> Ingredients :1/2 k. of stewing beef, cut into 1/4″ slices2 large onions4 tomatoes2 bell peppers1 sweet skinless pimiento (canned)1 tbsp. of finely minced garlic1 bay leaf1 hot chili pepper, crushed2 tbsp. of butter or margarine1 tbsp. of sugarsalt and pepper2 tbsp. of liver spread (canned)2 tbsp. of olive oil225 g. of spaghettiHow to :Cook [...]

>I learn this recipe from my sister, when she arrive her in the she always cook this. When I tasted it I love it so much so I ask her if she could share me this recipe cause I know my hubby will definitely like it too! YOU WILL NEED: 3/4 chicken breast and cut [...]

>Prepare cookie sheets and baking pans as directed before you begin to mix the recipe. If light greasing is suggested, use vegetable oil spray or a small amount of solid vegetable shortening. Do not use butter or margarine as it may burn on cookie sheets. You might also want to use bakers’ parchment paper (available [...]

> To keep oil and vinegar from separating in you homemade salad dressing. add a little dijon mustard. It aids in the emulsion.Wash and dry salad greens the day before serving. I dont have salad spinner and used this simple method instead: shake excess water off greens and put them in a clesn plastic bag [...]

>* If you hate the memory of dry turkey from the old days, buy a fresh-killed (meaning, never frozen) turkey. They truly are juicier, tenderer, and tastier than frozen birds. * Turkeys range in weight from the 6- to 8-pound category to as large as 26 pounds. Very small and super-big are not better. Small [...]

>The Latin name for shallot is Allium Ascalonicum. The name refers to Ascalon , an ancient Palestinian city where the shallot is thought to have originated. The flavor is a pungent blend of onion and garlic. Their color can vary from pale brown to rose, and the flesh is off-white and barely tinged with green [...]

>Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three inches of chopstick should extend beyond your fingertip. Relax. [...]

>If you don’t want to purchase dyes for coloring your Easter eggs, here are some natural substitutes… Orange: Paprika; 4 Tbsp per quart of water Blue: red cabbage; 4 cups, sliced, per quart of water Red: Pomegranate juice in place of water Pink: Cranberry juice in place of water Green: Spinach; 4 cups per quart [...]

>Here are some general guidelines for the amount of fresh produce you’ll need for each quart jar when canning… Apples: 2-1/2 to 3 Pounds Apricots: 1-1/2 to 2-1/2 Pounds Asparagus: 2-1/2 to 4-1/2 Pounds Beans: 1-1/2 to 2-1/2 Pounds Beets: 3 Pounds Berries: 1-1/2 to 2-1/2 Pounds Carrots: 1 Pound Cherries: 2 to 3 Pounds [...]

>Ever since my sister got here in the US she always likes to bake and cook, she likes to experiment different recipes. So today she decided to make this pizza its yummy even though it was her first time to bake a pizza. Mao sad ni hinungdan naka paso sa kaong dila hehehe. Hmm i [...]