This is test One

K Masters
calling recipes:
Array ( [0] => Array ( [id] => 1 [date] => 2008-10-28 [chef] => admin [title] => Pork & Pepper [ingred] => 1 pound pork tenderloin
1/4 cup low sodium soy sauce
2 Tablespoons fresh lime juice
2 cloves garlic, crushed
1 teaspoon leaf oregano, crumbled
1/2 teaspoon leaf thyme, crumbled
Dash ground hot red pepper
1 bay leaf (optional)
1 teaspoon Brown Sugar Twin
1/2 tsp not/starch (or 1 teaspoon cornstarch)
2 Tablespoons light olive oil
1 small red pepper, cut in thin strips
1 small green pepper, cut in thin strips
1 small yellow pepper, cut in thin strips
1 stalk celery, sliced on diagonal
1 jar mushrooms (straw or buttons), drained
[desc] => Cut tenderloin into 3-inch lengths; cut each piece into 3/8-inch "sticks". Combine the soy sauce, lime, garlic, oregano, thyme, hot red pepper, and bay leaf in a medium size bowl. Remove the pork and drain well. Stir the Brown Sugar Twin and not/starch (or cornstarch) into the marinade and reserve. Heat 1 Tablespoon of the oil in a large skillet or dutch oven over medium-high heat. Add the pork and stir fry for 2-3 minutes, or until browned. Transfer the pork to serving plate; rinse and dry skillet. Heat the remaining 1 Tablespoon oil over medium-high heat. Add the peppers and celery and cook for 3 minutes. Stir in the marinade; add to the vegetables and cook for 1 minute. Stir in meat and mushrooms and cook until heated through. Serve and enjoy! Makes 4 servings. 4.5 grams per serving using not/starch; 5.3 grams per serving using cornstarch. [recpic] => http://soulfoodnetwork.com/pictures/1141071803pepperpork.jpg ) [1] => Array ( [id] => 2 [date] => 2008-10-28 [chef] => admin [title] => Bacon Cheeseburger Quiche [ingred] => 1 lb. very lean hamburger
1 small chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 eggs
1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded chedder or swiss cheese
garlic powder to taste (optional)
white pepper

[desc] => Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside. Preheat oven to 350°F. Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.) Serves 6. 2 grams per serving. [recpic] => http://soulfoodnetwork.com/pictures/1141071955burgerquiche.jpg ) [2] => Array ( [id] => 3 [date] => 2008-10-28 [chef] => admin [title] => Crock Pot Italian Beef [ingred] => 3 to 4 pound rump roast
1 (8 oz.) can tomato sauce (no sugar added variety)
2 1/2 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
Dash Worcestershire sauce
Dash soy sauce
1 package Italian salad dressing mix (Good Seasons) [desc] => Put roast in crock pot. Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot. Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking. Serves 6 8. Approx. 1 gram per serving. [recpic] => http://soulfoodnetwork.com/pictures/1141072011crock-potbeef.jpg ) [3] => Array ( [id] => 4 [date] => 2008-10-28 [chef] => admin [title] => Lemon Spare Ribs [ingred] => 3 lbs Pork Spare Ribs
Salt and White Pepper
6 Tablespoons Malt Vinegar
4 teaspoons Brown Sugar Twin
1 Tablespoon Granular Splenda
1 1/2 teaspoon Dark Soy Sauce
1/2 teaspoon grated Lemon Zest
1/2 cup pre-made Keto Lemonade
(or unsweetened Kool-Aid Lemonade made up with Splenda)
2 Eggs, beaten
Soy or Oat Flour for dusting [desc] => Chop the spare ribs into 3 inch lengths. Season with salt and pepper and rub in well. In a large bowl mix together the vinegar, Sugar Twin, Splenda 1/2 teaspoon salt, 1/4 teaspoon pepper, soy sauce, lemon zest and Lemonade. Add the spare ribs and leave to marinate for several hours. Dip the spare ribs into the beaten egg, then dust with soy or oat flour. Heat the oil to 320°F in a wok or deep-fryer and deep-fry the spare ribs in batches for 2 minutes until the pork is cooked through and a good rich color. Drain in a wire sieve/colandar. Serve hot. The addition of lemon zest and lemonade gives spareribs a deliciously tangy, different flavor. Serves 4. 3 carb grams per serving. [recpic] => http://soulfoodnetwork.com/pictures/1141072120lemonribs.jpg ) [4] => Array ( [id] => 5 [date] => 2008-10-28 [chef] => admin [title] => Pork Filettino [ingred] => 4 (8 to10-ounce) pork tenderloins
8 Tablespoons extra-virgin olive oil
4 Tablespoons garlic, minced
4 Tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Store-bought veal demi-glace (optional) [desc] => Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately two hours. Cook on a hot grill until internal temperature reaches 165°F. Serve with veal demi-glace if desired. This dish -- an Olive Garden restaurant specialty -- is traditionally served with roasted potatoes. We've found it's superb served with Zucchini Gratin. Makes 4 servings. Trace of net grams of carbohydrate per serving. [recpic] => http://soulfoodnetwork.com/pictures/1141072201porkfilettino.jpg ) )
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