| Pesto Pasta with Chicken Recipe Posted: 14 Jan 2011 09:59 PM PST PESTO PASTA WITH CHICKEN RECIPE Pesto Pasta is a simple, easy and delicious lunch or dinner recipe. Just add pesto to the pasta and serve with garlic bread and salad for an easy and delicious filling meal. Ingredients: - 450g spaghetti
- 250g chicken, thinly sliced
- 1 onion, finely chopped
- 2 cloves of garlic
- 1 green pepper
- 3 pcs. tomatoes, cut in halves
- 100g mushrooms, sliced
- 1 cup of pesto
- 100g grated parmezan cheese
Procedures: - Boil the pasta for 10 – 15 minutes, until tender. Add a little oil to the pasta to avoid sticking together. Drain and set aside.
- In a pan, fry the onion and garlic lightly or until brown
- Slice the chicken thinly and add to the onion, fry until the chicken is cooked through.
- Add the pepper and tomatoes to the chicken.
- Slice the mushrooms and add to the chicken. Stir for about 5 minutes. If the ingredients is sticking to the pan add a little water rather than oil, the steam will act like oil, but without the calories.
- Add the pesto to the chicken, and mix thoroughly.
- Add the chicken mix to the pasta. Stir thoroughly.
- Top the pasta mixture with grated cheese.
- Serve with garlic bread and salad.
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| Chicken Caesar Salad Recipe Posted: 16 Jul 2010 08:57 PM PDT CHICKEN CEASAR SALAD RECIPE Ingredients - 1 tbsp olive oil
- 1 thick slices white bread, crusts trimmed and cut into small cubes
- 1 chicken breast, cut into bite size
- 1 baby gem lettuce, or half a Cos or Romaine lettuce, cut into pieces
- 1 tbsp freshly grated parmesan
- 1 egg, sliced (optional)
Dressing Ingredients: - 2 tbsp mayonnaise
- 1 tbsp freshly grated parmesan
- 1 tsp lemon juice
- 1/2small clove garlic, crushed
- 1/8 tsp Dijon mustard
- few drops Worcestershire sauce
- few drops tabasco
Procedures: - Heat the olive oil in a non-stick frying pan and add the cubes of bread. Fry until golden brown. Remove and drain on kitchen paper.
- Place the chicken into the pan. Fry until cooked and leave to cool.
- Combine the dressing ingredients. Mix well.
- Add the lettuce and chicken and toss with most of the dressing.
- Scatter over the grated Parmesan cheese, the croutons and drizzle with the remaining dressing.
- Serve.
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| Calamares (Breaded Squid) Recipe Posted: 07 Nov 2009 04:21 AM PST 
Ingredients: - 1 kg squid, cut into rings
- 1/2 kg (about 4 cups) flour
- 1 liter (4 cups) olive oil
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 2 eggs, beaten
Procedures: - Clean the squid by removing the heads, tentacles, ink bags, fins and skin. Wash them thoroughly under running water, drain them.
- Cut the squid into 5 mm 1/4 inch rings. Set aside.
- In a large saucepan or deep fryer, heat oil. If you have a thermometer, heat the oil to 180C/350F.
- While the oil is heating, mix the flour, cayenne, paprika and salt in a large bowl.
- Drop in the individual pieces of squid and coat thoroughly with the flour mixture.
- Dip the floured squid into the beaten egg and then carefully drop into the hot oil.
- Fry for 2-3 minutes until golden.
- Remove from the oil and briefly drain on paper towels before serving with the garlic and lemon mayonnaise.
- Serve hot.
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| Earn Money Making Siopao Posted: 17 Aug 2009 07:25 AM PDT 
Siopao business is mushrooming everywhere because it only require a little capital to start this business. However, the most important factor in this business is the knowledge in siopao making. Here are some expert’s tips to serve as your guide in this business: - Make sure your products are always fresh. Customers want their siopao fresh and hot when served.
- Produce only what you can sell in a day. Siopao is perishable, so it’s a good idea to make only what you can sell.
- Be flexible. Know what your market wants. It’s important to come up with products that will suit the market.
- Be consistent. Be careful with your mixing and preparations to produce consistently clean, nutritious , and delicious siopao.
- Be careful with blending. The ingredients that you put into your siopao should blend very well with the dough. If not, your siopao will spoil easily.
- Handle your products with care. Steam your siopao carefully so the dough does not get too soggy or too dry. You must check on them every time.
To make the dough: - 4 1/2 cups flour
- 1 1/4 cups warm water
- 3 tbsp. oil
- 3/4 cup sugar
- 1 tbsp. oil
- 1/4 tsp. salt
- 2 tsp. yeast
For the filling: - 1/4 kilo pork or chicken
- 4 tbsp. soy sauce
- 1/2 cup cooked beans
- 1 tbsp. Flour dissolved in 1 tbsp. water
- garlic, onions for sautéing
Utensils: - mixing bowl
- wide board for making dough
- square pieces of paper for each siopao
Procedure: - Dissolved the yeast and sugar in the warm water; set aside for 10-15 minutes.
- Mix together sugar, salt, oil in the mixing bowl.
- Add the dissolved yeast and half of the flour. Mix well.
- Add more the remaining flour and mix well.
- Knead the dough on the kneading board until smooth and fine.
- Make a big ball from the dough and put in the bowl lined with oil. Apply oil also on the top of the dough.
- Cover and let the dough rise within 30-40 minutes.
- Flatten the dough, cut and make small balls. Let arise.
- Flatten the balls, put 1 tbsp. filling in each and close. Put the ball on the square sheet of paper to keep it from sticking on the bottom of the pan.
- Steam the balls for 10-15 minutes, depending on the size of the balls.
Filling: - Saute the garlic, onion, sliced pork or chicken.
- Put in the beans, soy and a little water.
- Before removing from the fire, pour in the dissolved flour for thickening. Stir well.
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| Basic Rules for Safety Cooking Posted: 09 Jul 2011 08:08 PM PDT BASIC RULES FOR SAFETY COOKING There are certain rules to follow for cooking safely and these rules should not be taken for granted. Here are some basic or simple rules to keep in mind when in the kitchen; - Always wash your hands before handling food.
- Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides.
- Wash uncooked poultry, fish, and meat under cold water.
- Use a cutting board when cutting up vegetables and fruits. Don't cut them up in your hand! And be sure to cut in a direction away from you and your fingers.
- Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
- Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
- Always use a pot holder to steady hot pots or to take pans out of the oven. Don't use a wet cloth on a hot pan because the steam it produces could burn you.
- Lift the lid of a steaming pot with the opening away from you so that you will not get burned.
- If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.
- If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to "off."
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| Truffled Scrambled Eggs Recipe Posted: 06 Jul 2010 03:44 AM PDT TRUFFLED SCRAMBLED EGGS RECIPE Ingredients: - 1 small fresh truffle
- 4 large eggs
- salt and freshly ground black pepper, to taste
- 30 g butter
- 2 large slices of bread, toasted
Procedures: - Brush the truffle briefly under cold running water. Slice thinly, then cut into matchsticks.
- Break the eggs into a mixing bowl and best till runny. Add the sliced truffle, keeping a few for garnishing and season with salt and pepper.
- Melt half the butter in a pan over low heat. When melted, add the eggs and cook slowly, stirring all around the bottom and sides to prevent sticking.
- Toast and butter the bread when the eggs are almost cooked.
- Whisk the remaining butter into the eggs and spoon them onto toast.
- Serve immediately.
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| Easy Homemade Donut Recipe Posted: 05 Mar 2011 05:25 AM PST EASY HOMEMADE DONUT RECIPE Are you thinking of something to serve for the snack that is easy and quick to prepare? Well, here’s a donut recipe that is not just an easy and quick snack option but may also be another source of income. Ingredients: - 1/3 cup sugar
- 1/2 cup milk
- 1 egg
- 2 tablespoons butter, melted
- 1 1/2 cups white flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- Cooking oil
Procedures: - In a sifter, mix the flour together with the baking powder, salt, and nutmeg.
- In another bowl, mix together the sugar, milk, egg, and butter.
- Add the sifted ingredients to the liquids and blend to a dough.
- In a deep pan, heat oil enough to cover at least three inches.
- Drop spoonfuls of dough into the oil and fry until a golden brown.
- Roll in sugar or coat with your favorite icing.
- Serve with coffee or cold drinks.
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| Chocolate Peanut Butter Ice Cream Sandwich Cake Recipe Posted: 20 Aug 2013 10:48 PM PDT - 2/3 cup PLANTERS Crunchy Peanut Butter, divided
- 1/2 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 12 vanilla ice cream sandwiches
- 2 Tbsp. chopped PLANTERS Dry Roasted Peanuts
- Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
- Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
- Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert. Wrap foil loosely around dessert.
- Freeze 4 hours or until firm. Top with nuts before serving.
Source: kraftrecipes – chocolate peanut butter ice cream sandwich cake |
| Shrimp and Vegetables Stir Fry Recipe Posted: 15 Mar 2011 06:12 PM PDT SHRIMP AND VEGETABLES STIR FRY RECIPE Ingredients: - 1 pound raw medium shrimp — peeled and deveined
- 3/4 cup reduced-sodium chicken broth
- 1 tbsp cornstarch
- 1/2 lemon, juice and grated peel
- 1 tsp soy sauce
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 garlic clove, minced
- 16 small button mushrooms – (1″ size)
- 3/4 cup sweet red pepper in 1/2″ pieces
- 3/4 cup broccoli, cut into pieces
- 1 small onion, sliced
- a stalk of celery, cut into pieces
- 1/2 cup frozen peas, thawed
Procedures: - Combine chicken broth, cornstarch, lemon juice and soy sauce and set aside.
- In a large non-stick skillet, heat 1 teaspoon of vegetable oil and sesame oil. Stir-fry the shrimp with the garlic for about 3 to 4 minutes or until the shrimp just turns pink. Remove shrimp with a slotted spoon.
- Add the remaining vegetable oil to the skillet and stir-fry the mushrooms, red pepper. broccoli, celery and onion with the lemon peel for 3 to 4 minutes until tender. Stir in cornstarch-chicken broth mixture and cook over medium heat with constant stirring until the sauce thickens.
- Add shrimp and peas and cook until heated.
- Serve over pasta or rice.
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