Wednesday, December 3, 2008
Sunday, November 30, 2008
1 11g MAGGI Shrimp Broth Cube dissolved in
8 cups water
1 thumbsize ginger, crushed
2 pieces tanglad leaves (lemongrass) tied to a knot
3 pieces finger chilies, sliced thinly diagonally
1/2 cup taingang daga (or black woodear fungus), soaked
1 1/2 cups tofu, cut into cubes
1/2 cup thinly sliced cucumber
1/4 kg medium prawns, peeled & deveined, tails intact
2 bunches mustasa leaves
1 25 g. pack MAGGI Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish
1. Bring broth to boil; add ginger, tanglad leaves, and chilies.
2. Simmer about 15 minutes then discard ginger and tanglad.
3. Add in the rest of the ingredients and simmer until shrimps change color.
4. Stir in MAGGI Sinigang sa Sampalok Mix and bring to boil. Remove from fire.
5. Season to taste and top with wansoy leaves.
Sunday, November 16, 2008
Thursday, November 6, 2008
Zenni Optical was on FOX news!, this is one of the many reasons why I trust Zenni Optical and recommended it to my classmate. Great Eyeglasses For Less is waiting to every client of Zenni Optical. After our conversation, my friend is so convinced about Zenni and thanked me for that. Me for one is planning to have a Variable Dimension Frames From Zenni. I wish I could have this before this year ends.
Don’t forget to also check Zenni on Fox.
2 cups plus 1 tablespoon water, divided
2 boneless skinless chicken breasts (about 8 ounces)
2 cups chopped finely shredded cabbage
1/2 cup apricot fruit spread
2 green onions with tops, finely chopped
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger
1/8 teaspoon black pepper
30 (3-inch) wonton wrappers
Prepared sweet-and-sour sauce (optional)
1. Bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in center. Set aside chicken; drain saucepan.
2. Add cabbage and remaining 1 tablespoon water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.
3. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
4. To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.
5. Spray steamer with nonstick cooking spray. Assemble steamer so that water is 1/2 inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired.
Friday, October 3, 2008
1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cups chopped cooked chicken
2/3 cup sweet-and-sour sauce
1/2 cup chopped almonds
2 tablespoons soy sauce
6 (6- to 7-inch) flour tortillas
1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.
Friday, September 26, 2008
- 1 pound red snapper fillets
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 shiitake mushrooms, thinly sliced
- 1 tomato, quartered
- 1/2 fresh red chile pepper, seeded and chopped
- 2 sprigs cilantro, finely chopped
- Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chile pepper in the steamer basket.
- Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro.
Tuesday, September 23, 2008
Church is composed of believers that believe in God and worship Him in spirit and in truth. In the Roman Catholic Church they have priest and in born again Christians they have pastor who priest the gospel of word. They use Bible as the final authority which means they follow the Bible. In the Horizon Fellowship they tackle about Emerging Dangers of the Emergent Church. The
I Want a Better Marriage dot com sermon series is providing a video for you to understand what marriage is. This site want you know God’s plan and purposes for marriage. Marriage is now not a Holy Sacrament to all foreign countries due to their fleshy lust. They are not obeying God’s word. If you are looking for a church that stands for truth in the name of God, I urge you to visit the
Friday, September 12, 2008
# 2 pounds of boneless shoulder of lamb cut in cubes
# 1/2 cup of flour
# 4 tbsp of extra virgin olive oil
# 4 cloves of garlic chopped
# 4 sprigs of fresh rosemary
# 1 red onion slice thin
# 4 carrots peeled and cut into circles
# 1 red bell pepper cut into slices
# 5 small red potatoes unpeeled and cut in half
# 1 28oz can of chopped tomatoes
# 1 cup of beef broth
# 1/2 cup of red wine
# Salt and pepper to taste
# Dredge lamb in flour.
# In a large pot heat oil and brown lamb.
# Toss in garlic and rosemary and sauté for 2 minutes.
# Add carrots, potatoes, peppers, onions and tomatoes.
# Add broth and wine and cook around 1 and a half hours until meat is very tender.
Don't serve this dish with any fresh Italian bread. It must be the crusty kind.
Source: Italian Recipe
Monday, September 8, 2008
They, (whomever 'They' are) say that a picture speaks a thousand words ... hmmmm, maybe if we could combine text and pics, our messages would be more complete ... and a lot more fun.
Is that what a movie producer does, takes a text message and adds pics? How often have you read a book, then seen a movie and come out of the movie saying "that's exactly what the author meant" ... or "not exactly" ... the written word is powerful in the hands of powerful writers, but even that is left open to our interpretation.
- 1 clove garlic, minced
- 6 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 (6 ounce) fillets halibut
- In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
- Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
Friday, September 5, 2008
Thursday, September 4, 2008
- 3/4 pound fresh green beans, trimmed and halved
- 1/2 pound red potatoes, quartered
- 1 large onion, sliced
- 1 pound smoked sausage, cut into 1 inch pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon vegetable oil
- 1 teaspoon butter
- 1/3 cup water
- Preheat an outdoor grill for high heat.
- On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
- Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.
In your user question please consider asking something about a current event and how/if VT would apply, e.g., "Should the Olympic athletes use VT to help communicate?" or "Now that Britney has her bod back, should we send her VT messages to get her to quit smoking?" or "Should Homeland security include VT as part of their interagency communications package?"
Friday, August 29, 2008
Tuesday, August 26, 2008
Friday, August 22, 2008
- 1/4 cup margarine
- 1 1/2 cups uncooked long grain white rice
- 1 chopped onion
- 1 cup chopped carrot
- 1 cup golden raisins
- 3 cups chicken broth
- 3/4 cup uncooked wild rice
- 2 cups frozen green peas
- 1 (4 ounce) jar diced pimento peppers, drained
- 1 cup cashews
- 1 teaspoon salt
- ground black pepper to taste
- Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
- Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.
- When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.
Thursday, August 21, 2008
Tuesday, August 12, 2008
The HammeRuler is convenient. Our research shows that when you're hammering you are more likely to next use a ruler than any other tool. But so what? Well, that's the metric we've found ... it's called Short Measure Acceleration or SMA for short ... SMA says that you can complete your job faster, and get back to the music, the sports, the cooking you enjoy!
Monday, August 11, 2008
- 1 (18.25 ounce) package moist white cake mix
- 1 teaspoon instant coffee powder
- 1/4 cup coffee
- 1 tablespoon coffee flavored liqueur
- 1 (8 ounce) container mascarpone cheese
- 1/2 cup confectioners' sugar
- 2 tablespoons coffee flavored liqueur
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons coffee flavored liqueur
- 2 tablespoons unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
- Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
- To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
- To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
- To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Tuesday, August 5, 2008
- 10 ounces fusilli pasta
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 cup chopped mushrooms
- 3/4 cup fat free Italian-style dressing
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.
Thursday, July 24, 2008
Friday, July 18, 2008
- 1 cup chopped mushrooms
- 1 onion, chopped
- 1 cup sliced carrots
- 1 cup green peas
- 1 cup chopped broccoli
- 1 clove garlic, minced
- 1/4 cup dry red wine
- 2 cups shredded mozzarella cheese
- 1 egg
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1 (16 ounce) package lasagna noodles
- 1 (26 ounce) jar spaghetti sauce
- Cook noodles in a large pot of boiling water until al dente. Rinse, drain, set aside.
- Heat oil in a medium saute pan. Add mushrooms, onions, carrots, peas, and broccoli; saute over medium heat until tender. Add wine and garlic; cook five minutes, or until wine has just about evaporated. Remove from heat, and cool for ten minutes.
- In a medium bowl combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese, and egg. Mix well.
- Pour half of the sauce into the bottom of a 13x9x2inch baking pan. Spread 1/3 cup vegetable mixture over each lasagna noodle then carefully roll up the noodle. Place seam side down in dish. When finished placing all the noodles in the pan, pour remaining pasta sauce evenly over noodles. Cover with aluminum foil.
- Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Uncover, and sprinkle remaining Parmesan cheese over noodles. Bake, uncovered, 5 more minutes. Garnish and serve immediately.
This is a follow up to the "dNeero pays, and ..." conversation. In the first convo we discovered that several of you are affected by money being involved in these conversations. What we now would like to learn is what that effect is. Frankly, if it's anything that results in truthful responses, we're OK with it ... well, we think we're OK with it ... let's see. ------- If you have previously joined this conversation, please do so again -- we had a technical glitch ... sorry about that.
Monday, July 14, 2008
Celebrities do use eyeglasses that fit to their lifestyle and personality likewise some ordinary people imitate them as well.
Zenni Optical is the right optical store to drop by to those who are looking for affordable eyeglasses. You can purchase eyeglasses for as low as $8. That’s really the best price ever in the market that all of us can buy.
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2 slices white bread crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning
OR OLD BAY® 30% Less Sodium Seasoning
2 teaspoons McCormick® Parsley Flakes
1/2 teaspoon prepared yellow mustard
1 egg, beaten
1 pound lump crabmeat
1. Mix bread, mayonnaise, Old Bay, parsley, mustard and egg in large bowl until well blended. Gently stir in crabmeat. Shape into 4 patties.
2. Broil 10 minutes without turning or fry until golden brown on both sides. Sprinkle with additional Old Bay, if desired.
Source: Recipe Goldmine
Sunday, July 13, 2008
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4 cups milk
1 1/2 cups sugar
1 piece lemo zest
2 egg whites
Friday, July 11, 2008
Sunday, July 6, 2008
Monday, June 23, 2008
- 4 cups steamed Japanese rice
- 8 strips of dried nori (seaweed)
- Salt to taste
- *For fillings:
- ume (pickled plum) / grilled salted salmon
Preparation:Grill salted salmon slices. After the salmon cools, tear it into small chunks and set aside. Cook steamed rice. Put about a half cup of steamed rice in a rice bowl. Make a dent in the center of the rice and place fillings, such as ume (pickled plum) and grilled salmon. Wet your hands in water so that the rice won't stick. Rub some salt on your hands. Place the rice in the rice bowl on your hands. Form the rice into a round or a triangle, by pressing lightly with your both palms. Wrap the rice ball with a strip of nori. Makes 8 rice balls.
Source: Japanese Food
Friday, June 20, 2008
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/4 cup milk
- 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 (8 ounce) can DOLE Crushed Pineapple in Juice, undrained
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 1 (6 ounce) HONEY MAID Graham Pie Crust
- 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
- 1 1/4 cups sliced fresh strawberries
- Beat cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.
- Refrigerate 3 hours or until firm.
- Top with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.
Many thanks to Joan Batanes for suggesting this conversation!!
Monday, June 16, 2008
- 3 shallots, minced
- 2 teaspoons minced fresh ginger root
- 1 lemon, juiced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 3 tablespoons soy sauce
- 4 shiso leaves
- coarse kosher salt
- ground white pepper
- 2 tablespoons canola oil
- 6 (6 ounce) mahi mahi fillets
- 4 tablespoons sesame seeds
- 4 tablespoons black sesame seeds
- In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.
Wednesday, June 11, 2008
- 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
- 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
- 1/2 cup chopped green onions or shallots
- 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
- 3 fresh plum tomatoes, seeded and chopped
- 1 avocado, peeled, seeded, and cut into chunks
- 1/2 cup fresh chopped cilantro
- 1/4 cup fresh chopped basil
- 2 Tbsp lime juice (about the amount of juice from one lime)
- 1 Tbsp olive oil
- 1/2 to 1 teaspoon of sugar (to taste)
- Salt and pepper to taste
Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.
Sources: Simply Recipe
Monday, June 9, 2008
- 2 Tbsp olive oil
- 1 1/2 lb skinless chicken breast, cut into 1 inch cubes
- 1 yellow onion, roughly chopped
- 2 heaping Tbsp yellow curry powder
- 1 cup raisins
- 1 apple (tart or sweet, your preference), peeled, cored, and diced
- 1/2 cup chopped fresh cilantro (just lightly packed)
- 2 green onions, sliced
- 1 Tbsp mayonnaise optional
1 Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
2 Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
3 When you are ready to serve the salad, mix in the apple, green onions, and cilantro.
Source: Simply Recipes
Thursday, June 5, 2008
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1 medium onion, minced
- 1/4 kg shrimps, peeled & chopped
- 2 11g MAGGI Pork Broth Cube
- 4 cups upo (bottle gourd), peeled & sliced
- lumpia wrapper
- cooking oil for deep-frying
Heat oil and saute garlic and onion until limp. Add shrimps, MAGGI Pork Broth Cubes, and upo (White Gourd in English).
Simmer about 10 min. or until cooked. Drain liquid well and cool.
Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste.
Deep-fry until golden. Drain in paper towels to remove excess fat.
Monday, June 2, 2008
- 2 cups white cornmeal
- 2 tablespoons sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 2/3 cups milk
- 3 apples, pared, cored, sliced
- Mix the dry ingredients together.
- Add the milk and beat thoroughly.
- Add the apples and mix.
- Pour into well-buttered pan and bake at 450 degrees for 10 to 12 min.
Wednesday, May 28, 2008
Monday, May 26, 2008
- 2 ounces white chocolate
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 4 cups confectioners' sugar
- 2 tablespoons heavy cream
- 2 eggs, lightly beaten
- 1 1/8 cups white sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1/2 cup crushed pineapple
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
- In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
- Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
- Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Thursday, May 22, 2008
Friday, May 16, 2008
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/3 cup margarine
- 1 cup sour milk
- 2 tablespoons orange liqueur
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 quart fresh strawberries
- 2 (1 ounce) squares semisweet chocolate, chopped
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
- Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.
Wednesday, April 30, 2008
- 4 cups bite-size corn or rice square cereal (such as Corn or Rice Chex)
- 2 cups bite-size wheat square cereal (such as Wheat Chex)
- 2 cups broken whole grain Melba toast
- 2 cups small fat-free pretzel twists
- 3 tablespoons margarine or butter, melted
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground red pepper
- 1 1/2 cups dried tart cherries
- Put corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl; stir to mix.
- In a glass measuring cup or small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15x10x1-inch (or 13x9x2-inch) baking pan.
- Bake in a preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes.
- Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely.
- Store in a tightly covered container for up to 1 week.
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Tuesday, April 22, 2008
Monday, April 7, 2008
- 1 quart oil for deep frying
- 2 (10 ounce) cans chunk chicken, drained and flaked
- 1 small onion, grated
- 1/2 cup finely shredded cabbage
- 1 small carrot, grated
- 1/4 cup barbeque sauce
- 1 dash hot pepper sauce
- 1 dash soy sauce
- 1 dash Worcestershire sauce
- 1 (14 ounce) package spring roll wrappers
- Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
- In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
- Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
- In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.
Tuesday, April 1, 2008
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- Heat the oven to 350°F and arrange rack in middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
- Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
- Cover with aluminum foil bake until rhubarb has released a lot of juice, and mixture is be bubbling, about 25 minutes.
- Remove foil and bake until juices are slightly thickened and syrupy, about 10 minutes. Remove from the oven and cool
Friday, March 21, 2008
- Enthusiast: Passionate & knowledgeable about wine
- Image Seeker: Considers wine a status symbol; has a basic knowledge of wine
- Savvy Shopper: Enjoys shopping for wine; gets satisfaction from a good deal
- Traditionalist: Enjoys wines from established wineries
- Satisfied sipper: Doesn?t know much about wine; usually buys the same brand
- Overwhelmed: Overwhelmed by the quantity of selections
Tuesday, March 18, 2008
My mom work in Lebanon for ten years and so my Aunt was surprised that my mom knows how to deal with the household chores because she never work in their house. She is a working woman since she was studying in College and so she can’t do the household chores in their house. But she knows how to do it and that she is busy with her work as desk officer in a popular company that now do exist.
My work as a domestic helper in
Friday, March 14, 2008
2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Source: The Cooking Post