Tuesday, September 30, 2008
Monday, September 29, 2008
1 16 ounce can Campbell's Pork & Beans
1/2 cup Manwich brand sloppy−joe sauce (Heinz works well too)
1−1/2 Tablespoons Hormel real bacon bits
1/2 Tablespoon sugar
1−1/2 teaspoons molasses
1 teaspoon dried, minced onion
1/8 teaspoon salt
1/8 teaspoon ground mustard
1/16 teaspoon pepper
Combine the ingredients for the Fixin's in a small jar, cover, and
refrigerate at least a 1/2 hour (this allows the flavors to blend).
At "bean" time, empty the can of beans into a small saucepan, and stir in
the pre−made Fixin's. Over low−medium heat, bring the Beans and Fixin's to a
simmer, stirring occasionally. When heated through, serve.
Big Boy's Blue Cheese Dressing
1/2 cup Milk
1 cup Kraft mayo
4 ounces Blue cheese, crumbled
1/8 teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate. Use within 10 days.
Bob Evan's Colonial Dressing
1/8 Cup Cornstarch
1/2 Cup Vinegar, light or dark
1 Cup Sugar
1 Teaspoon Onion powder
1 Tablespoon Salt
1/4 Cup Butter or margarine
1/2 Teaspoon Pepper
1 Teaspoon Celery salt
1 Tablespoon Celery seed
Put water and cornstarch into blender on high speed for 1 minute or until
smooth. Transfer to a 2 1/2 qt. saucepan. Cook mixture over Medium High
heat, stirring constantly as you begin to add each of the remaining
ingredients, stirring well after each addition. Cook and continue stirring
until it begins to thicken and become quite smooth. Let it cool completely
before pouring into a refrigerator container. Cap tightly.
Watch the video and you would surely imagine right away how this Dragon Naturally Speaking software could improve your life. As a blogger, it can really make a big difference. The software Dragon Naturally Speaking 10 Preferred or Dragon NaturallySpeaking 10 Standard is another product of advanced technology that could make us do our tasks easier. With this, posting would never been so easy. Instead of taking more time in typing, you can save time by just speaking to a mic with this software and every word you speak will be typed automatically. It is really cool! Your posting is faster and that means more opportunities to grab. Imagine, you can type 150 words per minute without getting tired since you are not using your fingers in typing. You will just keep on speaking and the software will do the typing. Thus, generating more content in less time compared to manual typing. The NY Times Review of Dragon NaturallySpeaking tells all how this product is so useful to all bloggers and other computer users. Users like music lovers, they can use Dragon to convert podcast or audio from a videocast into a text to create full text show transcriptions or lyrics. I am really interested with this. Hope I can use this software in the future. Posting more cooking recipes for me will be very easy then. So if you are interested too, just visit the website and learn more about Dragon. Get ready for your life to improve.
Sunday, September 28, 2008
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.
Black Eyed Pea's Cornbread
1 lb. ground beef
1 cup canned black−eyed peas, drained
1 cup onion, chopped
3/4 cup cream−style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated
Brown meat and drain well. Break into small pieces. Add other ingredients in
order given. Mix well. Place in 13−by−9−by−2 inch pan that has been well
greased. Cook at 350 degrees for 45 minutes, or until done.
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Saturday, September 27, 2008
Volley Ball Spikes - Click here for more sports videos
Federer vs. Nadal: Wimbledon 2008 - Click here for more sports videos
Actually, Badminton is my game. I used to coach my students during our school's sportsfest. I like tennis too but only in Wii games. I haven't tried playing tennis but I do love to learn. I only love watchinbg this game. I wish someday, I'll be able to play at the court.
Derek Jeter - Click here for more sports videos
I love baseball too! When I was in High School, we used to play softball during our free time. We always beg our PE teacher to lend us the equipment. After graduation, I never had the chance to play again this game.
Italy Wins World Cup 2006 - Click here for more sports videos
I learned to like this game because my guy friends were soccer players. On weekends, I used to watched the game and supported my friends. How I missed watching them play the game. Most of all, I miss my friends in Philippines.
Friday, September 26, 2008
1 cup All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 cup Ice water
Put flour and salt in the bowl of a food processor. Cut
the butter, and shortening into the flour. Process a
few seconds until the mixture resembles a coarse
meal. Drop by drop add the water, processing briefly.
The whole process should take about 20 to 30
seconds. Wrap and chill for an hour. Remove from
refrigerator, and let stand 15 minutes before rolling.
You can double this up for a top and bottom crust.
1 cup Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7−UP
In a medium sized sauce pan combine sugar,
cornstarch, and 7−UP until creamy. Cook over a
medium to a medium high heat until the mixture
becomes thick. When this mixture becomes thick, cool
to room temperature, and add a couple of drops of red
food coloring. Wash, and cut strawberries into
quarters, or smaller depending on how large they are.
Sprinkle a teaspoon or two of sugar on the
strawberries, and place them into the shell. Pour the
cooled 7−Up mixture over the strawberries. Allow this
to set for a few minutes. Serve with plenty of Whipped Cream.
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2 1/2 Cup All−purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1−1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6−oz.) raisins
1 Cup (4−oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar
Preheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In a
large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add
butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl.
And remaining eggs, one at a time, beating 30 seconds after each addition.
Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly
combined. Pour batter into prepared pans and smooth the surface with a
rubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nserted
into center should come out clean. Cool in pans for 10 minutes. Then invert
cakes on rack and cool to room temperature.
bowl with electic mixer on medium speed, beat cream cheese and butter until
smooth add lemon juice and vanilla; beat until combined. Add sugar
gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one
layer on a cake platter, and with a metal spatula spread icing over the top
to form a thin filling. Place second layer over the first, rounded side up.
Coat the top and sides of the cake evenly with remaining icing. Refrigerate
1 hour to set icing.
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18 medium-size tomatillos (about 2 cups), husks removed, washed and finely chopped
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp sugar
2 serrano chilies, seeds removed and finely chopped
Combine all ingredients in a medium bowl.
Serve or cover and refrigerate for up to 3 days.
Nutrition Information per serving: Calories 38, Carbohydrates 9 g, Dietary Fiber 2 g, Protein 2 g, Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 159 mg
Wednesday, September 24, 2008
Serve or cover and refrigerate for up to 3 days.
Nutrition Information per serving: Calories 34, Carbohydrates 8 g, Dietary Fiber 2 g, Protein 1 g, Total Fat 0 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 105 mg
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium−high heat.
Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.
Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.
Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1− 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed
Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a
spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This
will help to bind the mix making preparation much easier. Heat about 4 cups
oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with
bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the
bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick
together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil.
cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1
Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined.
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Tuesday, September 23, 2008
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1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese −− shredded
Parmesan −− grated
Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of
cheese to smooth paste and spread over bread. Float a slice of
bread atop each serving. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.
"Insider's Recipes Master Edition"
Monday, September 22, 2008
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt
About 3 tablespoons cooking oil
1/2 cup julienned onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp, shelled, deveined, and halved
1-1/2 cups finely julienned jicama
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 teaspoon Filipino fish sauce (patis)
1/4 teaspoon black pepper
5 tender lettuce leaves
Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.
Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.
Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.
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