Lean Wine
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Lean:
the FDA-approved food-labeling term used to describe meat, poultry, game, fish or shellfish that contains less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol per serving or per 100 grams.
Main dish lean recipe Bacon Cheeseburger Meatloaf is made with lean ground beef, slices well cooked lean bacon, favorite cheese shredded, mushrooms, sauteed sweet onions, breadcrumbs, eggs, garlic clove finely chopped, seasoning salt, black pepper, ...
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Lean, Firm-textured Fish
anglerfish See monkfish. ...
Lean Dough
A dough prepared with little or no fat, sugar, or milk.
Leavening
Ingredient used in baked goods to lighten the texture, develop flavor, produce distinctive cell structure and increase volume.
Lean
Meat, poultry and seafood which are considered lean should contain less than 10 grams total fat, and containing less than 4 grams saturated fat. This meat should also contains less than 95% cholesterol per 3.5 ounce serving.
Extra Lean:
Poultry, meat, seafood or game containing less than 5 grams of fat, less than 2 grams of saturated fat and less than 95 milligrams of cholesterol per serving (100 grams).
Extract (Essence): ...
Lean flank steak is marinated and then grilled to make these whole wheat pita sandwiches. They're also filled with healthy vegetables.
Turkish Lamb Pita Burgers ...
lean strips of venison (from the leg or fillet)
oil or fat, for frying
For the forcemeat ...
lean
poaching, stewing, baking, broiling, grilling, frying
Orange Roughy ...
lean pork, picnic
kasubha
the dried stigmas of a plant, used for coloring and flavoring food; a kind of saffron ...
A lean cut taken from eye of the loin of the middle back. It is precooked smoked meat. It is much more akin to ham than to bacon. Also referred to as back bacon in some areas.
Canned Ham ...
A lean and highly-seasoned piece of cured pork or beef, tasso is hard to find outside of Louisiana. It's used like ham or salt pork to flavor pastas, beans, and other dishes.
Tatsoi: ...
A lean, delicately flavored Pacific Ocean fish that is popular in Chinese cookery. Also called "Black Trout" and "Chinese Steelhead."
Blackstrap Molasses: ...
450g lean minced beef
2 large tins red kidney beans, drained
450g tinned chopped tomatoes
2 onions, peeled and chopped
3 cloves garlic, peeled and chopped
2 tablespoons olive oil
2 teaspoons chilli powder ...
Using lean bison and an aromatic assortment of spices this recipe was offered by the National Bison Association of Denver, CO as a marketing tool in 1998....
Recipe #467893
Rustic Bison Chili ...
Laura Lean Jibbey, peanut brittle, a little almond cream on the neck muscles, dishes unwashed, half an hour's talk with the iceman, reading a package of old letters, a couple of pickles and two bottles of malt extract, ...
1 lb lean ground beef
12 cup water
13 cup black olive (pitted and sliced) ...
To cover lean meat cuts with a layer of speck or bacon to prevent them from drying out during the cooking process.
Basil
Much used herb in Mediterranean cookery.
Made from lean beef fillet, it is soaked in bay-flavoured brine for up to 20 days, before being air-dried for 2 to 3 months.
A boneless, lean cut of meat, fish or poultry.
Filo pastry
Thin sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines.
2 pounds of lean ground beef
1 pound of ground pork
1 tablespoon oil
2 eggs, beaten
1 cup of milk
1 cup of bread crumbs
1/2 cup finely chopped onion (plus two tablespoons for the gravy)
2 teaspoons salt
2 teaspoons sugar ...
To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks, keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished, allowing the meat to brown.
Bison meat is very lean and has become popular in supermarkets. It contains far less calories and cholesterol than either beef or chicken. For example, bison meat contains 2.42 g. fat, 143 calories, and 82 mg.
Fillet- To cut lean meat or fish into pieces without bones.
Finely shred- To rub food across a fine shredding surface to form very narrow strips.
Flake- To break food lightly into small pieces.
Lean cuts of pork, usually tenderloin, is seasoned with soy sauce, garlic, sugar and roasted. The red color roast pork can be sliced and served with rice, like the popular Chinese take-out Roast Pork Rice.
skirt steak: A very lean and moist cut of beef that comes from the pad of muscle that runs from the rib cage toward the loin.
sliver: To cut food (usually garlic cloves) into long, thin pieces.
Cod meat is lean, firm, white, and mild, with a large flake, suitable fresh for diverse cooking methods and with many flavors.
Salted, smoked, or dried, it can be preserved for long periods; as ...
Aka Miso Red soy bean paste Akagai Red clam Akami Lean tuna Ama Ebi Sweet shrimp. Usually served raw with deep-fried shrimp shells.
Barding - The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking.
It is made from very lean beef fillet or loin and sliced extremely thin for antipasto.
Butifarra or botifarra The most common Catalan pork sausage, is spiced with cinnamon, fennel seeds, and black pepper.
Excellent for cookies, lean bread formulas, cakes Bisquick and pizza crust. All-Purpose flour is suitable for most baking purposes.
Allspice: A single spice, rather than a combination of all spices.
Because they are very lean it's common to wrap them in bacon or pork fat for cooking.
trifle Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts.
tripe Most often, the lining of beef stomach.
Akami Japanese term describing a cut from the lean loin of a tuna fish, used in sushi and sashimi.
Akami Japanese term describing a cut from the lean loin of a tuna fish, used in sushi and sashimi.
Alfresco Outdoors, in the open air.
Usually lean, making a good ham substitute for those watching their fat.
Canapé
An appetizer prepared on a base such as a round of toast or a cracker.
Canard
The French term for duck.
Candy thermometer ...
fillet:a boneless strip of lean fish or meat; to cut fish or meat into strips.
flake: to break into small pieces with a fork as in cooked fish.
flan: a molded custard-like dessert.
flour: to cover evenly with a thin layer of flour.
People who grill or flavor with wood lean towards the following:
Alder " the wood of choice for Pacific salmon, but also good for most seafood, pork, poultry, and other white meats, because of its light and sweet flavor.
A method of introducing strips of fat into a joint of lean meat, to keep it moist and succulent during cooking. Larding involves threading strips of meat through the meat and as the meat cooks the fat melts from the inside to keep it moist.
2 pounds lean ground beef, ground chuck or other meat such as chopped chuck steak or even chicken or pork
1 cup onions, chopped
1 cup red, green or yellow bell pepper, chopped
8 cups of my enchilada sauce (recipe below) ...
larder: to lard with strips of larding bacon, to enrich a piece of lean meat (also lardons, blanched strips of fried salt pork or bacon, similar to grillettes)
laurier: bay or laurel leaf, Laurus nobile ...
Cod - A popular lean, firm, white meat fish from the Pacific and the North Atlantic. " Scrod" is the name for young cod (and haddock) that weight less that 2.5 pounds. "Haddock," "Hake," and "Pollock" are close relatives of the cod.
Start with some lean ground beef (or lean turkey meat), and cook the meat to your liking. Warm or toast a whole-wheat bun and put it on a plate. Add the freshly grilled hamburger, and top it with several slices of ripe avocado.
The basic ingredients in klobasa are lean, fresh ground pork and spices.
Select has the least amount of marbling making it lean but not so tender or tasty. More importantly, you are not going to pay that much more for Choice than you are for Select, so if you can, spend the extra dollars and buy Choice.
I recently purchased the George Foreman Lean Mean Grilling Machine . Most of you have probably seen his late night "infomercial" or even seen the indoor grill at your local K-Mart or similar discount store.
Larding - To introduce fat to lean meat by threading slivers of bacon or salt pork through it. Or to thread vegetables into the meat. Larding with vegetables gives the meat a contrast of color plus the addition of flavor.
1 1/2 pounds boneless lean veal
3 tablespoons olive oil
1 green bell pepper, cut into 8 strips
1 red bell pepper, cut into 8 strips
1 cup sliced fresh mushrooms
pinch ground cayenne pepper
2 cans (8 ounces each) tomato sauce
salt and pepper ...
6 ounce lean ground lamb
reserved turkey heart and liver, finely chopped
1 pound fresh chestnuts
2 cups strained turkey broth
1/2 cup raw unprocessed rice
1 lamb liver, minced
1 cup fresh bread crumbs ...
Slices of lean venison or buffalo meat were sun dried, pounded to a paste, and packed with melted fat in rawhide bags. Dried currants or wild berries were sometimes included in the paste. Pacific coast Native Americans used a similar fish compound.
Bard - To wrap a lean cut of meat in a fat, like bacon, to prevent drying out when roasted. The barding fat bastes the meat while cooking and is then removed a few minutes before is done to allow browning ...
A clear soup made from lean beef.
Bouquet-garni
A group of herbs tied together as a bouquet or in a cheese cloth bag for the purpose of seasoning a dish. The bouquet makes for easy removal when done.
Cooking tips. Because buffalo is so lean, be careful to not overcook it. Steaks benefit from marinating first, and should be cooked carefully, on the rare side, to avoid dry, tough meat; hamburgers, too.
Canadian bacon - It is a lean, boneless pork loin roast that is smoked. Called back bacon in Canada, Canadian bacon is pre-cooked and can be fried, baked, or added to casseroles or salads.
Barding and larding are techniques of adding fat to a lean piece of meat for roasting to increase its tenderness and moisture.
Barding consists of laying strips of bacon or other fats over a roast, typically a game bird.
For this recipe, the so-called five-flower cut is used that consists of three fatty and two lean layers.
Halibut is a large saltwater fish with lean, mild-flavored, flaky white flesh. It is available as fresh or frozen steaks or fresh or frozen fillets.
See recipes featuring Halibut ...
To thread strips of fat (usually bacon fat) through lean meat, using a special needle. This prevents the meat becoming dry during roasting and gives it extra flavour.
Langue de Chat Lardons
TOP 10 ...
tournedo - Beefsteak cut from the tenderloin. Because they are very lean it's common to wrap them in bacon or pork fat for cooking.
trifle - Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts.
Clear soup made from slow simmering lean meat, bones and seasonings and vegetables. Strained and served with the shredded cooked meat it was made from.
Bouquet Garni ...
The cut of meat traditionally used is flank steak, which is a large section of lean muscle. Because the muscle fibers run the entire length of the cut, the meat can be tough if not tenderized via scoring, pounding, or marinating.
 See also: Cooking, Flavor, Pork, Beef, Water
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