How To make Ham Turnovers(Usda)
FILLING :
2 1/2 pounds cooked ham, finely chopped (8 cups)
1 1/3 tablespoons instant minced onion
8 ounces canned tomato sauce
1 1/3 tablespoons parsley flakes
1/4 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon prepared horseradish
:
PAStrY ----- 6 1/2 cups unsifted flour
2 teaspoons salt
2 cups shortening
3/4 cup cold water
FILLING: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard, and= horseradish. Set aside.
PAStrY: Mix flour and salt. Mix in shortening only until mixture is= crumbly. Add cold water and mix quickly. Let dough rest 15 minutes.
Divide dough into 24 pieces; form into balls. Roll each ball out on lightly= floured surface to make a circle about 5 inches in diameter, about 1/8-inch= thick. Place about 3 tablespoons ham mixture onto one half of each pastry= circle. Fold other half of circle over ham mixture. Seal edge by pressing= with tines of a fork.
TO SERVE WITHOUT FREEZING: Preheat oven to 400=B0 F. (hot). Place= turnovers on baking sheet. Bake 30 minutes or until lightly browned. = Serve with Mushroom Sauce or Vegetable Sauce.
TO FREEZE: Place six turnovers at a time in a single layer on freezer wrap.= Complete wrapping by pulling paper up over top of food. Put edges of wrap= together and fold several times so paper lies directly on top of food. = Fold ends of freezer wrap over the top and seal with freezer tape. Label= with name of food, date of freezing, and last date the food should be used= for best eating quality (about 6 months). Freeze immediately for 10 to 12= hours before stacking packages.
TO HEAT FROZEN TURNOVERS: Preheat oven to 400=B0 F. (hot). Remove freezer= wrap. Place food on a baking sheet. Bake 45 minutes or until turnovers= are lightly browned. Serve with Mushroom Sauce or Vegetable Sauce.
How To make Ham Turnovers(Usda)'s Videos
FutureFoodCast Podcast #9 | Trends and Challenges in the Food industry for Producers and Importers
Today, a leading producer and importer of the best meats and cheeses, discuss their take on food trends and challenges in the industry and how they kept their business prospering and progressing throughout this pandemic.
Our speaker is William Roche, Chief Executive Officer at S. Clyde Weaver Inc. William took over the CEO position from a 3rd-generation family business owner. S. Clyde Weaver Inc. is a company based out of Lancaster, PA. They have been serving the community with the best meats and cheeses for over 100 years.
Learn more at
Know more about our podcast episodes on future of food at futurefoodcast.io
We Talk Health Ep. 68 - Spinach and Feta Quiche With Sweet Potato Crust
On this episode of We Talk Health, Will Kwasigroh and Hailey Archer talk about March's healthy cooking video, Spinach and Feta Quiche with a Sweet Potato Crust. This recipe was absolutely delicious and is actually very healthy for your colon health. The eggs are a great source of protein that isn't a red meat product, and the sweet potato and spinach are both great for getting in your daily recommended amount of vegetables.
To see the full recipe, click the link below:
Hosts:
Will Kwasigroh
Social Media Coordinator
Hailey Archer
MS, RD, LDN
Clinical Dietician at Kirkland Cancer Center
hailey.archer@wth.org
NEW NINJA FOODI ONE LID - Ribeye Steak - Amazing Results!
Using the new Ninja Food one lid Foodi! Made another 2 pound steak using the new Ninja Foodi One Lid and it came out amazing!
This can be made in any air fryer-just so easy and delicious! Just amazing what you can make in an air fryer!
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Vegetarian Empanadas: Dialysis Approved
Ingredients:
Tofu: 8 ounces
Olive oil: 3 tablespoons
Red Onion: 1 medium
Discs (turnover pastries): 10 discs
Oregano: 1 teaspoon
Achiote: 1 teaspoon
Garlic Paste: 1 tablespoon
Aji Panca: ½ teaspoon
Aji Amarillo: ¼ teaspoon
Cumin: ½ teaspoon
Salt: ¼ teaspoon
Pepper: to taste
Directions:
1. Cut tofu into tiny cubes and squeeze the water out. In this video (How to Make Tofu Stir Fry Vegetables: Dialysis approved) at 01:03 I quickly show you how squeeze the water out of the tofu.
2. Marinate the tofu with pepper, garlic paste, yellow chili pepper paste, aji panca paste, cumin, achiote and oregano. Marinate for at least 30 minutes for the tofu to absorb the flavor (IT IS BETTER TO MARINATE OVERNIGHT)
3. Heat up some oil and stir fry the onions with the salt for 3-5 minutes on medium heat
4. Now add the marinated tofu and stir-fry for 5 minutes on low-medium heat.
5. Set the tofu aside
Preheat the stove at 250.
6. Flatten out one empanada disc with a roller
7. Fill the empanada with 2 tablespoons of the tofu
8. Seal the empanada and place them on a greased baking pan sheet
9. Repeat steps 6 to 8 for each empanada
10. Freeze any empanadas you want to save for another day
11. Baste each empanada with the olive oil
12. Bake empanadas for 20-25 minutes at 250 Fahrenheit
13. Enjoy :)
Nutrition Facts
Serving size: 10 people (1 empanada)
Calories: 150
Fat: 3 gram
Sodium: 298 mg
Protein: 5.1 grams
Carbohydrates: 23 grams
Phosphorus: 56 mg
Potassium: 40 mg
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Español
Ingredients:
Tofu: 8 onzas
Aceite de olivo: 3 tablespoons
Cebana roja: 1 mediano
Discos (para empanadas): 10 discos
Oregano: 1 cucharadita
Achiote: 1 cucharadita
Ajo molido: 1 cucharada
Aji Panca: 1.2 cucharadita
Aji Amarillo: 1/4 cucharadita
Cumino: 1/2 cucharadita
Sal: 1/4 cucharadita
Pimienta molida: Al gusto
Direcciones:
1. Corta el tofu en cubitos pequeños y exprimir. En este video (How to Make Tofu Stir Fry Vegetables: Dialysis approved) a las 01:03 te muestro rápidamente cómo exprimir el agua del tofu.
2. Marinar el tofu con pimienta, ajo molido, ají amarillo, panca de ají, comino, achiote y orégano. Marinar durante al menos 30 minutos para que el tofu absorba el sabor (ES MEJOR MARINAR DURANTE LA NOCHE)
3. Calentar un poco de aceite y freír las cebollas con la sal durante 3-5 minutos a fuego medio.
4. Ahora agregue el tofu marinado y saltee durante 5 minutos a fuego bajo-medio.
5. Deja a un lado el tofu
Precaliente el horno a 250 fahrenheit.
6. Aplana un disco de empanada con un rodillo
7. Llena la empanada con 2 cucharadas de tofu
8. Selle la empanada y colóquela en una bandeja engrasada para hornear
9. Repita los pasos del 6 al 8 para cada empanada
10. Congela cualquier empanada que quieras guardar para otro día
11. Basta cada empanada con el aciete de olivo
12. Hornea empanadas por 20-25 minutos a 250 Fahrenheit
13. Disfruta :)
Información nutricional
Tamaño de la porción: 10 personas (1 empanada)
Calorías: 150
Grasa: 3.4 gramo
Sodio: 298 mg
Proteína: 5.1 gramos
Carbohidratos: 23 gramos
Fósforo: 56 mg
Potasio: 40 mg
Music used:
Song:
Puff by Limujii
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Food analyzed with USDA Food database
Video editing:
VN app and Keynote
Thumbnail editor:
Snapseed
Illustration
Picture for the Banner provided by Photo by Lily Banse on Unsplash
Fun and Farming with Tim and Emily Zweber
Zweber Farms is located in Elko, MN where they (and their farm goat) have a 100% grassfed dairy herd as well as direct market beef, pork, chicken and eggs. Tim and Emily join us to talk about their operation, how they've built up the direct marketing side and taking time for hobbies away from the farm.
How to order meat as well as their blog with recipes is at
Back to the Roots is sponsored by Byron Seeds, SoilBiotics and Elite Equine and Farm Supply.
What is dry aged beef? Since when is drier meat good?
Thanks to Crowd Cow for sponsoring this video! Get $15 off your first order and an extra 5% off everything if you become a member:
Dovetail restaurant in Macon, Georgia:
Chef Davis Wells @wellsharpened on Instagram:
A good (and free) 2016 overview of dry aging from the Journal of Animal Science and Technology:
2006 study that found dry aged beef tastes juicier, even if it technically has less juice (not free):
2020 study showing how the mold thamnidium enhances enzymatic tenderization of dry aged meat:
2006 study that found dry aging bags (like the UMAi brand) work great and result in less trimming loss:
2010 Good Eats segment in which Alton Brown dries a steak in the refrigerator:
CDC factsheet showing that most people who think they have penicillin allergies actually don't: