tag:blogger.com,1999:blog-32673368010709296962016-06-26T20:52:19.782-07:00Food Recipes Mall Combination of different food recipe blogs in one place.Fernando Lachicanoreply@blogger.comBlogger20125tag:blogger.com,1999:blog-3267336801070929696.post-83710685851883698512016-06-26T20:52:00.001-07:002016-06-26T20:52:19.792-07:00How to Cook Pork Spare Ribs #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-iczVDGj4P1Q/V3Ci37m1BHI/AAAAAAAASRo/XnvYjJ7Ek0sYZORRdsUlttiDrh0xL92xACLcB/s1600/spare%2Bribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-iczVDGj4P1Q/V3Ci37m1BHI/AAAAAAAASRo/XnvYjJ7Ek0sYZORRdsUlttiDrh0xL92xACLcB/s640/spare%2Bribs.jpg" /></a><br /><br /><br /><b>How to Cook Pork Spare Ribs #FoodRecipesMall</b></div><br /><br /><b>Ingredients:</b><br /><br />1 lb. (500g) pork spare ribs<br />1 tbsp fresh ginger, chopped<br />3 1/2 tbsp soy sauce<br />1 tsp. rice wine<br />2 cups vegetable oil for deep-frying<br />3 fennel seeds<br />2 1/2 tbsp white sugar<br />5 tsp. rice vinegar<br />1/4 tsp. brown sugar<br />1 tsp. salt, or to taste<br />1/2 oz (15g) scallions , chopped <br /><br /><b>Procedures:</b><br /><br />1. Wash the spareribs and chop into 1 1/4-inch-long (33mm) pieces<br />2. Soak in cold water to cover for 5 minutes.<br />3. Remove, drain, and marinate in a little soy sauce for 15 minutes. <br />4. Drain and pat dry well, rub with white sugar, and set aside.<br />5. Heat the oil in a work to about 350F(175C), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. <br />6. Add the spare ribs and deep-fry until golden brown. <br />7. Remove, drain, and set aside.<br />8. Pour the oil out of the wok, leaving only enough to cover the bottom.<br />9. Reheat the wok and add the scallions, ginger, and spare ribs.<br />10. Add the rice wine, fennel seeds, brown sugar, vinegar and salt and the remaining soy sauce.<br />11. Stir-fry for 30 seconds.<br />12. Turn the heat down to low and simmer until the sauce thickens and the meat falls from the bones. <br />13. Remove and serve<br /><br /><br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><g:plusone size="tall"></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-86998582065771964782016-05-19T05:35:00.002-07:002016-05-19T05:35:31.386-07:00Pork Chops With-a-Twist #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-M3psd0-wFik/Vz2yvIoXctI/AAAAAAAAREY/8Sbi8cCrrBUabJMiCNt14E_hnlBgKTSLQCLcB/s1600/Pork%2BChop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-M3psd0-wFik/Vz2yvIoXctI/AAAAAAAAREY/8Sbi8cCrrBUabJMiCNt14E_hnlBgKTSLQCLcB/s640/Pork%2BChop.jpg" /></a><br /><br /><b>This is an easy way to cook pork chops and breaded to perfection. The sauce is very versatile to use and can be made in advance.</b></div><br /><br /><b>Ingredients:</b><br /><br /><br />1/3 cup all-purpose flour <br /><br />1/4 teaspoon salt <br /><br />1/4 teaspoon garlic salt <br /><br />3/4 teaspoon garlic powder <br /><br />1/2 teaspoon dried oregano <br /><br />1 pound boneless pork loin chops, pounded thin <br /><br />3 tablespoons butter <br /><br />1/4 cup olive oil <br /><br />2 cups sliced fresh mushrooms <br /><br />1 teaspoon minced garlic <br /><br />1 cup wine (marsala or your choice) <br /><br /><br /><br /><b>Procedures:</b><br /><br />(1) Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.<br /><br />(2) Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.<br /><br />(3) Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.<br /><br />(4) Yield 4 servings<div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-19781846039444845952015-12-07T00:48:00.001-08:002015-12-07T03:55:49.631-08:00Indulge Your Gastronomic Cravings with QUEZON #FoodRecipesMall<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VHZZS9Tnz4g/VmVGeW9ge0I/AAAAAAAAPvs/ApldE-89Q4U/s1600/Ribbon%2Bcutting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VHZZS9Tnz4g/VmVGeW9ge0I/AAAAAAAAPvs/ApldE-89Q4U/s640/Ribbon%2Bcutting.jpg" /></a><br /><br /><br /><b>Indulge Your Gastronomic Cravings with QUEZON #FoodRecipesMall</b></div><br /><br />After the success of their first concept buffet-Guevarras, Gruppo Guevarras Inc. (GGI) has opened its doors in Quezon City aptly named Quezon buffet.<br /><br />Carrying GGI’s vision, Quezon Buffet undoubtedly exudes with high caliber dishes at very affordable rates. Quezon showcased variety of gastronomic fares that will surely suit everyone’s palates. It merges the comforts of home and gourmet delicacies by catering our country’s cuisines.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bs1y01UDnao/VmVHd91q3oI/AAAAAAAAPwM/kOc5euU9Thc/s1600/Quezon%2BBuffet%2BRate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bs1y01UDnao/VmVHd91q3oI/AAAAAAAAPwM/kOc5euU9Thc/s640/Quezon%2BBuffet%2BRate.jpg" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1-dniPGLK8E/VmVHilh6NrI/AAAAAAAAPwU/4H5DAD7SQws/s1600/Lechon%2BBaka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1-dniPGLK8E/VmVHilh6NrI/AAAAAAAAPwU/4H5DAD7SQws/s640/Lechon%2BBaka.jpg" /></a></div><br />Nestled in the heart of Quezon Avenue, Quezon buffet carries an ambiance of an old-world charm and rustic appeal. GGI upholds their commitment in reminding the general public especially the younger generations about our county’s greatest heroes; as well as preserving our culture through local cuisines.<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Savour your appetite</b></div><br />Quezon is being developed as haven for delectable cuisines that every Filipino would crave for.<br />Highlighting Filipino-Spanish heritage that embodies classic food that includes roasting stations, various meat dishes, seafood, grains and noodles, fresh salads, flavorful soups and dessert selections. <br /><br />Much of the inspiration behind this effort came from their collective ideas to acknowledge the deep historical connection during President Quezon’s era, and this is through sustainable cooking of exquisite dishes. Here are some of their noteworthy specialties that will make you <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-a0MHQtKt77c/VmVG15qd6_I/AAAAAAAAPv0/JevM--Q-lCE/s1600/Chef%2BKalel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-a0MHQtKt77c/VmVG15qd6_I/AAAAAAAAPv0/JevM--Q-lCE/s640/Chef%2BKalel.jpg" /></a><br /><br /><b>Celebrity Chef behind Quezon</b></div><br /><br />Corporate chef Kalel Chan is the chef behind various fine-dining and high-end restaurants. <br />Considered as one of the Top 10 good-looking chef, Kalel is surprisingly charming and down to earth. He goes for innovative fusion cooking that adds creativeness to his masterpieces. <br /><br />Chef Kalel is always eager to discover new trends in culinary industry and adapts them in his food creations.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wA6fE70pwNo/VmVHFRnSvSI/AAAAAAAAPv8/ZKrQz4AkCDQ/s1600/interior%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wA6fE70pwNo/VmVHFRnSvSI/AAAAAAAAPv8/ZKrQz4AkCDQ/s640/interior%2B1.jpg" /></a><br /><br /><b>Quezon Buffet, a place like home</b></div><br />Exuding with elegant ambiance, Quezon buffet incorporates classic lines and Art Deco pieces into its interior, creating a classic touch. The backdrops are great for photo-taking which is a known Filipino past –time in every family gatherings, an intimate date with your special someone or the perfect bonding tick with your friends.<br /><br />Quezon exudes a classy vibe, from its spacious façade, soft lightings, to minimalist interiors of black and white tones. The woodworks and sparkling chandeliers – blends the antiquated with cosmopolitan and classic, as well as the convenience of modern life. <br /><br />The walls are well-themed with photos of President Quezon through the years, giving customers a nostalgic ambiance.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-i_ZmhxwHHqs/VmVHUhLdPjI/AAAAAAAAPwE/U1NJA6BjF4M/s1600/Buffet%2Bentree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-i_ZmhxwHHqs/VmVHUhLdPjI/AAAAAAAAPwE/U1NJA6BjF4M/s640/Buffet%2Bentree.jpg" /></a></div><br />Quezon gives a convenient and cozy vibe as the dishes are arranged per station and are neatly presented.<br /><br />The whole place can accommodate close to 200 pax with spacious function rooms that can accommodate 30-35 persons, respectively.<br /><br />Complementing the dishes, the place is satisfying as the service is generally noble. Their service staff are nice and friendly, accompanying customers from the front lobby up to their seats. They depict one of the good traits of every Filipino, which is being hospitable to guests. <br /><br />Resembling President Manuel Quezon whose name will always be in the hearts of every Filipino, Quezon Buffet is the epitome of this man by serving finest and mouthwatering dishes and yet very affordable price across the board. The extraordinary experience of tasting distinct local flavors will surely worth a visit.<br /><br />Just like in any traditional fiesta or festivity, Quezon truly offers a mixed dining experience for all ages! <br /><br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-38958607036793959542015-11-22T17:36:00.001-08:002015-11-22T17:51:44.182-08:00Indian Food Recipe #FoodRecipesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1XFTuPx_MCE/VlJxIuQM1II/AAAAAAAAPQw/Xi22KpSeKJA/s1600/Indian-food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1XFTuPx_MCE/VlJxIuQM1II/AAAAAAAAPQw/Xi22KpSeKJA/s640/Indian-food.jpg" /></a><br /><br /><b>Indian Food Recipe #FoodRecpesMall</b></div><br />It's usually painful to know that so many people around the world do not have various options to choose from when it comes to tasty and delicious recipes. Especially for a group of people that are restricted to very few options like vegetarians who are expected to eat only uncooked vegetables in certain parts of the world. How relieving it is to discover however that in Indian food recipe, there are a number of varieties of vegetable meals that are really tasty and will take them away from the not-delicious ones they are used to.<br /><br />Indian food Recipe leaves you with so many varieties to choose from. This even becomes a safe way out for those who naturally do not like to eat vegetables as these mouth watering recipes become a captivating temptation for them. It doesn't even matter whether you add any meat, or chicken to it.. In a society where food, I mean good recipe is very significant to their unity despite there varying culture, languages and ethnicity, you can be sure that excellence will not be compromised.<br /><br />As against so many other recipes across the world that you can eat alone or eat independently, as for the Indian food recipe, they most a times cannot be served alone, they are prepared to be served or eaten with other recipes. Or a least eaten together with some other food, It goes a long way to help you enjoy your meal and even avoid any problems relating to indigestion or even constipation. Recipes for the Indian vegetarian need to be prepare and taken according to the principles of cooking. Preparing in Indian meal may not be necessarily difficult as many people think despite the fact that you may to prepare so many things to make preparing Indian food recipe possible.<br /><br />There however so many places all over online where people find resources to help prepare these recipes without undue difficulties. People get a lot of information all over the internet from different sites thereby having the experience of the indian meals at the comfort of there homes. <br /><br /><b>Note:</b> Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. <br /><br />Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. Most families in India still sit down together to enjoy their meals with one another. There are a couple of main courses and they are usually served along with different pickles, chutneys and of course different types of Indian bread, which is called "roti". There is also usually a dessert served as well.<br /><br />Indian cooking has many different styles throughtout all of India. For that matter, there is really not one accepted style of Indian cuisine but rather many different styles. So if you travel to India you will find that the food prepared by the people and restaurants in that area will be different in each area. Of course there will be some similarities but it will also be very different from place to place.<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Indian Recipe Sample<br /><br />Chicken Curry In a Coconut Base</b></div><br /><b>Ingredients :</b><br /><br />2 lb chicken<br />For the paste<br />3 tbsp coconut<br />3-4 red chillies<br />2 green chillies<br />1 lemon size ball of tamarind<br />1 tsp cumin seeds<br />1 tsp coriander seeds<br />1 tsp poppy seeds<br />5-6 flakes of garlic<br />1" piece ginger<br />2-3 cloves<br />1" cinammon<br />2-3 cardammoms<br /><br />Paste of 2 tbsp cashewnuts<br />2 onions ,sliced finely<br />Cooking oil<br />Salt to taste<br />Cilantro, chopped<br /><br /><b>Procedures:</b><br /><br />1.) Heat oil and fry the onions till well browned.<br /><br />2.) Add the masala and fry till the oil begins to separate.<br /><br />3.) Now add the chicken pieces and salt and simmer till chicken is cooked.<br /><br />4.) When chicken is tender, add the cashewnut paste and bring to a boil.<br /><br />5.) Garnish with chopped Cilantro.<br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Green Chile-Stuffed Chicken Breasts</b></div><br /><br /><b>Ingredients :</b><br /><br />4 boneless skinned chicken breast <br />3 ounces cream cheese <br />3/4 cups shredded Cheddar cheese <br />4 ounces green chiles <br />1/2 teaspoon chili powder <br />salt and pepper to taste <br />1 can cream of mushroom soup <br />1/2 cup hot enchilada sauce<br /><br /><b>Procedures :</b><br /><br />1.) Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. <br /><br />2.) Place a generous dollop on each flattened chicken breast, then roll up. <br /><br />3.) Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. <br /><br />4.) Cover and cook on LOW for 6 to 7 hours. <br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Tomato Chicken</b></div><br /><br /><b>Ingredients :</b> <br /><br />2 lb chicken cut into pieces<br />5 onions sliced finely<br />2-3 tbsp curd(unflavoured yoghurt)<br />1 1/2 tsp red-chilli pwd<br />2 -3 tsp coriander powder<br />1 tsp cumin pwd<br />2 tbsp coconut<br />3 tomatoes, pureed<br />2-3 cloves<br />1 " cinnamon<br />2-3 cardammoms<br />2 tbsp cashewnuts, ground with a little water to a paste<br />A bunch of Cilantro (Coriander leaves), chopped<br />Cooking oil<br /><br /><b>Procedures :</b> <br /><br />1.) Deep fry the sliced onions in oil till they are properly browned.<br /><br />2.) Drain them, add the curd and blend the mixture with the cinnammon, cloves and cardammoms till smooth. Set aside.<br /><br />3.) Heat some oil in a pan and fry the above masala till the oil begins to separate.<br /><br />4.) Now add the dry powders and fry for 45 secs.<br /><br />5.) Add the pureed tomato and the chicken pieces. <br /><br />6.) Add some water and simmer till the chicken is cooked.<br /><br />7.) Add the cashewnut paste and bring to a boil. <br /><br />8.) Garnish with the chopped Cilantro. Eat when hot with rice or roti.<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-59353501372612184652015-05-25T05:57:00.001-07:002015-05-25T05:57:33.297-07:00How To Cook Simple Baby Back Ribs #FoodRecipesMall<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hYC8mGbrH2Y/VWMcDY-EPvI/AAAAAAAAMKA/zwc4KsZXMIs/s1600/Baby-Back-RIbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hYC8mGbrH2Y/VWMcDY-EPvI/AAAAAAAAMKA/zwc4KsZXMIs/s640/Baby-Back-RIbs.jpg" /></a><br /><br /><br /><b>How To Cook Simple Baby Back Ribs #FoodRecipesMall</b></div><br /><br /><b>Ingredients:</b><br /><br />1 slab of baby back ribs, membrane removed, if ever<br />Spice rub/seasoning of your choice<br />BBQ sauce of your choice<br /><br /><b>Procedures:</b><br /><br />(1) Cut slab into two halves so it will fit into the crock of your slow cooker. Spray crock with cooking spray.<br /><br />(2) Preheat oven to 425 degrees F. Line a large baking sheet with foil and put both halves of ribs on the sheet. Season both sides of rib halves with your favorite spice rub/seasoning of your choice. Rub into meat and allow meat to come up to room temperature as the oven heats.<br /><br />(3) Bake ribs, bone side down, in oven for 20 minutes. Remove and place into crock of slow cooker on it's side. (so bones are vertical in the crock)<br /><br />(4) Pour about a cup of your favorite BBQ sauce onto the ribs, cover and cook on LOW for about 6 hours,or until the ribs are tender, but not falling apart.<br /><br />(5) Remove ribs and cut into serving pieces place in serving dish and baste with more warm BBQ sauce OR take slab halves and finish off with more sauce on a hot outdoor grill to caramelize the sauce.<br /><br />(6) Yield: 6 servings<br /><br /><br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor City, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-57030294407294534342015-02-13T00:20:00.002-08:002015-05-22T16:16:54.974-07:00Homemade Pizza - Pizza Crust #FoodRecipesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6mAlL_wqnq4/VN2yzSAvYvI/AAAAAAAALgk/V5XgRIzzxBM/s1600/pizza%2Btoppings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6mAlL_wqnq4/VN2yzSAvYvI/AAAAAAAALgk/V5XgRIzzxBM/s640/pizza%2Btoppings.jpg" /></a><br /><br /><br /><br /><b>Homemade Pizza - Pizza Crust #FoodRecipesMall</b></div><br />When we think of pizza, most Americans think cheese and pepperoni. Of course there are many popular toppings that branch out from these staples, but in general, we tend not to stray too far from the occasional artichoke heart or sun dried tomato.<br /><br />But think about it... pizza crust is just a simple flatbread. Flatbreads are a staple food all over the world and are eaten with all kinds of traditional ethnic foods, such as Indian curries, peppery African stews, Moroccan harissas, and even with a simple South American breakfast. For these folks, flatbreads are used in the same way that Westerners use forks. So why not make a pizza out of it?<br /><br />Since the vast majority of Western kids have a positive association with pizza, "making a pizza out of it" is a fabulous way to introduce young children to new and exotic flavors. Not only will the pizza LOOK appealing, the bread will act to soften strong, ethnic spices that may be foreign to the uninitiated palatte. Cheese, of course, can also help soften the blow.<br /><br />A pizza doesn't have to have cheese on it to make it a "real" pizza, though. Cheeseless pizzas aren't just for vegans and lactose intolerants. My personal favorite is a simple cheeseless pizza loaded instead with pesto, caramelized onions and walnuts (see recipe below). It can be topped with just a dot of feta for the occasional burst of flavor, but cheese is not the highlight of the pizza, as it would be for nearly all American-style pizzas.<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Here are just a few creative examples of what can be done for healthier, ethnic or cheeseless pizzas:</b><br /><br /><b>Thai Pizza</b><br />Base: Thai peanut sauce<br />Toppings: shredded Napa cabbage and carrots, marinated baked tofu, splash of soy sauce and lime juice, chopped peanuts<br />Herbs: minced garlic and ginger, fresh cilantro and Thai basil<br /><br /><b>Fajita Pizza</b><br />Base: refried beans, olive oil<br />Toppings: fajita-style vegetables or meats, quacamole, sour cream, splash of lime juice<br />Herbs: minced garlic, fresh cilantro<br /><br /><b>Polish Pizza</b><br />Base: saurkraut<br />Toppings: Polish sausage (or veggie sausage), onion, green pepper, olive oil<br />Herbs: minced garlic, caraway seeds<br /><br /><b>Curry Pizza</b><br />Base: saag paneer (pureed spinach with cheese)<br />Toppings: chicken or vegetable curry, cashews<br />Herbs: minced garlic and ginger, fresh cilantro<br /><br /><b>MAKING PIZZA AT HOME</b></div><br />Isn't pizza dough hard to make, though? Actually, no; quite the contrary. Making good crust isn't nearly as much of an art as making good bread. Many people see 'yeast' in the ingredients list and get scared. They think, "Uh oh! I'll have to knead it, and rise it, and shape it and bake it." Yes, but it needs only a few minutes of kneading, and the rising happens by itself. Shaping takes all of a minute and most pizzas only need 12-15 minutes in the oven. The only time-consuming part is waiting for the dough to rise, which happens in about an hour.<br /><br />It's also cost efficient to make a homemade crust; all that is needed is some flour and water, a packet of yeast, salt, sugar and a touch of olive oil.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><b>3-In-1 Homemade Pizza Crust Recipe </b></div><br />With the right equipment, making pizza at home is fun, fast and friendly. Here are two inexpensive items recommended for homemade crusts that brown evenly and stay light and airy on the inside:<br /><br /><b>Pizza Stone </b>- A pizza stone is a slab of stone used for baking pizzas and other flatbreads. A pizza stone is the next best thing to a wood-fired brick oven. It helps distribute heat evenly to the bottom and top of the crust, ensuring a perfectly crispy crust that's soft on the inside.<br /><br />Since it is made of stone, it should be placed in a cool oven and preheated with the oven so that it doesn't crack from the rapid change of temperature. Once preheated, the stone will evenly transfer the heat to the crust. The raw pizza crust is then placed directly onto the stone, without having to remove the stone from the oven.<br /><br />If you don't have a stone, you can use a pizza pan or the back of a sheet pan for baking pizza. The crust can be shaped right on top of either of these, as these pans do not need to be preheated.<br /><br /><b>Pizza Peel</b> - This baking shovel has a long handle to keep your hands safe while transporting your pizza to and from the oven. It is a large, thin, wooden or metal spatula that slides the pizza quickly and easily to the pizza stone in the hot oven. The crust can be made directly on top of the pizza peel and then transported to the hot stone.<br /><br />To help with ease of transport, cornmeal is usually sprinkled on the surface of the shovel before preparing the crust. But wait... move over Mama Mia, a piece of parchment paper on top of the peel works even better! Shape the crust on top of the parchment, then slide the pizza, along with the parchment, onto the pizza stone in the hot oven. The parchment goes right into the oven and easily slides from the pizza peel to the stone. No more smooshed pizzas!<br /><br />If you don't have a pizza peel, use the back side of a sheet pan with the parchment. The crust will slide right off.<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><br />Source: <a href="http://www.wholegourmet.com/recipes/pizza_crust.html" target="new"><span> Alison Anton @WholeGourmet</a></span><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor City, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-33104912464044000262014-12-01T06:18:00.002-08:002015-05-22T16:54:57.343-07:00Balsamic-Marinated Hanger Steak #FoodRecpesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-U0lBRfCAM4k/VHx4ty5lEmI/AAAAAAAALF4/K6sTzczR_yE/s1600/Steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-U0lBRfCAM4k/VHx4ty5lEmI/AAAAAAAALF4/K6sTzczR_yE/s640/Steak.jpg" /></a><br /><br /><br /><b>Balsamic-Marinated Hanger Steak #FoodRecpesMall</b></div><br /><b>Ingredients:</b><br /><br /><b>For the steaks:</b><br /><br />1/2 cup balsamic vinegar<br />2 garlic cloves, thinly sliced<br />3 shallots, thinly sliced<br />1 bay leaf<br />1 tsp. coriander seeds<br />2 fresh thyme sprigs<br />2 cups extra-virgin olive oil<br />Malt vinegar sea salt, to taste<br />Freshly ground pepper, to taste<br />4 lb. hanger steaks, fat trimmed<br /><br /><b>For the arugula puree:</b><br /><br />1 bunch fresh flat-leaf parsley, blanched, cooled in ice water and large stem pieces trimmed<br />3 oz. arugula<br />3 Tbs. ice water<br />1/2 cup grape seed oil<br />Kosher salt and freshly ground pepper, to taste<br /><br />For the red wine-infused demi-glace:<br />1 tsp. canola oil<br />1 shallot, thinly sliced<br />1 fresh thyme sprig<br />2 cups dry red wine<br />1/2 cup chicken stock<br />1/2 cup veal demi-glace<br />Kosher salt and freshly ground pepper, to taste<br />1 Tbs. unsalted butter<br /><br /><b>For the cauliflower and melted leeks:</b><br /><br />4 leeks, white and light green portions, cut into thin rings and rinsed well under cold water<br />1 1/2 cups chicken stock<br />8 Tbs. (1 stick) unsalted butter<br />2 fresh thyme sprigs<br />1 bay leaf<br />Kosher salt and freshly ground pepper, to taste<br />2 Tbs. olive oil<br />1/2 head cauliflower, cut into florets, each floret cut vertically into 1/4-inch slices<br /><br /><b>For the polenta:</b><br /><br />3 cups milk, plus more as needed<br />1 1/2 cups heavy cream<br />2 garlic cloves, roughly chopped<br />1 shallot, sliced<br />3 cups instant white or yellow polenta<br />1/4 cup finely grated Parmigiano-Reggiano cheese <br />Kosher salt and freshly ground pepper, to taste<br /><br />Canola oil for cooking<br /><br /><b>Procedures:</b><br /><br />To marinate the steaks, in a bowl, whisk together the vinegar, garlic, shallots, bay leaf, coriander and thyme. Slowly whisk in the olive oil and lightly season with malt vinegar sea salt and pepper. Place the steaks in a baking dish and pour the marinade over them. Cover with plastic wrap and refrigerate overnight.<br /><br />To make the arugula puree, in a blender, combine the parsley, arugula and ice water. Blend on low speed for about 10 seconds, then slowly increase the speed to high and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. With the machine running on high speed, slowly drizzle in the grape seed oil, blending until emulsified. Transfer the puree to a small bowl and season with salt and pepper. Set aside until ready to serve.<br /><br />To make the red wine-infused demi-glace, in a small saucepan over medium heat, warm the canola oil. Add the shallot and cook, stirring occasionally, until translucent and just tender, 2 to 3 minutes. Add the thyme and wine, increase the heat to medium-high and bring to a simmer. Continue to simmer until the liquid is reduced to about 1/2 cup, 10 to 12 minutes. Add the stock, bring to a simmer and simmer until the liquid is reduced to about 1/2 cup, 8 to 10 minutes. Whisk in the demi-glace and simmer for 1 to 2 minutes. Season with salt and pepper.<br /><br />Strain the sauce into a bowl, discarding the solids. Return the sauce to the pan and keep warm until ready to serve. Just before serving, bring the sauce to a simmer over medium-high heat and simmer until warm. Remove the pan from the heat and whisk in the butter.<br /><br />To make the cauliflower and melted leeks, in a saucepan over medium-high heat, combine the leeks, stock, butter, thyme and bay leaf and bring to a simmer. Reduce the heat to medium-low, cover the pan with aluminum foil and gently simmer until the leeks are very tender, 12 to 15 minutes. Season with salt and pepper. Remove the pan from the heat and let the leeks cool in the cooking liquid.<br /><br />Meanwhile, in a large saut pan over medium heat, warm the olive oil. Add the cauliflower and cook, tossing occasionally, until golden and just tender, 6 to 8 minutes. Transfer the melted leeks and about 1/2 cup of the cooking liquid to the saut pan. Cook until the leeks are warmed through and most of the liquid has reduced, 4 to 6 minutes. Season with salt and pepper. Keep warm until ready to serve.<br /><br />To make the polenta, in a soup pot or large saucepan over medium heat, bring the 3 cups milk, the cream, garlic and shallot to a simmer, then simmer for 3 minutes. Remove the pan from the heat and let stand for 15 minutes. Strain the milk mixture into a clean large saucepan and return the mixture to a boil. Add the polenta in a slow, steady stream, whisking constantly. Reduce the heat to low and cook, whisking frequently to prevent scorching, until the polenta is tender, 5 to 10 minutes. Stir in the cheese and season with kosher salt and pepper. If the polenta becomes too thick, add more milk as needed. Remove the pan from the heat and cover with aluminum foil.<br /><br />Remove the steaks from the marinade and place on a wire rack set on a baking sheet to drain. If the steaks are long, cut them in half crosswise. Season with malt vinegar sea salt and pepper.<br /><br />Warm an 11-inch grill pan over medium heat. When the pan is hot, lightly brush with canola oil. Working in batches, cook the steaks, turning once, 7 to 9 minutes per batch for medium-rare. Transfer the steaks to a cutting board, cover loosely with foil and let rest for 5 minutes. Cut the steaks against the grain into 1/4-inch slices.<br /><br />To serve, spoon the arugula puree onto the center of individual plates, dividing evenly; using the back of the spoon, form the puree into a large circle. Gently spoon the polenta into the center of the arugula puree. Top the polenta with slices of steak, arrange the melted leeks and cauliflower around the plate, and finish with a drizzle of the red wine-infused demi-glace. Serve immediately. Serves 6 to 8.<br /><br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><br />Source: <a href="http://goarticles.com/article/Balsamic-Marinated-Hanger-Steak/9790159/" target="new"><span> Sheena Harrell @GoArticles</a></span><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com1Bacoor City, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-24060392351792279782014-11-25T19:40:00.002-08:002015-05-22T16:54:37.461-07:00How to Make Filipino Beef Stew #FoodRecipesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6GiO9ZLtafM/VHVLgrpuEdI/AAAAAAAALAM/CA65vEmNGqs/s1600/beefstew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6GiO9ZLtafM/VHVLgrpuEdI/AAAAAAAALAM/CA65vEmNGqs/s640/beefstew.jpg" /></a><br /><br /><b>How to Make Filipino Beef Stew #FoodRecipesMall</b><br /><br /><br /><b>The meat should be cooked tenderly or use pressurized cooker before browning. This is similar to calderetta but the sauce should be thickened.</b><br /><br /><b>Ingredients:</b></div><br />3 Tbsp olive oil<br />2 lb cubed beef stew meat (1 1/4")<br />1 med onion, diced<br />3 cloves garlic, minced<br />12 oz beer (pale lager)<br />3 1/2 c beef broth<br />2 Tbsp tomato paste<br />1 Tbsp Worcestershire sauce<br />1 1/2 tsp sugar<br />1/2 tsp paprika<br />8 new potatoes (1 1/2"-2" diameter), quartered<br />4 carrots, sliced diagonally<br />3 Tbsp all-purpose flour<br />Finely chopped fresh parsley (optional)<br />Crusty bread (optional)<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Procedures:</b></div><br />1. Heat oil in large pot. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.<br /><br />2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.<br /><br />3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.<br /><br />4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.<br /><br />5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.<br /><br />6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired. Serves 8.<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor City, Cavite, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-49352069244435054622014-02-27T13:26:00.001-08:002015-05-22T16:54:24.541-07:00Fish Tacos #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JDGm8lLVVeQ/Uw-tSFziATI/AAAAAAAAFu4/NteuwTwxPh0/s1600/Fish+Tacos+with+Avocado+Salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JDGm8lLVVeQ/Uw-tSFziATI/AAAAAAAAFu4/NteuwTwxPh0/s640/Fish+Tacos+with+Avocado+Salsa.jpg" /></a></div><br /><br /><br /><b>Ingredients:</b><br /><br />8 flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)<br />8taco shells (from 4.6-oz package)<br />1 bag (12 oz) broccoli slaw mix (about 4 cups)<br />1/3 cup light lime vinaigrette dressing or vinaigrette dressing<br />1/4 cup chopped fresh cilantro<br />1 package (1 oz) taco seasoning mix<br />4 tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb)<br />1 tablespoon vegetable oil<br />1 cup prepared guacamole<br />1 cup crumbled cotija or feta cheese, if desired<br /><br /><br /><b>Procedures: </b><br /><br />(1) Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.<br /><br />(2)In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.<br /><br />(3)Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.<br /><br />(4) You can substitute refried black beans for the guacamole,<br /><br />(5) Serves 4<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><br /><br /><br /><br /><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com4Bacoor City, Philippines14.4129931 120.9736785999999714.2899636 120.81231709999997 14.536022599999999 121.13504009999997tag:blogger.com,1999:blog-3267336801070929696.post-24408143192118205302013-12-04T16:47:00.000-08:002015-05-22T16:53:14.615-07:00How to Make Peanut Brittle at Home #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_-nn0sthNqo/VV_BS61sKyI/AAAAAAAAL94/zQkxK2dhnNo/s1600/Peanut-Brittle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_-nn0sthNqo/VV_BS61sKyI/AAAAAAAAL94/zQkxK2dhnNo/s640/Peanut-Brittle.jpg" /></a><br /><br /><b>How to Make Peanut Brittle at Home #FoodRecipesMall</b><br /><br /><b>Just to make our lives sweeter, other says, making candy is the best. Homemade candy can increase family bonding better. There are many methods in making peanut brittle, but this recipe is the simplest. You can use other nuts instead of peanuts.</b></div><br /><b>Ingredients:</b><br /><br />1/2 cup light corn syrup<br />1 cup granulated sugar<br />1/2 cup light brown sugar<br />1 tablespoon pure vanilla extract<br />1/2 teaspoon salt<br />1 1/2 teaspoons baking soda<br />1 cup peanuts<br /><br /><b>Procedures:</b><br /><br />1) Lay out your ingredients in prep bowls for easy assembly. You'll also want a rubber spatula to scrape all the corn syrup out of its bowl.<br /><br />2) In a medium saucepan, combine the white and brown sugar and corn syrup and slowly melt over medium-low heat.<br /><br />3) While the sugar is melting, butter a sheet pan with a thick layer of unsalted butter (don't forget the sides). Cold butter adheres best, so keep it in the fridge until you're ready to use it.<br /><br />4) When the sugars and corn syrup have melted and are golden-brown, add the vanilla, salt and baking soda and stir well to combine, then remove mixture from heat. <br /><br />5) Add the peanuts to the pot and stir well to coat completely. <br /><br />6) Pour the mixture onto the buttered baking sheet and spread evenly using the spatula. Make sure you get it into the corners. <br /><br />7) If you're in a rush, stick the pan in the freezer for about an hour or until the brittle is hard to the touch and not sticky at all. Invert the pan over a cutting board and tap until candy is released, then break into pieces and store in an airtight container.<br /><br />8) Yields 1 baking sheet. Cut into squares.<br /><br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com9Bacoor City, Cavite, Philippines14.45 120.9500000000000514.3269705 120.78863850000005 14.573029499999999 121.11136150000004tag:blogger.com,1999:blog-3267336801070929696.post-43303879716880495072013-11-29T16:48:00.000-08:002015-05-22T16:16:08.627-07:00Grilled Pineapple-Apple Chicken #FoodRecipesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pCo2oLYToZo/VV-4iymQe-I/AAAAAAAAL9M/V6kHMI7gTcU/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pCo2oLYToZo/VV-4iymQe-I/AAAAAAAAL9M/V6kHMI7gTcU/s640/chicken.jpg" /></a><br /><br /><br /><b>Pineapple-Apple Chicken</b></div><br /><br /><b>The sweetness of chopped apples and pineapple gives a unique flavor when grilling the chicken. You can char-grill openly or in the oven. You can create your filling of your choice. Some people prefer grilling the chicken and make a side dish from the combination of apples and pineapple, and adding chili for spiciness.</b><br /><br /><b>Ingredients:</b><br /><br />1 kg chicken, halved lengthways<br />75 gms butter, melted<br />100 gms Fuji or sweet apples, chopped<br />100 gms pineapple chunks, drained, chopped<br />1⁄2 onion, chopped<br />50 gms celery sticks, chopped<br />200 gms croutons<br />75 ml water<br />Salt and freshly ground black pepper<br /><br /><b>Procedures:</b><br /><br />1.) Preheat the grill. Break the wing, hip and drumstick joints of the chicken so that it will remain flat during cooking. Place the chicken skin side up in a baking tray, brush with 15 grams of the butter and season with salt and pepper.<br /><br />2.) Grill for about 20 minutes until lightly browned. Turn and brush the cavity side with 15 grams butter and season. Grill for a further 15–20 minutes until tender.<br /><br />3.) Peel, core and chop the apples. Chop the pineapples chunks. In a small heavy saucepan, cook the apples, pineapple chunks, onion and celery in the remaining butter until tender. Add the croutons and 75 ml water, and season with salt and pepper. Taste the mixture. Add salt and black pepper, if required.<br /><br />4.) Put the apple-pineapple mixture into the chicken cavity, and grill the chicken for a further 5 minutes. Serve hot.<br /><br />5.) Serves 2 - 3<br /><br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com3Bacoor City, Philippines14.45 120.9500000000000514.3269705 120.78863850000005 14.573029499999999 121.11136150000004tag:blogger.com,1999:blog-3267336801070929696.post-62703476020600708732013-05-22T10:51:00.000-07:002015-05-22T16:48:27.696-07:00Getting The Catering Equipment You Really Need #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x-xXnWV95OI/VV_AEG95AiI/AAAAAAAAL9w/J0BoWMH6V6c/s1600/RestaurantCateringEquipment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-x-xXnWV95OI/VV_AEG95AiI/AAAAAAAAL9w/J0BoWMH6V6c/s640/RestaurantCateringEquipment.jpg" /></a><br /><br /><b>Getting The Catering Equipment You Really Need #FoodRecipesMall</b></div><br />Everything about opening or starting a new business requires a checklist if we are to do everything that we must do. In the initial stages especially, there seems to be a lot of things to remember and a lot of things to buy. Having a checklist makes you efficient and effective as far as going about starting your business is concerned and saves you from any grief in the future.<br /><br />First off, caterers are hired to prepare, cook and serve food to a huge number of guests for special events or gatherings like weddings, product launches, graduation parties, etc. Unlike restaurants, wherein the food can be prepared, cooked and served in their own kitchens, caterers have to transport what they prepared and cooked and serve it off-site and make sure that the food will still taste and look great even after being stored in banquet cabinets and warmed up several times over in chafing dishes. Since more are expected of them, caterers need a whole range of catering equipment to help them carry out their orders. Often the best equipments can be either rented or bought from companies like Premier Sales and Rentals at affordable rates and convenient rental terms.<br /><br />Catering equipment is usually divided into two categories: the heavy-duty equipment and the light-duty equipment. Heavy-duty equipment can consist of those equipment that affect the quality and freshness of the food and drinks served to your customers. Among the most popular heavy-duty equipment caterers need to have are commercial fridges and ice makers. Commercial ice machines produce different types of ice, the cubes, flakes and nuggets as each type serves a different need as far as food presentation and appearance is concerned. They are also available in different types whose uses are dependent on the kind of catering business you have. Check out commercial ice maker by Premier Sales and Rentals and discover the various types and uses caterers put it to.<br /><br />Another piece of heavy-duty equipment caterers must have in their kitchens is commercial fridges. The right kind of cold storage after all, is essential to the success of any catering business especially if you need to store perishable food and beverages. When you need to serve salads and do cold dishes, you need the best commercial fridges to help you maintain the quality and freshness of the food. Prepared foods that don’t need to be served immediately must as well be stored in commercial fridges to maintain their freshness and taste longer. <br /><br />As far as light-duty equipment goes, you have your upright hot and cold food displays as well as warming and heating equipment to keep your food looking and tasting good. Stews and potato-based dishes for example, need to be kept hot while breads, pastries, pasta and soups need to be kept warm or at least reheated to keep it from losing its taste. Deserts like ice cream and gelato on the other hand, as well as beverages like wine and soft drinks need to be stored in chillers to keep their temperatures cold so guests can feel refreshed when they drink them. Wine especially, is one drink you cannot enjoy at room temperature.<br /><br />While it may seem you need a lot of equipment and therefore can incur huge expenses, the fact that these equipment can be rented is a saving factor. In addition, you may also have the units repaired and replaced (if necessary) for free because most companies offer full term breakdown cover which you should take advantage of when you must. Check Premier Sales and Rentals here and learn more about their rental terms and conditions to be on your way to starting the most successful catering business.<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><br /><br />Source: <a href="http://premierrentals.com.au/" target="new"><span>Stephen @PremierRentals</a></span><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com16Bacoor City, Philippines14.45 120.9500000000000514.3269705 120.78863850000005 14.573029499999999 121.11136150000004tag:blogger.com,1999:blog-3267336801070929696.post-77699914075728331462013-04-26T18:10:00.000-07:002015-05-22T16:05:55.653-07:00Make Dinner Special With White Chocolate Strawberries #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-A_EDtZX6_gk/VV-1rYojalI/AAAAAAAAL9A/5gY8kBUknXg/s1600/strawwhite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-A_EDtZX6_gk/VV-1rYojalI/AAAAAAAAL9A/5gY8kBUknXg/s640/strawwhite.jpg" /></a><br /><br /><br /><b>Make Dinner Special With White Chocolate Strawberries #FoodRecipesMall</b></div><br />Planning a special dinner can always be overwhelming. Most people dread hosting them because they do not have the time to plan everything. They are so overwhelmed with everything they need to do that they hardly have time to enjoy with their guests. However, a few simple tricks can help you save time and effort. You will actually enjoy having special dinners at home instead of relying on restaurants and coffee shops. <br /><br />Planning the menu is possibly the most important part of any special dinner. You may want some starters for your guests to nibble on while you arrange for the main course. You can also plan a few exotic dishes for the main meal but planning the dessert can be tricky. Traditional desserts such as cakes, ice creams, pies and puddings may not be for everyone. In fact, many people will not enjoy them after a heavy meal. Some guests may also be concerned about the unhealthy calories in them. Skipping the dessert may make your dinner very simple and casual. You can, however, make your dinner special and healthy with the help of white chocolate strawberries. <br /><br />There are several advantages of serving white chocolate strawberries for dinner. They are universal favorites. Almost everyone in the entire family will enjoy them. They are popular among children and adults. The portion size is perfect, especially after the starters and the main meal. Most people will not mind an additional serving of fruit. They are healthy and nutritious as well. White chocolate strawberries look beautiful with their bright red and white combination. They will make any dinner or dessert table look absolutely great. <br /><br />You can choose to make white chocolate strawberries at home. If you have a fondue machine, you can melt some white chocolate chips in it, and allow your guests to dip and enjoy the strawberries themselves. You can also prepare them on the stove-top by melting the chocolate chips and dipping the berries in them. Place the strawberries in a beautiful serving tray to add some glamor. <br /><br />Many people also prefer to order white chocolate strawberries from outside. You can visit a gourmet chocolate store near your home and buy them. You will also find many online stores that deal exclusively with them. You can visit the website and look at all the choices before placing the order. The merchant will deliver your the strawberries at your doorstep. You can shop from the convenience of your home and get a great deal. <br /><br />If this is your first purchase, check the reliability of the merchant. Talk to their customer service and make sure they use highest quality ingredients to make the chocolate. You should also ascertain the quality of the strawberries. They should be sweet, fresh and crispy. The presentation is also important, especially if you are serving the white chocolate strawberries at a special dinner. Read the online reviews about the vendor and the product before trusting them with your credit card information. Learn about the shipping and handling process. The white chocolate strawberries should reach you on time and in best condition.<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><br />Source: <a href=”http://www.upublish.info/Article/Make-Dinner-Special-With-White-Chocolate-Strawberries/817255/”target=”new”><span>Chikie Maxwell@U PUBLISH</a></span><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com5Bacoor City, Philippines14.45 120.9500000000000514.32697 120.78863850000005 14.57303 121.11136150000004tag:blogger.com,1999:blog-3267336801070929696.post-21192011658547889612012-12-13T04:31:00.000-08:002015-05-22T16:25:58.388-07:00Mexican Beef Tortillas Casserole #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NRBmKIi1hDo/VV-6lU2m9bI/AAAAAAAAL9Y/gDHpZDmPYyw/s1600/mexican.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NRBmKIi1hDo/VV-6lU2m9bI/AAAAAAAAL9Y/gDHpZDmPYyw/s640/mexican.jpg" /></a><br /><br /><br /><b>Mexican Beef Tortillas Casserole #FoodRecipesMall</b><br /><br /><b>Try this Mexican food recipe with a kick of its spiciness. Make your basic red sauce and guacamole. </b></div><br /><br /><br />Basic Red Sauce <br />Southwest Guacamole <br /><br />1/2 c Vegetable Oil <br />10 Corn Tortillas <br />1 lb Ground Beef <br />2 Anaheim Chiles <br />1/2 c Onion, Chopped <br />15 oz Pinto Beans, Drained <br />8 oz Cheddar Cheese, Shredded <br /><br /><b>Garnishes:</b><br /><br />Dairy Sour Cream<br /><br /><b>Procedures:</b><br /><br />1) Tortillas should be 6 to 7-inches in diameter and be cut into. Chiles should be seeded and finely chopped. <br /><br />2) Prepare Basic Red Sauce and Southwest Guacamole; set aside. <br /><br />3) Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, about 1 minute; drain. Cook and stir ground beef, chillis, and onion until beef is brown; drain. <br /><br />4) Heat oven to 350 degrees F. Arrange tortilla strips in bottom of greased rectangular baking dish 13 X 9 X 2-inches. Top with beef mixture, Basic Red Sauce, beans, and cheese. <br /><br />5) Bake until hot and bubbly, 25 to 30 minutes. <br /><br />6) Serve with Southwest Guacamole and Sour Cream. Serves 8.<br /><br /><b>Another ingredients for Beef Tortillas Bake:</b><br /><br />1 pound ground beef <br />2 cans (8 ounces) tomato sauce <br />1 can (14 1/2 ounces) black beans, drained and rinsed <br />1 can (8 3/4 ounces) whole kernel corn, undrained <br />1 can (4 1/2 ounces) chopped green chiles, undrained <br />2 tablespoons Minced Onion<br />2 tablespoons Chili Powder<br />1 teaspoon Cumin, Ground<br />1 teaspoon Garlic Powder with Parsley<br />1/2 teaspoon McCormick® Oregano Leaves<br />6 flour tortillas (8-inch) <br />2 cups shredded Cheddar cheese, divided<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com1Bacoor City, Philippines14.45 120.9514.388494499999998 120.871036 14.5115055 121.028964tag:blogger.com,1999:blog-3267336801070929696.post-13292789841209802392012-11-26T01:01:00.000-08:002015-05-22T16:38:56.539-07:00Veggie Omelet with Fresh Tomato Salsa #FoodRecipesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-72hUB1SRBm0/ULMvL6BHqqI/AAAAAAAABFI/KT-itWi4hak/s1600/Omelet.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="400" src="http://4.bp.blogspot.com/-72hUB1SRBm0/ULMvL6BHqqI/AAAAAAAABFI/KT-itWi4hak/s400/Omelet.jpg" /></a><br /><br /><br /><br /><b>Veggie Omelet with Fresh Tomato Salsa #FoodRecipesMall</b><br /><br /><b>This meal consists of omelet, veggies and fresh salsa as accompaniment. An easy to follow recipe which makes 2 servings.</b></div><br /><b>Ingredients:</b><br /><br />4 small red potatoes, cut into quarters<br />1/3 cup coarsely chopped red bell pepper<br />2 slices bacon, chopped<br />1 medium green onion, cut into thin slices<br />3 medium sized eggs<br />1 tablespoon water<br />1 tablespoon butter or margarine<br />1/3 cup shredded cheese<br />Salt and black pepper to taste<br />Fresh Tomato Salsa (Tomatoes, green chili, lemon juice, cucumber, white onions, salt and black pepper to taste) coarsely chopped<br /><br /><b>Procedures:</b><br /><br />1) Prepare fresh tomato salsa in advance and let it cool in a chiller.<br /><br />2) Preheat oven to 425F.<br /><br />3) Combine potatoes, bell pepper, bacon and green onions in a greased pan. Bake for 30 minutes or until potatoes are tender, stirring occasionally.<br /><br />4) Beat eggs, water salt and black pepper in a small bowl.<br /><br />5) Melt butter in 10-inch skillet over medium-high heat. Pour egg mixture into skillet; cook until eggs begin to set. Gently lift up sides of omelet with spatula to allow liquid to run under bottom of omelet.<br /><br />6) When omelet is set, but not dry, and bottom is light golden brown, remove from heat. Place roasted vegetable mixture over ½ of omelet sprinkle with cheese. Gently fold omelet in half with spatula. Transfer to serving plate.<br /><br />7) Serve warm with fresh salsa. Garnish with fresh cilantro, if desired.<br /><br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com1Bacoor City, Philippines14.45 120.9514.388468999999999 120.871036 14.511531 121.028964tag:blogger.com,1999:blog-3267336801070929696.post-7960804071364273942012-06-11T01:02:00.000-07:002015-05-22T16:37:33.076-07:00Mexican-style Grilled Chicken #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CJDiJhaoyO4/VV-8e9LSb-I/AAAAAAAAL9k/MG3vLN4aZXM/s1600/grilling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CJDiJhaoyO4/VV-8e9LSb-I/AAAAAAAAL9k/MG3vLN4aZXM/s640/grilling.jpg" /></a><br /><br /><b>This chicken and potato recipe is a classic-style preparation of these two popular ingredients which will be largely familiar to cooks and diners north of the Rio Grande, but with enough south of the border flair to set it apart. The chicken is prepared in the(grilled on a metal plate or alternately, a skillet) and the potatoes are oven roasted with herbs and spices for a truly hearty, satisfying meal.</b><br /><br /><br /><b>Mexican-style Grilled Chicken #FoodRecipesMall</b></div><br /><br /><b>Ingredients:</b><br /><br />4 large boneless, skinless chicken breasts<br />8 small potatoes, skins on<br />2 tsp oregano (preferably Mexican oregano)<br />4 cloves garlic, minced<br />¼ cup olive oil<br />Salt and black pepper, to taste<br />1 tbsp cilantro, chopped<br /><br /><b>Procedures:</b><br /><br />1) The potatoes will take a bit longer than the chicken, so begin preheating your oven to 425 degrees and slice each of the potatoes in half (not lengthwise) and placing them in a 9" baking dish. <br /><br />2) Add ½ of the minced garlic, cilantro, oregano, and olive oil and toss to coat. Bake the potatoes for 35 minutes, remove from the oven, and sprinkle with a bit of salt and black pepper.<br /><br />3) After the potatoes have been in the oven for about 20 minutes, it is time to start cooking the chicken. Heat the remainder of the oil in a skillet on medium-high heat and cook the chicken breasts along with the remainder of the garlic and oregano. <br /><br />4) Cook for a few minutes on each side until lightly browned and thoroughly cooked. The chicken and potatoes should be done at roughly the same time, so once both are done, put together your plates and sprinkle the chicken with a little salt and pepper and the remaining cilantro. <br /><br />5) Serve with lime wedges and the salsa of your choice and enjoy! Serves 4.<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com1Bacoor, Philippines14.45 120.9500000000000514.390341999999999 120.90159700000005 14.509658 120.99840300000004tag:blogger.com,1999:blog-3267336801070929696.post-48236789412357663302012-06-10T22:15:00.000-07:002015-05-22T16:37:14.990-07:00Baked Tilapia with Red Pepper Mayo Sauce #FoodRecpesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-unzjzyMR-pU/VEJST4u074I/AAAAAAAAKuw/fh8q8U_HWgQ/s1600/Baked%2BTilapia%2Bwith%2BRed%2BPepper%2BMayo%2BSauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-unzjzyMR-pU/VEJST4u074I/AAAAAAAAKuw/fh8q8U_HWgQ/s640/Baked%2BTilapia%2Bwith%2BRed%2BPepper%2BMayo%2BSauce.jpg" /></a><br /><br /><b>Baked Tilapia with Red Pepper Mayo Sauce #FoodRecpesMall</b><br /><br /><br /><b>This flavorful tilapia is baked with a simple spice mixture, then it's served with a tasty roasted red pepper mayonnaise. This tilapia recipe is quick and easy to prepare, bakes in as little as 15 minutes, and the mayonnaise mixture gives it an extra burst of flavor.</b><br /><br /><b>Ingredients:</b></div><br />• 1 teaspoon paprika<br />• 1/4 teaspoon onion powder<br />• 1/4 teaspoon garlic powder<br />• 1/4 teaspoon dried leaf thyme<br />• 1/4 teaspoon salt<br />• 1/8 teaspoon ground black pepper<br />• 8 to 10 tilapia fillets, about 3 to 4 ounces each<br />• 1 to 2 tablespoons melted butter or butter flavored nonstick cooking spray<br />• 1/2 cup mayonnaise, light or regular<br />• 3 tablespoons chopped roasted red bell peppers<br />• 1/2 teaspoon lemon juice<br />• dash garlic powder<br />• dash onion powder<br />• salt, to taste<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Procedures:</b></div><br />1) Heat oven to 400°. Line a baking pan with foil and spray with nonstick cooking spray. <br />Combine the paprika, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon thyme, 1/4 teaspoon salt, and pepper.<br /><br />2) Arrange the tilapia on the baking sheet; drizzle with a little melted butter or spray lightly with butter flavored spray and sprinkle fillets evenly with the spice mixture.<br /><br />3) Bake for 15 to 20 minutes, until cooked through and fish flakes easily with a fork.<br /><br />4) Meanwhile, combine the mayonnaise, chopped bell pepper, lemon juice, dashes or onion and garlic powder in a blender. Blend until smooth. Add salt to taste and serve with the fish<br /><br />5) Serves 4 to 6<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com1tag:blogger.com,1999:blog-3267336801070929696.post-49464058324330750402012-06-10T21:57:00.000-07:002015-05-22T16:36:55.181-07:00British Beef Wellingtons #FoodRecipesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-a8Xn_L3636M/VEJQ11k-aMI/AAAAAAAAKuo/TtSijW1Cpic/s1600/British%2BBeef%2BWellingtons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-a8Xn_L3636M/VEJQ11k-aMI/AAAAAAAAKuo/TtSijW1Cpic/s640/British%2BBeef%2BWellingtons.jpg" /></a><br /><br /><br /><b>British Beef Wellingtons #FoodRecipesMall</b><br /><br /><br /><b>Ingredients:</b></div><br />3 tbsp. olive oil, divided<br />8 (5 oz) tenderloin fillets, 1-inch thick<br />1 lb. mushrooms, finely chopped<br />1/3 cup dry red wine<br />1/3 cup finely chopped green onions<br />1/2 tsp dried thyme<br />1/2 tsp salt<br />1/4 tsp black pepper<br />1 (17 oz) package frozen puff pastry sheets<br />1 egg, beaten with 1 tbsp water<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Procedures:</b></div><br />1. Heat 2 tbsp oil in a large skillet until hot. Add fillets and sear 3 minutes over med-high heat, turning once. Steak will only be partially cooked at this point.<br /><br />2. Remove from heat and drain steaks on paper towel. Chill.<br /><br />3. Thaw pastry for 20 minutes. Heat remaining 1 tbsp. oil in the same skillet. Add mushrooms and stir until tender.<br /><br />4. Add wine and cook 2-3 minutes.<br /><br />5. Stir in green onion, thyme, salt and pepper. Cook 1 minute longer. Remove from heat and cool.<br /><br />6. On a lightly floured surface, roll each pastry into a 14-inch square.<br /><br />7. Cut each sheet into four (7-inch) squares.<br /><br />8. Place about 2 tbsp. of mushroom mixture in the center of each square.<br /><br />9. Place a fillet on top of each.<br /><br />10. Brush pastry edges with egg wash and wrap around each steak, pinching edges to seal.<br /><br />11. Place on an ungreased baking sheet, seam-side down.<br /><br />12. Decorate tops with pastry trimmings, if desired.<br /><br />13. Bake at 375°F. for 20-25 minutes or until pastry is golden. If necessary, cover loosely with foil during last 5 minutes to prevent over browning.<br /><br />14. Serve hot.<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor, Philippines14.45 120.9500000000000514.390341999999999 120.90159700000005 14.509658 120.99840300000004tag:blogger.com,1999:blog-3267336801070929696.post-84580800256132068002012-06-10T21:08:00.000-07:002015-05-22T16:36:31.288-07:00Pan-Grilled Pork Chops with Spicy Rub #FoodRecipesMall<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-z44k_EUozig/VEJO3qcaSuI/AAAAAAAAKug/_xeI34eSE7A/s1600/Pan-Grilled%2BPork%2BChops%2Bwith%2BSpicy%2BRub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z44k_EUozig/VEJO3qcaSuI/AAAAAAAAKug/_xeI34eSE7A/s640/Pan-Grilled%2BPork%2BChops%2Bwith%2BSpicy%2BRub.jpg" /></a><br /><br /><br /><b>Pan-Grilled Pork Chops with Spicy Rub #FoodRecipesMall</b><br /><br /><b>Use a stovetop grill, broiler, or outdoor grill for these tasty seasoned pork chops. You can make your own sauce and marinade of your choice, if you like.</b><br /><br /><b>Ingredients:</b></div><br />• 4 to 6 boneless pork chops<br />• 1/2 teaspoon thyme<br />• 1/4 teaspoon chipotle chili powder or other red pepper<br />• 1/2 teaspoon chili powder<br />• 1/2 teaspoon Cajun seasoning<br />• 1/2 teaspoon salt<br />• fresh black pepper, about 1/8 teaspoon<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Procedures:</b></div><br />1) Wash chops; pat dry. Combine seasonings and rub all over pork. Let stand for about 10 to 15 minutes. <br /><br />2) Coat grill pan or broiler rack with olive oil. Pan grill over medium heat or broil about 4 to inches from heat source for about 6 minutes. <br /><br />3) Turn and grill for 6 to 8 minutes longer, until chops are cooked through. The time depends on thickness of chops. <br /><br />4) Serve with potatoes and fresh green veggies. Serves 4 to 6.<br /><br /><script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <g:plusone></g:plusone> <div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor, Philippines14.45 120.9500000000000514.390341999999999 120.90159700000005 14.509658 120.99840300000004tag:blogger.com,1999:blog-3267336801070929696.post-86320253356626779662012-06-10T20:36:00.002-07:002015-05-22T16:35:52.697-07:00Cucumber Yogurt Salad and Cold Soup #FoodRecipesMall<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8AwIZvU532g/VEJMyAtlzfI/AAAAAAAAKuU/XtTSdjDl9FQ/s1600/cucumber.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8AwIZvU532g/VEJMyAtlzfI/AAAAAAAAKuU/XtTSdjDl9FQ/s640/cucumber.jpg" /></a><br /><br /><br /><br /><b>Cucumber Yogurt Salad and Cold Soup #FoodRecipesMall</b></div><br /><br /><b>Tarator, a chilled yogurt and cucumber soup, superb for hot summer days, can also be used as a dip for seafood or a pour-over sauce for cauliflower etc. You can make yogurt salad too with these ingredients (cucumber should be cut in cubes, added with chopped onion bulb and yogurt.)</b><br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Ingredients:</b></div><br />2 cucumbers, peeled and grated<br />1 garlic clove, peeled and crushed<br />2 large cartons of Greek-style yogurt<br />½ cup water, (optional)<br />¼ teaspoon sea salt<br />2 tablespoons dill, chopped<br />2 tablespoons olive oil<br />Chopped walnuts, (optional)<br /><br /><div class="separator" style="clear: both; text-align: center;"><b>Procedures:</b></div><br />1. Mix the Crushed garlic and salt together and add to the grated cucumber<br /><br />2. Add the yoghurt to a large bowl and mix in the yoghurt.<br /><br />3. Depending upon the consistency and flavor of the yoghurt you may wish to optionally thin-down the yoghurt with the water<br /><br />4. Taste and adjust seasoning<br /><br />5. Drizzle with olive oil, sprinkle with chopped dill and the crushed walnuts if using<br /><br />6. Refrigerate for a few hours before serving<br /><br />7. Serves 5<br /><br /><div class="blogger-post-footer">http://feeds.feedburner.com/blogspot/WDYLd
<div class="fb-like" data-href="https://developers.facebook.com/docs/plugins/" data-layout="standard" data-action="like" data-show-faces="true" data-share="true"></div></div>Fernando Lachicahttps://plus.google.com/107850259624883702626noreply@blogger.com0Bacoor, Philippines14.45 120.9500000000000514.390341999999999 120.90159700000005 14.509658 120.99840300000004