Thursday, December 30, 2010
Thursday, December 23, 2010
Thursday, December 16, 2010
Thursday, December 9, 2010
Thursday, December 2, 2010
Friday, November 26, 2010
Friday, November 19, 2010
Friday, November 12, 2010
Friday, November 5, 2010
Friday, October 29, 2010
Saturday, October 23, 2010
Saturday, October 16, 2010
Saturday, October 9, 2010
Saturday, October 2, 2010
8 ounces dry penne pasta
1-1/4 pounds Italian pork sausage links, casings removed
1 can (26.5 oz each) Hunt's® Meat Flavored Pasta Sauce
1 can (6 oz each) Hunt's® Tomato Paste
1/2 cup hot water
2 tablespoons shredded Parmesan cheese
Prepare pasta according to package directions; drain. Cook sausage in large skillet over medium heat until browned and crumbled; drain.
Add pasta sauce, tomato paste and water to meat. Add pasta; stir until well coated.
Bring to boil. Reduce heat; simmer over low heat 10 minutes or until heated through. Sprinkle with cheese.
Sunday, September 26, 2010
1 1/2 lb boneless chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
1/2 piece chicken cube
2 tbsp cooking oil
3 cups flour
4 tbsp sugar
6 tbsp water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp baking powder
1/2 tsp salt
1. Cook the Filing
1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Saute the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
2. Make the dough
2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.
3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)
3. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.
4. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.
5. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.
Monday, September 20, 2010
This is a Sponsored Post written by me on behalf of TiVo. All opinions are 100% mine.
Since we had the Netflix, I am always excited with new TV shows. I had watched some of the shows already and I could not wait for the next season and new show. But I am more excited of the upcoming TV Fall Premieres. Hope I won't miss this Fall's hottest entertainment. I wish I have the TiVo Premiere. have you heard of it? It helps you stay up to date with your favorite programs and actors. The TiVo Premiere, along with the new TiVo Slide remote, makes discovering this fall TV season’s best entertainment (web video, TV, and movies) easier than ever. If I can subscribe to the Fall TV Guru Guide and discover all the new shows premiering this fall, I will surely not miss this season’s breakout hit. TiVo Premiere is the ideal gadget for the biggest TV fans like me. I can use the exclusive TiVo Search and TiVo Collections features that will help me catch up in a matter of clicks. I will definitely find upcoming episodes and entire previous seasons on Netflix then. Also, I can follow my favorites actors' new projects with it. Similar to Internet Movie Database (IMDB), I can check out everything about what my favorite actors have done with TiVo Premiere and then watch it right there via YouTube, Amazon VOD, Blockbuster, Netflix or cable line-up. I would surely do it with Netflix.
I am really excited that I became a fan now on their Facebook Fan Page! I also entered their "30 Slides in 30 Days" Sweepstakes to win a new TiVo Slide. If you are interested too, Enter to Win. Sweepstakes ends 9/22/10. Good luck to all of us and I'm hoping that I can enjoy this year's Fall's hottest entertainment!
Monday, September 13, 2010
1 can pineapple chunks, drain
4 cups cooked rice, preferably at least 1 day old
4 Tbsp oil for stir-frying
2 shallots, thinly sliced
3 cloves garlic, minced
1 red or green bellpepper, thinly sliced
1/2 cup roasted unsalted cashews
1/2 cup frozen peas
1/3 cup carrots, cut into sticks
4 egg, beaten (omit if vegan)
1/4 cup currants (or raisins)
3 Tbsp. fish sauce (or substitute 3+ 1/2 Tbsp. soy sauce if vegetarian)
2 tsp. curry powder
1 tsp. chicken powder
3 spring onions, finely sliced
1/3 cup fresh coriander
Optional: 8-12 fresh shrimp/prawns
1 cup ground pork or beef
1 cup chicken breast, thinly sliced
Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
Marinade the ground meat and chicken breast with herb spices..anything you want (e.g., thyme leaves, blackpepper) and olive oil..at least 2-3 tsp, a little bit of salt.
Heat wok, cook the scrambled egg first then after finished cooking it, cut into small pcs. set aside.
Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Stir-fry the ground meat and chicken breast you marinaded til brown. Add shallots, garlic, stir-frying for one minute, or until fragrant. If using shrimp, add them now as well. Add carrots, celery, then curry powder...stir-fry for at least 5 mins.
Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the ings. and has a uniform color. Break up any lumps with your utensil or a fork. Add the frozen peas, scrambled eggs, raisins,bellpepper and chicken powder. Stir-fry to mix in. Continue stir frying until everything is integrated (1-2 more minutes). Add the pineapple chunks and cashew nuts.Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce (or salt if vegetarian).Sprinkle with spring onion and coriander. Serve!
Tuesday, September 7, 2010
Tuesday, August 31, 2010
Wednesday, August 25, 2010
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef (you may use chicken)
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
1.Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
2.In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3.Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Wednesday, August 18, 2010
1/2 package Waterfront Bistro raw shrimp in shell (about 35 shrimp), thawed and blotted dry
4 tbsps (1/2 stick) butter2 tbsps fresh lemon juice
4 large cloves garlic, minced
1 tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 375 degrees F. Put butter in a 9x13-inch baking dish and melt in oven or microwave. Stir in lemon juice, garlic, Worcestershire sauce, salt and pepper. Add shrimp and toss to coat. Arrange in a single layer. Marinate for 10 minutes at a room temperature or refrigerate up to 6 hours. Bake for 11-13 minutes (longer if chilled) until shrimp are pink and cooked through. Remove from oven and serve shrimp with sauce. Makes 4 servings.
Thursday, August 12, 2010
Friday, August 6, 2010
Saturday, July 31, 2010
1) No Calorie and No Sugar
2) One Drop and Sweet Enough
3) Tastes Like Sugar
4) Free of Dextrose & Maltodextrin
5) Hot and Cool Foods & Drinks
6) Made in USA
7) Compliance with FDA Requirements
Cooking this is really simple. First, cook the meat in medium heat then add the vegetables and a bit of water. Stir-fry for about 5-7 minutes till vegetables are crisp tender. Serve with hot cooked rice.
This is a Sponsored Post written by me on behalf of Ramblers Way. All opinions are 100% mine.
"Made in America" has been always the talk every time I send gifts to the Philippines. Ever since I came here in USA, my folks back home were anticipating to receive something made in America. Receiving goods from here makes them so happy and proud but it doesn't mean that they don't love stuff made in Philippines. Something from the USA is worthwhile even if the product is originally made in other countries like China. They just love anything as long as it is given and sent from the United States of America. But I am trying my best as the sender to pack products made from here. Recently, I have been looking for clothes and apparel made here and I came across of Ramblers Way Farm.
Ramblers Way Farm is an American business which sources, grows, and produces fine woolen apparel using 100% domestic resources. They have brought manufacturing facilities into distressed small towns and are helping to revitalize the communities. Our town here needs a company like them. The economy has been tough and few of the big stores here in Bakersfield has been shut down. I heard that the Ramblers Way Corporate Office is a fully refurbished building that was originally built in 1792 and is located in downtown Kennebunk, Maine. That's too far from here. The building has been restored to its original condition, while being modernized to meet today's environmental standards. They have even achieved the coveted Gold Lead Certification level. How cool it is to send products to Philippines which are produced by them. These are surely made in America!
Wednesday, July 28, 2010
Saturday, July 24, 2010
This is a Sponsored Post written by me on behalf of PBM Products. All opinions are 100% mine.
Our economy nowadays is really not good compared to before. No wonder that people are struggling in order to survive. Because of this, our lifestyle has changed and we became more practical. Though some people stick to their lifestyle, but most are trying their best to change for the betterment. I am one of them. Hubby and I am trying my best not to spend much in order to save. So we shop and spend less. How? We choose the generic stuff and the ones on sale.
According to the article that I have read, there are 10 Products to Always Buy Generic. One is the over-the-counter medication which I always buy. When I was pregnant, I preferred the Rite-Aid brand prenatal vitamins since it was cheaper and there were more tablets in one bottle for the price. The rest of the generic products are cereal, pantry staples, soda, gasoline, electronic cables, make-up and other beauty products, batteries, salad mix and produce and store brand formula which I tried to buy for my baby. Instead of buying the expensive milk formula for my baby, we chose to buy the store brand formula and that made us save. I breastfed my baby but also supplemented him with formula milk. Thanks to the store brand formula, we made it through and eventually passed the challenges that came with the bad economy.
These generic products are as effective as the brand-name ones but affordable. Though the packaging is different, the content is similar. So why not try buying the generic products? This way, we can save and enjoy similar kind of stuff of that brand-name products.
Wednesday, July 21, 2010
Friday, July 16, 2010
Friday, July 9, 2010
Here's a nice meal for Mom's who are trying hard to lose weight. It's still fattening but a little portion of it is ok. I always have vegetables with my meal so I had eaten a bowl of garden salad already with a light dressing then this simple meal. I had one baked potato with lots of black pepper, a bit of heated pork and beans and a turkey breast tenderloin with lemon pepper flavor. Oh yummy!
Saturday, July 3, 2010
Saturday, June 26, 2010
Saturday, June 19, 2010
I had fun preparing this recipe. This Curried Shrimp 'N' Broccoli Bites are perfect for appetizers. It consists only 31 calories per appetizer and it tastes good. If you don't have enough time to prepare, you can prepare when you get the chance. If you wish, wrap the shrimp around the broccoli up to a day ahead and refrigerate. Then, brush the shrimp with the margarine mixture and steam just before serving.(Wok Cuisine Recipe Book)
18 large fresh or frozen shrimp in shells
12 to 16 ounces broccoli
1/2 tsp lemon-pepper seasoning
2 tbsps margarine or butter
1 tsp curry powder
1/2 tsp garlic salt
1/4 tsp paprika
Dash ground red pepper
Thaw shrimp, if frozen. Peel and devein shrimp. Set aside.
Cut the broccoli into 18 flowerets, leaving a 1-inch stem on each floweret (reserve remaining broccoli for another use). Sprinkle with lemon-pepper seasoning. Set aside.
In a small saucepan melt the margarine or butter over low heat. Add the curry powder, garlic salt, paprika, and ground red pepper. Cook and stir for 1 minute to blend flavors. Set aside.
Wrap 1 shrimp around each broccoli stem. Secure both ends of shrimp to broccoli with a wooden toothpick. Brush each shrimp with some of the margarine mixture.
In a wok, place a steamer rack over water. Bring water to boil over high heat. Place the shrimp-broccoli pieces on the steamer rack. Cover and steam for 8 to 10 minutesor till broccoli is tender and shrimp turn pink. Using tongs or chopsticks, remove the shrimp-broccoli pieces from the rack. Serve immediately. Makes 18 appetizers.
Nutritional information per serving: 31 calories, 4 g protein, 1 g carbohydrate, 2 g fat (0 g saturated), 28 mg cholesterol, 122 mg sodium, 91 mg potassium.
Saturday, June 12, 2010
Hi guys! This is my first post that I embed a video of how to cook the recipe. Below is Foodtrip28's video of the Tahong with Sabaw. His videos inspired me much and I want to make some for my food blog too. I'll probably use English as the language to be used since he is using Tagalog. Anyway, more power to Foodtrip-ph.
For this Tahong recipe, you will need: chopped ginger, tomato, onion, celery (stem and leaves chopped and set aside separately), chili leaves (optional), water (about a cup), fish sauce, pepper to taste and tahong. Sautee the first four ingredients on hot cooking oil (except the celery leaves). Cook till tender-crisp. Add the shells or tahong; stir. Add water and let it boil. Add fish sauce, pepper and simmer for about 10 minutes or till shells are cooked. Then add the leaves and heat it for about a minute or till heated through. Serve with cooked rice.
Saturday, June 5, 2010
Saturday, May 29, 2010
This is Bob's (Bob Kolwyck, Germantown, Tennessee) Crab Cakes recipe which I got from the Taste of Home Recipe Book. I just used bigger chunks of the crab meat (imitation) which was really hard to fry. The tendency is that the bigger flakes separate from the patty. So the next ime I cooked this was not called a crab cake anymore but crab flakes. I like Bob's recipe and I like using bigger flakes so I was frying crab flakes on olive oil with Bob's crab cakes recipe. It really tastes good!
2 slices day-old bread, cut into 1/4-inch cubes
1 egg, lightly beaten
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 tablespoon mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon pepper
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil
In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown. Yield: 8 crab cakes.
Saturday, May 22, 2010
12 ounces boneless beef sirloin or top round steak
1/3 cup soy sauce
1/4 cup water
2 green onions, thinly sliced (1/4 cup)
2 cloves garlic, minced
1 tbsp sugar
2 tsp sesame oil
1 tsp sesame seed, crushed
1/4 tsp pepper
4 dried mushrooms
2 ounces bean threads
1 tbsp cooking oil
2 medium carrots, cut into julienne strips (1 cup)
1 medium onion, cut into thin wedges (3/4 cup)
1 8-ounce can bamboo shoots, drained
1 1/2 cups shredded Chinese cabbage or spinach
Trim fat from beef. Partially freeze beef. Thinly slice across the grain into matchstick-size shreds. For marinade, in a large mixing bowl stir together the soy sauce, water, green onions, garlic, sugar, sesame oil, sesame seed, and pepper. Stir in beef. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
Meanwhile, in a small mixing bowl soak the dried mushrooms for 30 minutes in enough warm water to cover. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding stems. In a medium mixing bowl soak the bean threads for 15 minutes in enough to warm water to cover. Drain well. Squeeze out excess moisture. Cut bean threads into 40inch lengths. Set aside. Drain the meat, reserving marinade.
Pour the cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the onion; stir-fry for 3 minutes. Add the bamboo shoots and mushrooms; stir-fry about 1 minute more or till vegetables are crisp-tender. Remove the vegetables from the wok.
Add beef to the hot wok. Stir-fry 2 to 3 minutes or to desired doneness. Stir the reserved marinade, bean threads, cooked vegetables, and Chinese cabbage or spinach into the wok. Cook and stir 1 minute more or till heated through and juices are absorbed. Serve immediately. Makes 4 servings.
Nutritional information per serving: 311 calories, 26 g protein, 26 g carbohydrate, 12 g fat (3 g saturated), 49 mg cholesterol, 1,423 mg sodium, 789 mg potassium.
Sunday, May 16, 2010
1/2 cup teriyaki sauce
3/4 cup (3 ounces) pineapple juice
1/4 cup packed brown sugar
3 garlic cloves, minced
1/8 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, sliced thinly (1-inch)
1 pound uncooked large shrimp, peeled and deveined
2 large green peppers, jullienne
2 medium onions
In a large bowl, combine the first six ingredients; mix well. Pour the marinade into a large resealable plastic bag or container; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.