My Texas Hash will never win any prizes at the county fair with its non-descript seasonings, but if you’re looking for an uncomplicated, easy to prepare, and filling dish that satisfies a craving for food, this is the one.
I used to go camping almost every weekend in the 1970s, and this was very popular with all my camping friends. After a hard day at play, this dish cooked on an outdoor camp stove was hard to beat for filling those growling tummies. Most of the time, it was a one-dish meal, and we didn’t bother to cook any extras on the side. It’s got beef, veggies (onions, tomatoes, and bell peppers), and rice. After a short nap, we were ready to jump back into the lake.
Not bursting with spicy, strong flavors, but very palatable when you’re hungry for something more “normal,” this is sure to hit the spot whether you’re at home or in the woods!
One more reason to make your own burgers. I knew there was a reason that my grilled burgers taste better at home
Originally posted on Quartz:
There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.
The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.
The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with…
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After butterflying large boneless skinless chicken breasts for my new Grilled BBQ Chicken Breast recipe, I rubbed them with some of my Southwestern Chicken Rub and Marinade, sprinkled some charcoal seasoning (http://americanspice.com) on both sides, and placed them on my gas grill. I only recently started using the charcoal seasoning on various meats, and it really does increase the flavor of meats.
About two minutes from finish, I poured some of my new hickory bbq sauce on the top, and then served some additional sauce on the side. This was so yummy!
This sweet, tangy Jim’s Hickory BBQ Sauce is and attempt to create a new and different all-purpose BBQ sauce that was different from all my other recipes. I believe I’ve achieved a new all-around all-purpose BBQ sauce that is good on all kinds of meat.
Well, I just missed St. Patrick’s Day with this Pistachio Nut Bundt Cake recipe, but I proceeded to try it anyway. The almond-flavored glaze is what set it apart for me, although the mix of brown sugar, cinnamon, and chopped walnuts in the middle helped quite a bit!
I think you’ll love this different spin on an otherwise common dessert.
Today the FDA announced proposed changes to the Nutrition Facts Labels we’ve seen on food products since 1993.
Often, I don’t agree with new government “guidelines,” but this is one change I’m glad to see. The proposed labels are more in line with the servings we actually eat, instead of what we should be eating. Vitamin D and potassium content would be mandatory on the new label, along with the current Iron and Calcium. Vitamin A and vitamin C would be dropped from the labels.
One change that I especially like is that the Serving Size, Number of Servings in Package, and Calories will all be very bold and/or prominent at the top of the label. One thing I will miss is the “percent of calories in fat,” which I’ve always used as a “put it back on the shelf” kind of warning. Now that fact has been removed, and the saturated and trans fats are considered more important.
If you’re like me, you read those labels religiously before you buy a product, and I’ve always hated the unrealistic portion size (serving size) printed on those labels, forcing me to calculate in my mind how many calories I’m actually get in twice the serving size of that ice cream, for example.
There were three short 2-page documents published by the FDA today, and I’ve combined them in a single downloadable PDF file here: Proposed FDA Changes to Nutrition Facts Labels.
Let me know what you think of these changes. I like them!