Friday, January 30, 2009

Beans 'n' Caramelized Onions

Try this Beans 'n' Caramelized Onions recipe from Taste of Home Recipe Book. This side dish is simple and easy to prepare yet tasty. It is even served in restaurants like Buck Owen's Crystal Palace. I like my cooking of course. This is one of my favorite green bean dishes. Try it and you will love it!
4 bacon strips
2 large onions, cut into 1/2-inch wedges
2 pounds fresh green beans, trimmed
3 tablespoons cider vinegar
4-1/2 teaspoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onions in drippings over medium-low heat until tender and golden brown, about 5 minutes.
Meanwhile, place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Stir the vinegar and brown sugar into onions; add beans. Cook, uncovered, over medium heat for 1 minute. Add bacon; toss gently. Season with salt and pepper. Yield: 9 servings.

A Dating Website for Equestrian Singles

Some people would want their lovers to accept their pets. Some don't. Pets sometimes are envied by partners and that cause problems. It only shows that a couple is not compatible to each other and one of them is not ready to have pets or one of them doesn't like to have pets. It is not really difficult to look for partners who love pets. A pet owner should tell their partner that they are, the pet and the person, a complete package. If it is really too difficult to find true love, pet lovers can search the web and look for social networks that love pets. They can also look for dating websites and look for people who love pets. As for the equestrian, there is a new website for them who are horse lovers and singles. The equestrian cupid is a new dating website for all equestrians out there looking for love. It is considered as the best, largest and most effective dating site for single horse lovers and friends in the world. Here, it is easy for horse lovers to find the ones who are compatible with them. I bet there are a lot of people from the valley here in California that will join since we have a lot of horse owners here. If they are interested, they can have a FREE sign-up. If you like, you can also go and visit the website to try it out. I wish all pet lovers will find their true love and happiness.

Monday, January 26, 2009

Cheesecake Factory Key Lime and Pumpkin Cheesecake, Snickers and Red Lobster's Cheesecake

Hubby and I had a nice dinner one night at Buck Owen's Crystal Palace. It has been a while since we last ate there. Aside from the good food, we always love the place, the country music and dancing. We had ribs and ordered a slice of cheesecake for dessert. I seldom try cheesecake because I don't like it much but there's tasted Ok. Aimee, Hubby's daughter, always recommends Cheesecake Factory for cheesecake. I haven't tasted their's yet but I would love to. But I have copycat recipes below from Top Secret Insider's edition recipe book. I bet these are good. I added Snicker and Red Lobster's cheesecake recipes too. I don't have the Crystal Palace's recipe but these are good to try. Hope you like it.

Cheesecake Factory Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8" springform pan. Bake crust for 5
mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
Mix with electric mixer till smooth. Add the lime juice and eggs and
continue to beat till smooth and creamy. Pour filling into crust. Bake for
60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove
the pan sides and cut. Serve with whipped cream.

Cheesecake Factory Pumpkin Cheesecake
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Red Lobster's Cheesecake
10 oz. package Lorna doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin

16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla

crushed cookie crumbs for garnish
Crust; mix crumbs with butter, sugar, and gelatin. Pat
out evenly over bottom of a greased 9" springform
pan. Bake at 350, for exactly 8 min.
Filling; beat with electric mixer: cream cheese, sour
cream, eggs, butter, cornstarch, sugar and vanilla.
When filling is perfectly smooth and creamy, pour into
crust. Return to 350 oven and bake 30−35 min. or until
knife inserted in the center comes out clean. Cool 20
min. before cutting. Sprinkle top with cookie crumbs.

Snickers Cheesecake
3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped

Preheat oven to 350 degrees F. In a small bowl, combine the
melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust. Bake at 350 degrees F for
45 minutes. Let cool and carefully remove the springform pans side.
Makes 1 − 9 inch springform pan.

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Thursday, January 22, 2009

Stir-Fried Chicken 'N' Fruit Salad

For a luncheon, serve this light and refreshing salad with poppy seed muffins or sweet rolls. This Stir-Fried Chicken 'N' Fruit Salad which is a non-oriental specialty is a wok-adapted recipe. Try it to have a new salad taste. This is a recipe taken from the Wok Cuisine, Oriental to America Cook Book.

4 medium boneless chicken, skinless chicken breast halves (12 ounces total)
2 medium oranges
orange juice
1/4 cup chutney, snipped
1 tbsp salad oil or cooking oil
1 tsp cornstarch
1/4 tsp curry powder
dash pepper
4 cups torn romaine or spinach
1 medium apple or pear, cored and coarsely chopped
1 cup cubed honeydew melon or cantaloupe, or peeled peach slices
1/4 cup coarsely chopped pecans or walnuts
1 tbsp cooking oil
*Rinse chicken; pat dry. Cut chicken into bite-size pieces. Set aside.
*Peel the oranges. Then section oranges over a bowl to catch the juice. Add enough additional orange juice to make 1/4 cup. Set orange sections aside. For sauce, in a medium bowl stir together the orange juice, chutney, salad oil or cooking oil, cornstarch, curry powder, and pepper. Set aside.

*In a salad bowl, toss together the orange sections, romaine or spinach, apple or pear, melon or peaches and pecans or walnuts. Set aside.
*Pour the 1 tbsp cooking oil into a wok or large skillet. Preheat over medium-high heat. Add the chicken to the hot wok. Stir-fry for 2-3 minutes or till no pink remains. Push the chicken from the center of the wok.
*Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly. Stir ingredients together to coat the chicken with sauce. Cook and stir about 1 minute more. Pour the chicken and sauce mixture over the romaine and fruit mixture. Toss to coat. Serve immediately. Makes 4 servings.

Nutritional information per serving: 351 calories, 22 g protein, 34 g carbohydrate, 15 g fat (2 g saturated), 54 mg cholesterol, 223 mg sodium, 632 mg potassium.

Tickle or Scare Me Please

Hubby and I had an appointment with a home seller one day. The seller has a cute female dog pet and she dressed her up. The dog was old already that was why she has her tongue hanging out. That made her look funny and sometimes scary. As if, she's about to bite you. I would like to submit her picture to a picture contest online. You too can join. If you have funny or scary pet pictures , this is your chance to win a prize. Choose the funniest or the scariest picture of your pet and win the contest. If yours is chosen you will win a $500 gift certificate to Lowes or Home Depot. This is sponsored by Energized Seller, a website for dedicated home sellers and real estate professionals. Their website has discussions about home selling and staging. They have 101 Home Selling and Staging Tips which can really help home sellers. Review these tips to increase chances for a successful sale and get as much money out of the home as possible. If you are selling now or 3 years from now, you'll find the rewards of following these tips well worth it. So good luck.


Pumpkin Candy

You should try this delicious pumpkin candy recipe. This is a nice treat for those who love pumpkins. An acorn squash can be used since they have the same taste. Pumkin has an atractive color though. The above candy was made last Thanksgiving.

1 quart pumpkin meat; fresh cut into 1-by-1-1/2-inch pieces
2-1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar
Place the cubed pumpkin in a saucepan and cover it with water, about 2 to 2-1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes, uncovered, until the pumpkin is just tender. Remove the pumpkin with a slotted spoon. There should be about 1-1/2 cups of liquid remaining.

Add the brown or maple sugar and dissolve over low heat. Place the pumpkin pieces back in the pan and bring slowly back to a boil, then lower the heat and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup overnight.

The next day, bring the mixture back to a boil and simmer for 5 minutes. Remove the pumpkin pieces from the syrup and spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or in a 140-degree oven for 3 to 4 hours to dry. Roll each piece in the maple or raw sugar, and store them in a dry, cool place. Do not stack or crowd the candy together.

Yield: 2 pounds


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Wednesday, January 21, 2009


This has been considered as the best brownies recipe from I really want to try baking brownies from scratch. So this time around, it was not a failure. I baked brownies before using the brownies mix in a package (Betty Crocker). That one tastes good too but the one I baked was almost burnt. I forgot everything about it. I blamed it to the soap operas that I haven't heard the timer rang LOL. It was still good though, crunchy! Anyway, these brownies are really good. Try it.

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Getting People to "Connect"

You will love this ultimate giant construction building toy from TOOBEEZ Teambuilding. This could be a nice gift to people who love to play and learn. But this is not for kids. This would be enjoyed much with people of all ages. This could serve as an ice breaker in a program, workshop or assembly. It also builds friendship. This ultimate training and teambuilding tool is for everyone! I remember when I was still working as a teacher in Philippines, we have such activity in every seminar we attended. We just used different materials. I wish our school could have one such as this.

Instant Noodles with Shrimp and Egg

If I am too lazy to cook for my meal, I will just grab an instant noodle for an instant meal. I know this is not healthy if I do it always that is why I seldom prepare it. I have saved lots of instant noodles in our pantry but this kind is the less fat and less sodium (Smart Choice). It tastes good too compared to the regular instant noodles. When I prepare it, I always have eggs with it and sometimes add some shrimp. Hubby likes it too. I like mine with rice. This is how I prepare it.
Stove top (Medium-high heat):
Boil 2 cups of water then add the noodles. Boil for another minute (I like it firm) then add the shrimp and seasoning. Boil for another minute and add the egg/s. Beat while stirring it with the noodles. Serve hot.

Be Natural with Natural Skin Cream with Manuka Honey

You are what you eat. But even if you are eating the right food, you must also maintain your outside beauty. During this winter season, our skin is always dry and we need to put some moisturizer and cream to keep it smooth and healthy. Why not try this Natural Skin Cream with Manuka Honey and keep your skin beautiful. It is a multi purpose skin cream for discerning customers. If you are interested and plan to try another product, visit Robin Logan's Website now.

Monday, January 19, 2009

Sweet Potato Pie

Our transaction coordinator brought a sweet potato pie in the office. It was my first time to try it and it was not bad. They liked it much except me who hated cinnamon. I don't know why but when I taste cinnamon, it will make me want to vomit. I have liked it before (in cinnamon bread) but now, it feels like I am allergic to it. I don't even like the smell of it. For those who love cinnamon, try this sweet potato pie recipe. You will like it for sure. The recipe is taken from 250 Superb pies and pastries book.

1/2 recipe Plain Pastry
1 1/2 cups mashed sweet potatoes
2 tbsp butter, melted
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 eggs, beaten
1 3/4 cups milk

Line piepan with pastry. Combine remaining ingredients in order listed and pour into pastry shell. Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to moderate (350 F) and bake about 45 minutes longer or until firm. Makes 1 (9-inch) pie.

Ultimate Paintball

Aside from cooking, I do have a lot of hobbies. But there is one that I like but I haven't tried yet. I really want to try it, the paintballing. I saw people doing it and they always have fun. I really love to try it with my friends here. We have painballing area here in our place and regarding the stuff we need for paintballing like the dye paintball, we can get it online at Ultimate Paintball. Ultimate Paintball sells Tippmann, Spyder, Smart Parts, Dye, Empire, Draxxus paintball gear plus many more brands online. They have top selling guns like Tippmann A-5, Tippmann 98 Custom, Smart Parts Ion, and Spyder Pilot. They carry different products and they offer the best prices with free shipping. I can't wait to play this game. I bet we all going to have fun. This will be planned for the summer.

Pumpkin Pie

This pumpkin pie recipe is taken from one of my recipe books by the Culinary Arts Institute, "250 Superb Pies and Pastries." You can also make a pumpkin nut and a pumpkin cream from this recipe. For the pumpkin nut, 1/3 cup of chopped nut meats is added to custard before baking and 1 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp ginger are used instead of pumpkin pie spice. If you desire to make a pumpkin cream, you only have to mix 3/4 cup sugar, 2 tbsps cornstarch, and 2 tsp pumpkin pie spice. Add 1 egg yolk, 1 cup pumpkin and 2 cups milk. Cook until thickened, stirring constantly. Pour into baked Pastry Shell, cover with Meringue and bake. Below is the complete recipe for the pumpkin pie:

1/8 tsp salt
2/3 cup sugar
2 tsps pumpkin pie spice
2 eggs, slightly beaten
1 2/3 cups milk
1 1/2 cups mashed cooked pumpkin
1/2 recipe Plain Pastry

Sift dry ingredients together and stir into eggs. Add milk and pumpkin. Line piepan with pastry and pour in filling. Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to slow (325 F) and bake 35 minutes longer or until knife inserted in center comes out clean. Cool. Makes 1 (9-inch) pie.

Stem Cell Preservation for 2009 Babies

This is to let all expectant parents know about the importance of Cryo-Cell cord blood banking and how friends and family can help give the gift of stem cell preservation. Technology has minimize mortality rate nowadays because of these new innovations such as the stem cell preservation. It is amazing that stem cells collected from cord blood can be used to treat 70 diseases, including leukemia, anemia, lymphoma, diabetes and cerebral palsy. There are more exciting discoveries are happening in stem cell research every day. Expectants parents should be aware of the important decisions to make when having a child. They should remember that storing their child’s cord blood immediately after delivery is a vital decision that most parents-to-be usually overlook. It is a decision that could potentially save their child’s life one day in the future. It would be very helpful to the parents and most importantly to their children's lives. So now, friends and family can help expectant parents get started with the cord blood banking process by giving them the gift of stem cell preservation with Cryo-Cell’s Current Offers: “Friends and Family” promotion. Give the Gift of Cryo-Cell now and it may be the most important gift they receive this year. Cryo-Cell is committed to serving the needs of parents, with highly trained child birth educators available for consultation 24 hours a day, 7 days a week. It has successfully stored more than 160,000 cord blood samples. Visit the website to learn more about the offers.

Palabok/Pancit Palabok

I remember someone has mentioned that Palabok is just like our Filipino Spaghetti. But we do have Filipino Sweet-style spaghetti which I like better than the Italian style. maybe because I got used to the taste and I grew up with it. Unlike the Spaghetti, Palabok doesn't have tomato sauce yet it tastes good. I remember eating Pancit palabok at Jollibee and Peek n Berry in Iligan City, Philippines. They have tasty palabok and I miss it so much. My friend has its own Pansit Palabok recipe too but below's recipe was taken from

Palabok Noodles / Sauce
1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water
Palabok Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced
Pansit Palabok Cooking Instructions:
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Anchor Laura Diaz of CBS 2 KCAL 9 News Team

I just finished cooking for dinner when I decided to sit down for a while and check what's on the news online. I came across with Anchor Laura Diaz news page of CBS 2 KCAL 9 News Team. She is an interesting person. Laura Diaz is a newscaster from Southern California. She is also a native of SoCal and a first generation Mexican-American. CBS Anchor Laura Diaz has received various awards and has been very successful in her field of work. Because of her achievements, she became part of Los Angeles television history. CBS Laura Diaz was named as a lead anchor for the station’s centerpiece 5PM and 11PM newscasts. Also, Laura Diaz CBS Anchor was one of the original hosts of Vista L.A. on KABC-TV which made her earned three prestigious Emmy Awards. Vista L.A. was one of the first public affairs program in Southern California. It has served English speaking Latino audience in the region. Her experience and good skills made her very popular among journalists. It is her passion and love to her work that makes her reach her goals. Her service to the people gives more blessings to her in return. Learn more about Laura Diaz here. I really admire her. Hope she will continue on doing the things she loves to do. More power to Anchor Laura Diaz and the CBS 2 KCAL 9 News Team.

Sunday, January 18, 2009


"Macaroons" is one of my favorite filipino food. It is usually served as snacks or dessert. It is made of coconut and sweetened to satisfy one's sweet tooth. Macaroons are normally small in sizes but Wrapshell, a friend, used bigger paper containers for her macaroons. Below is her recipe.

1 200 g. pack of dessicated coconut
1 250 ml. pack of sweetened condensed milk
4 eggs, beaten
1/2 c. of butter, softened
1 c. of light brown sugar
1/2 tsp. of lemon or dayap rind or a few drops of lemon extract (optional)
100 pieces of paper cup (1″ in diameter at the base

Cooking procedure :
In a large mixing bowl, beat the eggs. Add the rest of the ingredients and beat until well-blended. Arrange the paper cups on a shallow baking tray (a brownie tray would be good). Fill each paper cup with the coconut batter until 3/4 full. Bake in a 350oF oven for 30 minutes or until the tops are golden brown. Cool for 10 minutes before serving.

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Wednesday, January 14, 2009

Honey Baked Ham

Hubby made a Honey Baked Ham last Thanksgiving and Christmas for us to enjoy with. We didn't prepare the dinner but we just brought the baked ham to his son's place where we spent our Christmas. The ham was tasty and I liked it. We even had left over ham and we brought it home for ham sandwiches. Left over Ham can be also cooked to make a delicious dish. The other slices were wrapped in aluminum foil and placed in the freezer. We will just defreeze it when needed. Below's recipe is a copycat from the Top Secret Insider's edition cook book.

1 fully cooked ham
1 cup sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
1/8 tsp paprika
dash ground ginger
dash ground allspice

Partially slice ham quite thin. Mix remaining ingredients and
spread on wax paper. Roll ham in mixture. Then, use blow torch
with medium flame to caramelize sugar. Wave torch over sugar
with rapid movement so that sugar bubbles and browns but doesn't
burn. Repeat several times until ham is well−glazed. Serve ham
warm or re−heated.

Arroz Caldo - Filipino Congee/Lugaw/Hot Rice

Arroz Caldo with goto

Lugaw, anyone? Lugaw is the filipino term of congee. It is very similar to Cantonese style congee. It has strips of fresh ginger and other flavors may be added according to taste. It can also be served with tokwa't baboy (diced tofu and pork), goto (beef tripe), utak (pig's brain), as well as calamansi, fish sauce, and soy sauce. It is often served to the ill and the elderly since it can be easily chewed, soft and easily digestible. Since it is winter time here in US, this is favored among Pinoys/Filipinos living here in colder climates because it is warm. I remember when I was younger, I added sugar sometimes to my lugaw if it was not salted yet especially if there was no meat added to it. Just plain rice. Sometimes, we just heated the left over rice and made lugaw or Tinughong (bisaya). The best lugaw for me is the Arroz Caldo (literally rice broth). Arroz caldo is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronized Chinese restaurants in the Philippines. As the Spanish could not pronounce Chinese, they gave it a Spanish name for easy reference (wikipedia).

If you want to try arroz caldo, here's the recipe from

1 1/2 lb Chicken, cut into serving
1 tbsp vegetable oil
2-3 garlic cloves -- minced
1 med Onion -- finely sliced
1 Fresh ginger -- finely sliced
1 cup Rice grains
5-7 cups water
2 tbsp fish sauce (patis)
5 stalks green onion -- finely sliced for garnish
Salt and pepper to taste

In a large non-stick soup pot over medium heat, saute
garlic in oil until lightly brown. Add ginger and
onion, stir for a minute. Add chicken pieces and fish
saue and cook for another 3 minutes. Add rice, water
and a little salt and pepper. Cover and simmer in
medium low heat for about 40 minutes or until the
consistency of a light creamed soup has been reached.
Stir occasionally while cooking. Correct seasonings
to taste. Stir in a small amount of sliced green
onions. If rice soup becomes too thick, add a little
water to thin it a bit. Garnish individual bowl
servings with sliced green onions just before
servings. Tips: If you prefer, sprinkle a little lemon
juice on the soup servings. This will give a pleasant
tartness to the dish. Serves 6 to 8.


Have you started your New Year's resolution already? It is good then if you have made your own resolution and you have started doing it. I have asked a few students about their resolutions and I was impressed about it. Well, things are easier when said but I am hoping that these resolutions will be attained. Some of our resolutions might not be achieved right away or might be failed but at least we have set in our minds with the goals and things which are good to be done. A friend of mine told me about his resolution and I was really moved. He doesn't want to be away from his family anymore so he promised to be good. He has been in a drug treatment center before and he was thankful for its help.
It has been a common problem among parents of having children who are addicted to drugs or any substance. That is why if you are a parent who has a child who's promising himself to be good and try to avoid drugs, it will be a relief. Temptation is always there, so proper guidance is really important. If your child needs treatment, Promises can help. Promises treats addiction to a variety of drugs and substances, including Alcohol, Cocaine, Codeine, Heroin, Marijuana, Methamphetamine, Oxycodone, and many others. Visit their website to learn more about their services. Let your child receive the proper treatment and let him start a new year and a new life.

Today's Meal

Today's meal is grilled steak, cajun fried shrimp and chili beans. Grilled steak is always an easy meal to prepare. Just sprinkle it with seasoned salt and pepper and it is good to go to the hot grill. If you haven't tried cajun fried shrimp, you better try it. I am using Cajun shrimp mix. It tastes good and perfect for chicken too. Use it with shrimp and fry it. Frying shrimp is pretty tricky. I fry shrimps in high heat so the batter will not be mushy. The shrimp will be golden and crunchy. For the side dish, we have chili beans or pork and beans. - Premium Wordpress Master Theme

I was planning to edit and change my blog layout because the one I am using up to now is just temporary. I want to put a food image on my header and I want my blog to look neat and organized. It is not really easy to decide on a theme since there are a lot to choose from. When I was changing my other site's layout, it took me hours to decide what theme to use. Also, adding the widgets and arranging the elements were headaches for me. I just want something that I can use right away. A theme that is perfect for my blog and what I can see is what I can get. If only I can have some premium wordpress themes. It would be easy for me to use it and I bet I will be satisfied with it.
Each wordpress theme is completely customizable, quality coded & comes bundled with many layout options that will help me create custom websites in minutes. That will save me a lot of time and it is hassle-free. You can check each Premium Theme that offers WordPress as CMS experience at WP Remix site. It uses WP Remix 2.0 - the only theme on the net that offers WYSIWYG page template editing. They have over 50 page templates to choose from. It is really cool. I want to use this theme with my other Wordpress blog. You can use it too. Go visit the site and learn more about their themes. If you wish to be part of the affiliate program, the payout has just increased to 50% from 20% at the start of last week. Visit the website for more details.

Saturday, January 10, 2009

Pan De Sal

Photo by: LadyWilCook

Filipinos love this Pan De Sal! It is a bread made of flour, eggs, lard, yeast, sugar, and salt. Pan de Sal is a spanish term that means salt bread but the taste varies from bland to slightly sweet and not salty. It has a soft, powdery texture and is eaten in a number of ways. I like to eat it with miracle whip and cheese. It also tastes good when you dip it into tsokolate (chocolate). It is a chocolate drink which is very much like hot chocolate but with pure cocoa as its main ingredient. If there is no tsokolate or tsikwate, we dip it into coffee. What a nice breakfast!
2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons active dry yeast
1/3 cup white sugar
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups all-purpose flour

Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

Friday, January 2, 2009

Classic Layered Salad

This is Isahdora's Classic Layered Salad. She invited us last December 27, 2008 for a dinner at her place so hubby and I, along with friends, went. She cooks pretty well too and I like the food she always serves. This is the first time I have tried her salad and it tastes good. This is easy to prepare so you can try it at home. I got this recipe from Adin B's multiply page.


8 cups chopped iceberg Lettuce

3/4 cup Sliced red onions (about 1 small)

2 cups frozen peas, thawed (one 10 oz. pkg.)

1 pkg. (6 oz.) OSCAR MAYERS Smoked Ham, chopped or any meat you want

3/4 cup KRAFT Mayo Real Mayonnaise

1/4 cup KRAFT 100% Grated parmesan Cheese

1 Tbsp. sugar

1 cup KRAFT Natural Three Cheese Crumbles

2/3 cup chopped Tomatoes (about 2 small)

you may add sliced olives


layer Lettuce, onions, peas and ham in large straight-sided serving bowl.

Mix mayo, Parmesan cheese and sugar. Spread over salad to seal; cover.

Refrigerate several hours or overnight.

Top with cheese crumbles and tomatoes just before serving; toss gently.