Stainless Steel Juicers – Find the best

Posts Tagged ‘Super’

Ever wonder how you can use your Kitchen Aid stand mixer to juice wheatgrass? Here is a video on how using parts of the meat grinder attachment and the FVSP strainer attachment. Together they perform perfectly and I could not be happier.

In this shocking documentary about the extreme lengths some women will go to lose weight, two average-sized journalists accept a challenge to whittle themselves down to a size zero within 5 weeks. With everything short of surgery and drugs at their disposal, the effects of the rapid weight loss and extreme dieting on these two women has to be seen to be believed. Part 4/5

Ok, so I got this wheatgrass growing kit and it comes with this DVD and it’s about an hour or so, this part comes in close to the end and I guess it just speaks for itself..

In this video, Betty demonstrates how to make a colorful, delightful Pineapple Orange Layered Gelatin Salad, sometimes called “Sawdust Salad.” It tastes great, goes with just about anything, and is very inviting! It will be one of your favorites!!! Ingredients: 1 small box lemon Jello (I used sugar-free, but I suggest you use regular, unless you are accustomed to using sugar-free.) 1 small box orange gelatin (Again, I used sugar-free, but I suggest you use regular, usless you are accustomed to using sugar-free.) 2 cups hot water 1 1/2 cups cold water 2 bananas, sliced 20 oz. can crushed pineapple, drained (Save the juice for later in this recipe!) 1 cup (or more to taste) miniature marshmallows 1 cup reserved pineapple juice 1/2 cup sugar 2 tablespoons flour 1 well-beaten egg 1/2 pint whipping cream (very cold) 3 oz. cream cheese, softened 12/ cup to 1 cup shredded Cheddar cheese Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice, 1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow …

In this video, Betty responds to a viewer request for a Guacamole dip recipe. This is a wonderful version of Guacamole–everyone’s party favorite! Ingredients: 2 Haas avocados, peeled and cut into chunks (I put the chunks in a bowl and sprinkle them with a little lemon juice to keep them from turning brown while I get everything else prepared.) juice of 1/2 lime 1/4 to 1/2 teaspoon salt (Start with 1/4 teaspoon and taste when dip is done. Increase salt to 1/2 teaspoon, if desired.) 1/2 small red onion, finely chopped 1 Roma tomato, chopped 2 tablespoons cilantro, snipped 1 large clove of roasted garlic, minced. (I saute my garlic in olive oil until softened after mincing.) 1 tablespoon sliced jalapeno peppers from a jar, finely diced dash of ground black pepper In a small bowl, combine 2 chunked avocados, 1/4 teaspoon salt, and the juice of 1/2 lime. Mash with a fork until blended. It can be a little lumpy. Add 1/2 chopped red onion, 1 chopped Roma tomato, 2 tablespoons snipped cilantro, 1 clove of minced, roasted garlic, 1 tablespoon chopped sliced jalapeno peppers, and a dash of black pepper. Blend all ingredients together with a spoon. When blended, pour the Guacamole dip into a serving dish, and serve with restaurant style tortilla chips. This will go in your recipe box, if you don’t already have a good recipe for Guacamole! Thanks for the request! Ole!!! –Betty

In this video, Betty demonstrates a Brown Sugar Glazed Ham recipe, dating back to her college days (in the ’60′s). Being a starving student, Betty almost always had breakfast, lunch, and dinner at the university cafeteria. One item that was served repeatedly was Glazed Ham. Betty (using her ever-analyzing food talents) created the following recipe as an imitation of the ham served in the cafeteria, and she has continued to make it throughout her 39 (almost 40!) years of marriage. Ingredients: 1 canned ham (I used Hormel brand, 5 pounds. You may use any brand, and reduce it to 3 pounds, if desired.) 1 cup brown sugar, firmly packed 2 tablespoons prepared mustard 1 teaspoon orange juice (You may use another flavor of juice or a juice drink.) Remove the canned ham from the container and place in a crock pot on low for 6 to 8 hours. You may need to cut it into two pieces to get it to fit in the crock pot. When you are ready to put your Brown Sugar Glazed Ham recipe together, remove the ham from the crock pot, and place it on a tray for slicing. Use a kitchen knife, slicer, or electric knife to slice the ham into equal pieces. You may decide to leave some of the ham unglazed for guests who prefer to skip the brown sugar flavor. In a small bowl, mix 1 cup of firmly packed brown sugar with 2 tablespoons of prepared mustard. Use about 1 teaspoon of orange juice to get them to combine. Now spread the tops and bottoms of your sliced ham and place them in an appropriately-sized …

In this video, Betty demonstrates how to make an Italian Sausage and Green Pepper Skillet–one of her husband’s favorite meals! Ingredients: 1 pound Italian sausage 1 medium onion, chopped 1 medium green bell pepper, chopped 4 medium cloves garlic, minced 14.5 oz. can of Italian-seasoned diced tomatoes 1 pound rigatoni pasta (You may use any type of pasta.) 1/2 tablespoon salt 1 tablespoon olive oil (Salt and olive oil are for cooking rigatoni.) 2 tablespoons fresh sweet basil, chopped (Use 2 teaspoons, if you are using dried sweet basil.) 1/4 cup fresh parsley, chopped (Use 2 teaspoons, if you are using dried.) 3/4 cup shredded Parmesan cheese (divided) 1/2 cup olive oil In a deep skillet, crumble 1 pound of Italian sausage, and cook over medium heat, stirring often, until sausage begins to brown. Add 1 medium chopped onion and 1 medium chopped green pepper. Cook until the onion is soft and clear. Spoon off any excess fat. Add 4 cloves of minced garlic, and cook for 1 minute. Now, add a14.5 oz can of Italian-seasoned diced tomatoes. Stir, until combined. Bring to a boil, reduce heat, and simmer for about 10 minutes. While your sausage mixture is simmering, cook 1 pound of rigatoni. (I place the rigatoni in boiling water, along with 1/2 tablespoon of salt and 1 tablespoon of olive oil, and cook it for about 10 minutes–until al dente.) Drain and set aside. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons chopped sweet basil, 1/2 cup of shredded Parmesan …

In this video, Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest fat version of soup that has meat in it. Ingredients: 2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.) 1 to 2 tablespoons extra virgin olive oil 1 tablespoon salt 3 quarts (12 cups water) 3 cups tomato juice 2/3 of an 8-oz. can tomato sauce 3 bay leaves 1/2 teaspoon ground black pepper 1/2 tablespoon Worcestershire sauce 1 onion, chopped 3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.) 1 teaspoon chili powder 6 additional cups water saltine crackers, for serving (I used fat-free saltine crackers.) Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn’t boil dry …

Juicing Recipes / Juicer Recipes / Raw Food Diet COCONUT CUCUMBER SPINACH JUICE! Here’s a super green juice for you to drink and stay healthy! Enjoy! PEACE, DAN =)