How do you ????
I need OH help here.....I know that DAnni posted a message/recipe about 2 -3 weeks ago....beef jerky recipe.............how can I find it ?????? CAn you search by a members post or something like that ? WHERE ??
- Pease check out Dr. Connie Stapleton's Website. A lot of good information on there for all WLS patients regardless of the surgery you chose. Good luck to all and I'm here for you if you want to send me an email. I'll answer it as soon as possible.
- Total Lost: 139 lbs
- Current Weight: 263
- As of 11-10-13 I have had weight gain. Not happy about that.
- RNY: 10-16-07 = 338: Highest weight: 350+ Lowest Weight: 199
Phyllis, yes you can search a particular posters recent post. If you look below their name on a post you can find there is a "recent post" button. It'll bring up their entire history on that board you are on and you can search for the specfic post you want.
Proximal RNY Lap - 02/21/05
9 years committed ~ 100% EWL and Maintaining
www.dazzlinglashesandbeyond.com
Phyllis....here it is. I saved it in my favorites file.
ok I read a bunch of recipes off of all recipes.com and this is what I did
one 6 pound roast - ALL fat cut off
partially thaw and slice as thin as possible and marinate over night or up to 24 hours in the following
1/2 cup soy sauce
1/2 cup balsomic viniger
1/2 cup worshershire sauce
1/4 cup liquid smoke
2T or so seasonall (or steak seasoning/season salt type thing)
1t black pepper
1/4 cup crushed garlic from a jar
when it is all done soaking - pull both trays of the oven as far out as you can with out them tilting - take foil and line the bottom one except for one inch of air space all the way around the edges - then on making SURE they are on top of each other (unless you want a smoky mess!!!) lay the meat, squease out the extra sauce back into the bag, across the top rack trying very hard to not overlap at all - set oven to 170 degrees or warm if eletric shut the door and go to bed - next morning it should be dry but bendable -
you may have to blot it on a papertowel to get any extra oil off it
be smart for long term storage stick it in the freezer but it is fine to live in your purse in a baggie for days on end for munching
note - I like this b/c the viniger gives it a bite but no spice - you could use tony chachere's in place of season all, more peper or add hot sauce if you like -
if anyone makes this let me know how yours turns out - mine is GOOD
ok I read a bunch of recipes off of all recipes.com and this is what I did
one 6 pound roast - ALL fat cut off
partially thaw and slice as thin as possible and marinate over night or up to 24 hours in the following
1/2 cup soy sauce
1/2 cup balsomic viniger
1/2 cup worshershire sauce
1/4 cup liquid smoke
2T or so seasonall (or steak seasoning/season salt type thing)
1t black pepper
1/4 cup crushed garlic from a jar
when it is all done soaking - pull both trays of the oven as far out as you can with out them tilting - take foil and line the bottom one except for one inch of air space all the way around the edges - then on making SURE they are on top of each other (unless you want a smoky mess!!!) lay the meat, squease out the extra sauce back into the bag, across the top rack trying very hard to not overlap at all - set oven to 170 degrees or warm if eletric shut the door and go to bed - next morning it should be dry but bendable -
you may have to blot it on a papertowel to get any extra oil off it
be smart for long term storage stick it in the freezer but it is fine to live in your purse in a baggie for days on end for munching
note - I like this b/c the viniger gives it a bite but no spice - you could use tony chachere's in place of season all, more peper or add hot sauce if you like -
if anyone makes this let me know how yours turns out - mine is GOOD
GOD GRANT ME THE SERENITY TO ACCEPT THE THINGS I CAN NOT CHANGE; COURAGE TO CHANGE THE THINGS THAT I CAN; AND THE WISDOM TO KNOW THE DIFFERENCE !!!! THIS IS MY DAILY PRAYER.
Vivian Prouty Obesity Help Support Group Coach "LOSE IT 4 LIFE"
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