tag:blogger.com,1999:blog-48100245758669317792024-02-19T07:13:01.117+04:00Pinoy KamayanAnonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-4810024575866931779.post-50182606956155923782014-09-07T22:56:00.000+04:002014-09-07T23:09:15.003+04:00Adobong Bangus Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThuIy5FJPIWs0tnPmKEeg4ptXrsHyM_n-xXGaB8ts5O4al5nX0dwErdPhcBQ5nGf3ws6otiRosBdLn9FI3yqYs5lz-b9ZXEmFjpvYuMgFOQrk9twJa6_a4wRFtYz3RsHBrRnAXGNhexzv/s1600/fried+bangus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThuIy5FJPIWs0tnPmKEeg4ptXrsHyM_n-xXGaB8ts5O4al5nX0dwErdPhcBQ5nGf3ws6otiRosBdLn9FI3yqYs5lz-b9ZXEmFjpvYuMgFOQrk9twJa6_a4wRFtYz3RsHBrRnAXGNhexzv/s1600/fried+bangus.jpg" height="283" width="320" /></a></div>
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<span style="font-family: inherit;">Milkfish or bangus as it is locally called here in the Philippines is our national fish. Bangus is one of the many staple fish diets by Filipinos although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. There are many ways to cook the milkfish or bangus. Preparation of bangus for this recipe is somewhat popular to all. Enjoy!</span></div>
<span style="font-family: inherit;"><b><br /></b>
<b>Ingredients:</b></span><br />
<span style="font-family: inherit;"><br />1 medium size bangus, slice<br />4 cloves garlic, minced</span><br />
<span style="font-family: inherit;">2 tbsp. soy sauce</span><br />
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<span style="font-family: inherit;">1/2 tsp. salt </span></div>
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<span style="font-family: inherit;">1/2 tsp. pepper</span><br />
<span style="font-family: inherit;">1 cup vinegar<br />1/3 cup water<br />1 tsp. vetsin<br />cooking oil</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b>Procedure:</b><span style="text-align: justify;"> </span></span><br />
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<li><span style="font-family: inherit;">Marinate bangus in this mixture by combining all ingredients. Let it stand for 2 hours.</span></li>
<li><span style="font-family: inherit;">Drain the fish. Set aside vinegar mixture.</span></li>
<li><span style="font-family: inherit;">Fry the fish until golden brown - set aside.</span></li>
<li><span style="font-family: inherit;">Fry garlic then add vinegar mixture.</span></li>
<li><span style="font-family: inherit;">When it boils, drop in fried bangus. Cook in for 10 minutes until tender brown.</span></li>
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Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-9057070814164940162014-09-05T14:34:00.000+04:002014-09-05T14:44:09.259+04:00Potato: Healthy Balance<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINdv-32jJ34mBnUvxLkn1iMeRIyrX6usAUPMkamaMxtHzdzIFJ9PiQqAhMKzDnH9SJ3kLSr4B3Br44Z6tOXOiq7UYHgYB15CroFvKe42cX6lz-iBvzy815u06cRPwahVFCVRZGbKHGxbr/s1600/Potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINdv-32jJ34mBnUvxLkn1iMeRIyrX6usAUPMkamaMxtHzdzIFJ9PiQqAhMKzDnH9SJ3kLSr4B3Br44Z6tOXOiq7UYHgYB15CroFvKe42cX6lz-iBvzy815u06cRPwahVFCVRZGbKHGxbr/s1600/Potato.jpg" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-weight: 700;"><br /></span></span></div>
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<b style="font-weight: bold;">Potatoes can be eaten by anyone of any age!</b> Potatoes are a popular vegetable, often wrongly blamed for being fattening. In fact they are low in fat, filling and full of vitamin C and other antioxidant nutrients. </div>
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Usually fat-free, an average jacket potato, eaten with the skin, contains 260 calories, 50g carbohydrate, and almost one quarter of daily fibre, vitamin C, folate and potassium, as well as over half your vitamin B6 daily needs. </div>
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The fibre in potato skins is important. Fibre improves digestive health, and helps prevent the build up of harmful toxins. Fibre may also reduce risk of heart disease and some cancers, and can promote a feeling of fullness, so helping to reduce snacking between meals. </div>
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<span style="text-align: left;">As well as providing many essential trace elements, the potato also contains a variety of phytochemicals (beneficial plant compounds) known to act as protective antioxidants in the body. These include:</span></div>
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• Flavonoids <br />
• Vitamin C<br />
• Carotenoids<br />
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<b>Which variety of potato should I use? </b><br />
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As a general rule, we recommend that you use potatoes recommended for chipping in your ActiFry. In many supermarkets there is information on the packaging telling you which varieties are suitable for making chips.</div>
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At the beginning of the main crop season or when potatoes have been freshly harvested they may have a higher water content, so we advise you cook the chips for a few more minutes.</div>
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Remember that using different potato varieties does result in a different taste, texture and flavour. </div>
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ActiFry also allows you to prepare frozen chips. As these are pre-cooked in oil during processing, it is not necessary to add any more oil. </div>
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<b>Where should I store potatoes? </b><br />
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<span style="text-align: justify;">The best place to store potatoes is in a dark, cool airy cupboard (between 6 and 8°C), away from the light. </span><br />
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<b>How should I prepare potatoes for Actifry? </b><br />
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To obtain the best results, you must ensure that the chips do not stick together. With this in mind, wash the whole potatoes and then cut them into chips using a sharp knife or chip cutter. The chips should be of equal size so that they all cook at the same time.</div>
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Wash the chipped potatoes in plenty of cold water until it runs clear in order to remove as much of the starch as possible.</div>
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Dry the chips thoroughly using a highly absorbent clean tea towel. The chips must be perfectly dry before putting them in the Actifry otherwise they will not turn crispy. To check they are dry enough pat them with paper kitchen towel just before cooking. If there is any wetness on the paper dry them again.</div>
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Remember the cooking time of the chips will vary according to the weight of chips and the batch of potatoes used. </div>
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<b>How should I cut the potatoes?</b><br />
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The size of a chip influences how crunchy or soft it is. The thinner your chips, the more crunchy they will be and conversely, thicker chips will be softer inside.</div>
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You can cut your chips to the following thickness according to your taste:</div>
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<b>American style</b>: 8 x 8mm<br />
<b>Thin</b>: 10 x 10mm<br />
<b> Standard</b>: 13 x 13mm</div>
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Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-22089905858307371082014-09-05T00:40:00.000+04:002014-09-05T14:45:54.464+04:00Balance and Variety: The Food Group Approach<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Starchy foods: bread, other cereals and potatoes</b></div>
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For energy, B vitamins, minerals and fibre, these foods should make up about a third of the food you eat. Include at least one with each meal, including bread (especially wholemeal); breakfast cereals; pasta, rice, couscous, potatoes yam, and chapatti. </div>
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<b>Fruit and vegetables </b></div>
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Eat a variety every day – all types count towards your 5-a-day, including fresh, frozen, canned and dried. Fruit juice is high in sugar, so only counts once a day.</div>
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One portion is approximately 80g (or 3 tablespoons) vegetables, a bowl of salad, a whole fruit (banana, apple or orange) or two small ones (plums, satsumas).</div>
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<b>Milk and dairy foods</b></div>
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Two to three servings each day will provide essential calcium for healthy bones and teeth, some B and fat soluble vitamins. Choose lower fat milk, cheese and yogurts for maximum calcium, but lower saturated fat intake. </div>
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<b>Meat, fish and alternatives </b></div>
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Two servings a day are needed to provide protein, iron and other minerals and vitamins. Choose from: lean red meat, poultry, fish, eggs, beans, lentils, dhal, nuts, tofu and seeds. </div>
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<b>Fatty and sugary foods </b></div>
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Cooking oils and some fat spreads contain essential fats and fat soluble vitamins (A,D and E) which we need in small amounts for good health. Use sparingly. Many foods in this group however, are high in saturated fats and sugar, such as cakes, biscuits, pastries and savoury snacks, so limit your intake and include occasionally in small amounts. </div>
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<b>Drinks </b></div>
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Keep well hydrated throughout the day with at least 6-8 cups fluid every day, including water, hot drinks (including some tea/cofffee/fruit or herbal teas) and low sugar or sugar free cold drinks. If you drink alcohol, keep to the sensible daily limits of no more than 2-3 units of alcohol for women and 3-4 units for men.</div>
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Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-829809222504367072014-09-01T20:55:00.000+04:002014-09-07T23:16:45.055+04:00Smoky Joe's Big, Spicy Burgers<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="text-align: left;">Ingredients:</b></div>
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1/2 15-oz can barbecue sloppy joe sauce<br />
1/2 4-oz can sliced or chopped jalapeños, drained<br />
1 3/4 lb extra-lean ground beef<br />
1 egg<br />
1 tbsp Worcestershire sauce<br />
6 Hamburger Buns<br />
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<b>Procedure:</b></div>
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<ol>
<li>Fire up your grill to medium.</li>
<li>Pour 1/4 can of sloppy joe sauce into a big bowl</li>
<li>Mix in the jalapeños, egg and worcestershire sauce</li>
<li>Add the beef and mix some more</li>
<li>Squish the mean into 6 burgers, each no more than 3/4 thick. Slap 'em on the grill and close the lid (with the vents open)</li>
<li>Grill until they're done the way you like: 5 to 6 minutes per side for medium (160 degrees F on an instant-read thermometer) or 7 to 8 minutes per side for well-done (170 degrees F).</li>
<li>Toast the buns on the grill</li>
<li>Slather with the remaining 1/4 can sloppy joe sauce. </li>
</ol>
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* MAKES 6 BURGERS</div>
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ROUND CANS:</div>
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I've round off all can sizes to the nearest ounce. So don't panic if a recipe calls for a 15-oz can but you can only find a 14 1/2 ouncer. Just grab that closest available size. </div>
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Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-28615868920968993652014-08-29T23:00:00.000+04:002014-08-29T23:07:26.540+04:00Five Gym Ready Steps to Better Skin<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zmVc71QBWJUtrZbDsQLaOIitwSGTsUfb7VzEJ-C5Kjd2E_shntJcUCJcvB_bCnxc23cFUo3SxsLEbtSlHt4ZnZBC0Gq2trb_mQSokqfjwZJK52opzp0pU92hynP_MnhX8BZOnzyC05g_/s1600/Gym+Exercise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zmVc71QBWJUtrZbDsQLaOIitwSGTsUfb7VzEJ-C5Kjd2E_shntJcUCJcvB_bCnxc23cFUo3SxsLEbtSlHt4ZnZBC0Gq2trb_mQSokqfjwZJK52opzp0pU92hynP_MnhX8BZOnzyC05g_/s1600/Gym+Exercise.jpg" height="320" width="320" /></a></div>
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<b>HANG LOOSE</b><br />
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Heat and tight clothing work together to increase sebum production and clog your pores, so wear loose workout clothes in breathable fabrics.<br />
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<b>KEEP IT CLEAN</b><br />
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They may smell okay, but unwashed gym clothes rub yesterday's sweat and oil against your skin which can lead to acne on your chest and back. Do your laundry guy.<br />
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<b>MAKE IT QUICK</b><br />
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Long, hot showers may feel great but they also dry out your skin. Limit your showers to warm (not hot) water, and keep the length to less than 5 minutes.<br />
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<b>BRING YOUR OWN</b><br />
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A gym breeds bacteria, the main cause of breakouts. Rather than use a soap thats been handled by dozens of other sweaty men. Bring antibacterial soap.<br />
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<b>LAYER ON LOTION</b><br />
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Hands, elbows, and heels are prone to dryness in cold weather. So layer on a body cream after your shower.</div>
Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-71125238405970375392014-08-19T16:01:00.000+04:002014-08-29T23:05:18.000+04:00Healthy Family Tips<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><b>Eat Right </b></b></div>
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<ol style="text-align: left;">
<li style="text-align: justify;">Choose whole-grain foods, such as whole-wheat bread, oatmeal, brown rice, and lowfat popcorn, more often. </li>
<li style="text-align: justify;">Choose right veggies. Go dark green and orange with your vegetables—eat spinach, broccoli, carrots, and sweet potatoes. </li>
<li style="text-align: justify;">Fruit Diet. Eat them at meals, and at snack time, too. Choose fresh, frozen, canned, or dried, and go easy on the fruit juice. </li>
<li style="text-align: justify;">Enhance your calcium-rich foods. To build strong bones, serve lowfat and fat-free milk and other milk products several times a day. </li>
<li style="text-align: justify;">Go lean with protein. Eat lean or lowfat meat, chicken, turkey, and fish. Also, change your tune with more dry beans and peas. Add chick peas, nuts, or seeds to a salad; pinto beans to a burrito; or kidney beans to soup. </li>
<li style="text-align: justify;">Change your oil. We all need oil. Get yours from fish, nuts, and liquid oils such as corn, soybean, canola, and olive oil. </li>
<li style="text-align: justify;">Don’t sugarcoat it. Choose foods and beverages that do not have sugar and caloric sweeteners as one of the first ingredients. Added sugars contribute calories with few, if any, nutrients</li>
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<b>Exercise </b></div>
<ol style="text-align: left;">
<li style="text-align: justify;">Be physically active and get your family to join you. Have fun together. Play with the kids or pets. Go for a walk, tumble in the leaves, or play catch. </li>
<li style="text-align: justify;">Set aside time each day as physical activity time—walk, jog, skate, cycle, or swim. Adults need at least 30 minutes of physical activity most days of the week; children 60 minutes everyday or most days. </li>
<li style="text-align: justify;">Make the next birthday party centered on physical activity. Try backyard Olympics, or relay races. Have a bowling or skating party. </li>
<li style="text-align: justify;">Set up a home gym. Use household items, such as canned foods, as weights. Stairs can substitute for stair machines. </li>
<li style="text-align: justify;">Instead of sitting through TV commercials, get up and move. When you talk on the phone, lift weights or walk around. Remember to limit TV watching and computer time. </li>
<li style="text-align: justify;">Give activity gifts. Give gifts that encourage physical activity—active games or sporting equipment. </li>
</ol>
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Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com1tag:blogger.com,1999:blog-4810024575866931779.post-24239175743448829152012-08-19T13:49:00.001+04:002012-08-19T13:53:37.099+04:00Rellenong Bangus Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKAcZ9hzCn9zvqTm3XJRNgY6JlL7Fk8ArLtgNZeCjhJjQkf2R4WQlNyP4eEwRGmuYsZRVX2N_sjzdVrAWS0L1VhO9zJpGD02jacs4iyWVfYlRWPtgPLniKAwbCKNGRUe74UF7RPI8GoiH/s1600/RB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKAcZ9hzCn9zvqTm3XJRNgY6JlL7Fk8ArLtgNZeCjhJjQkf2R4WQlNyP4eEwRGmuYsZRVX2N_sjzdVrAWS0L1VhO9zJpGD02jacs4iyWVfYlRWPtgPLniKAwbCKNGRUe74UF7RPI8GoiH/s320/RB.jpg" width="320" /></a></div><div><br />
</div><div style="text-align: justify;">Milkfish or bangus as it is locally called here in the Philippines is our national fish. Bangus is one of the many staple fish diets by Filipinos although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. There are many ways to cook the milkfish or bangus. Preparation of the bangus for relleno is equally tedious. After selecting the right size of bangus, it is then scaled, gutted, and the intestines removed. Enjoy!</div><div><br />
<b>Ingredients:</b><br />
<br />
1 large size bangus <br />
1 onion, chopped finely <br />
4 cloves garlic, minced <br />
1 small size carrot, small cubes <br />
1 box raisins (optional) <br />
2 tomatoes, chopped <br />
1 raw egg, large <br />
1 teaspoon vetsin <br />
1 teaspoon salt <br />
1/2 teaspoon Worcestershire sauce <br />
1 green bell pepper, chopped finely <br />
2 tablespoon flour <br />
2 pieces lemon<br />
cooking oil for frying<br />
<div><br />
</div><div><b>Procedure:</b><br />
<div style="text-align: justify;"><ol><li>Remove and clean fish scales. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. </li>
<li>Marinate skin and head of the fish with soy sauce and lemon juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. </li>
<li>Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. </li>
<li>Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. </li>
<li>Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.</li>
</ol></div></div></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com3tag:blogger.com,1999:blog-4810024575866931779.post-43858209957439998402012-08-18T17:30:00.010+04:002012-08-18T17:44:07.818+04:00Components and Nutrient Contributions For Meat<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiZAcwsn8_mkqTe1yujQhTNhPPlSU6CCtOPGLnnGeIul82q552zIzpd4kSVqYxzjFJ9RS_HqlJkEalInF8oLU3RgV5n5BJv4b7ZOdTkC_n_jNJYr4hzjezMwg10V9jjnYuprEn7NOqEQ3/s1600/MN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiZAcwsn8_mkqTe1yujQhTNhPPlSU6CCtOPGLnnGeIul82q552zIzpd4kSVqYxzjFJ9RS_HqlJkEalInF8oLU3RgV5n5BJv4b7ZOdTkC_n_jNJYr4hzjezMwg10V9jjnYuprEn7NOqEQ3/s320/MN.jpg" width="320" /></a></div><br />
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 6.0pt; mso-padding-alt: 0in 6.0pt 0in 6.0pt; mso-table-layout-alt: fixed;"><tbody>
<tr> <td style="border-bottom: none; border-left: double windowtext 2.25pt; border-right: none; border-top: double windowtext 2.25pt; padding: 0in 6.0pt 0in 6.0pt; width: 109.5pt;" valign="top" width="110"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><b><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Meal Components</span></b><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></div></td> <td style="border-bottom: none; border-left: solid windowtext 1.0pt; border-right: none; border-top: double windowtext 2.25pt; mso-border-left-alt: solid windowtext .75pt; mso-border-top-alt: double windowtext 2.25pt; padding: 0in 6.0pt 0in 6.0pt; width: 156.0pt;" valign="top" width="156"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><b><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Examples</span></b><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></div></td> <td style="border-bottom: none; border-left: solid windowtext 1.0pt; border-right: double windowtext 2.25pt; border-top: double windowtext 2.25pt; mso-border-left-alt: solid windowtext .75pt; mso-border-right-alt: double windowtext 2.25pt; mso-border-top-alt: double windowtext 2.25pt; padding: 0in 6.0pt 0in 6.0pt; width: 141.7pt;" valign="top" width="142"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><b><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Nutrients</span></b><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;"><o:p></o:p></span></div></td> </tr>
<tr> <td style="border-bottom: none; border-left: double windowtext 2.25pt; border-right: none; border-top: double windowtext 2.25pt; padding: 0in 6.0pt 0in 6.0pt; width: 109.5pt;" valign="top" width="110"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Meat, fish, poultry, and eggs<o:p></o:p></span></div></td> <td style="border-bottom: none; border-left: solid windowtext 1.0pt; border-right: none; border-top: double windowtext 2.25pt; mso-border-left-alt: solid windowtext .75pt; mso-border-top-alt: double windowtext 2.25pt; padding: 0in 6.0pt 0in 6.0pt; width: 156.0pt;" valign="top" width="156"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Beef, chicken, fish, ham, pork, turkey, and eggs<o:p></o:p></span></div></td> <td style="border-bottom: none; border-left: solid windowtext 1.0pt; border-right: double windowtext 2.25pt; border-top: double windowtext 2.25pt; mso-border-left-alt: solid windowtext .75pt; mso-border-right-alt: double windowtext 2.25pt; mso-border-top-alt: double windowtext 2.25pt; padding: 0in 6.0pt 0in 6.0pt; width: 141.7pt;" valign="top" width="142"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Protein, iron, phosphorus, potassium, B vitamins, and zinc;<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 2.7pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">also contain fat, saturated fat, and cholesterol <o:p></o:p></span></div></td> </tr>
<tr> <td style="border-bottom: none; border-left: double windowtext 2.25pt; border-right: none; border-top: solid windowtext 1.0pt; mso-border-left-alt: double windowtext 2.25pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 109.5pt;" valign="top" width="110"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Cheese <o:p></o:p></span></div></td> <td style="border-bottom: none; border-left: solid windowtext 1.0pt; border-right: none; border-top: solid windowtext 1.0pt; mso-border-left-alt: solid windowtext .75pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 156.0pt;" valign="top" width="156"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Swiss, ricotta, part-skim mozzarella, cottage cheese, American cheese, cheddar, and other cheeses<o:p></o:p></span></div></td> <td style="border-bottom: none; border-left: solid windowtext 1.0pt; border-right: double windowtext 2.25pt; border-top: solid windowtext 1.0pt; mso-border-left-alt: solid windowtext .75pt; mso-border-right-alt: double windowtext 2.25pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 141.7pt;" valign="top" width="142"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Protein, calcium, phosphorus<o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">vitamins A and B-12;<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 2.7pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">also contain fat, saturated fat, and cholesterol<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-bottom: none; border-left: double windowtext 2.25pt; border-right: none; border-top: solid windowtext 1.0pt; mso-border-left-alt: double windowtext 2.25pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 109.5pt;" valign="top" width="110"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Dry beans and peas <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">(Can also count as a vegetable, but not in the same meal.)<o:p></o:p></span></div></td> <td style="border-bottom: none; border-left: solid windowtext 1.0pt; border-right: none; border-top: solid windowtext 1.0pt; mso-border-left-alt: solid windowtext .75pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 156.0pt;" valign="top" width="156"><div class="MsoNormal" style="margin-bottom: 2.7pt; margin-left: 0in; margin-right: 0in; margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Lentils, navy beans, black beans, lima beans, kidney beans, pinto beans, black-eyed peas, refried beans, chickpeas, and soy beans <o:p></o:p></span></div></td> <td style="border-bottom: none; border-left: solid windowtext 1.0pt; border-right: double windowtext 2.25pt; border-top: solid windowtext 1.0pt; mso-border-left-alt: solid windowtext .75pt; mso-border-right-alt: double windowtext 2.25pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 141.7pt;" valign="top" width="142"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Protein, iron, complex carbohydrates, potassium, dietary fiber, magnesium, phosphorus, and folate<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 2.7pt; mso-hyphenate: none; tab-stops: -.5in;"><br />
</div></td> </tr>
<tr> <td style="border-bottom: solid windowtext 1.0pt; border-left: double windowtext 2.25pt; border-right: none; border-top: solid windowtext 1.0pt; mso-border-bottom-alt: solid windowtext .75pt; mso-border-left-alt: double windowtext 2.25pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 109.5pt;" valign="top" width="110"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">*Peanut butter and <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;"> other nut butters<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: 2.7pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">**Nuts and seeds<o:p></o:p></span></div></td> <td style="border-right: none; border: solid windowtext 1.0pt; mso-border-bottom-alt: solid windowtext .75pt; mso-border-left-alt: solid windowtext .75pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 156.0pt;" valign="top" width="156"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Peanut butter, almond and other nut butters <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: 2.7pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Walnuts, peanuts, almonds, soy nuts, other nuts, and seeds<o:p></o:p></span></div></td> <td style="border-right: double windowtext 2.25pt; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .75pt; mso-border-right-alt: double windowtext 2.25pt; padding: 0in 6.0pt 0in 6.0pt; width: 141.7pt;" valign="top" width="142"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Protein, dietary fiber, vitamin E, copper, magnesium, phosphorus, and niacin;<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 2.7pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">also contain fat<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-bottom: solid windowtext 1.0pt; border-left: double windowtext 2.25pt; border-right: none; border-top: none; mso-border-bottom-alt: solid windowtext .75pt; mso-border-left-alt: double windowtext 2.25pt; mso-border-top-alt: solid windowtext .75pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 109.5pt;" valign="top" width="110"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Yogurt<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: solid windowtext 1.0pt; border-right: none; border-top: none; mso-border-bottom-alt: solid windowtext .75pt; mso-border-left-alt: solid windowtext .75pt; mso-border-top-alt: solid windowtext .75pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 156.0pt;" valign="top" width="156"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Commercially produced yogurt, plain or flavored, unsweetened or sweetened<o:p></o:p></span></div></td> <td style="border-bottom: solid windowtext 1.0pt; border-left: solid windowtext 1.0pt; border-right: double windowtext 2.25pt; border-top: none; mso-border-alt: solid windowtext .75pt; mso-border-right-alt: double windowtext 2.25pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 141.7pt;" valign="top" width="142"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Protein, carbohydrate, calcium, phosphorus, potassium, and vitamin A<o:p></o:p></span></div></td> </tr>
<tr> <td style="border-bottom: double windowtext 2.25pt; border-left: double windowtext 2.25pt; border-right: none; border-top: none; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 109.5pt;" valign="top" width="110"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Alternate Protein Product (APP)<o:p></o:p></span></div></td> <td style="border-bottom: double windowtext 2.25pt; border-left: solid windowtext 1.0pt; border-right: none; border-top: none; mso-border-bottom-alt: double windowtext 2.25pt; mso-border-left-alt: solid windowtext .75pt; mso-border-top-alt: solid windowtext .75pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 156.0pt;" valign="top" width="156"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">APP is what is mixed/made into such food items as ground beef patties, meat loaf, tuna salad, chicken nuggets, pizza toppings, etc.<o:p></o:p></span></div><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><br />
</div></td> <td style="border-bottom: double windowtext 2.25pt; border-left: solid windowtext 1.0pt; border-right: double windowtext 2.25pt; border-top: none; mso-border-bottom-alt: double 2.25pt; mso-border-color-alt: windowtext; mso-border-left-alt: solid .75pt; mso-border-right-alt: double 2.25pt; mso-border-top-alt: solid .75pt; mso-border-top-alt: solid windowtext .75pt; padding: 0in 6.0pt 0in 6.0pt; width: 141.7pt;" valign="top" width="142"><div class="MsoNormal" style="margin-top: 4.5pt; mso-hyphenate: none; tab-stops: -.5in;"><span style="font-size: 9.0pt; mso-bidi-font-size: 10.0pt;">Protein, and other nutrients vary depending on the type of APP used<o:p></o:p></span></div></td> </tr>
</tbody></table><br />
<div style="text-align: justify;">* Caution: Children under 4 years of age are at the highest risk of choking. Young children should not be fed spoonfuls or chunks of peanut butter or other nut butters. Instead, we recommend that peanut butter and nut butters be spread thinly on bread or crackers.</div><div style="text-align: justify;"><br />
</div><div>** Nuts and/or seeds should be served to all children in a prepared food and be ground or finely chopped. <br />
<br />
<b>Menu Ideas to Increase Variety:</b><br />
<ol style="text-align: left;"><li style="text-align: justify;">Try whole-grain pita bread sandwiches or “pita pockets” stuffed with tuna, lettuce, and tomato, or chicken salad with celery and carrots. Make a vegetarian whole-grain pita pocket with favorite veggies, chickpeas, and plain yogurt. </li>
<li style="text-align: justify;">Serve peanut butter with apple chunks on whole wheat bread. </li>
<li style="text-align: justify;">Serve lean meats, skinless poultry, and lower fat cheeses. </li>
<li style="text-align: justify;">Try an ethnic favorite: taco, gyro, pirogue, or calzone. </li>
<li style="text-align: justify;">Mix ground beef with ground turkey for hamburgers or taco filling. </li>
<li style="text-align: justify;">Make a whole-grain submarine sandwich with roast turkey or ham and cheese. </li>
<li style="text-align: justify;">Try lentils or navy beans in a soup.</li>
</ol></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-51316120236297572122012-08-18T15:43:00.001+04:002012-08-18T17:24:50.618+04:00Fried Wonton Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kJi6gUPQGhEaVZh7Rh3xHaT0piq70m_tl7q8Nz_pApb_OGWDNKGww7yhEGOwnj1zC-WmWQuGEyFmskPZ5xbA1BC08CSQ50maFxfONYUybsm7V_rRhZPtajwsZJfEidr1mU4Lk0CX8xGC/s1600/FW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kJi6gUPQGhEaVZh7Rh3xHaT0piq70m_tl7q8Nz_pApb_OGWDNKGww7yhEGOwnj1zC-WmWQuGEyFmskPZ5xbA1BC08CSQ50maFxfONYUybsm7V_rRhZPtajwsZJfEidr1mU4Lk0CX8xGC/s320/FW.jpg" width="320" /></a></div><br />
<div style="text-align: justify;">Wonton is a type of dumpling commonly used in chinese cuisine. They are made by spreading a square of paper wrapper (a dough skin made of egg, flour, water and salt). Adhesion will improved by moistening the wrapper's inner edges by dipping a finger tip in water and running it across the dry dough to dissolved the exra flour. The most common filling is ground pork. Now, you can try recipe that can make about 40 servings. Enjoy!</div><div style="text-align: justify;"><br />
</div><b>Ingredients:</b><br />
<br />
1lb ground pork<br />
3 garlic cloves (chopped)<br />
1 teaspoon fresh ginger (grated)<br />
1 tablespoon soy sauce<br />
1 teaspoon sesame oil<br />
3 carrots (finely diced)<br />
3 celery stalks (finely chopped)<br />
6 green onions (finely chopped)<br />
1 (12 ounce) package wonton wrappers<br />
1-2 eggs (beaten, for sealing)<br />
Oil (for deep frying)<br />
<div><br />
</div><div><b>Procedure:</b></div><div style="text-align: justify;"><ol><li>With a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix.</li>
<li>Beat eggs. Lay out a wonton wrapper and place a heaping teaspoon of the filling into the center of the wrapper. Brush egg on 2 edges on one side of the wrapper. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used.</li>
<li>Heat oil in a deep fryer to 370 degrees. Deep fry in bathes until golden brown. Drain on paper towels.</li>
</ol></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-90517071130268641432012-08-17T18:39:00.000+04:002012-08-17T18:39:51.802+04:00Lettuce Wraps Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikY2flKLp19yX24HSQjX3DVfa6h8Nia58YdJKxz9PL2r0R1SY7-T_cU4y5sU6USq-ggg9JYxWZGKFeykjWnJYPRNnJJWHJms_JPbJOM-3gVpdo_eiw4b0GeDoiRKv0ls51SaaLpNSpPGLx/s1600/LW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikY2flKLp19yX24HSQjX3DVfa6h8Nia58YdJKxz9PL2r0R1SY7-T_cU4y5sU6USq-ggg9JYxWZGKFeykjWnJYPRNnJJWHJms_JPbJOM-3gVpdo_eiw4b0GeDoiRKv0ls51SaaLpNSpPGLx/s320/LW.jpg" width="320" /></a></div><div><b><br />
</b></div><div style="text-align: justify;">Lettuce Wrap is a breadless sandwich with a filling optionally inserted between two leaves of lettuce. This recipe are also a fun dish to eat, either as an appetizer or main course. Serve the filling on a platter with whole lettuce leaves on the side, and let your friends and family wrap their own. They will love the combination of crisp, cold lettuce with the warm, flavorful filling. This easy lettuce wrap recipes makes a low-calorie, low-fat treat that's also very nutritious. Enjoy!</div><div style="text-align: justify;"><b><br />
</b></div><div><b>Ingredients:</b></div><div><b><br />
</b></div>16 lettuce leaves (rinsed and pat dried)<br />
1lbs ground beef<br />
1 tablespoon oil (for frying)<br />
1 large onion (chopped)<br />
2 garlic cloves (minced)<br />
1 tablespoon soy sauce<br />
¼ cup hoisin sauce<br />
1 tablespoon rice wine vinegar<br />
Asian chili pepper sauce (optional, to taste)<br />
1 (8 ounce) can water chestnuts (drained and chopped)<br />
1 bunch green onions (chopped)<br />
2 tablespoons dark sesame oil<div><br />
</div><div><b>Procedure:</b></div><div style="text-align: justify;"><ol><li>Heat a medium skillet to high heat. Add 1 tablespoon of oil. Add ground beef. Break beef up into very small pieces with a metal spatula and reduce heat to medium. Cook until beef is fully cooked. Drain, remove from pan and allow the beef to cool.</li>
<li>In the same pan add onions and stir fry for 1 minute. Add garlic, soy sauce, hoisin sauce, vinegar and chili pepper sauce to the onions. Stir to mix well. Add in water chestnuts, green onions and sesame oil.</li>
<li>Continue cooking for about 2 minutes. Add sauce mixture to ground beef and mix well in a bowl.</li>
<li>Pile the meat mixture into the center of each lettuce leaf. Wrap the lettuce around the meat like a burrito.</li>
</ol></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-27835408427055615722012-08-17T18:09:00.001+04:002012-08-17T18:40:38.358+04:00Chicken Paella Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwPiJqeO8yK_0Ks3pVrScMeIPMHlTd-1oiNAqRDWQXqdgB7ynGdc4iYR8Tw5tcO2xmyXQfRTwkLoKaEBz4EVsraoIvVCmY4sQo1FD3z4-BxgAT8YjGIWE9HDVqZy8eJokNcdNFpMVdDLm/s1600/CP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwPiJqeO8yK_0Ks3pVrScMeIPMHlTd-1oiNAqRDWQXqdgB7ynGdc4iYR8Tw5tcO2xmyXQfRTwkLoKaEBz4EVsraoIvVCmY4sQo1FD3z4-BxgAT8YjGIWE9HDVqZy8eJokNcdNFpMVdDLm/s320/CP.jpg" width="320" /></a></div><br />
<div style="text-align: justify;">Paella is valencian rice dish that originated from its modern form near lake Albufera, a lagoon in Valencia, on the east coast of Spain. It also consists of white rice, green vegetables, meat (chicken, duck), beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Now, we will try the delicious Chicken Paella and this serves as one of the best recipe on this website.</div><br />
<b>Ingredients:</b><br />
<br />
1 kilo chicken (cut into small pieces) <br />
1/4 kilo chicken giblets & liver <br />
2 cans tomato sauce <br />
2 large onions chopped <br />
1/2 head garlic, minced <br />
1 pieces bay leaf (laurel) <br />
2 bell peppers, red & green (strips) <br />
1/2 kilo tahong (cooked in shell) <br />
3-4 crabs (cooked, quartered) <br />
1 cup sweet green peas <br />
2 chorizo de bilbao (sliced diagonally, 1/4' thick) <br />
1 teaspoon pimenton powder <br />
1 tablespoon vetsin <br />
salt to taste <br />
1 hard-cooked egg (garnishing) <br />
3 cups rice <br />
4-5 cups water <br />
<div><br />
</div><div><b>Procedure:</b></div><div style="text-align: justify;"><ol><li>Saute and brown garlic in oil. Stir in half of chopped onions. </li>
<li>When wilted, add chicken. Stir until light brown and pour in tomato sauce. </li>
<li>Add bay leaf, vetsin, and salt. Cover. Cook until almost done. </li>
<li>Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside. </li>
<li>This time a big wok or kawali. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked. </li>
<li>When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries. </li>
<li>Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.</li>
</ol></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-64885618315193058972012-08-17T14:46:00.009+04:002012-08-17T18:40:48.864+04:00Ginataang Hipon Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJafd3EV6sxlIobaml_htbVcFNR79KMb8Mh2YW3FI_CWPSbHgIGSCzgK0qjJRiEYKDOvb92YpLyEm5XScluKxVS9f0u10OJOdCU62l1cVj7dOyNfk3nky39YsKZhFAwfqF5Bii-nxgSUW/s1600/GS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJafd3EV6sxlIobaml_htbVcFNR79KMb8Mh2YW3FI_CWPSbHgIGSCzgK0qjJRiEYKDOvb92YpLyEm5XScluKxVS9f0u10OJOdCU62l1cVj7dOyNfk3nky39YsKZhFAwfqF5Bii-nxgSUW/s320/GS.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ginataang Hipon is a Filipino dish consist of shrimps mixed with coconut milk as the main ingredients. Ginataan alternatively spelled <i>guinataan </i>is a Filipino term which refers to food cooked with <i>gata - </i>the Filipino word for coconut milk. Literally translated, <i>ginataan </i>means cooked with coconut milk.<i> </i>This recipe fits for small gatherings at home during summer. Enjoy!</div><b><br />
</b> <b>Ingredients:</b><br />
<div><br />
1 tablespoon vegetable oil<br />
1 cup chopped onion<br />
3 tablespoon minced garlic<br />
2 lbs shrimps<br />
3 stalks of malunggay leaves (remove from stems)<br />
3 cups peeled and cubed squash<br />
2 cups string beans (sitaw); cut into 2″ length<br />
1 tablespoon salt<br />
3 cups coconut milk<br />
2 tablespoon fish sauce<br />
1/2 teaspoon black pepper</div><div><b><br />
</b></div><div><b>Procedure:</b></div><ol style="text-align: left;"><li>Chopped onion and minced garlic in oil over a medium heat and stir frequently until the onions are browned and the garlic is fragrant.</li>
<li>Add squash and simmer for 5 minutes. </li>
<li>Add shrimp and string beans then continue cooking for another 3 minutes</li>
<li>Add fish sauce, pepper and salt.</li>
<li>Pour in the coconut milk into the skillet, bring it to a boil and reduced to half.</li>
<li>Add the malunggay leaves</li>
<li>Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thicker.</li>
<li>Served hot with steamed rice. </li>
</ol></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-17038649346765762572012-08-17T01:12:00.001+04:002012-08-17T01:31:18.125+04:00Meal Substitutions for Children with Special Needs<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7O5IeviGw56lNt_qEYykrYhXrV5xZNiLFLKKCN9GwOVEngIaYpuzxv62Of4-X5OIl4rlitO5-vIt94WD8fClApG9MFRL07q5NMyggcw2Wi89PShZ-mX4_1mjjrEebiRAy9Ld72-RdTrr/s1600/KM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7O5IeviGw56lNt_qEYykrYhXrV5xZNiLFLKKCN9GwOVEngIaYpuzxv62Of4-X5OIl4rlitO5-vIt94WD8fClApG9MFRL07q5NMyggcw2Wi89PShZ-mX4_1mjjrEebiRAy9Ld72-RdTrr/s320/KM.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;">A child with a disability that restricts his or her diet is entitled to receive special meals, when that need is supported by a statement signed by a licensed physician. However, sponsors are not expected to make accommodations that are so expensive or difficult that they would cause the sponsor undue hardship. In most cases, children with disabilities can be accommodated with little extra expense or difficulty. A statement from the child's physician is required to ensure that the substitutions in foods meet nutrition standards that are medically appropriate for that child, and to justify that the modified meal is reimbursable. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The physician's statement must identify: </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. the child's disability and an explanation of why the disability restricts the child's diet; </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. the major life activity affected by the disability; and </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. the food or foods to be omitted from the child's diet, and the food or choice of foods that must be substituted. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Food substitutions may be made, at a sponsor's discretion, for an individual child who does not have a disability, but who is medically certified as having a special medical or dietary need. Such determinations are only made on a case-by-case basis and must be supported by a statement that indicates which foods to avoid and to substitute. This type of statement must be signed by a recognized medical authority (e.g., physician, physician assistant, nurse practitioner, or registered nurse) or other health professional.</div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-32999648290555924402012-08-17T01:03:00.002+04:002012-08-17T12:34:01.605+04:00Microwave Cooking<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEghiizpqLNbanKDblC6iaKYgmqhmwDzxaBnr2P48VTO_k_PMIsARxTC2NQHXhenbo86_Uanuh00pufvE7cpqootEY-9ObnDASAdfYajT63PS-1LdKz5M0A73usxXdIeR9Mcj9Z4XZeNt/s1600/MW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEghiizpqLNbanKDblC6iaKYgmqhmwDzxaBnr2P48VTO_k_PMIsARxTC2NQHXhenbo86_Uanuh00pufvE7cpqootEY-9ObnDASAdfYajT63PS-1LdKz5M0A73usxXdIeR9Mcj9Z4XZeNt/s320/MW.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cooking in kitchens. Microwave ovens heat the surfaces of food quickly, but leave food with "cold spots" that could support the growth of harmful bacteria. It is recommended that large cuts of meat not be prepared in the microwave. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It is important to become familiar with the manufacturer's information so that food cooks thoroughly and evenly in the microwave. In addition, follow these microwave safety tips: </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Cover food to hold in moisture, cook evenly, and keep microwave clean. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. If microwave does not have a turntable, stir food several times during heating. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Allow food cooked in the microwave to stand covered for 2 minutes after heating. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Check the internal temperature of food in several places to verify that food has reached a safe internal temperature of 165 °F in all parts of food.</div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-3304183737341975322012-08-17T00:58:00.001+04:002012-08-17T01:30:56.285+04:00Tips to Keep Your Food Safe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6FIT4a1CiSs6185zYP5iDWdFEmGEnoKFvuDJZ7pYgWbT1Wus566ps-NVE6bKamPBA7CC7szM7URCTpslXpVo4TKftFs0aeuOVvVBNPEqrurZKAbpdcf246z7TutavLGT1qujHII9Nord/s1600/FS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6FIT4a1CiSs6185zYP5iDWdFEmGEnoKFvuDJZ7pYgWbT1Wus566ps-NVE6bKamPBA7CC7szM7URCTpslXpVo4TKftFs0aeuOVvVBNPEqrurZKAbpdcf246z7TutavLGT1qujHII9Nord/s320/FS.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Never serve unpasteurized juices, unpasteurized milk, fresh bean sprouts, or foods containing raw eggs. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Clean food contact surfaces and fruits and vegetables. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Separate raw, cooked, and ready-to-eat foods. Chill perishable food promptly and defrost food properly. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Defrost in the refrigerator, in cold water, or in the microwave. Never defrost food at room temperature! Food thawed in cold water or in the microwave should be cooked immediately.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Cook meat, poultry, fish, and shellfish until completely done. The internal temperature should be 165 °F, except for poultry (breast -170 °F; whole bird -180 °F). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">6. Heat leftovers to an internal temperature of 165 °F. Use leftovers only once, and then throw any remaining food away. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">7. Reheat sauces, soups, marinades, and gravies to a rolling boil. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">8. Wash your hands and the children’s hands often - for 20 seconds with warm, soapy water (count to 30). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">9. Store raw meat, poultry, eggs, fish, and shellfish in containers on the bottom shelf of the refrigerator and away from other foods. Do not prepare these foods on the same surface that you use to prepare other foods. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">10. Never leave raw or cooked meat, poultry, eggs, dairy products, fish, or shellfish out at room temperature for more than 2 hours, 1 hour if air temperature is above 90 °F. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">11. Keep cold foods cold (at or below 40 °F) and hot foods hot (at or above 139 °F). Test temperatures with an instant-read thermometer. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">12. If you’re not sure that food has been prepared, served, or stored safely, throw it out.</div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-56701314438580949182012-08-17T00:45:00.001+04:002012-08-17T01:30:46.623+04:00Guidelines for Proper Food Storage<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYC1mLtfSch_Uz9pl6SavvQZDctvdwTwkO1dw4TcXfQLoBS8KpW4RC_Sg6oIa4q23TMCBteNK_0V89sb06t6EMrr9aB_kyupR-r-5qmCYrtSGXbIhcVSv3xA5v0ql1FiV3fUYv0amsCQ1/s1600/FST.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYC1mLtfSch_Uz9pl6SavvQZDctvdwTwkO1dw4TcXfQLoBS8KpW4RC_Sg6oIa4q23TMCBteNK_0V89sb06t6EMrr9aB_kyupR-r-5qmCYrtSGXbIhcVSv3xA5v0ql1FiV3fUYv0amsCQ1/s320/FST.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Good storage facilities – dry, frozen, and refrigerated – help keep food safe, fresh, and appetizing. Food products must be in excellent condition when they arrive at the receiving area. They must be kept that way as you store, prepare, and serve them. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Food must be kept dry and stored off the floor in dry storage areas. Cold refrigerated or frozen storage must maintain proper temperatures.</div><div style="text-align: justify;"><br />
</div>1. Examine all food upon delivery to be sure it is not spoiled, dirty, infested with insects or opened. Do not accept or use cans with bulges or without labels. Do not accept frozen foods that have started to thaw. Send these items back. <br />
<br />
2. Store all food off the floor on clean racks, dollies, or other clean surfaces. Pallets and dollies should be at least 6 inches off the floor to permit cleaning under them. <br />
<br />
3. Keep storage rooms clean, sanitary, and free from rodent infestations. Clean on a rotating schedule to ensure that regular cleaning is done on a consistent basis. <br />
<br />
4. Protect foods such as flour, cereals, cornmeal, sugar, dry beans, and dry peas from rodents and insects by storing them in tightly covered containers. <br />
<br />
5. Use foods on a "first-in, first-out" basis. Arrange foods so that older supplies will be used first. Label shelves if necessary.</div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-56443184894109100532012-08-17T00:17:00.003+04:002012-08-17T01:30:37.246+04:00Tips for Adding Nutrients to Meals<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYr9WvJmA1rW5ogg18R2hvED-lLdun61BfZCLx3Xll_Fms2-n0XkHJb3QH1t0twcA8Kgl7GSrRJ5ejgAzRkIPRCfugJRF3MqFe4G_Kd6FqlrYaUxqnzh8nDRl34skZ_H_jm1mO_TvLH5S/s1600/Nutrients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYr9WvJmA1rW5ogg18R2hvED-lLdun61BfZCLx3Xll_Fms2-n0XkHJb3QH1t0twcA8Kgl7GSrRJ5ejgAzRkIPRCfugJRF3MqFe4G_Kd6FqlrYaUxqnzh8nDRl34skZ_H_jm1mO_TvLH5S/s320/Nutrients.jpg" width="320" /></a></div><br />
1. Serve a variety of vegetables, fruits, meats and beans, milk and milk products, and grains (especially whole grains) with little or no saturated fat, trans fat, cholesterol or added sugar. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2. Low intakes of calcium are often the result of low intakes of milk and milk products. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3. Most people need to increase their potassium intake. Some potassium-rich foods include baked white or sweet potatoes, cooked greens (such as spinach), many dried fruits, cooked dry beans, and cantaloupe. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4. Low intakes of fiber are often the result of low intakes of whole grains, fruits, and vegetables. Choosing a variety of fruits, vegetables and whole grains will help to provide an adequate amount of fiber in a child’s diet. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">5. Magnesium intake can be increased by consuming fruits and vegetables. Some sources include almonds, spinach, black beans, oat bran, and brown rice. </div><div style="text-align: justify;"><br />
6. Specific vitamin E-rich foods need to be included in the eating pattern to meet the recommended intake of vitamin E. Foods that can help increase vitamin E intake include fortified ready-to-eat cereals, tomato sauce, raw avocado, olive oil, sardines, and peanut butter. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">7. When possible, use low-fat forms of foods in each group and forms free of added sugars. Keep in mind that products labeled as low-fat are not necessarily low in calories. Always read the nutrition facts label. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">8. Serve nutrient-dense foods which are lower in calories and high in vitamins and minerals and limit foodshigh in saturated fat, trans fat, cholesterol, sodium, and added sugars. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">9. Serve a variety of pasta, rice, breads, and cereals with little or no added saturated fat and trans fat and a moderate or low amount of added sugars. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">10. Serve fresh fruits for naturally sweet desserts. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">11. Buy fruits in season for better prices and tastier produce. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">12. Serve fresh fruits higher in fiber, such as those with edible skins-like apples, pears, nectarines, peaches, and those with edible seeds; like berries and bananas. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">13. Serve a variety of vegetables. Choose vegetables from each of the five vegetable subgroups (dark green, orange, legumes [dry beans], starchy, and other vegetables). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">14. Serve vegetables high in fiber such as cooked dry beans, broccoli, tomatoes, leafy greens, potatoes with skin, and carrots. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">15. Serve raw vegetable salads and raw vegetables for snacks. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">16. Season vegetables with herbs for taste appeal. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">17. Offer and serve whole grain products with meals. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">18. Remember that whole grains cannot be identified by the color of the food. Read the Nutrition Facts Label on foods so you can choose grain products high in fiber and low in saturated fat and sodium. For example, look for one of the following ingredients first on the label ingredient list: whole wheat, whole oats, whole rye, brown rice, whole grain corn, graham flour, bulgur, cracked wheat, and oatmeal. </div><ul style="text-align: left;"><li style="text-align: justify;">In main and side dishes, include a variety of enriched rice, macaroni, noodles, and other pasta products. Introduce brown rice and whole-wheat pasta to the menu to increase fiber content. </li>
<li style="text-align: justify;">When preparing a dish, try increasing the proportion of whole grains to other ingredients by substituting whole-wheat flour for all or part of the white flour in recipes. For example, when making muffins, quick breads, biscuits, or pizza crusts substitute ½ whole-wheat flour for white flour. When making cakes, substitute ¼ whole-wheat flour for white flour. </li>
<li style="text-align: justify;">Add grains such as pre-cooked rice and oats to ground beef in meat loaf and similar casseroles. Use bulgur to thicken soups. </li>
<li style="text-align: justify;"> Introduce children to whole-wheat bread by serving sandwiches with one slice of whole-wheat bread and one slice of white bread. </li>
<li style="text-align: justify;">When introducing whole grains, try starting with 10-percent whole-grain flour or grains in recipes you make. Gradually increase the amount each time the recipe is prepared as children learn to accept this healthy food choice. </li>
</ul><div style="text-align: justify;">19. Offer low-fat or fat-free milk and milk products to children 2 years of age or older. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">20. Replace whole milk in baking with low-fat, fat-free, buttermilk, or reconstituted fat-free dry milk. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">21. Use the food label to select products that are lowest in saturated fat, trans fats and cholesterol. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">22. Read the nutrition facts label when purchasing foods and select foods that have less sodium over foods that have higher levels of sodium. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">23. Foods with added salt include cured and processed meats; cheeses; ready-to-eat snacks; prepared frozen entrees and dinners; packaged mixes; canned soups; salad dressings and pickles. If serving these foods, check the sodium content and select foods that have less sodium. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">24. For dessert, make chocolate or butterscotch pudding with fat-free or low-fat milk. </div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-66087829683412372542012-08-14T23:54:00.004+04:002012-08-17T18:41:07.805+04:00Crispy Pata Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfP1xEARjwVcUNzYLOl06zPkjxMR7oiSHZAn_vY2iB-in1tWdsJ5YRnYgzN38m3P70aZ82TCIABgIwhdJtS9laCc9S3iqIqBiJt1NYjYbv3WZpmplgkhI0NXckTJKITaq3kzCWZ908fZL/s1600/CP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfP1xEARjwVcUNzYLOl06zPkjxMR7oiSHZAn_vY2iB-in1tWdsJ5YRnYgzN38m3P70aZ82TCIABgIwhdJtS9laCc9S3iqIqBiJt1NYjYbv3WZpmplgkhI0NXckTJKITaq3kzCWZ908fZL/s320/CP.jpg" width="320" /></a></div><div><br />
</div><div>Crispy pata is one of the famous Filipino dish consisting of deep fried pig trotter or front leg served with vinegar or say sauce. It can be a fantastic dish for big parties or an everyday dish. Filipino restaurants usually serve boneless pata as their main specialty.<br />
<span style="font-family: sans-serif; font-size: x-small;"><span style="line-height: 19px;"><br />
</span></span><b>Ingredients:</b><br />
<br />
1 pork's front leg (pata) <br />
1 bottle soda 7 up or sprite<br />
1 1/2 cups water <br />
1 tablespoon salt <br />
1/2 teaspoon baking soda <br />
1 teaspoon vetsin <br />
2 tablespoon patis <br />
2 tablespoon flour<br />
<div><br />
</div><div><b>Procedure: </b><br />
<div><ol style="text-align: left;"><li>Clean pata and slit skin (3-4 slits on both sides) without cutting bone. </li>
<li>Place in a deep pan with a tight cover. Add water, soda and salt. Bring to a boil. </li>
<li>After 15 minutes, add baking soda. It will hasten the softening of the pata's skin. Continue cooking.</li>
<li>If water dries up and pata is not yet done, add another cup of water. </li>
<li>Meat should not be too tender. Drain when done. Place in refrigerator overnight to make skin dry. </li>
<li>Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown. </li>
<li>Put off the heat and pour 1/4 cup water. This will make the skin more crispy. </li>
<li>Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).</li>
</ol></div></div></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-36161392487417817362012-08-14T20:34:00.003+04:002012-08-17T02:04:26.029+04:00Pork Fried Rice Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAn1gjBlIKoXNFhBmcR5s4no66yC4_luiYKlaLeE81r91PdGIEjoFY41LXzEoU5DybfwXolpuqp8M0qzPIUiYLQK3SYI8BrCHY2kgN4lqcoGGbC8xqFYPcxgjbOShMUPMY417bh794lONc/s1600/PFR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAn1gjBlIKoXNFhBmcR5s4no66yC4_luiYKlaLeE81r91PdGIEjoFY41LXzEoU5DybfwXolpuqp8M0qzPIUiYLQK3SYI8BrCHY2kgN4lqcoGGbC8xqFYPcxgjbOShMUPMY417bh794lONc/s320/PFR.jpg" width="320" /></a></div><br />
<div style="text-align: justify;">Pork fried rice originated from a Chinese cuisine. It is simple, and yet very delicious. You can use garlic instead of garlic powder if you choose. Some other great additions would be a little rice wine and oyster sauce. This recipe makes 2 servings. Give it a try and enjoy!</div><div style="text-align: justify;"><br />
</div><b>Ingredients:</b><br />
<div><b><br />
</b>1 (6 ounce) boneless pork loin chop (cut in small pieces)<br />
1/4 cup carrot (finely chopped)<br />
1/4 cup frozen peas<br />
2 green onions (chopped)<br />
1 tablespoon butter<br />
1 egg (beaten)<br />
1 cup cold cooked white rice<br />
4 1/2 teaspoons soy sauce<br />
1/8 teaspoon garlic powder (2 garlic cloves, minced)<br />
1/8 teaspoon ground ginger<br />
<br />
<b>Procedure:</b><br />
<ol style="text-align: left;"><li>In a pan over medium-high heat melt butter. </li>
<li>Add pork, carrot, peas and onions and sauté until the pork is no longer pink inside. </li>
<li>Remove from the pan and set aside.</li>
<li>In the same pan cook and stir egg over medium heat until completely set. </li>
<li>Stir in rice, soy sauce, garlic powder, ginger and the pork mixture. </li>
<li>Heat through while stir frying for a few minutes</li>
</ol></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-71353059861696768132012-08-13T22:27:00.004+04:002012-08-17T02:04:39.495+04:00Sweet and Sour Chicken Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rLNU3mdAN0-Fkqk7wA7BQF8bXMUfqFXEEvuhupti2E2XlVLWXjiTboHhJgYOHWTGXO6YWisIJqzqzPLXnUJqkrURE9kLaTrEB6W36CEfPjyrmirEEr8zkiis6QWSGfEetqeL2gEWsLYh/s1600/SSC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rLNU3mdAN0-Fkqk7wA7BQF8bXMUfqFXEEvuhupti2E2XlVLWXjiTboHhJgYOHWTGXO6YWisIJqzqzPLXnUJqkrURE9kLaTrEB6W36CEfPjyrmirEEr8zkiis6QWSGfEetqeL2gEWsLYh/s320/SSC.jpg" width="320" /></a></div><div><b><br />
</b></div><div style="text-align: justify;">Sweet and Sour Chicken is deep-fried breaded white meat chicken, coated or served with sweet and sour sauce. This recipe includes an amazing recipe for sweet and sour sauce as well! What really makes this recipe stand out from others or the buffets are the fruits and vegetables that go in it. We are adding a generous amount of pineapple, green peppers, tomatoes, and onions in the dish.<b></b></div><div><b><b><br />
</b></b></div><b>Ingredients:</b><br />
<div><b><br />
</b>6 boneless skinless chicken breasts (cut into cubes)<br />
Flour<br />
4 egg yolks<br />
2 tablespoon soy sauce<br />
Oil<br />
3 firm tomatoes (cut into chunks)<br />
2 onions (cut into chunks)<br />
1 green pepper (cut into chunks)<br />
1 can pineapple chunks (reserve juice for sauce)</div><div><br />
<b>Sweet and Sour Sauce</b></div><div><br />
1/2 cup vinegar<br />
1/3 cup sugar</div><div>1/2 teaspoon salt<br />
1/4 cup orange juice<br />
1/4 cup pineapple juice<br />
1/4 cup ketchup<br />
2 tablespoons cornstarch</div><div><br />
</div><div><b>Procedure:</b></div><ol style="text-align: left;"><li>Mix egg yolks and soy sauce with a bit of water. </li>
<li>Roll the chicken in flour, egg, and then flour again. </li>
<li>Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.</li>
<li>Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.</li>
<li>Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. </li>
<li>Bring to a boil and simmer for 10 minutes. </li>
<li>Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.</li>
<li>Add tomato and pineapple chunks to the sauce and heat thoroughly. </li>
<li>Pour mixture gently over chicken. </li>
<li>Pour your peppers and onions on and serve. </li>
</ol></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-16360262100771232032012-08-13T19:11:00.005+04:002012-08-17T02:04:54.446+04:00Chinese Pepper Steak Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3V8AmlYY1hUQs5U3-7Gc3TBZMCvwpuunTY_2woJ4TgOSIk7z2PvrED1DwhHznCqgFfCh54yn_Blti94fwIF66RjOOQbVIEQbiCXo77M7lSmzMPZqGPEkAgtoTg6f24x_Ki_eaaa-DRao/s1600/CPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3V8AmlYY1hUQs5U3-7Gc3TBZMCvwpuunTY_2woJ4TgOSIk7z2PvrED1DwhHznCqgFfCh54yn_Blti94fwIF66RjOOQbVIEQbiCXo77M7lSmzMPZqGPEkAgtoTg6f24x_Ki_eaaa-DRao/s320/CPS.jpg" width="320" /></a></div><div><br />
</div><div style="text-align: justify;">Pepper Steak is basically a stir fried Chinese-American dish that consists of sliced steak, green bell peppers, and onions. The best part about this dish is the delicious tasting sauce, a mixture of soy sauce, wine, water, sugar, corn starch and oil. Enjoy!</div><div><br />
</div><b>Ingredients:</b><br />
<b><br />
</b> <br />
<div>1 pound flank steak (sliced)<br />
<div><br />
<b>Marinade:</b></div><div><b><br />
</b>1/4 cup soy sauce<br />
2 tablespoons dry sherry or rice wine vinegar<br />
1 teaspoon sugar<br />
1/4 cup water<br />
2 teaspoon corn starch<br />
2 tablespoons vegetable oil</div><div><br />
<b>Vegetables:</b></div><div><b><br />
</b>2 teaspoons ginger root (chopped or grated)<br />
2 scallions (chopped)<br />
2 tablespoons vegetable oil (for cooking)<br />
1 large Onion (sliced)<br />
2 green bell peppers (sliced)<br />
4 garlic cloves (chopped)<br />
1 8oz can of sliced mushrooms (drained) or fresh sliced mushrooms</div><div><br />
</div><div><b>Procedure:</b></div><ol style="text-align: left;"><li>Marinate your sliced steak for about 20 minutes to a half hour.</li>
<li>Add oil to your pan. Add garlic, ginger, and scallions. Stir fry for about 30 seconds.</li>
<li>Now take a slotted spoon, add half of the steak, and stir fry for 3 minutes. Remove from pan and set aside. </li>
<li>Repeat with the remaining half. (Note: you need to reserve the marinade, as it is used to make the delicious sauce at the end.)</li>
<li>Add oil and stir fry mushrooms, onion, and pepper for 2 minutes.</li>
<li>Push vegetables to the sides of your pan. Pour marinade into the center and stir fry until thickened and bubbly. </li>
<li>Blend in vegetables, add steak and heat thoroughly. </li>
<li>Serve on top of white rice.</li>
</ol></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com1tag:blogger.com,1999:blog-4810024575866931779.post-45067094563797936502012-08-12T23:13:00.005+04:002012-08-17T02:05:11.727+04:00Chicken Cabbage Curry Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5m1Yw6a6shFDjt9pwzzk3Cw7v9qdC_jEILx-qOn6aaQ92tZZr43-m-yKH7hqm-hj1M7OUxxDRAfNrvtiNnKtOowjb2bWRI-GD2GiyICMC4jXOYA2K4ZNLPMWXrYeyJwoF5bqLZ2PrsiZc/s1600/CCC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5m1Yw6a6shFDjt9pwzzk3Cw7v9qdC_jEILx-qOn6aaQ92tZZr43-m-yKH7hqm-hj1M7OUxxDRAfNrvtiNnKtOowjb2bWRI-GD2GiyICMC4jXOYA2K4ZNLPMWXrYeyJwoF5bqLZ2PrsiZc/s320/CCC.jpg" width="320" /></a></div><div><b><br />
</b></div><div style="text-align: justify;">Chicken Curry is a common delicacy in South Asia as well as in the Caribbean. In most places the terms "chicken curry"are interchangeable. In some regions there is a considered difference between the two terms, even though both dishes include curry and chicken.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 cup chicken meat (cooked, shredded) </div><div style="text-align: justify;">2 tablespoon butter or margarine </div><div style="text-align: justify;">3 tablespoon flour </div><div style="text-align: justify;">1 1/2 tablespoon curry powder</div><div><div style="text-align: justify;">1 teaspoon salt </div><div style="text-align: justify;">1/2 teaspoon ground pepper </div><div style="text-align: justify;">3/4 cup evaporated milk (or thick coconut milk) </div><div style="text-align: justify;">1 small onion, finely chopped</div></div><div><div style="text-align: justify;">1 teaspoon vetsin </div><div style="text-align: justify;">1/2 cup water </div><div style="text-align: justify;">1/2 kilo cabbage shredded </div></div><div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Procedure:</b></div></div><div><ol style="text-align: left;"><li style="text-align: justify;">Drop shredded cabbage in boiling water with a little salt. Put off heat. After 3 minutes, drain. Set aside.</li>
<li style="text-align: justify;">Combine flour, salt, pepper, and curry powder. Melt butter in low heat, add flour mixture. Stir. </li>
<li style="text-align: justify;">When well blended, gradually add water and continue stirring until mixture is smooth. </li>
<li style="text-align: justify;">Add onion and chicken meat. Cook for 5 minutes. </li>
<li style="text-align: justify;">Add milk. Stir until smooth and thickened. Add vetsin. </li>
<li style="text-align: justify;">Spread drained cabbage on plate. </li>
<li style="text-align: justify;">Make a hollow in the middle and pour the cooked chicken mixture. </li>
<li style="text-align: justify;">Serve hot.</li>
</ol></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-52340894179821278572012-08-12T22:47:00.005+04:002012-08-17T02:05:27.061+04:00Lengua Estofada Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN2hEmpLskAAewfH-IORbgyj5S2vG7vwVtYukIFrxQZ-sB6V7sE4k8CbORsiqzeodYRpAewcfIfgureLwPTIXYTZYY7u1MrM4ll9ntHQ3NsdJC5f6gD4aImNIx76RegOhqkdVCofT4wxN/s1600/Lengua.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN2hEmpLskAAewfH-IORbgyj5S2vG7vwVtYukIFrxQZ-sB6V7sE4k8CbORsiqzeodYRpAewcfIfgureLwPTIXYTZYY7u1MrM4ll9ntHQ3NsdJC5f6gD4aImNIx76RegOhqkdVCofT4wxN/s320/Lengua.jpg" width="320" /></a></div><br />
<div style="text-align: justify;">Lengua Estofada is a pork tongue cooked in tomato sauce. Lengua was adopted from the enxet people which originally came from Paraguay. This filipino dish became popular to big parties and even from home. Enjoy!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div><div style="text-align: justify;"><br />
</div><div><div style="text-align: justify;">1 tongue pork (sbout 1 1/2-2 kilos) </div><div style="text-align: justify;">2-3 large onions, quartered </div><div style="text-align: justify;">6 green olives (optional) </div><div style="text-align: justify;">1/4 kilo pork fat </div><div style="text-align: justify;">3 tablespoon pimento </div><div style="text-align: justify;">1 small can tomato paste or 2 cans tomato sauce </div><div style="text-align: justify;">1 tablespoon vetsin </div><div style="text-align: justify;">1 teaspoon pepper (ground) </div><div style="text-align: justify;">1 tablespoon salt </div><div style="text-align: justify;">1/2 cup rhum </div><div style="text-align: justify;">2 tablespoon chili sauce </div><div style="text-align: justify;">2 tablespoon Worcestershire sauce </div><div style="text-align: justify;">3 bell pepper, red & green (strips) </div><div style="text-align: justify;">1 small can pineapple juice </div><div style="text-align: justify;">1/2 cup bread crumbs </div><div style="text-align: justify;">1 chorizo de bilbao (finely chopped) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Procedure:</b></div></div><div><ol style="text-align: left;"><li style="text-align: justify;">To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, scrape white, thick skin. Then wash in clear water.</li>
<li style="text-align: justify;">Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done. </li>
<li style="text-align: justify;">Saute onion and pork fat (in big slices) in butter. </li>
<li style="text-align: justify;">When onion is wilted, add all ingredients except bread crumbs. </li>
<li style="text-align: justify;">Stir for 3 minutes, then add to tongue. </li>
<li style="text-align: justify;">Continue cooking until tongue becomes tender. You may add more water if sauce dries and meat is not yet done. </li>
<li style="text-align: justify;">Cool. Cut tongue into thin slices. Arrange in serving plate. </li>
<li style="text-align: justify;">Thicken sauce with bread crumbs. </li>
<li style="text-align: justify;">Pour over sliced tongue.</li>
</ol></div></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-11706146626465177892012-08-12T22:21:00.005+04:002012-08-17T02:05:39.750+04:00Steamed Lapu Lapu Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Rf9qcjYmWKvUxdGogj7-EMQ8MH7IroZfkZMRd2cHoNvUSnJbuD2p_ViT0nIReaj89bbK-Z-i6smp7yFeGd_F-nQ4qgBFlkCgstF8awKTmab3hSNT1bY53BygkTR7JXpojs6XbI2nqFOc/s1600/SL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Rf9qcjYmWKvUxdGogj7-EMQ8MH7IroZfkZMRd2cHoNvUSnJbuD2p_ViT0nIReaj89bbK-Z-i6smp7yFeGd_F-nQ4qgBFlkCgstF8awKTmab3hSNT1bY53BygkTR7JXpojs6XbI2nqFOc/s320/SL.jpg" width="320" /></a></div><div><br />
</div><div style="text-align: justify;">Lapu-Lapu or "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language. In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. There are many ways to cook this kind of fish. It's how you put art in cooking. Enjoy!</div><div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">400 grams Lapu-lapu fish </div><div style="text-align: justify;">20 grams salt & pepper </div><div style="text-align: justify;">20 grams butter </div><div style="text-align: justify;">100 ml fresh milk </div><div style="text-align: justify;">12 pieces Quail eggs </div><div style="text-align: justify;">60 grams sweet green peas (cooked) </div><div style="text-align: justify;">2 pieces Calamansi </div><div style="text-align: justify;">30 grams flour </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Procedure:</b></div><ol style="text-align: left;"><li style="text-align: justify;">In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes. </li>
<li style="text-align: justify;">Steam fish for 20 minutes.</li>
<li style="text-align: justify;">In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken sauce.</li>
<li style="text-align: justify;">Season w/ salt and pepper (do not boil).</li>
<li style="text-align: justify;">Place fish on a platter and pour sauce over the fish.</li>
<li style="text-align: justify;">Garnish with Quail eggs and sweet green peas.</li>
<li style="text-align: justify;">Serve hot with steamed rice.</li>
</ol></div></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com0tag:blogger.com,1999:blog-4810024575866931779.post-18892173878150012672012-08-11T01:31:00.006+04:002012-08-17T02:05:53.284+04:00Lobster Thermidor Recipe<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUhb206jsIo6VrdhfmfCp4xm1-Ra9AHAClbZkQype0ZRYzR4C4BoIoKnRhF8yLkCnY7Vh8xc2v77jo4UzgQXIqBl10vuc3MdjI-2oZRM3S_V2apIqMssI1wgyxM2JIJXLO8XjDi6e09O9/s1600/Lobster+Thermidor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUhb206jsIo6VrdhfmfCp4xm1-Ra9AHAClbZkQype0ZRYzR4C4BoIoKnRhF8yLkCnY7Vh8xc2v77jo4UzgQXIqBl10vuc3MdjI-2oZRM3S_V2apIqMssI1wgyxM2JIJXLO8XjDi6e09O9/s320/Lobster+Thermidor.jpg" width="320" /></a></div><div><br />
</div><div style="text-align: justify;">Lobster Thermidor originally from a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. Now, filipinos are fun of having this recipe with some additional ingredients. Enjoy cooking!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div><div style="text-align: justify;"><br />
</div><div><div style="text-align: justify;">4 pieces large prawns </div><div style="text-align: justify;">2 tablespoon butter </div><div style="text-align: justify;">2 tablespoon flour </div><div style="text-align: justify;">1 cup evaporated milk </div><div style="text-align: justify;">1 teaspoon salt </div><div style="text-align: justify;">1 teaspoon vetsin </div><div style="text-align: justify;">3/4 cup grated cheese </div><div style="text-align: justify;">1 teaspoon calamansi juice </div><div style="text-align: justify;">2 tablespoon bread crumbs </div><div style="text-align: justify;">1 egg yolk </div><div style="text-align: justify;">1 medium sized onion, finely chopped</div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><b>Procedure:</b></div><ol><li style="text-align: justify;">Cook prawns in a little water over low fire for 1 hour. </li>
<li style="text-align: justify;">Cut shell at the back and scoop out meat. Set aside the shell. </li>
<li style="text-align: justify;">Chop meat coarsely.</li>
<li style="text-align: justify;">Saute onion in butter, lower heat and add flour. Stir well. </li>
<li style="text-align: justify;">Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese.</li>
<li style="text-align: justify;">Season with salt, vetsin, and calamansi juice. </li>
<li style="text-align: justify;">Lastly, add the prawns meat. </li>
<li style="text-align: justify;">Continue cooking until mixture thickens. </li>
<li style="text-align: justify;">Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. </li>
<li style="text-align: justify;">Bake in preheated oven (375 F). </li>
<li style="text-align: justify;">Bake for 20-30 minutes or until topping becomes golden brown.</li>
</ol></div></div></div></div>Anonymoushttp://www.blogger.com/profile/15352061509164542804noreply@blogger.com1