Easy Low Carb Crockpot Recipe # 3
Cheeseburger Soup
2 pounds beef, 3 cups beef broth, 1 tomato, 1 red pepper, 3 celery stalks, 1 onion, 4 slices turkey bacon, 1/2 cup mozzarella cheese
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Cooking Crave - Ep. 88 - Sauerkraut Soup & Easy Chocolate Oatmeal Cookies
Sauerkraut Soup
2 -3 cups cubed cooked ham
1 tbsp olive oil
2 medium onions, chopped
2 Bay leaves
1 large can of sauerkraut, drained
1 16 oz can diced tomatoes or 1 qt homemade tomatoes
1 can tomato soup
2 tsp beef bouillon
1 cup instant white rice or barley
4 medium potatoes peeled and cubed
Salt & Pepper to taste
2 tbsp butter
Sauté onions in oil until tender; drain any excess liquid. Fill a large kettle half full of water; transfer onions to kettle. Add ham, bay leaves, beef bouillon, rice or barely to water and bring to a boil then reduce heat to medium and cook for 15 minutes. Add potatoes, tomatoes and sauerkraut and cook another 15 minutes; add tomato soup and cook for another 5 minutes. Season with salt & pepper and butter; remove bay leaves before serving.
Easy Chocolate Oatmeal Cookies
1 box chocolate cake mix
1 cup old fashion oatmeal
1/2 cup chopped walnuts
1 egg
1/2 cup plain yogurt
1 cup water
Frosting -- chocolate or cream cheese
Preheat oven to 350 degrees; combine all ingredients in a large bowl and mix well. Drop tablespoon size dough onto greased cookie sheets and bake for 12-15 minutes. Cool and frost with your favorite chocolate or cream cheese frosting.
Buffalo Chicken Soup | Easy Buffalo Chicken Soup Recipe | MOLCS Easy Recipe
Buffalo Chicken Soup
2 lbs Boneless Chicken Breast
2 Tbsp Oil
2 Tbsp Butter
1 Medium Onion - diced
3 Carrots - diced
3 Ribs of Celery - diced
3 Cloves Garlic - minced
2 Tbsp Flour
1 pkg Ranch Seasoning
6 C Chicken Broth
1/4 - 1/2 C Franks Red Hot Sauce
8 oz Cream Cheese
Salt & Pepper to taste
*Garnish with Blue Cheese Crumbles & Chopped Scallions
Add oil & butter to pot. Add carrots, celery & onions. Saute until onions start to turn
translucent. Add garlic and cook for 1 - 2 minutes. Stir in flour and ranch seasoning. Add chicken stock & Franks Red Hot Sauce. Add chicken, cover and simmer 10 -12 minutes.
Remove chicken from pot, cut up into pieces. Set aside.
Add cream cheese to pot and stir until melted. Add chicken back to pot and stir. Season with salt & pepper.
Garnish with blue cheese crumbles & chopped scallions.
Stir well.
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Seafood Linguine Cook-Along Masterclass with Chefs Reuben Riffel and Pete Goffe-Wood
Let's cook along with Chef Reuben Riffel!
Dish: Pan-Roasted Prawn & Hake served with Lime & Jalapeno Linguine & Fennel Créme.
01:38 - Ingredient Unboxing
05:00 - Ready, Steady, Live-Cook
27:07 - Plating
FROM CHEF REUBEN RIFFEL
Unpack all your ingredients before the show starts, & decant ingredients into bowls.
Before the Show
Bring a pot of water to the boil, enough to cover your pasta.
Stove Setup
• Large pot for pasta
• Saucepot
• Non-stick pan for seafood
• Medium pan
Kitchen Utensils
• Chopping board & knives
• Wooden spoon or spatula
• Bowls
Pantry Items**
• Salt & Pepper
• Olive Oil
• Butter
**Pantry items are not provided in your meal kit should you book this dinner box through Daily Dish.
For more information, visit dailydish.co.za
_____________________________
INGREDIENTS
(Serves 4)
For the seafood linguine:
• 16 prawns, medium
• 4x 100g hake
• 240g butter
• 1 ½ cups olive oil
• 4 limes, zest & juice
• 800g linguine
• Pot of water - enough to cover the pasta
• 2 cups Italian parsley leaves (picked)
• 4 jalapeno chillies, 1 deseeded & chopped
• 4 cloves garlic, peeled & chopped
• 160g grated parmesan
• 2 tsp smoked paprika
For the sauce:
• 200ml Pernod
• 2 tbsp fennel seeds
• 300 ml white wine
• 400 ml fresh cream
• 160g butter
• 4 tbsp fennel fronds
• Salt & pepper
METHOD
Step 1: Sauce
Place white wine & fennel seeds in a saucepot & reduce to half. Add the cream & reduce slightly thickened. Add the Pernod, & cook for 6 minutes on medium heat. Whisk in the butter, season with salt, pepper & add the fennel fronds. Set aside.
Step 2: Pasta
Bring a pot of water to a boil. Season the water with salt. Once the water boils, add the linguine pasta & cook until al dente - 8-10 minutes or as per Barilla cooking instructions. Drain the pasta, reserving the cooking water. Use this to quickly reheat the pasta (otherwise you can multitask & cook the pasta at the same time that you cook the fish, & have them all cooked at just the right time).
Step 3: Seafood
While the pasta is cooking, butterfly the prawns. Cut them open from the head side through to the tail. Do not cut them all the way through. Gently fold the prawns open & clean the tail, removing the black intestine. Season the hake with salt & pepper, & dust it with a little flour. Season prawns with salt & pepper.
Add 4 tbsp olive oil into a thick-bottomed non-stick pan & heat up to medium-high. Place the hake skin side down into the pan & cook for 2 minutes until the skin is crisp. Turn over & add 4 tbsp of cold butter. Cook the fish while constantly coating it with foaming butter. Now add the prawns to the pan & cook them meat side down for 1 minute & then turn around the other side & repeat. Remove from the pan & keep warm.
Step 4: Final Flavours
In a new pan, add the olive oil, chopped garlic & chilli. Heat up very slowly & add sea salt so that the oil takes on the flavours of the chilli & garlic. Do not allow the garlic to fry.
Add the parsley, lime zest & juice, & then toss through the warm linguine pasta. Check the seasoning, then add the parmesan cheese.
Step 5: Plating
Heat your sauce & plate up. Place the pasta onto 4 plates, using a large, two-pronged fork to roll up the pasta with some of the scented oil. Place the fish & the side with prawns to the side as well, then sauce the plate quite generously & finish it off with some smoked paprika.
Recipe © Reuben Riffel, used with permission.
SPECIAL THANKS TO OUR SPONSORS WHO MADE THIS MASTERCLASS POSSIBLE
• Headline sponsors Marvello & RCL Food Partners: rclfoods.com/brand/food-partners
• Nestlé Professional: nestleprofessional.co.za
• Robertsons Spices & Unilever: unilever.co.za/brands/food-and-drink/robertsons.html
• Pescaluna: pescaluna.com
• Barilla: barilla.com
• Parmalat: lactalis.co.za
• Absolute Zero & Van Loveren: vanloveren.co.za
• Sally Williams: sallywilliamsfinefoods.com
• Weber Braai: weber.co.za
_____________________________
A UNIQUE CULINARY EXPERIENCE...Delivered to your Door!
The Live-Cook Channel is an entertaining live-streamed channel where you have the opportunity to cook & engage with a celebrity chef in real-time using the ingredients of his/her signature dish which will be conveniently delivered to your home.
BOOK 2 COOK 6 DAYS PRIOR TO EACH LIVE EVENT:
Quicket: quicket.co.za/organisers/31627-live-cook-channel
Webtickets: bit.ly/2TD4Ju7
FoodGuru: bit.ly/2PR5IVm
CONTACT DETAILS
livecookchannel.co.za | hello@livecookchannel.co.za
ADVERTISING OPPORTUNITIES
Together with Live-Cook Channel, you have the opportunity to support South Africa's chefs. By accessing this consumer market, you will not only grow your brand but also create a sustainable revenue stream for SA Chefs.
Wendy Navarra - 082 894 5617 - wendy@sachefmag.co.za
Heidi Kuyper - 062 095 3909 - heidi@sachefmag.co.za
Cooking Crave - Ep 3 - Krautburger
Rhonda and Laverne cover Krautburger
The Save Your Life Diet - High Fiber Protection
by David Reuben , M.D. (c) 1975
The book that made fiber popular.
Dr. Reuben lost his beloved father to colon cancer. His research indicated that rural Africans and rural Japanese both eat a high fiber diet and they don't get colon cancer or heart disease.
Good for 1) Colon cancer
2) Heart Disease
3) Diverticulosis
4) Appendicitis
5) Obesity/Diabetes
6) Hemorrhoids
7) Constipation
8 Varicose Veins
24 grams of 1) Oat Bran or
2) Wheat Bran
a day.
Bran has No Calories.
Most people get 6 grams a day of fiber. So you need to get 18 grams a day - about a half an ounce.
All Health Food will have this in the bulk bins.
There are recipes in the book.
Mix in cereal , hamburger, brownies, waffles, pancakes, soups, etc.
Warning: There could be gas and bloating. So start with small amounts until your body gets used to it. When you have 1 or 2 well formed B.M.s with no ordor per day then you are doing it right.