Time and Servings:
Preparation Time: 15 minutes
Servings: 64-1 Cup servings
Ingredients:
1 Gal Raw Milk
1 Pint Raw Cream
2 cups Honey
1 tsp Salt
1/2 cup Cocoa
Tools:
Magic Bullet Blender
Measuring Cup
Milk Carton
48oz Pitcher
Funnel
Instructions:
Pour 1 quart of milk from container. Place 1/2 cup milk, honey, salt, and cocoa in the Magic Bullet and mix with the flat blade for 15 seconds three times until a uniform suspension is achieved. Pour the cream into the milk container with the 3 quarts of milk in it. Pour the chocolate mixture into the milk container. Use the funnel for ease. Place the lid on the milk container and shake by spinning the milk container in one hand until the milk has a uniform chocolate color.
Wednesday, November 9, 2011
Chocolate Milk (store)
Time and Servings:
Preparation Time: 15 minutes
Servings: 64-1 Cup servings
Ingredients:
1 Gal Whole Milk
1 Pint Cream
2 cups Sugar
1 tsp Salt
1/2 cup Cocoa
Tools:
Magic Bullet Blender
Measuring Cup
Milk Carton
48oz Pitcher
Funnel
Instructions:
Pour 1 quart of milk from container. Place sugar, salt, and cocoa in the Magic Bullet and mix with the flat blade for 15 seconds three times until a uniform powder is achieved. Add 1/2 cup milk to the powder and mix for a few seconds with the blender. Pour the cream into the milk container with the 3 quarts of milk in it. Pour the chocolate mixture into the milk container. Use the funnel for ease. Place the lid on the milk container and shake by spinning the milk container in one hand until the milk has a uniform chocolate color.
Preparation Time: 15 minutes
Servings: 64-1 Cup servings
Ingredients:
1 Gal Whole Milk
1 Pint Cream
2 cups Sugar
1 tsp Salt
1/2 cup Cocoa
Tools:
Magic Bullet Blender
Measuring Cup
Milk Carton
48oz Pitcher
Funnel
Instructions:
Pour 1 quart of milk from container. Place sugar, salt, and cocoa in the Magic Bullet and mix with the flat blade for 15 seconds three times until a uniform powder is achieved. Add 1/2 cup milk to the powder and mix for a few seconds with the blender. Pour the cream into the milk container with the 3 quarts of milk in it. Pour the chocolate mixture into the milk container. Use the funnel for ease. Place the lid on the milk container and shake by spinning the milk container in one hand until the milk has a uniform chocolate color.
Friday, October 21, 2011
Taco Cheddar Cheese Chilli
Time and Servings:
Preparation Time: 3 Hours
Servings: 10-16 Oz bowls
Ingredients:
4 Lbs Ground Beef
16 Oz Pinto Beans
8 Oz Black Beans
1 Cans Diced Stewed Tomatoes
16 Oz Hot Salsa (Gluten Free)
5 Chinmi Mushrooms
1 Can Medium Olives (preslice into rings)
1 Cube Butter
16 Oz Sour Cream
4 Tbsp Corn Meal
4 Tbsp Corn Starch
2 Tbsp Honey
1 Carrot (juice with pulp)
1 Lime (juiced)
2 Cans Tomato Paste
5 Tbsp Chilli Powder
2 Nice Diced Onions
3 Tbsp Winco Pizza Spice
1 Can Flame Roasted Green Chilli Peppers
Some Salt
Some Black Pepper
1 Cup Grated Sharp Cheddar Cheese
Some Chopped Cilantro
Tools:
6 quart slow cooker
Omega 8006 Juicer
1 long wooden or plastic spoon
Large cured cast iron skillet
1 stainless spatula
Measuring cups
Measuring spoons
Hand or electric citrus juicer
Chef knife
Paring knife
Cutting board
Instructions:
If beans are dry precook them before starting the recipe. In the warm (4 on the stove) skillet place the meat, chilli powder, two chopped mushrooms, 1 chopped onion, salt, and black pepper. Cook while stirring and chopping mixture until the meat is browned through out and spices are mixed well.
This is where this chilli gets difficult... add everything except the sour cream, lime juice, and sharp cheddar cheese to the slow cooker. Everything includes the liquid fat from the meat. Let it cook on low for 1 1/2 hours then add the sharp cheddar cheese, sour cream, and lime juice. Finish the last 1/2 hour of cooking.
Serve with chopped cilantro on top.
Preparation Time: 3 Hours
Servings: 10-16 Oz bowls
Ingredients:
4 Lbs Ground Beef
16 Oz Pinto Beans
8 Oz Black Beans
1 Cans Diced Stewed Tomatoes
16 Oz Hot Salsa (Gluten Free)
5 Chinmi Mushrooms
1 Can Medium Olives (preslice into rings)
1 Cube Butter
16 Oz Sour Cream
4 Tbsp Corn Meal
4 Tbsp Corn Starch
2 Tbsp Honey
1 Carrot (juice with pulp)
1 Lime (juiced)
2 Cans Tomato Paste
5 Tbsp Chilli Powder
2 Nice Diced Onions
3 Tbsp Winco Pizza Spice
1 Can Flame Roasted Green Chilli Peppers
Some Salt
Some Black Pepper
1 Cup Grated Sharp Cheddar Cheese
Some Chopped Cilantro
Tools:
6 quart slow cooker
Omega 8006 Juicer
1 long wooden or plastic spoon
Large cured cast iron skillet
1 stainless spatula
Measuring cups
Measuring spoons
Hand or electric citrus juicer
Chef knife
Paring knife
Cutting board
Instructions:
If beans are dry precook them before starting the recipe. In the warm (4 on the stove) skillet place the meat, chilli powder, two chopped mushrooms, 1 chopped onion, salt, and black pepper. Cook while stirring and chopping mixture until the meat is browned through out and spices are mixed well.
This is where this chilli gets difficult... add everything except the sour cream, lime juice, and sharp cheddar cheese to the slow cooker. Everything includes the liquid fat from the meat. Let it cook on low for 1 1/2 hours then add the sharp cheddar cheese, sour cream, and lime juice. Finish the last 1/2 hour of cooking.
Serve with chopped cilantro on top.
South Western White Chicken Chilli
Time and Servings:
Preparation time: 3 1/2 hours
Servings: 10-16Oz Bowls
Ingredients:
3 Lbs Chicken Breasts with skin
11/2 Lbs Black Beans canned or precooked
1 Pkg Frozen Corn (yellow)
1 Cube Butter
1 Cup Fresh Cream
1 Can Fire Roasted Green Chilli Peppers
16 Oz Green Salsa Verde
2 Eggs
5 Shiitake Mushrooms or Straw Mushrooms
1 Cup Water
4 Tbsp Corn Meal
6 Tbsp Corn Starch
3 Tbsp Winco Bulk Pizza Spice or comparable Dried Anise, Oregano, Basil, Onion, Garlic, Peppers, Caraway Seed, Cilantro, and Sage blend
3 Tbsp Szechuan Sauce (San-J gluten Free)
1 Nice Chopped Onion
3 Cloves Chopped Garlic
4 Tbsp Youngevity Minerals
3 Tbsp Honey
1 Lime (Juiced)
Some Salt
Some Chopped Cilantro
Some Grated Parmesan
Tools:
6 quart slow cooker
1 large deep cookie sheet
1 quart sauce pan
Whip
Measuring cup
Measuring spoons
Long wooden or plastic spoon
Hand or electric citrus juicer
Chef knife
Paring knife
Cutting board
Instructions:
If beans are dry precook them before proceeding. Separate skin from chicken meat. Bake chicken without skin at 270 degrees for 1 hour on the cookie sheet. Place the chicken skin and the water in a 1 quart sauce pan and simmer just under boiling for the same hour. Once cooked dice chicken meat into 1/2 inch cubes and place chicken, chicken drippings from roasting pan, beans, corn, chilli peppers, salsa, mushrooms, onion, and garlic in slow cooker.
Now in the 1 quart sauce pan, remove the chicken skin leaving the broth. Add cream, eggs, corn starch, corn meal, Szechuan sauce, honey, pizza spice, and minerals together and using a hand whip whip mixture until smooth. Slowly heat mixture (while whipping) until the sauce melds into a thick homogeneous solution. Add to slow cooker.
Add salt to taste (may require 4 Tablespoons to start with) to slow cooker.
Heat on low in the slow cooker for no more then 2 hours before serving. Stir in lime juice before serving.
Serve with Parmesan and Cilantro on top.
Preparation time: 3 1/2 hours
Servings: 10-16Oz Bowls
Ingredients:
3 Lbs Chicken Breasts with skin
11/2 Lbs Black Beans canned or precooked
1 Pkg Frozen Corn (yellow)
1 Cube Butter
1 Cup Fresh Cream
1 Can Fire Roasted Green Chilli Peppers
16 Oz Green Salsa Verde
2 Eggs
5 Shiitake Mushrooms or Straw Mushrooms
1 Cup Water
4 Tbsp Corn Meal
6 Tbsp Corn Starch
3 Tbsp Winco Bulk Pizza Spice or comparable Dried Anise, Oregano, Basil, Onion, Garlic, Peppers, Caraway Seed, Cilantro, and Sage blend
3 Tbsp Szechuan Sauce (San-J gluten Free)
1 Nice Chopped Onion
3 Cloves Chopped Garlic
4 Tbsp Youngevity Minerals
3 Tbsp Honey
1 Lime (Juiced)
Some Salt
Some Chopped Cilantro
Some Grated Parmesan
Tools:
6 quart slow cooker
1 large deep cookie sheet
1 quart sauce pan
Whip
Measuring cup
Measuring spoons
Long wooden or plastic spoon
Hand or electric citrus juicer
Chef knife
Paring knife
Cutting board
Instructions:
If beans are dry precook them before proceeding. Separate skin from chicken meat. Bake chicken without skin at 270 degrees for 1 hour on the cookie sheet. Place the chicken skin and the water in a 1 quart sauce pan and simmer just under boiling for the same hour. Once cooked dice chicken meat into 1/2 inch cubes and place chicken, chicken drippings from roasting pan, beans, corn, chilli peppers, salsa, mushrooms, onion, and garlic in slow cooker.
Now in the 1 quart sauce pan, remove the chicken skin leaving the broth. Add cream, eggs, corn starch, corn meal, Szechuan sauce, honey, pizza spice, and minerals together and using a hand whip whip mixture until smooth. Slowly heat mixture (while whipping) until the sauce melds into a thick homogeneous solution. Add to slow cooker.
Add salt to taste (may require 4 Tablespoons to start with) to slow cooker.
Heat on low in the slow cooker for no more then 2 hours before serving. Stir in lime juice before serving.
Serve with Parmesan and Cilantro on top.
Friday, October 14, 2011
Basic Mac & Cheese
Time and Servings:
Preparation Time: 1 hour
Servings: 10-1 Cup servings
Ingredients:
32 Oz Rice Pasta
8 Oz Sharp Cheddar Cheese
8 Tbsp Butter
lots Salt
some Pepper
1/2 Cup Milk
4 Tbsp Corn Starch
2 Chopped Green Onions
1 Pkg Cream Cheese
3 Tbsp Yogurt (full fat)
splash Youngevity Minerals
some Parmesan Cheese
Tools:
1 quart sauce pan
1 long handled wooden or plastic spoon
Chef knife
Paring knife
Cutting board
5 quart pot
Whip
Instructions:
Place butter in a sauce pan on low-high (I use 4) and melt it. Add milk and cornstarch and let it thicken as it is stirred. Add the cream cheese and let it become stir-able soft. The mixture will need to be whipped until smooth. Turn heat down to low-low (2) and add small cubes of cheddar cheese. Allow the cheese to melt into mixture. Whip until smooth again. Remove from heat and keep it covered while the pasta cooks.
Drain pasta and pour cheese over pasta. Add minerals and yogurt and stir well and serve.
Adjust salt to taste. Add green onions and parmesan to garnish
Preparation Time: 1 hour
Servings: 10-1 Cup servings
Ingredients:
32 Oz Rice Pasta
8 Oz Sharp Cheddar Cheese
8 Tbsp Butter
lots Salt
some Pepper
1/2 Cup Milk
4 Tbsp Corn Starch
2 Chopped Green Onions
1 Pkg Cream Cheese
3 Tbsp Yogurt (full fat)
splash Youngevity Minerals
some Parmesan Cheese
Tools:
1 quart sauce pan
1 long handled wooden or plastic spoon
Chef knife
Paring knife
Cutting board
5 quart pot
Whip
Instructions:
Place butter in a sauce pan on low-high (I use 4) and melt it. Add milk and cornstarch and let it thicken as it is stirred. Add the cream cheese and let it become stir-able soft. The mixture will need to be whipped until smooth. Turn heat down to low-low (2) and add small cubes of cheddar cheese. Allow the cheese to melt into mixture. Whip until smooth again. Remove from heat and keep it covered while the pasta cooks.
Drain pasta and pour cheese over pasta. Add minerals and yogurt and stir well and serve.
Adjust salt to taste. Add green onions and parmesan to garnish
You Found It
My recipes
I haven't figured out how to outline this page in side of the structure supplied so the recipes are going to be entered as blog entries... be warned.
These recipes are designed "Gluten Free" using my well defined rules of fats, proteins, minerals, vitamins, enzymes, and pro-biotics
I haven't figured out how to outline this page in side of the structure supplied so the recipes are going to be entered as blog entries... be warned.
These recipes are designed "Gluten Free" using my well defined rules of fats, proteins, minerals, vitamins, enzymes, and pro-biotics
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