|03-21-2013, 02:48 PM||#81|
must squat more.
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Rocky - Legends Champion!
Join Date: Sep 2012
Training Exp: 12 years on and off.
Training Type: Powerlifting
Fav Exercise: Squat/Bench/Dead
Fav Supp: Whole Milk
This is Red Lobster's Cheese Biscuit recipe done in a loaf pan.
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beatenHeat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.
|03-21-2013, 03:46 PM||#82|
Pursuing progression with aggression
Tournaments Won: 1
Join Date: Jul 2011
Training Exp: 1 year+
Training Type: Powerbuilding
Fav Exercise: Deadlift
Fav Supp: Xtend
take tuna mix in pepper and mustard...put on sprouted bread.
You cannot be physically strong if you are mentally weak.
|10-22-2013, 12:36 PM||#84|
Join Date: Nov 2012
Training Exp: 2
Training Type: ARGH!!!
Fav Exercise: yes
Fav Supp: meat
A good base for you to start building your own posole to your taste. Serve with cornbread or flour tortillas.
1 1/2 lbs. pork shoulder (I use 3+ lbs.)
1/2 onion stuck with 2 cloves (I eliminate the cloves, don't like 'em)
2 cloves garlic, peeled
1/2 teaspoon whole cumin seed
1 onion, chopped
2 cloves garlic, chopped
2 tablespoon oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin (to taste, which is more for me)
1/2 teaspoon cloves (yuk)
1/2 teaspoon cayenne (again to taste, which is more)
4 cups canned white hominy, drained and rinsed, try to get a Mexican brand (I use 6-8 cups)
3 to 5 cups pork broth from cooking pork shoulder (use as much as needed)
1-2 cups canned chopped green chilies (if you can, roast fresh green chilies instead of canned)
2 whole jalapenos, fresh, chopped (or more)
Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them. Drain the hominy rinse. Now you are ready to start cooking.
Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.
Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos.
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.
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