tag:blogger.com,1999:blog-79091171535731790762024-03-21T18:08:21.121-07:00Photographs, Cooking and RantingMy very own space! where I can express my inner desires and show off my photography.Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-7909117153573179076.post-55252368243584459212010-10-06T05:40:00.001-07:002010-10-06T05:40:57.394-07:00For Prince Aries Ceras Gastardo<div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 184px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524910126779308162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQwfBcjimXV8IbzqQk55XkgTkTTDXtVA_m1_AdauPL82Kc-GagdP8VpveokPy0d8xJ3lzbqvTBhpWLkmQfWK01V1nBNnzLYXJY0bNcw8VaMtKLiEFvAfP0N90DN9G2cRW09WsJqupNORX/s400/baby+Prince+1.jpg" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAotriV-kTVAKmFuJ1TCwQF6M9NPzOhtTPzpquC_MgMs8MSDxLKe7pVZJF4tY_3uTizcNSlHGdntPEFEaEKRPvYnMI0Jr1MvZZ0mVxtvce9AhUiv5P0sJCDVgbkxPEhgyE7cS1yyhDJrH/s1600/baby+Prince+2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524910213218488898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAotriV-kTVAKmFuJ1TCwQF6M9NPzOhtTPzpquC_MgMs8MSDxLKe7pVZJF4tY_3uTizcNSlHGdntPEFEaEKRPvYnMI0Jr1MvZZ0mVxtvce9AhUiv5P0sJCDVgbkxPEhgyE7cS1yyhDJrH/s400/baby+Prince+2.jpg" /></a><br />My name is Prince Aries Ceras Gastardo. I was born on March 27, 2010. My mommy’s name is Sheryl Digamon Ceras and my daddy’s name is John Pet Gastardo. We live in Purok 6, Sta. Cruz Placer, and Surigao Del Norte, Philippines.<br /><br />I was born with a birth defect called an Omphalocele - my intestine is sticking out below my belly bottom. I am in and out from the hospital. Right now, I am very sick and patiently waiting for the doctors to do the much needed surgery. But I need your help, compassion and understanding.<br /><br />I don’t know if I can make it this time, we used all the means of survival and we have nothing left except hope. I will pray and knocked to your hearts for another chance to live. I need to live to experience how beautiful is life. My wish to live will come true with your kindness and generosity.<br /><br />To all, I sincerely say my thanks. Please, let me live.<br /></div><form method="post" action="https://www.paypal.com/cgi-bin/webscr"><p align="center"><br /><input value="_s-xclick" type="hidden" name="cmd"><br /><input value="LFDDTCCSD3CR2" type="hidden" name="hosted_button_id"><br /><input border="0" alt="PayPal - The safer, easier way to pay online!" src="https://www.paypal.com/en_US/i/btn/btn_donateCC_LG.gif" type="image" name="submit"><br /><img border="0" alt="" src="https://www.paypal.com/en_US/i/scr/pixel.gif" width="1" height="1" /><br /></p></form><br /><p></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-91325995513448072182010-08-21T17:05:00.000-07:002010-08-21T17:19:57.993-07:00Chopsuey<div style="text-align: center;"><img src="http://farm5.static.flickr.com/4073/4866677866_f6980c087c_z.jpg" alt="chopsuey" width="600" height="400" />"</div><p></p><div style="text-align: justify;">I am supposed to make seafood Chopsuey for dinner the other night but I don’t have all the necessary ingredients. I was too lazy to drive down to the store so I decided to use what I have available in the fridge and this is what I came up with. It’s not what I want it to be but it was delicious. <br /></div><p style="text-align: justify;">I didn’t do anything special for this recipe. I just sauté all the vegetable until tender , added the cooked shrimps and add some salt and pepper to taste.Bwallaa...instant dinner!<br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com3tag:blogger.com,1999:blog-7909117153573179076.post-65818153328222747712010-08-21T16:24:00.000-07:002010-08-21T17:04:01.559-07:00Chocolate Cake<div style="text-align: center;"><img src="http://farm5.static.flickr.com/4140/4866060277_52db41f3ea_z.jpg" alt="Dylan kinder graduation cake" width="600" height="400" /></div><p style="text-align: center;"><a href="http://www.flickr.com/photos/31018787@N04/4866678024/" title="Dylan kinder graduation cake2 by kodakan time, on Flickr"><img src="http://farm5.static.flickr.com/4143/4866678024_5b2e81a5da_z.jpg" alt="Dylan kinder graduation cake2" width="600" height="400" /></a></p><div style="text-align: justify;">Not a very good pictures but do not judge the taste by its look. I made this cake for my youngest son during his kindergarten graduation last May. It’s one of the easiest cakes that you can prepare on any occasions. I am not going to make this entry any longer so here is the recipe.<br /><br />Ingredients:<br /><br />Cake:<br /> Betty Crocker chocolate fudge cake mix<br /><br />Frosting:<br /> 1 container Betty Crocker chocolate frosting<br /><br />Topping:<br /> 1 jar of maraschino cherries<br /> 2 dozens kit kat wafers<br /><br />Filling:<br />1 cup whipped cream<br />1 (8 oz.) cream cheese<br />1 tbsp. milk<br />1 tbsp. sugar<br /><br />Red ribbon<br /><br />Preparation<br /><br />1. Prepare the chocolate cake according to its package direction.<br />2. While the cake is baking, prepare the filling.<br />3. Mix all ingredients for filling and set aside inside the fridge.<br />4. Let the baked cake cool completely before filling and frosting.<br />5. Carefully cut the cake into two layers.<br />6. Place the filling on top of the first layer.<br />7. Place the second layer on top of the first layer cake with filling.<br />8. Now you can start frosting.<br />9. Slowly arrange the kit kat wafers around the frosted cake.<br />10. Tie the red ribbon around the cake to hold it.<br />11. Top the maraschino cherries and you’re done. </div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-35734397837065965982010-08-06T10:56:00.000-07:002010-08-06T11:20:48.965-07:00SWEET POTATO SOUFFLE<div style="text-align: center;"><a href="http://www.flickr.com/photos/31018787@N04/4866060495/" title="sweet potato by kodakan time, on Flickr"><img src="http://farm5.static.flickr.com/4122/4866060495_8f9442fd51_z.jpg" alt="sweet potato" width="600" height="400" /></a></div><p><br /></p><div style="text-align: justify;">I learned to make this recipe from my mother -in-law. Back in the Philippines, I only knew few recipes using sweet potato (boil, fry and grill). I am not a big fan of sweet potatoes until I have tried this one. It’s very simple and I am sure everyone in the family will enjoy this treat. You can only find this sweet especially during the holidays like Thanksgiving or Christmas. And of course, you can always make this one anytime you crave for some tubers.<br /></div><p><span style="font-size:130%;"><br /><span style="font-weight: bold;"> SWEET POTATO SOUFFLE</span><br /></span><br /><span style="font-weight: bold;">Ingredients</span><br /><br />2-3 medium sized sweet potatoes (boiled or baked)<br />½ tsp. salt<br />1 can (8 oz.) evaporated milk<br />½ cup brown sugar<br />1/3 stick butter, softened<br />2 eggs, beaten<br />1 tsp. vanilla extract<br /><br /><span style="font-weight: bold;">Toppings</span><br /><br />½ cup brown sugar<br />1 cup chopped pecan nuts (or any nuts)<br />Marshmallows<br /><br /><br /><span style="font-weight: bold;">Preparation</span><br /><br />1. Boiled potatoes. Mash when cooked.<br />2. In mixing bowl. Add mashed potatoes, salt, milk, sugar, butter, egg and vanilla. Stir until combined.<br />3. Pour into a greased baking dish.<br />4. Cover with topping.<br />5. Bake in pre-heated oven at 350 degrees F for about 35 minutes. Enjoy!<br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com3tag:blogger.com,1999:blog-7909117153573179076.post-13963049967247207952010-08-06T10:49:00.000-07:002010-08-06T10:53:49.417-07:00General Tso's Chicken<div style="text-align: center;"><a href="http://www.flickr.com/photos/31018787@N04/4866060439/" title="general tso's chicken by kodakan time, on Flickr"><img src="http://farm5.static.flickr.com/4099/4866060439_b13189b6bc_z.jpg" alt="general tso's chicken" width="600" height="312" /></a></div><p><br /></p><div style="text-align: justify;">I made this recipe not long time ago I am still in the process of perfecting this Chinese goodies. It was good but not very good like I want it to taste. I will post the recipe as soon I get it right.<br /></div><p></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-19388701188491052892010-08-06T10:32:00.000-07:002010-08-06T10:49:19.122-07:00Yello Rice<div style="text-align: center;"><a href="http://www.flickr.com/photos/31018787@N04/4866060527/" title="yellow rice by kodakan time, on Flickr"><img src="http://farm5.static.flickr.com/4094/4866060527_72afab1f79_z.jpg" alt="yellow rice" width="600" height="392" /></a></div><p></p><div style="text-align: justify;">If you like your rice yellow then this is for you. This recipe is very easy that you can even close your eyes while making it. It’s another way to make use of your left-over rice. I am not going to make this entry any longer so here is the recipe.<br /></div><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Yellow Rice</span></span><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1 clove chopped garlic<br />1 small chopped onion<br />1 tbsp. olive oil<br />2 cups rice<br />½ tsp. turmeric powder (you can add more if you like)<br />Pepper and salt to taste<br />Rosemary, carrot bits and soy sauce for garnish<br /><br /><br /><span style="font-weight: bold;">Preparation</span><br /><br />1. In a medium pan with olive oil, Sautee garlic until slightly brown.<br /><div style="text-align: justify;"> 2. Add chopped onion and sauté until tender.<br />3. Add rice, stir until combined. If it’s too dry, you can add a little water or some broth.<br />4. Add turmeric. Stir<br />5. Add pepper and salt to taste. Enjoy!<br /></div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-47147059303650973082010-08-06T09:17:00.000-07:002010-08-06T10:49:29.312-07:00Chocolate Crinkle Cookies<div style="text-align: center;"><a href="http://www.flickr.com/photos/31018787@N04/4727636187/" title="chocolate crinkles by kodakan time, on Flickr"><img src="http://farm2.static.flickr.com/1093/4727636187_1c20dcec70_z.jpg" alt="chocolate crinkles" width="400" height="600" /></a></div><p><br /></p><div style="text-align: justify;">This is one of my favorite cookies but I don’t bake them very often though. I make a huge batch of these cookies during Christmas to giveaways together with other goodies. This recipe is very easy to make so anytime you have cravings with something sweet then try the chocolate crinkles.<br /></div><p><span style="font-size:130%;"><br /><span style="font-weight: bold;">Chocolate Crinkle Cookies</span></span><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />3 eggs<br />1-1/2 cups sugar<br />4 oz unsweetened chocolate, melted<br />1/2 cup vegetable oil<br />2 tsp baking powder<br />1 tsp vanilla<br />1 tsp. instant coffee<br />2 cups all-purpose flour<br />Sifted powdered sugar<br /><br /><br /><span style="font-weight: bold;">Preparation</span><br /><br /></p><div style="text-align: justify;">1. In a mixing bowl beat eggs, sugar, chocolate, oil,<br />baking powder and vanilla until combined.<br /><br />2. Slowly add the flour and beat.<br /><br />3. Cover the mixture with cellophane wrap and chill in the fridge for about an hour or two or until easy to handle.<br /><br />4. Shape dough into 1-inch balls.<br /><br />5. Roll balls in sifted powdered<br />sugar and coat generously.<br /><br />6. Place balls one inch apart on an<br />ungreased cookie sheet.<br /><br />7. Bake at 375 degrees for 8-10 minutes or<br />until edges are set and top is cracked.<br />8. Let cool on wire rack. Enjoy!</div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-11415970584935668042010-05-25T20:15:00.000-07:002010-05-25T20:55:50.466-07:00Sweet Barbecue Pork Ribs<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3446/4632063612_930de38ebb_o.jpg" /></div><p></p><div style="text-align: justify;">I made some sweet barbecue ribs not long time ago. It was so delicious that I can’t stop myself from eating. This recipe is very easy, the meat is tender and falls right off the bone, so if you’re hungry for real meat then grab your pen and notebook and writes the recipe down.<br /></div><div style="text-align: justify;"><br />I used to add ginger ale or sprite (to soak meat) but not this time. These liquids are good meat tenderizer.<br /><br /><span style="font-weight: bold;"><br /><br />Sweet Barbecue Pork Ribs</span><br /><br />Ingredients:<br /><br />2 racks pork ribs (cut into 4 slices)<br />¾ cup water<br />2 tbsp. soy sauce<br />1 tsp. Worchester sauce<br />1 tbsp. hickory liquid smoke<br />1 ½ tsp. garlic powder<br />1 ½ tsp. Onion powder<br />Ground pepper and salt to taste<br /><br /><br />1 cup barbecue sauce (I prefer sweet baby rays brand)<br />1/8 cup catsup<br />1 tsp. Worchester sauce<br />3 drops of hickory liquid smoke<br />1 tbsp. white sugar (you can add more, if needed)<br /><br />Preparation:<br /><br />1. Place the ribs in the baking dish (9x13 inch).<br />2. Add water, soy sauce, Worcester sauce, hickory liquid smoke, garlic powder, onion powder, pepper and salt to taste.<br />3. Cover with aluminum foil.<br />4. Bake in pre-hated oven 250 degrees F for about 2 to 3 hours or until tender.<br /><br />5. In a bowl, mix barbecue sauce, catsup, Worcester sauce, hickory liquid smoke, and sugar.<br />6. Preheat the grill for medium heat.<br />7. Place baked ribs on grill; cook its side for 3 to 5 minutes, basting with barbecue sauce.<br /><br /><br />Enjoy.<br /></div><p><br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com2tag:blogger.com,1999:blog-7909117153573179076.post-62287437222943193062010-05-25T08:13:00.000-07:002010-05-25T19:57:26.038-07:00Cinnamon Rolls<div style="text-align: center;"><img src="http://farm5.static.flickr.com/4057/4631465701_e6cdd9e766_o.jpg" /></div><p></p><div style="text-align: justify;">The boys love this sweet a lot. I don’t make them very often for some reasons. This recipe is probably the best one you will find online. It’s simply soft, moist and floppy almost like a cinnabon. It’s a lot of work but all the labor you will put into it is all worth it. I am lazy so I prepared my dough using a bread machine (dough cycle). The dough is going to be gooey and sticky once you take it out from the bread machine basket so always sprinkle it with some flour. DO NOT put too much flour, just enough to handle the dough.<br /></div><div style="text-align: justify;"><br />If you’re using a bread machine, please follow the manual instructions. I like to proof my yeast for some reasons.<br /><br /><br /><span style="font-weight: bold;">Soft Cinnamon Rolls</span><br /><br /><br />Ingredients:<br /><br /><span style="font-weight: bold;">A.</span><br />1 cup milk<br />1 pack active dry yeast<br />1 tbsp. white sugar<br /><br /><span style="font-weight: bold;">B.</span><br />1 tsp. vanilla<br />½ cup softened butter<br />2 eggs<br />½ tsp. salt<br />½ cup white sugar<br />3 ¾ bread flour<br /><br /><span style="font-weight: bold;">C.</span><br />½ cup soften butter<br />¼ cup cinnamon powder<br />½ cup white sugar<br /><br /><span style="font-weight: bold;">D. </span><br />1/8 cup lemon juice<br />1 ½ cup powder sugar<br />1 tbsp. milk<br /><br />Preparation:<br /><br /><span style="font-weight: bold;">A.</span><br />1. PROOF yeast - in a small bowl warm milk in the microwave for one minute.<br />2. Add sugar, then yeast.<br />3. Cover the bowl with clean cloth. Set aside for about 10 minutes.<br /><br /><span style="font-weight: bold;">B.</span><br />4. Pour the proofed yeast in the bread machine pan.<br />5. Add vanilla, softened butter, eggs, salt, white sugar and flour.<br />6. Turn the bread machine to dough cycle. (It will take around 1 hour to 30 minutes -according to my bread machine).<br />7. Once the dough has risen once, turn it out into a lightly floured surface.<br />8. Use the floured rolling pin to flatten the dough into a rectangular, approximately 12 inches wide by 20 inches long.<br />9. The dough might be sticky, so sprinkle some flour as necessary.<br /><br /><br /><span style="font-weight: bold;">C. </span><br />10. Brush the softened butter over the surface of the dough.<br />11. Mix the sugar and cinnamon powder.<br />12. Sprinkle cinnamon sugar over the butter, spreading the mixture evenly across the whole sheet of dough.<br /><br />13. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.<br /><br />14. cut the dough (pastry cutter, serrated knife or whatever you have) into serving pieces.<br />15. Place the cut rolls on a buttered or greased baking pan an inch apart.<br />16. Cover the rolls with a clean cloth and let them rise until they nearly double in size, about 30 minutes (I always place mine inside the oven with lights on).<br />17. When the rolls have double in size, bake them in pre-heated oven 375 degrees F.<br />18. Bake the rolls for about 15 minutes or more or until the top turn golden brown.<br /><br /><br /><span style="font-weight: bold;">D.</span><br />19. Mix powder sugar, lemon juice and milk.<br />10. Immediately glaze or spread the mixture into the cinnamon rolls.<br /><br /><br />Enjoy.<br /></div><p style="font-weight: bold;"><br /></p><center><span style="font-weight: bold;">( click to enlarge)</span><br /><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-1.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-1.jpg" alt="Photobucket" border="0" /></a><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-2.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-2.jpg" alt="Photobucket" border="0" /></a><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-3.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-3.jpg" alt="Photobucket" border="0" /></a><br /><br /><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-4.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-4.jpg" alt="Photobucket" border="0" /></a><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-5.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-5.jpg" alt="Photobucket" border="0" /></a><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-6.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-6.jpg" alt="Photobucket" border="0" /></a><br /><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-7.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-7.jpg" alt="Photobucket" border="0" /></a><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-8.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-8.jpg" alt="Photobucket" border="0" /></a><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-9.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-9.jpg" alt="Photobucket" border="0" /></a><br /><br /><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=softycinnamonrolls-10.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_softycinnamonrolls-10.jpg" alt="Photobucket" border="0" /></a></center><center><br /><br /></center>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-53551920799754381812010-05-23T07:34:00.000-07:002010-05-25T20:14:03.798-07:00Sesame Chicken<div style="text-align: center;"><img src="http://farm5.static.flickr.com/4066/4632063470_b5f7f83432_o.jpg" /></div><p></p><br /><br /><div style="text-align: justify;">Sesame chicken is always been my one Chinese food favorites. I felt a little bit disappointed though because I cannot find a sesame chicken as good as in the Chinese restaurants in the Philippines. We went to a Chinese restaurant in the city for Mother’s Day celebration because I was craving for some but to my dismayed the sesame chicken I ordered tasted like sweet and sour chicken. It was lacking of something, it was gooey (too much cornstarch “I guess”), no sesame taste at all. Oh well, I wish we can find a decent Chinese place in this area who cook authentic Chinese food.<br /><br /></div><div style="text-align: justify;"><br />Anyway, I just need to learn how to make it so I can enjoy this delicacy with pleasure. I have been surfing online for the recipe and even tried couple of them. But this recipe (captbunzo -opensourcefood.com) is so far one of the best out there. I made some changes of course to cater my taste bud. I hope you will try this sometimes. It’s a very tricky recipe, so be cautious when adding vinegar and sugar. You can add them slowly until you achieve the desire taste.<br /><br /><br />Sesame Chicken<br /><br />Ingredients:<br /><br />3- 4 boneless chicken breasts cut into serving size.<br /><br />Marinade<br /><br />2 tablespoons soy sauce<br />1 tablespoon rice vinegar<br />3 drops sesame oil<br />2 tablespoons flour<br />2 tablespoons cornstarch<br />2 tablespoons water<br />1/4 teaspoon baking powder<br />1/4 teaspoon baking soda<br /><br /><br />Sauce<br /><br />1/2 cup water<br />1 cup chicken broth<br />1/8 rice wine vinegar (you can add more or less, it should not be too sour)<br />1 cup sugar (you can add more or less, balance the taste. It should not be too sweet)<br />1/4 cup cornstarch<br />2 tablespoons dark soy sauce<br />4 tablespoons sesame oil<br />1 teaspoon chili paste (or more)<br />1 garlic clove (minced)<br /><br /><br />Cooking Oil for deep frying<br />2 tbsp. toasted sesame seeds<br />1 tbsp. cooking oil<br />1 stalk green scallion, chopped<br /><br /><br />Preparation:<br /><br /><br /> 1. Wash, pat dry and cut the chicken into 1-inch cubes.<br />2. Mix the marinade ingredients.<br />3. Marinate the chicken for 20-39 minutes.<br /><br />4. While the chicken is marinating, prepare the sauce<br /><br />- In a medium bowl. Mix together all of the sauce ingredients “EXCEPT THE VINEGAR AND SUGAR).<br />- “This is the tricky part”. Using a spoon, slowly adding the vinegar and sugar mix until you achieve the desire taste. Remember! You can always add or cut down.<br />- Set aside when you achieved the taste.<br /><br /><br />5. Deep fry the marinated chicken cubes a few at a time until golden brown.<br />6. Drain on paper towels. You can cover the fried chicken with aluminum foil or place it on the warm oven while continue frying.<br /><br />7. Last, get a wok (if you have any) or deep frying pan.<br />8. Heat 1 tbsp. cooking oil<br />9. Sautee garlic until golden brown.<br />10. Add the sauce, cook, until slightly thicken. If you think your sauce is too runny then you can always add more cornstarch by diluting it first with water.<br />11. Add the fried chicken. Stir.<br />12. Add toasted sesame.<br />13. Sprinkle the green scallion.<br /><br />Enjoy it with steamed or fried rice !<br /></div><p><br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com1tag:blogger.com,1999:blog-7909117153573179076.post-59214627332401486942010-05-23T06:37:00.000-07:002010-05-23T07:32:15.639-07:00Kielbasa Sausage Fried Rice<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3352/4632063374_6693b75666_o.jpg" /></div><br /><p><br /><br /></p><div style="text-align: justify;">I love kielbasa sausage and I used them very often in my cooking. The grocery down the street had a huge sale of it the other day and I bought a bunch to be frozen. I wish I have all the seafood for a ‘low country boil’ for dinner tonight. Anyway, I made this fried rice three days ago and it was different and delicious. It’s a very simple and easy recipe; you can even close your eyes while cooking this one. Enjoy!<br /></div><p><br /></p><p><br />Kielbasa Sausage Fried Rice<br /><br />Ingredients:<br /><br />1 medium bowl of cooked rice<br />1 tsp. garlic, chopped<br />2 tsp. onion, chopped<br />1 small tomato, diced<br />1 small carrot, diced<br />3 small mushrooms, diced<br />½ cup green peas<br />1 cup kielbasa sausage, diced (you can put more or less, depends with your taste)<br />1 stalk green scallion, chopped<br />1 tbsp. cooking oil<br />Pepper and salt to taste<br /> <br /><br /><br />Preparation:<br /><br />1. Heat oil in a frying pan/wok or whatever you have available.<br />2. Sautee’ garlic until golden brown.<br />3. Add onion, tomato, carrot, mushroom and cook until tender.<br />4. Add kielbasa sausage then rice. Stir to combine (about 2 minutes).<br />5 Add green peas. Cook for another minutes.<br />6. Add green scallion and sprinkle pepper and salt to taste.<br /><br />Optional: Sweet basil or any other herbs for garnish .You can add soy sauce if you like. I sometimes add sesame oil too.<br /><br />Have Fun cooking<br /></p><center><br /><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=sausagefriedrice-1.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_sausagefriedrice-1.jpg" alt="Photobucket" border="0" /></a><a href="http://s955.photobucket.com/albums/ae38/hilig_photos/food%202010/?action=view&current=sausagefriedrice-2.jpg" target="_blank"><img src="http://i955.photobucket.com/albums/ae38/hilig_photos/food%202010/th_sausagefriedrice-2.jpg" alt="Photobucket" border="0" /></a><br /><br /></center><div style="text-align: center;">(click to enlarge)<br /></div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-29493749027313006382010-05-23T06:23:00.000-07:002010-05-23T06:31:09.326-07:00I AM OFFICIALLY BACK TO COOKING<div style="text-align: center;"><img src="http://i44.tinypic.com/k9c36e.jpg" /></div><p style="text-align: justify;">I am back ‘finally’! I am so sorry for a very long absent. Life was crazy and my interest to cooking and baking subsided a bit. I will try to update this blog as often as I can. So relax and check me out very often for new and exciting recipes.<br /></p><p style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PJG9gZx47yyiIIAh-_oVwtNSQ0Y9TuLAVcUQARrhonoPOUHdn49c-zlUUMBgYjx_l_ki7HFvyY1mOvTK6XlBNmHLikZ_9_jqy1bswLDKYUo3j9qV9aUE28kioPLet4dcSs5YK9NDaCGz/s1600/mama7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PJG9gZx47yyiIIAh-_oVwtNSQ0Y9TuLAVcUQARrhonoPOUHdn49c-zlUUMBgYjx_l_ki7HFvyY1mOvTK6XlBNmHLikZ_9_jqy1bswLDKYUo3j9qV9aUE28kioPLet4dcSs5YK9NDaCGz/s320/mama7.jpg" alt="" id="BLOGGER_PHOTO_ID_5474457210321104258" border="0" /></a></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-49615789835722392492009-07-29T06:47:00.001-07:002009-07-29T06:49:06.630-07:00Please excuse me<div style="text-align: center; color: rgb(255, 0, 0); font-weight: bold;"><span style="font-size:130%;">My sister and nephew from Canada are here for a week vacation. I will be back posting new recipes soon. Thanks<br /></span></div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-4641996916092716002009-07-19T19:34:00.000-07:002009-07-19T19:43:00.371-07:00Focaccia With Vidalia Onions<div style="text-align: center;"><img src="http://farm3.static.flickr.com/2457/3638833872_e462fb39b0_o.jpg" /><br /><br /><div style="text-align: justify;">I am very sorry that there’s no recipe for this one. I can’t find the recipe in my files. I made this Focaccia Bread with Vidalia Onions 4 weeks ago but didn’t have the chance to post it. This recipe is pretty easy and simple delightful. I used my bread machine for making the dough. I will try to look for the recipe once again and post it here sometimes. Happy Cooking!</div></div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com1tag:blogger.com,1999:blog-7909117153573179076.post-87801329930752996982009-07-17T19:05:00.000-07:002009-07-17T19:37:07.028-07:00Palitaw<div style="text-align: center;"><img src="http://farm3.static.flickr.com/2433/3638834022_cbe038a9af_o.jpg" /><br /><br /></div><div style="text-align: justify;">Palitaw is supposed to be flat but I made mind round. I don’t know how to call this one, I guess still palitaw because I used the same ingredients and prepared it in the same way. This Filipino snack is one of my favorites,it reminds me of my childhood. Hubby and my eldest son are not too crazy about this snack for some reasons. I’m glad my youngest son found it interesting and yummy.<br /></div><p><br /></p><div style="text-align: justify;"><span style="font-size:130%;"><span style="font-weight: bold;">Palitaw</span></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 cup sweet rice flour (I preferred Mochiko)<br />½ cup or less water<br />½ coconut flakes<br />½ cup white sugar<br />1/8 cup sesame seeds<br /><br /><br /><span style="font-weight: bold;">Preparation</span><br /><br />1. Boil water in a medium pot.<br />2. Make dough by mixing flour and water (spoon water slowly- it the easiest way to create a smooth dough. Try not to make a mushy, sticky or too dry dough). <br />3. Make the balls (1 inch in diameter).<br />4. Drop balls one by one into the boiling water (try to leave enough space for each ball so it don’t stick together).<br />5. The Palitaw is cook once they come up or float to the surface.<br />6. Scoop them out.<br />7. Roll each ball into the coconut flakes.<br />8. Skew them if you wish (like mine).<br />8. Sprinkle with sugar and sesame seeds before eating.<br /><br />Enjoy!</div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com2tag:blogger.com,1999:blog-7909117153573179076.post-21749198196131395792009-07-17T18:21:00.000-07:002009-07-17T19:02:11.484-07:00Doughnut Holes<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3391/3638021271_813a522c81_o.jpg" /></div><br /><div style="text-align: justify;">I’m pretty sure that you heard about this canned biscuit dough donuts and holes already. This recipe is perfect for those people who don’t have time to fool around in the kitchen. It’s delicious and very easy to make. My kid’s love these quick desserts. So next time you hit the frozen section, don’t forget to grab a can of biscuits.<br /><br />You can stuffed your doughnut holes with jam or jellies or sprinkle and drizzle it with your favorites toppings.<br /><br /></div><center><br /><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=donut1.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_donut1.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=donut2.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_donut2.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=donut3.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_donut3.jpg" alt="Photobucket" border="0" /></a><br /><br /><br /></center><div style="text-align: justify;"><span style="font-size:130%;"><span style="font-weight: bold;">Doughnut Holes</span></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />Oil for frying<br />¼ cup sugar<br />1 canned of small buttermilk biscuit<br /><p><br /><span style="font-weight: bold;">Preparation:</span><br /><br />1. Heat 2 inches oil in a medium pot.<br />2. Lay out the biscuits on a cutting board and cut each biscuit into two.<br />3. Form each biscuit into ball or round.<br />4. Fry them in the oil until golden brown.<br />5. Flip to fry the other side.<br />6. Drain on paper towels.<br />7. Then toss in the sugar.<br /><br />Enjoy!</p></div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com1tag:blogger.com,1999:blog-7909117153573179076.post-44752846915523073612009-06-30T16:52:00.000-07:002009-06-30T16:58:20.059-07:00Lumpia Shanghai<div style="text-align: center;"><br /><img src="http://farm4.static.flickr.com/3581/3655907180_6dfd9cd243_o.jpg" /><br /><br /></div><p style="text-align: justify;">Lumpia Shanghai is one of my favorite finger goodies. I like to make the shanghai type all because it’s very easy to prepare. You will probably find all kind of recipes online but I have my own recipe, the one that is not too complicated to understand. A recipe that I grew up with…easy and simply yummy with plain soy sauce or sweet and sour sauce.<br /></p><p><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Lumpia Shanghai</span></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 pound ground beef (lean meat the better)<br />1 medium onion, finely chopped<br />1 medium carrot, grated<br />1 stalk celery, finely chopped<br />2 cloves garlic, minced<br />1 egg beaten<br />2 Tbsp. Soy sauce<br />1 tsp. salt<br />½ tsp. ground pepper<br />1 package Spring roll wrappers (25 pcs.)<br />Oil for frying<br /><br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br /></p><div style="text-align: justify;">1. In a large bowl, combine ground beef, onion, carrot, celery, garlic, egg, soy sauce, salt, and pepper thoroughly.<br />2. Lay out a lumpia wrapper one at a time in a flat surface, and place a tablespoon of the filling in a line down of the wrapper.<br />3. Take the bottom and top edges of the wrapper and fold then towards the center.<br />4. Take the left and right sides, and fold them towards the center.<br />5. Moisten the last edges of the wrapper with water to seal.<br />6. Repeat procedure using the rest of the wrappers.<br />7. In a deep pan or fryer, heat oil to 375 degrees F.<br />8. Fry lumpia’s (5 to 6 pieces at a time).<br />9. Fry until golden brown (3-4 minutes), turning once.<br />10. Drain and Enjoy with your favorite sauce.<br /></div><p><br /></p><center><br /><div style="text-align: center;"><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=lum3.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_lum3.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=lum1.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_lum1.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=lum2.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_lum2.jpg" alt="Photobucket" border="0" /></a></div><br /><br /></center>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com2tag:blogger.com,1999:blog-7909117153573179076.post-47104984412754109272009-06-30T15:52:00.000-07:002009-06-30T16:10:48.869-07:00Rice o'lette with Hoisin and Soysauce<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3395/3655907272_6428501453_o.jpg" /></div><p></p><div style="text-align: justify;">You can bring your left-over food into something new and delicious. I always like to play with my food to make it more interesting and eye catching for the kids. I made this Rice o’lette the other morning and it was a hit for the kids.<br /><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Rice o'lette with Hoisin and Soy sauce </span></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 cup cooked rice<br />½ cup scrambled eggs with scallions<br />1 Tbsp. Hoisin sauce<br />1 Tbsp. Soy sauce<br /><br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />1. In a cup, put half of the scrambled eggs.<br />2. Add half of the rice.<br />3. Repeat the procedure using the rest of the ingredients.<br />4. Mix hoisin sauce and soy sauce together and drizzle into the Rice o’lette.<br /><br /><br />Enjoy!</div>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com1tag:blogger.com,1999:blog-7909117153573179076.post-1902969881003850752009-06-24T18:34:00.000-07:002009-06-24T18:37:26.295-07:00Chocolate Cupcakes with Buttercream Frosting<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3606/3655907018_6d39ecc90d_o.jpg" /><br /></div><div style="text-align: center;"><img src="http://farm4.static.flickr.com/3243/3655907054_f73d3fc1df_o.jpg" /><br /></div><br /><br /><div style="text-align: justify;">The kid’s enjoyed these easy to prepare and delicious chocolate cupcakes. I used the left-over butter cream for frosting that I have made during Zack’s birthday two weeks ago. Hey! If you have the money to spare then grab the finest cocoa powder you can find. One of the secrets of the melt in your mouth chocolate cupcakes is a good quality coco powder (that based on my experience). I have tried the cheapest or store brand coco powders and they can’t compare and I guess you all know the reasons why. <br /></div><br /><p style="text-align: justify;">There are so many cocoa powders available out there and your choices are endless. But here is my short list of the Cocoa Powders that I like best:<br />Valrhona Cocoa powder, Hershey’s Cocoa powder, Hershey’s Special Dark Cocoa, Ghirardelli unsweetened Cocoa.<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chocolate Cupcakes with Buttercream Frosting</span></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 stick butter, room temperature<br />1 ¼ cup sugar<br />2 eggs, room temperature<br />¾ cup All-purpose flour<br />1 tsp. baking powder<br />¼ tsp. salt<br />½ cup unsweetened cocoa powder<br />½ cup milk<br />1 tsp. vanilla<br />12 muffin cups sprayed with cooking oil<br /><br /></p><p style="text-align: justify;"><span style="font-weight: bold;">Preparation:</span><br /><br />1. Pre-heat oven to 350 degrees F. Line cupcake pans with paper liners. Set aside.<br />2. In a medium bowl, beat the butter until soft.<br />3. Add sugar, beat about 3 minutes.<br />4. Add the eggs, one at a time beating until they are well combined.<br />5. In another bowl, place all dry ingredients. Stir until combined.<br />6. Add ½ of the dry ingredients to the butter, sugar, eggs mixtures. Beat it just to combine.<br />7. Add milk and vanilla. Beat<br />8. Add the rest of dry ingredients. Beat until combined.<br />9. Divide batter evenly among liners, filling about 2/3’s full.<br />10. Bake for about 20 minutes or when toothpick inserted comes out clean.<br />11. Transfer to a wire rack to cool completely.<br />12. And frost the top of each cupcake with your favorite frosting. You can add sprinkles or nuts or fruits, if desired.<br /><br />Enjoy!</p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-52241112969925313332009-06-24T17:27:00.000-07:002009-06-24T17:28:10.836-07:00Sweet and Sour Pork<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3416/3655108831_0174c59547_o.jpg" /></div><p><br /></p><div style="text-align: justify;">We had a blast during Father’s Day. The kid’s prepared something cute for their daddy. I was not really in the mood of cooking but I can’t resist on making something nice for him. We all likes Chinese food so I decided to make sweet and sour pork with Japanese fried rice and chocolate cupcakes with butter cream frosting.<br /></div><p style="text-align: justify;"><br />I found this sweet and sour pork recipe online long time ago. I can’t even remember where I got it. I like it better compare to other recipes all because it’s not thick and gluey. I tweaked the ingredients a bit to suit my taste. I like it when the sweetness and sourness is balance. I guess that the secret of this recipe.<br /></p><p style="text-align: justify;"><br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Sweet and Sour Pork</span></span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 lb boneless pork loin cut in 1-inch cubes<br />2 Tbsp. Flour<br />1 tsp. garlic, mince<br />4 scallions, thinly sliced (diagonally)<br />½ cup red bell pepper, cut into ¾ inch-cubes<br />½ cup green bell pepper, cut into ¾ inch-cubes<br />1 large sweet onion, cubes<br />½ cup pineapple, chunks<br />Oil for frying<br /></p><div style="text-align: justify;"><br /><br /><span style="font-weight: bold;">For Batter:</span><br /><br />½ cup all-purpose flour<br />½ cup cornstarch<br />1 Tbsp. baking powder<br />¼ tsp. salt<br />¾ cup cold water<br />1 tsp. cooking oil<br /><br />Combine dry ingredients in a medium bowl. Whish in cold water until combine. Add the oil and stir until smooth. Set aside.<br /><br /><span style="font-weight: bold;">For Sauce:</span><br /><br />½ cup white vinegar<br />¾ cup white sugar<br />½ tsp, salt<br />6 Tbsp. tomato sauce<br />1 Tbsp. soy sauce<br />1 Tbsp. cornstarch<br /><br />Combine all ingredients in a small bowl. TASTE TEST to suit your taste. You can always add more sugar if it’s too sour and add more vinegar if it’s too sweet. Try to balance the sourness and sweetness to get that “bang”. Set aside.<br /><br /><br />1. Heat oil in a pan or fryer to about 350 degrees F.<br />2. While your oil is heating. Dust pork loin cubes with the all purpose flour.<br />3. Dip the floured coated pork pieces into the batter and fry in the hot oil for about 8 minutes or until golden on brown both sides. (TRY to fry in small batches - do not over crowd the fryer)<br />4. Remove pork pieces and transfer to a plate with paper towels.<br />5. Cover it with aluminum foil and place it in the oven to keep it warm. Repeat until everything has been fried.<br />6. In a wok (if you have any), heat a tablespoon oil, add minced garlic and scallion.<br />7. Stir-fry for about 30 seconds.<br />8. Add onions, red and green bell pepper. Stir-fry for another minute.<br />9. Add the sauce and bring to boil. Stir until thickened.<br />10. Remove from heat.<br />11. Transfer pork to serving platter and pour the sauce over the pork.<br />12. Add pineapple chunks on top. Serve hot with rice.<br /><br />Enjoy!<br /><br /><br /><br /></div><p><br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-47927541601493145972009-06-21T15:27:00.000-07:002009-06-21T15:43:23.621-07:00Pizza Boys<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3405/3648635830_1f5f463aa4_o.jpg" /><br /><br /></div><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2453/3638021895_33b591ba1e_o.jpg" /><br /><br /><br /></div><div style="text-align: justify;">Pizza is a long time favorite of my boy's. I am not too crazy about this food so I don't make them very often. I usually buy pizza in a box at the grocery stores or take-out. Hubby was craving for homemade pizza today so I decided to make one. I used this wonderful and easy to follow bread machine <a href="http://www.recipezaar.com/EAZY-PEEZY-PIZZA-DOUGH-Bread-Machine-Pizza-Dough-35805">pizza dough</a> but I tweaked the recipe a little.<br /></div><p style="text-align: justify;">I have left over barbecue chicken from yesterday and three slices of bacons this morning. I used them for my toppings.You can put almost anything for your toppings so if you have any left-over’s meats in the fridge then go ahead use them. Believe me! this pizza is delicious and it's one of the best pizzas you will ever have.</p><center><div style="text-align: center;"><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=pizza1.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_pizza1.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=pizza2.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_pizza2.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=pizza4.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_pizza4.jpg" alt="Photobucket" border="0" /></a></div> <div style="text-align: justify;"><div style="text-align: center;"><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=pizza3.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_pizza3.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=pizza5.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_pizza5.jpg" alt="Photobucket" border="0" /></a><br /></div><div style="text-align: center;"><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=pizza6.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_pizza6.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=pizza7.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_pizza7.jpg" alt="Photobucket" border="0" /></a><br /></div></div> </center><br /><p><span style="font-size:130%;"><br /><span style="font-weight: bold;">PIZZA</span></span><br /><br /><span style="font-weight: bold;">Dough</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br /> 1 packet dry active yeast ((PROOF YEAST- in a bowl, add 1 teaspoon sugar to ¼ cup warm water (100° to 110°F).<br />Sprinkle yeast; let stand for 10 minutes until it foams).<br /> 3 cups bread flour<br /> 1 teaspoon salt<br /> 2 tablespoons sugar<br /> 2 tablespoons olive oil<br /> 1 cup water, plus<br /> 2 tablespoons water<br /><br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br /></p><div style="text-align: justify;">1. In a Bread Machine pan. Always place all the wet ingredients first, followed by dry ingredients and then yeast.<br />2. Place the BM pan back to the BM maker, then select the dough cycle in the menu and press start!<br />3. When the dough cycle is complete (it took me at least 1 hour and 30 minutes), take the dough out of the machine and place in well greased bowl,<br />and roll the dough around (in the bowl) thus’ coating' it in oil.<br />4. Cover and leave to rise in a warm place (inside the oven with light on) for about 30 minutes.<br />5. Knead the risen dough gently.<br /><br />To shape and bake:<br /><br />6. Preheat oven 450 degrees F.<br />7. Place the dough on well greased baking tray or pizza pan (I used my 12 inches round stone pizza pan-).<br />8. Roll the dough into a circle.<br />9. Bake the prepared pizza dough for about 10 minutes.<br /><br /><br />While your pizza dough is baking prepare your toppings. I used Del Monte Traditional spaghetti sauce. I like<br />the taste of it better than the regular pizza sauce. The kid's don't like vegetables and pineapples so I left half of<br />the pizza with none of it.<br /><br /><br />Topping Ingredients:<br /><br />1 cup spaghetti sauce <br />2 cups Mozzarella cheese, shredded<br />1 barbecue chicken breast, cut into cubes<br />3 fried bacon, crumbled<br />1/2 cup sandwich ham, cut into cubes<br />1/4 cup green pepper, thinly sliced<br />1/4 cup onion, thinly sliced (I used Vidalia)<br />1/8 cup tomato, chopped<br />1/4 cup pineapple chunk<br /><br /></div><div style="text-align: justify;"><br />Preparation:<br /><br /><br />1. After baking pizza dough for 10 minutes.<br />2. Place all the above ingredients in order I have listed.<br />3. Turn the oven temperature to 400 degrees F.<br />4. Bake Pizza for another 10 to 15 minutes or until all side is golden brown.<br /><br />ENJOY!<br /><br /><br /><br /><br /><br /></div><p><br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com1tag:blogger.com,1999:blog-7909117153573179076.post-36871280322977051062009-06-19T10:01:00.000-07:002009-06-19T11:00:51.825-07:00Strawberry Thumbprint Almond Cookies<div style="text-align: center;"><div style="text-align: center;"><img src="http://farm4.static.flickr.com/3329/3638834248_8f26a88199_o.jpg" /><br /></div><br /></div><p></p><div style="text-align: justify;">I always grab a handful of almond cookies every time we eat out in a Chinese buffet. I always thought their cookies are so delicious. I like the sweetness and texture of it. My first attempt of baking these goodies was not very successful for some reasons. I have tried to make my second batch with a twist and it turns out really wonderful. Instead of almond cookies, I turned it into thumbprint almond cookies with grape and strawberry jellies. You can put anything that you like though.<br /></div><br /><div style="text-align: center;"><span style="font-style: italic;">click to enlarge </span><br /></div><center><br /><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=thumbprintalmondcookies1.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_thumbprintalmondcookies1.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=thumbprintalmondcookies2.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_thumbprintalmondcookies2.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=thumbprintalmondcookies3.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_thumbprintalmondcookies3.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=thumbprintalmondcookies4.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_thumbprintalmondcookies4.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=thumbprintalmondcookies5.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_thumbprintalmondcookies5.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=thumbprintalmondcookies6.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_thumbprintalmondcookies6.jpg" alt="Photobucket" border="0" /></a></div><div style="text-align: center;"><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=thumbprintalmondcookies7.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_thumbprintalmondcookies7.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=thumbprintalmondcookies8.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_thumbprintalmondcookies8.jpg" alt="Photobucket" border="0" /></a></div> </div> </div><div style="text-align: center;"> </div></div> </div> </div><br /><br /></center><span style="font-weight: bold;">Strawberry Thumbprint Almond Cookies</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 cup vegetable shortening<br />1 1/4 cups sugar<br />1 large egg<br />1/2 teaspoon vanilla extract<br />1 teaspoon almond extract<br />1 3/4 cups all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon baking soda<br />¼ cup strawberry jelly or grapes<br /><br /><p><span style="font-weight: bold;">Preparation:</span></p><p><br />1. Pre-heat oven 350 degrees F.<br />2. With an electric beater, cream together the shortening and sugar until fluffy.<br />3. Beat egg in a small bowl, reserve one tablespoon for brushing.<br />4. Add beaten egg, vanilla and almond extract to the sugar mixture until combined. Set aside<br />5. SIFT together the flour, baking powder, and baking soda onto a wax paper.<br />6. Add to the cream mixture. Stir until just blended. (Dough will be a bit crumbly but should hold together)<br />7. Form the dough into balls (1 inch in diameter).<br />8. Using your thumb or index finger, make deep indentation in center of each ball (be careful not to press too hard).<br />9. Spoon a jelly or jam into each cookie ball (do not overfill).<br />10. Place them 2 inches apart on ungreased cookie sheets.<br />11. Get the 1 Tbsp. beaten egg that you reserved and with pastry brush, brush the top edges lightly.<br />11. Bake cookies about 10 -12 minutes or until slightly brown on the edges.<br /></p><p><br /><span style="font-weight: bold;">NOTE:</span> You can add the jelly or jam before or after cooking. I add more jelly after cooking because it was not looking right.<br /><br /><br />ENJOY<br /><br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-27786896023008943812009-06-18T07:53:00.000-07:002009-06-18T10:51:08.104-07:00Garlic Breadsticks<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3400/3638833912_7e06339ed1_o.jpg" /><br /><br /><br /><div style="text-align: justify;">I made some garlic bread sticks to go with my pizza for lunch today. I didn't have any marinara sauce with it but it was still very good.I don't have any special recipe for garlic bread sticks so if you like it garlicky, crispy in the outside and soft in the inside then this recipe is for you. I am pretty sure your family will like it.<br /></div><br /><br /><br /></div><center>(click to enlarge)<br /><br /><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=garlicbread1.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_garlicbread1.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=garlicbread2.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_garlicbread2.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=garlicbread3.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_garlicbread3.jpg" alt="Photobucket" border="0" /></a><br /><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=garlicbread4.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_garlicbread4.jpg" alt="Photobucket" border="0" /></a><a href="http://s75.photobucket.com/albums/i317/zackdylan_2006/Cooking/?action=view&current=garlicbread5.jpg" target="_blank"><img src="http://i75.photobucket.com/albums/i317/zackdylan_2006/Cooking/th_garlicbread5.jpg" alt="Photobucket" border="0" /></a><br /><br /><br /></center><p><br /><span style="font-weight: bold;">Garlic Breadsticks</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 Tbsp rapid-rise yeast<br />1 cup water<br />1 tsp sugar<br />1 tsp salt<br />1 Tbsp vegetable oil<br />1 cup whole wheat flour<br />1 1/2 cup all-purpose flour<br />Garlic powder<br />1/3 cup melted butter<br /><br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />1. In a bowl, combine salt, oil, sugar, whole wheat flour, all purpose flour, and yeast.<br />2. Slowly add water to the mixture to form dough.<br />3. Knead into soft dough. Let rest for 10 minutes.<br />4. Spray your hands with a little bit of oil to avoid the dough from sticking.<br />5. Lay the dough in the floured surface.<br />6. Knead gently and stretch to make a log.<br />7. Using a dough cutter, cut log into pieces (1 inch to 1-1/2 inches).<br />8. Roll each piece into breadsticks.<br />9. Place prepared breadsticks onto greased baking pan.<br />10. Brush each piece with melted butter.<br />11. Sprinkle with garlic powder on top.<br />12. Place the pan back to the oven with light on. Let it rise for another 15 minutes or<br />until the size is double.<br />13. Take the pan of breadsticks out from the oven.<br />14. Pre-heat oven at 450 degrees F (if you're using a very thin baking pan then you might need to adjust the temperature down<br />to avoid burning).<br />15. Bake for 12 minutes.<br />16. Brush on more butter. Best when serve warm.<br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0tag:blogger.com,1999:blog-7909117153573179076.post-85525736887671585062009-06-13T18:26:00.000-07:002009-06-13T18:50:37.222-07:00Cinnamon Rolls<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3553/3593145079_3d0e0b011b_o.jpg" /></div><p style="text-align: justify;">I made these cinnamon rolls not long time ago using the ensaymada dough. It was pretty good that the platter got sparkling clean after a day. I was too lazy to prepare the sugar frosting so we eat it as it is. It was super soft and delicious. I will try to make some cinnabon next time. I can’t find the recipe for this cinnamon rolls, it probably buried somewhere in my files. I will post it as soon I find it.<br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com2tag:blogger.com,1999:blog-7909117153573179076.post-82122330788900494532009-06-13T10:44:00.000-07:002009-06-13T11:27:21.039-07:00Coleslaw<div style="text-align: center;"><img src="http://farm4.static.flickr.com/3590/3593954850_9ddd125a67_o.jpg" /></div><p><br /></p><div style="text-align: justify;">We had pork barbecue dinner southern style the other night and I made this coleslaw to go with it. If you love creamy, tart and sweet -style coleslaw then you have to make this one sometimes. My mom-in law had taught me how to make real southern style coleslaw.<br /><br />If you have food processor then you can use it to chop your vegetables. I have one but decided not to use it because I am only making for two persons. I did not add any green pepper too for some reason.<br /><br /><br /><span style="font-weight: bold;">SOUTHERN STYLE COLESLAW</span><br /><br /><br /><span style="font-weight: bold;"> Ingredients:</span><br /><br /><br /><span style="font-weight: bold;">Vegetables</span><br />1 large, cabbage, chopped fine<br />1 medium, carrot (you can slice it whatever you want)<br />1 medium, Vidalia onion, chopped ( any sweet onions)<br />1 medium green bell pepper, chopped<br /><br /><br /><span style="font-weight: bold;">Dressing:</span><br />1/4 cup mayonnaise (or to taste)<br />½ cup vinegar<br />½ cup honey or sugar<br />1 tablespoon olive oil<br />Salt and pepper to taste<br /><br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />1. Mix chopped cabbage, carrot, bell pepper and onion in a large bowl. Set aside.<br />2. In another bowl, stir together all dressing ingredients until combined.<br />3. Taste your dressing to your likeness. You can always add honey/sugar if it’s too sour, or add vinegar if it’s too sweet.<br />4. Pour the dressing into the vegetable mixture and toss gently.<br /><br /></div><p>Enjoy!<br /></p>Mommy Lutchihttp://www.blogger.com/profile/12631338990805968781noreply@blogger.com0