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How To make Beef and Pasta Primavera(1993 National Beef Cook Off Recip
1 lb Boneless beef top sirloin
Steak, cut 1 inch thick 8 oz Uncooked bowtie or rotini
Pasta 1 tb Olive oil
2 Cloves garlic, crushed
1/4 ts Salt
2 1/2 c (8 ounces) frozen vegetable
Mixture, defrosted 1/2 c Ready to serve broth
1/4 ts Crushed red pepper
1 1/2 c Cherry tomatoes, cut in half
1/4 c Lightly packed fresh basil
Leaves, thinly sliced 1/4 c Freshly grated Parmesan
Cheese
1. Cook pasta according to package directions. Keep warm.
2. Meanwhile trim fat from beef steak. Cut steak lenghwise in half
and then crosswise into 1/8-inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Season with salt. Remove to large bowl; keep warm. 3. In same skillet, combine vegetable mixture, beef broth and red
pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately. Total preparation and cooking time: 30 minutes
How To make Beef and Pasta Primavera(1993 National Beef Cook Off Recip's Videos
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The Medical Society of Virginia was joined by the Virginia Beef Council to share how you can discuss eating healthy with your patients when you have limited time!
Nana’s Creole Italian Table with Liz Williams
Source:
Liz Williams, author of Nana's Creole Italian Table, a cookbook about the Sicilian community in New Orleans, is with us to chat about growing up in New Orleans.
Always fascinated by the way the lure of nutmeg and peppercorns motivated the exploration of the world, Liz Williams was lucky to be born into a family of Sicilian heritage in New Orleans. She grew up eating in two great food traditions. She is a founder of the Southern Food & Beverage Museum and of the National Food & Beverage Foundation. Much of her research and writing centers on the legal and policy issues related to food and foodways.
Her book, coauthored with Stephanie Jane Carter, The Encyclopedia of Law and Food, was published by Greenwood Publishing in 2011. In 2013 AltaMira published New Orleans: A Food Biography. Her book Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans about the drinking culture of New Orleans was published by LSU Press in the spring of 2016. Unique Eats & Eateries New Orleans was published by Reedy Press in 2019.
Liz hosts the Tip of the Tongue, a podcast for eaters and drinkers who are curious about individuals and issues at the intersection of food, drink, and culture and are hungry for more.
Liz shares a recipe from her new book with us. Super simple and supremely delicious!
Olive Oil and Lemon Spread
Makes about a cup
If you find mayonnaise rich but bland, try this instead. The pectin in the lemon (or other citrus) skin will emulsify the oil, so you don't need egg. In Nana's day, lemons were abundant, and this was what she typically used instead of mayonnaise. I like it on freshly sliced tomatoes and sandwiches.
1 lemon (or 5 or 6 kumquats)
1 cup olive oil
Salt and pepper to taste
Wash the lemon and quarter it. Don't worry about the seeds, they'll emulsify. Place the lemon quarters into a blender. Add half of the oil, as well as the salt and pepper.
Slowly start the blender and gradually raise the speed until the oil and lemon are emulsified. Drizzle the rest of the oil into the blender while it is running.
Place the spread into a jar, cover with a lid, and refrigerate up to 3 weeks.
LIZ’S LINKS:
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Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.
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Denise Vivaldo is the host of WBACA. Her info lives here
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Cindie Flannigan is the producer WBACA. Her info lives here
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✅ Pour me soutenir : paypal.me/francaisavecdounia
Conversations en français
Apprendre le français avec des conversations
Compréhension orale en français
Expression orale en français
Niveau intermédiaire en français
Français pour la vie quotidienne
Conversations pour pratiquer le français
Exemples de conversations en français
Dialogue en français
Améliorer votre niveau de français
Français pour les débutants
Français pour les étudiants intermédiaires
Langue française en contexte
Pratique de la langue française
Entraînement en français parlé
Français en immersion
Utiliser des conversations pour apprendre le français
Français en situation réelle
Comprendre le français courant
Amélioration de la compréhension et expression orale en français.
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A presentation by Michael Greger, M.D..
Choosing to eat vegetarian can be fun and easy! You've decided that the whys of a plant-based diet make sense, and now you need the hows. Dr. Michael Greger gives a lively and entertaining multimedia presentation packed with practical advice on how to eat vegetarian or vegan, from meal planning to nutrition to the personal and social aspects of making the transition. Whether it's for you, your loved ones, the animals, or the Earth, Dr. Greger shows how vegetarian living is now easier than ever.
Michael Greger, MD is a nationally recognized speaker on a number of important public health and social justice issues. He has been invited to lecture at countless universities, medical schools, and conferences around the world, including the Conference on World Affairs. He is a general practitioner specializing in clinical nutrition and a founding member of the American College of Lifestyle Medicine. He is author of Carbophobia: The Scary Truth Behind America's Low Carb Craze and the upcoming Bird Flu: A Virus of Our Own Hatching? Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine
Filming and editing by Dr William Harris M.D. on December 9, 2006 at McCoy Pavilion, Ala Moana Beach Park, Honolulu, Hawaii
Sponsored by: Vegetarian Society of Hawaii
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