eKusinero

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• Roasted Turkey Recipe
• Escarole Soup with Turkey Meatballs Recipe
• Mister Donut Franchise
• Korean Foods
• How to Make Soup?
• Fajita Marinades
• Inihaw na Pusit (Grilled Squid) Recipe
• Kenny Roger’s Roasters Franchising
• How to Deep-Fry Foods
• Szechuan Fried Rice Recipe

Roasted Turkey Recipe Posted: 28 Jan 2011 09:35 PM PST ROASTED TURKEY RECIPE 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.

Escarole Soup with Turkey Meatballs Recipe Posted: 25 Mar 2010 02:56 PM PDT Ingredients: 1 pound ground turkey 2 eggs, beaten to mix 1 clove garlic, minced 1 small onion, minced 1/2 cup dry bread crumbs 1/2 cup grated Parmesan 1/2 cup chopped fresh parsley 1 1/2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 3 tablespoons olive oil 1/2 head escarole (about 1/2 pound), leaves washed well and chopped (about 1 quart) 1 1/2 quarts canned low-sodium chicken broth or homemade stock 2 cups water 2 tablespoons red wine vinegar or white wine vinegar 1/4 teaspoon red pepper flakes Procedures: In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, 1/2 teaspoon of the salt, and the black pepper until thoroughly combined. Shape the mixture into twenty meatballs. In a large frying pan, heat 11/2 tablespoons of the oil over moderate heat. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes. Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 11/2 tablespoons oil and the rest of the meatballs. Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot. Cover and bring to a simmer over moderate heat, stirring occasionally. The meatballs should be cooked through by the time the broth comes to a simmer. Source: http://www.cooking.com/Recipes-and-More/recipes/Escarole-Soup-with-Turkey-Meatballs-recipe-2004.aspx 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.

Korean Foods Posted: 12 May 2011 06:50 AM PDT KOREAN TRADITIONAL FOODS During eKusinero's visit to Korea, it was noticed that most Korean foods are spicy (very spicy indeed!). Even those packed noodles are spicy. A better example is "kimchi", this fermented vegetable is super spicy but Koreans include this stuff in every possible way in their daily menu, from appetizers, soups, main course, cakes and even pizzas and burgers. It was also noticed that pickling plays a great part of their cuisine. When you order foods in a restaurant, for the starter, appetizers are served immediately. These spicy appetizers are mostly pickled vegetables. A korean traditional meal is mainly compose of rice, appetizer and meat. Kimchi is always present in every meal. Soups are a part of every meal. It is always served as part of the main course and not as a starter. This tradition can be attributed to the Buddhism culture which was introduced to Korea during the dynasty era and spreads and integrated in the Korean cuisine. No related posts.

How to Make Soup? Posted: 12 Aug 2009 08:27 AM PDT Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot or boiling water, until the flavor is extracted, forming a broth. Traditionally, soups are classified into two broad groups: clear soups and thick soups. Thick soups are classified depending upon the type of thickening agent used: purees are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups are thickened with bechamel sauce; and veloutes are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain. Here are some tips when making soup. Always use soft water for making soup, and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Soup should always be made entirely of fresh meat that has not been previously cooked. An exception to this rule may sometimes be made in favour of the remains of a piece of roast beef that has been very much under-done in roasting. This may be added to a good piece of raw meat. Soup made of cold meat has always a vapid, disagreeable taste, very perceptible through all the seasoning, and which nothing indeed can disguise. The juices of the meat having been exhausted by the first cooking, the undue proportion of watery liquid renders it, for soup, indigestible and unwholesome, as well as unpalatable. Refrain from using cold meat for soups. Again, cold meat, even when perfectly good, and used in a large quantity, has no sufficient substance to flavour soup, or to render it wholesome. Soup, however, that has been originally made of raw meat entirely, is frequently better the second day than the first; provided that it is re-boiled only for a very short time, and that no additional water is added to it. Unless it has been allowed to boil too hard, so as to exhaust the water, the soup-pot will not require replenishing. When it is found absolutely necessary to do so, the additional water must be boiling hot when poured in; if lukewarm or cold, it will entirely spoil the soup. Greasy soup is disgusting and unwholesome. The lean of meat is much better for soup than the fat. Long and slow boiling is necessary to extract the strength from the meat. If boiled fast over a large fire, the meat becomes hard and tough, and will not give out its juices. Potatoes, if boiled in the soup, are thought by some to render it unwholesome, from the opinion that the water in which potatoes have been cooked is almost a poison. As potatoes are a part of every dinner, it is very easy to take a few out of the pot in which they have been boiled by themselves, and to cut them up and add them to the soup just before it goes to table. The cook should season the soup but very slightly with salt and pepper. If she puts in too much, it may spoil it for the taste of most of those that are to eat it; but if too little, it is easy to add more to your own plate. The practice of thickening soup by stirring flour into it is not a good one, as it spoils both the appearance and the taste. If made with a sufficient quantity of good fresh meat, and not too much water, and if boiled long and slowly, it will have substance enough without flour. No related posts.

Fajita Marinades Posted: 24 Aug 2009 08:45 AM PDT Marinades serves as a meat tenderizer and flavor enhancer. The process may last seconds or days depending on the texture of meat. All meats benefit from the tenderizing effects of marination. Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The process includes the use of brine , which led to the technique of adding flavor by immersion in liquid. The liquid can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. Here are different marinades which you can use for fajita or to your chicken, pork or beef dishes: Rosemary Garlic Marinade Mix together 1/2 cup olive oil, 1/4 cup pounded garlic, 3 tbsp chopped fresh rosemary leaves, 2 tbsp chopped fresh thyme, 2 tbsp chopped flat leaf parsley, 2tsp salt, 1 tsp pepper and 1/2 tsp red pepper flakes. Best for: Lambs, Pork Chops and Steaks and Chicken breasts. White Wine Marinade Mix together 1/4 cup chopped garlic, 1/2 cup olive oil, 1 cup white wine, 1/4 cup freshly squeezed lemon juice, 1/4 cup chopped fresh parsley, 2 tbsp chopped thyme, 1/2 tbsp salt and 1/2 tsp red pepper flakes. Best for: Seafoods and Chicken Greek Marinade Mix together 1/4 cup Yogurt, 2 tbsp chopped garlic, 1 tbsp salt, 3 tbsp dried oregano leaves, 2 tbsp olive oil and 1 1/2 tsp lemon juice. Best for: Lamb, Chicken, Beef or Pork for grilling or for making kebabs. Seafood Marinade Mix together 1 tbsp lemon juice, 1tsp oregano, 1/4 cup olive oil, 1 tbsp chopped garlic, salt and pepper. Best for: Seafoods – Squid, Fish or Shrimp Balsamic Marinade Mix together 1/4 cup balsamic vinegar, 1/2 cup olive oil, 4 tsp mustard, 2 tbsp chopped fresh rosemary leaves, 2 tbsp chopped fresh thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Best for: Chicken Breast Fillet, Pork or Beef Steaks, ribs and Whole Chicken for roasting. Asian Marinade Mix together 2 tbsp soy sauce, 1 tbsp rice wine, 2 tbsp brown sugar, 1 1/2 tbsp sesame oil, 1 1/2 tbsp pounded garlic, 1/2 tsp toasted sesame seeds and 2 tsp chopped spring onions. Best for: Thinly sliced beef, pork or chicken. No related posts.

Inihaw na Pusit (Grilled Squid) Recipe Posted: 17 Apr 2010 07:01 AM PDT INIHAW NA PUSIT (GRILLED SQUID) RECIPE 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.

Kenny Roger’s Roasters Franchising Posted: 10 Mar 2012 05:47 PM PST KENNY ROGER’S ROASTERS FRANCHISING In 1995, Kenny Rogers Roasters, one of the famous US-franchised concept was brought in the Philippines by Roasters Philippines Inc..  In the first few weeks of operation, Kenny Roger Roasters brought enormous delight to its early patrons.  Not so long after it opened, Kenny built a loyal following for its roasted chicken, baby back ribs, corn-muffins and a wide array of fresh side dishes. Today, Kenny Rogers Roasters has evolved from a Roast Chicken house to a complete restaurant serving not only Roast Chicken and Ribs but also Grilled entrees like Barbecue Chicken, Pork Belly, Burger steak etc.  It has remained true to its mission of serving deliciously healthy food at a price you can afford and in a warm and friendly setting. For Franchising information and details: Contact Information: ROASTERS PHILIPPINES, INCORPORATED 6/F Slc Building, 6797 Ayala Avenue cor. Va Rufino St. Makati City, Philippines Tel: 533-8888; 817-0743; 893-5631 For Franchising, call: (02) 893-6067 local 251 Fax: 817-0748 Web site: www.kennys.com.ph No related posts.

How to Deep-Fry Foods Posted: 27 Sep 2010 07:59 PM PDT HOW TO DEEP FRY FOODS? To deep-fry means to cook a food submerged in hot fat / oil. Food breading or dipping in a batter before deep frying creates a protective coating between food and fat adding crispness, color and flavor to the food. Here are some tips for deep frying: 1. Fry at proper temperature. Fry at 350 to 375 degrees F. Too much grease in fried foods is usually caused by frying at too low temperature. 2. Don't overload the frying basket. Overloading greatly lowers fat temperature. 3. Use good quality fats. The best fat / oil for frying have a high smoke point. 4. Replace 15 to 20 percent of the fat / oil with fresh one after use each day. This process extends frying life. 5. Discard spent fat. Old fats / oils losses frying ability, browns excessively and imparts off flavors. 6. Avoid frying strong and mild-flavored foods in the same fat. French fries should not taste like fried fish. 7. Fry as close to service as possible. Foods left for a long period of time moisturize quickly making the breading or coating soggy. 8. Protect fats from its enemies. Heat: Turn off fryer or lower the heat when not in use. Oxygen: Keep fat covered between services. Water: Remove excess liquid from foods before frying. Keep liquids away from fryer to avoid spills. Salt: Never salt foods over the fats. Detergent: Rinse utensils well after cleaning. No related posts.

Szechuan Fried Rice Recipe Posted: 22 Jan 2011 12:39 AM PST SZECHUAN FRIED RICE RECIPE Szechuan Fried Rice is Chinese dish which is easy to prepare and is a great menu for your lunch or dinner recipe. Enjoy this flavorful dish with your friends and family. Ingredients: 6 cups cooked rice 1 cup Chinese chorizo, chopped 1 onion, chopped 1 stalk celery, chopped 1 head garlic, chopped 1 small carrot, finely chopped ¼ cabbage, finely chopped ¼ cup oyster sauce ¼ cup green peas 2 tbsp sesame oil Salt and pepper to taste 3 tbsp oil, for frying Procedures: In a deep wok, heat oil. Stir fry onion, garlic and chorizo. Add celery, cabbage, carrots and green peas and sauté for a few minutes. Add the cooked rice and stir well. Add the oyster sauce and sesame oil. Toss very well. Season with salt and pepper accordingly. Serve hot. No related posts.

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