Chicken Delights

I learn this recipe from my sister, when she arrive her in the she always cook this. When I tasted it I love it so much so I ask her if she could share me this recipe cause I know my hubby will definitely like it too!


YOU WILL NEED:

3/4 chicken breast and cut into wide strips
1 eeg
1/4 cup + 2 Tbsp. flour
1/4 tsp. baking powder
1/2 tsp. rock salta
1/4 tsp. pepper
1 tsp. oil





SOUCE:
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

HERE'S HOW:

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.

Preparing Cookie Baking Sheets

Prepare cookie sheets and baking pans as directed before you begin to mix the recipe. If light greasing is suggested, use vegetable oil spray or a small amount of solid vegetable shortening. Do not use butter or margarine as it may burn on cookie sheets. You might also want to use bakers' parchment paper (available in many supermarkets and specialty stores) instead of greasing cookie sheets -- it will also save on cleanup time

Salad tips

To keep oil and vinegar from separating in you homemade salad dressing. add a little dijon mustard. It aids in the emulsion.
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.

Cooking a Turkey

* If you hate the memory of dry turkey from the old days, buy a fresh-killed (meaning, never frozen) turkey. They truly are juicier, tenderer, and tastier than frozen birds.

* 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!

About Shallots

The Latin name for shallot is Allium Ascalonicum. The name refers to Ascalon , an ancient Palestinian city where the shallot is thought to have originated. The flavor is a pungent blend of onion and garlic. Their color can vary from pale brown to rose, and the flesh is off-white and barely tinged with green or purple. Shallots burn easily because of their high sugar content. For this reason, saute briefly over low to medium heat. When using raw minced shallots in salad dressings, lessen their pungency by reducing the juice; wrap the minced shallots in a clean kitchen towel and squeeze the shallots so the cloth absorbs some of their juices, then add the shallots to the recipe as directed. Shallots will keep for approximately six months if stored in a cool, dry location.

How to use Chopsticks

Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three inches of chopstick should extend beyond your fingertip. Relax. Now position the other chopstick so that it is held against the side of your index finger by the end of your thumb. Tap the ends of both sticks on the plate, while holding them at a slight angle to the table. Allow them to slide just a little so that the ends line up. Place a little pressure on the top chopstick. It will pivot on your index finger just above the second knuckle. Remember: the bottom chopstick is stationary. The tip of the top chopstick will move towards the tip of the bottom chopstick.Encourage this. Hold those tips together firmly enough to grasp a piece of food and lift it off the plate. Place delicately into your waiting mouth. Although there's no need to stoop, you may wish to lean over your plate a bit during your first attempts. It might save you a clean-up!

Natural Egg Dyes

If you don't want to purchase dyes for coloring your Easter eggs, here are some natural substitutes... Orange: Paprika; 4 Tbsp per quart of water Blue: red cabbage; 4 cups, sliced, per quart of water Red: Pomegranate juice in place of water Pink: Cranberry juice in place of water Green: Spinach; 4 cups per quart of water Ocher: Onion skins; 4 cups of the dry outer skins Mocha: One quart of strongly brewed coffee in place of water To use: Combine dye materials, 2 Tbsp vinegar and water, in a large pot. Simmer 20-30 minutes, then strain and cool. Dip hard-boiled eggs in cold dye until desired color is achieved, soaking anywhere from 5 minutes to several hours in the refrigerator. Turn eggs occasionally to ensure even dyeing. Dry on paper towels or in egg cartons.

Calculating Amounts for Canning

Here are some general guidelines for the amount of fresh produce you'll need for each quart jar when canning...

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

Pizza

Ever since my sister got here in the US she always likes to bake and cook, she likes to experiment different recipes. So today she decided to make this pizza its yummy even though it was her first time to bake a pizza. Mao sad ni hinungdan naka paso sa kaong dila hehehe. Hmm i dont know the recipe but im going to share it to you later guys

Apple Cobbler

Ingredients:

8 apples
2/3 cup granulated sugar
butter
cinnamon
1/2 cup shortening
3/4 cup brown sugar
3 tablespoons water
1 cup flour
1/2 teaspoon salt


Directions:
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