tag:blogger.com,1999:blog-26410233479297538822024-03-13T00:05:48.656-07:00True ConfectionsMy Cooking Obsession'sSkinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-2641023347929753882.post-63245019034455341222009-02-11T02:55:00.001-08:002009-02-11T05:31:11.778-08:00LUMPIANG SARIWA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMh8jCndXbzR5KoY6dCObZhFQ4huU-09S4KhDFjJSfAZpwygPr3MbymH5RJly1SQ_2FwkSVWWPqKtJW4lpEdmebUGtjyzYcj2GtKN6HKg1MAnUDTbwh5w1Xptn4ZR0N6wu8gKAOuiAYo/s1600-h/snacks_lumpiasariwa.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMh8jCndXbzR5KoY6dCObZhFQ4huU-09S4KhDFjJSfAZpwygPr3MbymH5RJly1SQ_2FwkSVWWPqKtJW4lpEdmebUGtjyzYcj2GtKN6HKg1MAnUDTbwh5w1Xptn4ZR0N6wu8gKAOuiAYo/s320/snacks_lumpiasariwa.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5301492987512190834" /></a>
<br /><em>Ingredients:</em>
<br />
<br /><em><strong>Filling:</strong></em>
<br />¼ cup cooking oil
<br />¾ cup sweet potato, diced ( ½ x ½ inch)
<br />1 tbsp garlic, crushed
<br />½ pc onion, sliced
<br />¼ tsp Annatto Powder
<br />1 cup green beans, blanched and diced
<br />2 ½ cups bean sprouts, rinsed
<br />1 tbsp Oyster Sauce
<br /> A dash of white pepper
<br /> Salt to taste
<br />
<br /><strong><em>Wrapper:</em></strong>
<br />1 cup all-purpose flour
<br />½ cup cornstarch
<br />2 pcs eggs
<br />1 ½ cup water
<br />3 tbsps cooking oil
<br />
<br /><strong><em>Sauce:</em></strong>
<br />½ cup sugar
<br />6 tbsps cornstarch
<br />2 cups water
<br />5 tbsps soy sauce
<br />12 pcs lettuce leaves
<br />1 tbsp garlic, crushed
<br />2 tbsps toasted peanuts, chopped
<br />
<br /><strong><em>Directions:</em></strong>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqmj31HGruL8POmRHtWgeTVfqc_dKcjDZXDA25PNo5d_TktxXVrxsOiQ-HGPUQqf5a9kIWmiQ9rwI7Mc1jEvIg3BWJ1rDVVDq_nRmZNIpjWBXsGMTLarBtvECBAYTm_6Dal7BoeQ2XDM/s1600-h/snacks_lumpiasariwawrap.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 99px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqmj31HGruL8POmRHtWgeTVfqc_dKcjDZXDA25PNo5d_TktxXVrxsOiQ-HGPUQqf5a9kIWmiQ9rwI7Mc1jEvIg3BWJ1rDVVDq_nRmZNIpjWBXsGMTLarBtvECBAYTm_6Dal7BoeQ2XDM/s320/snacks_lumpiasariwawrap.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5301492749746322162" /></a>
<br />1. In a pan, fry sweet potatoes until tender. Set aside.
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<br />2. In the same pan, sauté garlic and onion until onion starts to wilt. Add the Annatto Powder and stir-fry.
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<br />3. Add the green beans, sweet potato, bean sprouts and Mama Sita’s Oyster Sauce. Stir-fry until cooked. Set aside.
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<br />4. WRAPPER: In a bowl, combine all dry ingredients and make a well in the center, gradually mix in egg, water and oil.
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<br />5. Stir until it forms a smooth batter. Pour onto a heated 6-inch Teflon pan, approximately ¼ cup at a time.
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<br />6. SAUCE: In a small pan, combine sugar, cornstarch, water and soy sauce, stir over medium heat until thick.
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<br />7. Line the wrapper with a curly lettuce leaf and place 2 – 3 tbsps of filling on it. Roll and seal. Serve with brown sauce, chopped garlic and toasted peanuts.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-23958121711559363762009-02-11T02:04:00.000-08:002009-02-11T05:31:44.568-08:00PINSEC FRITO (Crispy Wontons)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7RQs5q9kmEnE8HZ_yD5GHdyv532k0v9Z4E8Z5sEwcfSEkmMSHuVFjOLN9DcL8GumfdIFYAic48i8tpiVURmNQJtM83OtzI_86TMTR9xvKmADxzMJxdYrUmSfNkOs3A7JupD3aQs-PpQ/s1600-h/snacks_pinsecfrito.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7RQs5q9kmEnE8HZ_yD5GHdyv532k0v9Z4E8Z5sEwcfSEkmMSHuVFjOLN9DcL8GumfdIFYAic48i8tpiVURmNQJtM83OtzI_86TMTR9xvKmADxzMJxdYrUmSfNkOs3A7JupD3aQs-PpQ/s320/snacks_pinsecfrito.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5301479242542184402" /></a>
<br /><em>Ingredients:</em>
<br />1 ½ cups ground pork
<br />2 ½ tbsps dahon ng sibuyas (spring onions), chopped finely
<br />1 pc egg, beaten
<br />3 tbsps all-purpose flour
<br />1 tbsp cornstarch
<br />2 tsps Adobo (Savory Sauce) Mix
<br />1 tbsp Oyster Sauce
<br />50 pcs wonton wrapper
<br />2 cups cooking oil for deep frying
<br />1 pouch Sweet and Sour Sauce Mix dissolved in:
<br />¾ cup water
<br />
<br />Directions:
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6th-VEG0IVsVa0oT09ToRUUomkHnVIRyDpA6Y24sAo8ECpbvBQcLV8_ADgrJZ6NC4BIm_wTBYBkfM35nuFiTZIkNIDPab61LN2AYSimVuKyN0sSmjac-6Xvoo7UyZjB_cwQj1QB7EdR4/s1600-h/snacks_pinsecfritowrap.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 99px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6th-VEG0IVsVa0oT09ToRUUomkHnVIRyDpA6Y24sAo8ECpbvBQcLV8_ADgrJZ6NC4BIm_wTBYBkfM35nuFiTZIkNIDPab61LN2AYSimVuKyN0sSmjac-6Xvoo7UyZjB_cwQj1QB7EdR4/s320/snacks_pinsecfritowrap.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5301479413554289442" /></a>
<br />1. Combine the ingredients for the filling and mix thoroughly.
<br />
<br />2. Scoop one teaspoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by pressing any two opposite corners to make a triangle. Join the moistened edges of the two corners at the base of the triangle to the third corner.
<br />
<br />3. Deep fry over low flame until light brown. Place on a paper towel or strainer to drain excess oil. Set aside.
<br />
<br />4. Dissolve Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for 2 minutes.
<br />
<br />Serve pinsec frito with Sweet and Sour Sauce.
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-17757554906359015832009-02-09T01:17:00.000-08:002009-02-09T04:38:29.912-08:00PATA HUMBA (Pork Hocks Stew)<p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8jG1c6BJa_GfKhEjAWy_Yt_q3wa96XFv785ITRAMxAz3rqPfVuGWpRfD_qR0SCIX54p_prYBT4E8NDxIwaGJDJ4Zbv1ANu4ebRjNUD-7eoNuzZPAGt1ZW5SuPDpWIPT0P1nET6LdnvA/s1600-h/meat_patahumba.jpg"><img id="BLOGGER_PHOTO_ID_5300724601780064418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8jG1c6BJa_GfKhEjAWy_Yt_q3wa96XFv785ITRAMxAz3rqPfVuGWpRfD_qR0SCIX54p_prYBT4E8NDxIwaGJDJ4Zbv1ANu4ebRjNUD-7eoNuzZPAGt1ZW5SuPDpWIPT0P1nET6LdnvA/s320/meat_patahumba.jpg" border="0" /></a></p>
<br /><em>
<br />Ingredients:</em>
<br />¼ cup cooking oil
<br />4 pcs saba bananas, sliced diagonally about ¼ inch thick
<br />6 cups Ppata (hind quarter)
<br />½ cup Barbecue Marinade
<br />3 tbsps calamansi (lemon) juice
<br />6 cups water
<br />2 pcs oregano leaves
<br />2 pcs bay (laurel) leaves
<br />2 tsps garlic, crushed
<br />1 petal star anise
<br />1 tsp brown sugar
<br />1 tbsp cornstarch dissolved in:
<br />¼ cup water
<br />1 tsp Oyster Sauce
<br />3 pcs eggs, boiled and halved
<br />
<br /><strong>Directions:</strong>
<br />1. Fry saba bananas in cooking oil. Set aside.
<br />
<br />2. In a saucepan, marinate pata in Barbecue Marinade and calamansi juice for two hours, turning ocassionally.
<br />
<br />3. Add water, oregano leaves, bay leaves, garlic and star anise.
<br />
<br />4. Boil and simmer until tender.
<br />
<br />5. Add brown sugar, dissolved cornstarch, Oyster Sauce. Stir and simmer until sauce thickens.
<br />
<br />6. When almost done, add the boiled eggs.
<br />
<br />7. Garnish with fried saba bananas. Serve.
<br />
<br />
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-70785665827443242912009-02-05T03:50:00.000-08:002009-02-05T03:52:47.004-08:00Adobong Pusit<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6B1wiwJMd4c_zqVlrgve-ult8QsJdDypGfdQhdtnu0E5jRnCNVcadXQ9NAk375u_MHM73rQemUhvp1QhGwJjztEJmEIEy2F-RrIHC9pEAgM0hWD_T9fC8bA-kEvniltI7Lb2aahXUpA/s1600-h/seafood_adobongpusit.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6B1wiwJMd4c_zqVlrgve-ult8QsJdDypGfdQhdtnu0E5jRnCNVcadXQ9NAk375u_MHM73rQemUhvp1QhGwJjztEJmEIEy2F-RrIHC9pEAgM0hWD_T9fC8bA-kEvniltI7Lb2aahXUpA/s320/seafood_adobongpusit.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299279797533447394" /></a><br /><em>Ingredients:</em><br />6 pcs squid, medium-sized, cleaned, remove inkbag and dilute in: <br />½ cup water <br />3 tbsps Vinegar <br />2 tbsps cooking oil <br />1 tsp ginger, chopped <br />1 tbsp garlic, crushed <br />1 pc onion, coarsely chopped <br />3 pcs tomatoes <br />2 tbsps Oyster Sauce <br />1 tsp sugar <br />¼ tsp salt <br />2 tbsps kutsay (optional) <br /> dash of ground black pepper <br /><br />Directions:<br />1. In a small saucepan, combine the squid, water and Vinegar. Bring to a boil and simmer until tender.<br /><br />2. In a separate pan, sauté ginger, garlic, onion and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry.<br /><br />3. Pour in the rest of the ingredients and simmer for 5 minutes. <br /><br />4. Serve hot with rice.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-69465628889240914582009-02-05T03:47:00.000-08:002009-02-05T03:50:10.684-08:00SPECIAL PANCIT PALABOK RECIPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMFOYnp3msVA2_Aj5nTsG8UvueK0O8a5hu-Wa3Wi3Wm8L2-zDpyP_HsfWVeZdEWEl7C0Ud8p-1rxNIa_8TbKpqoEUA1oEaiMHMYvqqghNs8V_LGjA-SslagQQvfdLeqNh66NfQ2B-P2k/s1600-h/snacks_palabok.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMFOYnp3msVA2_Aj5nTsG8UvueK0O8a5hu-Wa3Wi3Wm8L2-zDpyP_HsfWVeZdEWEl7C0Ud8p-1rxNIa_8TbKpqoEUA1oEaiMHMYvqqghNs8V_LGjA-SslagQQvfdLeqNh66NfQ2B-P2k/s320/snacks_palabok.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299279019844363442" /></a><br /><em>Ingredients:</em><br />3 tbsps cooking oil <br />1 head garlic, crushed <br />½ cup deboned tinapa (smoked fish) flakes <br />1 pouch Palabok (Shrimp Gravy) Mix <br />3 cups stock or water <br />16 cups water <br />2 tbsps cooking oil <br />1 pack bihon <br />2 pcs hard-boiled eggs, sliced <br />2 tbsps garlic, fried until golden in color <br />½ cup shrimps, boiled, shelled, deveined and halved <br />3 tbsps dahon ng sibuyas (spring onions) chopped <br />½ cup chicharon, crushed <br />4 pcs calamansi, sliced crosswise <br /> patis or fish sauce to taste <br /><br /><strong>Directions:</strong><br />1. In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.<br /><br />2. Lower the heat and simmer until sauce is thick. Remove from heat and set aside.<br /><br />3. Cook the bihon: Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Drain and wash with cold water.<br /><br />4. Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Pour the sauce over and garnish with boiled egg, toasted garlic, boiled shrimp, chopped spring onions, crushed chicharon, remaining tinapa flakes and calamansi halves.<br /><br />5. Serve with patis.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-27132383824274765052009-02-05T02:04:00.000-08:002009-02-05T02:06:41.780-08:00TOCINONG ISDA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBikkhRSEcyehlMqhS-ht6o0kY-M-Ntc501E1TS_qp4nM9_xpF2t3h8LDMJkV6yqbJjf9LDjnHgoQuGa7FONRUaFtfzKx8C_6HE0x1Uqzv95x2Cefk8D4u_s6edOQmdH_kxdhmhXv-b94/s1600-h/seafood_tocinongisda.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBikkhRSEcyehlMqhS-ht6o0kY-M-Ntc501E1TS_qp4nM9_xpF2t3h8LDMJkV6yqbJjf9LDjnHgoQuGa7FONRUaFtfzKx8C_6HE0x1Uqzv95x2Cefk8D4u_s6edOQmdH_kxdhmhXv-b94/s320/seafood_tocinongisda.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299252585749540786" /></a><br />Ingredients:<br />1 pc bangus (milkfish) or trout <br />1 pouch Tocino (Marinating) Mix <br />6 tbsps cooking oil <br /><br />Directions:<br />1. Slit fish on the backside from head to tail, wash and pat dry.<br /><br />2. Sprinkle tocino Mix on the fish and rub it evenly over the flesh.<br /><br />3. Marinate for at least 30 minutes.<br /><br />4. Pan fry over medium heat.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-5398569775920928702009-02-05T02:01:00.000-08:002009-02-05T02:03:53.976-08:00PAKSIW NA BANGUS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU54Jwo25eYqB9juRWishIq64Rc4Q_TWcByRk7K-xRT_c9vxcmy93oL2byeEJExkU0x0aJg6-QWpomBgy2viZK5H4EWsweWXwTXeMeL4bgfa3-LgFx98L-77kXsK7Ewn6hvMLL4Kf5r-o/s1600-h/seafood_paksiwbangus.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU54Jwo25eYqB9juRWishIq64Rc4Q_TWcByRk7K-xRT_c9vxcmy93oL2byeEJExkU0x0aJg6-QWpomBgy2viZK5H4EWsweWXwTXeMeL4bgfa3-LgFx98L-77kXsK7Ewn6hvMLL4Kf5r-o/s320/seafood_paksiwbangus.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5299251853022390226" /></a><br /><em>Ingredients:</em><br />1 pc whole bangus (milkfish) or banak (mullet), cleaned and sliced diagonally <br />¼ cup + 1 tsp Vinegar <br />¾ cup water <br />¼ cup ginger, pounded and sliced approximately ¾” wide <br />3 tbsps garlic, crushed <br />1 tsp peppercorn <br />2 tsps rock salt <br /><br />Directions:<br />1. In a saucepan, combine together all ingredients except bangus. Bring to a boil.<br /><br />2. Add the fish, lower the heat and simmer until fish is cooked through. Then Serve with rice.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-16684745978354897972009-01-28T05:14:00.000-08:002009-01-28T05:16:12.280-08:00Caramel Banana Pancakes Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB08rA7zNRLLPb0dPlesXdrpUniA_txvDJ670WfdRsRfqKE7IgAuLfStXom4vP2U4KEsCYAHQynfhOYUOIOk3rS9LdZlSRxni-8U-XWx9pGOTH3W1xcoE3-w_RsJueNDMtGRbnqojXAR4/s1600-h/caramelbananapancakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB08rA7zNRLLPb0dPlesXdrpUniA_txvDJ670WfdRsRfqKE7IgAuLfStXom4vP2U4KEsCYAHQynfhOYUOIOk3rS9LdZlSRxni-8U-XWx9pGOTH3W1xcoE3-w_RsJueNDMtGRbnqojXAR4/s320/caramelbananapancakes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296332407125736658" /></a><br /><em>A breakfast favorite made different with mango butter. Caramelized bananas also go well with pancakes.</em><br /><br />Preparation Time: 00:15<br />Cooking Time: 00:20<br /><br /><em>Ingredients:</em><br />2 pcs eggs<br />1/4 cup sugar<br />1 1/2 cups flour sifted combined with<br />1 tsp baking powder<br />3/4 cup Fresh Milk<br />2 tbsp melted butter<br />1/2 cup butter softened<br />1/2 cup fresh mango puree<br />2 tbsp confectioner`s sugar<br />1/2 cup sugar<br />1/4 cup butter<br />4 pcs lacatan bananas cut 1 inch thick crosswise<br />1/2 cup Squeeze Orange Juice <br /><br />Directions:<br />1. Beat eggs lighly, add in sugar and continue beating until foamy.<br /><br />2. Alternately fold in flour and Fresh Milk.<br /><br />3. Stir in butter gradually. <br /><br />4. Heat a greased skillet.<br /><br />5. Pour 1/3 cup of batter into skillet. When bubbles appear on surface, flip pancake and cook 1 minute more. <br /><br />6. For caramelized banana, caramelize sugar until golden.<br /><br />7. Stir in butter then banana. Cook about 2 minutes then pour in orange juice. Serve with mango butter as an accompaniment to pancakes.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-74594542838790267662009-01-28T05:11:00.001-08:002009-01-28T05:13:38.065-08:00Bicol Express Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzVHPfPAn6n4KXOIYbja2rHcBWLu8p9ZSJHH5GefJZVT3k114EEU5deMIUfEwUGnOjNgz9fiIyNljO-rTkvTlY6zmdzJSzj_hJZLuj-Gc1q-MZsFKJGpEmeahNPbNnBaoy5eWXPdF4QM/s1600-h/102006_bicolexpress.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 270px; height: 207px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzVHPfPAn6n4KXOIYbja2rHcBWLu8p9ZSJHH5GefJZVT3k114EEU5deMIUfEwUGnOjNgz9fiIyNljO-rTkvTlY6zmdzJSzj_hJZLuj-Gc1q-MZsFKJGpEmeahNPbNnBaoy5eWXPdF4QM/s320/102006_bicolexpress.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296331983957748898" /></a><br /><em>Popular Bicolano dish for the hot and spicy lovers</em><br /><br />Preparation Time: 15 minutes<br />Cooking Time: 30 minutes<br /><br /><em>Ingredients:</em><br />2 tbsp cooking oil<br />3 cloves garlic, crushed<br />1 tbsp ginger, crushed<br />1 small onion, diced<br />100g pork belly<br />2 tbsp bagoong alamang<br />1 1/2 cups coconut milk<br />¼ kg siling panigang, halved, seeded and sliced<br />1 8g seasoning mix<br /><br /><strong>Directions:</strong><br />1. Heat oil, sauté garlic, ginger and onion until limp. Stir in pork and cook until it changes in color. <br /><br />2. Add bagoong alamang. Cook for another minute. Pour in coconut milk and bring to a boil. <br /><br />3. Add siling panigang and cook until sili is cooked or about 5 minutes. Season with seasoning mix. Simmer for another minute before serving with hot steamed rice.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-31170181688011965152009-01-28T05:06:00.000-08:002009-01-28T05:09:01.029-08:00Pancit Lomi Gisado Recipe<strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu-Er_20uUQto3MxBzK_TXGt0iHYvTyDm3esMxR-mWdZhlA_j58ErII6aAUksksRkVM880CDQOGlliohk95X6fDYUNQ26a-_duO-eTQG9l6ApMOgsAn_yZZISLGuWdxRZcH8vjIlRyQw/s1600-h/pansitlomiguisado.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 309px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu-Er_20uUQto3MxBzK_TXGt0iHYvTyDm3esMxR-mWdZhlA_j58ErII6aAUksksRkVM880CDQOGlliohk95X6fDYUNQ26a-_duO-eTQG9l6ApMOgsAn_yZZISLGuWdxRZcH8vjIlRyQw/s320/pansitlomiguisado.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5296330753591305890" /></a><br /><em>Thick egg noodles sauteed with vegetables and enriched with eggs.</em><br /><br />Preparation Time: 00:15<br />Cooking Time: 00:10<br /><br /><em>Ingredients:</em><br />2 tbsp cooking oil<br />1/2 cup carrots thinly sliced<br />1/2 cup thinly sliced Baguio beans<br />2 cups cabbage shredded<br />1 8g seasoning mix<br />1/4 cup chopped celery<br />1 cup water<br />250 grams lomi noodles blanched<br />2 whole eggs beaten <br /><br /><strong>Directions:</strong><br />1. Heat oil, sauté carrots and baguio beans for 3 minutes. Add cabbage and cook for another 2 minutes.<br /><br />2. Stir in Seasoning mix and celery. Pour in water and simmer for 3 minutes. Toss in lomi and beaten eggs, mix to coat lomi with the sauce and eggs and cook for 5 minutes more. </strong><div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-61657401753364080342009-01-28T04:51:00.000-08:002009-01-28T05:06:01.843-08:00Zucchini and Pork Pot Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlfaDeLb7E-rMa23hUC0EOXQEfrsJ0qcNPEzGVxERG5_ylLjIuqlsdKVox_Y6jPBKtDD29ufSfWfYjFg-ksFrPF8zVoNG34EI-1bNemUaeG6JoJLxr7H8CcWDmH8L_1_sdTgOE5H0jdA/s1600-h/r_zucchinipork1.jpg"><img id="BLOGGER_PHOTO_ID_5296326875552141538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 204px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlfaDeLb7E-rMa23hUC0EOXQEfrsJ0qcNPEzGVxERG5_ylLjIuqlsdKVox_Y6jPBKtDD29ufSfWfYjFg-ksFrPF8zVoNG34EI-1bNemUaeG6JoJLxr7H8CcWDmH8L_1_sdTgOE5H0jdA/s320/r_zucchinipork1.jpg" border="0" /></a><br /><div><span style="color:#6633ff;"><em><span style="color:#000000;">Serve this heavenly pork stew with mushroom and zucchini on a cold, rainy day and make it your family's all time comfort food.</span><br /></em></span><br />Preparation Time: 00:15<br />Cooking Time: 00:40<br /><br /><em>Ingredients:</em><br />2 tbsp cooking oil<br />600 g pork liempo with bones cut 1 1/2 inch cubes<br />1 large onion, sliced thinly<br />1 tsp garlic, minced<br />3 tbsp all purpose flour<br />1 11g pork Broth Cube, dissolved in<br />1 cup water<br />2 tsp lemon juice<br />1/4 tsp paprika<br />1 small bay leaf<br />1/4 tsp allspice (optional)<br />2 tbsp Savor Chili<br />2 tsp sugar<br />salt and pepper to taste<br />1 cup mushroom halves<br />2 medium zucchini, sliced into cubes<br /><br /><strong>Directions:<br /></strong>1. Heat oil in a large pot. Brown pork pieces. Set aside.<br /><br />2. In the same pan, saute the onion and the garlic until soft and translucent.<br /><br />3. Add in the flour and cook while stirring for 1 minute or until light brown.<br /><br />4. Stir in the broth, lemon juice, paprika, bay leaf, all spice, savor Chili, sugar, salt and pepper. Let boil then add the browned pork pieces.<br /><br />5. Cover pot and simmer for 30 minutes or until pork is tender.<br /><br />6. Lastly, add the mushrooms and zucchini and continue to simmer until the zucchini is tender.<br /></div><div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-5767373447891742462009-01-28T04:47:00.000-08:002009-01-28T05:06:22.358-08:00Sinigang na Bangus at Talbos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTnxBI0Rm9dVIP8m7XZoknZWTfT3F0eBe9wmsxQI95FSuBOpGGAgDa2D13pdGaxXaJwEU7hxyxBA-MICJ6UH0NuSz_dXxjwuTHiiajtTbScEcaJNMAq9DXcfOxn235fTEGzwfBcClDkY/s1600-h/sinigang_bangus.jpg"><img id="BLOGGER_PHOTO_ID_5296325975761482946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 310px; CURSOR: hand; HEIGHT: 206px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTnxBI0Rm9dVIP8m7XZoknZWTfT3F0eBe9wmsxQI95FSuBOpGGAgDa2D13pdGaxXaJwEU7hxyxBA-MICJ6UH0NuSz_dXxjwuTHiiajtTbScEcaJNMAq9DXcfOxn235fTEGzwfBcClDkY/s320/sinigang_bangus.jpg" border="0" /></a><br /><span style="color:#000000;"><strong><em>Milk fish and fresh leafy greens in your well-loved sour broth.</em></strong><br /></span><br />Preparation Time: 10 minutes<br />Cooking Time: 15 minutes<br /><br /><em>Ingredients:</em><br />1 liter rice washing or water<br />2 pcs tomatoes, sliced<br />1 pc onion, sliced<br />1 medium size bangus, sliced<br />1 sachet 20g Sinigang sa Sampaloc Mix<br />2 cups talbos ng kamote, cut up<br />2 cups talbos ng sayote, cut up<br />2 pcs siling panigang (finger chilies)<br />patis (fish sauce), to taste<br /><br /><strong>Directions:</strong><br />1. Boil rice washing, tomatoes and onions. Add bangus and cook until white in color or about 10 minutes.<br /><br />2. Stir-in Sinigang sa Sampaloc Mix. Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote. Add siling panigang.<br /><br />3. Season with patis to taste.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-23337557581917945702009-01-23T22:06:00.000-08:002009-01-23T22:14:21.655-08:00APPLE PUDDING CAKE RECIPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFEQxKonxOFV4nTSf2psxKCNcUMPjuO2FaRs-RkzyEd9CMPy7RGv4JcrkaWavm2VjD4kWE5lY8z23m9ACpYZbz3VEJ-KCzAiLFFkqJQyx-9yMx34kAlrMjukCTJVCsK5H7bopDwr75jg/s1600-h/aplle.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFEQxKonxOFV4nTSf2psxKCNcUMPjuO2FaRs-RkzyEd9CMPy7RGv4JcrkaWavm2VjD4kWE5lY8z23m9ACpYZbz3VEJ-KCzAiLFFkqJQyx-9yMx34kAlrMjukCTJVCsK5H7bopDwr75jg/s320/aplle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294739623823948482" /></a><br /><em>Ingredients:</em><br />1 cup sugar<br />1/3 cup water<br />2 tbsp butter<br />4 large apples, peeled, cored, cut into 1/4 inch rounds<br />15 slices loaf bread, crust trimmed<br />1 1/2 cups Fresh Milk combined with <br />1 1/2 cups All Purpose Cream<br />1/2 cup sugar<br />6 pcs large eggs <br /><br /><strong>Directions:</strong><br />1. Combine sugar and water in a heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into 13 inchx9 inchx2 inches baking dish. <br /><br />2. Tilt dish to cover bottom with syrup. Cool. <br /><br />3. Preheat oven to 350 degrees F. <br /><br />4. Melt 2 tbsps. butter and beginning to color, about 4 minutes per side. <br /><br />5. Arrange 1/3 of apples atop caramel in dish. Top apples with half of bread slices in single layer. <br /><br />6. Whisk milk-cream mixture, sugar, and eggs in a large bowl to blend. Pour half the custard over bread. Arrange another 1/3 of apples over bread. Top with remaining bread slices in single layer. Pour remaining custard over, and top with the last 1/3 of apples. Let stand 30 minutes.<br /><br />7. Bake pudding until custard is set and begins to brown on the sides, about 45 minutes. Let stand at least 15 minutes. Serve hot or warm.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-53246105061069255942009-01-23T21:59:00.000-08:002009-01-23T22:04:36.594-08:00CHICKEN ABODO SA GATA RECIPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3tQFKUspzMgJNxfhuDdvC5rtMvYlAMeHpM8eQBB8P-LxTXhYr0HScm209MgK5eJM5jR0WomT064P8DlEeTLA-x8In29NK95TzIEFVeKCRYtRndpkt0Wdja_eotaJrMr89ZskSwMJ-zA/s1600-h/adobosagata.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3tQFKUspzMgJNxfhuDdvC5rtMvYlAMeHpM8eQBB8P-LxTXhYr0HScm209MgK5eJM5jR0WomT064P8DlEeTLA-x8In29NK95TzIEFVeKCRYtRndpkt0Wdja_eotaJrMr89ZskSwMJ-zA/s320/adobosagata.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294736920121680242" /></a><br /><em>Ingredients:</em><br />1/2 k chicken sliced to serving portions<br />3 cloves garlic, minced<br />1 small onion, minced<br />1 pc 11g Chicken Broth Cube<br />1/2 cup vinegar<br />2 pcs laurel leaves<br />2 cups coconut milk<br />2 cups peeled and sliced green papaya<br />salt & pepper <br /><br /><strong>Directions:</strong><br />1. Combine chicken, garlic, onion, broth cube, vinegar, and laurel leaves in a bowl; let stand for 15 min. <br />2. Transfer mixture into a pan and simmer until almost tender. <br />3. Pour in coconut milk and sliced papaya. <br />4. Simmer until papaya is crisp-tender. Adjust seasonings.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-1751149861230368652009-01-23T21:53:00.000-08:002009-01-23T21:57:00.363-08:00MISWA GINISA RECIPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtWgiw7Aim0NU42d2zriR_K6HsF6fzLTUq184m9cjDFygQ1rRpfySUPKxI9l60hic28qMCSujUVdrw17ZqI0kUUOiZ5o0zfRPh_44VzB5mN_GJeMbGdFP_8Gy4sbMv4r2GWId-uG0uOs/s1600-h/almondigas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 310px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtWgiw7Aim0NU42d2zriR_K6HsF6fzLTUq184m9cjDFygQ1rRpfySUPKxI9l60hic28qMCSujUVdrw17ZqI0kUUOiZ5o0zfRPh_44VzB5mN_GJeMbGdFP_8Gy4sbMv4r2GWId-uG0uOs/s320/almondigas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294734892016962210" /></a><br />Ingredients:<br />500g ground pork<br />¼ cup chopped carrots<br />1 tbsp minced garlic<br />¼ cup chopped spring onions<br />1 egg<br />¼ cup all purpose flour<br />1 8g seasoning mix<br />Salt and pepper to taste<br />1 tbsp cooking oil<br />1 tbsp crushed garlic<br />1 medium onion, chopped<br />1 liter water<br />2 pieces miswa<br /><br />Directions:<br />1. In a bowl, combine ground pork, carrots, garlic, spring onions, egg and all purpose flour.<br /><br />2. Season with seasoning mix, salt and pepper to taste. Form around 2 tbsp of the prepared mixture into balls. Set aside.<br /><br />3. Heat oil. Sauté garlic and onion until limp. Pour in water and bring to a boil.<br />When boiling, slowly add in the prepared pork balls. Cook for another 10 minutes.<br />Add miswa and simmer for another 2 minutes. Serve hot.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com1tag:blogger.com,1999:blog-2641023347929753882.post-82437889830665268912009-01-23T21:37:00.000-08:002009-01-23T21:44:01.799-08:00MAJA BLANCA RECIPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFM3CsapfEZQJ_mNcFhp6kBK7-AkPWGPMiQu-yzRjdtl3rtpTtc2vZTGpRXK3mYTnasxXwI5gDdEqQ0rJIDaXf7b1tRgFHppDtlo1Lk4VAMARtwezJ7JXK1AlJJ3BPZZTXDoKcFUM9Ll0/s1600-h/maja.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFM3CsapfEZQJ_mNcFhp6kBK7-AkPWGPMiQu-yzRjdtl3rtpTtc2vZTGpRXK3mYTnasxXwI5gDdEqQ0rJIDaXf7b1tRgFHppDtlo1Lk4VAMARtwezJ7JXK1AlJJ3BPZZTXDoKcFUM9Ll0/s320/maja.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5294731739026194578" /></a><br />Here's my recipe. You can also try uses condensed milk instead of evaporated milk. I like it better too!<br /><br /><em>Ingredients:</em>1 can coconut cream<br />1 cup cornstarch<br />1 can corn kernels<br />2 cups coconut milk<br />1 can evaporated milk<br />1 cup sugar<br /><br />Directions:<br />1. Boil thick coconut cream in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik or coconut curd. Drain the latik from the oil and set aside.<br /><br />2. In a medium saucepan, mix coconut milk, evaporated milk, sugar, cornstarch, and corn kernel. Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.<br /><br />3. Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing. You may also sprinkle grated cheese and crushed peanuts.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com3tag:blogger.com,1999:blog-2641023347929753882.post-669846532991895262009-01-19T05:23:00.001-08:002009-01-19T05:26:17.358-08:00SUPER SKIN RECIPE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYPIFlH2GcQdYv4CmNpZSi_ULSqcfsA5HSx8D9nnBPX1vbLelGUlTlP8D5FbXP7haUiO1egv21u28zVG-LaW82rPn-O80iCPedHirAm9yNrIf2dhD9AWPJTIl5ZoG9tOkOfWSkvx6vMA/s1600-h/Super_Skins.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYPIFlH2GcQdYv4CmNpZSi_ULSqcfsA5HSx8D9nnBPX1vbLelGUlTlP8D5FbXP7haUiO1egv21u28zVG-LaW82rPn-O80iCPedHirAm9yNrIf2dhD9AWPJTIl5ZoG9tOkOfWSkvx6vMA/s320/Super_Skins.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5292995342685148242" /></a><br /><em>Ingredients:</em><br />6 medium baking potatoes, baked <br />2 Tbsp. oil <br />1 jar (15 oz.) Cheese Dip, heated <br />1/4 cup Real Bacon Bits <br />1/2 cup Sour Cream <br />1/4 cup green onion slices <br /><br /><strong>Directions:</strong><br />1. PREHEAT oven to 375°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells in half crosswise. <br /><br />2. PLACE shells, skin sides down, on baking sheet; brush insides of shells lightly with oil. <br /><br />3. BAKE 15 min. or until golden brown. Top evenly with CHEEZ WHIZ, bacon bits, sour cream and onions.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-90902147934070994802009-01-15T05:06:00.000-08:002009-01-19T05:27:46.155-08:00MONGOLIAN GRILL RECIPE<span style="color:#cc0000;"><em>Meal in one dish with Asian flavors – a delicious and creative way to use up leftovers...</em></span><br /><br /><em>Ingredients:</em><br />cooking oil, as needed<br />100 g chicken strips<br />100 g pork liver, cut into strips<br />100g squid, cleaned, ink sac removed, sliced into ½” rings<br />2 tsp minced garlic<br />¼ cup chopped onion<br />1 pc carrot, sliced into strips<br />1 small green bell pepper, sliced into strips (optional)<br />2 cups bean sprouts<br />¼ cup sliced celery (optional)<br />4 cups cooked rice, lightly packed<br />2 cups thinly sliced pechay baguio<br /><br /><strong>For Seasoning Sauce: Combine - </strong><br />3 tbsp soy sauce<br />1 sachet 8g flavoring mix<br />2 tbsp Chili Sauce, or to taste<br />1 tbsp ginger juice<br />1 tbsp sesame oil<br />1 tbsp peanut butter<br />2 tbsp Oyster Sauce<br />2 tsp sugar or to taste<br />1 tbsp toasted sesame seeds, topping<br /><br />Directions:<br />1. In a wok, heat oil and stir-fry beef, chicken and squid. Cook for about 2 minutes or until the meat changes color. Set aside.<br /><br />2. Add more oil to the pan, as needed. Brown the garlic and the onions. Add the ingredients one by one giving 1 minute interval before each addition.<br /><br />3. Pour in the prepared Seasoning Sauce and stir well to fully incorporate sauce with the rice mixture.<br /><br />4. Cook for another 5 minutes or until completely mixed. Serve hot and top with sesame seeds.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-80435558125729033822009-01-11T03:56:00.000-08:002009-01-11T03:58:08.337-08:00Smoked salmon rotollos recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUukNw2c24Pc5iwwkQhTHuNERGUgHYKj5nTtmcL-SjkAXXP90fuUjijT4jeZ5uUMGGQO34FKBCeatnBuBFVOhBL2TuNO67GGRK_GViDz1vP5ekOBtV5Vl39bniAv2WaZmVD2kS6J3h0E/s1600-h/2681_MEDIUM.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUukNw2c24Pc5iwwkQhTHuNERGUgHYKj5nTtmcL-SjkAXXP90fuUjijT4jeZ5uUMGGQO34FKBCeatnBuBFVOhBL2TuNO67GGRK_GViDz1vP5ekOBtV5Vl39bniAv2WaZmVD2kS6J3h0E/s320/2681_MEDIUM.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5290003907660463282" /></a><br /><em>Ingredients:</em><br />300g cream cheese <br />1 tbsp lemon juice <br />2 tbsp chopped dill <br />generous pinch of black pepper <br />4 large flour tortillas <br />350g smoked salmon <br />serve with extra dill and rocket leaves <br /><br />Directions:<br />Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-60939591850622995202009-01-11T03:52:00.000-08:002009-01-11T03:55:28.277-08:00Ginger & pear bread & butter pudding recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLpqMHP9kRKYwTRZ3qzQ4pueEvzlT16pP_QBk4BWkSUhTkpNTbSyfeo1KdUEeElNLxowmLT-BObrEKYT4aANPB107BCdo4sGn58_eXs_aB9vV2HNlI77YCWcg89v_ueKQgQ-gENJKSLQ/s1600-h/3156_MEDIUM.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLpqMHP9kRKYwTRZ3qzQ4pueEvzlT16pP_QBk4BWkSUhTkpNTbSyfeo1KdUEeElNLxowmLT-BObrEKYT4aANPB107BCdo4sGn58_eXs_aB9vV2HNlI77YCWcg89v_ueKQgQ-gENJKSLQ/s320/3156_MEDIUM.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5290003069888270402" /></a><br /><em>Ingredients:</em><br />2 slices day-old white bread , crusts removed <br />15g softened butter <br />2 tbsp ginger preserve <br />1 ripe pear , peeled , cored and diced <br />1 medium egg , beaten <br />4 tbsp demerara sugar <br />150ml milk <br /><br /><strong>Directions:</strong><br />1. Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles. <br /><br />2. Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture. <br /><br />3. Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min. <br /><br />4. Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-24714116629262802862009-01-08T05:24:00.000-08:002009-01-08T05:39:50.787-08:00Antipasto Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kukBJo4725TQ1qDCPRROVhy2K4CraX9D619Ax84AJKpSBNwcJT5CPzAqeVMwW7P2OML49VfI9hUjarehuMjPkGp2f2c_rEhXOy1ywlhJGsR4j9DP8UWbHWBazC9dfPrrgyIe3J3MnGE/s1600-h/AntipastoSalad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kukBJo4725TQ1qDCPRROVhy2K4CraX9D619Ax84AJKpSBNwcJT5CPzAqeVMwW7P2OML49VfI9hUjarehuMjPkGp2f2c_rEhXOy1ywlhJGsR4j9DP8UWbHWBazC9dfPrrgyIe3J3MnGE/s320/AntipastoSalad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288916336081980834" /></a><br /><em>Ingredients:</em><br />1 small clove garlic, finely chopped<br />2 tablespoons balsamic vinegar<br />1/4 cup extra virgin olive oil<br />1 tablespoon chopped fresh basil or <br />1 teaspoon dried basil, crushed<br />Salt and black pepper<br />1 pkg. (8 oz.) Mediterranean Salad Blends<br />1 jar (6 oz.) artichoke hearts, packed in water, halved<br />4 ounces light mozzarella cheese, cut into 1/2-inch cubes<br />1/2 cup thinly sliced red onion <br />8 Strawberry Tomatoes, halved<br />12 large pitted black olives<br />3 ounces light dry salami (about 15 slices), cut into strips<br />1/2 medium Red Bell Pepper, cut into thin strips<br /><br /><strong>Directions:</strong><br />1. Whisk garlic, vinegar, and oil in small bowl. Add basil, and season with salt and pepper.<br /><br />2. Combine salad blends and vinaigrette in large bowl; toss to coat.<br /><br />3. Divide salad between 4 plates and arrange remaining ingredients around the salad.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-56004497059304284622009-01-06T05:00:00.000-08:002009-01-06T05:02:32.221-08:00Sea Scallops and Green Beans Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSU6-5rentHVUVIjGmx1on9ZRcDhj8RmrwVTZTOT_TkHGuvg_r_16P_oZFgBnHoYKdliXEeuyKVYUaHcTnsi2Xj_OhHu_Y_BvDyQSo7y5qGOd9mAWpaesaabUo8pEF_japGsQXmEXVEU/s1600-h/Pan-Seared_Sea_Scallops_and_Green_Beans_Amandine.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSU6-5rentHVUVIjGmx1on9ZRcDhj8RmrwVTZTOT_TkHGuvg_r_16P_oZFgBnHoYKdliXEeuyKVYUaHcTnsi2Xj_OhHu_Y_BvDyQSo7y5qGOd9mAWpaesaabUo8pEF_japGsQXmEXVEU/s320/Pan-Seared_Sea_Scallops_and_Green_Beans_Amandine.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288165014048625362" /></a><br /><em>Ingredients:</em><br />1/4 cup Light House Italian Dressing, divided<br />1/2 lb. sea scallops (about 6 large) <br />1/2 lb. fresh or frozen green beans <br />1 Tbsp. lemon juice <br />1/4 tsp. dill weed <br />2 Tbsp. Sliced Almonds, toasted <br /><br />Directions:<br />1. POUR 2 Tbsp. of the dressing over scallops in large resealable plastic bag. Seal bag; turn over to evenly coat scallops with the dressing. Refrigerate 30 min. to marinate. <br /><br />2. COOK beans in remaining 2 Tbsp. dressing in large skillet on medium-high heat 5 min. or until crisp-tender, stirring occasionally. Add lemon juice and dill; toss to coat. Cook 1 min., stirring frequently. Sprinkle with almonds. Remove from heat; cover to keep warm. <br /><br />3. REMOVE scallops from marinade; discard marinade. Preheat large nonstick skillet on medium heat. Add scallops; cook 4 min. on each side or until opaque and lightly browned. Serve with the green beans.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-69767964549438538012009-01-06T04:55:00.001-08:002009-01-06T04:58:17.415-08:00Teriyaki Salmon Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7eMPERi71FrG4nO3P3k1xSjPC0QPwL4Z6VB1nVY1SCJFEJz5GmogdklKgTgS4rNt9-IY_JlKkVCB7NjLja1zLBGjYaAtSrD81EikzOpStpANHaKWXPBVNtT6EgX8Gq7IRdzhXS59J7w/s1600-h/Teriyaki_Salmon_Supper.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 307px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7eMPERi71FrG4nO3P3k1xSjPC0QPwL4Z6VB1nVY1SCJFEJz5GmogdklKgTgS4rNt9-IY_JlKkVCB7NjLja1zLBGjYaAtSrD81EikzOpStpANHaKWXPBVNtT6EgX8Gq7IRdzhXS59J7w/s320/Teriyaki_Salmon_Supper.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5288163665116247058" /></a><br /><em>Ingredients:</em><br />3/4 cup A.1. Marinade for Seafood Ginger Teriyaki with Orange, divided <br />4 salmon fillets (1 lb.), skin removed <br />2 cups small broccoli florets <br />1 cup short thin red pepper strips (about 1 medium) <br />1 can (14 oz.) fat-free reduced-sodium chicken broth <br />2 cups instant white rice, uncooked <br />1/4 cup thinly sliced green onions (about 1 medium) <br /><br /><strong>Directions:</strong><br />1. POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate. <br /><br />2. PREHEAT broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork. <br /><br />3. MEANWHILE, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-5027823173728118632009-01-04T20:59:00.000-08:002009-01-04T21:04:07.606-08:00Cherry Chocolate Banana Splits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj476CxcxAkZMT6HjnQYDi9PFZcqMl6d1XOluguwaSSRljzGdUkXq5H3C_RRxA-enhmyMpr4DnyJilRH_t5iNPewRdpbyk8cm8GiLyW6K1sNoZrmUxk1bri2QHaXJaZbSHhRKco-Phr9aA/s1600-h/CherryChocolateBananaSplits2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj476CxcxAkZMT6HjnQYDi9PFZcqMl6d1XOluguwaSSRljzGdUkXq5H3C_RRxA-enhmyMpr4DnyJilRH_t5iNPewRdpbyk8cm8GiLyW6K1sNoZrmUxk1bri2QHaXJaZbSHhRKco-Phr9aA/s320/CherryChocolateBananaSplits2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5287670802569525218" /></a><br /><em>Ingredients:</em><br />1 cup of Chocolate syrup<br />4 tsp. marshmallow or vanilla cream<br />2 bananas, peeled<br />4 scoops vanilla ice cream<br />1 cup Cherry Pie Filling or Topping<br />Granola Cereal, if desired <br /><br /><strong>Directions:</strong><br />1. Microwave syrup and marshmallow/vanilla cream until hot.<br /><br />2. Cut banana lengthwise, then crosswise, making 4 pieces. Place 2 pieces in each dessert dish. Top with ice cream, cherry filling, hot fudge topping and marshmallow cream. Garnish with granola.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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<!-- End BidVertiser code --></div>Skinny Jeanhttp://www.blogger.com/profile/02419130026892457083noreply@blogger.com0tag:blogger.com,1999:blog-2641023347929753882.post-50315826284497961192009-01-04T20:55:00.000-08:002009-01-04T20:58:54.977-08:00Baked Chicken Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLG6jldSAxQoCEljCYCtAC_UINlBW9Y3eUYxM3_QC5-8CU8YKrvKJlPpBTWmzn9JIfHCULtAYK5ixFeRrlUrTsnW5v0s4Qkw6KShIwha4b6I6pS6qiPjaJGWrAGHJsTxs3ua30DWVx18/s1600-h/bakedchicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLG6jldSAxQoCEljCYCtAC_UINlBW9Y3eUYxM3_QC5-8CU8YKrvKJlPpBTWmzn9JIfHCULtAYK5ixFeRrlUrTsnW5v0s4Qkw6KShIwha4b6I6pS6qiPjaJGWrAGHJsTxs3ua30DWVx18/s320/bakedchicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5287669511045711410" /></a><br /><em>Ingredients:</em><br />3 to 4 cups cooked chicken, cubed<br />1 (10-ounce) package frozen chopped broccoli, thawed<br />2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted<br />i cup of mayonnaise<br />2 cups (8 ounces) shredded cheddar cheese<br />1 cup crushed butter-flavored crackers (about 25)<br />1/4 cup butter, melted<br />1/2 cup sliced almonds <br /><br /><strong>Directions:</strong><br />1. Preheat oven to 350 degrees F. Grease a 13-by-9-by 2-inch baking dish. Layer chicken and broccoli in dish. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese. <br /><br />2. Combine crackers and butter; sprinkle over cheese. Top with almonds.<br /><br />3. Bake, uncovered, for 45 to 50 minutes or until golden brown.<div class="blogger-post-footer"><!-- Begin BidVertiser code -->
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