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irst 24 hours of aging and rewrap it with the same piece of cheesecloth to keep it from sticking to the meat. 5 Remove the tenderloin a fter three to seven days and shave off the dried crust on the outside using a sharp, non-serrated kitchen knife. Take off just enough t o reach red tissue, usually no more than 1/4 inch after seven days of dry-aging.Easiest Crock-Pot Tortilla Soup This recipe can be prep ared in as little as two hours in a Crock-Pot and has easy-to-find ingredients. Pour a cup of picante sauce into the pot, along with 2 Eat to Live regular-size cans of condensed cream of chicken soup and the amount of water that fills the soup can. Add a pound of skinless, boneless chicken breasts cut into bite-size pieces. Rinse and drain a 15-ounce can of black beans and add them to the Crock-Pot, along with 2 c business tearm sgs ups of frozen corn and a teaspoon or so each of ground cumin, salt and black pepper. Cook on Low for four to five hours or on High for .

king fancier tortilla soup. Halve a two- to three-pound trimmed pork shoulder or butt and place it in the pot. Peel, seed and cube a sm all butternut squash and add to the pork. Pour in a medium-size can of diced tomatoes with juice. Season the ingredients with a minced fresh jalapeno pepper, a couple of cloves of chopped garlic, 1 to 2 tablespoons of your favorite chili powder and kosher salt to taste. Add 4 four cups of water and cook on Low for seven to eight hours or on High for five to six hours. Remove the pork, shred with two fo Engine 2 Diet rks, and return it to the pot. Bake 4 six-inch tortillas cut into strips until crisp. Ladle soup into bowls and top with tortilla strip s. Top with preferred garnishes. Garnishes and Toppings Any type of tortilla soup benefits from garnishes and toppings. In addition to business tearm sgs baked tortilla chips, thinly sliced radishes and scallions, cilantro sprigs and lime wedges enhance the soup's taste. Sour cream and sh .

bbage, frozen mixed vegetables, a little uncooked pasta and some spices to create a healthy vegetable soup in your Crock-Pot. You can h ave a nourishing Italian soup waiting for you at the end of the day by mixing sauteed Italian sausage, chopped onions and bell pepper i n a Crock-Pot and adding canned tomatoes, canned great Northern beans and a couple of cans of beef broth.Demi Glaze Basics Demi glaze, or "demi-glace" in the original French term, is a concentrated sauce that provides the base for a number of other preparations. Althoug Fast Diet h it doesn't have a strong flavor of its own, it's intensely meaty, and it's rich and full-bodied enough to give a pleasantly concentra ted mouth feel to sauces made from it. There are a whole family of those, including well-known classics such as Chateaubriand sauce and business tearm sgs Madeira sauce. Classic Demi Glaze The first step in making a classic demi glaze is to brew up a pot of brown stock. You make that by r .

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