Keep your cool while feeding a crowd with this foolproof method for determining how much ground beef per person is necessary for your group gathering.
"We cooked this for Christmas and it was fantastic. So much food to feed the family and lots of leftovers!" -gra8463 How To Make Beef Wellington INGREDIENTS PHOTO: PHILIP FRIEDMAN; FOOD STYLING: NAMRATA HEGDE Beef Tenderloin:We're starting with one of the most tender cuts of beef ever—...
When preparing roast beef, tie a roast to help it retain a nice round shape during roasting, and allows it to cook more evenly. Learn how to tie a roast!
Loaded with veggies, this easy cabbage soup recipe is not only healthy, but easy to throw together for any cozy winter meal.
Freezer burn is beef's worst enemy. It affects the taste, appearance and smell of all beef products, including tenderloin. When improperly wrapped or refrozen, the meat loses a large amount of surface moisture which causes the burn.
Sigh. Mashed potatoes. They're as much a part ofThanksgiving dinneraspecan pieand Uncle Festus. But mashed potatoes are a little labor-intensive and when you're dealing with a tightThanksgiving cooking schedule, that's not necessarily an asset. The wonderful thing aboutthesemashed potatoes is...
Most of my friends at the gym recommend taking multiple scoops of protein for each shake to build muscle and get stronger but I’m wondering if this is just overkill. I have a strict budget for supplements and don’t want to waste money by taking too much. What’s the recommended amount...
How Much Protein Do You Need? The recommended daily amount for adults is .36 grams per pound of body weight. But research shows older people do better with at least .45 grams per pound. (That’s 67.5 grams for a 150-pound person.) To get that, you could eat: ...
Slice into Ree Drummond's classic pecan pie recipe for a holiday dessert. This pie has a gooey center, crunchy pecan topping, and flaky, golden crust.
The large breaded and fried pork tenderloin cutlet, bun, pickles, lettuce, and mayonnaise work together to create a balanced offering packed with flavor. The sandwich was introduced in 1904 by Nicholas Freinstein, a pushcart vendor in Huntington, Indiana, who swapped out veal for pork and then...