Sunday, March 22, 2009
Tuesday, March 10, 2009
2 small chicken breasts
2 litres chicken
1 small cabbage
3 medium carrots
1 large stalk celery
1 large onion
250 g Miki noodles
3 pcs. cloves
2 laurel leaves (bay leaf)
1 tbsp. oregano
salt to taste
Toppings and condiments:
3 hard-boiled eggs, sliced into 6 sections each
3 heads crushed fried garlic (approx)
2 stalks spring onion, thinly sliced or chopped
ground black pepper
Mami Cooking Instructions:
Chop one carrot and a quarter of the cabbage.
Julienne the rest of the carrots and thinly slice the cabbage.
In a pot, cover chicken in stock or plain water.
Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.
Add chopped carrots and cabbage. Let it boil till chicken is tender.
Take out chicken so as not to overcook.
Debone and return bones to the stock.
Keep it on a low simmer till serving time.
In a separate pot, boil around a litre of water.
Drop the fresh noodles and let it come to a rolling boil.
Take out the noodles as soon as tender but still with some resistance or al dente.
Wash the noodles in cold or tap water. Drain.
In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.
Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.
Garnish with the toppings and season with the condiments as desired.
Monday, March 9, 2009
With instant yeast, you skip the step of dissolving the yeast in warm water. It is more finely ground than active dry yeast and therefore absorbs moisture much faster. As the name implies, instant yeast also works more quickly than its counterpart.
Another difference is that when using instant yeast with gluten bread, only one rise time is needed and the dough is not punched down. That’s not significant to us gluten-free bread bakers because our dough only requires one rise time anyway.
If you are following a recipe that calls for active dry yeast, use about 25% less of instant yeast. Mix the yeast in with the dry ingredients and combine the wet and dry ingredients according to the instructions.
Bread machine yeast is easily found at grocery stores. I buy vacuum packed instant yeast from BJ’s wholesale club. SAF Instant Yeast is one brand I have used. Once I open the pack, I put some into a small container I keep in the refrigerator and the rest of the package I close, put it in a zip lock bag, and store it in the freezer.
You’ll notice that my recipes use instant yeast. If you don’t have instant, you will have to dissolve the yeast in the warm liquid. You may also want to increase the amount of yeast a little. If you haven’t given instant yeast a try yet, I hope you will soon. I think it will quickly become your preferred type of yeast.
this information i copy from http://www.glutenfreehomemaker.com/
Sunday, March 8, 2009
- 1 can evaporated milk
- 1 ltr fresh milk
- 1 can condensed milk
- 1 cup apricot
- 2 cups of fruits cocktail
- 110g cornstarch
- 120g sugar
1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste
Macaroni Salad Cooking Instructions:
1.Cook macaroni noodles according to package cooking instructions.
2.In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
3.Drain carrots and let cool. Peal skin then dice.
4.Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
5.Drain pineapple chunks or tidbits.
6.Combine all ingredients while adding salt and pepper, to taste.
7.Refrigerate, then serve.
2 cups macaroni
2 small cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
salt to taste
ground black pepper to taste
1 3/4 cups creamy salad dressing, e.g.
1/4 cup milk
1.Cook macaroni pasta in a large pot with boiling salted water until al dente. Rinse with cool water and drain.
2.In a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion.
3.Blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness.
4.Add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. Add salt and pepper to taste.
5.Refrigerate until chilled. Serve.
Thursday, March 5, 2009
- 4 1/2 cup flour
- 3 cup milk
- 3 1/2 tbsps baking powder
- 2 1/2 cup sugar
- 3 tsps vanilla
- 4 eggs
- food coloring
Sunday, March 1, 2009
- 2 pitso ng manok (ilaga at himayin)
- 1 can coconut milk
- 5 potatoe
- 2 carrots
- 1 bigkis na string beans
- 1 tsp turmeric powder
- 1 sibuyas
- 1pcs bawang (dinikdik)
- luya (hiwaing pahaba)
- salt pepper to taste
- 2 cups water