Cook Yourself Thin Faster: Have Your Cake and Eat It Too by Lifetime Television

By Lifetime Television

Shed extra pounds with no wasting Your Mind!

Discover what everyone seems to be conversing approximately: the simplest, most delightful solution to lasting weight reduction. Following the spoil hit unique comes this brand-new choice of over seventy five even more straightforward recipes, plus shrewdpermanent cooking tips and real-life good fortune tales. eventually, a nutrition to savor...

Cook your self skinny quicker can provide extra mouthwatering low-fat recipes, extra thin choices in your cravings, and extra quickly and simple foodstuff in part the time! we all know there's infrequently adequate time to prepare dinner. With prepare dinner your self skinny swifter you could drop a gown dimension with no sacrificing the meals you're keen on and spend much less time within the kitchen so that you can!

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Additional info for Cook Yourself Thin Faster: Have Your Cake and Eat It Too with Over 75 New Recipes You Can Make in a Flash!

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2. Sprinkle rock salt on both sides of the strips of meat. Place in the refrigerator for one hour. 3. Remove the meat from the refrigerator and scrape off all the excess salt with a knife. 4. Place the vinegar in a small bowl. Dip each of the meat slices into the vinegar briefly and set aside. Sprinkle cardamom, ground pepper, and ground coriander over the meat on all sides. 5. Place meat on dehydrator trays or oven racks making sure not to allow the strips of meat to touch. 54 6. Allow the strips to dry in an electric dehydrator (145 to 155°F).

When the biltong is done, it will crack but not break when bent. 55 David’s Hamburger Sausage Jerky David Gould shared this recipe with me. He is an avid upstate New York hunter and he has been creating, tasting, and sharing wild game dishes for many years. While the end product resembles that of small sausage rolls, the technique is similar to making jerky. Enjoy! Prep Time: 5 to 10 minutes Marinating Time: 4 days Drying Time: 10 hours Yield: 3 sausage jerky rolls Ingredients • 5 pounds lean ground hamburger • 5 tablespoons Morton’s Tender Quick salt • 2½ teaspoons mustard seed 56 • 2 teaspoons peppercorn and coarse ground pepper • 2½ teaspoons garlic salt • 1 teaspoon hickory smoked salt or mesquite liquid smoke • 1 tablespoon of crushed red pepper flakes if you prefer a spicy taste Preparation 1.

Works well with beef, fish, and poultry. Oak – Similar to mesquite but lighter in flavor with little or no aftertaste. Good with almost anything you want to smoke, including beef, venison, and fish. Peach – Milder and sweeter than hickory yet sweet and woodsy. Great with turkey, chicken, and game birds. Sugar Maple – Smoky and mellow. Goes well with meat and fish. Other Flavored Smoke Woods – Retailers have a variety of woods that either have had flavors added to them or were previously soaked in them.

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