eKusinero

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• Greek Salad Recipe
• Inihaw na Pusit (Grilled Squid) Recipe
• Restaurants on a Roll
• Hot and Spicy Chicken Recipe
• Beef in Oyster Sauce Recipe
• The Art of Cooking Healthful Meals
• Mister Donut Franchise
• Beef Salpicao Recipe
• Roasted Turkey Recipe
• Basic Bread Dough Recipe
• Vegetable Frittata with Cheese Recipe

Greek Salad Recipe Posted: 31 Oct 2011 07:23 PM PDT Ingredients: 4 ripe tomatoes 2 tbsp of capers 12 green olives 200 gms. of feta or frescal cheese, cubed 1 onion, sliced 1 cucumber 1 green pepper, cut in strips olive oil vinegar salt Procedures: Cube tomatoes and cucumber and place in a bowl. Add the sliced onion and green pepper. Pour olive oil and vinegar. Mix, add capers and add salt to taste. Add cubed cheese over the salad. Garnish with olives. Serve… No related posts.

Inihaw na Pusit (Grilled Squid) Recipe Posted: 17 Apr 2010 07:01 AM PDT Ingredients: 1 kilo medium to large fresh squid 1 bottle or 1 cup Sprite or 7-up (for extra sweetness) 1/4 cup soy sauce 2 tbsp calamansi juice 2 tbsp minced garlic 2 tsp cracked black pepper 2 medium-sized onions, sliced 2 medium-sized tomatoes, chopped salt and pepper for seasoning Procedures: Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well. Place the squid in the bowl. Add all the ingredients. Marinate for 1 hour. Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage. Before grilling, place the squid in barbecue sticks. Keep the marinade sauce. Grill the squid. Use the marinade sauce to baste the squid while it is being grilled. Don't overcook the squid. Softer meat is easy to bite and juicier. Serve hot with dipping sauce like soy sauce with onion and chili. No related posts.

Restaurants on a Roll Posted: 08 Nov 2009 04:41 PM PST It might not be good for America’s waistline, but froufrou dining off petite plates is out. The recession has made us hungry for family-size piles of comfort food, skyscraping burgers, and all-you-can-eat fries. Like other segments of the retail economy, the restaurant industry has struggled over the past two years as unemployment has soared and consumers have curtailed spending. The National Restaurant Association’s performance index shows that the industry has been shrinking for 23 months in a row. High-end bistros have fared the worst, with sales at fancy restaurants like Ruth’s Chris and Morton’s Steakhouse off by 20 percent or more, as corporate customers pare expenses and other diners trade down. Casual- and family-dining places have suffered too, as people eat out less, order more takeout, or cook at home. Even fast-food chains like McDonald’s and Burger King have lost business, despite dollar meals and other deals meant to keep the fryers sizzling. Still, as in other whipsawed industries, a few survivors stand to benefit from the widespread pain. To figure out who they are, I analyzed data provided by financial research firm Capital IQ, a unit of Standard & Poor’s, to see which publicly owned restaurant companies with at least $250 million in annual sales have gained revenue and market share since the recession began near the end of 2007. Then I researched earnings reports and other sources to separate firms with strong inherent growth from those benefiting from mergers, accounting anomalies, or one-time events. Of 41 firms on Capital IQ’s initial list, only eight made the final cut. All emphasize value, whether it’s huge portions or quality for less. And all of these companies are financially healthy, with reasonable debt and the wherewithal to keep expanding despite a credit crunch. Here are the restaurants with the right recipe for lean times: Buffalo Wild Wings. Hot wings, zesty drinks, low prices, and a funky sports-themed atmosphere seem to draw crowds no matter how the economy’s doing. This Minneapolis-based chain with outlets in 41 states has grown rapidly over the past two years, thanks to its plan to open about 60 new restaurants per year. Same-store sales have risen slightly, with expansion juicing overall revenue by about 31 percent so far this year. Profits are up by 34 percent. And the company says the grand openings will continue. BJ’s Restaurants. Management might be tempted to belly up and drown their sorrows, since the majority of this chain’s 89 restaurants are in deep-recession states like California, Arizona, and Florida. But the company’s homemade ales, Chicago-style pizza, and deep-dish cookies seem to offer some comfort from the gloom, and nine new restaurant openings in 2009 have helped drive net income up 41 percent so far this year. The company hopes to open nearly a dozen new stores next year and ramp up expansion even more once the economy improves. Chipotle Mexican Grill. The fast food at these casual eateries feels slow, thanks to organic ingredients, custom combos, and an emphasis on freshness. Traffic is down at many locations, but the company has been able to compensate by raising prices, a recession rarity that signals how popular Chipotle’s burritos and spicy salads are. The company has also been able to continue a breakneck expansion plan, with new store openings for 2009 and 2010 likely to total about 250. Prices increases and expansion have boosted profits by 55 percent so far this year. Olive Garden. More food for less money hits the sweet spot these days, which makes the family-style portions at this casual Italian chain a hit with diners. Olive Garden is a division of Darden Restaurants, which also operates Red Lobster, Longhorn Steakhouse, and a few smaller chains. Olive Garden has been the best performer of the bunch, with same-store sales down slightly but overall sales up, thanks to about 35 new outlets that have opened over the past year. That helped boost overall earnings for the company by 15 percent in the most recent quarter. Panera Bread Co. This bakery-cafe chain has viewed the recession as an opportunity to impress customers with its tasty, inexpensive meals–and to steal business from competitors. It’s working. An emphasis on artisanal breads, organic chicken, seasonal specialties, and other delicacies hard to find in the suburbs–where most of Panera’s nearly 1,400 stores are located–has helped propel earnings 35 percent higher so far this year. The stock has been even more impressive, nearly doubling since the beginning of 2008. The company plans to continue expanding, opening about 20 new stores each quarter for the foreseeable future. Peet’s Coffee & Tea. Instead of the deep price cuts that some premium retailers have used to prime sales, Peet’s has doubled down on service at its nearly 200 stores and introduced upscale new offerings such as Godiva-flavored coffees. It has also reached well beyond its base in the western United States and begun selling coffee through grocery stores in New England and other regions. Earnings are up 25 percent so far this year, and Peet’s remains ambitious, aiming to offer the highest-quality coffee in every market it serves. P.F. Chang’s. This chain of snazzy Chinese joints disappointed investors recently, with third-quarter earnings that came in below expectations. But overall the firm has performed well, considering that many of its outlets are in malls–ground zero for the retail recession–and one third of them are in hard-hit California, Arizona, and Florida. Despite that, profits are up 35 percent in 2009, thanks to aggressive cost-cutting. The company plans to open nearly 20 new restaurants over the next year and to start selling a line of frozen food. And despite the recent disappointments, the stock is still up more than 40 percent since the start of 2008. Texas Roadhouse. Free peanuts and the down-market folksiness of this burger-and-steak chain with the Willie Nelson memorabilia have kept the crowds from fleeing to cheaper joints. To combat the recession, the company added lower-priced items it could still make a profit on, instead of slashing prices on existing menu items. That has helped sustain profits even though same-store sales have dipped slightly. And about 10 restaurant openings this year have helped bring in new revenue. Overall earnings are up 21 percent so far in 2009, a bigger jump than analysts expected, with 15 new restaurants planned for 2010. Best of all, the peanuts will remain free. Source: http://finance.yahoo.com/news/Restaurants-on-a-usnews-2339323250.html?x=0&mod=career-work No related posts.

Hot and Spicy Chicken Recipe Posted: 06 Dec 2009 08:46 AM PST Ingredients: 1 whole frying chicken, cut up and Marinated 6-8 cups shortening 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 1 teaspoon white pepper 3/4 teaspoon Cayenne Pepper 3/4 teaspoon MSG 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder Procedures: Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients. When the chicken is marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes. Serve. No related posts.

Beef in Oyster Sauce Recipe Posted: 26 Aug 2009 07:14 AM PDT Ingredients: 8 ounces beef steak 2 tbsp oyster sauce 1 tbsp dry sherry 1 tbsp corn starch 4 ounces broccolli 4 ounces bamboo shoots 1 carrot, peeled 4 ounces button mushrooms or chinese dried mushrooms 4 tbsp oil 2 slices fresh gingerroot, peeled and chopped 2 scallions, chopped 1 tsp salt 1 tsp sugar 2 tbsp clear broth Procedures: Cut the beef into  slices. In a bowl, mix together the oyster sauce, sherry and corn starch. Marinate the beef in this mixture for about 20 minutes. Cut the broccoli into small florets. Slice the bamboo and carrot into slices, about the same size of the beef. If using chinese dried mushrooms, soak them in warm water for 20 minutes, squeeze dry, discard the stalks and finely slice the mushrooms. Heat half of the oil in a wok or heavy skillet. Add the beef and stir fry for about 10 to 15 seconds. Remove the beef and set aside. Heat the remaining oil and then add the gingerroot and scallions, followed by all the vegetables. Add the salt and sugar and stir fry for 1 1/2 minutes. Add the beef, stir well and moisten with a little broth or water. Heat through and serve hot. No related posts.

The Art of Cooking Healthful Meals Posted: 24 Sep 2010 01:55 AM PDT Food authorities are becoming more aware and attentive to people's health and diet concerns. Majority of them are reexamining their menus and modifies their cooking practices adding new and healthful items on their list. Some of them have developed new menus which cater specifically to diet conscious people. Increased health consciousness has affected the way we think about food and the way we cook. Professional cooks are making their foods more healthful in several ways. Cooking healthful meals should not be complicated. Here are some of the modifications; 1. Using less fat in cooking. Cooking methods such as simmering, poaching, baking, steaming and grilling can be considered most healthful. Non stick pans are also becoming more widely used since little or no fat is needed. 2. Using unsaturated fats. When using fats, try substituting monounsaturated fats, such as olive oil or canola oil, for saturated fats when appropriate. 3. Emphasizing flavors. Taste is the most important factor in preparing nutritious foods. It requires knowledge on the principles of cooking and not on nutritional information alone. 4. Using the freshest and highest quality foods possible. Preparing nutritious and delicious foods with little or no added salt and with less reliance on high fat, high sodium sauces and condiments, it is important to use high quality natural ingredients at their peak of flavor such as fresh herbs, hot seasonings like chilies, ginger and pepper and flavorful ingredients like garlic and onions. 5. Storing foods properly. Foods in storage lose nutrients as they grow older and this process can be minimized by proper storing such as packing and refrigeration. 6. Modifying portion sizes. Huge slabs of meat are not necessary to serve satisfying meals. Smaller portions of well trimmed meats with an assortment of fresh vegetables and carbohydrates can be more healthful. 7. Giving customers a choice. Offer a menu with a variety of well balanced foods that clients can choose from. A good chef should be willing to modify menu items to meet the dietary requirements thus satisfying the customer. No related posts.

Mister Donut Franchise Posted: 26 Aug 2009 09:59 AM PDT On May 10,1995, the Ramcar Group of Companies, one of the largest multinationals in the Philippines and the biggest battery manufacturer in Southeast Asia, acquired the master franchise through its subsidiary, Food Fest, Inc. Ramcar introduced an aggressive management policy and revitalized Mister Donut-Philippines in a bid to attain world class status.  Mister Donut-Philippines is one of the fastest growing fast food chains with over 700 outlets which include its innovative tie-ups with 7-Eleven, Shell Select, Petron and other convenience stores, petroleum outlets and shipping lines nationwide. Today Mister Donut is one of the largest doughnut chains in the world and a respected leader in the franchise industry with over 10,000 shops. We have plans for extensive expansion in the future with potential franchisees who are ambitious  and  dedicated. Discover with us more about Mister Donut Franchise concept which offers a proven, sound, profitable investment opportunities. You’ll like doing business with Mister Donut. Franchise Options: Dine-In shop • Minimum floor area requirement: 25 sqm • Franchise fee of Php 180,000.00 for four years term (Renewable) • Minimum estimated investment: Php 800,000.00 inclusive of the franchise fee • Located in malls and strategic locations A Mister Donut dine-in shop is known for its warm atmosphere. This targets people in transit who are looking for a place to relax. This type of shop usually carries the complete Mister Donut product line including our Spaghetti, French Bread line, and our World's famous Coffee and Hot Chocolate. Take-Out shop • Minimum floor area requirement: 4-9 sqm • Franchise fee of Php 180,000.00 for four years term (Renewable) • Minimum estimated investment: Php 380,000.00 inclusive of the franchise fee • Used for outdoor spaces Take-out shops are typically located outdoor in order to serve busy pedestrians coming from different directions. It’s purpose is to serve mid-journey snacks and refreshments to those who are in a hurry. What makes a take-out shop stand out is its fast service and well-displayed products. Cart or Booth Type • Minimum floor area requirement: 4-9 sqm • Franchise fee of Php 180,000.00 for four years term (Renewable) • Minimum estimated investment: Php 290,000.00 inclusive of the franchise fee • Used for indoor spaces This type has a compact design in order to specifically fit a small indoor space. The cart or booth is well-lighted in order to highlight the different donut varieties and to invite appetite. Several cart and booth designs are made available to suit any type of market and space requirement. For more information, click here… No related posts.

Beef Salpicao Recipe Posted: 11 Sep 2009 08:22 AM PDT Ingredients: 250 grams beef tenderloin (cut into chunk cubes) 2 tablespoons garlic (minced) Pinch of salt & pepper Pinch of paprika 6 tablespoons Lea & Perrins Worcestershire Sauce 2 tablespoons soy sauce 1 tablespoon butter 2 tablespoons olive oil Directions: In a bowl marinate beef in salt & pepper, garlic, paprika and olive oil for a few minutes. In a saute pan, heat oil in very high heat. Put in beef and all marinade ingredients and toss very swiftly keeping the heat very high. Add in the worcestershire sauce and soy sauce while tossing. Finish with butter. Serve with garlic or plain rice. No related posts.

Roasted Turkey Recipe Posted: 28 Jan 2011 09:35 PM PST This is an easy roasted turkey recipe. It's a clear-cut cooking style. No complicated ingredients needed. However, its simplicity makes the turkey delicious and savory. Ingredients: 1 big turkey Vegetable oil salt ground pepper 4 tbsp unsalted butter (1/2 stick) 1 lemon 2 onion, quartered 2 celery stick, cut into pieces Procedures: Clean the turkey thoroughly. Rub it with salt including those part the under the skin. Place in a baking tray, cover with plastic wrap and refrigerate overnight. Before cooking, defrost the turkey. If ready, heat the oven to 350°F. Dry the turkey with paper towel. Rub the turkey with vegetable oil, inside and outside. Then rub with salt and pepper according to your taste. Then, rub with butter thoroughly including under the skin meat. Tuck the lemon, onion, and celery inside the cavity. Position the turkey, breast down, on the rack. Roast for 45 minutes, basting the turkey every 20 minutes once the pan juices accumulate. After 45 minutes, flip the turkey and continue to baste and roast for about 2 hours depending on its meat condition. When cooked, slice accordingly and serve with gravy. Serve hot. For gravy recipe, click here… No related posts.

Basic Bread Dough Recipe Posted: 12 Mar 2011 04:20 AM PST This is a very easy and simple to follow basic bread dough. Ingredients: 1/2 cup warm water 3 tsp yeast (dry) 1 tsp salt 1 tsp sugar 4 cups baker’s flour 4 tbsp extra-virgin olive oil Procedures: Place warm water in a warm mixing bowl and add yeast.  Stir to dissolve and let stand 3 minutes.  Add salt and sugar and stir through.  Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers. Wash and dry hands and remove ball to cutting board.  Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogenous ball is formed, about 15 minutes. Place ball of dough in a lightly-oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 4 pieces.  Dough is now ready for use. No related posts.

Vegetable Frittata with Cheese Recipe Posted: 04 Jan 2010 05:06 PM PST Ingredients: 8 slightly beaten eggs 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 2 tablespoons olive oil 1 cup frozen whole kernel corn or cut fresh corn 1/2 cup chopped zucchini 1/3 cup thinly sliced green onions (3) 3/4 cup chopped plum tomatoes (2) 1/2 cup shredded cheddar cheese (2 ounces) Procedures: In a medium bowl combine eggs and basil; set aside. Heat oil in a large broilerproof skillet; add corn, zucchini, and green onions. Cook and stir for 3 minutes; add tomatoes. Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese. Place the skillet under broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or until top is just set and cheese is melted. Makes 4 servings. Source: http://shine.yahoo.com/channel/food/recipes/vegetable-frittata-with-cheese-535900/ No related posts.

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