POUNDS PER CUP RECIPES

Name: Soup Joumou (Haitian Beef and Pumpkin Soup) Recipe
Total time: 3 h
Yield: Serves 10–12
Ingredients: 1 cup plus 1 tablespoon distilled white vinegar, divided; 1 pound beef shank, meat cut off bones into 1" cubes; 1 pound stew beef (preferably chuck) cut into 1" cubes; 1 cup Epis Seasoning Base; 3 tablespoons fresh lime juice (from about 1 lime); 1 tablespoon seasoned salt; 15 cups beef or vegetable broth, divided; 1 pound beef bones; 1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks; 3 large russet potatoes (about 2 pounds), finely chopped; 3 carrots (about 1 pound), sliced; 1/2 small green cabbage (about 1 pound), very thinly sliced; 1 medium onion, sliced; 1 celery stalk, coarsely chopped; 1 leek, white and pale-green parts only, finely chopped; 2 small turnips, finely chopped; 1 green Scotch bonnet or habanero chile; 1 1/2 cups rigatoni; 6 whole cloves; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 1/2 teaspoons kosher salt, plus more; 1/2 teaspoon freshly ground black pepper, plus more; Pinch of cayenne pepper, plus more; 1 parsley sprig (optional); 1 thyme sprig (optional); 2 tablespoons olive oil; 1 tablespoon unsalted butter; Crusty bread (for serving); A very large stock pot (at least 10 quarts)

SOUP JOUMOU (HAITIAN BEEF AND PUMPKIN SOUP) RECIPE RECIPE ...

Soup Joumou (Haitian Beef and Pumpkin Soup) Recipe Recipe ... image

Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?

Provided by Nadege Fleurimond

Total Time 3 hours

Cook Time 1 hour

Yield Serves 10–12

Number Of Ingredients 30

Ingredients

1 cup plus 1 tablespoon distilled white vinegar, divided
1 pound beef shank, meat cut off bones into 1" cubes
1 pound stew beef (preferably chuck) cut into 1" cubes
1 cup Epis Seasoning Base
3 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon seasoned salt
15 cups beef or vegetable broth, divided
1 pound beef bones
1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks
3 large russet potatoes (about 2 pounds), finely chopped
3 carrots (about 1 pound), sliced
1/2 small green cabbage (about 1 pound), very thinly sliced
1 medium onion, sliced
1 celery stalk, coarsely chopped
1 leek, white and pale-green parts only, finely chopped
2 small turnips, finely chopped
1 green Scotch bonnet or habanero chile
1 1/2 cups rigatoni
6 whole cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Pinch of cayenne pepper, plus more
1 parsley sprig (optional)
1 thyme sprig (optional)
2 tablespoons olive oil
1 tablespoon unsalted butter
Crusty bread (for serving)
A very large stock pot (at least 10 quarts)

Steps:

Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.
Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

THREE-CUP CHICKEN RECIPE - NYT COOKING

Three-Cup Chicken Recipe - NYT Cooking image

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. “If you actually cook it that way,” says Eddie Huang, the Taiwanese-American chef who inspired the television program “Fresh Off the Boat,” “you’ll be in trouble.”) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.

Provided by Sam Sifton

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
12 cloves of garlic, peeled
4 whole scallions, trimmed and cut into 1-inch pieces
3 dried red peppers or 1 teaspoon red-pepper flakes
2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
1 tablespoon unrefined or light brown sugar
1/2 cup rice wine
1/4 cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves

Steps:

Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
Turn off the heat, add the basil and stir to combine. Serve with white rice.

Nutrition Facts : @context http//schema.org, Calories 673, UnsaturatedFatContent 32 grams, CarbohydrateContent 10 grams, FatContent 48 grams, FiberContent 1 gram, ProteinContent 40 grams, SaturatedFatContent 12 grams, SodiumContent 764 milligrams, SugarContent 3 grams, TransFatContent 0 grams

LOSE 15 POUNDS IN 21 DAYS WITH THIS COFFEE DIET CLEANSE

2020-11-13 · 1/2 cup baby spinach; Wild honey to taste; Note: Chia is very high in fiber; if you eat a low-fiber diet, start with 1 Tbsp. chia and increase every few days to avoid any gastrointestinal discomfort. Coffee Diet for Weight Loss. Snacks (enjoy one to three per day if necessary to control hunger) 1/4 cantaloupe; 1/2 cup 1 percent cottage cheese
From womansworld.com

See details

FOOD QUANTITIES FOR 100-- ELLEN'S KITCHEN

57 pounds 1 cup per person; teens eat more: Vegetables, small items (corn, green beans, etc.) 3 gallons, such as: 5 #10 cans OR frozen vegetables, 21 to 28 pounds Potatoes, fresh: 38 pounds to 45 pounds, raw "as purchased" for roasted, new potatoes OR 1 per person for baked, see the Baked Potato Bar for discussion about counts and sizes
From ellenskitchen.com

See details

POUNDS AND CUPS CALCULATOR: FLOUR, SUGAR, BUTTER AND MORE

The cup is more commonly referenced in US recipes than the rest of the world. Conversion of cooking units To convert between other cooking units such as grams, pounds, quarts, tablespoons, teaspoons, litres and more, give the full cooking converter a try.
From thecalculatorsite.com

See details

LOSE 10 POUNDS IN A MONTH DIET PLAN | SHAPE

2021-08-16 · 1 cup applesauce with 2 graham cracker halves; Smoothie, made with 2/3 cup Greek yogurt blended with 3/4 cup frozen strawberries and 1/3 cup milk; 1 small mango, sliced and sprinkled with cayenne and lime juice to taste, and 2 gingersnaps; 2 tablespoons guacamole (try these hacks to level-up your dip!) with 8 whole-wheat pita chips
From shape.com

See details

RECIPES | CHEF JEAN-PIERRE YOUTUBE RECIPES | HIS BEST RECIPES

2021-12-27 · For the Mashed Potatoes: click here Coquille St. Jacques 2 cups Mashed Potatoes4 to 6 tablespoons Sweet Butter3 large Shallots minced very fine½ pound Mushrooms sliced1 lbs. Sea Scallops, about 3 to 4 per person depending on their size¼ cup White Vermouth, OPTIONAL¼...
From chefjeanpierre.com

See details

PLAN BREAKFAST FOR 100-- ELLEN'S KITCHEN

For a real life brunch for 100 with recipes, including cheesy potatoes, ... 3 ounces cooked per person- 20 pounds ready to eat boneless Sausage Small links- 2 per person 14-15 pounds Patties- 2 per person 24 pounds- it shrinks 50% Fruit salad or fruit cup 4 gallons fresh OR 4 #10 cans Breakfast breads Plain toast- 12 pounds bread Large sweet rolls or scones or whole bagels, 1 each- 9 dozen OR ...
From ellenskitchen.com

See details

HOW TO LOSE 5 POUNDS: 25 EASY STEPS FROM EXPERTS — EAT ...

2020-12-17 · Shutterstock. The caloric needs of women and men will differ if you're looking to lose 5 pounds. Women lose weight on 1,200 to 1,400 calories per day; Men lose weight on 1,600 to 1,800 calories per day "My clients often insist they eat healthily and don't know why they are not losing weight, then they calculate it with an app and it turns out they are eating and drinking 2,000 calories/day!"
From eatthis.com

See details

HOW TO LOSE 25 POUNDS IN 8 WEEKS | LIVESTRONG.COM

Recipes Topics A-Z Category Directory ... Even if you can safely create the calorie deficit necessary to lose a little more than 3 pounds per week, consider that you're setting yourself up for unsustainable deprivation and quick regain of any lost weight. Be sure to get the okay from your doctor before beginning a diet and exercise program. Video of the Day The Calorie Deficit to Lose 25 ...
From livestrong.com

See details