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SlideShare utilise les cookies pour améliorer les fonctionnalités et les performances, et également pour vous montrer des publicités pertinentes. Si vous continuez à naviguer sur ce site, vous acceptez l’utilisation de cookies. Consultez notre Politique de confidentialité et nos Conditions d’utilisation pour en savoir plus.
Procedure: Place the chicken, soy sauce and garlic mixed together in a large container Add cooking oil in a pan and apply heat On the hot pan, put-in the marinated chicken Add the dried bay leaves and simmer for about 15 to 30 minutes or until the chicken is tender Add vinegar, salt, and pepper and simmer for about 10 minutes Add little water if chicken dries up before fully cooked Chicken Adobo will be quiet dry at the end of cooking time
Procedure: 1. Sprinkle pork chops with black pepper. Combine soy sauce and lemon juice in a large bowl. Marinate pork chops in the mixture for at least 1 hour. Drain, saving the marinade. 2. In a large skillet over medium heat, fry marinated pork chops in oil until theres no more red part showing. 3. Remove oil from skillet and pour the marinade and water and let boil. Simmer for 30 minutes or until the pork is tender. 4. Add salt and pepper to suit your taste. 5. Add the onions and cook for 3 more minutes. 6. Remove from heat and transfer to a serving plate. 7. Serve with hot rice.
Procedure: Procedure: 1. Boil the tamarind in water and extract all juices to get its sour taste. Note: This is only applicable when you are using the traditional way. 2. When using a sinigang mix, you may disregard the above procedure. 3. In a casserole, boil water with tamarind juice (optional), onions, tomatoes, and radish. 4. Lower fire, then you can add the shrimps, kangkong, sitaw, and sinigang mix. 5. Simmer for 5 minutes and don’t overcook. 6. Put salt just enough on your taste preference.
procedure: In a large sauce pan sauté onion, ground beef and pork, cook over high heat until meat turn to golden brown. Add in hotdog, ham, soy sauce and tomato sauce, chilli sauce, stir cook for 2-3 minutes. Add sugar, bell pepper, carrot, celery, mushroom and pickled relish. Pour in about 4 c. of water and bring to a boil. Cover and simmer for 5-10. Thicken sauce with cornstarch diluted in 1/2 c. of water, cook for another minute. Season with salt and pepper. Add in cookedspaghetti and stir cook for 2-3 minutes or until sauce is infused to thespaghetti. Serve with grated cheese garnish.
Procedure: Using the Chef’s Knife, chop the basil and thinly slice the sun dried tomatoes. Preheat the 8-inch Gourmet Skillet at medium heat for 2 minutes. Place the pine nuts and toast them for 4 minutes or until lightly brown, stir constantly. In 5-quart Mixing Bowl, combine all ingredients well, except for the pasta. Fill ¾ of the 4.8-quart Dutch Oven with water; cover and cook at medium heat with the Audio-Temp valve open. When the valve whistles (12 minutes approximately), add the rotini pasta and salt to taste. Turn heat to medium and cook pasta for 7 to 11 minutes or until done. Using the Junior Colander, drain the cooked pasta. Let it cool before mixing with the other ingredients; season salad to taste.
Procedure: Brown garlic in oil. Remove from heat and let stand for a few minutes just until the cooking oil gets the aroma and flavor from the garlic. Discard garlic and proceed to browning the grated or chopped onion, carrot, celery and finally, basil leaves. Add minced meats. Stir constantly while browning as the minced meats tend to glue to each other and separate them as much as you can. When meats are golden brown, add pepper, bouillon cube and water for simmering. Simmer for half an hour over low heat, checking and adding more water when necessary from time to time. Add peeled chopped tomatoes and cook for an hour or more, again, over low heat. Use the tomato paste to add color if you prefer a redder sauce and add sugar if its too sour. Remove from heat. Set aside half of the meat sauce for lasagna making and the other half for spaghetti topping. Should be stored in air tight bottle jars with rubber lids.
Procedure Put ice cream in a cup and add a little milk (for thicker) and more milk (for less thick). Mix with a spoon until its smooth. If your cup is not filled to your desire add more ice cream and milk. Crush Oreos into a desired size. Put into milkshake and stir until thoroughly mixed in. Add anything else to the top such as "magic shell" or whipped cream and sprinkles