Cooking advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.












German Stew Recipe
German Stew Category Stew Recipes 
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Ingredients And Procedures

2 tb Salad oil

1 Clove garlic, crushed

8 1/2 c Beef broth or water

1/2 c White vinegar

2 ts Salt

1 1/2 lb Potatoes, peeled, cut in>>

Large chunks (4 cups). 1 c Sliced onion

3 lb Stew beef, cut 1" cubes

1 tb Sugar

1 Bay leaf

2 c Carrots, sliced

1 t Dill weed, crushed

1/4 c Water

1 tb Flour

Heat oil in lage saucepan. Add onion and garlic, saute until tender, about 5 minutes. Remove with slotted spoon. Add beef, saute until browned on all sides. Return onion to pot . Stir in broth, vinegar, sugar, salt and bay leaf. Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs. until tender. Add potatoes, carrots and dill. Simmer covered until meat and vegetables are tender, about 20 minutes. Refrigerate overnight. Remove layer of fat. Simmer, stirring frequently, until heated through. Mix flour and 1/4 cup water. Stir in stew, mix well. Cook and stir about 2 minutes until thickened. A.O.--New Iberia, La.

 
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