tag:blogger.com,1999:blog-2999567969845170512024-03-05T15:39:32.010+08:00SweetPea and 4 Podssweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-299956796984517051.post-54601682443998661332016-10-17T14:14:00.000+08:002016-10-17T15:09:27.007+08:00Creamy Mushroom Risotto<br />
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I tried something new in this risotto which resulted in a creamier version.</div>
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My friends, Carol and Inaki harvested some Milky mushrooms (pictured on top) and Oyster mushrooms (lower). In 45 minutes we had a nice meal.<br />
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Ingredients</div>
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2 tbsp olive oil<br />
1 tbsp butter<br />
1/2 cup chopped white onions<br />
150g asstd sliced mushrooms<br />
1/4 c white wine<br />
1 c Arborio rice<br />
6 cups hot chicken stock<br />
1 oz cream cheese<br />
1 tbsp sour cream<br />
salt<br />
white pepper<br />
parmesan cheese<br />
chopped parsley, for garnishing<br />
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Start with heating the olive oil and butter.<br />
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Add garlic and onions and cook for 1 minute.<br />
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Add mushrooms, stir to coat, cooking 2 minutes.</div>
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Add rice, stir coat rice with oil, cook 2 more minutes.</div>
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Now we will add the chicken stock 1/2 cup at a time. Stirring often until almost dry, then add another 1/2 cup.</div>
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Keep doing this until the rice is al dente, about 30 minutes. I didn't use all of the 6 cups of stock (5 1/2 cups only). If you use up all your stock and the rice is still hard in the middle, you can go ahead and add hot water. Taste and season with salt and white pepper.</div>
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You can actually stop right here and serve with parmesan cheese but he next step is what made this dish creamier.</div>
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Add the cream cheese and sour cream and stir until well blended. Garnish with parmesan cheese and choped parsley. Serve immediately.</div>
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I served this with baked salmon. It was really good.</div>
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<br />sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-73132690988204907982015-01-29T10:47:00.002+08:002015-01-29T10:47:37.084+08:00Homemade Bacon<br />
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Tried making my own bacon last Christmas and it was a hit! I served it as Bacon Steak like in the restaurants which is sliced about 1/2 inch thick.</div>
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Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find this at the supermarket, usually in the dried spices area.</div>
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Yes, this is a preservative but you only need a little bit. The bonus of making bacon yourself is that you control what goes in it. I used sea salt instead of iodized salt, raw honey and brown sugar in place of white sugar. </div>
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Find yourself a good slab of pork belly. I went to the wet market and asked the butcher to remove the skin (which I made into pork cracklings or chicharon).</div>
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Ingredients<br />
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1 kilo boneless pork belly, skin removed<br />
1/8 cup rock salt or sea salt<br />
1 tsp pink curing salt<br />
1/8 cup packed brown sugar<br />
1tbsp red pepper flakes<br />
1 tbsp smoked sweet paprika<br />
1/4 tsp ground cumin seeds<br />
1/8 cup raw honey <br />
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<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span><span style="font-family: Times, Times New Roman, serif;">Rinse pork belly and pat dry. Combine all ingredients except honey in a bowl. Rub onto meat. Place in a resealable bag with the honey. Bag should be big enough to fit the meat flat. (This time I ran out of big ones so i cut my pork belly into 2 pieces). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gjCa2RNwhZ3Sx6Zk9H0rbexGJYeqb07yN7HOLacfNr25fD9QZYwWdHZJtK9dWdg7nfRWSp5CR6nm3xY_JDJ4P7oxvPllWhDKlJxP0boHOh0jpWNCMIkUmWUmg-kEvOoyiLKhcx0Mj2Pw/s1600/IMG_1394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gjCa2RNwhZ3Sx6Zk9H0rbexGJYeqb07yN7HOLacfNr25fD9QZYwWdHZJtK9dWdg7nfRWSp5CR6nm3xY_JDJ4P7oxvPllWhDKlJxP0boHOh0jpWNCMIkUmWUmg-kEvOoyiLKhcx0Mj2Pw/s1600/IMG_1394.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Let out as much air as you can and seal well. Place on a plate and refrigerate for 7-10 days, depending on how thick your meat is cut. Turn bag over every other day.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Smoking the meat is called for in most recipes but I found that it didn't make a significant difference in taste. I smoked my first try then just baked on my second. My kids didn't notice the difference. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Remove meat from bag and give it a good rinse. Pat dry with a dish cloth or paper towels. Place in a pan with a wire rack fat side up.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Preheat oven to 200F.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Roast meat for 2-3 hours until internal temperature is 150F. If you don't have a meat thermometer, 2 hours for thinner sliced cut. I actually used my candy thermometer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWTAWXsLzoeXmrL-kl00FVd35caos_nq_f2bWVWj1j2HkFdoTQMn51jw64M8Q2RBd7tSUBBk2j3TPL0dgVAaKjnrezJrNfSuNyL1rx_0dTfCqBIPIRYRefvi713-VCcYiRiicQtH8n8Yb/s1600/IMG_1397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWTAWXsLzoeXmrL-kl00FVd35caos_nq_f2bWVWj1j2HkFdoTQMn51jw64M8Q2RBd7tSUBBk2j3TPL0dgVAaKjnrezJrNfSuNyL1rx_0dTfCqBIPIRYRefvi713-VCcYiRiicQtH8n8Yb/s1600/IMG_1397.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Cool your bacon on a cutting board. Then slice to desired thickness. Wrap in cling wrap or place in resealable bags. Refrigerate for a week or 2 months in the freezer. </span></div>
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sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-63448333387634392262015-01-27T12:56:00.000+08:002015-01-27T12:56:17.176+08:00From my Garden II<div class="separator" style="clear: both; text-align: center;">
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Let me introduce you to Roselle also known as Hibiscus Sabdariffa. The petals and fruit is steeped to make a delicious tea. It's health benefits include reducing hypertension and weight loss. </div>
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Recipe for iced tea (Agua de Jamaica)</div>
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4 red calyses (petals of its fruit) </div>
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2 slices of fresh ginger</div>
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2 cups water</div>
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simple syrup or honey, to taste</div>
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Steep petals and ginger in water for --- minutes. Cool, add your favorite sweetener and ice. </div>
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Can anyone tell me what the name of this plant? I bought it in Tagaytay but forgot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpx09yghQf_QZPxlK2NH6IjXzhs47v9zJKLXPbNMR1ZRpGchMgLZezG8FJ9p4OTUDP1ZuL3tvqJ4DFsaJmPJ_q9WAH5c2FTGy0NqkRe5hhVrAZ4-UrRRb3HMQNCtBUCgGFMttEOk_v4mY/s1600/IMG_0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpx09yghQf_QZPxlK2NH6IjXzhs47v9zJKLXPbNMR1ZRpGchMgLZezG8FJ9p4OTUDP1ZuL3tvqJ4DFsaJmPJ_q9WAH5c2FTGy0NqkRe5hhVrAZ4-UrRRb3HMQNCtBUCgGFMttEOk_v4mY/s320/IMG_0748.JPG" height="240" width="320" /></a></div>
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This plant is called Cardinal's Guard. It is one of my remembrances of my mother-in-law. Her helper gave me cuttings from her house (Mama's place as my boys called it) when she passed away. So each time I see these flowers, I remember Mama.sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-76868618570291681952014-09-18T21:04:00.002+08:002015-01-27T12:57:05.594+08:00Black Rice Salad with Asian Dressing<div class="separator" style="clear: both; text-align: center;">
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Healthy eating doesn't mean boring food. This colorful dish has the zing as well as interesting textures. Fun food!<br />
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Ingredients<br />
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Asian Dressing:<br />
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1/4 cup soy sauce<br />
1/2 tsp grated or minced garlic<br />
1/2 tsp grated or minced fresh ginger<br />
4-6 pcs crushed mandarin oranges from can<br />
1 tbsp raw honey<br />
1/8 cup olive oil<br />
1 tsp sesame oil<br />
1 tsp toasted sesame seeds<br />
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Blend and refrigerate for at least 30 minutes.<br />
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Salad:<br />
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2 cups cooked Black Rice *<br />
1 cup cooked black beans<br />
grated carrots (or chopped finely)<br />
cooked corn kernels<br />
sliced fresh snap peas<br />
diced red bell pepper<br />
sliced basil leaves<br />
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* Soak black rice for at least 1 hour before cooking. 1 cup uncooked rice, 2 cups water. Slow boil until liquid is absorbed into the rice. Taste doneness by biting into rice. If the center is still starchy, add 1/2 cup water and boil a few more minutes. Cool rice before preparing the salad.<br />
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Refrigerate salad. Toss in dressing right before serving.<br />
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<br />sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-75483489856732998622014-09-18T16:37:00.001+08:002014-09-18T20:31:30.251+08:00Minestrone<div class="separator" style="clear: both; text-align: center;">
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A wonderful hearty soup to fill you up. Adding pesto wakes up the taste of freshly picked vegetables.</div>
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Best served the day after but still delicious as soon as it's made. Make a large batch and freeze in individual sized containers for a quick meal. </div>
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Ingredients<br />
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olive oil<br />
2 slices of bacon, chopped<br />
1/2 cup cubed pieces of ham<br />
2-3 cloves of garlic, chopped<br />
1 large onion, chopped<br />
1 rib celery, chopped<br />
3 cups chicken broth OR 3 cups water and 1 Knorr Chicken cube<br />
1/4 cup tomato sauce<br />
1 cup cooked white beans<br />
1 cup cooked pasta (elbow macaroni or shells)<br />
3 cups of vegetables (cubed potatoes, cubed carrots, cubed zucchini, spinach leaves, chopped broccoli, sliced mushrooms, sliced cabbage)<br />
pesto or fresh basil leaves<br />
parmesan cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cGYCFBVKlUwvydb_L0Js4TG0xZVpsdHaVF_dHX34oUxgLJdmrNw4U934kozy6W26fMXyMY_GJRoxf6AtUgCR4IpAAF_bEjbCTEhIj9Rt8-AtEaaAbzhETyzLQwgDhJWMyRaynRqJ0oxk/s1600/IMG_0921.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cGYCFBVKlUwvydb_L0Js4TG0xZVpsdHaVF_dHX34oUxgLJdmrNw4U934kozy6W26fMXyMY_GJRoxf6AtUgCR4IpAAF_bEjbCTEhIj9Rt8-AtEaaAbzhETyzLQwgDhJWMyRaynRqJ0oxk/s1600/IMG_0921.jpg" height="300" width="400" /></a><br />
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Cook bacon until some of the fat melts (do not cook crisp). Add ham and mushrooms until mushrooms absorb the bacon fat. Remove from pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCmkF-IKPaubtUD5J8jnUW-ZEZ1u4rDX504T16CIFm9ktF66-Vr6UnW16K0dzD2H7ORYuAYkwjd5ozZSE6m6NI-ZLeEysAGGoNcsxa-zvib34BZCLoxJ-H_pJhRfzgBFbB4dW_as8FgN7/s1600/IMG_0924.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCmkF-IKPaubtUD5J8jnUW-ZEZ1u4rDX504T16CIFm9ktF66-Vr6UnW16K0dzD2H7ORYuAYkwjd5ozZSE6m6NI-ZLeEysAGGoNcsxa-zvib34BZCLoxJ-H_pJhRfzgBFbB4dW_as8FgN7/s1600/IMG_0924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCmkF-IKPaubtUD5J8jnUW-ZEZ1u4rDX504T16CIFm9ktF66-Vr6UnW16K0dzD2H7ORYuAYkwjd5ozZSE6m6NI-ZLeEysAGGoNcsxa-zvib34BZCLoxJ-H_pJhRfzgBFbB4dW_as8FgN7/s1600/IMG_0924.jpg" height="300" width="400" /></a><br />
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Add 2 tablespoons of olive oil to the pan and saute the garlic and onions (do not brown the garlic).<br />
Add celery.<br />
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Cook about 2 minutes, then add the potatoes.<br />
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Add the rest of the vegetables. Stir and cook 2-3 minutes more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UhNs9Ia74y2O1Nq2PszHr42ovmEyVbaIJnodGPdIvKnJdixK3-qK7cJSInhmUpqXzsERmhQWndYhG6eLG0ZoARbz0q12qXxLTWJoGkTzlEh9eNKdlFYFIGSoDwAot6SZr3yZiSIrAmkP/s1600/IMG_0927.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UhNs9Ia74y2O1Nq2PszHr42ovmEyVbaIJnodGPdIvKnJdixK3-qK7cJSInhmUpqXzsERmhQWndYhG6eLG0ZoARbz0q12qXxLTWJoGkTzlEh9eNKdlFYFIGSoDwAot6SZr3yZiSIrAmkP/s1600/IMG_0927.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"></a>Add the tomato sauce. Stir and cook 2-3 minutes.<br />
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Pour in chicken broth and let simmer for 5 minutes.</div>
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Add cooked beans, cooked pasta and meat. Add salt and ground pepper to taste.</div>
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Serve with a dalop of pesto or fresh basil leaves and a generous sprinkle of Parmesan cheese.</div>
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<br />sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-73357138738608099652013-05-03T04:08:00.000+08:002013-05-03T04:08:35.711+08:00From my Garden I<div class="separator" style="clear: both; text-align: center;">
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A wonderful surprise in my garden, a pineapple fruit!<br />
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This plant is about 12 years old and it has only bear fruit now. Blame it on the unusually cool weather early this year.<br />
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A friend of mine gave me some organic liquid fertilizer which I dilute and spray once a week. It contained molasses and seaweed. In 3 weeks, a lot of my flowers bloomed. This one is called Bleeding Heart.</div>
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This is called Mickey Mouse plant. It had never bloomed this much. </div>
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My friend is a gardener and bee keeper. She is encouraging me to use organic fertilizers and to grow more flowers for her bees. All over the world, the bees are getting sick from pesticides and fertilizers. Maybe when I learn more I can share with you the recipe and instructions for organic fertilizers. But for now please plant more flowers!</div>
<br />sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-79082108434817867142013-05-02T20:38:00.000+08:002013-05-02T20:40:06.082+08:00Coleslaw<div class="separator" style="clear: both; text-align: center;">
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Ingredients :<br />
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2 cups thinly chopped cabbage (about 1/2 big piece)<br />
1 small carrot, peeled and sliced thinly and chopped<br />
2 tbsp thinly chopped onion<br />
3 tbsp mayonnaise<br />
1/4 cup milk<br />
1 tsp yellow mustard<br />
1/2 tsp salt<br />
1/4 tsp white pepper<br />
1-2 tbsp honey<br />
1 tbsp white vinegar<br />
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Place vegetables in a non metallic container with cover. Mix other ingredients in a bowl and blend. Add to the vegetables, mix until coated and refrigerate for at least 30 minutes. This will give time for the taste to develop.<br />
Take a small taste and add more of an ingredient to suit your taste.<br />
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<br />sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-7282373492562246272013-02-24T22:34:00.001+08:002013-02-24T22:37:37.840+08:00Quick and Easy Jalapeno Poppers<div class="separator" style="clear: both; text-align: center;">
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A great appetizer for your at-home sports fans. This stuff is easy to make and is freezer friendly. Make two batches. One for now and the other to freeze for any time you get the urge!</div>
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Ingredients:<br />
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1 pack wanton wrappers ( molo wrappers )<br />
cream cheese<br />
shredded cheese ( cheddar, monterey jack, and/or mozzarella)<br />
pickled jalapeno chillies in a bottle, chopped<br />
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oil for frying<br />
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Place 1/4 tsp cream cheese in the middle of your wanton wrapper. then 1/2 teaspoon of shredded cheese and a few pieces of jalapeno chillies.<br />
Moisten the the edges of two sides of your wrapper then fold over to make a triangle. Press wrapper together flat with no air inside.<br />
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Deep fry in hot oil for about 30 seconds each.<br />
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That quick! Eat alone or with salsa. Enjoy!sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-57429955389265649492012-07-18T12:56:00.001+08:002012-07-18T13:25:03.728+08:00Seafood Pancake (Haemul Pajeon)<div class="separator" style="clear: both; text-align: center;">
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This dish is originally a Korean appetizer called Haemul Pajeon. With basic ingredients of eggs, flour, green onions, assorted seafood and vegetables of your choice are added. You can make it as simple or as extravagant as you like and it will always be delicious. So versatile, you can serve it as a side dish, for breakfast, snack or 'baon' (food-on-the-go). </div>
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Basic Recipe (makes 2 small pancakes)</div>
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Batter:</div>
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3/4 cup flour</div>
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3 eggs</div>
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3/4 cup cold water</div>
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dashi powder * diluted in a little warm water</div>
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chopped green onions (2 in length) and/or scallions, sliced</div>
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1 tsp sesame oil</div>
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1/2 tsp salt </div>
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white pepper</div>
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Seafood (1/2 cup of any or a combination of the following) :</div>
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boiled octopus, thinly sliced</div>
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boiled squid, thinly sliced</div>
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oysters</div>
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clams</div>
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squid balls, sliced</div>
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crab meat</div>
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imitation crab</div>
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Other vegetables I would add :</div>
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grated carrots</div>
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sliced cabbage</div>
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bean sprouts</div>
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fresh mushrooms</div>
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fresh spinach leaves</div>
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Dashi powder is soup stock. I know it is japanese but it makes the pancake taste very asian. You can substitute this with 1/4 Knorr shrimp cube or leave it out completely. The dashi in the pictures are available in most popular supermarkets in Metro Manila.</div>
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The sauce I mixed is the best. Salty, sour, sweet, all-in-one!</div>
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Dipping Sauce :</div>
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2 tbsp soy sauce</div>
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1 tbsp rice wine vinegar or diluted white vinegar</div>
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chopped green onion</div>
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chili powder or pepper flakes</div>
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1 tsp sugar or to taste</div>
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a little minced garlic</div>
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few drops of sesame oil</div>
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Procedure : (<i> sorry pictures for the procedure not yet ready. will post soon!)</i></div>
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Prepare the sauce first. Mix all ingredients together. Start with the basic recipe and just add more of what you like to suit your taste. Refrigerate sauce while you prepare the pancake so ingredients will blend together.</div>
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Prepare batter by mixing all ingredients together. Do not over mix. </div>
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Lightly oil a small non-stick skillet. Turn on heat at medium flame. Pour half of the batter in. (or you can just make one pancake using a bigger pan). Sprinkle half of the seafood over the batter, Next sprinkle 1/2 of the vegetables. Lightly pat the vegetables into the batter. Loose veggies will fall off when you turn it.</div>
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Let cook for a few minutes the check the doneness by peeking under. I like the pancake lightly browned. </div>
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Turn over the pancake.</div>
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I have a technique that makes turning less messy. Slide your pancake on a plate. Holding the plate underneath with your left hand, get you pan and put it downside over the plate. With your left land, turn plate/pan over. Remove the plate and return the pan on the stove. Tada!</div>
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Cook again for a few more minutes. Then turn the pancake again.</div>
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Serve pancake with seafood/veggies side up.</div>
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This version contains squid balls, squid, imitation crab, carrots, cabbage and bean sprouts. A quick version of what I had in the fridge.</div>
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This version contains boiled octopus and squid, fresh mushroom and fresh spinach. Actually this version, I served oyster sauce on the side.</div>
<br />sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com1tag:blogger.com,1999:blog-299956796984517051.post-90432702427032515972012-06-16T20:30:00.000+08:002012-06-16T20:32:54.155+08:00Chicken Inasal with Java Rice<div style="text-align: center;">
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Bacolod-style grilled chicken matched with java rice is another favorite of my boys. </div>
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Ingredients:<br />
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Inasal:</div>
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6 pcs chicken quarters</div>
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1 tbsp salt</div>
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2 tbsp calamansi or juice of 1/2 a lemon</div>
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1 tbsp minced garlic</div>
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1/2 tsp freshly ground black pepper<br />
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Mix all the ingredients together and pour over the chicken quarters, making sure they are evenly coated. You may also put some cuts in the chicken to get more flavor. Refrigerate and let the marinade absorb for 1 hour. </div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">The Inasal is usually grilled over hot coals, basted with the atsuete oil, but here I used my oven because it has a grilling feature. </span></span><br />
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">So for this I </span></span>preheated my oven to 200 degrees Celcius (400 degrees F).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1USV9tWIrFnYLY_ZCPGtHClkzL9L6mB11wPi6Upe-Eel_iWd5Vu9G_NevVCRVqZs124VqH1binYJfYJw6lCvy2VuwceiPOUgi3HhfprTnOQnWyAG2lc4Hq1w70EWri716DJFjdPzDzve/s1600/IMG_0275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1USV9tWIrFnYLY_ZCPGtHClkzL9L6mB11wPi6Upe-Eel_iWd5Vu9G_NevVCRVqZs124VqH1binYJfYJw6lCvy2VuwceiPOUgi3HhfprTnOQnWyAG2lc4Hq1w70EWri716DJFjdPzDzve/s320/IMG_0275.JPG" width="320" /></a></div>
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Then I brown the chicken first in a pan before baking for about an hour.<br />
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Of course, feel free to grill it on the barbeque for better flavor!<br />
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<i>While your chicken is baking, you can start with the Java rice (recipe and procedure below).</i><br />
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Baste your chicken occasionally with the atsuete oil. In the last 10 minutes, I turn my oven to the grill setting.<br />
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Prepare the Java rice ingredients.</div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">JAVA RICE</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">atsuete oil ( Annato seeds )</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">1 tbsp chopped garlic</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">1 medium onion, chopped</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">1 Knorr beef cube</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">1-2 tbsp roasted red pepper, peeled, deseeded and chopped</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">3 tbsp ketsup</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">200 g tomato sauce</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">1 tsp soy sauce</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">1 tsp sugar</span></span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">ground pepper to taste</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">3 cups rice, cooked at least 1 hour before starting</span></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">Prepare the Atsuete oil by pouring 1/2 cup oil into the pan. When the oil is hot, pour in the atsuete seeds and cook for about a minute. You'll immediately see the oil will absorb the red color. Turn off heat and remove seeds and discard. Place 1/2 of the oil in a bowl and set aside for basting the chicken.</span></span></div>
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Turn on the heat again and place the garlic, then onions. You'll see the garlic absorb the color. The atsuete gives the distinct, appetizing color to the rice and chicken.</div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">Add the roasted peppers.</span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">Then add the tomato sauce, ketsup, beef cube,</span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">and sugar, soy sauce and pepper. </span></div>
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Give it a good mix, lower the heat and let simmer for a few minutes to cook the tomato sauce.</div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;">Now add the rice in 3 batches, mixing well.</span></div>
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You can serve this with soy sauce with calamansi or lemon juice. Or soy sauce with vinegar and chopped onions. Also a side dish called astara (a papaya relish) compliments with the inasal.</div>
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<span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><br /></span></span></div>sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-43097447264307927012011-04-22T13:23:00.005+08:002011-08-26T12:26:31.434+08:00Korean Beef Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1e0XhyXvXmeHNdR7Pee8xoeMQJVWXWRpvovEXi9gHCrKqWGjDMrCZHtd50lAAOL_yAre8SagVNIj8EZ6VpeTIHmJAhTmWRdQyNJ8traNycCPTfbjy-I2jC-mwSNzDzrPUNsyPnSDwwDr/s1600/canonpicsdec+221.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1e0XhyXvXmeHNdR7Pee8xoeMQJVWXWRpvovEXi9gHCrKqWGjDMrCZHtd50lAAOL_yAre8SagVNIj8EZ6VpeTIHmJAhTmWRdQyNJ8traNycCPTfbjy-I2jC-mwSNzDzrPUNsyPnSDwwDr/s400/canonpicsdec+221.jpg" alt="" id="BLOGGER_PHOTO_ID_5598274942463814178" border="0" /></a>
<br />Yum! Yum! Beef Stew! Korean Beef Stew!
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<br />This is dedicated to my son's Korean friend, Sam. Because Paolo had a funny story about him...
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<br />When Sam was new, Paolo and his classmates were trying to teach him how to speak Filipino in their Outreach activity. They told him, " 'Pahalik nga' means ' I want to be friends', now go over to that girl and practice!"<div>("Pahalik nga" actually means, "Can I kiss you?")</div><div>
<br />Ingredients
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<br />3/4 kilo beef spareribs
<br />3 cloves garlic, chopped
<br />1 pc ginger, thumb size, peeled and sliced
<br />1/2 pc knorr beef cube
<br />3 cups water
<br />1/4 cup soy sauce
<br />1/3-1/2 cup brown sugar
<br />2 tbsp mirin or rice wine
<br />sesame seeds
<br />sesame oil
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<br />Place beef, garlic, ginger,1/2 beef cube, soy sauce, brown sugar, rice wine, and water in a pot. Bring to a boil then lower heat. Partially covered, let simmer 1-2 hrs depending on how tough your meat is. Adding water, 1/2 cup at a time as needed.
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<br />You can also pressure cook this. Beef in the Philippines is tough so I pressure cook this for about 45 min.
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<br />At this point, meat should be soft enough that it separates from the bone. Adjust seasoning, if needed.
<br />Just before serving, add 1 tsp sesame oil and a tsp of sesame seeds.
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<br />**Sauteed bean sprouts make an excellent vegetable siding.
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<br />Saute garlic, ginger, onion. Do not brown the garlic. Add 2 cups bean sprouts and 1/4 cup of the sauce of your beef stew. Add 1/4 pc of knorr beef cube and 1 tsp soy sauce. Cook for only 2 minutes more. Turn off heat and place in a bowl to cool. Refrigerate at least 30 min before serving. Cooling this dish will remove the slight bitter taste of the sprouts. Drizzle with sesame oil, sesame seeds and chopped green onions before serving.
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<br /></div>sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-25085662299827746792011-04-08T20:03:00.000+08:002011-04-08T13:26:41.981+08:00Fish Fillet with Tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbddgBSRPoZ3rbmDev1B1F20b1eugRJlV3csaGcxgkWPLWbSKQIUZrbo2knL9F4xk6ti3MWj0Dx4WjEIEPxgEinUPtivxdKPD6SSCNJVmk2txjWOQb9VCyNpHqUDRDOY00npTxFWxfVhfV/s1600/frying+fish.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51sG75xapmrp2G6irgcNUbMLaMNQfRf9VwUm-SMbDCIk8SoCbYibpHN1h1PfjKFiscJlQzVQ3mhArhF9jqG4sCV7HZAx0tEXvrEd2MZuAutGiM3zb6DNEfxey2EQHJSKjl6Nioavxrwlt/s1600/fish+w+tofu+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51sG75xapmrp2G6irgcNUbMLaMNQfRf9VwUm-SMbDCIk8SoCbYibpHN1h1PfjKFiscJlQzVQ3mhArhF9jqG4sCV7HZAx0tEXvrEd2MZuAutGiM3zb6DNEfxey2EQHJSKjl6Nioavxrwlt/s400/fish+w+tofu+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5583906792621662626" border="0" /></a><br />Just in time for the Lent Season.<br /><br /><a name='more'></a><br /><br /><br /><br />Ingredients<br /><br />500 g fish fillets (Creamy Dory fish or Lapu-Lapu/Grouper)<br />1/2 tsp salt<br />1/4 tsp ground pepper<br />2 pcs calamansi or 1/2 teaspoon of lemon juice<br />1 tbsp flour<br /><br />2 tbsp peanut oil<br />corn or vegetable oil<br />3-5 slices of ginger<br />3 big cloves garlic, chopped<br />1 small onion, chopped<br />3 stalks of leeks, sliced<br />1 carrot, peeled and sliced<br />1/2 cup sliced fresh mushrooms (shiitake, oyster or button)<br />1/2 cup sliced baby corn<br />1 package soft tofu (sometimes called silken)<br />1/2 Knorr shrimp cube<br />2 tbsp rice wine<br />1 tsp sugar<br />1 tbsp soy sauce<br />1 cup water with 2 tbsp cornstarch<br />1 tsp sesame oil<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4Xc28Tw4nzNKCaqUNF5chkjUDe2jKELubCYMXdeVYwEbKVjMeH7YckXvdnK_scGqn450P80af5uTEPPqhrA_aKdV41B5NlP0pX6Vqtg0LZ733xPzRZ_T7eO0MuPphKkQ3NKh1xaDyTnS/s1600/Copy+of+fish+w+tofu+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4Xc28Tw4nzNKCaqUNF5chkjUDe2jKELubCYMXdeVYwEbKVjMeH7YckXvdnK_scGqn450P80af5uTEPPqhrA_aKdV41B5NlP0pX6Vqtg0LZ733xPzRZ_T7eO0MuPphKkQ3NKh1xaDyTnS/s400/Copy+of+fish+w+tofu+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5586173050374390642" border="0" /></a><br />Fresh vegetable ingredients make this dish taste great.<br /><br /><!--more--><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseZV3R3-7mrfLruSaG-C51LSDPnOboFlV-jtqg-mrOAk2e2hENGwke-eqgqIxyI8MEvdYSS-R38r_G7Ho4H9aG1FXVgilOz_aaz1jUMCIF_f57INq5sEog9xxbproW7Jdpy4NYb_4e6H-/s1600/IMG_0584.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseZV3R3-7mrfLruSaG-C51LSDPnOboFlV-jtqg-mrOAk2e2hENGwke-eqgqIxyI8MEvdYSS-R38r_G7Ho4H9aG1FXVgilOz_aaz1jUMCIF_f57INq5sEog9xxbproW7Jdpy4NYb_4e6H-/s400/IMG_0584.JPG" alt="" id="BLOGGER_PHOTO_ID_5586166530771721362" border="0" /></a><br /><br />Choose soft tofu. This is what's available locally.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLltDTecDxxKoLOQSRe09ppyiG6yTJy62tHXhcNduvBKqt9uNgWAGAZygk6yrkVBxPIUHRQCuS41KJANi_TvFLIts-G4mWKSleJqDKuOTus1xlIUvbHOk1rgXxDV6Wov6heW8D2bkLidgx/s1600/IMG_0587.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLltDTecDxxKoLOQSRe09ppyiG6yTJy62tHXhcNduvBKqt9uNgWAGAZygk6yrkVBxPIUHRQCuS41KJANi_TvFLIts-G4mWKSleJqDKuOTus1xlIUvbHOk1rgXxDV6Wov6heW8D2bkLidgx/s400/IMG_0587.JPG" alt="" id="BLOGGER_PHOTO_ID_5586169564656822434" border="0" /></a><br /><br />Open, drain any liquid then cut into pieces. Set aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuWT8-RwndKcoM7lZKO72cmSocP7NbmcsvaK_qvn3Odg7Ywda2xdtB3JbeeVo5x8eJMaDUBLonJqnSYCqyvHWIJ92wo7qzkgV_gqDVYeVFDyAIjDPPs7G9_yXemqZ2UKpZfTwJr410S0S/s1600/fish+w+tofu+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuWT8-RwndKcoM7lZKO72cmSocP7NbmcsvaK_qvn3Odg7Ywda2xdtB3JbeeVo5x8eJMaDUBLonJqnSYCqyvHWIJ92wo7qzkgV_gqDVYeVFDyAIjDPPs7G9_yXemqZ2UKpZfTwJr410S0S/s400/fish+w+tofu+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5586174291072703746" border="0" /></a><br /><br />For special occasions, I use LapuLapu, but Creamy Dory fish tastes good too. I used Creamy Dory this time. Pat dry with a towel, paper or cloth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZ954QssxfcG3wMnfwfkVynfWw8-SsPvHQonI2c9IWOwEZS65MpQuSM19ZwYyXcE6d4c92vimii7-iih_n2KZW5AzrqGBU4qZj9ZTWFJwpsUiPphSlb4rLISZCABaGf1oIusA9x5EnsT4/s1600/IMG_0589.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZ954QssxfcG3wMnfwfkVynfWw8-SsPvHQonI2c9IWOwEZS65MpQuSM19ZwYyXcE6d4c92vimii7-iih_n2KZW5AzrqGBU4qZj9ZTWFJwpsUiPphSlb4rLISZCABaGf1oIusA9x5EnsT4/s400/IMG_0589.JPG" alt="" id="BLOGGER_PHOTO_ID_5584658125141494546" border="0" /></a><br />Slice fish. Season with salt, ground pepper and juice of 2 calamansi (if you are not it in the Philippines, 1/2 tsp of lemon or lime juice are good substitutes). Then sprinkle fish with about 2 teaspoons of flour.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbddgBSRPoZ3rbmDev1B1F20b1eugRJlV3csaGcxgkWPLWbSKQIUZrbo2knL9F4xk6ti3MWj0Dx4WjEIEPxgEinUPtivxdKPD6SSCNJVmk2txjWOQb9VCyNpHqUDRDOY00npTxFWxfVhfV/s1600/frying+fish.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbddgBSRPoZ3rbmDev1B1F20b1eugRJlV3csaGcxgkWPLWbSKQIUZrbo2knL9F4xk6ti3MWj0Dx4WjEIEPxgEinUPtivxdKPD6SSCNJVmk2txjWOQb9VCyNpHqUDRDOY00npTxFWxfVhfV/s400/frying+fish.jpg" alt="" id="BLOGGER_PHOTO_ID_5593077754952373570" border="0" /></a><br />Pan fry just until fish is just opaque. Remove from heat.<br /><br />Before cooking further, mix together 1 cup water, 1/2 Knorr shrimp cube, 2 tbsp rice wine, 1 tsp sugar, 1 tbsp soy sauce and 2 tbsp cornstarch. Set aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicS3c3q2qDKSPuqDQUR_uxL37yPZ1ft6g3yBOxABjazssPo69mizOuDYJWvkMWsvn05FR81sUzChyphenhyphenpOdsfA2C33Q3naHfl6mHetYbF7kbd1iw8K0puyy0ZEz21U9bOW3REN0og3Jz6mTWA/s1600/IMG_0590.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicS3c3q2qDKSPuqDQUR_uxL37yPZ1ft6g3yBOxABjazssPo69mizOuDYJWvkMWsvn05FR81sUzChyphenhyphenpOdsfA2C33Q3naHfl6mHetYbF7kbd1iw8K0puyy0ZEz21U9bOW3REN0og3Jz6mTWA/s400/IMG_0590.JPG" alt="" id="BLOGGER_PHOTO_ID_5584667028607930818" border="0" /></a><br />In another skillet or a wok (non-stick is best), place about a tablespoon of peanut oil, then first pan fry the fresh mushrooms for a minute. Remove from heat and set aside. Now place another tablespoon of peanut oil and a tablespoon of corn oil or any vegetable oil. This combination is what I use because peanut oil is expensive here. If you want to fry with pure peanut oil, the dish would be even more flavorful.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLv4AyWKOXhuh3EqmEeYFTTpB5Wnx2U1C8fGBdaMGZKGkzo9esbGaq3Uz2Ht_cFRfmF5ZtCUtaiRgDlhoMB9uYLNhysPrthltDltaBdxntRjvOUoG-9NALVJjrDojoJfbvqLBS3sjLumr/s1600/fish+w+tofu+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdLv4AyWKOXhuh3EqmEeYFTTpB5Wnx2U1C8fGBdaMGZKGkzo9esbGaq3Uz2Ht_cFRfmF5ZtCUtaiRgDlhoMB9uYLNhysPrthltDltaBdxntRjvOUoG-9NALVJjrDojoJfbvqLBS3sjLumr/s400/fish+w+tofu+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5587549551891750626" border="0" /></a><br />Start sauteing the ginger,<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VWct2KVZ0bzBXjMu9EcGG1at9bL8mhojjclkOsAdYCcE1oayE7xnrQE18ahp5pPOc_OZiScadL_k0E3uWpvtIdsDF8mdFU23PxX9HgBTzQ3M7HAERgM0OPyH72qc_TowyuGJaWmYmpR7/s1600/fish+w+tofu+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1VWct2KVZ0bzBXjMu9EcGG1at9bL8mhojjclkOsAdYCcE1oayE7xnrQE18ahp5pPOc_OZiScadL_k0E3uWpvtIdsDF8mdFU23PxX9HgBTzQ3M7HAERgM0OPyH72qc_TowyuGJaWmYmpR7/s400/fish+w+tofu+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5587549545658311202" border="0" /></a><br /><br />followed by the garlic. When the garlic starts to brown,<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFj6x7Phifh9SueS1ie57tMDgO_xWnlnUXz9NIxL4r5WzW4omed4vlgQNgcfepiDHC-V-NokDpOHmvKP_ETuGhFX63q0vPTkwvj_8UUBML4B1mmXWgIbABoiID8JXhD7no6dVgcXNy-znp/s1600/fish+w+tofu+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFj6x7Phifh9SueS1ie57tMDgO_xWnlnUXz9NIxL4r5WzW4omed4vlgQNgcfepiDHC-V-NokDpOHmvKP_ETuGhFX63q0vPTkwvj_8UUBML4B1mmXWgIbABoiID8JXhD7no6dVgcXNy-znp/s400/fish+w+tofu+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5587549560108109954" border="0" /></a><br />add the onions and stir. Fry about a minute.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIv52s4Gs_pR79vIi6U7xDA5coXsdI_hiHrwusZ-G5DZ2Sls_6IRDHzJQYR2WNkAI9PnN4qDEOUEhaoHuidMkTVF0EoTMoJH4XVNhLzW6k0PhTIvGNzIdbcf5AYz79Aj3SuiREk_sXFmm/s1600/fish+w+tofu+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIv52s4Gs_pR79vIi6U7xDA5coXsdI_hiHrwusZ-G5DZ2Sls_6IRDHzJQYR2WNkAI9PnN4qDEOUEhaoHuidMkTVF0EoTMoJH4XVNhLzW6k0PhTIvGNzIdbcf5AYz79Aj3SuiREk_sXFmm/s400/fish+w+tofu+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5587550941967302690" border="0" /></a><br /><br />Start adding the vegetables depending on its cooking time. I added the baby corn first,<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLr5zn0CrtLPx58HDMXhyphenhyphenvj7xG7AoJLNHscNqMoF3CvBqmSPwujYgnbU-NVs0hh7IX-ep2-Em9UeplI3A2xCd8mbH2ZA_8vDYnOoQ5O9Aj1kSIxxIadC1bjKdUpH9QuWRbC7hIjVvaIMm/s1600/fish+w+tofu+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLr5zn0CrtLPx58HDMXhyphenhyphenvj7xG7AoJLNHscNqMoF3CvBqmSPwujYgnbU-NVs0hh7IX-ep2-Em9UeplI3A2xCd8mbH2ZA_8vDYnOoQ5O9Aj1kSIxxIadC1bjKdUpH9QuWRbC7hIjVvaIMm/s400/fish+w+tofu+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5587552746004209154" border="0" /></a><br /><br />then carrots and leeks. Do not overcook the vegetables! 'Just crisp' is perfect.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifJQA6MGEBJrW2qedDW72NboVpMGbLWccPrBNzK8zN41mCia9cEqfJOUIftGpmnTvcLQfGdCPNUwDb9_Nq1NZtLpQKafqTZ5QP7gGkLGO1bVhDdZkwpshyphenhyphenMfKu-j54GC6JVEY_OwZ0n-X/s1600/fish+w+tofu+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifJQA6MGEBJrW2qedDW72NboVpMGbLWccPrBNzK8zN41mCia9cEqfJOUIftGpmnTvcLQfGdCPNUwDb9_Nq1NZtLpQKafqTZ5QP7gGkLGO1bVhDdZkwpshyphenhyphenMfKu-j54GC6JVEY_OwZ0n-X/s400/fish+w+tofu+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5584654951911446610" border="0" /></a><br /><br />Then return the cooked mushrooms and fish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6X65Go4qzuNI3crY7HBfohNw3048V6yFdKzmcDBRewImeAm9E1uuy_ZFRZsKZCmhZokkiwoWrK0D0QcMUi50JGFYJifZV0dN3KuRUOy-wLABnPNycUg4Eib0TguxnKLeLZbf3K5VJ7JL/s1600/IMG_0604.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6X65Go4qzuNI3crY7HBfohNw3048V6yFdKzmcDBRewImeAm9E1uuy_ZFRZsKZCmhZokkiwoWrK0D0QcMUi50JGFYJifZV0dN3KuRUOy-wLABnPNycUg4Eib0TguxnKLeLZbf3K5VJ7JL/s400/IMG_0604.JPG" alt="" id="BLOGGER_PHOTO_ID_5586169572030556994" border="0" /></a><br /><br />Now give the liquid mixture you made earlier a good stir, then add it to the fish and vegetables. Let simmer for a few minutes, giving it a couple of stirs. Sauce should turn from cloudy to clear and shiny. That way, you'll know the cornstarch cooked. If your sauce seems a little thick, you may add a little more water. The flour you sprinkled on the fish will also thicken the sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79wrM83Kl5QDJ_6xkO4OlZ4DyE2gWjiOWZRR3G9TWv80pfBFbK-qoplJC7ieG8yynKURo-wcgGKWOZsxTPjJ_OabGb3KKWlqX05vJp-npB-ey1MHViZtzmVTAP5p4AbfzVn2n-YA5HXbZ/s1600/IMG_0605.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79wrM83Kl5QDJ_6xkO4OlZ4DyE2gWjiOWZRR3G9TWv80pfBFbK-qoplJC7ieG8yynKURo-wcgGKWOZsxTPjJ_OabGb3KKWlqX05vJp-npB-ey1MHViZtzmVTAP5p4AbfzVn2n-YA5HXbZ/s400/IMG_0605.JPG" alt="" id="BLOGGER_PHOTO_ID_5586172848655826402" border="0" /></a><br /><br />Add the tofu and 1 tsp sesame oil. Stirring gently, not to crumble the tofu. The tofu is ready cooked so you just need to heat it through.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxpKfAGlb-MfSKRKtt80B5GSkGceQoOqWX1BSYGxcZI8AbfExKE8xn8dV9X3u3PJCIARhpn-TAKrEW_y-Py2DwokfO92PLadIv9xWydu1AXqtuDAVtRghPlJml8f_ZHtIOh-FOyafFu4U/s1600/IMG_0606.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxpKfAGlb-MfSKRKtt80B5GSkGceQoOqWX1BSYGxcZI8AbfExKE8xn8dV9X3u3PJCIARhpn-TAKrEW_y-Py2DwokfO92PLadIv9xWydu1AXqtuDAVtRghPlJml8f_ZHtIOh-FOyafFu4U/s400/IMG_0606.JPG" alt="" id="BLOGGER_PHOTO_ID_5586172850235301122" border="0" /></a><br />Taste and adjust seasoning.<br /><br />Other vegetable you can add are sliced red peppers, snow peas, or chinese cabbage. Use whatever you have available at the supermarket. Just remember not to overcook them!<br /><br />Enjoy!sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-16334473361532239782011-03-24T19:47:00.001+08:002012-07-16T15:40:08.072+08:00Easy Ceasar Salad Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5Jui85O4tDxVWDyxDzXOWqcN3RGSNgMrTXAxgEJ5mw92zn9gDcehEl1m5Su4BKe-UdDfyB_jhbyQ3-X3dHIo7u4CSpXsf6oO3mES7-lLYierPft3rUu4m43nJoUAbTyn_JxzdLpr7ofG/s1600/IMG_0470.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587612704163886002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5Jui85O4tDxVWDyxDzXOWqcN3RGSNgMrTXAxgEJ5mw92zn9gDcehEl1m5Su4BKe-UdDfyB_jhbyQ3-X3dHIo7u4CSpXsf6oO3mES7-lLYierPft3rUu4m43nJoUAbTyn_JxzdLpr7ofG/s400/IMG_0470.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
This Ceasar salad dressing is so easy to whip up and it doesn't use raw eggs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeNQzR5DFA_CjEeqBQUu54MvTyPBZd9Be8_FKxmVZqoL-jnQOF7Gp5Vzip6KD2BH3DNsPwRrXC5visqqCf-MwhTPdzflgJSYyUHoodjVx6aVc4ji3W0rMzVSFOgFu_KEMCjYE4jDUeNLG/s1600/fish+w+tofu+029.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587613580403370370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeNQzR5DFA_CjEeqBQUu54MvTyPBZd9Be8_FKxmVZqoL-jnQOF7Gp5Vzip6KD2BH3DNsPwRrXC5visqqCf-MwhTPdzflgJSYyUHoodjVx6aVc4ji3W0rMzVSFOgFu_KEMCjYE4jDUeNLG/s400/fish+w+tofu+029.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeNQzR5DFA_CjEeqBQUu54MvTyPBZd9Be8_FKxmVZqoL-jnQOF7Gp5Vzip6KD2BH3DNsPwRrXC5visqqCf-MwhTPdzflgJSYyUHoodjVx6aVc4ji3W0rMzVSFOgFu_KEMCjYE4jDUeNLG/s1600/fish+w+tofu+029.jpg">Ingredients</a> (for 2 servings)<br />
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2 Tbsp mayonnaise<br />
1 clove garlic, minced<br />
1 tsp dijon mustard<br />
1-2 tsp lemon juice<br />
3-5 dashes of Worchestershire sauce<br />
1 anchovy fillet<br />
1/4 cup olive oil<br />
freshly cracked black pepper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh1t63WxOFV2oFFc8IBcB54VikhElYmZpq8ACKxl_VM8uxvtaiz8x8EhaptwnuqMb3qn7SqdqP3FC80MG4ddl46ENJVFR1F0Ad4gKjK6QuCvCH8GANcEDjMjnJiRz4OEeAmcv69Ip5WY6/s1600/fish+w+tofu+030.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587613584829586546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh1t63WxOFV2oFFc8IBcB54VikhElYmZpq8ACKxl_VM8uxvtaiz8x8EhaptwnuqMb3qn7SqdqP3FC80MG4ddl46ENJVFR1F0Ad4gKjK6QuCvCH8GANcEDjMjnJiRz4OEeAmcv69Ip5WY6/s400/fish+w+tofu+030.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
First of all, hope you have one of these gadgets. If you don't I recommend you get one.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnRj9NT5yGavB5p9sgsbqU0YXeeKnpsigK6LRYfE2NLr9lM7F4RUbJZqMOJY7LBqsS0TfYTh1ZHDzSOYXnIKCWCFx0thVr97BP7HLNND_b3C50p3onEmk-Gk1bxWTg-PLG4hc48_wniqi/s1600/fish+w+tofu+031.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587613591507468050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnRj9NT5yGavB5p9sgsbqU0YXeeKnpsigK6LRYfE2NLr9lM7F4RUbJZqMOJY7LBqsS0TfYTh1ZHDzSOYXnIKCWCFx0thVr97BP7HLNND_b3C50p3onEmk-Gk1bxWTg-PLG4hc48_wniqi/s400/fish+w+tofu+031.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Squeeze and you got perfectly minced garlic. Tadah!<br />
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Now put it in a bowl, along with<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NT6YQgQOVqYXdkg5BvjZTxwmpaK7zXyY8kfHvtapKmYZamAh82eoGfUoFVifaV2ujEDYnWGtOeVbRJC9m60cgTYEbjGbx2mDZRcjZ0vtIEOVGP2sxXqPLRjp0PnsJUjam2SZwKQqBMuj/s1600/fish+w+tofu+032.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587618867424908466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NT6YQgQOVqYXdkg5BvjZTxwmpaK7zXyY8kfHvtapKmYZamAh82eoGfUoFVifaV2ujEDYnWGtOeVbRJC9m60cgTYEbjGbx2mDZRcjZ0vtIEOVGP2sxXqPLRjp0PnsJUjam2SZwKQqBMuj/s400/fish+w+tofu+032.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
2 Tablespoons of mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, a little Worchestershire sauce, a little black pepper and an anchovy fillet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5ZGbgF0yFMZd454JPg2nCF71zOJf8Wy1ai1qp91ZnNiGkh3eD3H7WrJZ7qzcaVTCwEmQ6a4ArJRG417A0ZgI-u0a2AsH0xd8GSJSwSvuUEGZ0g1Q47Go0RCv_s1q-WK_zI8jmClEIi5e/s1600/fish+w+tofu+033.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587614713929136210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5ZGbgF0yFMZd454JPg2nCF71zOJf8Wy1ai1qp91ZnNiGkh3eD3H7WrJZ7qzcaVTCwEmQ6a4ArJRG417A0ZgI-u0a2AsH0xd8GSJSwSvuUEGZ0g1Q47Go0RCv_s1q-WK_zI8jmClEIi5e/s400/fish+w+tofu+033.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Mash the anchovy fillet first before mixing it thoroughly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxm-EkG5rlY2Mc5eOsFDy-AOu8pz2FpkSzshmCK7YNsvX2XHQE3_drEhzggwd9YnCZJTC-H0IoSp0rxgLiAf5Lxl35jicszZJ9dCQeav-oJyNV7TuaRWLXu8JbUZs-hbEFxckNRTQg7Dt/s1600/fish+w+tofu+034.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587614717483492482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxm-EkG5rlY2Mc5eOsFDy-AOu8pz2FpkSzshmCK7YNsvX2XHQE3_drEhzggwd9YnCZJTC-H0IoSp0rxgLiAf5Lxl35jicszZJ9dCQeav-oJyNV7TuaRWLXu8JbUZs-hbEFxckNRTQg7Dt/s400/fish+w+tofu+034.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Now pour in 1/4 cup olive oil, and mix again. Blend well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIejYemQtTXB_8w19t6JSqrNQbPb1u0kTWh8ifPQYWyBwk7g4yFcD12KM9dawXdLkVvFMeLpn_-h4vYD2icWQG-mFD2yeQNeSjEdpSExb7Cyk4DBhPh2XkE_4nz8iednEUZoeWwv-FzAR2/s1600/fish+w+tofu+035.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587614949299000802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIejYemQtTXB_8w19t6JSqrNQbPb1u0kTWh8ifPQYWyBwk7g4yFcD12KM9dawXdLkVvFMeLpn_-h4vYD2icWQG-mFD2yeQNeSjEdpSExb7Cyk4DBhPh2XkE_4nz8iednEUZoeWwv-FzAR2/s400/fish+w+tofu+035.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Now here, depending on your taste, you can add more lemon juice/worchestershire sauce or more anchovy fillets.<br />
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Dressing can keep in the refrigerator for up to 1 week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeLfxxXMaXwd-1E2_v2dfYPeZKWf_OrmZ_vlV8NkBqMHX_D1REH7EvcCVJrf1-bHFl7qWj8MmbuOKNMbV3cm2Ms9X_HajfiLK2_OaM18F1FUjwGdMxe0gtNLi1BrLnFtGK1VOT3wAN54t/s1600/IMG_0467.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587612706775580098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeLfxxXMaXwd-1E2_v2dfYPeZKWf_OrmZ_vlV8NkBqMHX_D1REH7EvcCVJrf1-bHFl7qWj8MmbuOKNMbV3cm2Ms9X_HajfiLK2_OaM18F1FUjwGdMxe0gtNLi1BrLnFtGK1VOT3wAN54t/s400/IMG_0467.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Assemble your Ceasar Salad by tossing your dressing into some romaine or iceberg lettuce, crumbled bacon bits, croutons and Parmesan cheese. Serve immediately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5Jui85O4tDxVWDyxDzXOWqcN3RGSNgMrTXAxgEJ5mw92zn9gDcehEl1m5Su4BKe-UdDfyB_jhbyQ3-X3dHIo7u4CSpXsf6oO3mES7-lLYierPft3rUu4m43nJoUAbTyn_JxzdLpr7ofG/s1600/IMG_0470.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587612704163886002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5Jui85O4tDxVWDyxDzXOWqcN3RGSNgMrTXAxgEJ5mw92zn9gDcehEl1m5Su4BKe-UdDfyB_jhbyQ3-X3dHIo7u4CSpXsf6oO3mES7-lLYierPft3rUu4m43nJoUAbTyn_JxzdLpr7ofG/s400/IMG_0470.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-67414607807102235832011-01-20T21:02:00.000+08:002011-01-20T22:39:00.250+08:00Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHPAyAw8gRyd71lxHSFty_JUUUfJP9tdMVQg79tbWtMZKsu6QtpT98CpA_iMfml2gPNKcMfGFSPKsS6qpj7N4X-WgTLQONvI6ciOJNYhyphenhyphen-reqjnqHKksSgSVfEOX3DXmj4T8K-AJEKQPV/s1600/IMG_0021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHPAyAw8gRyd71lxHSFty_JUUUfJP9tdMVQg79tbWtMZKsu6QtpT98CpA_iMfml2gPNKcMfGFSPKsS6qpj7N4X-WgTLQONvI6ciOJNYhyphenhyphen-reqjnqHKksSgSVfEOX3DXmj4T8K-AJEKQPV/s400/IMG_0021.jpg" alt="" id="BLOGGER_PHOTO_ID_5556089518408602626" border="0" /></a>Everytime I ask...<br /><br />Me: What do you want for dinner?<br />Paolo: Lasagna<br />Me: No, seriously.<br />Paolo: Lasagna<br /><br />Our lasagna, has lots of meat. Paolo's favorite. Mine too!<br /><br /><a name='more'></a><br /><br />I prepare 4 things for layering, the meat sauce, the bechamel sauce, the three cheeses and the lasagna noodles. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQFN-opxQ-o3GZCVL08h6zAp8inWeTFOT9BPOTfJ743hRSHXYC-Htd5V5jTbBmjpeDsUXdbu5UD-qxHsq9e4o_wFV1idWHFosbCxuRcZHR0u9ovMK4JrIx4a8yWiTZkWdom3Iy7dCjcOh/s1600/canonpics3+096.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQFN-opxQ-o3GZCVL08h6zAp8inWeTFOT9BPOTfJ743hRSHXYC-Htd5V5jTbBmjpeDsUXdbu5UD-qxHsq9e4o_wFV1idWHFosbCxuRcZHR0u9ovMK4JrIx4a8yWiTZkWdom3Iy7dCjcOh/s400/canonpics3+096.jpg" alt="" id="BLOGGER_PHOTO_ID_5563830256616172002" border="0" /></a>Ingredients:<br /><br />San Remo Instant No Cook Lasagna noodles<br /><br />1 cup grated cheeses of Mozzarella, Cheddar and Parmesan (I used pre-shredded Perfect Italiano Pizza Plus cheese and Eden cheddar cheese)<br /><br />extra butter<br /><br />Meat sauce :<br /><br />1/2 kilo lean ground beef<br />1/4 kilo ground pork<br />3 cloves garlic<br />1 onion, chopped<br />1 carrot, peeled and grated<br />1 small red bell pepper, roasted, peeled, seeded and chopped<br />1 Knorr beef cube<br />1 kilo tomato sauce<br />1/2 tsp nutmeg<br />10-15 leaves of basil, chopped<br /><br />Bechamel sauce<br /><br />2 tbsp ( 1 oz) butter<br />2 1/2 tbsp flour<br />2 cups milk<br />1/4 tsp salt<br />dash of nutmeg<br />dash of white pepper<br /><br /><br /><br /><br />First the meat sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6FW570Yo4YJ58_S_ArL0sRpPfKUNIkB3yPjdxOkSibeZQ782wdpOKpi5y6jqH-mTNR0eisKsID-gY3-vsRWi7jJGwTyCdXI-9SEJnIL9YAgJTgE-1pGjQnv3MgzfvJzlSOhMdqiREHML/s1600/canonpics3+097.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6FW570Yo4YJ58_S_ArL0sRpPfKUNIkB3yPjdxOkSibeZQ782wdpOKpi5y6jqH-mTNR0eisKsID-gY3-vsRWi7jJGwTyCdXI-9SEJnIL9YAgJTgE-1pGjQnv3MgzfvJzlSOhMdqiREHML/s400/canonpics3+097.jpg" alt="" id="BLOGGER_PHOTO_ID_5563835413536111906" border="0" /></a><br /><br />Brown ground beef and pork, breaking down the meat and allowing the oil to come out. Cook for about 10 minutes, stirring occasionally.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknF8v0pV3GAhyv4bFYLwqhQtH0BrU11QeVo_HLJBza-humEWkT-6voctspry88tG76aCAW2c2zwvRx3ttMHRmns1_hZ_iX7uf6XtuJ8eLzkYQHk0ErkNnJ5vvEVmROYJHQ9Qok5ZJU9v3/s1600/canonpics3+099.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknF8v0pV3GAhyv4bFYLwqhQtH0BrU11QeVo_HLJBza-humEWkT-6voctspry88tG76aCAW2c2zwvRx3ttMHRmns1_hZ_iX7uf6XtuJ8eLzkYQHk0ErkNnJ5vvEVmROYJHQ9Qok5ZJU9v3/s400/canonpics3+099.jpg" alt="" id="BLOGGER_PHOTO_ID_5563830269836170722" border="0" /></a><br /><br />I cook this first so I can remove the extra oil that comes out. Remove oil then add the Knorr beef cube and mix well. Set aside meat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_8VS3cy2CW9e5cIfFCbecga_8no1xPctuvXw38yVsxD759WgYK0o4PX8mRg18iAJpb6ykmyYZv2s5sLb_1srZ5lujFXuhq9Ujdvdga8tfcJBRbpElZ-Q-o-saK0c835n21MJfKp_bHCW/s1600/canonpics3+100.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_8VS3cy2CW9e5cIfFCbecga_8no1xPctuvXw38yVsxD759WgYK0o4PX8mRg18iAJpb6ykmyYZv2s5sLb_1srZ5lujFXuhq9Ujdvdga8tfcJBRbpElZ-Q-o-saK0c835n21MJfKp_bHCW/s400/canonpics3+100.jpg" alt="" id="BLOGGER_PHOTO_ID_5563834192913480530" border="0" /></a><br /><br />Using the same pan, place about 2 tablespoons of olive oil, then saute garlic until slightly brown, then add the onions. Cook for 2 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqleN7vfY_ZTkUKzj8K6HB3lO8uRuN01SXDREpnTv2oiOhJESdxfDZQqIJQG8pJakJ597zcY_r2Wx0DCgajSDWrAECZU4tteER0zxJqKcRmp9T1VVM_8T8Xou7m4CwhOfbXRx2raP9Z67/s1600/canonpics3+102.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqleN7vfY_ZTkUKzj8K6HB3lO8uRuN01SXDREpnTv2oiOhJESdxfDZQqIJQG8pJakJ597zcY_r2Wx0DCgajSDWrAECZU4tteER0zxJqKcRmp9T1VVM_8T8Xou7m4CwhOfbXRx2raP9Z67/s400/canonpics3+102.jpg" alt="" id="BLOGGER_PHOTO_ID_5563832253684770082" border="0" /></a><br /><br />Next add the carrots and roasted red peppers. The carrots and peppers also naturally sweeten the sauce. Cook for 3-4 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmhv5VjrJRSQU0j6O_7_ErG1yuVTJmhfVWMIlog6m_XXepYqvaxk-dDMRzuOJ81TSyp0bXbout6hkKiU0091oZyg0HbdY9AQU4c7V63ze3byksxMc1thzsY7LC-Nz9ZrT7yxkTovANf8r/s1600/canonpics3+106.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmhv5VjrJRSQU0j6O_7_ErG1yuVTJmhfVWMIlog6m_XXepYqvaxk-dDMRzuOJ81TSyp0bXbout6hkKiU0091oZyg0HbdY9AQU4c7V63ze3byksxMc1thzsY7LC-Nz9ZrT7yxkTovANf8r/s400/canonpics3+106.jpg" alt="" id="BLOGGER_PHOTO_ID_5563832257841056978" border="0" /></a><br /><br />Add the tomato sauce and return the meat mixture, mix then lower heat.<br /><br /><br />Let simmer around 6 min only. We need the sauce to be wet to cook the lasagna sheets. Anyway it will cook some more in the oven.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CX_EFtBpUu6y2pIFw_ipnBZsdWwc9WoZO-32l4Rndrn2GkzohVNUusRnEDv78NPp626nCVrSgdIcplMSh833RHPNzOKap6Tabw5-p73BehDWPkS7Htn-vPIvORiIJgp9syU0KRd_tYuA/s1600/canonpics3+109.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8CX_EFtBpUu6y2pIFw_ipnBZsdWwc9WoZO-32l4Rndrn2GkzohVNUusRnEDv78NPp626nCVrSgdIcplMSh833RHPNzOKap6Tabw5-p73BehDWPkS7Htn-vPIvORiIJgp9syU0KRd_tYuA/s400/canonpics3+109.jpg" alt="" id="BLOGGER_PHOTO_ID_5563834200592064306" border="0" /></a><br />Add 1/2 tsp nutmeg, 1/2 tsp salt (only), dash of pepper and basil, mix then turn off heat.<br /><br /><br />Next we make the Bechamel sauce or sometimes called White sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xrIWXFjnv6q5du7KdOV7vTYEZKUo8SR7zCZkpjiOPa8nGoBPUFOsp-B-BMZpBrAHBzDD-dS-Oif4MlglNmmPKprKoqMYgO8_IWaiwb_P0_YnABXz7GJl3enrVD4oRTjnCBId8qXtEJLy/s1600/canonpics3+112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7xrIWXFjnv6q5du7KdOV7vTYEZKUo8SR7zCZkpjiOPa8nGoBPUFOsp-B-BMZpBrAHBzDD-dS-Oif4MlglNmmPKprKoqMYgO8_IWaiwb_P0_YnABXz7GJl3enrVD4oRTjnCBId8qXtEJLy/s400/canonpics3+112.jpg" alt="" id="BLOGGER_PHOTO_ID_5563835421173941010" border="0" /></a><br />Two tablespoons of butter is 1 ounce. In the big Magnolia Gold butter, you will see lines on the side of the wrapping. One line means 1 ounce. Use this as your guide.<br /><br />Heat the milk in a separate saucepan or just microwave about 1 1/2 minutes (that's what I did) until warm, not boiling.<br /><br /><br />Ok, let's start the sauce. This is a little tricky to make because you have to keep your eye on this.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenSi8pRwrNJ9N2qBeZJ_6x2yizAtnL5xqI4DZ1c3iwbKJUdIped97wx5l_F32CjJDsSTpAl_Ht-SdsThGj39qwuLA4Gpj6QZeSZ74prAGk9R68mg89-fpf09ogbRGCAZKyuh1WJ5jN1NJ/s1600/canonpics3+116.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenSi8pRwrNJ9N2qBeZJ_6x2yizAtnL5xqI4DZ1c3iwbKJUdIped97wx5l_F32CjJDsSTpAl_Ht-SdsThGj39qwuLA4Gpj6QZeSZ74prAGk9R68mg89-fpf09ogbRGCAZKyuh1WJ5jN1NJ/s400/canonpics3+116.jpg" alt="" id="BLOGGER_PHOTO_ID_5563865874379985842" border="0" /></a><br /><br />In a saucepan, melt the butter. Use low heat. Add the flour. Stirring constantly, 1-2 minutes. Do not allow flour to turn colored.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtZkVG8JkCjvbazSuvN5dIPh0fySJfSt27yDbwMroE3E8P-R1JnpjQLjD1D3Gd_OZhDAvWJinYQDg37Wj9BZAiF3TJDyrT4Ln2C9D5BZJGkIk28uonLnc4DBjmeZlRKOJzcNehE6CW-CP/s1600/canonpics3+118.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtZkVG8JkCjvbazSuvN5dIPh0fySJfSt27yDbwMroE3E8P-R1JnpjQLjD1D3Gd_OZhDAvWJinYQDg37Wj9BZAiF3TJDyrT4Ln2C9D5BZJGkIk28uonLnc4DBjmeZlRKOJzcNehE6CW-CP/s400/canonpics3+118.jpg" alt="" id="BLOGGER_PHOTO_ID_5563865891932711570" border="0" /></a><br /><br />When it looks like this, remove pan from heat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitL_ZUdWm7LerjjccW47CqgjmPRAzIDU7l8DfdjT4hTvbYTYwxpa6c4C7xJ5rRkx0xAs8AQHDS6AOtIO2v0YodtlXRF0iTbc3kMR-mo_j5On7muoZOMMOiIS6fmVwdp4WvfLXk6F2UVK87/s1600/canonpics3+119.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitL_ZUdWm7LerjjccW47CqgjmPRAzIDU7l8DfdjT4hTvbYTYwxpa6c4C7xJ5rRkx0xAs8AQHDS6AOtIO2v0YodtlXRF0iTbc3kMR-mo_j5On7muoZOMMOiIS6fmVwdp4WvfLXk6F2UVK87/s400/canonpics3+119.jpg" alt="" id="BLOGGER_PHOTO_ID_5563867615139224722" border="0" /></a><br />Add first 1/4 cup of the warm milk.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWXacE4zhwiQv89pIx-XZD1yeXcAhvXfxzhfeh3J0PgK4y1kSgTEnZGICbXz2kXDkrQDkdRopI0_uX3fXeFvtZSPaAmF9h2QJj0x02Rxla9pJM83T38DNnA8xyTCl06TBx7LNo8Fpb67s/s1600/canonpics3+120.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWXacE4zhwiQv89pIx-XZD1yeXcAhvXfxzhfeh3J0PgK4y1kSgTEnZGICbXz2kXDkrQDkdRopI0_uX3fXeFvtZSPaAmF9h2QJj0x02Rxla9pJM83T38DNnA8xyTCl06TBx7LNo8Fpb67s/s400/canonpics3+120.jpg" alt="" id="BLOGGER_PHOTO_ID_5563867626489722146" border="0" /></a><br /><br />Stir steadily, making sure you have a smooth mixture free of clumps. When it starts to thicken a little, add another 1/4 cup of milk. Keep stirring<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCaapWQu2oBVgiLGefkp2n97rA0ASsXHEwAXnWBUv4FWWOcXxHIpvfU2uv9tDtKcDfCY2dOlT9atdOfKIU0YfFRQCdbt1B_WhMfmH-dN8HZUzNH4RfPaXyiVdzmYxcIiiYxAOO-fByh7p/s1600/canonpics3+122.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCaapWQu2oBVgiLGefkp2n97rA0ASsXHEwAXnWBUv4FWWOcXxHIpvfU2uv9tDtKcDfCY2dOlT9atdOfKIU0YfFRQCdbt1B_WhMfmH-dN8HZUzNH4RfPaXyiVdzmYxcIiiYxAOO-fByh7p/s400/canonpics3+122.jpg" alt="" id="BLOGGER_PHOTO_ID_5563872811407310562" border="0" /></a><br /><br />until it looks like picture above. Return to heat, still using low heat. And now add 1/2 cup of milk,<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzc84oWz4JbhTUTron0TY23W50HZEmvhXoGKdk2VMs1nnS5C3PSecnx4UG0PihaVvmdf5EFacXsOJv_2bt5ckjU7-R3dhIQbRUSLUdazF-_gLj32I6_SksIhutZZx6LIELvanWTIlO-yB/s1600/canonpics3+125.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzc84oWz4JbhTUTron0TY23W50HZEmvhXoGKdk2VMs1nnS5C3PSecnx4UG0PihaVvmdf5EFacXsOJv_2bt5ckjU7-R3dhIQbRUSLUdazF-_gLj32I6_SksIhutZZx6LIELvanWTIlO-yB/s400/canonpics3+125.jpg" alt="" id="BLOGGER_PHOTO_ID_5563869142887348786" border="0" /></a><br />continuously stirring. As it thickens, add more milk until all milk is added. Consistency should be of light cream. This is a thinner version of the real bechamel sauce. I stress this because we need the extra liquid for the (no cook) pasta sheets to absorb.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBoVF7pLl7psOSCTWjp47i8pXFXCqhzfn6Vt97okLJjYaLmTu8pS1sa1mDrgI_AM-o27O2o77xz0zyxhF812xnKKkWdhUWaG5w7WP3hPSuZfU5wcb0tN3cA9J_YcZyrfNtBPWOmWZVUj9/s1600/canonpics3+126.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBoVF7pLl7psOSCTWjp47i8pXFXCqhzfn6Vt97okLJjYaLmTu8pS1sa1mDrgI_AM-o27O2o77xz0zyxhF812xnKKkWdhUWaG5w7WP3hPSuZfU5wcb0tN3cA9J_YcZyrfNtBPWOmWZVUj9/s400/canonpics3+126.jpg" alt="" id="BLOGGER_PHOTO_ID_5563869149471107986" border="0" /></a><br />Turn off heat and then stir in salt and a couple of dashes of nutmeg and white pepper.<br /><br />Now we are ready to assemble the lasagna.<br /><br />Preheat oven 190 C (350 F).<br /><br />Grease a 9x9 or 10x10 inch glass dish with butter.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivquJAFzt7vIjurQ1BmJtwmxdhPlPrY2wPFUAh5-t1Yy2JtIkOcbwWgTPDsBDTKvOkCBJv-G3_0aby93YrNYsdmS0VUnsP-NTa5JZtBo0JaKl0S66Nr_P42zmPeTBZJmXux5FX1LqMzVyC/s1600/canonpics3+127.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivquJAFzt7vIjurQ1BmJtwmxdhPlPrY2wPFUAh5-t1Yy2JtIkOcbwWgTPDsBDTKvOkCBJv-G3_0aby93YrNYsdmS0VUnsP-NTa5JZtBo0JaKl0S66Nr_P42zmPeTBZJmXux5FX1LqMzVyC/s400/canonpics3+127.jpg" alt="" id="BLOGGER_PHOTO_ID_5563869154594635522" border="0" /></a><br />The make a thin layer of Bechamel sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECyA8N_IMV2uHPLL3bTBaGqU21SJ6Vf1xvC8KAYqGIjnb-NDgjUpeUuTCtTZSd_gC10IW7CoNBk_hI02vBTiTRCglhL5ljEouEotQKlB9TWGicUAgkj8x8vLkWPE-2EIzUk-9ywm9p5Ii/s1600/canonpics3+128.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECyA8N_IMV2uHPLL3bTBaGqU21SJ6Vf1xvC8KAYqGIjnb-NDgjUpeUuTCtTZSd_gC10IW7CoNBk_hI02vBTiTRCglhL5ljEouEotQKlB9TWGicUAgkj8x8vLkWPE-2EIzUk-9ywm9p5Ii/s400/canonpics3+128.jpg" alt="" id="BLOGGER_PHOTO_ID_5563874758084938994" border="0" /></a><br />Next put a layer of lasagna sheets. Yes, you don't need to boil these sheets. That's why we needed the extra liquid from the sauces. It's for the noodles to absorb and cook in the oven. Cool, huh? A much appreciated shortcut.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL_k044tZZ5Od8HsCahz7Ib1ryJ6bKm1GbEpWOcQH6-cDHjoQiufbto8LP0J0McYuQLkKpjOl0dxSY6YG8kKMoq_83Z288Ihmb9XMKSIRy8JCC_U3tS2UwzRojNh3229sJJQcN212a8gr/s1600/canonpics3+132.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL_k044tZZ5Od8HsCahz7Ib1ryJ6bKm1GbEpWOcQH6-cDHjoQiufbto8LP0J0McYuQLkKpjOl0dxSY6YG8kKMoq_83Z288Ihmb9XMKSIRy8JCC_U3tS2UwzRojNh3229sJJQcN212a8gr/s400/canonpics3+132.jpg" alt="" id="BLOGGER_PHOTO_ID_5563876131516594274" border="0" /></a><br />Then put the meat sauce, about 1/4th of the sauce. Make sure the pasta sheet is completely covered.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxp6MZX56jDMmMonSxNdeXuVmq9y6p_07Ae4t2kq_yb11S4i-n0I5SLugEOk5NdLAmAHMnquh9iN92lVS1pjrAs2-WQ4UHIXm99Yi6oOjl1bk4mSEKYIq75P4YJ4DKUbzLw0mI1rBCVF_H/s1600/canonpics3+129.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxp6MZX56jDMmMonSxNdeXuVmq9y6p_07Ae4t2kq_yb11S4i-n0I5SLugEOk5NdLAmAHMnquh9iN92lVS1pjrAs2-WQ4UHIXm99Yi6oOjl1bk4mSEKYIq75P4YJ4DKUbzLw0mI1rBCVF_H/s400/canonpics3+129.jpg" alt="" id="BLOGGER_PHOTO_ID_5563911356992600146" border="0" /></a><br /><br />Pour and spread about 1/2 cup of the bechamel sauce.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjub1dWtUUWWAkb1mcgwFrtwrTaKfvPvN1ZisTkhlTnZgcw9tDGgY8DmpQN5iZWkFF2IWsgUa9UI7HR0a8I1jJ00jgDpk-NACmu63f5JvpPAYzmRCOx0PSLT_DP6O9kHNH9jNomLR7dNZGa/s1600/canonpics3+130.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjub1dWtUUWWAkb1mcgwFrtwrTaKfvPvN1ZisTkhlTnZgcw9tDGgY8DmpQN5iZWkFF2IWsgUa9UI7HR0a8I1jJ00jgDpk-NACmu63f5JvpPAYzmRCOx0PSLT_DP6O9kHNH9jNomLR7dNZGa/s400/canonpics3+130.jpg" alt="" id="BLOGGER_PHOTO_ID_5563874764512408802" border="0" /></a><br />Top with the grated cheeses.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBJPl7AVA8mNjxLQXKSIOfx9xto7oWZMq3h45RLf-nPzqh05nauHg5rdeSe4RMSwitg7sSykfhTcwJyTQOJJb6mM5bGGjlBZ_07iuE0-sT2GAItC_uaJBf2zcgC1GWZT6zQVCXrPQIy40/s1600/canonpics3+131.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBJPl7AVA8mNjxLQXKSIOfx9xto7oWZMq3h45RLf-nPzqh05nauHg5rdeSe4RMSwitg7sSykfhTcwJyTQOJJb6mM5bGGjlBZ_07iuE0-sT2GAItC_uaJBf2zcgC1GWZT6zQVCXrPQIy40/s400/canonpics3+131.jpg" alt="" id="BLOGGER_PHOTO_ID_5563890457985800978" border="0" /></a>Repeat until you have made 4 layers.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGj579y_HPxKfTu2-Lwj4MBY5lxILmpby5dtIlt7dTdKqLDKxxBbtKmPsVAPGO7aOmMNNdcYrdsZjFcpLlaGtprOO9uorG1YzgSvJufvAgMqjg-zoudK1oz77UcU4x-4GJHLhnNnxGjYg/s1600/canonpics3+134.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGj579y_HPxKfTu2-Lwj4MBY5lxILmpby5dtIlt7dTdKqLDKxxBbtKmPsVAPGO7aOmMNNdcYrdsZjFcpLlaGtprOO9uorG1YzgSvJufvAgMqjg-zoudK1oz77UcU4x-4GJHLhnNnxGjYg/s400/canonpics3+134.jpg" alt="" id="BLOGGER_PHOTO_ID_5563881841378436370" border="0" /></a><br />Top with extra parmesan cheese if you like, then<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8bfNWAJtCfDYQ58RaUvKZNyrzqwl7-wXEBwZmfKQagpEzcT1RFa17CCy_QNqE0u-N1G0U7PRySTafjZo0QJim40c7QigSal8ZyaioPHo3py8hpLE7TIYp5xmUO94Cu1Q72fuHSd3dFpb/s1600/canonpics3+136.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8bfNWAJtCfDYQ58RaUvKZNyrzqwl7-wXEBwZmfKQagpEzcT1RFa17CCy_QNqE0u-N1G0U7PRySTafjZo0QJim40c7QigSal8ZyaioPHo3py8hpLE7TIYp5xmUO94Cu1Q72fuHSd3dFpb/s400/canonpics3+136.jpg" alt="" id="BLOGGER_PHOTO_ID_5563881846520936194" border="0" /></a><br />dot with butter.<br /><br />Place in the oven for about 30 minutes or until top is browned.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxQ5xN7vVdKW1sMFvwoo-QLBQnL-ttL6jxOwhojHMgjlQFwtm7Z6kopDHkvwx1QhvMHkyPRSLCdJuBo33cSOBgVunGyKP0o3yu6-5bYZTsCqamg4_LyewFYvO9LfJnjoFjqBLSGeDeiiB/s1600/IMG_0019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxQ5xN7vVdKW1sMFvwoo-QLBQnL-ttL6jxOwhojHMgjlQFwtm7Z6kopDHkvwx1QhvMHkyPRSLCdJuBo33cSOBgVunGyKP0o3yu6-5bYZTsCqamg4_LyewFYvO9LfJnjoFjqBLSGeDeiiB/s400/IMG_0019.jpg" alt="" id="BLOGGER_PHOTO_ID_5563885329681530498" border="0" /></a><br /><br />Oh you are so going to love this! Lot of steps but so worth it.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMKghjvgHDzR8iDgYEnCV9rhD82anADlGne-BQQafnjdeC33R1nOH62Di5fCZXzMFf5buBFplgZIlUdY4bSO8rk5Y02wE7e2Isfzt5dqn1XqA_K6Xm2TNekXf_lnidUXG26fwkcG7gXbc/s1600/IMG_0020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMKghjvgHDzR8iDgYEnCV9rhD82anADlGne-BQQafnjdeC33R1nOH62Di5fCZXzMFf5buBFplgZIlUdY4bSO8rk5Y02wE7e2Isfzt5dqn1XqA_K6Xm2TNekXf_lnidUXG26fwkcG7gXbc/s400/IMG_0020.jpg" alt="" id="BLOGGER_PHOTO_ID_5563885334261189026" border="0" /></a><br />Served with french bread with pesto butter and a salad. Paolo will be doing the "Dance of Joy" tonight!sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com1tag:blogger.com,1999:blog-299956796984517051.post-56179706032554173452011-01-17T12:56:00.000+08:002011-01-19T22:28:42.273+08:00White Choco Chip Cashew Oatmeal Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yES_JiZIKPZBMhzd6Cl5-mfDEZBD4SOq4sOYUbgG43TWRy6wfPwMHppaiX-PEsxTsQ6lkAXCyqaCOoH0i5zBxacppXTSt1Wrj5eYV1KuneYE0gCIHzgiiI2UU5bvGP3gqnc8KS7qFrz3/s1600/IMG_0096.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yES_JiZIKPZBMhzd6Cl5-mfDEZBD4SOq4sOYUbgG43TWRy6wfPwMHppaiX-PEsxTsQ6lkAXCyqaCOoH0i5zBxacppXTSt1Wrj5eYV1KuneYE0gCIHzgiiI2UU5bvGP3gqnc8KS7qFrz3/s400/IMG_0096.jpg" alt="" id="BLOGGER_PHOTO_ID_5563014961700222562" border="0" /></a><br />I like my oatmeal cookies crisp on the outside, chewy on the inside. My secret... I add marshmallow bits.<br /><br /><a name='more'></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFudLemSUgyNpGheyec3vLmRhzvei6fDQN7P1okbZR6SMHNHbFQ_4j1VHZNBnwUwpZx4qu3wnJqTQCFPU8b33TM6k7x6WjsmpyJrWy1wBB0h89yqvjGaBDWVpiyeshBGXNOt7AUB34mrW/s1600/IMG_0071.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFudLemSUgyNpGheyec3vLmRhzvei6fDQN7P1okbZR6SMHNHbFQ_4j1VHZNBnwUwpZx4qu3wnJqTQCFPU8b33TM6k7x6WjsmpyJrWy1wBB0h89yqvjGaBDWVpiyeshBGXNOt7AUB34mrW/s400/IMG_0071.jpg" alt="" id="BLOGGER_PHOTO_ID_5563017128782110818" border="0" /></a><br />Ingredients :<br /><br />1 cup butter (the bigger stick), softened<br />3/4 cup brown sugar, packed<br />1 cup white sugar<br />2 large eggs<br />1 tsp vanilla extract<br />2 cups flour<br />1 tsp baking soda<br />1/2 tsp salt<br />3 cups whole rolled oats (not instant!)<br />1/2 cup white choco chips<br />1/4 cup chopped unsalted cashew nuts<br />about 6 big marshmallows cut into 16 pcs each<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDnTr26SnLdev2DRO5yWQLvK_SOLBQZz5FDQLlEWRvhTouPNK9thyzPhQrTLSR1l5tXUwcLidkhz7vsVOmmgbk-fBSoxtLGXJVRWqP3buITzUYE0HNLXPnPRiO8Z3JKwfyTZbwziAPaSn/s1600/canonpics3+083.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDnTr26SnLdev2DRO5yWQLvK_SOLBQZz5FDQLlEWRvhTouPNK9thyzPhQrTLSR1l5tXUwcLidkhz7vsVOmmgbk-fBSoxtLGXJVRWqP3buITzUYE0HNLXPnPRiO8Z3JKwfyTZbwziAPaSn/s400/canonpics3+083.jpg" alt="" id="BLOGGER_PHOTO_ID_5563508073805772514" border="0" /></a><br />Please use only whole rolled oats. Instant is no good.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3etSpzZKpib9xkaBdGRKks87Q359TusCFQpuoghqpyE7FS4PzUJsQ9RnFPb4f1kU8_Hf2X4geEG1jstK-ECtI8qTVCEoJQPzLmZ1xm9Ct7sGdu4iKUqlKRCmeFkOviN84o7ZfhLZaK5L/s1600/IMG_0077.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3etSpzZKpib9xkaBdGRKks87Q359TusCFQpuoghqpyE7FS4PzUJsQ9RnFPb4f1kU8_Hf2X4geEG1jstK-ECtI8qTVCEoJQPzLmZ1xm9Ct7sGdu4iKUqlKRCmeFkOviN84o7ZfhLZaK5L/s400/IMG_0077.jpg" alt="" id="BLOGGER_PHOTO_ID_5563017599136086866" border="0" /></a><br /><br />Also, use imported marshmallows. Local ones will not melt. Cut each marshmallow into 16 pcs. Just about as big as a large choco chip.<br /><br />Let's get started...<br /><br />Preheat oven 175 C (350 F).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamnBnu75bCML3f0Z851PHWcWvXioKOHlNyhj9HNepMPgWE0yI0uXZ-Yic-NkvW47nJ1fQWuZK8yv_33Fhi9aG_Hdw_RYPA7fEMEEK5cedLAA7meg9FjImHBNChBhr4DvhkRMbGsNXD0Ht/s1600/IMG_0072.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 317px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamnBnu75bCML3f0Z851PHWcWvXioKOHlNyhj9HNepMPgWE0yI0uXZ-Yic-NkvW47nJ1fQWuZK8yv_33Fhi9aG_Hdw_RYPA7fEMEEK5cedLAA7meg9FjImHBNChBhr4DvhkRMbGsNXD0Ht/s400/IMG_0072.jpg" alt="" id="BLOGGER_PHOTO_ID_5563018104717970738" border="0" /></a><br /><br />In a large bowl, cream butter and sugars. Add eggs and vanilla. Mix.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AQTarsn-BeKYmDcv_4Gp9gOMGC0edhbz6Ao43fOXPmiBy10cWj_tXk2GH1gxZ8RvghfsedNxVCR1oEC2iaSIVAnTJPWc-eAokbz6fpkuoamESi7qjjv40XHkz6yNtVzA6Q-eigKftcY2/s1600/IMG_0075.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AQTarsn-BeKYmDcv_4Gp9gOMGC0edhbz6Ao43fOXPmiBy10cWj_tXk2GH1gxZ8RvghfsedNxVCR1oEC2iaSIVAnTJPWc-eAokbz6fpkuoamESi7qjjv40XHkz6yNtVzA6Q-eigKftcY2/s400/IMG_0075.jpg" alt="" id="BLOGGER_PHOTO_ID_5563019575565806498" border="0" /></a><br />In another bowl, combine flour, baking soda and salt. Half cup at a time, mix into creamed mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDMwMkEOuBM4GAGxPHAgVraQhuycAYlNgS2sbDyN03qIgk_cghDlYPyM0sLxvteJLLSDTW-emskC90SKPNMt6bnGfKJy-Lcdhq8AxOS6FRbOkaYZwiLxPS0FXVYkj8M8-A86NQzRZPpg1/s1600/IMG_0074.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDMwMkEOuBM4GAGxPHAgVraQhuycAYlNgS2sbDyN03qIgk_cghDlYPyM0sLxvteJLLSDTW-emskC90SKPNMt6bnGfKJy-Lcdhq8AxOS6FRbOkaYZwiLxPS0FXVYkj8M8-A86NQzRZPpg1/s400/IMG_0074.jpg" alt="" id="BLOGGER_PHOTO_ID_5563019582645038082" border="0" /></a><br /><br />Do not over beat, as it will result in a cake-like textured cookie.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-71nnBj2o2PaAyzW8te81uAD7ekeo6A4Okt03akEsStsBp2WE52Ohri__ppx9VHvjKqGTKxZm59HmbwCtUsg5js6SjmirIR7NkrvrBhv9axLMFPRbkyeiwOhSnEfrI3ISMmwgG-yKzbc/s1600/IMG_0078.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-71nnBj2o2PaAyzW8te81uAD7ekeo6A4Okt03akEsStsBp2WE52Ohri__ppx9VHvjKqGTKxZm59HmbwCtUsg5js6SjmirIR7NkrvrBhv9axLMFPRbkyeiwOhSnEfrI3ISMmwgG-yKzbc/s400/IMG_0078.jpg" alt="" id="BLOGGER_PHOTO_ID_5563020198053025794" border="0" /></a><br /><br />Add oats, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghb1FoSy4zcKM9Ops4hbobfCnspS8YzhhdfjoOoZbccHStdydd77hMzw5gx9gkZs1eMHuYR3wrtrJ1197221uiTJ4LOiiQhxsa0CgI6PJGaw8q-jbtt3brLgS_3RWVZQxD7VYgXHHiriJX/s1600/IMG_0082.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghb1FoSy4zcKM9Ops4hbobfCnspS8YzhhdfjoOoZbccHStdydd77hMzw5gx9gkZs1eMHuYR3wrtrJ1197221uiTJ4LOiiQhxsa0CgI6PJGaw8q-jbtt3brLgS_3RWVZQxD7VYgXHHiriJX/s400/IMG_0082.jpg" alt="" id="BLOGGER_PHOTO_ID_5563020208093392610" border="0" /></a><br />choco chips, marshmallows and nuts.<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKHrlLhdL0jbsNQQNJNM0vi__iUNou-xmWp_frRXaVvDOcdGXavzuCOoeJxQaYYtmy_psHjVSUw7_WaZ9vPj9F1w8HDLIrLHpxgtKakJOel1pvrP308PFQ-f_m-q7Oy9RvtO_C664iTQT/s1600/IMG_0083.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKHrlLhdL0jbsNQQNJNM0vi__iUNou-xmWp_frRXaVvDOcdGXavzuCOoeJxQaYYtmy_psHjVSUw7_WaZ9vPj9F1w8HDLIrLHpxgtKakJOel1pvrP308PFQ-f_m-q7Oy9RvtO_C664iTQT/s400/IMG_0083.jpg" alt="" id="BLOGGER_PHOTO_ID_5563021009258533202" border="0" /></a><br />Drop spoonfuls at a time on a cookie sheet and bake 10-12 minutes. Bake until edges are just browned so cookies are still chewy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yES_JiZIKPZBMhzd6Cl5-mfDEZBD4SOq4sOYUbgG43TWRy6wfPwMHppaiX-PEsxTsQ6lkAXCyqaCOoH0i5zBxacppXTSt1Wrj5eYV1KuneYE0gCIHzgiiI2UU5bvGP3gqnc8KS7qFrz3/s1600/IMG_0096.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yES_JiZIKPZBMhzd6Cl5-mfDEZBD4SOq4sOYUbgG43TWRy6wfPwMHppaiX-PEsxTsQ6lkAXCyqaCOoH0i5zBxacppXTSt1Wrj5eYV1KuneYE0gCIHzgiiI2UU5bvGP3gqnc8KS7qFrz3/s400/IMG_0096.jpg" alt="" id="BLOGGER_PHOTO_ID_5563014961700222562" border="0" /></a><br />O ha! Check it out!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-t29mPO4wGVYMJusa6acGFbtwCXsVky6Poy7QSZMi1iK-F9taUZN4KxbHbxvzEgVucRyMPMHSEJHjD32YuO1ZpWovDRW_2uaz4silt4qyPc21EzZH-C2Vc9-QFvEm5FrAF-weD1mSdao/s1600/canonpics3+093.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-t29mPO4wGVYMJusa6acGFbtwCXsVky6Poy7QSZMi1iK-F9taUZN4KxbHbxvzEgVucRyMPMHSEJHjD32YuO1ZpWovDRW_2uaz4silt4qyPc21EzZH-C2Vc9-QFvEm5FrAF-weD1mSdao/s400/canonpics3+093.jpg" alt="" id="BLOGGER_PHOTO_ID_5563508076768953010" border="0" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3P_eugdbsSy_SSJxEVRrUvsGZpmcNNidqwLhsKCs1HXFbfGUPAPpiaXOaKoknZNVc8MaACMvAl51Ez2EvJLni3LHwywBi8wJ0_MNC58G6dZ6QiOFE_Q00aGuEkeZ3vzNR3TiUlU58H9YH/s1600/IMG_0081.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3P_eugdbsSy_SSJxEVRrUvsGZpmcNNidqwLhsKCs1HXFbfGUPAPpiaXOaKoknZNVc8MaACMvAl51Ez2EvJLni3LHwywBi8wJ0_MNC58G6dZ6QiOFE_Q00aGuEkeZ3vzNR3TiUlU58H9YH/s400/IMG_0081.jpg" alt="" id="BLOGGER_PHOTO_ID_5563021013975710514" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb29Pj9MEIVL2KODwkU6rqidStLNXxSWsK04WgdU81AfYotSle26xoG2qDitcGutHIC9UHw8bbQwxOKFuTkTjieWz_RPDimc-FPIWvjTIGvgpVW13yLgtyFPyJSnhrqO7nX0_IEVU7GCUg/s1600/IMG_0099.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb29Pj9MEIVL2KODwkU6rqidStLNXxSWsK04WgdU81AfYotSle26xoG2qDitcGutHIC9UHw8bbQwxOKFuTkTjieWz_RPDimc-FPIWvjTIGvgpVW13yLgtyFPyJSnhrqO7nX0_IEVU7GCUg/s400/IMG_0099.jpg" alt="" id="BLOGGER_PHOTO_ID_5563021015559332530" border="0" /></a><br /><br /><br />Of course regular chocolate chips are just as good! Other combinations I've tried are chocolate chip/walnut, white chocolate/macadamia, and dried mango/cashew. All very delicious with or without the marshmallows!sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-25017631076626050382010-09-10T23:28:00.000+08:002011-01-19T22:33:37.725+08:00Flowers from my Garden<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowLby9oKlrSacq95hdnubU5Eu-cxGyTTNfn-bskCw8USH3Xu5Nz7BMS_AMyoKv_tH1xJdOfoDUaooOvVfpbxit6bK-0gg7Ul6aU8Y_-SUu5chWSeWDoqzpvlC3dQTXHT-WrnWOGpH2Ywj/s1600/IMG_0101.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowLby9oKlrSacq95hdnubU5Eu-cxGyTTNfn-bskCw8USH3Xu5Nz7BMS_AMyoKv_tH1xJdOfoDUaooOvVfpbxit6bK-0gg7Ul6aU8Y_-SUu5chWSeWDoqzpvlC3dQTXHT-WrnWOGpH2Ywj/s400/IMG_0101.jpg" alt="" id="BLOGGER_PHOTO_ID_5515307879945649730" border="0" /></a><br /><br />I have one Cattleya Orchid that I've had for maybe 4 years and this is it's 3rd time to bloom. I wanted others to appreciate its beauty so I'm blogging it. Too bad you can't smell its perfume.<br /><br /><a name='more'></a><br /><br />Also in my garden right now,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKrMPiw82Mq4wneBgaMLYYRXeF_Kem4j3SCNadYReja0vDEbqOqXULRlU8Ce2OljR_wzwwvcAxkc2Ge1haI7GMlVxHq3_-X-b16DEOFpBZy8Ry3YwBouA1BQ0FTUL3tdDygbuSvHYpbFA/s1600/IMG_0091.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKrMPiw82Mq4wneBgaMLYYRXeF_Kem4j3SCNadYReja0vDEbqOqXULRlU8Ce2OljR_wzwwvcAxkc2Ge1haI7GMlVxHq3_-X-b16DEOFpBZy8Ry3YwBouA1BQ0FTUL3tdDygbuSvHYpbFA/s400/IMG_0091.jpg" alt="" id="BLOGGER_PHOTO_ID_5515309840935418898" border="0" /></a>my Dancing Ladies,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9J2u1cePHmvagUuSygbGOReNoD190ag3d4ENzsgA3_qw-U0pClnXIlzxTo0wKAJYSAG_SiffuIJx6GknYtLKf1O_OFo0HMBnGgecK3mxLXG2209MLi3LiOlVJizLODnVqQiSpnhRN2zGa/s1600/IMG_0088.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9J2u1cePHmvagUuSygbGOReNoD190ag3d4ENzsgA3_qw-U0pClnXIlzxTo0wKAJYSAG_SiffuIJx6GknYtLKf1O_OFo0HMBnGgecK3mxLXG2209MLi3LiOlVJizLODnVqQiSpnhRN2zGa/s400/IMG_0088.jpg" alt="" id="BLOGGER_PHOTO_ID_5515309834176202402" border="0" /></a><br />my Birds of Paradise,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQwdzih3_2GHcHi9jHwp9TAqDvD_uih8qNG487oMZUSbY7Q4x0Z7HGdrrrduifkYmj7qj0Po3jnIkqBOYO16VftEnBWyEyLrtJaBPEb-O1x_ZMLuzAq4blnlxlFLHER6cuaUm5exDWbhW/s1600/IMG_0092.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQwdzih3_2GHcHi9jHwp9TAqDvD_uih8qNG487oMZUSbY7Q4x0Z7HGdrrrduifkYmj7qj0Po3jnIkqBOYO16VftEnBWyEyLrtJaBPEb-O1x_ZMLuzAq4blnlxlFLHER6cuaUm5exDWbhW/s400/IMG_0092.jpg" alt="" id="BLOGGER_PHOTO_ID_5515310391442294690" border="0" /></a><br />my Bromeliads, and<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5ILGMJ8lKAiazQHUne2Gxb1zmoCZRxLadjiMvFUZzlqb372eY9GuxUNwh8kHCHHAxfYKUZyTCLPi2nImW_i5PNLX9oXyIjVsdLZFpN3gFaDQvmByeePy08zcH0xPhJ_Eq_C4BLpvID6H/s1600/IMG_0094.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5ILGMJ8lKAiazQHUne2Gxb1zmoCZRxLadjiMvFUZzlqb372eY9GuxUNwh8kHCHHAxfYKUZyTCLPi2nImW_i5PNLX9oXyIjVsdLZFpN3gFaDQvmByeePy08zcH0xPhJ_Eq_C4BLpvID6H/s400/IMG_0094.jpg" alt="" id="BLOGGER_PHOTO_ID_5515310396169023362" border="0" /></a><br />White Lily.<br /><br />Nothing like walking in my garden early in the morning and finding a few surprises.<br /><br />Now if I had some Sweetpeas....sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-75873858141064916452010-08-15T15:42:00.000+08:002011-01-19T22:36:15.786+08:00Roast Chicken Dinner with Buffalo Wings Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiop4KIG874fixhJTVp46zYOlsnm-mdWL3eOZyOAOHLxSCzrjZehHxhXgdnpLlm9mxmtEH8NIOWNC_tHrwETK6MnEKKX4YjjKt5NZq1ux7sws39x9go9Dr800cj6sl3WcLQ8XzCqa-psZse/s1600/IMG_0451.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiop4KIG874fixhJTVp46zYOlsnm-mdWL3eOZyOAOHLxSCzrjZehHxhXgdnpLlm9mxmtEH8NIOWNC_tHrwETK6MnEKKX4YjjKt5NZq1ux7sws39x9go9Dr800cj6sl3WcLQ8XzCqa-psZse/s320/IMG_0451.JPG" alt="" id="BLOGGER_PHOTO_ID_5505539412379488066" border="0" /></a><br />My first post was my Buffalo Wings recipe. Since it is just an appetizer, I created a meal version. Roasted Chicken, with the famous buffalo sauce with a side salad with blue cheese dressing. Of course, we Filipinos have to have our rice.<br /><br /><a name='more'></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQySQumOKq6RllF0vjbnkVH0JFHImQr10BzQ0zbbppP-6DmjhtSti7NuH5rzHyCQqUoR8gjv3O0Hz5iEDVZdRqgRFFeUU8Tv5CCROHwZdSLG89GBmW2qZ6ZaC2TiH3NpOFk7oqB5Atc-89/s1600/IMG_0411.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQySQumOKq6RllF0vjbnkVH0JFHImQr10BzQ0zbbppP-6DmjhtSti7NuH5rzHyCQqUoR8gjv3O0Hz5iEDVZdRqgRFFeUU8Tv5CCROHwZdSLG89GBmW2qZ6ZaC2TiH3NpOFk7oqB5Atc-89/s320/IMG_0411.JPG" alt="" id="BLOGGER_PHOTO_ID_5505540957320076642" border="0" /></a><br /><br /><br />In a large bowl, place one whole chicken of about 1.2 kilos. With it add 1 heaping tbsp salt, 1/2 tsp freshly cracked black pepper, 1/2 tsp paprika, 1/2 tsp cayenne pepper, 2 cloves minced garlic, 1 tbsp olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lf3KTuXv5zHV6lu7o0N6HtjQKfW8sOHvJB3WOsKBv2tURmNRpKjd4UobWy61kuNOrMOp7cUBBDR3U0-QIgiq3xjxZeIoSL2baXX6yxPZwzfl8UskxLxMJ8y4FfElm5KBFaNHMWpr_nFk/s1600/IMG_0413.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lf3KTuXv5zHV6lu7o0N6HtjQKfW8sOHvJB3WOsKBv2tURmNRpKjd4UobWy61kuNOrMOp7cUBBDR3U0-QIgiq3xjxZeIoSL2baXX6yxPZwzfl8UskxLxMJ8y4FfElm5KBFaNHMWpr_nFk/s320/IMG_0413.JPG" alt="" id="BLOGGER_PHOTO_ID_5505540965633894562" border="0" /></a><br />Rub spices all over the chicken, even inside the cavity.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZkjKSpKvQnHDgo9womaYv0xLAOzAD4GLy6fQ9Bj0PbaJIGmizq1PzDXx2viiOGrnYQIXdMCLTNIotnrVsx4Z14cIZLNmLGzDRGBFm6QyphCZpJB8G4694lEKMn3Q_JG8QpSVkqiDoEBL/s1600/IMG_0416.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZkjKSpKvQnHDgo9womaYv0xLAOzAD4GLy6fQ9Bj0PbaJIGmizq1PzDXx2viiOGrnYQIXdMCLTNIotnrVsx4Z14cIZLNmLGzDRGBFm6QyphCZpJB8G4694lEKMn3Q_JG8QpSVkqiDoEBL/s320/IMG_0416.JPG" alt="" id="BLOGGER_PHOTO_ID_5505542268840568098" border="0" /></a><br /><br />Cover with plastic wrap and refrigerate at least 1 hour or 2.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAAmbPb6rkv_hurgBD3PSnyIuSlciSeQD0hu6RkulraPFh3MGIdbEd3Lu6cVZaBRZjnQaeinImb_d3yb7h03zKsOy5Yu5e_73Epwhu4csNjLH4VSZSKoPPNy3FE9OePlhv2HcSTGpoCEU/s1600/IMG_0417.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbAAmbPb6rkv_hurgBD3PSnyIuSlciSeQD0hu6RkulraPFh3MGIdbEd3Lu6cVZaBRZjnQaeinImb_d3yb7h03zKsOy5Yu5e_73Epwhu4csNjLH4VSZSKoPPNy3FE9OePlhv2HcSTGpoCEU/s320/IMG_0417.JPG" alt="" id="BLOGGER_PHOTO_ID_5505542273929780626" border="0" /></a><br /><br />Preheat oven 375º F ( 190º C). Wasn't able to take a picture but if you put small knobs of butter between the skin and flesh of the chicken, where ever you can reach, your chicken will come out with crisper skin :)<br /><br />Bake legs down side(nakadapa) for 30 minutes then turn over and bake 1 hour more. Baste a few times with the drippings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyoLZVAoKnZx4cx9Acz_KpHj4uRzy_YYQ416u2TcaK1wlRuxrrtbdn30ODixLxdXv7-1wWJUohG0ldaviHzvcgfpUsjfE8bbHqy8zMRYi9TqJP-njhMDgyHN4PR-rG2C6eJHejaoxkSXk/s1600/IMG_0447.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyoLZVAoKnZx4cx9Acz_KpHj4uRzy_YYQ416u2TcaK1wlRuxrrtbdn30ODixLxdXv7-1wWJUohG0ldaviHzvcgfpUsjfE8bbHqy8zMRYi9TqJP-njhMDgyHN4PR-rG2C6eJHejaoxkSXk/s320/IMG_0447.JPG" alt="" id="BLOGGER_PHOTO_ID_5505543572936976690" border="0" /></a><br />While chicken is cooking, you can make the sauce.<br /><br /><br />Buffalo Wing Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zgqDhv56ciIFoz_sY45qFWmOluBLbJSWIF_PBHO8Eoso50teVTJ73yUOBKrPBjJD3NbbPSneGuwCmPoBUzXBOZ2tLEYbEpZW9Q_n8wvDzFJClzcUYo07pNFQglnEwQnnL_oj2aOXjq5h/s1600/IMG_0438.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zgqDhv56ciIFoz_sY45qFWmOluBLbJSWIF_PBHO8Eoso50teVTJ73yUOBKrPBjJD3NbbPSneGuwCmPoBUzXBOZ2tLEYbEpZW9Q_n8wvDzFJClzcUYo07pNFQglnEwQnnL_oj2aOXjq5h/s320/IMG_0438.JPG" alt="" id="BLOGGER_PHOTO_ID_5505543576695902002" border="0" /></a><br /><br />1 small stick butter<br />1/2 tsp salt<br />1/2 cup Frank's Cayenne Pepper Sauce<br />2 tbs ketchup<br />1/2 tsp garlic powder<br />1 tsp tabasco sauce or to taste<br /><br />Place butter in a microwave safe dish and nuke for 30 seconds, or just gently melt in a pan. Add other ingredients and blend well. Set aside.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8KSb73q01R78t6rZiYFxZj0mNuwJTAnrJ4bN5cYUVanqcBAxqvxXTxlv1K-em4nonPbK732Y3HYv2mKfE5UKIpye006tN0zB14uPmRCmTr2ZosbI3DDgjLm7VTxa_Ra16OZpVbLudsb8/s1600/IMG_0445.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8KSb73q01R78t6rZiYFxZj0mNuwJTAnrJ4bN5cYUVanqcBAxqvxXTxlv1K-em4nonPbK732Y3HYv2mKfE5UKIpye006tN0zB14uPmRCmTr2ZosbI3DDgjLm7VTxa_Ra16OZpVbLudsb8/s320/IMG_0445.JPG" alt="" id="BLOGGER_PHOTO_ID_5506632212088611794" border="0" /></a><br /><br /><br />Blue Cheese Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7yJNIv2eI4qxufH_KQe_onkbT3jXKAz3dxhkVRQH_t_wxXkJyHBmgcuOyyWJutG48SfTv-EF-IjxHyPxAAWIcNuWbD_zAQvZP94ybt75Rsd-UGngHxoC1gwoQHFMwwPEZNxMM1Q_04z7/s1600/IMG_0426.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7yJNIv2eI4qxufH_KQe_onkbT3jXKAz3dxhkVRQH_t_wxXkJyHBmgcuOyyWJutG48SfTv-EF-IjxHyPxAAWIcNuWbD_zAQvZP94ybt75Rsd-UGngHxoC1gwoQHFMwwPEZNxMM1Q_04z7/s320/IMG_0426.JPG" alt="" id="BLOGGER_PHOTO_ID_5506629317484051026" border="0" /></a><br />1 tsp crumbled Blue Cheese<br />1 oz cream cheese<br />1 clove garlic, minced<br />1/4 tsp salt<br />1/4 cup sour cream<br />1/4 cup mayonnaise<br />1 tbsp fresh milk<br /><br /><br />In a bowl mash blue cheese, cream cheese, garlic and salt until creamy. Slowly pour sour cream, mayonnaise and milk. Blend well. Cover with plastic wrap and refrigerate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmDbIhPUH3pVk22cPqQkfqPJY1_xAoW8TP5-TfJmq8HEi-LDqFNIWDabHZURZvVv22B16KHgPqmftO8ZSaHl3WijV0TnTotfHNBLIPq1wRhagT4WROJKpRtv3lnaIu_yQ2-tFN0ESpvnf/s1600/IMG_0434.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBmDbIhPUH3pVk22cPqQkfqPJY1_xAoW8TP5-TfJmq8HEi-LDqFNIWDabHZURZvVv22B16KHgPqmftO8ZSaHl3WijV0TnTotfHNBLIPq1wRhagT4WROJKpRtv3lnaIu_yQ2-tFN0ESpvnf/s320/IMG_0434.JPG" alt="" id="BLOGGER_PHOTO_ID_5506629320364242162" border="0" /></a><br />As for the salad, I just used lettuce, sliced carrots and cucumbers. Toss in the dressing right before serving.<br /><br />Chop chicken to serving size proportions. Serve with sauce on the side with the salad.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFbhWLF8mV_PjXShYYyC9pB3KVvKJ0eggYDrfWhsmfc95AOul0gFhGFco3I-5PlGnvcGg-JbdeH2itLuljJNtSZm1cGVedQ8h7wFJWD4Jq6ExpHo3xWfdYm5KTS3JhyphenhyphenmTXWojVJgT_3qq/s1600/IMG_0451.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFbhWLF8mV_PjXShYYyC9pB3KVvKJ0eggYDrfWhsmfc95AOul0gFhGFco3I-5PlGnvcGg-JbdeH2itLuljJNtSZm1cGVedQ8h7wFJWD4Jq6ExpHo3xWfdYm5KTS3JhyphenhyphenmTXWojVJgT_3qq/s320/IMG_0451.JPG" alt="" id="BLOGGER_PHOTO_ID_5506632218613138194" border="0" /></a><br /><br />Roast chicken recipe<br /><br />1.2 kilo whole chicken<br />1 heaping tbsp salt<br />1/2 tsp black pepper<br />1/2 tsp spanish paprika<br />1/2 tsp cayenne pepper<br />1 tbsp olive oil<br />1 oz cold butter, chopped into cubes<br /><br />In a bowl, mix all the ingredients except the butter. Cover and refrigerate chicken 1-2 hours.<br />Preheat oven 375º F(190º C). Take out chicken and stuff butter cubes between the chicken skin and flesh.<br /><br />Place chicken breast side down for 30 minutes. Turn then bake 1 hour more. Baste chicken with drippings 15 minutes before done.<br /><br />When chicken is golden brown, remove from oven and let rest for 5 minutes before cutting. This will keep from the juices running out when it's cut.sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-86468973083012189332010-08-14T20:09:00.000+08:002011-01-19T22:36:56.330+08:00Chicken Liver Pate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSthz2rkFXGiL_5uXNtHydi0szYlEsQhyFp48jVe5XIqoWXjyoD-UhrfA-LfooXC_-f1-sOxIT4IyrZ6HrBfkzD_hSxvgUmX2woIbBpUyuJUY07fqR89zMYlMbiAU0YtR3kL2TPkl0nDlM/s1600/IMG_0522.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSthz2rkFXGiL_5uXNtHydi0szYlEsQhyFp48jVe5XIqoWXjyoD-UhrfA-LfooXC_-f1-sOxIT4IyrZ6HrBfkzD_hSxvgUmX2woIbBpUyuJUY07fqR89zMYlMbiAU0YtR3kL2TPkl0nDlM/s320/IMG_0522.JPG" alt="" id="BLOGGER_PHOTO_ID_5505237472119890066" border="0" /></a><br /><br /><br />Last week, we had dinner at Cantinetta, Rockwell. And in most Italian restaurants, they would serve freshly baked bread with an assortment of spreads. My boys especially like the liver pate.They'd down so much that they would be too full to eat the main course!<br /><br /><a name='more'></a><br /><br />I usually double this recipe when i make it as it keeps in the refrigerator, covered in plastic wrap.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicW8JRnpF0cghqbg0KHvRUp4oaN_iEVAd_qpMMYWPmA_EUYJWVZ2UfYRtn1WzE_goZ6pdI3_7eme75brJPBj5KTbbzAzkzoiAd1R6D7wvuEX8AK6VStbH-Sf9v8kUvYCd_FenLhOCJqWKD/s1600/IMG_0503.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicW8JRnpF0cghqbg0KHvRUp4oaN_iEVAd_qpMMYWPmA_EUYJWVZ2UfYRtn1WzE_goZ6pdI3_7eme75brJPBj5KTbbzAzkzoiAd1R6D7wvuEX8AK6VStbH-Sf9v8kUvYCd_FenLhOCJqWKD/s320/IMG_0503.JPG" alt="" id="BLOGGER_PHOTO_ID_5505537454891861890" border="0" /></a><br /></div><div style="text-align: left;"><br /></div><br />Start with fresh chicken liver, about 250 grams . Clean by removing any veins and white stuff, if any, then give it a good rinse. Chop 1 big clove of garlic an 1 small onion.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQXG74GWFdIr2TCfNTSAx9lMOyp0cgbG1lGJDEFt_QaCX0_Q0zskGoTpknHZLdAdqPnbC3HFuUbIpBiiExZAlXBwESDWH0fQkFTDdV78s7VhSSI1NbspYFHVUQA02heXkxQYVAUxET-Bx/s1600/IMG_0507.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQXG74GWFdIr2TCfNTSAx9lMOyp0cgbG1lGJDEFt_QaCX0_Q0zskGoTpknHZLdAdqPnbC3HFuUbIpBiiExZAlXBwESDWH0fQkFTDdV78s7VhSSI1NbspYFHVUQA02heXkxQYVAUxET-Bx/s320/IMG_0507.JPG" alt="" id="BLOGGER_PHOTO_ID_5505241366203017602" border="0" /></a><br /><br />Melt 4 ounces of butter in a pan. with medium heat, fry the onions first for a minute then add the garlic, one minute. Don't brown the garlic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeoSfCXQZ98Zq6FyAVexd7IT9Cjbslh3G35-nzEk4EDr_I7iOP-oYSB3XvjmsT1Lv8oK8xXU_8_Rw6HY_78FR6ri6r8ZRp6k4iq_UKQLgP_DFG1OpHNfaoL8JhwI-vOcYVnRmm4t3biBS/s1600/IMG_0509.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeoSfCXQZ98Zq6FyAVexd7IT9Cjbslh3G35-nzEk4EDr_I7iOP-oYSB3XvjmsT1Lv8oK8xXU_8_Rw6HY_78FR6ri6r8ZRp6k4iq_UKQLgP_DFG1OpHNfaoL8JhwI-vOcYVnRmm4t3biBS/s320/IMG_0509.JPG" alt="" id="BLOGGER_PHOTO_ID_5505243013197846882" border="0" /></a><br /><br />Add now the liver and cook for 5-10 minutes. Add salt and fresly ground black pepper, to taste.<br /><br /><br />Ok, now here's the fun part. Get some brandy. It doesn't even have to be the fancy one. I had some Fundador and it worked fine. We're gonna "flambe" it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbPE6tMzGV9OQ0XBHl0ClWKTRdYoNDZ7CIdo6NdJOFuAOqERrBkDc9_FFWWUPJC7h70sA_SegNoxZWqurwt4alkbDCeTznq54H8cyIhqrgw01QTUsjrWxBNuUxDCgkXWy7hc0_jzQrWHy/s1600/IMG_0511.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbPE6tMzGV9OQ0XBHl0ClWKTRdYoNDZ7CIdo6NdJOFuAOqERrBkDc9_FFWWUPJC7h70sA_SegNoxZWqurwt4alkbDCeTznq54H8cyIhqrgw01QTUsjrWxBNuUxDCgkXWy7hc0_jzQrWHy/s320/IMG_0511.JPG" alt="" id="BLOGGER_PHOTO_ID_5505244671896622098" border="0" /></a><br /><br />In a metal measuring spoon or an ordinary metal spoon. Measure 1 tablespoon of brandy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIUJy0f22RXyJLHuaWozzI4WAXBZbGFnJ5rEwqTtuQZNmM9GmpyCrnouztotXnFyv33SApv1ziYtrq51WdGUfwOttBvzi4vI0j_brXVH0ssOpyA8r9WwbTScAQ_qL5z9jyBIciC14Xmty/s1600/IMG_0515.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIUJy0f22RXyJLHuaWozzI4WAXBZbGFnJ5rEwqTtuQZNmM9GmpyCrnouztotXnFyv33SApv1ziYtrq51WdGUfwOttBvzi4vI0j_brXVH0ssOpyA8r9WwbTScAQ_qL5z9jyBIciC14Xmty/s320/IMG_0515.JPG" alt="" id="BLOGGER_PHOTO_ID_5505255441392571826" border="0" /></a><br />With your other hand, move the pan a little to expose the flame of your stove. Touch your spoon near the fire to ignite the brandy.<br /><br />Now spoon this over your liver mixture. Kinda had a hard time catching the shot because the flame only lasts a few seconds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26X4xim4i7hKfn-7m81I8Byx4qAMt_k_EpvQX4vfa1ure6t0gCDfHCsiBQOGrf4DB1RBU_xPBoFW_mlrLl1R_9L3CpLLABRgHJBD8vFDwO9wlZb69TQJ6DXNQ4el4wEhyphenhyphennIguiwwdQYDn/s1600/IMG_0513.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26X4xim4i7hKfn-7m81I8Byx4qAMt_k_EpvQX4vfa1ure6t0gCDfHCsiBQOGrf4DB1RBU_xPBoFW_mlrLl1R_9L3CpLLABRgHJBD8vFDwO9wlZb69TQJ6DXNQ4el4wEhyphenhyphennIguiwwdQYDn/s320/IMG_0513.JPG" alt="" id="BLOGGER_PHOTO_ID_5505244681906433970" border="0" /></a><br /><br />Let it flame until it dies.<br /><br />Haha, easy, huh? And fun! Guess what? You get to do it again..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIUJy0f22RXyJLHuaWozzI4WAXBZbGFnJ5rEwqTtuQZNmM9GmpyCrnouztotXnFyv33SApv1ziYtrq51WdGUfwOttBvzi4vI0j_brXVH0ssOpyA8r9WwbTScAQ_qL5z9jyBIciC14Xmty/s1600/IMG_0515.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIUJy0f22RXyJLHuaWozzI4WAXBZbGFnJ5rEwqTtuQZNmM9GmpyCrnouztotXnFyv33SApv1ziYtrq51WdGUfwOttBvzi4vI0j_brXVH0ssOpyA8r9WwbTScAQ_qL5z9jyBIciC14Xmty/s320/IMG_0515.JPG" alt="" id="BLOGGER_PHOTO_ID_5505255441392571826" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistTWam03ruo-MQgBhmMiY-AHxg5WC0Ujuwx8MsjFsB5P1zxbrrXbjQzGuYRcg4uZHUtBewX9tJTKgenyA2b1vL6iiEtFK1JoqZ5YymGxc9dSV4JjNBUHiwg_xIcIY09DtpBiSoibaYQ7n/s1600/IMG_0516.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEistTWam03ruo-MQgBhmMiY-AHxg5WC0Ujuwx8MsjFsB5P1zxbrrXbjQzGuYRcg4uZHUtBewX9tJTKgenyA2b1vL6iiEtFK1JoqZ5YymGxc9dSV4JjNBUHiwg_xIcIY09DtpBiSoibaYQ7n/s320/IMG_0516.JPG" alt="" id="BLOGGER_PHOTO_ID_5505254626604764642" border="0" /></a><br />Now cool and blend. I have a mini chopper that I ordered from Amazon. But a blender would do the job too. Blend until smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceowD9zbPHuRvpCTyyD9tziclOhQZk2hq8FbP5pIcBiodrwM4KNFMFfVSNMJtnwAMewp0z_Itvva1hggB0BPwxltdjYFf1VzyZJfNfi0ss4-OLAyCA0EbNxPdqb19OkWL5CNTNQZYGH2E/s1600/IMG_0517.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceowD9zbPHuRvpCTyyD9tziclOhQZk2hq8FbP5pIcBiodrwM4KNFMFfVSNMJtnwAMewp0z_Itvva1hggB0BPwxltdjYFf1VzyZJfNfi0ss4-OLAyCA0EbNxPdqb19OkWL5CNTNQZYGH2E/s320/IMG_0517.JPG" alt="" id="BLOGGER_PHOTO_ID_5505257230748437586" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMS9lurSmlXGIP5120Mz6ivsBdFWXM9_0__PmprTGXd43EEzzEp3pfUkT7AUHw4NvVndxm2FTkC7iqE8dH3fmwk4yPQWesk-qbpSeokpPuUVAtbfr9mKv6t8KdCVB9If0ykPXKsaw3d1g/s1600/IMG_0518.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMS9lurSmlXGIP5120Mz6ivsBdFWXM9_0__PmprTGXd43EEzzEp3pfUkT7AUHw4NvVndxm2FTkC7iqE8dH3fmwk4yPQWesk-qbpSeokpPuUVAtbfr9mKv6t8KdCVB9If0ykPXKsaw3d1g/s320/IMG_0518.JPG" alt="" id="BLOGGER_PHOTO_ID_5505257234405245010" border="0" /></a><br /><br /><br /><br /><br />Transfer to a ramekin or any similar container. Cover with plastic wrap (touching the pate) and refrigerate until ready to serve. With my experience, this will keep in the refrigerator for a week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4xAKuTaqWK-KcwPfwWN6-31BoI-NnT3BcKzWAwrsHHIZECa7iDsG5Zm-IPMQcmTwoIlfpzPEk_8s8m58j0-pUPi7hr7QoaVaDejQC2vDrukk-HSYDV1PBSdNf65XmzOSxpRWShZFOTKm/s1600/IMG_0519.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4xAKuTaqWK-KcwPfwWN6-31BoI-NnT3BcKzWAwrsHHIZECa7iDsG5Zm-IPMQcmTwoIlfpzPEk_8s8m58j0-pUPi7hr7QoaVaDejQC2vDrukk-HSYDV1PBSdNf65XmzOSxpRWShZFOTKm/s320/IMG_0519.JPG" alt="" id="BLOGGER_PHOTO_ID_5505259837741238194" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaelhvGA8pbBlVYiei1BbY91SD4hifRVsfj5exctx2JX4i0NQKOQgYbuvhH657jtSm_A1bWVRSLFSoU72dd2lcoBUkPV0OOpLkvsfaA758JB6FgqvQjfwZBgm-tFc-cR9RLjhhUc7nf3_/s1600/IMG_0520.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaelhvGA8pbBlVYiei1BbY91SD4hifRVsfj5exctx2JX4i0NQKOQgYbuvhH657jtSm_A1bWVRSLFSoU72dd2lcoBUkPV0OOpLkvsfaA758JB6FgqvQjfwZBgm-tFc-cR9RLjhhUc7nf3_/s320/IMG_0520.JPG" alt="" id="BLOGGER_PHOTO_ID_5505262352961585442" border="0" /></a><br />Serve with toasted sliced baguettes or french bread. Although some Skyflakes is just as good.<br />* if you want a creamier pate, use 6 oz of butter instead of 4.<br /><br /><br />Chicken Liver Pate<br /><br />Ingredients<br /><br />125g (4 oz) butter<br />1 small onion, chopped<br />1 clove garlic, chopped<br />250g chicken liver<br />2 tbsp brandy<br />salt<br />pepper<br /><br />Fry onions in butter for a minute then add garlic. Cook another minute.<br />Before garlic browns, add the liver lower heat and cook 5-10 minutes more. Add a dash of salt and freshly ground pepper.<br />Now in a metal measuring spoon, measure 1 tablespoon of brandy. "Ignite" the brandy by placing the spoon near the stove flame. Spoon flamed brandy over the liver. This technique is called flambe. Let the flame die and repeat process.<br />Cool the liver a little then blend in a mini chopper or blender until smooth.<br />Transfer to remekin containers.<br />Serve with bread or crackers.<br />May be refrigerated, covered with plastic wrap for up to 1 week.sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-85318217277428860962010-07-31T23:02:00.001+08:002011-01-19T22:37:31.863+08:00Breakfast Sausage Muffin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERj6DHQHVkFpTWH9QZdnPd4Q5HuIEjf4FC_VvtcFg9YVfXKPBvpOJ96XyoE6lkU0xJdpcNh5rOv_5rnT0qh6tCCEJpgHmS-s1kFJ0qFGq_ujqlC_wyF8FwsKe7B9CKVN0JCAMu0lXtk1M/s1600/IMG_0498.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERj6DHQHVkFpTWH9QZdnPd4Q5HuIEjf4FC_VvtcFg9YVfXKPBvpOJ96XyoE6lkU0xJdpcNh5rOv_5rnT0qh6tCCEJpgHmS-s1kFJ0qFGq_ujqlC_wyF8FwsKe7B9CKVN0JCAMu0lXtk1M/s320/IMG_0498.JPG" alt="" id="BLOGGER_PHOTO_ID_5500087035753741218" border="0" /></a><br />This morning I made my boys this breakfast ala Sausage McMuffin. Easy to make, just takes a little time so maybe try this on a weekend morning.<br /><br /><a name='more'></a><br /><br />I've read that only 11 servings of processed meat should be eaten in a month's time. This includes hotdogs, bacon, luncheon meat, ham,and tapa, tocino, longganisa. This is due to the nitrates and preservatives added. These ingredients have been linked to cancer, heart disease and diabetes. So I try to make my own tapa, tocino, and this sausage. The sausage recipe can also be served with garlic rice and eggs for breakfast.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvedeRMKrGh_Ypv-prhiARD4lloWu4HK9gD7P_H5Bw1WLE8k4TgGdzKtFbGSrxlaGmJVqwpVzS0WTO5nZ72I4xA2TKZsZPJmJ0XzBgpZTFjK2AxFMBHjsIln9dHhwFHVESarMc023927tm/s1600/IMG_0475.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvedeRMKrGh_Ypv-prhiARD4lloWu4HK9gD7P_H5Bw1WLE8k4TgGdzKtFbGSrxlaGmJVqwpVzS0WTO5nZ72I4xA2TKZsZPJmJ0XzBgpZTFjK2AxFMBHjsIln9dHhwFHVESarMc023927tm/s320/IMG_0475.JPG" alt="" id="BLOGGER_PHOTO_ID_5500091521900176130" border="0" /></a><br />Main ingredients are English muffins, ground pork for the sausage, square cheese, and eggs. I buy English muffins when I find some and just freeze it. I take it out of the freezer the night before and keep it in the refrigerator. The sausages can also be made ahead of time and frozen.<br />And I usually have Kraft cheddar square cheese but I had Emmental cheese today. Yum!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6f5iR9BbAiLge6mu3_x9KaAPNmiM_z-Pl-i1vJVv4Zn-BZrU9TCY-v451iCtIWo-zYjyLkP1C5hrCUHJmOc5R-a9jxfN77TXcc1o-0XTxhhFHtVDyRv8T8GuX19rLF2TM3WaX3BYGTUGJ/s1600/IMG_0478.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6f5iR9BbAiLge6mu3_x9KaAPNmiM_z-Pl-i1vJVv4Zn-BZrU9TCY-v451iCtIWo-zYjyLkP1C5hrCUHJmOc5R-a9jxfN77TXcc1o-0XTxhhFHtVDyRv8T8GuX19rLF2TM3WaX3BYGTUGJ/s320/IMG_0478.JPG" alt="" id="BLOGGER_PHOTO_ID_5500338460618963106" border="0" /></a><br />Let's start with the sausage. In a bowl, mix together 1/2 kilo lean ground pork, a chopped onion, minced garlic, 1 egg, 1 tsp salt, 1/2 tsp sugar, 1 tsp vinegar, 1/2 tsp freshly cracked pepper, and 1 tsp flour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzh_DU5kqNhr_BXeHAImEeDupNMI77FJHOHaWIwXDXtKlIPJwyFjjxrytyedF7eV8xZevhRDHvWQ0tT5bnetrueF3-c-U1Mo6WFj9Kqsf6iCCxyFwaW0SbQLUiSatStBaBlrk_4LNZUbhb/s1600/IMG_0479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzh_DU5kqNhr_BXeHAImEeDupNMI77FJHOHaWIwXDXtKlIPJwyFjjxrytyedF7eV8xZevhRDHvWQ0tT5bnetrueF3-c-U1Mo6WFj9Kqsf6iCCxyFwaW0SbQLUiSatStBaBlrk_4LNZUbhb/s320/IMG_0479.JPG" alt="" id="BLOGGER_PHOTO_ID_5500342253197221058" border="0" /></a><br />Optional, you can add 1 tsp chili flakes. If you have one of those packets from a pizza delivery, that's perfect.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLT1IIXBS1JbHh_YYBRkzSYob_ps_yai-BGgtTiYZmqznkptPp3Qnf6pHQQUFKgeiz2HsVk3ICOQ9PDXsiS3CtgtlBkLEl1LVftEe7A0SM_LBQpd9pLEFXpDDsePaUkUsEPDC8n2AtLtB/s1600/IMG_0487.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLT1IIXBS1JbHh_YYBRkzSYob_ps_yai-BGgtTiYZmqznkptPp3Qnf6pHQQUFKgeiz2HsVk3ICOQ9PDXsiS3CtgtlBkLEl1LVftEe7A0SM_LBQpd9pLEFXpDDsePaUkUsEPDC8n2AtLtB/s320/IMG_0487.JPG" alt="" id="BLOGGER_PHOTO_ID_5500364040949174642" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KZfGY7EkMWywSS2nBKrGbus4iw2SEtvwWR1F2wYQmnCbW8_cwy12Vya303F56T4clpcaYNQhTc-clxSLX05cBPLAd3nZhWnn3rGNuABc_rLCyJXon4oUW0WV5EORQ1RfcGQ9Aesd7MI-/s1600/IMG_0488.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KZfGY7EkMWywSS2nBKrGbus4iw2SEtvwWR1F2wYQmnCbW8_cwy12Vya303F56T4clpcaYNQhTc-clxSLX05cBPLAd3nZhWnn3rGNuABc_rLCyJXon4oUW0WV5EORQ1RfcGQ9Aesd7MI-/s320/IMG_0488.JPG" alt="" id="BLOGGER_PHOTO_ID_5500363263217969314" border="0" /></a><br /><br />At this point, you can do a taste test. Correct seasoning, if necessary. Mine's perfect.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiOMLzO2mX7wJWLK7ucqrYuNQ-pVa0Hdr9T_igJJDqzeR8U6TI4DcSyR5JKy6QavbmhVzeDmPYtNtjqYQj3bSmmZcFdIlXw0NHAHRE12Zfbkrt8iuCOMSo_W6N7Z1LNijZ3_m4pZ8EXFE/s1600/IMG_0481.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyiOMLzO2mX7wJWLK7ucqrYuNQ-pVa0Hdr9T_igJJDqzeR8U6TI4DcSyR5JKy6QavbmhVzeDmPYtNtjqYQj3bSmmZcFdIlXw0NHAHRE12Zfbkrt8iuCOMSo_W6N7Z1LNijZ3_m4pZ8EXFE/s320/IMG_0481.JPG" alt="" id="BLOGGER_PHOTO_ID_5500345550143198786" border="0" /></a><br /><br />Divide mixture into six patties.<br /><br /><br />Make scrambled eggs. I used 5 eggs, beaten with a little salt and about a tablespoon of fresh milk. This will make your eggs more fluffy. Cook with 1 teaspoon of butter and 1 teaspoon of oil.<br />Set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCg4qzIc-FWmCn9q3lT1EeKTS10LiTFKIm2msuRsWDI6frCwRFgU1dLXv1RXlErQftLzf1ehbEe5BIsmFnpzTvMxNQ-sdCkPjd19ZKnLbKjUd8LDmXGTpU3Mf8g5TpE5RwBrn59cjMcn9/s1600/IMG_0484.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCg4qzIc-FWmCn9q3lT1EeKTS10LiTFKIm2msuRsWDI6frCwRFgU1dLXv1RXlErQftLzf1ehbEe5BIsmFnpzTvMxNQ-sdCkPjd19ZKnLbKjUd8LDmXGTpU3Mf8g5TpE5RwBrn59cjMcn9/s320/IMG_0484.JPG" alt="" id="BLOGGER_PHOTO_ID_5500359788443899634" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxLMtFdUUs6HAox2eBbN-6Y2XwkseJEYDCm9_ppoE4ePVuFaCMLM-xJxkoUkZAPxmpopkdFfU8NGZJl0Y_cRzC3O4hw23BUcsGr6cRsu1CYhKvqeGKu2V9ckCJ1WP6YSgiTjU0e2uS96U/s1600/IMG_0485.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxLMtFdUUs6HAox2eBbN-6Y2XwkseJEYDCm9_ppoE4ePVuFaCMLM-xJxkoUkZAPxmpopkdFfU8NGZJl0Y_cRzC3O4hw23BUcsGr6cRsu1CYhKvqeGKu2V9ckCJ1WP6YSgiTjU0e2uS96U/s320/IMG_0485.JPG" alt="" id="BLOGGER_PHOTO_ID_5500360384568961618" border="0" /></a><br /><br />Using a nonstick pan place 3 patties without oil. Cook about 5 minutes on each side.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GnHB08fqHwh3YjWttDtPyBqa754AddgIpoU2iR5qVv_jw1S0vYRIGfagojiu4-L47BR0veDdtuaHh7nkIwfWj-5oG5ufqf778u_TWZq1ua0ZMwZpOVKta2dR6wezuTUoGBHGUzxbBFsT/s1600/IMG_0491.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GnHB08fqHwh3YjWttDtPyBqa754AddgIpoU2iR5qVv_jw1S0vYRIGfagojiu4-L47BR0veDdtuaHh7nkIwfWj-5oG5ufqf778u_TWZq1ua0ZMwZpOVKta2dR6wezuTUoGBHGUzxbBFsT/s320/IMG_0491.JPG" alt="" id="BLOGGER_PHOTO_ID_5500361533479238114" border="0" /></a><br /><br />I usually turn off the vent fan so the scent of the patties float up to the boys' rooms. Anytime now at least one of them comes down to see what that delicious aroma is. I tell them, "Breakfast in 5 minutes, do your chores first" I tell you, it's the fastest way to get them to make their beds. Wink Wink<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvHoKJCsjbyeMyf7fB0-wnOco3h7nbhv4bGee-JO8uExB2_kFb_FclizrFJGVXCK9k2Vgf50wvto4ar_n48Sf845xndX6l8B2_94dvoC-mPerHhcWUrCMNukk6EhIQAXHT6bwwXu8PjR7/s1600/IMG_0493.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvHoKJCsjbyeMyf7fB0-wnOco3h7nbhv4bGee-JO8uExB2_kFb_FclizrFJGVXCK9k2Vgf50wvto4ar_n48Sf845xndX6l8B2_94dvoC-mPerHhcWUrCMNukk6EhIQAXHT6bwwXu8PjR7/s320/IMG_0493.JPG" alt="" id="BLOGGER_PHOTO_ID_5500362573039909922" border="0" /></a><br />Anyway, while the patties are cooking, cut the english muffins in half and toast.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4f2Bkl72RyeexuwU7j58WBU_oFxYITMc4x5AX-0mMxiL6G_5JKboSez6HCr8YqWr5PHDfpxx24C1WaH8ktMUgJhKI9EfqEkN63-OMpK_8Gn1_BbCS1SUHqKhPWwereOumOzyZ-B9xI4yZ/s1600/IMG_0494.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4f2Bkl72RyeexuwU7j58WBU_oFxYITMc4x5AX-0mMxiL6G_5JKboSez6HCr8YqWr5PHDfpxx24C1WaH8ktMUgJhKI9EfqEkN63-OMpK_8Gn1_BbCS1SUHqKhPWwereOumOzyZ-B9xI4yZ/s320/IMG_0494.JPG" alt="" id="BLOGGER_PHOTO_ID_5500364806860637138" border="0" /></a><br />Place a piece of square cheese on each patty. And put on lower half of muffin.<br />Top with scrambled eggs and cover with the other half of the muffin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN8TFG9m0PNqqcIqYV818zSbjgJp200HzR-muhXnwUj87510O3u4dxVGrTK0cems7HqvOxZvGvp-pc88QswSI8GQRr4sy__qEVuZubpcBpzUntQ5PAPlCadJBm0ei55SKC84rtTeMeaDk/s1600/IMG_0496.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN8TFG9m0PNqqcIqYV818zSbjgJp200HzR-muhXnwUj87510O3u4dxVGrTK0cems7HqvOxZvGvp-pc88QswSI8GQRr4sy__qEVuZubpcBpzUntQ5PAPlCadJBm0ei55SKC84rtTeMeaDk/s320/IMG_0496.JPG" alt="" id="BLOGGER_PHOTO_ID_5500368878900062098" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycgPUT1JxAB0EpNlXze5_-uZvW5Oo_LONSGeiNzO9Y1K8pObKhXy-Tceax4ElyX_0pMVk01SsKtVC7zppTtiBwXdjruLJkK2rcVj0W1voEJIunKjkg7j_MOb2WPPS3BqzQ5KVVbBkoRUf/s1600/IMG_0498.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycgPUT1JxAB0EpNlXze5_-uZvW5Oo_LONSGeiNzO9Y1K8pObKhXy-Tceax4ElyX_0pMVk01SsKtVC7zppTtiBwXdjruLJkK2rcVj0W1voEJIunKjkg7j_MOb2WPPS3BqzQ5KVVbBkoRUf/s320/IMG_0498.JPG" alt="" id="BLOGGER_PHOTO_ID_5500370113679368754" border="0" /></a><br /><br />Serve with ketchup.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lDHzKLvJ3l2HOQwIl-vPhjgNiepUPd8fx-UlLCucdhfw-F7UzJ_gDSo1upfoxgE8adgzxV3D9UqkI-EiGmFcJ5yrTki5HDsTbr6lC3MdpVKnHoizTS_UEYc1ECXPI4EAvSv4YQqgmC0r/s1600/IMG_0501.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lDHzKLvJ3l2HOQwIl-vPhjgNiepUPd8fx-UlLCucdhfw-F7UzJ_gDSo1upfoxgE8adgzxV3D9UqkI-EiGmFcJ5yrTki5HDsTbr6lC3MdpVKnHoizTS_UEYc1ECXPI4EAvSv4YQqgmC0r/s320/IMG_0501.JPG" alt="" id="BLOGGER_PHOTO_ID_5500370856379039490" border="0" /></a><br /><br />Better yet, if you happen to have a Mcdonald's ketchup sachet...<br /><br /><br /><br />Guys, breakfast is ready!<br /><br /><br /><span style="font-weight: bold;">Breakfast Sausage Muffin recipe</span><br /><br />6 pcs English Muffins<br /><br />4-5 eggs<br />1 tbsp milk<br />salt to taste<br /><br />6 pcs square cheese<br /><br />1/2 kilo lean ground pork<br />1 onion, chopped<br />1-2 cloves garlic, minced<br />1 egg<br />1 tsp salt<br />1/2 tsp sugar<br />1/2 tsp freshly cracked black pepper<br />1/2 tsp vinegar<br />1 tsp flour<br />1 tsp chili flakes, optional<br /><br />Beat eggs, milk and salt. Cook scrambled eggs. Set aside.<br /><br />In a bowl, mix ground pork, onion, garlic, egg, salt, sugar, pepper, vinegar, flour and chili flakes. Mold into 6 patties. Fry in a nonstick pan, pressing the patties, for about 5 minutes on each side. Place a piece of square cheese over each patty.<br /><br />Sandwich the patty, cheese and eggs between two halfs of toasted english muffins. Serve with ketsup.sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com0tag:blogger.com,1999:blog-299956796984517051.post-3204475337620006562010-07-18T22:26:00.000+08:002011-01-19T22:38:22.495+08:00Buffalo Wings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5Wq3JtWjCFzCvQLJxerC5zsAFaoR6ioFdtSi10dI_OdS4I-xzCVFWePgSXwdc3fMvkNosQp_d0RilYnVMVCGNJxm0KyuSVWN9hGsgFBkypSlkUtYEoiSxERO_QYQVC1bOJTi8CwwR9jP/s1600/buffalo-wings.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 230px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5Wq3JtWjCFzCvQLJxerC5zsAFaoR6ioFdtSi10dI_OdS4I-xzCVFWePgSXwdc3fMvkNosQp_d0RilYnVMVCGNJxm0KyuSVWN9hGsgFBkypSlkUtYEoiSxERO_QYQVC1bOJTi8CwwR9jP/s320/buffalo-wings.jpg" alt="" id="BLOGGER_PHOTO_ID_5495440024571621442" border="0" /></a><br />This is my first post, so please bear with me.<br /><br />All my recipes here are dedicated to my four boys. Their favorite dishes, mostly inspired by the restaurants we frequent, but adjusted to their tastes.<br /><br />We first had Buffalo Wings at Friday's Restaurant. WOW! Now there are numerous places who boast of their version. Well, my kids say mine are the best. Try it out and let me know.<br /><br /><a name='more'></a><br /><br /><br />For making "authentic" buffalo wings, you got to use Cayenne Pepper Sauce. Not the Hot Pepper sauce that we know like Tabasco or Mama's Best. Lucky us, the Cayenne Pepper Sauce can now be bought in some of our popular supermarkets. I got a bottle in Unimart Greenhills and another at SM Supermarket.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-UWQhZk2txgGPTeb97GXIOEnNW6bVt0vvGINZbk0HTHvfcPzSBFHEoBfoHVlpeHctaVsJb1je1XNznxraPpqDqXBMcvmmH9NGCq67z-GMjV-bj_5_VErWLQqbxnw4qCyJqOa26MMjtZE/s1600/IMG_0422.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-UWQhZk2txgGPTeb97GXIOEnNW6bVt0vvGINZbk0HTHvfcPzSBFHEoBfoHVlpeHctaVsJb1je1XNznxraPpqDqXBMcvmmH9NGCq67z-GMjV-bj_5_VErWLQqbxnw4qCyJqOa26MMjtZE/s320/IMG_0422.JPG" alt="" id="BLOGGER_PHOTO_ID_5495488909514358290" border="0" /></a><br /><br />Most popular brands are Frank's Red Hot and Trappey's Red Devil. The other bottle, ummm ngyaaa pwede na rin if you can't find the other two.<br /><br />Ok, so let's start...<br /><br />You take a pack of chicken wings, about 1 kilo, and rinse. Pat those wings dry and cut those wings into two pieces. Put them in a large bowl. Now put a teaspoon of salt, and 1/2 teaspoon each of freshly cracked Black Pepper, Spanish Paprika, and Cayenne powder. Also put about 2 cloves of minced garlic in there. Mix well then coat with 1/2 cup of flour.<br /><br />Now cover the bowl with plastic wrap and refrigerate for at least 30 minutes. You can also make this up to a day ahead, so long as you keep it in the ref. Cold wings means crisper wings when<br />fried.<br /><br />Now we make the sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qRkMbL85LU9LpnL9Qt8W6sX_eP2TS6mBdaqRDr11X9IV2I6-bZNiCiQPJWhyhk1xILanQm8b1Oyg0Ezg8tSXNA1s33axlTxTl09fBTN7-WsCQge5LH_tihmzABKNS3mSQWriL21SABt_/s1600/IMG_0438.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qRkMbL85LU9LpnL9Qt8W6sX_eP2TS6mBdaqRDr11X9IV2I6-bZNiCiQPJWhyhk1xILanQm8b1Oyg0Ezg8tSXNA1s33axlTxTl09fBTN7-WsCQge5LH_tihmzABKNS3mSQWriL21SABt_/s320/IMG_0438.JPG" alt="" id="BLOGGER_PHOTO_ID_5495488913027573042" border="0" /></a><br />Place half of a large stick of butter (that's 1 small stick of butter) in a pan and melt in low heat. Add 1/2 teaspoon salt, 1/2 cup Cayenne Pepper sauce, 2 tablespoons of ketsup, 1/2 teaspoon garlic powder and 1 teaspoon hot sauce. Here, I microwaved the butter for 30 seconds then added the other ingredients. It's one less pan to clean...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdHgLjFd84ecRYMoWou1lZX_idue7R2PPi4LY_r5Abb_tAPP8m-CdEshdQ1A9hwoYCpfAHFkFpjeTswBgOx6tup0pnQAYieTpMypJN4-zOn0hQcFYhsfA74uhJzJ4JmqVwnuZY7ZAwFAF/s1600/IMG_0444.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdHgLjFd84ecRYMoWou1lZX_idue7R2PPi4LY_r5Abb_tAPP8m-CdEshdQ1A9hwoYCpfAHFkFpjeTswBgOx6tup0pnQAYieTpMypJN4-zOn0hQcFYhsfA74uhJzJ4JmqVwnuZY7ZAwFAF/s320/IMG_0444.JPG" alt="" id="BLOGGER_PHOTO_ID_5495449484052457298" border="0" /></a><br /><br />Anyway, this is the hottest my boys are willing to go. So you go on and add more hot sauce to your liking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNubQEFOoHYF5MKPlI3mVAUD8TfAAvS-gFvN6AniSdU2l5vqxepJzlQSZLdItf4soPV9WUEI_aztAT19dUp3F8QUyHgrmGCHCC0vBcYyigrip4HYiaUtTjyH-AQcb329SaxppRDIZctrh/s1600/IMG_0445.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNubQEFOoHYF5MKPlI3mVAUD8TfAAvS-gFvN6AniSdU2l5vqxepJzlQSZLdItf4soPV9WUEI_aztAT19dUp3F8QUyHgrmGCHCC0vBcYyigrip4HYiaUtTjyH-AQcb329SaxppRDIZctrh/s320/IMG_0445.JPG" alt="" id="BLOGGER_PHOTO_ID_5495451972346075362" border="0" /></a><br /><br />Set this aside and just reheat before adding it to the wings.<br /><br /><br /><br />The Buffalo Wing's sidekick are vegetable sticks with a mild Blue Cheese Dip.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHvDLWLDr75r98IUxadqjr0xnDuF77gyhYMNBhWjWxaB7W4aDqrow9pxOfsin5Z53DArIToy_8sH7SvNejSnWKAanaq-WJfxpg_jo6cBFrZuw1MbRWE-0qFNz0AzARDqXJnX-LW6Na5vD/s1600/IMG_0436.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHvDLWLDr75r98IUxadqjr0xnDuF77gyhYMNBhWjWxaB7W4aDqrow9pxOfsin5Z53DArIToy_8sH7SvNejSnWKAanaq-WJfxpg_jo6cBFrZuw1MbRWE-0qFNz0AzARDqXJnX-LW6Na5vD/s320/IMG_0436.JPG" alt="" id="BLOGGER_PHOTO_ID_5495491327061093890" border="0" /></a> Choose your veggies like celery, cucumber or carrots. Clean, peel and cut into sticks, then refrigerate.<br /><br /><br />On making the dip,<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhtMwn5I0qjsyDPz9kiJE-CH3lypF-RT1lGWdqeCmwqm8_mwfRx6MgaA3GSS0pYQUynpQ2YeHdtAKuqthIPewKA8kjjnY-Nu792R-ScahlrPHJomiOiv25R4xz-UU3aXjAYsEgoNIQJcj/s1600/IMG_0426.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhtMwn5I0qjsyDPz9kiJE-CH3lypF-RT1lGWdqeCmwqm8_mwfRx6MgaA3GSS0pYQUynpQ2YeHdtAKuqthIPewKA8kjjnY-Nu792R-ScahlrPHJomiOiv25R4xz-UU3aXjAYsEgoNIQJcj/s320/IMG_0426.JPG" alt="" id="BLOGGER_PHOTO_ID_5495488897846041586" border="0" /></a><br />place about a teaspoon of Blue Cheese in a bowl. You can add more later if it tastes too mild for you. Then go and slice an ounce of cream cheese. One line on the foil is 1 ounce. Please use Heritage or Philadelphia Cheese brands only. Now add a big clove of minced garlic and about 1/4 teaspoon salt. Mash these together to make a paste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH5am5hyphenhyphenKkbtUhVxPSxlsrYMK5z4C85hpqapf-qQ9C3PF6wEytq9j1P3Nl04wv34Ac5cUuqapKn93YkyiK1JWBApifkjyhANbL_tOa7WsVjl0-ZJ6Yef0ZtvG92O9UlcQyd1Ww_NoiRQv/s1600/IMG_0433.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH5am5hyphenhyphenKkbtUhVxPSxlsrYMK5z4C85hpqapf-qQ9C3PF6wEytq9j1P3Nl04wv34Ac5cUuqapKn93YkyiK1JWBApifkjyhANbL_tOa7WsVjl0-ZJ6Yef0ZtvG92O9UlcQyd1Ww_NoiRQv/s320/IMG_0433.JPG" alt="" id="BLOGGER_PHOTO_ID_5495491307888878162" border="0" /></a><br />Slowly now, add 1/4 cup sour cream, and mix, then do the same with 1/4 cup mayonnaise. Blend well, adding 1 tablespoon of fresh milk in the end.<br /><br />Cover this with plastic wrap and refrigerate. Allow the flavors to blend, about 15-30 minutes. Taste and adjust seasoning to your liking.<br /><br />Woohoo! We're just about there...<br /><br />Heat some oil in a pan, just enough to cover the wings. Take out the wings from the refrigerator. Place about 5 pcs and fry in medium-high heat till golden brown. Remember, don't overcrowd the pan or the oil temperature will drop too low, resulting in soggy wings. Place in a plate lined with paper towels.<br /><br />Reheat your sauce. Just before serving, place wings in a large bowl and pour over the sauce and toss. Serve immediately with the veggie sticks and Blue Cheese dip.<br /><br /><br /><br /><br />Buffalo Wings Recipe<br /><br />1 kilo Chicken wings<br />1 tbsp salt<br />1/2 tsp freshly cracked black pepper<br />1/2 tsp spanish paprika<br />1/2 tsp cayenne<br />2 cloves garlic, minced<br />1/2 cup flour<br /><br />Clean chicken wings and pat dry. Cut into two pieces each. In a large bowl, combine all ingredients. Cover with cling wrap and refrigerate at least 30 min. Deep fry until golden brown. Transfer to plate with paper towels.<br /><br /><br />Sauce<br /><br />1 small stick butter<br />1/2 tsp salt<br />1/2 cup Frank's Cayenne Pepper Sauce<br />2 tbs ketchup<br />1/2 tsp garlic powder<br />1 tsp tabasco sauce or to taste<br /><br />Place butter in a microwave safe dish and nuke for 30 seconds, or just gently melt in a pan. Add other ingredients and blend well. Set aside.<br /><br />Blue Cheese Dip<br /><br />1 tsp crumbled Blue Cheese<br />1 oz cream cheese<br />1 clove garlic, minced<br />1/4 tsp salt<br />1/4 cup sour cream<br />1/4 cup mayonnaise<br />1 tbsp fresh milk<br /><br />In a bowl mash blue cheese, cream cheese, garlic and salt until creamy. Slowly pour sour cream, mayonnaise and milk. Blend well. Cover with plastic wrap and refrigerate.<br /><br />Vegetables<br /><br />Celery, cucumber and/or carrots, cut into sticks<br /><br />When ready to serve, place fried wings in a large bowl and pour warm sauce. Toss. Transfer to serving dish and serve with vegetable sticks and blue cheese dip.sweetpeahttp://www.blogger.com/profile/15014809024745343002noreply@blogger.com1