Posts tagged Sugar
December 15, 2009 · Filed under Fried Garlic, Fried Onions, Minced Garlic, Minced Onions, Shelled Shrimps, Spiced Tuna Flakes · Tagged Bihon, Calamansi Juice, Chicken cubes, Fish Sauce, Green Bell Pepper, Head Garlic, Onions, Red Bell Pepper, Savor, Shrimps, Sotanghon, Sugar, Tuna Flakes, Vinegar
2 pcs. magi chicken cubes
259 g. sotanghon or bihon
1 cup minced onions, fried
1 pc. Green bell pepper, cut into strips
1 pc. Red bell pepper, cut into strips
1 head garlic, minced and fried
Topping Variations:
½ k. shrimps, cooked and shelled or
¼ cup stir-fried and seasoned ground pork or
1 can spiced tuna flakes
Dressing:
¼ cup vinegar
4 tbsps. calamansi juice
¼ cup fish sauce (patis)
3 tbsp. sugar
1 tbsp. maggi savor
Brink to boil Maggi Cubes and 4 cups water. Add sotanghon and cook for about 5 minutes. Drain, transfer to a platter and arrange next 4 ingredients on top with desired topping (cooked shrimps or ground pork or tuna flakes amy be alternately used).
Meanwhile, combine dressing ingredients and pour over prepared noodles.
November 27, 2009 · Filed under Creamy Peanut Butter, Crushed Red Pepper, Fresh Orange juice, Grated Ginger, High Heat, Large Saucepot, Medium Bowl, Peeled Ginger, Shredded Carrots, Thin slice Green Onion, Toasted Sesame Seeds, Unpeeled Cucumber · Tagged Asia, Carrots, Colander, Cucumber, Fresh Ginger, Green Onion, Orange Juice, Peanut Butter, Red Pepper, Rice Vinegar, Saucepot, Sesame Noodles, Sesame Oil, Sesame Seeds, Soy Sauce, Spaghetti, Sugar
Sesame Noodles
Prep 15 minutes
Cook about 15 minutes
Make 6 main-dish servings
Salt
1 package (16 ounces) spaghetti
1 cup fresh orange juice
¼ cup seasoned rice vinegar
¼ cup soy sauce
¼ cup creamy peanut butter
1 tablespoon Asian sesame oil
1 tablespoon grated, peeled fresh ginger
2 teaspoons sugar
¼ teaspoon crushed red pepper
1 bag (10 ounces) shredded carrots (about 3 ½ cups)
3 kirby cucumbers (about 4 ounces each), unpeeled and cut into matchstick-thin strips
2 green onions, thinly sliced
2 tablespoons sesame seeds, toasted (optional)
Green onion for garnish
1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in medium bowl, with wire whisk or fork, mix orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and crushed red pepper until blended; set sauce aside.
3. Place carrots in colander; drain pasta mixture, cucumbers and sliced green onions with sauce in bowl. If you like, sprinkle pasta with sesame seeds. Garnish with green onion.
October 14, 2009 · Filed under Fresh cilantro, Medium Papaya, Peeled Kiwifruit, Peeled Papaya, Seeded Starfruit, Slice Starfruit, Small Jalapeno chili · Tagged Cilantro, Jalapeno chili, Jalapenot Dressing, Kiwifruit, Lime Juice, Papaya, Salad Greens, Starfruit, Strawberries, Sugar, Vegetable Oil, Zesty Fruit Salad
Zesty Fruit Salad
Jalapeno Dressing (below)
1 medium papaya, peeled, seeded and cut into 1-inch pieces (about 2 cups)
2 kiwifruit, peeled and cut up
2 starfruit, thinly sliced and seeded
2 cups strawberries, cut in half
Toss all ingredients. Serve on salad greens if desired.
6 servings.
Jalapeno Dressing
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
2 tablespoons lime juice
2 teaspoons sugar
1 small jalapeno chili, seeded and very finely chopped
Mix all ingredients.
Source: “Eating Quick and Healthy” Betty Crocker
September 30, 2009 · Filed under Chop Broccoli, Chop Spinach, Slice Bamboo Shoots · Tagged Bamboo Shoots, Bamboo Shoots with Green Vegetables, Broccoli, Chicken Stock, Cornstarch, Light Soy Sauce, Monosodium Glutamate, Salt, Spinach, Sugar
Bamboo Shoots with Green Vegetables
Oil for cooking
8oz chopped spinach, or chopped broccoli
Seasoning
½ cup chicken stock or water
¼ monosodium glutamate (optional)
¼ tsp salt
¼ tsp sugar
4oz bamboo shoots, sliced
Sauce
1 tsp light soy sauce
Pinch monosodium glutamate
1 tsp cornstarch
2 tsp water
1 tbsp cooked oil
1. Heat 2 tbsps oil in the wok.
2. Fry the spinach for 2 minutes and add the mixed seasoning ingredients except the bamboo shoots. Simmer for 1 minute and remove from the wok onto a dish.
3. Heat the wok and add 1 tbsp oil. Add the bamboo shoots and fry for 1-2 minutes.
4. Return the spinach mixture to the wok. Cook for 30 minutes.
5. Mix together the ingredients for the sauce. Add to the wok and cook for 1-2 minutes.
Time: Preparation takes 10 minutes, cooking takes 10-12 minutes.
COOK’s Tip: Bamboo shoots should always be bought on the day they are to be used as they deteriorate rapidly.
Source: The Complete Chinese Cookbook
June 28, 2009 · Filed under Boiled Chicken, Boiled Potatoes, Copped Onion, Diced Beets, Diced Carrots, Hard-cooked Eggs, Sliced Green Beans · Tagged Beets, Carot, Celecry, Chicken, Egg, Green Beans, Mayonnaise, Oide Vinegar, Onion, Peper, Pickles, Potatoes, Relish, Salt, Sugar
Ingredients:
1 kilo potatoes, boiled and diced
1 big carrot, boiled and diced
2 medium beets, boiled and diced
½ cup celery, deiced
1 cup green beans, cooked and sliced
¼ cup chopped pickles or relish
1 small onion, chopped
4 eggs, hard-cooked and diced
2-3 tablespoon oide vinegar
¼ teaspoon pepper
11 tablespoon sugar or more
2 tablespoon salt
2 cup mayonnaise
1 small Chicken, boiled and diced
Procedure:
- Place all the ingredients except eggs, vinegar, pepper, sugar and salt) in a large bowl.
- Mix together the vinegar, pepper, sugar, sald and add to the vegetable mixture.
- Mix together carefully and let stand for at least 30 minutes.
- Add the mayonnaise. Blend well.
- Correct the seasoning.
- Add the eggs, mix gently.
- Chill at least for 2 hours; if possible, overnight.
- Serve on lettuce head garnished with tomato to flowerlets, red and green pepper, and sliced pickles.
Photo courtesy: wikimedia
June 23, 2009 · Filed under Chopped Fresh Mint, Dice Red Onion, Large Chunks, Large Seedless Cucumber, Large Serving Bowl · Tagged Balsamic Vinegar, Beefsteak Tomatoes, Cocktail Tomatoes, Fresh Mint, Olive Oil, Pepper, Red Onion, Salt, Seedless Cucumber, Serving Bowl, Sugar
Ingredient:
15 Baby Seedless* or 3 large greenhouse seedless cucumbers
½ cup balsamic vinegar
1 ½ teaspoons salt
1 rounded tablespoon sugar
22 cocktail-sized Amorosa* or 4 large beefsteak tomatoes
1 cup diced red onion
¾ cup chopped fresh mint
4 tablespoons olive oil
Salt and pepper
Procedure:
- Slice cucumbers in half lengthwise, then slice the halves diagonally into ¼-inc-wide pieces. Place in a large serving bowl.
- In a small bowl, combine vinegar, salt and sugar; mix until granules are fully dissolved.
- Drizzle dressing over cucumbers and toss to coat.
- Slice tomatoes in half if using cocktail tomatoes or cut into large chunks if using beefsteaks.
- Add tomatoes, onion, mint and olive oil to the cucumber mixture; toss to blend.
- Season to taste with salt and pepper. Makes 10 servings.
*Branch may vary by region; substitute a similar product.
Photo courtesy: finecooking
June 18, 2009 · Filed under Bite-size Romaine Hearts, Cubed Mangoes, Pound Hone-glazed Almonds, Sliced Fresh Strawberries · Tagged Alth, Cranberries, European Salad, Fresh Strawberries, Honey-glazed Almonds, Mangoes, Oil, Romaine Hearts, Salad Bowl, Saucepan, Sugar, Vinegar
Ingredient:
3-4 Foxy romaine hearts, torn into bite-size pieces
2 mangoes, peeled and cubed
2 pints fresh strawberries, trimmed and sliced
¾ cup raisins or sweetened dried cranberries, or a combination of both
½ pound honey-glazed almonds
¼ cup vinegar
¼ cup sugar
½ cup oil
1 teaspoon salt
Procedure:
- Combine romaine, mangoes, strawberries, raisins and almonds in a large salad bowl.
- Place vinegar, sugar, oil and salt in a small saucepan and cook over low heat, stirring constantly, for 5 minutes, or until sugar has dissolved. Remove from heat and let cool.
- Pour cooled dressing over the salad, toss and serve immediately.
Makes 8-10 servings
Photo courtesy: vinshiprestaurantconsultant
Source: “ Cooking in Style The COSTCO Way ”
June 12, 2009 · Filed under Fresh Line Juice, Grated Lime Zest, Halved Seedless Grapes, Plain Yogurt, Thinly Sliced Celery, Toasted Pecan, Toasted Walnut, Unpeeled Apple · Tagged Apple, Baby Spinach, Curry Powder, Earthbound Farm* Organic Spring Mix Organic, Honey, Lime Juice, Lime Zest, Mayonnaise, Nonfat Plain Yogurt, Pecan, Raisin, Seedless Grapes, Sliced Celery, Sour Cream, Sugar, Walnut
Ingredients:
1/3 cup nonfat plain yogurt or sour cream
1/3 cup mayonnaise
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 teaspoons curry powder
½ teaspoon honey or sugar
½ cup thinly sliced celery
½ cup raisins
½ cup halved seedless grapes
1 unpeeled apple, cored and cut into 1/3-inch dice (1 cup)
½ cup toasted pecans or walnuts
1 ounces Earthbound Farm* Organic Spring Mix Organic or Baby Spinach (about 6 cups)
Procedure:
- Place yogurt, mayonnaise, grated lime zest, lime juice, curry powder and honey in a small bowl and whisk to combine.
- Place celery, raisins, grapes, apple and nuts in a large bowl. Add about half of the yogurt dressing and stir to combine.
- Just before serving, add the spring mix or spinach and toss to combine. Add more dressing if needed. Makes 4 servings. – Myra Goodman
*Brands may vary by region, substitute a similar product.
Photo courtesy: svherald
May 12, 2009 · Filed under Chopped Fresh Parsley, Drained Green Beans, Drained Wax Beans, Finely Chopped Cloves Garlic, Medium Green Onions · Tagged Black Beans, Cloves Garlic, Fresh Parsley, Garbanzo Beans, Green Beans, Green Onion, Italian Dressing, Kidney, Sugar, Wax Beans
You can also use purchased Italian dressing in place of the homemade if you prefer.
1 cup Italian Dressing (below)
1 cup (15 to 16 ounces) cut green beans, drained
1 can (15 to 16 ounces) wax beans, drained
1 can (15 to 16 ounces) kidney, black or garbanzo beans, rinsed and drained
4 medium green onions, chopped (1/4 cup)
¼ cup chopped fresh parsley
1 tablespoon sugar
2 cloves garlic, finely chopped
1. Make Italian dressing. Remove 1 cup dressing; set aside. Cover and refrigerate remaining dressing to use for other salads. Shake before using.
2. Mix beans, onions and parsley in medium glass or plastic bowl.
3. In small bowl, mix the 1 cup dressing, sugar and garlic. Pour over salad; toss. Cover and refrigerate at least 3 hours to blend flavors, Stirring occasionally.
4. Just before serving, spoon bean mixture into bowl with slotted spoon.
Italian Dressing
1 cup olive or vegetable oil
¼ cup white or cider vinegar
2 tablespoons finely chopped onion
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 teaspoon ground mustard
½ teaspoon salt
½ dried oregano leaves
¼ teaspoon pepper
2 cloves garlic, finely chopped
In tightly covered container, shake all ingredients. Shake before serving.
Photo courtesy: tarladalal
February 2, 2009 · Filed under Chopped Fresh Coriander, Chopped Tomato, Dried Chick Pea, Fresh Green Chili, Large Potato, Large Tomato, Small Green Chili · Tagged Chick Pea and Potato Salad, Chick Peas, Clove Garlic, Fresh Coriander, Green Chili, Ground Cumin, Lemon Juice, Lime, Oil, Potato, Sugar, Tomato
Salad can be made a day ahead; keep, covered, in refrigerator. Recipe unsuitable to freeze or microwave.
Ingredients:
1 cup dried chick pea
1 large potato
2 tablespoons oil
1 clove garlic, crushed
2 teaspoons ground cumin
1 large tomato, chopped
2 small fresh green chilies, chopped
2 tablespoons chopped fresh coriander
2 tablespoons lime or lemon juice
1 teaspoon sugar
Procedure:
- Cover chick peas with water in large bowl, cover, stand overnight.
- Drain chick peas, rinse under cold water, drain.
- Remove from heat, cool to room temperature.
- Combine chick peas, potato, tomato, chilies, coriander, juice and sugar in large bown, toss gently. Serves 6.
2 pcs. magi chicken cubes
