Grilled Buffalo Wings
|
|
|
|
This is a great recipe for grilled chicken wings. They are much better than fried I think everyone needs to try this!!! Especially in Hollidays! try it in NOW! it has a great taste especially when you share it! ^^ |
|
|
INGREDIENTS3 pounds chicken wings, separated at joints, tips discarded 1 cup Louisiana-style hot sauce 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage 1/4 teaspoon cayenne pepper, or to taste 1/4 teaspoon ground black pepper, or to taste 1 tablespoon soy sauce DIRECTIONS
http://allrecipes.com/Recipe/Grilled-Buffalo-Wings/Detail.aspx
|
|
GRANADO ESPADA EXPEDITION
- Her name is Dawn
She is my Wizzy in Granado Espada… Pretty? THAT’S ME!!!! waahhahaha! just joking.. i really love my WIZ! she’s Flying! hehe…
lvl 60! elite staff forgot about the AR and DR eh. haha
this will be upadted hehe
-Carol-
Old Family name : CylonePhoenix
New family Name: LiShuang
SioMai
Shrimp and Pork Siomai Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or Corn Oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Chilli Paste:
1/8 kilo Chillies (Siling Labuyo)
3 tablespoons cooking oil
2 cloves garlic, peeled and minced
Siomai Cooking Instructions:
Mix all the ingredients for the filling in a bowl.
Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
Meanwhile, boil water and brush steamer with oil.
When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.
Wrapper:
Beat egg and mix with flour till free of lumps.
Bring water, cooking oil and salt to a boil, then pour in flour.
Remove from heat and beat until mixture forms a ball.
Divide the dough into 1 1/4 -inch balls.
Roll each ball on a floured board until paper thin. Set aside.
Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never Olive Oil if you want it to have a Filipino taste.
Chilli Paste:
Combine chopped chillies and minced garlicthen simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.
Serve hot with hot rice
ENJOY!
-CAROL-
Starbucks Grande Mocha Frappuccino Blended Coffee
Starbucks Grande Mocha Frappuccino Blended Coffee
You Save: 179 calories, 15 g fat, 10 g saturated fat
Stock up on these ingredients and you’ll save, save, save, save — save calories, save fat, save time standing in line at Starbucks, and save lots of money. True, you won’t be able to pick up a slice of your favorite Banana Pound Cake or Pumpkin Pound Cake, but if you turn to pages TK and TK, respectively, and spend a few minutes, you can have it awaiting you in your freezer. Granted, if you also go to Starbucks to enhance your social life, I, unfortunately, have no offering for that.
2 tablespoons water
½ tablespoon instant coffee
1 teaspoon sugar
20 ice cubes
½ cup fat-free half-and-half
2 tablespoons chocolate syrup
1/3 cup refrigerated aerosol fat-free whipped topping
In a small microwavable bowl or cup, combine the water and coffee. Microwave on high for 1 minute, or until the water is hot enough to dissolve the coffee. Add the sugar. Stir until the coffee and sugar are dissolved. Transfer to a mixing bowl. Add six ice cubes. Stir to accelerate melting the ice. When the ice is almost melted, add the half- and-half and syrup. Stir to mix. Pour into a blender. Add enough ice cubes for the liquid to reach the 16-ounce (2 cup) marker on the blender jar. Blend on high speed for 30 to 60 seconds, or until just slushy. Pour into a 16-ounce (2 cup) tumbler. Top with whipped topping. Serve with a straw.
Makes 1 serving: 241 calories, 5 g protein, 46 g carbohydrates, <1 g fat, trace sat. fat, 1 g fiber
Original Starbucks Grande Mocha Frappuccino Blended Coffee (16-ounce) has: 420 calories, 6g protein, 61g carbohydrates, 16 g fat, 10g sat. fat, 0 g fiber
-CAROL-
Made to see the difference…
Base on own experience
Carol : All i can say is that, YOU CAN MAKE COFFEE! If You want it you can do it!
A’Last! I finally SOLVE THE MYSTERY OF MY ONE AND ONLY FAVORITE COFFEE DRINK!
Enjoy!
Tinolang Manok (Chicken Ginger Stew) Recipe
Estimated cooking time: 45 minutes
Tinola Manok Ingredients:
· 1 kilo whole chicken, cut into pieces.
· 1 small young papaya or sayote, cut into small pieces.
· 2 tablespoons ginger, crushed and slliced into strips
· 1/2 cup dahon ng sili (chili leaves)
· 1 liter of water
· 5 garlic cloves, minced
· 1 red onion, diced
· 4 tablespoons oil
· 2 tablespoons patis (fish sauce)
Tinolang Manok Cooking Instructions:
· In a stock pot, heat oil and sauté garlic, onion and ginger.
· Add water and the chicken.
· Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
· Season with patis
· Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
· Add sili leaves then turn off the heat.
· Serve steaming hot with plain rice.
-CAROL-
Questions? Comment? feel free to add!
Thank you!
Mushroom Cream Soup
This one is Quite Easy Compare to my last Post, Cream of asparagus soup
1 med onion, chopped
500g button mushrooms, chopped
2 cups chicken stock
1 small bay leaf
2 cups cream
butter
salt (dash)
corn starch (optional)
Chop finely onions and mushrooms.
Saute onions in butter until soft.
Add mushrooms and a little more butter, and saute until cooked, about 5-8 mins.
Add chicken stock, and bring to boil.
Add bay leaf.
Simmer on low heat for 45mins to an hour.
Remove bay leaf, and blend with immersion stick or standing blender.
Add cream, and simmer for 15mins
Season with salt to taste.
Add corn starch slurry (1 tsp starch to 1 tbsp water) if you prefer a thicker soup. Allow to simmer for an additional 5-10mins.
Note:
You can use chicken stocks like 2 broth cubes in 2-4 cups of water boiled. Approximately (1Liter)
And when you add the chicken stocks in the mushroom, taste it, and its up to you if you want to sprinkle a dash of salt.
For best cream/milk use all purpose cream and add cornstarch to thicken the soup.
-Carol-
Creamy Asparagus Soup Recipe
Creamy Asparagus Soup Recipe
Ingredients
· 2 lbs asparagus
· 1 large yellow onion, chopped
· 3 Tbsp unsalted butter
· 5 cups chicken broth
· Leaves of 2 sprigs of fresh thyme
· 1/3 cup heavy cream
· 1 Tbsp dry vermouth
· A squeeze of fresh lemon juice
· Salt and pepper
Method
1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.
2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips. Serves 4-6.
Adapted from a recipe in Gourmet magazine.
HEY! I’d tried this recipe ONCE! AND ITS VEEEEERRYYYYY DELICIOUS! TRY IT! I’m sure you’ll love it.. if and only if YOU ARE a Food lover or a Veggie Lover..
Diet? then ths is right for you!!!
-CAROL-
comments?
please… ^^
Chicken Sukiyaki Recipe – Japanese Recipe
Ingredients:
- 1 pound chicken breast
- A handful of shirataki noodles (made from yam cakes) or cellophane noodles
- 7-8 shiitake mushroom
- 1 block enoki mushrooms
- 1 medium size leek
- 1 Chinese cabbage
- 1 block of yaki-dofu (grilled tofu)
- For sukiyaki sauce: (** You can also buy sukiyaki sauce in a bottle)
- 3 tbsps (and more) soy sauce
- 3 tbsps (and more) sake (Japanese rice wine)
- 3 tbsps (and more) sugar
- 1 cup or more soup stock/hotwater
- For dipping: 4 eggs
Preparation:
Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix soy sauce, sake, sugar, and soup stock to make sukiyaki sauce. Set a hot plate or gas grill at the table. ** After this point, everything is done at the table as you eat. Heat a little oil in a shallow skillet (can be a fry pan or a hot plate) at the table. Fry chicken stripps, then add sukiyaki sauce. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As the liquid boils away, add more sukiyaki sauce.
*Makes 4 servings
comment? add-ons?
comment below! hehe
-CAROL-
Carol's Blog 