tag:blogger.com,1999:blog-41507937939334885212024-03-05T07:54:08.209-08:00I Am Not A Cook...but everyday I take out my "weapons" and whip up something great.crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-4150793793933488521.post-8600557666691054812017-02-14T16:52:00.000-08:002017-02-14T16:52:29.112-08:00Pan-Seared Pork Chops<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMYcCL2wejwhHdZ3IGkkJPQOwgdrd1LWLwR0qtFz1qQ_er5CkauIRHTo3llnWH-2Gu7VhMFLevmKUenzre0A2x648poHUfUU56pjG9h4aMomoZxY6DN8_XYSdQF2aNHBC9dCoOOAFl-U/s1600/20170214_074724_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMYcCL2wejwhHdZ3IGkkJPQOwgdrd1LWLwR0qtFz1qQ_er5CkauIRHTo3llnWH-2Gu7VhMFLevmKUenzre0A2x648poHUfUU56pjG9h4aMomoZxY6DN8_XYSdQF2aNHBC9dCoOOAFl-U/s400/20170214_074724_wm.jpg" width="400" /></a></div>
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<b><span style="color: #93c47d;">INGREDIENTS</span></b></div>
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orange marmalade</div>
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soy sauce</div>
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black pepper</div>
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bone-in pork chops</div>
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canola oil</div>
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green onions</div>
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<b><span style="color: #93c47d;">INSTRUCTIONS</span></b></div>
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1. In a bowl, combine orange marmalade, soy sauce and pepper. Mix well until properly blended. </div>
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2. Add the pork chops. Make sure to coat all surfaces evenly. Let it marinate for about 2 hours or overnight. </div>
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3. Heat oil and fry the pork chops. </div>
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4. Meanwhile, create glaze by combining orange marmalade and soy sauce in another bowl. Add glaze while cooking and cook the chops until the glaze thickens. You may also pop the pan in the oven after applying the extra glaze, for a more dramatic effect. </div>
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4. Top it with green onions for garnish. </div>
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This is such a simple dish to make. And for someone who absolutely hates cutting and preparing ingredients, this is amazing because all I had to do was to mix the soy sauce, marmalade and pepper. Nothing could be easier than that! Be careful with the glaze because it is easy to overcook and burn it, so reduce the heat just when you're about to add the glaze. I was quite surprised to taste the orange marmalade in the glaze. I thought it was just going to be sweet, but that's a welcome citrus-surprise. </div>
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Crickette Inserto, DMDhttp://www.blogger.com/profile/01936339810393585386noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-57277596645085337162016-10-25T03:39:00.000-07:002016-10-25T03:39:09.047-07:00Stir Fry Korean Beef<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vgeqDDuEgO_YKLq6FXHF7DysLadDZ0iUMAwJILSiCJwQBf8oZdGm6eYraKiem0vcr9GRL9fNqtIIqGP8Yao8X8L1lzk1mlWOZUu8RKb9fS6tP0jtBkkQqvOrpSsdNwP_78Q5ghOtBFc/s1600/stir+fry+korean+beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vgeqDDuEgO_YKLq6FXHF7DysLadDZ0iUMAwJILSiCJwQBf8oZdGm6eYraKiem0vcr9GRL9fNqtIIqGP8Yao8X8L1lzk1mlWOZUu8RKb9fS6tP0jtBkkQqvOrpSsdNwP_78Q5ghOtBFc/s400/stir+fry+korean+beef.jpg" width="400" /></a></div>
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<b><span style="color: #93c47d;">INGREDIENTS</span></b></div>
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sirloin beef, sliced or in strips</div>
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sugar</div>
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sesame oil</div>
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sesame seeds</div>
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garlic, crushed</div>
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soy sauce</div>
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mirin</div>
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oil</div>
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<b><span style="color: #93c47d;">INSTRUCTIONS</span></b></div>
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1. Combine all the ingredients together and mix it well</div>
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2. Add meat and let it marinate</div>
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3. Fry the meat </div>
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This is a very simple dish and as long as you use good beef (such as sirloin), or take time to make the beef tender, you will enjoy this. It's simple to make and just like everything I prepare it is simple. Let the marinade glaze before you take the meat out of the pan, or you can cook the meat, set it aside, and then cook it again (allowing the sauce to thicken) so it will give the beef a glazed appearance. Finish the dish with a sprinkle of sesame seeds, for esthetic effect.Crickette Inserto, DMDhttp://www.blogger.com/profile/01936339810393585386noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-47411943167048748052016-10-03T08:46:00.003-07:002016-10-03T08:49:02.007-07:00Penne Al Telefono<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03q4m8pPTAuw5lSGHtcbOmrsxJylx4BsRGYz9gYaFwh5j0R_LJJQZWpHqWpRhgRcCEs1WvmepHoSn03r6yioXXzOYnfMJCxyVLKFRPvbhIQEpXtIvW24Dt5xO86tmZXjEzakdq2pk-C4/s1600/penne+al+telefono1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03q4m8pPTAuw5lSGHtcbOmrsxJylx4BsRGYz9gYaFwh5j0R_LJJQZWpHqWpRhgRcCEs1WvmepHoSn03r6yioXXzOYnfMJCxyVLKFRPvbhIQEpXtIvW24Dt5xO86tmZXjEzakdq2pk-C4/s400/penne+al+telefono1.jpg" width="225" /></a></div>
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<b><span style="color: #6aa84f;">INGREDIENTS</span></b></div>
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penne pasta</div>
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olive oil</div>
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garlic, minced</div>
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onions, minced</div>
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bacon, sliced</div>
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diced tomatoes in can</div>
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1/2 cup water</div>
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1 1/2 chicken stock</div>
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spaghetti sauce</div>
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mozzarella, cubed</div>
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basil, chopped</div>
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2 cups all purpose cream</div>
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salt and pepper, to taste</div>
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<b><span style="color: #6aa84f;">INSTRUCTIONS</span></b></div>
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1. Boil pasta, al dente, and set it aside</div>
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2. Saute garlic and onion. Fry bacon. </div>
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3. Add the diced tomatoes in can and let things simmer. </div>
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4. Add the spaghetti sauce and basil. Season with salt and pepper. Add the chicken stock. </div>
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5. Add the cream and let it simmer until the sauce is thick. </div>
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6. Add the mozzarella until the cheese has melted.</div>
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7. Bring the pasta into the pan and make sure you coat it well with the sauce. </div>
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Penne Al Telefono, is a classic Cibo pasta dish. This is a hack that I acquired online for quite some time now, but tried just today. Am I happy about it? Super! I did a few alterations, though, such as adding bacon and using spaghetti sauce to increase sauce yield (so feel free to take out the spaghetti sauce). This is simple to do but as it is my first time to handle mozzarella this way, I didn't realize that it's so sticky and messy. Transferring the coated pasta from the pan to the container was a little tricky while the cheese is hot and stringy, so let it set for a while. If you want to enjoy it that way, though, by all means go ahead because messy is always FUN!</div>
Crickette Inserto, DMDhttp://www.blogger.com/profile/01936339810393585386noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-22062706770644843632016-09-27T07:39:00.000-07:002016-09-27T07:39:06.713-07:00Honey-Soy Glazed Pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZwXXKMYrdlFSREsellfOSIt3pCcjwGdYWUPBvR5Yfhg9fennhC_gbFPT2irhY3cvF2NR4QhhS51n3BSwDcCQiZffRsK6FaFPecvEXku8CGx_2CMQ_2xwjP_5zinxAV5DvOkw13rAJV8/s1600/honey+soy+glazed+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZwXXKMYrdlFSREsellfOSIt3pCcjwGdYWUPBvR5Yfhg9fennhC_gbFPT2irhY3cvF2NR4QhhS51n3BSwDcCQiZffRsK6FaFPecvEXku8CGx_2CMQ_2xwjP_5zinxAV5DvOkw13rAJV8/s400/honey+soy+glazed+pork.jpg" width="400" /></a></div>
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<b><span style="color: #6aa84f;">INGREDIENTS</span></b></div>
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1 cup water</div>
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6 tbsp soy sauce</div>
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6 tbsp honey</div>
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3 tbsp hoisin sauce</div>
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1 1/2 tsp green onions, chopped</div>
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1 star anise</div>
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1 bay leaf</div>
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2 tsp cornstarch in water</div>
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1 1/2 kg pork</div>
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shitake mushrooms, sliced</div>
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<b><span style="color: #6aa84f;">INSTRUCTIONS</span></b></div>
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1. Combine all the marinade ingredients in a pan (water, soy sauce, honey, hoisin sauce, green onions, star anise and bay leaf) and heat the mixture until it boils.</div>
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2. Add cornstarch mixture until you achieve a syrupy texture.</div>
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3. Pour marinade over pork and let it marinate overnight.</div>
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4. Grill the pork with the mushrooms. </div>
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Actually, I didn't have enough time to marinade the pork for an hour so as a cheat I boiled the pork with the marinade and then I created a second serving of the marinade mix, for grilling. I also made the decision to boil the pork because I wanted it to be tender and it worked just as I hoped it would. Since the pork was already cooked, I only had to grill it to give it the lovely "charcoal look".</div>
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This is so simple but the taste is just good. Boiling made sure that the pork absorbed the flavor well, so every bite was good. You can also use this marinade for chicken or liempo. </div>
Crickette Inserto, DMDhttp://www.blogger.com/profile/01936339810393585386noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-77748846887129563012016-09-15T08:13:00.001-07:002016-09-15T08:20:02.976-07:00Sardine Puttanesca in Oil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxpzSmeBS-eXK7-6UNaFGpuV71z1FxltzAGxE-BBSSIjZe327B8VNiZIbJr-2avIz42vvXvcg9HiTiSsMb1awTjulINvKxuAyOyE-uxAbQun_X4Bkb3I5e8Fexg9XNiyeOkCeZ6LX7YE/s1600/20160915_215732_wm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxpzSmeBS-eXK7-6UNaFGpuV71z1FxltzAGxE-BBSSIjZe327B8VNiZIbJr-2avIz42vvXvcg9HiTiSsMb1awTjulINvKxuAyOyE-uxAbQun_X4Bkb3I5e8Fexg9XNiyeOkCeZ6LX7YE/s400/20160915_215732_wm.jpg" width="400" /></a></div>
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
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Spanish sardines in oil</div>
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bacon, sliced</div>
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olive oil</div>
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onions, minced</div>
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garlic, minced</div>
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tomatoes, chopped</div>
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parsley</div>
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mushrooms, sliced</div>
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olives</div>
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capers</div>
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spaghetti noodles</div>
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<b><span style="color: #6aa84f;">INSTRUCTIONS</span></b></div>
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1. Heat olive oil and the sardine oil</div>
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2. Saute onion, garlic and tomatoes</div>
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3. Add bacon and mushrooms. Cook well.</div>
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4. Add sardines, olives, capers, and parsley. Season with salt and pepper to taste</div>
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5. Toss in cooked pasta</div>
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I usually do this with tomato sauce or spaghetti sauce because that increases yield, but I decided to keep it in oil-base so that it's lighter. Some people do not remove the sardine bones, but I do because I do not like biting into the bones--gross. The original recipe does not use tomatoes, but I used some to remove the fishy taste. You can add more oil so you can coat the noodles generously and you can substitute sardines with tuyo or bangus, it's all up to you.<br />
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Crickette Inserto, DMDhttp://www.blogger.com/profile/01936339810393585386noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-60617619016026215202016-08-27T19:27:00.001-07:002016-08-27T19:27:15.453-07:00Seared Chicken Breast with Lemon Herb Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-U87RhoZQ_FzqQUCWhSK-rIPETDfiNehKHCvhuLy2r99Ohl2cohSM-WOSeBoTrA64BV1XufvEgXGRL-OYL6tXaPc6m42X7wWX5e5mFwMDzjWnCJXicPb5CTT9IWr8b-1iAwBgPGYpWY/s1600/seared+chicken+with+lemon+herb+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-U87RhoZQ_FzqQUCWhSK-rIPETDfiNehKHCvhuLy2r99Ohl2cohSM-WOSeBoTrA64BV1XufvEgXGRL-OYL6tXaPc6m42X7wWX5e5mFwMDzjWnCJXicPb5CTT9IWr8b-1iAwBgPGYpWY/s400/seared+chicken+with+lemon+herb+sauce.jpg" width="400" /></a></div>
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
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chicken breast fillet</div>
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fresh parsley, minced</div>
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fresh thyme, minced</div>
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garlic, minced</div>
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lemon rind, thinly sliced</div>
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2 cups chicken broth </div>
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butter</div>
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oil</div>
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<span style="color: #6aa84f;"><b>INSTRUCTIONS</b></span></div>
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1. Mince herbs and garlic, then combine it with the thinly sliced lemon rind. Set aside.</div>
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2. Season chicken fillets with salt and pepper.</div>
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3. Heat oil and mix butter in a pan. Fry chicken until brown. Set aside. </div>
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4. Using the same pan, add the chicken broth and let it simmer. </div>
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5. Add the chicken. Add the herbs. Let it simmer to allow the flavors to combine. </div>
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6. Squeeze a little lemon (optional)</div>
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This dish is simple. When I finished with it I thought it looked too simple and I was worried, but as soon as the flavors combined it was amazing. The simplicity of the actually made it special. The citrus flavor of the lemon when combined with parsley and thyme, gave the garlic buttery sauce true character. I've said it here many times, I love cooking chicken. I love it because you can give it any flavor. Do not overcook the chicken so it left tender and not dry. Also a tip, do not be afraid of the herbs. Put as many fresh parsley and thyme (even garlic) so you can---you'll be asking for more. Also, </div>
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Enjoy this with roasted potatoes or green beans on the side. </div>
Crickette Inserto, DMDhttp://www.blogger.com/profile/01936339810393585386noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-77945489614046237312016-08-08T10:09:00.000-07:002016-08-08T10:09:08.328-07:00Beef with Three Mushroom<br />
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beef brisket</div>
<div style="text-align: center;">
onion, sliced</div>
<div style="text-align: center;">
garlic, minced</div>
<div style="text-align: center;">
butter</div>
<div style="text-align: center;">
shitake mushrooms</div>
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button mushrooms</div>
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oysters mushrooms</div>
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all purpose cream</div>
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1/4 cup chicken stock</div>
<div style="text-align: center;">
water</div>
<div style="text-align: center;">
1/2 tsp liquid seasoning</div>
<div style="text-align: center;">
2 tbsp brandy (optional)</div>
<div style="text-align: center;">
salt and pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: #6aa84f;">INSTRUCTIONS</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1. Season beef with salt and pepper, then soften in pressure cooker for 1-2 hours</div>
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2. Let it cool and separate it from the broth</div>
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3. In a pan, melt butter and saute garlic and onions</div>
<div style="text-align: center;">
4. Add the mushrooms and the beefs. Coat the beef with butter. </div>
<div style="text-align: center;">
5. Add cream, chicken stock, water and liquid seasoning. Let everything simmer until sauce thickens.</div>
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6. Add the brandySeason with salt and pepper to taste. </div>
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<br /></div>
<div style="text-align: justify;">
The truth is that this recipe is for ox-tongue, but I do not have time to soften ox-tongue that almost takes forever and it's more expensive, so maybe better for a special occasion. Feel free to substitute ox-tongue for beef brisket, and just follow the same procedure. Anyway, I always prefer pre-softening the beef in pressure cooking or slow-cooking (rather than to let it cook with the rest of the ingredients because it's faster to soften beef on its own and it allows you to get rid of the fat. </div>
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This is a simple dish and it's rather tasty. I would love it if I used ox-tongue, but I will one day and I'll tell you all about it. If you do it ahead of me, let me know. Haha!</div>
Crickette Inserto, DMDhttp://www.blogger.com/profile/01936339810393585386noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-69828399087994369892016-08-03T06:09:00.003-07:002016-08-03T06:10:34.763-07:00Basil Chicken in Coconut Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAPgs6HxGJfVz5ThIZZSgeyAqdyzANTM24_uSOWCFAoLzxZWdeNNtzsGixBRwW2wPijSwX7aSRXdVr5C62nEhTj3w3nTnYZp4AZrtSfSzO37AQTqf-UVSNCrO5vd1EiSMgPNdENGBRgc/s1600/Chicken+Basil+in+Coconut+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAPgs6HxGJfVz5ThIZZSgeyAqdyzANTM24_uSOWCFAoLzxZWdeNNtzsGixBRwW2wPijSwX7aSRXdVr5C62nEhTj3w3nTnYZp4AZrtSfSzO37AQTqf-UVSNCrO5vd1EiSMgPNdENGBRgc/s400/Chicken+Basil+in+Coconut+Sauce.jpg" width="400" /></a></div>
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
chicken</div>
<div style="text-align: center;">
basil, fresh</div>
<div style="text-align: center;">
onion, minced</div>
<div style="text-align: center;">
garlic, minced</div>
<div style="text-align: center;">
ginger, minced<br />
1 can coconut milk</div>
<div style="text-align: center;">
water</div>
<div style="text-align: center;">
green peas (optional)</div>
<div style="text-align: center;">
potatoes (optional) </div>
<div style="text-align: center;">
chicken broth cubes (optional)</div>
<div style="text-align: center;">
salt</div>
<div style="text-align: center;">
pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><span style="color: #38761d;">INSTRUCTIONS</span></b></div>
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<br /></div>
<div style="text-align: center;">
1. Season chicken with salt and pepper</div>
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2. Saute ginger, garlic and onions until fragrant</div>
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3. Brown chicken</div>
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4. Add water and wait until chicken is cooked and water has evoporated</div>
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5. Add vegetables</div>
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6. Season to taste (you may add chicken broth cubes, to arrive at a proper saltiness level)</div>
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6. Add can of coconut milk and let it simmer until sauce is thick and sticky</div>
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<br /></div>
<div style="text-align: justify;">
The truth is this is nothing but the classic Filipino Tinola, with a twist. If you cook, then you know that the first steps I've given you are the basic steps on making Tinola, but while the classic approach ends with the boiling of the vegetables, this dish takes another step with the addition of the coconut milk. I am a lazy cook so I do not have time to buy freshly ground coconut milk from the market, but feel free to be a hero. I am an on-the-go woman and I only have time for quick cooking and my kitchen prowess only permits the use of canned coconut milk. Also, I forgot to buy fresh basil, so I used dried ones. It's fine, the fresh basil will just add some interesting texture and taste, but there is nothing wrong. </div>
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I love this so much because I know a lot of people will crucify me, but I do not like Tinola so much. I, however, love the taste of "gata" or coconut in dishes and as long as you season it well, this is absolutely tasty and creamy. The flavors play well in the mouth and they are will be just right. </div>
Crickette Inserto, DMDhttp://www.blogger.com/profile/01936339810393585386noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-58664115331316484702013-07-31T08:43:00.000-07:002013-07-31T08:43:00.439-07:00Sesame Chicken with Green Beans and Cauliflower<div align="center">
<a href="http://lh6.ggpht.com/-KDQIaNw2zh4/UelcfJvAP_I/AAAAAAAAHYY/eN2ZIR-yPjE/s1600-h/IMG_0325%25255B9%25255D.jpg"><img alt="IMG_0325" border="0" height="298" src="http://lh4.ggpht.com/-SQ91HzWKjBc/UelcgWytEUI/AAAAAAAAHYg/EICSadOZxUw/IMG_0325_thumb%25255B6%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0325" width="376" /></a></div>
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
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soy sauce </div>
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sugar </div>
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chicken broth </div>
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ginger, grated</div>
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rice vinegar </div>
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sesame oil </div>
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garlic, chopped</div>
<div align="center">
chicken breast, strips </div>
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green beans</div>
<div align="center">
cauliflower</div>
<div align="center">
sesame seeds</div>
<div align="center">
</div>
<div align="center">
INSTRUCTIONS</div>
<div align="center">
<br /></div>
<ol> </ol>
<br /><ol>
<li style="text-align: center;"> Whisk together first six ingredients then set aside</li>
<li style="text-align: center;">Slice the chicken breasts into strips and then marinate it in soy sauce and sesame then set it aside</li>
<li style="text-align: center;">In a pan, brown the chicken using the sesame oil until it is browned</li>
<li style="text-align: center;">Add the green beans and cauliflower, making sure not to overcook it</li>
<li style="text-align: center;">Continue to cook this until the sauce has thickened, adding more flour if necessary</li>
<li style="text-align: center;">Top this with toasted sesame seeds<br /> </li>
</ol>
<ol> </ol>
<div style="text-align: justify;">
Personally, chicken is an ultimate favorite for me. Of the many meats, I could have chicken everyday and be a happy woman. This chicken dish is absolutely lovely. I was supposed to use chicken breast fillets, but this one I cooked was made with thigh fillets, and I do not like it much. It is more tender and juicy, as most thighs are supposed to be, but lean meats (breasts) are better --- I’d say. </div>
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The combination of flavors used in for this dish easy to love. The taste of sesame oil and soy sauce is just amazing, and the look of the sesame seeds make it even more tasteful not just to the eye, as it turns out. </div>
crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-39557444635454469222013-07-23T19:18:00.000-07:002013-07-23T19:18:36.053-07:00Tilapia in Sweet and Sour Sauce<a href="http://lh6.ggpht.com/-qWi8ZpWbUvs/UelTQA7ckKI/AAAAAAAAHYA/NscBbdNslnU/s1600-h/IMG_0124%25255B9%25255D.jpg"><img alt="IMG_0124" border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc85Pza6tVYejOjlN-IgCuEYBTDUfbAIWf86yXNRHEbcS85-Qh0XXMlsw__d-oP2uXTWDBf5MP2reB6-Ep1ei4qFeBGWDmvMkZO6_LQ2VIIi4N7Qmlh3xhIRbFNpAlnBh4UKihz8XzdklR/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0124" width="366" /></a><br />
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<span style="color: #93c47d;"><b>INGREDIENTS</b></span></div>
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<br /></div>
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tilapia</div>
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pineapple chunks</div>
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carrot, sliced</div>
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bell pepper, sliced</div>
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garlic, minced</div>
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onion, minced</div>
<div align="center">
ginger, minced</div>
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1/2 tbsp sugar</div>
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3 tbsp soy sauce </div>
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1/2 cup water</div>
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2 tbsp flour</div>
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ground black pepper</div>
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<br /></div>
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</div>
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<span style="color: #6aa84f;"><b>INSTRUCTIONS</b></span></div>
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<br /></div>
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1. Fry the fish and set aside</div>
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2. Saute garlic and onion until onions are translucent</div>
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3. Add pineapple, sugar, soy sauce, water, flour, salt and water. Let this simmer until the sauce has thickened</div>
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4. Once the sauce has thickened, add the bell peppers, carrots and then simmer them for more time</div>
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5. Pour the hot sauce on top of the fish, allowing it imbibe the flavors</div>
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To be honest, this version of mine was not done well. It taste well --- it looks nice and colorful, but I would rather prefer it if the sauce was thicker, as I usually have it when I find it served in dinner parties.</div>
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This recipe can be enjoyed with any kind of fish, actually, but I used it tilapia because personally I have a thing for tilapia and how soft it is. You can make it extra crisp on the outside but still have it nice and tender inside, so that when it begins to soak with the sauce, the crispiness of the skin just yields to to it. </div>
crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com1tag:blogger.com,1999:blog-4150793793933488521.post-15644468580170117312013-07-19T20:29:00.000-07:002013-07-19T20:29:04.898-07:00Sardine Puttanesca<a href="http://lh6.ggpht.com/-yHFOIEJl3KY/UejuzSSsN6I/AAAAAAAAHXo/2-wMOt442wc/s1600-h/IMG_2173%25255B14%25255D.jpg"><img alt="IMG_2173" border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0iaTTYTYJM0nFohPFY12wRXRJ_D7-Z7Dq77WVPUT_2lFxgNUc2S6kT_GXySb4zXtwcLVZBZUuhM_TXoY2G90JL8ArFHnUBxbeSYNnxdHRxXt29i3XmP_BjKE8zcpNc9hoEyXoI4EaXPR_/?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_2173" width="385" /> </a><br />
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
pasta (wheat)</div>
<div style="text-align: center;">
spaghetti sauce</div>
<div style="text-align: center;">
garlic, minced</div>
<div style="text-align: center;">
onions, minced</div>
<div style="text-align: center;">
olive oil</div>
<div style="text-align: center;">
bacon, slice </div>
<div style="text-align: center;">
capers</div>
<div style="text-align: center;">
black olives</div>
<div style="text-align: center;">
sardines, deboned/deveined</div>
<div style="text-align: center;">
mushrooms </div>
<div style="text-align: center;">
basil </div>
<div style="text-align: center;">
salt and pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #6aa84f;"><b>INSTRUCTIONS</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1. Saute onions and garlic, then add the bacon and cook them until they are brown and crisp</div>
<div style="text-align: center;">
2. Add the sardines, but make sure to remove the bones first before anything else, then add the spaghetti sauce, mushrooms, capers and olives, letting it simmer for a while</div>
<div style="text-align: center;">
3. Add salt and pepper to taste</div>
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<br /></div>
<div style="text-align: justify;">
Since I have been avoiding much of the carbs, as much as I can (and reserving it for the fun carbohydrates like pizza, cakes, ice cream and all kids of sweets), I haven't cooked pasta for long. For this recipe, I specifically used whole wheat pasta, not that I think it makes much of a difference because pasta is still pasta in my books and I haven't had rice in a long time, so I shouldn't start anytime soon. </div>
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<div style="text-align: justify;">
I love this recipe because apart from loving sardines and pasta (despite trying my hardest to stay away from it), the sardines in this dish is absolutely fine. You do not taste it so it is good to serve even to those who do not usually have sardines. All the other ingredients mask the taste of the sardines so what you are left to enjoy is its saltiness --- that blend oh so well with the capers, the olives and the bacon. I particularly kept the slices of bacon larger than they usually serve it, in small cubes. I kept them rather big and not so crisp so they you get to enjoy some real bite into it. </div>
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-27694888502667167142013-06-04T07:49:00.000-07:002013-06-04T07:49:41.303-07:00Chicken Breast Stuffed in Cottage Cheese and Basil<div align="center">
<a href="http://lh6.ggpht.com/-qF3B5MeGif4/Ua38ZhnaUII/AAAAAAAAG7A/NidlvlQD0AY/s1600-h/IMG_0507%25255B13%25255D.jpg"><img alt="IMG_0507" border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh480zLzdqvUrYgKIW6dElE6fxKja1mxGrB_Jo-Ykk3YIP4Z6xltZt1SObS3nY_pQkU3G3AfmI1OZso4tDgjjciYOw2bfqfp9iSZC-FAesEEBZQnRLFHly6FfBkmCsLQiefzT-jejgMz0RI/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0507" width="342" /></a></div>
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<span style="color: #93c47d;"><b>INGREDIENTS</b></span></div>
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<br /></div>
<div align="center">
chicken breasts, sliced in the middle</div>
<div align="center">
onions, minced</div>
<div align="center">
garlic, minced</div>
<div align="center">
chives, chopped</div>
<div align="center">
fresh basil</div>
<div align="center">
cottage cheese</div>
<div align="center">
salt and pepper</div>
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<br /></div>
<div align="center">
COOKING INSTRUCTIONS</div>
<div align="center">
<br /></div>
<div align="center">
1. Prepare the stuffing by combining, chopped onions, garlic, chives, basil and cottage cheese. </div>
<div align="center">
2. Slice the chicken breasts in half, to give room for the stuffing</div>
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3. Get a dollop of the stuffing into the chicken. If it folds easily, leave it or you can hold it close by using a toothpick</div>
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4. Grill the stuffed-chicken, until the chicken is properly cooked. The stuffing will juice, collect it and pour it on the cooked pieces, to give it more flavor</div>
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<br /></div>
<div align="justify">
When I found this recipe, it was meant for a cream cheese stuffing but I made it “healthier” by using cottage cheese instead. Of course, cream cheese is definitely tastier than cottage cheese but trust me, the onions and basil gives every bite a juicy taste that you will love. This was supposed to be a battered and fried dish, but I grilled it, instead. </div>
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<br /></div>
<div align="justify">
Chicken breasts cook fast so you do not have to grill it for long. Try your best not to dry the chicken too much so that it will remain juicy and soft. </div>
crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com1tag:blogger.com,1999:blog-4150793793933488521.post-37318020171433864072013-05-28T08:33:00.000-07:002013-05-28T08:33:22.222-07:00Chicken ala King<div align="center">
<a href="http://lh4.ggpht.com/-abyJIoZ2L7Q/UaSzctC53FI/AAAAAAAAG6I/elI97NNjv9I/s1600-h/IMG_0174%25255B4%25255D.jpg"><img alt="IMG_0174" border="0" height="262" src="http://lh4.ggpht.com/-J3Ipvc4_k8s/UaSzd_YEKsI/AAAAAAAAG6Q/nSFBNz6z2Jc/IMG_0174_thumb%25255B4%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0174" width="316" /></a></div>
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<span style="color: #93c47d;"><b>INGREDIENTS</b></span></div>
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<br /></div>
<div align="center">
chicken breast, chunks</div>
<div align="center">
butter</div>
<div align="center">
carrots, chunks</div>
<div align="center">
mushrooms, slcices</div>
<div align="center">
corn kernels</div>
<div align="center">
chicken stock</div>
<div align="center">
celery </div>
<div align="center">
red and green bell peppers, diced </div>
<div align="center">
green peas</div>
<div align="center">
salt<br />
pepper </div>
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egg yolk</div>
<div align="center">
grated cheese</div>
<div align="center">
bread buns </div>
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<br /></div>
<div align="center">
<br /></div>
<div align="center">
<b><span style="color: #93c47d;">COOKING INSTRUCTIONS</span></b></div>
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<br /></div>
<div align="center">
1. Prepare the vegetables, cut them into cubes</div>
<div align="center">
2. Boil and cut the chicken into cubes as well</div>
<div align="center">
3. Melt butter in skillet and add carrots allowing them to soften a bit<br />
4. When the vegetables are half cooked, add the chicken, mushrooms and corn<br />
5. Pour the chicken stock and allow it to simmer until the sauce is smooth<br />
6. Add the celery, as well as red and green bell peppers, season with salt and pepper<br />
7. Stir in beaten egg and allow it to simmer until sauce thickens<br />
8. Toast bread or bake it<br />
9. Pour into bread bowl and top with grated cheese, then serve<br />
<br />
<div style="text-align: justify;">
A quick confession, I was feeling lazy to chop have to chop the veggies so I got a frozen pack of green peas, carrots and corn for this one --- do not do that! Anyway, when I first tasted chicken ala king, it was one New Year's Eve celebration in my grandparents' house. My mom cooked the chicken sauce filling and she ordered puff pastries from a bakery and she filled the pastries before putting them in the oven --- it was amazing.</div>
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<br /></div>
<div style="text-align: justify;">
I can't remember if I've mentioned this to you before, I think I have, I am a bread person and I was a bread person when I was young and am still one today. I love chicken ala king because it is tasty and quite easy to do. You just put the ingredients in and then you have it. You do not even have to toast or bake the bread because for this particular dish, I didn't. I got buns, cut a hole in the middle and poured the sauce quite generously it dripped on my hand with every bite. </div>
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<div style="text-align: justify;">
Of course you can also have this with rice, but it's better with bread --- puff pastry if you can --- trust me!</div>
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-37463363496829648332012-11-08T20:12:00.000-08:002012-11-08T20:12:03.478-08:00Pork in Honey and Hoisin Sauce<a href="http://lh3.ggpht.com/-qRGbylmYyRE/UJtGx2vIX9I/AAAAAAAAFpE/3VnPZDT-L4k/s1600-h/IMG_9933%25255B13%25255D.jpg"><img alt="IMG_9933" border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CoFMh-v1jW_AB48Jb-sDVmeJftFQJxPBVtG_szIN8GqfRN7CpfaWyTN9fewnEuBcgrVU5UpJKrdaTyVfXpmhXufu8a_ioil6uZHcC8JHERhCb9jNlT5iDy3iJle1kLPJQd10lW1s3hRf/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_9933" width="333" /></a><br />
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
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<br /></div>
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pork steak</div>
<div align="center">
hoisin sauce</div>
<div align="center">
honey</div>
<div align="center">
chilli flakes<br />
</div>
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<br /></div>
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<span style="color: #6aa84f;"><b>COOKING INSTRUCTIONS</b></span><br />
<br />
1. Combine hoisin sauce, honey and chilli flakes<br />
2. Marinate the pork slices into the mixture. Keep it for an hour or overnight<br />
3. Heat the griller. Grill until browned.</div>
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<div style="text-align: justify;">
I absolutely love this because it is very simple to do and I love easy peasy cooking because I don't really have much time to devote to the kitchen. Grilling the pork is good because it makes its "somewhat" healthier and also because it makes it more tender. The dried chilli flakes I use isn't too strong so I put like one whole bag in it, sometimes two, and it's okay. This is an amazing dish to try because it's simple, it's cheap (especially if you already have the hoisin sauce and the honey lying around) and it's yummy!</div>
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com1tag:blogger.com,1999:blog-4150793793933488521.post-89222612320497640182012-10-15T20:44:00.000-07:002012-10-15T20:44:25.456-07:00Asian Chicken with Green Beans<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QhyN4ELxcsPb19BFSF9jcqcXEa7nqvcOPDpA5KBzu7uUPxATVpp2hcxEwXIqueafNDA_oY_xxdgHSCNcRygBcVfaf4Nb3iPA4EWNBbHjNSgnZJK2GmzGZNwbymDhAJH7RsazvJRbmaMu/s1600-h/IMG_9679%25255B10%25255D.jpg"><img alt="IMG_9679" border="0" height="275" src="http://lh6.ggpht.com/-DjUwTUzLR_4/UGsiyUP1p0I/AAAAAAAAFU4/gmIjFn0DAdY/IMG_9679_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_9679" width="346" /></a></div>
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
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<br /></div>
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chicken</div>
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baguio beans</div>
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mushrooms</div>
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</div>
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garlic, minced</div>
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onions, sliced</div>
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ginger, sliced</div>
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hoisin sauce</div>
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chili flakes </div>
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sesame oil</div>
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salt and pepper</div>
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<span style="color: #6aa84f;"><b>COOKING INSTRUCTIONS</b></span></div>
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<br /></div>
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1. Season chicken with salt and pepper</div>
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2. Saute garlic, onion and ginger</div>
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3. Add the chicken and let it brown on low fire</div>
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4. Add hoisin sauce and chili flakes, letting the it coat the chicken</div>
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5. Toss the mushrooms in, as well as the green beans</div>
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This is one is perfect with or without rice, and if you know me enough, you would know that I had this without rice. The ingredients give it a very lovely sweet and spicy taste. The chicken is tender and the green beans are crunchy. I chose to use drumstick because they're more fun to eat but it cam easily be made using chicken breast fillet. The only problem I have with chicken breast is that it can be quite tough but chicken drumsticks are tender.</div>
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-22008089977549252622012-10-08T21:39:00.001-07:002012-10-08T21:39:44.979-07:00Pork Sinigang<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKC_QtiRD98cOeUSoeeP9SX_dZBcKhb_DrVkMz1Q90QHLZ9amjEPYat9ac7qe3l4F8YkNZbWD_KEmdZNYjaiwyuKLVkmkz8ughft4casJjP1hspCshTdijRNmsak3jMqtm_q9SU-oC-VZ/s1600-h/IMG_9620%25255B9%25255D.jpg"><img alt="IMG_9620" border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4Y9TA9C10MvjcxpT8n78NGZ-Y3-iptx9ksHjn-SSAtkVus33zGDY1xIqq8pSSXQGal7tlzwZspplhobuZwVMvMyKO6W1wvvpRCKoI2fAj6sZ4poPimDSwgNJt4aLZebvRJ6NAcXzvBYA/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_9620" width="336" /></a></div>
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
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<br /></div>
<div align="center">
pork chunks</div>
<div align="center">
tomatoes, slices</div>
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onions, slices</div>
<div align="center">
garlic, minced</div>
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kangkong or spinach</div>
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string beans</div>
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radish</div>
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gabi</div>
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patis</div>
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sinigang mix</div>
<div align="center">
water</div>
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</div>
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<br />
<span style="color: #6aa84f;"><b>COOKING INSTRUCTIONS</b></span><br />
<br />
1. Boil pork in to tenderize it<br />
2. Saute garlic, onions and tomatoes<br />
3. Add pork, patis and water and let it simmer<br />
4. Add sinigang mix<br />
5. Add gabi and radish<br />
6. Add kangkong/spinach and string beans<br />
<br />
<div style="text-align: justify;">
If you do not want to use "sinigang mix", all you need to do is to boil sampaloc/tamarind separately and to add it in place of the sinigang mix. I did not bother because I do not have access to sampaloc and it's just easier this way, when you think about it. Hahaha! I am not exactly serving culinary experts so I can do with "instant mixes", right?</div>
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<br /></div>
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Anyway, it took me a while to cook sinigang because the truth is that it is one of my favorite. I have always loved sinigang growing up, so much more than adobo --- actually. Some people love adobo and an have adobo everyday but I love my sinigang and the reason why I never attempted to try it was because I was afraid I'd fail. I want it really sour and I got it! The soup was just amazing, but next time I'll make it more spicy. I can't have shrimps because I am allergic and fish (well, I am not exactly a fan); but serve me hot pork sinigang anytime and I'd be very happy --- with or without rice!<br />
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-3191517574702819932012-10-01T20:20:00.000-07:002012-10-01T20:20:18.531-07:00Spicy Mongolian Beef<div align="center">
<a href="http://lh3.ggpht.com/-1I8K4XZ3gr4/UGm-xT2sjxI/AAAAAAAAFNI/c57ANcYUicE/s1600-h/IMG_9641%25255B17%25255D.jpg"><img alt="IMG_9641" border="0" height="272" src="http://lh5.ggpht.com/--xRc6wkBv0E/UGm-zFQn3nI/AAAAAAAAFNQ/qGE-k4ALKiE/IMG_9641_thumb%25255B14%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_9641" width="342" /></a></div>
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
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<br /></div>
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sirloin beef strips</div>
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mushrooms</div>
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garlic, minced</div>
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onions, minced</div>
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red bell peppers, strips</div>
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carrots, strips</div>
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chili flakes</div>
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sesame oil</div>
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dry sherry</div>
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soy sauce</div>
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cornstarch</div>
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<br /></div>
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</div>
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<span style="color: #6aa84f;"><b>COOKING INSTRUCTIONS</b></span></div>
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<br /></div>
<div align="center">
1. Combine chili flakes, sesame oil, dry sherry, soy sauce and cornstarch to make the marinade</div>
<div align="center">
2. Marinate beef strips for 30 minutes to an hour</div>
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3. Heat onion and garlic in a pan</div>
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4. Add marinated beef and stitfry</div>
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5. Add carrots, red bell peppers and mushrooms </div>
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<div style="text-align: justify;">
Okay, so I did not have dry sherry for this one so I substituted it with balsamic vinegar. It seemed okay and it was really good, especially since I put a lot of chili flakes. I should have cut the red bell peppers in thickers strips, though, because it seemed quite annoying to eat. </div>
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This is perfectly eaten as a rice bowl dish, which is what I did. I served it on top of hot rice and soup on the side. It's a very simple dish and you would not take so long to cook it. </div>
crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-7408637633881711432012-09-25T10:19:00.000-07:002012-09-25T10:19:27.384-07:00Chicken with Pineapples<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyfYmbISd3pg-cEw2xnYh2X3wFKSEMxHZGmCEKK_VAb3UhhV8HPefe61mhvphairKWaggoVnmT7TcCYousFeFstqOBqbBnnlyoT9_Js6vGsxVRs1n-OHh0YhL1Ifh_7WgZxsI3AH7e4fr/s1600-h/IMG_4549%25255B8%25255D.jpg"><img alt="IMG_4549" border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIkIvqyTZqkWfd4KmZqERfRu6BFj_igWNj7EiO8W_PmP_92bTvNnvwgUaOx2LhNJ6BigAqRtMstcMi41rJsvqR3ZmfBKSsd_8eQfX4lTH99BE9ok0oLPZcPok3Bida3BwVHRYUOmYwzll/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4549" width="393" /></a><br />
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<span style="color: #6aa84f;"><b>INGREDIENTS</b></span></div>
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<br /></div>
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chicken</div>
<div align="center">
pineapple chunks</div>
<div align="center">
egg, beaten</div>
<div align="center">
garlic, crushed</div>
<div align="center">
onion, chopped</div>
<div align="center">
evaporated milk</div>
<div align="center">
patis</div>
<div align="center">
black pepper</div>
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<br /></div>
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<span style="color: #6aa84f;"><b>COOKING INSTRUCTIONS</b></span></div>
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<br /></div>
<div align="center">
1. Sauté garlic and onion</div>
<div align="center">
2. Add chicken and spice with patis and pepper, for taste</div>
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3. Continue sautéing until liquid has evaporated and chicken is browned</div>
<div align="center">
4. Add pineapple chunks with juice</div>
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5. Simmer for 15 minutes</div>
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6. Add egg and milk, then allow it to simmer for a few minutes</div>
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<br /></div>
<div align="justify">
I remember, the first ever dish I cooked when Bon and I got married was Chicken with Pineapples, but this isnlt the one because I didn't think to take a photo of that. This one didn't have potatoes because I didn't bother anymore. One reason: was cus I kinda injured myself cutting the potato in half --- it was awful.</div>
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<br /></div>
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This dish is good because it's sweet but not too much. The pineapples give it much flavor and come on, you hardly go wrong with chicken, really, right? Adding the egg at the end thickens the sauce and gives it some texture. It is simple, the ingredients are cheap and it goes very well with steaming hot rice!</div>
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-52264374450692037352012-09-21T19:26:00.001-07:002012-09-21T19:26:46.469-07:00Japchae / Chapchae<a href="http://lh6.ggpht.com/-EQDcVnSIM5E/UFweaf9kUyI/AAAAAAAAFFE/mz7HXIcSq9o/s1600-h/IMG_4360%25255B16%25255D.jpg"><img alt="IMG_4360" border="0" height="256" src="http://lh4.ggpht.com/-bhL9owmrutI/UFwebr8FvmI/AAAAAAAAFFM/xViIsVqdx1c/IMG_4360_thumb%25255B14%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4360" width="340" /></a> <br />
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<b><span style="color: #6aa84f;">INGREDIENTS</span></b></div>
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<br /></div>
<div align="center">
glass noodles</div>
<div align="center">
hoisin sauce</div>
<div align="center">
brown sugar</div>
<div align="center">
sirloin strips</div>
<div align="center">
carrots, strips</div>
<div align="center">
garlic, minced</div>
<div align="center">
onion, minced</div>
<div align="center">
chili flakes</div>
<div align="center">
sesame oil</div>
<div align="center">
salt and pepper</div>
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<br /></div>
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<b><span style="color: #6aa84f;">COOKING INSTRUCTIONS</span></b></div>
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<br /></div>
<div align="center">
1. Season beef with salt and pepper</div>
<div align="center">
2. Sauté onion and garlic</div>
<div align="center">
3. Add beef and carrots</div>
<div align="center">
4, Stir in hoisin sauce and sugar</div>
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5. Pour 4 cups of water and bring to a boil, then add the noodles</div>
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6. Reduce heat to a simmer and cook until liquid evaporates</div>
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7. Add chili flakes</div>
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</div>
<div align="justify">
I don't remember when I first tasted Japchae/Chapchae, but I liked it immediately. I've always, since, wanted to try making some at home but I'm never at a Korean grocery. Anyway, I finally got round to visiting one and got myself some glass noodles. I was worried it would turn bad, because I have no experience with it, but as it happens it's absolutely simple to make. More like add this and add that --- then I was done, was quite pleased with myself.</div>
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<br /></div>
<div align="justify">
My only regret was not using enough veggies. I think it would be better if I did and if I used beef slices, rather than ground beef --- but I only did because it was what I had in the freezer. Still, it tasted good, so there's no reason to complain. Haha!</div>
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-1769329941460954182012-09-12T16:31:00.000-07:002012-09-12T19:54:37.747-07:00Chicken Peri-Peri<a href="http://lh6.ggpht.com/-19-BwdoaWok/T69rhGNeNJI/AAAAAAAAEfQ/L6ayClL4uYk/s1600-h/IMG_4009%25255B9%25255D.jpg"><img alt="IMG_4009" border="0" height="260" src="http://lh3.ggpht.com/-IwTFhkIAiP0/T69riL9nnjI/AAAAAAAAEfY/yzAt88ZYhq0/IMG_4009_thumb%25255B7%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4009" width="346" /></a><br />
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<b><span style="color: #6aa84f;">INGREDIENTS</span></b></div>
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<br /></div>
<div align="center">
chicken wings</div>
<div align="center">
Nando’s chicken peri-peri marinade</div>
<div align="center">
Nando’s chicken peri-peri hot sauce</div>
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<br /></div>
<div align="center">
<b><span style="color: #6aa84f;">COOKING INSTRUCTIONS</span></b></div>
<div align="center">
<br /></div>
<div align="center">
1. Pour on Nando’s marinade on the chicken pieces and add some amount of Nando’s hot sauce, for the extra flavor and keep the chicken in the refrigerator for a night.</div>
<div align="center">
2. Heat the grill and cook the chicken pieces, layering it with marinade as you cook it</div>
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<br /></div>
<div align="justify">
I first tasted Peri-Peri Chicken in London at Nando's. It easily became a family favorite. There is Peri-Peri Chicken here in Manila but it doesn't compare to what I've tasted in Nando's so what better way to have Peri-Peri chicken but with a bottle of Nando's marinate.</div>
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<br /></div>
<div align="justify">
When my friend Didi, who is based in Dubai, mentioned that they have Nando's there I asked her to bring me home some. Now, everytime she or her husband visit, I surely have a bottle or two for myself --- wahoo!</div>
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<br /></div>
<div align="justify">
So basically, my recipe of Peri Peri Chicken is not reliable because I use instant flavoring. Hehe! Anyway, I'm sharing it here because they're yummy and if you ever get the chance to buy Nando's marinate or hot sauce, do.</div>
crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-79399003165650029682012-09-09T16:11:00.000-07:002012-09-09T16:11:00.267-07:00Lemon Butter Chicken<a href="http://lh6.ggpht.com/-9ghn-50pJuU/T69sLF1WdhI/AAAAAAAAEfg/mt329mL0i9o/s1600-h/IMG_4045%25255B8%25255D.jpg"><img alt="IMG_4045" border="0" height="252" src="http://lh4.ggpht.com/-PNj8OxoowAw/T69sMEpwhRI/AAAAAAAAEfo/2q-64MX6cdQ/IMG_4045_thumb%25255B6%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4045" width="334" /></a><br />
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<strong><span style="color: #6aa84f;">INGREDIENTS</span></strong></div>
<div align="center">
<br /></div>
<div align="center">
chicken breast fillet</div>
<div align="center">
garlic, minced</div>
<div align="center">
butter</div>
<div align="center">
lemon</div>
<div align="center">
salt and pepper</div>
<div align="center">
<br /></div>
<div align="center">
<br /></div>
<div align="center">
<strong><span style="color: #6aa84f;">COOKING INSTRUCTIONS</span></strong></div>
<div align="center">
<br /></div>
<div align="center">
1. Sauté garlic in butter</div>
<div align="center">
2. Cook chicken breast fillet in butter cooked and slightly browned </div>
<div align="center">
3. Add butter if needed</div>
<div align="center">
4. Add freshly squeezed lemon, make sure not to include the seeds</div>
<div align="center">
5. Add salt and pepper to taste</div>
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<br /></div>
<div align="justify">
When we were in London, we had a visitor who stayed with us for a few nights and to say "thank you" he said he wanted to cook us dinner and one of the things he made was this dish. It's become a favorite at our house for so long and it's become one of my favorite dishes to cook.</div>
<div align="justify">
<br /></div>
<div align="justify">
I love how the lemon zest blends well with the butter and how subtle the taste is with the chicken. Bon loved it, which is an absolute plus, and mostly because he loves chicken and anything that seems healthy. </div>
<div align="justify">
<br /></div>
<div align="justify">
This is a very simple dish to prepare and the ingredients are not so expensive.</div>
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-62608222833753282492012-09-06T19:24:00.000-07:002012-09-06T19:50:39.194-07:00Beef Burger Steak<a href="http://lh3.ggpht.com/-0KQrgVZtstA/UEjOmbD9uXI/AAAAAAAAFEI/4NSizIlygVA/s1600-h/IMG_4557%25255B11%25255D.jpg"><img alt="IMG_4557" border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjY8hVIwW9m9A8BILz7J6sQ5OBdXMDPSxYjUPpxm9M11lez-c_QtrbwwtnxJifLULfmIRPg6kUw8gUqaxQt_YaxnpDuoaJmtSmDWLDxu4jV-te9xYkaiRnBbylC3NivNdLoDek9eDgF2n0/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4557" width="378" /></a> <br />
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<b><span style="color: #6aa84f;">INGREDIENTS </span></b></div>
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<b><span style="color: #6aa84f;"> </span></b></div>
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ground beef </div>
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mozarella cheese </div>
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garlic, minced </div>
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onions, minced </div>
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basil </div>
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mushroom gravy mix </div>
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fresh milk </div>
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mushrooms </div>
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salt and pepper </div>
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<b><span style="color: #6aa84f;">COOKING INSTRUCTIONS</span></b> </div>
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to make the burger: </div>
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1. Mix ground beef, onions, garlic, basil, salt and pepper together and form thin burger patties </div>
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2. Cut thin slices of mozarella and put them in between two burger patties </div>
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3. Refrigerate for a few hours, or overnight </div>
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4. Grill the burgers, make sure that they are thoroughly cooked </div>
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5. Grill inner side of buns, stack some cheese, lettuce and burger pattie </div>
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to make the mushroom gravy sauce: </div>
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6. Toss some slices of onions into a heated pan </div>
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7. Add the mushroom slices </div>
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8. Add the diluted gravy mix (Yes, I have chosen to cheat on this one because I have forgotten how my mom used to make gravy from scratch) </div>
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9. Add fresh milk to control the saltiness of the mix and to make the gravy more creamy </div>
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10. Add salt and pepper to taste </div>
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For my final burger variation, I made burger steak. After serving bread for two days, I realized Bon will want some rice so I decided to use the remaining burger patties to make burger steak. Anyway, I've already run out of burger buns and I didn't want to buy more and the idea of burger steak seemed good enough. As I’ve mentioned, I did cheat a little with the gravy because I used an instant mix that I got from the grocery. We are allowed some help sometimes, of course, the grocery is filled with that --- so do not criticize! Haha!</div>
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Bon loves burger steak especially after we go out and drink. Before we head home, we make sure to pass by Jollibee to guy a 2pc burger steak, extra rice, extra gravy --- that's why I know that he will really enjoy this and he surely did. I made the gravy extra runny and I added lots of mushrooms so that he could cover his rice with the sauce. This is best when it is served with really hot rice… </div>
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crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-70235340204498738302012-06-25T00:17:00.000-07:002012-06-25T00:47:12.923-07:00Mozzarella-Stuffed Beef Burger with Caramelized Onions<a href="http://lh3.ggpht.com/-yz7vJhC6HOo/T69qdpk9doI/AAAAAAAAEfA/2Ky8ouo2Bss/s1600-h/IMG_4291%25255B9%25255D.jpg"><img alt="IMG_4291" border="0" height="272" src="http://lh5.ggpht.com/-Am8dIe1F1f4/T69qfLv9UGI/AAAAAAAAEfI/c0lRhCJ3pmw/IMG_4291_thumb%25255B7%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4291" width="362" /></a><br />
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<b><span style="color: #6aa84f;">INGREDIENTS</span></b></div>
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ground beef</div>
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mozzarella cheese</div>
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garlic, minced</div>
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onions, minced</div>
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basil</div>
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salt and pepper</div>
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cheese slices</div>
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lettuce</div>
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onions, sliced</div>
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sugar</div>
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salt</div>
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<b><span style="color: #6aa84f;"> <span style="background-color: white;">COOKING INSTRUCTIONS</span></span></b></div>
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<span style="background-color: white;">for the burger:</span></div>
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<span style="background-color: white;">1. Mix ground beef, garlic, onions, basil, salt and pepper. Form several patties and then put them aside</span></div>
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<span style="background-color: white;">2. Cut thin slices of mozzarella cheese and then put them in between two patties</span></div>
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<span style="background-color: white;">3. Refrigerate patties, for an hour or overnight</span></div>
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<span style="background-color: white;">4. Grill burgers until thoroughly cooked. Grill the inside of the buns, then top it with a cheese slice, lettuce and a pattie</span></div>
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<span style="background-color: white;">for the caramelized onions:</span></div>
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5. Heat oil then add onions and then let it sweat</div>
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6. Add salt and pepper because this speeds up the process of "carmelizing". You can also add some sugar, but do not worry because the onions will caramelize, well, even without it</div>
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7. Leave it to "caramelize" until it turns black or brown and then begins to stick on the pan</div>
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8. When it gets to that color, separate the onions from the pan and then toss it a little. Make sure not toss it during the initial caramelizing process.</div>
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As I've mention on my previous post, I have tried to make good use of my burger patties, and I made sure to make different types of burger toppings so that I do not have to feed my husband with the same thing. Also, I did not really enjoy the marinara sauce, too much, so I decided to make caramelized onions and it was a great idea. </div>
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I loved it and Bon did too, and despite using about 6 large onions, the yield seemed rather small, so we began to think about the amount of onions restaurants must have to be able to make a lot of caramelized onions. The onions are sweet and soggy, so they made the burgers really tasty. Every bite was perfect and I think I had two burgers that day --- Haha!</div>crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com1tag:blogger.com,1999:blog-4150793793933488521.post-16001644959809679982012-06-22T00:56:00.000-07:002012-06-22T00:57:39.836-07:00Mozzarella-Stuffed Beef Burger with Marinara Sauce<a href="http://lh4.ggpht.com/-26Yt0Z5AD-Q/T69p2lUeFVI/AAAAAAAAEew/J9IhPA-2I4A/s1600-h/IMG_4276%25255B10%25255D.jpg"><img alt="IMG_4276" border="0" height="270" src="http://lh6.ggpht.com/-uK2bfIAoiMU/T69p3vCYdLI/AAAAAAAAEe4/LoRQpx3zZsY/IMG_4276_thumb%25255B8%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4276" width="359" /></a> <br />
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<b><span style="color: #6aa84f;">INGREDIENTS</span></b></div>
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ground beef</div>
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mozarella cheese</div>
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garlic, minced</div>
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onions, minced</div>
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basil</div>
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cheese slices</div>
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tomatoes, chopped</div>
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canned tomatoes</div>
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tomato sauce</div>
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onions, chopped</div>
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oregano</div>
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<span style="background-color: white;">salt and pepper</span></div>
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lettuce</div>
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burger buns</div>
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<b><span style="color: #6aa84f;">COOKING INSTRUCTIONS</span></b></div>
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to make the burger:</div>
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1. Mix ground beef, onions, garlic, basil, salt and pepper together and form thin burger patties</div>
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2. Cut thin slices of mozarella and put them in between two burger patties</div>
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3. Refrigerate for a few hours, or overnight</div>
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4. Grill the burgers, make sure that they are thoroughly cooked</div>
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5. Grill inner side of buns, stack some cheese, lettuce and burger pattie </div>
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to make the marinara sauce:</div>
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6. In a pan, saute garlic and onions, add chopped tomatoes until softened</div>
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7. Add canned tomatoes then add a small amount of tomato sauce to thicken it</div>
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8. Add oregano and some chili sauce, to your liking</div>
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I've always wanted to make burgers and I was so excited to do this. In fact, I made use of my burger patties very well, and you will see why, in the my next posts. Honestly, I did not enjoy the marinara sauce, so much because I felt that it was too dry or not so tasty. I was thinking it s probably because I did not put sherry, as I should've, it was still an awesome home-made burger --- so I was very pleased of myself. </div>
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Bon's only complaint was that I made the patties too small (small in diameter, but thick enough), so there's more bread than pattie. If I would make improvements, I would really make sure to saturate the burger with the marinara sauce, or to maybe stuff the burger with some of it (like what they do in Good Burger). I think I will try that next time and then, let you know about it. </div>crickette insertohttp://www.blogger.com/profile/17247913193803285078noreply@blogger.com0tag:blogger.com,1999:blog-4150793793933488521.post-10807310909563323102012-06-10T17:49:00.000-07:002012-06-22T00:56:24.999-07:00Pork Embutido <a href="http://lh6.ggpht.com/-9RdDG9lqGY4/T69omUFNtHI/AAAAAAAAEeg/dSicEdGwXh4/s1600-h/IMG_4191%25255B7%25255D.jpg"><img alt="IMG_4191" border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxaL6hqUrJzwkpKai87xro2PZSYrZjQ6_lcWt95Lan7tEVHmbdFAJ-JSYCwFt1kSzxMRszf6JHO_ROIAUVvFVj-XXgf-t1-7FSg93H9lJUQA2EahkGwFkLhRFEdYNhqkIisDa9G_ZNGG9S/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_4191" width="362" /></a> <br />
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ground pork</div>
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pork broth</div>
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vienna sausage, sliced</div>
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eggs</div>
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raisins</div>
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carrots, cubes</div>
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chicken</div>
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celery, cubed</div>
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sugar</div>
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liquid seasoning</div>
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salt and pepper</div>
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foil</div>
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<b><span style="color: #6aa84f;">COOKING INSTRUCTIONS</span></b></div>
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1. Boil egg and cut into small cubes; boil chicken and cut into small pieces</div>
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2. Combine all the ingredients together into a roll and wrap it tightly with foil</div>
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3. Steam the rolls using pork broth or boil them on a pot, along with the broth for 15 to 20 minutes</div>
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4. Cool it. Serve it as is or fry it. </div>
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5. Serve it with catsup and sweet chili sauce</div>
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I've never been a fan of embutido, but I've always been curious how people make it so I tried it. Also, I realized that its a common Filipino party food (correct me if I'm wrong) so I might as well learn how to make some, for the sake of art. Anyway, I was so intrigued with the recipe I found because the its got so much in it, eggs, chicken, sausage, raisins, carrots and celery. I'm used to embutido with just the groundpork, carrots and raisins so I was excited to do this recipe.</div>
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Anyway, I realized that I boiled the embutido for quite long. I was scared of getting half cooked meat so I made it stay in the water for longer, so it ended up to be quite hard. It was still yummy. It was good fried, microwaved and it was fine just lightly heated --- there is much flavor because of what I've put in and its quite filling.</div>
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Use sweet chili sauce rather than catsup. We realized it on the last two rolls, which was quite unfortunate. And yeah, pair it with soup --- because like always, I love to pair dry food with warm, yummy soup.</div>
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