December 9, 2007
December 6, 2007
I got tagged by Darlene again about Christmas wish, so nice of her that she's keep tagging me lately. thank you so much Darlene and here's my Christmas wish!
1. A bountiful of blessings so i can share it to my family and friends
2. A good health to all my family, friends and people who got sick.
3. To have a Laptop and a car.
4.I am wishing that i could go for a vacation to the philippines.
5. I am wishing to have a work.
December 5, 2007
December 4, 2007
November 29, 2007
November 28, 2007
The advantages of using this website is you don’t have to do any calling around to get quotes from each individual insurance company, they will give you a whole list from different insurance company in a short time and the best part is these services are free. So why not check the website and see what they have to offer, I am sure you will be satisfied of what you find. I check this site out myself and it really looks great, the quotes they give you are very competitive.
November 27, 2007
where they have lots of valuable facts and information that you can pass up. It really help you in any given situation that you may come across. As you know there are a great number of banks, credit unions, and mortgages companies where you can get your mortgage loans. It is a good policy to shop and compare and find out all the facts on the cost of the loan you are trying to get. Also some financial institutions are brokers also and they could charge you a fee or points. So if your only thinking about mortgage refinance you are still at the right place, you can find everything that you need to know in one place. This is really great, I should tell my friend about it because she is looking for the right place to apply for a new home loan. She will surely be happy when I tell her about this marvelous website.
November 26, 2007
November 21, 2007
November 15, 2007
November 14, 2007
Bettercaring is dedicated service for anyone who needs help and care for themselves or for your love one. So if you need one now why don’t you visit the website now and find out more about Bettercaring, I can tell that this is really a great place for you to look. What I like about this website is they also have a forum community which allows people to discuss or share their own personal viewpoints. This site is color coded for easy navigation. So what are you waiting for? Check their website now!
November 13, 2007
November 10, 2007
November 8, 2007
Thankfully when we visited my sister in-law we told her about our problem with our internet provider. So she told us why don’t we change to broadband because using broadband has so many advantages, broadband makes everything more possible , such as surfing at faster speeds, sending and receiving large email attachments and downloading music and videos. So guys if your having trouble with your internet connection why not change it to broadband, especially right now they have a broadband speed test This is really great.
November 7, 2007
Oh by the way did I fail to mention the sign up bonus banners on every review page? Just look for the best bonuses on the site reviews pages. The pro360.com is really cool because you will be able to play all your favorite online games without going anywhere and don’t have to spend money for gas and worry about parking.
Venapro, seems to be the number one product that you hear about from people suffering from hemorrhoids. Venapro can bring fast effective relief by improving circulation and also helps to speed up recovery
2nd is the Ziro is a anti-inflammatory formula that also works quickly to relieve the pain and discomfort that you are feeling, it also improves venous circulation.
November 1, 2007
October 30, 2007
niways i am going to pass this tag to Darlene, Annie, Anne, Joy, Garf, Nancy and Norma
1. What is your Boyfriend/girlfriends name?
>>>Tom and Julie?...
2. What color underwear are you wearing now?
>>>Hmm yellow with smile print at the back
3. What are you listening to right now?
>>>My multiply music...
4. What are the last 4 digits in your cell number?
5. What was the last thing you ate?
>>>Shrimp with chinese vegies and hunan triple from the chinese resto that we take out this afternoon
6.If you were a crayon what color would you be?
>>>Baby pink and baby blue i am obessesed with this colors.
7. How is the weather right now?
>>>gloomy and cold
8. Who was the last person you talked to on the phone?
9. The first thing you notice about the opposite/preferred sex?
10. Favorite type of Food?
>>>italian, mexican, japanese, chinese, and of course filipino
October 26, 2007
So if you like to earn money without going anywhere why don’t you try to visit smorty and register yourself? This is really great guys because you don’t need to buy gas for your car in order for you to go to work and earn money. Sounds great right? So don’t let this opportunity pass you by.
October 24, 2007
October 18, 2007
Hello friends! how are you all? hmm when was the last time i have updated here? i guess 3 days ago? hehe not sure, have to check my archive, niways sorry for not updating here much, i was just a bit bc this past few days, but i am glad that i am able to write and entry here today.
I have a picture to share to all of you, since i don't like to bake i ask hubby to bake this for me
Topped with a lattice crust, Cherry Pies are one of my all-time favorites.
Prep Time: 25 minutes
Cook Time: 40 minutes
Pastry for 2-crust pie
4 cups fresh pitted sour cherries
OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
2-3/4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter, cut in little cubes
Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.
Preheat oven to 425 degrees F. Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.
Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.
Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.
Serve plain or with whipped cream.
October 14, 2007
Grilling food seems to be gaining popularity with the rise of the TV food shows. The availability of indoor grills, sometimes built into the stove top, has helped spur the interest in the oldest form of cooking. There's just something about that grilled flavor that draws people in.
We have put together over 1200 of the best all time favorite grilling recipes. You can browse throught the different categories such as pork, beef, chicken and seafood.
15-Minute Marinated Chicken
1/4 cup Dijon mustard
2 tablespoon fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon freshly ground black pepper
4 halves chicken breast -- boneless skinless
Combine the first five ingredients, mixing well; spread on both sides of chicken. Place chicken on a plate. Marinate at room temperature for 15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10 to 15 minutes or until juices run clear.
October 11, 2007
Ok enough for now got to go now and i have to start chasing some opps. i hope i will be able to get all my task done today.
October 5, 2007
October 4, 2007
Thank again darl for passing this tag to me, Now i would like to tagged rea
You have accomplished: Being a loving wife
Disappointment: For did not take seroiously my studies before and now im the one is suffering.
Where you spend your time on: Now that ppp just approve one of my blog, i spend most of my time chasing opp
You have neglected: Need to clean the house i wasnt able to clean for 2 days na ew!
You have collected: Shoes, clothes, purse, and fashion jewelries.
Item you take care of: My wedding ring and of course my digital cam.
Moment you were happy: When hubby proposed marriage to me.
Angry you've been: When i encounter idiots & hypocrites
You have cried: When me and sis got into fight 2 weeks ago.
Pain you've experienced: ( Physically) hmmm naka limot man ko oi, (emotionally)when i was young and i encountered lots of trials & hardships on my way as i grew up.
You have been teased about: Being so thin, so many people used to call me tiki,lansang, kawanyan, and also for having a tangag ear bwahaha!
Prettiest time you've felt: Every morning when i woke uup.
Ugliest time you've felt: My childhood times
You've been loved by: My mother,my siblings, and of course my hubby
You love: My Family,my Hubby & and my friends
Word you used: Oh gosh!
Item you've used: Computer
Food you made: Stir fry beef
Amount you have spend in one time: i did not spend any penny yet but maybe later
You have spend on: I dont know yet
You have screamed: When i get really mad
Game you have played: Scrabble,text twist,& free cell card
Happy weekend guys hope you'll enjoy!
October 2, 2007
* Like what? Day today small stuff.
2. Do you ever have a day where it seems like nothing will go right? have you get past that?
*Wait for nightfall and go to bed and forget it!
3. Whar is the most frustrating thing that has happend you this week?
*Our internet connection has gone for 10 days.
4. What is one thing that is quaranteed to frustrate you every time?
*Tangled string or yarn.
October 1, 2007
Hahayz i wish the US of A have a jeepney so that i can go anywhere i want.
September 28, 2007
September 25, 2007
Anyways i wasn't expected that we lost our internet connection for 1 week and everytime we call them and ask them that happen why we lost or connection they will not tell you whats the problem and will just say that they will just call us later when they find out what was the problem. But guees what weve been waiting them to call us back but it is not happening until we tell them to just cancel our account and we will transfer to another company that has the better service.
September 24, 2007
September 18, 2007
Do you love burgers? Im sure if you do you know how to make one also because it is very simple it doesn't take too much effort to make a better one, But do you make a burger that you love and healthy?
So i am going to share you the healthy recipe burger that i just learn its easy to prepare also.
whatever the season, burgers remain america's favorite sandwhich. When it is too cold to grill outdoors, broil the patties or use an indoor grill. In addition to the standard fixings, ketchup,salsa, onions and tomatoes- make your burgers more nutritious by adding dark greens, such as wateracress or spinach.
2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
12 ounces 90%-lean ground beef
1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.
NUTRITION INFORMATION: Per serving: 200 calories; 9 g fat (4 g sat, 4 g mono); 55 mg cholesterol; 10 g carbohydrate; 19 g protein; 1 g fiber; 352 mg sodium; 343 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 21/2 lean protein, 1 fat
September 17, 2007
A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.
Turducken is believed to be Cajun in origin, although it may also have originated in eastern Texas or northern Louisiana. While such elaborate layering of whole animals, also known as a farce, from the French word for "stuffing", can be documented well back into the Middle Ages of Europe, and are even attested in the Roman Empire (e.g. the tetrafarmacum), some people credit Cajun-creole fusion chef Paul Prudhomme with creating the commercial dish. However, no one has ever verified this claim.
Turducken is generally associated with the "do-it-yourself" outdoor food culture also associated with barbecueing and crawfish boils, although some people now serve them in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home in the span of 12-16 hours by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.
September 16, 2007
September 15, 2007
Pancit Bíhon (aka Bíjon) is the type with which foreigners usually associate the word "pancít": very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone's recipe but usually, Chinese sausage and cabbage are the most basic ingredients in a pancit bihon.
1 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced
Grease with oil a large pan or wok. Sauté garlic and onions.
Wet the pansit bihon noodles to soften
Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
Mix in the pansit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.
Notes: Calamansi or lemon is to be squeezed into the pansit bihon before eating.
September 9, 2007
1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste
1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.
September 8, 2007
250 g. of ox tripe
250 g. of ox tail
250 g. of ox leg
1/8 c. of annato seeds
1/2 head of cabbage
1 bunch of pechay (pei tsai or bok choy)
1 bunch of sitaw (long string beans)
1 eggplant1 puso ng saging (heart of banana plant)
1 c. of peanut butter
1/4 c. of rice flour
1 whole garlic, minced
2 onions, diced
5-6 c. of stock
2 tbsp. of cooking oil
salt to taste
How to :
Wash ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Transfer meat to a plate, cool and cut into serving pieces. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).
Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces. Cut eggplant into 2″ x 2″ cubes.
Place rice flour in a skillet and toast over medium-high heat until golden. Set aside.
In a casserole, heat oil over medium heat. Add annato seeds and “cook” until they render color and the oil is a bright red. With a slotted spoon, remove annato seeds and discard. Increase heat to medium-high and saute onions and garlic for about 30 seconds. Add meat pieces and cook until they absorb the color or the oil. Pour in 4 cups of stock and bring to a boil. Lower heat to medium and add vegetables in the following order with a 2-minute interval : sitaw, eggplant, puso ng saging, cabbage and pechay.
Meanwhile, mix peanut butter with 1/2 c. of stock. Mix roasted rice flour with 1/2 c. of stock. Once the pechay has been added, pour in peanut butter and rice flour mixtures into the casserole. Stir to blend well. Season with salt. Cook for about a 2 minutes until sauce is thick.
Serve hot with bagoong alamang.
September 7, 2007
September 6, 2007
1/2 c. chopped inoion
1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/2 tsp. celery salt
mix all ingredients together. add marinade to meat and let stand 1 to 1 1/2 hours on each side, Use marinade to baste while meat is cooking. A good tenderizer for cheaper cuts of beef. Use oven, broiler or grill.
September 4, 2007
Pandesal (or pan de sal; literally, salt bread) is a rounded bread usually eaten by Filipinos during breakfast.. It is a bread made of flour, eggs, lard, yeast, sugar, and salt. It has a soft, powdery texture and can be prepared in a number of ways by using numerous sandwich spreads. It is also used for dipping into tsokolate (from Spanish chocolate), a Spanish chocolate drink very much like hot chocolate but with pure cocoa as its main ingredient. Despite the literal meaning of its name, the taste of pandesal varies from bland to slightly sweet. It usually costs one Peso (about 40 cents U.S.), with larger varieties costing 2 Pesos.
Place in breadmaker the following ingredients:
1 cup water
1/2 cup oil
1 tsp. salt
1/2 cup sugar
4 1/4 cups bread machine flour
1 tbsp. breadmaker yeast (put this last)
Set breadmaker cycle to Knead, & First Rise. Take dough out when cycle is over. Cut the dough in half. Cut each half into 3 lenghtwise & cut each row to approximately 2 inch. Roll each piece in fine breadcrumbs. Turn the side of cut piece arond so the sides will be on the top. Place on Cookie sheet baking tray. Makes about 30-36 rolls depending on your cutting size preference too. Place cookie sheet in room temperature oven to rise overnight or until it almost doubles in size.Bake in the morning or after more than 2 1/2 hours at 375 degrees Fahrenheit for 8-12 minutes.
While cutting & rolling buns in bread crumbs, heat the oven at 200F degrees for about 8 minutes & turn oven off . Place cooke sheet in warmed oven for approximate 1- 1/2 hours or untill rolls have doubled in size.Bake at 375 F degrees for 8-12 minutes on the top rack
August 30, 2007
1 sachet yeast
2 oz butter
2 tbsp sugar
1 1/2 tsp salt
7 fl oz lukewarm water
Preheat oven to gas mark 6. Put all of the dry ingredients in the food processor. Mix in medium speed for to minutes. Mix water gradually. Pulse for further 2 minutes. Transfer mixture to a bowl and leave to rise and doubled in size (approx. 2 hours). Knead. Divide the dough to make 15-20 pieces or divide according to desired size. Roll the dough on the breadcrumbs. Place in a baking tray and leave to rise again for about 30 minutes. Place in the middle shelf of the oven and cook until brown.
August 27, 2007
3/4 c lukewarm water
2 tsp Sugar Dissolve sugar in water, then sprinkle yeast. Set aside for 5 minutes or until bubbly. 3 c unsifted all purpose flour
1/4 c sugar
1 1/4 tsp salt Combine and sift together.
1/3 c butter
1/2 c milk
Cream butter, then add yolks, milk, yeast mixture. Then add this mixture to the dry ingredients. Mix very well and knead for 20 minutes or until smooth and elastic. Set aside to rise until double in bulk. Roll dough diagonally and set aside to rise again in a board dusted with breadcrumbs. Cut into 1-1/2 inch width. Place cut side up in a cookie sheet dusted with breadcrumbs. Let rise for another 30 minutes to 1 hour. Bake at 300F for 15 minutes or until golden brown.
August 24, 2007
1 avocado - peeled, pitted, and cubed
5 cubes ice
3 tablespoons white sugar
1 1/3 cups milk
1 teaspoon fresh lemon or lime juice
1 scoop vanilla ice cream
Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender. Puree until smooth.
August 14, 2007
Hmmm if you guys want to know about this recipe just give me a buzz ok? Soory I can't post the recipe for this one yet because I am in a hurry, hubby has been bugging me to use the pc.
August 12, 2007
August 10, 2007
1 chicken (1 1/2 kilo)
1/2 cup soy sauce
1 1/2 tbsp. calamansi juice
1 tsp vetsin
butter or margarine
clean whole chikcken, marinate in combined soy sauce, calamansi juice, and vetsin. set aside for 1 hour. pack in bread stuffing and sew opening. brush with butter. wrap in aluminum foil with tied at the side and the neck pushed inside the shoulder. bake for 1 hour or more (until done) at 325 F. unrwap and continue baking until golden brown.brush occasionally with butter .serve with gravy made from drippings.
August 8, 2007
1 k. beef, cut into 2"-cubes
1/2 cup vinegar
1/2 cup soy sauce
1 clove garlic, minced
1/2 tsp. salt
1 tbsp. sugar
1/4 tsp. ground pepper
1 bay leaf
1/3 cup cooking oil
Combine all ingredients in a saucepan and let stand for 30 minutes. Simmer and cover tightly for an hour or until meat is tender. Drain and set aside. Heat cooking oil in a skillet and brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Put sauce and cook for a few minutes more. Pour sauce over meat and serve. Garnish with tomatoes and parsley. Serve hot. (Serves 6 persons)
August 5, 2007
Ok heres the recipe guys if you like you can copy it. Will i also copy this one.
1 chicken (1 kilo)
1 can liver spread or
1 cup letchon sauce
1 small can tomato sauce
3-4 pcs. sweet whole pickles (sliced slanting by, 1/4' think)
1/4 cup pickle sauce
2 bell pepper (red & green, stripes)
3 onions (quarted)
4 frankfurthers or sausage (sliced skabtingly, 1/4" thick)
1/2 head garlic, minced
1/4 cup vinegar
2 tbsp. slat
1 tsp. ground pepper
clean chicken, cut into small serving pieces, marinate in vinegar, soy sauce, salt, pepper, and garlic. let stand for 1-2 hours. drain until a little bit brown. put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. cover, when it starts boiling, lower heat and simmer until chicken is tender. add the rest of the ingredients, thicken sauce with liver spread or prepared lechon sauce. cook another 10 minutes.
if you want a more spicy caldereta, add minced silling labayo and more powdered pepper.
August 2, 2007
2 to 2 1/2 cups sliced fresh pears
2 cups sugar, divided
4 ounces butter
3/4 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
Mix pears with 1 cup sugar and let stand. Put butter in 2-quart casserole and place in 325° oven until melted. Combine all dry ingredients, including the remaining 1 cup of sugar. Mix well. Whisk together the milk and egg; slowly combine with dry ingredients to make a batter.
Pour over melted butter. Do not stir. Spoon pears over the batter. Do not stir. Bake at 325° for 50 to 60 minutes, or until nicely browned and pears are tender.Serve hot or cold with ice cream or whipped cream.
August 1, 2007
2 3/4 cups cake flour
1 1/4 cups white sugar
2 tablespoons baking powder
1/2 cup evaporated milk
1 cup water
1 cup margarine, softened
Preheat oven to 375 degrees F (190 degrees C).
Mix together the cake flour, sugar and baking powder. Pour in the water and evaporated milk and stir well. Mix in the eggs and butter or margarine.
Pour the mixture into molds or muffin pans. Find a baking pan that your muffin pan will comfortable fit in. Pull the oven rack out a little (perhaps 1/4 out of the oven) and place the baking pan (with the muffin pan inside it) on the rack. VERY CAREFULLY pour about 4 cups of hot tap water into the baking pan which holds the muffin pan. Then VERY SLOWLY AND CAREFULLY slide the rack completely into the oven.
Bake at 375 degrees F (190 degrees C) for about 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be VERY CAREFUL not to burn your hands with hot water or steam when you remove the muffins from the oven. Top with grated cheese.
July 20, 2007
1/2 k. of stewing beef, cut into 1/4″ slices
2 large onions
2 bell peppers
1 sweet skinless pimiento (canned)
1 tbsp. of finely minced garlic
1 bay leaf
1 hot chili pepper, crushed
2 tbsp. of butter or margarine
1 tbsp. of sugarsalt and pepper
2 tbsp. of liver spread (canned)
2 tbsp. of olive oil
225 g. of spaghetti
How to :
Cook the spaghetti according to package directions. Drain well and keep warm.
Cut the beef slices into 1″ x 2″ strips. Season with salt and pepper. Finely chop the onions, tomatoes, bell peppers and pimiento.
Heat the olive oil and butter or margarine in a heavy skillet. Pan-fry the beef strips until the edges start to brown. Add the garlic, onions, tomatoes, bell peppers, chili pepper, pimiento, bay leaf, tomato paste, and 1 c. of water. Season with salt, pepper and sugar. Bring to a boil, cover, lower the heat and simmer until beef is very tender (about 1 hour). Liquid should be reduced by half and sauce should be a little thick. Add the liver spread and adjust seasonings.
Add the cooked pasta to the skillet and toss until the pasta has absorbed most of the liquid. Serve hot with grated cheese on the side.
July 17, 2007
YOU WILL NEED:
3/4 chicken breast and cut into wide strips
1/4 cup + 2 Tbsp. flour
1/4 tsp. baking powder
1/2 tsp. rock salta
1/4 tsp. pepper
1 tsp. oil
1 Can ( 234 g ) DEL MONTE pine apple chunks
2 Tbsp. DEL MONTE chilli ketchup
2 Medium carrtos, sliced
1-1/2 Tsbp. cornstarch, dissolved in
1-1/2 cups water
1 Red and 1 green bell peppers, cut into Squares
1. bEAT EGGS. Add 1/4 cup water, flour, baking powder, salt, pepper and boil. Blend well. Mix with chicken. fry each piece until golden brown. set aside.
2. Sauce, combine all the ingredients except pineapple chunks. Season with 1/3 tsp. iodized salt ( or tsp. rock salt. ), 2 Tbsp. soy sauce, 1 Tbsp. sugar and 1/4 tsp. pepper. cook for 8 minutes. Add bell peppers and DEL MONTE PineAPPLE CHUNKC WITH SYRUP. aLLOW TO SIMMER.
July 16, 2007
July 14, 2007
Wash and dry salad greens the day before serving. I dont have salad spinner and used this simple method instead: shake excess water off greens and put them in a clesn plastic bag with sheet or two of paper toweling. Close the bag and whirl it around like a big windmill. Works just great!
Always break up lettuce into bite size pieces by hand. The edges will tend to darken if you cut the lettuce with metal knife.
July 13, 2007
* Turkeys range in weight from the 6- to 8-pound category to as large as 26 pounds. Very small and super-big are not better. Small ones get blotchy. Big ones present food safety problems because their mass resists total heat penetration. Best to go with a basic 12- to 16-pound turkey.
* Trussing: The point of tying string around a turkey is to make the bird into a round -- no protrusions, no wings sticking out. This prevents burning of exposed areas. Twist the wing tips, which will burn first, under themselves, using some force. Now run a strand of string under the turkey's girth and up each side, catching the wing tips under the string. Continue the string over to the drumsticks, catching them and the fatty tail flap (Pope's Nose), and tie tightly.
* Turkey lifter: This major help comes in two styles. One resembles an L-shaped metal prong. The prong goes right up the turkey's cavity while a handle remains in your hand. All you do it lift. If you've stuffed the turkey, get the type that looks like snow chains, lies under the bird, and acts like a sling. Either device ends burned hands, greasy potholders and lost drumsticks.
* Instant-read thermometer: This is your most important tool. With this, you don't need a roasting chart or a clock. Read the facts on the dial. There will be no question about the internal temperature of your meat. If you don't have one, get one!
July 11, 2007
July 10, 2007
July 8, 2007
July 6, 2007
Apples: 2-1/2 to 3 Pounds Apricots: 1-1/2 to 2-1/2 Pounds Asparagus: 2-1/2 to 4-1/2 Pounds Beans: 1-1/2 to 2-1/2 Pounds Beets: 3 Pounds Berries: 1-1/2 to 2-1/2 Pounds Carrots: 1 Pound Cherries: 2 to 3 Pounds Corn: 4 to 5 Pounds Nectarines: 2 to 3 Pounds Peaches: 2 to 3 Pounds Pears: 2 to 3 Pounds Plums: 1-1/2 to 2-1/2 Pounds Rhubarb: 1 to 2 Pounds Tomatoes: 2-1/2 to 3-1/2 Pounds
July 4, 2007
July 2, 2007
2/3 cup granulated sugar
1/2 cup shortening
3/4 cup brown sugar
3 tablespoons water
1 cup flour
1/2 teaspoon salt
Preheat oven to 350F degrees. Pare and slice apples. Spread half the apples in a 9 x 13-inch baking pan. Sprinkle with half the granulated sugar. Dot with butter. Dust with cinnamon. Repeat. Blend the brown sugar and shortening. If apples are dry, add water.
Add salt to flour and cut into the shortening mixture to make a crust. Roll out the crust; transfer to top of apples. Bake 40 to 45 minutes. Serve with ice cream, if desired.
This recipe for Apple Cobbler serves/makes 8
June 26, 2007
June 19, 2007
June 18, 2007
Being aware of realistic portion sizes and visualizing portions or using the "divided plate" concept will help you avoid overeating. But sometimes these visual cues can be hard — especially when foods are difficult to measure, like a sandwich, or they're foods like chips and cookies that we tend to eat right out of the bag.
More tips for portion control:
Eat your meals on a smaller plate so your meal looks larger. A sandwich on a dinner-size plate looks lost; on an appetizer plate it looks downright hefty.
Avoid taking an entire bag of chips or a container of ice cream to the couch. You're far less likely to overdo it if you serve yourself a portion in the kitchen first.
Try single-serving size foods (like those cute little 8-ounce cans of soda!) to help your body learn what an appropriate portion size is. These days all kinds of snacks and beverages are available in "100-calorie" portions. Of course, the key is to eat just one!
Eat three well-rounded meals (with vegetables, proteins, and carbs) and one or two healthy snacks at regular times throughout the day. Skipping meals or waiting too long between them can make you more likely to overdo it at the next meal.
Add more salads and fruit to your diet, especially at the start of a meal. This can help control hunger and give a sense of fullness while controlling calorie intake.
Try not to rush through your meals. Eat slowly and chew well — giving yourself a chance to feel full before you take more. If you do want seconds, go for more salad or veggies.
Be aware that most restaurant portions are three or four times the right serving size. Try sharing meals with friends, ordering an appetizer as a main dish, or packing up the extra to take home before you begin to eat.
Don't be tempted to go for the giant value meal or the jumbo drink just because they're only a few cents more than the regular size.
Most important, make it a habit to let your stomach rather than your eyes tell you when you're done with a meal. The key to maintaining a healthy weight is to listen to your body's natural signals about when it's hungry and when it's full. Sometimes these signals can be confused by constant overeating or constant dieting, which is why it pays to watch portion sizes and make smart food choices.
June 17, 2007
Serving sizes on food labels and recommended amounts on MyPyramid are usually given in grams, ounces, or cups. Of course, most of us don't carry around food scales and measuring cups. So how can we translate those amounts into quantities we can relate to? That's where the following visual cues come in. (Just be warned: Some might seem small, especially to recovering super-sizers!)
One easy way to size up portions if you don't have any measurements is to take a look at your hand. A clenched fist is about a cup — and a cup is the amount experts recommend for a portion of pasta, rice, cereal, vegetables, and fruit. A meat portion should be about as big as your palm. And limit the amount of added fats (like butter, mayo, or salad dressing) to the size of the top of your thumb.
Another great way to visualize appropriate portions is to use the concept of the "divided plate." Think of your plate as divided into four equal sections. Use one of the top quarters for protein. Use the other top quarter for starch, preferably a whole grain. Then fill the bottom half with veggies. None of the foods should overlap — or be piled high! Not only will dividing your plate like this help you keep portions under control, it can also help you to balance your meals.
June 16, 2007
Serving sizes tell you how much nutrition you're getting from a particular food but they don't tell you which foods you need to stay healthy — and how much of those foods you should eat. That's where the U.S. Department of Agriculture's MyPyramid comes in.
MyPyramid divides foods into six groups:
meat and beans
MyPyramid then offers guidelines to help people figure out how much of these foods they should eat based on age, gender, and activity level.
Once we know the types of foods and quantities we should be eating, it's easier to figure out how much of that heaping plate of food our bodies actually need as opposed to how much they want. Instead of going along with what your school cafeteria or favorite restaurant puts on your plate, you can take control by eating only the amount you need.
June 14, 2007
Look at the label on any product package and you'll see a nutrition information section that gives a serving size for that food. Contrary to popular belief, this serving size is not telling you the amount you should be eating. It's simply a guide to help you see how many calories and nutrients — as well as how much fat, sugar, and salt — you get from eating a specific quantity of that food.
Sometimes the serving size on a package will be a lot less than you are used to eating. In some cases, it's perfectly OK (and even a good idea) to eat more than the serving size listed on the package. For example, if you're cooking frozen vegetables and see the serving size is 1 cup, it's no problem to eat more because most vegetables are low in calories and fat yet high in nutrition.
But when it comes to foods that are high in calories, sugar, or fat, the serving size can alert you that you may be getting more than is healthy. If you buy a 20-ounce bottle of soda and drink it all at once, the amount you consumed is 20 ounces. But if the label shows the serving size is 8 ounces, not only did you have 2½ servings, you also had 2½ times the listed calories as well as 2½ times the sugar.