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General kitchen advice

Oven Tips : Close the oven door gently - slamming forces out the hot air.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Weight loss info

    The Atkins’ Diet
    Developed by dr. robert atkins in the 1960s, the atkins diet achieved most of its fame during the last decade. Having many well known film stars amongst its supporters, it enables weight loss but still allows you to eat many foods that would not be part of a normal diet, like bacon and eggs.
    Unlike other diets, with the atkins diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. Because of this, it is known as a low carb/high protein, diet system.
    With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
    On the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.







Oven-Braised Pheasant with Sauerkraut
Oven-Braised Pheasant with Sauerkraut Category Game Recipes 
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Ingredients And Procedures

1/2 ts Dried thyme or I sprig

-fresh 2 sl Lean bacon, diced

2 Pheasants, 2 lb each *

3 lb Sauerkraut, thoroughly

-rinsed and drained 1 1/2 c Dry white wine

1 ts Juniper berries (about 20)

2 Cloves

1 Bay leaf

Defatted chicken stock or -water Salt and freshly ground -black pepper to taste * skinned, trimmed of fat and cut into serving pieces (backbones included) Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned
 
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