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mrdeeznuts
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Anyone have good recipes for massive eating or have links to previous subjects for recipes?
Recipes for Massive Eating
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mrdeeznuts
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mrdeeznuts
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mrdeeznuts
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mrdeeznuts
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mrdeeznuts
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mrdeeznuts
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JERKY
Try this....with 1/4" strips overnight in the refridgerator.
- 1/4 cup Steak Sauce
- 1/8 cup Worcestershire Sauce
- 1 tsp. Soy Sauce
- 1/4 to 3/8 cup of Red Wine
- 1/4 cup White Vinegar
- 1 tsp. Smoked Salt
- 1 1/2 tsp Black Pepper .
- 1 tsp. Cayenne Pepper
- 1 tsp. Hot Sauce
- 1/2 tsp. Garlic Salt
Also, try Turkey Jerky......
Smoked Turkey Jerky
Ingredients:
1/2 cup soy sauce (can use light soy sauce)
4 tablespoons sugar
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1 tablespoon liquid smoke
2 pounds cooked turkey, sliced paper thin (turkey thighs and breasts are best)
Instructions
Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally.
Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.
Try this....with 1/4" strips overnight in the refridgerator.
- 1/4 cup Steak Sauce
- 1/8 cup Worcestershire Sauce
- 1 tsp. Soy Sauce
- 1/4 to 3/8 cup of Red Wine
- 1/4 cup White Vinegar
- 1 tsp. Smoked Salt
- 1 1/2 tsp Black Pepper .
- 1 tsp. Cayenne Pepper
- 1 tsp. Hot Sauce
- 1/2 tsp. Garlic Salt
Also, try Turkey Jerky......
Smoked Turkey Jerky
Ingredients:
1/2 cup soy sauce (can use light soy sauce)
4 tablespoons sugar
2 teaspoons fresh ginger, grated
1 clove garlic, minced
1 tablespoon liquid smoke
2 pounds cooked turkey, sliced paper thin (turkey thighs and breasts are best)
Instructions
Mix marinade ingredients together in a bowl. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours. Rotate layers of meat occasionally.
Place in dehydrator until dry. While meat is drying, blot excess oil with paper towel.
mrdeeznuts
New member
Egg Drop Soup
It's like a protein shake made with real food. Satisfies the Chinese Food craving for me.
Protein: 20g (egg whites, chicken broth)
Fat: 0g
Carbs: 4g (egg whites, chicken broth)
4 cups chicken broth
1 Tbsp Vinegar (rice or white)
2 tsp soy sauce
4 egg whites
Bring broth to a light boil, remove from heat. Stir broth into a swirling whirlpool while you crack in the egg whites. Add in vinegar and soy sauce to taste-- you may want it more or less sour / salty.
BROTH: This makes a huge difference on the quality. You can use canned, boxed, or cubes.. The best tasting is Campbell's Chicken Broth in a 4-cup box, but it is quite salty and has MSG. Some of the 'organic' brands are more vegetable stock than chicken stock and have more carbs than protein.
VINEGAR: Rice wine vinegar works the best but you can go with any light colored you have.
SOY: Omit if cutting out sodium
EGG WHITES: Yum yum protein.. this is a great way to get more egg whites in. You can add in more per cup of soup easily.
http://www.elitefitness.com/forum/showthread.php?t=271823
It's like a protein shake made with real food. Satisfies the Chinese Food craving for me.
Protein: 20g (egg whites, chicken broth)
Fat: 0g
Carbs: 4g (egg whites, chicken broth)
4 cups chicken broth
1 Tbsp Vinegar (rice or white)
2 tsp soy sauce
4 egg whites
Bring broth to a light boil, remove from heat. Stir broth into a swirling whirlpool while you crack in the egg whites. Add in vinegar and soy sauce to taste-- you may want it more or less sour / salty.
BROTH: This makes a huge difference on the quality. You can use canned, boxed, or cubes.. The best tasting is Campbell's Chicken Broth in a 4-cup box, but it is quite salty and has MSG. Some of the 'organic' brands are more vegetable stock than chicken stock and have more carbs than protein.
VINEGAR: Rice wine vinegar works the best but you can go with any light colored you have.
SOY: Omit if cutting out sodium
EGG WHITES: Yum yum protein.. this is a great way to get more egg whites in. You can add in more per cup of soup easily.
http://www.elitefitness.com/forum/showthread.php?t=271823
mrdeeznuts
New member
WINGS?... Y NOT UR BULKING
Buffalo Wings (recipe from Buffalo NY)
4 to 5 lbs. Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbsp. butter or margarine (1/2 stick)
5 Tbsp. Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp. white wine vinegar
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.
When done, remove them to drain on paper towels and cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
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Soy Wings
5 lbs. of wings
2 bottles of Kikkoman Soy Sauce
1 Bottle Lea and Perrins Worcestershire
4 packets Splenda
3/4 bottle of dry white wine
8 cloves of garlic, minced
Hot sauce to taste (optional)
Few drops of Liquid Smoke
1/2 to 1 cup of olive oil
Combine all the ingredients, including the wings and marinate at least overnight. Grill on low 1-1/12 hours or until done. (Depends on how hot your grill is-sometimes I get them done in 1/2 hour) We figure about 3.7 grams carbohydrate per serving. And this serves about 8 persons. I know the ingredients sound like a TON of carbohydrates, but keep in mind you are NOT eating all of this--it is a marinade and basting sauce. You get very little of the carbohydrates. Much better than hot wings
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Parmesan Chicken Wings
1 cup grated Parmesan Cheese
2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
2 tsp. paprika
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup (1 stick) melted butter
1 pound chicken wings, disjointed and tips removed
Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings (a few at a time) into the butter, then put into the bag and shake to coat. Place the chicken on a baking sheet and bake for 45 minutes.
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Chicken Wings
1/2 (10oz) bottle Worcestershire sauce
1/8 cup hot pepper sauce (2 TBS)
4 Tbsp. (1/2 stick) butter
1 scant cup cider vinegar
1/2 Tbsp. ground black pepper
1 tsp. salt
1 tsp. red pepper flakes
4 garlic cloves, pressed.
Combine all ingredients in saucepan over medium heat and bring to boil Stir well, lower heat and simmer for 10 min, stirring frequently. Cool and refrigerate until ready to use. Keeps for several days
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Sesame Wings
1/2 cup vegetable oil
1/2 cup sherry
1/4 cup soy sauce
1/4 cup lemon juice
2 cloves garlic -- minced
1/4 cup toasted sesame seeds
2 pounds chicken wings
Salt - to taste
1. In a blender, combine oil, sherry, soy sauce, lemon juice, garlic, and sesame seed; process until smooth.
2. Salt wings lightly. Place in a large bowl and cover with marinade; refrigerate for at least 1 hour.
3. Preheat broiler.
Broil wings 5 inches from heat for 7 minutes per side, basting once on each side with marinade. Makes about 20 drummettes.
Total Grams: 25.9 Per Serving: (20) 1.3
http://www.elitefitness.com/forum/showthread.php?t=264861
Buffalo Wings (recipe from Buffalo NY)
4 to 5 lbs. Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbsp. butter or margarine (1/2 stick)
5 Tbsp. Louisiana-brand hot sauce or Tabasco sauce
1 Tbsp. white wine vinegar
Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.
When done, remove them to drain on paper towels and cook the remaining wings.
Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
Place the chicken on a warm serving platter, pour the sauce on top, and serve.
------------------------------------------------------------------------------
Soy Wings
5 lbs. of wings
2 bottles of Kikkoman Soy Sauce
1 Bottle Lea and Perrins Worcestershire
4 packets Splenda
3/4 bottle of dry white wine
8 cloves of garlic, minced
Hot sauce to taste (optional)
Few drops of Liquid Smoke
1/2 to 1 cup of olive oil
Combine all the ingredients, including the wings and marinate at least overnight. Grill on low 1-1/12 hours or until done. (Depends on how hot your grill is-sometimes I get them done in 1/2 hour) We figure about 3.7 grams carbohydrate per serving. And this serves about 8 persons. I know the ingredients sound like a TON of carbohydrates, but keep in mind you are NOT eating all of this--it is a marinade and basting sauce. You get very little of the carbohydrates. Much better than hot wings
-------------------------------------------------
Parmesan Chicken Wings
1 cup grated Parmesan Cheese
2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
2 tsp. paprika
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup (1 stick) melted butter
1 pound chicken wings, disjointed and tips removed
Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings (a few at a time) into the butter, then put into the bag and shake to coat. Place the chicken on a baking sheet and bake for 45 minutes.
------------------------------------------------------------------------------
Chicken Wings
1/2 (10oz) bottle Worcestershire sauce
1/8 cup hot pepper sauce (2 TBS)
4 Tbsp. (1/2 stick) butter
1 scant cup cider vinegar
1/2 Tbsp. ground black pepper
1 tsp. salt
1 tsp. red pepper flakes
4 garlic cloves, pressed.
Combine all ingredients in saucepan over medium heat and bring to boil Stir well, lower heat and simmer for 10 min, stirring frequently. Cool and refrigerate until ready to use. Keeps for several days
------------------------------------------------------------------------------
Sesame Wings
1/2 cup vegetable oil
1/2 cup sherry
1/4 cup soy sauce
1/4 cup lemon juice
2 cloves garlic -- minced
1/4 cup toasted sesame seeds
2 pounds chicken wings
Salt - to taste
1. In a blender, combine oil, sherry, soy sauce, lemon juice, garlic, and sesame seed; process until smooth.
2. Salt wings lightly. Place in a large bowl and cover with marinade; refrigerate for at least 1 hour.
3. Preheat broiler.
Broil wings 5 inches from heat for 7 minutes per side, basting once on each side with marinade. Makes about 20 drummettes.
Total Grams: 25.9 Per Serving: (20) 1.3
http://www.elitefitness.com/forum/showthread.php?t=264861
