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How To make Beef and Pasta Primavera(1993 National Beef Cook Off Recip
1 lb Boneless beef top sirloin
Steak, cut 1 inch thick 8 oz Uncooked bowtie or rotini
Pasta 1 tb Olive oil
2 Cloves garlic, crushed
1/4 ts Salt
2 1/2 c (8 ounces) frozen vegetable
Mixture, defrosted 1/2 c Ready to serve broth
1/4 ts Crushed red pepper
1 1/2 c Cherry tomatoes, cut in half
1/4 c Lightly packed fresh basil
Leaves, thinly sliced 1/4 c Freshly grated Parmesan
Cheese
1. Cook pasta according to package directions. Keep warm.
2. Meanwhile trim fat from beef steak. Cut steak lenghwise in half
and then crosswise into 1/8-inch thick strips. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Season with salt. Remove to large bowl; keep warm. 3. In same skillet, combine vegetable mixture, beef broth and red
pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine. Sprinkle with cheese; serve immediately. Total preparation and cooking time: 30 minutes
How To make Beef and Pasta Primavera(1993 National Beef Cook Off Recip's Videos
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Choosing to eat vegetarian can be fun and easy! You've decided that the whys of a plant-based diet make sense, and now you need the hows. Dr. Michael Greger gives a lively and entertaining multimedia presentation packed with practical advice on how to eat vegetarian or vegan, from meal planning to nutrition to the personal and social aspects of making the transition. Whether it's for you, your loved ones, the animals, or the Earth, Dr. Greger shows how vegetarian living is now easier than ever.
Michael Greger, MD is a nationally recognized speaker on a number of important public health and social justice issues. He has been invited to lecture at countless universities, medical schools, and conferences around the world, including the Conference on World Affairs. He is a general practitioner specializing in clinical nutrition and a founding member of the American College of Lifestyle Medicine. He is author of Carbophobia: The Scary Truth Behind America's Low Carb Craze and the upcoming Bird Flu: A Virus of Our Own Hatching? Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine
Filming and editing by Dr William Harris M.D. on December 9, 2006 at McCoy Pavilion, Ala Moana Beach Park, Honolulu, Hawaii
Sponsored by: Vegetarian Society of Hawaii
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Did you dine on Coronation chicken, binge Beef Wellington, or slurp down smoothies? Food fads come and go but one thing stays true, people love to eat. What were your parent's noshing when you were in nappies?
#Popular #Foods #FoodHistory
1950-1952: Pizza | 0:00
1953: Coronation chicken | 1:00
1954-1956: Salisbury steak | 1:41
1957: Pigs in a blanket | 2:11
1958: Chicken pot pie | 2:47
1959: Tuna noodle casserole | 3:24
1960: Chicken a la king | 4:03
1961-1963: Boeuf bourguignon | 4:44
1964: Fondue | 5:14
1965: Beef Wellington | 5:45
1966-1969: Tunnel of Fudge Cake | 6:12
1970-1972: Quiche | 6:45
1973: Smoothies | 7:21
1974-1975: Carrot cake | 7:58
1976: Chocolate truffles | 8:41
1977-1979: Pasta primavera | 9:17
1980: Granola | 9:56
1981: Tiramisu | 10:39
1982-1984: Creme brulee | 11:15
1985: Blackened fish | 11:53
1986-1991: Buffalo wings | 12:32
1992: Ranch dressing | 13:05
1993: Pizza rolls | 13:53
1994: Sloppy Joes | 14:38
1995-1996: Sun-dried tomatoes | 15:22
1997-1998: Chocolate lava cake | 16:01
1999: Local and farm fresh | 16:31
2000-2005: Cupcakes | 17:04
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