry, oranges and bananas.



Preparation:

Preheat the oven to 230 degrees and place the pizza dough to bake. You can use frozen dough or make the dough yourselves. Leave the pizza dough to cool and then spread yogurt over it. Arrange the top with fruit pieces. If you use bananas or apples, add a few drops of lemon juice over them because it darkens the fruit. Cut the pizza into pieces and serve.

Improve Your Eye Health with These Delicious Foods

I’m sure quite a few of us grew up with the understanding that eating carrots does wonders for our eye health. And don’t you worry, it’s completely true! While carrots don’t necessarily work in reversing poor eyesight, they do keep your eyes healthy and functioning optimally. The lutein and beta-carotene in the carrots help supply your body with vitamin A – an essential nutrient when it comes to keeping your eyes in good shape.

But did you know that carrots aren’t the only foods that can keep your eyes healthy?

In fact, there are a number of other foods that you can include in your diet to supply your eyes with the nutrients that they need to stay strong. So without further adieu, here they are. Eat these 4 foods regularly to keep your eyes healthy:

1. Almonds

Almonds are known as being a healthy source of saturated fat, protein, and a number of vitamins that are essential to maintaining good health. One of these vitamins is vitamin E – a central factor in slowing the retinal damage that causes macular degeneration. This condition generally involves a loss or distortion of vision that develops in older ages.

One of the perks of eating almonds is that you only need a couple of handfuls a day to get the most out of the benefits they provide.

2. Egg Yolks

There are a number of diets out there that try to keep you away from egg yolks because of their fat content – but don’t let that fool you. First things first, saturated fat is not bad for you. So don’t feel the need to be afraid of them.

Just like almonds, egg yolks work to prevent the development of macular degeneration. They do this by providing you with lutein – just like carrots. This antioxidant gets to work in the macula of your retina, acting as a blue light filter and keeping it safe from potentially damaging free radicals.

3. Blueberries

Blueberries are commonly known as brain food. They’re great for neutralizing free radicals that affect age related conditions, and fill you up with vitamins to keep your neurons healthy. So a healthy diet makes for a healthy brain.

When it comes to your eyes, the anthocyanins in the berries work to maintain your retinal health. They do this by keeping your eyes safe from oxygen damage and excess sunlight exposure.

4. Spinach

You’d be surprised at how good this leafy green actually is for you. It’s packed full of lutein and other vitamin combinations that improve the health of your retinal macula. Spinach may also be capable of preventing the development of cataracts.

Tip: Other leafy greens are also loaded with lutein, so don’t neglect them. Get a healthy supply of kale, collards, romaine, broccoli, etc. whenever you can. Just make sure you go organic!

Your eyes aren’t invincible. In fact, they can actually be quite susceptible to damage and degeneration if they aren’t treated with the care that they need. Make sure that you do your best to bring these foods into your diet to keep your eyes as strong and healthy as possible.