Joined April 2019
Weight History

Start Weight
165.3 lb
Lost so far: 0 lb

Current Weight
165.3 lb
Performance: Steady

Goal Weight
143.3 lb
Still to go: 22.0 lb
I am a modern writer about environment. Also I teach about business and communication. Several years of writing and teaching give me opportunities to grow up professionally and help others. I like gameling and make new friends in different corners of the planet.

helena767's Weight History

helena767's Latest Posts

My 10 kg
I need to loose 10
It's too hard. Guys what do you think?

I know that I should eat right food.
I think it's will be good for me!
Also I prepare good research paper topics about food. So I believe I can do it)
I find cool recipes:
Turkey Flavor Recipe for Autumn Flavors

Type of dish : Poultry
Main ingredient : Turkey
People : 4
Notes :
Preparation: 20 minutes.
Ingredients :
8 Turkey Slices (about 400 G)
250 G Preless Fries
100 G Fresh Porcini Mushrooms
8 Slices Raw Ham
White Flour
40 G Butter
3 Tbsp Olive Oil
1/2 Glass Dry White Wine
Some Seeds Cardamom

Preparation :
Peel the mushrooms and cut them into strips. Sauté in a pan with a spoonful of olive oil. Add salt and pepper. Spread the slices of meat on the cutting board and salt them lightly. Place a slice of ham on each slice of meat. Divide one eighth of the mushrooms and a few cardamom seedlings between them. Close the slices in a roll and fix them with toothpicks. Flour the rolls. Brown them in 2 tablespoons of oil and 10 g of butter, very hot. Wet with half a glass of wine and cook for about 6 minutes. Slice the chips, sauté in 30 g of butter flavored with sage and rosemary and serve with the meat.

Aunt Teresa's Cannelloni Recipe
Type of dish : First
main ingredient : Ham
People : 4
Ingredients :
For the Pasta:
400 G Flour
4 Eggs
For The Stuffing:
50 G Dried Mushrooms
100 G Raw Ham
1 Onion
Olive Oil
250 G Chopped Beef Pulp
1 Mozzarella
For La Becciamella:
50 G Butter
50 G
50 cl flour
salt milk
for rest:
grated Parmesan cheese

Preparation :
First prepare the pasta. Then soak the dried mushrooms in hot water, coarsely chopping them together with the ham. Put a pan with the chopped onion, two tablespoons of oil and a knob of butter on the fire: fry everything, then add the meat and leave it to color well. Add the mushrooms with ham, salt and pepper and cook over moderate heat for about 20 minutes, adding, if necessary, a few tablespoons of water. Drain all the ingredients from their cooking sauce and place them in a bowl, adding the diced mozzarella. Now prepare a bechamel in the following way: place a knob of butter in a saucepan, let it melt, always incorporate mixing two tablespoons of flour and, as soon as the mixture has taken a light nutty color, dilute it with half a liter of warm milk. Add salt and continue to stir until the bechamel has thickened. Remove from the heat and add two thirds to the ham and mozzarella mixture, mixing all the ingredients. Now take the dough again, roll out the dough and cut it into rectangles. Cook them in abundant salted water, drain them and place them on a damp cloth. Put two tablespoons of filling in each rectangle and wrap it on itself, thus forming cannelloni. Grease an ovenproof dish abundantly, lay a first layer of cannelloni, sprinkle with Parmesan, place here and there, a few flakes of butter, form a second layer of cannelloni and cover with the remaining bechamel. Sprinkle with more Parmesan and with butter.
posted 18 Apr 2019, 02:46
helena767 has submitted 1 post

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