I’m posting one of my all time favorite recipe. It’s kind of tiring and complicated (well, at least for me) but it’s worth the effort making it from scratch. Ingredients: 3 kg. oxtail, cleaned and cut 1 kg beef shank 1 piece of a decent sized tripe cut sliced in bite size 5 cloves crushed [...] . . . → Read More: Kare- kare
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Here’s a few tips from Food and Wine Magazine that I have tried and tested myself. Chicken Rubs Last minute cooks love rubs because they work instantly unlike marinades. Whole chickens can be rubbed up to five hours before cooking. Apply the rub thickly for a flavorful crust. This really works well, as I’ve tried [...] . . . → Read More: Great Tips This is one of my staple veggie dishes in my kitchen. My husband and I love asparagus, so I make asparagus very often. This dish is actually so easy to make. How To: Preheat the oven at 375 degrees. Place the trimmed asparagus spears on a lined baking sheet; drizzle the top with olive oil [...] . . . → Read More: Roasted Asparagus I discovered this recipe a year ago at the Rachel Ray show, and since then it’s been a mainstay. I just love the fact that it’s so easy; anyone can make this dish. Ingredients * Salt * 1 pound spaghetti * 1/4 cup extra-virgin olive oil (EVOO) * 1 2-ounce container imported Italian anchovy fillets [...] . . . → Read More: Aglio Olio My first venture back into the kitchen after a long hiatus was this beef stew. I always used my slow cooker whenever I made beef stew, but this time I opted to make this dish the traditional way. It entailed a lot more work, but I love the aroma it emitted while it was simmering. [...] . . . → Read More: Beef Stew With Winter Vegetables Adobong pusit is a classic Pinoy squid recipe. I’m posting this entry because Francine, a blogger friend of mine from France requested for it. My recipe or my version is my sister in law’s, and it’s what I’ve been following whenever I make squid. The quantity of the ingredients though, are purely estimates depending on [...] . . . → Read More: Adobong Pusit I made this for dinner last night and I’m glad it came out well. I have a history of messing up with lamb chops, that’s why I have always been leery when I make them. The chops were delicious and was done perfectly. I just served it with sauteed spinach. Recipe is so easy, courtesy [...] . . . → Read More: Lamb Chops With Garlic Parsley Crust |
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