Enchiladas de Guajillo con Pollo

colesterol

POR: DR. DWIGHT LUNDELL *

Un cirujano reconocido mundialmente expone la verdadera causa de las
enfermedades coronarias

PASTEL DE CARNE

Revuelve los siguientes ingredientes
Solo hasta incorporar:
(No se debe revolver demasiado tiempo.)

1 Kg. De Carne Molida de res
1 Kg. De carne molida de cerdo
1 cucharada de Pimienta molida o al gusto
¼ de cucharadita de Nuez moscada rallada
1 cucharada de Knorr Suiza
1 pizca de tomillo
1 huevo
2 cucharadas de Catsup o en su defecto, puré de Tomate “Del Monte”
4 cucharadas de Mostaza dijon rasas
Salsa Inglesa al gusto

Sofríe los siguientes dos ingredientes:

-1 Cebolla grande picada
-1 Ajo finamente picado

1 Pimiento rojo picado en cuadritos (opcional)
2 varas grandes de Apio picado cuadritos (opcional)
2 zanahorias ralladas o en cuadritos chiquitos (opcional)

&&&&
1 taza de galleta molida (Pan molido)
Un chorrito de Agua, leche, o vino si tienes a la mano.
&&&
1 lata de sopa de crema de champiñones
10 rebanadas de Tocino
No le pongas sal porque la sopa es salada

• Revuelve las carnes en un tazón, con los ingredientes que se indica.

• En un cacito o sartén con teflón, fríe la cebolla y el ajo, cuando estén acitronados, apaga el fuego, deja enfriar un poco, agrega el pan molido, el pimiento, el apio y zanahoria. Revuelve con una cuchara, agrega el agua para formar una masita homogénea, como papilla. En un tazón grande tienes las carnes mezcladas con los otros ingredientes, agrega la papilla anterior. Revuelve brevemente, solo hasta incorporar bien. No se debe revolver demasiado tiempo.

• En el fondo del molde engrasado, (pueden ser dos moldes para panké) acomoda las rebanadas de tocino, y acomoda encima, la preparación. Cubre con la sopa tal como viene de la lata. Hornea hasta que cueza y esté firme pero no reseco que quede con su salsa.

gorgojos

Southern Buttermilk Biscuits

Buttermilk biscuits are not so much a recipe, as they are a mythology. Secret knowledge passed down from generation to generation, mother to child, blogger to people like you.

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
7 tablespoons unsalted butter, cut into thin slices, chilled in freezer
3/4 cup cold buttermilk

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I tried to make biscuits with some leftover plain yogurt and they would have been perfect but I used too much baking soda. Therefore, nothing is critical in this recipe but there are limits and the cook's hand will show.

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2 cups unbleached all-purpose flour , plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter , very cold
1 cup buttermilk (approx)

Directions:

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.
15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. The dough must be handled as little as possible or you will have tough biscuits.
17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18. You also must pat the dough out with your hands, lightly.
19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Read more: http://www.food.com/recipe/southern-buttermilk-biscuits-26110#ixzz1gX1dWGN3

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fat again

The Fat Trap,   By TARA PARKER-POPE
December 28, 2011

For 15 years, Joseph Proietto has been helping people lose weight. When these obese patients arrive at his weight-loss clinic in Australia, they are determined to slim down. And most of the time, he says, they do just that, sticking to the clinic’s program and dropping excess pounds. But then, almost without exception, the weight begins to creep back. In a matter of months or years, the entire effort has come undone, and the patient is fat again. “It has always seemed strange to me,” says Proietto, who is a physician at the University of Melbourne. “These are people who are very motivated to lose weight, who achieve weight loss most of the time without too much trouble and yet, inevitably, gradually, they regain the weight.”

Super Size Me

Super Size Me is a 2004 American documentary film directed by and starring Morgan Spurlock, an American independent filmmaker. Spurlock's film follows a 30-day period from February 1 to March 2, 2003 during which he ate only McDonald's food. The film documents this lifestyle's drastic effect on Spurlock's physical and psychological well-being, and explores the fast food industry's corporate influence, including how it encourages poornutrition for its own profit.

Spurlock dined at McDonald's restaurants three times per day, eating every item on the chain's menu at least once. Spurlock consumed an average of 20.92 megajoules or 5,000 kcal (the equivalent of 9.26 Big Macs) per day during the experiment.

As a result, the then-32-year-old Spurlock gained 24½ lbs. (11.1 kg), a 13% body mass increase, a cholesterol level of 230, and experienced mood swings, sexual dysfunction, and fat accumulation in his liver. It took Spurlock fourteen months to lose the weight gained from his experiment using avegan diet supervised by his future wife, a chef who specializes in gourmet vegan dishes.

The reason for Spurlock's investigation was the increasing spread of obesity throughout U.S. society, which the Surgeon General has declared "epidemic," and the corresponding lawsuit brought against McDonald's on behalf of two overweight girls, who, it was alleged, became obese as a result of eating McDonald's food [Pelman v. McDonald's Corp., 237 F. Supp. 2d 512].^[3] Spurlock points out that although the lawsuit against McDonald's failed (and subsequently many state legislatures have legislated against product liability actions against producers and distributors of "fast food"), much of the same criticism leveled against the tobacco companies applies to fast food franchises whose product is both physiologically addictive and physically harmful.^[4][5]

The documentary was nominated for an Academy Award for Documentary Feature.^[6]

A comic book related to the movie has been made with Dark Horse as the publisher. It contains stories about various cases of fast food health scares